We've moved!!!

Thank you to all our supporters and those who have followed us since the beginning. We're growing and finally got ourselves a big beautiful website! Please visit us at www.farmtoforkfood.com to stay connected and to follow our blog! We look forward to seeing your there.

Locally yours,
Sherry

Here's what cooking this week at DLFM!!!

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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

Farmer's Market Menu for June 11th

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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

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!

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

DLFM Menu-May 14, 2011

Carrot Coconut Muffins with Candied Ginger

Weisenberger Mill flour, Barr Farms eggs, organic carrots

Pimento Cheese Biscuits

JD Country buttermilk, Kenny's Farmhouse aged cheddar, roasted red pepper

Sausage and Buttermilk Biscuit

JD Country buttermilk, Dreamcatcher sausage

Seasonal Quiche

Foxhollow spinach and gruyere

Five Fun Guys oyster mushroom and Jarlsberg

Grits of the Week

Weisenberger Mill grits, Kenny's Farmhouse cheeses,

Foxhollow pac choi, chinese cabbage, baby mizuna, and kimchi slaw

Barr Farms Beef

Beef short rib stew with BBC Nut Brown Ale

Killer Bourbon Brownies

Weisenberger Mill flour, Barr Farms eggs, Buffalo Trace bourbon

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

Join Us for Cooking Classes at Foxhollow

Cooking with Grass Fed Beef
2nd Wednesday of Each Month
May-November 6-8:30 PM
5/11, 6/8, 7/13, 8/10, 9/14, 10/12, 11/9
Foxhollow Farm Kitchen

$50 per person per class
Class Limited to 12 Participants
Call 502-241-9674 or email info@foxhollow.com to register.

Don’t let the mystique of cooking grass-fed beef deter you from trying this tastier, healthier meat. Join Sherry Hurley, Owner of Farm to Fork, for this monthly cooking class series on how to cook grass fed beef so it turns out moist and tender every time. Learn how to cook with grass fed beef on a budget or when you are short on time, as well as simple recipes that will impress your family and friends. New recipes and cuts of beef will be featured each month. Sign up for one class or the whole series.

Recipes For Your CSA
4th Tuesday of Each Month
May-October 6-8:30 PM
5/24, 6/21, 7/26, 8/23, 9/27, 10/25
Foxhollow Farm Kitchen
Class Limited to 12 Participants

$40 per person per class
Call 502-241-9674 or email info@foxhollow.com to register.

Sometimes you just don't know what to do with that new asian green or the jerusalem artichokes the farmer put in your weekly CSA basket. Join Sherry Hurley, Owner of Farm to Fork, for a monthly cooking class series on simple and delicious recipes for your weekly bounty. Classes are informal, educational, participative and fun! Home gardeners, farmers market shoppers, or anyone who wants to eat more seasonally also encouraged to attend. Sign up for one class or the whole series.


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