Starting to feel that Spring Fever...it’s settled in here at Foragers!
That snow some of you see out there is just a mirage. All over town we are seeing people hauling barbecues out of storage and getting ready for some good healthy eating, so take it from us this year’s hibernation is about to end.
At Foragers we have noticed a marked change in our customers as you have started to entertain at home again and our Gourmet Burgers are ready to jump out of the counter. Forager customers have their own inner food calendar. For example, Asian style cooking is moving out French inspired dishes and soft cheeses are becoming more popular than ever. We look forward to welcoming this new season of good eating.
Fowl News
We are pleased to announce our new chicken supplier, La Ferme of Pfefferlaw, Ontario. After searching and researching the last few weeks we have found a traditionally farmed, GMO-free grain fed chicken that are antibiotic, hormone, steroid free. We have sampled a few suppliers and found the La Ferme-supplied chickens to be of consistently high quality and great taste. Fresh chickens will be available Friday mornings.
The best news is that the chickens will be less expensive than previously. We wish our old supplier Field Gate Organics well as they transition to become a federal processor, which gives them access to the halls of supercentre shopping.
Sausage of the Week
This week our sausage making team will be stuffing a “Beer Banger.” The pork sausage will be the classicly spiced and short-linked English style banger with a hint of IPA style beer. Also, we will be stocking on a regular basis the Maple and Blueberry Breakfast Sausage as well as our “Country” sausage made simply of pork, sea salt and fresh pepper.
In the next few weeks we will be moving to a beef-based sausage of the week. As well, orders will be taken shortly for a Huron County lamb, Stilton and mint sausage.
House Accounts
Shopping at Foragers just got easier by having your own account. To set up a house account please email us and request a House Account Registration Card or better yet, stop in the store this weekend and fill one out. Information needed for a house account will be your contact information, credit card number, indication of billing method preference and billing frequency. Once your house account is set up you will be issued a PIN, which will identify you at checkout.
Keep Foraging,
Sam, Sara & Bill
Friday, February 27, 2009
Thursday, February 26, 2009
Tuesday, February 24, 2009
Fresh and News
Shrove Tuesday is coming up next week, the last day for unrestricted self-indulgence before lent. The Forager way to be “piggy” is to enjoy your breakfast by wrapping a blueberry and maple pork sausage with an Arva Flour Mill buttermilk pancake. Of course we are discussing our version of “Pigs in a Blanket” and not our own eating habits!
Fresh & New
In House Sausages
This weeks “sausage of the week” will be a real version of an Italian Sausage. These pork sausages are different than what you may normally purchase due to the fact that we will include fresh herds, fennel seed and crushed red pepper for heat. The sausage is good on its own, or use them in your next spaghetti sauce for a little Mediterranean flair.
Last week, we underestimated the demand for our Blueberry and Maple Pork Sausages and we apologize to those of you who dropped in for them. Not to worry though, we are doubling the amount being prepared and will have them ready for you by Friday afternoon.
Duck Confit
Currently we have stocked 18 legs of duck confit. These duck legs are very simple to prepare as our instructions call for you to roast the legs at 375f for 5 to 7 minutes and finish by broiling for 2 minutes. This yields a deliciously crispy skin. Be sure to pick up some our chicken stock to make sauce. The stock is frozen as individual ice cubes. We suggest you serve the confit with a berry-liquer sauce reduction.
Maison de Gibier Pate
We are continuing to bring in pate, mousse and rillette from Maison de Gibier. Currently we have stocked up on a Chicken Liver Pate with Grand Marnier. This fine mousse is a great snack on its own or to add onto your cheese plate. The very popular Duck Rillette with Foie Gras is on back order and should arrive late next week.
A Channel Morning Television
Watch the A Channel London Breakfast Television this coming Tuesday at 7.50am. Our Forager Chef will be demonstrating how to stuff pork tenderloin with shiitake mushrooms and other local ingredients.
Keep Foraging,
Sam, Sara & Bill
Fresh & New
In House Sausages
This weeks “sausage of the week” will be a real version of an Italian Sausage. These pork sausages are different than what you may normally purchase due to the fact that we will include fresh herds, fennel seed and crushed red pepper for heat. The sausage is good on its own, or use them in your next spaghetti sauce for a little Mediterranean flair.
