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*** Mark Sunday, August 15th on you calendar for Bailey's Picnic Pot Luck in Waterloo Park! We have reserved the Servery by the Bandshell for our group! More details to come!
IMPORTANT CHANGES
Longer Ordering Window!
We've heard from some of you that ordering on the weekend is hard to do so we're extending the ordering window to Tuesday evening at 8pm! Thank you for your comments.
Tuesday Pick-Up Postponed
Okay, hold the horses. We are not ready to expand to Tuesdays yet. Our Friday sales are not high enough to justify running a pick-up twice a week. When Friday's pick-up is bursting at the seams then we will open a Tuesday pick-up. You'll be the first to know.
Foodbank Donations
Please note that we will continue sending donations to the food bank and also sending the list of who has donated so that receipts can be issued. Anyone who has donated $10 or more between January and June will get a receipt for tax purposes.
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Message from Rachael:
Erma will be baking shortcake again for Friday. Wouldn't it be amazing with fresh strawberries?
I wanted to share a couple hidden gems from our suppliers:
- Tracy says that the Soy Sauce from Pristine Gourmet is the best she's ever tasted! If you want to take her word for it, grab some for yourself in the 'other' section. Once their crops are planted they will be coming to share samples of their vinegars, oils and sauces, but in the mean time take a peek at them on the spontaneous table or try them for yourself!
- Have you tried Louisa's Horseradish? It's called 'Triple H' and stands for 'Horst's Hot Horseradish'. I know that this is not the season for roast beef with horseradish, but did you know how easy it is to make your own seafood sauce? Well, I know how hard it is to find local shrimp, but if you're serving it up anyway, why not make your own cocktail sauce? It' as easy as mixing horseradish and ketchup (and a little tabasco if the horseradish isn't spicy enough for you). Since I'm giving out secrets, I'll let you know that you can make your own tartar sauce by mixing mayo and relish. Erma's BBQ relish would make your fish and chips a happier meal! We hope to offer local ketchup from Country Flavour soon!
Cheers,
Rachael
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Message from Nina:
Posters for Bailey's Local Foods
Posters and email blurbs are now ready to share the good news of easy local food at work, at a church, and with your email loops. The best promo is always your testimony of why you buy local food and why you like grocery shopping through Bailey's. Let us know if you want a poster or blurb.
Saskatoon Berries
There's a new local fruit that is ready to harvest - and it is free! All around Waterloo you'll notice Saskatoon Berry trees/bushes (aka Service Berries) if you start looking. The berries start out green, then turn red and are ripe when they are dark purple. They taste similar to a blueberry but are a bit seedier. My kids love them and love foraging for them in the Waterloo Park and Recreation Centre. If you want to see an example of them so that you can identify others, check out the bushes right in front of the Rec Centre (ramp behind them and sidewalk in front). When we were picking there last year we got a lot of curious looks and some people were worried that we were letting our children eat poisonous berries. At least three people tasted berries after asking us what we were doing.
Meal Idea
In honour of the backyard chicken coup tour that is happening on Saturday (June 19, see http://www.waterloocooptour.com/) I'm going to tell you how to make our family's favourite breakfast: Egg Burritos (a great lunch too!). I use McKechnie's whole wheat tortillas, Millbank's old cheddar (melted on the tortilla) and eggs from the hens in our backyard. I fry the eggs over-easy and then put two on top of a melted cheese and close up the tortilla around it. The egg yolk is like a sauce inside the burrito that makes it drippy and so good. Add a salad or steamed greens and you've got lunch. Add rhubarb coffee cake and you've got a June feast!
New Sesame Sourdough Bread on Order Form
I've discovered a new favourite bread! AND it is about 80% local! It was so good I did not want to share it with my kids. Here is a some info from the makers of that incredible loaf:
New Wood-fired Bread Baker: Polestar Hearth
Polestar Hearth is a cottage industry making bread the slow, old-fashioned way, baked in a brick oven, using only grain, water, sea salt and culture. Polestar Hearth is a cottage industry making bread the slow, old-fashioned way, baked in a brick oven, using only grain, water, sea salt and culture. Our website is www.polestarhearth.com.
Sesame Sourdough is the foundation of our reputation; it's a formula we've been perfecting for years. The deep yet delicate flavour develops from a simple mix of wheat flour and cracked rye rolled in sesame seeds. It's elegant enough to serve to guests and yet sustaining and simple enough to eat every day.
We are very excited to say that we are currently making the Sesame Sourdough exclusively with local organic grains. Our breads are raised only with wild yeast, giving a unique depth of flavour, and a long shelf life.
The heart of our business is our beautiful woodfired brick oven which bakes up to 40 loaves at a time on the hot brick hearth. You'll notice the unique quality of the crust and the satisfyingly chewy crumb, and you'll miss this bread when you run out!
In Bread, Jesse & Kelly
This week look for:
- The last of the strawberries? We've had too much wet for the strawberries, they may not produce much longer.
- Flours and grains from Oak Manor
- New Sesame Sourdough Bread from Polestar (limited quantity available)
- Peas!!!
- Flours and grains from Oak Manor (this week)
- Honey from Bauman Apiaries (next week)
Nina
Bailey's Local Foods
www.baileyslocalfoods.ca
P.S. We can use your fruit baskets and jars from preserves again if you return them.
Is this your first email from us?Read more at baileyslocalfoods.blogspot.com.
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