Friday, October 31, 2008

Bailey's Notes for today

Hi Folks,

What a gorgeous day for picking up local food!!
There is too much I want to tell you about. I have to send an email
today rather than try to cram it all on your pick up slips.

Someone asked me if the canned goods are made in an inspected
facility. The fruits jars are preserved in an facility inspected by
Region of Waterloo Public Health Department. The relishes and pickles
are made in a kitchen that is up to inspection standards (just built
this summer) but has not been inspected yet. Both Erma and Naamon are
trained in food handling and are careful in what they do.

First of all, the pasta is a SURPRISE! Turns out Rosa (at Vincenzo's)
made us not 50/50 unbleached/whole wheat, it's Unbleached Wheat OR
Whole Wheat SPIRAL pasta. Okay, we can be flexible. You'll be able to
choose if you want unbleached or whole wheat when you come.

The low-spray apples have scabs on them. I want to make sure that you
understand that if farmers don't spray the heck out of their orchards,
they get scabs. Scabs do not affect the taste or keeping ability. Just
think of them as polka-dotted apples. Cool, right? : )

I'm short on chestnuts and hazelnuts so I lowered everyone's order to
one pound so that more people can taste them. I ordered extra of the
Heartnuts so check them out on the spontaneous table and consider
topping up your amount with those.

We opened a jar for dessert last night for the first time. Oh my. THEY
ARE SO GOOD. They taste like summer. I don't know how else to describe
it. We polished off two jars in one sitting (we had three adults and
two kids who love peaches). Peaches will be on the spontaneous table
if you're wishing you had ordered more. I'll lower the price a little
too. They are just so labour intensive (washing them, skinning them,
slicing them, packing into jars...) and you remember that no-spray
peaches are not cheap to begin with. Lots of work goes into them. Can
we compare them to a Blizzard at DQ? I think they're about $5. Or a
slice of cheesecake at a restaurant? Which is more valuable in taste
pleasure, nutrition and ethical pleasure?

The Spontaneous Table will be FULL of goodies today. I have some
extras of things from other weeks that I'll put out there too. If you
get here early, here is what you'll find on the Spontaneous Table:

Apple-Pear Sauce
Pickled Beets
Currant Jam
Canola Oil
Apple Cider Vinegar
Dried Beans (a few I found through Pfennings)
Peach Custard Pies

There are bound to be more surprises today so come expecting the
unexpected. I know that we are short on pear slices, dilly beans, and
garlic dill cukes so we will quickly run out. Remember, don't come in
a rush. We are not a store or a factory and do not pride ourselves on
the speed at which we process you or anything else. We'd rather you
take the time to tell us what you're thinking and stop and smell the
celariac (it smells just like celery!).

See you later,

Wednesday, October 29, 2008

Bailey's Reminder to Order and deal on Apple-Pear sauce

Hi Folks,

This is your reminder to place an order before 9PM tonight.

I'll be offering another End of the Season Special on Friday:
Apple-Pear Sauce by the case.
I've ended up with about twice the amount I meant to have. I sent bosc
pears with my dad to Naamon and Selema's cider press/cannery with the
instructions to make apple-pear cider (sounds delicious, no?). A week
later Naamon left a message saying that my apple-pear SAUCE was ready
to pick up! Somewhere between me, my dad, Naamon, Selema and their
nine children the order for cider became one for sauce. So, Matthew
and I already canned 80+ jars of pear-apple sauce this year (our most
ever!) so we won't need more than about 20 of these. Even if I give
some away as Christmas gifts, I'll have some leftover by Spring. So,
I'll be selling it by the case at an extremely low price. I'd rather
lose a little money on them and see them go to good homes than have
them sit on my shelve for three years. They will be $25 for a case of
12 quarts (that's $2.08/qt!). If you've already ordered them at the
regular (and accurate) price, please don't be cranky - just order

The history of the pears and apples in the sauce is kind of confusing.
They are all 50/50 apple/pear.The first batch is from Bartletts from a
backyard tree in Waterloo that was never sprayed and conventional
apples. The second batch is from bosc pears from Eva and Rene that
were not sprayed and low-spray apples from Naamon and Selema. We'll
have the cases marked as Bartlett or Bosc and you can choose which one
you want as long as quantities last.

