Bluegrass Farmers Market

  (Lexington, Kentucky)
Nothing but 100% Homegrown or Produced at our market!
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Sweet Potato Recipes from the Bluegrass Farmers' Market!

I am confused! Have I been eating sweet potatoes or yams on Thanksgiving Day? I just had to go searching for an answer and I came up with this website. http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html


It really does explain the difference and I have found out that yes, my mom used to use yams! :)


I have a feeling that either sweet potatoes, taters or yams will work just fine in these recipes.


The first one comes from Virgil Clark of Clark Farms...it's always part of their holiday meals!


Sweet Potato Casserole

Ingredients:

1 cup sugar
3 cups cooked sweet potatoes
1/3 cup milk
2 eggs
1/2 cup unsalted butter
1 tsp. vanilla
1 cup firmly packed lite brown sugar
1 cup chopped Pecans
1/3 cup unsalted butter
1/2 cup flour

cook & mash sweet potatoes. Add sugar, eggs, vanilla, milk,& 1/2 cup margarine. Beat until smooth. Pour into a 2 quart casserole dish/pan
Combine in separate bowl, brown sugar,flour,1/3 cup margarine & pecans. Sprinkle on top of casserole . Bake at 350 for 30 minutes.


This next one comes from my Godchild, Heidi Wootres, and I can guarantee it is a winner...she fixed it last year when visiting from Virginia.

 

Sweet Tater Casserole


3 cups cooked, mashed sweet taters

1/2 cup melted butter

2 eggs, lightly beaten

1 teaspoon cinnamon

1 teaspoon vanilla



Combine and spoon into a greased casserole dish.



Topping:


1/2 cup brown sugar

1 cup chopped pecans

1/3 cup flour

1/2 cup melted butter


Spread topping over taters and bake uncovered in a 350 degree oven for 40 minutes.



This one is my mom's “yam” recipe just as she wrote it out in her diary. She was a great cook that used unusual words to describe her recipes...the yams should be “just squishy” and not “mushy!” lol I try to do justice to her yams each year.


Sally's Yams


5 large fresh yams cooked (boil) until tender. Cool and peel the things. Put in bowl and beat with electric mixer. Add ¼ lb. butter melted, ¾ c. brown sugar, 4 eggs, 1 cup evaporated milk. Add 1 tsp of these ginger, nutmeg, cinnamon and very little cloves. Beat until smooth. Bake in 11 by 14 aluminum throw away pan (you won’t have to worry about taking the dirty dish home) in a 350 degree oven. When a knife comes out clean, the yams are done. Top with marshmallows and brown under broiler. Happy Gobble Gobble!


 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

And, we're talking potatoes, spuds, taters...whatever you call them! Don't confuse the ones that you buy at the grocery store with the fresh ones available at the Bluegrass Farmers' Market! There is no comparison, trust me. Once you've eaten a freshly dug tater, you'll be wishing that you had a cold cellar to store them in all winter long.


Before I pass on the recipes that friends, family and farmers shared with me, I'd like to give you a tip that I got from a true Irish lass. When making mashed potatoes, boil them until tender, turn the burner off and drain the potatoes...immediately return them to the stove and let them sit in the pot for a minute or two to remove the last of the moisture. Mash as usual...your taters will be extra fluffy!


Now on to the recipes...


Herb'n Smashed Taters


12 small – medium new potatoes

3 tablespoons olive oil

1/4 cup butter, melted

Good'n Garlicky or Smoke'n Season

Salt and pepper to taste


Scrub potatoes leaving the skin on. Boil in salted water until just fork tender. Remove and drain...pat taters dry. Drizzle olive oil on a large cookie sheet pan..spread so that it's evenly covered in the oil. Place the taters evenly on the pan. Now comes the fun part...take your potato masher or a fork and press down on each tater, then do the same thing in the opposite direction. You want a criss-cross, smashed tater. :) Brush the tops of each tater with the melted butter. Sprinkle with either Good'n Garlicky or Smoke'n Season...or both like we did! Bake in a preheated 425 degree oven, on the top rack, for 20 minutes or until they are crispy and browned. Salt and pepper to taste.