Last week, we underestimated the demand for our Blueberry and Maple Pork Sausages and we apologize to those of you who dropped in for them. Not to worry though, we are doubling the amount being prepared and will have them ready for you by Friday afternoon.
Duck Confit
Currently we have stocked 18 legs of duck confit. These duck legs are very simple to prepare as our instructions call for you to roast the legs at 375f for 5 to 7 minutes and finish by broiling for 2 minutes. This yields a deliciously crispy skin. Be sure to pick up some our chicken stock to make sauce. The stock is frozen as individual ice cubes. We suggest you serve the confit with a berry-liquer sauce reduction.
Maison de Gibier Pate
We are continuing to bring in pate, mousse and rillette from Maison de Gibier. Currently we have stocked up on a Chicken Liver Pate with Grand Marnier. This fine mousse is a great snack on its own or to add onto your cheese plate. The very popular Duck Rillette with Foie Gras is on back order and should arrive late next week.
A Channel Morning Television
Watch the A Channel London Breakfast Television this coming Tuesday at 7.50am. Our Forager Chef will be demonstrating how to stuff pork tenderloin with shiitake mushrooms and other local ingredients.
Keep Foraging,
Sam, Sara & Bill
Fresh and News
At Foragers we subscribe to the philosophy of simple comforts. Simple comforts can be a walk during an early winter thaw, taking an hour in the afternoon for a nap, or a quiet dinner at home with your valentine. Be sure to stop in this weekend to stock up with some of our delicious simple comforts, we always have something new for you to discover.
Fresh & New
New Cheeses & Raclette
We have brought in a few more cheeses this week; Raclette Champetre and the already popular Migneron de Charlevoix. Both are cows milk cheeses from Quebec, semi firm with a washed rind. The migneron is slightly pungent, nutty and earthy.
We are also happy to announce the procurement of a “raclette grill.” The raclette grill is for Forager customers to borrow at no charge. Typically raclette cheese is used to melt over vegetables, baguette, potatoes, gerkins or whatever you choose. There are no rules to raclette, the possibilities are endless! Come to Foragers and sign out the raclette grill and invite over some friends for a delicious and fun meal.
Blueberry & Maple Sausages
We are continuing to make sausages here at the store, testing recipes, varying fat to meat ratios, and technique practice. We think we have found a winner – Blueberry and Maple Pork Sausages! These sausages are regular sized, (not the breakfast size) and are perfect for your weekend brunch. We are making 15 pounds on Friday afternoon so be sure to come in this weekend for a try.
Double Smoked Bacon
Forager Foods believes that Metzgers bacon is the best quality smoked pork belly we have tasted. We have now improved your bacon experience as we bring in whole “bacon bellies” and then cutting-to-order the amount and thickness you request. One of the advantages of cutting to order is the need for vacuum sealed bags are eliminated which we find promotes moisture, saltiness and curling of the bacon when hitting a hot pan.
Coming Soon
We are currently in production of food demo videos that will be uploaded onto our website at www.foragerfoods.ca These light hearted yet useful videos will include topics on trimming/tieing pork and beef tenderloin, marinades, cheese/wine pairing and a series titled “You’re Doing it All Wrong!” which will be a fun take on food preparation.
Winter Hours
We look forward to seeing you soon, currently we are open each day of the week with the exception of Tuesday and Wednesday. As always, if you have a food emergency, give us a ring.
Keep Foraging,
Sam, Sara & Bill
Fresh & New
New Cheeses & Raclette
We have brought in a few more cheeses this week; Raclette Champetre and the already popular Migneron de Charlevoix. Both are cows milk cheeses from Quebec, semi firm with a washed rind. The migneron is slightly pungent, nutty and earthy.
We are also happy to announce the procurement of a “raclette grill.” The raclette grill is for Forager customers to borrow at no charge. Typically raclette cheese is used to melt over vegetables, baguette, potatoes, gerkins or whatever you choose. There are no rules to raclette, the possibilities are endless! Come to Foragers and sign out the raclette grill and invite over some friends for a delicious and fun meal.
