Bluegrass Farmers Market

  (Lexington, Kentucky)
Nothing but 100% Homegrown or Produced at our market!
[ Member listing ]

Recipe Wednesday at the Bluegrass Farmers' Market!

If someone told me that I could only plant one vegetable, I would have a hard time choosing between a tomato or a zucchini. I think the zucchini might win out by a slight edge. They are easy to grow, easy to harvest and you can use them in a gazillion ways! Two plants will keep your family and neighbors in zucchini all summer long. HaHa! And, you can grow them in containers so there is no excuse if you live in an apartment. Just remember to harvest on a daily basis once they start producing...believe me, that pencil size zucchini will become a monster in no time!


Okay, you forgot to pick that little darling early in the morning and now it is a giant...what do you do with it? Grate it and bake that beloved zucchini bread. Or, grate it and freeze in plastic bags...grab a handful the next time you make a spaghetti sauce, the kids will never know that they are eating zucchini! Try adding some to your favorite cookie recipe...again, they'll never know they are eating good for ya stuff. :)


Try cutting one in half longways and scoop out the center...fill with a mixture of cooked sausage, breadcrumbs, onions, peppers and a beaten egg. Place them in a casserole dish and cover with a marinara sauce and bake in 400 degree oven until tender...top with some mozzarella cheese and broil till bubbly. Yummmmmmm.


Need a quick, easy and delicious side dish? Try cutting your zucchini into cubes and sauteing in a skillet with some olive oil, garlic and onions...add a diced tomato and sprinkle with some Parmesan cheese for an extra special treat.


This recipe is one that a dear friend gave me years ago. It is still one of my favorite ways to use my garden fresh zucchini...


Kitty's zucchini patties

2 cups zucchini, shredded
1/3 cup Bisquick
1/4 cup Parmesan cheese
2 eggs, beaten

Mix all ingredients and drop a teaspoonful into hot oil and cook for about 2 minutes or until crisp.



If your zucchini plants have not started to produce, never fear...we have plenty available at the market! :)

 
 

Sunny Saturday at the Bluegrass Farmers' Market!

Well, it looks like Mother Nature has decided that we need some hot weather! I think we all need to have a talk with her and explain that spring is usually mild with nice rain...perfect for our plants to start their growth cycle. Then summer comes along with the sunshine that they need to thrive. It seems like we had a very cold and wet start to spring and now we are having a heat wave! Lol It's okay, our farmers are doing their best to bring you only the freshest, guaranteed homegrown available. Sorry, corn is not in yet. Peaches aren't either. And, sorry if you want a local watermelon, you'll have to wait for awhile.


The good news...we do have strawberries, greens, yellow squash, cucumbers, zucchini, onions, lettuce, tomatoes, green beans, sweet potatoes, butternut squash and much more. You'll also be able to purchase beef, pork, poultry, goat and lamb too! Don't forget the farm fresh eggs and the beautiful cut flowers. Speaking of flowers...how about some plants for those patio containers or maybe a hanging basket. Herb plants...plenty of those too! No room for an herb garden? We've got hand blended herb seasoning mixes available in many different blends. Looking for sweet stuff? Try some home baked zucchini chocolate cakes, muffins or cookies! Maybe you'd prefer your zucchini with apple and oats...we'll have baked goods with those too! How about something wonderful in a jar...think strawberry and other fruit jams. Don't forget the delicious pepper jams...sweet, mild or hot...always wonderful! And, as an extra added attraction, you'll find some wonderful homemade soaps and even laundry detergent!


Our farmers grew, raised, baked, produced or made everything that they sell. No reselling allowed...you will be purchasing from one of our members directly! It's called local and we guarantee it!


~*~*~*~*~*~*~*~*~*~*


Check out our Facebook page to see updates!


https://www.facebook.com/pages/Bluegrass-Farmers-Market/108689732505252


And, speaking of our Facebook page...we'd love to have you as a friend! :)


Don't forget to tune in each Wednesday for our Recipe Wednesday feature!


Mark your calendars...June 8th

Market Info Day!


~*~*~*~*~*~*~*~*~*~*


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 NOW OPEN!


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!




 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

And, it's time for a little “eggucation.” Yup, we're gonna talk about eggs!


