Farmers’ Market—Fun For all Ages

Last Saturday there were a large number of children in attendance at Farmers’ Market.  Their parents or grandparents brought them along to participate in the Farm City Day events.  This year’s theme was horses, so most of the children carried with them a hobby horse they had made at the craft booth out of yard sticks and socks.  Their smiles indicate how much they enjoyed everything Farm City Day had to offer and has us looking forward to next year’s theme.

            Keep bringing the kiddos back to market over the next few weeks and they will have fun picking out autumn decorations.  Carving pumpkins will soon become abundant and what child doesn’t love to pick their very own for the front stoop.  They are always delighted to see the colorful and oddly shaped little gourds and enjoy choosing a variety. 

            I don’t know who I am kidding, I enjoy these things just as much as the children.  I plant so many different varieties of pumpkins, winter squash and gourds that I forget what is out in the field.  Therefore, it is like a treasure hunt when I go out in the pumpkin patch and start harvesting.  I always think shucking ears of Indian corn is like opening presents, because you never know what beautiful color combination you are going to unveil after peeling back the husk.  Obviously, fall is my favorite season, in no small part because it makes me feel like a kid at heart.

            This is definitely the year to get out your various apple recipes and get busy cooking.  With such a good apple crop this season, there will be lots of varieties to try.  Apple sauce, apple pie, apple crisp. . . if you want to get a little more creative than usual here is an interesting recipe from Gooseberry Patch’s “Celebrate Autumn” cookbook.

Sausage-Stuffed Apples

·         4 large apples suitable for baking (I used Cortland)

·         1 t. lemon juice

·         5 little sausage links, browned, drained, & crumbled (bulk sausage would work fine too)

·         1 c. cooked brown rice

·         1 T. onion, diced

·         1 t. celery, diced

·         3 oz. sharp cheddar cheese, cubed

·         1 T. walnuts, chopped

·         1 T. raisins

·         2 egg whites, lightly beaten

·         ¼ t. allspice

·         Salt and pepper to taste

Core apples, leaving the bottoms intact. Hollow out the center of each apple, leaving the sides thick enough to hold together when cooked (I did this with a spoon.) Peel each apple halfway down and rub with lemon juice.  Set aside.  Mix all remaining ingredients together and stuff apples firmly with mixture.  Back in 375 degree oven for 15 min or until golden brown.