Behind the Scenes of a Relocation

Having secured a new location is only the first step in the relocation process.  We will be continuing operations as a warehouse and pick-up location; however, we continue to dream about the future via our ongoing strategic planning process.

Work continues to prepare the new space for our arrival. Public Health visited the site this week and we got the thumbs-up on our plans. Walls are up and being finished by the SCP Properties crew, and much of the electrical work is underway. Plumbing and floors are also on the list of things to be done, and contractors are being secured. We plan to complete the relocation at the end of April, when we will move primary infrastructure such as our walk-in cooler, freezers and racking. We are hopeful to only be closed for a week, with the goal of being settled in May.

Some of you who are members might be wondering how this move affects you. The short answer is not at all, at least not yet. We are working hard to ensure continuity of the service that people have come to expect. There may be some changes to routing based on the change in geography, however those are not expected until late April/early May and will be communicated in advance. We are also hoping to resume and increase our use of community pick-up points in the coming months. Do you happen to know of a place that would make a great community drop spot?  If so, please reach out!  

As always, please feel free to reach out if you have any questions or concerns, director@eatlocalgreybruce.ca. We look forward to continuing to update via weekly reports on our progress, so keep watch!

Eat Local Grey Bruce Finally Found a New Home

As many of you know, Grey County purchased our building in the fall and we have been looking for a new home. We are pleased to announce that we have located and secured a new location, a unit at 278 Cook Street in Meaford. The building owners, the Scott family, and their staff have been great to work with so far and share our values of community and environmental sustainability.

While Meaford was not where we originally planned to be we are optimistic about the future of our organization in this location. It’s a great space, with potential opportunities for community collaborations and to expand ELGB initiatives in the future.

While we are sad to leave Owen Sound, we are looking forward to becoming a part of the Meaford community and excited about the potential of this location! I wanted to take this opportunity to thank you all for your assistance in this search. We heard from many of you and investigated upwards of 25 different locations in our search for a new home, from Wiarton and Saugeen Shores to Dornoch and Meaford and everywhere in between. Our Board of Directors and staff reviewed the available options and filtered them through a comprehensive set of criteria, and outside professional advice was sought in an effort to ensure due diligence. While we are hopeful that costs will be covered by available funding, there may be additional costs that will become evident as planning continues in earnest.

We will keep you updated with ways you can support if you are interested as we enter this new chapter. There are some needed renovations, and expected tasks include finishing work such as bringing the flooring to standard from a Public Health perspective, painting, some carpentry, as well as helping to get us moved from point A to point B. All of these things are managed by our “Heavy Lifting” Committee, and any interested parties can reach out to David Walton, the Chair of our Board of Directors, at tremwalt@gmail.com.

Local Food System Series: Food as Responsibility

One of the biggest and most impactful shifts that supporting local food systems can provide is moving away from consumer cultures that embed themselves in narratives of competition and individual notions of rights towards responsibility. It is almost impossible to govern food chains as “public commons” when notions of ownership and entitlement govern how people choose to spend their money and their time.

By seeing local food system creation as a form of responsibility – we remove both the social and financial burden from individuals – often farmers within our communities – to a collective one. It is only through stepping into our collective responsibility to food, the land, and the earth that we can see sustainable, ecolonical, and ultimately ethical relationalities to each other and food. This is a huge reason why Eat Local Grey Bruce uses a cooperative model to sustain ourselves – and ensure we all share the bounty and responsibilities of local food systems.


Eat Local Recipe Series: Vegan Pesto

Ingredients

1 cup sunflower seeds from ONFC or A&E (walnuts and almonds also work great in this recipe!)

2-3 cloves new garlic from Sideroad Farm or Stewart’s Fresh Produce

1 cup garlic scapes from Lena Landei (optional! If you don’t have scapes, just add another clove of garlic or an extra handful of herbs)

3 cups carrot tops (I happened to have carrot greens on hand but spinach, mizuna, arugula or just more herbs will work wonderfully!)

1 cup fresh basil (or try mint, dill, parsley – any leafy herb will do! For herbs and greens (above) check out Persephone Market Garden, Burdock Grove, New Life Farm, Stoeckli Organics and others on the online store)

1/3 cup nutritional yeast from ONFC

1 lemon, zest and juice from Pfennings Organic Vegetables

½ cup olive oil or sunflower oil from Rallis Olive Oil or Huron Sun

Generous pinch of Himalaya pink salt from A&E

Pepper to taste

Simple Pesto Recipe (Vegan!)

