Thursday, April 23, 2015

Recipe: Potato Mushroom Pizza



Although Spring is finally beginning there is still a month to go before the first true spring vegetables arrive.  In the meantime I find it nice to keep cooking with the year-round vegetables.  These include all the wonderful root crops that have been stored since the  fall, as well as the ones that are grown in greenhouses or are simply grown indoors year-round, like mushrooms. 
So really this pizza recipe is one that can be made all year long!  You just need some potatoes and mushrooms, along with some dried or fresh rosemary and your favourite cooking oil or butter.  The roasted potatoes become the base for the pizza, so make sure they are thick enough that while they are crispy on the outside they are creamy on the inside.





Ingredients:
1 medium potato, sliced in thin rounds (a bit thinner than 1 cm)
1-2 tbsp. oil
Salt and pepper
Several sprigs fresh rosemary, or 1-2 tbsp. dried
½ pound Crimini or Button mushrooms, sliced thinly
2-3 tbsp. butter or oil
Pizza dough
Shredded mozzarella
Balsamic vinegar

Preheat oven to 400◦F.  Toss the potato slices and half the rosemary with oil, salt and pepper.  Spread them out on a baking sheet and roast until the potatoes are beginning to turn gold but before they turn brown.
Meanwhile heat a frying pan over medium heat with the butter (or oil, but butter is better in this case…).  Add the mushrooms and remaining rosemary, a dash of salt and pepper, and fry until they have released their juices and are very fragrant.  Turn off the heat and add a few glugs of balsamic vinegar and toss the mushrooms around with it. 
Raise the heat of your oven to 500◦F.  Stretch your pizza dough (here’s a how-to video), and top the pizza with the roasted potatoes.  Cover the potatoes with a layer of shredded mozzarella followed by the fried mushrooms.  Make sure to get all the melted butter out of the pan and onto the pizza! 
Bake the pizza until the cheese is bubbling and beginning to turn gold.  Remove, slice, and enjoy!  For some extra decadence drizzle some truffle oil on top of the finished pizza.




You can Start your order now for May 11th

Order at www.baileyslocalfoods.ca/ordering!
Order at www.baileyslocalfoods.ca/ordering!
KW's year-round online farmers market
We do not have a check out button, please ensure that your shopping cart is empty if you do not intend to order.

Order Here 

Fill your shopping cart by Wednesday May 6th to pick up your order
Monday, May 11th between 3:30 and 7pm at First United Church

Our next pick up will be on Monday May 25th
so order enough for 2 weeks!

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We have FINALLY started our instagram account! The links to all our social media accounts are above if you want to comment and share!
We are now carrying:
WILD BOAR from Harrington Lanes.  I was lucky enough to be at the farm last year when their first pregnant boar was being delivered and have been waiting patiently ever since
  • Bacon
  • Hams
  • Roasts
  • Chops
  • Hocks

Also look for:
  • SALE on Warner's Canned Peaches.  $2 off per jar.
  • If you haven't had a chance to get any Spinach you can this pick up. we have lots available from Kingwood farm in both 1 lb and 1/2 lb bags
  • Green Beans from Floralane
  • Victoria Day foods - Plan your BBQ or trip to the cottage!
  • Rounds Beans - stock up on our favourite beans and legumes! We only order every few months, so be sure to have enough turtle beans red lentils and red mexican beans for your favourite soup, stew or salad!
  • Monforte has some white ripened cheeses available. Look for Torta (Triple cream camembert from pasteurized organic cow's milk) and Black Sheep (Ash ripened camembert rounds with a white rind.)
  • We have confirmed that Well Stocked will have their bone broths available at the next pickup. There are lots of options available including beef, chicken and vegetable broths that have been pressure canned, fresh jarred and frozen.

Planning your Garden?
Brenda Kenechtel has added hardy seedlings to the offering list. They are listed in the plant section.
  • Cabbage
  • Kale
  • Broccoli
  • Lettuce

Complete our survey and win!

We want your feedback to help us serve you better. Please take a few minutes to share your thoughts so we can improve Bailey's Local Foods.
Click here to complete the survey.
We are going to give all who respond to this survey a chance to win one of four $20 Gift Cards.
Thank you for your time!
Maryrose and Rachael
Upcoming pickup dates
at First United Church  
  • Monday, May 25
  • Friday June 12
  • Friday June 26
  • Friday July 10
  • Friday July 17
  • Friday July 24
  • Friday August 7
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Wednesday, April 15, 2015

Last Chance - Order by 8pm tonight

Order at www.baileyslocalfoods.ca/ordering!
Order at www.baileyslocalfoods.ca/ordering!
KW's year-round online farmers market
We do not have a check out button, please ensure that your shopping cart is empty if you do not intend to order.

