Avocado
Description
The avocado is widely considered a vegetable, since it is commonly used in salads. However, it is actually a fruit that tastes like a vegetable, and most markets display it with other typical fruits. In some areas, it is known as the avocado pear and also the alligator pear due to the pebbly, rough exterior of one of the common types. There are quite a few varieties of avocados, but most cooks develop a preference for a particular breed. 
 
Storage
To ripen, place the avocado(s) in a brown paper bag and store at room temperature for 2 to 5 days, away from direct sunlight. The addition of an apple or banana to the bag will hasten the ripening process. Do not store unripened fruit in the refrigerator. After being chilled, they will never ripen properly. Once ripe, they can be stored in the refrigerator, unpeeled, for up to two weeks. The flesh of the avocado quickly begins to darken when exposed to the air, so it is important to work quickly with the meat once the avocado is cut. The addition of an acid (lemon is usually the acid of choice) retards the darkening process.
 
Preparation
Avocados are used not only in salads and the ever popular guacamole, but also in breads, desserts, main dishes, and in non-culinary creams for facials and body massages. The Taiwanese eat avocados with milk and sugar. Indonesians mix them with milk, coffee, and rum for a cold libation. Filipinos puree them with sugar and milk to make a dessert drink. Even the avocado tree leaves are used in some parts of Mexico. Both green and dried leaves can be used for wrapping tamales, or seasoning for barbecues and stews. Dried leaves will keep for several months in a tightly-closed container.
Beetroot
Description
Beetroot is a root vegetable with dark, purple skin and pink/purple flesh. Its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. Beetroot is a close relative of spinach and chard and has an earthy flavour and a good nutritional content - it's also reckoned to be a good detoxifier.
 
Storage
To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate airtight bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
 
Preparation
To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed. Then, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours. For boiling, prepare it in the same way, then simmer for around an hour.
Broccoli
Description
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its color can range from deep sage to dark green to purplish-green, depending upon the variety.
 
Storage
Store broccoli wrapped, in the fridge. You should use broccoli as fresh as possible, but it will keep for a minimum of three days when refrigerated. Suitable for home freezing.
 
Preparation
Brocolli can be cooked whole or broken into florets. Cut off the end of the stem and peel any tough outer layer remaining. Cut through thick stems to allow more even cooking. Steam, boil, pan-fry or microwave tops and stems until just tender but crisp to maintain the bright green colour, about 3-6 minutes. Serve as a vegetable, in stir-fries, salads, crepes, casseroles, soups, omelettes or with dips.
Cabbage White
Description
Cabbage has a round shape and is composed of leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli, collards and Brussels sprouts.
 
Storage
Store the whole head of cabbage in an airtight bag in the refrigerator for up to a week. Cabbage will lose freshness rapidly once the head is chopped. If you only need half a head, place the remaining half in an airtight bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days.
 
Preparation
Cabbage can be eaten raw in salads or cooked, 5-10 minutes depending on the size and quantity. Remove any discoloured outer leaves and steam, boil, stir-fry or bake. Putting a walnut in the water while cooking cabbage is said to minimise that odour. Use cabbage in coleslaw, salads, as a vegetable, in sauces, spring rolls or as an edible ‘wrapper’ as in cabbage rolls.
Carrot
Description
Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple.
 
Storage
Carrots should be stored in the warmest part of the fridge or in a cool dark place.
 
Preparation
Wash carrots and remove the top and tail to eat raw. Carrot sticks are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam, microwave, about 4-8 minutes, depending on the size and quantity. Serve as a vegetable, in casseroles, soups, cakes, biscuits, pikelets, scones or sauces. Baby carrots are best left whole, cooked 3-5 minutes.
Tomato - Vine Baby
Description
A member of the nightshade family along with aubergines, peppers and chillies, tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in colour.
 
Storage
Chilling tomatoes mutes their flavour so, unless they are very ripe, they should be stored at room temperature. If you won't be eating ripe tomatoes for a couple of days, put them in the fridge in a perforated bag, but take them out of the fridge for about 30 minutes before eating, so that they can warm up.
 
Preparation
Tomatoes are a versatile food and can be used in a great many recipes. Even unripe green tomatoes are delicious when cooked. Eat them raw after washing and removing the stem end. There is no need to peel unless stated in the recipe, but if required simply dip us in boiling water for 1-2 minutes until our skin splits, or peel us with a small sharp knife from stem end down. Use tomatoes raw in salads, juice, sandwiches. Bake, stew, pan-fry, barbecue, microwave, stuff, puree and serve as a vegetable, in sauces, soups, pizza, omelettes, casseroles, with meat, chicken and fish and even in cakes.
Zucchini Green
Description
Tomatoes are a versatile food and can be used in a great many recipes. Even unripe green tomatoes are delicious when cooked. Eat them raw after washing and removing the stem end. There is no need to peel unless stated in the recipe, but if required simply dip us in boiling water for 1-2 minutes until our skin splits, or peel us with a small sharp knife from stem end down. Use tomatoes raw in salads, juice, sandwiches. Bake, stew, pan-fry, barbecue, microwave, stuff, puree and serve as a vegetable, in sauces, soups, pizza, omelettes, casseroles, with meat, chicken and fish and even in cakes.
 
