Saturday, May 28, 2011

Bailey's Buying Club - Ordering is now open for Friday June 3rd

Click to log-in and order. Ordering closes at 8:00 pm on Tuesday, May 31st
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 are to be picked up at First United Church on Friday June 3rd between 3:30 PM and 7:00 PM. Ordering will end on Tuesday, May 31st, 2011 at 8:00 PM

From Rachael:

Welcome back to weekly ordering!!!

We're excited to be running weekly again and hoping for the weather to cooperate so that we can get on with strawberry season and all the exciting local food that follows! The up side of all this rain is that is make the asparagus much sweeter! This might be the year to try it, even if you thought you didn't like it before. Try it raw today (if you happen to have some) and if you want to save any for tomorrow, keep it in the fridge, in an inch of water, kind of like flowers - I find that a yogurt container holds a nice sized bunch.

Free Movie passes for Forks over Knives
Princess Cinemas is running
a food/nutrition documentary entitled "Forks Over Knives" which is playing June 17-23 and they want to give two free movie passes to one of our members! Here is some information on the film: If you would like to win the passes, please add a draw entry to your shopping cart. We will accept one entry per household and will draw an entry at random for pickup at the June 10th or 17th pickup!

Here are some tasty things to look for this week:
  • Asparagus and Rhubarb - our season openers!
  • Garlic Scapes from Paul Bowman
  • Tortillas from McKechnie - after this they will be available fresh every second week and we will have a small amount + frozen tortillas in the 'off weeks'
  • Pasta from J&D Peters - available every two weeks
  • Seedlings from Sarah - This will be the last week they are available!!!
  • This is also the last week for frozen Edamame from Drumlin Farm, so if you've enjoyed it with the great recipe that Gerry provides on each bag, stock your freezer!
Speaking of freezers, is yours getting empty? If you put away berries and froze other foods in season last year, or canned tomatoes how did you do for estimating the quantities vs. what you used? We still have lots of strawberries frozen, and smaller amount of blueberries and raspberries too. I think I'll make some strawberry jam before it gets too warm and this year's strawberries are ready. They are always great in smoothies for breakfast. On our pantry shelf there are a few jars of tomatoes and grape juice - and only a few peaches too. This year I'll break my one ingredient canning rule and make salsa! It's been lovely experimenting with putting away local food and this year I hope to share some of my lucky discoveries from last year. A few examples are the frozen peppers and corn (frozen raw, off the cob) as well as frozen watermelon and cantaloupe that were such a treat over the winter. I'd love if you would share your local food successes and recipes too!

Aura emailed us a great recipe that she came up with that uses local Rhubarb and bran and shared it at I've already heard from another friend who made the muffins after reading Aura's blog!

You may soon give up baking in a hot kitchen for ice pops (Popsicles) and grilling outdoors. If you have children and they like ice pops like mine do, why not try making ice pops that are both healthy and hard to resist? We have a couple ice pop molds (you can get plastic ones for as little as a dollar or get fancy stainless steel molds in town too - let me know if you are looking for a local source for these) and I'm always filling them with our very own Pear Apple Sauce! The ingredients are apples, pears and steam - no sugar added! I get the extra on my yogurt too! I went through so much in that hot snap, that I thought offering a deal on a case would be handy for you!

A few items that we are offering on sale:
  • Cases of Pear Apple Sauce - It's like getting 2 jars free!
  • Mild Chili Sauce from Country Flavour - a great condiment for meats!
  • BBQ Relish from Erma Martin - What else would you put on your burger or dog?

Spotlight on The Cider Keg!

This week Wendell, who is the amazing man who picks up most of your food each week, called and said his wife and her mother wanted to take a drive in the country! They went to Norfolk and had a lovely day visiting Simcoe, Port Dover, Pristine Gourmet in Villa Nova (Waterford) and The Cider Keg in Vittoria. While at The Cider Keg, he picked up more Sparkling Cider as well as some of the Apple Cider Vinegar and Apple BBQ Grilling Sauce that the Cider Keg makes. It sounded so good we had to get some!

Have you tried the Sparkling Apple Cider from The Cider Keg yet? We're going to try to keep some chilled at the spontaneous table this summer if you get thirsty while you're picking up your order. It's not too sweet and a tasty alternative to other carbonated beverages that is free of alcohol and added sugar. In addition to Sparkling Apple there are four additional flavours to choose from: Apple Cranberry, Apple Peach, Apple Raspberry, and Apple Strawberry Rhubarb!

