Thursday, February 27, 2014

Sourdough Spelt and Oat Pancakes



I seem to read about sourdough fairly often, most recently it popped up on Rare Republic, and I find myself wanting to turn all wheat-based foods I make into sourdough versions.  I have no wheat or gluten allergies or sensitivities, but some of my extended family members do.  Thus my family and I are trying to be kind to our grains in hopes that they will continue to be kind to us. 

Since making the change from quick whole wheat pancakes to overnight sourdough pancakes my family hasn’t looked back.  The simple reason is they taste better.  The overnight fermentation makes a 100% whole grain pancake that is still light the way a pancake ought to be!  Add to that the satisfaction that we feel from eating something that is supposed to be healthier and we feel even better!

Most recently we decided to try making them with spelt flour knowing that spelt is an ancient grain that (depending on who/what you read) might be healthier than modern flours.  The results were great, but really you can substitute any of Oak Manor’s awesome whole grain flours.

Sourdough Spelt and Oat Pancakes
Serves 3-5

The night before:
·        2 cups unbleached Spelt from Oak Manor
·        ½ cup oats
·        1 ¾ cups water
·        1-2 tbs. sourdough starter

When it’s time to make pancakes:
·        2 eggs, beaten
·        2 tsp. baking soda
·        ½ tsp. salt
·        1 Tbs. honey (or maple syrup, or other sweetener)
·        1 Tbs. oil or melted butter
·        ¼ milk (or more or less to achieve desired consistency)
·        Butter for frying
·        Blueberries, serviceberries, or other fruit (optional)



The night before you want to have the pancakes mix the flour, oats, water, and sourdough starter together until thoroughly incorporated.  Cover with a cloth or plastic grocery bag, (the kind you save because you forgot your reusable grocery bag and feel somewhat guilty about it…).
In the morning add the beaten eggs, baking soda, salt, honey, oil, and milk.  Mix everything together.  Adjust by adding a bit more milk or flour until you achieve a thickness that you like.
Heat a pan over medium heat, add butter and start making pancakes.  We like using frozen blueberries or service berries from last summer, but you can add anything you want (or nothing at all). 
To ensure that the pancakes cook evenly it helps to place a lid over the pancakes while they’re cooking on their first side, and then leave the lid off once you’ve flipped the pancake to ensure that they get crispy.  Remember that the more butter you use the crispier they’ll be.  You be the judge of how much a “healthy” amount of butter is. 

Save the leftovers and toast them up later as snacks.  Of course there aren’t really likely to be leftovers since these pancakes are so good!



Jon Spee is an enthusiastic and committed member of Bailey’s Local Foods who blogs about his adventures in localism at The Local Kitchener.  Every few weeks he likes to giveaway something homemade to local KW residents!

Bailey's ordering for Monday March 24th is OPEN! **order enough for 3 weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf WEDNESDAY March 19th at 8pm for pickup on MONDAY March 24th at First United Church, Waterloo *Order enough for 3 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday March 24th
Monday April 14th
FRIDAY May 9th (we'll continue every few weeks until the strawberries are ready!)

A message from Rachael:

Congratulations to Catherine E for winning a $25 gift card in our facebook contest! Thank you to all who 'like', comment on and share our statuses and information! We appreciate your help! Join us at https://www.facebook.com/baileyslocalfoods if you aren't there already!

Ordering is open for the March 24th pickup. I'm excited, because it will be SPRING by then! I know, I know, at this rate there will still be snow on the ground. but really, we're not in Narnia and it can't stay winter forever.

There are signs of spring... signs like tomatoes!!!

  • Stuart from Floralane called and he has grape tomatoes ready for us! Yum! Soon enough we'll have beefsteak tomatoes too.
  • Spud's Finest Potato chips are back in production after a weather related issue!
  • We have kale from Nith Valley available again!
Another sign of spring coming is some storage vegetables are running out - for example:
  • We only have 12 bunches of leeks from Edward and Selema Martin left!
  • Brenda Knechtel has a limited number of mixed carrots seconds
  • Sweet Potatoes from Martin's are about gone. They have been reduced in price as well! Save $10 if you want to buy a case and stock up!
  • We only have a few squash varieties left!
We had a visit from Andrew Coppolino of Rare Republic on Monday and he interviewed Maryrose! Check out the video at http://rarerepublic.com/spotlight/baileys-local-foods.html to see if you are in it!

