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ASPARAGUS.

BEANS, BROAD BEANS AND PEAS.

CABBAGES, CAULIFLOWER AND BROCCOLI.

CARROTS, RADISHES AND LEEKS.

CHARD AND RIBBED CELERY.

GARLIC, ONIONS AND GARLIC SHOOTS.

LETTUCE, CURLY AND ESCAROLE CHICORY.

LUCERNE SPROUTS AND SOJA SPROUTS

MUSHROOMS

ORGANIC VEGETABLES.

PEPPERS.

POTATOES, CASSAVA AND GINGER.

REST OF VEGETABLES.

TOMATOES.