I'm looking forward to seeing you Friday,

Monday, October 27, 2008

Bailey's Local Food Buying Club

Hi Folks,

In case you've never tried it, cabbage, carrots, celariac, beets and
parsnips easily last four weeks in the fridge (at least they do in my
old fridge). Chinese cabbage keeps well too.

Cheese from Millbank this week. See the new offering of Organic
Sundried Tomato and Garlic Cheddar Cheese Curds. Wendell was handing
out samples of this a monthago. VERY tasty. I'm offering an "End of
the Season Special" on the bulk blocks of Old Cheddar. I'm offering
them to you at cost just for the joy of seeing you walk away with a
big block of cheddar under your arm and the knowledge that you'll be
thinking of me kindly for weeks as you nibble away at it.

Man! This food looks good. I get hungry just reading the list. We are
so blessed with farmers and cheesemakers and bakes who produce all
this food for us.

See you Friday,

I've invited you to fill out the form Bailey's Local Food Buying Club.
To fill it out, visit:

Bailey's Buying Club Oct 31

Hi Folks,

I'm sorry to report that this is the last Bailey's Buying Club until
Spring. I can't run the buying club while finding a new location and
shifting to a not-for-profit structure. It is going to take a lot of
work to find a new location and figure out a good system. So we'll
all have to scrounge on our own for local foods this Winter. I was
looking forward to celebrating how much local food there was available
all Winter but that will have to wait until next year.

The good news is that we're going to have a humdinger of a selection
of local foods this Friday. This is your chance to stock up on food
for the next few weeks and months. I'm trying to decide just how much
cheese I can cram into my fridge. Enough for two months at least. If I
shred and freeze five pounds that will help increase the local cheese
stocks at our house. We'll have cheese from Millbank again which you
need to order by Tuesday at 9PM. They are having a hard time packing
and delivering it for us so quickly so they need that extra day. The
other items on the order form are still available to order until Wed
at 9PM.

This Friday you can buy all-local pasta (and organic) that Rosa at
Vincenzos made for us from Oak Manor flour! They made a 50/50 whole
wheat and unbleached wheat blend for us. I haven't had a chance to try
it yet. I'm just assuming it is as good as the other pasta they make.

The dried bean farmer did not return my phone or email messages. I
hope he and his family are okay. That means no local beans for us this
year. But we do have local nuts!! After much searching, and with the
transportation help of a kind father-in-law of Marnie, we have
hazelnuts, heartnuts and chestnuts to offer. They were grown near
Niagara by the Grimo father and daughter team (Ernie and Linda) who
not only tend a nut orchard, they are leaders in promoting nut tree
planting and cultivation in Ontario. They have helped develop
varieties of nuts that do well in our climate. You can google Grimo
Nursery to read more about them or join SONG the Society of Ontario
Nut Growers. Even if you don't have room to plant a tree, you can
support others by joining. What I want to know is how do they keep
the squirrels away from the ripe nuts? One nut farmer I talked to said
this was his biggest problem. These nuts I have from Grimos are
beautiful. Heartnuts are really heart-shaped. Not just sort of. They
crack best with a hammer tapped on the edge with the seam and then
open like a locket to reveal an even more heart-shaped nut meat
inside. The taste of heartnuts is like a very mild English walnut.
Yum. I want to try toasting them but I just keep eating them as fast
as I can crack them.

This is your last chance to stock up on potatoes from our farmers.
Even without a root cellar, most families can use 25lbs of potatoes
before they get too soft. We also have sweet potatoes! These store
even longer than potatoes. The farmer (Selema Martin but not the same
Selema Martin we've been buying many other things from) says that if
you wrap each sweet potato in newspaper and put them in a cool dry
place, they'll keep until March. She puts hers in an upstairs bedroom
- but she does not have central heat. I think I'll get a half bushel
to keep in my pantry and use in two months (no wrapping needed) and
another half bushel that I'll wrap and put in a closet with an
exterior wall that stays cool in Winter. Selema says that the orange
ones keep better than the white ones.

