A cherry tomato. It is an indeterminate variety with pretty, canary yellow fruits. It is one of the Del series developed from Gardener's Delight by Lewis Derby of the Glasshouse Crops Research Institute. Exclusive to Simpson's Seeds.
The daikon radish or mooli is a large white radish which provides texture and garnish, but not much flavour, to many dishes. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves. Because vitamin C is destroyed by heat, raw daikon is often eaten in salads and as pickles, or grated for use as a condiment. If you don't have a Japanese-style grater, use a cheese grater and grate just before serving. Daikon is also used in soups and simmered dishes. Don’t be surprised if you are brought the grater and the daikon together in a restaurant.
The young shoots of the daikon radish. These days, however, they are also cultivated separately. Daikon sprouts are used to add a touch of green and a bit of spiciness to salads, hand-rolled sushi and sashimi.
A small, blunt variety of chilli that ripens through yellow to red and has a tapering shape.
Dairy describes the conditions in which a cheese is made. The cheese is made in a single dairy from milk brought in from a varying number of sources, all members of a co-operative.
Damsons have a spicy, tart but intense flavour, are smaller than plums and are used in pies and crumbles as well as in jam (US: jelly) making. They are also good pickled and served with cold meats. They benefit from being mixed with other fruits such as apples. They were brought to Italy from Damascus, hence the name, over 2000 years ago.
