Friday, April 25, 2014

Stovetop Maple Kettle Corn - & a visit to Snyder Heritage Farms



A trip out to Snyder Heritage Farms during Syrup Season

On Saturday I spoke with Kevin Snyder from Snyder Heritage Farms about getting a frozen turkey and seeing their maple syrup operation.  He invited me out that day telling me that the sap flow may to be nearing its end.

When I arrived that afternoon I had trouble locating the sugar house because I didn’t see any building that was producing tons of smoke and steam.  Eventually I spotted a tractor with a huge stainless steel tank attached to it next to a building with a chimney emitting a bit of steam, and figured that must be it.  When I got over to the building Kevin spotted me and invited me in.  I didn’t really know what to expect but was very impressed with what I saw.



The Snyder’s boiler is a beautiful piece of equipment.  About 20 feet long, with one smoke stack and two steam stacks rising to the roof I asked why so little steam and smoke were visible coming out of the chimney.  Kevin explained to me that this was due to the extremely high efficiency of the boilers design.  Although it’s burning firewood, it actually achieves complete combustion thanks to the design which allows the smoke leaving the initial fire to re-burn creating more heat.  This means that the fumes leaving the smoke stack are really just pure water and CO2, rather than a dark sooty smoke  that might be seen leaving a less modern sugar shack.  Thanks to the high efficiency of the system the sugar house air was clean and comfortable to be in, not thick and hot.  It was clear that the energy being consumed was going straight to the sap with very little of it being wasted. 



Another level of efficiency is achieved even before the sap reaches the boiler, because first it passes through a reverse osmosis system increasing the sugar concentration of the sap from about 2% to 10%.  The sap then needs to be boiled to drive off more water and reach a concentration of close to 70% sugar, but considering that the reverse osmosis system saves energy consumption by 50% or more it’s a very important system to have.




In addition to their maple trees, all the firewood used is also grown on the Snyder’s farm, making their maple syrup a truly locally produced sweetener.  In fact the same goes for the GMO-free feed they give their turkeys—it’s all grown right on their farm.

Ideally there would be a recipe here that features turkey and maple syrup all together, but I don’t have one of those yet!  The recipe that follows is just our family’s favourite use of maple syrup!

Stovetop Maple Kettle Corn

½ cup local popcorn
2-3 tbsp. local oil
As much maple syrup and butter as you would put on your pancakes…
A dash of salt

Heat your oil over medium heat in a large pot and add the popcorn when the oil is hot, briefly stirring to distribute the kernels and oil evenly, then cover the pot.  When the popcorn is done popping turn off the heat and add the syrup and butter.  Stir until the syrup and better have disappeared, add a dash of salt, and allow to cool for a few minutes.  Enjoy!

The more syrup you add the more it will caramelize, but I find that just a little bit of syrup is how I like it best.  Maybe 2-3 tablespoons is enough for my taste.  It adds a nice maple flavour with a subtle sweetness, without creating too decadent of a snack. 


This makes a great snack in school lunches, or in the car on road trips.  On one particular trip the maple kettle corn we brought helped me make it through the night!

Thursday, April 24, 2014

Bailey's ordering for FRIDAY May 9th is OPEN!

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 May 6th at 8pm for pickup on FRIDAY May 9th 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.

Here are our Upcoming dates:
FRIDAY May 9th
Friday, May 30
Friday, June 13
Friday, June 20 (only if strawberries are ready)
**Thursday, June 26 (Thursday)
Friday, July 4


A message from Rachael:


We're excited to be back to Friday pickups!!!!
It's been a long cold winter and we've been running our pickups on Mondays as the Out of the Cold program is held at First United on Fridays from November to April. We hope you are excited for the change back also! Please note that we will be trying a Thursday pickup at the end of June. So please mark Thursday June 26th on your calendar!

Ambrosia Goodies

Did you try the Liege Waffles that are new to Ambrosia Pastry Co.'s offerings? They are a Belgian Waffles with bit of sugar throughout that caramelizes on the outside giving it a crunch but are still soft on the inside. I hear that they are amazing... While you are at it get some of their bean to bar chocolate or tasty marshmallows. You deserve a treat!

