Friday, February 24, 2012

Bailey's Local Foods ordering open until 8:00 pm on Tuesday, February 28th for Waterloo and Breslau!

This is a reminder that you should place your order before 8:00 pm Tuesday February 28th for pickup on MONDAY March 5th.
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.

***** Be sure to order enough for 4 weeks! *****
Our pickups for 2012 will be every three weeks or so on Monday March 5th, April 2nd, April 23rd and May 14th.

Welcome to all our new members, especially those from Breslau who are ordering for pickup at our satellite location!
If you are interested in picking up your order in Breslau, please let us know and we'll make sure that you are added to our Breslau list!
If you're new here and want to read more, check out our past emails at It's a great way to learn about the local foods to expect all year long!

A Message from Rachael:
I've been thinking about writing this email for days. I just haven't taken time in front of the computer to write it down. So, while Daddy is reading to the older two and I have a six month old asleep on top of me. I'm not going anywhere, and now is the time to type.

Local Book Launch!
Speaking of writing, did you know that we have a writer in our midst? Carrie Snyder is a Bailey's member and her second book The Juliet Stories has just been released (and from the early reviews it's WONDERFUL)! Maybe she will come to a Bailey's pickup in Waterloo sometime soon so that she can chat and sign some books for us while she picks up her order! In the meantime, she's having a book launch this Saturday and she said I could invite you! It's Saturday night at the Starlight. She's even serving Luke's tortilla chips - yum! All the book launch details are at See you there!

Carrots or Carats?
OK, Back to the food... So it seems like we're close to the end of the stored organic carrots. This would be a great time to store some for yourselves if you have room in your fridge or cold cellar. The juicer grade carrots from Pfennings should be available for a while longer and we'll do our best to bring you carrots if we can find them - sometimes it's like finding gold!

Cheeses Murphy!
I probably shouldn't use that title as it is the name of the midnight gourmet grilled cheese stand at the Princess Cafe on weekends, but with all the great cheese we have to offer you could make a pretty awesome grilled cheese sammy for yourself any time of the day or night. Cheese is addictive, so I apologize in advance if your are trying to kick the habit.

A regular favourite are the cheeses from Millbank Cheese. From mild to 6 year old cheddar, as well as lots of other varieties in conventional cheese as well as select organic offerings you can't go wrong. Do you prefer the ethnic cheeses from Local Dairy? Paneer, Halloumi, as well as Creme Fraiche, Crema La Vaquita and more! Don't forget Monforte Dairy and their artisinal cheeses from Stratford (Yes! We take Monforte vouchers for those of you who are CSA members!) They took a break from cheesemaking in January, but many of their cheeses are back now. If you are looking for something specific that we haven't yet offered, just ask!

Do you love the goodness of the cheese from Gordon's Goat Dairy? This would be a great month to stock up because their delivery dates will not allow us to order from them until May (email me if you are desperate and I'll see what we can do to help)! The awesome news is that their cheese will keep very well for months! (Yay cheese!) I asked Bethany to send a little note to add to this email and she sent that plus a couple of recipes for you! Thanks Bethany!

From Bethany:
Hi all at Baileys.
Just wanted to remind you that our aged cheddar is aged naturally not chemically. It is aged to perfection under the watchful eye of the cheese maker (for the full year). People are really enjoying the Goatserella. It goes on pizza, making it a perfect choice for the health conscious and the dairy intolerant.

I am sharing a recipe and am encouraging you to send in yours using Gordon's Goat Cheese (Bethany's email is

Tomato Soup and Havarti
  1. 1 large tin of cubed tomatoes (or homemade canned/frozen)
    *Here is a great trick: Take vine ripened tomatoes from the garden or farmers market. Cut in smaller pieces put in a freezer container and freeze. I put them in homemade soup or stews.
    *I add no salt as I feel there is enough in the canned tomatoes. But adding herbs would be a nice touch and nutritional as well.

  2. Rinse tin with goat milk, or soy, rice or other substitute. Add one full tin.
  3. Grate in Gordon's Goat Havarti - I use about 1 cup. (You can add less or more.)
  4. Heat on low till soup is warm and cheese is melting.
  5. Serve with homemade bread or rye croutons.
Here is a recipe shared from one of our happy customers:
Katrina used this recipe for her annual Christmas eve fondue, with goat's milk. It tasted AMAZING!! Also, the chili-flavoured cheese is great on pizza.

  • 1 teaspoon (5 mL) olive oil
  • 3 strips bacon, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons (30 mL) flour
  • 1 1/2 cups (375 mL) milk
  • 3 cups (750 mL) grated goat's milk Mozzarella
  • 2 cups (500 mL) (450 g) fresh goat's cheese
  • Pinch nutmeg
  • Pinch cayenne pepper
  • Pinch sea salt and pepper
  • 2 tablespoons (30 mL) fresh chives, finely sliced
  1. Heat the oil in a medium-sized pot over medium heat and sauté bacon until golden and crisp. Transfer the bacon to paper towel to drain, leaving the tasty drippings in the pot. Add the garlic, sautéing in the bacon drippings for 1 minute until fragrant.
  2. Stir in the flour, forming a roux, and cook stirring constantly for about 1 minute. Slowly incorporate the milk while stirring to prevent lumps. Gently bring to a simmer. Season with the salt, pepper, cayenne pepper and nutmeg; then slowly incorporate the cheeses while stirring, waiting until each is melted before adding the next one in.
  3. Transfer to a pre-heated fondue pot and keep warm. Garnish with the crisp bacon and fresh chives and enjoy.
Seedy Saturday February 25, 2012
9:30 am - 3:30 pm, Country Hills Branch of the Kitchener Public Library

Sarah from Sarah's Kitchen Gardens is one of the presenters at this year's event!

From Sarah: This is a free event, with free workshops at the library. Come and learn more about planting seeds and caring for them, collecting them at harvest time to save for next year, and other topics related to seeds and gardening. There will be master gardeners available to answer questions, seed vendors, local community groups, other vendors, and yours truly. I hope to see you there if you can make it!

All the details are online at

Enjoy the Winter this weekend!
Maryrose and Rachael
Bailey's Local Foods

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