Bluegrass Farmers Market

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

Sunny Saturday at the Bluegrass Farmers' Market!

It's that time of the year...spring! We celebrate the opening of the Bluegrass Farmers' Market season. :) It's also perfect timing for those that celebrate Easter and Passover...think local for your holiday meals! We'll have farm fresh eggs, the traditional lamb, chicken and plenty of baked goods, including gluten free...we might even have some lettuce this week! It's a very exciting time at our 100% homegrown/produced market...let's all celebrate!


Here's just a bit of what you'll find on Saturday and please remember that we are growing each week as Mother Nature allows!


Stone Burr Farm will be bringing lamb for you Easter dinner!


My Ole Kentucky Soap will be bringing their local brew beer soap and local goat's milk soap!


Roger Postley of Tomatoes, Etc will have some Purple Ruffle Basil plants and maybe some other herb plants. He'll be taking orders for his heirloom pepper and tomato plants too!


Herb'n Renewal will be loaded down with their hand blended herb seasoning, handcrafted glycerin soaps, catnip for the kitties and lavender sachets. Don't forget the Zucchini, Apple'n Oat Thingies! Make sure you stop by and enjoy a sweet treat from our Easter basket! Treats (not sweet) for your four-legged pal too!


Cripple Creek Farm, new to our market this year, will be bringing jams, jellies, homemade strawberry and cherry pie fillings, gluten and grain free breads, garlic and herb breadsticks, Amish white, sourdough, banana nut and zucchini breads too! And, weather permitting look for young spring asparagus and lettuce!


McMaine's Riverhaven Farm will be bringing hot pepper, spiced tomato, hot spiced tomato jams, Concord grape and Niagara grape jelly. Dried tomatoes and okra. And for that sweet tooth, look for chocolate zucchini cake, zucchini bread, pumpkin pecan cookies! We'll also have a limited supply of radishes and arugula!


Kelly's Kobe Beef, another new farmer this year, will be bringing their farm fresh eggs, Kobe beef and all sorts of pork cuts!


On Tapp Dairy will have plenty of pork, beef, chicken and veal cuts! And, farm fresh eggs too!


I would love to have been able to report that Caludi's Fields would be bringing their delicious asparagus tomorrow but it appears that someone else wanted it. Judy called last night to tell me that someone stole it from their field! :(



And, who knows what other surprises you might find! :)


**********


By the way, Roger and Clay, the Two Troubadours will be on hand to entertain us all with their great music!


**********


We have a big favor to ask each and every one of our FaceBook followers...could you please share with your friends. Each “share” will get the word out a bit more...the more folks that know about the Bluegrass Farmers' Market the better. It will help us grow and be able to offer more to you, our valued customers. :)


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


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


Check out our website too...it is in the process of being updated! You can link to our blog for updates and happenings from there too!


http://www.bluegrassfarmersmarket.org



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~*~ 2014 MARKET HOURS ~*~



3450 Richmond Rd.

Open April 12, 2014 through October 25, 2014


Saturday 9 until 2 TOMORROW!!!

Tuesday 3 until 6 OPENING AS SOON AS POSSIBLE...WE'LL KEEP YOU INFORMED!


We'll be set up in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs. 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! And, we love seeing your four-legged friends!


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


We also will be opening a second Saturday market at Azur restaurant in the Beaumont Centre! The opening date for that is slated for May 10th. We'll keep you up to date on the happenings.



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


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


 
 

Bluegrass Farmers' Market Opens Tomorrow!

Tomorrow is the big day. The Bluegrass Farmers' Market will be opening for the 2014 market season on Saturday! Sounds like Mother Nature is going to give us some beautiful weather too! We'd love to get a chance to say hi to our customers...new and returning, so stop by and visit with us. We really have missed everyone this winter.


As promised, here is a list of the farmers and producers that have taken time out of their busy schedule to email me with what they will be bringing to the market tomorrow. The list seems a bit short but I can almost guarantee that there will be more smiling faces that show up. As you all know, the weather has not really cooperated so some farmers, like Botanica, Jane's Flowers and Herbs and Reece Garden, let me know that their goodness might take a few weeks. But, they will be back! That's the price you pay when you are a 100% homegrown/producer market...no corn in April!


These folks will definitely be at the market...


Stone Burr Farm will be bringing lamb for you Easter dinner!


My Ole Kentucky Soap will be bringing their local brew beer soap and local goat's milk soap!


Roger Postley of Tomatoes, Etc will have some Purple Ruffle Basil plants and maybe some other herb plants. He'll be taking orders for his heirloom pepper and tomato plants too!


