Alfalfa sprouts: The simple superfood. Mild flavor, a crunchy texture, nutty flavor and big time nutrition.
While Mung bean sprouts are the most commonly used sprouts in India, Alfalfa is historically the most widely used sprouts in the United States.
Its eaten piled high on sandwiches, sizzling in stir-fries, added in heaps to salads or in smoothies. They have a mild flavor, crunchy texture and a true taste experience.
The taste of crunchy fresh sprouts can get addictive and sprouting seeds and beans greatly increases their nutrient quality, and makes them easier for us to digest.
Keep alfalfa sprouts refrigerated; spray with a water mister to keep them crunchy.
The Alstromerias will arrive in tight buds and gradually open to their full glory.
Available mainly in pink. Sometimes comes in yellow or white as well.
2 bundles wll make a nice full arrangement.
Not Available at present - Rs. 370.00
The flower pot will come with one stalk growing from one bulb, in soil. There will be 1-2 flowers which are still buds. The flowers last typically 4-5 days. New buds will sprout. There is a lot of info available on the net on how to look after the bulbs and make them flower again the following year! Below images are show that 2 colours are available with us. If you require a particular colour do mention it in the order and we will try and arrange it.
(Images containing several stalks are experimental.
This is not a cut flower, but a live growing plant)
Beets are a nutrient dense food filled with natural sugars and have a very intense earthy flavor. The trick to successfully cooking beets is to soften them while also concentrating their sweet flavor.
Toss the baby beets with olive oil, rosemary or thyme sprigs, salt and pepper and spread them on a roasting pan or cover them in a foil packet. Roast at 375 for about 30 minutes turning them twice until they are tender. Remove skin while warm, and cut in half. Toss with vinegar or lime juice, and additional salt and pepper if needed and serve.
To maximize their nutrition and flavor steam the baby beets. Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes.
In salads, beets are best served chilled. Beets pair well with salty and sweet ingredients, so combining them with feta or goat cheese, berries, apples and oranges works well. Adding a nut or seed such as pumpkin seeds or walnuts works great to add some crunchy texture to the salad.
Pickled beets can be made with cooked or raw beets. They both work great! I like both but find the raw beets to result in a slightly crisper texture.
Boiling beets is likely the fastest method for cooking. In this method, it is best to leave them whole so they maintain more of their color.
Fresh beets can be eaten raw too. They work best in this way thinly sliced or grated on a salad or even as an ingredient on a veggie sandwich. Beets definitely taste different raw than when cooked. More earthy with some sweetness and a crisper texture. Wash and peel skin before using.
Rs. 150.00All the nutritional benefits of Curled Kale with a milder taste and softer leaves. It is a nutritional superfood with a mild earthy peppery flavour. Tastes best steamed, sauteed or pureed for soup.
Not Available at present - Rs. 100.00
Fresh Bamboo shoot is delicious in any stir-fry but please note that it cannot be eaten raw - it can be toxic.
Peel the skin, cut and soak, then boil it for half an hour to remove any bitterness. Brine it or slice and use in stir-fries.
You can add vinegar and/or sliced red chillies while boiling it. It is used a lot in Chinese cuisine as well as in North Eastern cooking and also in Konkani cooking.
Seasonal: Available June-September
The true scallion. Not a spring onion which is what most cooks in India commonly use when the recipe requires scallions. Milder in taste. Also called bunching onions in some parts of the world.
Bunching onions are a scallion and never form a bulb and have hollow leaves. The leaves are prized when cooking unlike the more difficult leaves of the spring onion. Other names for Bunching Onion are Welsh Onion and Long Green Onion.
Both the white and the green parts are used in recipes and eaten both raw and cooked. These fresh young onions are identified by their slender shape and mild flavor. The white stalk has the same sharp, onion taste though with less bite, while the dark green leaves have a fresher, grassy milder flavor.
A popular ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, even more than the bulb onion so common elsewhere. In the West, bunching onion is primarily used as a scallion or salad onion.
Scallions are mild enough that both the whites and the greens can be eaten raw, as in scallion salad, a popular side dish for Korean barbecue, or as a crunchy garnish for soups, and chili, and potato puree. Raw scallion whites and greens can be pickled whole or fermented in kimchi. Whole scallions are delicious grilled or roasted—the leaves become charred and the the whites tender and sweet.
Many stir-fry recipes call for separating the whites and the greens. This method mellows out the sharp flavor of the bulb, while allowing the raw greens to stay fresh as a garnish. An added bonus? The scallion whites are usually the first ingredient in the wok, infusing the cooking oil with their aromatics and flavoring the rest of the stir-fry.
Not Available at present - Rs. 350.00
Rainbow Carrots - Yellow, Purple and White carrots are available now.
Carrots were originally purple, red, white, green, yellow, or black. They were bred by taking the red and yellow carrots to create the orange root, just like using a paint box. So the orange carrot is actually the new kid on the block.
Not Available at present - Rs. 220.00Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots. It is sometimes called celery root. Beautiful in soup, sliced into salads or as a mash after roasting. Try it in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.