Wednesday, October 12, 2011

Bailey's Local Foods - Special Tree Nut order open until Wednesday night at 8pm!

Click to log-in and order. Ordering closes at 8:00 pm on Wednesday, October 12th for NUTS
Please be sure to read the waiver on our website when you log in. It reminds you that items placed your shopping cart are automatically saved (there is no 'checkout' button).

The NUTS you order are to be picked up at First United Church on Friday October 21st between 3:30 PM and 7:00 PM. Ordering will end on Wednesday, October 12th, 2011 at 8:00 PM

This is your last chance to order Tree Nuts from Niagara for pickup on October 21st!!

Are you looking forward to local tree nuts? I sure am! Until two years ago I loved the huge chestnuts from Italy that are sold in grocery stores in the fall and winter. Not any more. After tasting the super sweet chestnuts from Grimo Nuts in Niagara, I'm spoiled and can't go back. The chestnuts from Grimo are amazing roasted and even raw. One time I found some that had dried naturally (kids!) and they were very tasty too. They would likely make a great chestnut flour!

The Persian Walnuts and Heartnuts are very yummy too. Heartnuts are quite easy to open once you get the hang of it (see below) and if you toast the nut meat from either nut in a dry frying pan for a little bit the flavours just pop. You can't get nuts fresher than this!

I'm not a fan of the rich flavoured black walnut, but some really like it. There is a bit of a challenge in removing the meat from the shell, so we are lucky to offer the Black Walnuts (and the Persian Walnuts too) already shelled. On the website they suggest using black walnuts in a pecan pie recipe for a memorable dessert!

Now for some tips on getting to the meat of these nuts:

How to crack a Heartnut: See

How to prepare and eat Sweet Chestnuts:

  1. Eat fresh using a paring knife to cut off the skin and fibrous covering
  2. Boil - Place sweet chestnuts into a pot with cool tap water. Cover pot while boiling and stir occasionally on medium high for:
    • medium size - 10-12 min
    • large size 15-20 min
      Using a slotted spoon scoop out a few nuts at a time and as soon as they are cool enough to handle, but still hot, cut them in half and pop them out of their skins.
  3. Roast - First pierce the skin to allow hot air to escape while cooking. Use a sharp paring knife to cut a slash or an "X" through the skin, but not the nut meat. The larger the cut the easier it will be to peel.
    • Chestnut Pan - Roast them by shaking the pan over medium heat for 20 minutes.
    • Microwave oven - place a dozen chestnuts around a microwave plate and cook on high for 4 minutes
    • Oven -  Place chestnuts on a cookie sheet and sprinkle with water. Bake at 400 degrees F for 15-20 minutes. Place one uncut chestnut on the sheet with the others. When it "pops" they are ready to eat.
  4. Enjoy!
Also, the order form for our regular pickup on October 21st will open Wednesday at 1pm! With this lovely weather there should be lots of great items available!

There is no Bailey's Pickup on: October 14th.
Upcoming Bailey's Pickup Dates include: October 21st.
In November and December our pickups will be on Mondays, every other week. The dates are: Monday November 7th, November 21st, December 5th, December 19th.
After the new year our pickups will be every three weeks or so on January 16th, February 13th, March 5th, April 2nd, April 23rd, May 14th.

Rachael and Maryrose,
Bailey's Local Foods

P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.

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