Bluegrass Farmers Market

  (Lexington, Kentucky)
Nothing but 100% Homegrown or Produced at our market!

Posts tagged [recipes]

The Bluegrass Farmers' Market is back!

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 21st!!!

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


 
 

Friday the 13th with the Bluegrass Farmers' Market!

It's Friday the 13th! For those that are superstitious it is a scary day and many folks never leave their home. Unfortunately, many years have two Friday the 13th's but in 2015, we have three! Oh no! Yup, today, then in March and November. Three in one year will not happen again until 2026...whew, the superstitious folks get to breathe easy for quite some time. :)


Just in case you are one of those folks, make sure you eat some garlic today. They say you should carry garlic in your pocket to ward off evil spirits but I say eat it...it's much better that way. :) And, hopefully you still have some squirreled away from the Bluegrass Farmers' Market! Another superstition involves salt. If you spill it, you are supposed to throw some over your shoulder. Again, I say use it to sprinkle on some of those veggies that you stored for winter use...think potatoes, winter squash, etc.


Can you tell that I am not a superstitious type person...I just love food! Especially food that has come from the farmers market. Every time I open my freezer and see all of those bags labeled with the date and the farmers name who grew it, I smile. I love hearing someone ask where we got those green beans and I am happy to report that they came from Barron's Farm or Valley Oak Farm. The same with the squash from McMaine's Riverhaven Farm or Overman's BG Fruit and Vegetables. Of course I can't forget the excitement of choosing a meat to serve with my “fresh” veggies so it brings joy to me knowing that I also was smart enough to freeze various cuts of beef, pork, chicken and lamb from members farms like Kelly's Kobe Beef & Herman's Happy Hogs, On Tapp Dairy and Stone Burr Farm. Yes, life is good and there is no reason to fear Friday the 13th! Just enjoy the bounty! :)


Another thing about Friday the 13th...it's the day before Valentine's Day! Hope you all remembered to consider ordering a floral bouquet subscription from Bellaire Blooms...six months of beauty!


Now that we have Friday out of the way, I'd like to give you a little update on our search for a new primary market location. The search is still on and our search committee is working very hard to find the perfect location for the opening of our 2015 market season. The possible sites have been reduced to just a few and hopefully I'll be able to report a new location in the next week or so. Our thanks to all of the folks who have called or emailed their suggestions...we took each one of them seriously! We are hoping to open in our new location on April 18th. Meanwhile, our market at Azur Restaurant & Patio will be open, with limited participation, on March 28th! Think Easter lamb!!!


We are all looking forward to spring! Stay warm until then,

Karin, your friendly blog gal :)

 
 

Bluegrass Farmers' Market Celebrates Valentine's Day!

Valentine's Day is only one week away! Do you know what you will be doing special for that extra special person in your life? How about a few suggestions from our Bluegrass Farmers' Market members.


The folks at Bellaire Blooms think their Bouquet Subscription Program/ Bouquet CSA is perfect for Valentine's Day. They are offering 23 weeks of bouquets for $275. The first bouquet will be May 27th and the program continues through October. We think those sweethearts deserve 6 months of fresh flowers! Here is a link where interested parties can read a little more about what they offer. http://www.mkt.com/bellaireblooms And, the good news...the price is payable in two installments!


A quiet evening with wine and cheese by candlelight is always welcome! Try a bottle of award winning wine from Grimes Mill Winery. http://www.grimesmillwinery.com/ Pair that with some wonderful pimento cheese spreads from the folks at JP Foods, LLC. You can find them at all of the local Liquor Barn locations. http://jpfoodsllc.wix.com/jpfoodscheese


Or maybe breakfast in bed is in order! Surprise that loved one with a simple and easy to prepare omelet from the folks at Herb'n Renewal! www.herbnrenewal.com The great part...no messy skillets to clean! Here's the recipe for a crowd...just make what you need!


Have It Your Way Omelet


1.You’ll need a large pot filled with water at a rolling boil.

2. Prepare dishes holding various items that you would include in an omelet, such as chopped onions, peppers, ham, cheese, bacon, tomatoes, mushrooms, etc. Don’t forget to add a bit of seasoning…we like CHEESE’N SEASON, HERB’N COWBOY or CAJUN WING’N SEASON if you like a bit of spice in your life!

3. Have each person write his or her name (with permanent ink) on a quart size freezer zip lock plastic bag.

4. Break two (no more, no less) large or extra large eggs into each bag and give it a good shake so that it is well blended.

5. Now comes the fun…have each person pick and choose the items that they like and just dump them into their egg filled bag!

