Tak'in the guesswork out of seasoning your food!
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Have you ever had one of those days
when you just want to crawl back into bed? We're having one of
those. :( To start out with, it seems like the apples that we
purchased from a grocery store have been around for awhile...they
were rotten, so no Thingies on the last day of the market. After all
of the soaking wet rain last week, we had to dry out all of our tents
and such. It meant reloading our van, Chuck. Drew went to back
Chuck up to the garage and geeeeeeeez, seems like Chuck did not want
to play. We think it is the fuel pump. Oh well, now how do we get
everything to the market for the last day? We try to figure out how
to get all of our market stuff into Bertha Joe! EEEEK! I know, you
are all wondering who or what Bertha Joe is. Lol Well, she is a
long 1985 Ford LTD Crown Victoria, maroon in color, with some fancy
wheels and flaking vinyl top and no heat. But, she is well loved
because she belonged to a very dear friend of ours and when he left
this earth, he wanted us to have her. His name was Joe and she's a
big Bertha...hence Bertha Joe and you all get to meet her tomorrow.
As big as Bertha Joe is, the tables
would not fit unless we tied them to her roof...that ain't happening!
Something tells me that we would have taken flight coming down
Nicholasville Rd. lol The great news, farmers are always there to
help each other. Made a call to the folks at Hughes Farm and asked
if they had a table that we could borrow. Their answer was “of
course!” Farmers are great people and we have them to thank for us
being able to set up tomorrow...the last day of the Bluegrass
Farmers' Market 2013 season.
So, the folks from Herb'n Renewal will
be there tomorrow...look for Bertha Joe instead of Chuck. And, even
though you won't find Thingies, Karin did make some Foam'n Soap and
she'll be bringing the soapy gift baskets too! Drew has packed
Just thought I would give you a report
from our market goodies last week. Robin Hughes from Hughes Farm
shared some of her home baked pumpkin goodies with us...delish!!!! I
had a Swedish treat this week...radish, butter, salt on white bread
sandwich. I know, weird but I grew up eating them and they are
wonderful. Jane had perfect radishes...not hot, just crunchy and
good! I know my dad, Lars, was smiling down as I enjoyed one of his
favorites. On Tapp Dairy provided the eggs for the unbelievable
cheese omelets we had for dinner on Tuesday...the Riverhaven Farm
peppers were the perfect added attraction! Life is good. :)
Hope to see ya all tomorrow...it's the
last chance to stock up! And, we want to say thank you for a great
Posted by Karin
@ 03:30 PM EDT
After a walk through the Bluegrass Farmers' Market last week, I couldn't help but think about how beautiful and bright the veggies looked. I immediately thought of our Good'n Garlicky and how easy it is to keep that freshness and color alive in a main dish! These recipes are just a couple of ways to incorporate Good'n Garlicky into a meal...experiment! If you are a garlic lover, this one is for you!
Again, sorry for the CAPS, it's my weird font.
VEGGIE GRIDDLE PIZZA
1 C ONION, DICED
1/2 C GREEN PEPPER, DICED
1 4 OZ. CAN MUSHROOMS, CHOPPED
2 TBSP OLIVE OIL
2 TSP GOOD’N GARLICKY
1 C DICED TOMATOES
1 OR 2 ZUCCHINIS, GRATED
1 SMALL CAN SLICED BLACK (RIPE) OLIVES
SHREDDED MOZZARELLA CHEESE
IN A PAN SAUTE’ FIRST FIVE INGREDIENTS FOR 3-5 MINUTES; SET ASIDE AND KEEP WARM. HEAT GRIDDLE OR SKILLET TO MED/LOW. LIGHTLY OIL ONE SIDE OF THE TORTILLA. TOP OTHER SIDE WITH SOME TOMATOES, ZUCCHINI AND OLIVES. TOP WITH THE WARM MIXTURE AND THEN ADD THE CHEESE. PLACE ON GRIDDLE OR IN SKILLET AND COVER WITH LID. COOK 3-5 MINUTES TO MELT THE CHEESE. YOU CAN PREPARE MORE THAN ONE AT A TIME BY BROWNING THE BOTTOMS OF THE PIZZAS AND THEN PLACING THEM ON A COOKIE SHEET AND BROILING TO MELT THE CHEESE. THIS RECIPE WILL MAKE 5 TO 6 PIZZAS.
