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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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