A touch of the unusual

This year as well as the traditional fayre we are looking to grow some unusual things: 

• one just because we want to try to grow something new and exciting to eat

and 

• two to provide something a little different for our customers

One of the current stars of the show is Agretti:

This is the new Italian delicacy, known in English as 'Saltwort'. With a flavour described as a chivey samphire it has a mildly salty, mineral tang, similar to that of a succulent spinach. Its fleshy needle-shaped leaves are traditionally served with olive oil and lemon. It's also great to add an interesting crunch to salads, stir fries or as an addition to pasta dishes. It is delicious and one we have become a bit addicted too - and it is on the menu every night at the moment!

Salsify:

Grown for its roots, which look like large white carrots, salsify is often called the ‘Vegetable Oyster’ because its flavour is said to be not unlike oysters. The long tapered roots have a sweet tender flesh which are tasty in soups and stews - growing well, but on we will have to wait to try nearer to Christmas time.

Rainbow carrots:

A unique mixture of natural and vivid carrots, all with different root colours. They have a sweet flavour with a juicy and tender texture. Perfect to brighten up salads, soups and stir fries. Now at a perfect size for snacking on the thinnings, a lovely lunchtime crunch.

Celtuce:

As the name suggests, this useful vegetable combines the uses of celery and lettuce. The young leaves, which contain four times as much vitamin C as lettuce, can be used in salads or boiled as greens, but its main value is the central stem or stalk which can be eaten raw or cooked like celery. A very unusual plant but very good in stir fries - with a nutty taste that has a hint of celery.

Just to name a few, with more to follow...