Eflyer for the week of January 11th, 2012: Thanksgiving Turkeys, the Co-operative Corner and LU Market Days!

Eflyer for the week of January 11^th, 2012: Thanksgiving Turkeys, the Co-operative Corner and LU Market Days!

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

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.

New Product

Ontario Natural Food Coop: Organic Tomato Paste = 156mL (5.5fl oz) retails for $1.50.  This product uses certified organic Ontario tomatoes and is processed here in Ontario as well!

 Just In!

·         Sucrerie Seguin Sugar Bush maple products – 500mL glass maple syrup in Amber, Light and Medium grades.

·         Creekbend honey – 500mL of their wild flower unpasteurized honey. This would go great with your morning coffee, tea or oatmeal!

·         Martin’s Country Market – Apples, squash, cabbage, and onions.

·         Dalew Farms pork – various cuts of pork including breakfast sausage and bacon!

·         Nana’s kettle corn – regular bags and snack packs are fresh and ready for consumption.

 Tentative Delivery Dates

·         An apple a day – variety pack of Ontario’s finest apples.

·         Rucher Bee Careful Apiary (aka Buzzy Bee) – 1kg liquid unpasteurized honey will be back in store along with more honeycomb snack packs.

Thanksgiving Turkeys

The staff would like to thank to those of you who decided to purchase a local turkey this past Christmas through Eat Local Sudbury.   Because of our success with this product, our Turkey producer has asked Eat Local Sudbury to inquire about interest in preordering Turkeys for this coming Thanksgiving.  These birds would range in size from 15-20lbs and price would stand around the $3.39/lb mark.  Preordering a local turkey really helps the producer manage their inventory stock and ensures you receive a local, ecologically raised bird for your special occasion.  If you are interested in preordering a turkey for Thanksgiving, please contact April via email at store@eatlocalsudbury.com by Thursday January 19^th, 2012.

The Co-operative Corner- January 12^th, 2012

Back when Eat Local Sudbury was founded, the dedicated and energetic group that put it all together decided to incorporate it as a co-operative. The co-op model offers strengths and opportunities that a standard not-for-profit or a small business just don’t have. Yet with the day-to-day challenges of keeping an operation like ELS afloat in a difficult environment and with the understandable priority given to getting local food into the store and onto members’ tables, ELS has not done as much as it might have to develop those strengths or make use of those opportunities.

This year happens to be the International Year of the Co-op (see www.canada2012.coop.) Both to celebrate that and as part of a vision for building a vibrant and sustainable local food system, ELS has enlisted me – a placement student from Laurentian University – to work over the next two months writing blurbs in the eFlyer, compiling resources, and doing educational events to start a process which we hope will lead to ELS enthusiastically embracing its co-operative character. I will be writing about what co-ops are, how they work, why they are useful, and doing my best to spark conversations among producers, eaters, and workers about how to use those strengths and opportunities to help ELS thrive for years to come.

I welcome your thoughts, comments, suggestions, and any ideas you might have for resources you might have related to co-ops – please be in touch at eatlocalcooperative@gmail.com. Thanks!

-- Scott Neigh

Eat Local Sudbury Winter Market at Laurentian University

This past Wednesday was ELS’s first market day at Laurentian University’s Great Hall. ELS will be at Laurentian University every second Wednesday, bringing local products from 9:00-2:00 pm. Our next market day will be Wednesday January 25^th, so stay tuned!

What’s Happening Sudbury?

Tickets are now on sale for the Theatre Cambrian’s Third Annual Dinner Theatre Festival. They are offering three different dinner theatre production; one on Friday, one on Saturday and one Sunday afternoon over two weekends: January 13-15 & January 20-22, 2012. The productions include three hilarious comedies: The Melville Boys (Friday evenings), Private Lives (Saturday evenings), and Sunday evenings will feature the famous Owl and the Pussycat.

Festival tickets for Theatre Cambrian’s Third Annual Dinner Theatre Festival are $135 and include all three performances, plus three buffet dinners. Individual tickets may be purchased for $48 each. Reservations may be made by VISA or MasterCard by phoning 705.524.7317.

Home Delivery

With snow piling up all around, and Old Man Winter our constant companion for at least the next couple months, it may be difficult for individuals to access local food. However, with our new home delivery service, Eat Local can bring local food right to your doorstep! Simply place your order with an ELS staff member and we’ll take care of the rest.  Contact ELS at 521-6717 or e-mail delivery@eatlocalsudbury.com for details on this convenient service!

Amazing Apple Strudel

Ingredients:

Dough

• 2 cups Poschaven all-purpose flour
• 2 tablespoons packed brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons instant yeast
• 3/4 cup hot water
• 2 tablespoons Organic Meadows butter at room temperature 

Filling:

• 2 1/2 cups Martin’s Cortland or Empire apples - peeled, cored, and chopped
• 3 tablespoons Organic Meadows butter
• 1/2 cup packed brown sugar
• 1 1/2 tablespoons Poschaven all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Glaze:

• 2 tablespoons Organic Meadows butter
• 2/3 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 4 teaspoons Farquhar’s milk

Ingredients:

·         Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.

·         Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.

·         Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.

·         Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.

·         Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.

·         Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.

·         To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.

Fun Food Fact of the Week!

The Cortland heirloom apple was developed in 1898 by Professor S.A. Beach of New York. Cortland apples are ideal for baking, sauces, and for salads as they are one of the few apples that do not brown  until hours after cutting.

Produce highlights for this week:

Martin’s Country Market   (in store)
Acorn squash, butternut squash, Empire and Cortland apples, carrots and onions.

See you soon!!
www.eatlocalsudbury.com