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This is a reminder that you should place your order before 8:00 pm Tuesday October 30th for pickup on MONDAY November 5th
Click http://baileyslocalfoods.ca/ordering to log-in and order.
Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday at 8:00pm.
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.
Upcoming dates:
We have cancelled the pickup on October 29th,
Our "Winter" dates are Monday November 5th and 19th, December 3rd and 17th
Monday Jan 7th and 28th, Feb 11th, March 4th and 25th, April 15th
A Message from Rachael:
Wow it's the weekend again. After a week with a few amazingly lovely days we're back to cold and wet. Friday was a great day for LEGO and soup. I've had a hankering for leek and potato soup for a while and we got a 20 lb bag for yellow flesh potatoes from Apple Creek Farm and a few bunches of leeks too at the last pickup. It's so easy and I made it while the kids played and I was chatting with Brenda - one of our farmers - on the phone. Here is a general recipe:
- Chop half of a large onion (I think it was Spanish) and in a fairly big pot sautee in oil (I used olive oil, but we have sunflower, canola and soya oil grown and pressed locally)
- Chop most of a pound of leeks. You can get a 1 lb bunch from Kingwood Farms or you might only need one of the bunch of three from Edward and Selema Martin. Sautee them with the onions, Add a bit of salt and pepper too.
- Remember the carrots you brought for a snack that morning. Chop a few and add them in to sautee also.
- Slice a couple potatoes per person and add them to the pot.
- Add some stock and/or water to cover the potatoes. Andrew made an amazing pot of stock last Saturday with one of the packs of two chicken necks and backs from Snyder Heritage Farms that fed 3 families on Sunday for lunch and a few more meals for our family and three containers for the freezer also! One container went in this soup)
- If you want, you can add celery, herbs or a bay leaf for extra flavour, check the salt and pepper and adjust if necessary.
- Cook until the potatoes are soft - 20 minutes?
- Turn off the heat and use an immersion blender or potato masher to blend some of the potatoes and carrots in. You can make it completely smooth or leave a few chunks in.
- Serve to starving children immediately, or wait until it cools to room temp for an even tastier treat.
After lunch, sit on the floor and play LEGO with the kids.
Ambrosia Pastry Co.
Former owners of Golden Hearth Baking launch new wholesale pastry business. Their first three products are being launched at Baileys and will include beautiful french macarons, german springerle cookies and chocolate florentines. Look for them in our cookie section! Their website is under construction but can be viewed at ambrosiapastry.com or find them on facebook.
Things to look for on the order form: - Popcorn from Ontario Popping Corn has been restocked! The jar of rainbow popping corn is our favourite. Sure they all pop white, but they are different shades of white and the different coloured kernels look lovely before they pop.
- Gordon's Goat Dairy - The tastiest goat cheese around. Try their Goatsarella on Pizza!
- Canned tomatoes grown in Leamington and packaged in BPA free cans from Ontario Natural. Whole, Diced, Crushed and Paste
- Apple Cider, Apple Cider Vinegar, Pear Butter and Pear Sauce from Filsinger's Organic Foods
- Now that the frost has hit the veggies are sweeter. Remember Watermelon radishes?
- Get $5 OFF a Traditional Foods blade roast priced at $6.50/lb for your next pot roast.
- Snider's Pork Sausages. Three flavours available in sausages or bulk (no casing). Is your favourite Country Style, Italian or Garlic? Check out the recipe below that they have shared with us:
Liberian Pumpkin (from Simply in Season Cookbook)
- Saute: 1 chopped onion in some oil
- Add:
* 2-3 c. cubed pumpkin or butternut squash
* hot pepper sauce or hot chili peppers (to taste) - Cover and cook until pumpkin is cooked (10 min.)
- Add: 1 c. chicken, beef, or vegetable broth
- Cook for 10 min.
- Add: 1 cup browned bulk pork sausage, salt and pepper
- Cook uncovered until liquid is absorbed.
