Komoka Community Market: Principals and Heart Weekends have just got more exciting! On Saturday, May 16th, the Komoka Community Market returns to our town. The market was first founded by Amy Watt and her husband, Daniel. It began as a quest for both transparency and local action. “I grew up on a farm in Lambton County,” Amy recalls. “When I was selling farm produce at local markets, I was aware that a few of the market vendors bought most—or even all—of their products at food terminals. Unfortunately, consumers did not know the difference. Even in the stores, there were many times I came across imported food being branded as homegrown, even in bins from our own family farm!” In order to rectify this, Amy created the Komoka Community Market as a place for local farmers and artists to reach their clients directly. “This is not just about food,” Amy explains. “The market is a place that cultivates local art, music, and culture! It’s a place where we can all show off our principles and our heart.” What’s more, the Komoka Community Market remains a beloved mainstay in our town. “Everyone who comes through here is smiling,” Amy states. “People often tell me how much this market means to them.” More information about the Komoka Community Market is available at: www.komokacommunitymarket.com. BaconAcre Farm Carolina Pulled Pork
Discover the beautiful conservation areas throughout Komoka/Kilworth, Delaware, Strathroy and Mt. Brydges.
Komoka-Kilworth Delaware Villager Issue #91 May 2026
Your local community connector. The 100% locally owned and produced Villager is published ten times a year with thousands delivered free to area residences, set out at local venues, and posted online at www.villagerpublications.com Publisher: Barb Botten P.O. Box 134, Lambeth Station Ontario N6P 1P9 Barb@villagerpublications.com 519-282-7262 Managing Editor & Advertising: Barb Botten Barb@villagerpublications.com Content Manager: Michael Seguin All articles by Michael Seguin unless noted otherwise Graphic Artist: Jon Botten Copyright @ 2015 Villager Publications. All rights reserved. This magazine or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the Publisher. Information presented has been compiled from sources believed to be accurate at the time of printing however the Publisher assumes no responsibility for errors or omissions. We’d love to hear from you. Cover photo and article suggestions welcome. Contact Barb at Barb@villagerpublications.com
Ingredients: · 1⁄4 cup butter · 1-2 onions, chopped · 5 cloves garlic, minced
· 1 tbsp. mustard · 1 tbsp. paprika · 1 tsp. cumin · 1 tsp. cayenne pepper · 2 cups ketchup · 3 tbsp. brown sugar · 1⁄4 cup vinegar · 2 cups water · 1 tsp. salt & pepper to taste · 4-5 lb. BaconAcre boneless shoulder roast · Soft buns
Cooking Instructions Place pork roast in a crockpot, cover with water and put on lid. Cook 10 hours or until it pulls apart with a fork. For sauce, melt butter in a large pot. Add onion and cook until soft. Add garlic and sauté for two min. Add spices and cook for one min. Add ketchup, vinegar, and water (half clear broth from crockpot/half water). Simmer for one hour. Add salt and pepper to taste. (The sauce can be made two days ahead). Shred cooked roast in a large bowl. Add sauce and mix. Heat and spoon onto fresh buns. Serve with coleslaw.
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KKD Villager May 2026
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