WE WORK WITH NATURE TO HAVE SEASONAL PRODUCE AVAILABLE THROUGHOUT THE YEAR
We grow over 300 varieties of organic fruit, vegetables, salad leaves and herbs in our 28 acres of organic Market Garden at Daylesford, including many unusual and heritage varieties.
Whenever we’re cooking, on the farm and in our cafés, we look first to the Market Garden for fresh, inspiring ingredients. You can see much of our fresh produce in our farmshops, in the delicious dishes in our cafés, takeaway sandwiches and salads.
We use as much of our own produce as we can in our award-winning ready-to-cook meals and soups, jams and chutneys.
A YEAR IN THE DAYLESFORD MARKET GARDEN
SPRING (MARCH, APRIL, MAY)
Cauliflower, Leeks, Mangetout, Purple Sprouting Broccoli, Radish, Rhubarb, Rocket, Salad Leaves, Spinach, Spring Onion, Wild Garlic.
SUMMER (JUNE, JULY, AUGUST)
Basil, Beetroot, Broad Beans, Carrots, Chillies, Coriander, Courgettes, Cucumbers, French Beans, Gooseberries, Heritage Tomatoes, Lettuce, Mint, New Potatoes, Parsley, Peas, Raspberries, Runner Beans, Spring Onions, Strawberries.
HARVEST (SEPTEMBER, OCTOBER, NOVEMBER)
Apples, Beetroot, Broccoli, Bunched Carrots, Cauliflower, Celeriac, Courgette, Cucumber, Damsons, Fennel, Garlic, Heritage Tomatoes, Kale, Leeks, Pak Choi, Parsnips, Peppers, Potatoes, Pumpkin, Raspberries, Red Cabbage, Salad Leaves, Savoy Cabbage, Sprout Stalks, Sprout Tops, Squash, Winter Radish.
WINTER (DECEMBER, JANUARY, FEBRUARY)
Apples, Brussel Sprouts, Celeriac, January Kale, Jerusalem Artichokes, King Cabbage, Leeks, Parsnips, Purple Sprouting Broccoli, Savoy Cabbage, Winter Radish, Forced Rhubarb.