Featured Vendor: Manuscript Coffee

MMMM….coffee. Do you love coffee as much as I do?! I can almost smell the beans in this picture! This week, we are excited to feature one of our newer vendors and coffee connoisseurs, Manuscript Coffee with owner Celeste!

In Celeste’s own beautiful words, “Manuscript Coffee started years ago as a dream - a bookstore/coffee shop like no other. And it stayed a dream for quite a while, until in April of this year, I was home during quarantine doing nothing. I was lucky enough to have a job with a paid leave, but I felt like I should be doing something. Something I was passionate about. So I started turning my dream into a reality. I realized that dreams do not become real by just falling in your lap, but you have to take the initiative to create those dreams. After a short four or so months of planning, Manuscript Coffee became official in August 2020. We focus on ethically sourcing our coffees and telling the story of each one to encourage people to find stories of their own.”

Manuscript purchases from a company that pays their farmers a fair price, which is not always the case in the coffee industry. Currently, they source beans from Costa Rica, Uganda, and Indonesia. They receive green (unroasted) beans that they then roast in a rotating drum over heat, “listen[ing] for them to crack, similar to popcorn popping”. The amount of time the beans roast depends on how light or dark they want the coffee to be (the longer they roast, the darker the coffee will be). This means “lighter roasts tend to have slightly more caffeine than darker roasts!” Interesting, right?

Currently, Manuscript sells bags of coffee (ground and whole bean) of various roasts at FCFM. They also sell jars of syrup, and seasonally, hot cocoa mix, too. If you are looking for a fresh cup of coffee when you come downtown for the market, you’re in luck! Manuscript attends our in-person market every second Saturday of the month and also offers cups of cold or hot brewed coffee with choices of milk and sweeteners. If you can’t wait until the second Saturday of the month, not to worry! They also sell each week through FCFM’s online Thursday market. And if you are interested in a coffee subscription service, or just want to have your coffee products delivered to your house, check out their online store at www.manuscriptcoffeeroastery.com. How awesome does it sound to have freshly-roasted coffee (and/or syrup) delivered to your doorstep every month (or two weeks)?!

If you don’t know where to start and are looking for a recommendation, Celeste says her favorite item is their light roast, Treasure Island. “It's so fruity and sweet that it makes you feel like you're about to go on a tropical adventure. The notes of peaches, strawberries, and cream are some of the more unique - and in my opinion, some of the best - I've tasted.” As a customer who has purchased Treasure Island, I definitely second that recommendation!

This was such a fun blog post to write because I love coffee and also loved hearing about Celeste’s story! I hope you enjoyed learning about Manuscript just as much as I did. Celeste reiterates “Manuscript hasn't been open for very long, but we have big dreams and big plans. We hope you stick around to see them! We'll be adding a house blend, espresso, and decaf coffees in the near future!”

Featured Vendor: Dandelion Ridge Farm

This week’s Featured Vendor is Dandelion Ridge Farm! Check out what Abbie, co-owner, has to say about the history of the farm and

“Dandelion Ridge Farm, incorporated in 2018, is owned and operated by Abbie Rogers and Kevin Archer. We’re located south of Versailles and grow our unique produce on just about ¼ acre. After gardening to feed ourselves for a number of years, we decided to grow culinary herbs and specialty vegetables to sell, as well. We use sustainable & intensive methods for building our soil, work with conservation in mind, and are constantly learning. We are in the process of obtaining organic certification in 2020. We’re constantly amazed at the abundance that comes from our little patch of ground! Kevin is a certified chef (and we both love cooking and eating good food!), so flavor is a primary focus of ours. Creativity in the kitchen is one of our favorite ways to connect with our customers—we love to share recipes and ideas.

The Franklin County Farmers’ Market is our primary outlet, but we also offer limited items in our online store for local delivery. Some of our favorite things to grow and cook with include:

• Fresh cut herbs ranging from oregano and rosemary to lavender, lemongrass, and epazote

• Baby ginger

• Fresh turmeric

• Shallots and garlic

• Robust and flavorful celery

• Tart and fruity tomatillos

• Brussels sprout greens

• Haricot vert green beans

• Multicolored fingerling potatoes

• Multiple varieties of sweet potato

• Small and tender okra

We also dry our herbs to offer individually, as blends, and as herbal teas. We make sun-dried tomatoes from an heirloom Italian tomato variety renowned for sun-drying. We offer unique canned goods, including tomatillo salsa, mulled butternut pickles, and ginger marmalade.”

When asked what her favorite of their products is, Abbie says “It’s hard to pick one favorite among our offerings, but the lemongrass has been a wonderful addition this year, with its bright aroma and flavor and lush leaves (and weeding around it is a dream!). The haricots verts we’re growing this year are our favorite beans yet, so tender and flavorful. And the ginger and turmeric are beautiful and decadent, like harvesting jewels!”