I have to admit that I grew up eating only white eggs from a cardboard container that my mom bought at the grocery store. I loved them in any size shape or form. Then I met a farm fresh egg and I couldn't believe how much better they tasted. I've been eating them ever since. :) I do not have chickens so I rely on the farmers at the market who do have them. I got curious about the different colors so I did some research and here is what I learned...


The color of the egg depends on the color and variety of the chicken...the flavor is all about the same no matter if it is a brown, blue, green or white egg. The difference in the flavor could be different depending on what they were fed or munched on. I really don't care what color my eggs are, as long as they taste good. :)


Should you only eat the whites? NO...eat the whole egg because both the white and the yolk have many benefits, including iron, vitamins A, D, E, B12 and folate, protein, selenium, lutein, zeaxanthin and choline! Who knew that that little 70 calorie container could hold so much that our bodies need! Speaking of the “container” or the egg shell, did you know that it is porous and comes with its own protective coating called a “bloom?” The eggs that you buy in the grocery have had the “bloom” removed and been sanitized. The farm fresh eggs that you buy at the market still have their protective “bloom” on them...that's a good thing because bacteria can't get inside. And, don't worry about washing them before you use them unless they are really dirty. But, you should wash your hands, bowls and utensils before handling...that's just a good practice when cooking anything.


Okay, you have your carton of beautiful eggs...how do you store them when you get them home? I know, I always thought that I could fill a bowl and let it sit on my counter like Martha, but apparently not. Eggs need to be refrigerated and they are best left in their original carton. Another fact that I learned during my “eggucation” was that the fresher the egg, the cloudier the white part is. And, those stringy opaque white strands are called chalaza or chalazae and they are what holds the yolk in place...who knew! Double yolks are wonderful but you might also find a yolkless egg. Another who knew! Lol


Anyway, eggs are wonderful especially when they are farm fresh! The Bluegrass Farmers' Market is proud to be able to say that we have three farmers who can provide us with that fabulous little treat...On Tapp Dairy, Rejoicing Acres and Hughes Farm.


Geez, bet you were wondering when I would get to the recipe! The folks at Herb'n Renewal have shared two of their favorites.


Not Your Average Egg Salad


6 hard boiled eggs, peeled and chopped

1/3 cup mayonnaise

1 heaping tablespoon ketchup

1/3 cup celery, diced small

1 heaping tablespoon Rub'n Season Herb'n All


Blend mayonnaise, ketchup and Rub'n Season Herb'n All in a small bowl. Toss eggs and celery together. Add mayonnaise mixture and stir to blend evenly. Let sit in fridge for an hour or more before serving.


Have It Your Way Omelet


Eggs (2 for each person)

“Omelet fillers” like chopped ham, onions, green peppers, crumbled bacon, shredded cheese, etc.

Quart size freezer zip bags

Permanent marker pen

Scissors

Large kettle

Herb seasoning...we recommend Cheese'n Season, Herb'n Cowboy, Herb'n Dill, Fines Herbs or Cajun Wing'n Season


Fill the kettle with water and bring to a boil. Give each guest a zip bag and have them write their name on the bag with the permanent ink pen. Break two eggs into each bag and tell guest to squish them until blended. Now comes the fun...let each guest choose what “fillers” they want...just spoon it into the bag with the blended egg. Add a tiny pinch of your chosen seasoning, give the bag another squish and seal the bag, making sure that you get as much air out as possible...give the bag a shake to settle egg at the bottom of the bag. Gently place the bag into the boiling water...holding it for a second or two to set the egg. You should be able to get 6 bags in a large kettle. Set the timer for exactly 13 minutes and let the bags boil! You might want to flip them over half way through. Once the timer goes off, remove and slit the bags near the now fully cooked omelet and slide out onto a plate or into a warm flour tortilla with salsa! Great part...no skillets to clean!


These are so much fun for a brunch party...adults and children alike. Be forewarned that your kitchen will be the meeting pace while your guests watch their bag being boiled!

Well folks, I seriously tried to post a picture of the beautiful and colorful eggs that I bought at the market last week but for some reason, the little guy who is inside of my computer has decided that it is not possible.  Kinda like why the Recipe Wednesday is coming to you at 6:00 PM versus the usual 6:00 AM.  Days like this remind me of my younger days when we wore "penny loafers" with a nickel tucked safely in that nook so that you could call your parents in an emergency.  Life was sooooooo much easier.  Take my word for it...the eggs were beautiful!

