Marko's pizza kit comes with everything you need to make one a 12" (medium) sized pizza. Your kit will include:
This is a cold-proofed pizza dough, so it will be good in the fridge until Sunday, Jan 22. When you are ready to make pizza, bring the dough up to room temperature – at least 20 minutes, up to 2 hours
If you won't use it before then you can freeze it in the container it's already in. You can freeze the dough, sauce, and oil for up to 3 months. Thaw overnight in the fridge. Do not thaw on the counter, the yeast will grow unevenly.
Notes: You don't need to use the broiler function. If your oven is unreliable or doesn't get very hot, use the cast iron pan or 13x9 pan method below.
If your oven isn’t reliable, or doesn’t get very hot – or you just like pan pizza – your best option is to use a heavy, oven-safe pan made of cast iron, carbon steel, or stainless steel. Because you are using high heat I don’t recommend using a fossil fuel-based non-stick coating like Teflon/PFAS, which will break down in the oven.
Pan measurements are for the top of the pan, not the bottom. A 12” pan has a 10” base, so adjust your dough size to fit the base of the pan. Larger dough volumes will be thicker/fluffier and may need marginally more cooking time.
Pre-heat your oven as high as it goes.
Pre-heat your pan on medium for a few minutes, then add 2 tbsp olive oil. It should be shimmering but not smoking. I don’t recommend using butter because it will burn and become bitter.
Add your stretched dough into the pan – it wills start to sizzle and cook and rise quickly.
Working quickly, add in your sauce, cheese, and other toppings.
Move the pizza to your pre-heated over to finish cooking. Remove it when you see browning on the top of the crust and cooked toppings, another 5 minutes.
Remove it from the pan with an offset spatula, the bottom should be very crispy, deeply golden, and lightly fried.
You will need 2 dough balls to fill a 13x9 pan.
Preheat the oven as high as it goes.
Add some olive oil to the pan and rub it around the edges (you can also use butter to make it taste like Pizza Hut).
To shape the dough, push it down with your fingers while pulling. Then pick up a corner and stretch slightly past the edge.
Assemble your pizza. A huge benefit of using a pan is that you can put cheese right into the edges of the pan for some crispy cheese moments.
Bake for 12-15 minutes, until the sides and top show browning.
Allow to cool slightly before removing from the pan.
Since the crust is thicker and fluffier, the garlic oil makes a great dipping sauce for the pizza in this instance.
If you'd like to follow along with Marko's recipes at home, you can follow Marko in a few places:
Marko recently wrote about his experience with pizza, including all of the recipes used in this kit if you want to make them at home.
]]>This blog post is dedicated to produce storage and kitchen organization :) Here we go!
1) Increase the visibility of your produce. Often, we put a produce bag (or paper bag) in the fridge, and then we forget about what's in it or it gets shoved to the back. If this is a problem for you, consider transferring items to see-through containers.
2) If you are shopping with zero-waste intentions, there will be some challenges with produce dehydrating in your fridge. I have some suggestions!
3) Get out the Sharpie and create a label that says "Use in the next 48 hours!". Stick this label on a bin and start triaging produce into that bin twice a week. Store this bin in a highly visible area (eye level) and it will motivate you into last minute side salads, soups, or a big veggie stir fry.
4) The night before you do a produce shop, make a habit of using the produce you've accumulating from the week before. I stole this idea from our customer Marko, from Probably Worth Sharing. He makes a habit of cooking up veggies every Tuesday night in anticipation of picking up his produce box from Legacy Greens on Wednesdays. More info on our produce box subscriptions.
5) Lastly, for things that are going to be eaten very soon (or produce that doesn't require as much refrigeration), consider a dedicated space on your counter and bring those beautiful colours out of the fridge! Some produce is better stored at room temperature (ex. garlic, tomatoes) and you can usually get away with potatoes, onions, and squash. If you have a fruit bowl, or create an aesthetically pleasing display of produce in your kitchen, you'll be reminded it exists and your brain will be triggered on ways to eat it!
Hope these tips were helpful in you journey to reduce produce waste at home. Happy eating!
]]>I was surprised with the results!
More people find it more challenging than I had anticipated, so I have some work to do! I'm taking on a blog series to give some tips and strategies to getting more colour on your plate (and less in the bin!).
This first blog post is going to focus on SHOPPING. Here are 4 suggestions on how you can modify your shopping habits to reduce food waste. Not all these suggestions will work for you, but hopefully one or two will be helpful!
1) Buy produce (and other perishables) in smaller quantities. I know we are all trying to make good decisions from a budgeting perspective to make our money go further at the grocery store, but when you look at food being thrown out, it's also money being unnecessarily thrown in the garbage too.
Do you really need a bag of lemons - yes, it's cheaper, you maybe get 5 lemons for the price of 3 if you bought them individually. But if you end up throwing out half the bag, might have been better just to have bought what you realistically think you can consume.
Being downtown, Legacy Greens specializes in produce for small households. We sell herbs in small amounts, you can buy an individual jalapeno pepper (not a pack of 8 wrapped in plastic), and many of our items are sold loose in bulk so you can buy as little or as much as you want.
Also, if you want a smaller quantity of something, ask! We have had lots of people ask us if they can buy just a few sticks (also known as ribs) of celery, instead of buying the whole bunch (also known as the "stalk"). We now accommodate this! You can just buy one stick of celery for your tuna salad!
2) Buy local produce - Local produce will last longer than imported produce. Shop directly from farmers when you can or stores like Legacy Greens that specialize in local produce. When we source directly from farms, we write down where it's from on the tag. Our organic root veggies are from Vernon of Bowman's Organics in Wallenstein, our greenhouse tomatoes are from his parent's farm down the road, our apples are from Maple Crisp in Elmira, and so many awesome seasonal things are from Fertile Ground Farm in St. Agatha and Loco Fields in Stratford.
3) Buy things you like and know you will use. For beginner cooks, hold off on buying adventurous items unless you have a plan to use that fun produce that same day! For example, fennel is so fun, and reminds me of France. But I'm not a fennel fanatic, and only really use it when I have a recipe during fennel season (Sep-Nov), so I buy fennel with intention and not impulse.
