A good variety still exists among vegetable farmers at the Bluegrass Farmers' Market and you will find okra, eggplant, peppers, basil, sweet potatoes, beans, herbs, and greens. The beautiful Flowers will be bountiful at the market come rain or Shine with Jane's Garden Flowers.
Valley Oak farm still have their amazing sweet corn and Kirby from Overman's BG Produce will have some of his great red tomatoes.
We will also have jams, jellies, local honey, and blended seasonings. McMaine's River Haven Farm will have seven bean soup mixes, and baked goods like chocolate zucchini cakes and pumpkin pecan cookies.
Our weekday market is still open from 3 until 6 on Tuesday in Hamburg at the Liquor Barn parking area and on Saturday's from 9 am until 2 pm. We always have free parking and are pet friendly. We hope to see you there.
Here are some of the vendors you will find this week:
Liquor Barn in Hamburg
McMaine's Riverhaven Farm
Breeze Point Farm
Valley Oak Farm
Kelly Kobe Beef and Herman's Happy Hogs
Jane's Garden and flowers
Triple S Farm
The Azur market site is now closed for the season.
We thank our loyal customers for their patronage.
Acorn Squash Soup
Brush tops with butter, brown sugar, cinnamon, and nutmeg. Roast for 1 hour at 350 degrees. Cool and scoop out the squash meat.
In a soup pot, combine:
2 ribs celery, chopped
1 cup chopped onion
2 T olive oil
Saute until soft. Add a minced garlic clove. Add a handful of sage leaves (5 or 6) and 4 cups vegetable broth. Fold in the squash. Bring to a boil and add salt and pepper to taste and a generous dash of cayenne. Cook 40 minutes, remove leaves, puree with an immersion blender or remove from pot and puree in a food processor or blender. Add 1/2 cup to a cup of cream and serve immediately.