 
 

Memorial Day weekend at the Bluegrass Farmers' Market!

It's the last weekend of May and that means the unofficial start of summer. It also means that we get to remember those who died while serving in the United States Armed Forces...it's Memorial Day! I like to think of it as a day to celebrate the lives of those brave men and women. They were sons, daughters, mothers, fathers, aunts, uncles, grandparents and dear friends. They were loved and we should all honor them.


I know that my dad and uncles always chose to spend Memorial Day by being thankful for our freedom. That meant they made us all smile with our annual family picnic fare. And yes, we always bowed our heads in thanks for the brave men and women who helped allow us to have our feast! And, what a feast it was! I still take time to remember and thank our brave service men and women and hope that you will too.


Now on to the Memorial Day feast! Why not snack on some great beer cheese spreads. How about a crisp lettuce and greens salad. Delicious grilled beef, pork, chicken, lamb or goat seasoned with some great hand blended herb seasoning. Throw some zucchini or sweet taters on the grill too. Don't forget the fresh strawberries and marvelous baked goods. Or, the beautiful cut flowers for decorating your picnic table. Don't forget a bar of soap to wash those dirty hands before eating! :)


From our farms...we thank all of our military families for their service and sacrifices.



~*~*~*~*~*~*~*~*~*~*


Check out our Facebook page to see updates!


https://www.facebook.com/pages/Bluegrass-Farmers-Market/108689732505252


And, speaking of our Facebook page...we'd love to have you as a friend! :)


Don't forget to tune in each Wednesday for our Recipe Wednesday feature!


We'd appreciate your vote for the best place to buy fresh produce!


http://www.kentucky.com/readerschoice/


~*~*~*~*~*~*~*~*~*~*


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 NOW OPEN!


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!


 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

We're talking goat (and lamb) with the folks from Hughes Farm! In case you do not recognize their name...they are the folks who cook each Saturday and make the market smell wonderful! :) Josh was kind enough to share this recipe...



Hughes Farm Marinade


2 tbsp olive oil

1 tsp honey

1/3 cup white wine vinegar

1 juiced lemon

1 tbsp lemon zest

2 cloves garlic

1/2 tsp red pepper flakes

2 tsp salt

1 tsp black pepper

2 tsp cumin

1 tsp Italian herb blend

1 tsp coriander

1 tsp cinnamon

1/2 tsp smoked paprika

1/2 tsp chipotle


Mix all ingredients until fully incorporated. Spread over roast and let marinate in a ziplock bag. We actually add the mix and frozen meat together in a ziplock bag and marinate it while thawing, massaging and turning every few hours.

Cook in a 350 oven. Covered.

Cook until internal temp is 125, uncover, baste, and broil uncovered until 145 internal. The last step can be ignored if you don't want a nice glaze on top.


This works for lamb and goat, works great with spare ribs or large thick roasts. Gives a great smokey, sweet, spicy flavor and the honey really glazes it well!

 

 
 

Saturday Goodness at the Bluegrass Farmers' Market!

Finally...I think spring has sprung! Mother Nature has decided that the folks in Kentucky have waited long enough for some warm temperatures. :) The sunshine and warmth can only mean one thing...those spring fruits and veggies will finally be appearing at the market this week!


I am talking asparagus and strawberries! Shop early because they will be in short supply. I also need to mention all of the other beautiful spring goodies like spinach, bibb lettuce, Swiss chard, kale, arugula, mixed lettuce, mustard and collard greens! It's gonna be a great Saturday at the Bluegrass Farmers' Market.


Just a few more goodies from our gardens to entice you...green beans, butternut squash, zucchini, cucumbers and even tomatoes...green and red!


It's also warm enough to plant those annuals and tender herbs! Think vegetable plants like tomatoes and peppers. Don't forget your porch or patio. We'll have plenty of hanging baskets, herb planters and decorative pots full of color.


How about some grass fed, no GMO veal, beef or pork! Add some goat, rabbit and lamb and you've got a bunch of great choices...don't forget the farm fresh eggs!


How about some extra added attractions like honey, beer cheese spreads, cut flowers, bean soup mixes, wonderful baked goodies, herb seasoning blends, jams and homemade soaps including laundry detergent!


And, who knows what else you might find!!!



