Our apologies for not having our store open last weekend. The icy weather had our volunteers homebound. If all goes well, we will re-open this week at our usual time.
The indoor Boyle County Farmers Market will continue to operate until the outdoor market opens in the spring. We are located in the Professional Building on Main Street, Danville (next to Hilliard and Lyons). Hours are: 10 a.m.-6 p.m. Thursday and Friday, 10 a.m.-2 p.m. Saturday. Stop in for fresh vegetables, baked goods, jams, jellies, sorghum, honey, frozen meats and more.
French boulet (round, crusty rolls) will be available from Briar Knob Farm each Saturday. Pick up some of these delicious treats and other goodies.
Don’t forget, you can place orders ahead for many of the baked goods we offer. Vendors have business cards and/or contact information in their booth areas or let the us know what you need when you check out.
Many thanks to our community of friends and neighbors who support our market. We couldn’t do it without you!
EBT and Debit services available.
We currently are taking applications to join Boyle County Farmers Market for the 2013 season. For more information, contact market manager John Wyatt of Briar Knob Farm at (859) 229-5504.
At Bush Farms: Freezing rain brought any thoughts of outside work to a halt this past week. As we can always find things to do whether inside or outside, the weather didn’t slow us down.
Barrie continued prepping our floors for the hardwood installation.
I, on the other hand, worked on one of my favorite projects. Giving flea market furniture a new life is not only fun and rewarding, it’s a form of recycling. I found a round table with an extra leaf at one of our local Goodwill stores several months ago. Later, at a different Goodwill, I found four chairs in dire need of a re-do. I finished the table during the weekend and plan to work on the chairs each night until done. Some repair, “elbow grease” and paint will make these usable again. I only need to find fabric to cover the seats and the whole set will be good to go.
This time of year is also good for catching up on books, magazines and information we have gathered related to farming and canning. One of our favorite magazines is Hobby Farm Home. The latest edition came in Saturday’s mail. There always seem to be articles that interest both of us. Barrie was taken with articles regarding purple vegetables, many of which we have grown in the past but also new varieties.
As I am a big fan of teaching children about the foods they eat and allowing them to help in the kitchen, the article titled “Kids Can Cook“ caught my eye. Hands-on ideas for kids from 18 months to 11 years are listed. Age-appropriate recipes are also included. I had to laugh when I saw a recipe for “Peanut Butter Sushi”.
When my kids were in middle school, they arrived home each afternoon before I did. One of their go-to snacks was Peanut Butter Roll-ups. Had they sliced their roll-ups, instead of eating them bite by bite, they would have had Peanut Butter Sushi.
Peanut Butter Sushi (aka Peanut Butter Roll-ups) is made by removing crusts from bread slices, rolling the bread flat with a rolling pin, spreading the bread with peanut butter and favorite jelly or jam then rolling up tightly into a log. Once log is rolled, use a knife to slice into two-inch “sushi” rolls. Let your kids or grandkids prepare these for their Super Bowl snack this weekend.
Here is a recipe that both kids and adults can enjoy.
String Cheese Sticks
2 ¼ cups biscuit mix (such as Bisquick or Jiffy)
2/3 cup milk
1 package (8 ounces) string cheese
1 tablespoon butter, melted
¼ teaspoon garlic powder
1 cup pizza sauce, heated (use your own or favorite canned variety)
Preheat oven to 450 degrees.
Stir together biscuit mix and milk until soft dough forms; beat about 30 seconds. Sprinkle extra biscuit mix on surface. Gently roll dough in biscuit mix to coat. Shape into ball and knead about 10 times.
Roll dough out thinly (about ¼ inch thick). Cut into eight 6- by 2-inch rectangles. Roll each rectangle around 1 piece of cheese. Pinch edges and ends to seal. Use your hands to roll on surface to completely enclose the cheese sticks. Place seam sides down on ungreased cookie sheet.
Bake for 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.
The indoor Boyle County Farmers Market will continue to operate until the outdoor market opens in the spring. We are located in the Professional Building on Main Street, Danville (next to Hilliard and Lyons). Hours are: 10 a.m.-6 p.m. Thursday and Friday, 10 a.m.-2 p.m. Saturday. Stop in for fresh vegetables, baked goods, jams, jellies, sorghum, honey, frozen meats and more.
French boulet (round, crusty rolls) will be available from Briar Knob Farm each Saturday. Pick up some of these delicious treats and other goodies.
Don’t forget, you can place orders ahead for many of the baked goods we offer. Vendors have business cards and/or contact information in their booth areas or let the us know what you need when you check out.
Many thanks to our community of friends and neighbors who support our market. We couldn’t do it without you!
EBT and Debit services available.
We currently are taking applications to join Boyle County Farmers Market for the 2013 season. For more information, contact market manager John Wyatt of Briar Knob Farm at (859) 229-5504.
At Bush Farms: Freezing rain brought any thoughts of outside work to a halt this past week. As we can always find things to do whether inside or outside, the weather didn’t slow us down.
Barrie continued prepping our floors for the hardwood installation.
I, on the other hand, worked on one of my favorite projects. Giving flea market furniture a new life is not only fun and rewarding, it’s a form of recycling. I found a round table with an extra leaf at one of our local Goodwill stores several months ago. Later, at a different Goodwill, I found four chairs in dire need of a re-do. I finished the table during the weekend and plan to work on the chairs each night until done. Some repair, “elbow grease” and paint will make these usable again. I only need to find fabric to cover the seats and the whole set will be good to go.
This time of year is also good for catching up on books, magazines and information we have gathered related to farming and canning. One of our favorite magazines is Hobby Farm Home. The latest edition came in Saturday’s mail. There always seem to be articles that interest both of us. Barrie was taken with articles regarding purple vegetables, many of which we have grown in the past but also new varieties.
As I am a big fan of teaching children about the foods they eat and allowing them to help in the kitchen, the article titled “Kids Can Cook“ caught my eye. Hands-on ideas for kids from 18 months to 11 years are listed. Age-appropriate recipes are also included. I had to laugh when I saw a recipe for “Peanut Butter Sushi”.
When my kids were in middle school, they arrived home each afternoon before I did. One of their go-to snacks was Peanut Butter Roll-ups. Had they sliced their roll-ups, instead of eating them bite by bite, they would have had Peanut Butter Sushi.
Peanut Butter Sushi (aka Peanut Butter Roll-ups) is made by removing crusts from bread slices, rolling the bread flat with a rolling pin, spreading the bread with peanut butter and favorite jelly or jam then rolling up tightly into a log. Once log is rolled, use a knife to slice into two-inch “sushi” rolls. Let your kids or grandkids prepare these for their Super Bowl snack this weekend.
Here is a recipe that both kids and adults can enjoy.
String Cheese Sticks
2 ¼ cups biscuit mix (such as Bisquick or Jiffy)
2/3 cup milk
1 package (8 ounces) string cheese
1 tablespoon butter, melted
¼ teaspoon garlic powder
1 cup pizza sauce, heated (use your own or favorite canned variety)
Preheat oven to 450 degrees.
Stir together biscuit mix and milk until soft dough forms; beat about 30 seconds. Sprinkle extra biscuit mix on surface. Gently roll dough in biscuit mix to coat. Shape into ball and knead about 10 times.
Roll dough out thinly (about ¼ inch thick). Cut into eight 6- by 2-inch rectangles. Roll each rectangle around 1 piece of cheese. Pinch edges and ends to seal. Use your hands to roll on surface to completely enclose the cheese sticks. Place seam sides down on ungreased cookie sheet.
Bake for 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.
