Brussels Sprouts

A member of the Brassica family, sprouts are believed to have been cultivated in Ancient Rome but get their name from being grown extensively in Belgium. High in vitamins A, C and K, these neat little cabbages also contain folic acid and are a great source of fibre. Interestingly, our genetic make-up dictates whether we love or hate sprouts with some people possessing a gene causing a reaction to the bitterness.

These vegetables really should not be reserved for just Christmas as the tasty, green packages can be braised, fried, roasted, sautéd, shredded raw in a salad and are great with additions such as maple syrup, honey, balsamic vinegar, soy sauce, mustard, bacon, pancetta or chestnuts. Contrary to belief, sprouts do not need a cross cut into their bottoms for boiling as it can water log them.

Kale

A member of the brassica family, this leafy vegetable is so packed with nutrients, it is now often labelled as a superfood and rightly so. Kale enjoyed a come back following the wartime ‘Dig for Victory’ campaign but it was one of the most common vegetables in all of Europe during the Middle Ages. It’s origins stem right back to Ancient Greece and the Romans also enjoyed it, referring to it as Sabellian kale.

Today, kale varies from plain-leaved through to curly kale with colours from light green through to very dark green such as cavolo nero – black cabbage. All kale is packed with vitamins A, C and K in addition to calcium, folic acid and even lutein, an antioxidant which helps keeps eyes healthy. This vegetable also packs a punch in flavour and is best following the first frosts of the winter.

Jerusalem Artichoke

A vegetable that perhaps has the most misleading name of all. It is neither a type of artichoke nor has any connection with Jerusalem. It is one of the most interesting looking of all root vegetables and was first cultivated by Native Americans. As part of the daisy family, the flowers resemble sunflowers and early Italian settlers named it girasole being the Italian for sunflower. It is thought that this changed to Jersulam whilst the other part of it’s name is thought to have been coined from it’s artichoke-like taste.

With such a nutty and sweet flavour, artichokes make a brilliant addition to any collection of roasted vegetables. As with other root vegetables, they can also be fired, sautéed, mashed or puréed to make delicious soups. Unlike potatoes, Jerusalem Artichokes contain very little starch and are rich in fructose which make them a healthy choice for diabetics and is what gives them a sweet flavour. Resembling ginger root, the vegetable will store well in a cool environment and can be either just scrubbed or peeled before cooking.

Cheese

There has been an incredible renaissance in english cheese in the past decade, fuelled partly by dairy farmers looking for a better return for their milk but also by specialist outlets such as Neal’s Yard promoting artisan and farmhouse cheeses. We now produce over 700 varieties of cheese, far more than even France. Sussex is home to several award-winning cheese makers and although Surrey has only one, they happen to produce one of the country’s finest blues – Norbury Blue, together with a delightful crumbly white cheese interestingly named Dirty Vicar.

A cheese board made up of just local varieties can be really diverse and cater for all tastes from soft brie types, mature cheddars, farmhouses, a wide choice of blues, creamy semi-softs, sheep and goats cheeses. There is plenty of debate over raw milk cheese, although it is far less of a risk nowadays. Most experts agree it produces the creamiest and the best flavour in cheese but it is recommended that the very young, elderly and pregnant women should avoid it. Stilton has been one of the most unfortunate victims of a directorate preventing its production from raw milk which, many believe, has resulted in a more bland cheese that doesn’t come even close to some the artisan blues now available from local producers.

Introducing the exclusive Horsham Hamper full of goodies including; coffee, honey, gingerbread, dragon bag, beer & tea towel.

Ready-to-go or you can pick what goes in and choose whether it’s a gift bag, box or hamper.

Cobnuts

Known as Kentish Cobnuts, these derived from hazelnuts and first cultivated in 1830 by Mr Lambert from Goudhurst, Kent. They were a delicacy of the Victorians who often had them after dinner whilst passing the port. The popularity and growing of cobnuts declined heavily over the last century and resulted in no more than 250 acres set aside for the crop in the whole of the country. However, like many of our traditional foods, the cobnut has come back to life with many top chefs rediscovering the delicious coconut flavour of the cobnut.

Fresh cobnuts are available for a short period from the end of August and are covered in a soft green husk that is simply peeled back to reveal a juicy kernel. As the husks are susceptible to moisture, growers dry much of their remaining crop to be sold with hard shells as you would find hazelnuts although a cobnut shell is much easier to crack. These golden cobnuts are widely available from markets and greengrocers right up to and beyond Christmas. A very small number of growers also produce cobnut oil, a cholesterol-free source of soluble fibre and Vitamins B and E that is lighter than other oils with a delicious nutty flavour.

Squash

These amazing vegetables from the cucurbitaceae family come in a huge variety of size, colour and type, grown as squashes, gourds or pumpkins.  They were domesticated throughout the Americas from 10,000 years ago and are now grown throughout the world and enjoyed by many cultures.

