Posts
Image may contain: flower, plant and nature
Image may contain: flower, plant and nature
Image may contain: plant, flower and nature
Anita's Flowers At Greens added 3 new photos.

Mother’s Day will soon be here and I am now taking orders.I can deliver on Mother’s Day,but have limited times available.
Call in to Greens of Minster or phone 01843 822212/ 07889308748.

Greens of Minster Recipe: Succulent Braised Tuscan Pork Roast

Braising is a long, slow cooking method that can transform relatively inexpensive cuts of meat, such as this pork shoulder, into a tender and flavorful meal your whole family will love.

Tip: For best results, marinate the pork 1-3 days in advance. To save time, the pork can be marinated at room temperature for up to 2 hours before cooking.

...

Prep time: 15 minutes (+ time to marinate)
Cook time: 2½ - 3 hours
Serves: 6

Ingredients:

2 c. dry red wine, such as Chianti
1 large red onion, chopped
3-4 cloves garlic, peeled and crushed
4 fresh rosemary sprigs
4 fresh thyme sprigs
2 bay leaves
1 T. whole fennel seeds, crushed
1 t. red pepper flakes
3 - 3½ lbs. pork shoulder, trimmed and cut into 2 or 3 large pieces
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 14.5-oz. can Italian plum tomatoes, diced and undrained
1 - 2 c. chicken broth, preferably organic
(Optional) Fresh parsley, chopped

Directions:

Add wine, red onion, garlic, rosemary, thyme, bay leaves, crushed fennel seeds, and red pepper flakes to a large glass or other non-reactive bowl and stir to combine.

Add pork chunks to bowl and turn until each piece is covered. Cover and place bowl in the refrigerator for at least 8 hours. Turn pork occasionally while marinating to evenly distribute flavors.

To prepare, remove bowl from refrigerator and remove pork pieces from marinade. Pat dry with paper towels and set aside.

Separate the marinade liquid from the solids and reserve both, discarding the woody herb stems and bay leaves. Set aside.

Heat the olive oil in a large heavy-duty pan over medium-high heat. Add the marinated pork and sear until evenly browned on all sides, approximately 8-10 minutes. Season with salt and black pepper, to taste.

Add the solids from the marinade and cook until onions are soft and translucent, approximately 10-12 minutes, stirring frequently.

Add liquid from marinade to pan and scrape up the brown bits from the bottom of the pan. Continue cooking until liquid is reduced to approximately one third of its original volume.

Add tomatoes and 1 cup chicken broth and stir to combine. Cover and reduce heat to medium-low and cook for 2 to 2½ hours, stirring every half hour or so. Add more chicken broth, if needed, while cooking.

When pork can be pulled apart easily with a fork, remove from heat and let rest in warm juices for 10-15 minutes. Serve immediately over a bed of creamy polenta and garnish with chopped fresh parsley, if desired.

See More
Image may contain: food
Image may contain: food
Image may contain: food
Reviews
5.0
26 Reviews
People talk aboutgreat produce
Tell people what you think
Oliver Mills
· October 25, 2017
My boys loved exploring their 'surprise box'! Great selection of fresh veg delivered to the door.
Abby Warner
· March 19, 2017
Fantastically fresh, tasty and local and very reasonably priced. I get all my dog/guinea pig food etc here. If they don't have it - then they'll order it in for you! Great customer service and lovely ...plants/flowers. The herbal teas are absolutely delicious too. What a gem - all on our doorstep! See More
Karen London
· March 19, 2017
Greens of Minster is an excellent, friendly run family business - always coming up with new ideas and all produce/products of the highest quality. I have just tried the new Kentish Free Range Cream...........delicious!! See More
Stephanie Carrick
· January 30, 2017
If you want fresh produce at reasonable prices served by really nice people then look no further then greens of Minster x
Amanda Sutton
· March 4, 2016
i like the small village shops, friendly and a lovely choice of fresh veg and fruit.
Gemma Hollands
· October 29, 2016
Fantastic place, always fresh, great value for money and friendly staff 10/10
Claire Skinner
· July 24, 2015
Lovely service, great produce. Village shops are better than supermarkets any day x
Kev Maxted
· February 18, 2017
Simply Fantastic. Buy local... why go elsewhere?
Photos
Posts

GUYS - IT'S VALENTINE'S! DROP INTO GREENS OF MINSTER BEFORE 1PM ....

https://m.facebook.com/story.php?story_fbid=603136340063654&id=519935391717083

Image may contain: plant and indoor
Anita's Flowers At Greens

Happy valentines day🌹❤️
It's not to late to treat your loved one,pop into Greens of Minster.

