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Locally Farmed Organic Vegetable Delivery

20 years of growing organic vegetables and delivering vegetable boxes from our 12-acre farm in Sussex.

Services

What We Do


We produce organic vegetable boxes that are affordable, seasonal, and as fresh and local as possible.

We have different sizes of boxes available for various appetites, from individuals to families.

We are flexible with the items in your boxes. You can change items in your order for something you would like.

Meet us better

Our Organic Farm in Numbers


370

households per month

23

experts working

5

awards won

100%

satisfied customers

Why You’ll Love Us

There is never been a better time to eat organic. Organic means working with nature. We’re coming into a fantastic time for European food.

  • Delicious
  • Ethical
  • Sustainable
  • Seasonal
  • Free delivery

Rating: 5 out of 5.

“Excellent Service”

Their service is brilliant! I really hope some of them are now using your service.

Fiona

Rating: 5 out of 5.

“Love the flexibility”

We are very happy with the box and we value that we can have the standard box or choose our own.

Joseph

Rating: 4 out of 5.

“Fantastic quality”

I’m really appreciating the quality and presentation. The flavour of the veg is outstanding.

Michelle

Try with our vegetables

Our Favourite Recipes


  • Recipe | Heirloom Tomato Galette | トマトガレット
    Heirloom Tomato Galette Ingredients 1 Basic Pie Crust Recipe1 Basic Vegan Pesto Recipe4 oz soft herbed goat cheese or spreadable vegan cheese, like Kite Hill, room temperature3 – 4 heirloom tomatoes, a variety of colors, slice thin1 tbsp Herbs de Provencesalt + pepperolive oil for drizzlingegg yolk wash, 1 egg yolk + 1 tsp watersea salt flakes Method Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Slice tomatoes and season to taste with salt, pepper, Herb de Provence, and drizzle with olive oil, set aside. Remove pie crust from the fridge and roll out into approximately a 12″ circle about 1/4″ thick. Spread goat cheese and 2-3 tbsp of pesto onto the crust, leaving 2 inches of crust to fold over later. Layer your tomatoes on top, alternating colors, and season with more Herb de Province and olive oil. Gently fold over the edge of your crust, being careful not to tear it. Brush edges with egg wash and bake at 350 degrees F for 40 minutes or until the crust is golden brown. Remove your galette from the oven and garnish with fresh Nasturtium flowers + sea salt flakes. Shop this post
  • Recipe | Wildflower Mocha
    Wildflower Mocha Ingredients 1 tbsp cacao powder, I used Anima Mundi Herbals Heirloom Cacao1 tbsp honey1 tbsp hot water1 shot espresso or 2 oz strong brewed coffeeWorkhorse Rye Flowers + Cacao Bitters Milk of choice, I used Oatly | Oat Drink Whole Edible flowers for garnish Method In a small dish, mix together cacao powder, honey, and water and pour into your glass. Next, add espresso and bitters and stir. Fill glass with ice and top with milk, stirring to combine. Garnish with edible flowers and enjoy the heck out of this mocha, because it’s freakin’ delicious!
  • Recipe | Summer Lemonade | 夏のレモネード
    Basically Awesome Lemonade Recipe Ingredients 1 c fresh lemon juice, bottled is fine too4 c cold filtered water, the better the water the better the lemonade1/2 c agave, you can use a light colored honey if you like Method Mix all ingredients in a glass pitcher and store in the refrigerator until you’re ready to use. To make summer lemonades, add syrup to glass, amount to taste, I use between 1/2 to 1 oz. Fill glass with ice, top with lemonade, and garnish with edible flowers. Lemonade Syrups Prickly Pear Syrup Ingredients 3/4 c prickly pear juice, you can purchase pre-made syrup at the store or you can pick your own prickly pear and make your own juice.1 c honey Method In small sauce pan add all ingredients and bring to a boil over medium high heat. Once syrup begins to boil, reduce heat and simmer for 10 minutes. Remove syrup from heat and pour into a heatproof glass jar. Allow syrup to cool completely before storing in the refrigerator. Syrup will keep refrigerated for 7-10 days. If you’re harvesting your own prickly pear, make sure the plant you are harvesting from has not been sprayed with any pesticides. It’s […]
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