This week’s veg news spotlights an ancient yet somewhat forgotten fruit: the medlar! We have had a small delivery of these curious little fruits today from our very own member Stu, who is also a director at Kindling Farm. Medlars have a fascinating history, having been enjoyed for thousands of years and once a familiar… Read More »
Our News
Veg News 27th October
Last Thursday was our annual squash tasting, an exciting day for the Unicorn team, who got to try 18 varieties of squash, all roasted to perfection. Each variety had something different to offer in terms of flavour and texture, as well as ideas for the sorts of dishes they’d work best in. All the squash… Read More »
Veg News 20th October
After a wonderful weekend celebrating apples, we would now like to spotlight another golden toptree fruit, the magnificent pear. This week ours are coming from Carey Organics in Herefordshire and Sweet Apple Orchards in Sussex. This summer’s heat and drought were extremely challenging for the orchards we work with, but the crop is tasting fantastic,… Read More »
Veg News 13th October
This week’s veg news (and this Sunday 18th October in the shop!) is our annual celebration of apples. Since the shop opened 30 years ago, we’ve been huge supporters of Apple Day, which was founded by Common Ground in 1990 to establish an annual autumn celebration of apples. From the beginning, it was about much… Read More »
Veg News 6th October
We’ve had a lovely selection of apples and pears from Windmill Orchards in our fruit range for a few weeks now. However, nothing feels more autumnal than the aromas of quince that arrive alongside, from their beautiful growing site near Banbury. Although you wouldn’t want to eat quince raw, cooking breaks down its tannins to provide the… Read More »
Veg News 22nd September
Autumn feels like it’s creeping up on us, and it’s about time we highlighted the Bourjassotte fig. Fig trees from the Mediterranean have been written about since Ancient Greek times. From there, figs gradually made their way north into France, where they became an established part of the country’s cuisine. Although it’s possible to grow… Read More »





