Saturday

April 20, 2013

Market Hours: Saturday 8am-12pm

Location: 1722 Bardstown Road, Louisville, KY, 40205

For a printable and/or mobile PDF version of our newsletter, please click here!

Spring Cleaning! Website Redesign and More...

             Most, if not everyone reading this newsletter has been to our website at one point or another. Well, we’re pleased to say that after some time of being in relative disarray, it has been redesigned and should be easier to use! Our web host, Small Farm Central, has been  a tremendous help this week in answering questions, creative consultation, and with some of the work that needed to be done. On our website, you can view pictures, a map, read past newsletters, view a directory of our vendors with contact information, get recipes, send us your comments, and more! We have a lot more planned for the website, including a Facebook integration, but we also have a lot planned for this season...  So stay tuned for details!

             Speaking of sending us your comments, we always love to hear any thoughts or suggestions you might have for making BRFM better. After all, this is a community phenomenon, and in a lot of respects, the community is the most important focus of the market. If you do have a suggestion, please send it to us through the website, our Facebook page, or come see us at the market any given Saturday!

Announcements:

On Wednesday evening, May 29, 6:30-9:00. Lelia Gentle (DreamCatcher Farm)  and Phyllis Fitzgerald (Phyllis' Kitchen and All Around the House Food Blog) will be teaming up to teach a cooking class at "Cooking at the Cottage" titled, "What to do with your Weekly CSA Basket?"   There are over 25 local farms near Louisville that provide Community Supported Agriculture (CSA's).   Once the growing season begins, CSA members receive weekly food baskets of what is fresh from the farm that week.  So begins the challenge of both identifying what is in the basket, as well as working out the logistics of how to use everything in the basket before next week's basket arrives.  Whether you are a current CSA member or just thinking about joining one, this class will help you know what to do with your weekly basket.  We'll gather CSA baskets from several local farmers so you will get  a good working knowledge of what you might expect from your basket.  Then we will make our dinner and plan for the week based on what is in the basket.  Menu for the evening will depend on what we find in the basket, so definitely come hungry !!  

Visit www.cookingatthecottage.com for class registration details.

Also, Charles Hambley of Hambley Farm wants to let anyone know that he will have lots of interesting thins from the farm with him! From bugs, to bones, to interesting rocks, you never know what you might find on a farm! If you or your kids would like to see his collection, just see him this Saturday!

Saturday

April 6, 2013

Market Hours: Saturday 8am-12pm

Location: 1722 Bardstown Road, Louisville, KY, 40205

For a printable and/or mobile PDF version of our newsletter, please click here!

 News: Our first Saturday of the 2013 Regular Season!

This is the day some of us have thought of throughout the winter! Though the cool weather doesn’t seem to be quite behind us, it won’t be here for long, which means spring is right behind. This also signals the beginning of the regular season for the Bardstown Road Farmers’ Market and the return of many vendors. With the help of our loyal customers, the market is entering into its 23rd season serving Louisville and the Highlands neighborhoods.

For those of you new to the market, welcome, and for those of you returning, welcome back! We have some exciting things in mind for this season, so please keep up with us on Facebook and these weekly mailings. The month of April is usually a little tricky for our vendors, so please note that some of the information in the item list that is updated each week for our vendors may be a little off for a week or two.

Last season we said goodbye to a couple vendors, but this year we have extended invitations to few newcomers into the market. We will highlight each of these vendors in feature articles in the next several weeks, but for now we’ll mention them. Please welcome Red Clover Community Grown Edibles (Facebook Page), Thieneman Greenhouse (Facebook Link), and Bluegrass Chevre (Website). We certainly look forward to a great season made better by the diverse products each of these vendors will contribute to the market.

It looks as though we are going to have nice weather this Saturday, too! Hopefully we will see many of you then. Thank you so much for your continued support!

What's fresh this week from your local farmers:

  

Byrnside Orchard - Shelbyville, KY

Contact information:  soundtronics1@bellsouth.net

Fresh Local Honey, and maybe a few surprises!

