Tuesday, September 23, 2014

Can you guess who is making our newest cheese? Order all you need before Wednesday at 8pm!

Order at www.baileyslocalfoods.ca/ordering
Order at www.baileyslocalfoods.ca/ordering
KW's year-round online farmers market
We do not have a check out button, please ensure that your shopping cart is empty if you do not intend to order.

Order Here 

Waterloo Pick Up - Friday, September 26th   
Items in your shopping cart will be ordered on your behalf Wednsday September 24th at 8pm

We are now offering Gunn's Hill Artisan Cheese!

  • Five Brothers - Similar to Gouda. This was the firm cheese category winner at the 2013 Canadian Cheese Grand Prix!
  • Handeck - A Swiss mountain style cheese with a very rich complex flavor with a firm texture. It has a balance of buttery and nutty overtones.
  • Oxford Harvest - Standard, Cumin and Garlic and Chive flavours, these are modelled after a relatively unknown Swiss cheese called Mutchli
  • Crossroad Farms - Sheep Gouda with a smooth texture and unique flavours that are very  agreeable. A mild, pleasing alternative to those sensitive to cow's milk 
  • Brie - It has a buttery and earthy flavor with hints of mushrooms
  • Curds - Squeaky and tasty!

Soup season and lots of grapes!

It's official! It's Autumn and time for soup! Will you buy ready made soup - Broccoli cheddar, Moroccan tomato or Maple Roasted Sweet potato -  from Soup Surreal ? Will you make a hearty bone broth with the great deal on soup bones from Vibrant Farms or will you buy the Soup Stock Kit from Garden Party - better yet, will you make 'fridge soup' with all the great food you already have? Don't forget to include carrots, onion and celery...  or would you prefer leek and potato... or scotch broth with leftovers from that lovely lamb roast?

Freezing grapes and homemade Grape Juice

Have you been enjoying the lovely grapes we have from Warner's Farm ? If you would enjoy that sweet flavour all year long consider freezing grapes ! They are better than any frozen treat in the middle of winter (or on a warm day) and they make great ice cubes too! We'll share an easy recipe for grape juice on the blog soon!

Order before Tuesday at 8pm to get:

  • Baking  from  Golden Hearth Bakery, Grainharvest Breadhouse and Circle of Life Bakery .
  • Eggs  from  Vibrant Farms .
Other great finds:
  • Half bushels of sweet organic peppers from Lena Burkhart for $39! So great to roast and make sauce or freeze for the winter!
  • Oak Manor Flours and Grains - Stock up!
  • Fennel, shallots, candy cane beets, turnips, tatsoi and more from Fertile Ground Organic Farm
  • We still have gorgeous potted mums available
  • Tomatillos are great for making Salsa Verde
  • Mountainoak Gouda - Flavours include Premium Farmstead, Black Truffle, Cumin, Fiery, Friesan and Wild Nettle
  • 1847 Stone Ground Milling has bread flour, whole wheat cake and pastry flour, barley flour, kamut flour oat flour and rye flour available  

Niagara fruit including nectarines and seeded grapes from Warner's Farm:


  • Sovereign Coronation - A virtually seedless blue table grape. It is juicy, very sweet, blue grape. Excellent for fresh eating, preserving or juice. We have both IPM and Transitional Organic available!
  • Fredonia -  Very large deep purple grape with a thick skin, has seeds.
  • Vineland White - A small berry that is sweet without lots of flavour, has seeds.


  • Fantasia - vivid orange-red fruits with juicy yellow flesh that tastes rich and sweet and a 'free' stone 

Peaches: Please note that these late season peaches are great for canning and stay firm, even when ripe!

  • Glowingstar - This peach is from the Stellar line of peaches. It is non-browning and has a deep red skin over a bright yellow melting flesh. The flesh has a lovely red colour around the pit. It has sweet flavour and is completely freestone.
  • Cresthaven - A sweet, juicy, medium to large freestone peach that is almost fuzzless. Its bright red skin touched with gold is striking. A non-browning, late-season variety, it is favoured for canning and freezing.
  • Babygold - These clingstone peaches are sweet and juicy with solid flesh (peel with a knife) that are perfect for canning.

Pears: Should be stored in the fridge!

  • Bartlett -  Light-green to completely yellow in colour. These are the juiciest pears for fresh eating. You can cook them to make pear sauce or pear butter.   


  • Victory (Blue) -  A slightly tart plum that sweetens as it ripens. It is less firm than the Violet plum, a large round blue plum, almost freestone, purplish in colour.
  • Violet (Blue) -   A slightly tart plum that sweetens as it ripens. They are firmer, dark blue like Stanley plums, large almost freestone with a greenish flesh.
  • Italian (Prune) - Super tasty and great for drying, canning, baking and eating
  • N.Y. 9 (Prune) - Green flesh and purple skin (covered with waxy bloom). It has a mild taste and is rather sweet. Great for processing. When the flesh starts changing from green to amber, it is good to eat also.
  • Vanier (Red) - Red Freestone Plum; Stays firmer longer  

      A note about our fruit from Niagara

      All our Niagara fruit is Tree Run, which means that the fruit is not sent to the grading station. The fruit is picked riper (and tastier) and avoids fungicidal baths and defuzzing in the case of peaches. You will find smaller and larger fruit together in your box. Enjoy the ripest fruit first!
      Enjoy the ripest fruit first and for the rest, spread your peaches out at room temperature on newspaper on their side or bottom (not stem down) and not touching each other and they'll ripen over the next few days.
      Keep peaches and apricots out of the fridge until they are ripe as they can get a mealy texture when chilled.

      Help us give back to the Meals on Wheels volunteers!

      We are contributing prizes to the fundraising campaign for  Meals on Wheels! Can you donate? Check out the perks at 
      Upcoming pickup dates
      at First United Church
      • Friday, Sept. 26th
      • Friday, Oct. 3rd
      • Friday, Oct. 10th
      • Monday, Oct. 20th
      • Monday, Nov. 3rd
      • Monday Nov. 17th
      • Monday Dec.1st
      • Monday Dec. 15th
      • Monday Dec. 22nd

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