Great New Resource!

http://www.urbanfarmhub.org/

Rae and Adam's Wedding Reception Menu

COCKTAIL HOUR

Bleu Cheese with Blueberry Sorghum and Toasted Walnuts

Kenny’s Farmhouse KY Bleu, Bourbon Barrel Foods Sorghum

KY Beer Cheese with Pretzel Sticks, Celery and Carrot Sticks

Kenny’s Aged White Cheddar, BBC Nut Brown Ale

Zucchini Relish with Crackers

Made and Preserved by Rae and Adam, Nick and Vickie

Pesto with Green Beans, Roasted Fingerling Potatoes and Baguette Bread

Rae’s Basil Pesto, Blue Dog Bakery Bread

DINNER BUFFET

Spring Salad with Edible Flowers

with Maple Vinaigrette or Buttermilk Herb Dressing

Finger Pickin Farms Salad Mix, Sugarbush Maple Syrup, JD Country Buttermilk

Barr Farms Marinated and Grilled Strip Steaks

Bourbon Barrel Soy Sauce and Worcestershire

Pasta with Barr Farms Chicken, Goat Cheese, Sun-dried Tomatoes,

Artichokes, Local Spinach

Capriole Goat Cheese, Finger Pickin’ Farms Spinach

Black Eyed Peas with Local Kale and Organic Brown Rice

Field Day Family Farms Red Russian Kale

Garlic Cheese Grits

Weisenberger Mill Grits, Kenny’s Farmhouse Gouda and Aged Cheddar

Roasted Local Sweet Potatoes

Rocky Top Farms Sweet Potatoes

Corn Bread Muffins and Yeast Rolls

Weisenberger Mill Cornmeal

MENU-Dinner with Joel Salatin

DINNER with JOEL SALATIN

Friday, March 12, 2010

STARTERS

sweet potato latkes, ginger apple compote, buttermilk creme fraiche

Rocky Top Farm sweet potatoes, JD Country Buttermilk

(Sherry Hurley, Farm to Fork Catering)

winter vegetarian egg roll

Field Day Family Farm collards, Horseshoe Bend shiitakes, Joe O’Daniel’s napa cabbage, Bluegrass soy sauce, Rattlesnake Hill Farms garlic mustard

(Katie Payne, Sullivan University)

bluegrass burgers

Foxhollow Grass Fed beef, Kenny’s KY bleu cheese, mustard aioli,

homemade buns, Grateful Greens

(Jay Denham, Local Chef)

shrimp cakes with sweet chili sauce

Buck Acres KY Freshwater Prawns

(Mark Williams, Slow Food Bluegrass)

roasted bourbon red turkey with henry bains sauce

Star Farms Heritage Turkeys

(Mark Williams, Slow Food Bluegrass)

FIRST COURSE

bibb, watercress, and mint salad with sherry vinaigrette

George Gagel’s KY Limestone Bibb lettuce

(Sherry Hurley, Farm to Fork Catering)

MAIN

slow braised beef short ribs

Foxhollow Grass Fed beef, Grateful Greens pea shoots

(Sherry Hurley, Farm to Fork Catering)

Vegetarian Entree-tower of hope with asparagus salad

roasted eggplant, oven dried tomato, Capriole goat cheese, basil oil

(Timothy Tuckery, Center of Hope)

ky gouda grits with shiitake mushroom ragout

Weisenberger Mill Stoneground grits, Kenny’s Farmhouse gouda,

Horseshoe Bend shiitake mushrooms

(Sherry Hurley, Farm to Fork Catering)

garlicky greens with turnips and apple cider vinegar

Field Day Family Farm collards, Brubaker’s purple top turnips,

Blue Moon garlic, Bramble Ridge apple cider vinegar

(Bob Perry, University of KY Sustainable Agriculture)

DESSERT

lemon buttermilk chess pie

Weisenberger Mill flour, JD Country butter and buttermilk,

Ridge Acres Farm eggs, Coal Country Bee Works and Hosey honey

(Jim Whaley, Local Chef)

BEVERAGES

Roibee Red Teas

Heine Brothers Coffee

BBC Beer

Bonterra Organic Wine

Barr Farms Offering Local Meat CSA

Most farmers markets are closed for the season, but you can still eat delicious, sustainable, humanely raised and processed beef and chicken. My good friend, fantastic farmer, and all around amazing person, Adam Barr, is offering a Winter Meat CSA of his grass fed beef and pasture raised chickens. He is taking orders for January and February 2010. The pick-up dates are January 16 and February 13 at the Phoenix Hill Market 829 E Market St. from 10-Noon. Contact Adam Barr for an order form or with questions.