- Serve with rice or noodles.
Cooking with The Farmer's Daughter
If you haven't already, check out Melissa's first kohlrabi cooking video at http://www.youtube.com/watch?v=J-uTW2RFEJA
Keep warm and dry!
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!
Find us on facebook at http://www.facebook.com/baileyslocalfoods and now at twitter too at https://twitter.com/baileyslocal.
You are receiving these email messages because you are a member of Bailey's Local Foods.
You can change your email settings at https://www.100milesystems.com/baileyslocalfoods.ca/account.php
Click http://baileyslocalfoods.ca/ordering to log-in and order.
Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday October 30th at 8:00pm. There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.
We have cancelled the pickup on October 29th,
Our "Winter" dates are Monday November 5th and 19th, December 3rd and 17th
Monday Jan 7th and 28th, Feb 11th, March 4th and 25th, April 15th
From Rachael:
Well, our last Friday pickup of the season is behind us. Did you know that an archive of all our emails is online and searchable at http://baileyslocalfoods.blogspot.ca/? Every once in a while I look at posts from the same time in previous years. Here is a snippet from Nina in October 2009:
Tips on how think MONTHLY when ordering food
Getting a month's worth of groceries requires a head shift for most of us. We have to think about what we eat each week and multiply it by 4. I also look at the calendar and see if there are any special occasions (birthdays, company coming, potlucks...) for which I want to order specific foods. At the bottom of this email you'll see my family's winter monthly grocery list to give you an idea of what a family of five would eat. It looks like so much when I write it out! Our local food intake stays pretty much the same through the Winter. The variety comes from what we pick up at the supermarket and what we pull out of our freezer.
More at http://baileyslocalfoods.blogspot.ca/2009/10/baileys-buying-club-ordering-is-now_18.html if you want to see the list.
Reading back shows me that we have overcome some of the issues from 2009 - We now have chicken parts from Kevin at Snyder Heritage Farms - and some remain the same - costs going up.
Things to look for:
- This is the week to stock up on McKechnie Foods Tortillas and chips - We even have a deal on a box of 12 bags if you want to have a full pantry or share with a friend
- Pasta from J&D Peters. John and Debbie make this excellent pasta and Doug from McKechnie delivers it to us
- Barrie's Asparagus products - also delivered by Doug. We love it when our suppliers work together! Tim Barrie has taken a seasonal asparagus farm (2 months) and harvested and preserved his asparagus in it's peak so that it can be used pickled in items like sauces and relishes or dehydrated and in 'flour' form on Tortilla chips and in pasta. He has the best crackers in town too!
- Most farmers will be at the end of their tomato season, but we're lucky to have Floralane in Elmira who grow amazing hot house Beefsteak and Grape Tomatoes from March to December (alas, it's not year round). These are the tastiest hot house tomatoes I've ever tried! Take a peek at the greenhouse here.
- 'Tis the season... With the holidays coming, what better gift than the gift of local! In our gifts section we have a few baskets to choose from, or of you want a custom basket prepared, please talk to us!
- A jar of local jam or honey makes a great hostess gift - and my children have already started asking if the Chocolatey Peanut Butter Cups and Chocolatey Coated Peanuts from Kernal Peanuts are for them... we'll see what they find in their stockings!
- We always offer gift memberships - Is there a better way to welcome a new friend to town?
- Okay - back to the healthy stuff... We have Brussels Sprouts from Transpire Organic and Turnips from Nith Valley Organics are available now!
Special of the week from Traditional Foods:
From Gayl:
Get $5 OFF a Traditional Foods blade roast priced at $6.50/lb for your next pot roast. Here is a simple recipe for you to try!
Blade roast is known as a pot roast favourite. Here, I provide you with a recipe from The Grassfed Gourmet by Shannon Hayes. Note that this roast is also called Boneless Blade Eye or Chuck and that it is made up of different muscles with varying degrees of toughness. These muscles are well exercised and therefore, this cut needs to be slow cooked at a low heat. IMPORTANT: A blade will be tough, stringy and very dry if not cooked with liquid.
