Well, we are slowly cruising into Thanksgiving and fall.   Our turkey orders are all booked; we have a few small birds as spares and some heavy roasting chickens yet to sell. We can still take orders for prime rib beef and pork crown roasts.

At the moment it is a fool’s errand to try and predict trends and pricing! When Iran opens the straights of Hormus, Trump gets burnt by his tariffs, Putin stops bombing Ukraine and Hell freezes over, it is difficult to plan much of anything. My expectation for the next 6 to 18 months is more food challenges. As always we will be here to help you find good food value,, useful recipes and cooking tips

          I hope all of you have a great week and we are looking forward to seeing you.

Regards

Don & staff

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          First we will talk about fish; we expect an order of fresh and frozen fish for this week Sept 24th We will keep the fresh, fresh until Sunday Sept 27th. And then freeze it. Because the next fresh fish would be on Thanksgiving weekend, we will not be bringing in any fish as we do not have storage for both fish and turkeys. But, we are ordering extra to bridge the gap and will have all your favourites frozen.

          WE had some sad/bad ews this morning regarding the Herb & Garlic breaded Cod and the Potato /Cheddar breaded Cod. The price has skyrocketed to $30.00 lb retail and our fish monger has suspended bringing it in. We have some stock we will sell at te former price, then, it is wait and see if we can find a substitute.

          So, this week in fresh we have Atlantic salmon, wild Arctic char, Columbia trout, wild B.C. Halibut, and wild Ontario pickerel. With the exception of the breaded Cod we will be super  stocked in frozen selections..Recently thearctic char has been coming in large filets;, if that continues we will cut some smaller pieces.

 

          It is time to think about Thanksgiving, turkeys, hams and all the goodies that go into the Thanksgiving feast. Following is a list of the products we will be offering; turkeys, hams and heavy roasters; all are  preorder. The cut off date will be Sept 29th.  We will have the turkeys, hams and heavy roasters  fresh and ready for pick up on Friday Oct 9th. Order now, don’t be a Johney come latey and miss out A complete is will be found in my last blog under the tab “ Recipes and Blogs”

We also will have available all cuts of pork,, beef, lamb and seafood.

We will not have fresh fish on the Thanksgiving weekend as we do not have storage for both turkeys and fish.

         

          I hope all of you have a great week and we are looking forward to seeing you.

Regards

Don & staff

P.S. I have included my recipe for the best ever pumpkin pie

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PUMPKIN CHIFFON PIE

        I have been using this pumpkin pie recipe for some time and decided I should write it down. The difference in this recipe is that the filling is very light, almost like a mousse. This comes from whipping the egg whites and whipping cream until stiff and folding it into the puree mixture. When cooking it puffs up like a soufflé and then settles. Slow cooking is the order of the day as eggs don’t like high heat.

 

YIELD 5-6 pies and some tarts depending on shell size

INGREDIENTS

2 Can           E.D. Smith pumpkin puree (28 oz—796 ml)

12                 Eggs, separate and reserve 4 egg whites

2 Cup           White sugar

1 1/3 Cup     Brown sugar

2 Tsp            Salt

4 Tbsp          Molasses -- to taste

2 Tbsp.         Vanilla

4 Tbsp          Pumpkin spice (ginger, nutmeg, cinnamon, cloves)

3                   Cups milk

3 Cups         Heavy cream

3 cups whipping cream mixed with the four  reserved egg whites

Pie shells and tart shells

METHOD.

Beat the 8 eggs and four yolks then add all ingredients except the whipping cream and reserved egg whites. Blend mixture well. You can use a stand mixer or do it by hand with slotted spoon or spurdle.

Whip the cream and egg whites to soft peaks and fold into puree; it should be streaky. Ladle into pie shells and either freeze for later use or bake at 350 F until edge of pastry is brown. There should be a spot in the middle that is still raw looking (about the size of a toonie—it will finish cooking with the residual heat)

Cool to room temperature on a rack, add ice cream or whipped cream and enjoy the best lightest pumpkin pie ever!

 

 

 

 

 

 

It is time to think about Thanksgiving, turkeys, hams and all the goodies that go into the Thanksgiving feast. Following is a list of the products we will be offering; turkeys, hams and heavy roasters; all are  preorder. The cut off date will be Sept 30th.  We will have the turkeys, hams and heavy roasters  fresh and ready for pick up on Friday Oct 9th.

TURKEYS: We have been selling free-run Mennonite raised turkeys from the same supplier for two decades with zero complaints and tons of accolades. Raising good turkeys is a combination of genetics, feed, low stress environment and animal husbandry; the Mennonite farmer we use hits the mark on all categories. The turkeys are fed well—no drugs or hormones; they have spacious runs and are used to people and not stressed out. When it is time for “meeting the maker”, they are transported to the abattoir with out stress. You won’t see our turkeys barreling down 401 in open sided transports with the wind and rain beating in. Are they more expensive than the cardboard type in the big box store? Yes. “Good food ain’t cheap and cheap food ain’t good” says the Red-Neck son-in-law.

