What you ask us by phone and on WhatsApp, answered properly: when each fruit is in season, how to keep it, and why ours doesn’t all look the same.
They’re less alike than the shared name suggests: one is for soups and the other asks for an oven. Which to choose by what you’re going to make.
It’s the pepper of the family frying pan: thin, sweet and with skin so fine you don’t peel it. Nothing like the big green pepper you put in salads.
The aubergine carries two reputations: that it’s bitter and that it drinks oil. Both have an explanation, and both are settled before you light the hob.
This product has no fixed price because it changes with the season. Send us your enquiry and we’ll tell you what we have and what it costs.