Scalloped Potatoes


6 potatoes, peeled and sliced

1 medium onion, chopped

2 teaspoons salt

pepper to taste

3 tablespoons butter

2 tablespoons flour

2 cups of hot milk

1 cup grated Cheddar cheese


Melt the butter in a double boiler or heavy sauce pan. Add flour, salt, pepper and stir until smooth. Slowly add the hot milk, stirring constantly. When it thickens, add the grated cheese and stir until melted into sauce. In a buttered casserole dish or baking pan, layer the potatoes, onions and cheese sauce...repeat until you use it all. Bake in a preheated 350 degree oven for one hour.


Amish Potato Salad


6 medium potatoes

1 small onion, chopped

1 cup celery, diced

1 teaspoon celery seed

1 teaspoon salt

4 hard boiled eggs, chopped


Cook potatoes in their skins until tender. Cool, peel and dice. Mix potatoes gently with the remaining ingredient. Then toss with the following cooled dressing...


1 beaten egg

1/2 cup sugar

1 tablespoon flour

1/2 cup water

1/2 cup vinegar

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon pepper


In a small sauce pan, combine ingredients in the order given, stirring after each addition. Cook until thick. Cool before tossing with potato mixture.


Ranch Potato Crisps


3 medium potatoes

1 tablespoon oil

1 package dry ranch style dressing mix


Preheat the oven to 400 degrees. Scrub potatoes, leaving the skins on. Slice into 1/4” slices. Toss potatoes with oil to coat. Add salad dressing mix and toss again. Place potatoes on a single layer in a baking pan or better yet, a baking stone. Do not overlap slices! Bake 40 – 45 minutes or until potatoes are crisp and browned.


Hasselback Potatoes


This next recipe is one that a friend told me that I really need to try. I thought I would just include the link seen as how the picture is sooooooooo delicious looking. :)


http://whatscookingamerica.net/Vegetables/HasselbackPotatoes.htm


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


Fried Potato Cakes


2 cups cold leftover mashed potatoes

1/2 cup fine chopped onions

1 egg, beaten

1/4 cup flour

Kentucky Kernel Seasoned flour for dipping

Olive oil or vegetable oil


Stir beaten egg, onions and flour into potatoes. Form into patties. Dip both sides into Kentucky Kernel Seasoned flour and brown in hot oil. Makes 4 – 6 servings.


This last recipe is an old fashioned favorite!


Mashed Potato Candy


3/4 cup mashed potatoes

1 teaspoon vanilla

4 cups confectioner's powdered sugar, sifted

4 cups flaked coconut

1 12 oz. package chocolate chips

1/2 paraffin bar


Combine the potatoes, vanilla, sugar and coconut; mix well. Chill overnight in the refrigerate. Shape into balls and return to the refrigerator. Melt the chocolate chips and the paraffin in a double boiler. Use a toothpick inserted into each ball and dip in chocolate mixture. Place on waxed paper to cool.


No matter how you prepare your spuds, just remember that freshly dug ones from the market are 100% better tasting than grocery ones.

 
 

Recipe Wednesday at the Bluegrass Farmers' Market!

We're talking potatoes! I mean fresh from the garden potatoes. Store bought cannot compare with the ones available at the Bluegrass Farmers' Market.


Okay, you have purchased your spuds, taters...whatever you call them and now, what to do with them. You can simply steam them and toss with a bit of butter, salt and pepper. Try frying them in some bacon drippings. Just throw a few in with your green beans. Or, you can get creative and try a new potato salad recipe using some of the seasonings available at the Herb'n Renewal booth.


Here are a few of their favorites...


CAJUN POTATO SALAD


5 LBS POTATOES

1/2 CUP RED BELL PEPPER, DICED

1/2 CUP GREEN BELL PEPPER, DICED

1/2 CUP GREEN ONION, SLICED

1/2 CUP PURPLE ONION, DICED

1 CUP CELERY, DICED

3 HARD BOILED EGGS, CHOPPED

2 1/2 CUPS MAYONNAISE

1/4 CUP PICKLE RELISH (OPTIONAL)

1 1/2 TBSP. DIJON MUSTARD

2 TBSP. CAJUN WING'N SEASON

SALT TO TASTE


COOK POTATOES (PEELED OR WITH SKINS LEFT ON). CUT INTO CHUNKS AND SET ASIDE. MIX MAYONNAISE, MUSTARD, CAJUN WING'N SEASON AND RELISH. MIX WITH REMAINING INGREDIENTS, EXCEPT POTATOES. TOSS MIXTURE WITH WARM POTATOES. SALT TO TASTE AND CHILL OVERNIGHT.