Abbie and Kevin have a really great website at dandelionridgefarmky.com. On their website, you can find many unique recipes, read about what is happening on the farm on their blog, subscribe to their newsletter, and even shop!

Featured Vendor: Hundred Happy Acres

UPS drivers texting you that your package is delivered but the pigs might get into them because they’re out of the gate… pigs breaking into your car and stealing the feed inside… doing a c-section on a goat… just a normal day for our hardworking vendor, Emily, from Hundred Happy Acres!

Hundred Happy Acres is our Featured Vendor this week and we always love hearing the funny stories Emily has to tell us from her farm. Hundred Happy Acres began in 2010 when they first brought sheep onto their property. In 2012, they added the infamous pigs! Hundred Happy Acres lives up to its name with all of their animals living a happy and “long” life. The pigs are rotated through pastures and have access to a barn, shelters or shade depending on the season. They eat soy free/non-GMO grain, and whatever they want from pasture and the woods! Pigs are very social animals and enjoy living in groups and interacting with their environment…sometimes they even conspire with each other to break into Emily’s vehicle for a little treat! Their sheep are also happy, being 100% grass-fed and finished. Emily takes pride in the flavorful meat she sells. Raising their animals longer than most other farms, the pigs are raised to 12-14 months and lamb about year. This extended time and environment create the great tasting meat you can expect from Hundred Happy Acres! Emily says “the older the animal is the more flavor in the meat. Exercising and eating a varied diet on pasture also enhances the flavor profile of the meat.”

Right now, you can find Emily’s pork online for our Thursday curbside pick-up, or at our in-person market on Saturdays. Later this fall, lamb will be available as well. A new product - artisanal salami - is also available and is cured without any chemical preservatives! Emily’s favorite product is her pork chops; while she never ate them before raising animals, now she can’t get enough! She shared with me a couple of her go-to recipes:

How Not to Bust My Chops by Six Buckets Farm

Perfect Pastured Pork Chops by The Radical Homemaker

Follow Hundred Happy Acres on Facebook and Instagram for cute baby animal pictures, funny pig stories, and the most up-to-date information on the meat cuts available!

Featured Vendor: Essentially Hemp

It’s time for the return of our Featured Vendor series! We took a little break, but we’re back at it now. This week’s Featured Vendor is Essentially Hemp. Read Phyllis and Essentially Hemp’s story in her own words below.

“My husband, John Smith, is starting his 5th year growing varieties of hemp high in cannabidiol, or CBD, on our farm in Henry County, using organic practices. John is a lifelong farmer, and decided to bring hemp into our plan to keep our small farm sustainable for our family. He is very active in promoting Kentucky hemp, and is on the board of both the Hemp Growers, and Hemp Industry Associations of Kentucky.

Our ultimate goal was to become vertically integrated so we became licensed to process and formulate our hemp to CBD products. In 2017, we built a certified food safety permitted facility on our farm and began retailing Essentially Hemp products.

My background in healthcare, and exposure to Integrative healthcare practices gave me the desire to research the naturally occurring health benefits of hemp, especially CBD and specific terpenes. With this knowledge, we grow certain hemp varieties high in CBD, CBG and certain terpenes allowing me to formulate a more potent and pure full spectrum CBD oil. Using only the dried floral material, the oil is extracted, lab tested, blended and formulated to ensure purity, and potency.  Our goal is to provide a safe, consistent, and effective product that our customers can trust.

Our daughter, Olivia Yates, is actively involved in all aspects of growing and processing hemp, and also has her own business on our farm growing and retailing heirloom vegetables, plants, and 20-plus varieties of heirloom tomatoes.

My favorite product I have formulated is our Be Relieved Balm. Customers have found, and research is showing, that topical application of CBD activates CV receptors under the skin, and will give relief to sore and strained muscles, and painful joints. Be Relieved has become my #1 product, and was given the award as Best Topical at the National Hemp Expo held in Louisville last year. I sell CBD oils, balms and Hempy Hippie Soaps made with ground hemp root from our plants.”

For more info, and to purchase CBD products, visit Essentially Hemp’s website and Facebook.

Featured Vendor: Little Creek Farm

This week’s Featured Vendor is Little Creek Farm. Read Lisa & Little Creek’s story in her own words below.

“Little Creek Farm was established at the end of 2016, when we moved into our home in Waddy from Louisville.  We moved to Louisville the year before from the Central Coast of California. Initially calling it a farm was a stretch, as the only building on the 5 acres was the house.  However, that spring we planted our first two gardens and it has only grown from there.  We now have a greenhouse, a barn, 3 large garden areas and 23 chickens.  Recently, we purchased the 7 acres next to us for expansion.  We hope to build another barn that will serve as a guest house, but primarily function as a production kitchen for my growing bread & english muffin business.  My husband, Steve does not help with the baking processes, but he does do the outside work and helps greatly in the gardens. He also allows me some area in his barn for the chicken feed and straw, as well as for my grow light set up for the seeds starts, which are eventually moved to the greenhouse.

