Bluegrass Farmers Market

Super Bowl Sunday is almost here and that means that many of you will be throwing a party and inviting family and friends over to watch the big game on TV. Football and food go together! A tailgating favorite is burgers! Okay, so it's a bit chilly this time of the year but what the heck, it's Super Bowl Sunday! Bust out the grills and try using items from some of your favorite farmers from the Bluegrass Farmers' Market!

How about something a bit different off of the grill like lamb burgers or lamb brats! Stone Burr Farm has plenty of ground lamb and lamb brats available. You can reach them at stoneburrlamb@gmail.com

Maybe you're more of a traditional beef burger kinda person. The folks at Kelly's Kobe Beef have ground Wagyu beef that's perfect for a juicy burger! Or, maybe you'd like to try a sausage pork burger from Herman's Happy Hogs! You can contact both of them at kellyfleckvieh@yahoo.com

Don't forget that any of these burgers can be topped with the wonderful pepper jam from McMaine's Riverhaven Farm! If you don't have any in your pantry, you can contact them at lmmcmaine@gmail.com to order some more!

Another great topping for any burger is the wonderful Bourbon Smoked Pepper Pimento or Traditional cheese spreads from JP Foods! The great news is you can find them at numerous places in the Bluegrass! Look for them at Liquor Barn locations in Lexington, Danville and Louisville, Cork and Barrel in Lexington, Capital Cellars in Frankfort, Marksbury Farms Market in Lancaster and Town Branch Market in Lexington.

And, don't forget to season those burgers with an herb blend from Herb'n Renewal! You can reach them at rubnseason@aol.com or order online at www.herbnrenewal.com

Stay tuned for some great recipes and party ideas! And, may your team win! :)

Karin, your friendly BGFM market blog gal

Gosh, I wish I could say that the Bluegrass Farmers' Market was opening tomorrow but I can't...it's winter! The great part is spring is officially only 74 days away! Believe me, our farmers can't wait.

In the mean time, I thought I would share some recipes from our farmers. Roger Postley, from Tomatoes, Etc., sent me a recipe that can bring a bit of summer during the cold winter months. I am going to share this with you exactly as he sent it to me so that you can get all of the hints and tips too!

Italian Grilled Tomatoes

(Modified for “winter store-bought” tomatoes)

Roger H. Postley “Tomatoes, Etc.” Copyright © 1994-2015 All rights reserved.

Medium size ripe Brown Kumato tomatoes -- they taste like decent summer tomatoes, which in the winter, is WONDERFUL -- available at Sam’s, Meijer, and Trader Joe’s

One aluminum cup cake shell per tomato

Enough LARGE fresh sweet basil leaves to wrap each tomato...(Dried crushed basil can be used, but fresh is better...)

Olive oil (to coat each tomato)

Oregano (optionally sprinkled on each tomato)

Parmesan cheese (optionally sprinkled on each tomato)

This is a great side dish with almost anything cooked on a covered outdoor grill (either gas or charcoal). It usually takes 20-30 minutes to cook and therefore might need to be put on before small steaks or chops or chicken pieces...

Skin the tomatoes. This is easily done, by placing the fresh tomatoes in boiling water for 30-60 seconds - the skins slip right off. Cut out the stem/core.

Line the cup cake shells with basil leaves.

Rub a coating of olive oil over each tomato.

Wrap more basil leaves over and around each tomato.

Place on a hot area of the grill, but NOT directly over the heat. (If using dried basil, liberally sprinkle on after the tomato is fully covered in oil - don’t worry about removing the basil after cooking...)

When you remove the tomatoes from the grill, pour off (or drink) any liquid and discard the dried or charred leaves. Serve in the foil cups.

E N J O Y! ! !

Here's another recipe...

The folks at Kelly's Kobe Beef and Herman's Happy Hogs suggested that I share a recipe from Herb'n Renewal...seems like they love using their ground beef for this meatloaf recipe.

Herb'n Meatloaf

2 lbs. ground beef

2 tbsp. olive oil

1 cup onion, diced

½ cup green pepper, diced

2 heaping tbsp Rub'n Season Beef

2 eggs

½ cup ketchup

½ cup milk

1 ½ cup plain bread crumbs

additional ketchup*

Saute' peppers and onions in olive oil for 5-6 minutes. Mix with remaining ingredients, except the additional ketchup. Shape into a loaf and bake in a pre-heated 375 degree oven for 1 hour or until the juices run clear. Drain excess grease from the pan. * See note below! Allow loaf to sit for 5 minutes before slicing.