Blueberry & Maple Sausages
We are continuing to make sausages here at the store, testing recipes, varying fat to meat ratios, and technique practice. We think we have found a winner – Blueberry and Maple Pork Sausages! These sausages are regular sized, (not the breakfast size) and are perfect for your weekend brunch. We are making 15 pounds on Friday afternoon so be sure to come in this weekend for a try.
Double Smoked Bacon
Forager Foods believes that Metzgers bacon is the best quality smoked pork belly we have tasted. We have now improved your bacon experience as we bring in whole “bacon bellies” and then cutting-to-order the amount and thickness you request. One of the advantages of cutting to order is the need for vacuum sealed bags are eliminated which we find promotes moisture, saltiness and curling of the bacon when hitting a hot pan.
Coming Soon
We are currently in production of food demo videos that will be uploaded onto our website at www.foragerfoods.ca These light hearted yet useful videos will include topics on trimming/tieing pork and beef tenderloin, marinades, cheese/wine pairing and a series titled “You’re Doing it All Wrong!” which will be a fun take on food preparation.
Winter Hours
We look forward to seeing you soon, currently we are open each day of the week with the exception of Tuesday and Wednesday. As always, if you have a food emergency, give us a ring.
Keep Foraging,
Sam, Sara & Bill
Foragers open Thursday!
Sorry savvy marketers but Foragers is reclaiming the word local. While we were on our January hiatus we got to thinking about what local really is. In our minds local is all about community – large or small.
At Foragers being local is going to the Fireman’s breakfast; thinking local is about pulling the neighbour kid out of the ditch on snowy Tuyll St; being local is exchanging silent niceties to familiar strangers; most importantly, local is about caring what is in your backyard so that you can be of use to rest of the world. Local has its own responsibilities.
Our responsibility at Foragers is to professionally deliver a quality product to you. Our responsibility is to ensure you are happy as our partner. This separates our store from others: we are able to recommend items with confidence, generate recipe ideas and help source new products not usually available. Our goal is to help enhance our community.
With that seriousness aside, lets get on with what you should be looking for when you stop by this weekend.
Fresh & New
Thornloe Dairy
The small dairy located near New Liskeard was a thriving intensive dairy owned by Balderson, Labatts, Ault and then Parmalat. After 1997, the plant was scheduled to be shuttered; if it wasn’t for a few good dairy farmers. Thornloe has transformed itself into a Northern Dairy producing some quality artisanal dairy products.
The best product is the European styled, “Cultured Butter” and Foragers has it. Cultured butter is milk that has been allowed to slightly ferment which gives a deep butter flavour as compared to the “fresh sweet butter” we are use to from the grocery store. The colour is a toasty golden yellow colour with an aromatic and rich flavour. The physical texture is almost crystalline. We think that you will be reading about Thornloe Cultured Butter shortly.
Evanturel Cheese is the flagship and star artisanal cheese produced by Thornloe. Using pasteurized cows milk, this creamy washed rind cheese has an ash line through the middle giving a slight smoky taste. Comparable to ripe French Brie but with a bit more pungency. Be sure to ask for sample when you are in this weekend.
Cheese News
We are now carrying Archange and Allegretto Quebec cheeses, which are raw goat and sheep milk cheeses respectively. These tangy, salty, semi-firm cheeses are an excellent value and a welcome addition to theForager Cheese counter
We have had had to source new sheep and goat milk cheese as Monforte Dairy in nearby Millbank is no longer producing until they move into their new facility in Stratford, scheduled for early 2010.
Another must-try is Niagara Gold. This washed rind pasteurized cows milk cheese from the Niagara Region is from one of three Ontario’s Guernsey cattle herds that are known for richer milk yielding luscious artisanal cheese.
Short Ribs
These tough and fatty beef short ribs make an excellent wintertime braise. Braising is as easy as 1-2-3. Brown the meat and remove, add onions and aromatics, add wine, water, stock, short ribs and let simmer for a few hours. Are you working hard to take time off this winter? Let us do the cooking and look for short rib prepared dinners in our gourmet-to-go section of the store shortly.
Sausages
The past month has ignited a renewed our passion for fresh sausages. We have acquired the necessary equipment including natural sausage casings for which we have established as a key ingredient. Our plan is to make several varieties on an ongoing basis and also to feature a sausage-of-the-week that will be announced via this newsletter. Let us know your favorite and we will have some fun making them for you.