GOOD'N GARLICKY PASTA & VEGGIES
1/2 LB SPAGHETTI, BROKEN INTO THIRDS
3 TBSP OLIVE OIL
1/2 CUP ONION, DICED
1 CUP ZUCCHINI, CUBED
6-10 GOOD SHAKES GOOD'N GARLICKY
1 OR 2 TBSP. BUTTER
1 TOMATO, DICED
1/2 CUP FROZEN PEAS, THAWED
PARMESAN OR ROMANO CHEESE
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, DRAIN, RINSE AND LIGHTLY OIL; SET ASIDE. IN A LARGE SKILLET HEAT OLIVE OIL TO MEDIUM/HIGH HEAT AND SAUTE' ONIONS FOR 2-3 MINUTES. ADD ZUCCHINI AND SAUTE' AN ADDITIONAL 2 MINUTES. ADD SPAGHETTI AND NEXT 4 INGREDIENTS. SAUTE' UNTIL HEATED THROUGH. SERVE WITH CHEESE ON TOP. DON'T BE AFRAID TO EXPERIMENT WITH DIFFERENT VEGGIES!
Look for the Herb'n Renewal booth at the Bluegrass Farmers' Market each Saturday at the Richmond Rd. Location...we're there from 9 until 2 unless it starts raining, then we pack up cause our packing does not like getting wet! Http://www.bluegrassfarmersmarket.org
Don't forget to vote for the Bluegrass Farmers' Market at http://www.farmland.org We have been voted #1 in Kentucky for the past two years and we want bragging rights for a third year!
Posted by Karin
@ 11:49 AM EDT
Yup, that is correct, our Rub'n Season Herb'n All has never met a vegetable that it doesn't like! The secret behind Herb'n All is the great blend of herbs and spices that Drew created as one of our first blends.
I have to admit that I cannot ( okay, will not) prepare half runner beans without my Herb'n All. Once you've tasted a “mess of beans” cooked with the Herb'n All you will never prepare them any other way again! What makes them so great? I think it has something to do with the bohnenkraut. What the heck is bohnenkraut you ask? Lol Let me tell you a funny story that will explain...
Years ago, when we first started Herb'n Renewal, we grew and sold herb plants at our farm and at a local farmers market. One afternoon, I was working in the shop and car pulled up to our farmstand. I waved and told the couple that I would be right with them. All of a sudden I heard this scream coming from the woman!!! She kept hollering “bohnenkraut!” She scared me to death and I came running out to see what the problem was...thinking all of the time that I might have to dial 911. EEK! Whew, I soon realized that she was screaming at a plant! Funny though, she was fondling it the whole time. Lol
It turns out that the lady was from Germany and she was having a hard time making her beans taste as good as they did in her homeland. Apparently you need “bohnenkraut!” She had not been able to find any and was thrilled when she saw plenty of pots full of “winter savory!” Or, to her...bohnenkraut!
I guess that's why my beans taste so good...Drew uses bohnenkraut in his blend! I think it also adds to just about any other veggie because like I said, we haven't found one that Herb'n All doesn't like!
Here's a couple of recipes to get you started and please ignore the CAPS, I am not screaming at you. I just don't have the time to rewrite the recipes...I use a font that always shows up in CAPS for our recipe inserts in the seasoning packages.
HERB'N GRILLED VEGGIES
VEGGIE OF YOUR CHOICE SLICED 1/2" THICK
RUB'N SEASON HERB'N ALL
LIGHTLY TOSS VEGGIES WITH OLIVE OIL. SPRINKLE A PINCH OF HERB'N ALL ON EACH SIDE. LET SIT FOR UP TO AN HOUR IN THE FRIDGE AND THEN GRILL UNTIL TENDER. SOME VEGGIES TO CONSIDER INCLUDE ZUCCHINI, POTATOES, EGGPLANT, TOMATOES (CUT THEM IN HALF!) AND ANY FIRM SQUASH. TRY ADDING A BIT OF GRATED CHEESE TOWARDS THE END OF GRILLING...YUM!
