Bluegrass Farmers Market

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

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'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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~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open April 12th through October 25th

Saturday 9 until 2 OPENING APRIL 12TH


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...


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!


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. :)


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


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 still sounds like a good idea. :)


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

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

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 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.


Recipe Wednesday at the Bluegrass Farmers' Market!

Normally I would not post what many consider a “holiday” recipe in April but take my word for it, this one is worth posting now! Especially since Rejoicing Acres will have sweet potatoes this Saturday. :)

This recipe comes from my darling Godchild, Heidi Marie. Heidi and her husband are both retired from the United States Air Force and currently live in Virginia...but they plan on moving back to the Fort Knox area shortly so we can be closer to each other. Can you tell that I think the world of my girl? Both Heidi and her hubby, Chris, love to spend time in the kitchen and this recipe was one that we got to enjoy while sharing Christmas dinner with them this past year. Like I said, it is worth sharing even in the spring! :) I asked Heidi to give us all a little story behind the recipe so here goes...

Being in the United States Air Force for 20+ years, as a Chaplain Assistant, there was always one thing we had in common with our civilian counterparts...we always had our fair share of potlucks! We used to say that we liked to “eat our way to Jesus!” During this time everyone brought in different treats to share and I was fortunate enough to have many Chaplain’s wives that would share their fantastic recipes. This was one that was shared during one of my assignments during the holidays. It's one that my family has enjoyed for more than 15 years! Pat was a great cook and although the recipe is perfect, my family loved the topping so much I usually double that portion when making it, we think it is twice as yummy!”

Hope you all enjoy it as much as we did. It doesn't have to be a holiday dish!

Sweet Potato Casserole

Compliments of Pat

3 C. Cooked Mashed Sweet Potatoes

1/2 C. Melted Butter

2 Eggs Lightly Beaten

1 t. Cinnamon

1 t. Vanilla

Combine and spoon into greased dish.


1/2 C. Brown Sugar

1 C. Chopped Pecans

1/3 C. Flour

1/2 C. Melted Butter

Spread topping over potatoes and bake uncovered in 350* oven for 40 min.

Our 2013 market season is now open!

~*~ 2013 MARKET HOURS ~*~

3450 Richmond Rd.

Saturday 9 until 2 or until sold out


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...


And all fruit and veggie farmers are...

GAP Certified


We Accept


WIC & FMNP Cards!


Recipe Wednesday at the Bluegrass Farmers' Market!

Today's Recipe Wednesday comes from Linda McMaine at McMaine's Riverhaven Farm in Mercer County. Linda is one of the founding members of the Bluegrass Farmers' Market and is currently serving as our President. The great news is she might even have some arugula on opening day...this Saturday, April 13th! :)

Pasta with Arugula Pesto 



1/4 cup chopped walnuts

3 cloves garlic, minced

2 cups coarsely chopped arugula, stems included

1/4 cup coarsely chopped fresh basil

1/2 cup olive oil

1/3 cup grated Parmesan cheese

salt to taste

1 pinch cayenne pepper

1 (16 ounce) package dry pasta


Combine the walnuts, garlic, arugula and cilantro or basil in a food processor or blender. Whirl them until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl (at this point the pesto can be frozen. Thaw it before proceeding.)

Stir the Parmesan cheese, salt and cayenne into the pesto.

Bring a large pot of salted water to a boil. Add the pasta and cook it, stirring occasionally, until it is just tender. Drain the pasta and return it to the empty pot. Add pesto and toss, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

Transfer The pasta to a serving bowl or individual plates, garnish with additional Parmesan cheese and serve.

Remember...we open this Saturday!!!



Recipe Wednesday at the Bluegrass Farmers' Market!

Today is the start of a new, fun feature at the Bluegrass Farmers''s Recipe Wednesday! Each Wednesday we'll post a recipe that hopefully will give you some ideas on how to prepare or use the items available at the market. Okay, I know that the market does not open until the 13th but I wanted to see how this will work out before the market opens. So here goes...

My mom thought that eating lettuce would make her nose twitch like a rabbits nose. She hated green salads so I didn't get to enjoy more than an occasional head of iceberg lettuce tossed with some lemon juice and oil. My nose did not twitch and I have become a lover of all things crispy, crunchy and green! :) I have semi refined my childhood recipe to include other wonderful things. This recipe is not set in stone because honestly, I do not measure...I am a dumper! lol   If you think it needs more of something please feel free to adjust to your taste. This is a great start. :)

Dijon Honey Lemon Dressing

2 tablespoons lemon juice

2 tablespoons honey

1 clove garlic, finely chopped

1 tablespoon Dijon mustard

1/4 cup olive oil


kosher salt

Whisk everything together, salt and pepper to taste and pour over salad greens.

If you have a recipe that you would like to share with us, please do so by emailing it to We'd love to hear from you and if you have a story to share about the recipe, please include it too!

~*~*~ BGFM Opening Day – April 13th! ~*~*~


Our customers are the "bestest" folks in the world!

Yes they are!

One of our customers shared a recipe with me last week and I have to admit that it sounds like an odd combination but I was assured that it is wonderful and can't wait to try it. I'm going to pass it on to you so that you can add some items to your farmers market shopping list.