~*~*~*~*~*~*~*~*~*~*


Check out our Facebook page to see updates!


https://www.facebook.com/pages/Bluegrass-Farmers-Market/108689732505252


And, speaking of our Facebook page...we'd love to have you as a friend! :)


Don't forget to tune in each Wednesday for our Recipe Wednesday feature!


We'd appreciate your vote for the best place

to buy fresh produce!


http://www.kentucky.com/readerschoice/


~*~*~*~*~*~*~*~*~*~*


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 NOW OPEN!


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!



 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

Have to admit that Mother Nature has not been very kind this spring. What would normally be available at the market, like strawberries, are just not ready yet. So I decided to try posting about one of my favorites, which you can find at the Bluegrass Farmers' Market...rhubarb! Then it dawned on me that the only way I remember eating it was in the form of a pie...mixed with strawberries! So, I went on a search for some different uses for that wonderful stalk. WOW, did I ever find the mother lode!!! Rather than posting a few of their recipes, I am going to just provide the link to the website and let you all discover the many ways rhubarb can be used! I was amazed and hope that you will pardon my not posting a specific recipe this week...it's worth a trip to this wonderful rhubarb website! :)


http://www.rhubarbinfo.com/recipes

 

UPDATE...Clark Farm will have strawberries on Saturday!



 
 

Super Saturday at the Bluegrass Farmers' Market!

Geez, it seems like Mother Nature will not give our farmers a break. First we had temperatures above normal...fruit trees started to bud and then frost. Fields were seeded and then rain washes them away. So, our farmers reseed and then comes the very cool temperatures...with more rain! What's a farmer to do? They plant and seed the fields again and hope for the best. Farmers are resilient folks and they do what they have to in order to supply customers with the freshest possible. Sometimes it just takes awhile and your understanding that a 100% homegrown/produced market has to deal with the weather is much appreciated.


That doesn't mean that our Saturday market isn't buzzing! Here's a bit of what you'll find this week...remember Sunday is Mothers Day!


The folks a McMaine's Riverhaven Farm will be bringing their wonderful fruit and pepper jams, delicious chocolate zucchini cakes and cookies. Their hoop house grown baby kale, spring lettuce mix, mesclun, arugula and asparagus screams spring! If you are a pepper person...try their dried peppers and tomatoes too!


Caludi's Fields will be bringing their crisp asparagus and fabulous fruit jams!


Stone Burr Farm will be making their first appearance at the 2013 market this Saturday. Look for various spring lamb cuts and local honey!


The herb folks at Herb'n Renewal will be back with their hand blended herb seasonings and homemade soaps. Don't forget those sweet kitty cats and their love of catnip! You'll even be able to find some gift baskets for that special lady in your life!


We're hoping that Hughes Farm will be grilling again this week! We've been told that they will be bringing their goat and lamb selection along with farm fresh eggs!


Need a cheese fix? Larry Mac's Cheese Spreads will be handing out samples of their great beer cheese and other spreads...take home a container or two to enjoy with crackers!


Jane with Jane's Garden, Flowers and Herbs will be bringing more of that wonderful crispy lettuce, kale and don't forget her beautiful cut flowers!


Are you looking for heirloom tomato plants? Look no further...Roger Postley of Tomatoes, Etc. will be on hand with a van load of pepper and tomato plants...he sells out quickly, so shop early!


One of our new members, On Tapp Dairy, will be back with their beef, pork and chicken products. You name the cut of meat and they have it...country ham and bacon too! Hey, they have eggs also!


Rejoicing Acres will arrive at the market loaded with kale, mustard and collard greens. Sweet potatoes, butternut squash, zucchini, cucumbers and maybe even some green beans will be included too! But, the biggie will be the arrival of their hoop house grown tomatoes!!! They'll have both red and green maters this week!


Looking for something unique and different? Try stopping at the My Ole Kentucky Soap booth! They have unique homemade soaps, homemade laundry soap and even a liquid soap! The best part is, they will give you a wooden soap dish with a soap purchase! Think mom!


It's time to think about getting your deck or garden started. Check out the offerings at Botanica! You'll find herb plants, hanging herb baskets, potted plants, etc.


And, there are always more surprises each Saturday...come join us! :)


~*~*~*~*~*~*~*~*~*~*


Check out our Facebook page to see updates due to inclement weather.


https://www.facebook.com/pages/Bluegrass-Farmers-Market/108689732505252


And, speaking of our Facebook page...we'd love to have you as a friend! :)


Don't forget to tune in each Wednesday for our Recipe Wednesday feature!