Herb'n Renewal will be loaded down with their hand blended herb seasoning, handcrafted glycerin soaps, catnip for the kitties and lavender sachets. Don't forget the Zucchini, Apple'n Oat Thingies!


Cripple Creek Farm, new to our market this year, will be bringing jams, jellies, homemade strawberry and cherry pie fillings, farm fresh eggs and gluten free bread!


McMaine's Riverhaven Farm will be bringing hot pepper, spiced tomato, hot spiced tomato, Concord grape and Niagara grape jelly. And they also hope to have chocolate zucchini cake, zucchini bread, pumpkin cookies and some dried products!



And, who knows what other surprises you might find! :)


**********


By the way, Roger and Clay, the Two Troubadours will be on hand to entertain us all with their great music!


**********


We have a big favor to ask each and every one of our FaceBook followers...could you please share with your friends. Each “share” will get the word out a bit more...the more folks that know about the Bluegrass Farmers' Market the better. It will help us grow and be able to offer more to you, our valued customers. :)


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


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


Check out our website too...it is in the process of being updated! You can link to our blog for updates and happenings from there too!


http://www.bluegrassfarmersmarket.org



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


~*~ 2014 MARKET HOURS ~*~



3450 Richmond Rd.

Open April 12, 2014 through October 25, 2014


Saturday 9 until 2 TOMORROW!!!

Tuesday 3 until 6 OPENING AS SOON AS POSSIBLE...WE'LL KEEP YOU INFORMED!


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! And, we love seeing your four-legged friends!


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


We also will be opening a second Saturday market at Azur restaurant in the Beaumont Centre! The opening date for that is slated for May 10th. We'll keep you up to date on the happenings.



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


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


 
 

Bluegrass Farmers' Market 2014 Season Opener!

Well folks...today is the last Saturday that our farmers get to sleep in until November! Not that many of them do that anyway...it's just the thought. lol


The opening of the 2014 Bluegrass Farmers' Market season is next Saturday, April 12th! Let's hope that the day is as pretty as today. It's been a rough winter for many of our farmers and some crops might be a little later than usual arriving at the market but I'm sure there will still be plenty of goodies available. We'll try to keep everyone updated on what you might find at the market. I do know one thing...we have some new members this year and as always, they are guaranteed to be bringing only 100% Kentucky Proud homegrown goodness! Our members are proud to say that everything available to their customers was grown, raised, baked or made by them...we are Lexington's largest 100% homegrown/produced farmers market! :)


We also will be opening a second Saturday market at Azur restaurant and patio located in Beaumont Centre! The opening date for that is slated for May 10th. We'll keep you up to date on the happenings.


We have a big favor to ask each and everyone of our FaceBook followers...could you please share with your friends. Each “share” will get the word out a bit more...the more folks that know about the Bluegrass Farmers' Market, the better. It will help us grow and be able to offer more to you, our valued customers. :)


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


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


Check out our website too...it is in the process of being updated!


http://www.bluegrassfarmersmarket.org


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

Today's big news...


****** GO CATS! ******



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


~*~ 2014 MARKET HOURS ~*~



3450 Richmond Rd.

Open April 12, 2014 through October 25, 2014


Saturday 9 until 2 OPENING APRIL 12TH

Tuesday 3 until 6 OPENING AS SOON AS POSSIBLE...WE'LL KEEP YOU INFORMED!


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


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

 
 

The Bluegrass Farmers' Market Opens in 24 days!

And, the countdown is really starting to get exciting! We'll be open and ready to go in only 24 days! That's right, April 12th is only 24 days away. Okay, I wish you could see my smile..more like a grin from ear to ear. :D It's been a very looooooooooong winter for most of us so the opening of the Bluegrass Farmers' Market will be quite a welcome change.


I have always been told that everyone is Irish on St. Patrick's Day, even though I am a proud Swede! lol And yes, we do the traditional corned beef, taters, cabbage and carrots. Of course, that means leftovers in the fridge. A Reuben sandwich is wonderful but what about those leftover veggies! Here's a favorite recipe that my mom shared with me many years ago...it's still a favorite!


Colcannon Mom's Way


This is a great way to clean out the fridge the day after “the wear'in of the green!” It is very forgiving so no need to follow any instructions, just mush it all together. :)


Leftover mashed potatoes

Leftover carrots, chopped small

Leftover cabbage, chopped small

1 small onion, chopped small

1/4 cup butter, softened

Enough milk to just hold it all together

Season to taste with salt and pepper


Heat in a pot or skillet, stirring frequently, until warmed. You can also put this into a shallow casserole dish, shred some Cheddar cheese on top and bake in a 325 oven until bubbly.


