To the Wychwood Barns

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Last Saturday, I went to the Wychwood Barn’s Farmer’s Market located on Christie and Benson.

I’ve always went to either St.Lawrence market or Kensington Market if I wanted to go to a local market however I found Wychwood from online and it was really interesting trip as I enjoyed and came home with way more food than I expected.

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There were a lot of people and from what I have seen, the Bizjak farms had number of customers lining up for fresh vegetables on the table. I had to try few times to have a chance to talk about their “story” and how they are operating the farm.
I could not hear well because of all the noises, but from what I have wrote on my phone about the “story”, Bizjak Farm is one of the first and the original store that came to Wychwood for at least 20 years. They are family owned business and came to Canada from Europe 40 years ago. The Bizjak family bought home nearby Niagara and they started the farm business with the fruits such as peaches, apples and pears.

Bizjak Farm’s goal is to provide high quality and sustainable local produce to customers like us. They are not fully organic farm however, kind and friendly guy named Jeff, explained to me about their low-spray philosophy; which essentially means that their farming practices focus on soil integrity, using reduced amount of fertilizers and sprays only when absolutely necessary, and even then, using as little and as natural as possible.

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From this experience, I learned that even in winter, there are lots of farmers and food producer who works hard to provide us healthy yet delicious items. As I was raised in Korea, I have always thought the winter vegetables are either full of pesticides and gross chemicals or tiny vegetables which could not grow fully due to the weather. However, from this trip, I learned that hard working and never giving up pays off a beautiful outcome.

Their delicious and fresh product comes from Niagara region to Wychwood every Saturday so you, the reader of this blog should try out some time.

Thank you for reading this post!

 

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To the P&F meat shop

 

Last Friday after class, my friends (Anthony and Dale) and I decided to go on an adventure to find a retail butcher rather than going to nearby St. Lawrence market. We had a great fish and chips for lunch and found out P & F meat shop around the Finch area and decided to go and visit. The place was quite larger than I thought as the butchers were working at the right next building connected to the shop.

We started look for a specific cut for the blog then all three of us caught eyes at the osso bucco. (I believe other two guys are writing blogs using the osso bucco.) I looked around for unique cut and found out the goat stew meat. I asked one of the sales person about the cut and she told me they always use the shoulder cuts. Since they only use goat shoulder for the package, I decided to use this for my blog.

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I chose the goat shoulder meat because of two reasons:
first, as I said previously, I wanted to do the blog about the osso bucco but since we all had eyes on the meat, I decided to do something else and the goat meat was the most unique on I could find at the butcher shop.
Second, my grandfather loved Korean style goat stew which is more of soup rather than normal stew dish. Whenever I was sick, he told me to have a goat stew, not medicine. When I go and visit Korea this summer for my grandfather’s birthday, I would like to cook the stew for him.

Goat meat can be found normally in Africa and Asia markets. The cuisines best known for goat dishes are Middle Eastern, Caribbean and African. Goat meat was not available in common markets in America and Europe but has become popular as immigrants from Africa and Asia demanded. In 2012, the number of goats slaughtered in US has doubled every 10 years for thirty years, rising up to million annually. Goat meat is known for its strong and game flavour but can be mild on how the animal is raised and prepared. The best goat meat comes from the younger goats around 6 to 9 months old; ribs, loins, and tenderloin meat are suitable for quick cooking however other parts are the best for long braising.

My chosen cut is the goat shoulder cut. The goat shoulder cut is usually cooked using braising and roasting which takes long time due to the texture and to preserve tenderness and moisture of the meat itself. The reason why I said the goat shoulder cut is suitable for braising and roasting is due to the characteristics of the meat itself. If the meat is not cooked properly then eating a piece of rubber would be much better for your teeth. It needs to contain its moisture and tenderness from braising.

As you can see it from the picture above, the goat stew (shoulder) cut was 3.99 dollars per pound and was about 7 dollars for what I have bought. Since the package was frozen and already cut into bite size for the stew, I would say the best way to utilize this cut is to cook goat stew or curry.

I found the recipe for Korean style goat stew or “goat-tang or goat jeon-gol” from Korean blog and I would love to share it if any people want to try it out.

Korean style goat stew (recipe for 2)

ingredients:
3 lb goat stew cuts (or shoulder, shank cuts)
2 tbsp ground perilla seed
1 package or 8 perilla leaves, chiffonade
2 tbsp of mirin or soju
4 tbsp soybean paste
1 tbsp chili paste (gochujang)
1 bunch of chives, cut to 2 cm
2 tbsp minced ginger and garlic
1/3 bunch of green onion, cut to 2 cm
extra 1 tbsp of chili paste, soy sauce, chili powder for seasoning

  1.  Add goat meat in a pot then pout water until the meat is covered up. Bring up to boil and remove the liquid from the pot.
  2. Add goat meat, mirin, 1 tbsp of soybean paste, garlic and ginger into a pot. Pour clean and cold water until the meat is covered up. Boil for approx. 40 minutes then simmer until the meat is tender.
  3. Remove the meat from the pot when it is tender.
  4. In a separate bowl, add 3 tbsp of soybean paste, 1 tbsp of chili paste, 1 tbsp of minced ginger and garlic and mix. Add 1 tbsp of ground perilla seed if you like the aroma and taste of the perilla seed.
  5. Add the mixture to the pot and bring up to boil.
  6. Add the goat meat, perilla leaf, chive, and green onion to the pot.
  7. Add 1 tbsp of minced garlic, 1 tbsp of chili powder and salt for seasoning.
    (If you prefer hot, add more chili paste or powder.)
  8. serve it on a bowl and add 1 tbsp of ground perilla seed on the bowl.
  9. ready to eat.

Reference:
goat stew recipe (in korean)
http://blog.koreadaily.com/view/myhome.html?fod_style=B&med_usrid=jdkim1207&cid=590498&fod_no=10