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Welcome to Bailey's Local Foods
Do you want to eat more local food in Kitchener-Waterloo but it feels overwhelming and complicated? Whether you are the cook for your family, or an eager eater, We can help you find the local foods you are looking for. We can do this through our buying club for households (with weekly online ordering from May to October and monthly online ordering from November to April). Nina Bailey-Dick and Rachael Ward have started Bailey's Local Foods to make it easier for households to find local foods.
There's an exciting shift in the food system from a focus on cheap and global to a new "re-localisation" (see Next Steps). We don't need to eat 100% local foods - but 50% isn't very difficult and it will have profound positive ripple effects in the health of our bodies, our air, farmers' livelihoods, and our local economy. We're hoping to eat 50% local. What is your hope?
"Whatever you can do or dream you can do -- begin it. Boldness has genius, power, and magic in it. Begin it now." -- Goethe
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Favourite Local Food
This is a summer recipe if ever I've seen one. I can almost taste it -- especially with that gorgeously peppery baby arugula from Soiled Reputation. And with some crusty bread on the side, a glass of crisp white wine, maybe a sunset and some kind of back deck or dock, you'd be in business.
Grilled steak would be every bit as good as chicken. The corn is uncooked so it's important it be fresh, but if you're unsure about that, you could roll it around on the grill until it's lightly charred before cutting the kernels off (or use the previous night's leftovers).
This one comes from Everyday Food, a handy little magazine with quick and easy weeknight fare put out by Martha Stewart. Love her or hate her, she is a promoter of seasonal eating. This recipe says it serves four but you can be the judge.
Arugula Salad with Grilled Chicken, Corn, Tomatoes and Blue Cheese
- 2 tbsp olive oil (or your oil of choice)
- 1 lb chicken (your choice of cut)
- salt and pepper
- 4 ears corn, husks and silk removed
- 2 tbsp fresh lemon juice
- 1 lb arugula
- 2 large tomatoes, sliced into wedges
- 1/2 cup (2 oz) gorgonzola or other blue cheese, crumbled
Directions:
- Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout. Let rest 5 minutes; cut into strips.
- Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
- In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.
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