York Town Organics

Including tender baby kale leaves in your cooking or salads is an excellent way to pack in your nutrients. Kale is a great source of vitamin A, C, and K.

We recommend a baby kale salad with lemon, parmesan & crispy roasted chickpeas. Get the recipe

Also known as chard, baby silverbeet leaves are often used in Mediterranean cooking. Rich in vitamin A, K and C, fresh baby leaves can be used raw in salads or slightly steamed to complement your dish.

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Garlic needs no introduction as it is one of the most commonly used ingredient around the world. Use it raw or cooked to add a bit of spice to your cooking.

We recommend garlic and lemon chicken breasts. Get the recipe

Mibuna is a unique Japanese green that requires little to no preparation. In a salad, you will enjoy its light mustard flavour, but do not hesitate to lightly cook it and use as a seasoned side dish.

We recommend a mibuna, kale and blood orange salad. Find the recipe

Coriander is a versatile herb that can be used in many different styles of cuisines. An essential ingredient in Indian, Thai and even Latin American dishes, its unique lemony-ginger aroma also lends itself well to our everyday Australian cooking. 

We recommend a chickpea salad with cumin and coriander. Get the recipe

Italian parsley, also known as flat-leaf parsley, is a flavoursome herb used in many cuisines around the world. Parsley leaves make a beautiful garnish to any recipe and can be used for flavouring stocks, soups and even butters.

For a fresh and aromatic condiment to brighten up your braised meats, we recommend a gremolata. Find the recipe

Basil is a fabulous fragrant herb used to add a punch of flavour to many dishes. Make sure you add it at the very last moment as cooking rapidly destroys the flavour. 

The ultimate way to use basil is definitely pesto, but you can also infuse it into your summer cocktails. We recommend strawberry & basil margaritas.

Those bite-sized radishes boast a delicious mild flavour packed with some crunch. Perfect for a snack with your favourite dip or add thin slices to complement your salads. 

We recommend a roasted radish & herbed ricotta omelette. Get the recipe

Dill is an absolute must-have for all seafood lovers. Its unique tangy taste is perfect to flavour gravlax and other fish dishes. Do not hesitate to use dill as a garnish in your sandwiches or to brighten up your favourite potato salad.

We recommend baby carrots tossed in dill butter. Get the recipe

Our micro salad is a gorgeous blend of certified organic micro greens grown on our farm. Most are basically the same as our salad greens on offer but they are harvested at a much smaller stage. 

Their delicate texture packed with flavour makes the perfect garnish to all your favourite dishes and of course, micro greens are always a great addition to salad mixes.

To be honest, we recommend you simply grab a handful straight out of the bag, no dressing required! 

Cos lettuce, also commonly called Romaine, is the ultimate ingredient to prepare the best Caesar salad. Baby leaves have a much milder taste than their fully matured counterparts. 

To enjoy your cos lettuce best, we recommend a traditional Caesar salad. Get the recipe

Mizuna has been cultivated in Japan for hundreds of years for its health benefits and its beautiful mild peppery flavour. Simply use it in your salads or as a garnish to complement your dish.

Lime streaks are a type of mizuna with bright green and ornately fringed leaves. They can add an appealing texture and a robust mustard taste to your favourite dish.

We recommend slightly sauteed lime streaks as a quirky addition to your stir-fry.

Baby carrots are a specialty crop where the carrot plant is harvested while its roots are still immature. Baby carrots are typically much sweeter and more tender than their fully grown counterparts. 

The easiest way to enjoy them is raw, straight out of the packet, but they are indeed succulent when braised or roasted. Pureed organic baby carrot is an absolute must for little ones. We recommend roasted baby carrots with honey and ginger. Get the recipe

Also known as Chinese chives, garlic chives are commonly used to flavour salads and soups or as a garnish. As their name suggests, garlic chives boast a delicate garlic taste which can be used for a wide range of dishes. 

We recommend rice noodles with beef & garlic chives. Get the recipe

With its tart yet fruity taste, rhubarb is often mistaken for a fruit. In fact, the large leaf vegetable takes its origins in Asia and belongs to the class of the knotweed family (Polygonaceae).

