The Choice Is Yours
Fresh Fruit and Vegetables
Swansea, Mumbles & Gower
Tel: 01792 366 241 ~ FREE Delivery!
Veg
Beans - Kidney
Kenyan
Class 1
A very tasty bean - can be eaten with fish or meat.
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Beetroot - Fresh
Spanish
Class 1
Beetroot can be eaten boiled, pickled or even grated raw in a salad.
Broccoli
Spanish
Class 1
Best chosen with tightly packed heads with a good, dark green colour. Serve as an accompanying vegetable or use in soups. APPROXIMATELY 1 LARGE HEAD OF BROCCOLI = 500g
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Sprouts
BRITISH
CLASS 1
Brussel sprouts resemble a miniature cabbage with a very similar taste.
SPROUTS ARE FOR LIFE NOT JUST FOR CHRISTMAS
Cabbage - Red
BRITISH
CLASS 1
Red cabbage is often used for salads, coleslaw and pickling.
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Cabbage - Savoy
BRITISH
CLASS1
A hardy cabbage with a round head and crinkled leaves.
Cabbage - Spring
Portuguese
Class 1
A green cabbage with a pointed head and more open leaves. It has a soft texture and a sweet taste.
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Cabbage - White
BRITISH
CLASS 1
A crisp white cabbage ideal for use in coleslaw and salads.
Potatoes - New - Maris Peer
Israeli
Class 1
A popular new scraping potato . They are full of flavour and delicious eaten hot or cold.
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Carrots
BRITISH
CLASS 1
Carrots can be eaten in a variety of ways - the simplest being raw. Alternatively they may be chopped and boiled, fried or steamed. Great for use in salads, soups and stews.
Carrots - Bunched
BRITISH
CLASS 1
These carrots have their leaves left on for extra freshness. They can be eaten raw, chopped and boiled, fried or steamed.
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Leeks
BRITISH
CLASS 1
Ideal for use in soups and casseroles.
Onion
BRITISH
CLASS 1
A great vegetable for cooking with. It can be eaten raw or roasted or boiled in soups and stews. APPROXIMATELY 5 MEDIUM ONIONS = 1 KILO
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Parsnips
BRITISH
CLASS 1
These sweet, starchy winter root vegetables make a healthy alternative to potatoes. Can be roasted, boiled or steamed. APPROXIMATELY 4 LARGE PARSNIPS = 1 KILO
Swede
BRITISH
CLASS 1
A good winter root vegetable than can be used with a roast dinner, soups, stews and casseroles.
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Potatoes - Baking
BRITISH
CLASS 1
Ideal for baking in the oven or for a quicker result they can be cooked in the microwave. Variety - Nadine.
Potatoes - Maris Piper
BRITISH
CLASS 1
Ideal for chipping, mashing, baking and roasting.
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Potatoes - New Egyptian
Egyptian
Class 1
NEW SEASON
A lovely small scraping potato, with a fantastic flavour.
Potatoes - Pre-Packed Whites
BRITISH
CLASS 1
Nadine potatoes are a firm, waxy boiling potato.
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Potatoes - Salad
BRITISH
CLASS 1
Variety - Maris Peer
A small tasty waxy potato, just wash and boil in their skins, quick and easy.
Potatoes - Washed Reds
BRITISH
CLASS 1
A red skinned potato with a lovely white flesh. A good all- round potato ideal for boiling, baking, roasting, chipping and mashing.
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Turnip
BRITISH
CLASS 1
The turnip is a sweet-tasting vegetable when boiled until tender. Ideal for use in soups and stews.
Potatoes - Sack of Maris Piper
BRITISH
CLASS 1
Maris Piper - one of the best potatoes for chipping, mashing, roasting and baking - a floury potato. Usually has a black/brown soil.
back to topPotatoes - Sack of Washed Reds
BRITISH
CLASS 1
Reds are a firm, waxy boiling potato.
Potatoes - Sweet
Honduras
THIS WEEKS SPECIAL OFFER
Class 1
A great alternative to potatoes, these can be baked, boiled, mashed and fried. Ideal for use in soups and stews.
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Onion - Red
BRITISH
CLASS 1
Red onions have a mild to sweet flavour. They are most often used in salads.
Shallots
French
Class 1
The Shallot is a relative of the onion but has a sweeter, milder flavour. Ideal for use in casseroles, soups and stews.
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Mushrooms - 1lb Bag
Dutch
THIS WEEKS SPECIAL OFFER
Class 1
A common vegetable used in a variety of ways. Can be eaten raw in salads, or cooked in soups, stews and curries.
Mushrooms - Button
Dutch
Class 1
A common vegetable used daily in all sorts of cooking. Can be eaten raw in salads, ideal for soups, stews and curries. APPROXIMATELY 20 MUSHROOMS = 500g
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Mushrooms - Flat
Dutch
Class 1
A large flat mushroom with plenty of flavour. Ideal for stuffing
Pak Choi
BRITISH
CLASS 1
Pak Choi (also known as bok choi or Peking Cabbage) is a Chinese cabbage. It is commonly used in stir-fries and salads.
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Beans - Fine
Kenyan
Class 1
A small thin bean that requires little cooking. Can be served as a vegetable with gravy or butter. Also ideal for stir-fry. Great with fish.
Mange Tout
Kenyan
Class 1
Flat green pods that are eaten whole with the tiny peas left inside. They have a crisp, juicy fresh flavour.
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Sugar Snaps
Guatemala
Class 1
Sugar Snaps have a fresh sweet flavour and a crunchy texture.
Baby Corn
Thailand
Class 1
A finger sized sweetcorn with a slightly nutty flavour. Ideal for stir-fry.
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Spinach
Portuguese
Class1
Spinach is a refreshingly tasty green leafy vegetable. Ideal for use in stir-fries, salads and soups.
Aubergines
Spanish
Class 1
A beautiful dark purple vegetable which must be cooked. Great for use in Moussaka and Ratatouille.
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Courgette
Spanish
Class 1
A type of miniature marrow, courgettes are best when a good deep green colour. APRROXIMATELY 4 COURGETTES = 1 KILO
Avocados
Israeli
Class 1
A pear-shaped fruit with soft buttery flesh and a delicate nutty flavour.
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Butternut Squash
Portuguese
Class 1
The Butternut Squash has a sweet, nutty taste. It is ideal for roasting or in soups and stews.
Celeriac
BRITISH
CLASS 1
A rough-skinned bulbous looking vegetable. Can be eaten raw in salads, great mashed with potato or ideal in soups and stews.
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Fennel
Italian
Class 1
Fennel has a hard, bulbous, fleshy base with a crunchy texture and a delicate but distinctive liquorice flavour. It can be eaten raw in salads but can also be boiled or braised. A great vegetable to serve with fish.
