Saturday, July 31, 2010

Bailey's Buying Club - Ordering is now open for Friday, August 6th 2010

Click to log-in and order. Ordering closes at 8:00 pm on Tuesday, August 3rd.
Please be sure to read the wavier on our website when you log in. It reminds you that items placed your shopping cart are automatically saved (there is no 'checkout' button).

Items you order this week are to be picked up at First United Church on Friday, August 6th between 3:30 PM and 7:00 PM. Ordering will end on Tuesday, August 3rd, 2010 at 8:00 PM

*** 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!

Message from Rachael:

I've enjoyed a week at a lodge with my family, and am finding Internet in the woods to send this message. We have enjoyed wild blueberries from the fruit stand and the last of the cherries from palatine, and lots of green beans this week. We're looking forward to seeing more of Andrew's family tomorrow before we head home.

We're in the Kawartha Lakes and have been enjoying ice cream from the local dairy, Yum!

Have a great weekend,

Message from Nina:

Green Beans
The green beans are ready! I picked our family's first harvest on Saturday and they were gone within a couple hours. They went into a sauteed sausage and vegetable dish. Now I'm craving them steamed and tossed with salt and toasted almonds. When you're looking for them on the order form, they are under "Vegetables" and then the sub-category of "Beans".

Cream of Back-yard Soup
I do love summer meals in the backyard. Everything tastes better outside. Tonight it was Cream of Mushroom Soup (with asparagus thrown in the mix), a broccoli slaw, bread and our friends brought blueberry pie for dessert. I'd been hankering for cream of mushroom soup since being served a bowl at a wedding reception recently. Now I know why so many people buy it in a can. It does take several steps. First make the broth, then make a white sauce, next cook and puree the mushrooms and vegetables - finally combine and serve. It wasn't complicated, it just wasn't a one-pot-meal. It was worth it. It tasted way better than the canned stuff - but not quite as good as the wedding soup. I wonder what recipe they used.

Have you ever wondered why a dozen eggs at Bailey's Local Foods costs $4.00? Noah of Traditional Foods has broken down the costs for us so that we can understand where our money goes. The farmer gets $1.70 for a dozen (only if they are large or extra large - not for the smalls and cracked ones) but only $.50 of that is profit. The farmer's costs per dozen eggs are:

$0.20 Pullet purchase (cost to buy the bird)
$0.84 Feed
$0.16 Labour, building, interest, misc. supplies

Then there are other expenses to get the eggs to us in the city:

Per Dozen
$1.20 To the farmer (as explained above)
$0.28 Egg board levy
$0.23 Grading the eggs
$0.30 Egg carton
$0.06 Cases for the egg cartons
$0.65 Transportation to grading station and back

$3.20 Sold to Bailey's
$0.80 Bailey's Mark-up

As it stands, Traditional Foods does not receive any money for transporting the eggs to the city or for the labour of serving customers on Friday afternoons. Noah's question is: "How do we change it so that it is sustainable?"

Why I Pay More for Good Meat
If you're wondering why the meat from Traditional Foods is better than meat from the grocery store, I'll tell you my opinion and then direct you to the website of the special high-quality feed that they give to their animals (From Bio-Ag in Wellesley see The reasons I pay extra to buy meat from Traditional Foods are:

  • They feed their animals an exceptional mix of grains that are not just free of bad stuff (antibiotics, GMOs, animal byproducts) but are nutritionally rich with micronutrients and such that I don't really understand.
  • The chickens have access to pasture.
  • The beef spend most of their days on pasture.
  • I'm supporting small family farms.
  • It tastes really good.
Noah is apologizing that they need to raise their prices. Similar to the chicken scenario described above, the true costs of the food are not yet being passed on to the customer so the farmers cannot continue to farm with high quality feed (which is more expensive). So either the farmers cut costs and feed the animals cheap feed or we pay a bit more so that they can keep raising animals well.

Big Bags of Peas
Well, the mud and lightning meant the farmers could not pick the peas to send us our big bags of shelled peas. So sad for us - and the farmers. Now we are waiting for the next crop of peas to be ready sometime in August.

This week look for:
  • Notes next to bulk boxes of meat from Traditional Foods that tell you how much you save by buying in bulk
  • Six slicing cucumbers for a deal from Lester and Irene Brubacher
  • Cauliflower is ready from Lester and Irene
  • Mushrooms for cream of mushroom soup?
  • Blueberries for blueberry pancakes
  • Fresh beans - green, yellow, or fava. Bulk beans now ready to freeze or can or dry.
  • 10 lb bag of carrots so you can steam them and serve them with butter and salt. They are a great snacking/travelling food.
  • Okra from Paul Bowman will be smaller now (he didn't know what size to pick them but now he does)
  • 2 lb bags of garlic are ready now
  • Paul has a few watermelons for us!
  • Bulk zucchini is now only $25 for a half bushel
  • Bulk beets now ready from Paul for pickling
  • Get them before they're gone: bulk pickling cucumbers for making raw or hot water bath pickles
I'm bonding with long lost relatives this weekend and sharing the bounty of Ontario's fields. I hope that you are finding love and good food where you are.
Thank you for building the world you want by buying local food,
Bailey's Local Foods

P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.

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