I have been baking these types of bread for about 15 years, though I've only started adding herbs and selling them since moving here.  I started selling my sourdough breads at the Shelby County Farmer's Market our first year and added the english muffins and rolls for variety.  I them moved on to a bigger market at the Eastwood Village Farmer's Market.  I feel very fortunate to have been accepted to sell my baked items at the Franklin County Farmer's Market as it is a true farmer's market.  Every vendor is intimately involved in their products. 

As I began baking for the FCFM, I learned how to grow and add herbs to my products in order to follow the market guidelines. I now sell sourdough baguettes & rounds (Boules), sourdough english muffins and an assortment of rolls, buns and braided breads. I have four different sourdough starters in my refrigerator, which I maintain and use for my products. We grow almost all the herbs, aromatics and vegetables that I use. I do source from the FCFM vendors some items I don't grow myself. My preference is to use all fresh herbs, veggies & fruits, but I dry them for use in the non-growing part of the year.

I am always trying new combinations of flavors, which is actually one of my favorite creative outlets.  I put a lot of effort and love in my products, as I feel great joy in feeding people quality items.  I would guess my favorite bread is a rye or pumpernickel sourdough bread, however I love anything with mushrooms and cheese.

It's been a very positive experience selling and interacting at the farmer's markets I've been at.  I really enjoy the social aspect and the feedback I receive from our customers, along with being able to educate them regarding the difference between regular breads and sourdough varieties. I look forward that interaction again.   I also have two coffee shops that offer my English Muffins as part of their menu - The Paddock in Shelbyville and Brick & Mortar in Simpsonville.  I enjoy creating special orders for whatever my customers’ needs are, and love discussing what the bread, rolls, etc. are for, to decide how to fulfill their order.

Steve and I have always dreamed of owning acreage to grow and becoming self-sufficient. We have found that dream here in Kentucky.”

Featured Vendor: Frondosa Farms

This week’s Featured Vendor is Frondosa Farms, owned and operated by Patrick and Melanie Webb. Check out this Q&A with Patrick about their awesome mushroom operation.

1.    Tell us about your business.  How and when did you get started? 

Frondosa Farms is a Culinary Mushroom Farm that we started in 2015 on our property in Simpsonville. It originated from my love of mycology and a desire to return to Kentucky after living in New York and the Virgin Islands for many years. I spent a few years studying mycology and attended several workshops before finally putting together a plan for culinary mushroom cultivation on a commercial level.  I wanted to work for myself and do something that would benefit the community and family I love.  I converted shipping containers into a functional mushroom growing environment and with my wife providing accounting and tech support I was able to have product to market in time for Debry season in 2016. 

2.    What do you grow on your farm?

At this time, we only grow mushrooms for sale.  Melanie and I are both avid gardeners and we grow many things for home use. We are especially excited to be growing 6 different varieties of hot peppers this year.  Hot Sauce is a family passion. 

3.    What do you sell at the Franklin County Farmers Market?

I sell a variety of culinary mushrooms that I manage on a rotating basis. I grow a number of oyster mushroom varieties, including Italian, Elm, Pink, Golden and Black Pearls.  I also produce Chestnut mushrooms, Lion’s Mane, Shiitake and occasionally Reishi and Maitake.  We offer our mushrooms in 8oz portions and also a 2lb Chef’s Mix box, which is a scaled down version of what we deliver to our chefs. You can always check in on Instagram to see what is popping up at the farm every week.  The mushrooms are so beautiful that photography has become a bit of a hobby for me over the years.

4. What is your favorite thing that you produce?  Why?

Well, that is a hard question to answer. I love the mushrooms and they all have  nutritional benefits and flavor profiles that I am passionate about.  I guess it would be like asking which kid is the favorite.  If I were to talk about one of the mushrooms I currently cultivate however, it would be the Black Pearl, known also as Shimofuri Hiratake.  This is a newer strain of culinary mushroom that is a cross between the Japanese and European Hiratake (oyster).  It is incredibly versatile and flavorful, you can pull it apart and simply sauté or roast the entire mushroom. We have even roasted an entire 3 lb cluster and served it as a main dish.

 5. Tell us about your mushroom operation.  How do you grow them?

I wanted to keep the operation as eco friendly as I possibly could.  Shipping containers seemed like the best choice to repurpose an overlooked resource and I was able to compartmentalize the various aspects of cultivation.  I have a lab, an incubation room and grow rooms that are monitored for ideal temperature and humidity year-round. 

