This weeks organic fruit and veg - 11th July

     This weeks organic fruit and veg..  11th july

                ooooh we love our veggies!!!

               This weeks organic fruit and veg list

               

uk/local produce:

asparagus..2.25.bunch
butternut squash..1.50 each
beetroot..1.14 500gms
local courgettes..1.80. 500gms
chestnut mushrooms..1.50 250gms
peppers..1.00 each
new potatoes..1.22 kg
red potatoes..60p kg
rhubarb..1.25.500gms
bag of spinach..1.40 bag
big bunch of spring onions..1.40 bunch
vine tomatoes big juicy and full of flavour... 2.40 500gms
fresh herbs £1.00 mixed bunches
salad bags £1.75

fresh locally grown beautiful flowers £4.00
fresh pots of herbs & bee friendly plants from £1.00

EU produce:

apples..1.40 500gms
carrots..1.00 500gms 
garlic..50p each
red onions..1.25 500gms
red beauty plums..1.20..500gms
oranges..1.00 500gms
kiwi..30p each
lemons..60p each
other:
ginger..1.00 100gms
bananas..30p each

organic breads from£1,95
free range eggs £1.95 
local milk £1.10. 2 pints
local cheeses from 1.75
Yorkshire wines,beers&ciders
local artisan chocolate
local jams & chutneys
and don't forget our own delicious hummus.


pop in it will be lovely to see you, or call/email us with an order for a Monday delivery..


More lovely recipes.....

          Penne with fennel, parmesan & basil 

ingredients

• olive oil
• 2 garlic cloves , crushed
• pinch chilli flakes (optional)
• 1 small bulb fennel , thinly sliced
• 150g penne
• 2 tbsp grated parmesan
• small bunch basil , shredded

method

• 1. Heat 3 tbsp olive oil in a wide, shallow pan. Add the garlic and chilli and cook for a minute, then add the fennel and gently cook for 10 minutes until it is soft and slightly golden.
  2. Cook the penne following the packet instructions, drain but reserve some of the cooking water.
  3. Tip the pasta into the fennel pan with 2-3 tbsp cooking water and stir well. Season and serve sprinkled with shredded basil and cheese (optional). easy...!
  
  

               Veggie Sausage Casserole



675g potatoes, peeled and cubed
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet sage &marjoram veggie sausages
275g  suma chopped tinned tomatoes
300ml vegetable stock
1 tbsp  suma tomato puree 
salt and pepper to taste 

Method

1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.
2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.
4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.
5. Season with salt and pepper and serve with crusty bread.with thanks to the vegetarian society for this recipe

Baked asparagus with balsamic vinegar

1. 

   500 g	fresh asparagus, washed and trimmed
   50 g	butter
   20 ml	soy sauce
   10 ml	balsamic vinegar
   	salt and pepper, to taste    Preheat oven to 200°C.

   Arrange the asparagus on a baking sheet and season with salt and pepper. Bake for 10-12 minutes or until tender.
   
   
   Melt the butter in a saucepan over medium heat. When melted, remove from heat and stir in soy sauce and balsamic vinegar. Mix well and then pour over the baked asparagus to serve.
   scrummy!
   
   
   
   
   
   

                

All the ingredients are available from our beautiful shop
The Bears x