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Green tomato… beer?

A special new brew has recently been added to our shelves: Barnaby’s green tomato saison, made just for Riverford using our own surplus organic green tomatoes. How did this unusual – and very tasty – tipple come about?

Barnaby’s Brewhouse is a small organic craft brewery based at the Riverford Dairy’s Hole Farm in South Devon. It benefits from natural spring water that rises on the farm; the water has a very low mineral content and is therefore perfect for brewing organic craft lagers.

Barnaby’s Brewhouse has close ties with Riverford, having brewed special batches of ‘foraged beer’ for our award-winning Devon farm restaurant The Riverford Field Kitchen. Their crisp, refreshing pilsner lager and distinctively tinged Red Helles lager are both available in our online shop and have gone down a treat with customers.

After a grey and gloomy summer last year, we ended up with a glut of green tomatoes that just wouldn’t ripen. While visiting Barnaby and the team, we jokingly asked if they could use any green tomatoes in a brew?

Much to our surprise, the brewers rose to the challenge and came up with a recipe for a green tomato saison – almost certainly the first of its kind in the UK.

‘Saison’ is a Belgian farmhouse style of beer, so called because it was brewed at the end of the farming season when temperatures were ideal for fermentation. It had to be strong enough to last through the summer – when farmers were back working on the land – and so typically has an alcohol content between 5 and 8% ABV.

Traditionally, Saison beers have often been made with spices and botanicals; a range of fruit varieties still exist on the market including apricot, strawberry, raspberry and cherry. It is a very distinctive rustic beer, light yet earthy and spicy in flavour. Saison also typically has a high level of carbonation and is sometimes sold in champagne-like bottles.

Using green tomatoes in Barnaby’s saison gives it freshness and a hint of sourness. Because of the amount of fruit that is used, it also has a slightly wine-like quality. This means it pairs exceptionally well with a range of foods.

According to Garrett Oliver, author of The Brewmaster’s Table, it ‘… seems to go with almost everything. The combination of dynamic bitterness, scouring carbonation, bright aromatics, spicy flavours, pepper notes, dark earthy underpinnings and racy acidity gives these beers a hook to hang their hat on for a wide range of dishes.’

We’ve found it to be delicious with peppered steaks, Thai dishes, spicy sausages, creamy goats milk cheese – the list goes on and on. Give it a try and let us know what dishes you pair it with!

Barnaby’s green tomato saison is now available online – save 5% when you buy a case of 12.

New Easter cheeses; handmade and full of flavour

We’ve spent years scouring the country for the best handmade organic cheeses and are pretty confident we offer some of the best tasting cheeses around from a range of small scale producers.

We’ve introduced two rather special cheeses for Easter. One from High Weald Dairy in West Sussex, and one from Bath Soft Cheese.

We’ve worked with High Weald Dairy for six years now. The family run dairy supply us with organic halloumi and sheep’s cheeses, and we’re excited to now introduce their St Giles cow’s cheese. It’s an English equivalent to the continental style Saint Paulin or Port Salut style of cheese found in France. It’s a semi-soft creamy cheese, with a rich, buttery texture, a creamy mild flavour and a gorgeous edible orange rind.

The cheese gets its name from the Norman village church in Horsted Keynes where High Weald Dairy is based. It takes eight hours to make, but ten weeks to mature, and uses almost 9 litres of whole organic milk to make 1 kilo of cheese. After grading, the orange coating (made from organic carrots!) is applied, and the cheese is ready to go. It’s previously won Best English and Best British Cheese at the World Cheese Awards.

Our second addition is Wyfe of Bath, from the Bath Soft Cheese company. The Padfield family have milked at Park Farm in Kelston for four generations and made cheese using traditional methods for almost 30 years.

Wyfe of Bath is a semi-hard cheese, echoing the types of cheese farmers’ wives would make with the soured milk. It is creamy and nutty and harks back to Old England, hence the Chaucer reference. They handmake it using the traditional method of placing the curd in cloth-lined baskets, which gives the final product a wonderful basket shape.

