Broccoli & Beef Skillet in Orange Ginger Sauce

Serves 4

This beef dish is good served with white or brown rice, or try it with alternates such as quinoa, noodles or a wild rice mix.  It comes together quite quickly, so get your rice cooking while you prepare the broccoli and beef.


You will need a large heavy skillet with a tight-fitting lid.
You can also make this with boneless chicken.

  • 1 Tbsp vegetable oil
  • 1 ½ pounds of boneless sirloin steak, cut into very thin strips
  • 1-2 Tbsp cornstarch
  • 1 cup orange juice
  • ¼ cup orange marmalade (optional)
  • ¼ cup red wine vinegar
  • ¼ cup soy sauce
  • 2-4 Tbsp grated fresh ginger
  • 4 cloves garlic, thinly sliced into slivers
  • 1 bunch of broccoli, cut into small flowerets, and peeled, chopped stems

Heat the pan over medium-high heat.  When the pan is hot, pour in the oil.

Dredge the sliced beef in the cornstarch, coating each piece thoroughly and evenly, shaking off excess.  Lay the beef on a dry platter in a single layer.

Working in batches if necessary, so you don’t crowd the pan, add the meat to the pan and sear the beef, flipping and stirring it to help it brown evenly.  When cooked remove the beef and set it on a plate to rest.

Return the pan to the heat and add the orange juice, marmalade, vinegar, soy sauce, ginger, and garlic.  Bring everything to a steady simmer, stirring frequently and cook until the liquid reduces by roughly half, 4 or 5 minutes.  Return the beef to the pan with any juices.  Add the broccoli, cover tightly, and simmer until the broccoli is bright green and tender, another two or three minutes.

Spoon the rice onto plates and place the broccoli and beef over it.

This recipe is adapted from the cookbook “Chef Michael Smith’s Fast Flavours”.

It’s Pumpkin Season

Do you start to get hungry for pumpkin pie around this time of year? Our kitchen and bakery staff are starting to bake up lots pumpkin pies, iced pumpkin squares, pumpkin muffins, and our famous Harvest Gold Soup (made with butternut squash).

At our Main St., Stouffville store we have lots of baking and pie pumpkins for baking and cooking and decorating.

At Reesor Farm Market we have lots of baking and pie pumpkins and individually priced large pumpkins and corn stalks and straw bales for decorating.

Our Pick Your Own Pumpkin fields will open about October 5. Please watch our Facebook page for updates.

Five Coffee Tips from Clipper Coffee, Velvet Sunrise & Reesor’s


Store beans in a dark cupboard or cool dry place. Light and air will affect the freshness, so a glass jar with a tight lid or an air-tight container is recommended. Do not store in a refrigerator or freezer.

Lasting Freshness
It is best to consume roasted coffee within 30 days and use ground coffee within three days. Brewed coffee is best enjoyed within 30 minutes.

When to Grind
Always grind coffee just before brewing. Fresh ground coffee is an excellent way to optimize your tasting experience. So if you don’t have a grinder, consider purchasing one. Grinders are relatively inexpensive and worth every penny.

Using a French Press
Allow the water to come off the boil for a minute or so then add the hot water to the carafe.  Use a spoon to mix together the water and ground coffee.  Then place the plunger into the carafe and allow to steep for a few minutes. Press down carefully and enjoy.

Using great water helps you to end up with a great tasting cup of coffee, and to protect your brewer from damaging scale build-up. An easy way to do this without investing in expensive water treatment gear is to buy spring water, and distilled or reverse osmosis water from your grocery store and mix them 50-50. This will reduce the hardness of the spring water providing great taste for your coffee. The ideal hardness for coffee brewers is 150 ppm total dissolved solids (TDS), while for espresso machines, 80 ppm is best. Spring water sold in Canada lists the TDS on the label.

20% off on a Coffee Special Offer for readers of Reesor’s Local Goodness

If you mention to the cashier at Reesor’s Market & Bakery that you saw the Special Offer in this newsletter you will receive 20% off when you purchase Velvet Sunrise or Clipper Coffee beans from September 21 to 28, 2013.

Clipper Coffee – Local Coffee Roaster

Meet our local coffee roasteries

At Reesor’s our customers have been enjoying Velvet Sunrise for several years, but after tasting Clipper Coffee at the Stouffville Farmer’s Market in 2012 we knew we had to add it to our coffee bean selection as well. Gary and Darlene Carlton, owners of Clipper Coffee in Mount Albert, Ontario are offering wonderfully fresh, Fair Trade, organic, hand roasted Arabica coffees.

On their first trip to Peru in 2006 Gary and Darlene tasted for the first time what really good coffee can be like. They have been going full sail since then establishing their company with a commitment to searching out the best in premium coffees.

Gary and Darlene Carlton owners of Clipper Coffee picking ripe coffee berries in Costa Rica as part of their mission to know coffee from farm to roaster. 

