welcome to organik
who we are?
Understanding the sometimes harmful methods of modern agriculture, we started a niche for quality organic produce grown.
how we work?
We believe it’s the best way to inspire our community to relish in the taste of real, seasonal produce and keep connected to the land.
what we grow?
We take special care to select and grow specific crop varieties where exceptional flavor is the focus, with a determination to bring the best-tasting produce.
Discover
featured products
Nouvelle Carrots – Laurent Berrurier
$83 by bunch
Sage – Laurent Berrurier
$19 by bunch- Sage’s flavor is best when fresh, but it can be stored frozen or dried.
- To dry, hang sprigs in a shady, well-ventilated area and allow them to air dry, waiting until the leaves crumble easily to store in tightly lidded jars.
- Sage keeps its flavor better if stored in the freezer. Freeze leaves or stalks on a tray, then move the leaves into a zippered bag or container. Some cooks blend the leaves with oil, pack the ground mixture into ice cube trays to freeze, and then transfer the cubes to a container.
Price is by bunch
Cone Cabbage – Laurent Berrurier
$185 by pieceOne of the earliest types of cabbage to be harvested, it turns up in May. The taste is slightly sweet and is similar to white cabbage in early summer. The head is cone shaped – hence the name – and a bit more loosely packed than white cabbage. Cone cabbage is often green, but can be purple or red. Cone cabbage is more loosely packed than ordinary white cabbage and a bit more tender than many other types of cabbage.
Keep its shape when cooking by just halving it or cutting into large chunks. Put beautiful whole slices on each plate.
Most of the things you do with white cabbage you can do with cone cabbage too but do them with a bit more care. The fairly thin leaves work well in salads. Shred and lightly salt the cabbage and leave it to stand for a moment to soften. It will add more flavor. Cone cabbage is also good steamed, cooked in cream, fried/stir fried or in a gratin. Help it keep its attractive shape. Cut the head lengthwise and braise in stock with orange, for example. Cook with care until al dente, use a skewer to test. Drizzle with melted butter. Or béchamel sauce. Boil the cone cabbage in chunks, place in an ovenproof dish, top with olive oil and goat’s cheese and bake in the oven at 225°C for about 10 minutes. Make your own cabbage salad: Thinly slice cone cabbage. Mix a vinaigrette, maybe with some chili and lime in it. Toss the cabbage in the vinaigrette and leave to absorb. Serve with fresh coriander. Remove the leaves and place in a roomy dish with a little oil. Set the oven to approximately 90°C and roast overnight (the thicker the leaves, the lower temperature and more time you’ll need). It will be like crisps – but taste better.
Whole wedges of cone cabbage baked in the oven. Add flavor with olive oil and salt and serve with everything grilled.
price is by piece of about 1kg+
Snow Peas “Mangetout” – Laurent Berrurier
$215 by kg (min 500g)A variety of legume which, unlike the English or garden pea, is contained in a tender, edible pod. The tender shoots of the plant, called pea tips, are also eaten as a vegetable
Origin: France
Packaging: none
Storage: in the fridge. They can be kept at least 3 days
Usage: Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sautéed; the bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. In Egyptian cuisine, chard is commonly cooked with taro root and coriander in a light broth. They are good with bechamelle as well.
Price is for 1kg
Fava Beans – Laurent Berrurier
$139Fava beans are one of the oldest domesticated food legumes. References to favas occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least since the 4th century. Beans are a great source of fiber, protein, fiber, iron, B vitamins, potassium, magnesium and many other beneficial nutrients. If you have never tried fresh fava beans, they’re really special– they have a mild, creamy flavor that compliments many spring dishes. Fresh from the pod they are bright green and very pretty. They have a short season, though.
Origin: France
Packaging: kraft bag
Storage: keep cold in the fridge
Usage: Small, young pods can sometimes be eaten whole, but beans are typically removed from the pod. Beans are shelled by snapping the stem end off of the pod and pulling the attached string. Pop out the beans and repeat with the remaining pods. Fresh, shelled fava beans are often blanched to make removing the tough clear skin easier. To peel the blanched beans, use your thumb to pop open the top of the skin at the bean’s dimple and remove. Once the prep work is out of the way, the beans can be used as is or cooked further, depending on the recipe. Fava beans can be eaten raw, boiled, steamed, stewed, mashed, sautéed, fried, or roasted.
