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Carrots (By the KG)
Lovely, fresh, crunchy carrots.
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Thyme pairs well with eggs cheese and tomato, so great for your omelettes. You can also flavour your marinades, stocks and teas as well as most meats and fish add at the end of your cooking or just add a sprig to look pretty.
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Pumpkins make beautiful hearty soups, if you roast your pumpkin skin on you'll get a nuttier flavour. Sauté an onion with some basil and garlic. Then add your pumpkin, some tomato paste and cook in vegetable stock until the pumpkin is soft, then blitz, da-dah sweet pumpkin soup!
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