Bluegrass Farmers Market

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

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 We'd love to hear how you have been using your market bounty!

See ya on April 12, 2014!


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.

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's always part of their holiday meals!

Sweet Potato Casserole


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.


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. :)

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!

And, we are talking corn! Boy oh boy...are we ever! I asked farmers, customers and friends for their favorite fresh corn recipes and I realized that next to tomatoes, I think corn is the crowd favorite this time of the year. :) And, everyone has their way of preparing and enjoying this summer treat.

I thought I would share a few of their favorites with you but how about the basics first.

Standard in the pot boiling method...Shuck corn and wash off the silks. Place the corn in a large pot and cover with cold water. Put the lid on the pot and bring to a boil. Once the water reaches a good rolling boil, turn off the heat and leave the pot for about 3 minutes. You can also add the corn to already boiling water and continue to boil for 5 minutes or until tender. If you use this method, try adding some sugar to your water...yum!

Steaming works great too. Just shuck and de-silk, wash under cold water and add to the steamer basket over boiling water, cover and continue to steam for about 10 minutes.

Oven roasting is becoming very popular these days. Preheat your oven to 350 degrees. Place the corn, husks and all, directly on the oven rack and roast for 30 minutes. Be careful removing from the oven...they will be hot. Peel the husks back and remove the silks. Roll in butter and enjoy!

Microwaving is easy and a delicious way to cook just a few ears of corn. Leave the husk and silk on the cob, microwave on high for 3 minutes per ear. The husk and silk will peel right off. Just be careful handling's gonna be hot!

Got the grill going? Grilled corn is wonderful! No need to shuck it before grilling, just rinse under cold water and place on the grill. It should take about 20-30 minutes...make sure you turn it occasional because you want a nice char on all sides. Be careful removing it and pulling back the's hot! Butter and enjoy, no fork needed, just use the husk as a holder. :) BTW, Parmesan cheese sprinkled on the buttered corn is wonderful!

Now for some great recipes...

A friend shared one of her favorite ways to use her garden fresh corn and it sounds wonderful and not as hard as I would have thought. Here's a link to the recipe that she uses from the Ball canning site for Homestyle Corn Relish.

This cool summer recipe comes from the Herb'n Renewal folks using their Herb'n Cowboy seasoning blend.

Cowboy Corn'n Black Bean Salsa

1 15 oz. can black beans, rinsed and drained

2 cups fresh corn cut off of the cob

2 cups tomatoes, diced or a 14.5 oz. can of petite diced tomatoes

1/2 cup green bell pepper, diced

1/2 cup onion, diced

1 cup zucchini, diced

1 tablespoon Herb'n Cowboy

2 tablespoons lime juice

Mix all ingredients well and let sit in fridge until well chilled. Serve with tortilla chips. Makes 1 1/2 quarts.

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

“Sweet corn is now getting ready to pick. Try something new this year.

Sweet Corn Fritters

What kid doesn’t like pancakes? I find that they not only make weekend breakfasts memorable but can be a great vessel for a vegetable side dish. These fritters make the sweet corn of summer sing and will have your kids loving their vegetables. They aren’t messy either so can be placed in a Ziploc and brought to the park or the beach for a snack.

2 ears fresh corn (to yield 2 cups kernels)
1/2cup flour
1/3 c cornmeal
1 tsp salt
1/2 t baking powder
1/2 c milk
1 egg
4 T olive oil

Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.

Heat a nonstick skillet over medium/low with 2 T olive oil. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches. Yields 10-12 fritters.

Grown up Embellishment: 2 T chopped scallion & ¼ tsp crushed red pepper mixed into corn.”

I saved what might be the most unusual recipe for last. I have to admit that I had never considered using fresh corn for ice cream! A friend shared this site with me and I have to tell you...I might be making corn ice cream this weekend! lol

By the way, corn is so easy to freeze so that you can enjoy it in January. We do nothing more than cut the stem end off enough to fit into a gallon freezer bag. Fill them up and label them. On a cold day when you want some summer goodness, just thaw the corn cobs, shuck and remove the silk and prepare your favorite way. Enjoy a wee bit of summer while the snow falls! :)


Recipe Wednesday at the Bluegrass Farmers' Market!

And, we are talking green beans! Which, by the way do not really have to be green in color...try the yellow or purple beans too. I do have to admit that the first time I prepared the purple beans, I was a bit disappointed to find that they do not stay purple. The great part is they are still loaded with flavor!