Apples. Naamon (married to Selema) has got low-spray Empire and Ida
Reds for us. By low spray he means that he sprayed twice instead of
the usual 12 times. The last spray was right after the trees bloomed
(over 120 days ago). He says they have scabs on them but the scabs do
not effect the keeping abilities or the taste. They are just an
aesthetic blemish. These same apples are used to make the low-spray
cider offered this week. It is unpasturized and comes in 2 litre
plastic jugs. If you pour two inches out you can easily freeze the
cider in the jug.

Are you thinking about Christmas yet? Local food makes a great gift.
It doesn't end up in the landfill. Whether you get it from this
buying club or somewhere else imagine the simple beauty of giving a
jar of honey or maple syrup, peaches in a jar, garlic, popcorn,
sparkling cider... Or how about a theme to it: A basket of sweet
potatoes, garlic, onions and apples with a recipe for a creamy soup
that combines all of those. I love giving food. It makes me feel
happy. It feels especially good to be able to include a note (verbal
or written) about where the foods are from.

What else do we have this week? Frozen squash puree. Yes. Naamon and
Selema's family makes this in his cider press facility by steaming the
squash and then putting it through the ricer. It comes in convenient
2 cup containers. This same family canned peach slices, pear slices,
pear sauce and pear apple sauce for us. I was going to offer it slowly
all Winter but now you have one day to buy enough to last you the
Winter months. Unfortunately, I don't have enough for all of you to
stock up. It's first come, first serve on these things. When they're
gone, they're gone. I've not found any other sources of local fruits
preserved in jars. AND these are all unsprayed fruits (all except the
apples in the sauce)!! Before this Fall I don't think I've ever eaten
canned peaches that were not heavily sprayed. The peaches are the
same peaches you were enjoying fresh this summer from Eva and Rene's
farm near Niagara-on-the-Lake - the Red Haven. A Winter staple at our
house is eating pear/apple sauce on our cold cereal for breakfast (and
on yogourt). I highly recommend it.

Erma Martin (who grew our lovely herbs all summer) preserved a variety
of relishes and pickles for us including salsa. Again, I don't know
of anywhere else you can get all-local salsa, BBQ relish, pickled
beets, cucumber pickles, dilly beans and etc... I asked her to use
recipes with less sugar than she was used to. She cranked the BBQ
relish and salsa through a food grinder (by hand). Everything she
canned is from Selema's no-spray garden except for the cucumbers and
green beans which are from the Elmira Produce Auction and so she
doesn't know if they were sprayed or not. Her kitchen was built to
certification standards but she has not been inspected yet. Each jar
is labeled with a handwritten list of ingredients from Erma. If you
only like hot salsa, add hot sauce to the salsa. At our house Matthew
likes hot, I like medium and the kids like mild. So we make/buy mild
and squirt in the hot sauce as needed.

So if you buy strategically this Friday, you can still be eating some
of these foods at Christmas. Here is what will keep and can be part of
your Christmas meals:

Mashed potatoes and roasted chicken
Scalloped sweet potatoes
A light soup made with turkey broth, garlic and miso.
Chili with celariac, carrots (store both of these in your fridge),
potatoes, garlic, onions and turkey sausage
Pasta with a sharp cheddar sauce
Grilled sundried tomato and garlic cheddar cheese sandwiches with a
selection of pickles from Erma
Bubbling peach cobbler
Grated carrot salad with toasted heartnuts
Breakfast guests can be exposed to their first experience of pearsauce
on cereal. (This is going to become our new regional food that we're
famous for, I just know it.)
Roasted and mashed turnip with butter
Roasted chestnuts
Stemmler sausages with Erma's Chili Sauce, BBQ relish and Dill Cuke
Pickles and a coleslaw on the side (Easiest meal in the world.)
Roasted root vegetables (parsnip, celariac, potatoes, sweet potatoes,
beets, garlic)
Pumpkin Pie (actually banana squash pie)
Upside Down Chocolate Pear Cake
A bowl of hazelnuts and heartnuts as an edible centerpiece
Carrot cake with peanut butter icing

