It has been a good year here on the farm. All of our main crops did really well including the strawberries, sweet corn and pumpkins, despite some very wet weather in the spring and very dry weather in the summer. Our early green bean crop, however, was totally rained out in the spring and was almost a total failure.
Usually seen on a tractor in the summer, Jay spends some time helping out at our town market in the winter.
I am grateful for our successes and for all of the people who helped with our crops including my farmer nephew Grahame, and neighbours Jacob Reesor and Peter Reesor. These guys all worked really hard in the strawberry, sweet corn and pumpkin fields to contribute to a successful cropping year.
What do we do with our failures? Our green bean crop was so bad most of it was not worth harvesting. We can quit and feel sorry for ourselves or we can learn from our failures, make improvements and move on. That’s what we’re doing with the green beans and I have found that’s the best recipe for success with personal failures as well.
I hope all of our readers have a wonderful Christmas season and a peaceful and rewarding new year.
Enjoy our gourmet deli meats, Ontario and Quebec cheese, fresh and frozen soups, entrées, fruit cake and loads of pies, including lemon meringue, pecan, pumpkin, caramel apple and our famous fruit pies.
We have lots of baking available every day. But if you want particular pies or cookies for Christmas day, please call 905-640-2270 and order by Thurs., Dec. 21 to avoid disappointment.
Check out our Christmas baking list to see the 14 kinds of Christmas cookies we’re making this year (including gluten free shortbread). You can buy them by the package and we offer trays of mixed squares.
One of our bakers, Pam, getting a tray of our made from scratch chocolate chip coconut macaroons into the oven.
Try our Quebec style tourtière, a delicious blend of beef, pork, onion and spices.
Fudgy Chocolate Crinkle Cookies, one of the classic Christmas cookies we’re making this year.
Reesor’s Market & Bakery, Main St., Stouffville now opens one hour earlier at 8:00 am from Mon.-Sat. So, you can pick up one of our new, delicious espresso-based drinks, a warm panini made on our own bread, grab one of our new brown bag lunches and do your grocery shopping all on the way to work.
We’ve created delicious new sandwiches that we grill to order in our panini press. Try turkey, cranberry and goat cheese; egg, ham and cheddar; or a flavourful Reuben panini. There’s quiche by the slice, lasagne, King Kale Salad, Mighty Caesar Salad and more! We’re looking forward to serving you.
Get your candy fix quick with this easy treat. If you love caramel flavour this is the cookie/candy for you and the oats give it a bit of a “healthy” spin.
1/2 cup butter
1 cup brown sugar
2 cups rolled oats
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
In a bowl stir together the oats, baking powder and salt.
In a heavy saucepan melt the butter. Add the brown sugar raising the heat to medium-high until it boils. Let it bubble gently without stirring for a few minutes.
Remove from heat and stir in the dry ingredients. Then stir in the vanilla.
Press into an ungreased 8”x8” pan.
Flatten the mixture evenly in the pan with back of spoon.
Bake at 300 degrees for 20 minutes or until lightly browned.
Cool, cut into squares and enjoy!
We are now taking orders for Thanksgiving turkeys. Our turkeys are locally raised and grain fed without growth hormones or medications.
To place your order call or speak to staff at Reesor’s Farm Market, 905-640-4568 or Reesor’s Market & Bakery, 905-640-2270.
Order early to ensure your desired size:
Small: 12-14 lbs.
Medium: 15-17 lbs.
Large: 18-20 lbs.
X-Large: 23 + lbs.
All the turkeys will be ready for pick up at Reesor’s Farm Market, 10825 Ninth Line at Elgin Mills Rd., Sat., Oct. 8th after 9:00 am.
Welcome to a new farm market season shopping in the fresh air at Reesor’s Farm Market. Our returning and new staff are ready to serve you bringing you the best of our farm and other Ontario farms at 10825 Ninth Line, Markham at Elgin Mills Rd.
If you have “fear of making pie” this pie is for you! It’s easy to make, uses just a few ingredients and making the crust is low stress because it uses cookie crumbs. The tang of rhubarb mellows out in the creamy filling. We’ve made it here with Molasses Crinkles cookie crumbs that contrast well in taste with the rhubarb.
6 Molasses Crinkle Cookies from Reesor’s Market & Bakery (our chewy, ginger cookie), or 1½ cups of cookie crumbs that you think goes well with rhubarb.
3 cups chopped rhubarb
3/4 cup sugar
3 Tbsp cornstarch
3/4 cup sour cream
1/4 cup 35% whipping cream or Half & Half cream
2 large eggs
1/4 tsp almond extract or vanilla
Preheat the oven to 350F.
Make the crust
Place 6 Molasses Crinkle Cookies in blender or food processor. Chop until they are fine crumbs. Using a soup spoon press the finely crushed cookies evenly into the bottom and sides of a 9-inch pie plate. Set aside.
Make the filling
Combine the rhubarb, sugar and the cornstarch in a medium saucepan. Add a quarter cup of water. Bring to a simmer, stirring often, until the rhubarb softens and the mixture thickens, add more water if necessary, watching that it doesn’t burn.
In a medium bowl whisk together the sour cream, cream, eggs, almond extract and salt. Pour the cream mixture over the rhubarb and stir together.
Pour the mixture into the cookie crumb crust. Place the pie on a cookie sheet so that it’s easy to get the pie into and out of the oven.
Bake for about 40-45 minutes, until the pie is golden, partially set in the middle and set around the edges. Cool. Then refrigerate for a few hours, until chilled or enjoy it slightly warm.