Never mind the weather…the taste of spring has arrived!  I proudly scored the first Ontario asparagus of the year this morning at the market.  Grill it, steam it, put it in a salad…..this is what we wait all winter for!

Organic Milk in Glass Bottles

You’ve been asking – we’ve been listening!  We finally have Organic Meadow milk in glass bottles.  We are very proud to now carry local milk from Steen’s Dairy – everything from skim to whole and chocolate too.  We also now carry Organic Meadow kefir.

BBQ Season?

Should be starting soon!  We have the best local meat in town in our brand new meat counter – tasty chicken from Abate Packers, tender, aged steaks from Harriston Packers, and delicious sausages and pork products from Stonaleen Farms and Harriston Packers.  Chef Derek always has something interesting in the meat counter – check it out!

Lots of New Products

…too many to mention and many more in the works – keep coming back to see what’s new at Fraberts!

Mother’s Day

Mother’s Day is Sunday, May 13 – maybe Chef Derek can help you make dinner for mom?  Let us know.

Elora Farmers Market

Our summer market will start up at Bissell Park in Elora on Saturday, May 12.  It will run throughout the summer and fall at that location from 9am till 1pm every Saturday.  Fraberts will be there with seasonal local produce, flatbreads and dips, and other yummy treats!

Congratulations…

…to Fraberts team member, Nicole Van den Borre!  Nicole was accepted into Teacher’s College at Laurier and will begin this fall – for those of you who shop Fraberts with children in tow, you already know how great she is with kids!

Customer Tip of the Week

Want something other than croutons to add crunch to your salads?  Try our roasted garlic chips!

Order your Easter ham, lamb, turkey, roast – whatever you need!  Please order by Friday, March 30 to avoid disappointment.  All of our meat is local, fresh, humanely raised on family farms – we receive rave reviews every holiday.  Call 226-383-7374 or drop by the store to order.  Chef Derek can also help with the fixings – mashed potatoes, veggies, etc –  and there will be lots of our famous Drunken Cranberry Sauce in store to accompany the meal.  Don’t forget our delicious homemade pies!

Fraberts wins Local Food Champion Award

Fraberts Fresh Food was honoured to receive the Taste Real Local Food Champion Award for Retail at the 4th Annual “Source it Here” event in Guelph, hosted by Guelph Wellington Local Food.   We are so fortunate to have wonderful, innovative farmers and food processors right here in Wellington County.  This healthy and thriving local food community, right at our doorstep, makes our job easy!

“The Taste Real Local Food Champion awards recognize innovation, excellence, and commitment to the local food economy in Guelph and Wellington County,” stated Kate Vsetula, Project Coordinator for Guelph Wellington Local Food.  “To be considered for an award, nominees must demonstrate consistent and progressive use or provision of all types of local food.”

Fraberts is proud to be joined by two other Fergus-area local food champions who also won awards; Thatcher Farms and Chef Jess’ Centre Wellington District High School Food School.

Local tomatoes are back!

Floralane tomatoes from Elmira are here!  Remember what a tomato is supposed to taste like?

Still the best beef in town…

Our beef comes from Harriston Packers, a local family-owned processor in Harriston.  It is NOT affected by the recent massive beef recall.  BBQ season is here – come and get some today!

Tartan Day – Sunday, April 15

Join the fun in downtown Fergus, whether you are of Scottish descent or just wish you were!  Kilted Kilometre starts at noon here at the Marketplace, hosted by Grand River Running and refreshments by Fraberts.  Just a quick run around the block – kilt mandatory and donation to our food bank appreciated.  Then you are ready for the Kilted Krawl to all of our terrific local pubs complete with wandering pipe bands and live celtic music.  Enjoy a Scottish historical walking tour of Fergus at 2pm starting in front of the library.  And you thought St Patrick’s Day was fun!

Super Food – Extra Virgin Olive Oil

By Dolores Smith, Olive Oil Expert, The Olivar Corp., Erin, On

Do you know that just 2% of EVOO’s components are receiving the most attention regarding health benefits?

Extra virgin olive oil’s unknown components outside of the scientific community are the hidden stars behind investigations into health benefits catching the attention of health-conscious consumers. These components make up less than 2% of the oil, but they are generating a great deal of interest into their potential biological properties.

As European scientists from world-class universities look for explanations for the lower incidence of diseases linked to the traditional, high-antioxidant Mediterranean diet based heavily on vegetables, fruits and olive oil, they are focusing on these minor compounds. Their prolific reports in European journals are helping to spread the consumption of virgin olive oil to unexpected frontiers.