I have to admit that folks are adamant about their choice of green bean varieties. I love Jade beans because I am sauteing queen when it comes to veggies...I love them crisp tender. Now, my hubby is a true southerner...he wants a big old ham hock and taters in his green beans and he wants them simmered for hours but only after I have spent an hour getting the strings out and snapping them. It doesn't matter which you prefer, green beans are in season and there is a variety for everyone, just talk to your farmer for suggestions. At the Bluegrass Farmers' Market, we can guarantee that the farmer grew those green beans!!!

Here are a few recipes that customers gave me for everyone to try.

Beans Onions'n Maters

2 lb green beans, snapped (or left whole) and cooked until can steam some varieties!

2 tablespoons olive oil

1 medium onion, diced

1/2 teaspoon garlic powder...or use fresh minced garlic!

2 medium tomatoes, peeled and diced

salt and pepper to taste

Once beans have been cooked, drain and set aside. In a large skillet, heat olive oil over medium heat and saute' onions until translucent. Add garlic and tomatoes...heat through. Add green beans and toss, cooking until just heated. Salt and Pepper to taste.


Basil, Butter and Beans

4 cups fresh green beans, snapped into 2” pieces

1/4 cup onion, chopped

1/4 cup celery, chopped

1/2 cup water

2 tablespoons butter, melted

2 tablespoons fresh basil, minced

Salt and pepper to taste

Simmer green beans, onion, celery and water in a covered skillet for about 5 minutes or until beans are tender. Once tender, drain and return to the skillet along with the butter, basil, salt and pepper...toss to coat and heat through.

And, I couldn't help but share this recipe that I found because it sounds soooooo wonderful! Yes, I am drooling and can't wait to get to the market on Saturday and buy some beans, basil and taters to try this one!!!

Don't forget that this Saturday is our Customer Appreciation both market locations! We'll be giving away a limited supply of flexible cutting boards so that you'll have an easier time in the kitchen preparing our Recipe Wednesday goodies!


Recipe Wednesday at the Bluegrass Farmers' Market

And, we're talking about a variety of market goodies today! Virgil Clark, from Clark Farm in Garrard County, shared some of his favorite summer time recipes. And, so did one of our new customers who enjoys the Recipe Wednesday and shared one of her favorites too!

Let's start with the wonderful “cuke” and Virgil's recipe for...

Cucumber Dip/Dressing

3 Medium cukes, peeled and sliced thin (I like pickle cukes for this)

3 Tablespoons red wine vinegar

3 Tablespoons sugar

3 Tablespoons sour cream

Mix the vinegar, sugar and sour cream in a mixing bowl, then add cukes and mix well. Put in a covered bowl and refrigerate for at least one hour before serving.

Note: You can add a few slices of Candy onion also.

Speaking of Candy onions, here is another one from Virgil...

Grilled steamed onions

1 med/lg sweet onion per serving

1 beef flavor boullion cube per onion

Dab of butter for each onion

Peel onion, then take a melon baller or teaspoon and cut a hole in the top center of each onion large enough to hold the bullion cube. Then slice 6 or 8 slits around the top of the onion about an inch deep. Next place a boullion cube in each cavity and fill with butter, then wrap in aluminum foil, sealing tight to keep in the melted butter/boullion mixture, then place on the grill on medium heat for 30 minutes or until the onion is tender when squeezed. Serve in the foil packed to retain the juice.

Note: They can also be cooked in the microwave, but you must wrap in plastic wrap and cook for about 10 minutes.

One more from Virgil, he's sharing a favorite cabbage recipe while there is still plenty available at the market!

Ramen Cabbage Salad

1/2 large head cabbage, coarsely chopped

1 (3 ounce) package ramen noodles, crushed

1/2 cup sunflower seeds/almond slivers

1/2 cup vegetable oil

3 tablespoons white sugar

3 tablespoons distilled white vinegar

1/2 cup diced cranberries


1. Toss together the cabbage, noodles, cranberries and sunflower


2. Whisk together the ramen flavor packet, oil, sugar and vinegar, Pour over

cabbage mixture and toss evenly to coat.

Our next recipe and comment comes from our new customer...Julianne! I hope she does not mind me sharing with all of you.

And the blog with recipes is wonderful. I saw the squash recipes for fried, sliced squash. I dust slices with flour (with salt and pepper). Then dip in egg white and then panko. Spray with spray oil on both sides. Bake at 450 until crisp--turning in the middle, Delicious and veeeery healthy.”