Pesto is an incredible condiment! So versatile and fresh tasting, it’s perfect for spicing up summer dishes. Try this pesto spread on a toasted slice of Caraway Rye Sourdough from Aster Lane Bread with some Sheep Cream Cheese from All Sorts Acres Farm. It makes a great veggie dip as is or mixed with yogurt from Saugeen Country Dairy – grab some carrots from Bruce Huron Produce Auction, mixed cherry tomatoes from Burdock Grove or some snow peas from Twin Creeks and dip away! For a bigger meal, stir into any pasta from the Ontario Natural Food Coop (ONFC) and top with freshly grated parmesan cheese or keep it vegan with Plant Parm from The Frauxmagerie (tip: reserve some of your salted pasta cooking water to mix with pesto before stirring into pasta for extra sauciness).

All of the above amounts are only approximate and are suggestions. This recipe can be totally improvised based on your own taste and preferences. I usually don’t measure when making this – it’s as easy as hucking things into your blender or food processor, giving it a taste and adding a little more citrus, salt or herbs – whatever suits your fancy! This recipe makes about a 500mL mason jar of pesto but yield could be different based on what you choose to substitute.

Procedure

Toast the sunflower seeds in a pan on your stovetop over medium heat, giving them a gentle stir every now and again– keep an eye on them as they toast quickly! I find this step enhances their flavour and gives them a lovely, soft texture for pesto.

If using garlic scapes, I like to also chop and sauté those in a pan with touch of oil to soften them a little. Add garlic, scapes, and sunflower seeds to your food processor and pulse until a still-coarse paste begins to form.

Add chopped greens, herbs, nutritional yeast, lemon juice and zest, olive oil and salt & pepper to food processor. Pulse again until combined, scraping down the sides if needed.

And that’s it! At this point your pesto may still be warm (it’s a great time to snack on some!) – let cool to room temperature before storing in an airtight container in the fridge where it will keep for several days. Note that the colour may deepen a little and some herbs may brown over time – this is totally normal and it will still taste amazing! If you’re planning to freeze your pesto, you can blanch the greens and/or herbs to help them retain their vibrant green colour through the freezing and thawing process. I usually skip this step because I eat the pesto too quickly to worry about storing it for very long!

Enjoy!

Check out our many awesome producers here and let us know if you try it out!


Eat Local Recipe Series: Camem-Pear Grilled Cheese

Ingredients

Beans – Use your favourite kind of bean! This time I decided to use canned

Botanic Cam vegan camembert from The Frauxmagerie

Anjou or Bosc Pears from Pfennings Organic Vegetables

A couple slices of hearty bread (I used a Currant and Pumpkin seed loaf from Rising Sun Bakery – also check out Aster Lane Bread and Thornbury Bakery for some tasty sourdough options)

Red Pepper Jelly from New Life Farm (This product does contain butter and is therefore not vegan – Dijon mustard from ONFC makes a great alternative!) – or use both!

Mayonnaise from ONFC

Salted or Unsalted butter from Millbank Cheese & Butter

Freshly ground pepper to taste

I love a grilled cheese sandwich – classic, filling, simple, delicious – but every now and again I like to get a little fancy and spruce it up with some unexpected ingredients. Adding fruit or veg, sweet or savoury spreads or a new cheese you have yet to try, can turn this humble sandwich into something special.

This sandwich is incredibly adaptable! The first time I made it, I fried up some bacon from Twin Creeks Farm, added it to the sandwich and then grilled the whole thing in the bacon drippings – it was so, so delicious! If you can’t find pear, try it with an Ontario-grown peach, nectarine or apple.

Serve this sandwich on its own or with a fresh, green salad tossed with sesame seeds from A&E and sesame tamari or vegan caesar dressing from the Ontario Natural Food Coop (ONFC). Find any number of tasty greens from Burdock Grove, Persephone Market Garden, Twin Creeks Farm or Sideroad Farm and sprouts from Zettel Family Farms, Stewart’s Fresh Produce, or New Life Farm. Or grab a thaw and heat soup from Redwillowhouse to serve on the side.

This recipe can be made vegan by replacing the butter and mayonnaise and by ensuring that the jam, jelly or preserve you are using does not contain gelatin or butter.
Makes 1 sandwich.

Procedure

This recipe comes together much like any other grilled cheese sandwich!

1. Slice your bread and butter the outer sides

2. Thinly slice a pear and the camembert cheese

3. Grab a pan (I love my well-seasoned cast iron but any pan will do) and preheat over medium heat

4. Spread the mayonnaise and dijon mustard and/or red pepper jelly onto the inner sides of your bread slices

5. Assemble sandwich: Place one slice of bread, butter side down, onto your hot pan. In an even layer, pile on cam cheese and pear. Crack some pepper over top and add the second slice of bread, butter side up.

