Bluegrass Farmers Market

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



 
 
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