UNCOVERING WELLINGTON COUNTY: TOP MARKET MEATS
by Chris Tiessen
When you rst meet Leslie Zinger, you quickly understand how she has built a successful farm business raising livestock. She cares deeply about the welfare of her animals, is passionate about a great product, and is a natural when it comes to building strong relationships with clients. Leslie and her family operate Top Market Meats – a fourth-generation, eighty-acre rabbit, goat, pork and poultry farm located in Ariss, just outside of Guelph.
Top Market Meats is but one of many farms and local food businesses in the Guelph
and Wellington area that partner with Taste Real – a local food program by the County of Wellington that creates lasting and valuable connections among farmers, food businesses and consumers. A program that helps promote local food, make it more readily available and, often, even taste better.
Indeed, Top Market Meats’ products are literally avoured by the County (including Taste Real partners). As Leslie notes: ‘We feed our pigs peelings from Country Flavour Canning just down the road, spent grains from Innocente Brewing, and – at our annual post- Halloween Pumpkin and Pig Party – pumpkins from all over the County.’
To uncover more delicious events, stories, farms and food businesses, check the Taste Real Local Food Map or visit tastereal.ca
D’EVE AND OWEN’S WEDDING GOAT CURRY (serves 4) (W/ TOP MARKET GOAT)
by Chef Ben Sachse (Elora Brewing Co)
2 lbs cubed goat shoulder or leg (or 3 lbs of bone-in for better flavour)
4 tbsp curry powder
1 tsp ginger, finely chopped 1 tbsp vegetable oil
1 tsp salt
1 tsp pepper
For the Curry:
1⁄4 cup vegetable oil
1 medium onion, chopped
4 cloves garlic, chopped
1 or 2 sprigs of thyme
3 cups water
1 or 1⁄2 scotch bonnet
6-8 allspice berries
1 tbsp jerk seasoning
2 large potatoes, cubed and peeled
METHOD: Mix marinade ingredients and toss with goat. Let rest at least 3-4 hours (even better overnight).
In a large Dutch Oven, heat oil.
Sear marinated goat until browned. Add onion, garlic and half the thyme. Saute with meat and loosen up brown bits in pot for caramelization. Add scotch bonnet, allspice, jerk seasoning, and enough water to almost cover the goat meat. Let simmer until meat is tender (approx. 2 hours). Add potatoes in last 30 minutes and remaining thyme before serving.
SERVING SUGGESTION: Rice and beans; garnish with a handful of chopped scallions.