The turkeys are sized as follows: 13-14, 15-17, 18-21, 22-23, & 24+

HAMS:

Our hams are handcrafted by Mennonites at Stemmlers’ Meats. They are old-fashioned bone-in skin-on. They are partially cooked from smoking; but require additional cooking. They are brined in a historic brine recipe and then maple smoked. They are not tumbled as modern hams are. This leads to a different texture in the meat. Try them once and you will be hooked for life. They are sized at 5-7 lbs, 10-12 lbs and full hams at over 20 lbs

HEAVY ROASTERS

There are two types of heavy roasting chickens; capons (neutered males) and heavy hens (females). We do not sell capons as the practice of neutering them is considered inhumane as it is performed with out anesthesia and with out anti-biotics. The practice is outlawed in many jurisdictions.  If you want an old fashioned roast chicken dinner like grandma made on the farm, then a heavy roaster is for you. Again, Mennonite raised, free run, no drugs or hormones and fantastically delicious.

They come 6-7 lbs.

We also will have available all cuts of pork,, beef, lamb and seafood.

WE will not have fresh fish on the Thanksgiving weekend as we do not have storage for both turkeys and fish.

         

          I hope all of you have a great week and we are looking forward to seeing you.

Regards

Don & staff

P.S. I was going to post my recipe for Pumpkin pie’ but this blog was running a bit long. If you need a good recipe for pumpkin pie, email me and I will send it to you.

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Fish time again! We had a few gaps last week; but we will be fully stocked by tomorrow afternoon. Ontario pickerel is not available fresh, so we are offering frozen. In fresh we will have Atlantic Salon, wild Arctic Char, Columbia River trout and north Atlantic Cod from Iceland. If you want a whole salmon filet or special cuts give me a call or email.  Smoked salmon will bbe ready Saturday afternoon

          Our frozen selection is fully stocked, including the Krunchy Haddock and Herb Crusted Cod. We are also well stocked on wild argentine shrimp.

          Last

         

         

          I hope all of you have a great long weekend and we are looking forward to seeing you.

RegardsDon & staff

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It is hard to believe it is time for fresh fish again, summer is flying away and fall is sneaking in! So’ this week we should receive, Atlantic salmon, arctic char, Columbia River trout and Ontario pickerel. In frozen we are restocking Krunchy haddock, herb and Garlic crusted cod, tuna, grouper and shrimp.

          I have included a recipe I tried for duck breasts and peaches. Peaches are in their prime at local farm markets and we have duck breasts from our supplier “La Ferme”.

           My wife always said you should first try a recipe as written and then modify it if you wish. So I tried this recipe mostly as it was written it is delicious; but you have my permission to change it up to your taste. I think the peaches would go great with other proteins like salmon or pork tenderloin.

• Roasted Duck Breast with Caramelized Peaches

Recipe Type: Meats and Main Courses

• Ingredients

For the Duck:

• 4 duck breasts (about 6-8 oz each), skin on
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For the Caramelized Peaches:

• 4 ripe Niagara Peaches, halved, pitted, and sliced into wedges
• 3 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1.5 tablespoon honey
• 1 tablespoon balsamic vinegar
• Pinch of salt
• Fresh thyme leaves for garnish

• Directions

1. Prep the duck: Preheat oven to 400°F. Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper on both sides.
2. Sear the duck: Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook for 8-10 minutes without moving, until the skin is deeply golden and crispy and the fat has rendered. Flip the duck breasts over.
3. Roast in the oven: Add rosemary and thyme sprigs to the skillet. Transfer to the preheated oven and roast for 15-20 minutes , or until an internal thermometer reads 150-165°F.
4. Rest the duck: Remove from oven, transfer duck breasts to a cutting board, and let rest for 5-10 minutes. The temperature will rise slightly as they rest.
5. Caramelize the peaches: While duck rests, drain most of the duck fat from the skillet (save it for another use). Add butter to the skillet over medium heat. Once melted, add peach slices in a single layer.
6. Add sweetness: Sprinkle brown sugar over peaches, drizzle with honey and balsamic vinegar, and add a pinch of salt. Cook for 3-4 minutes, gently stirring, until peaches are tender and caramelized with a glossy sauce.
7. Slice and serve: Slice duck breasts against the grain into thin pieces. Arrange on plates with caramelized peaches on the side. Drizzle with any remaining pan sauce and garnish with fresh thyme leaves.