We'd appreciate your vote for the best place to buy fresh produce!


http://www.kentucky.com/readerschoice/


~*~*~*~*~*~*~*~*~*~*


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 OPENING DAY TO BE ANNOUNCED


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!











 

 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

It's spring in Kentucky and that means lamb. The great news...the Bluegrass Farmers' Market will have a variety of lamb cuts available on Saturday! Look for leg of lamb, lamb shanks, rack of lamb, lamb roast, lamb spare ribs, ground lamb, etc. See what I mean? It's lamb time in Kentucky and especially at the Bluegrass Farmers' Market! :)


The folks at Stone Burr Farm will be starting their 2013 Bluegrass Farmers' Market season by bringing their lamb and honey this Saturday. They were nice enough to give us some recipes for us to share. Let's start with what they promise is a crowd favorite at potlucks, picnics and anytime folks gather.


Hoppin John

1 lb. of ground lamb; browned and drained of fat
2 cans of black eyed peas; drained and rinsed
2 cans of undrained diced tomatoes
2 - 3 t. olive oil
1/2 cup of chopped onion
5 cloves of garlic; minced
If using dried herbs:
1 t. basil
1 t. oregano
1 t. thyme
(may substitute 1 T. of dried Italian seasoning for the above)
1/2 t. pepper
1/4 t. salt

Heat olive oil in large skillet. Saute garlic and onion, add ground lamb, black eyed peas, tomatoes, herbs and seasonings and mix well. Continue cooking on the stove top at a slow simmer until liquid is reduced but Hoppin John isn't dry; about 30 minutes. Or continue cooking in the oven at 350 degrees for 30-45 minutes.

We use a cast iron skillet and bake in the oven. The last five minutes of cook time we add a cup of sharp cheddar cheese and let it melt.

Serving suggestions: serve Hoppin John over rice or use as a dip with tortilla chips.

 

P.S. Make sure you save this recipe for the New Year...it's a must have southern tradition!


Here's another favorite from the folks at

Stone Burr Farm!


Honey Glazed Leg of Lamb



Leg of lamb (5-7 lbs.)
1/2 tbsp of dried rosemary
2 tsps. of dried thyme
salt
pepper
1/2 c. honey

 

 

  1. Preheat the oven to 450oF



  1. Thaw the leg of lamb. Wash and pat dry with paper towels. Coat the entire surface with the grainy mustard. Sprinkle the rosemary and thyme over the mustard then pat to make sure that the herbs don’t fall off. Sprinkle liberally with salt and freshly-ground pepper.



  1. Place the leg of lamb on a roasting rack and pop into the oven. Cook at 450oF for 30 minutes then lower the heat to 300oF and continue cooking.

    Use a meat thermometer and insert it at the thickest part of the meat. Depending on how rare you want your meat (roast lamb is best when the meat is still pink at the center), the leg of lamb is ready when the thermometer registers an internal temperature of 140oF (rare) to 160oF (well done).



  1. Halfway through the cooking time, baste the leg with pan juices.



  1. Take the lamb out of the oven and brush all over with honey.



  1. Now, here’s the most important part. After taking the lamb out of the oven, let it rest uncovered for about half an hour before cutting. Resting allows the juices to settle and for the meat to re-absorb the juices so that they don’t drip off when the meat is cut. Therefore, you get moist meat. Trust me, patience gets well rewarded in this case. And don’t worry about the meat getting cold. Meat that thick takes a long time to turn cold.



  1. After the meat has rested, take your knife and start slicing and carving, making sure that every slice has some of the wonderful herb and honey glazed crust.

Cooking time (duration): 2 and 1/2 hours or more, depending on the weight of the lamb leg

Number of servings (yield): 8 to 12




Yup, we'll have plenty of various cuts of lamb

 

available this Saturday!

Thanks to...

Stone Burr Farm

and

Hughes Farm





Hope to see y'all at the market!




 
 
 

Derby Saturday at the Bluegrass Farmers' Market!

Saturday is “D Day” in Kentucky! If you are privileged enough to live in this great Commonwealth of Kentucky, then you know exactly what I am talking about when I say “D Day”...it's Derby Day!!! That means fast horses, plenty of fresh Kentucky spring veggies and of course...mint for those juleps, although this year it might be in short supply due to the cool weather.


