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What's New? Farm in the Spotlight. Maker Spotlight.
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Saturdays to September 28 | 8 am to Noon
Beargrass Christian Church, 4100 Shelbyville Road

Farm in the Spotlight 
Coulters Good Earth Farm

Coulters Good Earth Farm is our Farm in the Spotlight. Founding members of the St. Matthew’s Farmer’s Market, Chris and Amy Coulter started selling produce from the family farm near Bloomfield, Kentucky shortly after they were married in 2002.  The “Good Earth Farm” moniker comes from Pearl Buck’s classic novel and is a nod to their love for China, where they lived for two years on a Christian agricultural mission.

Since then they have built what once was a 30-acre cattle and tobacco farm into a model small, diversified, family farm.  Incorporating vegetables, small fruit, and tree fruit as well as pastured poultry and grass-fed beef, the Coulters use a variety of management practices to grow produce with a minimum amount of chemicals. Using crop rotations, cover crops, and green manures the Coulters focus on building healthy soils in an agro-ecosystem that, in turn, produces healthy crops and healthy people.

They are constantly experimenting with new varieties and crops in order to bring their customers the highest quality, best tasting produce they can buy.  They’ve offered a popular CSA for many years and the demand always exceeds the availability of new shares.  Get on the waiting list early, as just a few slots become available every year. 

Chris and Amy are both full time farmers and their farm is truly a family affair.  You may have seen their three children Asa, Ruth Anne, and Elsa who are often helping out in their booth.  The Coulter’s have been a fixture of the St. Matthew’s Farmer’s Market since the beginning, with a short two-year hiatus to Southeast Asia to do doctoral research in Sustainable Agriculture. They are glad to be back on the farm in Kentucky and enjoy talking to their loyal customers whose support makes what they do possible.

Come by to say “hi” or bring your agricultural questions. Chris and Amy love what they do and love to spread the word on the importance of local, sustainable agriculture and the small family farm.  Learn more about Coulter’s Good Earth Farm and get information on the CSA on their website: www.coulterfarm.com

What's at the Market this Week?

Green beans, rhubarb, blueberries, kale, greens, carrots, new potatoes, sweet peas and peapods, garlic scapes, hot house tomatoes and cucumbers will all be available this Saturday. Eggs are plentiful and so are lean cuts of lamb, beef, pork, and chicken. Our musical guest is Mashbill. Our alternate vendors are Beaded Treasures, Blueberries of Daviess County, Kandies of Kentucky, Hot Off the Lathe, and Nuts About Cha. Kentucky Smoked BBQ, the Maria Louisa Salsa burrito tent, Gallrein Farms, and Garey Farms Breakfast are serving up your delicious favorites.

Featured Recipe
Fettuccine Alfredo with Asparagus

Another easy weeknight dinner is on tap this week and includes fresh pasta from Lexington Pasta and vegetables from the market. Asparagus is at end of season but get creative and select your alternative. Primo Oils has your oil. Cheese is available from Sapori d'Italia.  

Ingredients

8 ounces uncooked fettuccine
1 teaspoon olive oil
1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 tablespoon butter
1 tablespoon vodka or water
4 garlic cloves, minced
2 ounces 1/3-less-fat cream cheese
1/4 cup fat-free milk
1.5 ounces vegetarian Parmesan cheese, grated (about 6 tablespoons)
1 tablespoon chopped fresh chives
 
To Make
 
Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm. Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.

Recipe courtesy Southern Living

Duncan Farms: Now Offering Mushrooms

John and Sara Duncan of Duncan Farms in Boston, Kentucky are now cultivating mushrooms on oak logs. This forest farming enterprise offers Shiitakes as their main mushroom crop but will also produce Oysters.

A mushroom is the fleshy spore-bearing fruiting body of a fungus. Fungus thrives in moist areas and loves growing on decaying wood. They are also an important part of the forest ecosystem. Because they live off decaying plant matter, the fungus breaks down and disposes of fallen tree branches, leaves, and even animals. It also digests rock particles and other organic matter in the soil, so new plants can grow. The process of growing mushrooms is very interesting, and very different from growing other crops.

Using the traditional log production methods developed in Japan over a hundred years ago, the Duncan’s drill holes and inoculate the oak logs. Logs must be relatively fresh, cut from live trees and used within several weeks to no more than several months of cutting. The best time to cut logs is while trees are dormant, either late fall or early spring. Since inoculation should be performed only when the temperature is well above freezing, logs cut early in the winter must be protected from excessive drying by shading and/or covering prior to inoculation in the spring. Maintaining relatively high moisture content is one of the most important considerations. Wood that has been allowed to dry below about 29% moisture is well on its way to becoming well-seasoned firewood but it won’t grow mushrooms.

