Bear Fayres we love em!!

Oooooh we're getting a bit christmassy!!!!

Rhona and Poppy get ready for the crowds

Thankyou to everyone who supported another amazing  
Bear Fayre on Saturday, we had the most beautiful day......... and the sun came too.. we are always so lucky with the weather..  power of the mind... its an amazing thing )

Robert Charles from Equinox KOMBUCHA   samples his amazing immune boosting  100% natural pro-life pro-biotic energy drink.
available from our beautiful Pro-life shop )

Water st was filled with the sambafantastic sound of 

The handmade samba band 

who so kindly played throughout the afternoon and added an incredible energy to the dayhttp://www.youtube.com/watch?feature=player_embedded&v=1gy7lL6z9N0

It is lovely to see so many amazing musicians in town 

               The shops on water st joined in the fun

Helena making the most delicious chocolate and beetroot mincemeat... recipe at the end of page..

BUY LOCAL!

 somebody needs a dance... poor Abby it was a bit chilly out of the sunshine ...!!

Not to worry plenty of Mulled cider waiting for you at
The Bear

and dont forget your raffle tickets...£1 a strip

Prizes to be won ...ooOoh exciting!!

CHOCOLATE AND BEETROOT MINCEMEAT

Ingredients

To make 6lbs of mincemeat..

5oogm sultanas 

500g raisins..

500g currants..

500g dried apricots or candied peel..

juice and zest of 2 unwaxed lemons &2 oranges..

150g glace cherries..

2 peeled and finely diced bramley apples..

200g dark chocolate drops..this replaces suet found in other recipes 

2 tbsp honey

3-5 tbsp mixed spice

1/4 bottle brandy..
and not forgetting 750gm soft brown sugar.....(oooops!)

Method:

Put all the ingredients into a large bowl, mix thoroughly  cover and leave overnight to soak.

The following day, fill sterilised jars with the mixture, if using cellophane covers, place a waxed disk on the top of the mincemeat before covering before covering with the cellophane cover. If using a screw-cap or glass hinged-lid jar, there is no need of a waxed disk

This mincemeat is best matured for a month, in a cool dark place before using, although it can be used straight away. opened jars will keep for a couple of weeks in the fridge. thanks to Helena for this scrummy recipe

all these ingredients are available from The Bear

 We hope you had a lovely time.... we did

And to finish off an amazing day the most beautiful sunset  pushes through the Bride stones
Bear LoVe x

 purrrrrrrrrr xxx

This weeks organic veggies

           We Have lots of BIG beautiful                                       ORGANIC SQUASH this week                                                       

UK Veg

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

ingredients(serves 5-6)


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

Instructions

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

 

HAMPERS MADE TO ORDER

And lots lots more.................................. From The Bear xxxxxxxxxxxxxxx

Christmas Meal Hampers!

Last minute shopper??? Don't panic!

We'll set you up with all your Christmas grub with our customised hampers.

Little hampers with all your colourful veggies OR a super hamper equipped with puddings, crackers and cheese, and anything else you need for a special meal.

Let us help make Christmas a little bit more manageable.

Don't forget we also have our beautiful gift hampers too!

Keep warm,

The Bear Elves!

X

Merry Elfmas from the Bears

Hope you all are keeping warm and cosy!
If you are braving the cold today don't forgot to drop in and have a look round all our lovely gifts we have. There is something for everyone!
Remember SHOP LOCAL! SAVE THE PLANET!! 
Here's a video treat! This is the Bears getting ready for Christmas, enjoy!  
Click here!

See you in the shop!
The Bears

Bear TV

Here's a video from the Bear Fayre,
If you see anything you like come in and get it before somebody else does!



Keep warm,
The Bears X

Hampers!!

At the Bear we have been very busy making lovely Hampers all week just for you!
There are some amazing pre-made ones waiting for you to chose from,
And
We are also offering you the great deal of being able to make your own,
You pick, We pack, and make it look Beautiful!


Why not make a Dairy free one? A Gluten Free? Or maybe a lovely chocolate and cider one? You choose!

Here's a couple of pre-made ones.

Organic Hamper

Chocolate Hamper for your sweetie!

Please ring us if you are interested in picking up a hamper, or just come in,

 and we can make Christmas a little bit easier and yummier,

Be Merry!

The Bears x

01706 813737

Christmas Bear Fayre

Although it was a very rainy day we managed to have a very merry day.

A big thank you to Nicola at The Real Cider co, for putting on a fantastic spread of ciders to try, and mulled cider which kept us nice and toasty outside in the cold.

Another thank you to Mark and his friends on providing us with the great music!

Kate's new range of massage oils.

Thanks to all who came and supported us, and keep your ears open for more special days at the Bear before Christmas comes and gets us!


See you soon,


The Bears,
and Teddy Bear.

Woof!