The Bluegrass Farmers' Market members will be celebrating the greatest two minutes in sports by bringing their own claim to fame...great homegrown, raised, baked or made Kentucky products! Start your Derby Day off with some wonderful farm fresh eggs. Derby lunch would be wonderful if you included a crisp spring lettuce salad and some fresh asparagus. It will soon be time to stand up and sing “My Old Kentucky Home” as the Derby contenders are led out onto the race track at Churchill Downs. Of course you'll be sipping an icy cold mint julep that has been flavored and adorned with beautiful Kentucky grown mint! Once the excitement of cashing in that winning ticket subsides, it's time for a great evening meal. How about some locally raised lamb, goat, pork, chicken or beef to go along with some steamed zucchini, kale and sweet potatoes. Don't forget a delicious chocolate zucchini cake for dessert! It's Derby Day...a time to enjoy everything Kentucky!


Here are a few of the Derby Day offerings from the farmers at the Bluegrass Farmers' Market...


MINT

LETTUCE

ASPARAGUS

KALE

LETTUCE MIX

CUCUMBERS

ZUCCHINI

GREEN BEANS

BUTTERNUT SQUASH

SWEET TATERS

DRIED PEPPERS

LAMB

GOAT

CHICKEN

PORK

BEEF

EGGS

HERB SEASONING

BAKED GOODS

HOME MADE SOAP

JAMS

CUT FLOWERS

BEDDING PLANTS

HEIRLOOM VEGGIE PLANTS

HERB PLANTS


And, most of all... Smiling faces and maybe even a Derby hat or two!!!



~*~ 2013 MARKET HOURS ~*~


3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 or sold out OPENING SOON


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!


********************************************



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


All of our farmers are certified...


Kentucky Proud


And, each veggie or fruit farmer is certified...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT



See ya on Saturday!




 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

Springtime in Kentucky brings a special Saturday in May. It's that first Saturday that makes us think about not only race horses and Churchill Downs but the food that goes along with the Kentucky Derby!


One of the “gotta haves” for a derby party is asparagus! But, we don't have to actually have a party to fix asparagus...it's a party all by itself! :)


Here's a few suggestions for preparing asparagus...each recipe will call for trimmed asparagus. Cut the “tough” ends off, blanch them, freeze and save for use in soups during the winter.


Parm Baked Asparagus


1 lb. fresh asparagus, trimmed

1 tablespoon olive oil

3 tablespoons Parmesan cheese


Toss in olive oil and sprinkle with Parmesan cheese. Bake in a 400 degree oven for about 10-12 minutes or until fork tender.


Spicy Roasted Asparagus


1 lb. fresh asparagus, trimmed

2 teaspoons Cajun Wing'n Season

2 tablespoons olive oil

salt to taste


Mix olive oil and Cajun Wing'n Season...toss with asparagus. Place on a sheet pan and bake for 10 -12 minutes in a 425 degree oven. Salt if needed.


Easy Skillet Asparagus


1 lb. fresh asparagus, trimmed

1 tablespoon butter

2 tablespoons water (or use white wine)

1 – 2 cloves garlic, minced

juice of 1 lemon

salt and pepper to taste


Melt butter in a skillet over medium heat, add water (or wine) and garlic...bring to a boil and add asparagus. Simmer, turning the asparagus often until most liquid has cooked down. Remove from heat, add lemon juice and season with salt and pepper if desired.


A few more ideas...


*** The delicious tips of fresh asparagus are wonderful when added to a farm fresh egg omelet! ***


*** Try blanching fresh asparagus...cool and then drizzle with your favorite vinaigrette dressing! ***


*** Saute' in some olive oil or butter, add some garlic...toss with cooked pasta and sprinkle with Parmesan cheese ***


Farm fresh asparagus is not around for long but it freezes beautifully! Trim the ends, dump spears in a pot of boiling water and cook for about 3-4 minutes...remove and immediately put into a bowl filled with ice and cold water. In other words...you want to blanch it. :) Pat dry and place on a sheet pan and stick it in your freezer. Once frozen, transfer to a freezer bag and “burp” as much air out as possible. Or put your food saver to good use. :) Label, put in your freezer and pull out what you need all winter long. No need to thaw before using in most dishes. BTW, don't forget to treat the “tough” ends the same way...they are great in soups!!!!