6. Once they have them loaded, just “zip” the bag closed making sure you get all of the air out of the bag.

7. Place the bags into the boiling water and boil for 13 minutes. You’ll be able to “do” about 6-8 bags in a large pot.

8. After exactly 13 minutes remove the bags and slide out your very own perfect omelet! Great served in a warm flour tortilla!

     

~*~ Happy Valentines Day! ~*~

     

 
 

Super Bowl Countdown Continues At The Bluegrass Farmers' Market!

Okay, who is gonna win? Will it be the Seahawks or the Patriots? I'm voting for the commercials and great food! lol Super Bowl Sunday has become a tradition for many and it means football and food! I'll say that again...food! Great food to be more exact! In between all of the cheering, rooting and even boo hissing, there has to be something that makes everyone feel great. Food!!!


So, let the members of the Bluegrass Farmers' Market make a few suggestions. :)


There is still time to venture out to the local Liquor Barn stores for some Smoked Pepper Pimento Cheese from JP Foods. Great on crackers, as a topping on chili, melted between two pieces of bread or even just on your finger! By the way it's also great when you top a taco with it and broil for just enough time to melt!


Got crackers? Try spreading them with some of McMaine's Riverhaven Farm pepper jelly...great when spread with cream cheese! Contact them at lmcmaine@gmail.com if you need to order some...hurry!


Don't forget that lamb is not just for roasting! Think cocktail meatballs...a perfect Super Bowl snack! You can contact Stone Burr Farm at stoneburrlamb@gmail.com


Here's a simple and easy hot dip recipe from the folks at Herb'n Renewal...you can contact them at rubnseason@aol.com


Cajun Wing'n Season Cheese Dip


2 lb. Velveeta cheese, cubed

1 15 oz. can mild chili beans

1 10 oz. can diced tomatoes and green chiles, drained well

1 bunch green onions, sliced

1 tbsp. Cajun Wing’n Season


Place all ingredients in a double boiler and stir until melted and well blended. You can also place ingredients into a microwave safe bowl and microwave; stirring occasionally until melted. Serve warm with tortilla chips.



Hope your team wins!


Folks, don't forget...we have lost our lease for our Richmond Rd. market.. If you know of any business zoned area that would consider allowing us to set up in their parking lot, please contact us at fromourfarms@aol.com



 
 

Snowy Day Recipes From The Bluegrass Farmers' Market!

Thought today would be a perfect time to share a recipe from Roger Postley from Tomatoes, Etc. Anyone who knows Roger, knows how precise he is so I am sharing this verbatim! :) Besides, editing it would ruin it...Roger has such a way with words!


Postley'sFIRST-COOKED-ON-AN-UPSIDE-DOWN-STEAM IRON”Chicken Noodle ‘Stew’

Copyright © 1963-2015 Roger H. PostleyTomatoes, Etc.All rights reserved.


2-3 lbs chicken thighs (with skin and bones)... these are easiest to use, but

any chicken parts will work.)

1-2 chicken bouillon cube(s)

1 can (or more) of chicken broth/stock (size is your choice...)

1-2 tsp. of dried dill weed (to taste)

1-2 tsp. of celery seed (to taste)

4-6 soup cans (from the broth can) of water (enough to cover the chicken)

1 lb. thin to medium-wide egg noodles

1-2 cups frozen green peas (or any other vegetables... also try diced raw onions!)

Salt - to taste (if you must…)


Add the chicken, bouillon cube(s), chicken broth, dill, celery seed, and water to a large pot. Bring to a simmer, and heat for 45-60 minutes. Turn off the heat. Remove the chicken to a plate and allow it to cool. When the chicken is cool enough to handle, pull off and discard the skin, fat, and bones. Tear or shred the chicken meat into bite-sized pieces and return to the pot of warm liquid.


Bring the pot to a simmer once again, and add the peas (or other vegetables) and the noodles. Simmer until the noodles are tender (check package for estimated time). This should cook down to a ‘stew-thick’ very rich soup. If you prefer a thinner soup with more liquid, add more water, stir, and heat for a few minutes.


Serve with hot bread/crackers and butter and add a tossed salad, for a full meal. This soup freezes very well. It is also delicious as a cold ‘pasta/congealed’ salad. It will store (covered) for a week in the refrigerator. Consider freezing in Ziploc™ bags in bowl-sized portions for microwave ‘nuking’ for individual servings....


This will make six to eight full bowls of almost stew-thickness ‘soup’!

E N J O Y !!!


~*~*~*~*~*~


And, here's one from Kirby and Babette from Overman's BG Fruit & Vegetables...having your oven on will help warm up your home and enjoying these roasted veggies will warm your tummy! :)


Roasted Carrots and Parsnips

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Enjoy!

