Read this article that is part of the America 36o series on Louisville. 

We’re fortunate that many of our vendors have been part of the market since its inception and that all of the vendors represent the best of local farmers, food producers, bakers, artisans, and more. New vendors often begin as an alternate, then move on to a permanent space.

Be sure to check out information on Our Vendors and the Market Map for a good overview of the market. Or…just let serendipity be your guide. Either way, it will be a good morning!

Each week you can be assured that the coffee will be flowing, the breakfast burritos, omelets and gyros will be cooking, and the conversation will be outstanding!  Come visit and support your favorite vendors while taking a look at some of our new ones and exploring what they bring to the market. Bring a friend and help spread the word about the market and all the great things going on.

We’re continuing our tradition of providing music.  Click on the date on the market calendar to find out who is playing each week.

You might notice a photographer roaming the market. We’re excited to partner with Carl Hirst with Hirst Imaging who’s providing some of the photography for the market newsletter and website. Stop by the market booth for more information.  And, like in previous seasons, a cadre of volunteers will be on hand to help with parking, providing market information, and making your visit enjoyable.

Join us each week throughout the season to discover the best of locally grown and produced food and goods. So grab your market bags, leave your dogs at home (except for service dogs), and bring your family and friends. See you at the market! 

Empress of Herbs - features Peggy Thieneman of Thieneman’s Herbs and Perennials

Grounded in the Land - features Les Snyder of Sunshine Farm

• June 1 - Bike Donation and Repair Day – help a refugee family in the local area by donating a used bike.  Bikes will be repaired by volunteers, so any and all donations welcome
• July 6 - Children’s Day – join us for local eating – kid’s style
• August 3 - Heirloom Tomato Tasting – an annual market favorite
• September 7 - Beekeeping Day – enjoy a local honey tasting
• October 5 - WaterStep Day – learn about the international organization working to bring clean water to all people.

Saturday, May 11

Carla Garey gathered eggs produced by her Red Star hens at Garey Farms in Paris. Garey said the labor-intensive work of farming makes it hard for her to find people willing to do it.  MATT GOINS — Herald-Leader

Carla Garey visited with Flopsy, left, and Georgetta, a heritage breed of hogs called Tamworth, at Garey Farms, which she works with her husband, David. Carla Garey quit her banking career to take up farming full-time.  MATT GOINS — Herald-Leader

For the full text of the 10-22-12 article by Janet Patton, please click here.

The St. Matthews Farmers Market in partnership with the Greater Louisville branch of the University of Kentucky’s Alumni Association will be hosting a Food Canning and Preservation information session in conjunction with the Kentucky Cooperative Extension Service. The presentation, which is open to the public and free to attend, will take place on Saturday, June 16 at 10:30 a.m.

Family and Consumer Sciences agent, and canner extraordinary, Chris Rivera, from the Kentucky Cooperative Extension Service will show the audience basics of home canning, including how to properly freeze and dry various fruits and vegetables. Live demonstrations of canning methods using pressure cookers and hot water baths will also be showcased.

The demonstration will be held in the Activities Building.

Kentucky Cooperative Extension Service offers general canning information online at Principles of Home Canning.

Reprinted from 6/7/2012 St. Matthews Farmers Market Newsletter

In particular, his technology has the potential to benefit farmers by significantly lowering their fuel costs for their tractors and trucks. David has sold one of his units and is willing to work with more farmers and others to implement this technology.

According to fueleconomy.gov, the official U.S. government source for fuel economy information,  biodiesel is a form of diesel fuel manufactured from vegetable oils, animal fats, or recycled restaurant greases. It is safe, biodegradable, and produces less air pollutants than petroleum-based diesel.

Its advantages are:

• Domestically produced from non-petroleum, renewable resources
• Can be used in most diesel engines, especially newer ones
• Less air pollutants (other than nitrogen oxides) and greenhouse gases
• Biodegradable
• Non-toxic
• Safer to handle

To find out what public and private transportation fleets in Kentucky use biodiesel, go to: Kentucky Clean Fuels Coalition.

Reprinted from 5-31-2012 St. Matthews Farmers Market Newsletter

Mary Wheatley, who was previously the demo chef at the market and is now the manager at Winston’s (the restaurant at Sullivan) will coordinate the demonstrations, which kick off May 26. The chefs are part of Sullivan’s National Center for Hospitality Studies, which also operates Winston’s Restaurant.

“They’ve had a gap at the market for cooking demos for a couple years,” says Wheatley. “They reached out to me, and it took a little work to get everybody together, but we’ve got nine weeks with different chefs there every time.”

The idea is to focus on a particular thing each weekend; strawberries, for instance. “They’re coming in by the bucketloads right now,” says Wheatley. “Let’s get the community some recipes. The chefs will be there for questions and answers, and show them a few techniques … (another feature could be) zucchini — everybody gets tired of zucchini after a while.”

Wheatley says the chefs will set up at 8 a.m. “Farmers will donate things to the basket, and we’ll work for about two hours. We’re really going to encourage the community to come out and ask the questions.”

Sullivan will provide recipes, and Wheatley encourages participants to take advantage of the opportunity to put questions to a professional chef. “It’s gonna be great all the way around.”

Reprinted from 5-18-2012 Courier-Journal