If desired, you can coat the loaf with additional ketchup and bake for 10 more minutes. We mix ketchup with a bit of our Cajun Wing'n Season or Hot'n Sassy for some extra zing! Makes a great cold meatloaf sandwich!

Once again, our thanks go out to the folks at Pedal the Planet, Fast Signs and Azur Restaurant & Patio...we'll see you all in the spring!

Stay tuned for more recipes!!!

Karin, your friendly Bluegrass Farmers' Market blog gal! :)

Well, it looks like another year is about to be behind us. It's been an exciting year for the Bluegrass Farmers' Market! Azur Restaurant & Patio welcomed us for a second market location. Pedal the Planet and Fast Signs welcomed us back with open arms. We thank them both for the opportunity they gave our farmers to make homegrown goodness available to our customers. Looking forward to 2015 at both locations!

New Year's traditions...does your family have any? Our family always made sure that pickled herring was the first thing you put into your mouth on January 1^st. That meant a cracker and herring right after the stroke of midnight. Have to admit that as a child I wasn't to fond of the idea. Lol I have no idea where this tradition came from but I guess it had something to do with my family being Swedish. I can even remember when my grandparents moved to North Carolina and they couldn't find any at the local Piggly Wiggly. My mom had to mail them a “care” package from Long Island...heaven forbid you should start the new year without the dreaded pickled herring! Lol

I asked a few of my friends if their families had any traditions and I got some great answers. Just thought I would share a few of them with you. This one comes from an internet friend of mine across the pond...England! I got a big kick out of it! In her exact words... “We have First Foots (or Lucky Birds as they are known in Yorkshire). These are men who go around knocking on doors after midnight on New Years Eve/New Year's Day. They give you a piece of coal to symbolise that you will have warmth all year, some salt which symbolises food (preservative), and a coin to symbolise riches. In return you give them a glass of whisky to toast the family with.  Traditionally they should be tall, young, handsome, virile young strangers and must be the first person over your threshold after midnight..

After the first foot has been around people usually congregate in the street to celebrate, joining arms and dancing in a ring whilst singing Auld Lang Syne.

Another tradition, although I don't know how widespread it is, is to send the children outside to look for the man with all the noses - telling them he has a nose for each day of the year. They have to spot him before twelve noon. They usually fall for this for years before they realise that as it is now the first day of the year he only has one nose and not the 365 they were expecting. It does get them out of the house and from under your feet while you are making lunch though.”

Another friend shared her families tradition with me and this one sounds like a great way to spend New Year's Eve! “What we do during the year is write down the fun things we've done (movie stubs, etc.), put them in a bank in my room, and open and read them New Year's Eve. Brings back good memories of what we've done during the year.”

I do know that many New Year's Day meals follow a tradition too. Pork, sauerkraut and black eyed peas are a must have in many homes, ours included. Thought I would share a recipe from Herb'n Renewal...

Hoppin John

1 lb. Dried black eyed peas, soaked in water overnight and drained.

2 qts. Water

1/2 lb. Country ham, cubed

14.5 oz. Can of diced tomatoes, drained

1 Tbsp. Bacon drippings

1 medium onion, diced

1 cup white rice

2 Tbsp. Rub'n Season Herb'n All

In a 4 quart pot, bring water, peas and ham to a boil; reduce heat, stir, cover and simmer for 1 hour. Saute' onion in bacon drippings for 5 minutes. Add to pot along with rice, tomatoes and seasoning. Return to a boil; reduce heat, stir, cover and simmer for an additional 20-30 minutes or until rice is tender. Let stand for 5 or 10 minutes before serving. This recipe makes about 3 quarts. New Year's tradition...peas for luck and rice for prosperity!

Wishing you all a very healthy, happy and prosperous 2015,

Karin, your friendly BGFM blog gal

~*~ We'll see you in the spring! ~*~

Which by the way is only 78 days away!

And, the December celebrations continue with Kwanzaa!

While Kwanzaa has not been a traditional celebration for as long as Hanukkah or Christmas, it is none the less celebrated by many throughout the world starting on December 26th and lasting until January 1st. Kwanzaa was created 48 years ago by Dr. Maulana “Ron” Karenga as a celebration that would honor the values of ancient African cultures and inspire African Americans who were working for progress.