Some new BBQ choices!
Harrington Lane Farms has a new lamb sausage called "Sheep In the Meadow" and it is spiced with organic rosemary, thyme, sage, parsley and mint. What a way to start the BBQ season! Barrie's Asparagus has new BBQ sauce and mustard for your grilled foods!

Baking before the heat sets in
I hear this summer will be a hot one (I'm not sure if I believe it) so if you love baking, this is a perfect time to add some heat to your home! Get some Lard (Harrington Lane Farms now has 750 mL jars for $3.50 and you can even get duck lard from Top Market Meats!), Eggs from LocalEGG, Apple Creek Farms or recently available from Vibrant Farms also. Don't forget organic grains from Oak Manor or some GF grains from Jamestown Mills too!

Easy food for kids (of all ages)
  • Stemmler's all beef wieners. Heat them in a frying pan after cutting on a diagonal. Serve with toothpicks and maybe even ketchup
  • Cheese. We have so much awesome cheese. From Gordon's Goat Dairy cream cheese to Millbank's Colby and Monterey Jack, Local Dairy's Mozzarella, Mountainoak's Farmstead to Monforte's fresco, I could feed them cheese daily in so many ways!
  • Have you ever made a grilled cheese sandwich with jam? Try it and you might not go back. Choose your favourite bread from Grainharvest or Golden Hearth (We're so happy to have them back!) and your favourite cheese then a spoon of your favourite jam from Black Market Preserves, Lena Horst or From These Roots and make a taste sensation you'll love!
  • Wash your meal down with Golden Guernsey Milk from Eby Manor or some juice from Waterloo Juice Cartel
  • Yogurt (from Mapleton's, Local Dairy, Organic Meadow or Monforte) drizzled with maple syrup from Snyder Heritage Farms! Mmmm...
  • My kids like the super tasty torilla chips from Taco Farm and Spud's finest potato chips from Barrie's Asparagus as a snack too!
Waiting for asparagus...
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!

The Beet Goes On… The Pizza!





This is the follow up to the previous recipe, in which roasted winter vegetables were loaded onto a simple sandwich.  This version takes the same idea of roasting beets and potatoes but puts them on… pizza!  It’s an amazing pizza, and for our family, the realization that potatoes make an awesome pizza topping has been a game changer!  If you’re not up to trying this with beets consider substituting mushrooms and onions.



The Beet Goes On… The Pizza!
Ingredients:
·        1 large or medium potato, sliced into ¼ inch rounds
·        1 large beet, sliced into ¼ inch rounds
·        local oil (soy, canola, sunflower)
·        pizza dough
·        pizza sauce (about ¾ cup)
·        mozzarella, grated (about ½ - 1 cup)
·        very sharp cheddar, grated (about ½ cup)
·        1-2 scallions or leeks, sliced into small rounds



Preheat the oven to 400.  In a bowl toss the potato slices with a little bit of local oil and a bit of salt and pepper.  Arrange the potatoes on a baking sheet, and toss the beet slices with oil (this prevents the beets from dying everything red!).  Add the beets to the baking sheet and roast at 400 until the potatoes are beginning to turn golden and bubble, about 30 minutes. 

Remove the vegetables from the oven and allow them to cool slightly while stretching your dough.  (And turn the oven up to 500).  Top the pizza with pizza sauce, then the roasted potatoes, next the mozzarella and cheddar, finally the beets and scallions.  Bake the pizza until the cheese is bubbling and the crust is beginning to turn golden or brown.  Every oven is a little different so keep an eye on the pizza, it will probably cook in about 4-7 minutes.

Recipe from Bailey’s member, Jon Spee, who blogs about localism at The Local Kitchener.



Tuesday, April 8, 2014

Ordering ends TODAY (Tuesday April 8th) at 8:00 pm **Order for 3.5 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 April 8th at 8pm for pickup on MONDAY April 14th at First United Church, Waterloo *Order enough for 3.5 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Here are our Upcoming dates:
Monday April 14th
FRIDAY May 9th
Friday, May 30
Friday, June 13
Friday, June 20 (only if strawberries are ready)
**Thursday, June 26 (Thursday)
Friday, July 4

A message from Rachael:


I was away and Maryrose sent the last excellent email despite being sick but I'm back for a final reminder! Order all you need before we call and email our amazing suppliers on Tuesday night.

