Sunday, October 28, 2012

Bailey's Local Foods ordering open until 8:00 pm on Tuesday, October 30th for Waterloo and Breslau! Order for 2 WEEKS!

This is a reminder that you should place your order before 8:00 pm Tuesday October 30th for pickup on MONDAY November 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.

Upcoming dates:
We have cancelled the pickup on October 29th,
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

A Message from Rachael:

Wow it's the weekend again. After a week with a few amazingly lovely days we're back to cold and wet. Friday was a great day for LEGO and soup. I've had a hankering for leek and potato soup for a while and we got a 20 lb bag for yellow flesh potatoes from Apple Creek Farm and a few bunches of leeks too at the last pickup. It's so easy and I made it while the kids played and I was chatting with Brenda - one of our farmers - on the phone. Here is a general recipe:
  1. Chop half of a large onion (I think it was Spanish) and in a fairly big pot sautee in oil (I used olive oil, but we have sunflower, canola and soya oil grown and pressed locally)
  2. Chop most of a pound of leeks. You can get a 1 lb bunch from Kingwood Farms or you might only need one of the bunch of three from Edward and Selema Martin. Sautee them with the onions, Add a bit of salt and pepper too.
  3. Remember the carrots you brought for a snack that morning. Chop a few and add them in to sautee also.
  4. Slice a couple potatoes per person and add them to the pot.
  5. Add some stock and/or water to cover the potatoes. Andrew made an amazing pot of stock last Saturday with one of the packs of two chicken necks and backs from Snyder Heritage Farms that fed 3 families on Sunday for lunch and a few more meals for our family and three containers for the freezer also! One container went in this soup)
  6. If you want, you can add celery, herbs or a bay leaf for extra flavour, check the salt and pepper and adjust if necessary.
  7. Cook until the potatoes are soft - 20 minutes?
  8. Turn off the heat and use an immersion blender or potato masher to blend some of the potatoes and carrots in. You can make it completely smooth or leave a few chunks in.
  9. Serve to starving children immediately, or wait until it cools to room temp for an even tastier treat.
After lunch, sit on the floor and play LEGO with the kids.

Ambrosia Pastry Co.
Former owners of Golden Hearth Baking launch new wholesale pastry business. Their first three products are being launched at Baileys and will include beautiful french macarons, german springerle cookies and chocolate florentines. Look for them in our cookie section! Their website is under construction but can be viewed at or find them on facebook.

Things to look for on the order form:
  • Popcorn from Ontario Popping Corn has been restocked! The jar of rainbow popping corn is our favourite. Sure they all pop white, but they are different shades of white and the different coloured kernels look lovely before they pop.
  • Gordon's Goat Dairy - The tastiest goat cheese around. Try their Goatsarella on Pizza!
  • Canned tomatoes grown in Leamington and packaged in BPA free cans from Ontario Natural. Whole, Diced, Crushed and Paste
  • Apple Cider, Apple Cider Vinegar, Pear Butter and Pear Sauce from Filsinger's Organic Foods
  • Now that the frost has hit the veggies are sweeter.  Remember Watermelon radishes?
  • Get $5 OFF a Traditional Foods blade roast priced at $6.50/lb for your next pot roast.
  • Snider's Pork Sausages. Three flavours available in sausages or bulk  (no casing). Is your favourite Country Style, Italian or Garlic? Check out the recipe below that they have shared with us:
Liberian Pumpkin (from Simply in Season Cookbook)
  1. Saute: 1 chopped onion in some oil
  2. Add: 
    * 2-3 c. cubed pumpkin or butternut squash
    * hot pepper sauce or hot chili peppers (to taste)
  3. Cover and cook until pumpkin is cooked (10 min.)
  4. Add: 1 c. chicken, beef, or vegetable broth
  5. Cook for 10 min.
  6. Add:  1 cup browned bulk pork sausage, salt and pepper
  7. Cook uncovered until liquid is absorbed.
  8. Serve with rice or noodles.
Cooking with The Farmer's Daughter
If you haven't already, check out Melissa's first kohlrabi cooking video at

Keep warm and dry!
Maryrose and Rachael
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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