Tuesday, October 5, 2010

Roasted Maple Sweet Potatoes

INGREDIENTS

  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • 1/3 cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • PREPARATION

    1. Preheat oven to 400°F.
    2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
    3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Bardstown Rd. Farmers Market


2010 Schedule :
Every Saturday from April 3rd to December 18th
Saturday: 8AM – 12PM
Winter Market - 10am -12pm January 2nd through March 27th

Michael Pollen in town October 7th

For the past twenty-five years, Michael Pollan has been writing books and articles about the places where nature and culture intersect: on our plates, in our farms and gardens, and in the built environment. He is the author of four New York Times bestsellers:Food Rules: An Eater’s Manual (2010); In Defense of Food: An Eater’s Manifesto (2008); The Omnivore’s Dilemma: A Natural History of Four Meals (2006) and The Botany of Desire: A Plant’s-Eye View of the World (2001). The Omnivore’s Dilemma was named one of the ten best books of 2006 by both the New York Times and the Washington Post. It also won the California Book Award, the Northern California Book Award, the James Beard Award, and was a finalist for the National Book Critics Circle Award. A young readers edition called The Omnivore’s Dilemma: the Secrets Behind What You Eat was published in 2009.

In 2003, Pollan was appointed the John S. and James L. Knight Professor of Journalism at UC Berkeley’s Graduate School of Journalism, and the director of the Knight Program in Science and Environmental Journalism. In addition to teaching, he lectures widely on food, agriculture, health and the environment.

Michael Pollan, who was born in 1955, grew up on Long Island, and was educated at Bennington College, Oxford University, and Columbia University, from which he received a Master’s in English. He lives in the Bay Area with his wife, the painter Judith Belzer, and their son, Isaac.

Mr. Pollan will be speaking in Louisville, KY on October 7th on the campus of Bellarmine University.

Thursday, September 9, 2010

Local Farmer To Open Harvest Restaurant on East Market


Please follow this link to the Courier Journal to read today's article about one of our owners, Ivor Chodkowski's new restaurant venture!

Wednesday, September 8, 2010

Wednesday September 8th

Produce for Two! / Staples share:
  • Potatoes from Field Day Family Farm, Jefferson Co.
  • Pears from Hillview Orchard, Shelby Co.
  • Winter Squash from ECO-Gardens, Allen Co.
  • Arkansas Black Apples from Happy Apple Farm, Casey Co.
Full Produce share:
  • all of the above produce
  • Sweet Peppers from Finger Pickin' Farms, Palmyra IN
  • Tomatoes from Ragan Greenhouse, Spencer Co.
Staples share:
  • all of the Staples share produce
  • 1/2 Gallon milk from JD Country Milk, Logan Co.
  • 1 dozen pastured eggs from Remington Ingram, Washington Co.
  • Yogurt from JD Country Milk OR Honey OR Mushrooms from Sheltowee Farms, Bath Co.

Friday, September 3, 2010

Friday September 3rd

Produce for Two! / Staples share:
  • Arkansas Black Apples from Happy Apple Orchard, Casey Co.
  • 1 pound Patty Pan Squash from ECO-Gardens, Allen Co.
  • 1 Acorn Squash from Finger Pickin’ Farms, Palmyra IN
  • Spaghetti Squash from ECO-Gardens, Allen Co. [FOR Mama's Hip: additional Acorn Squash from ECO-Gardens, Allen Co.]
  • 2 pounds of Potatoes from Benny Mast, Allen Co.
  • Pears from Setsuko Kline, Borden Indiana
  • (9 pounds of food!!)
Full share:
  • all of the above produce
  • 1 pounds Patty Pan Squash from ECO-Gardens, Allen Co.
  • 1 Acorn Squash from Finger Pickin’ Farms, Palmyra IN
  • 1 pounds of Potatoes from Benny Mast, Allen Co.
  • Bell Peppers from Finger Pickin’ Farms, Palmyra IN
  • (12.5 pounds of food)
Staples share:
  • all of the Staples produce
  • 1/2 gallon milk from JD Country Milk, Logan Co.
  • 1 dozen pastured eggs from Remington Ingram, Washington Co.
  • 1 maple syrup
Beef share: Roast from Ashbourne Farms, Oldham, Co.
Chicken share: Chicken from Healthy Living Acres,
Mixed Meat share: Chicken from Barr Farms, Breckenridge Co.
Lamb share: Shoulder roast from Garden of Eden, Mount Sterling KY
Breakfast share: Fabulous Fatty Bacon & Mild Sage Sausage from Fiedler Family Farm & Rome IN
Cow Cheese: Smoked Gouda & Colby from Kenny's Farmhouse Cheese, Barren Co.
Goat Cheese: Saporra Di Italia, Fischerville KY
Blue Dog Rotating Loaf: Seeded Baguette

Black Bean & Butternut Squash Quesadillas


2 c butternut squash, roasted & mashed
1 T olive oil or butter
salt
1 med red onion, chopped
1 garlic clove, minced
1 hot pepper, seeded & chopped
1 c black beans, cooked & mashed
1 1/2 - 2 c grated cheese
An even number of tortillas, flour or corn, any size.

Preheat oven to 400 F.

Heat 1/2 tablespoon of olive oil in a sauté pan. Add the onions & garlic & cook until the onions are soft & translucent. Stir in the chiles, squash & beans & heat through.

Coat one side of the tortillias in olive oil or butter & place half of them oil side down on baking sheets. Divide the bean & squash mixture between the tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.

Serve with sour cream & salsa