 

    

Critter Haven Soaps - Irvington, KY

Contact information: critterhaven@bbtel.com

Assorted Goat’s Milk Soaps

Soap Stackers, including:

• Lavender Chamomile
• Citrus Mint
• Sweet Orange Grapefruit

Molded Soaps!

Hand Creams and Body Lotions

    

 

Dream Catcher Farm - Louisville, KY

dreamcatchergrassfed.com, or call (502) 619-0110 

Many of your spring/summer favorites are back!!

Weisenburger Cheese Grits with Kenny's Gouda

Buttermilk Biscuit with DreamCatcher Sausage & Gravy 

DreamCatcher Bacon & Swiss Quiche 

Spinach & Roasted Tomato Strata 

Red Lentil Soup with Greens

Italian Wedding Soup with DreamCatcher Meatballs

Grilled DreamCatcher Brats on a bun with Sauteed Onions 

Buttermilk Scones with Ruby's Hill Strawberry Jam 

Assorted Freshly Milled Whole Wheat Rolls and Breads:

Cinnamon Rolls (Plain, Orange or Vanilla Glaze) 

Honey Whole Wheat Loaves

Honey Whole Wheat Loaves with Coconut Oil

7-Grain Loaves 

and Rosemary Lemonade!

      

Also available: Fresh Eggs and Grass-fed, Grass-finished Beef, as well as Pastured Pork and Pastured Lamb

Selected Cuts include:

 

Beef—Very lean Ground Beef, DreamBurgers (6oz Ea.), Beef Tenderloins, Ribeye Steaks, Sandwich Steaks, Stew Meat, Flank Steak, Chuck Roast, Brisket

Pork—Bone-in Pork Chops, Bacon (lean), Boston Butts, Italian Sausage, Brats, Pork Tenderloins, Breakfast Sausage, Chorizo, Smoked Ham Hocks

Lamb—Ground, Chops, Shanks, Stew Meat, Legs, Shoulders

     

Duncan Rabbit Farm - Boston, KY

Contact information: saralduncan44@gmail.com

Brown Eggs

Boiled Eggs

Local, Raw Honey

Jams– Peach, Strawberry, Blackberry and Sour Cherry

 

“We are Kentucky Proud!”

     

Facing West Farm - Campbellsburg, KY

Contact information: facingwestfarm@yahoo.com

 

We'll see you soon in April. Which week, however, we'll make sure to let you now!

   

Field Day Family Farm - Louisville, KY

Contact information: fielddayfamilyfarm.us

Garlic, Black Bean Ravioli, Black Beans, Brussels Sprouts, Brussels Sprout Greens, Salad Mix (maybe), and Hormone-Free Chicken!

 

Now offering free-range, hormone-free chicken!!

 

Finger Picking Farm - Palmyra, IN

Contact information: Treeclimb08@yahoo.com

Brussels Sprouts, Kale, Carrots, Salad Mix, Mache, Sweet Potatoes (limited supply).

 

 

Full Heart Farm - Fisherville, KY

Contact information: Beth Fowle at (502) 693-6428

Blueberry Lemon Bread

Pacific Rim Granola

Blueberry Granola Cookie Bars with Caramel

Pomegranate Walnut Cranberry Granola

Peanut Banana Granola

 

 

Gypsy Ridge Farms - Campbellsburg, IN

Contact Information: (812) 755-1001
 

We will not be at the market this week, but plan to return soon!

 

 

Happy Jack Pumpkins & Produce - Frankfort, KY

Contact Information: Jones751@bellsouth.net

We will not be at the market this week, but will return next week with a variety of vegetable starts!