6. How does your family cook and eat the mushrooms you grow?  Do you have any suggestions or ideas for our customers? 

My wife and I both have a background in the restaurant industry, and we love to cook and to be cooked for.  There are so many great resources out there, we find inspiration often on Instagram and have even talked about putting together a list of favorite recipes and links on our website. I actually participated in a cooking class coordinated via Instagram last night with mushrooms as the main ingredient.  Mushrooms are very versatile and really will taste good with even the simplest of preparation.  Always cook them!  Raw mushrooms have very tough cell walls that are not easy to digest so not only can you experience discomfort, but your body doesn’t absorb the full nutritional value of what you are consuming.   

7. What is your favorite mushroom to eat?

One that is cooked for me. Seriously, my wife is an amazing cook and we collaborate often to come up with new ways to prepare mushrooms.  Over the years I have become close with many of the chefs who use my mushrooms and I really enjoy seeing (and sampling) all of the creative and delicious ways they use my product to create culinary art.   Nothing brings me more joy than hearing from people who have enjoyed my mushrooms.  With the Healthy at Home directive, many of the restaurants we work with abbreviated or suspended their business. This forced us to diversify our operations and we have been able to do so by offering our product directly to consumers at a small number of specialty markets and here at the FCFM. I can’t tell you how thankful I am for this wonderfully operated outlet for my product, career and passion.

Featured Vendor: Daily Bread

A new segment from FCFM, ‘Featured Vendor’ will focus on one vendor from our Market and will allow you to learn about that vendor and what they sell through a blog post or video. I (McKenzie) will be interviewing vendors and (hopefully) traveling around to the different farms to show you a first hand look at different farm operations. This week, I interviewed Veroncia Gayle from Daily Bread. Read on to learn about the interesting reason she and her sister started Daily Bread, the local ingredients they use, and Veronica’s favorite item she bakes…

“Daily Bread is the product of a vision to contribute to the sustainability of our local market. When the Farmers market started in our county we were so thrilled that we decided to become vendors. Technically we do not have a farm but we do have enough land to grow herbs so that's how we began. Not having done any kind of market research, we had no idea that the demand for herbs was practically nonexistent back then. So we started thinking about how we could showcase herbs in a medium that spoke to the average person. Bread was an obvious answer. Having come from a long line of great bakers and having been baking bread since I was about five years old, it was a good fit. After doing some homework, we decided artisan bread was the right choice for herb breads so we, Veronica Gayle and my sister Connie, began working on recipes. As our market presence grew we added more products including jams and jellies, sweet breads and pastries.” 

Daily Bread has been at the Franklin County Farmers Market for 4-5 years, and offers artisan breads, homemade jams and jellies made with seasonal fruit, sweet breads like zucchini, banana, friendship and tropical bread. They also offer pastries including gourmet cookies, scones, and seasonal treats.

Veronica adds “Our philosophy is that bread should be fresh and made with the best ingredients available. As a result, all of our artisan breads are made with flour from the Weisenberger Mill in Midway, [KY]. Weisenberger is a Kentucky Proud company and produces fresh ground flour with no additives or fillers. We grow some of our herbs and other ingredients in our products are locally sourced. Our jams and jellies are made from locally grown produce, much of which comes from other market vendors. For us it's about producing quality product that is delicious, nutritious and beautiful - the kind of food we would serve to our family.”

I asked Veronica what her favorite item to bake is and she said “I enjoy making bread. It is therapy to me because there as something so organic and natural about the process. And I love it when people enjoy what we produce.” If you haven’t had the opportunity to try any of Daily Bread’s amazing treats, I’d encourage you to order from her this week. My favorite of hers is the blueberry scones, served perfect with a cup of coffee!

Farmers Market Update

We have been working very hard over the last month to ensure the safety of our customers, vendors, and staff, as the COVID-19 pandemic continues to evolve.  With that in mind, the Market board has decided to continue pre-order online ordering/pick-up only until the end of May.  The Board is currently in the process of developing a plan for June, and we will keep you updated. We are currently accepting new customers for our online order/pick-up. To register, click ‘Sign Up!’ at this link.

Farmers Market FAQ - Answers to Your Questions

1. Are you still open?

Yes, by pre-order and pick-up only until the end of May.

2. How do I pre-order?

You MUST register as a customer first at https://fcmarket.localfoodmarketplace.com/. Click 'Sign Up!' on the top of the page.

3. When I am a registered customer, when can I order?

Ordering opens for both Thursday and Saturday customers each Monday at noon. Ordering closes for Thursday customers on Tuesday at 5pm, and Saturday customers on Thursday at noon. Don't forget to CONFIRM your order! Your items will not be guaranteed until your confirm (i.e., inventory may be gone by the time your click 'confirm order' if you wait too long).

4. What products are available to purchase?

There is a wide range of products available - fresh produce; meats (beef, pork, goat, lamb, chicken, turkey); honey; eggs; baked goods; pantry products like popcorn, dried tomatoes, and jams; many plants (flowers & vegetables); and more!

