Delicious & gluten-free go together at Reesor’s

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Are you or someone in your family trying to avoid gluten? Reesor’s has many gluten-free soups, entrees, salads and desserts that can be enjoyed by everyone in the family.

From our luscious Butter Chicken to hearty Lentil Sausage Soup to our Quinoa Salad to moist and chewy almond Amaretti Cookies, our foods labeled GF contain no wheat, rye, oats, or barley.

We’ve made gluten-free entrees and baked goods for the past 10 years and they are highly acclaimed and appreciated by our many customers who are avoiding gluten.  You’ll find an entire freezer in our town market stocked with GF entrees and soups.  Craving bread? Try Reesor’s  Spelt Bread or Jennifer’s Original Gluten-Free Multi-Grain Bread.  We carry Jennifer’s bread because we think it tastes the most like regular bread—light and tasty.

Our dry goods shelves are filled with boxed gluten-free muffins, pie pastry, breakfast cereals, crackers, cupcake and bread mixes and dried pastas to stock your pantry.

Although our kitchen and bakery are not gluten-free facilities and foods may contain traces of gluten, we make every effort to prepare these foods with gluten-free equipment and utensils.

Please visit our town market or check out our website for more info and listings of the GF foods made by our cooks and bakers. Click Here

Glazed Orange Ginger Carrots

carrots cooked

Our Ontario Nantes carrots are a good way to keep eating locally grown food through the winter.  This side-dish recipe is made with your kitchen’s basic ingredients and comes together quickly.  At the end we’re including two ways you can use any leftover cooked carrots in a soup or a Morrocan-flavoured salad.

Reesor’s Market & Bakery is carrying the Nantes variety of carrot from now until the new crop of spring Ontario carrots is harvested.  Recognized by their blunt tip and their delicious, sweet flavour Nantes are the favourite of many of our customers.  Nantes carrots from the Holland Marsh, the heartland of Ontario’s carrot producers, are tasty fresh or cooked.

    • 6 large carrots, cut on diagonal or your preferred shape
    • 3 Tbsp butter
    • 2 Tbsp orange juice
    • 1 Tbsp brown sugar
    • ½ tsp ground, dried ginger or 1 tsp grated fresh ginger-root
    • Grated zest from one orange

Cook carrots in a medium saucepan, adding enough water to cover.  Bring to a boil and then simmer until the carrots are crisply tender.

Drain water and return carrots to the saucepan.
Add all the remaining ingredients. Continue cooking, stirring occasionally until heated through, about 3-5 minutes.

Leftovers?

Puree the glazed carrots in a food processor or blender, adding some chicken or vegetable broth and heat.  Then add some milk or cream heating gently. Add salt and pepper to taste to make Carrot Ginger Soup.

In a small bowl mix together ¼ tsp chili powder, ¼ tsp ground cinnamon, ½ tsp minced garlic, juice of half a lemon, splash of olive oil, salt and freshly ground black pepper.  Pour the dressing over your left-over cooked carrots, mixing together for a  Marinated Salad with the flavours of Morocco.  Add fresh or preserved green or red pepper if you have some on hand.

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Lasagne Soup

Here’s a fast and fun way to get the taste of classic lasagne on the table without the fuss of layering and baking.  You start with canned tomatoes, sausage and pasta to make the soup.  Then put a spoonful of ricotta cheese in each bowl, add the soup and then broil the cheeses on top of the bowls of soup.

Customize the soup according to your own taste by using your favourite sausage, adapting the cheeses or try one of the many gluten free pastas we offer at Reesor’s.

Lasagne Soup
6-8 servings

Ingredients:
•   1 Tbsp olive or canola oil
•   1 to 1 ½ lb. sausage with the casing removed (or use ground meat)
•   2 onions, finely chopped
•   2 tsp garlic, minced
•   2 tsp dried oregano
•   1 tsp dried basil
•   1/4 tsp red pepper flakes
•   2 Tbsp tomato paste
•   28 oz. can of diced tomatoes, with juice
•   3 cups chicken broth
•   1 cup water
•   2 bay leaves
•   8 oz curly pasta or about 10 lasagna noodles broken into pieces
•   8 oz ricotta cheese
•   1/2 cup Parmesan cheese, grated
•   2 cups mozzarella cheese, shredded
•   salt & pepper to taste

Preparation:
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with a little oil and toss to prevent sticking.

