Lexington Farmer's Market

This was the Lexington Farmer's market venue last year.  The old Cheapside Park was a serviceable but not  ideal set up for the Market.

Cheapside Park has been transformed with the addition of the Pavilion. I miss the grass and the unobstructed view of some neat old buildings, but I must say the Pavilion certainly seems like it will be a great place for a burgeoning hub of activity downtown.

The Fifth Third Bank Pavilion looking toward Main Street.

World famous Cheapside Bar and Grill

YUM

He was taking in the sights too!

John Hunt Morgan statue on the other side of the old Courthouse.  You can see where they are still working on the 'streetscape' construction all along Main Street.

Looking back toward Cheapside from in front of the old Courthouse and missing the view but liking the new;-)

The Courtyard Deli

The view from Main Street  toward Short Street--we were early so not everyone had set up yet.

Three Toads Farm has such a nice set up and they can really show off their beautiful flowers.

They are so pretty you just have to smile.

I grabbed a bunch of these radishes for a treat---the pink and purple ones are nicely spicy.

We are still getting mostly Tennessee and Florida tomatoes but they looked good and we made do with them in scrumptious BLTs for lunch.

Be sure to go down and check out the Lexington Farmer's Market--it's only going to get better.

Second Day Dishes

Hey y'all

Welcome to the first installment of 'Second Day Dishes' here at Bluegrass Foodie!

Even though I am trying to be better at 'small' cooking sometimes there will still be leftovers. And I think it would help some of y'all to share my ideas to spruce up those leftover bits and make an enticing new dish so that they will not go to waste.  In addition you --and the one you cook for--won't feel like you are eating the same thing over and over.

Last night for supper we had bison burgers with asiago cheese mixed in--to one lb of ground bison I added about 1/2 cup of grated asiago.  Well technically I turned them into patty melts but I didn't have a picture so you get this one*smile*  I made oven fries  to go with as we did a ton of yard work and deserved a little carb reward--simply slice  two russet potatoes lengthwise, toss with olive oil and bake on a heavy baking sheet in a 400 degree oven for about 30 minutes, flipping halfway. I gave them a very generous dusting of Uncle Lou's Corruption.

We were each stuffed after just one--I couldn't eat a whole one and they were damn good--so I had two bison patties (about 1/4 pound each) and a handful of fries (about one potato) leftover this morning.

I also had half of a small Vidalia onion so I chopped that up and diced up the fries for some  chunky 'home fries'.

I diced the bison and  used 5 eggs and a splash of heavy cream, a dash of ground corriander and a good amount of freshly ground black pepper to make an omelet.

I cooked the onions  in a tablespoon of olive oil and a tablespoon of butter until they started to soften then added the potatoes.  Since they had already been seasoned with the Corruption I didn't add anything else.

I cooked the omelet in 2 TB of butter,  letting  the eggs get mostly set before  adding the meat.  I gave this a generous sprinkle of an Italian cheese blend before turning one side down.

We both like a good crust on our eggs so if you don't  you should go ahead and warm the meat up before you add it to the omelet.

In about 30 minutes we had this delicious 'original' brunch dish and no leftovers!

This is an easy Second Day Dish and very versatile----almost anything can go in an omelet.  I hope you try it.  Email me if you have questions.  

Enjoy!!

Sausage and Jack Omelet For Two

We made it to the Farmer's Market Saturday and of course I forgot my camera.  I was impressed with the new Fifth Third Bank Pavilion and the participation for the Lexington Farmer's Market.  I have never seen so many vendors and such a variety of local products this early in the season.   I'll go back next week and take notes and pictures so I can do this wonderful new development justice.

We brought home some Zesty Italian Sausage from Hillside Heritage Farm located in Lancaster and it was wonderful!  

I used some for this morning's brunch.


Sausage and Jack Omelet

6 eggs
1/3 cup cream
1/4 tsp black pepper
3 TB unsalted butter
1/2 lb zesty Italian sausages
1/2 cup grated Monterey Jack cheese

 If you have sausage links cook on covered saute pan until just done, turning as needed.  If   you have 'loose' sausage, saute until browned, breaking up as you go.

Mix eggs cream and black pepper and beat well. 

Melt the butter in the skillet over medium low heat.  Add egg mixture and cover and cook until almost set on top.  Be sure to check while cooking and run a spatula under the edge to loosen and let the eggs run under and cook.

When the eggs are almost completely set on top add the cooked sausage to one side of the omelet and sprinkle most of the cheese over the whole omelet.  Fold one side over the side with the meat on it.  Sprinkle the rest of the cheese on the top, put a lid on the pan and remove from the heat and let it sit five minutes.


This is such a great way to use fresh local ingredients.  Next week I plan on getting   there early enough to get some fresh eggs too!

I hope y'all give it a try.

Catch Up Quick!

Hey y'all


I've been so busy  with the Real Women of Philadelphia Challenge that I haven't been posting here.  

But I wanted to share this wonderful source of recipes and people with y'all so I decided I'd link you up again.

My YouTube channel has all my recipe videos for the RWPC  here 


You  can check out the rest of the Real Women of Philadelphia.  There's a great supportive community there.  


We have a completely new Farmer's Market venue--I'm so excited!!!!!  Not only will the new Fifth Third Bank Pavilion host our downtown Farmer's Market but we can eat there most days.  It's going to be an ever changing gem for downtown.