5. I added something to my cart and now it says '0' under quantity. Why?

This happens when something runs out before you confirm your order.

6. Why are there many products that have already sold out when I log on?

We are still at the very beginning of season, so there is not a huge quantity of produce. Many products sell out on Monday, and customers are encouraged to log on and order early. Please be patient and stick with us- more products are available each week. Also, farmers add product through the week as they harvest and notice things growing more quickly than expected; you may find more asparagus or lettuce listed on Tuesday afternoon or Thursday morning that wasn't there earlier.

7. How do I know when to pick up my order?

Please check your email for your order confirmation. In the same email, it will have the pick-up times, which is based on your last name.

8. Can I get my items all in one bag and not use so much plastic?

Unfortunately, no. Farmers pack up all of their orders on their own. The Market only combines those orders into a basket for you to pick up. It is probably better this way because this means less people are directly touching your product.

9. Can I walk to pick up my order?

Yes, you can. We just ask that you wait in a designated space while we bring you your order.

If you have any other questions, please email McKenzie for assistance.

Farmers Market Update

COVID-19 Update

 As we’ve started to settle into the routine of this “new normal” at the Farmers Market, we want to again thank our customers and vendors for their understanding and adjustments to this new system.  Out of precaution for the safety of all, the Board has decided to extend the online only pre-order/pick-up until the end of May.  For the duration of this time, customers must register as a customer for either Thursday or Saturday, and order online at fcmarket.localfoodmarketplace.com.  At the moment, we have a waitlist for both days, but most people on the waitlist have not had to wait more than a week before being invited to register, so we encourage anyone who is interested in ordering from the market to add their name to the waitlist (go to the website above).  If you’ve joined the waitlist, you will get an email once you are off and inviting you to register, so please look out for that.  For the most up-to-date information, follow us on social media or visit our website at FCmarket.org.  Please reach out to us if you need help getting signed up for the waitlist or registered.

The Market is taking many precautions and measures to ensure that we keep everyone safe and healthy, and to prevent the spread of COVID-19.  Here are just some of the steps we are taking and how it helps –

· Online Pre-Order/Pick-Up only – minimizes the number of people at the Market each week (only staff, board member volunteers, and some vendors – many can just drop of their items); allows people to have minimal contact while purchasing their local goods; removes hand-to-hand transactions

· Customers are asked to open and close their trunk when picking up an order – prevents staff from touching the vehicle and transmitting anything that may be on it

· Volunteers from vendor/staff families and board – in an attempt to minimize the number of families involved, we are only using volunteers of staff/vendor family members and our board members (the less family groups involved, the better).  We love our regular volunteers and we can’t wait to invite them back to volunteering later this year (hopefully)!

· Baskets cleaned after each market – the baskets we use to store and then transport your items are cleaned with donated alcohol cleanser from Buffalo Trace after each market

· Gloves and Masks – all staff, vendors, and volunteers are asked to wear masks and gloves

· Hand washing stations and hand sanitizer – we clean our hands many times during the packing sessions and pick-ups; thanks to Castle & Key for their donation of hand sanitizer!

Wear your best Derby hat to pick up your order on Saturday

We want to see your Derby hats!  The Derby may be delayed, but that doesn’t mean we can’t have some fun!  Wear your best Derby hat to pick up your order this Saturday (May 2nd) and have an opportunity to win a $25 gift card to the Market.  We will be taking pictures of anyone with a Derby hat on, which we will upload to Facebook.  We will have a competition where our fans will be able to vote for their favorite hat.  If you win, you will receive a $25 gift card to use at the Market, compliments of the Friends of the Market.

Thank you to our sponsors and donors

The Friends of the Market supports the Market by promoting locally-produced food and goods, supporting local sustainable agriculture, educating about healthy living while advocating for greater access to healthy foods for all, and striving to make the Market a vibrant community gathering place.  Many sponsors and donors give funds or supplies to the Friends, and we wanted to give an extra special shout-out to those groups and people this week. 

Thanks to Castle & Key and Buffalo Trace Distillery for their donations of hand sanitizer and alcohol cleanser so we can prevent the spread of germs.  Thank you to Bluegrass Realty and Investments for their generous donation in support of our kid's challenges! Don't forget to send us pics of your kids planting seeds, making a new recipe, or reading a book with your family.  We also want to thank WesBanco for being the 2020 Welcome Table/Double Dollars sponsor.  And finally, we want to thank all of the many people who have donated to the Friends Group and our fund to support access to fresh, local food for all.