Try our special Easter additions for a show-stopping cheeseboard to finish your bank holiday feast.

Add St Giles to your order
Add Wyfe of Bath to your order

Meet Patrick, the new Riverford Field Kitchen head chef

We recently found ourselves with a big role to fill in our farm restaurant, The Riverford Field Kitchen, as we said goodbye to head chef, James Dodd, who returned to his home town of Liverpool.

It can be a challenge to find chefs who are as obsessed with vegetables as we are, and even more so when the predecessor was such a veg nerd that they had a whole arm tattooed in dedication to the green stuff, but we’re delighted to have found one, in the form of Patrick Hanna, whose Riverford journey first began in 2008.

“When I moved from Belfast to London, I took a job washing dishes in this weird pub turned restaurant in Islington, serving organic food.  The pub was called the Duke of Cambridge.  This led to a short stint at the Riverford Field Kitchen. I had no idea what an amazing journey of fascination with food and farming this would get going.  Ten years on, I’m back and excited to be cooking these big, heart warming dishes again.”

After that initial year, Patrick’s food journey went worldwide with stints cooking on a farm in Spain, at a biodynamic vineyard in Australia and on fishing boats. This experience of cooking at source ultimately circled back to where it all began, here on our south Devon farm.

As well as the nostalgic feeling The Field Kitchen and Devon give Patrick, another love for the restaurant stems from the unique connection the food served has with the surrounding fields. Coming up with a daily changing menu dependent on what is being harvested at the time is a daunting task for many, but Patrick welcomes it and is excited by the challenge.

One of his fondest food memories is picking apart an artichoke as a child and dipping it in vinaigrette, not really knowing what to do, but enjoying the tactile experience and its resemblance to its organic form. He believes in the power of simplicity and quality ingredients, and hates food that is unrecognisable from its natural form, specifically referencing cubed carrots.

It seems like a return to Riverford was meant to be for Patrick, especially as someone who shares a unique love of artichokes and cardoons with founder Guy Singh-Watson. Either that or our big, colourful sharing platters of organic veg and infamous sticky toffee pud are too good to stay away from!

Not snow much waste….

It’s a new week and today there’s little resemblance to the winter wonderlands our organic farms became last week, just the odd muddy, slushy white spots dotted around the fields, and a welcome temperature of 7°C. Our south Devon farm was affected the most, when a combination of the ‘Beast from the East’ and Storm Emma left us with over 20cm of snow.

This meant we couldn’t make it to a lot of customers on Friday, and we’ve had a few warranted questions about what will happen to the veg that we were unable to deliver.

The good news is, because we hate food waste at any time of year, we have a good system in place to make sure every last carrot, apple or spud is put to good use by someone or in some way.

Luckily, the total amount of produce unable to be used in boxes has only ended up being about 6%, and we will filter this veg through our usual grade-out system, which includes:

Charity donations
Every week, local charities, including FoodCycle, collect grade-out veg for use in children’s centres, soup kitchens, community centres and refuges.

Our staff canteen and restaurants
A large percentage of our grade-out is used in our staff canteen, farm restaurant, The Riverford Field Kitchen, and at our London pub, The Duke of Cambridge in Islington.

Free veg for staff
Riverford staff eat very well! Not only do we enjoy gorgeous, organic, subsidised meals in the canteen, but we also enjoy grade out fruit and veg. There’s always a flurry of activity when there are strawberries or avocados to be had in the grade-out room!

The Riverford Dairy herd
Cows love our veg too, especially broccoli. With the Riverford Dairy just a stone’s throw away, the cows are very happy to eat the veg that really isn’t good enough for human mouths. We have to be careful mind; beetroot makes their milk pink, and onions and garlic taint the taste.

Guy’s dad.
John Watson is the ultimate food waste hero. A half rotten Crown Prince squash in grade-out? He’ll take it on!

