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Our vegetable and fruit boxes provide quality organic produce at affordable prices. Please see our separate website for more info: Keveral.co.uk

Seasonal Eating
Here are some of the vegetables that we grow at Keveral

  • Spring: Broccolli, beetroot, cabbage, celeriac, chard, chinese leaves, kale, lettuce, leeks, onions, potato, spinach, turnip, cauliflower, board beans.

  • Autumn: Calabrese, brussel sprouts, parsnip, marrow, squash, potato, carrot, onion cabbage, mooli radish, leeks, spinach.

  • Summer: Salads, cabbage, spinach, courgette, cucumber, peppers, aubergine, tomato, peas, radish, sweetcorn, carrot, potato, onion, french beans.

  • Winter: Potato, carrot, onion, kale, leeks, swede, salads, broccoli, beetroot, Chinese greens, pumpkin, turnip.

Why organic?
Organic food is grown without the aid of synthetic chemical fertilisers and pesticides. Our intent is to produce a feast of fresh healthy food without harming the environment. Organic vegetables are better for you and in our experience taste better than conventional chemically grown produce. Read more...

Why eat local?
A large proportion of vegetables on sale in the UK do not come from local farms. Most of it has travelled long distances to reach us. Everyday items such as Granny Smith apples can come from 14,000 miles from New Zealand, green beans 5,000 miles from Kenya. Excessive transport of food increases greenhouse gases and climate change. Eating locally involves the minimum of transport and has direct benefits to the local economy.

Autumn Abundance and the Hungry Gap
Eating locally with the seasons gives us root crops and hardy leaves in the winter, Vitamin rich leaves in the spring and early summer and an abundance of leaves, flowers, fruits and roots in the autumn. Around April there is what is known as the hungry gap. Winter crops and stored vegetables are mostly over, and the new crops are not yet ready. We do our best to bridge this gap by advancing new crops in our polytunnels, and by over-wintering crops. Whilst the old roots can be held up to a point using modern cold storage methods, there comes a point when it is hard to maintain sufficient variety, quality and quantity.