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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.
Upcoming dates are: Friday September 7, 14, 21 and 28, October 5 and 19.
There is no pickup on October 12.
A Message from Rachael:
Welcome back to Tuesday! (yes, ordering ends tonight!)
Amazing farmers to end our weekend!
My family had a very full and wonderful weekend!
Friday was a treat to spend with my children, as my mom usually spends the day with them while I work! We intended to do some preserving, but a walk to the library and pizza lunch tired us out. We came home, played with friends in the back yard and enjoyed a quiet fruit only pickup while socializing with fruit loving friends! Before bed, I stemmed some grapes and put them on a sheet pan in the freezer. Frozen grapes are super sweet!
Saturday was tomato day! A scant 25 lbs of San Marzano tomatoes were cored and X'ed on the bottom, scalded and shocked, peeled and seeded then packed into jars and processed. All three kids were very helpful with our 8 year old showing that canning tomatoes is in the blood... she is a natural! We now have 6 L of tomatoes and 2 L of tomato juice! Grapes were transferred into freezer bags and sliced peaches went onto the sheet pans in the freezer (they are still there).
Sunday we went to the CNE. The snowbirds did amazing stunts as part of the air show and we enjoyed the midway and the food building too! I think the highlight for the kids was the farm building where all the animals were and there were lots of interactive farming displays targeted at children. It was a long day!
Monday included my mom making sauce (yum!), visiting with family and friends and a lucky detour on the way home. We passed a lovely field of zinnias that caught my eye and stopped at the farm gate. When our 5 year old commented on the lovely tomatillos, the farmer was a bit surprised that he knew what they were! We got to talking and an hour later we had picked our own corn (best dinner ever!) and enjoyed about an hour with retired teachers turned farmers. They rent about 40 acres of their 50 acre farm to someone growing corn, and are growing food for themselves and their farm gate stand on the remaining 10 acres. We left their farm with tomatoes, flowers, watermelon and that lovely corn! A bit closer to home we came upon Candace from Transpire Organics at her CSA pickup and she shared some of her ground cherries with us (and she will share some with you on Friday, if you wish!)
Monday made me especially thankful for farmers. They are good people who are stewards of the land. They take pride in what they grow and going out to the field to pick something for dinner! I'm so glad that Mr and Mrs Stewart were so kind to give complete strangers an amazing tour!
Preserving Workshop!!
I've mentioned preserving a few times above - If you would like to join me for a hands on preserving session, please email me! We will be canning tomatoes and possibly making grape juice too (or taking suggestions on other things to preserve) on Sunday at my home. If you would like to join us, you need to bring the food to preserve, and the jars and lids and we can work together to 'put up' some tasty food. If you want to come and help, we can always use extra hands!
Now - There have been quite a few late additions to the order from the weekend. Take a look for:
- Flour from Oak Manor! Get enough for a month!
- Celery - Freeze some for winter soup and stocks!
- Ground Cherries, Bulk Tomatoes and Salsa Verde made easy kits from Transpire Organics
- Bulk Peppers from Nith Valley and Lena Burkhart (amazing roasted and packed in oil or frozen!)
- More GMO Free Chicken from Snyder Heritage Farms and the amazing special on Ground Turkey!
- Eggplant (recipe to follow!)
- Bulk and individual squash! Harbingers of fall
- Naked Seed Pumpkins - the BEST for roasting!
- Sparkling cider to celebrate the end of the first week back!
- Cheese from Gordon's Goat Dairy!
- New crop apples - Jersey Mac and Ginger Gold (great with cheese)
- Curry for Friday night dinner! Butter Chicken or Chana Masala. Mmm...
- Tortilla chips, wraps for lunches, tacos, because they are the best!