Kwanzaa is based on the year-end harvest festivals that have taken place throughout Africa for thousands of years. The name comes from the Swahili phrase "matunda ya kwanza," which means "first fruits of the harvest." Each of the seven days of Kwanzaa honors a different principle. These principles are believed to have been key to building strong, productive families and communities in Africa. Kwanzaa is celebrated with red, black, and green. Green is for the fertile land of Africa; black is for the color of the people; and red is the for the blood that is shed in the struggle for freedom. Families gather for the great feast of Karamu on December 31. Karamu may be held at a home, community center, or church. Celebrants enjoy traditional African dishes as well as those featuring ingredients Africans brought to the United States, such as sesame seeds (benne), peanuts (groundnuts), sweet potatoes, collard greens, and spicy sauces.

How about a couple of Kwanzaa celebration recipes!

Sweet Potato Biscuit

2 cups all-purpose flour, sifted
2 tsp. baking powder
1 tsp. salt
2 Tbsp brown sugar
1/2 cup melted butter
3/4 cup sweet potatoes, cooked and mashed
1/2 tsp. baking soda
3/4 cup buttermilk

Preheat oven to 400 degrees. In a large bowl, sift together the flour, baking powder and salt. In a medium bowl, combine the brown sugar, melted butter and sweet potatoes, and beat until fluffy. Stir baking soda into buttermilk. Slowly combine wet ingredients with dry ingredients just until moist, being careful not to over mix the batter.

Turn out the sweet potato biscuit dough onto a floured surface. Knead slightly. Roll out the dough and cut into biscuit shapes. Place on an ungreased baking sheet and bake for about 20 minutes.

Peanut Soup

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped
Directions

Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

I have to admit that I have had this Peanut Soup and it is delicious! I will certainly try the Sweet Potato Biscuits...hope you still have some stored from farmers at the Bluegrass Farmers' Market!

Happy Kwanzaa from our farms to your homes!

Karin, your friendly Bluegrass Farmers' Market blog gal! :)

~*~ Happy Kwanzaa~*~

And, the December celebrations continue...

Wishing everyone a Merry Christmas eve from our farms to your homes!

Christmas is a day for celebrating the birth of Jesus Christ in the Christian religion and as a cultural celebration among many others. Traditional trees are decorated and with any luck you've been on Santa's good list and there will be many presents under it to open on Christmas morning. But, don't forget to grab your stocking hanging by the fireplace with care!

I could go on with many more traditions but if you are anything like my family, we make our own and each year something new pops up. It would not be Christmas dinner without my mom's yams and we always have eggnog (with a little Kentucky Bourbon) and who could forget the wonderful aroma of the turkey roasting. Have to admit that I cooked a Christmas goose one year and while it was beautiful looking sitting on that platter, I decided to go back to our families traditional turkey.

One of our farmers, Virgil Clark of Clark Farm, shared two of the traditional recipes that his family enjoys on Christmas. I thought I would share them with you.

Christmas Morning Rolls

1 bag 24 frozen dinner rolls
1 box butterscotch pudding
1/2 cup butter
3/4 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup nuts chopped

Arrange rolls in bundt pan. Sprinkle pudding mix over rolls. Cook butter and sugar over low heat until sugar dissolves. Add the cinnamon and nuts. Pour mixture over rolls. Cover and let stand overnight. The next morning, bake at 350 degrees for 30 minutes. Let stand for 5 minutes before serving.

Cornbread Cake

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.

They both sound delicious! Thank you Virgil. :)

Christmas is a time to celebrate! Be it a religious or a cultural holiday for you, it is a time for family and friends to gather and enjoy not only each other, but good food too! Remember to thank a farmer for many of your Christmas dinner offerings.

Wishing you all the very merriest day tomorrow,

Karin, your friendly Bluegrass Farmers' Market blog gal

Stay tuned for the Kwanzaa celebration news!

~*~ Merry Christmas~*~

I have to admit that it feels funny not reporting what will be available at the Bluegrass Farmers' Market this week...hate this time of the year but I guess our farmers need time to think about their spring planting, so I guess I'll just share a few thanks.

First off to our sponsors, Pedal the Planet and Fast Signs for giving us the opportunity to use your parking lot these past years. And, our farmers sure appreciate the use of your “facilities” during the day! :) We look forward to seeing you in the spring!

