Fresh Vegetables

Radishes add a crisp bite and peppery flavour to meals.

• Nutrition: Vegetables contribute fibre and a variety of naturally occurring plant compounds.
• Enjoy: Slice into salads, serve alongside dips or roast for a milder flavour.
• Store: Keep refrigerated; separate leafy tops for longer keeping.
• Prepare: Rinse well and trim the root and stem ends.
• Our sourcing: Brand varies. We try to source locally when available.

Potatoes are a versatile base for comforting sides and everyday meals.

• Nutrition: Potatoes contribute starch for energy and naturally occurring fibre, especially when the skin is eaten.
• Enjoy: Roast, boil or mash; choose a preparation suited to the variety.
• Store: Store whole potatoes in a cool, dark, well-ventilated place.
• Prepare: Scrub before use and cook thoroughly; discard green or badly sprouted potatoes.
• Our sourcing: Brand varies. We try to source locally when available.

Potatoes are a versatile base for comforting sides and everyday meals.

• Nutrition: Potatoes contribute starch for energy and naturally occurring fibre, especially when the skin is eaten.
• Enjoy: Roast, boil or mash; choose a preparation suited to the variety.
• Store: Store whole potatoes in a cool, dark, well-ventilated place.
• Prepare: Scrub before use and cook thoroughly; discard green or badly sprouted potatoes.
• Our sourcing: Brand varies. We try to source locally when available.

An aromatic root for adding warmth and depth to cooking.

• Nutrition: Used mainly for flavour; typical culinary portions are small.
• Enjoy: Grate into curries and stir-fries or simmer into a hot drink.
• Store: Keep refrigerated and protect cut surfaces.
• Prepare: Scrub well, peel if needed and grate or slice.
• Our sourcing: Brand varies. We try to source locally when available.

Squash brings colour and a tender texture to seasonal cooking.

• Nutrition: Vegetables contribute fibre and a variety of naturally occurring plant compounds.
• Enjoy: Roast in pieces, simmer into soup or mash after cooking.
• Store: Keep whole winter squash cool and dry; refrigerate cut portions.
• Prepare: Wash before cutting; remove tough skin and seeds as needed and cook until tender.
• Our sourcing: Brand varies. We try to source locally when available.

Cabbage brings crisp layers to slaws and becomes tender in slow-cooked dishes.

• Nutrition: Vegetables contribute fibre and a variety of naturally occurring plant compounds.
• Enjoy: Steam, roast or stir-fry; season with a dressing or sauce after cooking.
• Store: Keep refrigerated.
• Prepare: Rinse well, trim tough ends and cut into even pieces.
• Our sourcing: Brand varies. We try to source locally when available.

Aromatic alliums form a flavourful base for savoury cooking.

• Nutrition: Vegetables contribute fibre and a variety of naturally occurring plant compounds.
• Enjoy: Sauté for soups and sauces or roast as a side dish.
• Store: Keep dry bulb onions and shallots cool and ventilated; refrigerate green onions and leeks.
• Prepare: Trim and clean thoroughly; peel dry outer layers where needed.
• Our sourcing: Brand varies. We try to source locally when available.

Squash brings colour and a tender texture to seasonal cooking.

• Nutrition: Vegetables contribute fibre and a variety of naturally occurring plant compounds.
• Enjoy: Roast in pieces, simmer into soup or mash after cooking.
• Store: Keep whole winter squash cool and dry; refrigerate cut portions.
• Prepare: Wash before cutting; remove tough skin and seeds as needed and cook until tender.
• Our sourcing: Brand varies. We try to source locally when available.

Squash brings colour and a tender texture to seasonal cooking.

• Nutrition: Vegetables contribute fibre and a variety of naturally occurring plant compounds.
• Enjoy: Roast in pieces, simmer into soup or mash after cooking.
• Store: Keep whole winter squash cool and dry; refrigerate cut portions.
• Prepare: Wash before cutting; remove tough skin and seeds as needed and cook until tender.
• Our sourcing: Brand varies. We try to source locally when available.