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 OPENING DAY TO BE ANNOUNCED


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!

 

 
 

Saturday Goodness at the Bluegrass Farmers' Market!

Week three of the Bluegrass Farmers' Market 2013 season and we're progressing nicely...if only Mother Nature would cooperate! The cold weather has not helped the growth of our usual spring veggies. The heavy rains have swamped fields full of beautiful greens. But, somehow our farmers are still coming to the market with everything they can harvest! Heck, we even had green beans last week!


It looks like customers might be shopping in between raindrops this Saturday. Hey, that's why they make raincoats and umbrellas! Bust out your rain gear and head out to the Bluegrass Farmers' Market for some honest to gosh homegrown goodness!


Here's a sampling of what you'll find this Saturday...


Lettuce

Kale

Zucchini

Cucumbers

Mustard Greens

Sweet Taters

Butternut Squash

Asparagus

Jams & Jellies

Baked Goods

Herb Seasoning

Homemade Soaps

Homemade Laundry Detergent

Honey

Eggs

Dried Peppers & Tomatoes

Bean Soup Mix


And, in the meat department look for...


Lamb

Goat

Veal

Pork


All different cuts, sausages, hams, bacon, brats and hot dogs! You'll even be able to enjoy some “cooked at the market goodies” while you shop!


And, a whole bunch more!


Check out our Facebook page to see updates due to inclement weather.


https://www.facebook.com/pages/Bluegrass-Farmers-Market/108689732505252


And, speaking of our Facebook page...we'd love to have you as a friend! :)


Don't forget to tune in each Wednesday for our Recipe Wednesday feature!



~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 OPENING DAY TO BE ANNOUNCED


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!





 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

Let's talk about a green veggie that is full of vitamins and a bunch of other goodies too...Kale!!! Okay, you walk up to a booth at your local farmers market and see this green, leafy stuff that kinda looks like spinach or dark green lettuce but not really. You might have heard about it on one of the cooking shows. But, have you ever tasted kale? Let me tell you...it is wonderful!!! It's a great source of vitamin A, C and K! Very impressive amounts of calcium, fiber and antioxidants! In other words, it's wonderful for you and great tasting too! :)


So, how do you get it into your diet?


One of our market customers said that she went home with a bag of baby kale and had all good intentions of steaming it...sorry, she ate it raw like candy! Lol We took our bag of kale home and steamed it and then sprinkled it with some Herbn' Renewal Good'n Garlicky. One customer shared her experience with frying it! Who knew that you could make a crispy, good for you green veggie taste so great!


Here are a few suggestions for using the fresh from our farms kale...


Wash, pat dry and enjoy like candy...per one of our customers! lol


Saute' in a skillet with a bit of butter or oil of your choice.


Try tossing it into your favorite soup...it doesn't matter what kind, chicken , beef, etc. it works!


Got lettuce for a salad? Add some kale for more flavor and texture!


Steam and then toss with some oil or butter and herb seasoning.


How about a skillet toss, as we call it! Chop up some sausage...lamb, beef, pork or goat..they all work great! Add some onions, peppers and some kale...a little salt and pepper and you have a wonderful compliment to rice or potatoes!


Don't forget the good old southern “pot likker!” Just simmer a ham hock (or some country ham or bacon) in a kettle with enough water to just cook it down...we use a bit of diced onion in ours. It shouldn't need anything else except for a bit of vinegar once the deliciousness is in the bowl! Northerners might need some salt and pepper! Lol Oh, don't forget a big hunk of cornbread to sop up the juices!!!! Okay, I am off to the kitchen because I am drooling.



2013 Bluegrass Farmers' Market

Now Open on Saturday 9 – 2

3450 Richmond Rd.




 
 

Second Saturday at the Bluegrass Farmers' Market!

Opening day of the 2013 Bluegrass Farmers' Market was a hit! It was so nice to see so many smiling faces...farmer and customer alike! :) Unfortunately the recent cold weather didn't allow for much in the way of produce. That's one of the things that a 100% homegrown/produced market has to deal with and we sure do appreciate our customers understanding that the selection of homegrown produce was sparse. The good news...this Saturday promises to have a much better selection!


The folks at Rejoicing Acres will be bringing eggs, sweet taters, butternut squash and a limited amount of green beans, cucumbers, zucchini and kale.


