Here at the CFM it’s no secret who the best perogy-maker in the market is. Margarita Kordoner has been in the business longer than some of her customers have been alive. She makes everything from scratch every week including her cottage cheese which she has been perfecting for 38 years! We asked her to give us her best tips and show us her process for these palatable perogies.
On top of learning from the best we had fresh local Saskatoon berries from The Jungle Farm to work with! How can we lose?!
What you will need to make 3 dozen of Margarita’s perogies:
5 cups of flour
Pinch of salt
1 1/2 cups of lukewarm water
2 cups of Saskatoon berries (or enough for 3-4 berries per perogy)
About 4 cups of cottage cheese (Margarita sells her homemade cheese at her booth every week!)
1. Mix the flour, salt, egg, and water together for your dough. If you find one aspect of the dough is off, adjust your dough accordingly.
2. Roll out the dough to roughly a 1/4 inch thickness.
3. Use a cookie-cutter to cut out round shapes in your dough.
4. Pile small amounts of cottage cheese and 3-4 berries in the middle of each round.
5. Fold the round in half making sure to contain and stuff your filling inside, then pinch the sides shut with your fingers.
6. Once you have pinched all of your perogies shut, lay them flat on a cookie sheet and freeze them for 2-3 hours or until you are ready to make them.
7. To prepare perogies you boil them like pasta. For 1 dozen perogies bring a medium saucepan of water to a boil then dunk them in. They don’t need long, maybe 5 minutes.
8. Serve directly on to a plate and eat either alone or with your favorite sauce! We promise you won’t be sorry!
Calgary’s favourite farmers’ market is transforming into the Calgary Christmas Market from November 16th – December 23rd, 2017! The Calgary Christmas Market will host 90 vendors carrying unique locally made holiday gifts, jewelry, décor and more. The Calgary Christmas Market is the ultimate destination to find everything for under the tree and on the table this upcoming holiday season.
The Calgary Farmers’ Market is looking for unique Christmas products to add to the vendor mix from November 16 to December 23, 2017 to add to the Calgary Christmas Market.
Download the Calgary Christmas Market application below and submit via email to Stacey@calgaryfarmersmarket.ca or drop off at Customer Information.
All applications must be in by 5pm September 3rd, 2017.
One of the staples of the Calgary Farmers’ Market has always been Yum Bakery. In light of them making some refreshments (see what I did there?) to their business I caught up with one of Yum’s owners Debbie Catling and she updated us on what exactly is happening in their world.
How did this all start for Yum Bakery?
“Well, we started out when the market was at the Currie Barracks. We had bought Wanda’s Fine Baking as she was ready to retire. At the time we were selling Stock and Sauce to our partners and we saw a niche with San Francisco-style bakeries. We wanted to bring that homey bakery style with great breads and Macarons to Calgary and the Calgary Farmers’ Market.”
What is your favorite thing about being part of the CFM family?
“Just exactly that, the family. Getting to know the other vendors and seeing other people that are happy doing what they are doing. You get to go to work with people who are passionate about their own things they are doing here.”
What’s your favorite item that you offer? “There are a lot of things I can resist now that we’ve been doing this for a while, but there are three things I can’t when they are fresh out of the oven: Our Roasted Garlic Cheese Buns, our Savory Scones, and our Ham and Cheese Croissants.”
Do you have a to-go way you like to eat any of these or a recipe you use them in? “I like to toast up the Savory Scones and make an Eggs Benedict with them. It’s amazing!”
What are three quick tips you would like to share with market guests?
“1. I think a little-known fact about us is that we don’t add preservatives or additives to anything, particularly our bread. So, keeping it on the counter for more than three days can cause it to mold. Freezing it is a good way to avoid this, not putting it in the fridge though. Putting bread in the fridge makes bread go stale.
2. Our cakes keep really well despite not using preservatives so don’t be afraid to come in and pick something up on a Thursday instead of taking your chance on a Saturday.