Live Life on the Veg with these 5 kale recipes

Mushrooms, Kale & Barley with Fresh Herbs & Baked Eggs

This is an easy, two-pan dish with plenty of umami (savoury) flavour from the mushrooms, particularly the dried mushroom liquor that acts like a little stock. We’ve used curly, but any kale will work here.

Read full mushrooms, kale & barley with fresh herbs & baked eggs recipe.

Guy’s Kale Hash

This kale, chorizo and potato hash is the ultimate weekend breakfast or hearty dinner on a cold day. Top with a poached egg to make a more complete meal. You can also use cabbage or sliced Brussels sprouts in place of kale here.

See full Guy’s kale hash recipe.

Celeriac, Kale & Mushroom Pie

This winter warmer gives the heartiest of meat stews a run for its money. Cooking the component parts may seem a bit fiddly but it ensures each ingredient retains its perfect flavour and texture. We’ve suggested some additions to the filling but go easy with them – the veg is more than enough to carry the show.

See full celeriac, kale & mushroom pie recipe.

Baked Potatoes with Cheesy Kale Filling

These vegetarian baked potatoes hit that magic spot somewhere between decadent and worthy. They make a great simple and inexpensive midweek dinner and can be easily adapted to your kitchen contents: use chard or spinach if you have this in your veg box instead of kale, or use a smoky cheese such as Gruyère in place of cheddar.

See full baked potatoes with cheesy kale filling recipe.

Kale, Spelt & Chorizo Big Soup

This ‘big soup’ is a chunky broth that’s almost a stew. It’s a great style of dish for using up the last odds and ends in your winter veg box. The basic requirements are onion and garlic, a grain, good stock and lots of veg, but you can liven it up with bacon or chorizo, by stirring in pesto or by sprinkling over gremolata. It also reheats well.

See full kale, spelt & chorizo big soup recipe.

Ed’s news: No such thing as too much salad

Guy is on holiday at the moment, returning next week. In his absence, here’s the latest news from green-fingered grower Ed Scott, who takes care of the polytunnels on our Devon farm. Tomatoes, cucumbers and more await in summer; for now, it’s all about leaves…

The salad leaves we grow in the winter are a bit of a godsend: we can maximise use of our polytunnels, which always look a little sad when empty, and keep our harvest teams busy in the colder months when there’s not a lot else going on. Another benefit is that oversupply is never an issue. A glut of courgettes in summer is a problem: there are only so many times we can put them in the
boxes before customers start crying foul. An excess of winter salad, however, is always welcome; most people are happy to see a bit of leafy greenery alongside the heavier winter staples of potatoes and swede. Every extra bag we can produce is also one less lettuce that has to be brought in from Europe, reducing food miles, carbon footprint and – not to be ignored – costs.

This year we hope to produce about 30,000kg of salad. We have 11 different types of leaf growing, and pick around 6 per week for our mixed salad bags. Most plants can picked 4-5 times before they get too bitter or start ‘bolting’ (abandoning leaf growth to produce flowers and seeds) and have to go.

Growing in an enclosed space, the plants have to be monitored closely for pests and diseases that will spread like wildfire. At present we have an issue with whitefly in the Claytonia (winter purslane). We’re planning to bring their population back down to a manageable level using a product made from dried chrysanthemum flowers, which works by blocking the spiracles (breathing holes)
of the insect. We never use artificial chemical-based pesticides, and wouldn’t spray the crops even with a natural product during summer, except under very exceptional circumstances. But at this time of year, when all the beneficial insects such as bees, ladybirds, lacewing and hoverfly larvae are dormant, we can rescue our crops with a clear conscience.

We’re planting some extra lettuces next week, but they won’t be ready for a while, so we may not have much to offer for the next few weeks. Bear with us, and normal service will be resumed as soon as they come through!

Ed Scott

Want to avoid ultra processed foods?

Cook from scratch!

