Our Produce
Cauliflower
The farm grows over 80 varieties of cauliflower for the London wholesale markets, local wholesalers and retailers. Growing a mulititude of varieties, enables consistent supply of top quality cauliflowers for around nine months of the year.
Methods of cooking include steaks, steamed, boiled, pizza base alternative, roasted with garlic and ground coriander, couscous, soups, curry, pureed with cream, pickled, cauliflower cheese or just eaten raw.
Cauliflower has a low glycemic index and is great for use in a low carbohydrate diet.
Typical Season: Late September – End of May
Quantity: trays of 6 or 8
Romanesco
Sometimes called Romanesco Broccoli or Roman Cauliflower, first recorded in the 16th century Italy. Related to both cauliflower and broccoli, the distinctive lime green and pointed appearance sets it apart from other brassicas.
The flavour is also different as it has a crunchier texture and nuttier flavour and provides great colour to your plate. Steamed, stir-fried or simply, finely slice for a salad, it’s sure to spark conversation.
Typical season: October – Mid November
Quantity: Trays of 6
Cabbage
Pointed Cabbage (Hispi) is a popular, tightly layered pointed cabbage variety. A favourite with chefs for quartering and charring, making it a perfect vegetarian starter or main dish.
It is a very versatile, sweet-tasting cabbage perfect for stir-fries, coleslaw or steamed with a roast dinner.
Typical Season: October – November
Quantity – Trays of 10
Purple Cauliflower
Through the early part of the season we grow purple cauliflower (Lavender). This variety offers a different take on the traditional colour cauliflower and is a great addition spice up your place.
Typical Season: October – November
Quantity – Trays of 6
Buddles Farm Pumpkin Barn
The farm also grows pumpkins for cooking and decorating for Halloween.