3. Order ahead! We make every effort to estimate what will be sold every day. Nobody likes to come in and be disappointed that the thing they are there for is out though, so we recommend calling or emailing ahead of time with orders. We will have your order waiting for you so there is no guess work involved. All that info is on our website.”
Do you have any bakery Words of Wisdom you live by?
“One of the first things we say to our staff is that we don’t want anything to go to a customer that you wouldn’t 100% want to buy and eat for yourself. If it doesn’t look and taste fantastic, we don’t want to sell it.”
What’s your favorite thing to eat in the market that is NOT from your place?
“Big T’s smoked ribs are one of my favorite things ever, and Taste of Quebec has this fudge…you know, you think since I own a bakery I wouldn’t need anything else sweet, but this fudge is magical.”
Can you tell us about any new projects your working on?
“Yes! We are doing a couple of things actually. One of them is a re-brand, which we hope to have completed by about mid-June. That will consist of new packaging and new products. Our other project is opening up a little place called Jarred. The concept behind Jarred is just that: cheesecake in jars, cookie dough and trifle in jars. There will also be preserves using things that are in season. A lot of our customers at Yum request to buy our sauces like our lemon curd and caramel so those will be sold by the jars as well.
Our launch will be June 8th!”
One last question: If you could be a pastry, what would you be?
“If I could be a pastry I would be a baguette! Long, and thin, and hot!”
It’s that wonderful time of year when fresh, local produce really starts rolling in at the market! One of the most anticipated seasonal ingredients making an appearance right now is Edgar Farms‘ asparagus (available at Innisfail Growers).
Unlike many Alberta grown veggies, asparagus is a perennial plant (meaning that it lives for many years, so does not need to be replanted in the spring). Asparagus can be harvested for only a few short weeks each spring, and picking is always completed by the end of June. This allows the plant to store up nutrients to make it through the winter. Edgar Farms has created an innovative way to harvest asparagus efficiently. See them in action in this video.
Asparagus can be enjoyed in many ways and while often viewed as a great side or compliment to a meal, asparagus is the star of the show in this simple soup recipe.
Roughly chop your onions, garlic and asparagus. No need to get fancy since it will all be going into the blender eventually.
Heat up the butter or olive oil in a large pot over medium heat. Add the garlic and onions and sauté for about 5 minutes until tender. Add the asparagus and chicken (or veggie) stock to the pot and bring to a boil. Simmer for 20 minutes, or until asparagus is cooked. When all ingredients are soft, remove from the stove and puree in a blender (making sure to allow steam to escape through the lid). When the desired texture has been achieved, pour back into a clean pot and heat through. Season with salt and pepper as needed. Simple as that!
You can enjoy the soup right away or add a simple garnish for some extra flavour. Choose a garnish that you enjoy like mint, lemon and dill, or Parmesan cheese.
My personal favourite was the lemon and dill variation. Just add a splash of fresh squeezed lemon juice and a sprig of dill for an energizing twist. Try the mint if you’re looking for something a little different and refreshing, and you can never go wrong with Parmesan cheese! This soup is super versatile and with slight variations can meet the needs and tastes of everyone in your family.
Don’t forget; local asparagus is only available until the end of June! Enjoy this easy meal before the asparagus is gone. Come down to the Calgary Farmers’ Market to pick up your ingredients today!
Can you believe it’s May?! Winter was so long, it seems like Spring snuck up on us and whoosh! Mother’s Day is right around the corner. If you, too, are wondering when that happened and are stumped for just the right gift for that special mom in your life, we have you covered. In one stop here at the Calgary Farmers’ Market, you can get the fixings for a yummy family dinner, a unique gift to shower her with love, and a Mother’s Day Pamper Lounge on Saturday, May 10th to show mom just how much we appreciate her. Here’s a quick guide to some of the great local gifts you can find at the market; something for everyone, you’re sure to find the perfect gift.
