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

Farm in the Spotlight 
Barr Farms

Barr Farms, in Rhodelia, KY, has been in existence since 1835 and is a seventh generation family farm. Adam Barr and Rae Strobel, and their three children Cedar, Sylvan, and Hazel Anne Strobel Barr, have been farming the land for 13 seasons and are the first generation to grow organic vegetables. 

They also have a large subscription Community Supported Agriculture (CSA) and raise about 40 different varieties of vegetables for the CSA and farmers markets, including lots of greens in the spring and fall, heirloom tomatoes, squash, okra, sweet potatoes, winter squash, broccoli, cabbage, onions, and garlic. Their 260-acres in Meade County are also home to 2000 chickens for meat ("broilers") on pasture, so the chickens are on fresh grass, which increases nutrients in the birds, provides fun for the chickens and helps grow better grass for the cows.  They have a 30-head cow/calf operation where they feed and finish the cows 100% on grass, and sell the grass-fed beef at area restaurants and farmers markets, and through their Meat CSA.

Their help on the farm includes Cobie Adamson, Alex Guzman Casillas and Rosalio Ramos Aguilar. Cobie has a family farm in Indiana and is exploring organic farming as a possible career path for himself and his family. Alex and Rosalio are from the state of Nayarit, on the Pacific Coast of Mexico, and are in Kentucky on a temporary Agricultural work visa. Alex's father has a produce business and he helps out with all aspects of it. Rosalio grew up helping his family in the fields and had his own enterprise growing hot peppers for a season. They love the farm and come back yearly to assist.  Adam has a dual degree in Bio-mechanical Engineering and Spanish Literature. You can learn more about the Barrs and their team here http://www.barrfarmsky.com/people.html

Since they are a seventh-generation family farm, caring for the land and soil for the next seven generations is in the forefront of their farming practices. 

They nourish the soil with compost from the farm, and other natural ways to bring nutrients and minerals back to the land to improve the health of the soil, land and crops.  The Barrs do not use chemical fertilizer, herbicide or pesticide, but instead work to maintain a balanced, healthy soil to help grow healthy plants and food and see the farm as part of a larger community-- a network of people who are interdependent with each other.  They grow healthy food for their family, friends and farm community. As part of the couple's commitment to caring for the earth, they are implementing alternative energy systems when possible and installed a solar-powered water pump for irrigation from their pond.  This system provides irrigation to their vegetables, and drinking water for the animals.

Adam was initially was on a different life path when he picked up a Wendell Berry book at a turning point in his life as a 20-something.  He realized that he had land in his family, and no one else from his generation was going to farm it if he didn't.  That started his pursuit and love of agriculture and caring for the land.  Rae had a love of healthy food and local food systems which led her to farming.  Adam says, "We love the St. Matthews market!  We love the customers and vendors.  It has a great vibe to it, and we look forward to continuing!"

Check out their website at http://www.barrfarmsky.com

Farm in the Spotlight 
Bluegrass Bowls & Holy Branch Farm

Bluegrass Bowls are made by John Lander of Holy Branch Gourds and Farm in Bethlehem, Kentucky. John, and his parents, Art and Bonnie Lander, and sisters, Maggie, and Laura, are founding farmers at our market. Their 107-acre farmstead in Henry County on the Holy Water Branch of Sulphur Creek is home to a large flock of free range chickens, an abundant garden and an array of hand painted gourds, turned wood and homemade goat milk soaps. They also offer fruits and vegetables, flowers, and herbs.

Their gardens are managed by sustainable agricultural practices. This ecosystem approach to agriculture, seeks to build up the soil, rather than using practices which cause long-term damage to the soil such as excessive tillage, irrigation without adequate drainage, and the use of inorganic fertilizers, which deposit salts in the soil. They replenish soil nutrients through recycling crop waste (composting), growing legumes, which fix nitrogen in the soil, and rotating crops, which cuts down on problems with plants diseases and harmful insects. Mechanical cultivation is used to incorporate compost into the soil of their garden plots and they mulch our vegetables with wheat straw during periods of extreme heat.  They do not use chemical fertilizers, pesticides or fungicides.  They fertilize their vegetables with AGgrand, a certified organic fertilizer made from fish, seaweed and other natural ingredients, and if a bug or plant disease arises, they use only certified organic sprays made from natural plant oils. They use biological controls and companion plantings to minimize these problems in the garden.