~*~*~*~*~*~

I have to admit that I love the way the members of the Bluegrass Farmers' Market share recipes, tips and hints with our customers. That's one of the reasons why our customers keep coming back...we know what we grow, raise, bake or make! And, we love to talk about it! :)

And, as much as I hate to have to mention this again, The Bluegrass Farmers' Market lost their lease with Pedal the Planet and Fast Signs. So, right now we are looking for a new location so that we can continue to bring you our homegrown goodness. If you have any suggestions, please email me at fromourfarms@aol.com and I will see that our search committee gets it.


The good news...The Bluegrass Farmers' Market at Azur Restaurant & Patio will open on March 28 with limited participation...think Easter lamb from Stone Burr Farm! I'll keep you posted on any updates.


Karin, your friendly BGFM blog gal


 
 

Super Bowl with the Bluegrass Farmers' Market!

How about a few Super Bowl super easy ideas for feeding the game watchers! All brought to you by some members of the Bluegrass Farmers' Market!


The folks at JP Foods sent me a super easy recipe that is sure to delight your friends and family. “We usually do a Super Bowl party-it's a perfect time to showcase our cheese with friends and family and enjoy some simple but tasty fare. I take a couple of tablespoons of butter and melt it on medium heat in a cast iron skillet. I take sourdough bread and slather one side with our JP Foods Traditional or Bourbon Smoked Pepper Pimento Cheese and top with a couple of slices of your favourite cooked bacon, top with another slice of bread, then cook the sandwiches, turning once, until they are golden brown and the cheese is melty and gooey. Cut each sandwich into quarters for PERFECT Super Bowl party finger food. People flip for the warm pimento cheese and bacon sandwiches!We also top our favourite chili recipes with a dollop of Traditional or Bourbon Smoked Pepper Pimento cheese instead of sour cream-delicious melted into chili!”


Don't forget that you can purchase their wonderful cheese spreads at the Liquor barn locations in Lexington, Danville and Louisville. Or try shopping at other Lexington stores like Cork and Barrel or Town Branch Market. If you're in Franfort, you can find them at Capital Cellars. If you venture to Lancaster, look for them at Marksbury Farms Market.


The folks at McMaine's Riverhaven Farm suggested a great and tasty snack using their Hot Pepper or Hot Spiced Tomato jams. Set out some crackers, a chunk of cream cheese and bowls of their jams...let folks spread them to their hearts content! Delicious and easy!!! If you have run out of their wonderful jams, you can contact them at lmcmaine@gmail.com


Overman's BG Fruits and Vegetables shared one of their favorite dip recipes...easy, make ahead and delicious!


1/2 cup(s) lowfat Greek yogurt

1 tablespoon(s) fresh lemon juice

1/4 teaspoon(s)Tabasco sauce (optional)

Kosher salt

Pepper

1 scallion, finely chopped

1 tablespoon(s) chopped fresh flat-leaf parsley

2 ounce(s) blue cheese, crumbled

Cucumbers, sliced, for serving

Radishes, sliced, for serving

Potato chips, for serving


In a bowl, whisk together the yogurt, lemon juice, Tabasco (if using), and ¼ teaspoon each salt and pepper. Stir in the scallion and parsley, then the blue cheese. Serve with radishes, cucumbers, and potato chips.


The herb folks at Herb'n Renewal shared one of their most requested recipes. Make it the day before and it's a no fuss Super Bowl treat!


Spinach'n Ham Herb Spread


1 10oz. pkg. frozen spinach, well drained

1 cup red onion, diced

1/2 lb. thinly sliced ham, chopped

1 cup mayonnaise

1cup sour cream

1 8 oz. pkg. cream cheese

2 Tablespoons Rub'n Season Herb'n All


Allow frozen spinach to thaw and drain well; pat or squeeze till dry. Let cream cheese soften. Mix mayonnaise and sour cream. Add cream cheese and beat till somewhat smooth...a few lumps are okay! Add the Herb'n All and mix well. Add the onion, spinach and ham; stir well. Cover and refrigerate overnight if possible. Serve with crackers.


If you need to order some Rub'n Season Herb'n All you can email them at rubnseason@aol.com or order online at www.herbnrenewal.com


Stay tuned for more Super Bowl Sunday recipes!!!


And, as much as I hate to have to mention this again, The Bluegrass Farmers' Market lost their lease with Pedal the Planet and Fast Signs. So, right now we are looking for a new location so that we can continue to bring you our homegrown goodness. If you have any suggestions, please email me at fromourfarms@aol.com and I will see that our search committee gets it.


The good news...The Bluegrass Farmers' Market at Azur Restaurant & Patio will open on March 28 with limited participation...think Easter lamb from Stone Burr Farm! I'll keep you posted on any updates.