HERB'N VEGGIE SAUTE'
1 / 4 CUP PURPLE ONION, DICED
2 TBSP. OLIVE OIL
4 CUPS CORN, CUT FROM COB
3 TBSP. BUTTER
1 TBSP. RUB’N SEASON HERB’N ALL
1 / 4 CUP GREEN PEPPER, DICED
1 / 4 CUP RED BELL PEPPER, DICED
1 CUP ZUCCHINI, CUBED 1 /2”
IN A SKILLET, OVER MEDIUM/HIGH HEAT, SAUTE' ONION IN OIL FOR 2 MINUTES. ADD CORN; COOK FOR 4 MINUTES STIRRING CONTINOUSLY. ADD BUTTER, HERB'N ALL AND PEPPERS. CONTINUE TO SAUTE' FOR 3-4 MINUTES. ADD ZUCCHINI AND SAUTE' FOR AN ADDITIONAL 4 MINUTES.
NOTES: DICE VEGGIES SMALL! MAKE SURE YOU SCRAPE THE COB TO GET THE JUICES! FOR A DOWN HOME FLAVOR USE BACON DRIPPINGS IN PLACE OF OLIVE OIL AND ADD COOKED BACON CRUMBLES WHEN YOU ADD THE ZUCCHINI!
HERB'N GREEN BEANS
2 LBS FRESH GREEN BEANS
1 CUP PURPLE ONION, DICED
3 TBSP. BACON DRIPPINGS
2 QTS. WATER
1 CUP DICED HAM
2 TBSP. RUB'N SEASON HERB'N ALL
2 TSP. CHICKEN BOUILLON
2 TSP. BEEF BOUILLON
1 TBSP. WORCESTERSHIRE SAUCE
BREAK AND STRING BEANS IF NECESSARY; RINSE. IN A 4 QUART POT SAUTE' ONIONS IN BACON DRIPPINGS FOR 3 MINUTES. ADD BEANS, WATER AND HAM; BRING TO A BOIL. REDUCE HEAT TO MEDIUM, COVER AND SIMMER FOR 1 HOUR. ADD LAST 4 INGREDIENTS AND RETURN TO A SIMMER; COVER AND COOK 1 HOUR OR UNTIL BEANS ARE TENDER. UNCOVER POT AND SIMMER FOR 30 MINUTES TO REDUCE LIQUID, STIRRING OCCASIONALLY.
NOTE: COOKING TIME WILL VARY DEPENDING ON THE BEANS YOU USE. TRY ADDING WHOLE NEW POTATOES DURING THE LAST HOUR OF COOKING. AND, IF YOU'D LIKE A REAL POT OF COUNTRY STYLE BEANS TRY USING COUNTRY HAM VS. CITY HAM! JUST REDUCE THE BOUILLON TO 1 TSP.EACH IN CASE YOU'VE GOTTEN A SALTY HAM, YOU CAN ALWAYS ADD MORE IF NEEDED. WE LOVE THIS SERVED WITH CORNBREAD...YUM!
VEGGIE'N SPAGHETTI SAUTE'
1/2 LB. THIN SPAGHETTI, BROKEN INTO THIRDS
3 TBSP. OLIVE OIL
1 CUP ONION, DICED
1 CUP BELL PEPPERS, DICED (WE USED ASSORTED COLORS!)
2 CUPS DICED TOMATOES
1 MEDIUM ZUCCHINI, QUARTERED AND SLICED
1 TBSP. RUB'N SEASON HERB'N ALL
SHREDDED ITALIAN CHEESE
COOK PASTA ACCORDING TO DIRECTIONS; RINSE IN COLD WATER, DRAIN AND SET ASIDE. IN A LARGE SKILLET, OVER MED/HIGH HEAT SAUTE' ONIONS & PEPPERS IN OLIVE OIL FOR 4 MINUTES. ADD TOMATOES, ZUCCHINI AND HERB'N ALL, SAUTE' FOR AN ADDITIONAL 4 MINUTES. STIR IN RESERVED SPAGHETTI AND CONTINUE TO SAUTE' UNTIL PASTA IS HEATED THROUGH. SERVE WITH CHEESE SPRINKLED ON TOP.
