Bear LoVe

    This Weeks Organic  fruit & veggies 29th oct

unfortunately due to fuel prices we have to add a £2.50 change on veg box deliveries under £20..... so sorry(

 delicious  Uk apples

    Fresh local Organic Breads,milk and cheese

Wide selection of fairly traded goods

we love beetroots at The Bear check our our healthy heart recipes......scrummy

uk veggies

apples £1.60 500g

broccolli 1.35 250g

vine tomatoes 2.30 500g
topaz apples 1.60 500g
beetroot 90p 5oog
golden beetroot 90p 500g
carrots 60p 500g
cauliflowers 1.40 each
cavalonero 1.20 a bag
mixed kale 1.20 a bag
leeks 1.60 500g
cara potatoes 60p a kilo
jack be little pumpkins 1.50 500g
blue ballet squash 1.50 500g
red kuri squash 1.50 500gspring greens 1.50 each
chestnut mushrooms 1.50 250g

EU veg
aubergine £1 250g
italia grapes £2 500g
kiwis 50p each
lemons 50p each
valencia oranges 1.25 500g
non eu veg

avocadoes 90p each
bananas 33p each

Watch out for The Bear & Water streets sunnysaturday fayre photos coming soon  xxx have a lovely week& keep warm... Bear love x

xxxx

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

we love veggies 6th Aug

     This weeks organic fruit and veg.. 6th AUG

             And this weeks yummy recipe....is

                               Creamy Cheesy Broccoli spaghetti...

WE LOVE HEALTHY FOODIE!

(serves 2)

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...

               This weeks organic fruit and veg list

                         uk/local produce:

bunched beetroot..1.40 per bunch
carrots..1.15 500gm 
local courgettes..1.80. 500gm
large cucumbers..1.40 each
cavalonero..1.00 each
chestnut mushrooms..1.50 250gm
large cucumbers..1.40 each
peppers..1.00 each
lettuce..1.40 each
red potatoes..60p kg
rhubarb..1.25.500gm
sweet turnips..1.00 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..2.15 500gm
apricots..1.50 250gm
garlic..50p each
oranges..1.00 500gms
pears..1.65 500gm
kiwi..30p each
lemons..60p each
other:
ginger..1.00 100gms
bananas..30p 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!!

: 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