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Beargrass Christian Church, 4100 Shelbyville Road

Farm in the Spotlight 
On Tapp Dairy Farm

On Tapp Dairy Farm is our Farm in the Spotlight. Joseph Tapp was born and raised on the same farm that he now farms in partnership with his father.  The third generation to work on On Tapp Farm in Springfield, KY, he worked alongside his grandfather and father as soon as he was old enough to take on the responsibility of feeding the animals.

The Tapps, Joseph and his dad, Dudley, operate a grass-based dairy.  The cows are not confined to barns.  They are out on the pasture, soaking up the sunshine and fresh air while grazing in fields filled with rye grass, orchard grass, clovers and alfalfa.  They do not grow any grain on this farm and the cows are NEVER fed grain.  Their milk is marketed through Organic Valley.

As a way to naturally fertilize the pastures, they started raising laying hens in movable pens that are moved throughout the farm, following the milk cows.   Pastured, free range eggs are a bonus!  Chickens that are out on grass lay an egg of superior quality.  They are happy chickens, allowed to roam free, eating plants and insects, their natural food.  The yolks are bright orange and are healthier.  Some studies show that truly, free range eggs are higher in Vitamin E, Beta Carotene, Omega-3's and lower in Cholesterol and Saturated Fat.

The Tapps' raise pigs.  The pigs are fed raw milk from the dairy along with a mixture of feed, consisting of non-GMO corn, wheat germ and kelp, which is ground on the farm.  They feel that feeding the pigs this way makes for delicious pork.  You will have to try their pork chops, Boston butts, and wide variety of sausages.

They also work with Commonwealth Cure, here in Louisville, to offer a variety of specialty smoked products.  They smoke their bacon and breakfast sausages and have developed some original recipes for a unique sausage experience.  In addition to the pork, Commonwealth Cure also smokes and packages their all beef hot dogs and beef bacon.

Joseph and his dad also raise grass fed beef.  Some people think that beef that has not been fattened on corn cannot taste good.  But they have proven that to be wrong.  Their beef has NEVER been fed grain.  Grass fed beef has more heart-healthy Omega-3 fatty acids and more conjugated linoleic acid, a type of fat that's thought to reduce heart disease and cancer risks.  Each week they bring a variety of cuts to the market, including ground beef, hamburger patties, roasts and steaks.

Most weeks you will also see Joseph's sister, Sarah Tapp, helping him with sales at the market.  She works on the farm and also gets eggs ready for the market each week. The Tapps’ are proud of the quality of products that they bring to the market each week.

Joseph explains, "Everything we do, we try to make it as healthy as possible."

What's at the Market this Week?

Blueberries are making their debut and they are big and juicy. Strawberries and asparagus are nearing end of season, Leafy 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. Dried apples are available from Paul Tokosh as is popcorn. Kettle corn is available from Gallrein Farms. Kentucky Smoked BBQ, the burrito tent and Garey Farms Breakfast are serving up your delicious favorites. Dog treats are plentiful at the Arrow Fund. Beautiful flowers and bedding plants are widely available. Our musical guests are Down to Earth.Our alternate vendors are Kentucky Made & More, Maya Connection, Hot Off the Lathe, Nuts About Cha, and Blueberries of Daviess County.

Featured Recipe
Chicken Risotto with Spring Vegetables

This easy weeknight dinner is delicious and uses many great meats, vegetables, oil, and cheeses from the market. Get your chicken at On Tapp Dairy Farm and many others. Primo Oils has your oil. Cheese is available from Kenny's Cheeses and Sapori d'Italia.  

4 cups chicken broth
1/2 pound fresh asparagus spears
3/4 pound skinned and boned chicken breasts, cut into 1-inch strips
1/2 teaspoon herbes de Provence
1 1/4 teaspoons salt, divided
3 tablespoons butter, divided
2 tablespoons olive oil, divided
2 medium zucchini, thinly sliced into half moons
1 medium onion, finely chopped
2 1/2 cups uncooked Arborio rice (short-grain)
1 cup dry white wine
1 cup freshly grated Parmesan cheese
1/2 cup freshly grated fontina cheese
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
Garnish: Parmesan cheese

Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.

Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.

Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.

Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.

Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)

Recipe courtesy Southern Living

Maker in the Spotlight
Sapori d'Italia

Sapori d’ Italia Cheeses is our Maker in the Spotlight this week. Sapori d' Italia is the brain child of Naples, Italy native, Giovanni Capezzuto, whose cheese factory is in Nicholasville, KY. Several of Giovanni’s ten siblings now live in Kentucky. 
His cheese loving father taught Giovanni sausage, salami and cheese making as a child. He says when he visits Italy it is sad that the traditional cheeses are no longer available there. Sapori cheese is crafted one wheel at a time using ancient Italian procedures including aging in a cellar on wood boards. Mold on these cheeses is an essential part of developing the flavors and texture desired. Giovanni’s cheeses change with the seasons as the temperature and humidity change in the cellar. His oil cured Agri is from an Italian Swiss Alps recipe, and is hand rolled into small balls then cured in extra virgin olive oil with herbs and red pepper.
Other Kentucky Proud cheeses he makes are Tosacana, a semi-firm cheese with a crumbly texture and a rich, savory tangy finish. Cacio Fiore is sweet on the opening and finishes with a savory punch. It is sometimes compared to Fontina and a very clean Taleggio. Creamy and crumbly, Alpina, is coated in a mix of Italian herbs. It has a rustic look and a taste of tanginess. Giovanni makes three rusticas, one with black pepper, another with red chili pepper and Rustica Alle Noci with minced walnuts. This cheese is used in desserts or with fruit and a drizzle of honey. 

Most cheeselovers love the fresh, neutral bocconcini mozzarella-like balls that are now so ubiquitous you can find them on supermarket olive bars but Capezzuto’s delectable little cheese morsels are soft, creamy, a little salty, bathed in an herby olive oil and made with Kentucky cow milk.
Capezzuto forms each little round by hand and packs them into ½-pint jars, where they are covered in olive oil. The cheese is perfect for topping a salad or spreading on bruschetta or baguette slices. And a little goes a long way. Once the cheese is gone, you can use the olive oil in marinades and salad dressings, drizzle a little over sliced tomatoes or brush it onto shucked corn before grilling.
“The Mayor loves my Agrí,” says Capezzuto. “Sometimes I have the honor to serve him at the farmers’ market.”
You can find Agrí and other Sapori d’Italia cheeses at Lotsa Pasta as well as Douglass Loop Farmers’ Market, 2005 Douglass Blvd., and our market. Jars cost $8.  You’ll enjoy learning more about Sapori Cheeses in Giovanni’s own words at or check out his website at
It's Children's Day Saturday, June 8 from 8 a.m. to 12 noon! Hands-On Activities for Children of All Ages. Join us! 
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