6. When both sides are golden brown (this usually just takes a couple minutes each side), I like to turn the pan to low and put a lid over top to let the cheese melt completely.

Pop on a plate, cut in half, eat immediately and enjoy!

Check out our many awesome producers here and let us know on instagram or facebook if you try it out!


Eat Local Recipe Series: Popcorn, Two Ways!

Ingredients

Popcorn kernels from Backwoods Preserves or A&E

Sweet

Maple Syrup from Beaver Valley Maple or Miner’s Maple Products

Salt from A&E

Butter (salted or unsalted) from Millbank Cheese & Butter

Cinnamon from A&E or Ontario Natural Food Co-op

Salty

Butter (salted or unsalted) from Millbank Cheese & Butter

Nutritional Yeast from Ontario Natural Food Co-op

Salt from A&E

Freshly Ground Pepper

This week’s recipe is a simple one – a tried and true go-to snack in my household: Popcorn! Much of the time, I love classic buttered popcorn with a little salt and pepper but sometimes I whip up a special batch to keep things interesting. Below you’ll find two different ways I like to dress my popcorn – a sweet version that I swear tastes like cinnamon buns and a savoury version that always hits the spot. Whip these out for a night in front of a movie or on a summer afternoon to tide you over until dinner.

All topping amounts are eyeballed and done to taste – experiment to find your favourite proportions!

Procedure

Prep popcorn like you usually would. I happen to have an air popper but I also frequently make my popcorn on the stove top.

Use a heavy-bottomed pot, turn the burner on to med-high, and pour in a little bit of neutral oil and throw in just a few kernels – cover and wait until those few kernels have popped before adding the entire amount (I will often make ⅓-½ cup of kernels, I find that is enough for 2 adults).

Take your pot off the burner and let sit for 30 seconds with the lid on and then pop back on the element – popcorn should start popping relatively quickly. Shake your pot periodically to keep the kernels from burning. Once you can’t hear any more popping sounds, remove the pot from the burner and leave covered for 30 secs to let any remaining kernels pop before removing lid, pouring your popped popcorn into a bowl and adding toppings.

While popping my popcorn I like to melt the butter in a separate pan or small pot on the stove. You can also melt it in the residual heat of the stovetop after you’ve turned off the burner and distributed the popcorn into serving bowls.

Choose your toppings!

For Sweet: add melted butter, maple syrup, salt and lastly, cinnamon. Mix!

For Salty: add melted butter, salt, pepper, and nutritional yeast. Toss!

Eat right away! So, so easy and yet so satisfying!

Check out our many awesome producers here and let us know if you try it out!


Eat Local Recipe Series: Iced Coffee

Ingredients

1 bag of coffee from Ironwood Coffee Company (I love their Espresso Blend for this)

Maple syrup from Beaver Valley Maple or Miner’s Maple Products

Milk of your choice (try some Oat Milk from Neal Brothers, Whole Milk, Chocolate Milk or even Coffee Milk from Miller’s Dairy)

Cinnamon or cocoa to sprinkle on top (optional – from ONFC or A&E)

Ice Cubes

500mL Mason jar with lid

One of my very favourite summer treats has to be iced coffee. It’s just so cool and refreshing – plus a mid-morning caffeine boost on a hot day can be a real game changer. This recipe is so quick and easy, it’s barely a recipe at all! Follow these steps and you’ll be sipping in no time.

Makes 1 x 500mL mason jar of coffee.

Procedure

There are a couple different methods that I use to make iced coffee at home. My favourite way is to make a concentrated brew of coffee in my french press or stovetop espresso maker and then to pour it over ice. Brewing a concentrated batch of coffee ensures it isn’t watered down when poured over ice.

Make a stronger-than-your-usual batch of coffee. If I am using my french press, I typically use an extra scoop per every couple of scoops of ground coffee I would normally use when brewing. Allow to steep for around 4 minutes before pressing.

Grab your mason jar and pour in 1 tbsp of maple syrup and about ¼ cup of your milk of choice – of course these amounts can be altered based on your own tastes and preferences. I usually drink black coffee, but when I’m making iced coffee, I love for it to be a little sweeter!

Fill your mason jar to the top with ice cubes.

Pour your strong coffee over the ice, twist on your jar lid and shake! This helps to quickly cool the coffee and to incorporate your milk and maple syrup – it also creates a little temporary layer of foam on top which to me, makes it feel decadent and luxurious!

