Bluegrass Farmers Market

And, the Bluegrass Farmers' Market at Azur Restaurant & Patio continues tomorrow! Unfortunately, I guess our farmers are busy with spring planting because I only heard from a few of them. Yes, Stone Burr Farm will be there with their wonderful lamb! Summer Starts Here Farm will not be at the market tomorrow but hope to return next Saturday. Kelly's Kobe Beef and Herman's Happy Hogs wanted me to let everyone know that Deborah has had knee surgery and is recovering nicely, so they will probably not be attending the market until some time in April. But, I can almost guarantee that you'll find a few more farmers who show up with their great products.

Now that we know that Stone Burr Farm will have lamb available, how about we celebrate National Something On A Stick Day! Yup, that really is a holiday celebrated on March 28, 2015! Who knew! I dug through my recipe box looking for the wonderful lamb kabobs that my mom used to fix for us and I found it...but, it was written out in her usual a pinch of this, a dab of that, etc. Why did our grandparents and parents not write down a “real” recipe? Lol I'm going to try and give you all the best amounts that I can come up with...this is a recipe worth playing with!!!

Mom's Lamb Kabobs

1 – 2 pounds lamb trimmed of fat and cut into 1” cubes...tender cuts are great!

2 tablespoons olive oil

1 tablespoon of lemon juice

2 cloves of garlic...minced fine

A dash of your favorite hot sauce or maybe a hot pepper chopped up finely

A dash each of cumin and coriander

Salt and pepper

Skewers (wood, bamboo or metal)

Mix everything except the lamb and salt and pepper. Add lamb cubes to the marinade and refrigerate for at least 2 hours...4 would be better. While the lamb is in the fridge, soak your bamboo/wooden skewers in water for at least 30 minutes. If you are using metal skewers, don't worry about it! Yes. My mom did make that note in her recipe! lol When you are about ready to broil the kabobs, move your oven rack to about 4” below the broiler and turn it on about 10 minutes before actually starting to broil...you want it to heat up. Start skewering the cubes making sure you leave about an inch between each cube. Give them a sprinkle of salt and pepper. Place kabobs on a grill or broiler pan and put them into the oven and broil for about 3 or 4 minutes so that they are cooked to medium...turn them once to assure that all sides get browned. Mom always served this with a side dish of lemon seasoned rice and a dipping sauce made out of shredded cucumbers, sour cream, onions and dill. I guess that was her idea of a Tzatziki sauce. lol I would suggest using yogurt instead of the sour cream.

Anyway, since it's time to celebrate Something On A Stick Day, I thought I would share a little something from my mom's kitchen. And, yes, the memories made me wantto go buy some lamb from Stone Burr Farm!

Now, back to the Bluegrass Farmers' Market business at hand...we will be open tomorrow at our Azur Restaurant & Patio location from 9 until 2 and parking is always free! We still do not have a permanent location for our Richmond Rd. market replacement yet...but we are very close to making the announcement of our new location! Stay tuned for some great news!

Thanks for putting up with my fond memories,

Karin, your friendly blog gal :)

~*~*~*~ 2015 Bluegrass Farmers' Market ~*~*~*~

Azur Restaurant & Patio Opens on March 21^st!!!

3070 Lakecrest Circle in Beaumont Centre

Saturday 9 until 2

Other new location to be announced soon!!!

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

The Bluegrass Farmers' Market

is Lexington's largest

100% homegrown/produced farmers market!

And, each farmer is certified...

KENTUCKY PROUD!

And all fruit and veggie farmers are...

GAP Certified