Originally posted on annabell's cooking:
1. It’s best to get here earlyBut if a customer can’t make it until later, the produce they’ll get is still fresher than any that’s been shipped to a supermarket, as most farmers pick the day of or the day before a market. In the case of perishable products many bargains can be found at the end of the day.
2. Many of us depend on this for our survival
Farmers depend on the income from markets to get by, as almost all farmers who participate in farmers markets run very small operations, and the profit margin is slim.
3. If you spend $100 at a farmers market, $62 goes back into the local economy — and $99 out of $100 stays in the state.
If you spend $100 at a grocery store, only $25 stays here. So, where do you want your money to go?
4. Ask to…
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Originally posted on Crafts 'n Coffee:
Back for a repeat performance is a collection of beautiful Valentine’s Day wreaths from last year. The wreaths are made with yarn, paper, buttons, and even old sweaters. I do have a new Valentine’s Day wreath to share this year, but first, I thought I’d share these six pretty wreaths again. It’s sort of like the old Girl Scout song, “make new friends, but keep the old, one is silver and the other gold.” I think these wreaths are just as pretty today, and I hope you agree. (And I have two winners to announce for the magazine gift packs, so read on.)
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I need your help Peeps, I’m looking for a recipe for homemade finger sandwiches with crusted rolls, maybe crescent rolls give me some hints please, thank you
I hope everyone is having an awesome morning inspite of some being snow bound. Take this day to make a new stew dish or do some quite reading or pull out the hobbies . The kids will enjoy creating something new and fun…….lots of things to do so let’s get started……enjoy your day whatever you decide to work on……
1/4 cup butter, cubed
2 large carrots, finely chopped
1 small onion, finely chopped
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon seasoned salt
1 teaspoon curry powder
2 cans (12 ounces each) fat-free evaporated milk
1 cup half-and-half cream
4-1/2 cups reduced-sodium chicken broth
3 cups cubed cooked chicken breast
2 cups cooked brown rice
Directions 1.In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2.Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 11 servings (2-3/4 quarts).
1 cup equals 263 calories, 8 g fat (5 g saturated fat), 54 mg cholesterol, 524 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat, 1/2 fat-free milk.
The old is out and the new is in…it is a New Year and time for a new beginning, we can do anything we set out hearts on, so make it good…..