HERB'N DILL POTATO SALAD


2 LBS NEW POTATOES, CUBED 1/2”

1 RIB CELERY, DICED

2 TBSP. MILD BANANA PEPPER RINGS, DICED

1/4 CUP PURPLE ONION, DICED

3 HARD BOILED EGGS, CHOPPED

1 CUP MAYONNAISE

1 TBSP. HERB'N DILL

1 1/2 TSP. SALT

1 TSP. BLACK PEPPER


BOIL POTATOES FRO 15 MINUTES OR UNTIL JUST FORK TENDER; DRAIN AND LET COOL 15 – 20 MINUTES. COMBINE POTATOES WITH THE NEXT 4 INGREDIENTS. IN A SEPERATE BOWL, MIX REMAINING INGREDIENTS. COMBINE MIXTURE WITH THE POTATOES, COVER AND REFRIGERATE OVERNIGHT...STIRRING 1 OR 2 TIMES TO BLEND.


COWBOY FRIED TATERS


1/4 CUP VEGETABLE OIL

2 LB. TATERS, CUBED 1/2"

3 CARROTS, CUBED 1/2"

2 TBSP. HERB'N COWBOY

1 CUP ONION, DICED

¾ CUP GREEN PEPPERS, DICED


IN A LARGE SKILLET HEAT OIL OVER MEDIUM HIGH HEAT. ADD POTATOES & CARROTS...GIVE THEM A STIR AND THEN COVER. COOK FOR APPROXIMATELY 20 MINUTES OR UNTIL FORK TENDER...GIVE THEM AN OCCASIONAL STIR AND FLIP! REMOVE COVER AND STIR IN THE HERB'N COWBOY, ONION AND PEPPERS. CONTINUE COOKING...GIVING THEM AN OCCASIONAL STIR AND FLIP FOR 10 - 15 MINUTES.


YOU CAN SPEED UP THE COOKING TIME BY PAR BOILING THE POTATOES AND CARROTS UNTIL FORK TENDER. DRAIN AND COOL THEM A BIT BEFORE CONTINUING WITH THE RECIPE.




Enjoy your market fresh spuds! :)

 
 

Happy Labor Day!

It might be a holiday but our farmers are busy working today so that they can bring the freshest and the best to the Tuesday market. Hopefully they will take some time off today and enjoy a traditional Labor Day cookout with their family and friends. I know we will be grilling some wonderful veggies that I bought on Saturday to go along with the great steaks that I also purchased. I love the way our farmers support each other!


This week you'll be able to find juicy tomatoes...even heirloom ones! There will be heirloom peppers too! In fact, there will be peppers in all sizes and shapes, hot or sweet, big and little! The potato varieties are numerous with “spuds” that make wonderful salads, some that are great for baking, others that are wonderful boiled and mashed. Don't forget that taters are great on the grill too! There's still plenty of raspberries, rhubarb and watermelons available. Oh, and don't forget the beautiful green beans...they went fast on Saturday! So did the colorful flowers and fresh cut herbs. I think they probably will end up as centerpieces on more than one picnic table today! And, how could I forget the wonderful jams, jellies and butters!!! Talk about big flavor in a jar! If your sweet tooth gets the best of you, try a delicious jam cake.


Yup, homegrown goodness galore at our Tuesday and Thursday market! I'll be updating again on Thursday so you all will know what we'll have at our bigger Saturday market, so stay tuned!


~*~ MARKET HOURS ~*~


Tuesday 3 until 6:30

Saturday 9 until 2


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!


Thursday 4 until 6:30


In the parking lot of the Fayette County Health Department on Newtown Pike.


Look for our new and bigger signs!


The Bluegrass Farmers' Market is Lexington's only

100% homegrown/produced farmers market!


And, each of our farmers are certified Kentucky Proud!





 
 

This Week At The Bluegrass Farmers' Market!

The kids are back in school, the weather folks keep telling us that the meteorological fall season has started, the pools have closed, windows are being opened and the AC is being turned off. What does that mean for the folks at the Bluegrass Farmers' Market?


