We’re open for business!
Fruit and Veg for local delivery or pick up.
9am to 3pm. Call 01425 280570 to order
Check our Facebook posts for Easter opening hours though as they may be different.
The Dorset based fresh produce supplier
We are a Dorset based fresh produce supplier providing caterers with the finest fruit, vegetables, dry and frozen goods. We are also able to source exotic fruit and vegetables. We have a passion for great food, and great dishes start with only the best ingredients. We are constantly sourcing new products and forging relationships with local artisan producers, growers and chefs to ensure that you receive the best produce for all seasons at competitive prices.
We are driven by customer demand and increasingly, chefs are putting local produce at the heart of their menus.
We pride ourselves on excellent customer service, delivering the finest produce to your door, on time and on budget.
Place your order today on 01425 280570
April brings fresh Asparagus
Whether you’re buying thin ‘sprue’ asparagus or extra-large ‘jumbo’ spears, we always choose stems that are firm and lush. Although the season is very short, British asparagus is well worth the wait for its unbeatable flavour and freshness.
What works with asparagus: Prosciutto, ham or bacon, lemon, Parmesan cheese, mint, toasted almonds.
Try our asparagus soup recipe
- 1 pound fresh asparagus
- 3/4 cup chopped onion
- 1/2 cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 1/4 cups vegetable broth
- 1 cup soy milk
- 1/2 cup yogurt
- 1 teaspoon lemon juice
- 1/4 cup grated Parmesan cheese
Cut tips from asparagus and put to one side for garnish
Place asparagus and onion in a saucepan with vegetable broth. Bring to the boil, let simmer until the vegetables are tender.
Place remaining vegetable mixture in an electric blender and puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Cook the mixture for 2 minutes, but do not let the flour brown.. Stir in remaining vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.