Bluegrass Farmers Market

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! :)