Yours in foraging for food, flavour, fecundity, fashion and fame.
Sam. Sara and Bill
At Foragers being local is going to the Fireman’s breakfast; thinking local is about pulling the neighbour kid out of the ditch on snowy Tuyll St; being local is exchanging silent niceties to familiar strangers; most importantly, local is about caring what is in your backyard so that you can be of use to rest of the world. Local has its own responsibilities.
Our responsibility at Foragers is to professionally deliver a quality product to you. Our responsibility is to ensure you are happy as our partner. This separates our store from others: we are able to recommend items with confidence, generate recipe ideas and help source new products not usually available. Our goal is to help enhance our community.
With that seriousness aside, lets get on with what you should be looking for when you stop by this weekend.
Fresh & New
Thornloe Dairy
The small dairy located near New Liskeard was a thriving intensive dairy owned by Balderson, Labatts, Ault and then Parmalat. After 1997, the plant was scheduled to be shuttered; if it wasn’t for a few good dairy farmers. Thornloe has transformed itself into a Northern Dairy producing some quality artisanal dairy products.
The best product is the European styled, “Cultured Butter” and Foragers has it. Cultured butter is milk that has been allowed to slightly ferment which gives a deep butter flavour as compared to the “fresh sweet butter” we are use to from the grocery store. The colour is a toasty golden yellow colour with an aromatic and rich flavour. The physical texture is almost crystalline. We think that you will be reading about Thornloe Cultured Butter shortly.
Evanturel Cheese is the flagship and star artisanal cheese produced by Thornloe. Using pasteurized cows milk, this creamy washed rind cheese has an ash line through the middle giving a slight smoky taste. Comparable to ripe French Brie but with a bit more pungency. Be sure to ask for sample when you are in this weekend.
Cheese News
We are now carrying Archange and Allegretto Quebec cheeses, which are raw goat and sheep milk cheeses respectively. These tangy, salty, semi-firm cheeses are an excellent value and a welcome addition to theForager Cheese counter
We have had had to source new sheep and goat milk cheese as Monforte Dairy in nearby Millbank is no longer producing until they move into their new facility in Stratford, scheduled for early 2010.
Another must-try is Niagara Gold. This washed rind pasteurized cows milk cheese from the Niagara Region is from one of three Ontario’s Guernsey cattle herds that are known for richer milk yielding luscious artisanal cheese.
Short Ribs
These tough and fatty beef short ribs make an excellent wintertime braise. Braising is as easy as 1-2-3. Brown the meat and remove, add onions and aromatics, add wine, water, stock, short ribs and let simmer for a few hours. Are you working hard to take time off this winter? Let us do the cooking and look for short rib prepared dinners in our gourmet-to-go section of the store shortly.
Sausages
The past month has ignited a renewed our passion for fresh sausages. We have acquired the necessary equipment including natural sausage casings for which we have established as a key ingredient. Our plan is to make several varieties on an ongoing basis and also to feature a sausage-of-the-week that will be announced via this newsletter. Let us know your favorite and we will have some fun making them for you.
Yours in foraging for food, flavour, fecundity, fashion and fame.
Sam. Sara and Bill
Modern Forager X
Did you know there are 27 days until Christmas? If you are like us and love sharing time with family and friends over good food and drink then we have a few solutions to make this holiday season happy, healthy and good tasting.
A Gift For You & Someone Special
When a gift certificate of $50.00 or more is purchased you can choose any gourmet-to-go prepared food item in the store to take home as our gift to you. Food creates warm and lasting memories. We bet you can still remember the awakening of your taste buds upon discovering soft, stinky cheeses! Pay that memory forward to a co-worker, friend or family member with a Forager’s gift certificate.
Christmas Gobble and Quack!
Orders are now being taken for Christmas Turkeys as well as Muscovy Ducks. Both are from Field Gate organics and, of course, locally sourced.
The Christmas turkey is always anticipated by family members and Field Gate’s are exceptional. Tasting feedback from Forager turkey customers at Thanksgiving were most favourable. Most importantly organic turkeys are steroid free that results in a tender and tasty bird.
