This week spinach, lettuce, and baby ginger join the list of great fresh flavors that are in season at the SKY Farmers Market.
October is a beautiful time to get outside in Kentucky. Start this weekend with a warm, fresh, homemade breakfast in the morning air while you're at the market stocking up on all the fresh, crisp flavors of the season.
- Beef, Pork, Lamb, Chicken
- Farm Fresh Milk, Eggs, Cheese
- Sweet Potatoes and Squash
- Salads and Greens
- Tomatoes, Peppers, Cucumbers
- Melons, Strawberries, Apples, and Pears
- Bread, Cookies, Pies, Granola
- Coffee, Jam, Fresh Flowers
- Pumpkins, Gourds, and Mums
Thanks for joining us this Saturday from 7am-12noon at the SKY Farmers Market.
See you there!
Fresh Local Baby Ginger
planting ginger in a furrow at Au Naturel Farm
It's fresh baby ginger season here in South Central Kentucky! Thanks to the energy and curiosity of Paul and Alison Wiediger of Au Naturel Farm, food lovers in Bowling Green can look forward each fall to fresh baby ginger at the SKY Farmers Market.
Fresh baby ginger is tender, sweet, and juicy. Crushed, sliced, or grated, ginger's distinct bright, spicy flavor is a cornerstone ingredient for all sorts of delicious soups, stews, meats, side dishes, and deserts.
Baby ginger is harvested young, before the roots form a tough skin. It lacks the fibrousness of more mature ginger. Fresh baby ginger is so tender it can be crushed in a garlic press.
Fresh baby ginger from Au Naturel Farm is truly a local treasure in Bowling Green. Be sure to get by the SKY Farmers Market to enjoy this unique seasonal delight.
Healthy Foods, Local Farms Conference
Louisville, KY - Saturday, October 13
“No Water – No Food”
An Observance of the 40th Anniversary
of the Clean Water Act
Saturday October 13th, 2012
Kentucky Country Day School
Family farmer and activist Lynn Henning exposed the egregious polluting practices of livestock factory farms in rural Michigan, gaining the attention of the federal EPA and prompting state regulators to issue hundreds of citations for water quality violations.
Dennis Dimick serves as executive environment editor at National Geographic magazine in Washington, D.C., where he leads coverage of energy, climate, and sustainability issues.
Kentucky author Wendell Berry is a champion of the environment who has written about the importance of supporting local agriculture throughout his long and illustrious career.
Doctor Matthew Sleeth is a Christian Environmentalist with books to his credit including Serve God, Save the Planet and The Gospel According to the Earth: Why the Good Book is a Green Book.
Nancy Stoner is the Acting Assistant Administrator for Water at the U.S Environmental Protection Agency (EPA).
Mr. Mountain, a glacialogist for 20 years and global warming expert, is a former Kentucky State Geographer.
For more information, visit the conference website.
The humbly named, yet sublimely tasty sweet potato is a fall favorite that is making a strong showing at the market now, as more and more harvests come in on local farms. These fleshy tubers are members of the genus Ipomoea, a rather extensive group of vining plants with beautiful heart or hand shaped leaves and vividly colored trumpet-shaped flowers. Sweet potatoes are cousins to morning glories, but no relation to potatoes.
This heat-loving crop is remarkably nutritious and versatile. One of the best food sources of vitamins A and C, the sweet potato is also full of protein, calcium, magnesium, iron and carotene. Grown worldwide in tropical and temperate climates, sweet potatoes come in a variety of textures, rich flavors, and a range of colors with deep orange, yellow, white, purple and pink to chose from.
Savory Sweet Potato Ginger Pie
The flavors of sweet potatoes and ginger marry beautifully and are a common theme in many tropical cuisines.
- 2 lbs cooked and mashed sweet potatoes
- 2 large eggs
- 1/2 cup plain yogurt, buttermilk or milk
- 4 TBS butter
- 2 TBS finely chopped fresh ginger
- 1 onion diced
- 1 tsp (or more) minced cayenne or hot pepper
- 1/4 cup fresh cilantro chopped
Sautee onion, ginger,and hot pepper in butter. (Chopped sweet red pepper or corn are nice additions, too!)
WHISK together eggs, yogurt, and sauteed mixture.
ADD to mashed sweet potatoes and fold in cilantro.
WARM pie crust in 350º oven until hot to the touch.
FILL crust with sweet potato mixture.
BAKE for 30-35 minutes or until filling feels firm.
Orange-Ginger Chocolate Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1/3 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 tsp orange extract
- 3 tsp grated fresh ginger
- 2 large eggs
- 2 cups chocolate chips
Set oven to 375ºF.
Stir flour with cocoa, baking soda, and salt.
Beat together the butter and sugar until creamy, then mix in the eggs, ginger, and orange extract.
Gradually blend in the flour mixture.
Stir in chocolate chips.
Drop onto an ungreased cookie sheet.
Bake for 9-11 minutes until done.
Healthy Foods Local Farms Conference