Gary and Darlene have travelled all over Central and South America over the past seven yearsand have an appreciation of what farmers and pickers go through to grow the second-most traded commodity in the world–coffee. They have picked coffee, watched and helped with the processing, and most of all have gathered a ton of knowledge about coffee first-hand. When they aren’t visiting coffee estates or co-ops around the world their coffee broker assists them in picking the best beans available, which are then shipped directly to their Mount Albert roasting facility.

Clipper Coffee fundraising in Ontario last year raised funds and supplies for three Honduran schools in coffee-growing areas.

Darlene explains what drives them in the coffee trade, “We love this business because we are able to bring the freshest, most premium coffees to the tables of coffee-drinkers, along with giving ourcustomers glimpses into the coffee farms that we visit and the workers that we meet.”

At Reesor’s Market & Bakery we love a cup of coffee, which is one of the reasons we made sure to have our coffee bar right in the middle of the store and brew the same premium beans that we sell.  We carry a variety of roasts and countries of origin from both Velvet Sunrise and Clipper Coffee.  If you are a tea drinker check out our selection of premium quality Clipper Tea too.

Velvet Sunrise – Local Coffee Roaster

Meet our local coffee roasteries

If you live in central Stouffville you might remember when Mark Hayward was experimenting roasting coffee from his home. Or perhaps these days you can smell roasting coffee as you drive down the western end of Stouffville where his Velvet Sunrise roastery is now located at Ringwood Dr.

As the roast master Mark selects quality green beans as the foundation of roasting and then does a further process of sampling, roasting, cupping, and scoring for choosing the best beans and the best roast level for each coffee varietal.  Mark’s wife and coffee partner Lisa Darchiville tells us that, “Important to a good cup of coffee is to grind the freshly roasted beans as you need them and to try to brew with filtered water.”

Reesor’s is now offering Velvet Sunrise Coffee in its new orange, 400 g package where you can check out the roasting date and details such as organic or fairly traded or country of origin.

Mark Hayward owner of Velvet Sunrise coffee does a cupping and tasting process for each of his coffee varieties to select which beans to use for which roasts of coffee. 

It’s the most wonderful time of the year….to eat locally

By Jay Reesor

Late summer and early fall is the time of year when almost every food Ontario has to offer is available.  Locally grown asparagus or rhubarb and many green peas are finished, but virtually everything else is in season. The range includes ever-bearing strawberries, early squash, peaches, field tomatoes, green and yellow beans, sweet corn, red and green peppers, wild blueberries, fall- bearing raspberries, pie pumpkins, broccoli, cabbage and cauliflower…. you get the idea.  I am reminded of this bounty every day because the farm market and our store in town are so full!


I am always inspired by people who recognize that this local food cornucopia will not last all year. They are currently busy freezing sweet corn, canning peaches and making tomato sauce. They know the pleasure of reaching into their home freezer and pulling out a container of their homemade tomato sauce as the basis of a quick and local winter pasta dish. They also know how incomparably superior homemade frozen sweet corn is to the commercially available kind.

What does it take to get started to become one of these local food preservers?  A little extra produce from your garden or market, a little space in the freezer, a new or used poly bag or container, and a little time. That’s it!

To freeze sweet corn some of our customers tell us they always cook a few extra cobs every time they eat sweet corn.  Then they simply slice the kernels off the cob and put them in a bag in the freezer for winter use. Very easy and very tasty come January!  If you’d like a little more information about food preservation, below are a couple of local links.

Have a wonderful fall and eat well!

Peach Dumplings in Maple Syrup Sauce


1 Tbsp butter, softened

3 large, ripe peaches

¼ tsp cinnamon

¾ cup maple syrup

Pinch of salt

All-purpose flour, for rolling

1 recipe of Buttermilk Biscuit Dough (see our archives for the recipe)

1 Tbsp milk

1 Tbsp sugar

Position a rack in the centre of the oven and heat the oven to 425 F.  Grease the bottom of a 9×13 inch baking dish using the softened butter.

Peal, pit and cut the peaches in half.  Sprinkle the cut sides with cinnamon.

In a small saucepan, bring the maple syrup, salt and ¾ cup water to a simmer over low heat.  Stir occasionally.

On a floured work surface, pat the dough into a 4×6 inch rectangle.  Using a floured rolling pin, roll the dough into a 12×18 inch rectangle, lightly dusting with flour to keep from sticking, if necessary.  Cut the dough into 6 squares.

Place a peach cut side down in the center of each piece of dough.  Pull the four corners of each piece of dough up and over each peach, pinching edges tightly to seal.  Transfer the dumplings to the prepared dish in a single layer in two rows, about ½ inch apart.

Pour the hot syrup around the dumplings.  Brush the dumplings with milk and sprinkle with sugar.  Bake until the dumplings are golden-brown, about 25 minutes.

Let cool in the baking dish on a wire rack until warm, about 15 minutes.  Serve with ice cream or whipped cream.

Adapted from Fine Cooking magazine, Aug/Sept 2013.