You can also save leftover coffee or make a fresh batch, wait until it cools to room temperature and then store in the fridge until you are ready to drink it. If you are using this method, I suggest freezing some of your coffee in an ice cube tray (once frozen, store in a container in the freezer). Use these coffee ice cubes and your regularly brewed coffee to create an iced coffee that isn’t diluted by using regular ice cubes.

Enjoy!

Check out our many awesome producers here and let us know if you try it out!


Eat Local Recipe Series: Frittata

Frittata is just about one of the quickest and easiest meals to whip up – especially once you have a handle on a solid recipe. It makes for great leftovers and is a good way to feed a larger amount of folks in an economical way. Serve hot with a hunk of buttered bread, with a nice big salad on the side or eat cold the next morning with toast – arguably even tastier than next-morning cold pizza.

Frittatas are also super versatile ingredients-wise. It’s really the ratio of ingredients that’s important. If you don’t have the greens or veggies listed below, just use 2 cups of whatever you have on hand – this is an awesome way to use up any wilting or sad-looking but still edible veggies at the bottom of your fridge or pantry. Same goes for the cheese, if you don’t have feta on hand, just replace with another cheese, grated or crumbled. This recipe includes bacon but hold the meat and you have a delicious vegetarian dish. 

Ingredients

This recipe makes a generous meal for 2 that’s very likely to generate leftovers. It can also serve up to 4-6 people if you whip up a side to go along with it.

6-8 Eggs depending on size (the bigger the egg, the fewer you need!) from Stoeckli Organics, Poechman Family Farm or Lena Landei

¼ Cup of cream or full-fat milk from Miller’s Dairy

½ Cup of feta cheese from WoolDrift Farm (sometimes I like to use their olive feta if I want to get a little fancy!)

½ Cup of shredded gouda, havarti or cheddar from Millbank Cheese & Butter

2 Cups mixed hearty greens (try any kind of kale, rainbow chard, beet greens, collard greens, etc.) from Burdock Grove, Persephone Market Garden or Sideroad Farm – to name a few! Many of our producers grow beautiful, delicious greens!

Bacon! Optional but delicious from Twin Creeks Farm, Cirrus Hill Farm, Pheasant Hill Farm

Handful of fresh herbs (try tulsi or lemon basil, thyme, chives or dill – the possibilities are really unlimited when it come to fresh herbs) from Stoeckli Organics, New Life Farm, Burdock Grove, Persephone Market Garden, Stewart’s Fresh Produce

Salt & Pepper

Procedure

If using bacon, roughly chop and add to a preheated pan over medium-high heat. I prefer to use a cast iron pan here so that I can transfer it from stovetop to oven without having to first transfer it into an oven-safe dish. One-pot cooking = less clean up too!

While bacon is frying, preheat your oven to 350 degrees.

Crack eggs into a bowl, add milk or cream, whisk to combine.

Roughly chop veg and herbs.

Grate cheese and crumble feta.

If not using bacon, add some butter or oil to your pan. Once bacon is mostly cooked you can siphon off some of the bacon grease or use what’s there, add veggies and saute for a few minutes until they start to sweat – for this version, I’ve only added greens to the pan so the cooking time for these would be less than if I added a vegetable like carrot or broccoli or some alliums like scallions or garlic that might take an extra minute to soften.

Once veggies are cooked, add egg to pan, then add cheese, let cook over element for a minute or so, then pop into your pre-heated oven. Cook for 10-15 minutes, checking for runniness in the middle as a sign of done-ness. Broil the top. 

Take out of the oven, let rest for a minute or two, cut into wedges and serve!

Store in the fridge in an airtight container for a day or two if eating later.

Enjoy!

Check out our many awesome producers here and let us know if you try it out!

Eat Local Recipe Series: Tropea Onion Soup

Ingredients

2 tablespoons of olive oil from Rallis Olive Oil or Ontario Natural Food Co-op

1 generous pound of tropea onions from Persephone Market Garden

A pinch of chili flakes

A scant ½ pound of a starchy potato from Twin Creeks Farm, Cirrus Hill Farm, Stewarts Produce, Bruce Huron Produce Auction, Sideroad Farm or Burdock Grove

2 ½ – 3 cups of water

Salt & pepper

Hearty bread for serving – check out Aster Lane, Thornbury Bakery, Rising Sun Bakery

 Pecorino cheese (optional)

This soup is so savoury and so comforting – it’s a delicious, warming dish, great for serving on a cool fall evening. An Italian recipe, this soup is similar to the familiar French onion soup, but the addition of grated potatoes in the broth makes it more hearty and more filling. 

The Tropea onions make this soup less punchy than your typical onion soup, lending a sweeter, more delicate flavour. If you like, you can use another onion variety but be prepared for it to taste more “onion-y” and less smooth.

