It always feels a bit surreal to be at our last market, especially this season when so much was uncertain. In May the thing we knew for certain is that we were committed to farming and contributing to food security for this neighbourhood and beyond. We weren't totally sure how we would get the food to you and if we would be well enough etc, etc. As a society, we are still living with many unknowns but it was certain that you showed up and ate well this summer! You soaked in the beauty of this land, the lavish flowers, the many weeks of fennel and spinach, the glorious tomatoes, the tender lettuce (wow - you ate lettuce!) and loved on our goats. We were blown away each week but the numbers of customers and the way you were able to make it a safe and warm shopping experience.
From Paul and I and all of us at Kingfisher Farm - thank you!
Autumn Sausage Medley. (Menn Girls Can Cook)
1-2 cups butternut squash, cubed
2 apples, cubed
1 onion, coarsely chopped
1 red pepper cut into 1 inch pieces
6 large mushrooms quartered
1 link Farmer Sausage cut into 1 inch pieces
1 Tbsp. cornstarch
1/2 cup apple juice
2-3 tablespoons honey
2 tablespoons chili sauce
1 Tbsp. balsamic vinegar
1 1/2 cups apple juice
1 teaspoon chopped fresh rosemary
Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned. Remove to 3 or 4 cup casserole dish.
Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed.
Remove to casserole dish.
Add sausage pieces.
Mix cornstarch and 1/2 cup apple juice in a small bowl. Set aside.
Add remaining sauce ingredients to pan stirring well until sauce boils.
Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker.
Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender.
Serve over rice or noodles.
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