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.
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.
Make your favourite bread stuffing using Reesor’s Pilgrim bread, mash up beautiful white Ontario potatoes, slice up sweet potatoes for a casserole, roast some Ontario squash, or make a fresh cabbage-slaw. Remember to pick up enough of our Ruby Red Cranberry Sauce for Christmas dinner and for turkey sandwiches on Boxing Day.
We make our turkey meatballs using ground turkey from Round the Bend Farm in Kettleby, Ont. They are already cooked for you to heat and serve at home. They’re made with celery, onions, parmesan cheese, milk, eggs, canola oil and other seasonings. Made with Jennifer’s Original GF bread they are gluten free. We also offer frozen ground turkey and turkey sausages from Round the Bend Farm.
The kitchen team at Reesor’s is often thinking of different ways of enjoying the foods we make. And if you know some of Jay’s extended Reesor family you may know that we love to talk about and analyze food.
Joyce, who is Jay’s first cousin and is pictured above holding the salad bowl, and his sister Susan put their minds to our turkey meatballs and suggest these six variations.
Heat them in the microwave and add to Reesor’s Vegetable Barley Soup.
Make a meatball sandwich: Heat the meatballs, slicing them in half and laying them on your choice of bread or bun. Add sliced provolone cheese, tomato sauce, sautéed mushrooms or sautéed spinach.
Make a wrap: Heat the meatballs, slice them in half, put them in a tortilla, add salsa, shredded carrots, fresh cilantro, and mozzarella cheese.
Heat the meatballs and serve them on a bed of couscous mixed with almonds, apricots and shredded carrots.
Make a pizza with Reesor’s pizza dough. Add a layer of tomato sauce or pesto, adding meatballs and mozzarella cheese.