• Greens
• Mustard
• Turnip
• Kale
• Broccoli
• Cauliflower
• Turnips
• Radishes
• Winter Squash
• Garlic  
• Onions
• Potatoes
• Sweet Potatoes 
• Breads
• Canned items
• Spices
• Cheese
• Pork
• Beef
• Chicken
• Lamb
• Eggs
• Honey 

December 19th, 2012 

Still feeling generous this holiday season?  Spread the love by helping out some fantastic local organizations.  Smiley Pete and The Bluegrass Community Foundation's GoodGiving Guide Challenge runs until the end of the month. Find your favorite local organization(s) and contribute here. 

Don't forget:

Indoor market, located in the Victorian Square Atrium, is NOW OPEN with hours of operation from 8am-1pm.

Be aware there is a 4pm UK home game which should not affect our market this week.  However, it never hurts to come early to beat the traffic and get your first pickings of all the goodies our vendors have to offer. We will validate parking garage tickets.

Hope to see you at Market! 

Whitney Fields

Lexington Farmers' Market Assistant Manager   

P.S. Be sure to check out Good Foods Co-Op's events this month. Found in the sponsor's section at the bottom of this newsletter.

 Making homemade gnocchi may seem like more of a science experiment than actual cooking with all that mixing of gooey dough balls to get the perfect gnocchi.  However, once you get that perfect balance it is beyond worth it.  Serve this up at your next holiday party and pretend it didn't take you 20 tries to get the perfect one,  no one will ever know!

Homemade Butternut Squash Gnocchi

Ingredients:

• 1 small butternut squash
• 1 cup finely grated Parmesan cheese
• 1 cup of flour, more as needed
• 1 egg
• 1 teaspoon of nutmeg
• 1/2 teaspoon of kosher salt

Directions:

1. Remove the end of the squash with the stem and then divide the whole thing in two by cutting it near the bulbous base. Then halve both of those sections lengthwise.

2. Scoop out the seeds from the base and cut the squash into equal parts.

3. Place the pieces in a baking dish with a bit of water, about 1/8 inch. Cover the dish with tinfoil and roast at 425 degrees for about an hour, or until the flesh is tender.

4. Remove the baking dish from the stove and let the squash cool. Once cooled, scoop out the flesh into a large mixing bowl and mash well.

5. Add 1/2 cup of the flour, nutmeg, cheese, salt and the egg. If your squash has not cooled properly, the egg will begin to cook. You don't want that to happen.

6. Work the mixture with your hands, adding a bit more flour if needed. The dough will be sticky and a royal pain to work with. But the end result is worth it!

7. Let's test the mixture. Bring a small pot of water to a boil and drop in a bite-sized piece of the dough. The idea here is to proof your gnocchi, to make sure it holds instead of dissolving in the water. If it dissolves, work more flour into the mixture until that balance is achieved.

9. Using a knife, cut the tubes of dough into bite-sized pieces.

10. Roll the pieces into balls and place them on floured parchment paper.

11. Bring a large pot of salted water to a boil, reduce it to a low simmer and carefully add the gnocchi. They are delicate, so do not treat them like store bought pasta.

12. When they are completely cooked, the gnocchi will begin to float to the top of the water. Carefully transfer them to a colander using a slotted spoon. Lightly rinse them with warm water.

Gnocchi is best served with a lightweight sauce. I simply warmed a stick of butter with some poppy seeds and a bit of salt. Sage is another good addition for your butter sauce.

Find these products at the LFM:

HERE'S A BIT OF WHAT YOU'LL FIND AT THE MARKET THIS WEEK...

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 - 15,404 pounds in 2012; 21 TONS between 2010-2012!

Faith Feeds|GleanKY 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, 42,420 pounds of thanks!!!

Faith Feeds is participating in the 2012 GoodGiving Guide Challenge.  There is more food to be gleaned, there are more people to help - we need your help.  We appreciate your support through end-of-year donation online at:

The Good Giving Guide. 

VOLUNTEER WITH THE LFM!

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        

GoodGiving Guide Challenge

From 11 am - 8 pm, $1,000 or 25% of sales in the Café (whichever is greater) will be donated to the GoodGiving Guide Challenge.

When: Wednesday, December 19, 11 am - 8 pm

Christmas Eve Buffet

Celebrate Christmas Eve with Good Foods. We will be preparing many new and traditional favorites for your holiday crowd. Enjoy Three Cheese Baked Pasta with Roasted Brussels Sprouts; Oven Roasted Cod with a Pistachio, Lemon, and Fennel Sauce; Turkey with Traditional Stuffing; Cider-Ginger Glazed Garrett County Spiral Ham; Vegan Tamale Pie; Cushaw and Swiss Casserole; Gingersnap Sweet Potatoes; Garlicky Green Beans with Almonds; Maple Glazed Beets; Classic Mashed Potatoes; Steamed Vegetables; and Good Foods Kale.

When: Monday, December 24, Hot Buffet 11 am - 6 pm; Store Hours 8 am - 7 pm

Fee: $7.99/lb. Hot Buffet 

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.