*Spicy-Sweet Chicken Wings (or legs)*

June 13th, 2009 Newsletter

*Spanish Spinach and Chickpeas*

June 6th, 2009 Newsletter

*Easy Asian Kale*

May 23rd, 2009 Newsletter

*Strawberry Panna Cotta*

May 16th, 2009 Newsletter

*Curried Garbanzo Beans*

May 9th, 2009 Newsletter

*Spring Green Quiche*

May 2nd, 2009 Newsletter

*Couscous Primavera*     *Mint Syrup for Juleps and Teas*

April 25th, 2009 Newsletter

*Stir-fry Asparagus and Beef*

April 18th, 2009 Newsletter

*Parslied Potato Salad*

2008

April 19th, 2008 Newsletter 

* Lentil Sorrel Soup*    *Sausage - Spinach Skillet dinner* 

April 26th, 2008 Newsletter

*Sara's Lentil Soup with Swiss Chard*    *Korean Marinade for Flank Steak*

May 3rd, 2008 Newsletter

*Derby Day Roast Asparagus*     * Kale & Sausage* 

May 10th, 2008 Newsletter

*Kale & Currants*     *Beef (or Bison) and Asparagus*

May 17th, 2008 Newsletter 

*Vegetarian Wilted Lettuce*    * California Flank Steak* 

May 24th, 2008 Newsletter

*Mediterranean Lamb*     *Bacon & Egg Salad*

May 31st, 2008 Newsletter 

*Strawberry Feta Spring Salad*    *Herb & Spice Rub*

June 7th, 2008 Newsletter

*White Chocolate Strawberry Parfait* 

June 14th, 2008 Newsletter

*Honey Chicken*     *Goo-free Strawberry (or Peach) Pie* 

June 21st, 2008 Newsletter

*Spice Rub for Pork*   *Oven or Grill-roasted Beets*

June 28th, 2008 Newsletter 

*Nina Simonds Hot & Sour Slaw*    * Caribbean-style Flank Steak*

July 5th, 2008 Newsletter

*Fried Apples*     *Apple Crisp*

July 12th, 2008 Newsletter

*Blackberry Cobbler*

July 19th, 2008 Newsletter

* Sicilian Style Lamb Sausage*     *Chimichurri*

July 26th, 2008 Newsletter

*Summer Vegetable Plate:*   

*Dusted Potatoes*    

*Pan-fried Herb Cherry Tomatoes*   

*Roasted Green Beans*

August 2nd, 2008 Newsletter

*Grilled Keftedes*     *Thick Tzatziki*

August 9th, 2008 Newsletter

*Roast Chicken w/potatoes*     *Sausage, Cabbage and smashed potatoes*

August 16th, 2008 Newsletter

*Orzo Salad with Fresh Herbs*     *Tomato Soup with Thyme*

August 23rd, 2008 Newsletter

*Corn Pudding*     *Simple Vegetable Soup*

August 30th, 2008 Newsletter

*Tomato Soup with Roast Garlic Croutons*

September 6th, 2008 Newsletter

*Chocolate Zucchini Cake *     * Ginger Roasted Green Beans*

September 13th, 2008 Newsletter

*Cherry Tomato Gratin*      *Stuffed Peppers*

September 20th, 2008 Newsletter

*White Bean Vegetable Soup*     *Cornmeal Pancakes*

*Tomato Pie*

September 27th, 2008 Newsletter

*Roast Garlic*     *Ronni Lundy's Roast Garlic Grits*

October 4th, 2008 Newsletter

*Roast Butternut Squash*     *Apple Nut Bread*

October 11th, 2008 Newsletter

*Tomato-Sausage Spaghetti*     *Greek Style Potato Salad*

October 18th, 2008 Newsletter

*Italian Pan-Fried Chicken*

October 25th, 2008 Newsletter

*Chicken with Roast Garlic Sauce*     *Sinfully Easy Slow-Cooker Beef*

November 1st, 2008 Newsletter

*Greek Potato Stew*     *Curried Butternut Squash Soup*

November 8th, 2008 Newsletter

*JJ's Sausage & Kale  Soup*     *Farmers' Market Chili*

November 15th, 2008 Newsletter

*Easy Pork & Sauerkraut*     *Green Tomato Mincemeat*

November 22nd, 2008 Newsletter

*Sarah's Turkey Soup*  (From "Sarah Fritschner's Holidays")

December 6th, 2008 Newsletter

*Ropa Viejas*

December 13th, 2008 Newsletter

*Butternut Squash Coucous*

December 20th, 2008 Newsletter

*Grits with Kale and Sausage*

In a nice big bowl, put:

                                    7 sliced strawberries

                                    1 Tablespoon Dijon mustard

                                    1 egg yolk

                                    a splash and a half cider vinegar

                                    juice of two blood oranges

                                    a dollop of honey

                                    salt and pepper

                                    1 toe of garlic, chopped

                                     1 finely sliced scallion

Prep:

Abuse this mixture with the back of a large wooden spoon. Further coax it into submission with a wire whip.

