Produce
Below is a list of all of the produce that we’re growing here on Holly Farm. Our veg boxes may contain any of the produce marked as “Available”, but availability may vary from week to week, so best to get in touch with us if have any queries!
Basil
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Borlotti Beans
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Broad Beans
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Brussels - red
The sprouts are the size of walnuts, with a nutty/sprout flavour and they keep their red colour when cooked.
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Brussels -green
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Cabbage - Greyhound
An early spring pointed cabbage with good flavour. The heads are sweet and crunchy. Can be eaten raw and shredded in salads, roasted or sautéed in wedges.
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Cabbage - January King
An attractive winter cabbage which can be eaten raw in salads or slaws, cooked as a side dish, or incorporated into soups or stews.
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Cabbage - Red Drum Head
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Cabbage - Savoy
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Calabrese
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Carrot - Chantenay
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Carrot - Katrin
A versatile nutritious vegetable. Good eaten raw in salads, roasted, steamed, used in soups and delicious in cake recipes.
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Celeriac
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Chilli - Lemon Drop
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Chilli - Scotch Bonnet
One of the best known chillies, pale green to red very hot fruit. Handle with care and do not rub eyes during preparation.
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Cucumber
Usually eaten as a salad ingredient, cucumber has a mild, refreshing taste and a high water content.
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Curly Kale
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French Beans
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Garlic
Wet garlic (sometimes known as green garlic) is a bulb of garlic, picked before full maturity and eaten fresh to enjoy a tender burst of vibrant flavour without the full hit of garlic. It’s somewhere between the freshness of spring onions, and the kick of dried garlic.
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Golden Beetroot
Use as the more common red beetroot. They can be eaten raw when small. Golden beetroot has a sweet, earthy flavour.
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