Storage
Handle zucchini with care as they are easily damaged. Zucchini should be kept in the fridge. Younger zucchini should be wrapped to keep soft, whereas more mature ones will have a tougher skin and should be fine left loose.
 
Preparation
Zucchinis don’t need to be peeled and whether dark green, light green, striped or yellow can all be used the same way. Why not use different colours in the same recipe or remove strips of peel with a vegetable peeler to make them look more interesting. Wash and cut the ends off. Slice, dice, stuff or cook whole. Saute, boil, steam, deep-fry, bake, microwave or barbecue but only until just cooked and still crisp, about 3-4 minutes. Use zucchini raw in salads or with dips or cook and serve as a vegetable, add to soups, casseroles, pies, cakes, breads, souffles, fritters and muffins. Zucchini flowers are sometimes available and can be stuffed and cooked.
    Apple
    Description
    Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”
     
    Storage
    Store in the fridge in a perforated bag, or if bag is not perforated do not tie the end. Storing the fruit like this in
    a cool refrigerator will greatly reduce the respiration rate
    and the fruit should remain firm and crisp until used. The
    atmosphere inside the plastic bags is usually quite humid,
    whereas the atmosphere of the refrigerator has a lower
    humidity that tends to pull moisture out of the fruit, causing
    it to shrivel. The holes in the bags eliminate the buildup of
    carbon dioxide and excess moisture inside the plastic bags.
    Apples also can be stored in unperforated polyethylene
    bags.
     
    Preparation
    An apple a day keeps the doctor away...Bite it, slice it, juice it. Apple pie, Apple crumble or apple sauce...Our favorite is apple slices topped with peanut butter as an afternoon snack!
    Banana
    Description
    Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. It is one of the oldest cultivated plants. They are native to tropical South and Southeast Asia, and are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics.They are grown in at least 107 countries,primarily for their fruit, and to a lesser extent to make fiber, banana wine and as ornamental plants. Its fruits, rich in starch, grow in clusters hanging from the top of the plant. They come in a variety of sizes and colors when ripe, including yellow, purple, and red.
     
    Storage
    Bananas can be refrigerated for several days to stunt ripening. Although the skins of refrigerated bananas will turn brown, the fruit itself will be fine. Allow the refrigerated fruit to come to room temperature before consuming for full flavor.

    Peeled bananas should be eaten immediately lest they discolor due to exposure to the air. Bananas can be frozen whole, but don't expect the same texture when thawed. Freeze them in their skin and save for later use in sauces, baked goods, or blended drinks.
     
    Preparation
    Peel and eat ! Great in smoothies, desserts, perfect with yogurt, honey and chia seeds for breakfast. Banana Split, Banana forester...the options are endless.
    Orange
    Description
    Juicy and sweet and renowned for its concentration of vitamin C, oranges make the perfect snack and add a special tang to many recipes; it is no wonder that they are one of the most popular fruits in the world. Oranges are generally available from winter through summer with seasonal variations depending on the variety.  Oranges are round citrus fruits with finely-textured skins that are, of course, orange in color just like their pulpy flesh; the skin can vary in thickness from very thin to very thick. Oranges usually range from approximately two to three inches in diameter.
     
    Storage
    Oranges can either be stored at room temperature or in the refrigerator, depending upon your preference. They will generally last the same amount of time, two weeks with either method, and will retain nearly the same level of their vitamin content. The best way to store oranges is loose rather than wrapped in a plastic bag since if exposed to moisture, they can easily develop mold.  Orange juice and zest can also be stored for later use. Place freshly squeezed orange juice in ice cube trays until frozen, and then store them in plastic bags in the freezer. Dried orange zest should be stored in a cool, dry place in an airtight glass container.
     
    Preparation
    Passion Fruit
    Description
    Passion fruit is the small, round edible fruit of the passion flower. Passion fruit is red, gold or brownish-purple on the outside with a yellowish pulp that has small, black, edible seeds.
     
    Storage
    Store passion fruit in the refrigerator for up to a week.
     
