|
Market Times and Locations
|
SaturdayCheapside Park7am-3pm Closes Nov. 24th Saturday Indoor Market Victorian Square 8am-1pm OPENS Dec. 1st Tuesday/ThursdayS. Broadway and Maxwell
7am-4pm
CLOSED
SundaySouthland Dr.10am-2pm
CLOSED
Wednesday
University and Alumni Drive
3pm-6pm
CLOSED
|
| Follow-up Links | 
|
|
|
|
|
|
Happy Thanksgiving! Enjoy this recipe for your locally purchased turkey tomorrow and follow this link for some unique southern sides: Garden and Gun.
Mom's Roast Turkey
Ingredients:
- 1 turkey, approx. 15 lbs.
- Juice of a lemon
- Salt and pepper
- Olive oil or melted butter
- 1/2 yellow onion, peeled and quartered
- Tops and bottoms of a bunch of celery
- 2 carrots
- Parsley
- Sprigs of fresh rosemary, thyme
Directions:
- To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days. Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
- Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup. Or all of the giblets can be used for making giblet gravy.
- Preheat the oven to 400 degrees F.
- Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
- For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
- Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.
- Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
- Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing.
- Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half. If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast.
- Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175°F for the dark meat (thighs and legs) and 165°F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170°F, and for the breast 160°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
- Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
Find these products at the LFM:
|
|
HERE'S A BIT OF WHAT YOU'LL FIND AT THE MARKET THIS WEEK...
"Local Raw Honey" by NICK and BEV NICKELS
We will not be at the following Lexington Farmers Market this weekend:
Downtown at Cheapside Park, Saturday, November 24th (opens at 7am)
You may purchase honey, pollen, and/or beeswax candles from us anytime from our home at 1909 Nicholasville Road in Lexington. Call us first at859 276-0258, and we will put what you want on our back porch for you to pick up. You may also call to make an appointment to look at Bev's candle selection.
Out home is located one block north (toward downtown) of the intersection of Southland Drive and Nicholasville Road. Turn on Goodrich Avenue and take the first driveway on your right, and you will be in our back yard. There will be a silver travel trailer (Airstream) under an awning directly in front of you. Your honey will be on the back porch. If we are not home, just leave the money on the counter. There is change in a small jar on the counter if you need some.
Web Site www.KentuckyHoney.com
Thank you,
Nick & Bev Nickels
Bleugrass Chèvre
Clark County
We won't be at Saturday's market, but we will be at the indoor market at Victorian Square on December 1 with cheeses and a new batch of goat milk soaps, 60 percent olive oil, already in their own gift bags and ready for giving.
Happy Thanksgiving!
BLUE MOON FARM***Sustainably Grown***
Madison County
Leo and Jean are done at the market for 2012, and want to extend our deepest thanks to all of you for a good year despite lots of weather hardships. We couldn't have done it without you!
We are busy preparing garlic beds for next year's garlic crop, and "breaking seed" (breaking bulbs into cloves). There's still plenty of time to get some in the ground, if you've always wanted to grow some of your own! You can find our "Music" garlic at Good Foods Market on Southland Drive. Good Foods also carries our Garlic Scape Pesto, so don't panic if you run out this winter!
We will miss seeing you this winter, and will look forward to the first market of 2013 when we can catch up on all your winter news.
Have a great winter, stay warm, and keep eating lots of great KY foods!
Thanks again, so much.
ABIGAIL'S
Fayette County
I will see you all next year when I will be back at the Lexington Farmers Market. I wish you the merriest of holidays. Keep well until I see you again in the Spring.
Abigail
Facebook and Twitter
QUARLES DAYLILLIES AND FARM
Shelby County
We're gathering green tomatoes for relish as fast as we can. We'll still have plenty of potatoes, butternut, delicata, spaghetti and acorn squash as well as Swiss chard and onion. The onions are going fast so get yours to store up for the winter.
We had lamb at the market and will have some again this week. The cuts fairly flew out of the cooler but we still have some legs and plenty of ground lamb available. We also filled the big walk in freezer at the farm with three steers so there's plenty of steaks, roasts, ground meats and stew meat available.
We'll also have plenty of breads as well as salsas, relishes and other canned goods on the table this coming week so come on down and visit with us. We'll have hot coffee and hot chocolate available for sale. Have a hot cup and a bread. We'll even warm the bread for you for a special treat if you wish.
