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Items you order this week are to be picked up at First United Church on Friday, August 20th between 3:30 PM and 7:00 PM. Ordering will end on Tuesday, August 17th, 2010 at 8:00 PM
Bailey's Local Foods and Friends Picnic
Even if you haven't RSVPed, we'd love you see you. If you have told us you are coming and anything comes up (like a last minute thunderstorm) we'll send you an email about it. Please think good thoughts about Sunday's weather!
You can check out all the details and let us know that you are coming at http://sn.im/
We will have a BBQ there for grilling meat and a BBQ for grilling veggies. Is there a vegetarian out there that would lend us a BBQ to use for this purpose?
Many of our suppliers have donated food for us to share. We will be grilling all beef wieners from Stemmler's, Millbank Cheese sent us a cheese tray, Mary Jane Petter and Palatine donated peaches for us to eat. Paul Bowman sent Sweet Corn and Watermelon!
Some suppliers will be joining us and bringing something to share at our potluck. We look forward to seeing Mike and Debbie from Kingwood Farms and Karin and Greg from Little City Farm. I'm sure there will be some surprises too! Many of the farmers would have liked to join us, but could not come on a Sunday.
When: Sunday, August 15th, Arrive at 3pm; Begin eating at 5pm
Where: Waterloo Park, Westmount Road Entrance (West side), "Picnic Servery" (near area #9) - see map at http://sn.im/picnicmap
On the suggestions of some of our members we are joining with BarterWorks, Grand River Car Share, Transition KW, Our Community Dollar and Waterloo Region Food System Roundtable and will welcome others who are interested in joining us.
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Message from Rachael:
Nina just reminded me to tell you about Sea Buckthorn. Did you know that there is a locally grown citrus-like fruit? Marlene of The Healing Arc grows this really neat plant near Wingham. Her website has more info (including the links to photos in the right had bar) at http://www.thehealingarc.com/seabuckthorn.asp.If you would like more information on the Sea Buckthorn harvest (Now until August 20) you can check out all the details at http://sn.im/seabuckthorn. Thanks to Meg for telling about this local treasure!
Thank you for being a part of Bailey's Local Foods!
I look forward to seeing you at the picnic,
Rachael
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Message from Nina:
Winter squash
Winter squash is ready a couple weeks early this year (as are most crops). Has anyone tried grilling winter squash? I’m going to try that this August. I was reading about grilling squash here: http://www.recipetips.com/kitchen-tips/t--830/all-about-winter-squash.asp Check out the photo of the person using a handsaw to cut open the Hubbard Squash! This site has excellent photos of different squashes and instructions for choosing and preparing winter squash. They have step by step photo directions for making winter squash kabobs. They recommend grating raw winter squash to make a slaw (coleslaw without the cole - which is the cabbage)! I’ll have to try that. If you’ve already made a raw squash slaw, let me know what you put in and how it tasted.
Sweet Corn
Have you ever cut sweet corn off of the cob and put it in a soup or a stew or a quiche? It adds a sweetness and hint of crunch that is divine. I will not romanticize the work it takes to cut the corn off of the cob but I will assure you that it is worth it. I don’t believe that there is any other way to enjoy that sweet crunch of tender corn kernals unless you put it in the freezer yourself. I don’t know of anyone who sells it. I can buy frozen corn in the store but it is big tough kernals that are sprayed with who knows what and quite certainly from GMO seeds.
If you’ve never frozen sweet corn before I encourage you to try buying an extra dozen and cut the kernals off of just those 12. Put that in two little bags and then after you use it in two recipes this winter you can decide if it was worth it. A few tips for cutting off the kernals are:
- use a sharp sharp little knife
- let the cobs cool before handling them
- hold the cob vertical in a big cake pan to catch the falling kernals (or a bundt pan with a whole in the middle to help hold the cob).
My kids had fun selling iced mint tea, cookies and bouquets yesterday at the pick-up. Thank you for your kind patronage of their project. We needed a convenient supper to snack on during this endeavor so we had hot tamales (really not that hot), Polestar’s Sesame Red Fife sourdough bread torn off in chewy chunks, (I wish I could insert baby carrots into this list but that would be a lie - this meal had no vegetables), and for dessert pecan buttertarts with blueberries smooshed on top. Who says eating locally isn’t convenient and delicious : ) The tamales are a nice on-the-road or picnic food as they are each individually wrapped for easy handling and taste good at room temperature. We offer them frozen every other week from McKechnie Foods.
This week look for:
- veggies for the grill: winter squash, summer squash, eggplant, sweet peppers, sweet corn
- feta for the heirloom tomato salad
- tamales for a picnic
- peaches for a peach salsa (try Meals that Heal’s Peach and Black Bean Salsa for inspiration)
- carrots for a carrot salad
- pickled veggies for a pickle tray (pickled: carrots, green beans, cucumbers - hot, regular and garlic)
- Sesame Red Fife Sourdough bread from Polestar with cheese and pretend you’re backpacking in Europe
- Chicken pot pies - for the surprise visitors
- Spinach dip from Local Dairy for the vegetable tray you offered to bring
Thank you for being on this journey with us. When you buy food through this buying club you are doing so much good.
- You are nourishing your body and your soul by knowing (and caring) where your food comes from.
- You're teaching your children about where food comes from and the growing seasons.
- You are supporting farmers and your community by putting your money into the local economy and, more specifically, the local food system where it will circulate many times before it goes global.
- You are supporting a downtown church (First United) that receives rent from your buying club.
- You are nurturing interdependence and building community as we depend on each other to make this work and get to know each other.
- You are expanding local food businesses by increasing demand for local foods.
- You are increasing our food security by causing more food to be stored for the Winter (in your cellars and in farmers' storage areas) and encouraging farmers to plant more people food next year.
- You are increasing the levels of joy in your house as you decrease mindless eating and increase thankfulness and savouring of life's simple pleasures.
In love of our local farmers and in hope for a more sustainable way of living,
Nina
Bailey's Local Foods
www.baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
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