1. Start with Art
Between the handcrafted art at Artistically Inclined, beautiful nature photography by Ursula Krol, unique finds at Have to Have, or the upcycled and trendy pieces at Rainbow Glass, there is sure to be a little something to perk up her day.
2. Give a Little Sparkle
Stillwater Design is full of gorgeous, handcrafted jewelry and the famous (not to mention fashionable, comfortable, and very popular) Neon Buddha line of clothing. You can’t go wrong giving jewelry…. ‘nough said.
3. Spa Time
What mom doesn’t love to be pampered? Splurge on all she needs for an at-home spa experience any time she wishes! Eden Essentials offers handcrafted bath salts and bombs, essential oils, relaxation accessories, and local Rocky Mountain Soap; you can create a little slice of spa heaven right in the comfort of your own home. That quiet time after the kids go to bed and the house is still just got better…. a whole lot better.
4. Sweet and Pretty
Sure, flowers may seem traditional, but the one-of-a-kind custom arrangements from Willow Blooms & Garden are anything but ordinary. Speaking of extraordinary, swing by Papa Chocolat for a delicious box of chocolates. Or, if your mom is happier creating her own masterpieces in the kitchen: LA CUCINA is the place to hit. Gourmet food items abound and she has super adorable aprons too.
We hope to you’ll pop by the market for that one-of-a-kind gift for mom. And then come back next weekend so she can enjoy the Mother’s Day Pamper Lounge and enter to win a gift basket too. The kids can even make a special Mother’s Day craft with Momstown while mom is being pampered. It’s like we’ve tied it up in a pretty bow for you; holidays made easy, right here at the Calgary Farmers’ Market.
Connecting with your food and your farmer is an integral part of any farmers’ market. We strive to take it one step further and give you a little more insight into the products you’re buying and who you are buying them from. Every once in awhile we get really lucky and can steal a few hours (or more if we’re truly blessed) from one of our farmers; I visit their farm, pick their brains, and learn all about their story. This week, perfectly timed with Easter approaching, I visited Spragg’s Meat Shop and Farm in Rosemary, Alberta. Greg and Bonnie Spragg are at the market weekly doing deliveries and saying hello, but we wanted to know more. Don’t you?
After being employed at a hog barn for a few years, Greg decided he wanted to take a crack at raising his own pigs. So, Bonnie purchased 3 little pigs for his birthday in May 2002. It may not seem like the most romantic birthday gift, but his herd flourished and by the end of the summer, Greg had raised 75 weaner pigs to market weight. He loves his pigs and it shows; he’s been nicknamed the “pig whisperer” and rightfully so.
They’ve now been farming at their present location for 12 years; growing to have approximately 1000 pigs roaming free at any given time. In addition to the free-roaming hogs, the Spragg farm has 200 acres of irrigated land on which crops of barley, wheat, and faba beans are grown to later grind into the necessary pig feed.
In order to increase production to meet the growing demand, they partnered with another local hog producer who specializes in breeding and weaning.
The baby piglets are born year round inside (where it’s nice and warm!), and are moved to their free-range environment at the Spragg farm when they reach 50lbs.
Greg and Bonnie’s pigs run and frolic in open interconnected pens, free to eat an antibiotic-free, plant protein diet when they please.
They live happily, hormone-free, in the fresh air… and they really are happy hogs. Their pastures are seeded with annual grasses to increase grazing time for the pigs. And in the colder months, they are provided with straw and alfalfa hay to keep the forage component in their diets.
I couldn’t resist jumping into the pig pen to take advantage of a more personal introduction. They’re curious little piggies, gently nudging with a boot-chew here and there, as interested in me as I was in them.
The above are the ‘little’ piggies, weighing in from approximately 50-70lbs at 3 months old.
They will bulk up to about 240 lbs by 7-8 months of age, like the hog above, before being sent to market.
