October 5th eflyer
Eflyer for the week of October 5th, 2011
Our Co-operative Grocer is located at 176 rue Larch Street in downtown Sudbury
Hours: Tuesday, 11 am – 4 pm, Wednesdays, Thursdays & Fridays 11am-6pm & Saturdays 9am-4pm
Are you a new member to the co-op? If so, you might want to take a read through our new members’ package that is attached to the eflyer. In it you’ll find lots of information that will help to get you oriented with Eat Local Sudbury.
October Meet Your Farmer Profile
DAVE and CHANTAL LEWINGTON of DALEW FARMS
ABOUT DALEW FARMS: Dalew Farms is owned and operated by Dave and Chantal Lewington and their children Jacob, Olivia and another baby girl expected in February of 2012. Dave grew up on the family farm raising hogs, beef and growing cash crops in Southern Ontario. He moved to Lavigne to start his own enterprise where he met and married Chantal. Established in 2004, Dalew Farms operates on 140 acres of their own land and rents an additional 210 acres for hay and grain. In addition to raising grass-fed beef, pastured pork, pastured poultry, pastured eggs and organically-grown produce, Dave and Chantal also run a large CSA (Community Supported Agriculture) program. Absolutely no chemical pesticides or fertilizers are used on their farm. All seeds used are untreated and are free from genetically modified organisms (GMOs). They grow additional vegetables for retail sales and some field crops for livestock feed. They are assisted seasonally by CRAFT interns and Summer Students.
Dave has served several years in various positions for the National Farmers Union, fighting for the best interests of beginning farmers and small family farms. Dave and Chantal are also members of the Ecological Farmers of Ontario, the Cattlemen’s Association and the Creative Meats Abattoir Producer Group. Chantal is also working on the farm full-time now after leaving her job as an x-ray technologist. They are both very passionate about small scale organic agriculture, and work extremely hard to grow the healthiest and most nutritious food they can each season, in an environmentally sustainable way.
GROWING METHODS:
o Dalew Farms is nearly organic, but not certified organic. They use absolutely no chemicals or artificial fertilizers, no hormones or antibiotics and all of their animals are raised on pasture during the spring, summer and fall and are fed a GMO-free diet. So why aren’t they certified organic? Dalew Farms has been free of chemicals and fertilizers for more than the 3 required years for transition to organic certification, but they often use non organic seeds (but not treated seeds) to get varieties that perform well and are disease resistant, allowing them to avoid using chemical fungicides.
o It is Dave & Chantal’s belief that the certified organic trade is becoming almost as industrialized as the conventional food market, and they do NOT want to become part of an industrialized food system. (For example: certified organic U.S. beef can be raised in confinement feedlots with no pasture access and still be certified organic!) They want to continue to be able to answer “Yes! We are proud to feed this food to our own families!”
o Absolutely no chemical pesticides or fertilizers are used on the farm. All seeds used are untreated and are free from genetically modified organisms (GMOs).
o For soil fertility, composted manure from their animals and cover crops that are incorporated into the soil are used.
o For pest and weed control, they use organic BTK (a naturally occurring bacteria), hand picking of pests and weeds and cultivation of the soil with machinery.
o Dalew uses row covers and biodegradable plastic mulch to get vegetables ready earlier in the season.
o Dalew Beef is 100% grass-fed; pork and chickens are raised on pasture in the summer and in a deep bedding of straw in the winter. Along with the salad-bar Dave & Chantal offer them, the chickens and pigs receive feed that is free of GMOs, hormones and antibiotics. All meats are processed at a licensed facility (Creative Meats in Hagar for the beef and pork and Sprucedale Quality Meats in Sprucedale for the chickens).
o The chickens are guarded by a Great Pyrenees dog named Willie!
o
PRODUCTS SOLD AT EAT LOCAL SUDBURY:
· Fresh, seasonal vegetables - ecologically-grown (in season)
· Pastured Pork—Pasture-raised, hormone, antibiotic and GMO-free
Dalew pigs are raised on a homemade GMO free diet with no antibiotics or artificial growth “horror-mones”! Summer raised pigs are on pasture and they try to graze grain crops in the field to reduce fuel consumption. Winter raised pigs are kept with lots of deep bedding to keep them warm and comfortable, and to give the pigs lots to chew and play with!