Chilled Organic Aubrac Beef Entrecote – Limited Quantity
$159Delicious organic Beef tournedos
Pack of 1 piece for about 300g (more or less 15% as hand cut)
Bayeux Pork Dry Salted Lardons – 250g
$85Delicious organic Beef tournedos
Pack of 2 pieces for about 400g (more or less 15% as hand cut)
Organic Aubrac Beef Tournedos – 2 pieces – Limited quantity
$199Delicious organic Beef tournedos
Pack of 2 pieces for about 400g (more or less 15% as hand cut)
Amandine Nouvelle Potatoes – Laurent Berrurier
$129 by kg
Organic Peach
$169 by kgEnjoy our organic yellow or white peaches on their own, or in any of your favorite peach recipes. These are great fruits for preserving and we highly recommend freezing or canning peaches to enjoy in the winter months. Peaches are native to China, but the name “peach” comes from Persia, which cultivated the fruit and eventually transplanted it across Europe. Origin: France or Spain Packaging: kraft bag Storage: peaches purchased hard-ripe will ripen if you leave them out on the counter, un-refrigerated, for two or three days. Put them in a brown paper bag to hasten the process. Don’t refrigerate though until they’re fully ripe, and then don’t keep them in the refrigerator for more than a day or two. Usage: eat them straight away or cook them to create delicious recipes, mix it with roquefort for a tasty starter. The intense flavor of yellow peaches make them very suitable for baking.
Moelleux des Alpes with Wild Garlic – 125g
$85Moelleux des Alpes is sourced from a small production and includes ingeniously wild garlic. Similar to Reblochon with creamy raw milk, it has a specific taste but let the truffle balancing the whole thing thanks to the aging at maison Bouchet.
Price is per hald cheese, about 125g
Best before: 1 week after the delivery
Rhubarb – Laurent Berrurier
$149 by kgRhubarb, also known as pieplant, resembles a cherry-colored celery stalk with shaded leaves so enormous they look like deep-green elephant ears. For prepping, remove and discard leaves; trim off the bottom end of the stalk, wash in cold water and if stringy, peel. Only eat the stalks; the leaves contain oxalic acid and are poisonous. Rhubarb is revered for the sour perkiness it adds to sweet and savory dishes. Complimentary flavors include citrus, berries, cinnamon, nutmeg, ginger and vanilla.
Origin: France
Packaging: non
Storage: Wrap, unwashed, in plastic and refrigerate three to seven days. Or wash and chop, place in freezer containers, and freeze up to three months.
Usage: Rhubarb has a tart, tangy flavor that makes for beautiful desserts, such as crumbles, tarts and pies.
Price is for 1kg
Discover
new products
Nouvelle Carrots – Laurent Berrurier
$83 by bunchSage – Laurent Berrurier
$19 by bunch- Sage’s flavor is best when fresh, but it can be stored frozen or dried.
- To dry, hang sprigs in a shady, well-ventilated area and allow them to air dry, waiting until the leaves crumble easily to store in tightly lidded jars.
- Sage keeps its flavor better if stored in the freezer. Freeze leaves or stalks on a tray, then move the leaves into a zippered bag or container. Some cooks blend the leaves with oil, pack the ground mixture into ice cube trays to freeze, and then transfer the cubes to a container.
Price is by bunch
Cone Cabbage – Laurent Berrurier
$185 by pieceOne of the earliest types of cabbage to be harvested, it turns up in May. The taste is slightly sweet and is similar to white cabbage in early summer. The head is cone shaped – hence the name – and a bit more loosely packed than white cabbage. Cone cabbage is often green, but can be purple or red. Cone cabbage is more loosely packed than ordinary white cabbage and a bit more tender than many other types of cabbage.
Keep its shape when cooking by just halving it or cutting into large chunks. Put beautiful whole slices on each plate.
Most of the things you do with white cabbage you can do with cone cabbage too but do them with a bit more care. The fairly thin leaves work well in salads. Shred and lightly salt the cabbage and leave it to stand for a moment to soften. It will add more flavor. Cone cabbage is also good steamed, cooked in cream, fried/stir fried or in a gratin. Help it keep its attractive shape. Cut the head lengthwise and braise in stock with orange, for example. Cook with care until al dente, use a skewer to test. Drizzle with melted butter. Or béchamel sauce. Boil the cone cabbage in chunks, place in an ovenproof dish, top with olive oil and goat’s cheese and bake in the oven at 225°C for about 10 minutes. Make your own cabbage salad: Thinly slice cone cabbage. Mix a vinaigrette, maybe with some chili and lime in it. Toss the cabbage in the vinaigrette and leave to absorb. Serve with fresh coriander. Remove the leaves and place in a roomy dish with a little oil. Set the oven to approximately 90°C and roast overnight (the thicker the leaves, the lower temperature and more time you’ll need). It will be like crisps – but taste better.