Now for the last question? Where can you find the Rub'n Season Herb'n All? Karin and Drew, the Herb'n Renewal folks will be at the Bluegrass Farmers' Market each Saturday from 9 until 2 unless it is pouring down rain...sorry our packaging does not do rain very well. Check out the market blog at http://www.localharvest.org/blog/29529/ You can also order online right here at Local Harvest! Got questions? Give a holler at email@example.com or call us at (859) 548-3516. Warning...you might have to leave a message is you use the phone, we're normally out working.
Posted by Karin
@ 10:04 AM EDT
The hot weather has arrived and that means cold foods seem to be on the menu more often. We both love salads in any size, shape or form. The base can be pasta, again in any size, shape or form. White rice, brown rice and even wild rice works too. Or just veggies or fruit. But, our favorite is a potato salad, especially when you can get fresh, locally grown taters like the ones we buy at the Bluegrass Farmers' Market!
The following recipe is one of our very most favorites and please, if you are wimp when it comes to seasoning like I am, do not let the name fool you. I love this salad even though the word “Cajun” scares the heck out of me!
Cajun Wing'n Season Potato Salad
5 lbs. potatoes, cut into chunks, peeled or not...your preference
1/2 c. red bell pepper, diced
1/2 c. green bell pepper, diced
1/2 c. green onion, sliced
1/2 c. purple onion, diced
1 c. celery, diced
3 hard boiled eggs, chopped
2 1/2 c. mayonnaise
1/4 c. pickle relish (optional)
1 1/2 tbsp. Dijon mustard
1 1/2 tbsp. Cajun Wing'n Season
Salt to taste
Boil potatoes until fork tender. In a separate bowl, combine everything except the potatoes and salt. Toss mixture with warm potatoes, salt to taste and chill overnight.
You can find the following at the BGFM this Saturday on Richmond Rd.
potatoes...we recommend Red Norland or Yukon Gold
and of course...Cajun Wing'n Season from the Herb'n Renewal folks, Karin & Drew!
Check out what else will be available at http://www.localharvest.org/blog/29529/
Posted by Karin
@ 11:43 AM EDT
We thought it was about time that we gave everyone an update on what's happening at Herb'n Renewal.
Drew is busy tending to the containers that Karin saw fit to seed. Yup, she found even more oddball things to fill with plants. lol In addition to the toilet bowls, clawfoot bath tub, old fashioned metal wash tubs, whiskey barrels and tires...we now have a really neat thingie that came off of the back of a Harley Davidson motorcycle! I say thingie because I have no idea what you call this thing...it sits on the back fender, just behind the passenger seat and it used to open up and you could put stuff into it and then lock it. Kinda like a suitcase mounted onto the back of the bike. :) Now it is filled with soil and zucchini plants and I promise no motorcycle was killed in order to achieve this!!
Karin has been extra busy in her soap shop creating new and wonderful glycerin soaps. Her "Just Ducky" gift baskets were a big hit right before Mother's Day. So, where can you find us? We are back at the Bluegrass Farmers' Market each Saturday. In fact, this Saturday should be a great day to visit us...it's the 2012 Market Grand Opening Day! And, the Bluegrass Farmers' Market will be giving away Wildcat Blue market totes to the first 500 customers!
Come visit us this Saturday! :)
Posted by Karin
@ 12:06 PM EDT
As a child, I would have been thrilled to wake up and see that there was no school and the hills had snow on them. I could spend the day sledding and then come in to the house and find that my mom had opened a can of soup, heated it and that sure helped warm me up!
As an older adult, I wake up and have to roll into position to see out of my window...cautiously I might add so as to not move a joint quickly which would mean much pain. It does not matter if there is snow or not, because I am not leaving the semi warmth of my home and I now know how to make my own flavorful soups with ease!
Getting old does have its advantages...we do not have to go sleigh riding, we do not have to really enjoy the snow and if we don't want to leave our homes we do not have to...the grandkids can find their own way to our doors! Lol The good part is they can be met with the scent of wonderful homemade soups cooking on our stoves.
Herb'n Renewal really does take the guesswork out of seasoning! Here's a great starter soup for a cold winter day.