o ground pork
o chops (loin, butt, shoulder )
o sausages ( breakfast, honey garlic, mild Italian, onion pepper)
o Black Forest Ham (whole & sliced)
o Roasts (shoulder, butt, leg, loin, porketta)
o Smoked Hams
o Side ribs
o Bacon
o Canadian Back Bacon
o Cottage rolls
o Pork Hocks (plain & smoked)
o Pork Fat
o Tenderloin
o Liver, kidneys, heart
BENEFITS OF PASTURED MEATS & ECOLOGICALLY-GROWN VEGGIES:
o NO hormones or antibiotics
o Animals are treated with respect and care
o No need to worry about chemical residue from fertilizers & pesticides
o More Vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid,” or CLA in grass-fed meats. For more info on Grass-Fed meats go to: http://eatwild.com/
o Better for the environment
| RECIPE: ISLAND CHOPS WITH BLACK BEAN RELISHserves 4 Place Pork chops in a large plastic bag or non-metal sealable container. Mix remaining marinade ingredients and pour over Pork. Seal and refrigerate 2 to 24 hours. Meanwhile prepare relish, by combining all relish ingredients in a medium bowl, stirring to mix. Heat olive oil in a small skillet. Sauté onion just until tender, about 4 minutes. In medium bowl, stir together onions and remaining ingredients. Cover and let stand at room temperature for 1 hour to let flavors blend. Refrigerate for longer storage. Heat barbecue on high; reduce temperature to medium. Remove Pork chops from marinade, discarding marinade. Place chops on grill; close barbecue cover and grill 8 minutes. Turn chops and grill 7 minutes more. Serve with black bean relish. *(sub for a can of black beans if this is a last minute throw together!) |
FUTURE PLANS: “We would like to continue to slowly expand our farm to allow us to create more full-time jobs for local people. We would also like to build an on-farm store with a licensed kitchen in order to process excess vegetables and meats. This would allow us to offer a wider variety of products an hopefully help our “eaters”(customers) to bi-pass the grocery-store all together.”
3 QUESTIONS FOR YOUR FARMER:
1. Favourite book:
Dave - You Can Farm, by Joel SalatinChantal- The Twilight Series! LOL 2. When I was a kid I thought I'd grow up to be …..
Dave - An NHL PlayerChantal - A Pilot in the Air Force 3. If I wasn’t farming I’d be….
Dave- Farming!Chantal - Crazy! 
“Lettuce be your family’s personal farmers!”
www.dalewfarms.ca
(705)594-1823Dave, Chantal, Jacob & Olivia Lewington
10781 hwy 64 Lavigne Ont. P0H 1R0
705 594 1823(phone)
705 594 1823(fax)
Store Updates
Stock up for Thanksgiving weekend with:
Bison from Graywalk – roasts, steaks, ground and stew! Low in fat, high in protein an Graywalk Farm’s hamburgers and sausages are now gluten free!
Fish from Herbert’s fisheries – Perch and Pickerel.
Honey from Boards – loads of their amazing honey including their delicious honey chocolate sauce and their 50g bottles of flavoured honey such as mint, lemon, ginger, cinnamon and even garlic flavoured!
Honey from Bzz Bee – their $3.00 snack pack honey combs are here. Get them while they last.
Perogies from Perogy Princess – everything from Jalapeno to roasted garlic and herb perogies.
Cookies from Garden’s Gate – Ginger Zest for the person that loves a soft cookie and the Loonsong cookie that contains both the oats and flour from another local producer Loonsong Gardens. Only $2.00 a piece!
Meat on special – Bison BBQ ribs! It’s not too late to fire up the bbq one more time for a treat your friends and family won’t forget especially on the upcoming weekend as the weather forecast is amazing . Our bison bbq ribs are regularly 17.60/kg but were willing to give ELS memers a 6% discount on this item and non-members will receive a 3% discount. But you have to say the special word; Costae.
Vote for Food this Week
The Ontario election is immanent! Go to the VoteON Food and Farming website to find out which parties support food and farming policy.
And take the pledge to make your vote count for food and farmers!
Carrot and Fennel Soup
A warm, hearty soup perfect for autumn!
Ingredients
- 2 medium Dalew fennel bulbs with fronds
- 1 pound Dalew carrots, quartered lengthwise
- 1 medium Dalew yellow cooking onion, quartered
- 1 Gerber garlic clove
- 2-3 Dalew potatoes, cubed
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon sugar
- 2 1/2 cups reduced-sodium chicken or vegetable broth
- 2 1/2 cups water
- 1 teaspoon fennel seeds
Directions
· Preheat oven to 450°F with rack in lowest position.
· Chop enough fennel fronds to measure 1 tablespoon and reserve.
· Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, potatoes, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
· Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
· Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Fun Food Fact of the Week!
Fennel is one of the oldest cultivated plant, and has many medicinal properties. Roman warriors took it to keep good health, while women took it to stave off obesity.
Its Greek name is marathon, meaning “to grow thin.” It was given to the plant because of its reputation for weight loss.
Produce highlights for this week:
Dalew Farms, Lavigne ON (in store/market)
Fennel, brussel sprouts, green cabbage, Savoy cabbage, carrots, Sweet potato squash, butternut squash, buttercup squash, acorn squash, spaghetti squash, green tomatoes, red tomatoes, pie pumpkins, pumpkins, kale, cooking onions and potatoes.
McGrow Farms, Garson ON (in store/market
Cabbage, pepper, lettuce
Buzzy Bee, Hanmer ON (in store/market)
Beets, carrots, kohlrabi
Gerber Farms, Warren, ON (in store/market)
Garlic and white pumpkins
See you soon!!
www.eatlocalsudbury.com
posted by Arik @ 11:34 AM
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