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Farm in the Spotlight. What's at the Market. Featured Recipe.
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Saturdays to September 29th | 8 am to Noon
Beargrass Christian Church, 4100 Shelbyville Road

Farm in the Spotlight 
Market Maker: Full Heart Farm

Full Heart Farm's Beth Fowle makes healthy granola, farm fresh jams and sweet breads and granola bars. Her stand sells local honey from Harry Jones in Crestwood, KY which she uses in her products. Beth makes wonderful flavored lemonades including watermelon mint so stop by and wet your whistle. Full Heart Farm is a member of Kentucky Proud and can be found at many local farmers markets! She is an original farm member at St. Matthews and a passionate advocate for local food.

Market Maker: Wildflour Bakehouse

Wildflour Bakehouse has been in business for 23 years and is an original member of the St. Matthews Farmers Market.  Their traditional breads, sweet breads, muffins, cookies, and famous cinnamon knots are an integral part of a visit to the Market. Dennis Thompson, his wife Susie, and their three children, bake about 1500 loaves a week. 

The best part of the business is all the positive feedback they get from their breads.
Dennis adds, “We are truly a family business of 5.  We all know how to do various parts of the business.  Whether it is baking, kneading or mixing.  We all have our unique talents that make each loaf successful.”

When asked his favorite bread Dennis says he loves the Pumpkin Chocolate Chip Bread and so does his oldest son who is a pitcher at UL.  They go through a loaf every other day. His youngest son loves the Lemon and Cinnamon Chip Breads. His wife and daughter are more nutritious eaters and favor the Dakota Super Seed and Low Carb Breads.  The Country White pairs well with just about everything. A slice of Super Seed is terrific toasted up and spread with honey.

You can find Wildflour Bakehouse at all Paul’s Fruit Markets, Lucky’s Market, Whole Foods, and Kroger’s in Louisville and Lexington. Dennis remarks, “We love seeing everyone at the Market each year and miss it when the season is over.”

What's at the Market this Week?

Good variety still exists among vegetable farmers and you will find tomatoes, brussel sprouts, lettuce, bok choy, onions, green beans, apples, pumpkins, peppers, cabbage and squash.  Dutch Creek Farm is taking sign ups for their free range turkeys for the holidays.  More information can be found on their website at www.dutchcreekfarm.com or sign up at the market.  Coulter's Good Earth Farm offers CSA's. Fresh meat is plentiful from Sherwood Acres Beef, On Tapp Dairy, Groce Family Farm and many more.  Our musical guest is St. Matthew's favorite Danny Flanigan. Take home some fresh pasta from Lexington Pasta Company, and delicious spreads from Church Lady Cheeses.  Me Salsa will be at the Market with their authentic Molcajete style salsa, Forest Edge Winery will be there as will Full Heart Farm Granola, Black Cat Pottery, The Glass Talisman, as well as Kentucky Smoked BBQ and Garey Farms Breakfast.  Sapori d'Italia and Kenny's Farmhouse Cheeses will have their wonderful varieties of cheese for sale. Do some holiday shopping at Holy Branch Gourds.  Sunergos will be here to keep your coffee cup filled and Wildflour Bakehouse will offer a large variety of breads. Our alternate vendors are New Beginnings, Christy House, Seek & Bee, Georgia Sweet Potato Company.

Where Can I Find My Favorites this Winter?

Many farmers will have their produce and meats in local restaurants this winter.  Others are available through local stores. We have compiled as many as possible below.  Please visit our website at www.smfarmersmarket.com for a link to all the vendors' websites.  Many have CSA memberships where you can get fresh supplies all winter long.

You can find Gelato Gilberto at their store in Norton Commons.

Me Salsa is available at Kroger and Lotsa Pasta. 

Sapori d'Italia artisan goat cheese is available at many local specialty markets.

Wildflour Bakehouse breads can be found at select area Kroger and IGA stores.

Gallrein Farms is open all year. Fall is the season to visit and get a pumpkin!

Stone Burr Lamb and Duncan Farms will be at Sweet Thyme on Saturday mornings in October, November, and December.


Dutch Creek Farm offers Jared's Grass Fed Angus Beef bundles and Pastured Protein CSA Bundles. Special orders are available with 1 week notice. Chelsey's Eggs can be added on to any package. Find out more at www.dutchcreekfarms.com.
 

Featured Recipe
Pumpkin Stuffed with
Cranberry Raisin Bread

Carved and decorated, pumpkins bewitchingly greet trick-or-treaters, but their spooky guises don’t stop us from savoring this treat in dishes such as Stuffed Pumpkin with Cranberry-Raisin Bread Pudding. Recipe courtesy Southern Living.

