Christmas baking now available at Reesor’s Market & Bakery

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Our bakers are hard at work making our delicious made-from-scratch Christmas cookies and squares. We use the same ingredients in our bakeries that you use at home–butter, brown sugar, fresh eggs, pure chocolate, pecans, walnuts and dried fruits. The ingredient list on our Toffee Bars is: butter, sugar, flour, icing sugar, corn syrup, milk, chocolate, Skor bits (contains almond). For your convenience we take phone orders at 905-640-2270 for all of our baking and prepared foods. Visit Reesor’s Market & Bakery at 5758 Main St., Stouffville, ON.
Reesor’s Toffee Bars (above) and Chocolate Crinkle Cookies–made from scratch by our bakers in our Stouffville bakery.
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Easy One Pan Spaghetti and Meatballs

by Susan Reesor

Here’s a tasty meal for a cold winter’s night or a fast dish to take to a potluck meal. The pasta and the meatballs cook in the baking dish in the marinara sauce along with some extra water. It’s delicious and best of all there are hardly any preparation dishes to wash. Do you want to eat more vegetables? Add some chopped, frozen spinach to the tomato sauce. Picky eaters may not even notice it.

Serves 4-6
Total Time: 1 hour 15 minutes

12 ounces spaghetti, broken in half
24 oz. (730 ml) jar of marinara sauce (or make your own quick tomato sauce from a 28 oz can of whole tomatoes, onion, garlic, oregano, basil, salt, pepper)
2 cups water, plus extra hot water as needed
1 pound lean ground beef
¾ cup bread crumbs
⅓ cup prepared basil pesto
Salt and pepper
Grated Parmesan cheese

  1. Adjust oven rack to middle position and heat oven to 475 degrees. Grease a 9”x13” baking dish. Spread the uncooked, broken spaghetti into the prepared dish.
  2. Using hands, combine beef, bread crumbs, pesto, 1 teaspoon salt, and ¼ teaspoon pepper in bowl just until combined. Break off and roll mixture into 1-inch meatballs (about 16 meatballs).
  3. Pour marinara sauce and water over pasta and toss gently with tongs to coat.
  4. Nestle the meatballs on top of pasta in dish. Cover the top tightly with aluminum foil and bake for 30 minutes.
  5. Remove dish from oven and stir pasta thoroughly, scraping sides and bottom of dish. Return uncovered dish to oven and continue to bake until pasta is tender and sauce is thickened, 5 to 8 minutes.
  6. Remove dish from oven. Toss to coat the pasta and meatballs with sauce, adjusting sauce consistency with extra hot water as needed. Let cool for 10 minutes. Season with salt and pepper to taste.  Serve with grated Parmesan.

Adapted from America’s Test Kitchen.

Changing seasons and looking back

by Jay Reesor

As is our tradition in the fall, our farm market closes the first Saturday after Hallowe’en.  I am really glad that we have chosen that date to close because this year, November’s weather was, well, less than ideal! The combination of  some very cold,  sometimes snowy, sometimes wet and almost always grey weather has made it difficult to get fall work done.  Everything from getting the straw on the strawberries to getting everything stowed away for the winter was challenging.

And for my neighbours, who have crops still in the field waiting to be harvested, this fall’s weather has being very frustrating.  I’m hoping that the brunt of winter can hold off until at least Christmas.

Looking back, it was a great farming season with excellent crops of strawberries, sweet corn, pumpkins and squash. Sure, a couple of our minor crops were a little disappointing, but there’s always next year.  We’re always thankful for our wonderful customers stopping by regularly to support us.

At this point, southern Ontario is fortunate to have fairly steady and consistent weather patterns, favourable to growing good crops. I am very grateful for good soil and reasonable weather to grow our crops. I’m also grateful for amazing people with whom to work helping us to grow good food. Not everyone in our world has this privilege!