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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! :)


Check out our website too! http://www.bluegrassfarmersmarket.org



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


~*~ 2014 MARKET HOURS ~*~



3450 Richmond Rd.

Open April 12th through October 25th


Saturday 9 until 2 OPENING APRIL 12TH

Tuesday 3 until 6 OPENING AS SOON AS POSSIBLE...WE'LL KEEP YOU INFORMED!


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


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



 
 

Bluegrass Farmers' Market shares a turnip recipe!

Winter has always meant soups, stews and chili. But, Mother Nature has seen fit to continue to keep us blanketed in snow and I am getting tired of one bowl meals. I never thought I would say that. Lol


I happened to mention my need for a change to an online friend and she asked if I had any root vegetables stored away. The larder is getting a wee bit low but I still have some onions, beets and turnips. She was sweet enough to share one of her favorite recipes with me and she didn't even know that I am a turnip lover from way back! My dad was one of those guys who would eat anything that you put in front of him...even if he didn't know what it was. Mom was a super cook and her turnips were mashed and loaded with butter. We'd always laugh because dad would ask what kind of potato she used! Poor dad, just eat and be happy. :) So, this recipe will surely bring back some wonderful memories for me...I can't wait to try it. I'm thinking a spinach salad on the side. My hubby is thinking pork chops. Whatever, this recipe sounds wonderful and I thank my friend for sharing it.


Turnip Souffle


1/2 cup onion, chopped

1 tablespoon butter, melted

3 cups cooked and mashed turnips

2 eggs, separated

1/4 milk

3 tablespoons flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

pepper to taste

1/2 cup fine breadcrumbs


In a small skillet, cook onion in 1 teaspoon of the melted butter until tender, about 4 minutes.

Beat egg whites until stiff; set aside. Beat egg yolks with the milk; stir in the flour, baking powder, salt, nutmeg and pepper. Stir egg yolk mixture into the mashed turnips. Fold in beaten egg whites.. Turn mixture into a lightly greased 6 cup baking dish.


Combine bread crumbs and remaining melted butter. Sprinkle over the turnip mixture and bake in a preheated 375 degree oven for about 30 minutes or until puffy and golden!



By the way...only 58 days and a wake up

until the 2014 Bluegrass Farmers' Market opens on April 12th!

 
 

Bluegrass Farmers' Market Winter Warmer Uppers!

It looks like we might get hit with another round of winter weather...hopefully not nearly as cold as the last blast! The great news...only 85 days and a wake up until we'll be opening our 2014 market season! :) Mark your calendars because April 12th is the day!


I thought it would be a great day to share a couple of  “perfect for a cold day” recipes!


First off, from the herb folks at Herb'n Renewal, is a recipe that is sure to warm you up and it uses corn and potatoes that they purchased at the market last year. The corn was blanched, cut off of the cob and frozen and the potatoes have been stored in the garage. Normally they would have had onions too, but darn...they have been using them like mad this winter.


Herb'n Corn Chowder


1 tablespoon olive oil

1 medium onion, diced

1 1/2 cups celery, diced

1 1/2 cups carrots, peeled and diced

2 pounds potatoes, peeled and diced 1/2”

2 quarts water

2 teaspoons salt

2 tablespoons chicken soup base

2 quarts frozen corn, thawed

2 heaping tablespoons Cheese'n Season

1 quart milk

roux (equal parts butter and flour)


In a 6 quart pot, saute' onions, carrots and celery in olive oil for 6 minutes. Add potatoes, water, salt and chicken base. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Add corn, Cheese'n Season and milk. Return to a boil. Reduce heat and simmer for 15 minutes. Slowly add roux to thicken. Cook to desired thickness.


This next recipe comes from Virgil at Clark Farms. Just think how wonderful this bit of sweetness, using a fall favorite like pumpkin will taste on a cold winter night. I'm sure some of our customers even canned some market pumpkins!


Pumpkin Dump Cake

1 (29 oz) can pure pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 cup sugar
1 tsp. salt
3 tsp. cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted butter.


Preheat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, salt and cinnamon until well blended. Pour batter into a 9 x 13 inch greased pan. Sprinkle cake mix on top and then cover with pecans. Pour melted butter over top. Bake for 50 minutes.


Enjoy both of these recipes and if you have any that you would like to share with our farmers and customers, please email them to me at fromourfarms@aol.com. We'd love to hear how you have been using your market bounty!


See ya on April 12, 2014!



 
 

Happy New Year from the Bluegrass Farmers' Market!

It's time to say goodbye to 2013 and welcome in 2014!