Chicken Veggie'n Rice Stew
1-2 lb. chicken, cooked & diced
1 cup celery, chopped
1 cup onion, chopped
2 tbsp. olive oil
4 qt. chicken stock
1 lb. frozen mixed vegetables
1 1/2 cup white rice
2 tbsp. RUB'N SEASON POULTRY
Roux for thickening (optional)
In a large pot, saute' celery and onions in olive oil for 5-10 minutes. Add chicken stock and bring to a boil. Add everything else, except the roux! Bring back to a boil, reduce heat and simmer till the veggies and rice are tender...about 1 hour. Thicken with roux (equal parts melted butter and flour mixed together) if desired.
Enjoy the snow from the inside of your warm home!!!!
Posted by Karin
@ 12:49 PM EST
We've had three people contact us this week asking for a way to use up their leftover pork after the New Year dinner. Not a problem for us, because we love leftovers! It's a great chance to get creative and try something new without the fear of a disaster that cost you loads of money. Believe me, we've had one or two that ended up in Addie's bowl, but what the heck...we tried and we've come up with some recipes to share with you using some of our seasoning blends.
The first in the series (weekly, I hope) uses our Chili Season'n just cause the “Hog Wild Chili” is a great dish for Super Bowl Sunday. It is worth buying a pork loin if you don't have leftovers...I promise! We have a bachelor customer who serves this each year on Super Bowl Sunday and he tells us that his “man cave” is “the” place to be because of the chili!
Hog Wild Chili
3 lbs. pork loin, cubed
2 tbsp. Bacon drippings
1 medium onion, diced
1 cup diced green pepper
1 12 oz. can of beer
1 28 oz. Can diced tomatoes
1 29 oz. Can tomato sauce
3 tbsp. Chili Season'n
1 30 oz. Can chili beans
1 15.5 oz cans of Northern beans
Brown pork in bacon drippings until moisture is reduced and meat is lightly browned. Add peppers and onions; saute' 5 minutes. Add beer, tomatoes, sauce and Chili Season'n. Bring to a boil; reduce heat. Cover and simmer on low for 20 minutes. Add beans and return to a simmer and cook until meat is tender...approximately 1-2 hours, stirring occasionally. If chili is not the desired thickness, add 1 tbsp. of cornmeal at a time to thicken ...make sure you stir after adding each spoonful.
Enjoy and may your team win! :)
Posted by Karin
@ 11:41 AM EST
Just in case you missed the salsa sampling at the Tomato Festival last Sunday, Drew is making another big batch for tomorrow at the Bluegrass Farmers' Market! It was a big hit so don't miss out on a another chance to sample a simple, easy to make...yet fresh and delicious salsa!
Our Salsa Season'n really does take the guesswork out of making salsa! Nothing more than chopped tomatoes, green peppers and onions...with some Salsa Seasoning. It just doesn't get any easier than that. Folks were asking if it was hot and spicy. Well, I am a wimp when it comes to spicy foods and I love it. But, for those of you who prefer killer hot salsa, you can always add a hot pepper to really spice it up. We describe our Salsa Season'n as spicy enough to be great and yet not hot enough to make ya sweat!
We'll be at the Bluegrass Farmers' Market from 9 until 2...stop by and have a sample with us. While you're there you can shop for nothing but the finest and freshest homegrown fruits and veggies. It's Lexington's only 100% homegrown/produced farmers market!
BTW...the “Zuckie” cookies will be back and so will the Herb'n Buns!
Hope to see you at the market!
Posted by Karin
@ 08:30 AM EDT
Looks like it is going to be a hot one at the Bluegrass Farmers' Market tomorrow. Its a good thing Drew took that into consideration when he was trying to decide what to sample at the market. Look for some “Not Your Average” egg salad! He'll also be making sandwiches with crisp fresh lettuce from our garden...it's the last of it for the season.
Karin has been busy in the soap shop, so look for a new soap this week...Little Bit O'Loofah! It smells wonderful and the loofah slice in the center adds a bit of whimsy and great exfoliating too!
The fresh tomatoes are in at the market so make sure you grab some of our Salsa Season'n. It really is sooooo simple to make and quick too! Simply dice tomatoes, onions, green peppers and add the seasoning. You're done and ready to enjoy!
Don't forget that special dad in your life! Have to admit that I was semi thinking of my dad when I created a great gift basket to take to the market tomorrow. It's got Craftsman BBQ tools in it! It's loaded with some of Herb'n Renewal's favorite grilling herb blends. I had to laugh and shed a tear at the same time. My dad was an avid woodworker but he couldn't boil water! HaHa I kept seeing the word “Craftsman” and thinking about him and his tools. Then I looked at the seasoning and thought how he would have passed it over to my mom so that she could cook him something. I miss my dad.