What do your farmers do in the winter? Angie of Fertile Ground Farms gives us a peek into her 'off-season' at http://fertilegroundcsa.blogspot.ca/2014/02/a-farmers-winter-life.html

  • Amazing goat cheese from Gordon's Goat Dairy! Put your order in before March 3 so we can get exactly what you want!
  • We had a great taco dinner on Tuesday with tortillas, pickles and salsas from Taco Farm! Did you see the smoked mushrooms?
  • We are fully stocked with pastured, grass fed and finished organic beef from Vibrant Farms - We have organic tendon, stir fry pieces, and lots of organ meats available.
  • Floralane has excellent preserves as well as baked goods! I hear that the cinnamon buns are addictive!
Be well,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market

 Twitter
 Facebook

P.S. We can use your egg cartons, 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!

Saturday, February 22, 2014

CONTEST TIME

We are having a contest over at our Facebook Page.  Share the photo below for your chance to win a $25 gift card.



Tuesday, February 18, 2014

Ordering EXTENDED until WEDNESDAY (February 19th) at 8:00 pm **Order for FOUR weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf WEDNESDAY February 19th at 8pm for pickup on MONDAY February 24th at First United Church, Waterloo *Order enough for 4 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday February 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

A message from Rachael:

We're extending ordering so that you can stock up on staples like root vegetables, cheese, tofu, and tempeh. You have until Wednesday night to put in your order (yes, today is Tuesday already!).

I'm always amazed at the local products available through the winter. Sure we don't have strawberries (yet!!!) but here are some new items and tasty treats to look for:
  • Many new items from Taco Farm - Sauces, Tortillas prepared foods and more! Yum!
  • Organic Meadow kefir and cottage cheese are new this week.
  • The Nutty Bakers are available this week so stock up! We're now offering Bacon and Mushroom Quiche. Please note that the quiche crust is not vegetarian. Get enough for 7 weeks!
  • New sheep cheese from Monforte Dairy
  • We are fully stocked with pastured, grass fed and finished organic beef from Vibrant Farms - We have organic tendon, stir fry pieces, and lots of organ meats available.
  • Frozen Edamame from Pristine Gourmet is back as well as their canola, soy and sunflower oil - all GMO Free!
  • Seed of Life Energy Bars by Theresa are a treat you want!
  • Barrie's Asparagus preserves made by Rootham Gourmet - Asparagus Antipasto and Honey Portobello Vinagrette - Very tasty if you haven't yet tried them.
  • Floralane has excellent preserves as well as baked goods! Have you tired their pickles and salsas?
  • Harrington Lane Farms is offering Cured Ham on sale - $1.50 off per pound! hey are huge and make a lovely meal!
  • Frozen Rhubarb from Ontario Natural is on clearance for $5 per bag!
  • Snyder Heritage Farms still has some great deals on select turkey cuts!
Spring is around the corner,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
 Twitter
 Facebook  

P.S. We can use your egg cartons, 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!

Hot Carrots



I’m a newbie to the world of fermented vegetables, but I’m finding it addicting!  Joel MacCharles of Well Preserved describes strawberry jam as the “gateway drug” to the world of canning, and I now feel the same about kimchi (or KW-chi).  Kimchi made me realize how easy it is to ferment vegetables and soon after making it I decided to make some spicy fermented carrots. 
You can get all the fresh ingredients needed from Bailey’s!

"You can see one garlic clove and the cabbage leaf in the midst of the carrots, after fermenting for 2 weeks."


Minimum ingredients needed:
·        Carrot(s), peeled and sliced
·        Salt Water Brine –2 cups warm water with 1.5 tsp. salt
·        1 cabbage leaf (optional)
·        1 glass jar with lid (like a mason jar, or old honey jar)
·        Seasoning, like garlic, spicy peppers, or classic pickle spices



No real recipe needed here, just chop up carrots into lengths that will fit somewhat uniformly into a jar.  You want them to be roughly an inch less in length than the height of the jar. 
Then decide on your seasoning.  I used two whole cloves of garlic, lightly smushed with a knife and one sliced habanero pepper (still using those I got from Mark Brubacher).  You could use any of your favorite pickling spices, it’s very much up to you! 
Drop the seasonings in the bottom of the jar and pack the carrots in, standing up right on top of them.  You want them fairly tightly packed.  Then take the cabbage leaf and pack it around the tops of the carrots, covering them.  The role of the cabbage leaf is to help provide extra beneficial lactic acid-producing microbes!  Since you’ve peeled the carrots you’ve likely lessened the amount of microbes that are available to help ferment your carrots, but some recipes don’t use it. 
Pour the brine in around the carrots until everything is submerged.  Then find a weight—I use a small mason jar that fits inside the mouth of a larger jar, filled with a bit of water to help weigh it down.  The goal is for all the veggies to stay submerged under the water.  Cover the jar(s) with a cloth to keep dust and bugs (not a problem right now) out.  Monitor the progress by sight and smell every day.  After 2-3 days there should be some bubbles and the smell should get that nice fermented smell, slightly acidic. 
I let mine ferment about 1-2 weeks.  At two weeks the carrots are a little bit softened but still have that nice carrot crunch to them.  When you decide they have fermented enough transfer them to the fridge where they ought to keep for several months, unless you eat them before that!  And I should add that with the one habanero they are very spicy, but it is mellowed a bit by the fermentation.  I would like to try a more kid-friendly (as in less-spicy) fermented carrot next, any suggestions for best spices to add? 