Do you get the picture of how you can be eating like Local Queens and
Kings for many weeks if you stock up now? You may have to curse once
in awhile because your fridge is so full but it will be worth it.
Maybe you could temporarily bump the beer out of the beer fridge : )
I pull one of the big drawers out of the bottom and fill it as full as
possible with carrots. If you have an unheated porch, that will work
decently for storing some of these root crops as long as you make sure
they don't get frozen.
Speaking of turkey sausage. We've committed to buy sausage from Miriam
for next week. Is someone who lives near me (maybe on Norman?) willing
to have a few coolers of frozen sausage near their backdoor next
Thursday for an informal pick up? Say 7-8PM...

If you're getting pasture-raised turkey sausage next week (those of
you lucky enough to have preordered before it was all spoken for)
consider getting as many packages of meaty turkey bones (order this
week) as you can fit into your freezer. Think of them as a big frozen
bullion cube. You just need to think ahead and simmer the heck out of
it (crock pot?) for half a day. It makes the most delicious broth (add
a bay leaf and celery leaves or whatever is lying around...) that
makes any soup you make tastier and more nutritious. It is also the
best homegrown medicine for colds and flu. Turkey broth with garlic
and ginger has healing powers. I'll swear on it. If you're lucky,
you'll make more broth then your family can eat that day and you can
freeze a container or two for a few days later when you need a good
broth stock to start a soup or sauce.

Have you discovered celariac yet? It is a lovely root vegetable that
can be used wherever potatoes are used. It has a bit of a celery
flavour. We add it to soups, stews, chilli, casseroles... I find it
milder than turnip.
Let's hope we have a sunny day for Friday and we can savour our last
Buying Club of 2008. Trick or treaters are welcome. If I get my act
together I'll have little bags of popcorn to hand out. If not, it
will be potatoes.

I'll send occasional emails this Winter to update you on how it is
going finding another location and with occasional calls for help for
things like:

We're changing this business to a not-for-profit and looking for local
food lovers to be on the board of directors.
If you have any ideas of a business (store, restaurant?) that would
like to have a buying club like this set up at their location once a
week, let me know.
If you get a chance to talk to a City Councillor, tell them how
important local food is to you and to the City and tell them how
Waterloo needs to create ways of WELCOMING local food initiatives
rather than squashing them.
Does anyone have a connection with Knox Presb. on Erb St. that you can
help us explore that building as a possible location?

I'll miss you this Winter.
Long live local food!

PS Order form coming in a few hours (have to make supper first)

Sunday, October 19, 2008

Bailey's Buying Club Update

Hi Folks,

Sure wish there was buying club this week. The local vegetable
options are pretty slim in our house: squash, turnip, zucchini,
carrots, potatoes and beets. Hmm, when I write it out it looks like a
decent selection. I'm looking forward to next week when we'll have
sweet potatoes, cabbages and all-local organic pasta! I know, pasta
is not a vegetable. Aren't those turnips nice from Selema? Matthew's
been serving raw turnip sticks and the kids say they're almost as good
as kohlrabi. My father-in-law says that before pumpkin carving people
used to carve turnips. I can imagine that with the size that these
are! Turnips for cattle grow bigger yet.

On Friday Rachael Ward, Jessi Ward (no relation), and myself met with
City of Waterloo staff to talk about how to legally run this buying
club from our house. The short answer is that right now there is no
legal way to continue to sell things from a residentially zoned
property. We can push for changes in the Operational Plan that is
under revision but that is a change that would take a year or two to
implement. I'd like to see the OP include an annual permit that is
granted to local food initiatives. This would allow people to legally
sell produce from their gardens, host a CSA pick up site and host a
buying club.