4) Delay grocery shopping until you get that fridge organized and cleaned out of anything wild going on in the crisper. Try having a routine where you use up a bunch of random veggies in a soup, salad, or simply a roasted side dish.
Hope some of these tips were slightly useful! Next week, I'll be talking about produce storage, and how to get the longest life out of your veggies at home. With 7 years in the produce industry, I'm now an expert on this!
Thanks for reading!
Jordan
]]>
Want to release the stress of our Winter lockdown while spending quality time with your fury goofball?
Join our friends, The Attic Yoga Studio & Dog Friendly KW in Victoria Park for a yoga series. Bond with your dog and connect with your local community while enjoying some strengthening, healing movement.
Yoga and dogs...sounds like a happy time to me.
All levels of yoga experience are welcome. Dogs must be on a six foot leash at all times.
More information at: Pups & Poses Summer Yoga Series | Facebook
It's a free event organized by our neighbours at The Crazy Canuck who partner with Rust Nail Comedy and KWFamous.
And if you're up for making those evenings a full night out, I recommend hanging out at The Adventure Guild before hand.
You can have a good laugh or cry over a challenging board game with your friends/partner while you have some drinks and food. The pretzel pizza there is *chef-kiss*, delicious!
It's a great way to pass the time before the show and you'll only be a block over from Vogelsang Park. Bonus!
The shows start at 8pm and reservations are encouraged.
Recently I heard, Thursday is the new Friday. I think it's official, for this Summer anyway, since the Kitchener Market is hosting Music (July) and Movies (August) every Thursday with food, beverages, shopping, and entertainment!
Regardless of possible/not-so-certain revolutionary shifts in the work week, your pre-Friday fun will include live music, a street food market showcasing local culinary talent, a bar that includes options for everyone, and locally made artisan products.
Sounds like a great time to me! Will I see you there?
The shows run 5:00pm - 9:00pm Thursdays. Free of charge!
Rib Fest - Annual BBQ’d meat and craft beer extravaganza in Victoria Park. Friday, July 15 - 17.
Wayback Festival - Kitchener's classic rock celebration and a trip back in time. Retro fun with food vendors, a licensed area, and performances from two legendary Canadian acts in Victoria Park. Saturday July 23, 6 pm - 11pm.
Shakespeare in the Park - A charming evening in Civic Centre Park with Driftwood Theatre Group featuring King Henry Five; an adaptation of three Shakespeare plays. Friday July 29.
Kitchener Blues Festival - A world class, free blues festival. Thursday August 4 - Sunday August 7.
Witch and Wellness Market - Your favourite outdoor witchy night market will be back on Gaukel Street. Organized by Sarah from Midnight Raven Studios (a former staff member of Legacy Greens!). Friday August 12, 4pm. - 9pm.
Kids Spark - A massive free family festival celebrating all things kids across beautiful Victoria Park. Sunday August 21, 11am. - 5pm.
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There is so much life and activity planned for the Summer. We hope that, no matter what you participate in, you have a fun, bright and beautiful Summer in Downtown Kitchener!
Chat soon!
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You’ve probably heard us talk about buying from local suppliers once, twice or a dozen times. That’s because spending money in our community is important to us and in this blog, we'd like to explain why:
1) Buying Local Benefits Our Health
Eating locally grown foods often means we’re eating seasonal foods. The benefit here is the diverse range of nutrients, fibres, vitamins and probiotics we’re providing our bodies.
We especially love working with some of our smaller scale farms that grow organically and regeneratively. McIntosh Farms, Loco Fields, Fertile Ground Farm, Little Fields Farm and Bowman's Organics are regular suppliers and we love working with them!
2) Economic Benefit of Buying Locally
Buying from local businesses is an economic boost to our community. When we spend money within our community our money can, in turn, be re-spent locally through a network of businesses and residents. This re-circulation of our money within our community has the opportunity to create more economic activity like job creation, wage and benefit increases, the building of public infrastructures like libraries and schools, and additional contributions to local nonprofits.
3) Buying Local contributes to the variety and liveliness of Downtown Kitchener
We have so many “One-of-a-kind” businesses that are a fundamental part of the distinctive character that gives DTK a charming atmosphere. Independent businesses define our community’s self-image and create a sense of pride for the people living here (at least, we believe so). Our local businesses are unique and original, providing us with so many options to eat different foods, learn new things, give meaningfully and grow in different ways.
4) Buying Local Reduces our Environmental Impact
Local businesses require less transportation and fewer vehicle miles travelled which leads to less traffic congestion. This has the potential to reduce the amount of fuel emission that contributes to air pollution and generally means contributing to less wildlife habitat loss and pollution. And with a shorter distance travelled, businesses don’t require as much packaging. Less packaging means less waste and less demand on landfill sites. Bonus!
5) And our favourite - Buying Local Builds Community Relationships
People are the heart and soul of any community. When we buy locally we have the opportunity to share in the stories, values, lessons, concerns and dreams that each business owner holds. We get to connect with real people to learn, share and grow from. This creates a liveliness that enriches our daily lives. We can, in turn, share our values, stories, lessons, concerns and dreams. And when we share like this, we all benefit. There is a sense of understanding and the feeling of being heard.
All-in-all, community relationships provide a sense of belonging, togetherness and collaboration for something bigger than ourselves. It’s freakin’ beautiful!
Whatever your reason is for buying local, we'd like to let you know that we appreciate your business at Legacy Greens!
]]>
Well, that's what I've learned in just two months on the job. I can't wait to see what the next two, four, even six months bring!
By now, you're probably thinking, "who the heck is writing this anyway?"
Hey, friend! I'm Courtney, Legacy Greens' new social media manager, a nature lover and a web designer in my spare time. I build professionally authentic websites for Online Coaches. You can find my website at www.courtneyjune.ca.
And you can find me "holding down the fort" in the store all day Wednesdays and Friday mornings. Come say "Hi," I'd love to see you!
Bye for now.
One of my favourite things about cross country skiing is the aprės drinks and snacks enjoyed outdoors. Read on for recipe recommendations and ideas!
Rosemary Paprika Cashews:
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Mix all ingredients in a bowl. Spread cashews out on cookie sheet. Roast in the oven for 8-10 minutes. Remove from oven, flip cashews around and roast for an additional 2-5 minutes until cashews have a golden colour on their edges. Let cool. Pack in individual containers for your ski-people.
