The ecological vegetable stall on Friday’s market is planning to introduce bilingual recipes written by local businesses and customers.
The first recipes are for Cardo leaves (a form of large thistle) and spinach provided by Bar Centro.
The idea behind the scheme is to encourage the stall’s customers to try out different ways of cooking the variety of different vegetables grown by this ecological project.
The stall supplies the only certified ecological vegetables on the market. The quality and the taste of the produce at unbeatable prices mean that by midday it has usually sold out. Customers are advised to shop early to avoid disappointment.
This week the stall has spinach, broccoli, purple sprouting, sprout tops, lettuces, parsnips, leeks, spring onions, Swiss chard and Cardo leaves.
