Click http://baileyslocalfoods.ca/ordering to log-in and order.
Please be sure to read the wavier on our website when you log in. It reminds you that items placed your shopping cart are automatically saved (there is no 'checkout' button).
Many of our main categories (vegetables, meat, baked goods, etc.) have subcategories. Look for them under the main categories. If you hadn't noticed them yet, you can now check out the beef, pork, cheese and other products that you may have been missing! If you can't find the jam, look in the 'jam' subcategory under 'preserves'!
A few notes:
Large and Extra Large Eggs from Traditional Foods are on sale again this week! Get them while you can. Pira suggested a way to keep extra eggs was to crack them and freeze them in ice cube trays, then keep them on hand for winter baking in a freezer container. You can read more about freezing eggs here: http://whatscookingamerica.net/Eggs/FreezingEgg.htm. Noah has also offered some of the pork sausages for sale.
Golden Hearth has unveiled a new Oatmeal Cookie. Wendell tried them on Friday. He thought it was a good, hard oatmeal cookie. I bet it would be great dunked in milk!
There are so many new items this week. Look for lots of different squashes (including Delicata, which I'm looking forward to!), the last of the pears, more plum varieties, grapes (!!!) and herbs like stevia and rosemary. Look for some lower prices on Oak Manor products too!
What is a winter squash anyway? Turns out that it just means that the squash will keep well. Read all about it at http://en.wikipedia.org/wiki/Winter_squash or http://whatscookingamerica.net/squash.htm.
Rachael
Hi Folks,
How is ordering from Bailey's going for you? I'm especially keen to hear from those of you who are registered but don't order. What keeps you from ordering?
What could we do to help make ordering local food a part of your weekly routine?
How are the transitions going this week? Packing lunches? I've entered the packing lunch club this week. So far so good! My favourite has been egg salad in a soft whole wheat wrap with tomatoes on the side. My egg salad was especially good (if I may say so) because I added sweet dills from Erma Martin and raw red onion. A splash of rice vinegar perks it up too. Those tortillas are just soooo soft and wonderful. Foster's favourite was the hummus sandwich - and the leftover birthday cake.
Chemicals or no chemicals?
I was talking to Eva, the farmer who grows us carrots. She was telling me how she was at a meeting about how to use agricultural chemicals properly (for the other fields, not the carrot field). She and her family have been experimenting with using as little chemicals as they possibly can. The chemical representative told her it was "illegal" to put less than the officially recommended amount on a field. He was also stating authoritatively that in "this" area it is especially impossible to grow crops without chemicals. She was wondering if it really was illegal. She and I agreed that we didn't think we should believe someone who benefits from the sale of agricultural chemicals. It made me think about a quote I read somewhere something like: "I'd rather help 100 farmers reduce their chemical use by 50% than help one farmer go 100% chemical free." That sticks with me when I'm talking to farmers and asking them how they grow their crops. I don't want to pressure them to not use chemicals since I am not the one that has to do the extra hoeing and bear the risk of crop failure. But I do want them to know that if they take the risk and go to the extra trouble to not use chemicals (or use less) we will be eager to buy as much crop as we can - at a fair price.
Jesse Gingerich is one farmer who is not chemical-free but says he uses as little chemicals as possible. It is hard for me to know or communicate what was or was not sprayed on each crop. Guess we'll have to just keep asking what sprays went on each crop. He's hard to catch on the phone because he is so busy. If we don't know exactly how he raised the crop, assume it's "conventional" If we can find out about sprays, we will indicate the level of spray. Next week (or possibly sooner) he'll have broccoli and cauliflower for us! Hooray! None of our other regular farmers have had these recently. Verna Gingerich also thought that they'd have half bushels of tomatoes for those of you who want to make salsa and sauces for the Winter.
New Flowers
I love fresh flowers. Especially when I know they did not come from exploited fields in Guatemala and are not saturated in chemicals. This week we have three kinds of gorgeous flowers: gladiolus, zinnias and lisianthus. You've seen the glads most weeks. Zinnias are well-known for their exuberant blast of vibrant colours all mixed together. Lisianthus is less known (see this link for a few photos http://www.johnnyseeds.com/catalog/product.aspx?category=58&subcategory=700&item=1727P). It is sort of shaped like a rose, comes in pastel hues and is beautiful in a delicate way (opposite of gladiolus?). Lena grows the zinnias and lisianthus organically. She and I were talking about what kind of bouquets "city folks" like. I told her that two colour or one colour in a bouquet is popular. She said she disagreed. She has noticed from farm-gate sales that city folks "seem to like their potted plants like they like their hair: all over the place, one side up, one side down and all colours." Hee hee. I can see the truth in her observation.
Jams
We have a wide selection of lovely jams from Melinda and her sister (Country Flavour). To see them on the order form click on preserves and then click on the sub-heading "jams". We have hot jams and regular jams. Maybe next year I can talk them into making jams with local honey.
New Melon
Paul says he has a new kind of watermelon for us this week: Sorbet Swirl. The flesh is a mix of orange and yellow! And it is a sweet and mild melon. This is melon season (in case you're wondering). Everyone has their melon-eating traditions, eh? Matthew grew up eating cubes of watermelon in a bowl with 7-Up poured on top. I grew up eating a salty fried bread called Rollkuchen with both canteloupe and watermelon. So now I crave something salty whenever I dig into melons. Have you tried the chilled canteloupe soup in The Enchanted Broccoli Forest (Moosewoord Cookbook)? It was lovely when a friend served it to me. I'm trying to think of other ways to enjoy melons. Oh! Some buying club members freeze melons and eat them partially thawed from the freezer in the Winter. I haven't tried that yet. We always eat it fresh before it gets to the freezer. I took a small canteloupe to work last week and mid morning cut it in half and offered one half to a colleague. It was the perfect snack (with pretzels, of course) and she said that she doesn't usually like canteloupe but that was the best-tasting one she ever has tasted.
Ten Pies
Matthew emailed me at work on Thursday that he was making ten pies. He wasn't kidding. When he does something, he does it right! Dutch Pear for 8 of them and 2 Custard Peach. As I've mentioned before, I was yearning to make peach pie but it just wasn't happening. (Sleep or make pies?) So I'm extra in love with Matthew for making these. Don't worry, we are giving most of them away. He thinks he's taking three to work on Friday - with the bike trailer. Good luck with that. If you're wondering what to do with the pears in your house, try taking a Dutch Apple pie (crumb topping) and substituting pears. DELISH! I think it tastes best at room temperature (not hot out of the oven with the whipped cream melting on top).
Other items to look for this week:
Lena has Stevia for us this week. Stevia is a plant that is often used as a natural sweetner. Some people make tea with it or can peaches with it as a substitute for sugar. You can google it for more info. She also has Par-Cel which is a cross between parsely and celery and is excellent in soups. She recommends her long sweet peppers (like a Shepherd variety). They are not solidly red or chocolate (yes chocolate) but green with hints of turning colour. This is the last week for blueberries and crackers. So get them while you can. We are going to offer Oak Manor flours and grains again and if we get the min order of $200, he'll deliver. If not, we'll try again next week. Some of you wanted hard wheat flour which he was out of but will have milled in time for next week. We are also going to try offering the tortillas, tamales, and chips from McKechnie foods two weeks in a row. If we meet his $500 minimum, he will deliver.
Bailey's Local Foods
www.baileyslocalfoods.ca
P.S. We can use your fruit boxes and jars from preserves again if you return them.
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