Now the days are getting lighter and brighter it's time for some new fruit and veg to come into season.
Scottish Wild Garlic
Know where to look and you'll find wild garlic in hidden little pickets around Edinburgh. Don't want the mess and stress? We've got it bagged and ready to go!
It's got such a short season (typically March - May) *if* it's not all been picked already so you need to be fast with this one. once it's gone for the season it's gone!
Not tried it before? Wild garlic has a pungent smell and a slightly milder than traditional garlic taste. The leaves can be used raw or cooked so it's really versatile!
Rhubarb
It's finally here!
Perfect for stewed fruit, crumbles and other tasty creations. But. Did you know...we have a customer who makes rhubarb wine every year! Our amazing Harris likes it raw dipped in sugar. We can confirm that this is surprisingly delicious.
How do you enjoy your rhubarb?
Special arrival
Plantain's have arrived for the weekend! Ivy wanted some but we've got enough to share.
You'll find plantain chips on the shelves but this fruit is so much more versatile. Let's give you some inspiration...
Savory
Twice-Fried Plantains – Slice green plantains, fry, smash, and fry again for crispy goodness. Serve with garlic sauce!
Stuffed Plantains – Roast ripe plantains, slice them open, and stuff with black beans, avocado, and salsa.
Plantain Curry – Use green plantains in a coconut-based curry.
Sweet Ideas
Plantain Pancakes – Mash ripe plantains and mix with a little flour and plant-based milk for fluffy pancakes.
Plantain Bread – Like banana bread but with plantains! Add cinnamon and nuts for extra flavor.
Grilled Plantains with Coconut Sugar – Grill ripe plantains and sprinkle with coconut sugar and cinnamon.
Plantain Ice Cream – Blend frozen ripe plantains with coconut milk for a creamy, dairy-free treat.