- 1 large eggplant cut into 1 inch cubes (I usually use 3 large eggplants to increase the amount of this dish)
- ¼ cup of olive oil
- 1 large onion, chopped
- 1 lb lean ground beef
- 15 oz of tomato sauce (I usually substitute with 4-5 medium sized chopped fresh tomatoes since the eggplant and tomatoes are in-season at the same time)
- 2 tsp salt
- 1/8 tsp black pepper
- 1 ½ tsp cinnamon (I increase to 1tbsp when using 3 eggplants, especially if you like the taste of cinnamon )
- In a large frying pan, heat oil over high heat. Add eggplant cubes and sauté, stirring frequently to prevent sticking, until eggplant is lightly browned. Remove eggplant from pan and set aside.
- To same pan add 1tbsp of oil and onion and sauté until lightly browned.
- Add beef to pan and brown.
- Add reserved eggplant cubes back to pan, add tomato sauce (or chopped tomatoes), and seasonings. Mix well and simmer on low heat for 30min.
- Serve over brown rice.
From Mary Jane regarding fruit:
The end of fruit season is in sight. We are planning for another run for fruit next Friday if Eva and Rene are not sold out!
BOSC PEARS
The Bosc pear is famous for its' fabulous storing capacity. Bosc pears can last into January if kept at the right temperature (such as your crisper in the fridge or cold storage - about 10 degrees C ). Bosc pears have a long tapering neck and russet skin. The creamy white flesh is crunchy yet tender with a sweet-spicy flavour.They are good cooking pears as they hold their shape well.
EMPRESS PLUMS
The Empress plum is a large plum fantastic for fresh eating. It has a deep blue skin over a nice yellow flesh with sweet flavour!
LATE ITALIAN PRUNE PLUMS
The Late Italian plums are great for cooking, baking, canning etc. They are a 'prune' plum and have a hint of prune taste that many people look for in a plum! These are the plums that turn a deep burgundy red when cooked.
Just a reminder - All the fruit we get from Eva and Rene are 'tree run'. We do this to avoid the sorting station that insists on fungicidal baths, fuzz removal (peaches) and paraffin wax coatings!. This means some fruit will be larger and some smaller, some more ripe and some less ripe all in the same box. Eva and Rene let our fruit ripen on the tree much longer than if they were to pick it for the shippers! The shippers want green fruit and we want tree ripened fruit!!
HEIRLOOM TOMATOES - Grown naturally in a field that has been fallow for 2 years! The tomatoes are coming on strong now. All the varieties are available in both baskets and bulk this week
- The newest addition to the heirloom variety list is the San Marzano - I strongly suggest you go to Wikipedia (or Google it for fun) for a description of this amazing tomato and its' history! Pretty impressive... here is the link http://en.wikipedia.org/wiki/San_Marzano_tomato The San Marzano is a plum tomato with a strong, sweet flavour. Known for its' thicker flesh, thin skin and fewer seeds it is the premium tomato to use for tomato and pizza sauces. We have San Marzano tomatoes in 3 litre baskets to start. If they come in great volume we hope to offer them in bulk later in the season.
- Red Brandywine tomatoes - There are different varieties of Brandywine tomatoes but one site described the Red Brandywine to be the 'original' original Brandywine......now that is heirloom! It's heritage dates back into the 1800's. They are excellent tomatoes for all purposes including canning and slicing.
- The name of this heirloom tomato is unknown. We do know the seed dates back as far as Abe Lincoln. So for lack of a better name I used to called them 'Abe Lincoln' tomatoes. It was brought to my attention that 'Abraham Lincoln' tomatoes do exist and are an heirloom tomato! Ours might be these Abraham Lincolns, but since we cannot say for sure I am going to have to rename ours something very creative........like 'red heirloom' tomatoes. :)
Rene has a fair number of varieties of table grapes. For Friday we have a blue seedless table grapes. Wonderfully sweet!
ROSES
Eva and Rene grow traditional tea roses along with antique roses which are very popular in Europe! The antique roses look similar to what you used to see in grandmother's or even your great grandmother's garden! They are varieties of old that are being reintroduced by Eva and Rene.
Enjoy this short week!
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
P.S. We can use your fruit boxes, baskets and jars from preserves again if you return them.
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