mmmmmmmm..... yummy

     This weeks organic fruit and veg.. 13th AUG

                    

                        uk/local produce:
aubergines..2.30 500gm

bunched beetroot..1.40 per bunch
carrots..1.15 500gm 
local courgettes..1.80. 500gm
celery..1.80 each
large cucumbers..1.40 each
cavalonero..1.00 each
fennel..1.00 each
chestnut mushrooms..1.50 250gm
mini cucumbers..1.15 each
kohl rabi..1.20 each
lettuce..1.40 each
red potatoes..60p kg
rhubarb..1.25.500gm
spinach..1.80 a bag
vine tomatoes..2.30 500gm
watercress..1.99 a bag

fresh herbs £1.00 mixed bunches
salad bags £1.75

EU Produce

apples..2.00 500gm
cauliflower..1.80 each
garlic..50p each
oranges..1.00 500gms
pears..1.65 500gm
kiwi..30p each
yellow onions..1.25 500gm
lemons..60p each
other:
ginger..1.00 100gms
bananas..30p each
avocado..80p each

Also in our beautiful shop we have
fresh locally grown beautiful flowers £4.00
fresh pots of herbs & bee friendly plants from £1.00

Come and visit us at

 29 Rochdale Rd Todmorden

(opposite The library )

We also have a delicious range of fresh baked                           organic breads delivered daily.

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..

 29 Rochdale Rd Todmorden

(opposite The library )

Beautiful vegetarian eatery upstairs on the first floor

More lovely recipes..... we likey!!serves 2)

  Creamy Cheesy Broccoli spaghetti...

ingredients

1 – 2 tbsp olive oil, for cooking
200g firm plain tofu, in bite size cubes
1 small onion, diced
2 garlic cloves, minced
1 tbsp dried parsley
½ tbsp dried oregano
½ tbsp dried basil
salt and pepper to taste
100g mushrooms, sliced
Half a bell pepper, diced
½ broccoli, into florets
¼ cup sliced black olives
100g low fat cream cheese
1 cup vegetable stock
1 cup cold soy milk
1 tsp corn starch
175g Whole grain spaghetti   only 99p from the Bear!

Directions
Cook pasta according to directions on package
Meanwhile, heat olive oil over medium-high heat. Add tofu, sprinkle with salt and pepper and cook for 2-3 minutes per side, until it starts to colour. Reserve and repeat process with mushrooms.
When mushrooms have taken a nice colour, add onion, garlic, bell pepper, herbs, salt and pepper, stir and cook to soften, 2-3 minutes, then add broccoli, tofu and olives and cook for a couple more minutes.
Dissolve corn starch in milk. add stock, milk and cheese, breaking it into little pieces, and stir until cheese has melted.
Toss in cooked noodles. Stir to combine and serve immediately.
Garnish with flat leaf parsley if desired

All these ingredients are available from our beautiful shop...

: Spinach, sundried tomato and feta frittata bites..     mmmmm scrummy!!

I(Makes 12 large “cups”)
§ 1 tablespoon olive oil
§ 4 cups baby spinach leaves, chopped
§ 1 small onion, finely chopped
§ 1 garlic clove, minced
§ ½ bell pepper, finely diced (I used orange)
§ ½ tsp salt
§ ¼ tsp black pepper
§ 8 whole eggs
§ ½ cup egg whites
§ 100g Feta cheese, crumbled
§ 50g sundried tomatoes, finely chopped1 tsp fresh thyme grating fresh nutmeg
INGREDIENTS
DIRECTIONS
1. Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.
2. Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.
3. Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.
4. In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture; sun dried tomatoes and Feta cheese.
5. Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.
6. Cook for 22-25 minutes, until eggs are set and top starts to colour.
7. Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.
8. Can be served immediately, but is equally good served cold, with a nice green salad. yummy

                  All these ingredients available from our beautiful shop............

                             
                           served by our beautiful Bears
happy days x