 

Regards, Don & staff

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I don’t like “snooze you lose” items and rarely sell them. We try to keep the same basic items in stock most of the time.  We do have problems from time to time with suppliers and supply chains and occasionally I can screw up and not order enough. This week , though, is different; we have rec’d a large shipment of fresh Ontario garlic and when it is gone it is gone!

We have bulbs at $5.50, 3 bulbs for $14.95 and bunches of 8 for $28.95

Ontario garlic is a seasonal item; our bulbs are large, fresh and delicious. It is a cross of Russian Red and Italian music developed for our climate. It is the right blend of piquant and mellow.

          I have attached a recipe for a garlic salad dressing that features another of our new products: French made grainy Dijon mustard from our supplier ‘Laferme” The French love their mustard and Canada grows most of the worlds supply of mustard seed. A condiment made in heaven!

 

GARLIC SALAD DRESSING

Ingredients

2              Cloves, fresh Ont. garlic

2   tsp.    Fish sauce

4  Tbsp   Lime juice

2.5 oz.    Canola oil 

2 Oz.       Olive oil

1 Tbsp.   Sesame oil

1 tsp.      Grainy Dijon mustard (houston’s) 

1/2 tsp.   Sea salt 

 

Freshly ground black pepper (to taste)

 

Instructions

 

1. . Finely chop 2 garlic cloves  chopping until it is paste-like. Add 2.5 oz. neutral oil, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1 Tbs sesame oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper if desired. Whisk or seal and and shake the jar until combined and emulsified. Or add it slowly through the feed tube of a running food processer

Recipe Notes

Storage: Refrigerate in an airtight container up to 1 week. Rewhisk before using.

         

RegardsDon & staff

Note: This blog and others are stored in our website under the Tab “recipes and blogs” if you need them for reference.

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I missed writing last week’s blog as we had a computer crash and that really upset the apple cart.  This week in fresh we will have Atlantic salmon, Columbia River trout, wild N. W.T. Arctic Char, & wild caught Ont. Pickerel. We have restocked the frozen selection including the Herb Crusted Cod and the Krunchy Haddock, grouper, Pollack and tuna, plus the wild Argentine shrimp

          We will have our selection on display Thursday by noon July 30 and hold it fresh until Sunday noon Aug. 02. I will have smoked salmon ready for Saturday afternoon.

          Customers often ask which species of fish is the mildest or least “fishy” smelling. That is hard question as peoples scent sense and tastes are different. Instead, I will give you “rules of thumb” and specifics. Generally speaking white fleshed fish from cold salt water locations will smell fishier. Fresh Haddock smells really strong, a milk bath helps it. Sablefish (aka Black Cod) is strong smelling even after freezing. Fresh Atlantic Cod is mildly fishy.  All three of these fish taste great when cooked and not fishy. Atlantic Cod cooked is very mild. However all three can leave an odour in your kitchen from cooking, especially pan frying.

          Again, generally, freshwater fish are less fishy smelling and mild flavoured. Pickerel and Columbia trout are good examples. They say that Columbia trout is milder because they do not prey on other fish; their diet is insects.

          Breaded fish, like our Krunchy Haddock and garlic and herb crusted B.C. cod are mild fish and non odorous when cooking.

          Atlantic salmon and Halibut are mild smelling  with a unique taste profile. Arctic Char (actually a trout that lives like a salmon) is between salmon and trout in taste profile and not fishy smelling. Obviously there are more varieties of fish species than I can stock; but if you have a request I will research it for you.

          Cooking methods can make a difference in lingering odours in your house. So, use your BBQ, even the side burner if you want to poach or panfry. Poaching, steaming and baking are les odourous than pan fying.

So, enjoy your fish and improve your health

 

RegardsDon & staff

 

Note: This blog and others are stored in our website under the Tab “recipes and blogs” if you need them for reference.

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For this week’s blog I intended to announce a Father’s day Special of: fingerling potatoes, fresh Ont. Perch and an Australian Wagyu steak for $50.00, but as I write this there is some uncertainty if the Perch will get from the wharf to the processing plant in time to ship. So, if the Perch does not connect to shipping we will substitute pickerel or Columbia trout for the Perch. So, the special will be fingerling potatoes (2 lb) and pan fish for breakfast and a 10 ounce Wagyu steak for supper. All for $50.00. Sorry guys, you have to supply your own beer.

          The other fresh fish we are expecting are: Arctic Char, Atlantic salmon, B.C. Halibut, Atlantic Cod, Columbia River trout and Ontario pickerel. We are also stocking up on frozen species of fish including Krunchy Haddock, grouper, tuna and B.C. Herb & Garlic battered cod.

          Normally our next fresh fish arrival date would be July 02, but because of the July 01 holiday shipping and supply is disrupted. I anticipate our next fresh fish will be July 16th. You may want to stock up on salmon for the July 01 holiday.