Visit our website at quarlesfarm.com or visit our Facebook page at http://www.facebook.com/home.php#!/Quarlesfarm
We try to post a few pictures of the farm and keep folks up with whats going on "down on the farm."
ELMWOOD STOCK FARM
Georgetown, KY
These days, more than ever, it's important to know the source of your
family's food and you can look to our local organic farm to meet your
body's nutritional needs resulting in good health. Visit our website to
learn more, review our price lists, pre-order your special items, or to
contact Elmwood for more information.
Visit our new Facebook page and Like us to get timely farm updates and
photos.
LA PETITE CREPERIE
Fayette County
La Petite Crêperie brings a little taste of France to the Bluegrass.
The idea for opening a walk-up crêperie was hatched many years ago when I was a student in France. After discovering crêpes they became a staple of my diet because as a hot, quick meal they fit right in with the poor student budget. The best part was that they were never far away. Walk-up crêpe windows are like hot dog stands in New York; they are everywhere.
My husband Mark and I took many more trips to France and ate countless more crêpes. We decided that the good people of Lexington should be able enjoy them here. After years of tweaking batters and looking for just the right griddle, and after serving hundreds of crêpes to our friends, family and my French students, we think we've hit on a good combination.
La Petite Crêperie hopes to recreate the experience of ordering a French crêpe à emporter. Half of the fun is watching, smelling, and anticipating how delicious it's going to be. Our batter contains only eggs from the market, Weisenberger white and wheat flours, Kentucky produced whole milk, water, canola oil, sugar and salt. Our sweet crêpe fillings include honey and jam from Farmers' Market vendors, and the butter and sugar crêpes are made with homemade butter from the market. We also make a hearty breakfast crêpe with market eggs, cheese and vegetables. Our menu will vary as other fruits, berries and vegetables come into season.
La Petite Crêperie will be open most Saturdays at Cheapside from 7:00 am until 2:00 pm. You can visit our website, www.petitecreperie.com to find out exactly where we will be and when. Bon appétit!
Remember to visit our website at http://www.lexingtonfarmersmarket.com for more information about the market.
If you would like your name removed from the Lexington Farmers' Market Weekly Newsletter mailing list, please send a reply message with "REMOVE" as the subject. You can do the same thing if you've changed your email address, just reply with your new information and your name. If you received this email from another source and would like to be added to our list, send a message to jeff@lexingtonfarmersmarket.com with "SUBSCRIBE" in the subject line.
|
|
|
MARKET HAPPENINGS THIS WEEK
The Carnegie Center for Literacy and Learning and the Morris Bookshop are cosponsoring the Homegrown Authors Series this summer at the Lexington Farmers' Market. On select Saturdays you can meet a local author and buy a signed copy of his or her book at market.
DLC'S ARTIST MARKET:
The artist market has officially come to an end for the year. Many thanks to the DLC and the numerous artists who helped make the market possible.
SPECIAL GUESTS AT THE LFM...
Central Baptist Hospital will continue selling their cookbook, Beyond the Fence, at the Friends of the Farmers' Market table. Recipes from their cookbook will be featured in this year's farm dinner, Taste of the Farm!
KID'S ACTIVITIES AT THE LFM...
LFM kids' activities provided this year were great! Thanks to all the special organizations throughout town who brought all these interesting activities to market. We will see you again next year!
GLEANING with Faith Feeds...
WOW - 11,000+ pounds in 2012, 15 TONS between 2010-2012!
Faith Feeds extends its deep gratitude to the farmers of Lexington Farmers' Market for their tremendous support. Through your donation of "leftovers", you've easily contributed to healthier eating for thousands in Lexington. You are nothing short of AWESOME! We wish you could see the joy you bring to the recipients of your food. We look forward to our continued partnership in 2013 and beyond, but until then, 30,000+ pounds of thanks!!!
VOLUNTEER WITH THE LFM!
Looking for a way to contribute to the local food movement in Lexington? We are always in need of volunteers at our markets! Send an email to whitney@lexingtonfarmersmarket.com if you're interested!
PARKING is always FREE at all of our markets if you know where to look!
On Saturday it's as easy as parking for FREE on the street and we can validate tickets for the Victorian Square Garage. We appreciate your patronage, so support the LFM year round!
