• 3 medium zucchini, shredded
• 1-1/2 cups bread crumbs
• 2 eggs, beaten
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons Old Bay seasoning
• 1 teaspoon spicy brown mustard
• 1 small onion, finely chopped
• 1 small green or red pepper, finely chopped
• salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Shred the zucchini into a colander over a bowl. Let it drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.

In a medium bowl, combine the zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onion, green pepper, and salt and black pepper.

Using an ice cream scoop, place a portion of the mixture in your hand and form into a ball. Repeat with the rest of the mixture. Press down lightly on the balls to form cakes.

Pour the olive oil into a nonstick skillet over medium-low heat. Gently transfer the cakes to the skillet using a spatula. Turn every minute until they are golden brown and crispy. Add more olive oil if the pan gets dry.

Serve hot with tartar sauce.

     Summer is here for the Bluegrass Farmers' Market. We have vendors at both locations at the Hamburg Liquor Barn and at Azur Patio Grill. The local tomatoes, Corn, and Melons are at our market. We will have homemade Cheese, Jams, and Homemade Pork BBQ at the Hamburg Liquor Barn location as well as organic Veggies, fresh cut flowers, freezer beef and much more. 
     At the Azur location we will have fresh baked breads, cabbage, eggs, homemade Jams and local summer vegetables.  Our weekday markets are open from 3 until 6 on Tuesday in Hamburg and on Thursday at Azur Patio Grill. on Saturday we are open at both locations from 9 am until 2 pm. We always have free parking and are pet friendly

Here are some of the vendors you will find this week:

Liquor Barn in Hamburg

McMaine's River Haven Farm
Herb'n Renewal
Triple S Farm
Overman's BG Produce
Breeze Point Farm
Valley Oak Farm
Kelly Kobe Beef and Herman's Happy Hogs
Chigger Hill BBQ Sauce
Jane's Garden and Herbs
Stiver Brothers' Farm
Ballew Farm

Azur Restaurant and Patio Grill 

Emnett Acres farm
Hokhmah Farm
Valley Oak Farm
Jones' Farm 

Ingredients
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
3/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions
1 tablespoon minced fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
4 bacon strips, cooked and crumbled

Directions
In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer or until light brown. Cool on a wire rack.
In a small bowl, mix mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes. Yield: 8 servings

1 1/2 cups grated Cheddar cheese
 1/3 cup grated Parmesan cheese 
1/2 teaspoon dried oregano 
1/2 teaspoon dried basil 
2 cloves garlic, minced 
salt and pepper to taste 
2 medium zucchinis, thinly sliced 
5 plum tomatoes, thinly sliced 
1/4 cup butter 
2 tablespoons finely chopped onion

Preheat oven to 375 degrees F (190 degrees C).
Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. 
Sprinkle 1/4 of the cheese and herb mixture on top. 
Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. 
Repeat layers.
Melt butter in a skillet over medium heat. 
Stir in onions, and cook until soft and translucent. 
Stir in breadcrumbs 
cook until they have absorbed the butter. 
Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes.
 Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

    Rainy days have been difficult for the Bluegrass Farmers' Market, but this Saturday is looking to be a super one. The fields are getting getting full of produce and farmers are bring their crops to market. This week we will have a variety of Tomatoes, Squash, Zucchini, and Cucumbers. Summer favorites like Corn, Berries, and Potatoes will also be there. Some vendors will have local Beef, Farm fresh eggs, Baked goods, Jams, Jellies, and homemade Soaps. The summer season is in full swing and we hope that you will visit our market this weekend. 
    We are open at both locations at Liquor Barn in Hamburg and at Azur Restaurant and Patio Grill from 9 am until 2 pm. On weekdays open from 3 pm until 6 pm on Tuesday in Hamburg and on Thursday at Azur Restaurant and Patio Grill. We always have free parking and we are pet friendly. 


Here are some of the vendors you will find this week:


Liquor Barn in Hamburg


McMaine's River Haven Farm
Herb'n Renewal
Triple S Farm
Overman's BG Produce
Heavenly Homestead Cheese
Breeze Point Farm
Hokhmah Farm
Valley Oak Farm
Jones' Farm
Kelly Kobe Beef and Herman's Happy Hogs
Chigger Hill BBQ Sauce
Jane's Garden and Herbs

Azur Restaurant and Patio Grill 


Emnett Acres farm
Stiver Brothers Farm
Hokhmah Farm
Valley Oak Farm
Jones' Farm