Veg

Keeping…

Eating…

Aubergine

Best kept in the fridge – store for a couple of days at most.

Fantastic in moussaka, or in stews.  Makes a wonderful soup!

Beansprouts

Rinse in cold water twice daily – best eaten raw as soon as possible.

Eat raw – great in a sandwich or salad.

Beetroot

Keep cool, eat within 7 days.

Grate or chop finely and eat raw in salads, or bake with balsamic vinegar and olive oil, or use to make purple soup!

Broad beans

Keep cool and eat within three days.

There are scrumptious – especially raw! Or cook gently in a little butter and freshly ground black pepper.

Butternut squash

Keep cool. Stores well.

Peel the tough skin away and take out the seeds.  Chop into stews, or soups.  Excellent roasted.

Carrots

Keep covered in fridge, use within four days.

Try eating raw as a snack between meals.  Wonderful sliced very thin and served with balsamic vinegar and sultanas!

Cabbage

Keep cool.  Stores well, but best eaten as fresh as possible to get the best nutritional benefit from this wonder veg!

Eat raw (red cabbage is especially good this way), or stir fry with a bit of garlic. Savoy cabbage leaves are great for stuffing with other yummy veg (or meat).

Cauliflower

Keep cool and eat within two to three days.

Steam lightly and serve with white or cheese sauce, or makes a great soup!

Celeriac

Eat within 7 days.

Peel before use. Cut into chunks and use in casseroles or soups, or in baked dishes, or mash.

Celery

Keep cool and prevent dehydration

Eat raw with houmous, or juice with carrots and fruit. Or use as a great addition to soups and stews.

Chicory

Keep cool and dark.  Best as fresh as possible.

Adds spice to salads, or makes a lovely dipper for houmous or guacamole.

Courgettes

Keep cool and eat within three to four days. 

Eat raw in a salad, or add to soups, stir-fries, grill or bake…..

Cucumber

Keep in fridge. 

Eat within three-four days. Great in stir-fries, as well as raw in salads, or juiced.…

French Beans

Keep cool and eat within three to four days.

Good raw or lightly steamed.

Garlic

Keep cool – keeps well.  You can eat it even when sprouting, but best to eat it ASAP!

A fantastic health boost.  Add it to everything.  Very good rubbed onto toast, covered with pesto and cheese and eaten as a 2-minute snack.

Ginger

Keep cool and eat before it starts growing!

Peel and chop finely or grate into soup, smoothies, stir fries, cakes and biscuits. An essential addition when juicing too...

Herbs
(parsley, chives, lovage etc.)

Keep covered in the fridge.  Eat as soon as possible.

Eat raw or cooked with virtually any dish – whatever takes your fancy.

Kale

Keep cool. Eat within 3-4 days.

Superfood!  Try it in risotto, or instead of cabbage in bubble and squeak.

Kohl rabi

Keep cool.  Stores well.

Eat in place of turnip.  Very good raw (in chunks or grated) or in any cooked dish.

Leeks

Keep cool and eat within 3-4 days. 

Great in soups, or steamed. Or try gentle braising in olive oil, add a couple of hard boiled eggs, and top with cheese sauce for a quick and delicious lunch.

Lettuce

Keep in fridge, use within three to four days.

Eat raw, sprinkled with lemon juice and black pepper, or make a dressing using a 50:50 mix of omega oil and balsamic vinegar.

Mushrooms

Keep covered and cool so they don’t dry out. 

Eat raw, or try them gently braised in a little butter and black pepper, or some tamari.

Onions

Keep cool and dark, in the fridge if there’s room.  Use within five to seven days.

A fantastic staple, with lots of health benefits.  Makes a great base for soups, sauces, pasta toppings, pies….

Pak Choi

Keep cool and eat within three days.

Lovely eaten raw in place of lettuce, or try it stir-fried with ginger, garlic and a dash of soy sauce/Tamari.

Peas

Keep cool and eat ASAP.

We think they are best raw as an any-time snack – but they are also lovely lightly cooked as an accompaniment to any dish.  Smashing added to mashed potato!

Peppers

Keep cool and eat within five days

Eat raw or cooked.  Divine grilled with the skins removed.

Potatoes

Keep cool and dark – Use within seven days.

Steam, bake, roast, mash …

Pumpkin

Keeps well.

Use an ice cream scoop to get the flesh out.

Romanesco

Keep cool and eat within two to three days.

Cook this beautiful vegetable like cauliflower.

Spinach

Keep covered and cool.  Eat ASAP.

Can be eaten raw like lettuce, or reduced by cooking over a medium heat – ideal pasta filling/sauce.

Sweetcorn

Keep cool.  Cover if the outer leaves have been removed from the cob.

Eat raw or grilled (with a knob of butter).  Yum!

Sweet potatoes

Treat as ordinary potatoes.

Cook as ordinary potatoes – but watch out, they are quite sweet, and they cook a lot faster.

Tomatoes

Keep cool and use as fresh as possible

Equally good eaten raw or cooked.  Grilling makes them sweeter.  Cook cherry tomatoes whole buried in bakes – they are divine!

 Fruit

Apples

Best in the fridge, eat within seven days. Cover cut edges with lemon juice if not eaten all at once!

Avocado

Keep at room temperature (not too warm!)

Slice into salads, or eat out of the skin with a teaspoon. Very good with Worcester sauce or soy sauce/Tamari.

Bananas

Keep at room temperature – they hate cold!

Freeze any excess, for use in smoothies, or to eat like an ‘ice lolly’!

Clementines

Eat within 5 days.

Grapefruit

Eat within 7 days.

Kiwis

Eat when soft to the touch.

Lemons

Eat within 7 days.

Mango

Eat when soft to the touch.

Melon

Eat when it smells good!

Oranges

Eat within 7 days.

Peaches

Eat when soft to the touch.

Pears

Eat according to taste!

Pineapple

Eat when it smells good.

Plums

Eat when just soft.

Rhubarb

Keep cool and covered.

This one is best cooked!  Stew with a bit of sugar and make into the best of all puddings – rhubarb crumble!

Satsumas

Eat within 7 days.

Strawberries

Eat before anyone else does!