“Braising†is what we are talking about when we talk about a pot roast. Braising is cooking the meat in a small amount of liquid for a while. Magically, this process turns a tough and inexpensive cut of meat into a tender, heart warming, and hearty dish.
Apparently the following recipe is so easy, you can get school-aged children to do it:
- Rub the roast with salt and pepper, then brown all sides of the roast in some olive oil (3 minutes each side).
- Place meat in the slow cooker with ½ cup of water, 2 cans of tomato sauce, and an onion and two chopped garlic cloves. Cook all day on low heat.
- About an hour or so before you are ready to eat, combine 2 tbsp dark brown sugar, 1 tsp of dry mustard, 1/4 cup of lemon juice, 1/4 cup of apple cider vinegar, 1/4 cup of ketchup and a tbsp of Worcestershire sauce, pour over the meat and cook for another hour.
- If you want to make gravy, take the sauce from the slow cooker and let it simmer on the stove for a few minutes until it thickens (while keeping the roast warm).
Enjoy!
Be well,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!
Find us on facebook at http://www.facebook.com/baileyslocalfoods and now at twitter too at https://twitter.com/baileyslocal.
You are receiving these email messages because you are a member of Bailey's Local Foods.
You can change your email settings at https://www.100milesystems.com/baileyslocalfoods.ca/account.php
This is a reminder that you should place your order before 8:00 pm Tuesday October 16th for pickup on FRIDAY October 19th.
Click http://baileyslocalfoods.ca/ordering or http://100milesystems.com/baileyslocalfoods.ca/buyingclub.php to log-in and order.
Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday at 8:00pm. There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.
Upcoming dates are: Friday 19th.
Monday November 5th and 19th, December 3rd and 17th
Monday Jan 7th and 28th, Feb 11th, March 4th and 25th, April 15th
The October 29th pickup has been cancelled.
A Message from Rachael:
Last reminder for Friday's pickup... The heavy frost we received may change some availability but we will do our best to let you know once we do!
- Tea from Helen at Revive is now available on our order form
- Lamb from Harrington Lane Farms is new on our order form this week!
- Persian walnuts are available! If you looked before and they were sold out - look again! You can get them as well as chestnuts, black walnuts (in shell or shelled), heart nuts (so pretty and fun to open) and chestnuts (the sweetest chestnuts ever!) for the last time this week!
- Stock up on your favourite yogurt, apples, cheese and more!
- Frozen fruit for smoothies!
- Cabbage! Great for braising or making sauerkraut!
- 100 mile spelt bread from Golden Hearth Baking
- Eggs! Lots of choice now!
If you have time:
Keep tabs on news, recent blogs, upcoming events and more -- Sign up for the Waterloo Region Food News (bi-weekly e-newsletter) here.
The Organic Council of Ontario wants you to 'like' their facebook page and if you would consider making a donation, read about why it's worth donating without a receipt here :http://www.organiccouncil.ca/blog/nonprofitvschartity
Here is a handy chart on how to harvest, cure and store 20 storage crops: http://www.motherearthnews.com/organic-gardening/storage-crops-zm0z12aszsie.aspx
Be well,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!
Find us on facebook at http://www.facebook.com/baileyslocalfoods and now at twitter too at https://twitter.com/baileyslocal.
You are receiving these email messages because you are a member of Bailey's Local Foods.
You can change your email settings at https://www.100milesystems.com/baileyslocalfoods.ca/account.php
This is a reminder that you should place your order before 8:00 pm Tuesday October 16th for pickup on FRIDAY October 19th
Click http://baileyslocalfoods.ca/ordering to log-in and order.
Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday at 8:00pm.
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.
Upcoming dates are: Friday October 19.