Banana Bread:
Banana bread is a fabulous après snack, especially with chocolate chips! And a great way to use up any frozen bananas you might have in your freezer.
Croissant Sandwiches with Prosciutto and Mountainoak Gouda
Other easy snacks:
Drinks from our Bottle Shop:
You might want to pair your snacks with some bevvies like:
It is true that climate change, a global pandemic, and rising wages (yay for that though) are impacting the costs of ingredients and trickling up our food systems.
This information is on our radar and we want to ensure that we keep our pricing formulas sustainable.
Here's what we're doing to keep our prices accessible:
1) We work with suppliers and farmers directly and try to cut out the middle-man wherever we can. For produce, this keeps us relatively competitive with the prices you would see in Sobeys or Zehrs.
2) We value food and are not trying to be cheap. We're trying to be fair. Fair prices have been determined through existing sustainable pricing models and will be less likely to fluctuate.
3) We experience seasonal price fluctuations regularly (ex. greenhouse tomatoes in the winter; USA cauliflower every January) and if prices go too high, we simply decide not to bring those items in. By shifting our buying practices we can offer you more seasonal produce which has better value.
Here's what you can do to make your food budget go further:
1) Eat the food you buy and try to limit food waste. Read our blog post https://legacygreens.com/blogs/news/make-the-most-of-your-produce to learn some great tips and tricks.
2) Make more of your meals at home. It doesn't have to be complicated, think bagel sandwiches, pancakes and frozen fruit, or pasta salad. Cooking at home is an excellent habit that will save you enormous amounts of money over the long term. Don't want to spend all that time cooking, look into sharing the work-load with members of your household or start a lunch club at work.
3) Look for deals and eat seasonally! We have a discounted produce section and often have discounted day-old bread. Eating seasonally will also save you money. What's in season right now: beautiful local foods like carrots, beets, apples, cabbage, onions, squash, garlic, and leeks. Storage crops like these also keep for longer so you are less likely to waste them.
Local farms and food suppliers are more important now than ever. When looking to the problems in the global supply chain, we can be thankful that we have a community of local entrepreneurs, farmers and a consumer base that understands the importance of buying local!
]]>While we have successfully made some changes in moving away from single use plastics at Legacy Greens, we are finding it more challenging than expected in certain areas.
We started by eliminating our plastic grocery bags and produce bags. We already had paper bags on hand, so this switch was an easy one.
Another smooth transition has occurred with our veggies. We began housing some of the produce in containers, which was also a pretty easy adjustment, with a bit of a learning curve as we figured out which veggies enjoy lots of water, and which like to hide under a lid. With this switch, customers have the option to leave veggies loose in their bag, use their own personal produce bag, pay 5 or 10 cents for a paper bag, or purchase our new, reusable produce bag that features the store's logo.
Where we are struggling is with our greens and herbs. Due to their frail nature and potential damage from tongs, we don’t feel comfortable leaving the greens loose, available in bulk. We also take extra safety measures when handling our greens JUST IN CASE people don’t wash them before eating them. We want to keep them bagged, but after hours and hours of research, I’ve realized how limited we are with options.
When bringing in products, our priority is to either source local or Canada-made. While there are Canadian-made options for plastic bag alternatives, we in the Waterloo Region do not have the proper facilities to dispose of these products. Cellulose bags are the option we found. They are made from wood pulp and claim to be compostable. I have been informed that these bags are not suited for backyard compost bins; instead, they should be put in the green bin if accepted. There are compost facilities that will accept these bags, however when searching the “Waste Wiz” on the Region of Waterloo website, I was instructed to dispose of these bags in the garbage. When these bags go in the landfill, they do not break down as quickly as they would in a proper compost facility, which is a major setback in our search for a plastic alternative.
By the end of 2021, Canada will be banning many single use plastics. This is great news, but we are realizing that switching to alternatives is quite a challenge. I have contacted the local Waste Management team to see if they plan to have a compost facility available to accommodate these plastic alternative products, and they unfortunately have no information on this for the foreseeable future.
I also want to note that we do often receive products (mostly greens) in plastic bags from farmers and suppliers. In this situation, we don’t want to throw the plastic bags out to put into a plastic alternative, as this would just be superfluous. I have opened up the discussion to what our alternative options are, so we may see some changes in how we are receiving our products.
Here are the changes that we’ve made so far:
We spritz the veggies throughout the day to make sure they stay hydrated and in the best condition possible. We don’t want to compromise the quality of our products in this journey to a greener world.
Here’s where we are struggling:
If you haven’t read our blog post from the beginning of the year and our plastic-free journey, please refer to the link below to read more about the changes and your options for shopping plastic-free.
https://legacygreens.com/blogs/news/plastic-bag-elimination-program
If you have any suggestions or information on the areas where we're struggling, please feel free to share!
Thanks for your patience and enthusiasm while we continue on this journey!
]]>
Since we are on the topic of creating less waste, let’s look at how to make the most of our produce to avoid filling those overflowing landfills. Utilizing as much of your produce as possible will also mean you are making the most of the hard earned money that you are spending on groceries. In Canada, $31 billion dollars of food is wasted annually… that’s a lot! Having compost is a great way to give food scraps back to the earth, but not everyone has compost services available to them. Here are the tips and tricks we have up our sleeves!
Vegetables
Soups and Stocks
Dips and Spreads
Bread
Bread crumbs/Croutons
Bread Pudding
French toast
Herbs
Fruit
Smoothies
Flavoured Water
Popsicles
Chia Jam
Extra Tips
Be kind to your produce! There are a lot of fruits and vegetables that bruise easily, so be gentle with them to give them a longer life.
If you aren’t overly creative in the kitchen, planning your meals ahead of time will mean you are buying only what you need and you will have less waste.
Meal prep is a great way to use your produce while it is fresh. You can store meals in your freezer and your fridge so you are set up for the week ahead.
Remember to store your food properly! You can refer back to our previous blog titled Produce Storage Tips.
Always check your food for mold and do not eat it if you find any!
I hope you find these tips helpful! Your produce, wallets, and future self will thank you for taking the time to go the extra mile. Tag us on social media sharing how you have made the most of your food and limited food waste!