Secondly, to our friends at Azur Restaurant & Patio...thank you so much for welcoming us this year. Our farmers are most appreciative for the opportunity to reach out to a new “crowd” of customers and supporters of homegrown goodness!

Yes, the farmers at the Bluegrass Farmers' Market will return to both locations next year, so stay tuned for our spring opening dates.

So, as sad as I am to not be reporting market happenings, how about a great holiday recipe that a friend shared with me! I have to admit that this stuff was wonderful on our roast pork the other night...even better on the leftover pork sandwich! It would be fabulous with your Christmas turkey! Simple, easy and perfect for this time of the year. Hope you enjoy it as much as we did.

Spiced Cranberry Sauce

1 package (12 ounces) fresh or frozen cranberries

1-3/4 cups sugar

1/2 cup water

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/8 teaspoon salt

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled. Makes about 2 cups. Enjoy!

By the way, I'll be posting some favorite Christmas recipes on Wednesday and some Kwanzaa recipes on Thursday so make sure you come back and see what taste bud tempters I come up with!

Again, thank you so much to Pedal the Planet, Fast Signs and Azur Restaurant & Patio for one heck of a great year...see you both in 2015!

Karin, your friendly Bluegrass Farmers' Market blogger. :)

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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. :) And, don't forget that it is updated as any new news comes in!!!

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, 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 through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON...See you in the spring!

Tuesday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2 CLOSED OFR THE SEASON...See you in the spring!

Thursday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

December is a month filled with celebration! The first one would be Hanukkah or Chanukah...no matter how you spell it, it is a time for our Jewish friends to celebrate the Festival of Lights! It is a joyous time that begins tomorrow at sunset on December 16^th and lasts for eight days. The menorah has eight candles and each night during the celebration an additional candle is lit using the ninth candle called the shamash. On the first night, one candle plus the shamash candle is lit and so on through the eight days of celebration. By the eighth day all of the candles including the shamash candle are lit. Candle lighting brings a time to be joyous and enjoy family and friends. That includes gifts, playing the dreidel game and of course, feasting! Most traditional foods served are cooked in oil to commemorate the fact that there was not enough purified olive oil to keep the temple lamp lit for one day but a miracle happened and it lasted for eight days, which is how long it takes to purify the oil!

Mind you, I am not Jewish and am only passing on the education that I got while researching Hanukkah. It has been fascinating and I look forward to learning more. Most of all, I enjoy sharing the different foods during each celebration...I hope you do too.

From our farms to your homes,

Karin

So, what are some of the traditional foods served during Hanukkah? Like I said, it has to include oil so look for potato latkes and deep fried donuts. Hopefully you still have some potatoes from the market stored in a cool cellar...here's a basic recipe.

Traditional Potato Latkes

6 potatoes

1 small onion

4 eggs

1/2 teaspoon salt

1/8 teaspoon black pepper

Grate potatoes in food processor using the shredder blade.

Squeeze out the liquid through a colander.

Add the rest of ingredients and mix well.

In a deep pot or deep frying pan, heat oil very thoroughly.

Drop batter by the spoonful and fry until golden on both sides.

Pat with paper towel to absorb excess oil.

Serve warm with applesauce or sour cream.

Or maybe you still have some of those wonderful market sweet potatoes...here's another version.

Sweet Potato Latkes

1 lb. sweet potatoes, peeled and

coarsely grated

2 scallions, finely chopped

1/3 cup all-purpose flour

2 large eggs, lightly beaten

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup olive oil

Stir together potatoes, scallions, flour, eggs, salt and pepper.

Heat oil in a deep skillet over moderately high heat until hot but not smoking.

Working in batches, spoon 1/8 cup potato mixture into oil and flatten.

Reduce heat to moderate and cook until golden brown.

Transfer latkes to paper towels to drain.

Optional: Serve with 1/2 cup sour cream mixed with 1 tablespoon maple syrup.

And, everyone needs some sweet stuff to end a meal...

Fried Sweet Dough

1-1/2 cups of flour

1/2 teaspoon salt

1 teaspoon instant yeast

7/8 cup of warm water

Mix all ingredients together.

Let the batter sit for three hours until it has doubled or tripled in size.

Heat oil in a frying pan.

Wet your hands and tear off plum-sized pieces of the dough. Stretch them a bit and form a hole in the middle.

Fry on both sides.

Drain on paper towels and then sprinkle with confectioners’ sugar.

