Ready, set, melt!

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by Jay Reesor

The sap is running, the snow is melting, and the farmers, including Grahame and I, are getting anxious to be out in the fields. It has felt like a long winter and since there have finally been at least a few mild days, many of us are thinking about spring and growing things!

Grahame and I are excited about using some new planting techniques this spring, planting more cover and green manure crops, and trying out a new pumpkin seed to give us a basketball sized pumpkin in early September.

The very first outdoor task for the year will be removing straw from the strawberry plants. Straw has been on the plants all winter long to protect them from those frigid January and February temperatures. Once that job is done, the growing season will begin! So, let’s hope for favourable weather in 2015.

Remember, the best food is the food that you grow yourself. Can you find an area to grow a small garden this year?

Traditional Quebec Poor Man’s Maple Syrup Pudding

Baking this pudding in a clear dish lets you see the magic of the syrup going down to the bottom while the cake floats on top.  Serving with a dollop of sour cream is a nice contrast for this VERY sweet, but easy to make dessert.

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Cake layer ingredients:
1/4 cup butter, softened
3/4 cup white sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4  cup milk
1/4 tsp vanilla

Sauce layer ingredients:
1 1/2 cups water
1 1/2 cups light brown sugar, lightly packed
1/2 cup maple syrup

Instructions:
Preheat oven to 350 degrees F
Grease an 8”x8” glass or metal baking dish.

Whisk together the flour, baking powder and salt in a small bowl.
Using a mixer, beat the sugar and butter until they are light and fluffy. Beat in the egg.
Add the flour mixture to the egg mixture in 3 parts, alternating with the milk in 2 parts, until smooth and combined.
Scrape the batter into the prepared dish.

Combine the syrup ingredients and bring the mixture to a boil for two minutes. Cool for one minute, then carefully pour the sauce over the batter, avoiding making holes in the batter.  Do not stir.
Bake in centre of the preheated oven until golden and the centre of the cake bounces back when touched, about 40 minutes.
When it comes out of the oven it’s quite runny, but the syrup thickens as it cools a bit. Dust with icing sugar as a garnish.
Serve warm, with sour cream, ice-cream or whipped cream if desired.

Adapted from Canada’s Favourite Recipes, by Rose Murray & Elizabeth Baird

New! Reesor’s Apple Pecan Crisp

We’re pleased to introduce classic Apple Pecan Crisp to our selection of desserts. It’s sweetened only with apples and apple concentrate without any white or brown sugar. It has large and small oats, pecans, cinnamon and butter for good, crunchy flavour. There’s no wheat flour, so it’s gluten free. Let us know what you think about it.

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Anniversary Week Celebrations & Our Annual Open House Sat. Mar. 14

reesors-10Year-banner Please join us celebrating Reesor’s Market & Bakery’s 10th Anniversary this week! For our anniversary we are offering some of our most popular items for you to try at 20% off including our Spinach Lasagne, Ruthie’s Ruhbarb Coffee Cake, and McLean Meats preservative-free Black Forest Ham and Roast Beef. Our Annual Open House is Sat. Mar. 14. There will be delicious entree samples and baked goods for you to try, free coffee, revealing our new Morning Maple Loaf, and other surprises. Come join the fun! reesors-anniversary-week01 reesors-anniversary-week02

Win A Gift Box!

You might win a gift box–please come fill out a ballot during our 10th anniversary celebrations!

As a way of saying thanks to our customers for your support for the past 10 years we have three gift baskets for you to enter your name to win this week. Just come in to the store and fill out a ballot–it’s free and no purchase is required.

We’ll be drawing a winner on Thurs., Fri. and Sat. So, come in early to enter for the best chance of winning a basket containing maple syrup, pancake mix, granola, cookies and more.

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