Toast up a hunk of hearty bread, pop it right into the bowl, on top of the soup and grate pecorino or parmesan over top. Leave out the cheese to make this a vegan meal.

Serve with a nice fall salad on the side – think brussels sprout slaw with roasted squash, sweet apples and creamy dressing.

Serves 4 or 2 with leftovers.

Procedure

Slice your onions and grate your potatoes – I just used a regular cheese grater for this.

Heat the olive oil in a heavy-bottomed pot over medium heat. Once hot, add the onions, pinch of chili flakes and a bit of salt. Stir occasionally, allowing the onions to brown, making sure they don’t stick to the bottom of the pot too much. This step takes about 15 minutes or so, but it’s worth the wait to get a little caramelization!

At this point, add your grated potato to the pot with the onions. Stir everything together and cook for just a couple of minutes, then pour in the water. Stir and scrape the bottom to release all that tasty caramelization and incorporate it into the broth.

Simmer your soup for 30 minutes, allowing the potato to cook down and release the starches, thickening the soup. Check on it frequently – about part way through the simmering, I noticed a lot of the water had evaporated and added a little more to make it more soup-y.

Once all the way cooked, let cool slightly and then ladle into deep bowls. Toast up a nice slice of hearty bread, place it in your bowl of soup and sprinkle grated cheese on top.

Eat & enjoy!

Check out our many awesome producers here and let us know if you try it out!


Eat Local Recipe Series: Bean Salad

Ingredients

Beans – Use your favourite kind of bean! This time I decided to use canned chickpeas from Neal Brothers and some lentils I had on hand at home, but you can use black beans, kidney beans, navy beans, green lentils – any kind of legume, really! I used canned beans this time around but when I have the foresight and time I have also made this salad with dried beans that have been soaked, boiled and cooled. A&E, ONFC, Neal Brothers, Blackshire Gardens and Annex Distribution carry a variety of dried and canned bean options.

Veggies – Check what’s in season – cherry tomatoes, candy onion, green onion, celery, diced carrots, shelling peas, snow peas, shredded beets, cucumber, thinly sliced kohlrabi, even roasted sweet potatoes or the stalks from some rainbow swiss chard! I love something with a little crunch to contrast the creaminess of the beans.

Nuts or Seeds – sesame seeds, sunflower seeds, walnuts, pumpkin seeds, chopped almonds, etc. Try Jewels Under the Kilt, A&E or ONFC for some nut and seed options.

Fresh Herbs – Use whatever is available; tulsi, lemon or regular basil, thyme, dill, chives, oregano. Check out Persephone Market Garden, Burdock Grove, Stewart’s Fresh Produce, Stoeckli Organics, or New Life Farm.

Something Pickled – I always like to throw in something pickled for a little extra bite and saltiness. Try pickled beets, preserved lemons, minced jalapenos, garlic dills from Funky Ferments or Backwoods Preserves.

Cheese – Totally optional but quite delicious. Try some olive or regular feta, chopped cheese curds or cubes of vegan greek cheese from WoolDrift Farm, Millbank Cheese & Butter, or the Frauxmagerie.

Dressing – Make your own or check out the dressings from Huron Sun, like their organic Sundried Tomato & Basil dressing or perhaps Miners’ Maple Products’ Maple Raspberry Vinaigrette.

Salt & Pepper

This is an everything-but-the-kitchen-sink kind of recipe. I like to make a bean salad when I’m not feeling super creative and when I have no desire to actually follow a recipe. It’s the perfect way to use seasonal veggies – you can literally put almost any vegetable in here! Same goes for nuts and seeds – use up the dregs in your pantry that are just short of that amount you might otherwise need for baking or snacking.

The ratios and amounts are yours to decide. When I know I want to get a few days worth of meals from my bean salad, I’ll make sure to use 2 cans of beans and throw in as many veggies as my little heart desires. This is the kind of dish you can taste as you go without worrying about your nibbles impacting the recipe’s outcome. The only thing I am really consistent with is making sure to throw in a ton of fresh herbs for lots of flavour.

Bean salad gets better with time, making it a great fit for a make-ahead packed lunch or other meal prep routine – on top of that it’s easy to transport, filling, and yummy! 

Procedure

Drain and rinse your beans and toss them into a large mixing bowl.

Chop up your veggies and herbs and add them to the bowl.

Toss in your nuts and seeds. Add cheese if using.

Dress & Toss

Super easy!

Store in an airtight container for 2-4 days in the fridge.

Enjoy!

Check out our many awesome producers here and let us know if you try it out!