Sunday, August 21, 2011

Bailey's Local Foods ordering ends at 8:00 pm on Tuesday, August 23rd - Order for two weeks!

This is a reminder that you should place your order before 8:00 pm Tuesday August 23rd for pickup on Friday August 26th.
Click 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.

Please order enough for two weeks as we will be closed on September 2nd!
Upcoming Bailey's Pickup Dates include: August 26, September 9, 16, 23, 30, October 7th
No Bailey's Pickup on: September 2 or October 14

A Gift from Us to You!
We'd like to offer everyone who orders this week a complimentary jar of our Pear Apple Sauce. We'll have the jars at the checkout, so be sure to pick one up on Friday.

Our Pear Apple Sauce is made for us by Naamon and Selema Martin of Orchard Hill Produce with apples from the folks at Orchard Hill and pears from Palatine. The sauce is sweet without anything but steam added in the canning process. It is tasty by the spoonful or with yogurt and even better made into freezer pops for a healthy, yummy cold treat on those hot summer days.

Last call for Blueberries
I love that the blueberry season is about a month long. What a lovely treat! It almost seems to go on forever compared to many of the summer fruit that has such a short season. But, all good things must come to an end and this is the last week for blueberries (unless we're *really* lucky). If you do not have any in the freezer or made into jam, this may be the last chance.

New Additions to the Order Form:
  • Lena Horst has added - garden relish, chocolate pound cake and chocolate muffins with chocolate chips
  • Edward and Selema Martin have added - Purple fountain grass and Hungarian Peppers
  • We have both organic and conventional new crop apples!! Martin's Family Fruit Farm has two new varieties of apple available this week - Paula Red and Jersey Mac. Apple Creek Farm has Yellow Transparent and Vista Bella (see their note below!)
  • Transpire Organics is back and has added - savoy cabbage, yellow slicer tomatoes, Roma tomatoes, ground cherries, tomatillos and crookneck squash
  • Vipul has added Sweet Potato Leaves. There is a recipe below.
New Crop Organic Apples - a note from Mary at Apple Creek Farm
We have been busy picking the first of the new crop certified organic apples.
The very first variety is the Yellow Transparent or Harvest as some people call them. They are an tart apple that mellows and softens quickly in the heat of summer. These are the apples that old timers grew up with - sneaking into the neighbours tree with a salt shaker in hand to eat the apples raw and green! Many people tell us they make the best apple sauce. We always have calls from neighbours looking for pails of this sauce. I have used these apples in crisp or upside down cake but you really cannot forget to add a little sweetener to it - or add icecream to the dessert when you serve it... yummy!
We are also picking the Vista Bella apples. These are red and green apples - pretty to look at and good for eating fresh or in your favourite desert. My children are the taste testers here and they favour the vista bella over the transparent for eating raw. They have make a point of tasting lots as we pick ...
As with all apple varieties - but especially at this time of year, store the apples in the refrigerator to keep them crunchy.

Some recipes from our Suppliers:
Marigolds in Salads - A Recipe from Brenda Knechtel
Brown one cup diced bread cubes lightly in butter. Place them on a plate and sprinkle with 1 tablespoon of marigold petals, fresh or dried. Cover with waxed paper and let stand at room temperature for a few hours. Make a green salad with French dressing and pour the marigold. croutons on top. Toss the salad at the table.

Spicy Sweet Potato Leaf Stir Fry - from Vipul Savalia
  • One bunch of sweet potato leaves (volume of the untrimmed bunch was 6-10 Qt.)
  • 1-2 hot dried red chilies
  • 1-2 cloves of garlic
  • Salt, soy sauce, pepper to taste
  1. Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves.
  2. Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves.
  3. Mince 1-2 cloves of garlic.
  4. Chop the chilies fine, and combine with the garlic.
  5. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves. (This step was recommended by the cookbook to remove traces of natural slime from the leaves.)
  6. In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often.
  7. Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes.
  8. Add salt, pepper, soy sauce, or other flavorings to taste.
Note: Separating the leaves from stems for some bunches of leaves can be a tedious chore, but with this particular batch of sweet potato leaves, the leaves were attached to the tough branch by a long stem, and I was able to quickly strip them using a pair of scissors.

Some Recipes from our Members:
Zucchini Gratin Recipe from Aura
Aura has blogged about a great sounding zucchini recipe that can be made using 100 percent local ingredients. Check it out at

Melissa's Bagel Belly Recipe
After reading this recipe from Melissa, Andrew and I both agree that we need to make these soon:

Here's one I came up with that's a favourite (I call them Bagel Bellys because they are loosely based on the veggie sandwiches from Pot Bellys in the States):
Take one multigrain bagel (from Grainharvest) and spread one half with cream cheese. Add a few slices of Millbank cheese (I like marble) to this half as well. Slice several mushrooms and cover the cheese with them. Place both bagel halves in a toaster oven and toast until the cheese melts. When done feel free to top your bagel with your favourites. I like lettuce, tomato, and a bit of mayo myself. Put both halves together and enjoy!

Please feel free to share your recipes with us so that we can share them in our emails or feel free to share photos and recipes on our facebook page at

See you Friday,
Maryrose and Rachael
Bailey's Local Foods

Click 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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