Rhubarb is absolutely delicious when stewed with sugar and makes exquisite pies and desserts. We recommend a simple rhubarb compote. Get the recipe

Our organic salad mix is a unique blend of our finest leafy greens on offer, according to the season. The variety of flavours, textures and dashes of colour will ensure your next garden salad is everything but boring. Simply add a touch of vinaigrette or let your imagination run wild!

We recommend a mesclun salad with goat cheese & balsamic vinaigrette. Find the recipe 

Chervil, sometimes called French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes such as poultry, seafood, baby vegetables and even soups.

More delicate than parsley, it has a faint taste of liquorice or aniseed. Make sure you add it to the last minute to preserve its flavour and texture.

Thyme is an evergreen herb with culinary, medicinal and ornamental uses. The whole sprig may be used, or the leaves removed and the stems discarded.

Back in the Middle Ages, the herb was also placed beneath pillows to aid sleep and ward off nightmares. Now that's a multi-purpose ingredient! 

Rosemary is an aromatic evergreen shrub that has leaves similar to hemlock needles. The leaves are used for flavouring foods such as stuffings and roast lamb, pork, chicken and turkey.

A brand new addition to our range of organic produce. Get in touch to learn more about quantities available. Limited supply.

A true summer delicacy, our organic raspberries and bramble berries are hand picked just for you. Only available from December to February. 

Frozen raspberries and blueberries are available from the farm gate shop only. Get in touch to learn more about availability and pricing.

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Roquette is a popular leafy green also known as arugula or rocket, simply derived from the French name roquette. In Italy, roquette is often added to pizzas just prior to serving so that it will not wilt in the heat. Chopped roquette can be added to pasta, omelettes, potatoes and of course, it makes delicious salads when used raw. 

We recommend a rocket, avocado & walnut salad. Find the recipe

Wild roquette is a delicious leafy green which makes a great addition to salads with its distinctive taste and texture. Use it on its own or mix in with other baby leaves for a simple yet flavourful garden salad. 

We recommend a roast tomato, wild roquette & macadamia salad. Find the recipe

The watermelon radish, also known as Red Meat radish, is an heirloom Chinese Daikon radish. Their flesh is crisp, succulent and firm, making them a very versatile produce as they can be served fresh or cooked, hot or cold. Thin slices are perfect to add punch to your salads but they also pair well with apple and feta or goat cheese.

We recommend a watermelon radish & goat cheese salad. Find the recipe

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Although the black radish is commonly used to make herbal supplements, we shouldn't forget its brilliant culinary purposes. Enjoy black radishes raw or cooked; braised, steamed, diced, grated, thinly sliced... the possible preparations are endless! Their flavour tends to be enhanced by chervil, chives, sea salt and parsley. 

Persicaria odorota is an herb whose leaves are extensively used in Southeast Asian cooking. Although it is often called Vietnamese mint, other common names include Vietnamese cilantro, Vietnamese coriander, and even laksa leaf. Strangely enough, it is neither related to the mints nor part of the mint family Lamiaceae; its name simply comes from its general appearance and odor being so reminiscent of various mints. 

We recommend a vibrant and scrumptious laksa. Get the recipe

Mizuna has been cultivated in Japan since ancient times and boasts a mild peppery flavour, slightly spicy, but not as pronounced as the taste of roquette (arugula). Often called Japanese greens, mizuna is perfect for stir-fries, soups and nabemono (Japanese hot pots). We think it makes delicious salads when used raw! 

We recommend pancetta, mizuna & tomato sandwiches. Find the recipe

Tatsoi is another leafy green that is becoming increasingly popular around the world. When harvested young, the leaves are bright green and crisp; their delicate flavour is reminiscent of bok choy. Tatsoi can easily be mixed into your garden salads and can also be steamed or sauteed when paired with chicken or fish. 

We recommend a ginger beef stir-fry with tatsoi & jasmine rice. Find the recipe

A brand new addition to our produce range, pea tendrils are a delicate and oh so sophisticated garnish. With a fresh and sweet taste, those funky curls are just as wonderful when tossed into salads or added to your favourite sandwich. 

Limited supply. Contact us for more information.

Another exciting variation on the pea plant, pea shoots are also a great edible garnish. Light and crisp, they can be served raw as part of an antipasto platter, but don't hesitate to let your imagination run wild and add them to your stir-fries or even serve as a side dish when lightly sauteed in butter. Yum!

Limited supply. Contact us for more information.