As always...enjoy and please share your recipes with us!


Recipe Wednesday at the Bluegrass Farmers' Market!

Today we are talking squash! And I mean any variety...yellow, crook neck, Zephyr, zucchini, etc. Be creative and mix them up. Squash is always wonderful steamed, stuffed, grilled and pickled. Here are a few simple and easy recipes to try with any of the squash varieties available at the Bluegrass Farmers' Market...enjoy!

Squash Puppies

3 medium squash, thinly sliced

3 eggs, well beaten

1 cup self-rising cornmeal

1 tsp onion powder

1 tsp garlic powder

1 cup vegetable oil

salt and pepper to taste

Mix onion and garlic powders into the cornmeal. Dip squash into beaten eggs, then into the cornmeal mix. Pan fry in a skillet with preheated oil until golden brown. Salt and pepper to taste.

Simple Skillet Squash and Onion

2 pounds squash, any variety

1 medium onion, finely chopped

1/2 teaspoon salt

2 teaspoon sugar

1/2 cup water

2 tablespoons butter

Wash squash, pat dry and cut into 1” slices. Place in a skillet with onion, salt, sugar and water. Cover tightly and “steam” about 10 minutes. Remove lid and add butter...stir gently.

Marinated Squash Salad

2 small yellow squash

1 small zucchini

1 medium onion

1 green bell pepper

2-3 radishes

1/2 cup apple cider vinegar

1/3 cup sugar

1 teaspoon celery seed

salt and pepper to taste

Slice the first five ingredients into thin slices. Mix the remaining ingredients and pour over sliced vegetables. Cover, refrigerate for 12 to 24 hours. Stir before serving. This will keep up to 10 days in the fridge! :)


Enjoy this versatile veggie! :)


Recipe Wednesday at the Bluegrass Farmers' Market!

Have to admit that Mother Nature has not been very kind this spring. What would normally be available at the market, like strawberries, are just not ready yet. So I decided to try posting about one of my favorites, which you can find at the Bluegrass Farmers' Market...rhubarb! Then it dawned on me that the only way I remember eating it was in the form of a pie...mixed with strawberries! So, I went on a search for some different uses for that wonderful stalk. WOW, did I ever find the mother lode!!! Rather than posting a few of their recipes, I am going to just provide the link to the website and let you all discover the many ways rhubarb can be used! I was amazed and hope that you will pardon my not posting a specific recipe this's worth a trip to this wonderful rhubarb website! :)


UPDATE...Clark Farm will have strawberries on Saturday!


Recipe Wednesday at the Bluegrass Farmers' Market!

Springtime in Kentucky brings a special Saturday in May. It's that first Saturday that makes us think about not only race horses and Churchill Downs but the food that goes along with the Kentucky Derby!

One of the “gotta haves” for a derby party is asparagus! But, we don't have to actually have a party to fix's a party all by itself! :)

Here's a few suggestions for preparing asparagus...each recipe will call for trimmed asparagus. Cut the “tough” ends off, blanch them, freeze and save for use in soups during the winter.

Parm Baked Asparagus

1 lb. fresh asparagus, trimmed

1 tablespoon olive oil

3 tablespoons Parmesan cheese

Toss in olive oil and sprinkle with Parmesan cheese. Bake in a 400 degree oven for about 10-12 minutes or until fork tender.

Spicy Roasted Asparagus

1 lb. fresh asparagus, trimmed

2 teaspoons Cajun Wing'n Season

2 tablespoons olive oil

salt to taste

Mix olive oil and Cajun Wing'n Season...toss with asparagus. Place on a sheet pan and bake for 10 -12 minutes in a 425 degree oven. Salt if needed.

Easy Skillet Asparagus

1 lb. fresh asparagus, trimmed

1 tablespoon butter

2 tablespoons water (or use white wine)

1 – 2 cloves garlic, minced

juice of 1 lemon

salt and pepper to taste

Melt butter in a skillet over medium heat, add water (or wine) and garlic...bring to a boil and add asparagus. Simmer, turning the asparagus often until most liquid has cooked down. Remove from heat, add lemon juice and season with salt and pepper if desired.

A few more ideas...

