It’s just days until the second annual Craft-Apple-Ar at the Orchard this year.  Naomi and I decided to add in a little Vintage Flea and Finds to the mix and it’s looking to be a fantastic showing!  We’ll have vendors set up all over the area of the orchard near the shop and back by the playgrounds.  Our local boy scout troop will be selling brats and hot dogs.  Don’t forget to stop in the apple store for more hand made goodies (even Capri is getting into the spirit of selling…) – and of course, apples, caramel apples, and donuts too!
Here’s a little ‘sneak’ peak at some of the vendor’s you’ll find there…(I didn’t have pictures of everyone’s work so some will just have to be a surprise when you get here!):

Glitter Workshop

Booth 121

Funky Old Junk

Antiquebasketlady

Silly Rebel Celebrates

photo taken by Funky Monkey Photography at the 2011 Craft-Apple-Ar

Sugarbomb Dessert Company 

Source: Uploaded by user via Kim on Pinterest

Full Moon Farm 

Jenny Blasen Pottery 

Poplin 

Hannah James 

Carra Davies

Kathy McComb 

Katie G. Meyer

The Painted Daisy 

SassMama Arts

JSDesigns Studios 

Persimon Dreams

The Apple

Sunday August 26th from 10am to 4pm
at Lapacek’s Orchard
N1959 Kroncke Road, Poynette WI 53955

This was one of the salsa’s that I made for Salsa Saturday.  I had quite a few requests for this recipe so here it is:



 

Peach and Tomato Salsa

Ingredients

• 4 medium peaches, peeled and pitted

• 2 large tomatoes, cut into wedges and seeded

• 1/2 onion, cut into wedges

• 1/6 cup of dried cilantro from Penzey’s Spices

• 2 garlic cloves, peeled and crushed

• 1 jalapeño, chopped

• 1/2 chili pepper, chopped

• 4 teaspoons cider vinegar

• 1/2 lime, juiced

• Baked tortilla chip scoops

Directions

• In a food processor (I used my blender), combine the first five ingredients; cover and pulse until coarsely chopped. Add the peppers, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips. Yield: 4 cups.

Have you ever wondered how Sauerkraut is made?  Well – you’re opportunity to find out and even make your very own is here!

What:  Kraut Day

When:  Saturday, August 25th from 1pm to 5pm

Where:  Lapacek’s Orchard, N1959 Kroncke Road, Poynette, WI

 

What’s Happening?

• Help make the kraut (sauerkraut).

• Take home a bucket of kraut (about 6 quarts) to ferment at home.

  Fermentation takes 6 to 8 weeks.

• You'll leave with instructions to can or freeze your kraut after

  fermentation is complete. Or just put it in the frig and eat it over

  the next few months.

• Cost is $12 per bucket of kraut.

• Bring the whole family. Make one bucket or several. Stop by anytime between 1 to 5 on Saturday afternoon to make your bucket or buckets. 

  

Some of you may have noticed that yesterday morning I wasn’t working at the apple store (this is Kim writing).

Instead, I woke up bright and early and headed to Waukesha WI to do something I’ve never done before – a 5K Mud Run, the Dirty Girl.  Me and over 8,000 other woman gathered at the Waukesha Expo center on Saturday or Sunday to run in this crazy, fun event. My friend, Amy, convinced me to join her team and do the run.  Our group of 8 women made up the ‘Down N Dirty Diva’s.     There were three of us from Poynette on the team.  Here are three of us in one of the last muddy obstacles – army crawling in a big muddy pit under a cargo net.  Throughout the 5K course we did many of these type of obstacles and got really, really, really, muddy.  Seriously – really muddy!

One of the obstacles was climbing over a cargo net ‘tent’ type thing that went a good 20 feet in the air.  I’m so not a fan of heights but I surprised myself and really had not problem with this obstacle at all. 

Here’s six of our group at the end of the course!  Nice and muddy!

And here are the Poynette Girls at the finish line!

It was a great experience and I hope to do it again next year!