Items that you have placed in your shopping cart will be ordered on your behalf on Tuesday October 30th at 8:00pm. There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.
We have cancelled the pickup on
Our "Winter" dates are Monday November 5th and 19th, December 3rd and 17th
Monday Jan 7th and 28th, Feb 11th, March 4th and 25th, April 15th
From Rachael:
Well, our last Friday pickup of the season is behind us. Did you know that an archive of all our emails is online and searchable at http://baileyslocalfoods.blogspot.ca/? Every once in a while I look at posts from the same time in previous years. Here is a snippet from Nina in October 2009:
Tips on how think MONTHLY when ordering food
Getting a month's worth of groceries requires a head shift for most of us. We have to think about what we eat each week and multiply it by 4. I also look at the calendar and see if there are any special occasions (birthdays, company coming, potlucks...) for which I want to order specific foods. At the bottom of this email you'll see my family's winter monthly grocery list to give you an idea of what a family of five would eat. It looks like so much when I write it out! Our local food intake stays pretty much the same through the Winter. The variety comes from what we pick up at the supermarket and what we pull out of our freezer.
More at http://baileyslocalfoods.blogspot.ca/2009/10/baileys-buying-club-ordering-is-now_18.html if you want to see the list.
Reading back shows me that we have overcome some of the issues from 2009 - We now have chicken parts from Kevin at Snyder Heritage Farms - and some remain the same - costs going up.
Things to look for:
- This is the week to stock up on McKechnie Foods Tortillas and chips - We even have a deal on a box of 12 bags if you want to have a full pantry or share with a friend
- Pasta from J&D Peters. John and Debbie make this excellent pasta and Doug from McKechnie delivers it to us
- Barrie's Asparagus products - also delivered by Doug. We love it when our suppliers work together! Tim Barrie has taken a seasonal asparagus farm (2 months) and harvested and preserved his asparagus in it's peak so that it can be used pickled in items like sauces and relishes or dehydrated and in 'flour' form on Tortilla chips and in pasta. He has the best crackers in town too!
- Most farmers will be at the end of their tomato season, but we're lucky to have Floralane in Elmira who grow amazing hot house Beefsteak and Grape Tomatoes from March to December (alas, it's not year round). These are the tastiest hot house tomatoes I've ever tried! Take a peek at the greenhouse here.
- 'Tis the season... With the holidays coming, what better gift than the gift of local! In our gifts section we have a few baskets to choose from, or of you want a custom basket prepared, please talk to us!
- A jar of local jam or honey makes a great hostess gift - and my children have already started asking if the Chocolatey Peanut Butter Cups and Chocolatey Coated Peanuts from Kernal Peanuts are for them... we'll see what they find in their stockings!
- We always offer gift memberships - Is there a better way to welcome a new friend to town?
- Okay - back to the healthy stuff... We have Brussels Sprouts from Transpire Organic and Turnips from Nith Valley Organics are available now!
Special of the week from Traditional Foods:
From Gayl:
Get $5 OFF a Traditional Foods blade roast priced at $6.50/lb for your next pot roast. Here is a simple recipe for you to try!
Blade roast is known as a pot roast favourite. Here, I provide you with a recipe from The Grassfed Gourmet by Shannon Hayes. Note that this roast is also called Boneless Blade Eye or Chuck and that it is made up of different muscles with varying degrees of toughness. These muscles are well exercised and therefore, this cut needs to be slow cooked at a low heat. IMPORTANT: A blade will be tough, stringy and very dry if not cooked with liquid.
“Braising†is what we are talking about when we talk about a pot roast. Braising is cooking the meat in a small amount of liquid for a while. Magically, this process turns a tough and inexpensive cut of meat into a tender, heart warming, and hearty dish.
Apparently the following recipe is so easy, you can get school-aged children to do it:
- Rub the roast with salt and pepper, then brown all sides of the roast in some olive oil (3 minutes each side).
- Place meat in the slow cooker with ½ cup of water, 2 cans of tomato sauce, and an onion and two chopped garlic cloves. Cook all day on low heat.
- About an hour or so before you are ready to eat, combine 2 tbsp dark brown sugar, 1 tsp of dry mustard, 1/4 cup of lemon juice, 1/4 cup of apple cider vinegar, 1/4 cup of ketchup and a tbsp of Worcestershire sauce, pour over the meat and cook for another hour.
- If you want to make gravy, take the sauce from the slow cooker and let it simmer on the stove for a few minutes until it thickens (while keeping the roast warm).
Be well,
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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