2013 has been a great year for the Bluegrass Farmers' Market. We welcomed quite a few new members including...Gilkison Farm, My Ole Kentucky Soap, Shallow Creek Farm, JP Foods, LLC, Reece Garden and On Tapp Dairy. They were all great additions to our market.


We also had some family additions! Robin and Randy became grandparents and Josh became an uncle when the folks at Hughes Farm welcomed Eliza to the family. Heck, the proud grandparents even traveled to New Zealand to welcome their granddaughter to the family. John and Joy Shirk of Rejoicing Acres became the proud parents of a new baby boy named Daniel. Congratulations to both families.


A first for the BGFM came in 2013 when some displaced musicians were looking for a new place to call home each Saturday. Roger and Clay, The Two Old Troubadors, found us! Each Saturday they delighted us with their music.


Unfortunately we also lost a very dear market friend in Barbara Gardener. Barbara has been a market supporter for many years. She was an avid gardener and a member of the Master Gardener Program. While we will miss her smiling face, we're sure she is beautifying the heavens above.


Our market members wish everyone a safe, happy and healthy 2014! Happy New Year from our farms to your homes.


See ya in 102 days...the 2014 Bluegrass Farmers' Market opens April 12, 2014!


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Merry Christmas from the Bluegrass Farmers' Market!

From our farms to you...


*

**

*

A

MERRY

CHRISTMAS

TO ALL OF OUR

MARKET FRIENDS!

[]



May your homes be filled with love and joy!

 
 

Cornbread Cake??? Who Knew!

Virgil Clark, of Clark Farms, has shared another recipe with us. This one sounds very interesting...cornbread cake without any cornbread????? Hmmmmm, this might be a good one to try today. When it is cold, it's always great to bake. The hot oven heats the house up and the aromas coming from the oven make it feel even warmer.


Thanks again Virgil...your recipes are always welcome. :)


CORNBREAD CAKE

The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it.

Recipe

1 cup sugar
1 cup brown sugar
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine

Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.


I am thinking maybe a scoop of vanilla ice cream to top it off! Wait a minute, I was trying to warm up, not cool down. Oh well...it still sounds like a good idea. :)

 
 

Extra Added Goodies at the Bluegrass Farmers' Market!

Just thought I would remind everyone that some of our members have goodies available even though the market is closed for the season. Think gifts and holiday menus!!!


Here's a list of possibilities with contact information...


Grimes Mill Winery, the name “winery” says it all! http://www.grimesmillwinery.com


Larry Mac's Cheese Spreads, yummy beer cheese! http://www.larrymacsbeercheese.com


Hughes Farm, lamb and goat sausage and much more! Email them at hughesfarproductsllc@gmail.com


Herb'n Renewal, the “we take the guesswork out of seasoning folks!” http://www.herbnrenewal.com


JP Foods Pimento Cheese, think Bourbon, cheese and pimentos! Email them at jpfoodsllc@gmail.com


My Ole Kentucky Soap, homemade natural soaps...think beer soap! Email them at myolekentuckysoap@gmail.com


McMaine's Riverhaven Farm, how about some pepper jam! Email Linda at lmcmaine@gmail.com


On Tapp Dairy, Chicken, beef and pork...maybe eggs! Email them at ontapp@gmail.com


And, Stone Burr Farm will have fresh lamb at Azur Restaurant on November 27th. From 2pm until 6pm. Gene tells me that he might have some beef, chicken and mushrooms too! You can email him at stoneburrlamb@gmail.com


Small, local farms and businesses rely on you to help us continue...

Thank you for your support!

 
 

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!


 
 

Sweet Recipe Time at Bluegrass Farmers' Market!

I woke up this morning and had an urge for something sweet and my morning oatmeal with turbinado sugar did not take care of it. What's a girl to do when she needs sweet stuff? Bake a pie!!! I'm so glad that Virgil Clark shared a recipe for one of my favorites....butterscotch pie! I thought I had better share it with all of you, just in case anyone else is having a sweet attack like me! :)


Old Fashioned Butterscotch Pie

Ingredients:
1 1/2 cup brown sugar (light or dark)
1 cup water
3 eggs
4 tablespoons flour
1 cup milk
4 tablespoons butter (or margarine)
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cream of tartar
4 tablespoons granulated or powdered sugar

 

Directions:
Add water to brown sugar in saucepan, bring to a boil and boil to make a thin syrup. Separate eggs. Stir flour into egg yolks and add milk gradually, stirring to prevent lumping. Add egg/flour/milk mixture to syrup and boil until thickens. Remove from heat and add butter, vanilla and salt. Pour into baked pie shell.