What We’re Eating this Week 

Goat burgers was on the menu in my house this week and I can’t express in words how good they were.  I had never tried goat until a couple weeks ago, and to be honest, I felt kind of nervous about it.  I had never heard of anyone eating goat, but a farmer convinced us to try it, and we were pleasantly surprised!  I also ordered some for next week to try as gyros.  It’s the beginning of grilling season, so we grilled mushrooms and asparagus, as well as some chicken breasts with onions and peppers.  Another new meal we tried this week was Mediterranean grain bowls.  They were so easy and so good!  I just took some cooked greens and quinoa, topped with cucumbers, tomatoes, and onions (could do olives, too), sprinkled with lemon juice, and served with a dollop of hummus and Greek yogurt.  What are you eating this week?  Share with us on social media!   

New Way to Farmers Market, and it’s time to get gardening!

COVID-19 Update

As things continue to change with the COVID-19 pandemic, the Market makes adjustments to how we are ensuring local food access for all.  For at least the next four weeks, the Market has moved to entirely online pre-order/pre-pay and pick-up only.  We have limited the number of customers for our Thursday and Saturday pick-ups, and currently both of those days are filled.  However, we will likely open up more spots in the coming weeks.  We currently have a waitlist and we recommend anyone who is interested in shopping to add their name to the waitlist at fcmarket.localfoodmarketplace.com.  Follow us on social media for updates. 

We want to give a special thank you to our wonderful vendors, who have adjusted so well during these trying times.  They have adapted to our new system and are going above and beyond with offering alternative purchasing option (outside of the market).  Make sure to thank your farmer for all of their work to ensure you have local and healthy food!

Welcome new vendors! 

Please help us give a special welcome to our new vendors for 2020!  Follow them on social media and look out for them at the market (many are participating in online ordering).  Our new vendors include: Bourbon & Grace (food truck), Good Grub and Tweets, Essentially Hemp, Bluebird Hill Farm, Taproot Nursery, Two Mile Creek Wood Works, Hither Blooms, Mulberry Orchard, Bluegrass Beef, Bagdad Blooms, Grace Amanda Art, Devers Beef, and Frondosa Farms.  Welcome vendors!

Online Ordering offers an abundance of items including plants

Our online ordering system offers a one-stop-shop for our customers to order from most of our Franklin County Farmers Market vendors.  There are a variety of vegetables, especially greens right now, but other items too like asparagus and radishes.  Meats include beef, pork, goat, and lamb, and vendors are also offering a variety of eggs.  There are many baked good options like bagels, breads, and desserts.  Our online store also offers spices and canned products as well as body care products.  

Plants are another offering from our vendors.  Now, in addition to being able to order your groceries online, you can also order flowers and/or vegetables for your garden!  Stone Fence Farm and Salad Days Farm are offering many varieties of tomato plants, and Salad Days Farm has many pepper varieties.  Brooks Hill Farm is offering a variety of plants from jade and aloe plants to fruit bushes (black raspberry and Alpine strawberry).  Bluebird Hill Farm is offering a wide selection of bareroot daylilies to make your garden gorgeous (check out their many beautiful options when you are ordering).  Potted flower offerings also include snowdrops and hanging baskets with pansies.  Herb plants are being offered by Dandelion Ridge Farm, Brooks Hill Farm, and Salad Days Farm; offerings include yarrow, thyme, sage, parsley, rosemary, oregano, mint, comfrey, cilantro, chive, and basil.  As you begin to work on your garden, keep in mind that many vendors have these offerings, making it so easy to have a beautiful flower garden and a bountiful veggie garden!

Facebook Fun

Maybe, like me, you’re a little bored while staying healthy at home.  Well, we’ve got great news!  We have been doing many new things on Facebook to keep you engaged and entertained.  Follow us on Facebook @franklincountyfarmersmarketky to see cooking videos and gather your kids around to read a book in our storytime videos.  We are also offering a special activity for youth (17 and younger).  Thanks to a generous donation from Bluegrass Realty, we are doing Farmers Market Kids Challenges with a prize for participants.  The challenges will go on for as long as we continue social distancing and staying healthy at home, but if you (your kids) participate in ½ of all the challenges we put out, you will receive $10/child to spend at the market (max $30/family).  So far, the challenges we have done are to plant a seed (or show us something you have already planted), and to try a new recipe.  To enter, send us a picture or video of your child(ren) completing the challenge to our Facebook page over Messenger.  We can’t wait to see!

What We’re Eating Now

This week, we tried a new recipe with goat meat, which we had never tried.  It was a spin on PF Chang’s Lettuce Wraps, but we made it with local ground goat meat.  I was actually missing a lot of ingredients, but we made some substitutions and it was so good!  It is one of the better recipes I have tried recently.  Later this week, I am planning to make gnocchi.  I found a recipe for sweet potato gnocchi and I have some local sweet potatoes I still need to use.  What are you cooking this week?  Share with us on Facebook or Instagram! 

