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

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

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

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

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

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

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

A crisp, reddish salad. see less

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

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

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

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

Sweeter than a carrot and with a strong aroma, parsnips are a wonderful addition to stews, couscous or purées, and can also be eaten raw. Don't spell it out: it is rubbed when washed, but its skin is delicious! 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 vegetable with proven benefits for the liver. The Black Radish or Rammenas can be eaten raw, in a salad or grated. It is delicious for adding a little crunch to your carrot salad, for example! Delicious with walnut oil 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

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

Cooking: Fried, baked, mashed or fried! 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

A white courgette, slightly crunchier and smaller than the green ones. 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 little known vegetable in our countries with a nutty, pungent and bitter taste. It is widely used in Puglia, but also in Portugal, China and Japan. It is rich in vitamins A, C and K, and has powerful detoxifying properties! 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

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

The star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. see less

Only grown in Picardy, the flesh is white and firm, not very floury and has a good texture that holds up well during cooking.

Cooking: Salads, steamed, dressed, sautéed or au gratin! see less

The star of soups and stews, don't forget it in your couscous either. Prefer slow cooking after peeling, or use it raw, simply grated like a carrot. see less

On les appelle les "Aubergines chinoises", une variété d'aubergine longues (jusqu'à 30 cm!) délicieuses sautées en Wok, mais rôties entières au four. Une belle variété qui fera jouer votre imagination! see less

An ideal addition to your salads, with all the benefits of spinach: Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach aids digestion, which is why it's nicknamed "the broom of the stomach"! Unlike sprouts (soybeans, alfalfa, etc), in young shoots, only the stem and young leaves are eaten. Leaving the root and the base of the stem allows the plant to grow back. see less

Grenailles de Noirmoutier, delicious potatoes with tender flesh, ideal for frying or baking. see less

As a grenailles see less

A round eggplant from Sicily, ideal for gratins, for example, Sicilian-style with a slice of onion, a slice of tomato, mozzarella, a little chives, and olive oil! see less

A round salad made of red leaves with crisp white veins. The structure is very firm. see less

For us, it is a bit like the "queen of the classic tomatoes". The taste is round and pronounced, the flesh is juicy and fragrant, it's just a delight. see less

A medium sized tomato that provides a nice variation to the classic tomato. A slightly more pronounced flavour with a hint of acidity that will go very well with your salad dressings. see less

A variety of chicory that can be eaten as a salad, with a mild taste tinged with bitterness. see less

A crunchy salad with a hint of bitterness! - Big frisée = big frises! see less

Orange tomatoes contain betacarotene, which is excellent for the skin! This medium-sized variety is fleshy and soft, not too bitter, with a slightly sweet taste! see less

In the Italian aperitivo, eaten raw with pecorino. But also in salads. see less

A soft and tender tomato with a sweet and not too acidic taste see less

Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach helps with digestion, which is why it's called "the broom of the stomach"! see less

A cabbage with Roman origins, it is the first cousin of broccoli. In quiche, in soup, or simply with garlic in pasta, for Italian simplicity. Steamed, they will accompany your fish with taste. see less

A very tight, upright variety of lettuce with wavy, very fleshy, very green leaves, resembling a small Romaine lettuce. The core remains compact. The taste is slightly sweet, hence the name, and reminiscent of hazelnuts. It is a good substitute for iceberg, but also delicious pan-fried or braised. see less

A green tomato with orange stripes (a sign of its primeur status) with a slightly acidic taste and firm, melting flesh. A delight, ideal for multicoloured salads, or for variation :) see less

A bumpy cabbage with dark blue leaves and a slightly bitter, earthy, nutty flavour. A delicious cabbage to discover! see less

A rustic variety with a medium-large size and a very pronounced, slightly acidic taste. This tomato contains a lot of flesh and no seeds. see less

The flesh of the butternut squash is much more tender than that of other squashes. It can be boiled, steamed or baked. Butternut can be stored for several months! see less

A less pronounced flavour than its big late sister, as its name indicates, it comes from Treviso in Italy. It is excellent grilled or cut into thin slices and seasoned with extra virgin olive oil, salt, pepper and balsamic vinegar! 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

Known in Belgium, Castelfranco is a crunchy salad with a bitterness reminiscent of chicon, but not as pronounced. A great discovery! see less

A tasty, slightly sweet taste reminiscent of carrots. The sweet potato has nothing in common with the potato despite its name! The sweet potato is the basis of many tropical dishes. It also has less glycemic value than the potato. There are many ways to prepare it: boiled, sautéed, baked or fried. see less

A delicious mix of tomatoes of forgotten varieties that varies with the seasons. see less

Plongés dans l'eau bouillante, ou à la française, revenus dans du beurre, leur petit goût légèrement sucré fait merveille pour accompagner grillades et volailes. see less

A nice alternative to the cherry tomato, a little more acidic but with a more refined taste, we highly recommend it! see less

The cherry tomato is much sought after for its slightly sweeter taste than its larger sisters. see less

With a slightly bitter taste, as the name suggests, it originates from Treviso in Italy. It is excellent grilled or thinly sliced and seasoned with extra virgin olive oil, salt, pepper and balsamic vinegar! see less

A mix of our favourite varieties to be eaten raw: Coeur de Boeuf, Marmande, Pineapple and Black Crimean! An absolute delight for colourful salads! see less

Une asperge pleine de caractère de près de 100g la pièce! Délicieuse en pleine saison, elle est aussi plus fine que les asperges classiques! see less

Firmer than white asparagus, they also have more flavor! How to wash asparagus? Rinse them under water, rubbing them lightly.Cooking asparagus: Always depends on the size, 15 to 20 minutes in water, 12 to 15 minutes in steam, or about ten minutes in a pan! see less

An assortment of ±4kg of organic & seasonal vegetables inspired by La Bella Frutta. The basket will change every week, so the photo is just an illustration! Example of basket 250g yellow onions, 500g washed carrots, 1 broccoli, 500g courgettes, 500g sweet potatoes, 250g potatoes, 600g nutmeg squash. see less