John is the family woodworker, turning bowls, lidded vessels and tops from native hardwoods cut from their own wood lands.  Growing up on the family farm, John learned to work with his hands and says that reclaiming nature’s beauty isn’t a slogan, it’s a lifestyle for him.  John says he is striving to make the highest quality, local, food safe bowls available, utilizing every part of the tree. His process begins with chain sawing the felled wood, then using the band saw, and finally turning and finishing.

A band is a saw with a long, sharp blade, like a circular ribbon, consisting of a continuous band of toothed metal stretched between two or more wheels to cut material. It helps cut the wood down to a manageable size for the turner. Woodturning is the action of shaping wood with a lathe and the craft of using the wood lathe with hand-held tools to cut a shape that is symmetrical around the axis of rotation. Like the potter's wheel, the wood lathe is a simple mechanism which can generate a variety of forms.

A video of John turning can be found here https://www.facebook.com/BluegrassBowls/videos/1029255300585090/
Woods he uses range from native Kentucky such as red maple, cherry, and black walnut, to any he reclaims such as mimosa, ambrosia maple, and silver maple. John also makes beautiful coffee tables, goblets, spinning tops, and more.

His spalted pieces are highly sought after. Spalting is any form of wood coloration caused by fungi; the unique coloration and patterns of spalted wood are sought after by woodworkers. Although primarily found in dead trees, spalting can also occur in living trees under stress. Since John is using felled and reclaimed wood, he says his process gives the wood new life. This upcycling is all part of the sustainability his family models on their Holy Branch homestead.

What's at the Market this week?

Gallrein Farms plans to have fresh corn until the end of the market season! Their large volume allows the family to stagger planting and thus harvesting time. Green beans, okra, tomatoes, summer squash and fresh fruits are plentiful. Peppers, apples, pears, beets, broccoli, brussel sprouts, cantaloupe, cabbage, cucumbers, eggplant, greens, kale, and herbs are available. Pumpkins have entered the scene. Our musical guest is Lewis Mathis. Our alternate vendors are: Beaded Treasures, Splendid Bee, Scarlett's Bakery, Hot Off the Lathe, and Tim Burton's Maplewood Farm, 
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Featured Recipe
Farmers Market Pasta Salad

Every ingredient that you need to make this delicious Farmers Market Pasta Salad can be sourced at the Market. Get your fresh pasta from Lexington Pasta Company and your vinegar from Primo Oils and Vinegars. Cheese from Kenny's Farmhouse Cheese and Sapori d'Italia. Many farms have chicken. On Tapp Dairy and Groce Farm are great choices.

Ingredients

2 cups halved baby heirloom tomatoes
2 small zucchini, thinly sliced into half-moons
1 small red bell pepper, cut into thin strips
1 cup fresh corn kernels
1 cup diced firm, ripe fresh peaches (about 2 medium)
1/2 cup thinly sliced green onions
1 (8-oz.) package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro
Parmesan Vinaigrette

Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette. Ripe for riffs, the salad is also delicious with cheese-filled tortellini.

Step 1
Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

Step 2
Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently with Parmesan Vinaigrette to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.

Parmesan Vinaigrette Dressing Ingredients

1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.
 

Market Farm Story
Sherwood Acres

Sherwood Acres is in the Spotlight this week.  Owned by Jon Bednarksi and Dan Weintraub, this dynamic duo's objective is to naturally raise hormone-free steroid-free beef cattle without the high stress of feedlots and high volume production.  Their beef is also free of growth stimulants and sub therapeutic antibiotics.  The chosen breed for their farm is the Belted Galloway, which originated in the Galloway district of Scotland.  This breed boasts low-fat and low-cholesterol characteristics and is known for producing exceptional flavor on a consistent basis. The double coat of hair allows for a lean meat without the need for an extra layer of back fat. With a protective coat of nearly 4,000 hairs per square inch, Belted Galloways were rated the top breed group for flavor and juiciness by the USDA Meat Animal Research Center in Clay Center, Nebraska.

