The Vankleek Hill Farmers’ Market

Join us every Saturday year round, from 9 am to 1 pm at the Vankleek Hill High School (VCI), 
5814 Hwy 34, Vankleek Hill, ON
Naturally grown fruit and vegetables, naturally raised meat (including chicken, pork, goat, lamb and wild game meat (red deer and wild boar), wood oven baked bread, home style baking, local honey, homemade ice cream, preserves, herbs and spices, prepared foods (Belgian, Jamaican, Thai and Armenian),  garden plants, artisans and much more!!!
Horizon Hog Farm are barbecuing hot dogs!
 

Below are Chef Bruce’s “Fabulous Local Food” series recipes which use ingredients from our vendors. Recipe handouts from past weeks are available at the market coffee table.

Chef Bruce’s Farm Harvest Vegetable Goulash

A celebration of harvest vegetables, this warming stew relies on good quality Spanish smoked paprika. If you are adventurous you can use the hot paprika. Serves 6

Cooking time:  45 minutes

2 tbsp cold pressed sunflower oil
2 lbs small new potatoes, washed and cut in half
1 bunch Swiss chard, cleaned, leaves & stems separated, stems cut into 2″ lengths
2 cloves garlic, slivered
3 nice fat leeks, whites only (save the greens for stock), sliced thinly
3-4 stalks celery, with leaves, thinly sliced on the diagonal
3 tsp smoked paprika
1 tbsp fresh thyme, leaves only, chopped
kosher salt & freshly milled black pepper
4 large tomatoes, diced
1 cup sour cream

In a large deep frying pan, heat the oil over medium heat.
Add the potatoes, chard stems, garlic and 1 tsp salt and stir well. Cook for 5 minutes stirring often and add 1 cup water. Continue cooking for 20 minutes or until the potatoes are just tender.
Add the leeks, the shredded chard leaves, the paprika and thyme and stir well. Cook for 5 minutes or until the leeks are soft. Season with pepper to taste, add the tomatoes. turn the heat down slightly, so the mixture is just bubbling & cook for a further 15 minutes, until the goulash is lightly thickened.  Stir in the sour cream, remove from the heat and serve with buttered noodles.

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Moroccan Spiced Goat with Tomato, Onion & Balsamic Jam – recipe by Chef Bruce Wood

 Goat is one of the reasons I am a chef. One of my first food epiphanies was a bowl of goat curry in Jamaica when I was 17. The meat is sweet and succulent and suited well to Middle Eastern preparations.  Serves 6 as a main course.

Prep time 30 minutes + 1 hour to marinate the goat , cooking time 45 minutes

To cook the goat:

  • 1 butterflied leg of goat (from Elishka Farm)
  • 3 tsp Moroccan spice
  • 2 tbsp olive oil
  • 2 tsp kosher salt

Rub the goat with the spices, salt and olive oil and allow to marinate for one hour or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes. Or meat can be cooked on a regular BBQ or in oven. Roast the goat for 30 minutes. Reduce the heat to 350F (300 if you have a manual controller) and continue to cook until the internal temperature in the thickest part of the meat – be sure the temperature probe is not touching bone – is about 140F for medium-rare, about 1 hour more, longer if you’re cooking at 300F or prefer your meat more well-done.

Transfer the goat to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices,

Moroccan Tomato Onion & Balsamic Jam

  • ½ cup olive oil
  • 1 large red onion, thinly sliced
  • 1 large white onion, thinly sliced
  • 4 cups roughly chopped fresh tomatoes
  • 2 chilies, chopped
  • 2 tsp kosher salt
  • 1 tsp. honey
  • 3 cloves garlic, peeled & minced
  • 1 tsp. smoked paprika
  • 1 tsp. ras-el-harnout (recipe below)
  • Juice of one lemon

In a bowl toss the tomatoes with the kosher salt and chilies. Set aside for 15 minutes. Heat a pan over medium heat and add the onions and garlic to the pan and cook for 4-5 minutes. Add the garlic and cook a further 5 minutes. Add the spices, honey and lemon juice and cook a further 5 minutes, until the mixture is thick and jam like.

Cool and refrigerate until needed, as with all preparations of this sort this is best the next day.

 All purpose Moroccan spice:

  • 2 cinnamon sticks
  • 1 tbsp. whole coriander seeds
  • 1tsp. cumin seeds
  • One tablespoon sea salt
  • One tbsp. whole black peppercorns
  • ¼ tsp. cayenne

In a dry frying pan toast the spices over medium heat until aromatic. Transfer in batches to an electric coffee grinder and grind well. Shake through a fine sieve to remove any husks. Use as needed.

Ras-el-harnout

  • 2 whole nutmegs
  • 1 tsp. rosehips
  • 6 cinnamon sticks
  • 1 tsp. fennel seeds
  • 2 tsp. turmeric
  • 2 dried chili peppers
  • ½ tsp. lavender
  • 2 tsp. whole black peppercorns
  • 1 tbsp. ground ginger
  • 4 whole cloves
  • 12 allspice berries
  • 10 green cardamom pods
  • 1 tsp. black cardamom seeds

In a dry frying pan toast the spices over medium heat until aromatic. Transfer in batches to an electric coffee grinder and grind well. Shake through a fine sieve to remove any husks. Use as needed.

  • 1 garlic clove
  • 2 dried chilies
  • 1 teaspoon salt
  • 1 tsp. Moroccan spice
  • 1 tsp. ras-el-harnout
  • 3-4 tbsp. olive oil
  • 1 small onion, peeled & thinly sliced, tossed with 2 tsp. salt and a pinch of turmeric

Place the onions in a bowl and wrap. Refrigerate overnight. In a food processor combine all ingredients and blend well. Remove to a clean container and refrigerate.-

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“Check in” when you are at the market and “Like” us on facebook to see who is coming Saturdays and for gardening tips and recipes. Help us spread the word about our awesome market!”

If you have any great recipes that you would like to share please send to us and they will be posted on our website and fb page. We’re always looking for new recipe ideas to share on facebook and for our recipe column in The Vankleek Hill Review!

On smart phones type in “Who” in the search box to see a list of vendors who will be at the market or scroll right down this page.


Chef Dominique doing the VKH Market BBQJamie, Rouge River Wood Oven BreadsKaity Badger, Avonmore Berry Farm TableChildren with the Elishka Goat Farm goatsTessie from Gottard FarmGilles and Alana from Elishka Goat Farm

10 thoughts on “The Vankleek Hill Farmers’ Market

  1. Would like to come check out the Farmers Market. Where exactly are you located? Is it indoors? Presuming so.

    Thank you

    • Hi Christine, the market is year round at the Vankleek Hill Collegiate Institute (VCI) High School in Vankleek Hill. We are inside the cafeteria of the school during the Winter and outside from May 24th to Thanksgiving weekend, 9 am to 1 pm.

    • Hi Shelagh, Sorry for the late reply, at the time you sent your message we didn’t have anyone selling seedlings. Perennial Plus Plants is back this Saturday with some garden plants and fresh cut flowers. I’m not sure what Victor will be bringing but he usually has some really nice plants at a very good price. Also Elishka Farm will likely have some seedlings.

      Laurie

  2. Hey i am interested in participating in your farmers market i make all natural bath bombs, face wash kids batj fizzies and much more.

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