The process of inoculation refers to introducing into the log a pure culture of the vegetative mycellum of the shiitake (or other variety) fungus. This inoculum is also called spawn. You first drill holes into the substrate log, about 4 to 6 inches apart within rows. Next, spawn is inserted into each hole. Finally, after inoculating, each hole is painted over with hot, liquefied, food grade wax.
The two to three-foot tall stumps are gathered and placed in a location that is shaded where the bulk of the growing season maintains a daytime temperature of 60 to 80 degrees Fahrenheit.

As for the varieties, Golden Oyster Mushrooms, Pleurotus cornucopiae, are luminous citrine yellow mushrooms with a tangy flavor that’s perfect in small quantities as an edible garnish. This mushroom lightens in color when sautéed.  

For hundreds of years, Shiitake Mushrooms, Lentinula edodes, have been a popular food source in Asia, and are said to have medicinal effects. They’re the second most popular and the third most widely cultivated edible mushroom in the world.

Maker in the Spotlight
Primo Oils & Vinegars

At Primo Oils & Vinegars, you’ll find the freshest, best tasting and most direct-to-market olive oils from artisans and small batch producers from around the world. Primo also carries fused and infused flavors of olive oils and rich flavors of traditional and white balsamic vinegars.

“There is such a difference between store-bought olive oil and fresh olive oil produced and shipped directly to us,” said Beverly Bromley, who co-owns Primo with husband Bob Hundley. “We wanted to share these great finds from the mills in Italy, Morocco, Portugal, Spain, Tunisia, Argentina, Australia and California … with our hometown of Louisville.”

Currently there are more than 300 olive oil tasting rooms in the United States, many of them concentrated on the West Coast where domestic olive oil is heavily produced. Primo’s difference is that it imports the best tasting olive oils and balsamic vinegars no matter where they are from in the world. Prices range between $11-$30 for 200 ml and 375 ml bottles.

Extra Virgin Olive Oil (EVOO) is rich in mono-saturated fats, which has many excellent health benefits. People who use EVOO regularly have much lower rates of asthma, atherosclerosis, blood sugar, cancers, diabetes, gastric and duodenal ulcers, high blood pressure, high cholesterol, lung cancer, osteoporosis, rheumatoid arthritis and stroke.

Balsamic vinegars also have health benefits.  They are a source of calcium, iron, manganese and potassium, which improve the body’s functioning and weight loss abilities. The grapes used contain antioxidants that fight against cell damage, improve the body’s immune system and make blood platelets more flexible, thus preventing heart and circulation problems. Balsamics also improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar.

Besides the Market, Primo Oils and Vinegars has a store on Brownsboro Road that is open Monday-Saturday from 10 a.m. to 6 p.m.

Ideas for Using Extra Virgin Olive Oil from Primo
  • 3 parts oil to 1 part balsamic for salad dressings
  • Marinades for meat, fish & poultry
  • Finishing for soups & stews
  • Drizzled on pasta, pizza & veggies
  • Add at the end of cooking for a burst of flavor
  • Pour into a small dish & add a splash of balsamic for bread dipping
  • Brush Garlic EVOO on a loaf of French bread and lightly toast. Sprinkle Parmesan cheese on top
  • Mix cooked white beans, garlic & EVOO with your choice of seasonings for a tasty dip
  • Brush onto meats before grilling or broiling to seal in flavor
  • Add to eggs & drizzle over toast
  • Sprinkle on brown rice
  • Use instead of butter or margarine for baking & on breads, potatoes & popcorn, reducing the amount of saturated fat in your diet
  • Ways to Serve Balsamic Vinegar
  • Splash over fresh berries
  • Stir into a sweet sauce served with pork
  • Drizzle over brie cheese
  • Mix with fresh spinach, mixed leaf or romaine
  • Toss with tomatoes, onions & mozzarella chunks
  • Sizzle in scallops
  • Make into a marinade for chicken, steak, duck or pork
  • Drizzle over ice cream or into yogurt
  • Blend with pasta al dente
  • Drizzle over crisp grilled vegetables
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We will celebrate with a Patriotic Sing-A-Long on Saturday, July 6 at 10 a.m. from the Bandstand.
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