Farm in the Spotlight. What's at the Market?
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Farm in the Spotlight 
Elmwood Stock Farm

Elmwood Stock Farm is a 6th-generation family farm that began as a producer of Black Angus breeding-stock cattle. The cattle are still an important part of the farm ecosystem and farm business, though over the past decade, the farm has branched out to produce a variety of organic vegetables, fruits, meats, eggs and cornmeal. Elmwood is committed to healthy and wholesome production of superior, high-quality, fresh farm products. Organic certification and close family involvement ensure that safe and sustainable farming practices are followed, livestock are well cared for, and land and water conservation remain a priority.

Today, farm owners, Cecil and Kay Bell reside and farm full-time at Elmwood. Cecil oversees his Black Angus cattle herd, makes hay, and maintains pastures, barns and on-farm construction projects. Cecil’s son, John Bell, and his wife, Melissa Bell, oversee all of the vegetable production, are partners in the cattle herd, and raise pastured pigs. John’s sister, Ann Bell Stone, and her husband, Mac Stone, are more visible at farmers markets. They maintain the organic poultry, sheep flock, and CSA pickups of Elmwood products.

Located off of the Paris-Georgetown Road, the family farmers at Elmwood Stock Farm are committed to healthy and wholesome production of superior, high quality fresh farm products. Organic certification ensures that the farm is following safe and sustainable practices every day of the year. Livestock are well nurtured and cared for with thought and concern. Good conservation practices are employed to ensure better soil and water for future generations, and Elmwood Stock Farm received a Master Conservationist award from the National Resource and Conservation District of Scott County.
A Q&A with Mac Stone
How many years have you been farming? Who works the farm with you?
I, Mac Stone, have been farming since 1979 when I was managing a part of the University of Kentucky Research Farm in Fayette County. My experiences I gained as herdsman of the UK beef cattle herd, and later as farm manager of Kentucky State University’s diversified, small-scale system research and demonstration farm helped me to bring new ideas to our family’s wide range of organic production. For over twenty years, Elmwood Stock Farm has offered its produce and pasture-raised meats and eggs to customers in Central KY. Everything Elmwood produces is certified organic and grown by the fifth and sixth generations of the Bell/Stone farm family in Georgetown, Ky. Our offerings include vegetables and fruits, grass-fed beef and lamb, pasture-raised chicken, pork, heritage-breed turkeys, and eggs.
You will usually me at the St Matthews Farmers Market, while my wife, Ann, and my brother-in-law, John Bell, are on the farm tending the animals and crops. While each family member shares the work load, we are fortunate to have a great support team that helps us pull it all together.
What's your specialty? Our specialty is Organic!
Elmwood Stock Farm is a solar powered food production generator. The power of Mother Nature has been unleashed since we went back to our roots farming without herbicides, pesticides, salt forming fertilizers, and genetically engineered seeds. The transformation is nothing short of phenomenal! The commitment to never ever use toxic chemicals is documented and third-party verified by KDA certifiers under the auspices of strict USDA federal regulations. It is a lot of work to maintain the integrity of organic, but we know that everyone can trust the USDA logo when we see it.
What inspired you to start farming?
As we learned how to grow food organically, we wanted to share it and make sure others had access to the best food in the world. There is a preponderance of data to show the void of pesticide residue in organic foods. Factor in the robust plant biome associated with those fruits and vegetables that then feed our human microbiome, and we are looking at exponential benefits. There is scientific proof, more than just evidence, that forage-based meats have a heart-healthy nature, versus commercial meat products. Compound that knowledge with all manner of preservatives, artificial flavors, sugar, fake sugar, fake-fake sugar, GMO based oils, etc. found in supermarket products and the logic is off the charts to keep them out of our bodies. With the new understanding of the relationship of the human microbiome to human health, we feel strongly that our organic farm foods nurture well-being for our customers.

What are the health benefits of eating organic?
I read an article discussing how the vast US agricultural industrial complex is leaving us malnourished while trying to provide affordable food to the rest of the world. It states that the majority of US eaters are consuming way too many empty calories, synthetic food additives, pesticide residues, bad fats, genetically engineered ingredients, and woefully few micronutrients, vitamins and minerals. In addition, undernourished populations around the world generally only get grains produced using synthetic fertilizers, toxic insecticides, and genetically modified seed technology. The article suggests that small farms and local food economies are the best solution to solve the differing forms of malnutrition. We agree. Learn more at

In addition to attending farmers market all season long, Elmwood Stock Farm has a year-round CSA program with pickups at Rainbow Blossom Natural Food Stores in Louisville. We also encourage customers to learn about how food gets from farm to plate on scheduled farm tours, and we are glad to provide custom tours for school, community and family groups. Learn more about the healthy and wholesome production of high-quality, fresh farm products at, signup for our September or October farm tours, and come visit us at the St Matthews Farmers Market!

What's at the Market this week?