Whole wedges of cone cabbage baked in the oven. Add flavor with olive oil and salt and serve with everything grilled.
price is by piece of about 1kg+
Snow Peas “Mangetout” – Laurent Berrurier
$215 by kg (min 500g)A variety of legume which, unlike the English or garden pea, is contained in a tender, edible pod. The tender shoots of the plant, called pea tips, are also eaten as a vegetable
Origin: France
Packaging: none
Storage: in the fridge. They can be kept at least 3 days
Usage: Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sautéed; the bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. In Egyptian cuisine, chard is commonly cooked with taro root and coriander in a light broth. They are good with bechamelle as well.
Price is for 1kg
Fava Beans – Laurent Berrurier
$139Fava beans are one of the oldest domesticated food legumes. References to favas occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least since the 4th century. Beans are a great source of fiber, protein, fiber, iron, B vitamins, potassium, magnesium and many other beneficial nutrients. If you have never tried fresh fava beans, they’re really special– they have a mild, creamy flavor that compliments many spring dishes. Fresh from the pod they are bright green and very pretty. They have a short season, though.
Origin: France
Packaging: kraft bag
Storage: keep cold in the fridge
Usage: Small, young pods can sometimes be eaten whole, but beans are typically removed from the pod. Beans are shelled by snapping the stem end off of the pod and pulling the attached string. Pop out the beans and repeat with the remaining pods. Fresh, shelled fava beans are often blanched to make removing the tough clear skin easier. To peel the blanched beans, use your thumb to pop open the top of the skin at the bean’s dimple and remove. Once the prep work is out of the way, the beans can be used as is or cooked further, depending on the recipe. Fava beans can be eaten raw, boiled, steamed, stewed, mashed, sautéed, fried, or roasted.
Chilled Organic Aubrac Beef Entrecote – Limited Quantity
$159Delicious organic Beef tournedos
Pack of 1 piece for about 300g (more or less 15% as hand cut)
Bayeux Pork Dry Salted Lardons – 250g
$85Delicious organic Beef tournedos
Pack of 2 pieces for about 400g (more or less 15% as hand cut)
Organic Aubrac Beef Tournedos – 2 pieces – Limited quantity
$199Delicious organic Beef tournedos
Pack of 2 pieces for about 400g (more or less 15% as hand cut)
Amandine Nouvelle Potatoes – Laurent Berrurier
$129 by kgOrganic Peach
$169 by kgEnjoy our organic yellow or white peaches on their own, or in any of your favorite peach recipes. These are great fruits for preserving and we highly recommend freezing or canning peaches to enjoy in the winter months. Peaches are native to China, but the name “peach” comes from Persia, which cultivated the fruit and eventually transplanted it across Europe. Origin: France or Spain Packaging: kraft bag Storage: peaches purchased hard-ripe will ripen if you leave them out on the counter, un-refrigerated, for two or three days. Put them in a brown paper bag to hasten the process. Don’t refrigerate though until they’re fully ripe, and then don’t keep them in the refrigerator for more than a day or two. Usage: eat them straight away or cook them to create delicious recipes, mix it with roquefort for a tasty starter. The intense flavor of yellow peaches make them very suitable for baking.
Moelleux des Alpes with Wild Garlic – 125g
$85Moelleux des Alpes is sourced from a small production and includes ingeniously wild garlic. Similar to Reblochon with creamy raw milk, it has a specific taste but let the truffle balancing the whole thing thanks to the aging at maison Bouchet.
Price is per hald cheese, about 125g
Best before: 1 week after the delivery
Rhubarb – Laurent Berrurier
$149 by kgRhubarb, also known as pieplant, resembles a cherry-colored celery stalk with shaded leaves so enormous they look like deep-green elephant ears. For prepping, remove and discard leaves; trim off the bottom end of the stalk, wash in cold water and if stringy, peel. Only eat the stalks; the leaves contain oxalic acid and are poisonous. Rhubarb is revered for the sour perkiness it adds to sweet and savory dishes. Complimentary flavors include citrus, berries, cinnamon, nutmeg, ginger and vanilla.
Origin: France
Packaging: non
Storage: Wrap, unwashed, in plastic and refrigerate three to seven days. Or wash and chop, place in freezer containers, and freeze up to three months.
Usage: Rhubarb has a tart, tangy flavor that makes for beautiful desserts, such as crumbles, tarts and pies.
Price is for 1kg