Pre-Order Only Market Coming this Saturday, Apr. 4th

Pre-Order and Drive-Thru ONLY Market

In an effort to keep our vendors and customers happy and healthy, we will be doing a pre-order/drive-thru only market this weekend at our regular location, the Farmers Market Pavilion at River View Park in Frankfort (corner of Wilkinson & Broadway).  Customers must pre-order through each vendor by Thursday, Apr. 2nd at noon, and the availability and contact info of attending vendors is on our Facebook page and website (FCmarket.org).  There will be NO WALK-UPS.

The Market will function as a drive-thru, and customers will not get out of their vehicles.  Walkers and bicycles who have placed orders are still welcome; we will have a place for you to wait while we gather your order.  Customers with last names beginning A-L will pick up orders from 10am-11am and customers with last names beginning M-Z will pick up orders from 11am-noon.  The Market drive-thru will not open until 10am to allow vendors the time to set-up.

We love that the market is a community gathering place, and it feels really strange to ask folks to stay away. However, this Saturday it is important that customers come to the market, pick up their orders, and go home.  Saturday is not the day for chatting with vendors or friends - even through the window of a car - and we really need everyone’s help in keeping the market - and our community - safe and healthy.  If you haven’t placed an order, wave to us from the street if you drive past, but please don’t stop by to visit. 

Please also give us some grace during this market as it is our first time doing this format.  You may face a wait in the drive-thru or for your food to be delivered to you, or you may have missed the order period all together - just know we are doing our best!

We are also working hard making plans for the start of the regular market season on April 18th.  We will be offering fresh, local products to the community in one way or another on that day; stay tuned for more details!  Follow us on Facebook for the most up-to-date information, and some other fun, too!  I’ve been working on fun videos and activities for our Facebook page including cooking demos and book readings.  We will also be starting fun kid challenges soon with the opportunity to win some money to spend at the market!

What can I do if I didn’t get my pre-order in?

We have some pretty great farmers at our Market, and many are going above and beyond during this time.  If you didn’t have a chance to order, there are still other ways for you to support our local farmers and access fresh, healthy food.  Some are offering pick-up at their farms, and even delivery, outside of the regular-scheduled markets.  See the list below for farmers who are offering these services and follow our Facebook/visit our website for the most-up-to-date list and further information. 

Bramble & Birds: Contact John and Susan at jwweibel55@gmail.com or (502)592-1341 for pick-up/delivery of pastured chicken, turkey, and eggs.

Dandelion Ridge Farm: Contact Abbie at abbie@dandelionrdigefarmky.com for pick-up/delivery of fresh and dried herbs, herb plants, preserves, edible violets, sun-dried tomatoes, etc.

Hundred Happy Acres: Call or text Emily at (513)535-1617 for delivery/pick-up of pork, goat, and lamb.

Kuhndog Ridge Farm: Contact Jack at Kuhndogridgefarm@kuhndog.net or (502)545-6566 (call or text) for delivery (to market pavilion) of honey.  You can also order online at www.kunhdog.net.

Mefford Family Farms/Bluegrass Meadows Beef: Contact Diana at meffhogan@yahoo.com or (502)545-0574 (call or text) for pick-up/delivery (to market pavilion) of Belgian blue beef.

Salad Days Farm: Contact Maggie at maggie@saladdaysfarm.com or (859)396-2966 for pick-up of greens, microgreens, and pea shoots.  An online farm store will open soon for daily access.

Three Hill Farm: Contact Jessica, preferably through Facebook messenger (@3hillfarm) or call (502)535-0077, for eggs.

What We’re Eating Now

This week, I made kale chips (see demo video on Facebook), and they were delicious!  I’m also planning to make some pesto with some local microgreens.  I’ve never made pesto with microgreens, but I saw someone else doing it on the internet and thought I’d give it a try.  We’ve also been trying to support local restaurants during this trying time for them due to the COVID-19 pandemic.  So far, we’ve tried a local pizza place and a Greek restaurant.  Both were delicious!  What are you cooking (or ordering from restaurants) this week?  Share with us on Facebook or Instagram. 

COVID-19 Update

Update for Market Community

Our farmers are busy producing great food, and many are finding novel ways to feed our community. The market board and staff are working hard to help the farmers market respond to the rapidly changing situation caused by the COVID-19 pandemic. We are committed to keeping everyone safe and healthy, connecting our community with local food, and supporting all our local producers.

We are planning to have our last winter market on Saturday, April 4, from 10 am -12 noon. This will be a pre-order only market where customers will need to place orders in advance for curbside pick-up at the market on April 4. Ordering details will be available mid next week. We plan to open for the regular market season as planned on Saturday, April 18 and are planning for an online ordering/curbside pick-up option.

As always, we are grateful to be part of this amazing community, and we’ll keep you updated here about the market’s plans. We’ll also be sharing information about alternate ways that you may be able to source fresh, local food. Thanks for your support and be well!

Health and Honey

COVID-19 Update

We are living in un-precedented times and things will be very different for the next few months.  I encourage you to take care of yourself, take time to celebrate the coming of spring, and perhaps try a new recipe or make a meal to drop off for a friend.    