So we need to find another location as close to my home as possible
that is zoned for commercial use. Any ideas? I'm wondering if any of
you know the people who live above the Casa Mia deli. One idea is to
get permission to use their three car garage. The people-traffic would
benefit the deli. Another idea is to hold it in a church. Each church
has its own zoning designation. I'm looking into the zoning for Erb
St. Mennonite and W-K United Mennonite (on George St) and First United
on William St. Other suggestions of churches that might have a
commercial zoning and be open to hosting a buying club? I think we'll
be changing the buying club to a not-for-profit organization so
churches might be more open to that rather than hosting a business.

The other question I want to ask you all is if anyone is going to or
coming from the Niagara area in the next week or two? I've got about
400lbs of nuts that I want to offer buying club members but I need to
figure out how to get them here. If I make a special trip to get them
it makes them really expensive.

We'll go ahead and hold the Oct 31 buying club pick up here at 72A.
I'm kind of tempted to keep holding it here until they fine us and
then going to court (which is how it works, the judge decides the fine
amount) to argue the case and using the publicity as a learning
opportunity. What do you think? The fine could be as high as $20,000
I've just submitted a $10,000,000 idea to Google's contest. The idea
is called Local Foods Local Wheels and involves using the railway
going North to bring in local food to a Sustainable Food Technology
Centre on the north campus of U of W. If you're interested in big
picture vision stuff, see the attached description. It's painfully
short because Google limited the number of words for each answer.
There's also a painfully short You-Tube to go with it. You'll find it
if you search under Local Foods Local Wheels. It was still
"processing" when I checked an hour ago but may be running now.
Google chooses 100 of the ideas that help the most people and then the
public votes to choose the five finalists. Very interesting process.
I'm excited to see all the 100 ideas! I think it is a great way to
generate big ideas and visions. We need to let ourselves dream big
sometimes. If you let yourself dream big for five minutes, what do
you see? Don't worry about the logistics of how to implement it, just
imagine it.

With hope,

Friday, October 10, 2008

Bailey's Endive mystery

I owe Miriam an apology. She DID send us endive. Two kinds of it:

Rhodos and Bianca Riccia Endive. I found photos of these in Johnny's
seed catalogue that match what she sent us (see link)
So she was right, I am wrong. I thought she wrongly identified what
she was growing. She knew.
Enjoy your endive!
PS Thank you to all who offered their houses/driveways as a location
for the buying club! I may take you up on it yet...

shortage of turkeys

Sigh. The "extra" turkeys the farmer said he had, are gone. This is the first year they've sold out before Thanksgiving. So all the orders placed this week can not be filled. I'm sorry you need to go out and forage for another turkey. I don't even know where to recommend as it is possible all the local turkeys are spoken for. The only good news I have is that we'll have pasture-raised turkeys the beginning of November. But that doesn't help you with the Thanksgiving meal you are planning.

With respect,

Bailey's Buying Club Friday Update

Hi Folks,

Business as usual today!

I didn't talk with anyone at City Hall. At the last minute I decided
that it was not a good idea to do that the morning of a pick up
because I did not want to risk being told not to sell that afternoon
(after buying all this food from the farmers). So I'll try to go next
week. Anyone want to go instead of me? Or with me? It's hard for me to
get in there when I work Tue, Wed and Th. Maybe I can go next Fri.

I talked to Roy Weber at the Small Business Centre and he outlined the
steps to become a Not for Profit organization. It is a good
possibility. I also want to know more about becoming a cooperative.
Anyone want to research the pros and cons of being a co-op and the
steps to doing it?

I stopped in at Beams Bedding at 40-something William St. and had a
great talk with the woman who leases the building. She is thinking
about the buying club setting up there temporarily. I'd like to find a
temporary location while we work things out with the City and Health

See you in a few hours for pick-up. It is SO beautiful out there!
PS If you got ground cherries this week, they need to be used right
away or need to be spread out to dry more. Miriam and her daughter
picked them in the rain yesterday to fill our order.