Jon Spee is an enthusiastic and committed member of Bailey’s Local Foods who blogs about his adventures in localism at The Local Kitchener.  Every few weeks he likes to giveaway something homemade to local KW residents!



Thursday, February 13, 2014

Ordering still open for Monday February 24th - order enough for *4 weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf TUESDAY February 18th at 8pm for pickup on MONDAY February 24th at First United Church, Waterloo *Order enough for 4 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday February 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

A message from Rachael:

My proofreader (me!) failed me again... This time it's 4 weeks until the next pickup (Feb 24 to March 24) so order accordingly. We've scheduled the March 24th pickup so that you can go away for the March break (if you are so lucky!) and come back  \to an order of local food after you return. The flip side is that you need to plan a bit on this order and get enough for **4 weeks**!

A couple weeks ago I took a trip to Norfolk County to visited our farmers there and stock up on the amazing products they grow.
  • Pristine Gourmet brings us GMO Free Canola, Soy and Sunflower oil as well as fruit infused wine vinegars
  • The Cider Keg makes sparkling cider including the new Bubbly Blonde apple-grape blend as well as apple butter, sparking apple jelly and apple cider vinegar!
  • We have restocked organic, yellow, white hulless and rainbow popping corn from Ontario Popping Corn as well as the ever popular and fun pop-a cobs
  • We have salted and unsalted peanuts as well as flavours like Chili and Lime, Mild Cajun and Sea Salt and Black Pepper, not to mention the amazing peanut butter - all free of fungicides from Kernal Peanuts!
New! Seed of Life Energy Bars!
Theresa makes tasty energy bars that I tried first at the holiday sale at Little City Farm. They were so good I bought half a tray! I'm excited that Theresa is now making these tasty treats in the kitchens at The Working Centre. You can find them in the 'gluten free' section under 'bakery' (even if you aren't eating a Gluten Free diet, check out the tasty items in that section). Here is a little bit about Theresa and her tasty bars:
I have a small business in the area making gluten free, dairy free, nut free energy bars. More information can be found through my website, http://www.seedoflifefoods.com/
Enjoy ths long weekend and pet a few of these items in your shopping cart before you forget!:
  • Four new hot sauces from Taco Farm!
  • Eggs from Apple Creek Farm and Local Egg
  • Lamb Sausage from Harrington Lane Farm
  • Organic flours and grains from Oak Manor
  • Apple Cider from Apple Creek Farm or Filsingers Organic
  • Honey and Maple Syrup
  • Candles and Beeswax
  • Salad Greens - So amazing to have in the midst of this cold winter.
  • Baked Goods from Grainharvest Bread House
  • Stock up on Nutty Bakers frozen meals!
  • Snyder Heritage Farms still have some great deals on select turkey cuts!
Warmly,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
 Twitter
 Facebook  

P.S. We can use your egg cartons, 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!

Friday, February 7, 2014

Moosewood's Perfect Protein Salad - A Local Adaptation



According to cookbook author Molly Katzen, this recipe was the result of looking in the fridge and finding only some cooked soybeans and wheat berries.  Not bad for such humble beginnings, and this salad is a new family favourite!  The key for me was the addition of one habanero pepper from Mark Brubacher.  Be careful with those peppers, they are extremely hot.  But they’re worth it too, they have such great flavour and the spiciness helps warm your whole body!  But even if you leave out that extra kick of spice you’ll still find this a very satisfying salad. 
The name of the salad refers to the combination of a grain and legume, which results in the full range of amino acids we need.



Moosewood’s Perfect Protein Salad
Adapted from The New Moosewood Cookbook by Molly Katzen

Ingredients:
·        ¾ cups dry soybeans
·        ¾ cups dry wheat (or rye) berries
·        ½ red onion, minced
·        2 medium carrots, finely chopped 1 cucumber, seeded & finely chopped
·        1 hot habanero pepper, seeded and minced (optional)
·        1-2 cloves garlic, minced 1 Tbs. dried parsley 1 tsp. dill
·        ¼ cup mayonnaise (you could make your own if you want it local)
·        ¼ cup cider vinegar
·        ¼ cup tangy yogurt 
·        ¼ - ½ cup crumbled feta cheese 2 teaspoons salt
·        freshly ground black pepper, to taste
·        optional: add other diced vegetables like celery, tomatoes, or anything else that sounds good.