The media has been abuzz today with new research from France suggesting a link between ultra processed foods and an increased risk of cancer. For now, the study should be treated with a bit of caution; the researchers themselves said their results ‘need to be confirmed by other large-scale studies’. But is it really news to any of us that an ultra processed diet isn’t the healthiest choice?

Riverford has long promoted the joys of cooking from scratch with fresh organic veg, dairy and meat – nourishing food with a wonderful flavour, and no hidden nasties.

What are ultra processed foods?

Michael Pollan put it best: ‘Don’t eat anything your great-grandmother wouldn’t recognise as food.’

To write a full ultra processed foods list would take a very long time, as they make up so much of what lines supermarket shelves – and 50% of the average UK family’s diet! But broadly speaking, ultra processed foods are made with ingredients you wouldn’t find in your own kitchen: artificial additives, preservatives, flavourings and colourings. They also often contain high levels of sugar, fat and salt. Think crisps, chocolate bars, fizzy drinks, processed meats like chicken nuggets and meatballs, and instant foods such as soups, noodles, and frozen readymeals.

Avoiding ultra processed foods

The easiest and most satisfying way to avoid ultra processed foods is to cook from scratch. You know exactly what goes into your food, can pack every plate with fresh organic veg and other good-for-yous – and a meal always tastes better when it’s made by your own fair hand.

Cooking from scratch is a good start – and choosing organic ingredients is even better. The Soil Association’s organic standards (some of the highest in the world) protect consumers and farmers alike from a number of potentially harmful chemicals. Organic farmers like Riverford never use artificial pesticides or weedkillers on our crops. Certification also strictly prohibits GM crops, hydrogenated fats and controversial artificial colourings and preservatives.

Riverford makes cooking fresh organic meals from scratch easy. Our organic veg boxes are packed with different seasonal varieties every week, plus simple, inspiring recipes to help you make the most of all that good stuff. Don’t have time to plan? Try an organic recipe box, with easy step-by-step recipes and measured quantities of all the 100% organic ingredients you need.

Steering clear of ultra processed foods has never been easier – or tastier.


A road trip across Spain, meeting new and long-term growers

by Luke King, Riverford’s Commercial and Operations Director

Many of our growers have been supplying us for over a decade and have become good friends. Having close relationships with farmers is hugely important to us, so regular trips are crucial to reaffirm existing relationships and talk through future crop plans.

I recently visited the Spanish farmers we work with, alongside our Devon farm manager, James, Technical Manager, Dale, and Flemming Anderson, who co-ordinates our work with them.

During the trip we also visited a number of potential new suppliers with interesting new crops . Our journey lasted four days, visiting ten growers and covering 1,200km across southern Spain.

Here is my slightly rambling report about the growers we visited; we hope you may find it interesting too.

Day 1
Sweet potatoes

After setting off from Seville, our trip began in an area near Cadiz where around 60% of the sweet potato we sell is grown. We deliver around 240 tonnes across the year with sales rising each year.

The Spanish season runs from August to February/March and all comes from one grower, Jean Claude Mathalay, who we’ve worked with for over 10 years.

The area around Cadiz is wetter than usual for Andalucía, with rainfall near 800 ml/year; that’s more than our farm in Cambridgeshire. This predominantly falls in the winter but means there is plenty of water for a thirsty crop like sweet potato. The area has sandy but fertile soils, and is not as hot as other areas due to its proximity to the Atlantic, which the crop likes.

Jean Claude has been organic for 25 years. A Belgian national, he started out as an agronomist, before deciding to set up a wholesale business in France and then becoming a grower.

Sweet potato has become a major product for us so it is important we have a good relationship with our core supplier and we are certain about his integrity and practices. The sweet potatoes were all harvested at the end of last year so there was nothing to see in the field, but here is the 2 hectare nursery where the cuttings will be taken and planted outdoors in the soil.

Avocado and mango

We worked our way past Gibraltar and back to the Mediterranean coast to see a company called Jalhuca who we’ve worked with for two years. They specialise in mango and avocadoes and although they are a commercial business, they are progressive, do an excellent job and are very principled.