Thursday, October 9, 2008

Bailey's Buying Club Update

Hi Folks,

Wow. It's been great to hear from so many of you! The meeting went
well. In addition to eating carrot cake with peanut butter frosting we
generated a lot of great ideas. I'll include those here. First we
listed the strengths we bring to this journey of needing to convince
the City/Public Health (PH) that there is a way to make this buying
club work. Then we brainstormed ideas for how to move forward.


John a planner at the City is on the Community Roundtable re local food
BC member is a former by-law writer for the City
BC members work in Public Health
BC member worked with Health Inspectors
BC member is a lawyer
BC member is chair of PH at U of W
The local food movement is growing all around us. It is a recognized
and respected change in eating.
History of Fred's Meat Market at 74 William (across the driveway)
could be grandfathered in the zoning as a loophole to allow selling
food down the driveway
72A is a "legal non-conforming" property (more flexible?)
Foodlink has been working on zoning issues to make it easier for
farmers to sell and process local foods. See if they'll work with us.
Neighbourhood Markets set up by Public Health have dealt with zoning
restrictions and found a way around them.
University examples of selling local produce
Fines for by-law infringements are usually proceeded by warnings
We know how to work with the Media
CSAs and ONFC sell from residential areas (others are doing it)
We have over 100 families in the Buying Club
Other neighbourhood food initiatives: Beechwood and Mary/Allen
Farmers like what we are doing and will lend their support

Ideas of how to move forward in a positive way:

Visit immediate neighbours to 72A and nurture their support of the
buying club continuing
BC families write testimonials of the benefits of the BC
BC families and others write letters of support for the BC to
councilors and planning staff at the City
Learn from the experiences of the Waterloo Hen Association
Write a petition and get over 100 signatures
Send registered letters of support to councilors and planning staff
Use City's lingo/vision/own mandate: Sustainability, environment,
"firsts" for Region of W., intelligent
Make the City look good. Be collaborative.
Work with the City before the media – target specific people
Ask farmers to write letters of support
Ask farmers what hoops they go through to sell local food
Learn from example of rural zoning changes in Woolwich and Wilmont
(eg. Well-Fed Foods)
Change Bailey's Local Foods into a cooperative
Ebytown precedent of a cooperative being okay in a non-commercially
zoned property
Move the location of the Buying Club

Next Steps:

Nina will visit City Hall tomorrow to try to talk to planners and a
couple councilors. After that she'll send out an update asking people
to write letters and visit specific people at City Hall. Please wait
on contacting the media. Give City Hall a chance (week or two?) to
quietly work with us before the media puts them on the spot.

Buying Club IS HAPPENING Friday (3:30-6)here at 72A William St. W..
Check your email before you leave for the BC in case we have changed
locations at the last minute. We may move to a BC member's house on
Strange St. just for tomorrow (41 Strange Street at Cherry). If you
are not near email tomorrow, phone Taarini at 888-4442 for an update
of where the BC is held.

My email order to Pfennings was lost and so we are not going to be
receiving the lovely parsnips, yams, salad mix, or organic macintosh
apples from Pfennings tomorrow. No cheese either (they couldn't
deliver it at the last minute). I'm sorry. I really wanted that salad
mix. I want to tell you asap so that you can find these items

Happy Thanksgiving. We won't have everything we drooled over on the
order form but we still have a buying club and lots of other good
food. We have so much to be thankful for. Next year maybe we can get
cranberries from the Muskoka area. Not 100 miles but as local as it


Wednesday, October 8, 2008

Bailey's Local Food Dilemma

**Urgent Meeting!** Thursday 8:30PM at Wendell's (door in the

carport). Come gather to discuss what to do now that the City may tell
us to stop having a local food buying club here. Bring munchies (if
you have em), bring advice, bring good humour and let's put our heads

Hi Friends,
So on Monday I had a visit from a health inspector who said someone
had called in with a concern that I was selling dairy. I invited her
in and told her how fabulous the Millbank cheese is. (Just kidding but
she should be happy I refrained from selling raw milk.) She took down
all my info and I expected to hear back from her that I could no
longer carry dairy or I'd need to get a fridge or some revision like
that. Instead, I got a message from her today saying she'd passed my
information on to the City of Waterloo by-law and licensing
department. She also advised that I not go ahead with this week's
orders since the City probably has a by-law against it.