What are these minor components?

Many of us have read about the heart-healthy and very stable monounsaturated fat called oleic acid, making up about 65 to 80% of olive oil depending on the variety. The remaining two percent consists of over 230 natural chemicals referred to as minor components that contribute aroma and flavour, as well as stability against oxidation and nutritional quality.

Four key types of minor components, along with a brief introduction to highly discussed biological activity, include:

1. At least 30 polyphenols, such as powerful antioxidants oleuropein, hydroxytyrosol, tyrosol and oleocanthal:  implicated in helping protect our body cells and systems against the toxic effects of oxidation resulting from normal metabolic processes. They have also been implicated in protection against inflammation and tumours.
2. Hydrocarbons such as β-carotene:   act as pro-vitamin A and implicated in protecting the retina and skin cells, are additionally implicated in both the control of cholesterol and intercellular activity involved in cell growth, cellular differentiation and hormonal secretions.
3. Tocopherols such as Alpha-tocopherol:  the most effective form of antioxidant vitamin E, are implicated in protecting “bad cholesterol” (LDL) against oxidation that contributes to the thickening of artery walls.
4. Plant sterols B-sitosterol, campesterol, and stigmasterol:   implicated in controlling the absorption of dietary cholesterol.

In 2004, the US Food & Drug Administration authorized the health claim stating about 2 tablespoons of olive oil daily may reduce the risk of coronary heart disease due to its monounsaturated fat when the equivalent amount of saturated fat is eliminated from the diet.  Then, in 2011 the European Foods Safety Authority issued a scientific opinion in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil:  5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily with a balanced diet.

Although the industry is not at the stage yet of measuring specifically these levels in varying olive oils, this illustrates why extra virgin olive oil needs to be taken seriously as a healthy fat.

However, the quality of the fruit, the quality of the elaboration techniques and equipment, and the quality of storage and handling matter in order to retain the highest levels of these components.

International regulations stipulate that “Extra Virgin” olive oil should have no taste defects and meet certain chemical indicators of quality. Two important indicators are the level of broken down fatty acids (referred to as acidity) and peroxide levels – the latter increase primarily through oxidation during the elaboration and storage process.

Extra virgin must have a maximum acidity of 0.8% (eight tenths of a gram of broken down fatty acids per hundred grams of fat), and a maximum level of peroxide compounds of 20 units (milliequivalents of peroxide per kg of fat for the chemistry literate).

Extremely careful cultivation of premium quality fruit, fast harvest at optimum flavour/ripeness, very high-quality elaboration techniques and equipment, and superior storage is required to obtain levels under 0.2% acidity and 8 units of peroxides.

We now carry such a pure, high-quality extra virgin that will add wonderful textures, silkiness and flavour to your foods:

Oro San Carlos – whose producer harvests only during a three-week period and crushes the olives within one hour of harvest achieves an incredible acidity of 0.1% and peroxides under 6 units.  This “sippable” olive oil, offers a flavour profile of delicate herbal notes coupled with touches of apple and other delicate fruit nuances.

Not surprising, The Boston Herald in 2006 advised, “Leave the Chianti; take the oil. From tastings to housewarming gifts, olive oil is the new wine.” You may want to add this culinary delight to your Easter gifting list.

Here is an excellent fresh-tasting salad recipe (serves 4):

Ingredients:

• 1 large endive, finely chopped
• 1 small or medium shallot, chopped
• 1 small garlic glove, mashed
• 1 tomato, chopped
• 1 tsp fresh tarragon, finely chopped
• 1 hard-boiled egg, separated
• 1 375 ml can of green pitted olives (black if you prefer)
• ¼ cup Oro San Carlos EVOO
• 2 tbsp sherry vinegar
• 1 120 g can tuna, flaked …preferably packed in olive oil
• Sea salt and pepper to taste

Preparation:

1. Arrange the endives in a salad dish; add the olives, shallot, garlic, tomato and tarragon. Sprinkle with salt.
2. Pound the hard-boiled egg yolk in a mortar, or crush with a fork in a bowl, then slowly add the oil and vinegar, stirring constantly with the pestle or fork.
3. Pour the dressing over the salad.
4. Chop the egg white; scatter over the salad together with the flaked tuna.  (Tip:  If the tuna is packed in water it will be quite dry and less flavourful, therefore, you may wish to mix in some olive oil with the tuna first before scattering it over the greens.)
5. Finish with a fine drizzle of extra virgin olive oil over the top of the salad

We are thrilled with our expansion and, based on the feedback, so are you!  If you haven’t had a chance to drop by, please do – even if only to see our new space.