Green beans, tomatoes, summer squash and fresh fruits are still plentiful. Peppers, kale, onions, meat, jams, and jellies and much more abound. Apples, pears, beets, broccoli, brussel sprouts, cantaloupe, cabbage, cucumbers, eggplant, greens and herbs are available. Our musical guest is Gavin Castor. Our alternate vendors are: Maya Connection, Daily Cake, Hot Off the Lathe, Kandies of Kentucky, and Horseshoe Bend Winery. Have you tried Paul Tokosh's popcorn? He also has fried pies and delicious fruit. Gallrein will have corn until the market's end. 

Featured Recipe
Roasted Butternut Squash

It's should be about to get cold outside. It may stay 90 degrees. But Fall is the time for a hearty, succulent dinner and your secret ingredient is here at the market: butternut squash.
To pick the perfect squash, look for one with even, tan coloring. If it has green streaks or green at the stem, it might have been picked too early. Make sure that there aren't any cuts or breaks in the skin. It should feel nice and heavy for its size.  Roasting is one of the easiest methods for cooking butternut squash. Top the halves with butter, maple syrup, nutmeg and black pepper, then let them cook. You'll get a perfectly soft squash with a crispy exterior that serves as an amazing side!

Rachael Ray offers a terrific four cheese butternut squash that can be a main dish. It is pictured above.

1 head garlic, roasted
2 butternut squash, halved lengthwise and seeded (use smaller squash)
Olive oil, for brushing
Salt and pepper
Freshly grated nutmeg
1 1/2 cups fresh ricotta cheese
3 tablespoons fresh thyme leaves
1 tablespoon grated orange or lemon zest (from organic fruit)
1 cup grated sharp white cheddar cheese
1 cup freshly grated pecorino cheese
1 cup freshly grated
Parmigiano-Reggiano cheese
Preheat the oven to 400°F.
Roast the garlic. When cool enough to handle, squeeze the roasted garlic out of the skins into a bowl and mash the garlic cloves to a paste. At the same time as the garlic is roasting, brush the squash with olive oil and season with salt, pepper, and nutmeg. Roast the squash until just tender, 35 to 40 minutes. Leave the oven on.
When the squash is cool enough to handle, carefully scrape out the flesh into a bowl, leaving just enough flesh to keep the shells intact. Add the garlic paste, ricotta, thyme, lemon zest, and 3/4 cup each of the cheddar, pecorino, and parmesan to the bowl with the squash flesh and mix well. Fill the squash shells and top with the remaining cheese. Bake until browned and bubbling, 15 to 20 minutes.

Market Farm Story
Gallrein Farms

Gallrein Farms is also in the Spotlight this week.  Located on Vigo Road in Shelbyville, KY, and in business since the 1920s through 5 generations of Gallreins, the Farm is truly a destination for all seasons.  Known for their corn and pumpkins, they offer all kinds of fruits and vegetables at the St. Matthews Farmers Market but a visit to the Farm offers so much more! A bakery, event pavilion, fresh flowers and plants, petting zoo, school tours, and pick your own are all offered April 1 to October 31.
In the late 1920s, Edward Gallrein, Sr. started a dairy farm in Jefferson County.  He started with 17 dairy cows and over the years the herd grew to over 400.  His son, William Sr., continued the family business of farming and bought a larger operation in Shelbyville in 1972.  The dairy business had grown to milking cows around the clock! In the mid 1970s, Bill Sr. and his son Bill Jr. diversified to include grain, vegetables, and tobacco.  By the mid 1980s Bill Sr. made the decision to retire the dairy business and focus solely on raising vegetables.  In 1990, Bill Jr. and his wife Randie opened the farm market at the Farm to sell directly to customers and to make a visit to the farm a special occasion.  Today Bill Jr. and Bill Sr. continue to operate the farm together.
Gallrein offers activities at the farm in spring, summer, and fall.  Spring blooms at Gallrein Farms by mid-April and nine greenhouses are filled with flowers.  Hot house vegetables are ready in early spring and bedding and vegetable plants can be taken home to your own garden.  They grow acres and acres of strawberries which mature in late May.  You can pick them yourself or buy them by the basket in their farm store and market.  Right now, both at the St. Matthews Farmers Market and at the farm, you can find tomatoes and okra, pumpkins and gourds.  If you want to pick your own pumpkin, make a trip to the farm.
In high season summer, you can find tender squash, green beans, sweet corn, homegrown tomatoes, okra, potatoes, berries, fresh jams and jellies, honey and more.  Produce is sold by the bushel or the pound.  You can also feed the ducks or geese at the pond and visit an educational center and petting zoo for children.  The education center provides informal learning opportunities about not only the benefits of farming for the community but also the animal benefits and husbandry techniques of raising livestock on a farm.  The farm offers a bakery with homemade fudge, sweets of all types, cakes, pies and even serves lunch Monday through Saturday from 11 a.m. to 2 p.m.  As you can see, there is a lot to Gallrein Farms.
School field trips are available and include a hayride to the pumpkin patch in fall, a corn maze, and straw activities.  Finally, the farm pavilion offers 6,500 square feet of conditioned space for events and meetings.  Many weddings are held at Gallrein throughout the season and a number of local caterers are on their preferred list. 
As with many of our farms at the St. Matthews Market, Gallrein has been critical to our Market's success. Make a visit to their farm this fall. Find directions at 
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