Finally, if you have ever lost items at any of our markets and they have not been returned, please check with Jeff, the executive director, during market hours or by phone at (859) 608-2655.
|
|
INFORMATION FROM OUR SPONSORS
SULLIVAN UNIVERSITY
Many thanks are in order to Sullivan University, a returning sponsor of the Lexington Farmers' Market that has provided us with seasonal cooking demonstrations at our Saturday markets as well as the cooking and assistance at our farm-to-fork dinner: A Taste of the Farm in the City.
Many, Many thanks to Chef Foster and the Sullivan University team for cooking up a fantastic spread this year at the Taste of the Farm Dinner.
GOOD FOODS MARKET AND CAFÉ
Thanksgiving Day Buffet
Celebrate Thanksgiving with Good Foods. Featuring bourbon brined all natural turkey; roasted turkey breast with confit of leg and thigh; turkey gravy; mushroom gravy; Quorn roast; Tofurky; cranberry blood orange relish; gourmet green bean casserole; caramelized Brussels sprouts with candied almonds; local winter squash gratin; roasted harvest vegetables; wild rice, apple, and pecan stuffing; whipped sweet potatoes; Blue Moon garlic scape mashed potatoes; and many other new and traditional favorites for your Thanksgiving crowd. Don't forget dessert such as pumpkin cheesecake, bourbon pecan, apple, and pumpkin pie.
When: Thursday, November 22, Hot Buffet 10 am - 3 pm; Store Hours 8 am - 4 pm
Fee: $7.99/lb. Hot Buffet
Green Sprouts Kids Club
It's difficult to avoid sugary snacks during the holidays. The kids will try some healthy holiday snacks and make a veggie Christmas tree to take home.
Instructor: Nancy Hiner, RD, LD, CDE, Lexington-Fayette County Health Department
When: Saturday, November 24, 10 - 11 am
Fee: FREE
Good Foods Market & Café is a locally owned and operated cooperative business where everyone is welcome to shop. Good Foods has served the Lexington community since 1972.
455 Southland Drive, Lexington, KY 40503,
(859) 278-1813
www.goodfoods.coop
THE FAYETTE ALLIANCE
The Fayette Alliance is Lexington's ONLY land-use advocacy organization that regularly educates and lobbies local government for a sustainable growth model that benefits all of us.
We believe that preserving our signature Bluegrass landscape, creating a dynamic and equitable cityscape through infill redevelopment, and improving our natural waterways by fixing our sanitary sewer and stormwater systems are key components to achieving our economic and environmental promise here in Lexington-Fayette County.
We are an alliance of citizens from the entire community, including stakeholders from the agricultural, neighborhood, and infill sectors. We are a united voice for responsible growth, and only weigh-in on those land-use issues that have countywide implications. Together we can chart our future, and positively impact local zoning decisions-the very building blocks of our community.
If you want a better quality of life for all of us, please join The Fayette Alliance today for free. Visit www.fayettealliance.com for more information.
WUKY
WUKY was founded in 1941 as the radio voice of the University of Kentucky. Our mission then-as now-was to bring information and enlightenment to the people of central Kentucky. Back then we even hauled radios to remote areas so people could hear our programs. Today we're pioneering the use of digital technology to bring multiple streams of great non-commercial programming to this region. Whether you're a Lexington resident or a visitor, please take a moment this weekend to tune your radio to WUKY at 91.3FM, and, when you get home, stream our signal on line at www.wuky.org. There you'll enjoy NPR's Morning Edition, All Things Considered, Car Talk and Fresh Air all supplemented by award-winning WUKY news. On weekdays from 9 a.m. to 4 p.m. and Saturdays from 2 to 5 p.m., you'll hear a unique blend of music that we call "Adult Rock", featuring a wide variety of artists from Talking Heads to Norah Jones to Lucinda Williams. In addition, our weekend schedule includes everything from A Prairie Home Companion to the big bands, the Grateful Dead Hour, and Wait Wait Don't Tell Me. WUKY 91.3FM truly has something for everyone. We are able to accomplish all this only because of community support. Income from this and other special events, underwriting by area businesses, and contributions from individual donors account for over two-thirds of our budget so please pledge now and thank you so much for supporting WUKY.
|
|
|
