For over 96 years we have raised cattle on our farm outside Kitchener Ontario and even today we retain the same principles; ethically and naturally raised animals leading to a better quality product. We work with local suppliers to make as well as growing a large porton of our own feed to make sure our animals are getting the best most balanced feed. We believe that being so involved in every step of our animals lives ensures that our animals are happy and healthy providing a healthier product and peace of mind knowing that our customers are contribting to sustainable and ethical food source.
Check out our new
section on our CSAs
and sign up for a beef
pork or grilling box
Beef Products
Stewing Beef
Lean and Extra Lean Ground Beef
Braising (short) Ribs
Shanks
Organ meats (heart, liver, kidneys, tongue)
Oxtail
Hot Oven Roasts (sirloin tip, rump, eye of round, inside and outside round roasts, prime rib, and others)
Pot Roasts (blade, short rib, cross cut, rolled brisket, and others)
Garlic Flavoured Sausages
Summer Sausage slices, 1/2 chubs and full chubs
Pepperettes mild-extra hot flavours
Tenderloin pieces and medallions
Grilling Steaks (T-bone, sirloin, wing, rib, striploin)
Marinating Steaks (Round, blade, flank)
Pork Products
Pork Tenderloin
Ribs
Schnitzel and Cutlets
Butterfly, Bone In, and Smoked Chops
Boneless Roasts
Black Forest Ham
Smoked Back Bacon
Peameal
Side Bacon
Breakfast and Apple Bacon Breakfast Sausages
Dinner Sausages (hot italian, sweet italian, honey garlic, garlic, chorizo, hawaiian, and medium hungarian)
Lamb Products (only available May-Sept)
Loin Chops
Shoulder Chops
Shoulder Roast
Leg Roast
Organ Meats
Shank
Heat and Serve
Beef Stew pie
Shepard's Pie
Chilli and Cheddar Pie
Tourtiere
Chicken Pie
Meat Loaf
Sweet and Sour Meatballs
Cabbage Rolls
Freezer Boxes
The Beef Sampler Box ->
$100.00
ground beef - 8lbs
stewing beef - 4lbs
pot roasts - 4lbs
marinating steaks - 4lbs
TOTALSAVINGS - $24.00
TOTALWEIGHT - 20lbs
Premium Cuts Box ->
$150.00
ground beef - 5lbs
extra lean ground beef -5lbs
stewing beef - 2lbs
hot oven roasts - 6lbs
grilling steaks - 6lbs
TOTALSAVINGS - $25.00
TOTALWEIGHT - 24lbs
Other Beef- 1/2 beef $3.99lb(carcass weight)
front quarter $3.69 lb
hind quarter $4.29 lb
Pork Box -> $100.00
ground pork - 6lbs
stewing pork - 2lbs
boneless roasts - 4lbs bone in chops - 4lbs
butterfly chops - 3lbs
side bacon - 4lbs
pork sausage - 3lbs
TOTAL SAVINGS $24
TOTAL WEIGHT 26lbs
Sausage box->$55
your choice of 4lbs of 3 different flavours
10 heat & Serve items $35 excluding cabbage rolls
Animal welfare is priority number one here at Green Gate Farms. We have retained many practices from years past we believe provides a better quality of life for our animals such as hand feeding over automated and keeping a low number and consistant people handling and feeding the animals so a relationship can be established and any change in behaviour indicating injury or illness can be detected immediately. We have also kept up with new developments as well attending conferences on nutrition and husbandry to amke sure our practices are indeed what is best for our animals.
At Green Gate Farms we make sure to feed a balanced and healthy diet consisting of grass, organic hay, and grain. There has been much talk of grass fed over grain fed recently but studies have proved that without grain in their diets cows ruminants (their stomachs) cannot absorb nutrients from feed due to fact that the fermentation of the grain stimulates its development. (Dr. Jud Heinrichs, Pennslyvanian State University, Dr. Drew Vermeire, Ph.D., PAS, Dipl. ACAN Healthy Calf Conference 2010)
We sell our products exclusively at farmer's markets in Guelph, Cambridge, and Toronto. We also sell products for our neighbour who raises pork and lamb with the same dedication to animal welfare as us, in addition we sell heat and serve items such as meat pies made with our beef by The Nutty Bakers. Our beef products are dry aged at least 14 days and all products, including sausages contain no perservatives or fillers and are gluten and msg free.
Roast Shoulder of Lamb (from www.jamieoliver.com)
Ingredients
• a large bunch of fresh rosemary
• 1 x 2kg shoulder of lamb
• olive oil
• sea salt and freshly ground black pepper
• 1 bulb of garlic, unpeeled, broken into cloves
for the sauce
• 1 tablespoon flour
• 500ml good-quality hot chicken or vegetable stock
• 2 heaped tablespoons capers, soaked, drained and chopped
• a large bunch of fresh mint, leaves picked
• 2 tablespoons red wine vinegar
Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours its done if you can pull the meat apart easily with two forks.
Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You wont need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.
Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
Henkenhaf Beef Bouguinon
This is a traditional French recipe passed down by generations to one of our staff. Enjoy!
1 ½ lbs sirloin tip roast (or stewing beef)
3 tbsp flour
2 tbsp veg oil
2 onions
2 cloves garlic
½ tsp paprika and marjoram
¼ tsp salt and freshly ground pepper
1 cup burgundy red wine
1 cup beef broth
2 tbsp brandy (optional)
½ lb button mushrooms
½ green pepper juliened
½ red pepper juliened
1. slice meat into 1” cubes, toss with flour until coats. Save any remaining flour.
2. 2. Heat oil in large, wide saucepan, set over medium heat. Cook beef, turning occasionally until browned on all sides. Transfer to a plate. Meanwhile, coarsely chop onions. Add to saucepan, cook stirring often for about 3 minutes.
3. Stir in garlic, any remaining flour, paprika, marjoram, salt and pepper. Then, deglaze by stirring in wine, broth, and brandy, scraping up any browned bits for the bottom on the pan. Return meat to pan. Bring mixture to a boil, reduce heat to low and simmer gently, stirring often, until meat is fork tender and sauce is thick – about 10 minutes. Taste and add another 1/3 cup of wine if desired.
4. Stir in julienne strip of peppers for last 5 minutes of cooking.
5. Saute mushrooms and add to finished bourguignon.
6. Finish with a sprinkle of finely chopped parsley chives or cilantro if desired.
7. Spoon over cooked noodle or spaetzle.
"So You Say You Don't Like Organ Meat" Lamb Ravioli
adapted from a recipe for Moose Ravioli by Martin Picard "the Wild Chef"
Ravioli Pasta Dough
• 3 cups semolina (or thin flour)
• 5 eggs
• oil
Filling
• 2.2 lbs lamb meat: liver, heart and lambs meat (from ribs, leg or shoulder minced)-mainly meat
• 2 eggs
• 1 pound ricotta
• 200 grams grated parmesan (approx. half a pound)
• 1 ounce olive oil
• 3 cloves of garlic
Sauce
• Reduced stock (lamb, beef or wild game)
• 1/2 cup dried tomatoes
• 1/2 cup raw foie gras, in cubes (optional)
• 6 egg yolks
• Butter
Directions
1. Mix all ingredients together. Make a ball of pasta dough and set aside.
1. Saute the heart, liver and minced moose. Set aside to cool. Mix together with remaining ingredients.
2. Roll out pasta dough (1/10 inch thick and long enough to cover the entire mould)
3. Lay the dough across the bottom of the ravioli mould. Fill with stuffing, and moisten the edges with water. Cover with second layer of pasta dough.
4. To ensure the two layers of pasta dough stick together, roll over them a few times with the rolling pin.
5. Toss into salted boiling water until ravioli float. Remove and place in ice bath to stop cooking process.
1. In the mixer, combine the stock with the egg yolks. Sauté the dried tomatoes and cubes of foie gras (if applicable) in butter, and add to the sauce.
Dressing
1. Place cooked pasta in bowl top with sauce. Or
2. Place the cooked pasta in a large round of parmesan. Cover with the sauce and shake well, rubbing against the bottom of the round of parmesan.
Beer Braised Ribs (Beef) (c/o Christine Cushing)
• 3 to 4 pounds beef short ribs, cut into 3-inch pieces (1292 to 1816 grams)
• Coarse salt and freshly cracked black pepper, to taste, for roasting the short ribs
• 1 tablespoon vegetable oil, for roasting the short ribs (15 ml)
• 1 tablespoon butter (15 ml)
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 to 2 red chile pepper, finely chopped, or to taste
• 1 tablespoon chopped fresh thyme (15 ml)
• 2 teaspoons paprika (10 ml)
• 1 teaspoon ground cumin (5 ml)
• 1/4 teaspoon all spice (1 ml)
• pinch of cayenne pepper, or to taste
• 1 bay leaf
• 1/4 cup packed brown sugar (60 ml)
• 2 tablespoons Worcestershire sauce (30 ml)
• 2 tablespoons soy sauce or tamari (30 ml)
• 1/4 cup ketchup (60 ml)
• 1/4 cup apple cider vinegar (60 ml)
• 2 tablespoons Dijon mustard (30 ml)
• 1/4 cup apple butter (60 ml)
• Coarse salt and freshly cracked black pepper, for sauce
• 1 bottle stout beer (about 1 ¾ cup) (preferably Guinness draft beer) (440 ml)
1. Preheat oven to 400 degrees. F.
2. Add vegetable oil to a roasting pan. Season ribs with salt and pepper. Roast until golden brown, about 1 hour. Drain any excess fat from the pan.
3. Meanwhile while the ribs are roasting make the sauce. Add butter to a saucepan over medium heat. Sauté onions for 2 to 3 minutes or until soft. Add chile and garlic, continue to sauté for another minute. Add the thyme, paprika, cumin, allspice, bay leaf and pinch of cayenne pepper. Cook until fragrant, about 2 minutes. Season the mixture with salt and pepper. Add the brown sugar, Worcestershire sauce, soy sauce, ketchup, apple cider vinegar, Dijon, and apple butter. Stir to combine. Stir in the beer. Remove from heat and pour onto the ribs in the roasting pan. Cover with foil paper. Reduce heat to 375 degrees F. Continue to cook ribs in the oven until the meat is tender and falling off the bones, about 2 to 2 ½ hours.
Marinated Veal Chops
(c/o Chef Micheal Smith)
* 4 thick veal chops, bone in
* 2 tablespoons thyme leaves, chopped (or 1 tablespoon dried)
* 4 tablespoons Dijon mustard
* 1/2 cup pinot noir
* 1/2 cup olive oil
* Salt and pepper
1. Preheat your grill to its highest setting.
2. Place the chops into a baking dish large enough to hold them in a single layer. In a separate bowl whisk together the thyme, mustard, wine, olive oil, salt and pepper. Pour over the chops and turn them to coat evenly and completely. Marinate until you are ready to grill, at least 20 minutes or even overnight.
3. Place the chops on the hot grill and cook on one side for 4 minutes. Rotate chops 90° to make a crosshatch grilling pattern and continue to grill for another 4 minutes. Flip and repeat on other side until medium-rare, about 12-15 minutes total cooking time.
Beef and Ale Stew (c/o Jamie Oliver)
• 3 fresh or dried bay leaves
• 500g diced stewing beef
• 500ml ale, Guinness or stout
• 2 sticks of celery
• 2 medium onions
• 2 carrots
• 1 heaped tablespoon plain flour
• 1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper
If using the oven to cook your stew, preheat it to 350ºF • Trim the ends off your celery and roughly chop the sticks • Peel and roughly chop the onions • Peel the carrots, slice lengthways and roughly chop • Put a casserole pan on a medium heat • Put all the vegetables and the bay leaves into the pan with 2 large splashes of olive oil and fry for 10 minutes • Add your meat and flour • Pour in the ale and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your stove or cook in an oven for 3 hours • Remove the lid for the final half hour of simmering or cooking • When done, your meat should be tender and delicious • Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper • You can eat your stew as it is, or you can add some lovely dumplings to it
Contact Us
1434 Trussler Rd.
Kitchener, ON
Tel: 1 519 662 6261
greengatefarms_live.com
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Market and Requested date of pickup
Items requested
Any items requested are not guaranteed until confirmed by Green Gate Farms.
Thanks for your business!
Toronto
Green Barn Farmer's Market
Saturdays 8am-12pm
79 Wychwood Ave
Appletree Farmer's Market
Every other Thursday
Feb 17th
200 Eglinton Ave. W
Brickworks Farmer's Market
Every other Saturday
Feb 12th
550 Bayview St
Sorauren Farmer's Market
Every other Monday
Feb 14th
Sorauren & Wabash Avenues
Guelph
Guelph Farmer's Market
Saturdays 7am-12pm
City Hall
Cambridge
Cambridge Farmer's Market
Saturdays 7am-1pm
40 Dickson St
Look for us this summer at all our regular markets as well as Riverdale and Stonegate in Toronto!
Brickworks CSA
New this summer to Green Gate Farms CSA boxes. There are many places where vegetable CSAs are available and even some that do meat as well. We saw however there was very little in the way of meat CSAs that gave the members a set selection of cuts with their boxes so we have decided to fill that void.
What is a CSA?
CSA stands for Community Supported Agriculture. It provides a direct link to your local farmer and ensures you, the member, a know source of food. It fosters a relationship with your farmers so you can learn about how your food is produced, why certain practices are implemented and get to know your local farmer. When a member buys a share they are providing the farmer with a set customer base from which demand can be guaged for the season. Along with this the deposit that is provided helps get farmers started at the beginning of the season when expenses are high and product levels are lower. The farmer then provides the members with product on a regular basis.
We have taken this idea a step further, ensuring the members get a selection of cuts and variety of products to keep them satisfied. Along with the set amount of meat the members recieve special member only holiday special deals and a home made Green Gate Farms re-usable grocery tote bag.
CSAs are available for pickup at Brickworks, Sorauren, Appletree, Cambridge, Guelph, Aberfoyle, Wychwood, Stonegate, and Riverdale. To register download the registration form and email to greengatefarms_live.ca or mail to Wendy Elrick
Kitchener ON
N2R 1S4
CSA for other markets
Cambridge Farmers Market
Green Gate Farms at the Cambridge Farmers Market
Guelph Farmers Market -City of Guelph
Appletree Farmers Market
Green Barn Farmers Market
Sorauren Farmers Market
Guelph Farmers' Market - Vendor's Site