On Sunday we unearthed the garden. It was amazing that there is rhubarb peeking out from the snow (after we shovelled a bit). In the small hoop we found a few kale and chard leaves as well as parsley. The oregano (which spreads EVERYWHERE) is still going strong. Let me now if I can bring you some on Monday.

Beets Beets!
Good for you, good for your liver. The beet crop is still good in storage. If you ned an idea for a recipe Check our our newest recipe from Jon at http://baileyslocalfoods.blogspot.ca/2014/04/the-beet-goes-on-sandwich.html and even more at http://www.huffingtonpost.ca/2014/04/04/beet-recipes-_n_5093510.html. They are great in smoothies. Do you think

  • Brenda Knechtel has added corn sprouts this morning. They are sweet and taste like fresh corn.
  • There are also a limited amount of white carrots (formerly part of the rainbow bags) and still a few garlic seconds in 1 lb bags from Brenda too
  • Monforte Dairy has added a few new cheeses. Look for Paradiso and Rose d'Amour added back
  • We have new lamb sausage and shoulder from Harrington Lane Farms - a great source for you lamb or ham for Easter!
  • We have a variety of amazing goat cheese from Gordon's Goat Dairy

  • We have a SALE - $1 off each pound of pastured, grass fed and finished organic ground beef from Vibrant Farms.
  • We have also added Spanish and Dutch onions from Eva Weber
  • Ambrosia Pastry had added Liege. They are a Belgium Waffle with bit of sugar throughout that carmelized on the outside giving it a crunch but still soft on the inside. They are really yummy.
  • Easter truffles also from Ambrosia Pastry
  • Cracked Coconut Butters - we sampled them at the last pickup! Try there three flavours in the pantry section (though they should be refrigerated)
  • Cold pressed juices from the Waterloo Juice Cartel
  • Organic Apples are still half price
  • We have some new sausages and back bacon from Stemmler's on the order form
This pickup is conveniently the day before Passover and one week before Easter for those of you who celebrate. Will you be getting food for a Seder meal or Easter breakfast? Look for
  • Eggs for eating or colouring (you might need an extra dozen!)
  • Flour or grains for baking Easter bread
  • Lamb
  • Turkey or chicken
  • Tofu
  • Cheese
Seed Starting Garden Kits are still available and this is the PERFECT time to start your seeds!!
My grandfather always started his seeds on Good Friday. He planted with the moon. I'm not sure if that is why his garden was so lush.
If you've never done it before or don't like making choices we have a great kit that is ready to go with a selection of Brenda's heirloom and organic favourites! You can see the full details at http://baileyslocalfoods.blogspot.ca/2014/03/garden-kits-by-brenda-knechtel.html and you will find it in the 'plants' section under 'other'  on our order form but here is a sneak peek:
The Seed Starting Garden Kit will contain:

  • 1 non-perforated tray and greenhouse dome
  • 22 -3" round peat pots
  • organic potting soil
  • planting instructions
  • Seeds for broccoli, cabbage, kale, peppers, zucchini, tomatoes, and herbs!
Supper club at Kitchener Market!
Our very own Aura (also of Ambrosia Pastry Co.) is running a Supper Club at the Kitchener Market! Join her for an interactive cooking session full of fun, food and laughs. There are two clubs scheduled so far on Tuesday April 15 and Tuesday May 13 from 6:30 to 8:30 pm. The cost is $45 per person and includes a market bag and the food prepared during the class. Bring a friend or make friends as you cook together in the Market's gourmet kitchen! You can read more and register at http://www.kitchenermarket.ca/en/events/Cooking_classes.asp#April.

Spring is coming!
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!

Monday, April 7, 2014

The Beet Goes On… The Sandwich!



Winter is over and Spring is in the air (finally).  However Spring’s bounty will not begin to arrive for a few more weeks.  Fortunately thanks to the wonders of storage there are still plenty of awesome root vegetables from last season!  This sandwich showcases three of them, but the beets take the lead role for reasons mostly related to the name….