Soak the wheat berries and soybeans overnight in separate jars or bowls.  Rinse them several times the next day.  Cook the soybeans in one pot, covered completely with plenty of water, and the wheat berries in another pot with 2 cups water, over low heat simmering for 1 – 1.5 hours.  The wheat berries should be soft, while the soybeans will retain a bit of a crunch.  Drain, rinse, and allow to drip dry for a few minutes in a colander. 
While cooking the grains and beans chop your vegetables and mix together the vinegar, mayonnaise, and yogurt.  Mix these together in large bowl, adding in the spices and seasonings.  Add the grains, beans, cheese, and mix all ingredients together.  Test the flavour and adjust spices and seasonings to your liking.  Serve or refrigerate for later.  Makes a great lunch or dinner!

And by the way, look what ingredients Bailey’s has right now for the salad (basically everything you need to make it):
·        dry soybeans (from Round’s)
·        wheat berries (from Oak Manor)
·        red onion(from Bowman’s or Stevanus)
·        carrots(many options)
·        cucumber(from Roseland Produce)
·        habanero pepper(from Mark Brubacher)
·        garlic, (several options)
·        dried parsley (from Brenda Knechtel)
·        dill (from Brenda Knechtel)
·        mayonnaise (you could make your own if you want it local)
·        cider vinegar (from the Cider Keg or Filsingers Organic)
·        yogurt  (several options)

·        feta cheese (several options)

From Jon Spee, who shares more of his KW Locavore adventures at localkitchener.ca

Thursday, February 6, 2014

Bailey's ordering for Monday February 24th is OPEN! **order enough for 3 weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf TUESDAY February 18th at 8pm for pickup on MONDAY February 24th at First United Church, Waterloo *Order enough for 3 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday February 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

A message from Rachael:

There is lots of time yet to order, but I love getting the basics early so I don't forget, then fleshing out my order at the last minute. You never quite know what the week will bring.

Yesterday was one of those days when I needed a little bit of good chocolate and then the egg nog ice cream from Silver + Boots somehow disappeared. I can't blame the kids. Sadly it's limited run has ended but it is now replaced with a new flavour: Fresh ginger and honey ice cream. From Anne:
The ice cream will be made with local honey as the sweetener and fresh ginger pieces. It seems that ginger honey tea is particularly popular this time of year, we figured we could mix it up a bit and turn it into ice cream! It'll ward off those seasonal colds and we are always looking for an excuse to eat ice cream :)

We are now an award winning business!
Thank you to those who nominated us for the 2014 Ontario Organic Awards and to the the Organic Council of Ontario for choosing us as the recipient of the Outstanding Sales and Marketing Award. We are truly honoured and will do our best to continue with excellent sales and marketing in 2014 and beyond! You can see the other award recipients at http://www.organiccouncil.ca/awards.

Giving Back
- Welcome Home Refugee Housing Community
I realize now that I haven't said much about the organization that we have been donating food and money to for a few years now. After each pickup there is extra food. We'd love to sell or eat it all, but this is better!
Welcome Home is a Refugee Housing Community and thanks to you they have been eating better since the Summer of 2011 when Erica and Anita offered to pick up extra food at the end of each pickup.
Every year since, we have continued donating extra food and 2013 is the third year we have sent Welcome Home a cheque earmarked to buy food for the refugee families in residence! In 2013 we received over $300 in donations through our order form (look for the 'donation' item in the 'other' section). Some members give $5 per week and have a lovely donation and tax receipt at the end of the year!
You can learn more about Welcome Home at http://www.welcomehomekw.ca/. International Teams Canada will be providing receipts for all donations over $10.00

They wrote about us in their newsletter at http://www.welcomehomekw.ca/2013/02/12/welcome-home-families-have-been-eating-better/ about our 2012 donation and we received a note from Sharon this year that we would like to pass on to you:
Thank you for your activism and kindness to refugees at Welcome Home! The fresh fruit and veggies you help up provide is met with such gratitude by the families you are helping. We count it a real privilege to have Bailey's support.
Here are some 'basics' you might want in your cart:
  • Tea from Revive, Little City Farm or Barrie's Asparagus
  • Milk, butter and cheese
  • McKechnie tortilla chips, tamales and taco shells
  • Wraps, noodles and pasta from J&D Peters
  • Sprouts from The Working Centre
  • Snider Heritage Farms still has sale items - the deals are amazing!
  • Apple Creek Farm's Mixed Organic Juicing Apples - the mix will include golden delicious, cortland and Mac.
    A great deal! Bushel - $39      1/2 Bushel - $19.50
  • Organic flours and grains from Oak Manor
  • Apple Cider Vinegar from The Cider Keg as well as  ACV that is raw and organic from Filsinger's Organic
Take care,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
 Twitter
 Facebook  

P.S. We can use your egg cartons, 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!