COMBO: Cucumber from Holland, Lovely Aubergine Graffiti/Black from Holland and Delicious and Fresh Courgettes from Holland.

Freshly harvested cucumber from Holland.

Organic cucumbers, cooling and crunchy, great in salads, sandwiches and smoothies. Oh and try a slice or two with a grind of black pepper and a sprig of mint or rosemary in your gin and tonic. You're welcome! 

Recipe Ideas:

- Our new favourite cucumber salad: use a rolling pin and lightly bash your cucumber then slice it into slanted chunks. This creates lots of jagged surface area for soaking up the dressing. Whisk a couple of tbsp of toasted sesame oil with a tbsp of shoyu/tamari, a little grated raw ginger and garlic and the juice of half a lime. Pour over the chopped, bashed cucumber and top with toasted sesame seeds, chopped scallion, kimchi/chilli flakes and devour! It's great with a simple bowl of rice, some seaweed and some tofu or stirred through cold cooked noodles and edamame beans.

- Add to sandwiches or crackers with cheese and black pepper. We sell organic dairy cheese and organic vegan cheese. Have a look at our selection here.

- Add to a green smoothie or a refreshing juice.

- Make a gorgeous but simple salad by simply stirring slices with lots of fresh dill and yoghurt.

- Make raita or tzatziki but grating and draining the cucumber then stirring through thick yoghurt. Season with salt, pepper and crushed garlic, olive oil and fresh herbs. 

Lovely Organic Aubergine from Spain.

With their deep purple skin and silky soft flesh, aubergines are one of our favourite vegetables. They are incredibly versatile and we use them in many different dishes. Aubergines are a good source of fibre, vitamins and minerals, most notably the antioxidant anthocyanin which is present in all purple fruits and vegetables. 

Recipe Ideas:

- Make a smokey dip! Cook whole on a BBQ or grill until the skin is burnt and smokey and the flesh is silky soft. Peel off as much of the skin as you can and blend the flesh with a little fresh garlic, a squeeze of lemon juice, a spoon of tahini and some extra virgin olive oil. Season with salt and enjoy this baba ganoush with flat breads or as part of a mezze spread. Especially good with some tangy little pomegranate seeds on top! 

- Curries! Aubergine is fantastic in Indian style curries. Simmer with red lentils and spices to make an aubergine dal or sauté with onion, garlic, ginger, tomatoes and garam masala to make a classic brinjal bhaji.

- Make aubergine involtini! Grill in long slices, roll with some pesto and ricotta (you can make vegan ricotta with tofu or nuts) and bake the rolls tucked in a rich tomato sauce.

- Roast! Cut the aubergine in half lengthways, score and season, smear with chermoula paste (a mix of garlic, chilli, preserved lemon, smoked paprika, cumin and coriander) and roast until soft. Serve with cooling natural yogurt and middle eastern style breads and salads.

- Make a moussaka! Layer slices of grilled or fried aubergine, with béchamel and lentil ragu spiked with Greek herbs. Finish with a layer of béchamel and bake until bubbling.

Delicious and Fresh Organic Courgettes from Spain.

Brighten up your summer salads and stews with these gorgeous, green courgettes. Courgettes are very versatile, they are delicious raw, griddled, slow cooked, battered and deep fried, baked and more! They can even be spiralized or shaved into strips and used as a low-carb alternative to pasta or noodles.

Recipe Ideas:

- Ratatouille! Courgettes are an essential ingredient in ratatouille. Simmer or bake sliced courgettes with chopped tomatoes and sautéed aubergine, pepper and garlic. Season well with salt, pepper, olive oil and a splash of balsamic vinegar and finish with plenty of torn basil. Absolutely delicious with fresh bread.

-  Celebrate courgette in all it's glory with this courgette risotto recipe.

- Top pizzas, tarts and quiches with griddled slices.

- Shave into strips with a potato peeler and stir through pasta sauce or simmer in some miso soup.

- Cut into chips, dunk into a simple batter (flour, seasoning and water) and deep fry. These are delicious dunked into lemony mayonnaise or a herby, tangy salsa verde.

- Cook low and slow with lots of olive oil, garlic and seasoning until mushy. Then mash and eat cold or warm as a dip with good bread or crudités.