Perfect Organic Pairings for a Farm-Fresh Feast

To be perfectly frank, almost all our organic veggies pair well together... but I suppose some combos are more noteworthy than others, so here goes:
 
1: One CANNOT go wrong with basil and tomatoes. 
 
It's refreshing, invigorating, uplifting... I could go on and on. Raw in a salad or on a cracker, tomato and basil really pops in the mouth.
 
Cooked into a classic Italian pasta or pizza sauce, this combo will certainly have you coming back for more. Elevate this fusion further by combining cherry tomatoes and basil pesto - oh my!
 
2: For an Asian twist, coriander and spring onions are a match made in heaven. The coriander adds a delightful layer of zesty undertones, while spring onions certainly pack a punch (in the best way!).
 
Add in some cabbage to get some triple-threat-action going on in kimchi or okonomiyaki. 
 
3: If you're looking for an easy, tangy, versatile condiment, pair parsley with jalapeño peppers and garlic to create the South American classic: chimichurri.
 
Not only does the combination create a mouthwatering mixture, it really exalts boiled new potatoes and meats, in addition to diversifying a cheese board. 
 
4: Beetroot and carrot are two root crops that go together hand in hand. Grated raw and made into a salad with a touch of sesame oil and lemon juice is such a lovely summer side salad… but if the weather isn't looking great for a BBQ, tossing the two into a tray and roasting them creates an entirely different flavour and texture profile that enhances the sweetness and earthy tones of the duo.
 
5: If you've ever made French mirepoix broth, you'll know that the amalgamation of carrot, celery and onion is TDF (that's To Die For, in short - which, after this sentence, saved me no time at all…).
 
The resulting stock is the best addition to any soup, stew or curry.
 
Of course, these are but a few! What are your favourite combinations? We'd love to hear them!
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