Karin, your friendly BGFM blog gal


 
 

The Bluegrass Farmers' Market Needs Your Help!

Well folks, we have some not so good news to report to everyone...customers and farmers alike. It seems like the folks at Pedal the Planet and Fast Signs have decided not to renew our lease this year. :( That means that we will be losing our primary market location. Our satellite market at Azur Restaurant & Patio will continue on...in fact they will be opening, with limited participation, on March 28th.


Now comes the hard part because we have to find a new location before spring so that the Bluegrass Farmers' Market can continue to bring our customers the homegrown goodness that they have come to expect from us. We have had a couple of places that have offered us the use of their parking lots but they are not ideal locations. One is quite far from the Richmond Rd. area and off of the beaten path. The other one is very small.


So, this is where you all come in...we need your help! If anyone knows of a spot where we can set up our market from mid April through the end of October, we sure would love to hear about it. We are working very hard to find a suitable location that we can call our “forever home!” We would love to stay in the Richmond Rd. area but not necessarily on Richmond Rd. There would have to be space to accommodate at least 25 farmers with plenty of parking for customers. Saturday from 9 until 2 is a must but a weekday market could be a negotiable day and time.


We really would like a permanent location before our 2015 market season starts but if we have to compromise and use a temporary spot...we'll take that too! We just want everyone to know that the Bluegrass Farmers' Market will open in the spring but at a new location!


If there is a silver lining to all of this, it would be that maybe we can locate a larger more visible location and we can continue to grow. We have farmers waiting in the wings, so to speak, that would like to join our market but space didn't allow for that. Maybe this is a blessing in disguise!


So, please put on your thinking caps and help us find our “forever home!” You can email me at fromourfarms@aol.com with any suggestions...we're ready to move!!! I'll make sure that the search committee gets your suggestions.


Karin, your hoping for the best blog gal :)


~*~ The Super Bowl Sunday Posts Will Continue! Stay Tuned! ~*~

 
 

Super Bowl Sunday with the 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

 
 

The Bluegrass Farmers' Market is counting down the days till spring...74!

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! :)


 
 

Happy New Year from the Bluegrass Farmers' Market!

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 1st. 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!





 
 

Happy Kwanzaa!

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 ~*~




 
 

Merry Christmas Eve from the Bluegrass Farmers' Market!

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 ~*~

 
 

Bluegrass Farmers' Market News!

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. :)


~*~*~*~*~*~


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...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!!!

 
 

Let's celebrate the holidays!

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 16th 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!

 
 

Bluegrass Farmers' Market Winter Warmer Uppers!

It looks like we might get hit with another round of winter weather...hopefully not nearly as cold as the last blast! The great news...only 85 days and a wake up until we'll be opening our 2014 market season! :) Mark your calendars because April 12th is the day!


I thought it would be a great day to share a couple of  “perfect for a cold day” recipes!


First off, from the herb folks at Herb'n Renewal, is a recipe that is sure to warm you up and it uses corn and potatoes that they purchased at the market last year. The corn was blanched, cut off of the cob and frozen and the potatoes have been stored in the garage. Normally they would have had onions too, but darn...they have been using them like mad this winter.


Herb'n Corn Chowder


1 tablespoon olive oil

1 medium onion, diced

1 1/2 cups celery, diced

1 1/2 cups carrots, peeled and diced

2 pounds potatoes, peeled and diced 1/2”

2 quarts water

2 teaspoons salt

2 tablespoons chicken soup base

2 quarts frozen corn, thawed

2 heaping tablespoons Cheese'n Season

1 quart milk

roux (equal parts butter and flour)


In a 6 quart pot, saute' onions, carrots and celery in olive oil for 6 minutes. Add potatoes, water, salt and chicken base. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Add corn, Cheese'n Season and milk. Return to a boil. Reduce heat and simmer for 15 minutes. Slowly add roux to thicken. Cook to desired thickness.


This next recipe comes from Virgil at Clark Farms. Just think how wonderful this bit of sweetness, using a fall favorite like pumpkin will taste on a cold winter night. I'm sure some of our customers even canned some market pumpkins!


Pumpkin Dump Cake

1 (29 oz) can pure pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 cup sugar
1 tsp. salt
3 tsp. cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted butter.


Preheat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, salt and cinnamon until well blended. Pour batter into a 9 x 13 inch greased pan. Sprinkle cake mix on top and then cover with pecans. Pour melted butter over top. Bake for 50 minutes.


Enjoy both of these recipes and if you have any that you would like to share with our farmers and customers, please email them to me at fromourfarms@aol.com. We'd love to hear how you have been using your market bounty!


See ya on April 12, 2014!



 
 
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