    Preparation
    The passion fruit can be cut in half and the pulp scooped out and eaten. The seeds are edible. It can also be strained through cheesecloth to remove the seeds.  Passion fruit juice can be added to pineapple or orange juice to make a cold drink. The pulp can also be added to yogurt. The pulp of the passion fruit can be boiled into a syrup, which can be used in cakes and pies. Passion fruit pulp can be used in jams, jellies and drinks. The pulp can be boiled into a syrup and used in sauce, candy, ice cream and cocktails. Remove the pulp and place in ice cube trays to freeze. Once frozen, place the cubes in a freezer-safe container.
    Pear
    Description
    Pears are native to Asia and Europe. Mildly sweet and rich in flavor pears offer crunchiness of apples yet juicy as peach and nectarine. This simple fruit is widely popular, especially in the whole of northern hemisphere, for its unique nutrient qualities. Pear fruit is packed with health benefiting nutrients such as dietary fiber, anti-oxidants, minerals and vitamins which are necessary for optimum health. Pears are often recommended for weaning babies because they are low in acid and aren't too harsh on a baby's digestive system.
     
    Storage
    Pears may be stored at room temperature until ripe.Pears are ripe when flesh around stem gives to gentle pressure
     
    Preparation
    Pineapple
    Description
    One of the most prized and popular fruits, pineapple or "ananas" has an interesting history to narrate. The ananas plant is actually native to Paraguay in South America. It spread by the local Indians up through South and Central America and to the West Indies. Later, it was brought to Spain when Columbus discovered Americas’ in 1493, from where; it spread to rest of the world by the sailors (just like tomatoes) who carried it for protection from scurvy wherever they went.
     
    Storage
    Ripe ones perish quickly if left at room temperature. Since they chill sensitive and cannot be stored in the refrigerator for long periods, better use as early as possible. However, if not readily eaten you may place the ripe fruit in the refrigerator for 1-2 days, for later use.
     
    Preparation
    Pineapple can be cut and peeled in many ways. Usually, the crown and the base of the fruit are chopped off with a knife. Then, to peel the fruit, place its base side down and carefully slice off the skin, carving out any remaining "eyes" with the tip of your knife. Once the rind is removed, cut the fruit into your desirable sizes.
    Watermelon
    Description
    As a member of the Cucurbitaceae family, the watermelon is related to the cantaloupe, squash and pumpkin, other plants that also grow on vines on the ground. Watermelons can be round, oblong or spherical in shape and feature thick green rinds that are often spotted or striped. They range in size from a few pounds to upward of ninety pounds.
     
    Storage
    Once cut, watermelons should be refrigerated in order to best preserve their freshness, taste and juiciness. If the whole watermelon does not fit in your refrigerator, cut it into pieces (as few as possible), and cover them with plastic wrap to prevent them from becoming dried out and from absorbing the odours of other foods.
     
    Preparation
    Cut in half whichever way you like, then scoop out the seeds, together with any fibrous bits, with a spoon, then slice into wedges. Great for juicing and when using organic - juice the rind too as its packed with nutrients !
    Beetroot
    Description
    Beetroot is a root vegetable with dark, purple skin and pink/purple flesh. Its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. Beetroot is a close relative of spinach and chard and has an earthy flavour and a good nutritional content - it's also reckoned to be a good detoxifier.
     
    Storage
    To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate airtight bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.
     
    Preparation
    To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed. Then, bake in a low oven, either wrapped in foil or in a little water in a lidded casserole dish. It should be ready in 2-3 hours. For boiling, prepare it in the same way, then simmer for around an hour.
    Cabbage White
    Description
    Cabbage has a round shape and is composed of leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli, collards and Brussels sprouts.
     
    Storage
    Store the whole head of cabbage in an airtight bag in the refrigerator for up to a week. Cabbage will lose freshness rapidly once the head is chopped. If you only need half a head, place the remaining half in an airtight bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days.
     
    Preparation
    Cabbage can be eaten raw in salads or cooked, 5-10 minutes depending on the size and quantity. Remove any discoloured outer leaves and steam, boil, stir-fry or bake. Putting a walnut in the water while cooking cabbage is said to minimise that odour. Use cabbage in coleslaw, salads, as a vegetable, in sauces, spring rolls or as an edible ‘wrapper’ as in cabbage rolls.
    Capsicum (Mixed Colours)
    Description
    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours, and are related to chillies. Whatever colour they are, they're all essentially the same variety, but have been allowed to ripen to different degrees; green are the youngest and sharpest, followed by yellow, orange and then red, which are the sweetest.
     
    Storage
    They will begin to soften with time, so if you are putting them into a salad you should use them as soon as possible, when they are at their crunchiest! If you are using a bit at a time, ensure they are kept in a sealed container in your fridge to preserve for longer. Suitable for home freezing.
     
