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Items you order this week are to be picked up at First United Church on Friday, September 10th between 3:30 PM and 7:00 PM. Ordering will end on Tuesday, September 7th, 2010 at 8:00 PM
Message from Rachael:
I learned how to can in small batches this week. Whenever there was something that was ready to go in jars, it got canned! Last week I made blueberry jam when they had sat out a little too long to be frozen. I felt sad that 12 cups of blueberries made only 6 cups of jam. There was much better yield from the tomatoes and peaches (with honey and the skins on!) and today I made plum butter from some plums that were forgotten in the fridge. I always thought canning had to be a huge production with bushels and bushels of fruit or veggies, but putting up 4-8 jars at a time is really reasonable. I froze some pear sauce too (I love my food mill!) and now the only preserves on my wish list from last winter are apple jelly and mint jelly.
Enjoy ordering and capturing the best of this harvest season in jars and your freezer!
Rachael
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Hi Folks,
Brrr... time for soup. Have you got the ingredients you need? Bones for broth, barley, root vegetables and what else? This chill also makes me want to bake a HUGE batch of granola.
Menu for Summer's last Hurrah
The weather forecast is that it will get warm again so don't despair that outdoor eating is over. We have a picnic planned for Monday that looks like it may end up indoors. I wonder if the prediction of a warm Fall will mean that we'll have a later than normal frost. Even if the frost is late, don't get too excited. Some food plants just get tired and stop producing. Like my tomatoes. Or peaches. They're done already! If you go to market you'll probably find peaches but the peaches from Palatine are done for the year. Sigh. If you DO find a few more peaches at the market, I highly recommend a peach and bean salad a friend introduced me to at a potluck. http://www.tastebook.com/recipes/1301314-Habanero-Black-Bean-Mango-Salad I substituted peaches for the mango and used sweet corn I cut off of the cob. Mmmm! It has a most delicious mild kick.
Pear season
We picked the pears on Monday. When I say pick, do not imagine gentle picking, no. Imagine a 200 lb man 2/3 of the way up the tree hanging onto the trunk and shaking it as hard as he can with all of his weight and strength. Pears come flying and thudding down in a dramatic shower. We made pear sauce in a kind of unorthodox way. To make an easy pear sauce, cut the pears in half, take out the core and stem and then steam in a pot until soft (no need to peel! Plus you still get the nutrients from the peel). After they are soft, put them in a blender or food processor. Pearsauce! Add some apples to the pot for a nice tanginess.
Farmer Visit
Did you get a chance to talk to Paul and Salome Bowman and family at the last pick-up? Paul said that they were going to make a family holiday out of their trip to the big city of KW and go to Doon Heritage Crossroads Village first and then come to buying club. I told them that Doon Village should pay THEM to come. They would lend such authenticity to the scene there in their black hats, bonnets and plain clothes. I hope you got a chance to taste their yellow watermelon. I had it for lunch AND supper today. It was perfect. A lovely dessert.
Dried Peaches
I dried a couple peaches in our food dehydrator and the kids ate them and begged for "more mangoes." They were convinced I was giving them dried manges (a favourite fair-trade treat from 10,000 Villages). So I dried more and we'll enjoy them on our road trip this weekend. Fresh peaches only keep about five days but dried ones will last for months and are so convenient. I plan to dry more. I'd love to have enough to send in school lunches.
This week look for:
- soup ingredients
- lettuce heads
- tomatoes (we won't have them much longer!)
- flours from Oak Manor
- cheese for the salad you're hankering for
- roast and potatoes for the crockpot
- pears and apples for sauce
- half bushels of sweet peppers for freezing or roasting and freezing
- half bushels of beefsteak tomatoes for salsa making
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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