Pizzas pizzas pizzas – have been a tremendous success.  Nice thin crust, fresh, quality ingredients…choose from our gourmet suggestions, or build your own.  Ready in about ten minutes – order it while you shop, or call ahead (226-383-7374).  Go to www.frabertsfreshfood.com for current selections.  Taste pizza as the Italians intended it to be!

Need a quick lunch?  Stop by our deli counter for sandwiches, paninis, and fresh salads – these are also gaining in popularity.

Lightin’ of the Grand

Join us on the Milligan Footbridge, around the corner from our store this Friday, on…
Friday, February 24, 2012
6:30 pm – refreshments and gathering
7:00 pm – the lights go on!
 
The Fergus BIA has purchased lighting equipment to light up the Grand River in downtown Fergus.  Bring the family; there will be refreshments (Fraberts providing hot apple cider, Bentley Tea House providing cookies, and Cowboy Coffee providing the coffee) and entertainment.  Catch up with your community and enjoy the light and music show.
Lightin’ the Grand is brought to you by the Fergus BIA, Township of Centre Wellington, Centre Wellington Hydro, and numerous others who will be recognized that evening!

Freezer Sale

To celebrate “the lightin’”, Fraberts is having a freezer sale!  Frozen Fraberts meals, soups, and meat pies for 25% off.  40% some frozen meat.  Help us clean out the freezer!

Cooking Classes

Will return we promise – we’ve just been so darned busy!  Stay tuned….

Thank You!

Thanks to everyone for making our Grand Re-Opening such a wonderful day!  Thank you to the Centre Wellington Chamber of Commerce for the ribbon cutting ceremony – it was a busy day for all of you and we really, really appreciated it.  Thank you to Mayor Ross-Zuj and Councillor Lloyd for attending and your kind words.  A special thank you to my Grandma and Aunt Gail who made the trip from Stratford – my Grandma was just in time to help cut the ribbon!  Thank you to our staff for your excellent teamwork in keeping up with everything.  Thank you to the Centre Wellington Fair Trade Working Group for brewing and handing out Infusion Fair Trade coffee for our attendees to enjoy.  Thank you to Steacy den Haan of Primeridge Dairy for sampling her new cheese products, made on their family farm in Markdale.  It was the top seller of the day and we will be carrying it from now on.  When I asked Steacy about how the day went for her, she said “I love your customers!”  Which brings me to the most important thank you…thanks to our wonderful customers who have supported us and made our dream come true.  Without you we would not have survived those treacherous early years in business, and we would not have been able to grow.  We look forward to rewarding you with more and more delicious food in the years to come!
 

“Salem Falls” at Fergus Grand Theatre

Cherry Hill Entertainment and the Fergus Grand Theatre are proud to present “Salem Falls” (filmed mostly in Fergus this summer) this Friday, February 10 at 7pm and 9pm, and Saturday, February 11 at 7pm.  Come out to see how great we look on film!  It’s free – seating available first come, first served.

Lightin’ of the Grand

Join us on the Milligan Footbridge, around the corner from our store, on…
Friday, February 24, 2012
6:30 pm – refreshments and gathering
7:00 pm – the lights go on!
 
The Fergus BIA has purchased lighting equipment to light up the Grand River in downtown Fergus.  Bring the family, there will be refreshments (Fraberts providing hot apple cider) and entertainment.  Catch up with your community and enjoy the light and music show.
Lightin’ the Grand is brought to you by the Fergus BIA, Township of Centre Wellington, Centre Wellington Hydro, and numerous others who will be recognized that evening! ]]> http://www.frabertsfreshfood.com/thank-you.php/feed 0 http://www.frabertsfreshfood.com/grand-re-opening-party.php http://www.frabertsfreshfood.com/grand-re-opening-party.php#comments Mon, 23 Jan 2012 16:40:40 +0000 jackie http://www.frabertsfreshfood.com/?p=483 Continue reading →]]> Our Expansion is Complete

Thank you for your patience during the chaos and closings….we are up and running again.  Thanks so much to our wonderful local contractors who worked diligently to get us re-opened quickly:

- dairy farmer, highland games heavy event champion, and carpenter extraordinaire, Warren Trask, for our gorgeous new bankettes, cash out counter, and marital arbitration services
- White Store Equipment for our new-to-us coolers
- Koolzone for getting our coolers up and running and all the unique challenges along the way
- Phil from Castle Masonry for our concrete work and ramps (who knew there was a three inch drop in the new space??)
- Chad Inglis for wall removal, wall building, painting, organizing the chaos, and a million other details along the way
- Greg Martin and the team from Rockwood Electric for making sense out of all the new electrical requirements
- TechsGo for making sure we are all wired up and running properly

What a team!