If you ask Greg and Bonnie what sets their pork apart from the rest of the pack, they will tell you, first and foremost that they have happy hogs. But in more technical terms:
they do not spray the pastures that the pigs are on for weeds or insects
pigs do not receive antibiotics, hormones, or artificial growth promoters to ensure pigs grow faster or leaner than they would naturally
their pigs get a plant based diet, with no animal by-products in that feed
the barley and faba beans that are fed to the pigs have been grown conventionally (crops are sprayed once to kill the weeds in the field, and the barley crops are grown with inorganic fertilizer when necessary to provide the appropriate levels of fertility in the soil).
Spragg’s Meat Shop opened in Rosemary, Alberta in November 2005; due to increasing demand for their product, they built a new (and very impressive) processing plant, on the right, which opened a month ago.
You should see the smokehouse they have now!
The expansion to include processing allowed Greg and Bonnie to raise the hogs, process them, and then market the pork products direct to the consumer. The meat shop prepares their free range pork for both the farmer’s market retail locations in Calgary, Brooks and Millarville, as well as restaurant and wholesale customers. In peak season, they process approximately 50-70 hogs each week; with hogs being butchered twice weekly, the pork you buy Thursday-Sunday at the Calgary Farmers’ Market is as fresh as it gets.
And since they were cutting hams, they gave one to me! When someone gives you such a beautiful ham, you don’t refuse. So, here’s and Easy Easter Ham recipe for you.
A few things hop to mind when you think of Easter: chocolate bunnies, egg decorating, and ham. Sure, there are other things that make up Easter, but in terms of food, these three things are pretty prominent. We wondered how best to offer useful (and delicious) information and landed on: How to Roast a Ham. It’s dead simple and is a sure-fire way to make every tummy at the table happy.
Plus, we just visited Greg and Bonnie Spragg’s pig farm. When they offer you a ham, you don’t refuse. In fact, you thank them gleefully because it’s the most beautiful ham you ever did see.
1/4 cup Amber Alpine Wildflower Honey from Beeland
1/4 cup Wild Blueberry Dark Balsamic Vinegar from Soffritto’s
Remember when we said it was simple? You can’t get a whole lot simpler than three ingredients. Yes, we know those ingredients don’t include brown sugar and mustard. There are a few pretty traditional (and still yummy) ham glazes kickin’ around, but we wanted to give you something a little more off-the-beaten-path than the Cola or Pineapple Ginger recipes. Plus, the only fruit that’s really “in-season” right now are apples and that’s just a little too close to the old-fashioned ham and apple sauce dinner we used to get at Grandma’s. Why not try something a little different?
Preheat oven to 325F. Using a very sharp knife, score fat in a diamond pattern.
Meanwhile, stir amber honey with blueberry balsamic.
Place ham in a shallow roasting pan just big enough to hold it. Roast in centre of preheated 325F oven, uncovered, allowing 18 to 20 minutes per pound for a bone-in ham.
Roast ham for 45 minutes before beginning to baste generously with the mixture. To form a rich glaze, continue brushing with mixture every 15 minutes. Save any remaining glaze. Remove ham to a platter and tent with foil for at least 15 minutes.
If you want to make a bit of a sauce for your ham: add 1 cup of vegetable broth and any remaining glaze to the pot you roasted the ham in. Stir pan bottom vigorously to scrape up all of the flavor-packed browned bits. Bring to a boil over medium-high heat burner on the stove (you can transfer from roasting pan to smaller pot at the point to make it less cumbersome). Then reduce heat to medium and boil gently, uncovered and stirring often, until slightly reduced, from 5 to 10 more minutes. Pour over sliced ham. Meat will keep well, covered and refrigerated, for a week or more.
Now, we know that ham is often served with traditional sides, like scalloped potatoes. And if you’re an accomplished or ambitious cook, homemade scalloped potatoes are the bomb. But as we can guess, you’re all very busy and since we’re selling this as an Easy Easter Feast, we suggest checking out the vast and tasty selection of ready-made agrio boxes at the Cherry Pit.
They offer everything from roasted or quick saute vegetables to easy dress and shake salads, all made in-house by their very talented vegetable butcher. Easter dinner could not be easier.