Glazed Orange Ginger Carrots

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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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What do our bakers & cooks shop for at Reesor’s?

Christina: Bacon Quiche
Lisa: Chocolate Chip Cookies
Joyce:  Black Bean Soup & Neal Brother’s Tortilla Chips
Pam: Spinach Lasagne
Sandra: Almond Raspberry Squares (at Christmas)
Harley: Lentil Sausage Soup; Macaroni & Cheese

You are invited…

You are invited to Reesor’s Annual Open House on Fri. Nov. 22
9:00 a.m. to 8:00 p.m.

Our bakers, cooks and staff at Reesor’s are always thinking about new foods to make your life tastier and easier. Our Open House is a way for you  to try out our new foods, enjoy classic favourites or to taste something that you haven’t tried before.

We’ll have extended hours on Friday Nov. 22 from 9:00 a.m. to 8:00 p.m., so you can stop in when it’s convenient for you during the day or on your way home from work or after dinner.

There will be lots of food to sample including our traditional Quebec tourtiere and other hot and savoury foods.  We’ll be launching and sampling our array of Christmas cookies and cakes for 2013 if you want to start stocking your freezer or cookie tins for your holiday entertaining and gift-giving.

Be sure to enter the lucky draw, and if you order or purchase a gift box that day you can enter an additional draw to win a gift box.

So, mark the date on your calendar and come on in for the fun.

Broccoli & Beef Skillet in Orange Ginger Sauce

Serves 4

This beef dish is good served with white or brown rice, or try it with alternates such as quinoa, noodles or a wild rice mix.  It comes together quite quickly, so get your rice cooking while you prepare the broccoli and beef.

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You will need a large heavy skillet with a tight-fitting lid.
You can also make this with boneless chicken.

  • 1 Tbsp vegetable oil
  • 1 ½ pounds of boneless sirloin steak, cut into very thin strips
  • 1-2 Tbsp cornstarch
  • 1 cup orange juice
  • ¼ cup orange marmalade (optional)
  • ¼ cup red wine vinegar
  • ¼ cup soy sauce
  • 2-4 Tbsp grated fresh ginger
  • 4 cloves garlic, thinly sliced into slivers
  • 1 bunch of broccoli, cut into small flowerets, and peeled, chopped stems

Heat the pan over medium-high heat.  When the pan is hot, pour in the oil.

Dredge the sliced beef in the cornstarch, coating each piece thoroughly and evenly, shaking off excess.  Lay the beef on a dry platter in a single layer.

Working in batches if necessary, so you don’t crowd the pan, add the meat to the pan and sear the beef, flipping and stirring it to help it brown evenly.  When cooked remove the beef and set it on a plate to rest.

Return the pan to the heat and add the orange juice, marmalade, vinegar, soy sauce, ginger, and garlic.  Bring everything to a steady simmer, stirring frequently and cook until the liquid reduces by roughly half, 4 or 5 minutes.  Return the beef to the pan with any juices.  Add the broccoli, cover tightly, and simmer until the broccoli is bright green and tender, another two or three minutes.

Spoon the rice onto plates and place the broccoli and beef over it.

This recipe is adapted from the cookbook “Chef Michael Smith’s Fast Flavours”.

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.

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!

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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

Rustic Tomato & Cheese Tart

August and September are the best months to enjoy Ontario tomatoes in all their juicy and flavourful glory, but this tart tastes good with Ontario greenhouse tomatoes year-round.

This tart uses a buttermilk biscuit dough for the base and your favourite cheese or blend of cheeses.  It looks lovely in its rustic form, so don’t worry about shaping the crust perfectly. It makes about 6 servings and goes well with a green salad.

Tip:  Reesor’s Market & Bakery carries Kawartha Dairy Buttermilk or  you can make your own buttermilk substitute by adding 1 Tbsp of lemon juice to 3/4 cup of milk and waiting 5 minutes for it to thicken.

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Rustic Tomato and Cheese Tart

• 1 recipe Buttermilk Biscuit Dough (see recipe below)
• 2 Tbsp cornmeal or semolina flour
• all-purpose flour, for rolling
• about 1/3 cup feta cheese (or your favourite cheese)
• 3 to 4 medium, ripe tomatoes, cored and sliced crosswise ¼ inch thick
• Salt
• about 2/3 cup coarsely grated Gruyère (or your favourite cheese)
• 1/3 cup mayonnaise (Hellman’s Light works well)
• 1/3 cup finely chopped mixed fresh herbs such as parsley, basil and chives
• ½ tsp. dried oregano or marjoram
• Freshly ground black pepper

Position rack in the center of the over and preheat to 425 F.  Sprinkle a 12×17 sheet of parchment with the cornmeal or semolina flour.

On the cornmeal, pat the prepared biscuit dough into a 5-inch round.  Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.  Transfer the dough on the parchment to a large baking sheet.

Crumble the feta cheese over the dough, leaving a 1½-inch border.

Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go, leaving a  1½-inch border.

Combine the Gruyère, mayonnaise, herbs and pepper in a small bowl.  Dollop the mixture in generous tablespoons over the tomatoes. The tomatoes do not need to be completely covered. Fold the dough border over the edges of the tomatoes, pleating the dough if necessary.

Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes.  Let cool on a wire rack, about 30 minutes, before cutting into wedges and serving.  You can also serve it at room temperature.

(Adapted from Fine Cooking magazine, Aug/Sept 2013)

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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.

Putting Up

From the blog:  Phyllis writes words

by Phyllis Diller Stewart

Putting Up.

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.

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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.