Or, surprise your Christmas guests with a Muscovy Duck. Muscovy duck has a unique taste: it is lean, meaty, tender and flavorful. A 4 lb. Muscovy has the highest yield of any duck available and 50 percent more breast meat than other ducks. Muscovy breast meat is 99 percent lean and the skin of the ducks has 50% less fat than the Moulard or Peking varieties. Did you know that Muscovy ducks have less fat and less calories per pound than turkey?
Fresh and New at The Store
Our friends in Sebringville at Soiled Reputation have urged us this week to buy two new root vegetables; Jerusalem Artichokes (aka sunchokes) as well as Watermelon Radishes.
We are really excited about the Watermelon Radishes. They are larger in size then regular radishes and white. But once you cut them laterally the spectacular colours will appear, just like a watermelon. We recommend them raw in your salad with vinegar based dressing. In fact, vinegar will make the colours even more vibrant.
Jerusalem Artichokes look like a cross between potatoes and ginger, they are known as an accompaniment and/or a substitute for potatoes. You can mash, puree, scallop or roast, treat them like you would a potato! There are lots of recipes online full of why these tubers are so healthy for you.
Truckstop Tomato Soup
Just spittin’ distance from the Saskatchewan border is the small town of Havre, Montana where you will find a restaurant called 4B’s that has the best truckstop tomato soup. We “discovered” the gem while on a ski road trip. With a bit of work and luck, ourForager Chef believes he has matched the taste to the original and will be on shelves by the end of next week.
Roquefort L’Oignon Quiche
This quiche will fill you with the thoughts and tastes of France. The mixture of the caramelized onions and Benedictine Blue cheese accompanied with a crisp pastry will send you running for the Beaujolais Nouveau!
Salad Alert!!
Due to the constant overcast skies, our in-demand bistro greens inventory will be inconsistent at best until the New Year. The green houses in Sebringville need some sunlight to grow these gentle salad greens. So fingers crossed that we get a good streak of sunshine.
Keep Foraging,
Sam, Sara & Bill
A Gift For You & Someone Special
When a gift certificate of $50.00 or more is purchased you can choose any gourmet-to-go prepared food item in the store to take home as our gift to you. Food creates warm and lasting memories. We bet you can still remember the awakening of your taste buds upon discovering soft, stinky cheeses! Pay that memory forward to a co-worker, friend or family member with a Forager’s gift certificate.
Christmas Gobble and Quack!
Orders are now being taken for Christmas Turkeys as well as Muscovy Ducks. Both are from Field Gate organics and, of course, locally sourced.
The Christmas turkey is always anticipated by family members and Field Gate’s are exceptional. Tasting feedback from Forager turkey customers at Thanksgiving were most favourable. Most importantly organic turkeys are steroid free that results in a tender and tasty bird.
Or, surprise your Christmas guests with a Muscovy Duck. Muscovy duck has a unique taste: it is lean, meaty, tender and flavorful. A 4 lb. Muscovy has the highest yield of any duck available and 50 percent more breast meat than other ducks. Muscovy breast meat is 99 percent lean and the skin of the ducks has 50% less fat than the Moulard or Peking varieties. Did you know that Muscovy ducks have less fat and less calories per pound than turkey?
Fresh and New at The Store
Our friends in Sebringville at Soiled Reputation have urged us this week to buy two new root vegetables; Jerusalem Artichokes (aka sunchokes) as well as Watermelon Radishes.
We are really excited about the Watermelon Radishes. They are larger in size then regular radishes and white. But once you cut them laterally the spectacular colours will appear, just like a watermelon. We recommend them raw in your salad with vinegar based dressing. In fact, vinegar will make the colours even more vibrant.
Jerusalem Artichokes look like a cross between potatoes and ginger, they are known as an accompaniment and/or a substitute for potatoes. You can mash, puree, scallop or roast, treat them like you would a potato! There are lots of recipes online full of why these tubers are so healthy for you.
Truckstop Tomato Soup
Just spittin’ distance from the Saskatchewan border is the small town of Havre, Montana where you will find a restaurant called 4B’s that has the best truckstop tomato soup. We “discovered” the gem while on a ski road trip. With a bit of work and luck, ourForager Chef believes he has matched the taste to the original and will be on shelves by the end of next week.
