Sunlit Provençal Veggie Tray

Tasting notes of the Curator

Begin with the Big Aubergine: glossy-skinned and plush within, it turns luxuriously custardy when roasted, with a gentle bitterness that gives way to cacao-soft, smoky depth. Its flesh drinks in olive oil and aromatics, becoming velvety and perfumed—an ideal canvas for herbs, garlic, and citrus. Ratte Grenaille potatoes are the darling of French chefs—finger-length, golden, and naturally buttery. Their fine, nutty sweetness and waxy texture hold beautifully in a pan roast, developing a hazelnut-like crust that cracks to reveal creamy centers. They never turn woolly; they reward patience with pure silk. Yellow Zucchini brings sunshine to the plate. Sweeter and more delicate than green varieties, its tender flesh cooks quickly, keeping a pleasant snap and a clean, grassy perfume. It loves lemon, basil, and a flash of heat. Orange Bell Pepper completes the quartet with ripe sweetness and a citrusy lift. Thick-walled and juicy, it chars beautifully, releasing honeyed smoke and a blossom-like aroma. Together, these four create a harmony of texture—silk, cream, snap, and crunch—and a palette of flavors that move from savory to nutty to bright and fruity, inviting countless interpretations, from rustic to refined.

What’s in this bundle

• Big Aubergine (Eggplant) 750g
• Ratte Grenaille Potatoes 500g
• Yellow Zucchini (Squash) 600-650g
• Orange Bell Pepper (Extra) 500g

Pairings and Suggestions

One-pan Provençal Supper

• Roast & Sear: Toss Ratte potatoes with olive oil, thyme, and sea salt; roast until just tender. Add wedges of aubergine, batons of yellow zucchini, and thick slices of orange pepper.
• Finish: Splash with lemon, scatter garlic, and return to the oven until edges caramelize.
• Serve: Fold through capers and torn basil; drizzle with your best olive oil.

Upgrades:

• Protein: Add pan-seared salmon, roast chicken, or grilled halloumi.
• Sauce: Whisk tahini with lemon and smoked paprika, or spoon over a quick tomato-herb coulis.
• Wine: Crisp Sauvignon Blanc or a chilled rosé to echo the garden-bright flavors.
• Also lovely as: ratte potato salad with charred peppers and anchovy vinaigrette; aubergine steaks with pepper relish; zucchini ribbons with pecorino and mint.

Market Morning in Provence

Imagine the early light skimming tiled roofs, the market humming with vendors calling out the day’s best. This quartet could have stepped straight from a Provençal stall: aubergines stacked like polished plums, sunny zucchini nestling beside bells of orange pepper, and small ratte potatoes sold by the scoop, prized for their buttery flesh. These are ingredients that taught generations to cook by feel—olive oil first, then fire, then a handful of herbs. They carry the spirit of leisurely lunches and late golden hours, of simple food made unforgettable by quality and care. On your table, they become an edible postcard from the Mediterranean: rustic, joyful, and quietly luxurious.

Storage Instructions

• Aubergine: Refrigerate in the crisper, unwashed, in a breathable bag; use within 3–4 days.
• Ratte Potatoes: Keep cool, dark, and dry; never refrigerate. Avoid sunlight to prevent greening.
• Yellow Zucchini: Refrigerate unwashed in a paper or perforated bag; enjoy within 3–5 days.
• Orange Bell Pepper: Refrigerate whole in the crisper; once cut, store airtight and use within 2–3 days.