Then we switch to Mondays! November 5th and 19th, December 3rd and 17th
Monday Jan 7th and 28th, Feb 11th, March 4th and 25th, April 15th
The October 29th pickup has been cancelled.
A Message from Rachael:
We're going to a wedding today. I don't know the bride (yet), but from the bit that we have talked, she loves food and preserving so I made up a basket of some of our preserves - grape juice, tomatoes, peach slices, grape jam and peach jam with cinnamon - and then added some goodies from Bailey's - Sparkling Apple Cider from The Cider Keg, a sack of organic popping corn from Ontario Popping Corn, Smokey Asparagus Antipasto from Barrie's Asparagus and two of my favourite chocolate bars from Anna Tolazzi - Runaway Mint and Blueberry Tea (I would have included Mark Twain if I had one on hand, but maybe that can be their first anniversary present). I hope they like it!
Things to look for: - Collards from Kingwood
- Tree nuts from Niagara (under 'nuts' in the 'pantry' section) - LAST CHANCE!
- Four options from Indian Gusto!
- Kadhai Chicken
- Mushroom Mattar Curry
- Alloo Gobhi (dry)
- Rajma Curry
- $10 OFF Traditional Foods 10lb box of beef and pork patties. Regularly priced at $64, now only $54.
- Kohlrabi, turkey, butter, cheese, potatoes, apple butter and more! (see below)
Cooking with The Farmer's Daughter
Check out Melissa's first cooking video at http://www.youtube.com/watch?v=J-uTW2RFEJA
We asked Melissa from Vibrant Farms (our awesome supplier of organic grass fed beef and turkey too) to feed you... virtually. Check out her first video where she tells you all she knows (and doesn't know) about kohlrabi and all the yummy ways she dreamed up to cook it. I do expect kohlrabi sales to skyrocket this week! Won't Paul Bowman be surprised? He doesn't even know what is coming! =) There are a few 'issues' with the video - for me, the sound didn't work in the second section, but it left me drooling while looking at shots of the food Melissa prepared. Despite this, I know you'll enjoy it. Thank you Melissa for the time you took to prepare this!
Here are Melissa's notes and recipe to go with the video in the link:
Hello all loyal Bailey's customers - I hope you enjoy the video I've put together for you, it is my first one - so I promise the editing and the sound and the layout and all that WILL get better!!! I am NOT any sort of trained food professional, I just run the Vibrant Farms Organic Meat business...so really all my "recipes" are things that I come up with - and hope to inspire you to do as well. I LOVE food, and I love playing with it, so when Bailey's asked me to do a little ditty on some items on the order form I was in like a dirty shirt!You can follow me on Twitter @afarmdaughter or Facebook- The Farmers Daughter
Stay tuned for a Bailey's and The Farmers Daughter Dinner out on the farm - More details to come!
Here are the recipes:
Pickling
- slice kohlrabi and carrots, garlic, onions and parsley and dill from Baileys Local Foods
- fill a jar with all the sliced vegetables - add in vinegar and salt (about a tsp - to your personal preference)
- let sit on shelf for at least 4 weeks
- ensure all vegetables are covered in the vinegar liquid (some people use sugar, I think the root vegetables have enough natural sugar you don't need it)
Roasted Potatoes and Cilantro and Kohlrabi
- roast potatoes and a sprig of fresh thyme, garlic, onions and grass fed organic butter (The Bailey's butter is from Alliston Creamery) at 350 degrees for about 35 mins, ensure potatoes are not crowded in dish, and stir occasionally, use about 2 tbsp of butter
- thinly slice kohlrabi (which adopts a bit of a turnip taste when baked) and place on a baking sheet (stone ware is best), ensure you have some sort of "stick protection" although they are not likely to stick given their consistency (bake at 350 for about 25 mins)
- put potatoes in your serving dish, nicely lay the kohlrabi on top
- gather fresh cilantro from Baileys Local foods, some fresh cream as well and place in a blender or food processor, then heat to a slight boil in a cast iron skillet and pour generously over the kohlrabi and potatoes
- EAT!!
