The Seasonal Veg Bundle

Tasting Notes of the Curator

This bundle brings together vegetables that feel grounding, familiar, and quietly expressive when cooked with care. Jerusalem artichokes open the palate with earthy sweetness and a gentle nuttiness, becoming creamy and rich when roasted or blended into soups. Rutabaga offers a firmer texture and savory depth, with a mild cabbage-like character that softens beautifully in slow cooking. Parsnips round things out with warmth and natural sweetness, caramelizing easily and adding body to both roasts and purées.

The bell peppers from Pedro Farms introduce freshness and color, with a clean sweetness that brightens heavier winter flavors. Golden Ball turnips from France are notably refined—less sharp than standard turnips, subtly sweet, and almost buttery when cooked. French fennel brings a light aromatic lift, its anise notes mellowing into sweetness as it softens. Mini carrots deliver concentrated sweetness and visual charm, especially when roasted whole or lightly glazed. White endives add a gentle bitterness that balances richness, while French celeriac anchors the box with its savory, celery-forward character, ideal for gratins, mashes, and deeply flavored soups. Together, these vegetables create a dependable, flexible foundation for winter cooking.

What’s in this bundle

• Rutabaga – 1 pc (approx. 500–600g)
• Pedro Farms Bell Peppers
• Golden Ball Turnip (France) – 450–500g
• Mini Carrots – 400g barquette
• Fresh Celeriac (France) – 1 pc (0.8–1kg)

Updated as of Feb 13, 1PM

Pairings and Suggestions

This box is made for practical, comforting meals. Roast Jerusalem artichokes, parsnips, carrots, turnips, and fennel together with olive oil, salt, pepper, and herbs until deeply caramelized. Add sliced bell peppers toward the end for sweetness and contrast. For something softer, turn celeriac and rutabaga into a smooth mash or gratin, pairing it with gently braised endives cooked in a little stock or butter. These vegetables work beautifully alongside roast chicken, pork, or lamb, but also shine as the main event in vegetarian cooking. Finish dishes with a squeeze of lemon, a drizzle of good olive oil, or a light vinaigrette to keep flavors balanced and bright.

From Market Crate to Kitchen Table

Seasonal vegetables have always shaped how people cook—what’s available determines the rhythm of meals. In colder months, roots and bulbs take the lead, offering nourishment, warmth, and reliability. This box reflects that tradition: produce chosen not for novelty, but for how well it cooks, stores, and adapts to everyday meals. It’s the kind of selection that encourages slower cooking and thoughtful use, where simple techniques let ingredients speak for themselves.

Storage Instructions

Store Jerusalem artichokes, rutabaga, parsnips, turnips, carrots, and celeriac in the refrigerator crisper, preferably in perforated bags. Keep fennel and bell peppers refrigerated and dry. Store endives wrapped or in their original packaging, away from light to prevent bitterness.