The coastal strip from Gibraltar to Motril, locally called The Tropical Coast, has a unique climate where the average temperature during the autumn/winter is high enough to support commercial avocado and mango production.

Jalhuca have planted a new 50 hectare plantation with avocado trees in an isolated valley which should provide a good supply in the future. Steeper land is more favourable for avocado trees as it is less prone to frost and has better drainage (avocadoes don’t like wet feet!). The team will start cropping in two years’ time and will be in full production in five.

From left to right: Hugo from Jalhuca, Luke, James, Dale, Flemming and Enrique from Jalhuca.

Day 2
Lemongrass, lime fingers, kumquats and hand of Buddha

Next we travelled North to an area just outside Malaga to visit Enrique Vallejo and his son, Juan, who we met about five years ago when looking for growers to plant a winter broad bean crop. Unfortunately the beans didn’t work on their citrus focused farm abundant with grapefruit, oranges, clementines and lemons. We already have a good supply of these products so I didn’t think we would be back, but since then the farm has been trying some interesting niche products which we are very interested in:

Enrique agreed to trial lemongrass for us after our previous grower stopped trading and it’s been very successful so far. The long grasses are harvested and then cut to a bulb with 30cm of leaf.

Lime fingers
Lime fingers, or lime caviar, are a crop we’d not seen before. They come from a small citrus bush of which there are only a few per plant. The flavour is beautiful; a real delicacy. At this stage we’re not sure whether we’ll be able to source it in the numbers required or at a workable price, but it’s one of the most interesting products I’ve tried in long while.

Limequats are a hybrid of a lime and kumquat. The fruit is small, oval, greenish-yellow and contains seeds or pips. It has a sweet tasting skin and a bitter sweet pulp that tastes similar to limes. The fruit can be eaten whole or the juice and rind can be used to flavour drinks and dishes. We were impressed and would like to offer them to Riverford customers in the future.

For those who don’t know, kumquats are a group of small fruit-bearing trees. The edible fruit (which is also called kumquat) is similar to other citrus but is smaller and you can eat the whole fruit, including the skin. They have an interesting flavour profile which is slightly bitter at first, but then sweet. We hope to sell these too.

Hand of Buddha
The hand of Buddha is an unusually shaped citrus variety whose fruit is segmented into finger-like sections, resembling those seen on representations of Buddha apparently.
You peel off the yellow skin and reveal the hard pith underneath which has a subtle, sweet and lemony flavour without the sourness. These may a bit too much of a challenge to sell, but Dale and I were surprised about how nice they were.

One of the asparagus fields with protected land behind; a lovely and a unique landscape.

We then headed towards Seville to Horticola Sierra at the Finca La Turquesa. We have been dealing with Jose-Miguel for 10 years and he exclusively does our Spanish asparagus. The 19 hectare production is located in a national park which has a large water hole with abundant bird life, including flamingos. The asparagus was not out of the ground yet so after a brief look we went down to the water hole to have a look at the wildlife.

Spinach and romanesco
After the national park we then travelled east towards Granada to Loja to meet our friend Pepe who grows our fantastic winter spinach. This year we’ll also have winter romanesco from him to bring a bit of variety alongside cauliflower and broccoli through the winter months.

It has been a difficult season so far with the spinach badly affected by hot and then cold weather extremes and also pests. The crop is finally growing well and Pepe expects to harvest in the coming weeks. The romanesco look very good and are about 3 weeks away.

Pepe is a licensed paragliding pilot and flies in the mountains around Loja. He’s recently bought a dual paragliding kite so he can take friends out, so we’re hoping next time we visit we may get a flight!

Day 3
Specialty tomatoes and custard apples

Our next stop was further south at Motril on the coast to visit Frulupe.

