Bluegrass Farmers Market

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

It's Recipe Wednesday at the Bluegrass Farmers' Market!

And, we're talking melons! We all know how wonderful a big slice of watermelon tastes on a warm summer evening. And, you probably remember having seed spitting contests too! lol I can remember starting my summer mornings with a cantaloupe half sprinkled with a bit of salt. Now, that was a great breakfast for me and it still is! :)



I enjoy melons so much that I had to find other ways to eat them. I asked friends for their suggestions and these are just a sampling of what I received in response. Have to admit that I will be a melon buying fool this Saturday...I can't wait to try these recipes.



Remember to thoroughly wash the outside of your melon before cutting into it!!!!



Mixed Melon Salsa



1 1/2 cups cubed watermelon

1 1/2 cups cubed cantaloupe

2 tomatoes, diced

2 peaches, diced

1 small Candy onion, finely diced

2 jalapeno peppers or 1/2 cup green bell pepper if you want less heat

1 lime, juiced

2 tablespoons balsamic vinegar

drizzle of honey

1 teaspoon fresh finely chopped mint

12 basil leaves, chopped

salt and pepper



Combine all ingredients in a large bowl and serve with tortilla chips. This salsa is also good served on top of grilled shrimp, fish or chicken.



Melon Soup



3/4 cup orange juice

1 cup yogurt

1 medium cantaloupe, peeled, seeded and cubed

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper



Place the orange juice, yogurt and cantaloupe in a blender, cover and process until pureed. Add the honey, salt and cayenne, cover and process until smooth. Refrigerate for at least 1 hour before serving.



Jello Melon



1 large cantaloupe

1 3 oz. package Jello, your flavor choice...we love strawberry!

1 cup boiling watermelon

1/2 cup applesauce

1 cup fresh fruit or berries (do not use pineapple!)



Cut melon in half lengthwise from stem end to bud end. Remove seeds. Cut a thin slice out of the rind on the bottom of each half so that the melon will sit level. In a large bowl, dissolve Jello in boiling water. Stir in applesauce and fruit. Pour into melon halves. If you have any Jello left...let it cool in a bowl and enjoy with a spoon! Cover melon with plastic wrap and refrigerate overnight. Just before serving, cut each half into three wedges.



Grilled Melon



Cut melon into 1” slices or rings. Remove seeds. Sprinkle one side with a bit of brown sugar. Make sure your grill is clean! Heat to medium high and then place the melon on the rack. Let grill for about 4 minutes. Flip and sprinkle with a bit more brown sugar. Grill for another 4 minutes...serve with ice cream



Melon Cooler

Simply blend ice, melon chunks, a glop of honey and as much orange juice as needed to make it smooth!



Melon Cucumber Salad


6 cups watermelon, cubed

4 cups cucumber, seeded and cubed

1 teaspoon salt

1 tablespoon sugar

1/2 cup balsamic vinegar


Toss melon with salt and sugar. Drizzle the vinegar over the melon. Refrigerate for 30 minutes. Toss again, just before serving.


And, don't forget that you can “de-rind and de-seed” and then cut into cubes or scoop into balls and freeze them on cookie sheet pans...when frozen, place them in a plastic freezer bag. You'll get to enjoy melon all winter long.

 
 

Super Saturday at the Bluegrass Farmers' Market!

Wow, what a great Customer Appreciation Day last Saturday! Both markets experienced record crowds...both new and returning customers. It was so nice to share the flexible cutting boards with so many folks. Now you just need to put them to good use by chopping, dicing, mincing or slicing some of our market offerings. :) And, there will be plenty of 100% homegrown goodness available on Saturday!

Here's a bit of what you'll find...


RICHMOND RD. MARKET



Corn

Tomatoes

Squash...assorted varieties

Zucchini

Green Beans...heirlooms too!

Cabbage

Onions

Eggplant

Potatoes

Turnips

Beets

Greens

Peppers

Cucumbers

Kohlrabi

Basil

Pumpkin & green bean leaves!

Catnip

Raspberries

Blueberries

Melons

Peaches

Apples

Beef

Pork

Chicken

Lamb

Goat

Eggs

Baked Goods

Beer Cheese

Pimento Cheese...Bourbon blend too!

Cut flowers...think Zinnias and Sunflowers!

Herb Seasoning

Dried Peppers and Veggies

Jams...Pepper Jam too!