*** The delicious tips of fresh asparagus are wonderful when added to a farm fresh egg omelet! ***

*** Try blanching fresh and then drizzle with your favorite vinaigrette dressing! ***

*** Saute' in some olive oil or butter, add some garlic...toss with cooked pasta and sprinkle with Parmesan cheese ***

Farm fresh asparagus is not around for long but it freezes beautifully! Trim the ends, dump spears in a pot of boiling water and cook for about 3-4 minutes...remove and immediately put into a bowl filled with ice and cold water. In other want to blanch it. :) Pat dry and place on a sheet pan and stick it in your freezer. Once frozen, transfer to a freezer bag and “burp” as much air out as possible. Or put your food saver to good use. :) Label, put in your freezer and pull out what you need all winter long. No need to thaw before using in most dishes. BTW, don't forget to treat the “tough” ends the same way...they are great in soups!!!!

~*~ 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!

Let's talk about a green veggie that is full of vitamins and a bunch of other goodies too...Kale!!! Okay, you walk up to a booth at your local farmers market and see this green, leafy stuff that kinda looks like spinach or dark green lettuce but not really. You might have heard about it on one of the cooking shows. But, have you ever tasted kale? Let me tell is wonderful!!! It's a great source of vitamin A, C and K! Very impressive amounts of calcium, fiber and antioxidants! In other words, it's wonderful for you and great tasting too! :)

So, how do you get it into your diet?

One of our market customers said that she went home with a bag of baby kale and had all good intentions of steaming it...sorry, she ate it raw like candy! Lol We took our bag of kale home and steamed it and then sprinkled it with some Herbn' Renewal Good'n Garlicky. One customer shared her experience with frying it! Who knew that you could make a crispy, good for you green veggie taste so great!

Here are a few suggestions for using the fresh from our farms kale...

Wash, pat dry and enjoy like candy...per one of our customers! lol

Saute' in a skillet with a bit of butter or oil of your choice.

Try tossing it into your favorite doesn't matter what kind, chicken , beef, etc. it works!

Got lettuce for a salad? Add some kale for more flavor and texture!

Steam and then toss with some oil or butter and herb seasoning.

How about a skillet toss, as we call it! Chop up some sausage...lamb, beef, pork or goat..they all work great! Add some onions, peppers and some kale...a little salt and pepper and you have a wonderful compliment to rice or potatoes!

Don't forget the good old southern “pot likker!” Just simmer a ham hock (or some country ham or bacon) in a kettle with enough water to just cook it down...we use a bit of diced onion in ours. It shouldn't need anything else except for a bit of vinegar once the deliciousness is in the bowl! Northerners might need some salt and pepper! Lol Oh, don't forget a big hunk of cornbread to sop up the juices!!!! Okay, I am off to the kitchen because I am drooling.

2013 Bluegrass Farmers' Market

Now Open on Saturday 9 – 2

3450 Richmond Rd.


Doing's at the Bluegrass Farmers' Market!

No matter how wonderful and fresh the fruits and veggies are the the Bluegrass Farmers' Market, sometimes you just need a little nudge to prepare something new and different! Well, the Richmond Rd. market is trying to help by having Recipe Day this Saturday. Farmers will have recipes available for many of the summer goodness at the market! Try a melon salsa, a zucchini crisp or maybe a fruit dump! Who knows, you might just discover a new family favorite at the market this Saturday. :)

Here's a bit of what you'll find this Saturday at Lexington's largest 100% homegrown/produced farmers market...


~~*~*~~ RECIPE DAY ~~*~*~~

































Don't forget the Thursday market!


















~*~ 2011 MARKET HOURS ~*~

Richmond Rd. Market

Saturday 9 until 2 or until sold out

Tuesday 3 until 6:30 or 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!

Mill Pond Shopping Center Market

Saturday 9 until 2 or until sold out

Thursday 3 until 6:30 or sold out

We'll be set up in the shopping center with plenty of free parking. Look for us near the corner of Boston Rd. and Man 'O War Blvd.

The Bluegrass Farmers' Market

is Lexington's largest

100% homegrown/produced farmers market!

And, each farmer is certified...




We only have until August 31st to vote...

we need your help!!!!

We were voted #1 in the state of Kentucky last year thanks to you, our loyal customers! We hope we can do it again in 2011...we need your vote! Just click on the Bluegrass Farmers' Market link and cast your vote...tell your friends and family too! P.S. You can vote for more than one market, so if you visit another market vote for them too!

RSS feed for Bluegrass Farmers Market blog. Right-click, copy link and paste into your newsfeed reader