Jackson Produce - Borden, IN

Contact Information: (812) 967-2131, or email jacksonproduce@yahoo.com

 

Potatoes, Tomatoes, Vegetable Plant Starts, and Eggs

 

 

Kenny’s Farmhouse Cheese - Austin, KY

Contact Information: (888) 571-4029

 

Quality Cheeses, including:

Asiago, Assorted Cheddars, Colby, Assorted Goudas (including whole-round), Havarti,  Assorted Monterey Jack, Norwood, and Swiss

Kentucky Bison - Louisville, KY

Contact information: karapeers@yahoo.com, or call (502) 451-8505

We will have the following items this week:

Steaks: Ribeye, Top Sirloin, NY Strips, and Fillets

Roasts: Sirloin Tip, Chuck

Also: Ground Patties, Sausage, Frankfurters, Bratwurst, Stew Meat, Fajita Meat, Flank

 

Special or advance orders, please call or email Kara,

(502) 451– 8505

karapeers@yahoo.com

 

Perennial Favorites Flower Farm - Leopold, IN

Contact Information: kleeford@psci.net

Early season flowers!  We tried something new this season and grew some cool season flowers in the tunnel over winter.

- We will have some more red anemones this week - We have had them for a couple weeks already.  They are a very cold hardy flower!

-  Also starting this week are a few ranunculus of various colors.

- We have a huge forsythia shrub that needs some pruning so will bring some stems that will still be in the bud but will be perfect for forcing!

- Also will bring a few large rosemary plants that will be ready for potting or planting.

 

Like us on Facebook!

 

 

Ragan Farm/Greenhouse - Fisherville, KY

Contact information: clragan71@aol.com

 

Winter Squash and Succulents

For special orders, please call Cleta at  (502) 231-2796

 

Ruby’s Hill Jams, LLC - Louisville, KY

Contact information: rubyshilljam.nlcommerce.com

 

Strawberry and Blueberry Jam (made fresh from BRFM strawberries and blueberries!), Grilled Pineapple Jam, Pineapple Jam, Red Onion Jam, Three Pepper Jam

Gift baskets also available!

 

     

Schacht Farm - Bloomington, IN

Contact Information: schachtfarm@yahoo.com

  

Click here for our Spring Newsletter!

Farm Fresh Brown Eggs from Pastured Chickens

Free-range, Pastured Chickens

 

• Whole
• Whole, Cut
• Breast
• Wing
• Drumstick
• Thigh

  

Now offering Ground Turkey!

T.C. Fisher Honey - Louisville, KY

Contact information: TCFisherky@aol.com, or call (502) 425-0013

 

Fresh, Local Honey

Honey Sticks

Sweet Dillies Pickles

Homemade Barbecue Sauce

    

Wild Carrot Farm - Shelbyville, KY

Contact information: UR2Lucky@aol.com

Eggs

Wild Cherry Smoking Chips

Hot Pepper Butter

Cayenne Pepper Sauce

Habagardil Pickles

Smokey Tomato Salad Dressing

 

 

    

 

Bardstown Road Farmers' Market, Inc

1722 Bardstown Rd

Louisville, Kentucky

 

Saturdays 8:00 am to 12:00 noon

Parking available in the Baptist church Parking lot across the street where you will also find a bike rack.

We try to Recycle!

Please no dogs allowed in the market area except for service dogs!

www.bardstownroadfarmersmarket.com

Join us on FaceBook

 

 

