That's what Robin from Rocky Raccoon Cafe said to call it, but I think the title needs a little work.
Robin is coming over to Around the Sound Saturday about 11 a.m. to recreate the dish he made for Feast of Fields this year from our delicious local food. And you'll save the $100 ticket price because this taste will be on us!
The store is still full of apples, peaches, pears and plums, and a few baskets of the delicious Coronation grapes featured on the front page of today's Life section in the Sun Times. Why does the recipe feature grapes and asparagus when they are at least two months apart? Perhaps the author was smart enough to freeze some "sparrow-grass" at its peak.
Remember to get some peaches, plums and tomatoes into jars or the freezer before they're all gone.
Thanksgiving is approaching, and I'm still working out the logistics of turkeys. Most of them are 20 pounds and will be $3.75 per pound. We have two producers - Jim Porteous of Grey Maple Farm and Sean McGivern from GrassRoots Organics.
Exciting news - our illustrious bread-baker Kelsey has been invited to speak at a conference in New York. Bad news is, it's on Canadian Thanksgiving weekend! Three possibilities - one: stock your freezer now! two: order some par-baked bread at Around the Sound that you can finish off yourself and fill your house with delicious fresh bread aroma three: I'm working on some additional (non-Kelsey, likely wheat) bread for that weekend.
If you're making apple pies to get ready for Thanksgiving, Ida Reds are a good choice - they hold their shape when baked. Feel free to ask for a taste of any apple you'd like so you can buy your favourite. And of course we have pies ready to bake from Soundview Orchards, including diabetic pies, and wheat-free pies from Mar-Jenny's, so no one need do without.
Top it with some Mapleton's Organic ice cream, or for a light dessert, try Fieldberry organic sorbet - "100% pleasure and 0% guilt" from Mother Hen, a family-owned Canadian company.
I'm going to go out on a limb here and say that, by 4 p.m. Thursday, we will have bacon in the store again. If a pig were made entirely of sides, we'd have had some before now. Look for sausages too - garlic and plain from Gord Brown's farm and Italian and honey garlic from GrassRoots.
Thin-cut pastured pork schnitzel from Twin Creeks is another breakfast or supper alternative, or try elk or lamb sausage.
Thanks again to those who donated zucchinis to the Relay for Life. Pictures of the resulting sculptures (only one of which was ...well...anatomical) will be forthcoming soon.
Around the Sound Local Food Market is open 10 until 7 Thursday and Friday and Saturday 10 until 4 at 972 1st Avenue West.
Call us at 519-370-2333 if you need anything special.
www.aroundthesoundfood.com
Note: if you notice any missing "u" s in this newsletter it's because my "u" key is sticking. Does anyone know how to fix that on a laptop? Any other typos are strictly because I type with one finger.
See you soon.
Anne