Taste it. Need salt and pepper? Need vinegar? Need honey? Okay.

Fit the bowl into a rolled towel formed into a loose donut.

Slowly drizzle good vegetable oil into the bowl while whisking vigorously. Keep it moving. You are incorporating air, so your strokes should find noisy purchase on the sides of the bowl. This makes bubbles. Good thing.

Periodically stop drizzling but don't stop whisking. Whisk. Whisk.

Need more oil? Add it. Taste it...

Look for a velvety sheen.

Toss with lettuce and any other vegetables you might have.

Eat dat.

3 Tbsp. quick cooking tapioca

¼ tsp. salt

¼ tsp. nutmeg

3 cups (approx. 1 lb.) of rhubarb cut into ½ inch pieces

1 cup fresh sliced strawberries

Pastry for double crust pie

Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes. Turn into pastry lined 9-inch pie pan. Dot with butter. Top with pastry with sliced heat vents.  Bake at 400° for 35 to 40 minutes.

2 pounds rhubarb, 7 cups cut in a rough dice

3 pounds strawberries, 9 cups cut as pictured ABOVE

4 cups sugar

zest 1/2 Meyer lemon

2 tablespoons Meyer lemon juice

Directions 

1  Prep rhubarb first: trim ends off stalks, cut into three-inch matchsticks, then make a rough dice as shown. (If working by weight, you don't have to dice the rhubarb; it's just to give you a better measure if working by volume.) Toss trimmed rhubarb  with half the lemon juice, half the zest and half the sugar. Set aside to macerate.

2  While the rhubarb macerates, prep strawberries: rinse quickly, remove cap and cut into quarters or smaller equal parts. Toss with remaining lemon juice, zest and sugar and set aside.

3  Once the rhubarb-sugar mixture has begun to shed water-after a half-hour or more-turn into a preserving pan, and cook over a medium flame for 10 minutes, stirring vigorously all the while, until rhubarb has begun to soften.

4  Add strawberries and, continuing to stir vigorously, reduce over a lively flame to the jell point. This should take about 10 minutes-but don't worry if it requires longer on your stove. If you want a finer, more consistent texture, you can really break up the remaining fruit chunks during the last two minutes with a wire whisk.

5  Ladle hot jam into prepared half-pint jars, seal and process in a boiling-water bath for 10 minutes.

YIELD

5 pounds of fruit yielded 4 pints jam

5 x 8 oz

6 x 4 oz

1)      Cook garlic, red pepper, and pepper sauce in oil and butter in large skillet for 3 min.
2)      Add asparagus and pepper and sauté for 8 min.
3)      Add cheese and mix.
4)      Pour over pasta and toss.

Louisville Clay and Bardstown Road Farmers' Market

invites you to the Annual Louisville Clay Sales

Home Thrown, Home Grown

Featuring 20 of Louisville's most renowned clay artists

"Beautiful food and flowers deserve a beautiful presentation..."

Friday June 5, 5 - 9pm

Saturday June 6, 8am - 3pm

Deer Park Baptist Church

(parking lot)

1733 Bardstown Rd

Louisville Clay is an association of regional ceramic artists dedicated to enriching individual creativity through a supportive community of peers and to enhancing the understanding and appreication of ceramic art.  For more information, go to www.louisvilleclay.org.

The Bardstown Road Farmers’ Market, Inc. is currently accepting applications for the position of Executive Manager (Market Manager) for the 2012 season.

The Executive Manager will be responsible for the day to day running of the market including;

• Management and staffing of the BRFM information table
• Market setup and tear down, ensuring the market is returned to its original condition at the end of the day
• Record keeping and collection of daily fees
• Enforcing the market rules

Advertisings/Public Relations responsibilities of the Executive Manager include:

• Producing a weekly market newsletter
• Maintaining the BRFM website
• Maintaining the BRFM Facebook page
• Recruiting and organizing volunteers as needed
• Planning and coordinating special market events
• Maintaining advertising schedules, and finding new innovative advertising venues

Qualifications:  The candidate should possess excellent communication and interpersonal skills; proven marketing skills; be self-motivated, organized and professional; and possess an interest in the local food movement.  Photographic skills a plus.  Applicant must be available Saturday mornings from the first Saturday in April to the Saturday before Christmas. 

Pay: $200/week

Deadline for application: March 31st^th’

Please send a resume, examples of writing and marketing skills to Leslie Hoxsie, 145 Dents Bridge Rosetta Rd., Irvington, KY  40146; or email information to critterhaven@bbtel.com .  If you have any questions, please feel free to call Leslie at 270-945-9161.