Heading to the kitchen to pack while Drew boils and peels the eggs. I gave him that job because I have a tendency to peel off half of the egg every time...he's much better at it. Guess all of those years spent in a kitchen paid off!
Hope to see you all at the Bluegrass Farmers' Market tomorrow...Herb'n Renewal will be there from 9 until 2!
Posted by Karin
@ 07:20 AM EDT
But, by looks of the beautiful flowers on our baby Pak Choy, I'd say we failed the test! lol
I had one of those brilliant moments this winter while going through the seed catalogs. Heck, why not introduce something new to our 100% homegrown farmers market...the Bluegrass Farmers' Market! So, I ordered the seeds and planted them. :)
At first I thought what the heck, it said 40 days to harvest and it's been 6 days already...nothing. How could these things possibly be ready for the market? Well, then they just seemed to grow over night!!! Who knew! Certainly not us herb farmers. EEK! Our herbs are nice steady growers and don't go bananas over night!
We, or I should say "I" learned a good lesson...stick with what you know how to grow. But, I have to admit that the yellow flowers are beautiful and they (hopefully) will continue to bloom all summer long...even if we can't enjoy the anticipated stir fry!
This is me crawling back to my herb garden with my eyes towards the ground...except for a quick peek at those pretty yellow Pak Choy flowers! I love farming or maybe I should say "herbing!"
BTW, please help us become America's favorite farmers market by voting for the Bluegrass Farmers' Market in Lexington, KY. It's Lexington's only 100% homegrown/produced market and I promise we really do have farmers who know what they are doing with their veggies. http://www.farmland.org/vote
Posted by Karin
@ 08:21 AM EDT
Poor “Chuck” decided that he had other plans for us last Saturday and we missed the market. We actually spent most of the day on the side of Rt. 27 trying to figure out why he kept spitting a main belt out each time we started him up! Believe me, we would much rather have been at the market especially since we were loaded down with freshly harvested lettuce, herbs and a bunch of Herb'n Buns! Hey, the folks that stopped to help us ate good that night! Lol
So, a full day later, we think “Chuck” is once again in full service. We drove him into the big city of Lancaster last night so that we could take our GAP (Good Agricultural Practices) class and I'm happy to say we both passed with flying colors! But, I don't think anyone has ever failed. HaHa! It just means that Drew and I are both certified GAP and qualified to hand out samples at the market. Poor Drew, my brain started working on the way home as I thought of things we could sample using what was available at the market. Honestly, I think he was looking for a big rock to hide under...sorry Drew...part of the market experience!
We've got some more good news. Herb'n Renewal is now back at the Wood Shack in Bryantsville! It's been awhile since we have had our seasoning there and it's nice to be back. If you've never been to the Wood Shack, this weekend is a perfect time to start. They are having a “Picnic On The Porch” to celebrate Memorial Day and you'll find 20%-70% off throughout the whole place. It's a country decor lovers dream come true! Country crafts, florals, quilts, candles, gifts and of course herb seasoning! They've been in business at the same location for 22 years so “the Shack” is there to stay! If you happen to be looking for a great place to visit this weekend, you can find them at the junction of Rt.27 and Rt. 152...it's only about a 30 minute drive from Lexington. And, they'll have free food and drinks on Saturday, Sunday and Monday from 10 until 6!
One last thing before I head to the kitchen to bake...please take a moment out of your Memorial Day celebrations to remember why we even have Memorial Day. We has so much to be thankful for because of the men and women who have given their lives for our country. We salute you and your families. Don't forget to fly your flag in their honor! We'll be flying ours at the Bluegrass Farmers' Market this Saturday from 9 until 2. Our flag always waves in your honor on the farm!
Posted by Karin
@ 10:01 AM EDT
We're so excited to be back at the Bluegrass Farmers' Market after a very long winter!