It means we are busier than ever!!!


There's still plenty of the warm weather crops to tend to and some of the fall crops have been planted but there's still more to go in the ground. The only time a farmer gets to stop is when we have snow covered grounds and even then they are ordering seeds for the following year. Thank heavens the snow is a long way off and we still get to do what we love...get our hands dirty!


This week you'll be able to find tomatoes of all types including heirlooms, sweet and hot peppers, a huge variety of potatoes, kale, squash, cucumbers, carrots, onions, okra, green beans, fresh cut herbs, rhubarb, raspberries, watermelons and maybe even some corn!


If that's not enough to tempt you to visit us, how about wonderful jams and jellies, home baked goods, award winning honey, herb seasoning, Amish cheese, ASH Free beef and farm fresh eggs! And, if you missed out on a sample of the wonderful beer cheese...it's back this week! Don't forget the smell good things like fresh cut flowers and wonderful homemade soaps! Some of them are even made with local bee pollen!


As you can see we are still very busy doing what we love...growing and producing for you!


MARKET HOURS


Tuesday 3 until 6:30

Saturday 9 until 2

At our Richmond Rd. location. We're set up in the beautiful tree lined parking lot of Fast Signs and Pedal the Planet, right next to the Glenn Auto Mall just outside of Man 'O War Blvd. Parking is very convenient and we pride ourselves on being stroller and wheelchair friendly! Don't forget to bring your four-legged friend...they love the biscuit treats that one of our farmers always brings with her!


Thursday 4 until 6:30


At the Fayette County Health Department parking lot on Newtown Pike.

We hope to see you all at one of our markets.


Remember, we are Lexington's only 100% homegrown/produced farmers market.

 

When we say “LOCAL” we mean it!


Every farmer is certified Kentucky Proud...

we do take pride in what we sell!

 
 

Bluegrass Farmers' Market "Taters" 101!

I grew up thinking a potato was a potato...something you mashed and served with gravy. Or, you fried them to have with your eggs for breakfast. An extra special treat was a trip to a fast food for the occasional burger and “fries!” My mom used to boil small potatoes whole and season with butter and parsley. But, to me they were all just potatoes. In other words, a “tater is a tater!”


Well, have I ever learned different since I have been around real farmers vs. a grocery store to purchase my potatoes!!!


Did you know that a potato isn't just the starch and calorie builder that we all thought it was? They contain protein, calcium, iron, magnesium, potassium, phosphorus, vitamin C, niacin, folate and fiber! Who knew they could be so healthy! We all need potatoes in our diet and the varieties are numerous!


The Bluegrass Farmers' Market members have done their homework when it comes to potatoes. No more boring, plain taters for me! We get to choose from a great variety of heirloom and commonly known “spuds!” Here's just a few of the varieties available at our market this week...


Irish Cobbler

Katadin

Red Lasota

Red Norland

Russet Burbank

Kennebec

Yukon Gold

Wisconsin Superior

Red Pontiac

King Henry

Yellow Finn


A bit more potato info...new potatoes are moist and waxy and are best for steaming, boiling and in salads. Oblong mature white potatoes are dry and starchy and best used for baking, mashed or “fries!” The round red taters have a sort of waxy texture and that makes them great for boiling or mashing. Usually round white potatoes are thin-skinned and they hold their shape well in salads....but they are great for boiling and roasting too! Yellow-fleshed ones are good for steaming, roasting and mashing. But I have to admit that they all taste great with gravy!!! If you are looking for a specific way to prepare potatoes, don't be afraid to ask the farmer...they grew them and they know the best ways to cook them!


Geez, looks like I went on a “tater” rant today but believe me that's not all that you'll find at our markets this week. Look for the homegrown treats available during a Kentucky summer month...tomatoes, corn, squash, peppers, melons, green beans, flowers, herbs, eggplant and so much more!


Market Hours at our Richmond Rd. location in the parking lot of Fast Signs and Pedal the Planet, next to the Glenn Auto Mall are...


Tuesday 3 - 6:30

Saturday 9 – 2


Thursday market hours at the Fayette County Health Department on Newtown Pike are...

