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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

Spinach and Mushroom Casserole

6 Tbsp. unsalted butter, room temperature, divided

3 cups sliced fresh mushrooms, any variety

1 large clove garlic, minced

450g frozen chopped spinach, thawed and squeezed dry

200g ounces Organic cream cheese

Salt and freshly ground pepper

Topping:

1 Tbsp. melted butter combined with 1/2 cup Italian seasoned bread crumbs

?

Preheat the oven to 350°F. Butter a shallow one-quart baking dish.

Melt two tablespoons of the butter in a large skillet. Add mushrooms and cook over medium heat, stirring often, until slightly softened. Add garlic and continue cooking until mushrooms are limp and have given up most of their moisture. Combine cooked mushrooms, spinach, cream cheese and remaining butter in a bowl and blend well with a wooden spoon or electric mixer. Spread mixture into prepared dish and sprinkle with crumb topping. (Dish can be prepared to this point and stored in the refrigerator for up to 4 days. Restore to room temperature before baking.) Bake in the preheated oven for 30 to 40 minutes, until nicely browned and heated through.

Calories 230; Carbohydrate 20g; Protein 7g; Fat 15g; Saturated Fat 8g; Cholesterol 38mg; Calcium 11% DV; Sodium 394mg; Iron 13% DV


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