Adam Barr

859-608-6458

adambarr@gmail.com

http://www.fungusamongus.us/

Sustainable Ag Training for Farmers in Louisville

SUSTAINABLE AGRICULTURE OF LOUISVILLE (SAL)
104 Forest Court, Louisville, KY 40206
Toward a joyous, diverse and sustainable community of well-nourished people
and well-compensated farmers and food workers…

SAL Launches Training and Accompaniment Program for Aspiring Farmers, Urban
Agriculturalists, Food Justice Organizers:
Start Date is March 1, 2010

Sustainable Agriculture of Louisville (SAL), having completed its 7th season
of education, advocacy, consultation and accompaniment of youth and aspiring
farmers in the summer of 2009, is now planning and recruiting for a first
training course for aspiring farmers to take place from March through
November, 2010.

Curriculum Outline: March-May, with weekly follow up sessions over Summer

Two or Three 90-minute sessions per week (times negotiated with trainees).
-The Decision to Farm, Process, Market, Community Organize: Refining the
Vision, Transition or Leap? Means of Production: Land, Water, Tools.

Location, housing, income and lifestyle.
-Soil Fertility Stewardship: Theory and Practice
-Crops, Animals and Fish: Integrated Agricultural or Aquaponic Models:
From worms to carp to cattle, by way of honey bees.
-Direct Marketing Strategies: Solidarity Economy mechanisms, CSAs, Farmers
Markets, Niche Markets, Value Added, Food Procurement Contracting, Human
Relations and Communications
-Business Planning basics
-Political economy, agriculture and democracy. Food sovereignty.

Practicum Opportunities: May-November. These mini-apprenticeships,
mentorships and experiential leaning opportunities constitute 50% or more of
the training experience. Participant-trainees will choose from a variety of
experiential work placements with area farmers, urban agriculturalists, food
processors, marketers, community organizations.

Accompaniment Program: This program includes a medium-term (2 years or more)
commitment to accompany participant-trainees in taking steps to acquire
access to the means of production, a process that will be adapted to the
unique needs and particular circumstances of each participant-trainee.

Cost: Sliding Scale Fee*. $250 minimal fee. *Pending fund-raising
activities.Time commitment: On average 4-15** hours per week, **varies with practicums.

For more information, to register to be among SAL’s first class of aspiring
farmer trainee-participants, to donate or to volunteer, please contact SAL
coordinator, Stephen Bartlett sbartlett@ag-missions.org (502) 896 9171),
or talk with SAL member Amanda Fuller, abfuller@gmail.com (502) 452 6770

We have nothing to lose but our dependency on an unjust and degrading food
system. And so much delicious shared life on the land to gain!!

Bardstown Road Farmers Market

There are still plenty of goodies to be had at the BRFM. Be sure to stop by and get your local goodness on before heading to Healthy Food Local Farms. Sign up for their e-newsletter and get the scoop on who and what will be at the market and tasty seasonal recipes. http://www.bardstownroadfarmersmarket.com/

Harvest Celebration of Local Foods Tonight!

Farm to Fork has partnered with Farmer Ivor Chodkowski of Field Day Family Farms to offer tastings of Beet Hummus and Butternut Squash and Chipotle Dip tonight at the kick-off event to the 10th Annual Healthy Foods Local Farms Conference. Come see us and try some delicious local food!

Friday night, November 6, 6:00 to 9:00 p.m. "Harvest Celebration" with local farmers and chefs teamed for tastings of seasonal, sustainably grown Kentucky food. Seelbach Hotel, Rathskeller. Hosted by Greater Louisville Sierra Club Group and Slow Food Bluegrass. Advance Registration - $35pp or $40pp PAYMENT AT THE DOOR.

For more info on this event and the conference http://www.healthyfoodslocalfarmsconference.org/