Kohlrabi Carpaccio "sushi" Roll
- Grab left over cooked turkey (or meat of any sort) from Vibrant Farms - through Bailey's Local Foods (perfect after Thanksgiving!)
- slice up your organic cheese from Bailey's (Millbank has organic cheddars!)
- use a carrot or potato peeler and thinly slice the kohlrabi into thin long strips
- use salt and pepper to taste on turkey
- "Wrap and Roll" ... see what I did there ;)
Egg over Grilled Kohlrabi
- use butter again from Bailey's or you can use extra virgin organic coconut oil
- grill thin slices (rounds) of kohlrabi in a skillet until browned
- fry eggs/ poach eggs/ scramble eggs
- place organic grass fed cheese on top of kohlrabi, place egg on top (I like it best when the yolk erupts in a volcano over everything and makes all taste super yummy!!)
- place your warmed tomato sauce (also from Bailey's) or made yourself on top and a fresh sprig of parsley
- EAT!!! mmm
Other Ideas
- Organic Apple butter from Apple Creek Farm and Kohlrabi... seriously this is so yummy!!! I suspect sales of apple butter and kohlrabi to SKY ROCKET in Waterloo region, trust me, the texture and the sweetness... its just really GREAT!! (plus its local... and yes, you can get Wellesley apple butter at many local stores!)
- Sushi inspired - while I was playing around with kohlrabi, sesame seeds and oil and wasabi tasted REALLY great with the kohlrabi, add in some other vegetables, maybe a little fish in there, rice if that's what your heart desires and POOF!!! local version of sushi!
Enjoy this weekend,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!
Find us on facebook at http://www.facebook.com/baileyslocalfoods and now at twitter too at https://twitter.com/baileyslocal.
You are receiving these email messages because you are a member of Bailey's Local Foods.
You can change your email settings at https://www.100milesystems.com/baileyslocalfoods.ca/account.php
Click http://baileyslocalfoods.ca/ordering to log-in and order.
Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday October 16th at 8:00pm. There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.
There is no pickup on October 12 - well sort of... see below!
Our last Friday pickup of the year is October 19th.
We have cancelled the pickup on October 29th,
Our "Winter" dates are Monday November 5th and 19th, December 3rd and 17th
Monday Jan 7th and 28th, Feb 11th, March 4th and 25th, April 15th
From Rachael:
How was your Thanksgiving weekend? Are you stuffed yet? We've had three lovely meals with family and with friends including our big turkey dinner on Monday (thank goodness for the extra day!) After this we'll coast on leftovers and what is in our fridge for two weeks!
Except for grape juice...
UNPASTEURIZED GRAPE JUICE this Friday September 12th! Order NOW until Wednesday October 10th at NOON!
Eva and Rene make this juice from a combination of their Pinot Noir and table grapes. It is light pink in colour. It has a slight cloudiness to it (not quite as much as cider) since it has NOT been strained, filtered or treated with sulphite. Because it is unpasteurized it will leave a little 'prickly' feeling on your tongue. It will slowly continue to get more 'prickly' while in the fridge but the progression can be halted in the freezer. This is a nice and sweet juice that will taste very different from steamed grape juices.
This juice can be frozen to use at a later date like Christmas and New Years (or birthdays). Just be sure to pour some off the top to leave room for expansion.
Unpasteurized Grape Juice is $13 for 3 liters in a plastic Apple Cider jug. It's the only thing on the offering for for October 12th and under "pantry>beverages" (until my wonderful tech support husband cleans up the categories)!
We defrosted the last jug from 2011 this weekend and drank some on Monday, so it's definitely time to stock up again in our house!
Salsa, Baby!
