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Specials This Week

See what great specials we have for you this week:

Imperial Mandarins - $3.99/kg (approx. 5-7 fruit)

Williams pears are beautifully sweet and juiciy - 6 for $4

Persimmons - these local beauties are $3.99/kg - seedless and sweet.

Stonefruit is nearly over with just a couple of varieties remaining - the pick of the bunch are the pluots

 

            JUST LISTED

Organic Chocolate: Dark, Milk, White.

Delicious $8.95 container, listed under Organic Produce in Groceries.

Pukara Estate Balsamic Vinegars YUM

under Grocery Department          

    FRESH FROM THE 

             FARM

     SEASONAL UPDATE

  Persimmon harvest is nearing its last. We still have plenty but supplies will soon begin to ease. Make the most of this delicious fruit while it is still around.  

Under dairy we have plenty of choices in  Kenilworth Cheese. Nuts now include a wide assortment of raw, roasted and salted options - look under grocery.

Brookfarm muesli is a best-seller and now you can order it too to see what all the fuss is about! Under Grocery.

Coconut Essence coconut water in BPA free cans, amazingly replenishing at $2.99 can. Under Coconuts

Coyo Dairy Free Coconut Yogurt several flavours to choose from. This yummy creamy yogurt is produced locally on the Sunshine Coast and is increasingly popular. Look under Yoghurt in the grocery menu.(also listed in grocery/dairy)

We have also made availabe Zehnder Breads, all Gluten Free, and Lebanese bread, Turkish Bread as well as general bread.


 

 
Recipes ideas for Vegetables

Green Beans with Almond Lemon Dressing

Lemon dressing is the crowning glory of this beautiful green bean and almond side dish.

Preparation Time: 10 minutes Cooking Time: 5 minutes

Ingredients (serves 8)

  • 40g (1/4 cup) slivered almonds
  • 1/5 tsp finely grated lemon rind
  • 2 tbs fresh lemon juice
  • 1 tbs olive oil
  • Freshly ground black pepper
  • 1kg green beans, topped
  • Poached trout with mustard & caper dressing, to serve

Method

1.       Heat a medium frying pan over medium heat. Add the almonds and cook, stirring, for 1-2 minutes or until lightly toasted. Remove from heat. Transfer to a bowl.

2.       Whisk together the lemon rind, lemon juice and oil in a small jug. Season with pepper.

3.       Cook the beans in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Drain well.

4.       Divide the beans among serving plates. Sprinkle with the toasted almonds and drizzle with lemon dressing. Serve immediately with the poached trout with mustard & caper dressing.

 

 

 

www.goodwoodfresh.com.au

 

 


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