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!!!

MENU

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

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

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.


- Show quoted text -

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/

Surprise Birthday Party @ Rauch Planetarium, a Yoga Retreat at Foxhollow, and an Icelandic Horse Competition

It was a marathon weekend of feeding many a fine folk local food. Here's how it went down:

Friday @ the planetarium. Full bar and passed appetizers of Bourbon Smoked Salmon on Endive, BBQ Shrimp on Grits Cracker, and good ole Country Ham with Blackberry Jam and Sherry Whole Grain Mustard on Yeast Rolls. Plated salad of Argyll Acres Buttercrunch Lettuce, Kenny's KY Bleu Cheese, Huber's Fried Winesap Apples, and Toasted Walnuts with Champagne Vinaigrette. The birthday guest, friends, and family enjoyed an elegant dinner buffet of Foxhollow Grass Fed Beef Tenderloin, Barr Farms Chicken Roasted with Mustard White Wine Sauce, Roasted Garlic Mashed Potatoes (taters courtesy of Nick Posante @ Finger Pickin' Farms), Roasted Butternut Squash and Root Veggies from Foxhollow, Charles Hambley's Green Beans with Kenny's Asiago and Lemon. Justin, Lena, and Shelly rocked as the killer (and very attractive) staff. Only regrets...no time to take pictures.

Saturday was an outdoor adventure as the sole vendor (fancy for concessions stand) at an Icelandic Horse Competition in Prospect. Cold, windy, and muddy, Samantha served up homemade breakfast items of country ham and biscuits, apple coffeecake, and quiche. And coffee...lots of coffee. Vegetarian and Foxhollow Beef Chili were sold out in 30 minutes at lunch (we made double batches for the next day). F2F's famous chicken salad was a hit as usual...what makes it so good? Adam Barr's chicken, dried cherries, and toasted pecans. Jenny, an intern at Foxhollow, was a great help with prep and dishes both days.

Doing double duty, I also prepared dinner for a yoga retreat at the farm center. After 7 hours of yoga, retreatants were rewarded with a nourishing meal of lemon, ginger chicken (Barr Farms of course), brown rice, red quinoa, fresh herb pilaf, roasted root vegetables (from Foxhollow), local salad greens, along with a simple, but delicious apple crisp.

Sunday started out cold at 32 degrees, but the sun quickly warmed up the temperature to 60 and eventually, Sam and I enjoyed a blue, cloudless sky while watching the lovely horses and their riders cantor around the gravel, outdoor track. But first, I had one more meal to get out...lunch for the yoga folks. Simple and sustaining, lunch was black-eyed peas and sauteed local greens, multi-grain pilaf, cornbread with Weisenberger Mill cornmeal and flour, and apple/ginger/cabbage slaw.

Wired after all the events ended, I finished up the dishes and re-organized the kitchen equipment rack. Home after 7 PM, I relaxed with my honey and the dogs over a glass of red wine and the next to the last episode of Mad Men.

And now it's Monday and I feel strangely let down. The part(ies) are over, but I bet there will be more to come...