On Friday we took home two of Candace from Transpire Organic Farm's "Salsa Verde made Easy" kits and my 8 and 5 year old made them Sunday. They husked and washed the tomatillos, and while I chopped and roasted them (with the jalapenos, which we did not let the kids seed and stem) the kids juiced the lime and the rest of the ingredients were prepped and put in the food processor. Not only was this some mighty tasty salsa, but the kids enjoyed eating and serving it even more because they made it themselves! If you are looking for a dip for your tacos, tortilla chips or any other Mexican dish, I'd highly recommend this! We only had to add lime juice, sugar and salt - everything else was included and each kit would make almost 500 mL of salsa!
Things to look for:
- We have Nuts from Grimo - This is your last chance to stock up on Chestnuts, Heartnuts, Persian Walnuts and Black Walnuts! They are super fresh and you can crack nuts all winter!
- The Nutty Bakers are back on the order form!
- Green Table Foods are STILL on the order form
- We just stocked up on Monterey Jack and Colby cheese from Millbank Cheese. Awesome for quesadillas and Macaroni and cheese
- Eggs! In addition to the eggs from Traditional Foods which are GMO free, we now have local conventionally fed eggs from localEGG as well as pastured organic eggs from Apple Creek Farm to offer you. To make the prices on the organic eggs a bit more reasonable we have reduced our markup.
- This is the week to stock up on Tofu and Wild Fish from Manitoulin Island. Both from Ontario Natural!
Special of the week from Traditional Foods:
From Gayl:
Thank you to everyone who filled out our survey. The survey draw winner picked out their favourite cut of beef at October 5th pickup. If you would still like to tell us how we are doing, we are always listening. Feel free to ask Ross for a survey the next time you see him!
For October 19th pickup, get $10 OFF Traditional Foods 10lb box of beef and pork patties. Regularly priced at $64, now only $54.
Gobble gobble!
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!
Find us on facebook at http://www.facebook.com/baileyslocalfoods and now at twitter too at https://twitter.com/baileyslocal.
You are receiving these email messages because you are a member of Bailey's Local Foods.
You can change your email settings at https://www.100milesystems.com/baileyslocalfoods.ca/account.php
This is a reminder that you should place your order before 8:00 pm Tuesday October 2nd for pickup on FRIDAY October 5th
Click http://baileyslocalfoods.ca/ordering to log-in and order.
Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday at 8:00pm.
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.
Upcoming dates are: Friday September 21 and 28, October 5 and 19.
There is no pickup on October 12.
Our "Winter" dates are almost finalized. You can put them in your calendar if you wish!
Monday October 29th, November 5th and 19th, December 3rd and 17th
Monday Jan 7th and 28th, Feb 11th, March 4th and 25th, April 15th
A Message from Rachael:
It's a few more days until Thanksgiving AND the beginning of Oktoberfest! Be sure to stock up on Turkey and sausages!
Things to look for: - Parsnips from Nith Valley
- Collards from Kingwood
- Tortilla chips, wraps, taco shells, tostadas and tamales from McKechnie (if you found them sold out check again!)
- Pasta and Noodles from J&D Peters
- Tree nuts from Niagara (under nuts in the pantry section)
- Awesome prepared items from Mama Papa Catering
- Some Sparkly Cider from The Cider Keg for your holiday table
- More country, garlic or Italian flavoured sausage meat from Snider's Pork Sausage (so easy to make meat balls!)
- So much more - Don't forget the turkey!!
Dinner Party in the Garden
On October 14th the Organic Council of Ontario is holding a dinner party at Garden Party. Hosted by Theresa Schumilas with cooking by Christopher Jess. Details at http://www.organiccouncil.ca/dinnerparty/gardenparty
Always thankful,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!
Find us on facebook at http://www.facebook.com/baileyslocalfoods and now at twitter too at https://twitter.com/baileyslocal.
You are receiving these email messages because you are a member of Bailey's Local Foods.
You can change your email settings at https://www.100milesystems.com/baileyslocalfoods.ca/account.php