Dried lavender sachet

Prepared foods!


STONEWALL CENTER MARKET


Corn

Green Beans

Squash

Cucumbers

Cabbage

Tomatoes

Onions

Zucchini

Rainbow Chard

Potatoes

Peppers

Okra

Leeks

Greens

Beets

Melons

Berries

Strawberry jam

Homemade Soap


And, who knows what new goodies might appear!



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!



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


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2

Tuesday 3 until 6


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!


3101 Clays Mill Rd.


Saturday 9 until 2

Thursday 3 until 6


Look for us in the Stonewall Center, set up in front of Another Man's Treasure. Plenty of free parking available!



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



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, we are talking corn! Boy oh boy...are we ever! I asked farmers, customers and friends for their favorite fresh corn recipes and I realized that next to tomatoes, I think corn is the crowd favorite this time of the year. :) And, everyone has their way of preparing and enjoying this summer treat.


I thought I would share a few of their favorites with you but how about the basics first.


Standard in the pot boiling method...Shuck corn and wash off the silks. Place the corn in a large pot and cover with cold water. Put the lid on the pot and bring to a boil. Once the water reaches a good rolling boil, turn off the heat and leave the pot for about 3 minutes. You can also add the corn to already boiling water and continue to boil for 5 minutes or until tender. If you use this method, try adding some sugar to your water...yum!


Steaming works great too. Just shuck and de-silk, wash under cold water and add to the steamer basket over boiling water, cover and continue to steam for about 10 minutes.


Oven roasting is becoming very popular these days. Preheat your oven to 350 degrees. Place the corn, husks and all, directly on the oven rack and roast for 30 minutes. Be careful removing from the oven...they will be hot. Peel the husks back and remove the silks. Roll in butter and enjoy!


Microwaving is easy and a delicious way to cook just a few ears of corn. Leave the husk and silk on the cob, microwave on high for 3 minutes per ear. The husk and silk will peel right off. Just be careful handling it...it's gonna be hot!


Got the grill going? Grilled corn is wonderful! No need to shuck it before grilling, just rinse under cold water and place on the grill. It should take about 20-30 minutes...make sure you turn it occasional because you want a nice char on all sides. Be careful removing it and pulling back the husk...it's hot! Butter and enjoy, no fork needed, just use the husk as a holder. :) BTW, Parmesan cheese sprinkled on the buttered corn is wonderful!


Now for some great recipes...


A friend shared one of her favorite ways to use her garden fresh corn and it sounds wonderful and not as hard as I would have thought. Here's a link to the recipe that she uses from the Ball canning site for Homestyle Corn Relish. http://www.freshpreserving.com/recipe.aspx?r=79


This cool summer recipe comes from the Herb'n Renewal folks using their Herb'n Cowboy seasoning blend.


Cowboy Corn'n Black Bean Salsa


1 15 oz. can black beans, rinsed and drained

2 cups fresh corn cut off of the cob

2 cups tomatoes, diced or a 14.5 oz. can of petite diced tomatoes

1/2 cup green bell pepper, diced

1/2 cup onion, diced

1 cup zucchini, diced

1 tablespoon Herb'n Cowboy

2 tablespoons lime juice


Mix all ingredients well and let sit in fridge until well chilled. Serve with tortilla chips. Makes 1 1/2 quarts.



This next recipe comes from Virgil at Clark Farm...


“Sweet corn is now getting ready to pick. Try something new this year.

Sweet Corn Fritters

What kid doesn’t like pancakes? I find that they not only make weekend breakfasts memorable but can be a great vessel for a vegetable side dish. These fritters make the sweet corn of summer sing and will have your kids loving their vegetables. They aren’t messy either so can be placed in a Ziploc and brought to the park or the beach for a snack.

Ingredients
2 ears fresh corn (to yield 2 cups kernels)
1/2cup flour
1/3 c cornmeal
1 tsp salt
1/2 t baking powder
1/2 c milk
1 egg
4 T olive oil

Method
Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.

Heat a nonstick skillet over medium/low with 2 T olive oil. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches. Yields 10-12 fritters.

Grown up Embellishment: 2 T chopped scallion & ¼ tsp crushed red pepper mixed into corn.”