We've been so busy weeding, clearing out beds and planting this spring. It's a good kinda tired though. Then all of a sudden it was time for Drew to head to the kitchen and start blending and Karin had to make soap. We needed to get ready for the market opening and somehow we let time fly by so it's been a very busy week at our farm. Now we are really tired! But, everything is done and ready for Saturday's market. All we have to do is load “Chuck” up and head towards to Lexington.
We've had numerous phone calls asking where to buy or blends and rubs and it was so nice to be able to say “we're back at the market!” We can't wait to see our customers and maybe even get to meet some new folks. Hope to see you all on Saturday at ...
The Bluegrass Farmers' Market
Lexington's only 100% homegrown/produced farmers market
3450 Richmond Rd. in the Fast Signs and Pedal the Planet lot
Posted by Karin
@ 08:47 AM EDT
The opening date for the Bluegrass Farmers' Market has been set and it's April 17th! It feels so far away with all of the snow on the ground but it really isn't! Yippee, we're ready to get back to the market! And, yes, I did say “we're” that means that both of us will be there this year. Guess I'll be doing the selling and Drew will be manning the grill, kettle, skillet or whatever he happens to be using to create goodies using our seasoning blends and local produce from the market. Have to admit that it will be great having him by my side again...it was kinda lonely without him last year.
Do you remember that little spurt of warmth and sunshine we had the other day? Well, it made think gardening and how much we waste our garden beds each year. Why not utilize them to grow something while I wait for the real summer heat and our basil and tomato plants. So, I went catalog shopping and looked for something that we could grow in the cool spring. Guess what we'll (hopefully) be bringing to the market this spring? Oriental cabbages!!! Yup, I ordered seeds for baby bok choy and pak choy varieties. I know that we love using them at home so why not grow them ourselves and then sell them at the market. With two ounces worth of luck we'll have enough for Drew to even use them to cook with at the market. Wish us luck in our growing endeavor cause that means you get to enjoy tasty samples! :)
Remember to mark your calendars so that you can be sure to join us on opening day of Lexington's only 100% homegrown/produced farmers market...the Bluegrass Farmers' Market!
3450 Richmond Rd. in the parking lot of
Fast Signs and Pedal the Planet
9 until 2
Free and Easy Parking!!!
Hope to see you there!
Posted by Karin
@ 11:03 AM EST
It's been snowing all day and now the wind is really starting to pick up. Darn glad we're inside where it is warm, sort of! But, to help take the chill off of these old bones I decided to bake some bread. Somehow that led to a kettle of soup...gotta have something to dunk those wonderful bread heels in. Ha Ha! So I thought I would share our recipe for one of our favorite "warmer uppers!"
Cowboy Beans'n Sausage Soup
2 lbs. dried beans (we used pinto and white beans!)
3 qts. water
1 lb. smoked sausage, cubed small
1 medium onion, diced
1 cup green pepper, diced
2 ribs celery, diced
2 Tbsp. Herb'n Cowboy
1 tsp. each of beef and chicken bouillon
Soak beans overnight; drain and rinse. In a 6 qt. pot bring water and beans to a boil; reduce heat, cover and simmer 1 hour. Stir occasionally. Brown sausage in a skillet for 5 minutes, then add next four ingredients and saute' three minutes more. Once the beans have cooked an hour add mixture and bouillon to beans. Bring to a boil, reduce heat and simmer (uncovered) for an additional hour or until beans are tender and soup has thickened...stir occasionally. Salt to taste.
Posted by Karin
@ 04:32 PM EST
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Drew and I are cooking a traditional Thanksgiving dinner for the second time in 15 years!!!!
The "bird" is in the oven, the taters will be leftovers from last night although I can't exactly call them LO's...we did it on purpose. :) The market "sweets" are cooking in readiness to be mashed and have all sorts of goodies added to them before they go into the oven. The green beans that we froze earlier in the season are simmering with a wee bit of ham and some of our Herb'n All. And, the corn that we froze at the end of the season is soon to be a casserole with cream cheese!
The only boo boo so far is my attempt at making my own yeast rolls. Why the heck didn't I just buy them? I have a bowl full of dough that should have risen enough to punch down and yet, there it sits looking like a lump of dough!
Oh well, toast and gravy is good too...isn't it? lol
Have a very happy Thanksgiving Day everyone and remember that just about everything that you eat today came from a farmer!!!
Posted by Karin
@ 12:47 PM EST