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Saturdays until September 28th | 8 am to Noon
Beargrass Christian Church, 4100 Shelbyville Road
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Farm in the Spotlight
Stone Burr Farm
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Stone Burr Farm in Central Kentucky near Georgetown is farmed by cousins Gene Butcher and Jim Murphy. Gene is a lifelong farmer in Central KY, breeding thoroughbreds, cattle and producing direct marketed lamb for the last 15 years in the Lexington area. Jim retired after 25 years of self-employment in the retail grocery business and began farming full-time.
Stone Burr Farm has expanded and will provides the highest quality lamb year-round. They pasture their flock on clover enhanced bluegrass pasture. During lambing seasons, the cousins feed the ewes their own baled alfalfa hay supplemented with grains. Lambs are finished on their own alfalfa and a mix of grains for 90 days. This provides for extremely tender and flavorful lamb that will be the talk of your dinner, cookouts and holiday gatherings! They use no growth hormones or antibiotics in their feeds.
Buy lamb in the following cuts:
Loin Chop (2pk) .85lb ave
Rack Chop (2pk) 1.25lb ave
Racks (1pk) 3.5lb ave
Legs (1/2 leg) 3.25lb ave
Ground (1) 1lb exact
Shoulder 3.5lb ave
Shanks (2pk) 4.5lb ave
Ribs (9 bones) 2.5lb ave
Fries (2pk) 1.25lb ave
Liver (1pk) 2lb ave
Stone Burr lamb is processed at Boone’s USDA Packing in Bardstown, KY where it is labeled and flash frozen for maximum freshness. Jim and Gene say, “Thanks again, enjoy the lamb and don’t miss a day without saying “I Love Ewe”.”
To learn more visit https://stoneburrlamb.wordpress.com/about-us/
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What's at the Market this week?
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Corn is going to be plentiful until the end of the season. Green beans, tomatoes, summer squash and fresh fruits are 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. Our musical guest is Gavin Castor. Our alternate vendors are: New Beginnings, Pure Karma, Scarlett's Bakery. Many farmers have local honey for purchase.
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Featured Recipe
Honey-Ginger Pork Stir-Fry
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Many of our farmers sell local honey and many more carry pastured pork. September is National Beekeeping Month so it is a perfect time to offer a delicious honey recipe. Honey has many beneficial properties including as a natural sweetener, a cough suppressant, and as an energy food. Stir-fried pork in sticky, sweet honey-ginger sauce is a quick and easy meal that’s made for busy weeknights.
Ingredients
1/4 cup - honey
2 tablespoons - soy sauce
2 teaspoons - cornstarch or tapioca starch
2 inches (about 2 teaspoons) - fresh ginger, grated
4 - garlic cloves, minced
2 tablespoons - grapeseed oil, or other neutral cooking oil
1 pound - pork tenderloin, cut into 1-inch pieces
1/2 pound (about 2 cups) - green beans, trimmed and cut in half
cooked brown rice for serving
Directions
In a small dish, combine the honey, soy sauce, cornstarch, ginger, and garlic. Set aside.
Add the oil to a large skillet or wok set over high heat. When hot, add the pork. Cook, stirring frequently, until browned on all sides, about 5 minutes. Push the pork the the sides of the pan; add the green beans to the center. Cook, stirring frequently, until the beans and pork are cook through, another 3-5 minutes.
Stir the sauce into the pan; cook 1 minute. Immediately remove from heat.
Serve over brown rice.
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Market Maker Story
West 6th Brewery
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Founded in 2012, West Sixth Brewing is located in a 100 year-old building called the Bread Box, historically used for the Rainbo Bread Factory, in Lexington, Kentucky. They brew, can and bottle their beer out of this location, selling it at bars, restaurants, grocery and liquor stores throughout the state of Kentucky and across the Ohio River in Cincinnati. They pride themselves on the craft beer they make and having a positive impact on the communities they’re a part of. In 2016, Kentucky State laws were changed to allow craft brewers to sell at farmers markets. West 6th has a Franklin County farm where they grow their grains and hops for the beers. You can also take a tour.
They focus their brewing talents on a wide variety of beers, including canning 14 beers throughout the year with countless bottles being released. In the taprooms in downtown Lexington (Main Taproom at 501 W. 6th Street and The West Sixth Greenroom at 109 W. Main) and at the Farm, they have 15-20 West Sixth varieties on tap, along with unique small batch bottles from their Sixfold and Barrel Aged series. They are a growing team of over 40 employees, focusing on brewing beers with high quality and creativity that they’re proud to serve to friends and family, but most importantly: that they like to drink!
At West Sixth, they not only like to make good beer but the social impact the team is able to make on their communities is a top priority. They support the direct work of non-profits through their Pay it Forward Cocoa Porter, Sixth for a Cause, Wooden Nickel, Pedaling for a Purpose, and sponsoring events we believe in. They are environmentally conscious in everything that they do and they strive to be an awesome place to work.
The West Sixth Farm is located on 120 rolling acres in Franklin County, just 8 minutes from downtown Frankfort and 35 minutes from Lexington. They grow ingredients for the beers, host events, create estate ales, and invite people to experience the farm extension of our urban brewery. They also introduce farm visitors to a hop plant, and the sorts of fruit and spices that can make amazing beers.