I saved what might be the most unusual recipe for last. I have to admit that I had never considered using fresh corn for ice cream! A friend shared this site with me and I have to tell you...I might be making corn ice cream this weekend! lol http://www.thekitchn.com/recipe-sweet-co-11255


By the way, corn is so easy to freeze so that you can enjoy it in January. We do nothing more than cut the stem end off enough to fit into a gallon freezer bag. Fill them up and label them. On a cold day when you want some summer goodness, just thaw the corn cobs, shuck and remove the silk and prepare your favorite way. Enjoy a wee bit of summer while the snow falls! :)

 
 

Customer Appreciation Day at the Bluegrass Farmers' Market!

Saturday is going to be a special day because the farmers get to celebrate our customers. It is Customer Appreciation Day at both market locations! How do we say thank you? We're giving away flexible cutting boards...they are in limited quantities, so shop early. They are great for using while you chop, slice, dice, mince, etc. those fresh from our garden goodies.


So, what market freshness will be available this Saturday? Here's a sampling...


RICHMOND RD. MARKET



Corn

Lettuce

Tomatoes...red and green

Squash...assorted varieties

Zucchini

Green Beans...heirlooms too!

Cabbage

Onions

Eggplant

Potatoes

Turnips

Beets

Greens

Peppers

Cucumbers

Kohlrabi

Basil

Pumpkin & green bean leaves!

Catnip

Black Raspberries

Blueberries

Melons

Apples

Beef

Pork

Chicken

Lamb

Goat

Eggs

Baked Goods

Beer Cheese

Comb honey

Pimento Cheese...Bourbon blend too!

Cut flowers...think Zinnias and Sunflowers!

Potted & hanging plants and herbs too!

Herb Seasoning

Dried Peppers and Veggies

Jams...Pepper Jam too!

Dried lavender sachet

Prepared foods!


STONEWALL CENTER MARKET


Corn

Green Beans

Wax Beans

Squash...Crook Neck and Straight Neck

Cucumbers...Slicers, Pickle and Burpless too!

Cabbage...Green and Savoy

Tomatoes

Onions...Green and Candy (sweet)

Zucchini

Rainbow Chard

Potatoes...White, Red and Yukon gold

Peppers

Okra

Greens

Beets

Melons

Berries

Strawberry jam

Homemade Soap


And, who knows what new goodies might appear!


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


Come celebrate yourself with us

 this Saturday....it's


CUSTOMER APPRECIATION DAY!




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!



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


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2

Tuesday 3 until 6


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!


3101 Clays Mill Rd.


Saturday 9 until 2

Thursday 3 until 6


Look for us in the Stonewall Center, set up in front of Another Man's Treasure. Plenty of free parking available!



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



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, we are talking green beans! Which, by the way do not really have to be green in color...try the yellow or purple beans too. I do have to admit that the first time I prepared the purple beans, I was a bit disappointed to find that they do not stay purple. The great part is they are still loaded with flavor!


I have to admit that folks are adamant about their choice of green bean varieties. I love Jade beans because I am sauteing queen when it comes to veggies...I love them crisp tender. Now, my hubby is a true southerner...he wants a big old ham hock and taters in his green beans and he wants them simmered for hours but only after I have spent an hour getting the strings out and snapping them. It doesn't matter which you prefer, green beans are in season and there is a variety for everyone, just talk to your farmer for suggestions. At the Bluegrass Farmers' Market, we can guarantee that the farmer grew those green beans!!!


Here are a few recipes that customers gave me for everyone to try.


Beans Onions'n Maters


2 lb green beans, snapped (or left whole) and cooked until tender...you can steam some varieties!

2 tablespoons olive oil

1 medium onion, diced

1/2 teaspoon garlic powder...or use fresh minced garlic!

2 medium tomatoes, peeled and diced

salt and pepper to taste


Once beans have been cooked, drain and set aside. In a large skillet, heat olive oil over medium heat and saute' onions until translucent. Add garlic and tomatoes...heat through. Add green beans and toss, cooking until just heated. Salt and Pepper to taste.


BBB

Basil, Butter and Beans


4 cups fresh green beans, snapped into 2” pieces

1/4 cup onion, chopped

1/4 cup celery, chopped

1/2 cup water

2 tablespoons butter, melted

2 tablespoons fresh basil, minced

Salt and pepper to taste


Simmer green beans, onion, celery and water in a covered skillet for about 5 minutes or until beans are tender. Once tender, drain and return to the skillet along with the butter, basil, salt and pepper...toss to coat and heat through.


