Goats In Motion Recognized


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Recognizing the importance of education, mentoring and innovation in Ontario goat industry
March 4, 2016 – Ontario Goat (OG) announced this year’s Ontario Goat Advocate Award winners at its recent Annual General Meeting (AGM) and Producer Education Day held at Goff Hall in Woodstock on February 24, 2016. This year, the award is shared by three well-deserving winners representing the dairy and meat goat sectors: Ed Franken and family; Elo Bowman; and Tiffany Drong.
The Ontario Goat Advocate Award was created to honour Ontario’s goat farmers who continue to demonstrate a passion for the industry through their involvement in education, mentoring, innovative management approach and who have gone above and beyond to positively represent the Ontario goat industry. “We truly have some amazing goat farmers in our industry – people who continue to make a difference by promoting the industry and mentoring newcomers,” stated Anton Slingerland, OG President. “As our industry continues to grow, it is important to celebrate and say thank you to the people who work hard to make our industry even better.”
Ed Franken and his family operate Frankhaven Farms in Teesewater. Together with their children, the Frankens milk 800 Saanen, Alpine and Toggenburg dairy goats. Having been involved in the dairy goat industry for the past twenty five years, the Frankens have given tirelessly to the industry by providing goats for various goat milk demonstrations and events including the Royal Agricultural Winter Fair, the Outdoor Farm Show and various media events like Breakfast Television. The Frankens are also one of the premier exhibitors at the Royal and most recently won the 2015 Grand Champion Saanen. The Frankens continue to host meetings, workshops and tours at their farm in order to help others. “It is for so many reasons that we wish to acknowledge the contributions of Ed Franken and his family and say thank you for helping to develop the Ontario dairy goat industry” stated Slingerland.
Elo Bowman of Listowel is known amongst many for taking the time to help anyone who calls and asks for input and advice and drawing on his fifteen years of experience with breeding and milking goats. Elo and his family currently milk 325 goats with a focus on building his herd to a disease free status. Elo is putting the finishing touches on a new barn with the goal of completion by June and most recently imported bucks from Iowa to bring new bloodlines into his herd. Over the years, Elo has hosted workshops and meetings at his farm, organized goat sales and has mentored new entrants to the industry. Elo believes that everyone needs to work together to help advance the dairy goat industry and this in turn will help unify the industry to move forward. “Elo is a well-respected producer in his community and in the Ontario dairy goat industry as a whole and we all appreciate the time he takes to answer questions and help those seeking his advice” added Slingerland.
Lastly, Tiffany Drong, a meat goat producer from Troy, was recognized for her entrepreneurial spirit and drive in building her Goats in Motion business from the ground up. Tiffany is a young, enthusiastic meat goat producer who started out in the industry with 22 breeding does. Since then, she has expanded her operation to 122 breeding does with a business plan that will see an expansion to 500 once her new barn is finished. Tiffany has built a thriving retail meat business by pursuing unique opportunities, creating value added goat products and educating consumers on the nutritional value of goat meat.  Most recently, Tiffany has added a line of meat rubs and mustards which compliment her goat meat products. In addition to running the farm and the retail business, Tiffany is also a Director with the Canadian Meat Goat Association and gives back to the development of the meat goat industry through her volunteer service. “Tiffany is a great example of what a young person can do in the goat industry and start up a thriving business when you are focused and dedicated” stated Slingerland. “The possibilities are endless for those willing to put in the time but also give back to the goat industry” he added.

News – 2016

April 28th, 2016: Full Market listing is available for the 2016 market season! Check FIND US for details

November 28th, 2015:  We will be at Dorval Crossing in Oakville from 8am-2pm. Come by for fresh selection of Chevon and chevre. Stock up on Christmas items that make excellent stocking stuffers!

November 27th, 2015: Big Thank You to all of our customers for a successful 2015, summer season! Stay tuned to for opening dates for the 2016 summer market season!

