St. Jacobs Market District

Canada’s Largest Farmers’ Market

Recipes

In Season: Strawberry-Rhubarb Banana Cashew Cream

Posted:

This summer, we are thrilled to welcome back Holistic Nutritionist Jennifer Barnes sharing her nutritional expertise with some delicious and easy recipes using in-season ingredients.

For June, try this Strawberry-Rhubarb Banana Cashew Cream for a light and tasty dessert.

The combination of the strawberry rhubarb is slightly tart and pairs well with the cashew cream.  It is gluten and dairy free and sweetened with natural sugars.  This recipe is an excellent source of vitamin C with over 60% of your daily intake per serving and good for skin health and healthy fats to balance your mood. This recipe is simple and fun and can be made in less than 20 minutes.  Add  your favourite toppings in season.  

Cherries are also in season and be combined with the strawberry/rhubarb and or add solo to the base of the cashew cream.  

Strawberry-Rhubarb Banana Cashew Cream

Ingredients

1 cup rhubarb, chopped
1 cup strawberries, sliced
1 tbsp maple syrup (optional)
3/4 cup cashews, soaked for 1 hour and drained
1/2 cup water
1 large banana, ripened

Directions

  1. Place rhubarb and strawberries in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest. Optional to add maple syrup during the 10 minutes.
  2. Combine cashews, water and banana in a blender. Blend very well until smooth and creamy.
  3. Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!

Notes

Toppings
Sprinkle with cocoa, shredded coconut, pistachios, slivered almonds or extra fruit.

More Protein
Add protein powder or hemp seeds into the blender before blending the banana cashew cream.

Chocolate Lovers
Add cocoa powder into the blender before blending the banana cashew cream.

Added Sweetness
For added sweetness and a caramel taste, add two dates when you blend the cashew cream.

Good Fat
Add coconut milk when you blend the banana and cashews for a creamier pudding taste.

What’s Cooking with KW Craft Cider

Posted:

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

Posted:

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!


What’s Cooking at the Market

Posted:

As the cold air of January sets in and the businesses at the Market work through yet another COVID 19 lockdown, we wanted to take the time to introduce our guests to some of our valued partners who continue to serve the Kitchener-Waterloo area with fresh meats, cheeses, produce and other local delights every Thursday and Saturday. 

We will be running an ongoing segment for the next 6 weeks that will take you inside the kitchens of many of our vendors to find out what they are cooking with items that you will find every week at the Market.

Our first recipe is being brought to you by Produce Express.  Produce Express has been bringing fresh fruits and vegetables to the St. Jacobs Market year-round since 2000.  They can be found inside the Market Building or in our Outdoor Market in the warmer weather with a variety of fresh produce from around the world each week.  Their energetic and enthusiastic team loves interacting with both their regular and new customers and pride themselves on satisfying everyone with quality product, the best customer service and great deals every day!

They have chosen to share their recipe for Berry Cream Bars as it is one of their favourites and know it will soon become one of yours.  The recipe incorporates tart yet sweet raspberries and blackberries with delicious honey, coconut and dates and is super easy to make – 20 minutes to prepare and 20 minutes to make!  They hope you enjoy it as much as they do and they look forward to seeing you at the Market soon.


Berry Cream Bars
Prep: 20 mins Cook: 20 mins
Serves: 8

5 whole Dates (Medjool), pitted (for the crust)

1 cup Almond Butter, (for the crust)

3/4 cup Coconut, shredded, sweetened (for the crust)

1 Tbsp Honey, Raw, (for 2nd topping)

1 tsp Pure Vanilla Extract, (for 2nd topping)

1 pinch Salt, (for the crust)

2 tsp Coconut Water, or coconut milk (for 1st topping)

1/2 cup Fresh Raspberries,  (for 1st topping)

1/2 cup Fresh  Blackberries, (for 1st topping)

1 tsp Lemon Juice, (for 1st topping)

14 oz Coconut Milk, placed in refrigerator overnight, only use the cream on top, leave behind the coconut water (for 2nd topping)

Process

Place dates in food processor and pulse to break down into pieces.

Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.

Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.

Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.

Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.

Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.

Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.

Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.

Place in the freezer for 1+ hours to harden a bit. And serve.

*To store these, store them in the fridge. The coconut milk will melt fast.

Taken from https://www.primalpalate.com/paleo-recipe/berry-cream-bars/

Gluten Free Blueberry Muffins

Posted:

These
recipes are created by Jennifer Barnes Holistic Nutritionist who loves good
food and helping client`s improve their health with diet and lifestyle
changes.  Jennifer runs a private nutrition consulting practice in
Kitchener helping clients understand what their body needs to function, so they
can enjoy life and food with less stress.  Food is essential in her
practice, she loves creating recipes that leave you satisfied, nourished and
healthy, no matter your current dietary restrictions. 

