- Cantaloupe Melon - Cantaloupe melons, with their sweet, orange flesh, are one of the tastiest of the melon family.
- Apple - Nature's perfect ready meal, apples are ready to eat any time.
- Jersey Potatoes, the best spuds of the year - The finest potatoes in the world? Possibly?
- English Apples - Our Lost Heritage - There are thousands of varieties of apples known, but less than 20 commonly sold in supermarkets, and typically less than 5 are common English apple varieties.
- British Strawberries - where has all the taste gone? - Once one of the finest tastes in the fruit world, eagerly awaited every summer, the appeal of British Strawberries is not quite what it used to be...
- Potato - An old classic and a staple food in many potatoes, how much do you know about potatoes?
- Banana - A fruit as popular as it is versatile, how much do you really know about Bananas? You might think they're just yellow, but you can get blue and red ones too.

Store At: Cool, 5-10°C, to retain crispness
Comes From: England, Spain
Seasonality: Winter

Traditionally grown celery is not common; it is a very labour intensive process to grow it. Regular celery is typically self-blanching; that is, it doesn't require the stems to be covered to promote the blanching (turning white), whereas traditionally grown celery, typically grown in the Fens in their black, rich soil, require the earth to be drawn up around the stems to blanch them. Also, the frosts that help promote such a good flavour in the vegetable can also ultimately destroy crops.

Celery cannot only be eaten raw; it adds flavour to sauces, and will also absorb flavour of whatever it is cooked with.

This article is a stub, and will be expanded soon!