What We Grow
DIRECT FROM BARTON BREEZE FARM
Basil is well known for its use in Italian cuisines. It is one of the primary ingredients in pesto sauce. Basil is also commonly included in Indonesian, Thai, and Vietnamese cuisine.
Basil is used in traditional Tamil and Ayurvedic medicine, which is a form of traditional medicine popular on the Indian subcontinent.
Basil is rich in vitamin A, vitamin K, vitamin C, magnesium, iron, potassium and calcium.
Butterhead lettuce receives its name from the sweet buttery flavour and delicate texture of the large, ruffled outer leaves. Cutting into the lettuce revealed a soft, folded and blanched heart. Sometimes called cabbage or round lettuce, these popular lettuce are tender and mild, with the sweeter leaves at the centre.
Butterhead are always a favourite for salads and stand up well to most dressing.
Butter lettuce is low in sodium, a good source of vitamin A, and has small amounts of iron and calcium.
LOLLO ROSSO LETTUCE
Lollo Rosso lettuce is best suited for raw applications as its bright color, curly texture, and mild taste is showcased when fresh. The leaves are most popularly added to salads with other greens as the curly leaves increase the surface area and have the ability to catch and hold salad dressing. The leaves can also be used as a garnish, layered in sandwiches, torn and sprinkled over soups, or served as a bed for cooked meat.
Lollo Rosso lettuce pairs well with radish, carrots, cherry tomatoes, watercress, frisee lettuce, parsley, pears, pomegranate seeds, garlic, onions, fennel, shallots, poultry, sunflower seeds, gorgonzola cheese, olive oil, balsamic, and champagne vinegar. The leaves will keep up to four days when stored in the crisper drawer of the refrigerator.
Lollo Rosso lettuce contains vitamins A and C, folate, fiber, antioxidants, and iron.
Pok choy lettuce - This member of the cabbage family has a number of different names, including pak choi, bok choy, Chinese celery cabbage and white mustard cabbage. Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves.
The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but is best when briefly cooked.
Pok choy is an excellent source of fiber, vitamin C, vitamin K, vitamin A, and beta-carotene. It is a very good source of folate, calcium, and vitamin B-6 as well.
Rocket leaves - Rocket leaves or popularly known as arugula or salad rocket is nutritious green-leafy vegetable. The young tender leaves carry a bitter peppery flavor that makes it mostly a salad vegetable.
Rocket leaves have a sweet, nutty flavor when they're young but start developing a strong spicy flavor as they mature. It adds a powerful health boost to any menu choice.
The rocket leaves are low in saturated fat, and very low in cholestrol. It is an antioxidant and helps you to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes.
Romaine lettuce - Romaine lettuce is the most nutrient-rich of all lettuce varieties. It is a popular ingredient in green salads, sandwiches, wraps and green smoothies. It is the usual lettuce used in Caesar salad. Romaine, like other lettuces, may also be cooked. For example, it can be braised or made into soup.
Sturdy, crunchy, and packed with nutrition, romaine lettuce is a hearty salad green. Also known as cos lettuce, romaine lettuce is known for its nutritional benefits and savory, yet neutral taste.
It’s also low in calories, sugar, and carbohydrates and high in vitamins and minerals.
Parsley or garden parsley is a species of flowering plant in the family Apiaceae that is native to the central Mediterranean region, but has naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable.
Parsley, It is mostly seen as a garnish by most of the people, but it has some great health benefits. The micro greens of Parsley are high in zeaxanthin and lutein that are needed to maintain good eye health and vision.
Because of its light scent and fresh taste, parsley can be used in anything from soups to sauces to vegetables. In Middle Eastern cuisine, parsley is one of the main ingredients in dishes such as tabbouleh, a salad using bulgur, mint, parsley, and vegetables.
Kale's (brassica oleracea var. sabellica) a super food
The dark leafy green is on dining dishes since Roman times and is common in many areas of Europe for many years. The green comes from the family of cabbage, including broccoli, cauliflower and collards.
Kale is more popular than ever and it's full of minerals and vitamins. Also a great source Folate, a B vitamin that’s key for brain development. Can be added to your diet by adding it to smoothies, pasta sauce, salads, sandwiches, wraps and many more.
GREEN LEAF LETTUCE
Lettuce is the daisy family's annual herb, Asteraceae. It is often grown as a leafy vegetable, but sometimes for its stem and seeds. it most commonly used for salads but are also seen in other food types such as soups, burgers and wraps; they can also be grilled.
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese and hence very usefull in fat loss
On special request we can also grow other veggies and herbs within time frame of maximum 45 days such as
Lollo Rosso Lettuce (Red)
Contact Akshu Bansal for further details:
mobile: +91 8929122488
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