St. Jacobs Market District

Canada’s Largest Farmers’ Market

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Majestic Water Buffalo – Local, Sustainable and Delicious!

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Majestic Water Buffalo – Erin, Ontario

Karen Mansfield and her family have been raising water buffalo for meat on their small family farm in Erin, Ontario since 2015.  Caring for the animals themselves, the family believes in employing sustainable farming practices to produce this unique red meat alternative for people who are looking for something a little healthier.

Often confused with Bison, the Water Buffalo is a large bovid originating in the Indian subcontinent, Southeast Asia and China.  Today it is also found in Europe, Australia, North America, South America and some African countries. While building on her passion for Water Buffalo, Karen has done some research into the origins of both the Bison and the Water Buffalo and finds it interesting that Bison are actually a relative of cattle and do crossbreed with cattle to produce Beefalo while Water Buffalo more closely resemble cattle in appearance yet they are not related and do not crossbreed.

Water Buffalo produce a meat that is lower in fat, calories and cholesterol than beef and is more easily digestible all while offering a mild flavour…. similar to beef, yet sweeter.   Over the years, Karen has found that many customers have been referred to her by Naturopaths when they cannot eat typical red meats or when their doctors have told them to cut back on cholesterol or fat but they are not willing to give up red meat.  From steaks to ground and many things in between, Majestic Water Buffalo is always able to offer a quality red meat alternative for any diet.

Joining the St. Jacobs Farmers’ Market community in January 2020, Majestic Water Buffalo is a true farm to table operation.  Visitors to the Market can meet the farmer that raised the animals and be confident in the product they are buying.  Karen loves to talk about her farming operation and is always willing to answer questions about the benefits of Water Buffalo meat.

Karen and this locally grown, artisan meat can be found in the third row of the Market Building each and every Market day and we would encourage everyone to stop in and try something new!

www.majesticwaterbuffalo.ca

 

 

Cooking with Kipfer’s Heritage Farms

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From the Market Booth to the Plate……

 

One cannot think well, love well, sleep well if one has not dined well!  How true this quote can be, as someone who loves food I can vouch for this fact.  I grew up in a large family, the dinner table was crowded and leftovers few.  My cooking style is a pinch of this, a cup of that, simple wholesome food without too much fuss – presentation does matter however!

The St. Jacobs Market is a great place for any foodie, there is a huge variety, great displays, all kinds of things going on.  At our booth we focus on small farm products, free range, pastured – nothing but simple traditional food. 

When asked to participate in this recipe blog we thought why write when photos are so much more fun??  And so we decided to do a Sunday morning brunch and get the whole family involved!!

Breakfast Haystack

If you happen to have twelve kids this is the dish for you!!  Only one, that works too!!  For the best results follow these instructions step by step:

The Shopping Experience ~   Main Market Building, St. Jacobs Market

  • Kipfers Heritage Farms: Just inside the main doors, pick up your free range eggs, yummy breakfast sausage and perfectly smoked back bacon.
  • Mickey McGuires Cheese: Paul recommends their delicious two year cheddar, ask for sample!
  • Produce Express: Here you will find your veggies, we used a purple onion, colourful peppers, cherry tomatoes, mushrooms and red skinned potatoes.

As you shop and chat with vendors, ask your questions, you’ll learn so much!

The Setting

  • A large country kitchen over run with kids, family and friends, complete with a wood burning stove is ideal, however any kitchen will do!!! Set a cheery table, add a bouquet from the Floral Express to add cheer! 

 

The Cooking Process

  • Scrub your potatoes clean, cube and spread onto a greased cookie sheet, sprinkle with salt & pepper – we added garlic salt and parsley flakes as well – bake @ 350°F
  • Begin frying breakfast sausages on a low heat
  • Chop back bacon in small pieces, fry slowly on low heat
  • Beat your eggs – (note the lovely orange yolks!) Add salt & pepper and any other spices you wish, also parsley flakes then set aside.
  • Chop all your veggies and grate cheese – shoo away the kids and keep an eye on your frying pans, flip as needed.
  • When sausage is done set aside to cool
  • Return to eggs, sauté chopped onions with a few tablespoons of butter, add your beaten eggs (note the purple onion may cause your eggs to turn colour slightly).
  • Cube breakfast sausage, return to frying pan and re-heat

Cheese Sauce

Melt 4 tbsp butter, stir in 4 tbsp flour, cook until thickened.  Add 2 cups milk, 1 cup of grated cheese (or cheese whiz) and one tin of mushroom or cheddar cream soup (Campbell’s), stir constantly until hot and a thick consistency.

I find the biggest challenge when cooking this meal is having all of your hot food done at precisely the same time.  It is possible, it just takes a little practice.