Meanwhile, heat 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes.  Avoid browning the onion.

Add the sausage, garlic, oregano and basil and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 5 minutes, until no longer pink. Drain any fat if necessary.

Add the tomato paste and cook, stirring, until darkened, about 2 minutes.  Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 20-30 minutes to blend the flavours.

Season with salt and pepper to taste.

Stir in the noodles and simmer 2 more minutes.

In a bowl stir together the shredded mozzarella and the grated Parmesan.

To serve:
Spoon a tablespoon of ricotta in the bottom of each soup bowl. Divide the soup among bowls, pass the grated cheeses and let the soup melt the cheeses.

If you have oven-safe bowls you can broil the two-cheese blend:
Preheat broiler and place oven-safe bowls on a baking sheet. Spoon ricotta, and ladle soup into bowls and top each bowl with the Parmesan and mozzarella blend. Place under broiler with oven door cracked for 3-5 minutes until cheese browns, watching carefully.

Let cool for a few moments before eating.

It’s quieting down on the farm and in the fields

by Jay Reesor

This is the time of year when our farm market gets its hatches battened down and the corn wagons are parked for  the winter.  Our late summer planting of winter cover crops of rye and oats and clover are well established and we can seriously think about the quieter winter months. One of the final late fall jobs is to uncover the big piles of straw in the berry fields and chop the bales over the strawberry plants to protect them from the very cold winter temperatures. That same straw will help keep the weeds controlled, the berries mud free and make it nice for picking next summer. Seems so far away doesn’t it?

I know that each year many of our farm market customers stock up on as much Ontario produce as they can when the market closes at the end of October.  I am pleased that this year we will be offering as long as we can, Ontario fresh and preserved fruits and vegetables at Reesor’s Market & Bakery in Stouffville, so that we can all continue to eat as locally as possible, year-round.

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.

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!

Reesors_Sept-Photos

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!

http://www.foodland.gov.on.ca/english/freezing-on-veg.html

http://chd.region.waterloo.on.ca/en/healthyLivingHealthProtection/resources/Fruit_recipecard.pdf

Reesor’s sweet corn is in full swing & tasting great

We’re picking sweet corn at our farm on the Ninth Line and we and our customers are loving it as much as ever.

If you need lots of sweet corn for a corn roast or freezing you can phone ahead to place an order and we will have it all bagged and ready for you to pick up at our Stouffville market or at our farm market. And it’s 10% off when you buy 5 dozen or more.

Sweet corn–a sure sign of summer

by Jay Reesor

Every year when it’s time to put up our fresh sweet corn signs, I know that summer is truly here.  Yay! Sweet corn!  Why do so many of us have such a strong love of Zea mays var. Saccharata, the scientific name for sweet corn?

It’s quite simple really. It tastes SO GOOD!  Plus probably many of us have good memories of eating sweet corn as a child. Carefully clearing off row after row, cob after cob of the tender sweet kernels.  And could our early enjoyment of sweet corn possibly be linked to the fact that we were actually encouraged to pick this vegetable up and eat it….using our hands? Maybe turnip would be more popular if it had this eating rule.

Another fun thing about sweet corn is the names of the varieties of sweet corn.  Consider these tasty-sounding names from this year’s Stokes Seed Catalogue:  Luscious, Delectable, Fantastic, Awesome and Gourmet Sweet.  Who wouldn’t want to eat a vegetable with fun and delicious names like these?

This year we have three varieties of sweet corn planted in sequence for harvest between the end of July and the end of September.  Our early corn is called Navajo (an interesting name and a great early corn) and the other varieties are Gourmet Sweet 274 and Gourmet Sweet Awesome.  My personal favourite is the Gourmet Sweet 274. It has large cobs, very tender and is very–delicious!

The sweet corn crop this year looks fabulous, (hey that’d be a great name for a sweet corn variety) so keep the butter handy, the salt close at hand and get the water boiling.

“It’s All About Ontario Strawberries” Winning Photo

It's All About Ontario Strawberries Photo Contest winning photo

Alanna Lloyd (at left)  from Stouffville won our contest pictured with her sister Allison & Grandad. She captioned her photo:  “For 20 some odd years we have been strawberry picking with Grandad and this year we chose to pick at Reesor Farm Market. Good thing we went to the patch close to closing time or else Grandad would have been there all night the berries were so good!”