Order Here 

Fill your shopping cart by Wednesday April 15th to pick up your order
Monday, April 20th between 3:30 and 7pm at First United Church

Our next pick up will be on Monday May 11th
so order enough for 3 weeks!

Last of the Organic Apples! New hothouse produce from Roseland! Green Beans from Floralane!

  • Mary from Apple Creek Farms has checked on the Organic Apples and they are still in good shape! We have Spartan and McIntosh Apples available ON SALE this pickup at a great price! The McIntosh seconds are an amazing deal  - you can make organic apple sauce at a fraction of the regular price.
  • Brenda Knechtel has red carrots! She is offering them in 2 lb bags mixed with white carrots
  • We are happy to offer hothouse green beans from Floralane Produce on Monday! Order yours now!
  • Cucumbers, Portobello Mushrooms and St David hydroponic Red Peppers from Roseland Produce are back on our order form! Add some colour to your meals!
  • Kevin has had a good year for Maple Syrup and the trees save some of the best syrup for last! Amber Maple Syrup is available from Snyder Heritage Farms! The first of the sap is the lightest and it darkens through the short season. All grades are now available and from this year's crop!
  • We have sourced Winter Rhubarb from Lennox Farm in Caledon! "In the winter months, Lennox Farm grows rhubarb indoors in forcing sheds. Winter rhubarb produces a tender deep red or pink stalk, which is not as tart as summer rhubarb." Bring on the pies!
  • Krista at Harrington Lane Farms still needs more space in her freezers so Pork Chops and Pork Roasts are still on sale! Bulk Boxes are on sale too!
  • We have lots of greens, including more Spinach from Brenda Knechtel!
  • Hothouse Grape Tomatoes and Beefsteak Tomatoes from Floralane
  • We have confirmed that Well Stocked will have their bone broths available at the next pickup. There are lots of options available including beef, chicken and vegetable broths that have been pressure canned, fresh jarred and frozen.
Brenda Knechtel still has seedling kits available! You will find them in the 'plants' section under 'other'. This year there are two options:
  • Mini Spring Salad Seed Starter Kit
  • Mini Spring Garden Seed Starter Kit (upon request - you will  have to start the tomatoes right away!)
Check below for details!

Complete our survey and win!

We want your feedback to help us serve you better. Please take a few minutes to share your thoughts so we can improve Bailey's Local Foods.
Click here to complete the survey.
We are going to give all who respond to this survey a chance to win one of four $20 Gift Cards.
Thank you for your time!
Maryrose and Rachael

Mini Spring Salad Seed Starter Kit 

The Garden Kit will contain:
  • 1 non-perforated tray and greenhouse dome
  • 20-3" round peat pots*
  • Organic potting soil
  • Labeling tickets
  • Planting instructions
Seeds for the following varieties:
  • 3 "Vulcan" Lettuce: Early, red lettuce; crisp and mild with slightly frilled leaves; 52 days
  • 3 "Green Star" Lettuce: Bright green with good flavor; 53 days
  • 3 "Buttercrunch" Lettuce: green; compact head; 50 days
  • 3 "Coastal Star" Lettuce: organic; large, dark green romaine; 66 days
  • 1 "Ruby Red" Chard: dark green, crumpled leaves with crimson stocks and veins; sweet flavor
  • 1 "Eldorado" Chard: dark green leaves with bright orange stacks and veins
  • 1 "Sweetie" Cherry Tomato: super sweet, red cherry tomato; very prolific; 65 days
  • 1 "Sun Sugar" Cherry Tomato: hybrid; golden yellow color with a very sweet flavor; indeterminate; 62 days
  • 1 "Amiga" English Cucumber: Dark green with exceptional flavor; high yields of 6 inch fruit; 55 days
  • 1 "Ace" Pepper: early 3-lobed green sweet pepper that turns red; tends not to drop blossoms due to
  • cool nights in early summer as other varieties do. 50 days to green 70 days to red
  • 1 "Darkibor" Kale: Uniform, tall plants with dark blue, green leaves
  • 1 "Polyvit" Chives: organic, improved, high yield variety; dark green leaves with mild flavor
  •   "Bull's Blood" Beet Greens: dark red leaves and stems add color to salads; 60 days
  •   "Raxe" Radish: round red radish; crack resistant
  •   "Red Kitten", "Avon", and "Tyee" Spinach Mix: Red Kitten-round dark green smooth leaves with deep red veins and stems; sweet flavor; Avon- dark green, thick, elongated leaves; fast growing; 37 days; Tyee-standard savoy spinach; dark green leaves; 40 day
* plus beet greens, radish, and spinach that get direct seeded out into the garden
Upcoming pickup dates
at First United Church  
  • Monday, April 20
  • Monday, May 11
  • Monday, May 25
  • Friday June 12
  • Friday June 26
  • Friday July 10
  • Friday July 17
  • Friday July 24
  • Friday August 7
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