I haven't heard from anyone at the City yet. They know us well from
the chicken issue. They were probably saying something like: "Oh, no.
Not 72A William St. again." We've always approached them with respect
and a collaborative spirit. I hope that we can continue that and maybe
this can be a turning point and a learning point. It could be a
chance to raise awareness of the archaic zoning laws that were made to
pave the way for a global food system (separating all commercial
activities from residential areas and needing vending licenses to sell
any food).

Now that we are shifting away from the global food system to one that
is re-localized, we need to change the zoning/by-laws to reflect that.
The by-laws allowing urban hens will be a good step in that direction
(Public Health just made a public statement that urban hens are a good
idea!). Now we need to change our by-laws so that neighbourhood market
stands, buying clubs, and small-scale food processing can happen in
mixed zoning areas. (Picture a noodle-making cottage business in
renovated garage next to a family house that sets up a fresh produce
market stand every Tuesday afternoon. The next house over has a big
greenhouse in their backyard where they grow salad mix all year and
sell from their front porch.)
It is just so IRONIC that this is happening the week of filling orders
for Thanksgiving. The climax of the local food-growing season and
we're supposed to tell the farmers "Sorry, no orders this week, we'll
all have to go to Zehrs instead." It feels TRAGIC to not get our
Thanksgiving turkeys from Kevin and our spinach from Widemans.
Thanksgiving dinner would be pale without some of Martha's squash!
I'd like to go ahead with business as usual. I'm assuming that if the
City does pay us a visit, they'll give a warning first. If they tell
us to stop tomorrow (after I've ordered the food from farmers) we
could have an alternative location where we do the pick up. Does
someone have a church or business or house in the nearby neighbourhood
where we could gather Fri 3:30-6? It's supposed to be a beautiful day.
I even fantasized about using the picnic pavilion at Waterloo Park : )

I'm calling an emergency meeting for tomorrow night because I feel
like this Buying Club has a life of its own. It is much bigger than
me. I feel like I'm riding a wave or a movement and just trying to
figure out how to enjoy the ride. You are an essential part of this
and so you can help decide what to do next.

Much love,

PS If you can't come but have an insight to share, email me.

Bailey's Buying Club reminder

Hi Folks,

Orders are due tonight by 9PM.

A Health Inspector visited our house on Monday to say that someone had
called them with a concern that we are selling dairy. I gave them all
the info they asked for and am waiting to hear their response. There
is a chance that the cheese will not be ordered this week because of
this. Please go ahead and order as if all is well and I'll let you
know as soon as I know anything.

Long live local food : )

Monday, October 6, 2008

Bailey's Buying Club Oct 10

Yes, it definitely smells like Thanksgiving. I'm in the mood. Bring on the turkey and squash.

Hi Folks,
I know I said we were not going to be offering many squash but then
Martha calls me up and offers me a delectable selection of uncertified
organic squash at great prices - and great names. Like Uchika-Kuri. It
is a small Hubbard type squash. to see a photo of it.
You know about Spaghetti Squash, right? When you scoop it out (after
baking/steaming) it has a texture like spaghetti and is excellent with
a red or white sauce on it. All these squash have given me an idea
for a dinner. I'll bake a variety of these squash (halved and upside
down) and then serve them with stuffing on the side so that it can be
a "squash-tasting" opportunity. It's hard to tell what kind of squash
is used in a pumpkin pie with all the sugar and spices but when you
just bake it and put a bit of salt and butter on it, you can really
taste the nuances of differences between the varieties. So that's what
I'm going to do and I'll report back on my favourite squash. Right now
I don't know what my favourite is. I just know that I like butternut a
lot. But I'm ready to branch out. These squash will keep for 6-10
weeks in your basement or even on the kitchen counter (though they
store better when it is cooler). This is your chance to stock up on
enough squash for between now and Christmas. We'll have a few more
butternuts and pie pumpkins coming in from Selema but that may be it.

