Thank you to all who helped make the Farmers Market a great success. Food, Faith and Farming Network and our visitors loved the whole event. Several have asked for the contact information for the brunch sausage. It is Kettle Range Meat Company. They are located in Milwaukee on State Street and in Elm Grove. Contact them online for more information. Below are some brunch recipes using ingredients from the venders.
Slow Cooker Apple Steel-Cut Oatmeal
- 2 ½-3 c. Log Cabin Orchard apples, peeled, cut into 1/2” pieces
- 1 ½ c. milk
- 1 ½ c. water
- 1 c. uncooked Oly’s Steel Cuts Oats
- 2 Tbsp. maple syrup or honey
- 1 ½ Tbsp. butter
- ½ tsp. cinnamon
- 1 Tbsp. ground flax seed
- ¼ tsp. salt
DIRECTIONS
Coat inside of 3 ½ qt. slow cooker with cooking spray. Add all ingredients. Stir, cover, and cook on low 7 hours.
Oven-Scrambled Egg and Cheese
- 4 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 12 Three Brothers Farm eggs
- 1 cup milk
- 1/2 pound grated cheese
DIRECTIONS
Preheat the oven to 350F. Add the melted butter to a 9×13 baking dish, turning the dish to coat the bottom. Set aside.
In a bowl, whisk together the salt, pepper, mustard, and eggs until frothy. Whisk in the milk then stir in the cheese. Mix well.
Pour the egg mixture into the baking dish.
Place the dish in the oven and bake at 350F for 25-30 minutes or until the eggs are set.
Maple Cider Vinaigrette
- 1/3 c. apple cider vinegar
- 1/4 c. Log Cabin Orchard maple syrup
- 2 tsp. Dijon mustard
- 1/4 tsp. salt and pepper
- 1/3 c. olive oil
DIRECTIONS
Dress of a salad of Vibrant Gardens spinach, Log Cabin Orchard apples, Happy Destiny dried cherries, pepitas