Roquefort L’Oignon Quiche
This quiche will fill you with the thoughts and tastes of France. The mixture of the caramelized onions and Benedictine Blue cheese accompanied with a crisp pastry will send you running for the Beaujolais Nouveau!
Salad Alert!!
Due to the constant overcast skies, our in-demand bistro greens inventory will be inconsistent at best until the New Year. The green houses in Sebringville need some sunlight to grow these gentle salad greens. So fingers crossed that we get a good streak of sunshine.
Keep Foraging,
Sam, Sara & Bill
The Modern Forager IX
Welcome to November, the best month of the year for Ontario Lamb! Usually lamb is associated with spring however in Ontario our season is in autumn. We have been thinking a lot about lamb shanks and slow cooking lately, in fact there are two Bayfield restaurants who serve an outstanding lamb shank entree. Lamb shanks are easy for you to make at home, we recommend going to \
(the online version of Gourmet Magazine) and do a quick search then stop by the store to pick up your own!
Fresh and New at Foragers
Curry Alert #1
We now have a chickpea Indian style curry in our gourmet-to-go section. This smooth curry has a little heat, about a 3 on a 1 – 10 scale. The creamy sauce is thickened with a touch of cream, yoghurt, potatoes and cashews.
Curry Alert #2
Our butter chicken is back with 50 portions in the freezer. We have altered the recipe slightly by using less heavy cream and supplementing with more yoghurt. The finished product is even more silken.
Curry Sidenote
On a recent trip to Toronto, our Curry Chef sent the chief Forager to Little India on Gerrard St E with a grocery list. Our chef was most excited with the ingredients returned and stated that the tandoor seasoning “ is superior to any he has used in Canada and on par with India.” Hurry, and scurry to Foragers for some curry.
Stocks and Reductions
We now have a real chicken stock available for sale in our gourmet-to-go section of the freezer. The chicken stock is made by Foragers and is quite concentrated with flavour. The stock is packed as eight ice cubes so you never have waste.
Also, we will soon have a real demi glace which is what the finest restaurants use for sauce in meat entrees. The recipe is from French master Escoffier and involves a 24 cooking process of veal bone roasting and reduction over low heat. Some uses for demi glace is a sauce for pork/beef roasts or a peppercorn sauce on prime beef cuts such as beef tenderloin.
Looking Ahead at Store Hours
Currently Foragers is open Thursday thru Monday and will remain so until January. In January the store will be closed for a rest and re-open from then onwards.
Should you have any food emergencies that we can solve, usually we are not too far away and happy to help in a pinch.
Keep Foraging,
Sam, Sara & Bill
(the online version of Gourmet Magazine) and do a quick search then stop by the store to pick up your own!
Fresh and New at Foragers
Curry Alert #1
We now have a chickpea Indian style curry in our gourmet-to-go section. This smooth curry has a little heat, about a 3 on a 1 – 10 scale. The creamy sauce is thickened with a touch of cream, yoghurt, potatoes and cashews.
Curry Alert #2
Our butter chicken is back with 50 portions in the freezer. We have altered the recipe slightly by using less heavy cream and supplementing with more yoghurt. The finished product is even more silken.
Curry Sidenote
On a recent trip to Toronto, our Curry Chef sent the chief Forager to Little India on Gerrard St E with a grocery list. Our chef was most excited with the ingredients returned and stated that the tandoor seasoning “ is superior to any he has used in Canada and on par with India.” Hurry, and scurry to Foragers for some curry.
Stocks and Reductions
We now have a real chicken stock available for sale in our gourmet-to-go section of the freezer. The chicken stock is made by Foragers and is quite concentrated with flavour. The stock is packed as eight ice cubes so you never have waste.
Also, we will soon have a real demi glace which is what the finest restaurants use for sauce in meat entrees. The recipe is from French master Escoffier and involves a 24 cooking process of veal bone roasting and reduction over low heat. Some uses for demi glace is a sauce for pork/beef roasts or a peppercorn sauce on prime beef cuts such as beef tenderloin.
Looking Ahead at Store Hours
Currently Foragers is open Thursday thru Monday and will remain so until January. In January the store will be closed for a rest and re-open from then onwards.
Should you have any food emergencies that we can solve, usually we are not too far away and happy to help in a pinch.
Keep Foraging,
Sam, Sara & Bill
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