Keeping things local and fresh really pays off

26

It’s busy, busy, busy in the shop these days. While preparing for the Mayor’s Breakfast, I thought how lucky we are to have so many people having a hand in making our meals so special.

Buying local means forming relationships, and lots of driving … albeit not too far from home. Farmers sausage from Wellesley gourmet, locally roasted coffee from EcoCafe, maple syrup from West Montrose Maple Products, eggs from OK Egg Farm just down the road, and going online with The Sustainable Market.

It takes so many talented people, including the Never Enough Thyme team, to make our meals, baking  and breakfasts so memorable.

The key to making things delicious is fresh and pure: real roast chicken, beef and turkey, for instance. Save the deli meat for ham and Noah Martin Summer sausage. It’s sometimes a struggle, but real is worth it, especially when satisfying cravings for things as diverse as Asian noodle salad or chicken mango brie wraps.

Tomorrow we will be catering an event for RWAM and PIB in Elmira, something we’ve been doing for a dozen years now. The ultimate compliment is when guests come back to enjoy our food. That’s the main reason we are keeping things local.

With breakfast in mind – though these Maple Kissed Farmers Sausages are good any time – here’s something that’s quick and easy.

Maple Kissed Farmers Sausage

  • 4 local farmers sausage
  • 2 Tbsp. oil
  • 1 sliced apple
  • 1/4 red onion
  • 3 sprigs of thyme
  • 1/4 cup cider (I use Filsingers)
  • 3 Tbsp. maple syrup

Preheat oven to 350 F.

Preheat cast iron pan on medium heat.

Put oil in pan and add sausage slowly colour the sausage until golden on each side. Pull out sausage and put aside.

Add onion, sliced apple, thyme into the pan. Sauté until tender, about 2 minutes – don’t allow the pan to burn.

Add the sausage and deglaze with cider. Evaporate  cider by half, then add maple syrup and place in oven uncovered until fully cooked, about 10 minutes. Enjoy!