December 29th, 2012

December 22nd, 2012

December 15th, 2012

December 8th, 2012

December 1st, 2012

November 24th, 2012

November 17th, 2012

November 10th, 2012

November 3rd, 2012

October 27th, 2012

October 20th, 2012

October 13th, 2012

October 6th, 2012

September 29th, 2012

September 22nd, 2012

September 15th, 2012

September 8th, 2012

September 1st, 2012

August 25th, 2012

August 18th, 2012

August 11th, 2012

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July 28th, 2012

July 21st, 2012

July 14th, 2012

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June 30th, 2012

June 23rd, 2012

June 16th, 2012

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June 2nd, 2012

May 26th, 2012

May 19th, 2012

May 12th, 2012

May 5th, 2012

April 28th, 2012

April 21st, 2012

April 14th, 2012

Bylaws

Vendor Application

1. (5 to 7 lb) organic, pastured chicken

2. 1 c. white wine

3. 1 c. chicken stock or broth

4. ½ c. packed fresh flat-leaf parsley leaves, chopped

5. 2 Tbs. chopped fresh sage leaves, plus 2 sprigs

6. 1 Tbsp. chopped fresh rosemary leaves, plus 2 sprigs

7. 1 tsp. fresh thyme leaves, plus 2 sprigs

8. ½ cup unsalted butter (1 stick), softened

9. salt and pepper

10. 1 med. onion cut into eights

11. 1 head garlic, cut in half crosswise

1. Preheat oven to 400 degrees (to reduce and cook at 325 degrees)

2. Finely chop by knife or with food processor the parsley leaves, sage leaves, rosemary leaves, and thyme leaves and mix thoroughly into softened butter with fork or with food processor.

3. Working from large cavity end of chicken, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of chicken. Sprinkle 1 tsp sea salt and 1 tsp ground pepper over outside and inside of chicken.

4. Place onion, garlic, sage sprigs, rosemary sprigs and thyme sprigs in cavity. With kitchen or craft string, tie wings against body and tie drumsticks together.

5. Place chicken breast side up, on wire rack above roasting pan, pour wine and chicken broth into pan. (cover inside of pan with foil if desired).

6. Roast chicken at 320 degrees for 1 1/2 hours. After about an hour, if chicken is getting too brown, cover top area loosely with foil. Add additional wine and broth to pan for oven moisture, as needed while chicken cooks. (Makes an excellent gravy.) To determine if chicken is cooked thoroughly, insert knife between inner thigh meat and bone. Meat should be whitish with only very slight pink appearance, and should not look raw. Temperature of meat should be 170 degrees and breast temperature around 160 degrees.

7. Carefully lift chicken from roasting pan and tilt slightly to allow juices to run into pan. Place chicken on plate or platter and cover with foil until ready to serve.

8. Remove rack from roasting pan. Strain pan drippings into medium serving bowl. To remove excess fat from pan juices, if desired, let drippings stand 1 minute to allow fat to separate from meat juices. Discard excess fat* or refrigerate for later use as flavorful cooking oil or seasoning.

9. Carve chicken and serve pan juices on table as gravy.

10. Pan juices may be saved for later use as seasonings by freezing, if desired. Remaining carcass bones, meat and cartilage can be best used for making a nutritious broth. See recipe for bone broth.

    *The fat from a pastured or grass-fed, organic animal is nutritious and useful.

6+ servings

adapted from www.portuguese-recipes.com

1  T. olive or canola oil

6-8 garlic cloves (crushed or minced)

1  large onion, chopped

4  cups kale, chopped if fresh (1 bunch is plenty). You can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans) (I use fresh)

4  cups chicken broth or vegetable broth

2 (15-1/2 oz.) cans white beans

1 (15 ounce) can diced tomatoes or 1 cup chopped fresh tomatoes (I use canned)

1 t. dried thyme

1 t. dried rosemary

salt and pepper to taste

1 cup of chopped parsley

This is a great meatless soup, but you can also add sausage, chicken or stew beef (cook the meat first).

1. In a large pot, heat olive oil, then add garlic and onion.
2. Sauté these ingredients until soft.
3. Add kale and sauté until wilted.
4. Measure off 3 cups of broth and 2 cups of beans and add to the sautéed vegetables, along with the tomatoes, herbs, salt, and pepper.  (See step 6 for what you do with the rest of the broth and beans.)  (Not reading ahead to step 8, I added the parsley here.  Next time I'll leave a little out for a garnish at the end, but will still cook most of it.)
5. Simmer 5 to 10 minutes.
6. Using a blender or food processor, mix the remaining beans and broth until smooth.  Mix into the soup (makes it thicker).  Add the cooked meat, if you're using it.
7. Simmer for 15 to 20 minutes.
8. Serve it up in bowls and dress with parsley.