Currently, the Market has the last pop-up winter market planned for Apr. 4th with the regular season opening Saturday, April 18.  The market board is working diligently to figure out how to best continue providing fresh food for the community while following guidelines from the CDC, and things may change.  We will keep you updated in the coming weeks on our social media, in our e-newsletters, and through this column.  Follow us on Facebook for the most up-to-date information as we strive to ensure the health of our community while meeting the need for consumers to access healthy food and farmers to provide it.

Featured Food: Honey

Featured Food is a new part of this column that we will feature once a month.  Each month, I will interview farmers from the Market that produce a certain food or food type and will then introduce you to the production process of that food.

This month’s featured food is honey!  Honey, to me, is the perfect natural sweetener that I use in everything from desserts to homemade granola bars to sweetening my coffee to putting on bread and more.  Honey is good for more than just eating too: it has antibacterial properties that assist in the healing of wounds, and many people use it for soothing sore throats and coughs.  I like to buy local honey not only because I know where it is coming from and how it was made, but also because it helps with my seasonal allergies. 

We have many vendors who sell honey at the Market, and several who specialize in it, focusing on honey almost exclusively.  This includes Kuhndog Ridge Farm, Lazy Dog Honey, and the Capital City Beekeepers Association.

Both Jack (Kuhndog Ridge) and John (Lazy Dog) have been beekeeping for over 10 years, and when I asked them both what their favorite part about beekeeping was, they had surprisingly similar answers.  Jack says “It never ceases to amaze me as to how organized the beehive social structure functions,” with John pointing out that “the rewards include being presented with new, sometimes inexplicable, observations when working in the hives”.  Fascination surrounds honeybees as they have social structure with one reproductive queen and thousands of drones (males) and worker bees (females) who all work together to ensure success of the colony.  Jack tells us that “it’s one superorganism of 20,000-50,000 bees, each having their own job and doing it without being told.  While there is only one queen bee in a hive, the queen is not in charge.  The female worker bees decide where, how much, and what sex of bee she will lay”.

Honey is created through a process of flower nectar collection by bees and natural processing (they store nectar in their crop, which is not their digestive stomach, and regurgitate it, breaking it down into simpler sugars[1]).  It is then stored in the honeycomb, where the constant fanning by the bees’ wings causes evaporation and thus, creation of the thick, sweet liquid.  A hive will produce around 65 lbs. of surplus honey each year, which is the honey beekeepers harvest[2].  Honey from different beekeepers, locations, and bees tastes different.  Jack explains that because of different bloom periods of flowers and plants, honey harvests taste different.  He says “Our first harvest is in early June and yields the light and sweet black locust honey…Our second and third harvests are in June and July, [and are] a mix of locust, clover and summer wildflowers.  Our summer harvest is in August and our fall harvest is in late September and will be clover, summer and fall blooming flowers…Fall harvest is generally darker honey with fuller flavor, often with a toffee taste from the Astor flow[er].  The spring honey is the lightest and delicately sweet tasting.”

You may be wondering how do the bees stay alive in winter?  John explained to me that beekeepers provide supplemental feed (sugar water or fructose) in preparation for winter that allows the bees to build up food stores before winter.  Jack adds that “they will need this to generate heat to keep the hive at a about 90 degrees year-round, even when it’s zero degrees outside!  We also feed the bees a winter patty (a moist sugar with essential nutrients)…”

Beekeeping comes with its challenges too.  Pests, such as mites, beetles, and moths, as well as diseases pose a threat to the honeybee.  John summarizes by saying “keeping the colonies healthy during the entire calendar year is complicated and increasingly expensive.  And, the most difficult part is being confronted with a colony that has died despite that effort.”

If you’ve thought about beekeeping, John and Jack both encouraged education, whether through local bee clubs like the Capital City Beekeepers Association, bee schools, reading books, and/or having a mentor.  Educational information can be found on the website for Capital City Beekeepers Association at https://capitalbees.weebly.com/. 

Have I convinced you of how cool honey is yet?? 

What We’re Eating Now

As last weekend was one of the Pop-Up Winter Markets, I am enjoying lots of local deliciousness this week!  For breakfast yesterday, I enjoyed oatmeal with Lazy Dog honey with southern pecans: delicious!  Lunch and dinners this week will consist of lots of salads with locally-grown lettuce and spinach from Cedar Ring Greens.  We enjoyed Hundred Happy Acres brats yesterday and later this week, I’m going to make pasta with roasted tomato coulis from Dandelion Ridge Farm with ground beef and honey wheat bread from Mefford Family Farm.  I also look forward to breakfast with farm-fresh eggs from Happy Jacks Farm and homemade

[1] https://news.ncsu.edu/2013/06/how-do-bees-make-honey/

[2] https://www.honey.com/about-honey/how-honey-is-made