Watermelon Tomato Salad

5 cups seedless watermelon, cubed

1 pint grape or pear tomatoes

1 small red onion, chopped

¼ cup chopped fresh parsley

¼ cup fresh basil, minced

2 tablespoons lime juice

Combine the watermelon, tomatoes and onion in a large bowl. Mix the parsley, basil and lime juice in a small bowl. Pour this over the watermelon mixture and toss. Refrigerate for one hour before serving.

Thank you Glenn for sharing one of your favorite market recipes!

The great part is you'll be able to find the watermelon, tomatoes, onion and basil at the market during the week!

Hey but that's not all you'll find! Look for...

corn...yellow, white and bi-color!

tomatoes in all sizes and shapes...heirloom too!, sweet, green, red, yellow and heirloom!

squash...Patty Pan, Magda, Cousa and even some good old zucchini!

potatoes...freshly dug in every size, shape and color!

okra...maybe a gumbo or a southern favorite, fried!, yellow and all sweet!

rhubarb...think pies!

jams and jellies!

baked goods!

fresh cut flowers!

And, look for much more at our Saturday market!!!

Market Hours

Tuesday 3 – 6:30

Saturday 9 – 2

You'll find us in the beautiful tree lined parking lot of Pedal the Planet and Fast Signs, next to the Glenn Auto Mall on Richmond Rd. We're just a hop, skip and a jump outside of Man 'O War Blvd.

Thursday 4 – 6:30

We'll be set up in the parking lot of the Fayette County Health Department on Newtown Pike.

There's always plenty of free and convenient parking available. We're also very stroller and wheelchair friendly. And, don't forget to bring your four-legged friends...we're a petting bunch of farmers!

Lexington's only 1000% homegrown/produced farmers market!

We take great pride in the fact that each member is certified Kentucky Proud!


Tuesday Market Offerings!


Chances are this will be the last week for strawberries. I'm gonna miss those beautiful red ripe strawberries but my mouth is watering just thinking about the blueberries that will make their first presence at the market tomorrow! Blueberries are my very most favorite of all. Here's a super simple recipe that is always a crowd pleaser.

Blueberry Crisp

4 cups fresh blueberries

1 cup all purpose flour

3/4 cup sugar

1/2 teaspoon cinnamon

1/2 cup mayonnaise

Preheat oven to 350 degrees.

Place blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar and cinnamon. Stir in the mayonnaise and mix until it resembles coarse crumbs. Sprinkle over the top of the blueberries. Bake for 35-40 minutes or until the top is lightly browned. Serve with whipped cream. This recipe will serve 4 unless you are like me, then it will only serve 2!

Unfortunately strawberries aren't the only treat that will be making their last appearance at the market for the season. The asparagus will probably only be with us for this week and then they will be gone until next spring. Buy a bunch and freeze them for use during the winter. I just blanch mine for 2-4 minutes depending on the size, then give them an ice bath dunk. Pat them dry and spread them out on a cookie sheet and pop it into the freezer. Once they are frozen solid just put them in a plastic storage bag to keep in your freezer. That way you can just pull out the amount that you need for each meal.

The wonderful sugar snap peas and the snow peas can be frozen the same'll find them at the market tomorrow too! And, don't forget about the rhubarb! Think strawberry rhubarb pie...yummy!

The Tuesday market hours are 3pm until on your way home from the office!

Stay tuned for the Saturday market offerings and remember...

The Bluegrass Farmers' Market is 100% homegrown or produced and we are all

Kentucky Proud!


Who says farming can't be fun!

Yes, it's hard work but all you have to do is look at the smiling faces of our farmers and know that the members of the Bluegrass Farmers Market love what they do! They grow, they create, they bake, they raise and they come together each Tuesday from 3 until 6:30 and every Saturday from 9 until 2 to share all of their hard work with you. Smiles are free!

This Saturday you'll be able to find wonderful strawberries, crisp lettuce and garden greens, crunchy spring green onions, bright green spinach and broccoli, snappy peas, rhubarb for that pie and fresh cut herbs! No tomatoes or corn because we only sell what we grow and they just aren't in season in Kentucky yet. But hang in there, they're coming soon!

Want to grow your own fruits and veggies? We'll have berry plants and loads of tomato and pepper plants...even heirlooms! Think maybe you need to dress up your yard, deck or planters with some color? You'll be able to find a great variety of beautiful plants, hanging baskets and even some tropicals!

Maybe you're looking for a great loaf of home baked bread, or jams and jelly. How about some golden honey? Or maybe some herb seasoning. Beautiful dried beans ready for the soup kettle. Or maybe just some homemade soap. Heck, we even have Llama poo! Don't laugh, it's a great fertilizer for your garden. And you should see what can be created with the Llama wool!!!

The best part is we are all Kentucky Proud and we take it seriously! So plan to make a stop at Lexington's only 100% homegrown/produced farmers market this week. You'll leave smiling cause the farmer that grew that veggie or made that bread will be smiling at you the whole time. In case you haven't noticed, we love what we do and we love to talk about it. So a visit to the Bluegrass Farmers Market is also an educational trip!

Hope to see you at our Saturday market located in the tree lined parking lot of Fast Signs and Pedal the Planet, next to Glenn Auto Mall on Richmond Rd. There's plenty of parking available. I'll update and let you know what you'll find at the Tuesday market as soon as I find out what my farmer friends will be bringing.

Happy 100% local...guaranteed!

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