Bluegrass Farmers Market

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



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'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
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


Hughes Farm

Hope to see y'all at the market!


Bluegrass Farmers' Market Last Day of 2012 Season!

This is it...Saturday will be the last market day of the 2012 season. It's always a bittersweet day. The fields are showing the signs of the season and growth has slowed down. The farmers are tired and looking forward to a wee bit of a that ever happens! Lol They will be spending the next few months ordering seed, getting the fields ready for spring planting and even planting fall crops like garlic. But the saddest part is not seeing the smiling faces that we all have become accustomed to on Saturday morning...our customers. :) We'll miss you, but we'll be back in April!

2012 was a great year for the Bluegrass Farmers' Market! We welcomed new farmers who brought a variety of new items to the market. We now have beer cheese, lamb, goat, rabbit, homemade pet treats, grape jelly and even more baked goodies! We opened the Willow Oak satellite location and the area customers loved it! We showed our appreciation to our customers by making sure that they had market tote bags to shop with...they were a big hit! Although we were not voted number one in Kentucky for the third year in a row, we did win our class! Thank you all for your votes! It's a very nice feeling to know that our customers went out of their way to show how much they appreciate our farmers. Heck, it makes our hard work worthwhile and it really makes us wish that it was April already! It'll be here soon...we promise!

Okay, enough about our wonderful season....we have our last Saturday market to talk about! The farmers will still have all sorts of goodies available. Maybe it's time to stock up on a few things!

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
































Do not forget, FMNP vouchers are good until October 31st! This program is a great way for families to get the benefits of fresh, homegrown goodness at farmers markets. In case you did not realize this, each year the allotments are based on the previous years usage. So if you have a voucher, please use it so that we can continue to make sure that everyone gets to enjoy our bounty. We hope the seniors took advantage of the SFMNP...the vouchers expired on October 25th.


~*~ 2012 MARKET HOURS ~*~

3450 Richmond Rd.

Saturday 9 until 2 LAST DAY FOR THE 2012 SEASON

Tuesday 3 until 6 CLOSED FOR THE SEASON

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!

Come visit us Saturday...

it's our last market day of the 2012 season!

730 Millpond Rd.

Saturday 9 until 2 or until sold out CLOSED FOR THE SEASON!

Thursday 3 until 6 CLOSED FOR THE SEASON

You can find us in the parking lot of the Willow Oak swimming pool off of Boston Rd. Free and convenient parking at all times!

We'd like to thank all of our customers for a great

2012 Willow Oak market season...

We hope to see you in April!


The Bluegrass Farmers' Market

is Lexington's largest

100% homegrown/produced farmers market!

And, each farmer is certified...



GAP Certified


We Accept


WIC & FMNP Cards!


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