Open Thursday - Sunday, 9am-5pm
  • November

    • Apples
    • Beans (GH)
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • December

    • Apples
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cranberries
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Tomatoes (GH)
    • Winter Squash
  • January

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • February

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • March

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes

Seasons & Recipes

Summer Pineapple Salad

  • 1 Pineapple
  • 1 tbsp Soft Light Brown Sugar
  • 2 Cardamom Pods
  • 3 tbsp Lime Juice
  • A Few Shreds of Lime Rind

Cut the pineapple into long slices.

Crush the cardamom pods with a mortar and pestle and place them in the pan with half of the lime rind and 4 tablespoons of water.

Heat until boiling and then simmer for 30 seconds.

Remove from the heat and add sugar. Cover and leave to infuse for 5 minutes.

Stir the mixture to make sure the sugar is dissolved and add lime juice.

Strain the syrup over the slice pineapple and chill for 30 minutes.

Arrange the pineapple on a serving dish with the syrup and garnish it with the lime rind.