Many of our customers enjoy our Multi-Grain Pancake Mix with classic maple syrup.
Here’s another way to use it and to go a little “gourmet”—make crepes. Or simply use white flour instead of the mix.
Yields about 12-14, 6 inch crepes
1 cup of dry Reesor’s Multi-grain Pancake Mix or white flour
2 cups milk
2 Tbsp canola oil or melted butter
Put one cup of the dry pancake mix in a blender. Grind until smooth textured.
Add the remaining ingredients to the blender and whir until blended.
Transfer to a bowl or put the blender jar in the fridge for about 30 minutes to rest and to let the air bubbles release (if you have time). Or just go ahead with the next steps.
Preheat over medium-high heat, an approximately 8” frying pan or a crepe pan if you have one.
Add a small amount of oil. Pour a little less than 1/4 cup of batter into the hot pan and tilt the pan to spread the batter into a thin, round layer. Turn the crepe when it is bubbly, firm and lightly browned on the other side. Loosen the edges before turning. Then turn and brown it on the other side.
Stir the batter and scoop it from the bottom of the bowl each time you scoop out the batter. Repeat. Flip the finished crepes onto a plate, stacking them up until ready to fill and serve.
Be prepared for the first one or two crepes to be imperfect, but as you go along the crepes should look better. If you use plain flour instead of pancake mix add about 1/4 teaspoon of salt.
Sauté 2 cloves of mashed garlic and make a white sauce or a cream sauce, and add shredded cheddar cheese or your favourite cheese with 1 tsp of lemon juice to the sauce. Serve with asparagus.
Let Reesor’s do your baking and you’ll receive the compliments about the real homemade taste of our cookies, squares and cakes made with lots of pure chocolate, fruit, butter and nuts.
Our bakers are going full tilt now baking up shortbread, chocolate crinkle cookies, lemon bars, citrus coconut bars, jewel bars and several more special seasonal cookies. Our fruit cakes were made a while back, so their flavours could mellow. Plus we’re baking our usual assortment of cookies, pies and breads.
Our baker Pam with Jewel Bars, a delicious blend of mixed nuts, candied cherries & chocolate on a shortbread crust.
New this year: Savoury Rosemary & Caramelized Onion Shortbread
We’re saying “Thanks!” to you, our customers, with lots of food samples, free coffee and offering special prices on some of our most popular items. Please come join the fun. Fri. 9 am – 7 pm & Sat. 9 am – 6 pm.
Way back in sunny, warm August our neighbours delivered about 60 giant, round bales of golden straw. We carefully stacked them up and securely covered them to keep them dry. Last week we uncovered those bales and using our 25-year old bale-buster chopped them up and blew them on our rows of hibernating strawberry plants.
Even though it is an old machine it does an amazing job of distributing the straw over the berries. It saves so much work!
The straw is used to protect the plants from extremely cold conditions and then in the spring it is helpful to deter the weeds and also keep the strawberries clean. This job is really the final thing we do on the farm for the season. Rather sad, but it is cold and it feels like we should be finished! But, I am already looking forward to the 2014 farming season.
Have a wonderful Christmas and all best wishes to you in the new year.
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.
This afternoon I was cutting corn off the cob so I could make a nice summer salad. We’re at the tail end of a very hot, very humid stretch of weather right now and the corn/humidity combo made me think of the food I grew up on. Back then, my mother either froze or canned every bite of food we ate. I have no idea how she and all the other women managed to do this, but that’s how it was.
This dessert may become a staple in your repertoire. You don’t need to tell anyone how easy it is to make.
1/2 cup butter, cut into 8 pieces
1 cup all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
pinch of salt
1 cup milk
3 cups mixed whole or sliced fruit (strawberries, blackberries, raspberries, blueberries, peaches, plums, nectarines)
Preheat oven to 375. Put the butter in a 3-quart baking dish (casserole dish) or in a 10 inch or 12 inch oven-proof skillet. Put the pan in the oven to melt the butter while the oven is preheating.
Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the milk and stir until combined. A few small lumps are ok. The batter will be runny like a cake batter.
When the butter is melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favouring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 40 minutes. Serve warm with ice cream or whipped cream.
Adapted from a recipe in Fine Cooking Magazine, Aug./Sept. 2013.
The Strawberry Festival is the big event of the year in Stouffville and this year’s schedule has lots of fun for all ages. Start off with theThursday evening Lion’s Beef BBQ, Fridayevening outdoor movie, the Saturday street Market, the strawberry pie and jam contest, street mini-putt, midway rides, pony rides, a car show, fireworks on Monday night and more!
Reesor Farm Market at 10825 Ninth Line, Markham is now open for the season. Telephone 905-640-4568 for up-to-date information about the market and about Our Pick Your Own strawberry fields which will open about June 25.
It takes a team to raise strawberries. Sarah, Caleb, Elise, Grahame and Cameron were out doing the final weeding in this year’s strawberry fields in mid-June.
Do you love to pick your own strawberries? Or do you want to introduce your children or nieces and nephews to the pleasures of picking strawberries? You can bring your own containers to our strawberry fields or we have baskets for purchase. We also have a full selection of Ontario vegetables and fruits, and our own baking and preserves at our Farm Market.