Thursday, June 30, 2011
We've moved!!!
Locally yours,
Sherry
Saturday, June 25, 2011
Here's what cooking this week at DLFM!!!
Douglass Loop Farmers Market June 18, 2011
Blueberry Lemon Poppy Seed Muffins
Blueberry Hill blueberries, local eggs and flour
Buttermilk Pecan Coffeecake Muffins
JD Country buttermilk, local eggs and flour
*contains pecans
Mushroom and Swiss Quiche
Five Fun Guys oyster mushrooms, local eggs and flour
Country Ham and Biscuits
JD Country buttermilk, Finchville country ham
Grits and Greens
Organic grits, Foxhollow beet greens, Holden Farms green garlic
Grilled Brats
Barr Farms Beef Brats
Chocolate Chip Toffee Oatmeal Cookies
Local eggs and flour
Bourbon Chocolate Brownies
Local eggs and flour...and bourbon
Lavender Lemon Bars
Local lavender, eggs and flour
Mini Carrot Cake Cakes with Cream Cheese Frosting
Pavel’s carrots, JD Country buttermilk, local eggs and flour
*contains walnuts
Friday, June 10, 2011
Farmer's Market Menu for June 11th
MENU
Douglass Loop Farmers Market
June 11, 2011
Heirloom Tomato Quiche
Foxhollow heirloom tomatoes
Blueberry and Lemon Thyme Muffins
Blueberry Hill blueberries
Blue Cheese and Scallion Biscuits
JD Country buttermilk, Foxhollow scallions
Cheese Grits of the Week
Capriole goat cheese, Foxhollow parsley pesto
Lebanese Beef Kebabs with Cucumber and Radish Raita over Salad Greens
Barr Farms grass fed beef, Foxhollow radishes and salad mix
Bourbon Chocolate Brownies
local eggs and flour
Lavender Lemon Bars
local eggs and flour
Tuesday, June 7, 2011
MENU for June 8th Grass Fed Beef Cooking Class
Menu for June 8, 2011
Classic Meatloaf with Weisenberger Mill Cheese Grits
Garlickly Sauteed Foxhollow Greens
Quick, easy and satisfying, and any leftovers are yummy
as a sandwich the next day. The recipe also freezes well for future meals.
Medium Rare Round Roast with Foxhollow Radish Gremolata on Blue Cheese Biscuits
Try this delicious and more affordable cut of beef to beef tenderloin. Use this recipe to make roast beef for lunch sandwiches, open face on crostini or on a mini biscuit for an appetizer, or served room temperature for an al fresco summer dinner with roasted potatoes and caprese salad.
Asian Marinated Grilled Chuck Eye Steak over Foxhollow Salad Mix
Simple, delicious recipe for the grill or broiler. Slice and serve atop salad greens for a lighter dinner or pair with baked potato and lemon parmesan green beans for a manly meal.
Bourbon Brownies
Of course there will be dessert!
Thursday, May 26, 2011
5/28/11 Farmers Market Menu
DOUGLASS LOOP FARMERS MARKET MENU
Saturday, May 28th
Swiss Chard, Green Garlic and Goat Cheese Quiche
Pavel’s chard, Capriole goat cheese, Barr Farms eggs and green garlic
Strawberries and Cream Muffins
Local strawberries, Weisenberger Mill flour, Barr Farms eggs
Feta Dill Biscuits
Pavel’s dill, JD Country buttermilk
Sausage Patty on Feta Dill Biscuits
Stonecross Farms breakfast sausage
Meatloaf with side of Cheese Grits
Barr Farms grass fed beef, Dreamcatcher Farm zesty italian sausage
Grits and Greens
Weisenberger Mill grits, Kenny’s Farmhouse aged cheddar, Foxhollow Red Russian kale
Bourbon Chocolate Brownies
Barr Farms eggs, Weisenberger Mill flour, Kentucky bourbon
Lavender Lemon Bars
Barr Farms eggs, Weisenberger Mill flour
Strawberry Lemonade
Local strawberries
Friday, May 13, 2011
DLFM Menu-May 14, 2011
Monday, May 2, 2011
Order your Oaks and Derby Box Lunches by Wednesday at noon
DERBY BOX LUNCH MENU
$17.50 per person includes choice of sandwich, side and dessert.
Packaged in clear boxes with environmentally friendly disposables.
Price does not include beverage, 6% KY sales tax, or delivery charge.
Sandwich Choices
Beef Tenderloin with Horseradish Chive Mayonnaise
and Watercress on Blue Dog Bakery Pugliese Roll
Foxhollow Grass Fed Beef, Grateful Greens Arugula
Chicken Salad with Dried Cherries and Pecans on Croissant
Stone Run Farm All Natural Chicken, Foxhollow Lettuce Mix
Pimento Goat Cheese on Nine Grain Bread
Bluegrass Dairy Sharp Cheddar, Capriole Goat Cheese,
Roasted Red Peppers, Grateful Greens Watercress
Side Choices
Pasta Salad with Marinated Asparagus, Goat Cheese and Sun-Dried Tomatoes
Organic Pasta, Blueberry Hill Asparagus, Capriole Goat Cheese
Beet and Fennel Salad with Orange Vinaigrette
Foxhollow Farm Beets
Wheat Berry Waldorf Salad
Biodynamic Wheat Berries
Dessert Choices
Desserts made with Weisenberger Mill Flour and Local Eggs
Killer Bourbon Brownie
Lavender Lemon Bar
Oatmeal Cherry Chocolate Chip Cookie