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And now the Best Part!!!!!

Building the Plate

  • Begin with a layer of potatoes
  • Add a layer of scrambled eggs
  • Dribble on cheese sauce
  • Sprinkle with bacon bits
  • Sprinkle with breakfast sausage
  • Add veggies and grated cheese
  • A little more cheese sauce

And you did it!  Enjoy your plate to the fullest, thanks so much for participating in an authentic market experience!

Joanna Kipfer

www.kipfersheritagefarms.com 

 

What’s Cooking with Chef Adam Brenner

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The next stop in our kitchen tour is with Chef Adam Brenner of the Garden Stand who is cooking up something sinfully sweet (albeit healthy) for Valentine’s Day! 

Chef Brenner’s store The Garden Stand (part 2) has been in Peddler’s Village at the St Jacob’s Market since September 2020. While they haven’t been here long, they are absolutely amazed by all the love and support of both vendors and customers alike. The best thing about St Jacob’s market is how much of a family it is, everyone is so welcoming and friendly, eager to learn about what they have to offer.

The recipe they have chosen is for their Keto brownie truffles. This recipe is great for chocoholics and really healthy with no sugar and low carbs.

Super easy to make but can also be picked up for your sweetheart at the Market Thursday and Saturday 8am to 2pm!!

Keto Brownie Truffles

1¼ cup almond flour

½ cup powdered monkfruit erythritol blend

⅓ cup cocoa powder

pinch salt

1 tbsp vanilla 

½ cup butter, melted 

3oz keto friendly chocolate, melted 

1tbsp coconut oil 

Combine dry ingredients, add butter and vanilla. Roll into balls, freeze until solid.

Melt chocolate, dip balls in chocolate using a fork and refrigerate for 1 hour.  

What’s Cooking with KW Craft Cider

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Just in time for the Superbowl, we are at the table of one of the newest members of the Market community.  KW Craft Cider has been open in the Market Building since January 2021 and loves the feeling of community at the St. Jacobs Market.  From the entire Market staff to the other vendors in the building, everyone is like a big family who is always willing to lend their help and support!  They love how the visitors to the Market always bring a smile and sometimes a great story to go with it.  They are excited to a part of this warm and inviting community and are looking forward to many years ahead sharing their locally made hard dry cider with all the visitors to the Market. 

The team at KW Craft Cider will be complementing their Superbowl feast with their Apple Pie Martini made with their signature Sparkling Dry Cider!   KW Craft Ciders Sparkling Dry Cider can be enjoyed with a meal, on its own, or in a fun cocktail! Their premium hard dry cider is prepared from carefully selected fresh-pressed apples cultivated from within 150km of the cidery. One orchard is located minutes from the market and the apples are grown by the wonderful team at Martin’s Family Fruit Farm. The Apple Pie Martini not only features the delicious hard cider, but also the beloved Martin’s Sweet Apple Cider that can be purchased at various vendors throughout the market. This is one of the many reasons they love this cocktail – like many marketgoers they understand the importance of supporting fellow small & local businesses.

Enjoy a little slice of heaven in a glass with the Apple Pie Martini!

Apple Pie Martini

 4 oz KW Craft Cider Sparkling Dry

0.5 oz Vodka

0.5 oz Butterscotch Schnapps 

5+ oz of Martin’s Sweet Apple Cider

*Enjoy plain or garnish with apple slices, whipped cream, and/or caramel sauce.

In a chilled glass add 0.5 oz of Vodka and 0.5 oz of Butterscotch Schnapps. Top with 4 oz KW Craft Cider Sparkling Dry and at least 5 oz of your favourite local sweet cider. 

Stir. Garnish how you wish & serve! 


What’s Cooking at Caudle’s Catch Seafood

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This week in “What’s Cooking at the Market” we are making a stop in the kitchen of one of the longest serving members of the St. Jacobs Market community.

Ron “The Cod-Father” Caudle has been a vendor at the St. Jacobs Farmers’ Market since the mid-1980’s and has been a pillar at both the Market as well as within the greater K-W area. The whole Caudle family, including Ron’s parents, have worked at the Market at one time or another. They all love connecting with the community and feel that there aren’t many places out there as wholesome and welcoming as the St. Jacobs Farmers’ Market.

Ron is sharing his recipe for quick and easy Pan-Fried Trout.  This recipe can be ready within 10 minutes and doesn’t require anything you don’t already have at home. A trout dinner is also a great way to support a sustainable Ontario business and proves that supporting your neighbours can be both fulfilling and delicious.

Make sure to stop by Caudles Catch next time you are at the Market to say hello and pick up some of the best seafood around!