What's in the store?
Just some reminders so that you always get all your favourites. We get fresh bread in each day - Wednesday is whole grain organic bread from Vitold Kreutzer, including kamut pitas for wraps and melts. Thursday's bread is from the Big Dipper Bakery in Paisley - Glenn and Sharon have just re-opened for the season so drop in to see them when you are in town. Friday, Kelsey brings in her bread from Rising Sun Bakery in Oxenden. Her breads are made from organic spelt, an ancient relative of wheat grown and milled at GrassRoots Organics in Desboro. Every two weeks we order gluten-free bread from Organic Works in London. Any of these fine bakers would be happy to take orders, so just give us a call and we will make sure your favourites are waiting.
The same is true of pies from the Williamsford Pie Company and specialties - including gluten-free and diabetic treats - from MarJenny's. Just give us a little notice and your treats will be waiting.
If you prefer to bake your own, remember there are whole-grain mixes from Grainstorm for muffins and cookies and gluten-free mixes from Full of Beans. All the basic ingredients are on our shelves - organic butter, fair-trade sugar, spices and chocolate chips, a full range of flours, oats, local eggs, and sea salt. If we cannot find it close to home, we buy from Canadian companies and look for organic and fair-trade choices.
Living Boston lettuces, cluster tomatoes, cucumbers and red peppers are in from Ontario greenhouses. Carrots dug fresh in Williamsford are huge and sweet, as are the Desboro Spanish onions. We have Ontario button mushrooms for those who have been asking. And I heard the most wonderful recipe today for a soup with Ontario sweet potatoes, garlic, carrots and a little grated apple, along with red lentils and a good stock. Yummm.
Ribs, roasts and whole ducks and chickens are in the freezer, so plan ahead for your big dinner. If you are shopping on the way home for dinner I can recommend the thickly sliced peameal bacon, thinly sliced veal cutlets, or the boneless skinless duck breast all of which can be on the table within the hour. How about My Daddy's newest soup - a vegetarian Mulligatawny - with a side of the same great samosas they serve at Rocky Raccoon? Remember fresh fish comes in every Thursday - and you can always call to have us put away your favourite.
What else is new?
The kitchen is getting so close! We are waiting for a little carpentry and a little clean-up and we'll be ready for the grand opening. We have people lined up to use it for cooking classes and baking. Come in and take a look. Thanks to all those who have helped and continue to help.