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  Persimmons in abundance....

Lovely homegrown non-astringent Persimmons are in full swing at the moment. Unlike the old fashion variety, these persimmons are beautiful to eat just like an apple. Crunchy and full of flavour they are a great addition to kids lunchboxes or slice them up and toss through a salad for some extra pizzazz. Now available either singly, in 1kg lots or for an excellent deal you can grab 4 beautiful, orange persimmons for $5.00.

Local Black Passionfruit are still around, so grab yours before they run out. At 10 for $3 you can't go wrong.

 DELIVERY TIMES OVER EASTER

Normal Friday Deliveries will be on Thursday 17th April and Thursday 24th April.

Tuesday Deliveries as per usual.

Have a safe and Happy Easter!

 

Recipes ideas for Vegetables

CHEESE AND SPINACH PIE

1/4 lb. mushrooms, sliced
1 sm. zucchini, sliced
1 sm. green pepper, diced
3 tbsp. butter
1 c. diced cooked ham
1 lb. Ricotta cheese, drained
1 c. grated Mozzarella cheese
3 eggs, lightly beaten
1/2 c. cooked, squeezed spinach
2 tbsp. olive oil
1 tbsp. snipped dill
Pepper to taste

Preheat oven to 350 degrees. Oil 9 1/2 inch pie plate. In skillet, saute mushrooms, zucchini, green pepper in butter until vegetables are soft. Add ham and saute all for 2 minutes. Let cool.
In bowl, combine Ricotta cheese (drained if watery), Mozzarella cheese, eggs, the ham mixture, the spinach, olive oil, dill, salt and pepper to taste. Transfer to pie plate, sprinkle top with melted butter and bake for 45 minutes or until knife in center comes out clean



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