Kevin Shantz, the turkey farmer, has a few extra turkeys so if you
didn't order one but want one, you can indicate that on the order
form. They are drug free, fed a vegetarian diet and frozen. They are

More lovely cheeses this week from Millbank. And butter.

Through Pfenning's we also are offering yams, parsnips, and a spring
salad mix (shouldn't they call it Autumn salad mix?). Pfenning's is
the queen of local food around here, did you know that? They buy local
organic foods from many farmers locally (and from far away as well)
and then market and distribute them. They also are possibly the
biggest storer of local foods in the area. They are able to sell local
carrots into February most years. Before I order from them I ask
where the item is grown to make sure it is from within 100 miles. I'm
happy to support Pfennings because they do a great job of being a
steady buyer of local foods from local organic farmers. They also are
a genuine family-run business with family members who really care
about organic food.

We're not offering baked goods from Bread and Bretzel this week but
maybe Dad and I can make some cookies to have for Friday so nobody
faints from hunger.

Our next buying club ordering week will be the week of Oct 31. My Dad
is going to Seattle for a couple weeks with his sister and brother to
attend his great-nephew's bar mitzvah. We'll also have buying club on
November 7, November 28 and December 19. Then it is once a month until
mid May.

This is the last week for sweet corn. Paul says he's got smaller cobs.
I wish that Paul and Selema lived closer. They are doing an excellent
job of growing some less common foods and I'd like to buy from them
all year. They live on the other side of Linwood a couple miles. They
are even growing Chinese Cabbage and Celariac this Fall! I hope we get
a chance to taste them!. Last year I first met Paul in February when
we went on a field trip with a few other farmers to see some farmers
who were growing salad mixes in greenhouses all Winter. When we
dropped Paul off after the trip he said he could sell me fresh dug
carrots - in February! Of course, I said "Give me lots!" He, his son
Edgar (15 and out of school and working closely with his Dad to learn
the skills of farming), and I dug baby carrots from their hoop house
(unheated greenhouse). They were like candy! The cold somehow makes
them sweeter. Paul has planted carrots again in that hoop house and
I'm hoping that we get a taste of those candy carrots in February and

I'm guessing that this is also the last week for tomatoes and sweet
peppers and melons. We'll see if the farmers have covered them to
protect them from the night-time frosts so that we can have some for
this week. Not all is lost with a frost, though. The frost means that
the kale and turnips will be sweeter. Selema has kale and turnips for
us this week.

Martha is offering us 25lb bags of potatoes (uncertified organic).
Most of us can finish 25lbs of potatoes before they sprout or rot even
if we do not have a cold cellar. They just need to be stored in a
dark place (the cooler the better). Martha has red, white or yukon.
If you're looking for local carbohydrates for your meals, potatoes are
a great one. I refuse to believe studies that say that potatoes are
bad for us (high on the glycemic index). Humans have thrived on
potatoes in the Andes for centuries. A boiled potato mashed with a
fork and sprinkled with old cheddar is so simple and so tasty. Add a
vegetable and there's lunch.

Miriam has endive for us this week. I've never eaten it! I just
googled it and it looks like it is eaten sauted or braised. Goes well
with spaghetti apparently. I'll give it a try. Mmm, this recipe/photo
looks yum!
Braised Endive with Prosciutto.

How are the French Horticultural Beans going over at your dinner
tables? We're having them tomorrow with sausage, pasta and a white

See you Friday,

Bailey's Local Food Buying Club

Hi Folks,

You'll find ground cherries and bulk red peppers below too. The last
week for both of these.

Cheese from Millbank this week. Next time it will be offered is Nov 7.
See the new offering of Organic Sundried Tomato and Garlic Cheddar
Cheese Curds. Wendell was handing out samples of this a couple weeks
ago. VERY tasty.

See you Friday,