]]>Blog Contributor: Sarah Rombough
It is April which means spring has finally returned. The earth is starting to come alive again, which means growing season is here. This probably also means that a lot of folks are thinking about starting a garden for the first time. To make life a little easier for you we talked to Angie from one of our suppliers, Fertile Ground Farm, to talk about gardening and growing your own food for beginners.
For first time gardeners, some of the easier veggies to grow include tomatoes, perennial herbs, basil, zucchini, cucumbers, beans and kale. All of these can be planted at the same time (just after the last frost) and will generally keep producing right through until frost returns in the fall (kale will keep going even into the snow!) Peas are straight-forward and can be seeded as soon as the ground is defrosted in spring. Plenty of other veggies are easy if you know a few basic things about their preferences and growth habits. For example: sow seeds early - April or early May, as soon as the soil is thoroughly defrosted and not too soggy. They'll grow quickly & produce peas until it gets hot. Lettuce also doesn't love the heat, and it will usually bolt (turn bitter and start sending up a flower stalk) after it's been mature for about 2 weeks. Cilantro and dill are the same. Plan to just keep planting a fresh supply every 2-3 weeks from early May until early August if you want to have a fresh, tasty supply all season long.
Honestly, one of the things I love most about farming is how the lessons just keep coming. Every season is different, things that work perfectly one year are a disaster the next. My wish is less about what I'd known earlier and more about continuing to pay attention so I continue to learn more.
3. Would you recommend starting from seed or from seedlings if you are starting a garden for the first time?
For your first time, it may be fun to try your own seedlings (and you should!) but leave a bit of a budget to buy seedlings from a farm or garden centre in case they don't turn out as well as you'd hoped. Choosing whether to plant seeds or seedlings in your garden really depends on what you want to grow. Some veggies don't have a long enough growing season here to make it from seed to harvest without some extra growing time as seedlings indoors.
Direct seed: peas, beans, carrots, beets, baby salad, arugula, cilantro, dill, radish
Transplant seedlings: tomatoes, peppers, eggplant, lettuce heads, perennial herbs, basil
Either way: zucchini, cucumbers, kale
The time of year to start really depends on what you want to grow. The most important thing to be aware of is whether your veggies are frost hardy or tender (ie. they can withstand frost, or frost will kill them). For frost hardy crops, late April or early May is a good time to get started - so long as your garden soil is defrosted and not too soggy. Late May is generally considered safe as a post-frost date (though we do have frost sometimes in early June!). Many veggies can continue to be grown throughout the season. At our farm, we start garden planting late April and keep planting new things every single week until mid-August. An abundant garden isn't just planted once on the May long weekend! As things die, bolt or stop producing, keep planting new things into the spaces that open up.
5. What plants would you recommend for someone growing with a small space such as simple pots on a balcony?
If your garden space is small, focus on things you use often and want super-fresh. Pots are great for herbs, "container-friendly" (ie. dwarf) varieties of tomatoes and greens. It's really important that you not let the pots dry out - it happens fast if they're in a hot, sunny spot!
I love the seasonality of my life, the satisfying nature of many gardening tasks (e.g. how awesome a freshly-weeded bed looks) and the ever-changing rotation of fresh foods that inspire my meals. Just when I'm starting to get sick of the weather… a task... a vegetable... it changes! I love how much time I get to spend outdoors, and how it trains me to be observant and tuned into both big patterns and tiny details. I find it deeply satisfying to feed people - including myself - from what I've grown.
Read more gardening resources at Fertile Ground's website: https://www.fertilegroundcsa.com/gardening-resources
]]>There are still plenty of things to enjoy about living here. We love Kitchener. We love our small business neighbours so this month we wanted to share with you some of our favourite things to do (even during red zone) that we love to do or that we are looking forward to!
The Apollo Cinema Popcorn Pickup
The movies but at home! Apollo cinemas have been keeping us entertained throughout COVID with a lot of really cool events, most notably their regular weekly popcorn pickup. If you’re looking for an awesome Saturday night in, this is a must try. Head over to the Apollo and pick up your favourite movie snacks (there is nothing like fresh popped movie popcorn) and then head home, put on comfy clothes, and enjoy your favourite movie. The Apollo Cinemas does not disappoint. Order between Thursday at 3:00pm to Friday at 3:00pm for delivery on Friday nights or pop in on Saturdays between 3pm - 9pm for some snacks. https://www.instagram.com/apollocinema/
The Adventurer’s Guild
Three words. Best. Pizza. Ever. With some more down time on their hands the Adventurer’s Guild has been experimenting with their menu and it is so worth it. The Guild now features homemade pizza with pretzel crust. You hear me right, pretzel crust. It is just as good as it sounds. Absolutely recommend it for takeout! http://www.adventurersguildcafe.com/
Sugar Run Bar Cocktails
If you did not already know, the Sugar Run Bar has been offering many of their famous cocktails for takeout! They always sell super fast though so be sure to keep and eye on their instagram to check out the next time their amazing cocktails are available. https://www.instagram.com/sugarrunbar/
Adventure Rooms (Online Escape Rooms + Crime Solving!)
If you’re as bored as I am, then you’re getting a little desperate for something new to do. Adventure Rooms in Kitchener is offering VIRTUAL ADVENTURE ROOMS. You can do an escape room from the safety of your own home. Choose from either a self directed game or a game with a live host. https://adventurerooms.ca/onlinegames/
Fresh Flowers from Living Fresh
Living Fresh in downtown Kitchener is now back open! Yay! And they also have curbside pickup and delivery options for your comfort and safety. Spring is finally coming this month (even though there is still snow) so it’s the perfect time to bring a little flowers into your life. I feel like we could all use a little colour right now. https://livingfresh.ca/
Two Goblets
Looking for some more unique treats? The Two Goblets (our next door neighbour!) has lots of unique European style grocery items to try. Absolutely worth popping in next time you come to Legacy. We also recommend their perogies! http://twogoblets.com/
Blog contributor: Sarah Rombough
]]>As we move on from single use plastic bags, we want to ensure that the produce we provide you with not only stays fresh on our shelves, but on yours atin your home as well. We would like to share some tips for produce storage that will maintain freshness and longevity of your fruits and vegetables.
