KC Organics Market Wednesdays 10:00am-2:00pm

KC Food Circle 12th Annual Exhibition of Farmers

For more information click on this link.

Spring Hill Farmer's Market

The Spring Hill Farmer's Market is quickly becoming my favourite mainly due to the variety of crafts and different produce to choose from! I bought so many different things today and enjoyed exploring and talking to the vendors.

Today I bought:

Rhubarb Jelly and Kiwi Jelly from O's Jelly osjelly@yahoo.com

Whole Wheat Bread from Artisan Bread and More claudiabeverlin@yahoo.com

Chai Latte scented 100% Soy Candle from Prairie Wind Candle Co.

All Natural Handmade Soap from Connie's Potting Shed conniespottingshed@att.net

Holy Cross Sculpture (handcrafted)

Lighthouse Birdhouse (handcrafted)

Fresh Basil

Fresh Dill

New Potatoes

White Onion

Blackberries

Cucumbers

Broccoli

Green Peppers

The guidelines for this market (from their website are):

Spring Hill Farmers Market is brought to you by the Spring Hill Lions Club as a community service to the Spring Hill area citizens who wish to try their hand at earning profit from their own produced goods, or who wish to find fresh, quality goods supplied by people within a 30 mile radius of Spring Hill.

Now that's what I call shopping local! This market is open May through October on Saturday mornings 7:30am until noon.

Watch for my recipes this week for the many ways I plan to cook this season's bounty!

Recipe: Sausage & Bread Bake

Last night I had a package of monster brats that needed to be cooked. I didn't want to do the same old thing by grilling and serving them on a bun, so I looked up something new to try.

I pulled out my "Reader's Digest Just One Pot" cookbook (linked below on Amazon.com), that my husband bought for me, and tried the Sausage & Bread Bake on page 200. The recipe called for 1lb of sweet Italian Sausage so I improvised with the Brats and used ground sage instead of sage leaves.

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

1 tablespoon finely chopped fresh parsley

1 pound (500 g) sweet Italian sausages

2 cups (200 g) day-old bread, cut into small cubes

4 leaves fresh sage, torn

4 large eggs

1-1/4 cups (300 ml) chicken broth or stock (see page 56)

Salt and freshly ground black pepper

Preheat oven to 350F (180C/gas 4)

Heat the oil in a large Dutch oven or flameproof casserole over medium heat. Saute the onion, celery, and parsley until softened, 5 minutes.

Add the sausages and cook until browned, 7-8 minutes. Chop the sausages into thick slices.

Drain the fat from the pan, pouring 4 tablespoons into a large bowl and discarding the rest. If there is not this much fat in the pan, add extra olive oil.

Mix in the cubes of bread, sage, and sausages. Season with salt and pepper.

Beat the eggs lightly, then stir them into the chicken broth. Pour this liquid over the sausage-and-bread mixture. Stir well.

Cover and bake for 40 minutes. Uncover and cook for 15 minutes more. Servc hot.

Serves 4 * Prep 25 min * Cooking 70 min

It smelled wonderful while it cooked on the stove then baked in the oven. It was made and served with the following items bought at our local farmer's market's:

• parsley, that I grow on our back deck
• onion ($0.50)
• corn-on-the-cob ($5/doz)
• cantelope ($1)
• eggs ($2/doz), I buy these from a friend nearby

The brats were on clearance at Price Chopper for $1.67. What a deal!

Although this made for a delicious supper, I would recommend it for brunch when you have company visiting.