These include small-scale production of brewing ingredients, a field of hop trellises, raspberries and blackberries with plans for barley, squash, sorghum and sugar beets, chili peppers and herbs, pawpaws and all sorts of other products they’re already using to brew many of their specialty batches. They use the land to experiment with new ingredients to learn how these crops can be better grown in Kentucky. And to teach other Kentucky farmers what they learn in the hopes that someday, all their ingredients can be purchased from Kentucky Proud farmers. They’ve planted an apple orchard for those varieties used to make hard ciders, a product that is quickly exploding in the state.
Their brewing byproduct -- spent grain -- is already being processed into feed by a cattle farmer near the West Sixth Farm. They also have their own small herd of cattle and flock of chickens that are fed a mix including their spent grain. These animals supply West Sixth farm-to-table meat and eggs for beer dinners across the state. The Farm has a (very) small scale production facility -- so folks who aren’t able to visit Lexington can learn how beers are made, and taste estate brews made from ingredients on site.
If you want to follow along on their progress, West Sixth or the Farm's Facebook page
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Market Maker Story
Bhavana Foods
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Super Food Veda. Bhavana Barde has been a Louisville resident for 15 years and a caterer known for her delicious Indian cuisine for the last eight. But, at the market she brings a new and exciting sideline, Super Food Veda. Bhavana is an adherent to Ayurveda, an ancient Indian practice of food as medicine, Bhavana notes it is the Sanskrit word from ayur meaning life and veda meaning knowledge. It is part of a life style which promotes balance with yoga, meditation and adherence to a diet rich in fruit, vegetables, whole grains and health enhancing spices.
She will be offering ghee, which is clarified butter, a super food which promotes longevity of life while aiding digestion and calming the nerves. It is more nutritious than regular butter, especially when the milk from which it is made comes from grass fed cows.
Also for sale will be a favorite rice and lentil dish called, Khichri, which often includes vegetables. It is usually the first foods babies eat and is generally considered an Indian comfort food. Each region of India has variations of this staple which has been called the queen of Indian food and a most nutritious dish eaten almost daily by rural and city dwellers.
A variety of spices and spice blends will round out Bhavana’s wares. A few of the most popular and most medicinal include turmeric, ginger and cumin. Turmeric, which is yellow in color, is found in curry and is widely grown in Indian and Central Asia. It is taken as a supplement which aids inflammation, stomach and gall bladder problems.
Ginger, one of the first spices introduced to Europe was prized by the Greeks and Romans. India is the largest producer of ginger. When dried it becomes a hot fragrant kitchen spice but is frequently used fresh. Ginger can be pickled and eaten as a snack and is an ingredient in gravies and other dishes. It can be boiled and served as a tea. Ginger is widely used as a medicine. In western cultures ginger is used in sweet foods such as ginger ale, gingerbread and ginger snaps. Ginger is a good medicine for nausea is an anti viral and antibiotic and an anti- inflammatory.
Cumin is a popular flavor enhancer in Indian foods and has a list of health benefits. It aids digestion is rich in both iron and vitamins b1, c and a. Also notable are its healing properties for people suffering from asthma and other breathing difficulties. It is rich in proteins and a good source of magnesium, copper, zinc and potassium.
Visit Bhavana at the market. She will be happy to help you learn more about the value of these super foods and others.
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Honey Tasting Saturday, September 7
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Many of our farms cultivate honey and Saturday, September 7 you will have the opportunity to taste the flavor varieties inherent in honey production. September is National Beekeeping Month and much has been reported in the news about the decrease in the number of honeybees in America and the world. Bees are responsible for pollinating 80% of our flowering crops which constitute 1/3 of everything we eat. Losing them could affect not only dietary staples such as apples, broccoli, strawberries, nuts, asparagus, blueberries and cucumbers, but may threaten our beef and dairy industries if alfalfa is not available for feed.
Besides being sweet and delicious, there are many health benefits to eating local honey. If you have a sore throat, take some honey. Honey has powerful antimicrobial properties which can sooth your raw tissues. Due to its natural anti-inflammatory effect it will help heal the wound more quickly. Did you know honey can help ease a sore stomach and aid hydration? Honey is also a natural antiseptic and has been used to treat wounds for hundreds of years. It can kill bacteria in and around a wound. Local honey has long been identified as helping allergies. The small amount of pollen in the honey can help build up tolerance.
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. Red clover, Alsike clover and the white and yellow sweet clovers are most important for honey production. Depending on the location and type of source clover, clover honey varies in color from water white to light amber to amber.
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. When scientists begin to look for all of the elements found in this wonderful product of nature, they find a complex of naturally flavored sugars as well as trace enzymes, minerals, vitamins, and amino acids.
Honey is made by bees in one of the world’s most efficient facilities, the beehive. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey!
Most of us know honey as a sweet, golden liquid. However, honey can be found in a variety of forms.
COMB HONEY
Comb honey is honey in its original form; that is, honey inside of the honeycomb. The beeswax comb is edible!
CUT COMB
Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. This is also known as a liquid-cut comb combination.
LIQUID HONEY
Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force, gravity or straining. Because liquid honey mixes easily into a variety of foods, it’s especially convenient for cooking and baking. Most of the honey produced in the United States is sold in the liquid form.
NATURALLY CRYSTALLIZED HONEY
Naturally crystallized honey is honey in which part of the glucose content has spontaneously crystallized. It is safe to eat.
WHIPPED (OR CREAMED) HONEY
While all honey will crystallize in time, whipped honey (also known as cremed honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter or jelly. In many countries around the world, whipped honey is preferred to the liquid form especially at breakfast time.
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