Store in Water
Carrots and Celery
Asparagus
Green Onions
Store in Cool, Dark Place
Potatoes & Sweet Potatoes
Onions & Garlic
Store Open on Your Countertop
Tomatoes
Store in the Crisper
Peppers
Leeks
Eggplant, Cucumber, Zucchini
Cabbage
Mushrooms
What About Those Herbs?
Extra Tips:
If your kale begins to wilt, cut off the ends and place in a glass or jar filled with a small amount of water and place it in the fridge, it will perk right up!
Store half of a lemon, apple, or avocado (with pit) face down on a beeswax wrap and it will keep from browning longer than a container or plastic wrap.
When your bananas are beyond your preferred liking, peel them, break them in half and store in an air-tight bag or a container in the freezer. These are perfect for smoothies!
Wash your produce right before using them as many fruits and veggies do not like to be wet and will spoil quickly.
Thanks for reading! If you have any tips or tricks, tag us on social media so we can spread the word :)
]]>In an effort to do our part in reducing single use plastics, we have decided to eliminate plastic grocery and produce bags as an option while you shop at Legacy Greens. We would like to encourage you to bring your own reusable bags. If you forget your bags we will have paper bags available as an alternative, but there will now be a small charge for each bag used.
We will also be working on reducing plastic bags in the store where it is possible without sacrificing produce quality. This process will be phased in, and we'll be transitioning over the next few months to bulk bins and biodegradable packaging.
As a business, we feel that it is our responsibility to remove plastics as an option in order to encourage our customers to make greener choices. Here are some tips to help make this transition easier for everyone:
1) BYOB (Bring Your Own Bag)
The best option is to invest in a few tote bags and produce bags that you can bring with you when you come to shop at Legacy Greens. There are tons of options out there including some by local artists and designers. You can even reuse plastic or paper bags that you have gotten from us or other shops - all bags are welcome here! Got big pockets? Those work great too!
2) Shop Loose ie. "Shop Naked"
We welcome you to grab those loose fruits and veggies, skip the bag, bring them to the counter and we’ll weigh them. Easy as that! Lemons, bananas, oranges… they already have a skin to protect them, so there’s no need for a bag! We sanitize the counter and scale after each customer and we recommend that you always wash your produce before using it, so skip the bags! (Mushrooms and brussel sprouts are obvious exceptions to this rule, this is where your own produce bags will come in handy.)
3) Paper Bags Only
For convenience, if you do need a bag, our paper bags will be available at an extra charge. $0.05 for small/medium, $0.10 for large. Did you know that paper bag production requires four times as much water than plastic bags? Yes, they do break down faster than plastic bags, but they aren’t necessarily a sustainable option. Please be mindful whether you really need that paper bag!
Summary: As of January 11th, we'll be phasing out plastic grocery bags and plastic convenience bags. Leading up to this date we encourage you to source reusable bags, or collect the paper or plastic ones you get from us in the meantime (for re-use). We look forward to reducing our carbon footprint with you!
]]>Day 1:
The most interesting observation that I made on Day 1: More people are off social media than I had originally thought. I was working the Saturday shift at the store, and was telling people that I had taken Legacy Greens off of social media, and to my surprise, a good handful of my regular Saturday customers let me know that they aren't socials anymore either! This was inspiring to know that a good chunk of my community had already gone in the direction I was curious about.
Day 3:
It's the first Monday of February, and our Newfoundland Chocolate Company order arrived (a day early!). It's times like this where I instinctively share content to social media to communicate we're re-stocked! So on Day 3, I just wrote "Newfoundland Chocolate" on the sign board outside, and that's it.
I had a semi-regular customer come in and tell me that they heard about my break from social media and had some mixed feelings about it. I wanted to learn more! She said that social media has been incredibly effective in getting her in to the store. That being said, she also appreciated my comment about creating community around food, and told me that made her want to come in more frequently, as a habit, rather than a reaction to a post. I am so appreciative to have these types of customers in my life! It is truly the customers who habitually come every week or multiple times a week, that form the basis of our sales. I am extremely grateful for a long list of people who have been shopping with us since the early days. Thank you, thank you!
Day 14: Valentine's Day
At the end of Day 13, I ran a sales report. We were $500 ahead from the year before (woo hoo!); however, that all took a little drop once Valentine's Day hit. Normally that's a big day for us, but it definitely felt slow. We didn't sell as many flowers or chocolate covered strawberries, and in general there just seemed to be fewer people coming in to the store.
Day 17: Family Day
People showed up on Family Day! We were open from 12-4, and saw a decent amount of traffic. We even had some new customers find us online after realizing most other grocery stores were closed. That being said, sales weren't that great. I would be interesting in seeing what Family Day sales would be like if we promoted being open on social media.
Day 18:
Just a note to say that I love not being on social media. I feel relaxed and it's nice not knowing what's going on in other people lives, businesses, etc. But the weird thing is, my screen time is still around the same. I find myself gravitating toward longer form content: news articles, recipes, the Weather Network, sales data, banking info, etc. I would have thought my screen time would have been significantly reduced, and unfortunately, it looks like I'm just diverting my attention elsewhere on my phone.
Lots of customers have been asking about this experiment! Mostly curious conversations, but today I did have someone tell me that they miss seeing our posts on Instagram. We've heard that feedback from one other person this month. So that makes 2 people total (out of our 5800 followers ;)) + my mom.
Day 24:
It's the last week of this experiment and I'm feeling a bit of dread in knowing I'll be back in the social media world next week. Side note, my screen time is starting to come down a bit, so that's encouraging!
Day 29:
It's the last day! And I'm ready to share the overall results on this challenge from a financial perspective (since that's mostly what the experiment was about!). I should premise with the fact that sales at Legacy Greens have plateaued in the last 2 years. We had significant growth, year over year in the first 2 years of business; however, our data shows predictable sales (i.e. in theory, 2019 February sales should be similar to 2020 February sales, assuming we are still on the plateau curve)
In-Store Sales | Online Sales | Total Sales | |
Feb 2020 | $22,127.00 | $250.11 | $22,377.11 |
Feb 2019 | $21,781.00 | $1,661.10 | $23,442.10 |
Result: Removing social media did not negatively affect in-store sales, but did negatively affect online sales, thus affecting total sales. The sales in February 2020 were down 4.5% from 2019
Observations:
March 1st: Back on Social Media
This morning, I downloaded Instagram and Twitter back on to my phone. I don't feel great about it to be honest. I do realize that's a bit of negative energy to be sending out into the world, but I also think this feeling will help me make better decisions going forward. So what are these decisions?