Serve immediately. These are wonderful with a spoonful of strawberry jam on top!

Wishing all who celebrate the Festival of Lights a joyous holiday with family and friends!

Tomorrow will be the last day to shop at the Bluegrass Farmers' Market during the 2014 market season. It's always a bittersweet time of the year but we are thankful to the folks at Azur Restaurant & Patio for giving us the opportunity to extend the market for a few extra weeks. Our Richmond Rd. market location closed for the season at the end of October and then we got the news that our farmers were welcome to continue selling at the Azur location through November and into December. We certainly do appreciate being able to bring our customers the homegrown/produced goodness that they have become accustomed to purchasing at the Bluegrass Farmers' Market! Thank you Jeremy Ashby and the folks at Azur for your hospitality. And, we've been told that they would like us to return next year, so look for us in the spring!

Just because our market season has ended, doesn't mean that you won't be able to keep up with us. The weekly market blog will continue throughout the winter. Look for recipes from our farmers, news about what's happening and updates on the opening of the 2015 market season! We'd love to share any comments or suggestions that you, our loyal customers, might have so feel free to email me at fromourfarms@aol.com and I'll be sure to pass it on to our members

Okay, so what will you find at the market tomorrow? I wish I could report that it will be a full market but I have the feeling our farmers are busy with their holiday shopping because I only heard from one farmer. Stone Burr Farm let me know that they will be at the December 13 th market with their fantastic variety of lamb cuts! I'm sure there will be others who show up too. Hope to see you all tomorrow between 9 and 2...we'll be there!

We'd all like to thank everyone for your support this season...there would be no Bluegrass Farmers' Market without you!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON...Thanks for a great year!

Tuesday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON...We'll be back!

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

Well, we made it through November! I will say that I am glad that this rain that we are experiencing is not the dreaded white stuff...snow! Let's save that for 2015...I can only hope. Besides, we have our annual Bluegrass Farmers' Market meeting tomorrow and I'm afraid the white stuff would have put a damper on attendance and that would not have been good. It's the meeting where we all get to discuss all of the good and bad things that happened this past market season. And, then we get to figure how to make it better for 2015! If anyone has any suggestions, please feel free to comment...we love hearing your ideas!

There are only two more weeks of the market left for this season so if you want some grass fed beef, veal, pork, chicken or farm fresh eggs for your holiday meals...On Tapp Dairy will be at the market tomorrow! So will My Ole Kentucky Soap!

Hope to see you all at the Bluegrass Farmers' Market at Azur Restaurant & Patio tomorrow from 9 until 2!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON...Thanks for a great year!

Tuesday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON...We'll be back!

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

Here's hoping everyone had a wonderful Thanksgiving Day! It is one of the holidays that always bring back memories for me. I can see myself, as a child, sitting at the “big folks” dining room table. I remember the ceremony that carving the turkey involved. I remember each of us taking our turns telling others what we were thankful for. Thanksgiving Day was always a special time for our family and I love remembering them. Yesterday was no exception, I spent plenty of time smiling because of stored memories. Then one in particular popped into my brain and I started to giggle. I am going to share this memory with you and I hope it makes you smile or giggle too!

The very first turkey that I prepared as a new Army wife turned out to be quite an experience and it showed just how gracious single soldiers can be. We were stationed at Ft. Knox and it was my first Thanksgiving away from my family. I wanted it to be special so I called my mom and got all of her recipes. Her stuffing and yams were to die for...I could handle the mashed taters and gravy! I bought a big old bird because I thought that's what you did. I made her stuffing and crammed it into the bugger and then sewed it shut...it looked like perfection. We decided to invite a few single soldiers to join us. Our kitchen table...we lived in a small mobile home...was also our bumper pool table. My ex put the top on it and I proceeded to decorate it and use all of our "good" china, in other words...the plates we had not used yet from the set we got as a shower gift!

I worked all morning long so that everything would be perfect...even chilled the pink champagne! The bird was still roasting when the fellows arrived. I basted it like my mom said and it was looking beautiful. I was just finishing up all the little odds and ends and the guys were watching a football game in the living room. All of a sudden there was a loud noise and everyone jumped...I seem to remember one of them hitting the deck so to speak.