Armenian Chevron and Pepper Wraps

Armenian Chevron and Pepper Wraps
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Armenian Chevron and Pepper Wraps
Serves: 4
  • 1 tsp vegetable Oil
  • 1 Onion chopped
  • 1½ tbsp Garlic, minced
  • 1 tsp Paprika
  • ¾ tsp ground Allspice
  • ½ tsp each Salt and Pepper
  • 1 lb ground Chevon
  • 1 14 ounce can of Tomatoes
  • ¼ cup Tomato Paste
  • 1 sweet green Pepper chopped
  • ½ cup chopped fresh Parsley
  • 8 flour Tortillas (8 inch) warmed
  • 1 cup diced Cucumber
  • ½ cup crumbled Feta cheese
  • ¼ cup hot pickled Peppers (optional)
  1. In nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring often, for 3 minutes.
  2. Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute.
  3. Add chevon; cook, breaking up with spoon, until no longer pink, about 5 minutes.
  4. Add tomatoes and tomato paste, breaking up tomatoes with fork; bring to a boil.
  5. Reduce heat to medium.
  6. Add green pepper and parsley; cook, stirring often, until most of the liquid is evaporated, 10-15 minutes.
  7. Divide mixture among tortillas; fold tortiallas in half to form pockets.
  8. Sprinkle filling with cucumber, feta cheese, and hot peppers, if using.
Nutrition Information
Serving size: 1 Calories: 520 Fat: 18gm Saturated fat: 8gm Trans fat: 0.2gm Carbohydrates: 64gm Sugar: 8gm Sodium: 1280mg Fiber: 8gm Protein: 35gm Cholesterol: 110mg


Souvlaki Greek Kebab

Souvlaki Greek Kebab
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Souvlaki Greek Kebab
Serves: 5
  • 1 lbs boneless leg or loin of Prime Chevon, cut into 1½ inch cubes
  • 2 medium Onions, peeled and cut in quarters
  • 3 firm roma (plum) Tomatoes, seeded, cut into 1½ inch cubes
  • 1 green Pepper cut into 1½ inch cubes
  • 1 yellow Pepper cut into 1½ inch cubes
  • 4-5 Greek Pitas
  • ½ cup Feta Cheese (optional)
  • --- Marinade ---
  • ½ cup Olive oil
  • 4 tbsp Lemon juice
  • ¼ cup white Wine
  • Salt and Pepper to taste
  • 2 tsp Oregano
  • 4 tbsp Garlic, pureed
  • 3 Bay leaves
  1. Combine marinade ingredients in a large sealable bag.
  2. Add chevon, green and yellow peppers and onions.
  3. Refrigerate and marinate overnight.
  4. Allow meat and vegetables to come to room temperature and remove from marinade.
  5. Thread meat onto soaked skewers alternating with pieces of peppers and onions.
  6. Broil over hot charcoal for about 10 - 15 minutes.
  7. Serve in warm Greek (pocketless) pitas topped with roma tomatoes, tzatziki and feta cheese if desired.
Nutrition Information
Serving size: 1 Calories: 250 Fat: 14gm Saturated fat: 6gm Trans fat: 0.2gm Carbohydrates: 16gm Sugar: 5gm Sodium: 230mg Fiber: 2gm Protein: 22gm Cholesterol: 85mg


Chevon Rice Soup

Chevon, Feta and Rosemary Rice Soup
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Chevon, Feta and Rosemary Rice Soup
Serves: 10
  • 2 tbsp Olive oil
  • 1 lb cubed Chevon
  • 1 medium red Onion chopped
  • 1 small red Pepper chopped
  • 1 cup red Wine
  • 6 cups Beef Stock
  • ½ cup white Rice
  • ½ cup chopped fresh Parsley
  • 2 tbsp chopped fresh Rosemary
  • ½ tsp each dried Basil and Oregano
  • Black Pepper to taste
  • 1 Bay leaf
  • ½ cup crumbled Feta cheese
  1. In a large soup pot, heat the oil.
  2. Add the chevon and saute for five minutes or until no longer pink.
  3. Add the onion and the red pepper and saute another 5 minutes.
  4. Add the wine and simmer for 5 minutes.
  5. Add the stock, half the parsley, rosemary, basil, oregano, salt, black pepper, bay leaf and rice.
  6. Simmer until meat is tender.
  7. Remove bay leaf. Stir in the feta cheese and the remaining parsley.
  8. Serve hot, immediately.
Nutrition Information
Serving size: 1 Calories: 190 Fat: 7gm Saturated fat: 3gm Trans fat: 0.1gm Carbohydrates: 17gm Sugar: 3gm Sodium: 420mg Fiber: 1gm Protein: 14gm Cholesterol: 45mg