Battery Hill, Fairlight, Hastings, East Sussex, TN35 4AP

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Our Vegetables A - Z

Aubergine

The pearl of the veg garden, these black beauties have a sweet, firm flesh, and are most at home on the grill, either as part of a vegetable skewer, or sliced and charred for a smokey burger topper. BBQ brilliance!

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Beetroot

One of our most favourite crops, our bunched beetroot often provides a variety of colour, from the deep purple 'Jannis' variety, to the golden yellow globes or stripy 'Chioggia' roots. Best diced and roasted, then served as a side or mixed into a salad.

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Broad beans

One of the first flavours of summer, broad beans are a really welcome burst of fresh flavour. A gentle steam and a knob of butter and these beautiful beans will melt those winter blues away!

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Carrots

Freshly harvested carrots are so dramatically different from mass-produced, long-stored conventional carrots. With their tops still bright and pungent, our bunched carrots are as fresh as you can get, and prove it with their exceptional flavour. Use the tops to make soups and sauces.

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Cavolo Nero

Cavolo Nero is the elegant, Italian cousin of the kale family. It's slender dark leaves look inviting when chopped finely into a salad, or gently steamed.

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Celeriac

Often over-looked, the celeriac's knobbly exterior doesn't do itself any favours. But it more than makes up for it with its rich delicious flesh. A perfect component of a roasted veg medley, or a great partner with the potato for a creamy mash.

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Chard

Rainbow chard is one of our most popular crops. Available throughout the year, it serves many purposes; from baby leaves adding a splash of colour to a salad, to large midribs finely chopped and chucked into a winter stew. Give chard a go and you'll soon see you can throw it into most any meal.

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Chilli Peppers

Chilli peppers are a must-have in the kitchen. Not just for the heat-lovers, a little chilli in any dish gives a depth of flavour that little else can supply. They can easily be dried for use throughout the winter.

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Courgette

The surefire sign of the summer, our courgettes burst out of the ground all summer at quite an alarming rate! Therefore we harvest them every single day, meaning you get the freshest, most flavoursome fruit available each day. A mix of colours will keep your dishes looking beautifully various as you find many different uses of these versatile vegetables.

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Cucumber

Popular with all the family, our cucumbers are delightfully refreshing and rejuvenating during the height of the summer. We often find ourselves snacking on one or two cucumbers a day when the sun is out! And they're never, never wrapped in plastic.

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Fennel

A relative of carrot and celery, fennel is a lovely addition to a vegetable stew or ragu. It have an elegant aroma and is also delicious roasted, retaining succulence and a great flavour.

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French beans

Taste the summer with our super-fresh French beans. Delicious either raw and chopped finely into a salad, or boiled and served as a side veg. 

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Kale

Once considered a niche 'super-food', kale has become a staple crop in our garden, providing us with fresh, nutrient-dense veg from mid-summer til early spring. Whether green, red, purple or black, the robust leaves of the kale plant are best chopped finely and chucked into stews or sauces, delivering an hearty hit of healthy wholesomeness. 

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Kohl Rabi

Kohl rabi are swollen stems of the cabbage family. Peel away the skin and inside you'll find a juicy flesh of subtle sweet cabbagey flavour. Kohl rabi is delicious raw, either grated into salads or sliced into sticks along side your celery and carrots for dipping.

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Landcress

This peppery leaf is similar to watercress (just grown in drier conditions!). As the winter goes on the leaves get spicier and spicier. Enjoy fresh while you can handle it, but if they're too hot then cress soup is the answer! We mix landcress into our salad mixes throughout the winter.

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Leeks

Pungent and intense, organic leeks, like organic carrots and organic tomatoes, are world's apart from the likes offered by industrial agriculture. When harvested and delivered fresh, they retain such intense flavour that you'll be welcoming the start of autumn each year for their advent!

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Lettuce

What is a good salad without a lettuce?! From tall red cos to flat green butterheads, to crunchy little-gems, we grow a wide range of lettuces, with varying colours, shapes and textures, to make the summery salad season as diverse as possible. Picked fresh each morning, our lettuces retain such great earthy flavour and sweetness, that you'll need nothing more than a light dressing to put together a delicious salad.

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Onions

Onions form the foundation of almost all cooking recipes, giving a base richness onto which other flavours can blend. Large ones are best diced and fried, but small ones are also delicious roasted alongside a mix of other vegetables; drizzle with a little oil and top with mixed herbs.

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Peppers

Sweet and crunchy, peppers are an ever-popular product of the greenhouse. From grilling to frying to roasting, (even simply snacking on!), peppers can be used in so many multiple ways. They don't last all that long in the British climate, so stock up on them while you can!