I opened the oven door and my beautiful turkey had exploded...there was turkey breast hanging everywhere inside the oven. I started to cry. God love those guys, they each grabbed their plates, put their napkins under their chin and brought their chairs around the oven door and started to eat! They never missed a beat! I laughed until I almost wet my pants. I guess I had overstuffed and then did a really good job of sewing the poor bird up! lol

I'm hoping your Thanksgiving Day memories were not quite as traumatic!

Now on to the important stuff...what you'll find at the Bluegrass Farmers' Market at Azur Restaurant & Patio tomorrow from 9 until 2! I guess our members were making their own memories, because I only heard from two of them this week. Gene, at Stone Burr Farm, let me know that he will not be bringing his wonderful lamb back to the market until December 13^th...mark your calendars for his return! Joseph, at On Tapp Dairy, will be bringing his fantastic grass fed beef, veal, pork, chicken and farm fresh eggs! Like I said, I think folks were busy and didn't have time to let me know what they would have but I am sure you'll find much more. Besides, it's Shop Small Business Saturday! There is nothing better than supporting our farmers!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON...Thanks for a great year!

Tuesday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON...We'll be back!

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

It looks like Mother Nature is going to give us a wee bit of a break tomorrow...the temps will be above freezing! It will be a great day to think about shopping for your Thanksgiving meal. You know, it isn't just about turkey anymore!

Our farmers will be bringing many alternatives to the traditional “bird!” Maybe lamb from Stone Burr Farm would be a welcome change. Or possibly some veal, grass fed beef, a pork roast or maybe even a whole chicken from the folks at On Tapp Dairy. Think outside of the box this year and try something new...ask our farmers for tips on preparing the various meats. They raised them so they know what they are talking about!

Stop by and visit tomorrow from 9 until 2 at the Bluegrass Farmers' Market at Azur Restaurant & Patio. It's the perfect place to start a new family tradition!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON...Thanks for a great year!

Tuesday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON...We'll be back!

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

Brrrrrrrrr, it feels like “Old Man Winter” has arrived early! It is currently a balmy 17 degrees at our farm...that's cold! And, it looks like it's not going to get much warmer in the next few days. The good news...three of our members are going to brave the cold temperatures tomorrow, so there will be a Bluegrass Farmers' Market at Azur Restaurant & Patio!

Linda, at McMaine's Riverhaven Farm will be bringing her wonderful jams and jellies and maybe even some bean soup mixes! Joseph, from On Tapp Dairy, will have their delicious veal, pork, grass fed beef , chicken and farm fresh eggs! Gene, at Stone Burr Farm, will have plenty of his fantastic lamb available!

So, show these brave folks that you appreciate them standing out in the cold by stopping by and visiting with them. They'll be there from 9 until 2!

Hope to see you all at the Bluegrass Farmers' Market at Azur Restaurant & Patio!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON...Thanks for a great year!

Tuesday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON...We'll be back!

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

Yes, the Bluegrass Farmers' Market at Azur Restaurant & Patio will be open tomorrow! So bundle up and head out to visit with our vendors. They'll be there from 9 until 2 and I can guarantee some smiles no matter how cold it might get.

I asked some of my friends for some recipes to share with all of you and seen as how Stone Burr Farm will be returning after a brief hiatus, I thought a lamb recipe was in order. I was told that this is easy and delicious...sounds great to me!

SLOW COOKER LAMB RAGOUT

2 tablespoons olive oil

2 pounds lamb stew meat, cut into 2-inch chunks

Salt...a good pinch

2 onions, finely chopped

1 carrot, finely chopped

1 cup red wine

1 28-oz. can chopped tomatoes

8 cloves garlic, chopped

1 teaspoon dried rosemary

Cooked rice...enough to satisfy your family

Grated Parmesan, optional

Warm oil in a pan over medium-high heat. Sprinkle lamb with salt and cook, turning occasionally, until browned, about 8 minutes. Dump into the slow cooker.

Drain off all but 2 Tbsp. fat from pan. Add onions and carrot; sauté 3 minutes. Pour in wine and bring to a boil, stirring to loosen brown bits at bottom of pan. Transfer mixture to slow cooker. Stir in tomatoes, garlic and rosemary. Cover and cook on low until meat shreds with a fork, 5 to 6 hours. Shred meat and season with salt if needed.

Serve over cooked rice and sprinkle with Parmesan cheese if desired.

You might want to think about some wonderful home baked potato bread from My Ole Kentucky Soap...my grandmother always told me that every meal should have something to “sop” up the juices!

