The prices below are valid for the week ending Sunday 15 March 2026. Avocados are back in store! They may look small but I have read that you actually get more edible flesh per pound from small ones than large ones because the pip inside the large ones takes up so much of the weight. Grab them while you can. Also please note that there are fresh supplies of turmeric and ginger in this week.
The red peppers look gorgeous. Spring must have sprung in Almeria, Spain. Our run of lovely brussels sprouts is still holding. It will be a sad day when we have to say goodbye to them for another year. The sun has started to make a show. Let me know if you want me to get some lettuce in because it is in such good condition early in the year yet everyone seems to only eat salads in the Summer. Finally our mis-shapen but tasty “juicing” cucumbers are back at 95p which sure beats the straight ones we had to stock last week at £1.74 each.
All items are organic unless stated otherwise.
Note re this week’s potato varieties:
ACOUSTIC
This is a second early variety with waxy, pale yellow flesh, good for salads and for boiling. When lifted later in the year, it becomes more floury and better for chips, mash, baking or roasting.
RED CARA
Red Cara is a late maincrop potato (introduced in 1981 from Ireland) with red-skinned, round-to-oval tubers and cream flesh. A versatile potato with moist, creamy flesh ideal for boiling, baking, chipping and roasting.
MARKIES
Markies is a chipping and crisping variety with a yellow skin and light yellow flesh colour. With a floury cooking texture and excellent dry matter content, Markies fries well and is known to absorb less oil when fried for either chips or crisps.
CAROLUS
Carolus potatoes have a versatile cooking profile, excelling in boiling, mashing, roasting, and baking due to their high dry matter content and excellent flavour.
CALEDONIAN ROSE
Caledonian Rose potatoes have very attractive red tubers with yellow flesh. It is a genuine all round potato and has given exceptional results in detailed flavour and texture analysis as boiled, mashed, baked, roasted or wedges.