An area of weakness within our cropping program is our over-reliance on Paco and his business Eco-Sur for peppers and tomatoes. We have two main problems: one, if Paco has an issue with the crop we don’t have a suitable back-up, and two, he understandably prefers to stick with the crop varieties he knows will grow really well on his farm.

Some months ago we had a conversation with Flemming about finding a grower in Spain to extend the season of mixed tomato varieties we grow in our tunnels. Dale sent through varieties preferences and Flemming contacted a small business called Frulupe run by Jose Manuel about a trial. The tomatoes are now ready for us to start delivering in the coming weeks. They are a little larger than the ones we grow and would ideally want, but taste great and are a good starting point for a new crop.

Frulupe also supply our custard apples, a unique heart-shaped fruit with a sweet taste related to the magnolia. The fruit has two short seasons, one in February and one in October. The fruit is looking fantastic and almost ready for the February season.

Next we met Paco, our tomato and pepper grower, for lunch and a catch-up before heading to meet two companies that can potentially fill gaps where we need to. There are times when our core growers may have problems with their supply so we need have credible alternatives. Finding suppliers who match up to our standards is difficult but Flemming has found two, called Balcon de Níjar and Murgierverdi, who can cover bell pepper and tomato volume shortfalls from Eco-sur.

We had tours of both businesses, which were clearly well-run with good leadership, investment and systems. We prefer to work with exclusive suppliers of a smaller size but need alternatives we can trust if there are problems.

From there we travelled north to Murcia where we had dinner with Sebastian, our calabrese broccoli supplier.

Day 4
Calabrese broccoli and watermelon

It’s taken a long time to find a reliable, trustworthy supplier of calabrese in Spain. Over the past 10 years we’ve dealt with a succession of cooperatives with little interest in forming a meaningful, long-term relationships and are also market focused and will sell to the highest bidder. This made life very difficult so when Flemming found Sebastian 2 years ago we were finally able to get to a reliable supply at a confirmed price.

Sebastian was an engineer before he became a farmer and he approaches his farming with technical precision. He uses the best infrastructure and expertise in growing and packing his product which means reliability and quality for what is a very important vegetable for us.

His latest investment is a new packhouse because his present one is too small. It’s in the early stages of construction so our farm manager James, who has extensive experience in managing projects of this magnitude, offered some helpful tips for a successful build.

We then head for our final destination near Alicante to visit Ecollevent. We’ve bought fennel and celery on and off from them over the years but this year we started a winter spinach program to compliment what we already get from other growers. Ecollevent is owned by Jaime who grows a small number of crops.
We have a good supply of Italian fennel at the moment so don’t take his, but we’re especially interested in sourcing the tops, or fronds, to sell separately.

Jaime with his Spinach, will be ready in about two weeks’ time

We returned to Devon feeling very positive from reinforcing relationships and excited by the interesting developments and potential future fruit and vegetables.

Feed the Birds with a Free Riverford Sunflower

If you’ve been part of Riverford for a while, you might have had one of our organic sunflower birdfeeders before. They’re back, and we’d like you to enjoy one as a little gift from us. There isn’t enough for everyone, so it’s first come, first served. Don’t miss out – add yours now!

Guy first grew glowing yellow fields of sunflowers on his French farm in the Vendée in 2015, hoping to make his own organic sunflower oil. While watching the local wildlife thrive off the crop, he had an idea. Instead of making oil, he would dry the flowerheads and offer them to British birds.

The sunflowers went down a treat – and not just with birds. People sent us snaps of everything from wild birds to chickens, pet hamsters, and the odd cheeky squirrel munching their way through this organic snack. Keepers at the Monkey Sanctuary in Looe even said they made a great enrichment activity for the monkeys! It was so wonderful to see creatures great and small feasting on a natural organic treat, Guy has grown them again every year since.

Thinking of joining in with the RSPB’s Big Garden Birdwatch from Saturday 27th – Monday 29th January? A Riverford sunflower is just the thing to lure out a few more feathered friends.

