Vegetables

A light, omega-3 rich salad that can be complemented with apples, nuts, beetroot, hard-boiled eggs, etc. see less

They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers are less sweet than yellow peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

A small-sized variety of this vegetable that is rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: Cucumbers are healthy and delicious! see less

Wild arugula has a very strong taste, reminiscent of hot mustard (not as strong as white arugula, its flavour is somewhat different), it will enhance your salad with a unique character! see less

Delicious, refreshing and just as low in calories as a tomato, courgette can be enjoyed without moderation! see less

A finely striped purple robe, with a more delicate flavor than that of the classic eggplant, it retains much less oil when cooked. Ideal for a crisper vegetable or for making fritters! see less

Firm white flesh with little flouriness and a good texture that holds up well to cooking.

Cooking: Salads, Steamed, Field Dressed, Sautéed or Baked see less

Firm flesh, ideal for salads, stir-frying, sautéing or in a casserole. see less

With its incomparable sweetness and red or raspberry colour, the local and organic beetroot can be eaten in a variety of ways: in salads, cooked or prepared like the famous red beetroot with apples, you'll have a mouthful! see less

A vegetable so rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: the cucumber is the healthy and delicious food par excellence! see less

Protected from dehydration by an earthen envelope, they retain their nutritional properties better and are tastier. Do not spell it out! see less

An unconventional form of courgette that will diversify your dishes, or why not stuff it? see less

Melting flesh, quite thin and a little floury, becoming slightly flaky during cooking. The flesh is white and firm, not very floury and has a good texture.

Cooking : Frying, steaming, gratinating or baking see less

A crisp, reddish salad. see less

Chard is a vegetable plant whose intense green leaves and fleshy ribs are enjoyed like a vegetable. The young shoots are ideal for salads and go wonderfully well with tomatoes! see less

An organic lettuce selected by La Bella Frutta from a small producer see less

A more pronounced taste than yellow peppers, a little less sweet! Every pepper has its own colour, every colour has its own taste! From light to dark, from sweet to strong! Peppers can be enjoyed in many ways: fresh and crunchy, pickled, roasted, fried, stuffed, they are an excellent source of vitamin A and C, as well as antioxidants! see less

A slight nutty taste, its leaves look like oak leaves, hence the name! Very similar to the Rougette salad, you will be delivered the one that is in stock and in season! see less

With its powerful and fragrant taste, celery can be eaten raw or cooked, as an aperitif, in salads or to spice up your vegetable dishes, not forgetting in bolognese or stock! It is also rich in vitamin C, fibre and antioxidants. see less

The unripe pod of the common bean, the green bean can be eaten hot as a side dish, perhaps fried in butter with onions and bacon, but also cooked and cooled to enhance a salad, including the famous Liège salad for example. see less

They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers have a more pronounced taste than red peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

A refined flavour that makes it the most popular salad, available all year round, its large leaves are easy to detach! see less

With its white and bright pink rings, the Chioggia beetroot can be eaten raw, grated or cooked, usually cold in a salad, or sometimes hot as a garnish for game. Don't hesitate to make a soup, a purée or even crisps with it! see less

A slightly spicy taste, a crunchy flesh for this vegetable ideal for salads, but also for spreading. We have a soft spot for the Cottage Cheese, Radish, Chives, Coarse Salt & Pepper. It is exquisite! see less

A beautiful local lettuce, the basis of the salad! see less

A highly sought-after texture and flavor, eggplant is essential for ratatouille but is also delicious sautéed, grilled, or baked! see less

A conical shape with slender leaves. The outer leaves are rather hard and are suitable for steaming. The core is pale and tender, ready to be eaten as is. see less

A cross between head and oak leaf lettuce, this is a crunchy and tasty salad! see less

Chard is a vegetable plant whose intense green leaves and fleshy ribs (stems) are eaten like a vegetable. It can be eaten raw or cooked. Be careful, however: the ribs take longer to cook, so it is advisable to separate them! In terms of taste, chard is similar to spinach, but firmer and less sweet than beetroot! A delight, essential for a pie al d'jote for example! see less

The best avocado variety! Creamy in texture and nutty in taste, you'll recognize it by its purplish-brown colour when ripe. The Hass avocado is a nutritional goldmine: vitamins, minerals, proteins and oils, it is the most nutritious fruit there is! see less

Leeks have a taste similar to that of onions, but are more refined. Rich in vitamin A and C. see less

Appreciated for both its leaves and its refined-tasting heart. It is a high source of fiber, minerals, and numerous vitamins. It has a strong antioxidant power that provides many health benefits. see less

Tender, white, mealy flesh with a good texture, ideal for frying or mashing. Better than Bintjes!

Cooking: Fried, baked, mashed or fried! see less

Much better than chicory in "aquaponics", the chicon pleine terre is a pillar of Belgian gastronomic culture. Raw in a salad, cooked in a purée, or caramelised in a pan, chicon can also be served as a tapas by garnishing its raw leaves with grey shrimp or cod liver, for example! see less

A white courgette, slightly crunchier and smaller than the green ones. see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. see less

The flowers are eaten in bud as well as the still tender stems. It can be sautéed in a wok with small vegetables and poultry or cooked in gratins, pies, soups or with pasta. It goes well with salmon and all egg-based dishes (omelettes, flans, quiches, soufflés, etc.). see less

In a gratin, steamed or simply raw as an appetizer to dip in a cocktail sauce for example. Mashed cauliflower is also delicious! Put them in a blender after steaming (or boiling) them, add a little cream or coconut milk and you will have a smooth, starch-free purée! see less

Fennel, the best friend of fish, for stuffing, or to accompany it in papillotte. Try it also simply grated on pasta with olive oil and parmesan, or with salmon tagliatelle. Simply grilled, it can be the star of fish barbecues! see less

Délicieuses carottes lavées non traitées, calibre plutôt fin ! see less