          Regarding the father’s day special steak, Wagyu cattle are native to Japan and genetically have more marbling than even our best black angus, the fat in Wagyu has a lower melting point than regular beef; so, they need a high heat fast cook. If you treat them to a dry rub and high heat for 3 minutes per side, you will have a tender flavourful steak with a well browned crust and uniformly pink inside.  All grilled steaks need to rest about 4 to5 minutes to allow the juices to reincorporate into the meat. Even though the raw steaks seem to exhibit a lot of fat; the fat melts into the flesh and is not visible in the cooked steak. After grilling a Wagyu steak I would hold it at about 350 degrees F for 5 minutes in the oven or top of the BBQ

          If you want special cuts of salmon or a whole filet, email or phone us on Wed. and it will be set aside for you.

          I plan to have smoked salmon on Sat. June 20th, weather permitting.

          Last week we had our first fresh game meat weekend. It went well, we have a new game meat supplier (Laferme)  and our game meat freezer is well stocked. We also received some deli meats and a scrumptious braised beef pot pie from Laferme.

We eat and feed our families the same meat we sell to you!

 

RegardsDon & staff

This week’s blog is a little late; but I had not one, but two computer crashes. The plan was to update information on Game meat, but I can’t miss the opportunity to mention beef pricing. I tried to explain it last week and since then rib-eye steaks went up 50 cents and strip loins came down 50 cents. We have also added two more wrinkles to spur the increase in beef prices. The continued disruption with the straight of Hormuz is increasing the cost of fuel, which increases the cost of everything including freight. The latest problem is the flesh eating screw worm that is infesting cattle in Mexico and Texas.  Cattle in those regions are blocked from import and movement thus decreasing the supply of beef available.

          Our game meat sales have been sliding; I think it is the higher cost in what is a time of increased food prices and uncertainty. So, to kick start game meat we are changing the programme. We have switched suppliers for better pricing and better supply. Our first delivery from the supplier (Le Ferme Black Creek Farm) will be this Friday and we will have some interesting new items. We plan to have a once a month delivery of fresh game meat, grass finished beef and Ontario lamb (in season) The monthly arrival will follow the first fresh week. We will post it in our blog and on our website. It will probably take a month or so for us to hit our stride and round out our selection.

          For starters we are going to emphasize bison, venison, wild boar, grass finished beef and Ontario lamb, plus a few interesting sundries like Bison salami and kangaroo burgers. If you have an interest in other game or Quebec based products, come in and advise and we will try to find it for you.

Regards

Don and staff

Well it is fresh fish time again. We will have fresh fish on hand from June 04 to June 07. This week we should have Atlantic salmon, wild Arctic Char, Columbia River Trout, Wild B.C. halibut, wild Ontario pickerel, and wild Icelandic Cod. 
    The frozen Krunchy Haddock will also be back in stock. All of our frozen selection has good inventory. The Krunchy Haddock which is very popular has been hit and miss as far as supply goes; but we are good this go-round.
Freshly smoked Atlantic Salmon will be ready for Saturday afternoon and Sunday.
    With the summer warmth upon us and lots of outdoor cooking it is time to be mindful that fresh meat spoils more quickly in the heat. We do our very very best to bring in quality fresh meat, but you can do your part as well. The health unit uses the 2 hour limit as a rule of thumb for fresh meat. Fresh meat should be at room temperature no more than 2 hours.
The health unit and other food experts are preaching newer methods of thawing meat that has been vacuum sealed and frozen. They suggest that meat should be removed from vacpacking before thawing. I have posted below a copy of the label we will be putting on fish, chicken and pork.

 

    We originally ordered Rainbow trout; but the fish were not yet market size, so our supplier substitutes the Columbia River trout    I found the Columbia River trout to be milder in flavour than the Rainbow and the filet size is a better serving portion than Rainbow.
In the wild Columbia trout feed primarily on insects, so, they have less of a ‘fishy” taste than those that eat smaller fish.
    Both Rainbow and Columbia is available wild caught, but the majority is farmed. Unlike Atlantic salmon which is farmed in steel cages in ocean water, Rainbow and Columbia are farmed inland in spring fed raceways. Raceways are the preferred farming method of Environmentalists. “Raceways are long, linear containment structures used for farming fish. They're often in a terraced configuration and usually above ground. These systems can be indoors or outdoors. Types include flow through where the wastewater leaves the facility and recirculating where the water is treated and re-used. Species such as Columbia trout and rainbow trout are farmed in raceways”
    Both rainbow and Columbia River trout are descendants of Steelhead salmon. The Rainbow we find locally evolved from the Steelhead that was stocked in the Great Lakes to supplement game fishing. The Columbia River trout descended from Steelhead that migrated up the Columbia from the Pacific Ocean, liked what they found and stayed.

    
Best regards
Don & staff