In this country, we are very used to butternut squash but it is exciting now to see so many varieties of squashes being grown locally including the South African gem squash although it is often referred to as a rolet squash and is best boiled or baked whole and simply cut in half and covered with butter. The same treatment can be applied to the widely found acorn squash but this is also really good to stuff. Other varieties include the bizarre spaghetti squash, a long oblong gourd that, when cooked, it’s flesh falls away in ribbons just like the pasta it is named after. Squashes can also be amongst the most dramatic and colourful vegetables with a turban squash falling right into this category.

Maincrop Potatoes

Potatoes come to us in a multitude of varieties and are described as early, second early or main crop potatoes which simply describes when they are available and, often, the size of the potatoes. At this time of year some of our great favourites are at their best such as King Edward and Maris Piper but it well worth discovering some of the lesser known and older varieties that many specialist greengrocers offer such as the pink fur apple.

Potatoes are also a fabulous and easy vegetable to grow at home and need little more than a big tub or bag even if you have little space. Main crop varieties, however, do benefit from plenty of space and blight remains the growers biggest enemy. This serious disease takes hold quickly and can ruin crops for many seasons and, of course, was the catalyst to the political changes in Ireland following the death of over a million due to starvation with another million emigrating to North America to escape the famine.

Pears

Amazingly, there are around 3000 known varieties of pear grown in the world and these juicy, delicious fruits have been enjoyed since prehistoric times in cooler climates. They may not keep as well as apples but the season is certainly one to look forward to. It is quite an art to pick or buy pears at just the right time for ripening but before they ripen too much but it is worth the effort.

Pears are another fruit that can be enjoyed both raw and cooked with perhaps the most well know retro desert of poached pears now making quite a come back. Similar to apples, pears also come in to their own for fermenting into alcohol. Perry was known to have been made by the Romans but it was the French and, subsequently, the western counties of England, who really took the drink to another level.

The team at Crates have been as busy behind the scenes as they have been front of house. Plans are moving forward for the shops cafe deli. Our new addition will open towards the end of June and we have willingly bowed down to customer demand to offer an extended cheese range with full truckles on display so you can buy as much or as little as you want of your favourite cheese. Crates will also be offering their great local produce as ready to eat and drink.

Freshly prepared sandwiches, wonderful pastries from our artisan baker and a wide range of special treats and cakes can be eaten in or taken out. Our range of drinks will be beyond any offer currently in town with William Curley Hot Chocolate, Joes Teas, Tea Huggers and the most exciting – proper, lovingly made coffee using only the best freshly ground beans from specialist, Horsham Coffee Roaster. We can’t wait to see you and we know you’ll just love the new extended Crates – it’ll be different!

Seasonal and local food offers taste, health and even economic benefits. Crates Local Produce highlights the best that is on offer in our region, in conjunction with premier lifestyle magazine, essence.

Cauliflower

This all-year round vegetable deserves to be celebrated and used imaginatively. Far from being just the key ingredient of a comforting cheese-based dish, the cauliflower is and the star of many exciting world dishes from Aloo Gobi through to tempura. It is packed with vitamins and also a great source of minerals including calcium and potassium.

The head is made up of unopened buds, simply stopped from growing on to become flowers. They are not always just white and can come in a whole range of colours and unusual shapes, found mainly at produce shops and farmers markets. They will not only add a vibrant addition to the plate but are packed with more flavour and nutrition. Even the leaves around your cauliflower are pretty good, protecting the head from bruising and sun damage, they are also great for stock. Store in a paper bag in the fridge, upside down and it should last for at least a fortnight.

Beetroot

This vibrant red vegetable is available nearly all year round but the new crop, emerging in the mid-spring, proves a wonderful accompaniment with seasonal treats such as fresh greens, salmon and even rhubarb. It has always been known that this root is good for you, packed with B vitamins but more recently it is held up in the ‘superfood’ class with it’s high nitrate level reportedly even reducing blood pressure.

Beetroot may not be the easiest of veggies to prepare, due to the deep red juices, but leaving it unpeeled before boiling, steaming or slow roasting can solve this. The skin will come off easily after cooking. Bought sliced and pickled in a jar is fine but so much better to buy fresh and cook with. Source it fresh with leaves attached as; being a relative of spinach and chard, these are also delicious.

Spinach

This great new addition to the spring scene is just as good raw in salad as it is cooked. High in nutritional value and rich in antioxidants, it is crucial to ensure the goodness is not lost so steaming or very quick boiling is best if not eating raw. This will also retain the flavour – almost bitter but very distinctive.

When buying, chose bright green leaves unless it’s a Savoy variety, which will have dark green, curly leaves. Spinach should have a lovely fresh smell and you should avoid any yellow leaves. Store loose spinach in a bag in the fridge and wash just before use. Blanch and freeze to store for longer than a week. Spinach works especially well with dairy, eggs and, overall, an incredibly versatile ingredient or even main billing.

Rhubarb

Outdoor rhubarb is quite a different story to earlier forced rhubarb. It is more astringent and not as tender but a fabulous addition to any oily fish and for that classic – crumble. Maincrop rhubarb comes at a much better price point without huge overheads of forced rhubarb grown in huge, dark sheds and picked by candlelight.