Hughes Farm will be cooking breakfast with their farm fresh eggs and goat or lamb breakfast sausage. And, they prepare a lunch special too! Their freezers will be loaded with leg of lamb, lamb chops, ground lamb, sausages and lamb roasts. They'll also be bring their goat roasts, sausages and chops.


McMaine's Riverhaven Farm will be bringing their wonderful bean soup mix, delicious baked goods, jams and jellies along with crisp mesclun salad mixes, black seed simpson lettuce and baby kale !


Karin and Drew, the herb folks at Herb'n Renewal, will be back with their line of hand blended herb seasoning. They are the “we take the guesswork out of seasoning” folks! Don't forget the homemade soaps...gift baskets, catnip and lavender sachets too!


Roger Postley, of Tomatoes, etc., will be taking orders for his heirloom tomato and pepper plants.


One of our newest market members, My Ole Kentucky Soap, will be back with their unique handmade soaps and eco friendly homemade laundry detergent. Check out the KBBA ...that's Kentucky Bourbon Barrel Ale soap!


The beer cheese is back! The folks at Larry Mac's Cheese Spreads will be at the market on Saturday!


Our newest market member, On Tapp Dairy Farm, will be on hand this week with all cuts of veal, brats, hot dogs, sausage, bacon, smoked ham, pork cuts, beef burgers, eggs and a limited amount of chicken.


And, I can almost guarantee a few surprises to round out a perfect Saturday at the market!




Check out our Facebook page to see updates. https://www.facebook.com/pages/Bluegrass-Farmers-Market/108689732505252 And, speaking of our Facebook page...we'd love to have you as a friend! :)


And, don't forget to tune in each Wednesday for our Recipe Wednesday feature!



~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 OPENING DAY TO BE ANNOUNCED


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!




 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

Normally I would not post what many consider a “holiday” recipe in April but take my word for it, this one is worth posting now! Especially since Rejoicing Acres will have sweet potatoes this Saturday. :)


This recipe comes from my darling Godchild, Heidi Marie. Heidi and her husband are both retired from the United States Air Force and currently live in Virginia...but they plan on moving back to the Fort Knox area shortly so we can be closer to each other. Can you tell that I think the world of my girl? Both Heidi and her hubby, Chris, love to spend time in the kitchen and this recipe was one that we got to enjoy while sharing Christmas dinner with them this past year. Like I said, it is worth sharing even in the spring! :) I asked Heidi to give us all a little story behind the recipe so here goes...


Being in the United States Air Force for 20+ years, as a Chaplain Assistant, there was always one thing we had in common with our civilian counterparts...we always had our fair share of potlucks! We used to say that we liked to “eat our way to Jesus!” During this time everyone brought in different treats to share and I was fortunate enough to have many Chaplain’s wives that would share their fantastic recipes. This was one that was shared during one of my assignments during the holidays. It's one that my family has enjoyed for more than 15 years! Pat was a great cook and although the recipe is perfect, my family loved the topping so much I usually double that portion when making it, we think it is twice as yummy!”



Hope you all enjoy it as much as we did. It doesn't have to be a holiday dish!


Sweet Potato Casserole

Compliments of Pat



3 C. Cooked Mashed Sweet Potatoes

1/2 C. Melted Butter

2 Eggs Lightly Beaten

1 t. Cinnamon

1 t. Vanilla



Combine and spoon into greased dish.



Topping

1/2 C. Brown Sugar

1 C. Chopped Pecans

1/3 C. Flour

1/2 C. Melted Butter



Spread topping over potatoes and bake uncovered in 350* oven for 40 min.



Our 2013 market season is now open!



~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 or until sold out

Tuesday 3 until 6 OPENING DAY TO BE ANNOUNCED


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, right next door to the Glenn Auto Mall on Richmond Rd. It's just a hop, skip and a jump outside of Man 'O War Blvd. Parking is right there so you don't have to drive around hunting for a spot to park. The parking lot is also paved and that makes it very stroller and wheelchair friendly!





~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*



The Bluegrass Farmers' Market


is Lexington's largest


100% homegrown/produced farmers market!


And, each farmer is certified...


KENTUCKY PROUD!


And all fruit and veggie farmers are...


GAP Certified


~*~*~*~*~*~*

We Accept


EBT/DEBIT


WIC & FMNP Cards!






 
 
RSS feed for Bluegrass Farmers Market blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll