Lest you think I only have one child, this week I lured the other two to join us on our trip to the market. I was, for some strange reason, labouring under the misapprehension that Jordan’s Meat Market had prepared meat available. Therefore, I enticed the boys to join us with promises of “meat! Meeeeaaattt!!!” I’m not entirely sure why this approach worked on Max, our budding vegetarian, but apparently I sounded just crazy enough to convince him to come along.
Once there, my discombobulation continued as I asked my vegan friend if he knew where Jordan’s were located. Sorry again, Jon!
Jordan’s booth is like their meat: straight to the point and uncluttered by additives. I asked for what we’d come to get: beef sausages. I asked why beef, and Betty pragmatically informed me that she wanted to make sausages, but there were already two other vendors providing pork ones. My Jewish-unless-it’s-bacon husband was pretty pleased with the idea.
Jordan’s is a fourth generation farm with a fifth generation waiting in the wings. They grow their meat and eggs the natural way – on grass and hay. Betty explained that her husband’s father had followed the prevailing wisdom of his day and finished off the beef in the barn, fattening them up with grain. But then, she explained, they’d just get shipped to the butcher who trimmed off the fat. Betty thought they should skip the unnecessary expense and silliness. Grass-fed beef is leaner and more delicious anyway.
I asked Betty what their most popular item was, but she told me it really depends. She used to have an Acadia athlete who would buy 5lbs of beef liver from her every week. When I accidentally let slip that liver is not my favourite thing in the whole world she quickly explained that she has a “great” recipe for liver…covered in bacon. She also offered that most people cook overcook liver and a quick searing was where all the magic was.
Betty told me how the farm used to only sell meat in ‘bulk,’ and it was their son who came up with the idea to start selling at the Wolfville Farmers’ Market. If you’ve ever gone to a grocery store the night before a snowstorm, you’ll agree that Betty is right: most people don’t plan ahead these days, so ready-for-a-meal size is a popular way to sell meat now. That said, the farm is still happy to sell you your very own “in case of snowmageddon” stash from the market or straight from the farm.
And this is how simple it can be to make your own delicious dinner, folks. I brought the sausage home, tossed it on the counter, and by supper time it was thawed completely and all set for Mike to make into a delicious meal.
Mike was so enamoured of the sausage he filled the SD card with various-states-of-cooking shots. When I expressed my disappointment that there was no room left for photos of the children enjoying the sausage, Mike saved the day with a quick-thinking removal of Christmas photos. Thanks, Mike!
We encountered a wee problem in that the package contained 4 sausages, and we are 5. No problem, Mike and I each got a full one, and the kids each got portions. Our budding vegetarian pronounced them “great.” He then says “it kind of tastes like honey” to which Solomon replied, with withering side-eye, “well YEAH, she SAID they’re honey garlic!” And they were. Oh yes indeed.
As the children bolted down their portions, they eyed ours greedily. Being the noble, generous person I am, I cut off 3 bites for my children. Each saved the bite so they could “save the best for last.”
As Mike cleared his plate away he casually remarked that there was half a sausage left. What a guy.
My only recommendation is not to buy these sausages in bulk unless you, yourself, are interested in becoming bulky. They are irresistible.