Of course, I can't neglect the folks at On Tapp Dairy, so here is one of my favorite holiday recipes...it feeds a crowd! And, the farm fresh eggs make all the difference!

BREAKFAST “SEMI” QUICHE

12 eggs
4 c. milk
2 c. Bisquick
2 lbs. sausage
2 green peppers, chopped
1 red pepper, chopped
2 medium onions, chopped
3 cloves garlic, minced
butter
1 (8 oz.) pkg. Shredded sharp cheddar cheese
1 (8 oz.) pkg. Shredded mozzarella cheese
1 (8 0z.) pkg. Shredded Monterey jack cheese
mushrooms (optional)
salt & pepper to taste

Cook sausage, drain. Saute' peppers, onions, garlic and mushrooms in butter. Beat eggs, add milk, add Bisquick and stir to blend. Pour eggs into 9"x13" pan and stir in remaining ingredients. Bake in 350º oven till browned on top and knife comes out clean, approximately 50 minutes. Enjoy!

Now that your taste buds have been tempted, it's time to go visit our members for nothing but the best and guaranteed 100% homegrown, raised, baked or made by our Kentucky Proud vendors!

But wait...there is more! Not only will you find lamb, eggs and bread each member will be bringing other goodies. Look for...

ON TAPP DAIRY will have chicken, veal, grass fed beef and pork to go along with their farm fresh eggs!

MY OLE KENTUCKY SOAP will have their hand crafted soaps along with their home baked breads!

STONE BURR FARM will be back with their lamb!

The great news, I have been told that you might be able to expect additional market members next Saturday!!! Hope to see you all at the Bluegrass Farmers' Market at Azur Restaurant & Patio!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON...Thanks for a great year!

Tuesday 3 until 6 CLOSED FOR THE SEASON...See you in the spring!

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON...We'll be back!

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

Well folks, I have some really great news...the Bluegrass Farmers' Market has extended its 2014 market season! Yup, that's right...the nice folks at Azur Restaurant & Patio have invited us to continue for a few more weeks. As it stands now, we'll be open through December 13^th but that could change too. We'll keep you all informed. Even though the Richmond Rd. location is closed for the season, you might still be able to shop with some of your favorite farmers and producers at the Azur market. :) And, who knows, you might just get to meet some members who normally don't come to Richmond Rd.! It's a win win situation for all of us!

I have to admit that when I started creating this blog, I did not know about the decision to keep the market open so it was going in a totally different direction. I debated whether or not to include my original posting and then thought, why not! Well, at least the recipe that I was going to share. A friend of mine sent this to me and said it was excellent. I still have some market onions in a basket and I figured this was a great way to use them before they start to grow sprouts! Lol

Caramelized Onion Pie

1/2 cup butter

3/4 cup onions, thinly sliced

2 eggs

1/2 cup heavy cream

1 cup Swiss cheese

1 8” baked pie shell

1 cup Parmesan cheese, grated

Salt & Pepper to taste

Melt butter over medium heat in a skillet. Stir in onions and cook until browned and caramelized, about 30 minutes...make sure you stir frequently to prevent burning. Remove from skillet and set aside. In a large mixing bowl, beat eggs; stir in cream and salt and pepper. Add Swiss cheese and mix well. Dump in the cooked onions and mix again. Pour egg and onion mixture into a cooled, baked pie shell and sprinkle the Parmesan cheese on top. Place on a cookie sheet and bake in a preheated 375 degree oven for 15 to 20 minutes or until the filling has set and just starts to brown. Remove and let sit for 10 minutes before slicing. Enjoy!

Now on to the market business...what will you find tomorrow at the Azur Restaurant & Patio location of the Bluegrass Farmers' Market? Unfortunately our farmers did not know about this extension either so many of them are not prepared for tomorrow but I'm sure they will show up sooner or later. Farmers have a hard time with changes ya know! Lol

But, what can you expect to find?

AZUR RETSAURANT & PATIO

MY OLE KENTUCKY SOAP will be on hand with their potato breads and handmade soaps!

ON TAPP DAIRY will be there with chicken, veal, grass fed beef, pork, and farm fresh eggs!

And, who knows what else you might find!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2 CLOSED FOR THE SEASON

Tuesday 3 until 6 CLOSED FOR THE SEASON

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through December 13, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE!!!