4 – 6:30


The Bluegrass Farmers' Market is guaranteed 100% homegrown or produced!

And, we are all certified KENTUCKY PROUD!

We're the only Lexington farmers market that can say that!


~*~WE GROW, RAISE or MAKE WHAT WE SELL~*~



 
 

The Tuesday Market has Two New Farmers!

Boy oh boy, you sure can tell that the prime growing season in Kentucky is about to start! Our Tuesday market will be loaded with all sorts of “grown by our farmers” goodies!


You'll find the freshest and the best cucumbers, zucchini, yellow squash, crookneck squash, turnips, pickling cucumbers, cabbage, basil and onions! But that's not all!!! Look for new potatoes and some “not your average taters” too, like Yukon Gold, Wisconsin Superior and Red Norland.


And, don't forget those good for ya greens like kale and Swiss chard!


If your sweet tooth is looking for something to satisfy it try some juicy blueberries or black raspberries. Why not bake a rhubarb pie!


Flowers make everyone feel better no matter how hard the day was at the office, so why not stop by and pick up a bouquet to brighten your home! We'll have zinnia, lisianthus and snapdragon bouquets cut fresh just before the market opens so you know they'll last quite some time!


As the growing season progresses you'll find even more available at Lexington's only 100% homegrown/produced farmers market. Our farmers know their products so don't hesitate to ask questions. Kinda like, we know what we grow!


Our farmers are all certified 100% Kentucky Proud!


Tuesday market hours are 3:00 until 6:30 and we're located at 3450 Richmond Rd. in the parking lot of Fast Signs and Pedal the Planet, next to the Glenn Auto Mall. Parking is very convenient and we pride ourselves on being wheelchair and stroller friendly!

And, please bring your four-legged friends too!





 
 

Saturday's offerings at the Bluegrass Farmers' Market!

 

Saturday's market is sure to make you smile! Let's start with the sweet stuff first. How about some pumpkin cookies, zucchini bread, chocolate zucchini cake or plenty of homemade jams and jellies. Our farmers have been busy in the kitchen!


How about the sweet goodies fresh from our gardens? We'll have wonderful blueberries and maybe even some black raspberries. Can you drizzle honey on berries? Why not and we'll have plenty of local honey too!


Now for the “good for you” veggies! Fire up your grills and serve some tasty onions, new potatoes and squash. Don't forget the wonderful sugar snap peas, turnips and the crisp lettuce. One of our farmers will even have some fresh garlic! Pair that with a pot of kale, Swiss chard and mustard greens and you've got a pot full of goodness!


Don't forget those fresh cut herbs like basil, oregano and mint! Did you know that you can dry them easily for use during the winter months? Just wash them, pat them dry and then place them on 2 sheets of paper towel and cover with 2 more sheets of toweling. Microwave at 50% power for about 3 minutes and you should have beautiful dried herbs! Make sure you store them in an airtight container and keep them away from the sun and heat. You'll be glad you had them when winter soup time comes along! Of course, if you don't want to spend the time drying your own herbs we've got hand blended herb seasoning available too!


Treat dad on his special day to a steak or burger with some of our locally raised beef! And, don't forget to decorate the table with some beautiful Lisianthus or other fresh cut flower...we'll have plenty of bouquets available! Maybe you could give him a surprise and plant some beautiful lilies or gorgeous bedding plants in the garden. Or, treat him to his own banana tree!!! Or, perhaps a good soak in a hot tub with some wonderful handmade soaps!


As you can tell, our farmers are busy working to make sure that you have the very best in 100% homegrown or produced good stuff! We guarantee that you won't find anything that was trucked in to our market. We do it all!!!


Hope to see you all on Saturday at the market! We're located at 3450 Richmond Rd. in the Fast Sign and Pedal the Planet tree lined parking lot. It's right next to the Glenn Auto Mall and we have plenty of convenient parking available. Heck, we're even stroller and wheelchair friendly! And, rumor has it that dogs get a treat from one of our farmers, so bring “Fido” too!

Market hours: Tuesday 3:00 until 6:30 and Saturday from 9 until 2!


Remember, we are the ONLY 100% HOMEGROWN or PRODUCED FARMERS MARKET in LEXINGTON! And, all of our farmers are certified KENTUCKY PROUD!


 
 
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