I asked Cheryl to give us some ideas of how to use Apple Cider Vinegar and their Apple BBQ Sauce. Here is what she sent (Also, see the recipes at the bottom of this email):

Apple Cider Vinegar - Crafted from Cider Keg Fresh Apple Cider. Highly aromatic with a mild flavour. A wonderful addition for salad dressings and marinades.

A good apple cider vinegar has many benefits for human health. The particular natural array of
acids and minerals helps the body maintain it's own proper acid balance, and helps with mineral
metabolism, particularly with calcium usage. A good "tonic" is to take 2 spoonfuls in a glass of
water every day, though using it on a more or less daily basis on foods will work as well. It's
perfect for oil and vinegar dressings, and enhances the flavor of many things (even desserts, fruit, meats and fish) if a small amount is added when cooking.
  • Add a bit of vinegar to fruit gelatin to help hold it firm.
  • Excellent replacement for lemon on fried and broiled foods.
  • Add a bit to the cooking water to keep cauliflower whiter; potatoes too.
  • Add to the water when boiling eggs and the whites don't leak out shell cracks.
  • Add a small amount to the cooking water for fluffier rice.
Cider Keg Apple BBQ Grilling Sauce - Fire up the grill and enjoy this mouth watering grilling sauce. It's sweet and tangy flavour enhances all your bbq dishes. Use as a marinade, while grilling or as a condiment.

If you are looking for a certain product and it isn't available, we have some suppliers who are not available every week in the summer. Some of these include:
  • Soiled Reputation - Antony says that the weather plus some greenhouse issues have reduced what he is able to offer
  • Monforte Cheese - delivered with Soiled Reputation
  • Rounds Beans - Available every few weeks
  • Oak Manor - Stock up on flour and grains every other week this summer!
  • Green Table Foods - Available every two weeks through the summer.
Here are some upcoming events you might enjoy:
  • 2nd annual Waterloo Chicken Coop Tour - This Saturday, May 28 from 11:00am to 3:00pm
    A free event for the whole family! You can visit five locations in Waterloo. Pick up a map at the Waterloo Public Square on the tour day. Contact or for more details.
  • Foodlink has just published its 10th Anniversary Buy Local! Buy Fresh! Map. You are invited to the official launch taking place this Saturday, May 28, 10-12 at the St. Jacobs Farmers Market.
  • 3rd Mayor's Forum (Waterloo) on Building Resilient CommunitiesDon't forget to register for the final event of the Mayor's Forum Series on Building Resilient Communities! It happens Saturday, June 18th in the Turret at Wilfrid Laurier University! Costs have been lowered to only $15 (with a 20% discount or more for those that need it.) Registration details at (and an awesome 7 minute video of what happened at the first event) and

And now for those recipes from Cheryl:

Sparkling Vinaigrette - Cheryl Peck, The Cider Keg
It's so easy to make a quick sparkling vinaigrette salad dressing to make your salads special. Use a blender and it's done in a matter of seconds. Try adding some of your favourite fresh herbs. Prep Time: 2 minutes
  • 1/4 cup Cider Keg Apple Cider Vinegar
  • 1/2 cup Cider Keg Apple Raspberry Sparkling Cider
  • 1 cup Pristine Gourmet canola oil
  • Salt and freshly ground pepper
  • Pinch sugar, optional
  • Whisk together canola oil, apple cider vinegar, and sparkling apple raspberry cider. (You may use a blender for this if you wish.)
  • Season to taste with salt and pepper. If the vinaigrette tastes too sharp, add a pinch of sugar and whisk until dissolved.
Refrigerate any leftover salad dressing and use within 1 week.
Yield: 1-1/2 cups, enough for 6 to 8 salads

Pulled Pork Sandwiches
An easy and delicious meal.
  • 4 lb pork roast
  • 2 Ontario Spanish onions, sliced, divided
  • 1 Ontario Cooking onion, chopped
  • 5 or 6 whole cloves
  • 2 cups water
  • bottle of Cider Keg Apple Grilling sauce
  • salt and pepper
  • Place one sliced onion at the bottom of Crock Pot.
  • Stud pork roast with cloves and season with salt and pepper.
  • Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
  • Cover and cook on low 8 to 12 hours.
  • Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
  • When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
  • Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
  • Serve on large, crusty buns with a Cider Keg Apple Grilling Sauce. Garnish with Local pickled Asparagus spears, thinly sliced raw onion and pickled peppers. Serve with crisp, homemade slaw.

Thank you for your support,
Rachael and Maryrose,
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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