The Beet Goes On… The Sandwich!
Ingredients:
·        1 large beet, sliced into ¼ inch rounds
·        1 large or medium potato, sliced into ¼ inch rounds
·        1 really large parsnip, sliced into ¼ inch rounds
·        local oil (soy, canola, sunflower)
·        a few slices of very sharp cheddar
·        lettuce
·        bread
·        mustard, mayonnaise, ketchup, etc.



Preheat the oven to 400.  In a bowl toss the potato and parsnip slices with a little bit of local oil and a bit of salt and pepper.  Arrange the potatoes and parsnips on a baking sheet, and toss the beet slices with oil (this prevents the beets from dying everything red!).  Add the beets to the baking sheet and roast at 400 until the potatoes and parsnips are beginning to turn golden and bubble, about 30 minutes.  Add the slices of sharp cheddar to the potatoes and cook a bit longer until the cheese is melted.

Remove the vegetables from the oven and allow them to cool slightly while toasting slices of bread.  Top a slice of bread with your favourite condiments (we used a sauce made of spicy mustard, mayo, ketchup, and dash of balsamic vinegar), add some lettuce, and arrange the parsnips, potatoes, and beets in a stack, topping with another slice of bread.  Serve with tzatziki, or a cucumber salad, or a bean salad for extra protein.  Enjoy!

The follow up to this sandwich is the pizza version, coming soon!

Recipe from Bailey’s member, Jon Spee, who blogs about localism at The Local Kitchener.


Friday, April 4, 2014

Bailey's ordering for Monday April 14th is still OPEN! **order enough for 3.5 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 April 8th at 8pm for pickup on MONDAY April 14th at First United Church, Waterloo *Order enough for 3.5 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.


A message from Maryrose: 
Hello folks,
Our family has had a Spring cold and a stomach flu go through our home over the last week. Thank goodness for all the root vegetables we had around to make soup. We are all on the mend.  
April 14th is our last Monday pick up.   Be sure to order for 3 and 1/2 weeks.
Here are a few updates I wanted to let you know about before the weekend.


  • We have a SALE ($1 off) on Ground beef from Vibrant Farms.
  • We have also added Spanish and Dutch onions from Eva Weber. 
  • Ambrosia Pastry had added liege. They are a Belgium Waffle with bit of sugar through our that carmelise on the outside giving it a crunch but still soft on the inside. They are really yummy. 
  • Cold pressed juices from the Waterloo Juice Cartel
  • Organic Apples are still half price
  • We have some new sausages and back bacon from Stemmler's on the order form


This pickup is conveniently the day before Passover and one week before Easter for those of you who celebrate. Will you be getting food for a Seder meal or Easter breakfast? Look for

  • Eggs for eating or colouring (you might need an extra dozen!)
  • Flour or grains for baking Easter bread
  • Lamb
  • Turkey or chicken
  • Tofu
  • Cheese


Great Events:

50th Maple Syrup Festival
On Saturday, April 5, 2014 from 7 a.m. to 4 p.m., the town of Elmira will be celebrating the 50th Anniversary of the Elmira Maple Syrup Festival. Since 1965, this annual event attracts thousands of visitors ready to taste the local maple syrup poured onto thousands of pancakes.

Taste of Woolwich
The 8th Annual Taste of Woolwich healthy community event moves to a new location 
this year. It will take place Monday, April 7, 5-8 pm at St. Teresa of Avila Church, 
19 Flamingo Drive, Elmira. Families and folks of all ages will find plenty of ‘food for
thought’ as well as food samples to taste!
The event will bring together approximately 25 area growers and producers primarily 
from Woolwich Township affording participants the opportunity to learn more about 
the diversity of tasty local foods available in our own backyard. In addition, there is an 
exciting line-up of workshops taking place throughout the evening.


Supper club at Kitchener Market!
Our very own Aura (also of Ambrosia Pastry Co.) is running a Supper Club at the Kitchener Market! Join her for an interactive cooking session full of fun, food and laughs. There are two clubs scheduled so far on Tuesday April 15 and Tuesday May 13 from 6:30 to 8:30 pm. The cost is $45 per person and includes a market bag and the food prepared during the class. Bring a friend or make friends as you cook together in the Market's gourmet kitchen! You can read more and register at http://www.kitchenermarket.ca/en/events/Cooking_classes.asp#April.

Go away, snow!
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!