We Have lots of BIG beautiful ORGANIC SQUASH this week
brocolli 1.35 250g falstaff apples 1.75 500g sweetheart cabbage 1.80 each chioggia beetroot 90p 500g rainbow carrots 75p 500g dirty carrots 75p 500g mixed kale £1 a bag celeriac £1 500g leeks £1.50 500g picasso potatoes 60p 500g little gem squash £1.50 500g purple cauliflower £1.60 each sunset cauliflower £1.60 each red kuri squash £1.50 500g mixed squash £1.50 500g spinach £1.80 a bag salad bags 1.99 each mushrooms 1.50 250g tomatoes 2.30 500g
EU veg butternut squash 1.50 500g green peppers 1.95 1.95 red stanley plums £2 500g lemons 60p garlic 75p each
Non EU veg
hass avocado 80p each ginger £1.25 125g
WE LOVE AUTUMN....
Squash Coconut and Wild Rice Curry
1 small turnip, peeled and diced 1 butternut squash, peeled, seeded and diced 1 acorn squash, cut in half and seeded 1 tbsp liquid honey 1 tbsp Dijon mustard 2 tbsp lemon juice ½ tsp cumin ¼ tsp turmeric ¼ tsp cayenne pepper ¼ tsp ground coriander ½ tsp curry powder ½ tsp salt ½ tsp black pepper ½ cup wild rice 2 cups water ½ tsp salt 1 small onion, chopped 2 garlic cloves, roughly chopped 1 can coconut milk 2 cups water 75g roasted hazelnuts, chopped
Preheat the oven to 400F.Put wild rice, salt and water in a small saucepan. Bring to the boil, lower heat, cover and simmer until all water is absorbed, about 40 minutes.Meanwhile, in a mixing bowl, mix liquid honey through black pepper until well combined. Brush the inside of the acorn squash with this mixture and put the halves flesh side down in a baking dish with about ¼ cup of water at the bottom.Add butternut squash and turnip to the rest of the spice mixture and toss to coat evenly.Line a baking sheet with parchment paper. Drizzle with olive oil. Add turnip and butternut squash and spread to form a single layer; drizzle a little bit more olive oil over the veggies and cook in the oven until nice and golden, about 30-40 minutes, stirring once halfway through cooking.When squash is cooked, take it out of the oven and let it cool for a few minutes.Meanwhile, cook the onion in a large saucepan over medium high heat, until slightly coloured. Add garlic and season with a dash of salt and pepper. To this, add the flesh of the acorn squash and 2 cups water. Bring to boil then simmer for 5 minutes.Purée this mixture in the food processor and return to saucepan (or use a hand blender); add coconut milk, cooked turnip and butternut squash, roasted hazelnuts and cooked wild rice.
Stir to combine and ladle into serving bowls. Serve piping hot with warm flat breads and enjoy
big thankyou to healthy foodie
Try our range of delicious fair trade spices
All the ingredients are available from our shop....
come and visit us@ 29 Rochdale rd Todmorden. ol147la
xx Bear LOve Dont forget our amazing range of Beautiful Gift ideas for christmas
JO DOWNS GLASS
LOCALLY MADE WILLOW HEARTS
Beautiful Hand Painted Dolly Pegs
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And lots lots more.................................. From The Bear xxxxxxxxxxxxxxx