Ingredients

1 (2 1/2- to 3-pound) pumpkin*
2 tablespoons butter or margarine, melted and divided
2 tablespoons sugar, divided
2 large eggs
1/2 cup sugar
1/2 cup butter or margarine, melted
3/4 cup half-and-half
3/4 cup chopped pecans, toasted
1 (16-ounce) raisin bread loaf, cut into 1-inch cubes (or Wild Flower Bakehouse Loaf of Choice)
1/2 cup fresh cranberries
Lemon-Vanilla Sauce

To make:

Step 1
Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
Step 2
Bake at 350° for 35 minutes.
Step 3
Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
Step 4
Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
Step 5
Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
Step 6
Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.

Lemon-Vanilla Sauce

Ingredients
1 vanilla bean, split
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice
 
To make:
Step 1
Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
Step 2
Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean.
 

Opening for our 13th Market Season
on May 11, 2019

 

On September 29, our St. Matthews Farmers Market year will draw to a close. One of the things we will miss most over the winter season is the great joy of spending our Saturday mornings with you. Thank you for your business and for joining us in our efforts to be good stewards of the earth and to bring healthy, fresh, local food to our community!  We appreciate our farmers, vendors, volunteers and customers and thank you for being part of our community.  We open Saturday, May 11, 2019.  Visit our flickr page to see scenes from this summer's market season.  Throughout the winter, we will update our facebook page and we invite you to join us.  Join our conversation on Twitter at www.twitter.com/farmersmarketsm.  From Stephen, Dale, Bob, Leslie, Penny and the rest of our St. Matthews Market team and Beargrass Christian Church, we wish you a peaceful winter and a joyous holiday season. Thank you to our farmers who work this earth so we may spend our Saturday in community and eat fresh, healthy, local food.

Forest Edge Winery in the Spotlight

 

Located in beautiful Claremont, Kentucky, near Jim Beam Distillery and Bernheim Arboretum and Research Forest, Forest Edge Winery is a family owned and operated business. The story of Forest Edge Winery began in 2006 with 2 simple words: What if?

Winemaker (and father-in-law of owner, Brance Gould), Raymond Meyer, has been making wine 30 years. What started out as a home winemaking hobby after growing grapes on his property for jam, has turned into a business selling 4,000 cases of wine a year in Kentucky and Indiana.

This growing business recently built a new production room to increase capacity. Forest Edge has one experimental vineyard on their property but buys grapes locally and throughout Kentucky and all over the United States.  They use cabernet and chardonnay grapes to make their classic Cabernet and Chardonnay wines but also offer a line of sweet, fruit, and unique wines. These include coffee infused and Thai chili infused wines. Forest Edge Farm provides the winery with most of the rhubarb used to make its award-winning Rhubarb Wine. The team is always experimenting for better flavor.

In addition to the Market, you can find Forest Edge wines at Liquor Barn and Total Wine & Spirits stores. Allison Scinta, Tasting Room Manager, is the friendly face you will at the Market each week. The tasting room is open 7 days a week for walk in tastings. Allison says production has increased every year since the company’s inception and the goal is to keep going and going until Forest Edge is a household name.

And about that name, the winery is directly across the street from Bernheim Arboretum and Research Forest, a 15,625 acre arboretum, forest, and nature preserve. There’s also a wine and spirits connection to Bernheim. The Forest was founded in 1929 by Isaac Wolfe Bernheim, a German immigrant and successful brewer whose whiskey distillery business established the I.W. Harper brand. He purchased the land in 1928 at $1 an acre and The Frederick Law Olmsted landscape architecture firm started work on designing the park in 1931 and it opened in 1950. Bernheim Forest was given to the people of Kentucky in trust and is the largest privately owned natural area in the state.

So, it’s fortunate that Raymond Meyer picked up that home winemaking book thirty years ago and never looked back. “We would like for Kentucky to be a wine destination, just as it is for bourbon and horse racing,” says Brance Gould, owner of Forest Edge and president of the Kentucky Wineries Association Inc. Gould is happy to report that sales and visitors have been steadily increasing at the state’s wineries. Visit Forest Edge today at exit 112 off I-65 and don’t forget to check out Bernheim Forest while you’re out in Claremont.

Market Wins KY Dept of Ag
Instagram Contest

 

During the month of August, the Kentucky Department of Agriculture, and Commissioner Ryan Quarles, himself an 8th generation family farmer in Ky, held a photography contest on Instagram, #KentuckyProud and #KYProudFarmersMarkets. The award-winning photograph was taken by Fiona Hudson and Shanti Satran and pictured some lovely zenias at Garey Farms booth at our market. Shown above is Dr. Tammy Horn-Potter, State Apiarist, of the Kentucky Department of Agriculture, presenting the prize package of Kentucky Proud Products to Market Chair, Dale Mercker, who in turn presented the winnings to the photographers. Don't forget to hashtag all your market photos on instagram to #smfarmersmarket.
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