Saturday, September 18, 2010

Bailey's Buying Club - Ordering is now open for Friday, September 24th 2010

Click to log-in and order. Ordering closes at 8:00 pm on Tuesday, September 21st.
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, September 10th between 3:30 PM and 7:00 PM. Ordering will end on Tuesday, September 14th, 2010 at 8:00 PM

***Please note - We will be holding weekly pickups on FRIDAYS until October 22nd this year. After that we will be changing the pickup day to MONDAYS until May.

Calendars out! Want to know what our schedule will look like for the fall?
Remaining Fridays
Sept. 24
Oct. 1
Oct. 8
Oct. 22

Bailey's Monday pick-ups:
Nov. 1
Nov. 15
Dec. 6
Dec. 20
Jan. 17

Message from Rachael:

Some of you have been asking what happened to some of our suppliers! Here are some updates:
  • Palatine Fruit and Roses - finished for the season!
  • Polestar Hearth - now only baking on Wednesdays - Join their CSB (CSA for bread) in Guelph if you can  -
  • The Nutty Bakers - Anna qualified for a marathon in Europe, She's running and vacationing and will be back in October (or a bit sooner) with some new products too!
  • Divinely Raw was on vacation, but now are back! Mmmm!
  • Nuts from Grimo are coming up! Local chestnuts, heartnuts, walnuts (persian and black), hazelnuts, hickory nuts
  • Meals That Heal - Find the same great products and some new tasties from Green Table Foods - their new name! Read their story below:
Green Table Foods: Our Story
We began our journey with hand-made local food six years ago as Meals that Heal, offering nutrient dense customized meals delivered directly to clients. The premise was simple, “You are what you eat,” and we built a loyal clientele who loved how they felt after eating fresh organic food.

Operating from a second kitchen in our home and vending at two farmer’s markets, we signed a lease on a derelict fish and chippery in the spring of 2005. With great help from the talented Jeremy, we renovated and built a pretty decent kitchen. After the dust settled and , there was an immediate demand for take-out, with a steady stream of walk-in customers wondering “…what is that amazing smell?”

Branching out into prepared foods and catering, we got some news from the CFIA about a 2009 World Trade Organization law which decrees that only cosmetics and pharmaceuticals can make direct health claims. Given a deadline, we held a naming contest and here we are, Green Table Foods, with an updated menu and a new fully-outfitted commercial kitchen in Orchard Park, at the Loyola Centre, surrounded by hundreds of acres of certified organic farmland.

Our commitment is to a shortened food chain, sourcing ingredients directly from the local farmers that raise them or grown ourselves. Food inspired by the great cooking traditions of the world, hand made with love.

You can find their products on our order form and complete ingredient lists online at


Message from Nina:

Sweet Keepers are Found
I was dreading returning her phone call because I did not want to have to tell her that we could not buy her squash. I got a call from Eva’s sister (Eva the carrot guru) saying she had squash for me and when did I want them?  I had no memory of ever speaking to her sister or saying that I would buy her squash so I postponed calling her back for too many days. Finally tonight I called her and told her I was sorry I could not buy more squash because we were committed to the farmers we were already buying squash from and we wanted to make sure that our members bought as much as possible from them so they would not be left with rotting squash in January.  Then she mentioned that the squash she has are Sweet Keepers. Ohhh! In that case, YES, we’ll buy them.  

We don’t have any other farmers growing sweet keeper for us now. One reason for that is that most seed catalogues do not offer Sweet Keeper seeds.  If you grow them, you have to save your own seeds for next year. Perhaps other farmers don’t grow them because the vines grow extremely long - 30ft!  If you’ve ever wanted to try storing your own squash, these are the best kind to store.  Viola (Eva’s sister) says that hers keep until April when she stores them under the bed upstairs (cool and dry).  I’m going to order 5 Sweet Keepers (they’re about 10 inches in diameter) to put in a row on top of a high cabinet in the dining room. I think they’ll look lovely up there and I won’t forget to use them.  See this link for a photo of their greyish/blue/green beauty (a lovely contrast to the other orange squash). The flesh is orange like most winter squashes.
Mom, if you’re reading this, they’d look stunning on top of your dark brown cabinet where you put vases of flowers.

I asked Viola how her family likes to eat them and she said they put them in EVERYTHING.  Custards, casseroles, pies, you name a squash dish and Sweet Keeper works well.  She says that her children like it when she cuts a lid around the handle, removes the seeds and bakes rice inside the squash.  She ends up with a rice casserole inside and then when she scoops it out she scoops into the flesh of the Sweet Keeper.  I couldn’t find a recipe like Viola described but did find this one for vegetables and sausage inside a squash (yum!)

This week I’ve been figuring out the menu for Thanksgiving along with my cousins and aunts. Perhaps you’re planning ahead too.  We will have beautiful turkeys from Kevin and Ann Snyder again (GMO and drug free).  We also have a plethora of gorgeous squash in all shapes and sizes for eating, centerpieces, storing, sculptures or whatever you desire.  A tip for easy pumpkin pie making is to use a squash with orange flesh, cube and boil the flesh and then blend it all - no need to peel it!  Grainharvest makes lovely buns and dinner rolls if you’re looking for those.  I’m going to attempt my first stuffing this year but am overwhelmed by the choices of stuffing recipes on-line. Can someone tell me a tried and true stuffing recipe that you love?

This week look for:
  • Creamy peanut butter (Valencia peanuts - no additives, no fungicides)
  • Sparkling cider - stock up for Thanksgiving
  • Popcorn - to go with the sparkling cider that you’ll finish before Thanksgiving gets here
  • Deli meats for easy lunches
  • Dried beans from Hillbilly Beans
  • Honey from Bauman Apiaries
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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