Archive for the ‘Fruit and Veg’ Category

Another successful Sunday Market Festival beckons ..

Cottingham Food Festival

All systems are go!

The Sausage Men locally-made sausages

Delicious sausages in a wide variety of flavours!

Julie Thornhill greeting customer today

Full Market! The fine sunny weather brought lots of people out in the morning- picture taken Thursday 11th. Feb PM

Cottigham Thursday Market in the afternoon sun

– it remained a chilly day despite the brilliant sunshine, so everyone was keeping well wrapped-up!

Sunny afternoon

 

Weather break makes life easier for stallholders

A successful day for February was reported by traders.

The weather makes all the difference to trade and the persistent cold high winds we’ve had recently have made the stallholders task almost impossible

Traders get together to make a presence on facebook!

Julie Thornhill of Canine Catering

Julie’s Facebook Page: Cottingham Thursday Market: Canine Catering

Mike Hebb: – 

South side stallholder Mike Hebb sells potted and cut flowers rather than vegetables now as Colin has moved

The stallholder’s son, writer and angler Colin Hebb is now working at Total Fitness

 

View of Market at close of play today

Another trader: – tastee mark THE SAUSAGE MEN – also on facebook – wide choice of locally-produced sausages available!

https://www.facebook.com/photo.php?fbid=949280431828295&set=gm.1000088756711329&type=3&theater

Fruit & Veg

This picture also made a good composition so we kept it in full format!

 

Nick

 

 

Supervillians: this week we’re featuring the dreaded dyno-sprout!

Fear not: sprouts really needn’t taste awful!

Follow our step-by-step guide and you too can produce veges that you and your kids will actually like!

One of the problems with the well-known purveyors of “fast food” is that they too understand our preferences and especially the younger mind with it’s shorter route to gratification! We need therefore to make good ‘slow food’ more accessible like fast food! If you’re watching MacDonalds, here’s an autumnal serving tip for you!

Learn how to emulate their tricks using healthier fresher ‘un-processed food’ ingredients with our step-by-step guide ..

Our series continues with some flavorsome additions

We’ve given ourselves a 90-minute time frame for scheduling the cooking into a ‘Brussels away match’ with quarter-time, half-time and three-quarter-time sequenced activities – and even allowed ourselves 10 mins extra time for penalties!

Showing you how to bake your vegies rather than boil them to death!

 

Continued ..

Tips for midnight fridge-raiders .. keep a plate of roast veges under cling-film in the fridge – this will stop them drying-out

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Dyno-sprouts on the vine can be twice as big as their smaller relatives served-up in-the-bag .. the final reckoning is to cut them in half so they will cook within the 45 minute time-frame allotted – without requiring extra-time!

 

Final stages – finishing touches

Review and feedback

Stop Press!

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Nick