ELS October 26th eflyer

Eflyer for the week of October 26th, 2011

 

Our Co-operative Grocer is located at 176 rue Larch Street in downtown Sudbury

Hours: Tuesday, 11-3, Wednesdays, Thursdays & Fridays 11am-6pm & Saturdays 9am-4pm

Our eflyer is short and out a day early this week as we are heading out to attend the Bring Food Home Conference in Guelph and the Cooperative Development Conference in Ottawa.  Genevieve will be taking care of the store this week. Thank you Genevieve!!

A Few Spots Available in the Vision Sessions

There are a few spots left in the Tuesday, November 1^st vision session from 6 – 9 pm at the ERC. If you would like to come send an email to info@eatlocalsudbury.com by October 31^st.

 

Weekly Store Update

Product updates:

Golden beef arrived Friday Oct. 21^st.  This shipment included steaks, roasts, cubes and ground.

Please note we will be getting in a Burt’s Farm order of beef in on Oct. 2^nd including ground beef.  And if 100% grass fed beef is your preference, we will be receiving another order of ground from Golden Beef in a couple of weeks.

 

 Duck Eggs “au naturel”: Rowantree Farms has changed their egg washing procedures in order to leave more of the natural waxy coating on their duck eggs. This waxy coating is present on a freshly laid duck egg and helps to keep the eggs fresh longer. So instead of scrubbing our duck eggs to look pearly white, we are now carefully washing them in an egg washing machine that leaves on this “mottled” coating!

 

In store special:

Burt’s Farm ground pork!  Patrons will receive an extra 3% off their Burt’s ground pork this week and non-members will be pleasantly surprised to receive the same benefits as a member with a 4% discount on this product.

 

Here is a great French Canadian meal to warm up your kitchen:

Ingredients:

·         1 ½ pounds of Burt’s ground pork

·         1 large local baking potato

·         1 large local onion, minced

·         ½ tsp salt

·         ½ tsp ground black pepper

·         ½ tsp ground cinnamon

·         ¼ tsp ground cloves

·         1 dash ground allspice

·         ½ cup of water

·         1 recipe pastry for a 9 inch double crust deep dish pie (preferably local flour)

·         1 local egg

·         ¼ tsp paprika

Directions:

 

1.       Cook the potato separately in enough water to cover it.  Peel and mash the potatoe.

2.       Place potatoe, Burt’s ground pork, onion, spices and water in a large frying pan and simmer until very thick (approx. 1 hour).

3.       Meanwhile prepare your favourite local pastry.

4.       Line a deep-dish pie plate with pastry and spoon in the filling spreading evenly.  Cover with top crust.

5.       Brush with beaten local egg and sprinkle with paprika (if desired).  Cut a couple of steam vent holes in top crust.  Bake for 50 minutes at 350*F (175*C). 

Note: If edges are browning too quickly, cover with a strip of foil.

 

*Serve warm J

 

 

Our Garden presents ‘The Three Sisters Garden’

 Our Garden, Chuc and Linda Willson, on Sunday, October 30 present “The Three Sisters Garden”  for the Sudbury Horticultural Society at the CNIB Hall (corner of York and Regent). Doors open at 1:15, presentation begins at 2:00 pm. Hope some of you can join us. We will have tasting samples with us to enjoy as well.

 

An important message from Burt Farms

 

To all Eat Local members and personnel

 

I will be facing the Chicken Farmers of Ontario (CFO)  at a Ontario Farm Products Tribunal on Nov 1.  I was stopped from growing chickens by the CFO in 2004 and have not been able to fulfil the needs of my customers since.  The control over the production of chickens is in the hands of the CFO  and they have made no attempt to develop the market in Northern Ontario.  There have been many instances where they have put roadblocks in front of people who have tried to develop a production system in the North.

As this hearing is open to the public, I encourage anyone who is interested in local food to support me in this issue by attending if they can.

Hearing Date: Tue. Nov. 1 at 9:30 am Boardroom C&D, 199 Larch St.

 

Thanks Max Burt

 

 

Produce highlights for this week:

Dalew Farms, Lavigne ON (in store)

Butternut squash, spaghetti squash, acorn squash, red potatoes, carving pumpkins, pie pumpkins and arugula.


Gerber Farm, Warren, ON (in store/market)
Garlic, carrots.