And, I couldn't help but share this recipe that I found because it sounds soooooo wonderful! Yes, I am drooling and can't wait to get to the market on Saturday and buy some beans, basil and taters to try this one!!!


http://smittenkitchen.com/blog/2009/06/pesto-potato-salad-with-green-beans/


Don't forget that this Saturday is our Customer Appreciation Day...at both market locations! We'll be giving away a limited supply of flexible cutting boards so that you'll have an easier time in the kitchen preparing our Recipe Wednesday goodies!

 
 

Sunny Saturday at the Bluegrass Farmers' Market!

According to the local weather folks, this Saturday promises to be a beautiful day. And, the perfect way to start it off is by shopping at the Bluegrass Farmers' Market! Both of our markets offer nothing but the best, the freshest and guaranteed 100% homegrown or produced items. If you want to support local farmers, the Bluegrass Farmers' Market is the way to go!


Here's a sampling of the goodies that will be available at each market...


RICHMOND RD. MARKET


Corn

Lettuce

Tomatoes...red and green

Squash...assorted varieties

Zucchini

Green Beans...heirlooms too!

Cabbage

Onions

Potatoes

Turnips

Beets

Greens

Peppers

Cucumbers

Basil

Catnip

Black Raspberries

Blueberries

Melons

Asparagus

Beef

Pork

Chicken

Lamb

Goat

Eggs

Baked Goods

Beer Cheese

Pimento Cheese...Bourbon blend too!

Cut flowers...think Zinnias and Sunflowers!

Herb Seasoning

Dried Peppers and Veggies

Jams...Pepper Jam too!

Homemade soap

Dried lavender sachet

Prepared foods!


STONEWALL CENTER MARKET


Corn

Green Beans

Wax Beans

Squash...Crook Neck and Straight Neck

Cucumbers...Slicers, Pickle and Burpless too!

Cabbage...Green and Savoy

Tomatoes

Onions...Green and Candy (sweet)

Zucchini

Rainbow Chard

Potatoes...White, Red and Yukon gold

Peppers...Sweet and Hot but limited supply!

Okra...shop early!

Kale...Curly Blue Scotch variety!

Beets

Melons

Strawberry jam

Homemade Soap


And, who knows what new goodies might appear!


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!



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


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2

Tuesday 3 until 6


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!


3101 Clays Mill Rd.


Saturday 9 until 2

Thursday 3 until 6


Look for us in the Stonewall Center, set up in front of Another Man's Treasure. Plenty of free parking available!



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



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, we're talking about a variety of market goodies today! Virgil Clark, from Clark Farm in Garrard County, shared some of his favorite summer time recipes. And, so did one of our new customers who enjoys the Recipe Wednesday and shared one of her favorites too!


Let's start with the wonderful “cuke” and Virgil's recipe for...



Cucumber Dip/Dressing


3 Medium cukes, peeled and sliced thin (I like pickle cukes for this)

3 Tablespoons red wine vinegar

3 Tablespoons sugar

3 Tablespoons sour cream


Mix the vinegar, sugar and sour cream in a mixing bowl, then add cukes and mix well. Put in a covered bowl and refrigerate for at least one hour before serving.


Note: You can add a few slices of Candy onion also.



Speaking of Candy onions, here is another one from Virgil...


Grilled steamed onions


1 med/lg sweet onion per serving

1 beef flavor boullion cube per onion

Dab of butter for each onion


Peel onion, then take a melon baller or teaspoon and cut a hole in the top center of each onion large enough to hold the bullion cube. Then slice 6 or 8 slits around the top of the onion about an inch deep. Next place a boullion cube in each cavity and fill with butter, then wrap in aluminum foil, sealing tight to keep in the melted butter/boullion mixture, then place on the grill on medium heat for 30 minutes or until the onion is tender when squeezed. Serve in the foil packed to retain the juice.

Note: They can also be cooked in the microwave, but you must wrap in plastic wrap and cook for about 10 minutes.


One more from Virgil, he's sharing a favorite cabbage recipe while there is still plenty available at the market!