Even though officially a vegetable, it is usually treated as a fruit and, therefore, one of the first of the ‘fruits’ of the warmer season. Rhubarb is too tart to eat raw but works very well stewed with any natural sweetener and is fabulous with ginger.Go for the crispest and plumpest stems but you certainly need to discard the leaves as they contain a poisonous oxalic acid. After washing, strip off the tough, stringy ribs and slice the rest of the stalk. It will wilt quickly so store in the fridge with the leaves still on until you’re ready to eat it. 

With great anticipation, we received our first crop of local tomatoes this morning from Nutbourne Nursery. Jenny, Gary and family have been lovingly growing these glorious fruits since 1979 with all their tomatoes being insecticide-free. Upon arrival, the shop filled with the aroma of fresh tomato from these vine fruits that had obviously just been picked.

Travelling just a smidgen over thirteen miles, these are just about as fresh as you can get. No cold storage and grown to burst with flavour, they really are very tasty. Currently featuring are mainly the smaller varieties such as Piccolo Cherry, Mini San Marzano and Yellow Cocktail but there is also Coeur de Boeuf. As with our continuous supply of apples throughout their season, Nutbourne grow an amazing range of speciality tomatoes throughout the summer so you will always find something new.

Treat your loved one to some truly delicious local offerings this Valentines. From handmade and tempting chocolate through to rich chocolate brownie hearts, locally produced pink cider or even some divine bubbly rose from one of the best vineyards in Sussex, we have it all at Crates Local Produce. Here is just a small selection of what’s on offer;

Amelia Rope, Lucy Armstrong, Just Brownies and Cocoa Chameleon chocolate hearts, bars, buttons and truffles from just £1.50

Just Brownies and giant Just Brownie heart, £1.40 – £8

Joe & Seph’s great range of popcorn – bags and jars from £3

Wobblegate Pink cider, £3

Bolney Estate Cuvee Rose, £24

or a bespoke hamper starting at just £15

…IS IN THE BAG! With delicious produce coming in direct from local farms, bakers and makers to our town centre shop in the Carfax, this is the real veg box option with your own choices, at a fraction of the cost.

We know that our customers are discovering the benefits of real shopping with us, finding they can choose what seasonal produce they want and as much or as little as they need. No more boring veg left in the bottom of a box that doesn’t get used.

In addition to delicious fruit and vegetables, Crates offers amazing locally produced weekly staples and treats. Representing over 40 local producers, we have over 200 different products ranging from Sussex cheese, artisan bread, eggs, cakes, milk, smoked meats, sausages, bacon, preserves, sauces, biscuits, chocolate with even local ales and wines.

So, for the sake of being completely radical, consider a visit to Crates – somewhere that has truly revived what shopping should be about!

Yes, it’s the New Year and all those resolutions, good intents and diets are kicking in. However, whether you’re going to be strict with yourself or just want to enjoy better and more healthy food, then look no further than local.

Appealing Apples – it’s proved and true that ‘an apple a day’ can keep the doctor away. Our many varieties of apples come direct from the grower, allowed to ripen on the tree and have far more flavour. They are also at such a keen price that you can easily afford more than one a day. Try also our delicious Wobblegate apple juices produced just down the road in Bolney.

Veg out on Vegetables – even during this lean time of year, there is still plenty of choice of seasonal vegetables. Cabbages, root veg, carrots are at their best and why not try something a bit more unusual such as kholrabi, a really tasty member of the brassica family which is crisp and juicy, great raw with a dressing or roasted with your potatoes. In fact, we love to roast nearly all our veggies in ‘half-the-fat’ rapeseed oil.

Rich Rapeseed – a really healthy alternative to both vegetable or even olive oils, Sussex Gold‘s range of rapeseed oils, sauces and mayonnaise contain half the saturated fat, rich in Omega’s 3, 6 & 9 and a great source of natural vitamin E. Their Extra Virgin oil is fabulous for all cooking uses and their sauces, dressings and marinades are even more delicious. The rich yellow colour of the mayonnaise is unique and we especially like their garlic mayo.

Dry January – has become quite a buzz and whilst we still enjoy our local tipples, we fully understand the merit of cutting out the booze at this time of year. Our selection of gorgeous ginger drinks from Gran Stead and Wobblegate‘s wide range of apple juices are heaven in a bottle without the sin. And, if you have any left when you hit February, Gran Stead’s serve really well as a mixer too!

Loving Linseed – whether you are watching your blood pressure or cholesterol, want clearer skin, shining hair and stronger nails, or are embarking upon a fitness regime to lose weight, build lean muscle or burn fat, Omega 3 from linseed could really benefit you. High Barn Oils produce linseed locally and you can take it as pods, culinary oil or as a meal.

And of course, if you still want to indulge – we have our usual range of chocolate, cheese, bread, sausages, smoked meats, eggs, cakes, jams, chutneys, wines and beers but we believe local produce is far tastier so you won’t need as much of it – now that’s healthy!

Get the perfect gift for any family or friend that may be foodie, difficult to buy for or just very special. We have a wide choice of hampers, gift boxes, crates and bags that you can fill with your own choice of local produce.

In a rush? You can pick up one of our ‘Ready-to-Go’ options including the Coffee Lovers Hamper, a Chilli Box, Lemon Box & the very special Chocolate Lovers Hamper.