Uk
Beetroot..70p 500gm
Purple sprouting broccoli..£1.25 250gm
Savoy cabbage..£1.20 each
Rainbow carrots 70p 500gm
Green kale.. £1.50 bag
Robinta potatoes.. £1.50 250gm
chestnut mushrooms £1.50 250gm
Cauliflower..£1.75 each
EU
Red Chilli peppers..£1.50 250gm
Sweet potatoes..£1.80 500gm
Vine tomatoes..£2.40 500gm
Has advocado 90p each
Butternut squash..£1.50 500gm
Jerusalem artichoke..£1.50 250gms
JERUSALEM ARTICHOKES
Jerusalem
artichokes have a distinctive sweet, earthy flavour. They can be added to
soups, stews, stir frys or roasted by themselves. There`s no need to peel them just scrub them clean and chop, slice or
grate.
Health benefits
Jerusalem
artichokes have historically been used as a dietary supplement for people
suffering from diabetes and other pancreatic complaints to reduce blood sugar
levels and minimize the need for insulin.
Unlike
the potato where its starch breaks down to glucose affecting blood sugar, the
Jerusalem Artichoke is high in inulin which
only breaks down to fructose in the colon. As a result, they have a very low
glycemic index and barely affect blood sugar levels. They are also high in the
prebiotic FOS (Fructo Oligo Saccharide) which
helps to build good gut flora and to balance yeast in the body and gut. Inulin, the
carbohydrate found in Jerusalem artichokes, is counted as a prebiotic because it
is not readily digestible. Inulin is
different from insulin but perhaps mimics it.
Historically, the effects of inulin on humans include the relief of
constipation, lowering of blood glucose levels, improvement of calcium
absorption, reduction of triglycerides and LDL cholesterol and the inhibition of the growth of
various kinds of cancer.
Jerusalem artichoke Gratin
Ingredients
1 ½ lbs jerusalem artichokes
½ oz butter
½ oz flour
½ pint of milk
4 oz grated cheddar
½ teaspoon dijon or english mustard
salt to taste
water
lemon juice
breadcrumbs for the topping
Scrub
the artichokes. Drop into a pan of salted water to which has been added a little lemon juice.
Boil gently until just tender. Drain
well and turn into a ovenproof dish.
Make the cheese sauce by melting the
butter in a pan and adding the flour.
Blend well and let the roux cook for a minute of two over a low flame.
Add the the milk, 3 oz of the grated
cheese and mustard along with salt and pepper and stir constantly until the
sauce thickens.
Pour the cheese sauce over the
artichokes, sprinkle the top with breadcumbs and the other 1 oz of grated
cheese.
Brown under a hot grill or the the top part of an hot oven
for about 20 minutes Serve piping hot.mmmmMMmmmm Scrummy
celery..£1.75 each
Garlic 75p each
Clementine s..£1.00 250gm
Navel oranges..£1.80 500gm
Non EUGinger.£1.25
HaVe A BeauTiful WeeK Bear LoVe
