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 asparagus...it'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 asparagus...cool 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 words...you 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

Tuesday 3 until 6 OPENING DAY TO BE ANNOUNCED

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!

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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

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We Accept

EBT/DEBIT

WIC & FMNP Cards!