Growing to Serve You Better!

Double the space = double the fresh, local, delicious food! 

Introducing…Fraberts GOURMET PIZZA to go!  Just like pizza was always meant to be – we are striving to duplicate our experience in Italy.  Pick it up piping hot for lunch or on your way home from work for dinner.  More details here on the website.  Ready in 10 minutes – so either call ahead or order it when you get here, do your shopping, and its ready to go when you are.  We’re already receiving rave reviews!

Also new…Fraberts GOURMET PANINIS AND DELI SANDWICHES to go.  We have the best deli meat in town, plus incredible bread, gourmet cheeses and the freshest toppings – so it’s about time we pulled them together to make delicious paninis and sandwiches to go.  More details here on the website. 

And…Fraberts FRESH MEAT COUNTER!  Finally – you have asked…and we finally made room for it.  Hand cut steaks, the best fresh, local poultry, mouth-watering roasts, great local pork, marinated meats, specialty meats, local, hormone and antibiotic free, humanely raised.

And so much more!

Grand Re-Opening Party!

Saturday, January 28 from 11am till 3pm.  Sample our gourmet pizzas and other new products, see demos by our wonderful local farmers and suppliers.  Purchase a pizza or panini and receive your next one for 15% off.  Ribbon cutting at 11:15am.   Join us to celebrate!

Thank you for your support and for making our dream come true.  Fraberts wouldn’t exist (and be growing) without you!

Jackie and Chef Derek

small, medium, large – regular or gluten free thin crust

Choose from:

When in Rome – bocconcini, fresh basil, olive oil, tomato sauce
Mexican – grouund sausage, jalapeno peppers, red onions, peppers, salsa
Greek – black olives, feta, fresh tomatoes, spinach, oregano, red onion, tomato sauce, olive oil
Jerk Chicken – jerk chicken, pineapple, hot peppers, mozzarella
BBQ Chicken – BBQ chicken, carmelized onion, corn, tex mex cheese
Bruschetta
Garlic Bread

Or build your own:

Sauces – Fraberts tomato sauce, pesto
Meat - ground sausage, local ham, local summer sausage, debricziner sausage, BBQ chicken, anchovies, bacon
Cheese – mozzarella, feta, bocconcini, tex mex
Toppings – fresh tomatoes, pineapple, red peppers, hot peppers, jalapeno peppers, carmelized onion, red onion, green olives, black olives, roasted garlic, mushrooms, spinach

Fraberts Gourmet Sandwich Bar

all sandwiches accompanied by Fraberts coleslaw and deli pickles

Gourmet Sandwiches:

lobster roll
steak
prosciutto
roast turkey
roast chicken

Vegetarian Sandwiches:

roasted red pepper with goat cheese and sundried tomato
smoked cheddar with apple and red pepper jelly
roasted vegetables with pesto and provolone
brie, pear and mango chutney

Deli Sandwiches:

Fraberts famous roast beef
Montreal smoked meat
pork loin
local black forest ham
corned beef

The good news is – Fraberts is growing!  Tear down the wall! (insert Pink Floyd music here)

The bad news is….we need to close down for a few days to get the work done.  We will be closed from Sunday, January 1 until Thursday, January 5.  We are hoping to be open again on Friday, January 6, but apologize in advance if things are still a little “messy” then.

Fresh Produce Sale!

Lots of fresh produce needs to go in the next two days before we shut down, so it has been priced to move.  Bananas, lettuce, peppers, beans, broccoli, cauliflower, etc.  Stop by to stock up for the week!

THANK YOU!

…for another great year at Fraberts!  Thanks for your support in 2011.  We are very excited about our expansion, and plan on serving you even better in 2012 and beyond.  Twice as much fresh, local, and delicious food, gourmet pizzas, gourmet paninis, more gluten-free, antipasti, fresh meat counter…..  We’ll have it all for you!

Thanks for making our dream come true – Fraberts wouldn’t exist without you!

Happy New Year!

Jackie and Derek