Tuesday, August 10, 2010

Bailey's Local Foods ordering ends at 8:00 pm on Tuesday August 10th + Picnic reminder!

This is your reminder that you should place your order before 8:00 pm Tuesday, August 10th for pickup on Friday, August 13th
Click http://baileyslocalfoods.ca/ordering to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday at 8:00pm. There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Bailey's Picnic Pot Luck
will be an afternoon of eating, friends and fun!

We'd love to have you join us on Sunday for the Bailey's Local Foods and Friends Picnic! Who are our friends? We are including BarterWorks, Grand River Car Share, Transition KW, Our Community Dollar and Waterloo Region Food System Roundtable and others who would like to join us.

Please RSVP at http://sn.im/blfpicnic so we can plan for enough people!

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

Message from Rachael:

I know that this Friday is the 13th, so if you're going to Port Dover to watch the bikers, I highly recommend that you stop at Kernal Peanuts on the way! You can taste all the varieties of peanuts and some yummy ice cream (it has peanuts in it, but I added more from the sample jar last time I was there). If you don't have plans for Dover, we can't wait to see you at the pickup!

I made a really easy dinner tonight. Andrew and the kids went for a walk and left me with all the ingredients and this blog: http://morethanburnttoast.blogspot.com/2010/01/recipe-for-gnudi-or-naked-ravioli-for.html. Wow were they Gnudi easy and tasty. With ricotta from Local Dairy, San Marzano tomatoes from Elvina Bauman and swiss chard leaves from the garden (to replace the basil) and a whole bunch of that lovely garlic from Paul Bowman! I also used Millbank's Asiago cheese instead of Parmesan becuase that is what we had. Oh wow! I had to share it so I put it on our facebook page at http://www.facebook.com/baileyslocalfoods. You are welcome to become a fan, and share photos and recipes there. We'll share updates too!

A few notes regarding items for Friday:
  • Sweet corn (no spray) prices have gone up a bit. While chatting with Selema Martin this morning we realized that she was selling us the corn at $4 per dozen and we were selling it for $3.75. Ouch! If you got some last week, you got a great deal!
  • Selema also wondered if you were interested in buying purple Fountain Grass. You will find it in the 'plants' section.
  • There are new crop Jersey Mac Apples from Martin's Family Fruit Farm and new crop Transparent apples from Apple Creek Farm. More to come soon!
  • A whole grass fed organic cow is available (in parts) from Vibrant Farms! The brisket is already gone! If you want a certain cut, get it fast! You can read more at http://www.vibrantfarms.com/
Some more information about our fruit from Mary Jane:

We have two varieties of plums. The Burbank plum and Ozark plums. The Burbank plum is a medium size plum with a red mottled yellow skin. Its flesh is deep yellow and has very good flavour! The Ozark plum is a larger red plum with a yellow flesh!

The Red Haven peaches have come into their season! These are the peaches that all other peaches are compared to. They have a red flush over an orange skin. The flesh is yellow with a bit of red near the pit (lovely colour for canning). It is juicy and sweet! They are fabulous for cooking, baking, canning, freezing, dehydrating and of course, for eating fresh!

We have 2 varieties of pears available for Friday. The Clapp pear is a bit larger pear with a 'red cheek' in comparison with the French Bartlett. The Clapp pear has a 'melting' flesh and a bit fuller flavour. The French Bartlett is smaller and green in colour. It has a bit firmer flesh and stores longer than the Clapp pear. We will still have the pears that are great for canning and storing later in the season!

A reminder of the best way to let your peaches ripen without spoiling (from previous years): To prevent bruising, peaches are not completely ripe. Spread them out on newspaper on their side or bottom (not stem down) and they'll ripen over the next few days.

All the fruit we get from Eva and Rene are 'tree run'. We do this to avoid the sorting station that insists on fungicidal baths, fuzz removal (peaches) and paraffin wax coatings!. This means some fruit will be larger and some smaller, some more ripe and some less ripe all in the same box. Eva and Rene let our fruit ripen on the tree much longer than if they were to pick it for the shippers! The shippers want green fruit and we want tree ripened fruit!!

Take care,
Bailey's Local Foods

Click http://baileyslocalfoods.ca/ordering to log-in and order.

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

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