The Farm provides 23 cuts of meats, including boneless ribeyes, fillets, and their popular fajita meat. Their only cut on the bone, because of the risk of puncture to the patented vacuum packed product, are the short ribs.  They naturally enhance the quality by combining free-range grazing with a supplement of corn and soybeans, resulting in flavorful and tender meat.  Specific benefits of Belted Galloway Beef, aside from its taste, are lower total fat, lower saturated fat, higher Omega 3 acids, a lower Omega 6 to Omega 3 ratio and approximately 40% less cholesterol than typical store bought beef. All of their beef is USDA inspected and properly aged for tenderness. After aging, the beef is cut, vacuum packed, and frozen to provide a top quality product whenever you want it. It’s sold under the Kentucky Proud label, signifying it’s a Kentucky-produced product. The company sells meat only by the cut; not whole. They offer Sample Packs, where the customer can get several cuts and ground beef.

The unique appearance of Belted Galloway Cattle inspires many questions about their origins.  With a white middle sandwiched between a black, red, or dun color, they are familiarly known as "Belties" among breeders of the animals.  Although references to "sheeted" cattle occur in literature and art as early as the 11th Century, the Belted Galloway's first recorded reference indicates that they were developed during the 16th Century in the former Galloway district of Scotland, a rugged and hilly seacoast region where hardiness was necessary for survival.

Sherwood Acres’ philosophy is simple. It's about taste, presentation, eating local, and the elimination of additives like steroids and hormones.  Visit them at the Market or at their farm in Oldham County and you will be guaranteed to taste the difference.

Market Maker Story
Wells Made Co.

Andrea Wells started Wells Made Co. as a made to order seed butter business out of her home in the spring of 2016. Her mission was to create only seed butters for children with nut allergens. That mission has grown to include seed and nut butters that have a few natural ingredients. The butters can have  a positive impact on your health and taste buds.

Wells Made Co. sources the ingredients locally as much as possible from farmers and artisans in Louisville and surrounding areas.  Sustainable packaging is necessary and relevant to community, so they only use glass jars.

Working in small batches ensures higher quality and requires lots of love and dedication. They never compromise when it comes to ingredients, offering wholesome food that is clean and simple. Many flavors are packed with protein, potassium and good fats.

All the flavors are vegan. Andrea purchases maple syrup and sorghum from Kentucky farmers to use in her Cashew Butter and Buckwheat Granola. A local coffee shop’s espresso beans are used in the Hazelnut Expresso Butter.

Currently she is in talks with a local farmer to harvest the pumpkin and sunflower seeds for 2018. Andrea has also recently talked with a local tree grower about of almonds and hazelnuts to use for the butters in the near future. She says she’s on a mission to sensibly feed the world one healthy spoon at a time.

The processing is minimal. All the seeds and nuts are roasted to perfection. Some of the ingredients, such as figs and dates, are chopped by hand. The whole pepper corns are ground with a mortar and pestle for the Cashew Black Pepper Butter.

Once everything is roasted, cut, ground, and blend together; the ingredients are put into jars at the optimal temperature. Once cooled, the labels are applied and a delicious butter is ready for you! Visit the Wells Made Co. website to learn more at https://wellsmadeco.com/shop/

Andrea's motto is, "Soulfully delicious, one spoon at a time."
Annual Honey Tasting
Join us this Saturday, September 7 to taste the flavor varieties inherent in local honey production.  September is National Beekeeping Month and you will enjoy tastes of the local farms from the market. In addition to Duncan Farm, Harry Jones from Full Heart Farm Granola, Granny’s Delights, and others, we will welcome Cave Hill Aboretum’s Rodolfo Bernal, and HoneyBear Farm from Louisville, and Lazy Dog Honeys from Frankfort.  All will be sampling honeys in a booth at the market where volunteers will also lead marketgoers in hand rolling a beeswax candle to take home. The honeys will be sold in the farm’s own booths throughout the market. Splendid Bee will have natural soaps and beeswax products.

The color and flavor of honeys differ depending on the nectar source (the blossoms) visited by the honey bees. In fact, there are more than 300 unique types of honey available in the United States, each originating from a different floral source. Honey color ranges from nearly colorless to dark brown, and its flavor varies from delectably mild to distinctively bold, depending on where the honey bees buzzed. As a general rule, light-colored honey is milder in taste and dark-colored honey is stronger. 
Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources.  Clover honey has a pleasing, mild taste. Clovers contribute more to honey production in the United States than any other group of plants. A bottle of pure honey contains the natural sweet substance produced by honey bees from the nectar of plants or secretions of living parts of plants.  Nothing else.
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