Image may contain: flower and plant
Image may contain: plant and indoor
Image may contain: flower and plant
Anita's Flowers At Greens added 3 new photos.

Valentines Day is nearly here!
It doesn't have to be all about the roses,why not give your loved one a bag of tulips 🌷

Greens of Minster Recipe: Sheet Pan Beef Fajitas

This is how dinner should be: Fast, easy, and full of flavor! You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a sin...gle layer without overcrowding while roasting.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6

Ingredients:

1½ lb. flank steak, sliced into thin strips
1 lb. sweet peppers, cut into strips lengthwise and seeded
1 large red onion, thinly sliced
2 T. extra virgin olive oil
1 T. ground cumin
2 t. chili powder
½ t. cayenne pepper
1 t. red pepper flakes
Sea salt and black pepper, to taste
½ c. fresh coriander leaves, roughly chopped
1 large lime, sliced

Optional:

1 large avocado, diced
Corn tortillas or large lettuce leaves

Directions:

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.

Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.

Remove sheet pan from oven and sprinkle with fresh coriander and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!

See More
Image may contain: drink and food
Image may contain: food
Image may contain: food

Greens of Minster Recipe: Thick-Cut Boneless Pork Chops with Garlic Broccoli / Purple Broccoli.

SPECIAL OFFER: For This Week Only (Offer Ends 11/2/18). Local Purple Broccoli Only £2/kg - Usually £4/kg. (Currently Selling At Tesco For £9/kg As Of 04/02/18)

This tasty recipe works best on a single sheet pan (baking tray) because the juice and seasonings from the pork chops adds a lot of incredible flavor to the simply prepared roasted garlic broccoli. If necessary, use a larger... three-quarter size sheet pan to allow enough room for the broccoli to be spread out in a single layer without overcrowding.

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

Ingredients:

6 thick-cut boneless pork chops
¼ c. extra virgin olive oil, divided
Sea salt and black pepper, to taste
1 t. smoked paprika
1 t. onion powder
1 t. garlic powder
1 T. Italian seasoning, divided
4 c. fresh broccoli / purple broccoli florets
3-4 cloves fresh garlic, finely minced

Directions:

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.

Place pork chops on the prepared baking sheet and drizzle each chop with some olive oil (approximately 2 tablespoons for all 6 pork chops).

In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and 1 teaspoon Italian seasoning. Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper, to taste.

Add the fresh broccoli florets to the same mixing bowl and drizzle with remaining olive oil. Add remaining Italian seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper, to taste.

Arrange seasoned broccoli on baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, or until the pork is completely cooked through* and the broccoli is nicely browned.

Remove sheet pan from oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving. Enjoy!

*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc...

The minimum safe cooking temperature for fresh pork is 145°F

See More
Image may contain: food
Image may contain: food
Image may contain: food
Image may contain: food

STOP! Take a look at this ...

How much do you think this small veg box is?

We have just finished making up today's veg boxes and have decided to compare the cost of this box with Tescos prices as a direct comparison and results came as no surprise to us:

...

Greens of Minster = £6
Tesco price = £8.51 (that's 42% more expensive than us!) Even without the charge of delivery that Tesco would add on ... WE DELIVER FREE YOU SEE.

All of these items are local and were delivered at 5.15 this morning nice and fresh from the farm (apart from the toms which aren't in season at the moment) and all are PESTICIDE/CHEMICAL FREE.

You also get FREE sweets and a FREE recipe card (soon!)

Just saying ....

See More
Image may contain: food

Greens of Minster Recipe: Mediterranean Roasted Vegetables

Here’s a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and eggplant.

Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!

...

Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.

Prep time: 15 minutes
Cook time: 40-45 minutes
Serves: 4-6

Ingredients:

1 lb. mini sweet peppers, seeded and cut in half
1 lb. Portobello mushroom caps, sliced
1 large red onion, sliced
1 lb. Brussels sprouts, trimmed and cut in half
2 t. garlic powder
2 t. Herbs de Provence (or Italian seasoning)
2 T. extra virgin olive oil
2 T. balsamic vinegar
Sea salt and black pepper, to taste

Directions:

Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.

Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.

Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!

See More

Greens of Minster: February 2018 Market Report

The availability of produce is generally good at the moment and prices are very reasonable across the board.

Tomatoes

...Continue Reading
Image may contain: flower
No automatic alt text available.
Anita's Flowers At Greens added 2 new photos.

There’s still time to place your valentines order and don’t forget any order of £15 or over placed before the 7th feb receives a FREE box of chocolates 🍫 and balloon 🎈.While stock lasts.

Greens of Minster Recipe: Slow Cooker Pulled Pork Lettuce Wraps

This delicious low-carb pulled pork recipe takes only 10 minutes to put together. After that, you’re free to do something else while your slow cooker transforms it into a nearly effortless melt-in-your-mouth dish your family will love.

For even tastier results, allow pork to sit in its yummy juices once you’ve pulled it apart. This will allow it to absorb even more of that great flavor!

...

Prep time: 10 minutes
Cook time: 4.5 - 6.5 hours
Serves: 4

Ingredients:

2 lbs. pork shoulder
2 t. onion powder
1 t. garlic powder
2 t. dried rosemary
2 t. smoked paprika
½ t. cayenne pepper
1 t. ground fennel seeds
2 t. cocoa powder
Sea salt and black pepper, to taste
1/3 c. chicken broth
8 iceberg lettuce leaves

Directions:

Combine all spices and the cocoa in a small bowl and season with salt and black pepper, to taste. Rub the spice mix all over the pork shoulder and transfer to your slow cooker. Add the chicken broth to the slow cooker and cook on high for 4 hours or on low for 6.

Once the cooking time is complete, use two forks to pull the pork apart while it is still in the slow cooker. Allow the pulled pork to remain in the juices with the slow cooker set to “warm” for 20-30 minutes to absorb more flavor.

To serve, fill each lettuce leaf with some lovely low-carb slaw and top with some pulled pork. Enjoy!

See More
Image may contain: food
Image may contain: food
Image may contain: food
Image may contain: food

I can promise you ....... 100% ....... Spring IS on it's way!

Spring bulbs, plants and cut flowers from £1

Local dafs @ £1 / bunch...
Local tulips @£2 / bunch
Hyacinthus @ £3
Snowdrops, crocus, muscari, potted tulips and narcissus all at £1.50 each

Lots more coming soon

See More

Greens of Minster Recipe: Apple & Fennel Roasted Pork Tenderloin

For best results, prepare this recipe on two sheet pans (baking trays), rather than one. The tenderloin releases a lot of juice while cooking, which can lead to soggy vegetables if they are all cooked together. If roasted separately, the apple and vegetables will have a chance to develop a deep, rich color, which leads to better flavor and a nicer presentation.

Tip: Use apple varieties that hold up well to hea...t. Granny Smith are a good variety for this recipe.

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

Ingredients:

2 firm Granny Smith apples, sliced
1 large fennel bulb, trimmed and sliced
1 large red onion, sliced
1 T. fresh sage, finely chopped
3 T. extra virgin olive oil, divided
1 T. balsamic vinegar
2 lbs. pork tenderloin, trimmed
Sea salt and black pepper, to taste

Directions:

Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.

In a large bowl, toss the apple, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.

Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.

While the apples and veggies are roasting, place the pork tenderloin in the center of the second baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.

Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.*

Remove both sheet pans from the oven and allow the pork to rest for 10 minutes before slicing and serving with the roasted apple and vegetables. Enjoy!

*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc...

The minimum safe cooking temperature for fresh pork is 145°F

See More
Image may contain: food
Image may contain: food
Image may contain: food