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Radish

The humble radish is an important crop to the market-gardener; we can grow them during most seasons and, because they grow so fast, we can squeeze them in between different crops here and there. So therefore we squeeze them into most meals! Delicious thinly sliced and drizzled with lemon juice, these peppery rouge roots are also a joy for the eyes.

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Seasonal Salad

Available twelve months of the year, our  salad bags vary as the seasons dictate. Throughout the summer, lettuce leaves rule supreme, adorned with edible flowers from the flower beds around the garden. Moving through to the winter, the spicy brassica leaves take over, including rocket, mizuna, and mustard leaf. The spring introduces delicate leaves such as peashoots and the first of the sorrel. Always varied, colourful, and fragrant, our salad bags are a must-have, no matter the season.

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Sorrel

This perennial leaf has a wonderfully sour citrus flavour, which when wilted down makes a tasty sauce, well suited for fish dishes. 

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Spinach

For most of the season, we grow what you might call 'cooking spinach'; a close relative to chard. The robust, rich green leaves are full of juicy flavour and best briefly wilted with a little butter and black pepper. Also well suited to being chopped finely and chucked into just about any sauce, soup, or stew.

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Spring Greens

Spring greens are the first cabbagey offerings of the garden in March. They are wonderfully sweet and flavourful, and a welcome burst of freshness after the end of winter.

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Spring Onions

Spring onions are one of our favourite crops to grow, so we couldn't just limit them to spring! Available from March through to the autumn, spring onions are the young, intense  green leaves to the onion plant, harvested early while they're rich in sweet onion flavour. There are few things that can't be improved with a sprinkle of chopped spring onions on top.

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Sprouts

What is Christmas without sprouts?! These little nuggets of delight are started off early in the year and tended carefully for many months, making them one of the most cared-for crops in the garden. Well, the flavour more than makes up for it come December. If any of your family think they don't like sprouts, then just wait til they've tried freshly-harvested organic sprouts. 

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Summer Squash

Summer squash are a close relative of the courgette, and can be used in much the same way, though given their unique shape and eye-catching colour, they're best stuffed and roasted whole.

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Squash

Squashes are a quintessential sight of harvest-time. We grow a handful of different varieties, selecting those with the sweetest flavour and creamiest texture. Not only are these are delectable part of your autumn cooking, but they can also serve as beautiful seasonal decorations around the house until you're ready to eat them!

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Sugar-snap Peas

It's hard to resist picking sugar-snap peas straight off the vines during a sunny summer's day; they're juicy crisp pods are such a refreshing snack! Back home in the kitchen, we just top-and-tail them and briefly steam, preserving their sublime sweetness.

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Swede

An ever-reliable winter staple, swedes provide that heart-warming sweet nuttiness that a cold winter's meal depends on. Great alongside other roasted veg, or more traditionally mashed (with a good knob of butter!).

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Tomatoes

Tomatoes have become ubiquitous in modern-day cooking, and deservedly so. Their sweet and tangy flavour and appealing range of colours are well suited in almost any context; added to salads, roasted, fried, grilled, or chopped and sauted into sauces. But, as with all vegetables, tomatoes are best eated fresh and in season, which means you'll never taste a tomato quite as good as those available during the abundance of summer.

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Turnips

Think of turnips as the little cousin of the swede. Picked younger and more tendy than their burly older cousins, turnips have a slightly more subtle flavour and are more versatile; they can be grated or sliced a bit like radishes, as well as roasted or boiled like swedes.

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Herbs

Basil

Basil, grown among the tomatoes and aubergines in the greenhouse, transports us to the Mediterranean with just one sniff. Basil is well-suited alongside its mediterranean friends in the kitchen too, either chopped and mixed into tomatoey pasta sauces or garnished fresh atop grilled aubergines.

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Chives

Chives add a fresh zing to dishes early on in the spring, with their welcome oniony leaves appearing year after year in the herb patch. They are essential to any great potato salad to kick off the summer.

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Coriander

Fragrant leaves which add an exotic edge to curries, stews, and salads. 

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Dill

A great accompaniment to locally-caught fish, dill has a strong aroma and you don't need much to take a seafood dish to the next level.

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Lemon Balm

Fresh lemon balm has a delightful citrus aroma and taste, which can lift a curry to the next level, or alternatively makes a great herbal tea.

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Mint

Our black peppermint has incredible flavour, ideal for garnishing potato salad or gently steamed peas (works well for adding an extra edge to cocktails too!).

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Parsley

Parsley is a great, dependable herb which goes with almost anything. Chop finely and add to your fried onions as a base to any sauce, stew, or stir-fry for a deeper and richer flavour.

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Rosemary

A fragrant herb that works particularly well with meat dishes.

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Sage

A must-have herb for excellent stuffing, sage is also well-paired with roasted veg; just chop finely and garnish on top.

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Thyme

A versatile herb that works well alongside sage and rosemary to lift a pasta sauce to the next level.

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