What’s on at the Co-op……

Winter opening hours:2.00-6.00 and Saturday 9.30-12.30

Whole Tasmanian Walnuts are half price!!
Fresh produce available from the Co-op this week: Pak Chi, beetroot, garlic, salad mix, swede, brown onions, orange carrots, purple carrots, assorted potatoes, baby silver beet, and jarradale pumpkin. Also the delicious Cam’s bread!

What’s in the vegie box/bag this week: Broccoli, orange and purple carrots, cauliflower, gourmet mushroom punnets, Geeveston elephant potatoes, salad mix, and swede. The bags have extra Pak choi. The boxes have extra beetroot, garlic, baby silver beet, and feijoa.

There is plenty of beetroots around from our local growers, here is a great recipe to enjoy on these wild, wet days…..great for children’s lunchboxes (They do not even know there is beetroot in them!)

Beetroot and chocolate muffins
* 3 (about 375g) beetroot bulbs, peeled
* 265g (1 3/4 cups) self-raising flour
* 30g (1/4 cup) cocoa powder
* 1 teaspoon mixed spice
* 200g (1 cup, firmly packed) dark brown sugar
* 3 eggs, at room temperature
* 180g butter, melted
* 150g dark chocolate, melted, cooled
* 2 teaspoons vanilla extract
* Preheat oven to 180°C. Spray fifteen 80ml (1/3-cup) capacity muffin pans with oil. Finely grate the beetroot into a bowl.
* Sift the flour, cocoa powder and mixed spice into a bowl. Stir in sugar. Stir in the beetroot, eggs and butter. Add chocolate and vanilla extract. Stir until just combined. Spoon among the prepared pans. Smooth the surfaces. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.

Have a wonderful weekend,


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