1) I used to worry that I wasn't generating content frequently enough (which now I think is crazy, because Legacy Greens was active almost every day). Going forward, I think I can do 25-30% of the content that I was doing before, but really focusing on higher quality posts: new products, holiday hours, events, recipes, and promoting the interesting things our neighbourhood businesses are doing.
2) I am a person who loves boundaries. Not having the app on my phone was a super clear boundary. I'm leaning toward only installing the Instagram app on my phone for specific days (Monday, Wednesday, Friday?), and not worrying if it takes 48-72 hours to respond to a DM/comment. I used to feel bad if I wasn't able to get back to someone's inquiry within a few hours, but I'm putting that on myself. We have a bricks and mortar store, with an actual person working there, and maybe that's old fashioned, but we would love to respond to any inquiry you have in-person or by phone, during our store hours :) And we'll totally respond to you online too, it just may not be immediately. And I hope you're okay with that, because it really makes me feel great.
3) I think I want to do a month off of social media every year, and I think February might be the perfect time to do it! If you'd like to participate in any way next year, please reach out! And if you want to talk more about this, I'm here to chat more: jordan@legacygreens.com.
Thanks for following this adventure :) And if you missed my first post about this experiment, check it out at: https://legacygreens.com/blogs/news/an-experiment-taking-a-month-off-of-instagram
Jordan
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Fast forward almost five years later, my ability to disconnect from my phone has become concerning. I sometimes spend more than an hour per day on the Instagram platform alone! Since Instagram introduced it's storyboard feature, my frequency in content creation has increased. I often post 3-4 stories per day, and then another 3-4 posts per week. And it can't just be a well executed photo, I also need to have something to say. A well executed caption is equally important. There's just so much to think about!
Anyways, I'm ready for an experiment.
Question: How important is Instagram to my business?
Hypothesis: Instagram is moderately important, contributing to approximately 5-10% of monthly sales.
Experiment:
Now, I know those scientific minds are poking holes already in my scientific method (or lack there of), but bear with me.
I'm very curious about this experiment for the many reasons, for example:
I'll be honest, I'm definitely a little nervous about this. Hoping that I can share the results with you in a future blog post! In the meantime, would love to see you in person at Legacy Greens! We're open Monday-Friday, 10:30am-7pm and Saturday 10am-4pm. We also have a telephone at the store: 519-741-5858. And you can email me at jordan@legacygreens.com.
See you soon!
]]>If there are two things I love about fall it’s food and Halloween! Who can resist an opportunity to dress up and entertain with spooky decorations, fun costumes, and party-friendly snacks that are both delicious and festive? Whether you’re hosting, asked to bring something along, or just making something fun and festive for your friends, family, or your boo, here are some creepy-cute Halloween treats without the tricks!
]]>Whether you’re hosting, asked to bring something along, or just making something fun and festive for your friends, family, or your boo, here are some creepy-cute Halloween treats without the tricks!
To colour the devilled eggs:
Core and chop one head of purple cabbage. The smaller the pieces, the more concentrated the colour will be. Add to a sauce pan and cover with water. Cover and bring to a boil. Reduce heat and simmer for about an hour. Strain the cabbage and reserve the liquid. Bring liquid back to a boil and reduce until approximately one cup of liquid remains. Cool and set aside. The remaining cabbage is ready to eat as-is or can be added to something like a borscht (just add the cabbage near the end). Any leftover colouring can be kept in the fridge for up to a week.
For the devilled eggs:
Hard boil the eggs and cool. Roll each egg on a hard surface to crack the shell but do not peel. Pour the cabbage food colouring into a bowl or plastic bag. Add half the eggs with cracked shells and allow to colour for 1 min. Remove and repeat with remaining eggs. Cold water can be added to the food colouring to ensure all eggs are dyed. Peel and halve eggs.
Add yolks and avocado to a bowl and mash with a fork. Add jalapeños, mayonnaise, cilantro, lime juice, and salt. Mix until smooth. Add the filling to a piping bag fitted with a star tip (or cut a triangle into the corner of a ziplock bag) and pipe into egg halves. Garnish with black sesame seeds or paprika.
For the pumpkin sugar cookies:
Cream together butter and sugar. Add pumpkin, vanilla, pumpkin pie spice, salt. Mix until well combined. Mix in flour one cup at a time. Divide dough into two, flatten into rounds, cover and refrigerate for 1 hour or overnight (I like to use a container with a sheet of parchment between the rounds instead of plastic wrap). Preheat oven to 350 degrees. Roll dough out on a lightly floured surface to 1/4 inch thick. Cut out using a tombstone shaped cookie cutter. Bake on a parchment lined sheet for 8-10 mins or until golden brown around the edges. Transfer to a cooling rack.
For the pudding:
Preheat oven to 400 degrees. Pierce sweet potatoes with a fork and wrap in tinfoil. Bake for 45 minutes to 1 hour or until fork tender. Once potatoes are cool enough to handle, peel and mash with a fork. Blend the sweet potato mash in a food processor until smooth. Add remaining ingredients and blend until smooth, stopping to scrape the sides of the bowl. Portion into serving dishes and chill 30 minutes or until ready to serve.
To assemble the puddings:Place one tombstone cookie in each dish of pudding. Top with cacao nibs (I ground mine a little in a food processor first) and an edible flower. Some leaf sprinkles add a little more fall fun!
For the shrunken heads:
Preheat oven to 300 degrees and prepare a bowl of lemon juice and cold water. Using a small paring knife, melon baller, or even your pumpkin carving kit, carve a face into each apple half. Keep apple halves you aren’t working on in the lemon water to prevent browning. Place carved apple faces onto a parchment lined baking sheet and bake for 45 minutes to an hour until shrivelled and dried. Allow to cool. Push whole cloves into the cooled apples as eyes, noses, mouths, whatever you like!