Ramen Cabbage Salad


1/2 large head cabbage, coarsely chopped

1 (3 ounce) package ramen noodles, crushed

1/2 cup sunflower seeds/almond slivers

1/2 cup vegetable oil

3 tablespoons white sugar

3 tablespoons distilled white vinegar

1/2 cup diced cranberries


Directions:


1. Toss together the cabbage, noodles, cranberries and sunflower

seeds/almonds.

2. Whisk together the ramen flavor packet, oil, sugar and vinegar, Pour over

cabbage mixture and toss evenly to coat.


Our next recipe and comment comes from our new customer...Julianne! I hope she does not mind me sharing with all of you.



And the blog with recipes is wonderful. I saw the squash recipes for fried, sliced squash. I dust slices with flour (with salt and pepper). Then dip in egg white and then panko. Spray with spray oil on both sides. Bake at 450 until crisp--turning in the middle, Delicious and veeeery healthy.”


As always...enjoy and please share your recipes with us!





 
 

July 6th at the Bluegrass Farmers' Market!

Hope everyone enjoyed America's birthday yesterday. I know ours was a very wet one...hope you all managed to get your grilling and picnic in between raindrops.


I have spoken to a few farmers and they are hoping that the fields will be dry enough to get into in order to harvest for the market tomorrow. Keep your fingers crossed! :)


Here's an idea of you'll find at the markets on Saturday...



RICHMOND RD. MARKET


Lettuce

Corn

Tomatoes...red and green

Squash...assorted varieties

Zucchini

Green Beans...heirlooms too!

Cabbage

Onions

Potatoes

Turnips

Beets

Greens

Peppers

Cucumbers

Basil

Black Raspberries

Blueberries

Asparagus

Beef

Pork

Chicken

Lamb

Goat

Eggs

Baked Goods

Beer Cheese

Pimento Cheese...Bourbon blend too!

Cut flowers...think Zinnias and Sunflowers!

Dried Peppers and Veggies

Jams...Pepper Jam too!


STONEWALL CENTER MARKET


Green Beans

Wax Beans

Squash...Crook Neck and Straight Neck

Cucumbers...Slicers, Pickle and Burpless too!

Cabbage...Green and Savoy

Tomatoes...Green and a limited supply of Red

Onions...Green and Candy (sweet)

Zucchini

Rainbow Chard

Potatoes...White, Red and Yukon gold

Peppers...Sweet and Hot but limited supply!

Kale...Curly Blue Scotch variety!

Beets

Baby Leeks

Strawberry jam

Homemade Soap


And, who knows what new goodies might appear either market...like maybe melons!!!




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!



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


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2

Tuesday 3 until 6


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!


3101 Clays Mill Rd.


Saturday 9 until 2

Thursday 3 until 6


Look for us in the Stonewall Center, set up in front of Another Man's Treasure. Plenty of free parking available!



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



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!

Today we are talking squash! And I mean any variety...yellow, crook neck, Zephyr, zucchini, etc. Be creative and mix them up. Squash is always wonderful steamed, stuffed, grilled and pickled. Here are a few simple and easy recipes to try with any of the squash varieties available at the Bluegrass Farmers' Market...enjoy!



Squash Puppies


3 medium squash, thinly sliced

3 eggs, well beaten

1 cup self-rising cornmeal

1 tsp onion powder

1 tsp garlic powder

1 cup vegetable oil

salt and pepper to taste


Mix onion and garlic powders into the cornmeal. Dip squash into beaten eggs, then into the cornmeal mix. Pan fry in a skillet with preheated oil until golden brown. Salt and pepper to taste.


Simple Skillet Squash and Onion


2 pounds squash, any variety

1 medium onion, finely chopped

1/2 teaspoon salt

2 teaspoon sugar

1/2 cup water

2 tablespoons butter


Wash squash, pat dry and cut into 1” slices. Place in a skillet with onion, salt, sugar and water. Cover tightly and “steam” about 10 minutes. Remove lid and add butter...stir gently.


Marinated Squash Salad


2 small yellow squash

1 small zucchini

1 medium onion

1 green bell pepper

2-3 radishes

1/2 cup apple cider vinegar

1/3 cup sugar

1 teaspoon celery seed

salt and pepper to taste


Slice the first five ingredients into thin slices. Mix the remaining ingredients and pour over sliced vegetables. Cover, refrigerate for 12 to 24 hours. Stir before serving. This will keep up to 10 days in the fridge! :)

 

Enjoy this versatile veggie! :)

 
 
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