Everything is certified organic as usual, you may have some or all of the following, depending on your order (everything is unwashed – salad and leaves are best washed in a bowl of cold water where all the ‘extra stuff’ just falls off and sinks to the bottom).
Homegrown & Local
Pak choi, spring cabbage leaves, kale, spinach, salad and chard (use like spinach). Best cooked very briefly to avoid them going soggy.
Radish – can also be cooked in soup, stir fry and stews, think of them as a mini turnip.
Kohl Rabi – knobbly and purple or white. Peel the skin off and add to salad or stew. Leaves can be used like most other greens.
Setanta red potatoes, Maris Peer white potatoes. These might have wee sprouts now, just rub them off and the potates still cook very nicely!
Chesnut and white mushrooms.
Chard, spring onions – can be ‘station planted’ with multiple plants per station, leave 15-20cm or 6-8 inches between plugs.
Lettuce – separate out and plant in smaller clumps or individually. The green ones are mainly cut and come again type, red leaf type are larger head lettuce that will also cut and come again ok as well.
Beans – plant 6-12 inches apart.
Kale, cabbage, cauliflower, broccoli – plant 12 – 18 inches apart. If multiple plants per plug then best to split them and plant individually.
Sweetcorn – plant each plug 12 inches apart, best planted in a block or tap an individual plant daily once flowering to aid pollination.