Mulled cider:
Who doesn't love being outside this time of year to soak up the fall sunshine and take in the beautiful colours? We’re so lucky to have Victoria Park just a short walk away from downtown Kitchener. But, if you have a bit of extra time and want a change of scenery, why not head to Huron Natural Area or Snyder’s Flats. There's still going to be some nice weather before winter sets in, so if you're out to enjoy it, be sure to pack a picnic! Stop by the shop for some fresh veggies and hummus, apples, pears, and other snacks like Nutah bars or energy bites from The Pulp. We've also got Wellesley Apple Cider and our own mulled cider kits. Hot mulled cider in a thermos would be such a treat at a fall picnic!
Oktoberfest is a fun and unique celebration in our city each year. Planning on going to one of the events this weekend? Why not host a pre-party, or, have friends over for an Oktoberfest-inspired dinner? Pick up some handmade sausage from Forequarter Butcher Shop. Then, come see us for or some brü mustard and the ingredients for a German potato salad (potatoes, onion, parsley, vinegar, plus bacon, salt, and pepper).
Now that the days are getting shorter and the evenings darker and cooler, it’s the perfect time to plan a night-in. Make it an extra-special, extra-cozy evening with a Small City candle from Gracious Candle Co., now available at Legacy Greens. And the most important part of movie night? Obviously it’s the snacks. But while it’s fun to treat yourself, we try to pick snacks that are going to leave us feeling good after, like homemade popcorn with avocado oil and Himalayan salt, roasted kale chips with extra spicy chili flakes, and a Bean to Bar chocolate from Ambrosia Pastry Co.
How are you spending your free time now that it’s fall? How does your cooking (or snacking) change with the season? Be sure to tell us next time you’re at the shop! Chatting with customers and hearing your ideas and plans is always a highlight for us!
]]>Whether you have kids or not, September often brings a new routine, swapping out patio lunch meet-ups or family picnics for packed lunches. Which is great! There are so many amazing things in season to pack a nutritional punch in your lunch. If the first few weeks of September have left you feeling low on inspiration, you’re in the right place. We’re jumping on the bento box bandwagon and bringing you three vibrant, delicious and fun lunch ideas — for adults or kids.
]]>If the first few weeks of September have left you feeling low on inspiration, you’re in the right place. We’re jumping on the bento box bandwagon and bringing you three vibrant, delicious and fun lunch ideas — for adults or kids. Plus, read on for the shopping list so you can pick up everything you need on your next visit to Legacy Greens!
Our first bento box is centred around a curried egg salad sandwich, with eggs from Little Fields Farm, sourdough bread from Golden Hearth Bakery, and fresh arugula from the Hacienda Sarria Market Garden. For a treat we’ve included a piece of Bean to Bar chocolate from Ambrosia Pastry Co. This is rounded out with local, in-season fruit and veggies for snacking.
Next up is a fun one — who doesn’t love guac and chips?! Here we’ve used Mexican spice tortilla chips from Barrie’s Asparagus. These chips are new to the store, and they’re super crunchy and flavourful. We’ve made a fresh guacamole, and added two hard-boiled eggs and a handful of roasted chickpeas for protein.
The last bento box is all about the beautiful veggies that are in season right now. We’ve made a fresh hummus to dip celery, rainbow carrots, and watermelon radish. You can make your own hummus in less than five minutes if you have a food processor or blender. If not, we’ve always got our own fresh-made hummus available in the shop. This lunch also has some Mountainoak Cheese (we chose Black Truffle, but you can pick your favourite), and half of a Nutah bar from Get Baked — the perfect energy-packed fix for your sweet tooth.
Sometimes shopping and prepping lunches can be daunting. Luckily, these three lunches rely on just four pantry staples (oil, salt, spices, and tahini). Everything else can be picked up at the shop. And to streamline it even more, we’ve created this handy shopping list so you can pick up everything you need to make all three lunches the next time you visit us at Legacy Greens Grocery Store in downtown Kitchener.
Here’s the order that we prepped and assembled:
Put on your favourite playlist or podcast and you’ll have your three lunches prepped and packed before you know it! Plus, you’ll have some leftovers to put to good use.
I’m using my leftover tortilla chips, cheese, celery, onion, avocado, tomatoes and cucumber to make a tray of veggie-packed nachos. The scraps will go in the compost, and then I’ve still got lots of great produce (along with some egg salad, hummus, and roasted chickpeas) for other healthy meals and snacks.
We know we have some creative home cooks in our community, and we always love to see how you’ve transformed the groceries you pick up at the store. So please be sure to tag us on Instagram (@legacygreens) when sharing your own recipes and inspiration so we can follow along!
]]>Slinging groceries is fun, but it’s not easy! Retail is hard and consumer behaviours are changing faster than ever. It seems that having a brick and mortar store is becoming more about experience over product and price. Creative retailers are going above and beyond traditional retail structures, and are pushing into education and entertainment spheres. In this blog post, I want to highlight a few innovative retailers I admire both from afar and just around the corner.
Needlework Fabric Shop and Creative Workspace, Hamilton
http://www.iloveneedlework.com/pages/about-needlework
I visited Needlework Fabric Shop and Creative Workspace before Christmas, and was pumped to see people in the shop working on their sewing projects. Needlework is a fabric shop that offers workshops and sew by the hour services. I felt super comfortable browsing their modern and cheerful fabrics, while noticing patterns and projects that were perfect for beginners. In addition to a lovely shop on James Street, they have a well-stocked online store with an up-to-date event and workshop calendar.
The Bookshelf, Guelph
https://bookshelf.ca/home
A bookstore, a cinema, and a bar— all under one roof. It’s a community hub, that is centrally located on Quebec Street in Guelph. The bookstore is also conveniently attached to Mijidaa, (a cafe and bistro serving “a modern take on our northern gastronomic history”) allowing restaurant guests to pop in and explore books on the shelf (hello increased foot traffic!). A vibrant business operating since the 1970s, the Bookshelf has revenue streams that complement each other. I bought my first ever Hillside Ticket at the Bookshelf (oh the memories of buying tickets in person). Their website footer sums up their presence really well: “A BOOKSTORE THAT shows movies • A CINEMA THAT serves dinner • A RESTO-BAR THAT launches books”.