You
can learn more about Jennifer at www.jbarnesliving.com

Gluten Free Blueberry Muffins

A healthy
treat the whole family can enjoy.  Eat
for breakfast or after school snack.  These
muffins are gluten free with the option to be dairy free for those who have
dietary restrictions.

These
muffins are moist and nutritious and made in less than 30 minutes.  It
contains natural sweeteners such as banana and blueberries.  Blueberries are rich in Vitamin C which is needed
by every cell in the body and helps boost your immunity.   This recipe includes lemon which are also
rich in Vitamin C and gives you a muffin that is sweet with a hint of
tangy.  Go ahead and eat your way to good
health.

Many of the ingredients for my recipes can be purchased at the
market…shop locally and come say hello to the vendors at St Jacob’s Market
District.

Enjoy!

Serves 12   30 Minutes

Ingredients

  • 2 cups Almond Flour
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 1 Lemon (zest &
    juice)
  • 3 Eggs (dairy free option
    you can use chia egg, see notes)
  • 1 Banana (medium mashed)
  • ¼ cup of Maple Syrup
  • 1 cup of Blueberries

Notes

Leftovers

Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Almond Flour

This recipe was tested
using almond flour. Please note that if using another type of flour, results
will vary.

Banana

One medium banana is
equal to 1/2 cup mashed banana.

Dairy Free

To replace an egg,
1 tablespoon of chia seeds mixed with 3 tablespoons of water and
let the mixture sit for 15 to 20 minutes until the mixture becomes gel.

Directions

  1. Preheat the oven to 350F
    (177ºC). Line a muffin tin with liners.
  2. In a medium sized bowl
    whisk together the almond flour, baking soda, sea salt and lemon zest.
  3. In a large bowl, whisk
    together the lemon juice, eggs, banana and maple syrup. Add the dry ingredients
    to the wet and stir to combine. Fold in the blueberries.
  4. Spoon the batter into the
    muffin liners and bake for 20 to 24 minutes or until cooked through.
  5. Remove from oven and let
    cool. Enjoy!

Chocolate Almond Mousse

Posted:

These recipes are created by Jennifer Barnes Holistic Nutritionist who loves good food and helping client`s improve their health with diet and lifestyle changes.  Jennifer runs a private nutrition consulting practice in Kitchener helping clients understand what their body needs to function, so they can enjoy life and their food with less stress.  Food is essential in her practice, she loves creating recipes that leave you satisfied, nourished and healthy, no matter your current dietary restrictions.  The right food is medicine, the right food is essential and the right food is powerful.

You can learn more about Jennifer at www.jbarnesliving.com

Chocolate Almond Mousse

A Chocolate Valentine treat for you and your loved ones that is gluten, egg and dairy free for those who have dietary restrictions.

This recipe is delicious and nutritious made with simple whole ingredients and easy to make.  It contains avocado, a medium chain fat that is more easily absorbed by the gastrointestinal track, keeps you fuller longer and helps balance your blood sugar.  One serving of this dessert contains 50 % of your daily intake of fibre.  Fibre is essential for many health benefits, is excellent for gut health, especially the gastrointestinal track and helps lower cholesterol.  This recipe is a great way to add healthy fats and fibre to your daily diet.  Go ahead and indulge and eat your way to good health.

Many of the ingredients for my recipes can be purchased at the market…shop locally and come say hello to the vendors at St Jacob’s Market District.

Enjoy!

Chocolate Almond Mousse

Servings 6  5 minutes

Ingredients

  • 4 Avocado (peeled and pits removed)
  • 1/2 cup Maple Syrup
  • 1 cup Unsweetened Almond Milk
  • 1/3 cup Cocoa Powder
  • 1/2 cup Almond Butter
  • 1/2 cup Unsweetened Coconut Flakes (Optional) Sprinkle on top of Chocolate Mousse or toast to add another dimension)
  • 1/2 cup Strawberries (Slice strawberries and place on top of mousse)

Directions

  1. Combine all ingredients in a food processor or blender and blend until smooth and creamy. You may need to occasionally scrape down the sides.
  2. Sprinkle Coconut on top and or you can toast the coconut for an added dimension. To toast coconut spread coconut flakes on a baking sheet and bake at 325 F. The flakes will toast quickly and won’t take more thank 5-10 minutes.
  3. Divide into small bowls, add your choice of toppings or enjoy as is.

Notes

No Cocoa Powder

Use cacao powder instead.

·         No Almond Butter

Use peanut butter or any type of nut butter.

·         Optional Toppings

Toasted coconut, hemp seeds, sesame seeds, crushed nuts, or fresh fruit such as strawberries, raspberries, blueberries and banana.

·         More Fibre

Add ground flax seeds before blending.