Top with meringue: egg whites beaten until stiff, adding cream of tartar and powdered sugar gradually while beating. Bake in 350 degree oven until peaks are lightly browned.

 
 

Sharing Bluegrass Farmers' Market recipes!

Here's another recipe from Virgil Clark of Clark Farms. It sounds wonderful, especially if you use pork sausage from On Tapp Dairy, farm fresh eggs from Hughes Farm, Rejoicing Acres or On Tapp Dairy!


This is good any time or if you have overnight guests, fix the night before and the next morning while you are having coffee, breakfast is in the oven cooking.

Breakfast Casserole

Ingredients
6 slices white bread
1 pound bulk pork sausage
1 teaspoon dry mustard
5 eggs
2 cups milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups grated Swiss cheese

Instructions
Grease a lasagna pan large enough to hold the slices of bread laid out flat. Brown the sausage, drain the grease, and stir in the dry mustard. Beat the eggs and milk together with the Worcestershire sauce, salt, and pepper. Place the bread slices in the lasagna pan, spoon the sausage and then the cheese over the bread. Pour the egg mixture over all. Refrigerate overnight. Bake at 350 degrees for 30 to 45 minutes.

Yield: 6 servings

 
 

Bluegrass Farmers' Market Recipes!

I asked our member farmers to share some of their favorite recipes with me and Virgil Clark of Clark Farm came through with a bunch of them! WTG Virgil! :)


I was outside hanging the laundry and I realized how warm, sunny and nice the day was going to be so I thought I would share a couple of his favorite salad recipes. I think these might work great for holiday meals too! :)


If anyone would like to share their recipes with us, please just email them to fromourfarms@aol.com and make sure you include your name and any story behind the recipe.

 

Stay tuned for more great recipes while we get ready for winter to visit our area...we can only hope that spring comes early!

 

Karin, your crazy blog gal :) 


From Virgil Clark...

Cranberry Salad

1 lb bag fresh cranberries
2 cups sugar
1 orange or 1/2 cup orange juice

1/2 cup chopped pecans.
2 ribs of celery
1 apple (optional)
1 box of cranberry or red raspberry Jell-O
1 and 1/2 cup water

Wash the cranberries and grind the berries, orange, pecans, celery and apple in a food grinder or if using an electric chopper add the orange juice to have liquid to chop properly. Put the ground mixture in a large , then pour the sugar on top and stir in. Cover with plastic wrap and put in the ice box overnite. The next day or so prepare the Jello, using only 1 and 1/2 cup of water, stir into the berry mixture, the place in a large mold or other container, return to the ice box, 4 hrs or until the Jello sets.



Mandarin Orange & Pineapple Salad


1 (11 ounce) can mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
2 cups large curd cottage cheese
1 (8 ounce) container Cool Whip
1 teaspoon vanilla
1 (6 ounce) package orange flavor gelatin
1/4 cup pecans, chopped
1/4 cup coconut, flaked (optional)

Combine first 5 ingredients.
Sprinkle gelatin over mixture and stir well.
Spoon mixture into a 13x9x2-inch dish.
Combine pecans and coconut; sprinkle over salad.
Chill 6 hours or overnight.


 
 

Bluegrass Farmers' Market News!

Tomorrow morning will feel very strange for many of us. The farmers are used to bringing their goodies to the market and setting up. The customers are used to seeing those smiling farmers faces. Unfortunately, our last Saturday market for the 2013 season was last week. We'll miss everyone and we hope that you will be missing us.


Don't think that our farmers are not working and taking time off. They are planting their fields with cover crops, ordering seeds for spring planting and in some cases...planting items that need the winter to grow, like garlic!


Now is the time to speak up and let our farmers know what you would like to see next year...especially for the spring crops! Was there enough lettuce? Did you find plenty of spring greens? How many times did you miss out on onions and radishes? Was there something that you wanted but never saw at the market? Please comment and let us know. The only way we can grow better for you, our customers, is if we know what you want! Good, bad or otherwise...comments are appreciated.


Stay tuned for more recipes, news and general comments all winter long. The market might be closed for the season but we are still going strong until we open again in April, 2014!




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


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! :)



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


~*~ 2013 MARKET HOURS ~*~



3450 Richmond Rd.


Saturday 9 until 2 CLOSED FOR THE 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!


3101 Clays Mill Rd.


Saturday 9 until 2 CLOSED FOR THE SEASON

Thursday 3 until 6 CLOSED FOR THE SEASON


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



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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


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We Accept


EBT/DEBIT


WIC & FMNP Cards!

 
 
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