The Dirty Apron, Vancouver
I LOVE THIS PLACE!!! It’s a cooking school and lunchtime hot spot with a small retail area featuring great foodie gift items. Plus, they operate a catering business! The Dirty Apron opened when I lived in Vancouver in 2009. I felt so lucky to live down the street and see this place take off. They started with a large retail section, but with growing lunch demand, transitioned this section into available seating. I recommend their crab and shrimp baguette, and if you have a sweet tooth, you have to try the Dirty Twixter! They’re opening a second location in the Vancouver Airport; which means every time I go back to Van City I’ll be able to get my Dirty Apron Fix at YVR! :)
Living Fresh, Kitchener
https://livingfresh.ca/
Right here in our own backyard we have Tina Sharpe, my go-to florist, who runs a boutique + florist + floral school. When I first opened Legacy Greens, Tina shared her wisdom about having diverse revenue models so that your shop is not 100% dependent on foot traffic sales. Check out their 6-Week Floristry 101 Course and their Wedding Florist Workshop.
Golden Mean Wellness Shoppe
https://www.thegoldenmeanwellness.com/
Health practitioners, green beauty products, supplements, and a smoothie bar! Seriously, their smoothies are amazingly delicious. My favourite is the Battery Life: banana, peanut butter, coffee, chocolate almond milk deliciousness.
The Golden Mean Wellness Shoppe opened in 2016 and has a team of health practitioners: a Naturopath, Chiropractor, Registered Massage Therapist, Nutritionists, a Clinical Social Worker and a Reiki Practitioner. And, they have a 5 star rating on Google Reviews!
As a small, independent grocery store in downtown Kitchener, Legacy Greens is dependent on foot traffic. However, we also run a produce box subscription program and our events bring new customers into our shop. We especially love collaborating with other people and businesses, and have even hosted a few different pop-ups in our store.
If you have an idea for a retail or food business venture in Downtown Kitchener, I would love to have coffee with you! Please reach out to me at jordan@legacygreens.com. I have lots to share about my opening years, and would love to be a resource for you as you explore your business idea. :)
Jordan
]]>It's a little bit trickier these days with food intolerances/allergies/aversions being more commonplace. With a little bit of thought and planning, hosting an inclusive dinner is easier than you think. Here are 5 tips on how to host a dinner party with food sensitivities in mind:
Example Menu:
I’m hosting a dinner party in March. The theme is Pizza & Parlour Games. My 25 year old self loved all the planning and work leading up to a dinner party. My 35 year old self doesn’t. So I’m ordering pizza, as well as a veggie and fruit tray from Legacy Greens, and calling it a day. I have a guest with a gluten, dairy, egg, and soy intolerance plus a guest who is vegetarian. So here’s what I’m going to order:
Final tip for hosting: Recognize and celebrate that you tried your best. Don't stress if everything isn't perfect, and don't be offended if one of your guests chooses limited ingredients from your spread. The important thing is to make an effort while being inclusive (and to have fun at your party!). Need some advice, come and talk to us at Legacy Greens, your neighbourhood grocery store in Downtown Kitchener :)
]]>Ontario Street
Where locally owned businesses thrive through
the support of a like-minded community.
Peppermint
Innovation District
Where ideas and collaboration come together under brick and beam inspiration.
Tangerine and Spearmint
Central Frederick
Where a creative community in the heart of downtown,
bring art and music to their porches and living rooms.
Soothing Citrus
Victoria Park
Where nature pushes against the boundaries of the
urban core under the sounds of laughter and trains passing by.
Urban Forest
Cedar Hill
Where city views and hidden parklands
meet the sounds of the Saturday morning market
Vanilla and Cedarwood
Candles make great gifts, they bring aromatherapy into your home, and they can put you in the holiday spirit! Drop by our shop to smell all the candles and stay tuned on our social media because we're working on 2 more, and they'll be released just in time for the holidays!
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1) What's in the box?
Each box contains 6-8 seasonl items sourced locally in Ontario always. We buy direct from farmers, and also from the Elmira Produce Auction. An example box would be:
2) What else is in the box?
We're glad you asked!
3) How much is a subscription?
$144 for 6 weeks (which works out to $24 per week)
4) What if I'm away one week?
Just let us know, and you can either double up the week before or after, or give your box to a friend!
5) What type of packaging is used? I'm trying to veer toward a more zero-waste lifestyle.
Awesome question!
6) When do I pick up my box?
7) How do I sign up?
Any other questions, shoot us an email at jordan@legacygreens.com or reach out to us on instagram. Thanks!
]]>This year, we've curated a list of some perfect Easter host gifts that celebrate our local community here in downtown Kitchener:
Tulips from Living Fresh
Bright shades of yellow and pink that remind everyone that spring is just about here. Our local floral shop, Living Fresh, stocks us with the best bouquets of Niagara tulips that are here only for our short Ontario spring season!
Ambrosia Bean-to-Bar Chocolate
A K-W treasure that everyone should have the pleasure of knowing. We have full sized (80g) bars and smaller (20g) bars, perfect for a decadent Easter treat. Their feature bar for Easter is a Belize Chocolate with sea buckthorn and candied ginger. Sea buckthorn is a bright orange berry that grows in Ontario, harvested from its shrub in late August, than freeze dried for year-round use!
Seeds for Spring
What better way to show someone you are thankful than setting them up for a bountiful spring with some Ontario seeds. We have a large variety of OSC and Aimers Organics seeds for herbs, flowers, greens and veggies. Ask us for suggestions of what grows best where and other ideas!
Buck Naked Soap
These locally-made, all-natural soaps are the perfect size and combination of smells to help your loved ones relax after the holidays. Try the Energizing Marigold, Citrus & Comfrey, or Charcol & Anise bars for uplighting spring scents.
Legacy Green's Candles & Bello Pop Matches
Candles are the gift that keep on giving! We've made all-natural Unscented, Key Lime, Rosemary Thyme, and Basil Grapefruit soy wax candles right here in our own kitchen. Pair a candle with a beautiful pack of Bello Pop matches for a great personalized gift set.
Four All Ice Cream
We can't think of an easier claim to fame at the family party than showing up with pints of locally-made ice cream! Grab some plain & perfect Vanilla Bean and Chocolate Milk or go for more unique flavours like Coconut Cream Pie and Banoffee Crunch.
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Our next produce box subscription is the Harvest Box. Sign up at: https://legacygreensonline.com/collections/produce-box
Starts August 23 and August 25. $168 for 8 weeks.
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