We would love to see photos of any birds and beasts enjoying the flower. Please share at and using #riverfordsunflower.

For inspiration, have a look at some of our favourite pictures from last year below…

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Juicing, blending and blitzing – what’s the difference?

Fresh juices and smoothies are often spoken of in the same breath. Superficially they are very similar; both colourful cocktails, good veg box user-uppers, and tasty shortcuts towards your 5-a-day. But from a culinary perspective, they’re wholly different beasts.

Even within the world of smoothies, there are vital distinctions: the drinks that can be created in standard blenders are entirely different to the blitzes produced by highly powered drink machines.

If you’re looking to eat more veg in 2018, fresh organic drinks are a good place to start. Here’s our handy guide to the virtues of each method, to help you get the most from every glass.


When you think of juice, you might think of fruit first and foremost. You can stick to all-fruit blends if you have a very sweet tooth, but many vegetables also produce tasty juices – and their complex flavours will allow you to create far more satisfying mixes.

From beetroot to broccoli, most veg can be juiced; all it takes is the right complementary flavours to make them sing. Earthy roots or bitter greens will reveal their charms when combined with sweet fruit, a squeeze of sharp citrus, and perhaps some aromatic fresh herbs or spices.

Juicers extract flavoursome, vitamin and mineral-rich liquid, and leave the pulp of your fruit and veg behind. Losing the fibrous stuff means that you don’t need extra liquid or other additions– fresh produce is the only ingredient. There’s also not too much prep; you only need to remove strongly flavoured peels like citrus, and any bits that are tough enough to challenge your juicer (such as pineapple or melon skins and large fruit stones).

However, losing the bulk also means that fresh juice won’t fill you up – unlike blends and blitzes. If you just want a zingy drink to enjoy alongside food for an extra shot of goodness, fresh juice is the thing.


Standard kitchen blenders can handle soft fruits and tender raw veg such as spinach, but nothing with a high density of dry matter such as uncooked roots or apples. If you put a raw beetroot into a standard blender, you aren’t going to end up with a thick, smooth drink – you’ll just have shards of beetroot floating in watery stuff. You need to either stick to soft fruit and veg, or be prepared to cook certain items before blending them.

Because you’re going to be consuming the whole fruit or veg, there’s different prep involved: peel and chop any bits you don’t want to drink! To keep it at the right consistency with all that fibrous bulk, you’ll also need to add a liquid medium. Coconut water, fruit juice, dairy or nut milks – this can be whatever you fancy.

Blends may require different thinking to juices, but the effort pays off with some nutritional perks. Consuming the whole fruit or veg rather than just extracting the juice means that you’re getting all of its goodness, and keeping all the fibre makes the drinks quite filling.

Blends also produce a higher yield; you could potentially get several glasses from the same amount of fruit and veg it takes to produce one glass of juice.

The final virtue of a blend is that they’re made in standard blenders which can serve many functions in your kitchen. If you want to create a rich, nourishing drink without buying any extra bits of kit, blends are a good way to go.


The highest horsepower option. The mighty blitzing machines that are made specifically to produce drinks can handle just about whatever you chuck at them, including uncooked roots, tough stems, and extras such as nuts, seeds and oats. All you need to do is provide enough liquid to blitz them into.

That flexibility to use up a wide variety of raw fruit and veg is the one vital difference between blitzes and blends. Otherwise, their virtues are very similar: to make a blitz, you’ll need to consider liquids and other additions – but, you’ll enjoy a higher yield, the goodness of the whole fruit, and something more like a meal.

Why organic?
Whether you’re blending, blitzing, or juicing, it’s always best to use organic produce. With organic, you don’t need to worry about pesticides or wax on the skin, but can process the whole fruit or veg – getting all the goodness and flavour without adding any chemical nasties to your drink.

Want to create your own fresh organic drinks? Our organic juicing box is packed with sweet, succulent fruit and veg. Or, for more inspiration, try our organic juicing bags, each containing a tasty recipe and everything you need to make it.