I sat staring at the keyboard trying to figure out what to write and all I could come up with was a great big thank you to our many customers and loyal supporters. Then my brain made a connection with my fingers and they started working and here goes...

The 2014 Bluegrass Farmers' Market season started out slowly because of the cold spring. We had market days where there were only four or five members with no produce available and I think we all began to wonder if summer would ever get to Kentucky. Thankfully, it did! Our meat, cheese, jam, herb seasoning and soap members held down the fort until the homegrown goodness arrived! It seemed like it took forever but summer did eventually arrive and our markets started to hum with farmers, producers and customers alike. We did have a few bumps along the way but we made it! It's kinda hard to explain to someone looking for corn and tomatoes in April that we are a guaranteed 100% homegrown/produced farmers market and those items just aren't in season in Kentucky until later on. And, then some sort of “bug” hit the berry crops and we did not see anywhere near the normal amount of berries this year. That saddened all of us. But, our farmers made up for it with their tomatoes, green beans, squash and amazing corn! Fall arrived a bit early this year and once again our members crops got hit with hail and frost so we lost a few farmers in the waning weeks of the season. But, the market continued and our customers still showed up each market day...again, thank you.

Aside from our main location, in the parking lot of Pedal the Planet and Fast Signs, 2014 saw the opening of our newest second market location at Azur Restaurant & Patio in Beaumont Centre. Our thanks go out to all of them for allowing us to take up some of their precious sidewalk and parking spaces. I know our customers really appreciated being able to avoid the hassle of looking for a parking space and then realizing that they could park for free and walk right into the markets was certainly worth giving you all a thumbs up from our members! Again, thank you.

Okay, now to the bittersweet part of this...Saturday is the last day of the 2014 Bluegrass Farmers' Market season. The great part is...we will be back in the spring with more homegrown/produced goodness! Stop by tomorrow and let us thank you, our customers, for making 2014 a great year for us and hopefully a great season for you too!

The only thing left for my fingers to do, is to tell you what will be available at tomorrow's markets so I think I'll end this with another great big thank you to all and we'll see you in the spring of 2015!

Karin :)

P.S. Don't forget to keep up with our market blog during the off months...I'll be sharing recipes, news about our farmers, great things to look forward to and so much more.

RICHMOND RD.

Caludi's Fields will be bringing their wonderful tomatoes, great fruit jams and maybe even some fresh cut zinnias!

On Tapp Dairy will have their super farm fresh eggs, grass fed beef, pork, veal and chicken...all from their certified organic farm with no GMO's used!

Kelly's Kobe Beef & Herman's Happy Hogs will have beef roast, beef patties, pork chops, ribs, country ribs and bacon! They will also be running a special sale...100% Wagyu “Kobe” beef 1 pound plus rolls, buy 5 at $5 each and get one free! Pork sausage patties...buy 3 at $3.50 each and get one free! Everything is hormone, antibiotic, steroid and nitrate free!

Herb'n Renewal will be loaded down with their 28 different hand blended herb seasonings, including the seasonal favorites...Chili Season'n and Soup'n Stew! Don't forget about the Smoke'n Season for a touch of that grill flavor all winter long! Now is the time to stock up on the hand crafted soaps...$4 each or 3 for $10! And, of course you'll be able to find the crowd favorite...Zucchini, Apple'n Oat Thingies!

AZUR RESTAURANT & PATIO

Clark Farm will be bringing baby mustard greens, turnip greens, kale, hot peppers, chestnuts and even some dried hot peppers!

And, who knows what else you might find at either market!

~*~*~*~*~*~

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. :) And, don't forget that it is updated as any new news comes in!!!

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, you can link to our blog for updates and happenings from there too!

http://www.bluegrassfarmersmarket.org

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

~*~ 2014 MARKET HOURS ~*~

3450 Richmond Rd.

Open through October 25, 2014

Saturday 9 until 2

Tuesday 3 until 6 CLOSED FOR THE SEASON

We'll be set up in the parking lot of our sponsors, 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!

3070 Lakecrest Circle in Beaumont Centre

Open through October 25, 2014

Saturday 9 until 2

Thursday 3 until 6 CLOSED FOR THE SEASON

Our farmers will be set up in the parking lot and possibly the patio of AZUR Restaurant & Patio. Beaumont Centre is just outside new Circle Rd. off of Harrodsburg Rd.

PARKING IS ALWAYS FREE AT BOTH MARKETS!!!