    Preparation
    Peppers are delicious eat raw as a snack, in salads or with dips. Simply remove the stem top, white ribs and seeds. Serve as a vegetable or add to casseroles, stir-fries, fried rice, pies or omelettes. Microwave or stir-fry for 2-3 minutes or bake, whole or cut in half and stuffed. To skin, place under a hot grill or in hot oven until skin blackens.
    Carrot
    Description
    Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple.
     
    Storage
    Carrots should be stored in the warmest part of the fridge or in a cool dark place.
     
    Preparation
    Wash carrots and remove the top and tail to eat raw. Carrot sticks are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam, microwave, about 4-8 minutes, depending on the size and quantity. Serve as a vegetable, in casseroles, soups, cakes, biscuits, pikelets, scones or sauces. Baby carrots are best left whole, cooked 3-5 minutes.
    Cucumber
    Description
    Cucumbers tend to range in length from about six to nine inches, although they can be smaller or much larger. Their skin, which ranges in colour from green to white, may either be smoothed or ridged depending upon the variety. Inside a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time, as well as numerous edible fleshy seeds.
     
    Storage
    Cucumber is best kept in the fridge, especially once it has been cut. Seal the end with cling film to avoid drying out.
     
    Preparation
    Cucumbers are refreshing to eat raw, with the skin on unless it’s very tough. Cut into sticks they make a great snack or can be added to dips, salads, stuffed or as a cold soup. For a more decorative look, score the skin lengthwise with a fork before cutting. For some recipes cucumbers need to be sprinkled with salt to draw out excess moisture then dried with a paper towel. Steam, boil, bake, stir-fry or microwave and serve cucumbers as a vegetable, in soup, or stuffed.
    Lettuce
    Description
    Crispy, green/crimson-red colored lettuce is one of the incredible leafy vegetables packed with essential nutrients that benefit overall general health. Indeed, it is among the most sought-after greens, be it in your crunchy, green salads or healthy vegetable sandwiches
     
    Storage
    Each variety of lettuce features a unique keeping quality; hence, different methods should be applied while storing. Romaine and loose leaf-lettuces should be washed, and any excess water removed before storing in the refrigerator. Butter-head need not be washed before storing.

    Pack them in a plastic bag or store in the refrigerator. Romaine will stay fresh for up to seven days whereas, Butter-head and loose leaf-types for two to three days.
     
    Preparation
    Remove any outer discolored leaves. Then trim off their bitterly tips. Chop the remaining leaf to a desired size and discard the bottom stem/root portion.

    Wash leaves then in clean running water and soak in salt water for about half an hour in order to remove sand and any parasite eggs and worms. Pat dry or use a salad spinner to remove the excess water.
    Pumpkin
    Description
     
    Storage
     
    Preparation
    Spring Onion
    Description
    Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.
     
    Storage
    In a perforated bag in the fridge. Spring onions don't last as long as onions, so use within four or five days.
     
    Preparation
    Although often called the aristocrats of the onion family, they're not usually served on their own as a vegetable. Added to other foods for a more subtle onion flavour or used as a garnish. Strip away the outside leaves and chop off the root. The green leaf tops are not as strong in flavour as our white base. If dipped whole in hot water for 20 seconds and drained the taste will not be as strong. Finely chop and add to salads, vegetables, scrambled eggs, fried rice, fish, meat, chicken, stir-fries, sauces and even butter for a more savoury tasting spread.
    Sweet Potato
    Description
    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with pale cream flesh.
     
    Storage
    Fresh sweet potatoes generally do not store well, except under ideal conditions, and bruised ones rapidly deteriorate. In a dry, dark, cool place, they can last up to three to four weeks. Plan on using within one week of purchase and do not refrigerate. Cooked sweet potatoes can be stored in the refrigerator in a covered container.
     
    Preparation
    Sweet Potatoe skin can be left on if scrubbed well, or can be peeled. The ends, however, should be removed. Slice, dice or bake whole, like potatoes. Saute, barbecue, fry or microwave. Serve as a vegetable with roasts, stuff, mash on their own or add to potatoe, use in soups, sweet potatoe pies, cakes, scones or biscuits. In many recipes sweet potatoe can replace potatoe and pumpkin.
    Tomato - various
    Description
     
    Storage
     
    Preparation
Choose a Box
Our Ripe Boxes are jam packed with a variety of different fruit and veg ensuring you get a delicious and nutritious balanced diet with fresh organic produce from local farms who love what they do. The contents of the Ripe Box changes seasonally depending on what is available from our local farms. 
Pick your own
We like to keep our customers happy so you can do the picking and we will do the packing. Simply order your organic shopping here and we will deliver to your door.