Global Fruits And Vegetable Supply

Inbox for orders will deliver
Potatoes 10usd / 15kg
0.55c / kg

Fresh fruits and vegetables available now visit us at 41churchill Alexander park or call us on 0775010822

Visit us at 41 churchhill we fresh produce available all the time call us on 0775010822

Jam tomatoes 12usd per sandak

Red soil potatoes 10usd only

Fresh tomatoes 6us only

Check out our latest price list with unbeatable low priced product

https://api.whatsapp.com/send?phone=263772520256

eggplants ... English cucumbers

subject to change

For Orders more than 4 we deliver anywhere live or dressed

Green pepper : 23 rtgs/ kg or $1 / kg

Water melon

Global Fruits And Vegetable Supply updated their phone number.

Global Fruits And Vegetable Supply updated their website address.

Butternuts

0.50c / 11 rtgs per kg

Potatoes

10 us/ 250 rtgs - 15kg
8 us/ 200 rtgs - 12kg
5 us/ 130 rtgs- 8kg

Roasted Potato Frittata with Onions and Peppers

Ingredients

1 large Russet potato1 tbsp extra virgin olive oil1 medium yellow onion, diced1/2 small green bell pepper, diced2 medium button or crimini mushrooms, diced4 eggs1/2 cup sharp cheddar cheese, grated1 tbsp extra virgin olive oil1 pinch fine sea salt1 pinch freshly ground black pepper

Cooking Directions

Preheat your oven to 450 degrees Fahrenheit.Cut the russet potato into 1/4-inch thick slices. In a large bowl, toss the sliced potatoes with a small drizzle of olive oil and place in a single layer on a baking sheet lined with parchment paper. Sprinkle the slices with a dash of salt and pepper. Place the baking sheet on the center rack in the oven and roast for about 10 minutes, or until the potatoes begin to turn golden on the bottom. Flip the slices and roast another 10 minutes or until both sides are golden. Remove from the oven and set aside, and reduce the oven heat to 375 degrees Fahrenheit. In a small oven-proof skillet heat a small drizzle of olive oil. Add the onion and green pepper and cook until they begin to soften, about 5 minutes. Add the diced mushrooms and cook until the mushrooms turn golden, about 7-8 minutes more.In a medium mixing bowl, whisk together eggs and cheese. Pour the mixture evenly over the vegetables in the skillet. Allow the egg at the edges of the pan to begin to set and the top just barely begins to show air bubbles forming.
Arrange the potato slices onto the top of the frittata in a spiral.
Place the skillet on the center rack of the oven and bake until the center has puffed up and is golden brown, about 15-17 minutes. Remove from the oven and allow to cool in the skillet for a couple minutes, or until the edges of the frittata pull away from the skillet.
Slice, plate, garnish, and enjoy!

Please contact us for your orders to make this recipe:
1. Onions
2. Green pepper
3. Mushrooms
4.

Garlic- and Sage-Infused Mashed Potatoes

INGREDIENTS

4 lb. yellow potatoes (about 8), peeled and quartered
Kosher salt

2 c. half-and-half or heavy cream

4 tbsp. unsalted butter

1 head garlic, halved horizontally

4 small sprigs fresh sage

6 black peppercorns

Freshly grated or ground nutmeg, for serving

DIRECTIONS

Place potatoes in a large pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes.
Drain potatoes and return to the pot. Meanwhile, place half-and-half, butter, garlic, sage, and peppercorns in a small saucepan and bring to a boil.
Reduce heat and simmer 3 minutes; remove from heat.
Strain half-and-half mixture into the pot with potatoes. Add 3/4 teaspoon salt and mash to desired consistency.
Sprinkle with nutmeg before serving if desired.

PER SERVING 295 CALORIES, 12 G FAT (7.5 G SATURATED), 6 G PROTEIN, 465 MG SODIUM, 4 2 G CARB, 3 G FIBER

Please make your orders for these ingredients:
1. Garlic
2. Potatoe