Let’s do Brunch!

Posted on 29. Nov, 2011 by ispudas in Blog, Local Food, Recipes, Weekly Box Content

This week, we’re providing you with a breakfast/brunch themed bag! We hope you enjoy the fresh eggs, potatoes, mushrooms, as well as oats, apple cider and peameal bacon! Yum!

On the Menu this Week:

Fruit:

Apple Cider (Warner’s Farm)–Last year, this was a huge hit! Is there anything better then a glass of apple cider, or a cup of warm apple cider? A great alternative to OJ for your Ontario-themed brunch! See recipes below

Pears (Warner’s Farm)–We’re getting a few varieties, so I can’t specify what you’ll get in your bag this week.

Veggies:

Button Mushrooms (Sharon Mushroom Farm)

Mosaic Tomatoes (Sovereign Farm)–roasted tomatoes go great with eggs!

Multi-colour carrots (Hillside Garden Farms)

Onions (Hillside Garden Farms)

Fingerling Potatoes (Brooks Farm)

Acorn Squash (Zepher)–squash for breakfast? maybe not, but you’ll enjoy it!

Boston Lettuce (Sleger’s)–a perfect lettuce for a green salad for your brunch

Watercress (Sleger’s)–watercress is a beautiful garnish on any brunch dish, or would work well in an omlette–just place the uncooked watercress in the omlette…the heat from the eggs will make it wilt.

Pantry: we have 2 pantry items this week:

Eggs! (Homestead)–a dozen fresh, delicious eggs!

Oats (Oak Manor)–These old fashioned large flake oats are toasted rather than steamed to preserve their hearty, nutritional quality and their nutty flavour. Great for breakfast or on top of an apple or pear crumble.

Cheese:

Grated mozzarella & cheddar (Jensen Cheese)–see Jensen Cheese featured below

Meat:

Peameal Bacon!–you’ll love this peameal, butchered by Fred Demartins

Meet the Maker: Jensen Cheese

The cheese in your OAS bag this week is a delicious mozzarella-cheddar blend. Once you try this cheese, you’ll be tempted to eat the entire contents straight from the bag! Just wait, you’ll see.

Jensen Cheese is a third generation family business established in 1925 by founder Arne Jensen, a Master Cheesemaker from Denmark. Currently, Eric Jensen, son of Arne Jensen, is the owner and president of A.M. Jensen
Limited. He is now preparing his son Scott to be the next president, making
Scott the third generation of Jensen Cheese.

Jensen’s cheese is produced at The Wilton Cheese Factory, located in Wilton, Ontario, just five minutes North of the 401 highway at Odessa (between Kingston and Belleville, Ontario).

Jensen Cheese makes delicious hand-made artisan cheeses. Each cheese is
made under the direct supervision of their master cheesemaker,
Ernie Wilson, made with the utmost care and attention to guarantee that their textures and flavours are at their best. An Old World Curing Process is still being used to ensure their old fashioned, full bodied natural flavours.

Besides making delicious cheeses, one thing of note is that as part of their manufacturing process, Jensen cheeses use microbial enzymes instead of animal rennet, making their cheese suitable for vegetarians who do not eat rennet.

To find out more about Jensen cheese, including when to visit their retail store, or how to order a cheese wedding cake (no, not a cheesecake, but a tower of various cheeses, which looks like a wedding cake), visit their website at:

http://www.jensencheese.ca