August 2-8, 2020 is Farmers Week as designated by Commissioner of Agriculture, Dr. Ryan Quarles.
Agriculture Commissioner Dr. Ryan Quarles is urging Kentuckians to mark their calendars to celebrate Kentucky Farmers’ Markets Week by getting out and supporting Kentucky farm families who bring fresh farm products to the public each week.
“Finding locally grown produce, meat, eggs, dairy products, and more at the peak of freshness is the advantage of Kentucky’s farmers’ markets,” Commissioner Quarles said. “Purchasing your food from a Kentucky Proud farmers’ market not only supports your local farmers, but also keeps the money you spend in your community. During the coronavirus pandemic, our farmers’ markets have adapted to protect themselves and Kentucky consumers. I encourage all Kentuckians to consider visiting their local farmers’ market during Farmers’ Markets Week.”
This year’s Farmers’ Markets Week is August 2-8 and salutes the 167 farmers’ markets in 115 of Kentucky’s 120 counties. In those 167 markets, more than 2,768 vendors are offering products for sale.
With reported sales of nearly $13 million last year, farmers’ markets are an economic engine that celebrates the state’s agricultural roots and brings the farm to Kentucky’s consumers. This year’s Farmers’ Markets Week takes on special meaning as the state celebrates the importance of agricultural producers during the COVID-19 pandemic. Farmers’ markets continue to follow the latest Centers for Disease Control guidelines.
“As the COVID-19 pandemic continues to impact all of our lives, farmers’ markets remain a vital resource, providing fresh and nutritious food direct from Kentucky’s farms,” Commissioner Quarles said. “This crisis has put a magnifying glass on the reasons we need our agriculture producers. Be sure to be respectful of CDC guidelines while visiting the market during farmers’ markets week.”
To find a farmers’ market near you, visit kyproud.com/farmers-markets/.
To view a proclamation from Commissioner Quarles declaring August 2-8 “Farmers’ Market Week,” click here.
Celebrate by visiting us and taking home some fresh produce. It’s high tomato season so how about celebrating with Tomato Pie?
Old Fashioned Tomato Pie
In summer’s fleeting moments, heirloom tomatoes—Brandywines, Cherokee Purples, Green Zebras—are still thriving and make for a vibrant filling. This recipe is an old-fashioned tomato pie. Beth Fowle from Full Heart Farm makes delicious ones if you don’t want to cook. Remember you can purchase your cheese from Sapori d’Italia and your vinegar from Primo Oils and Vinegars. Don’t forget that many of our farmers sell homemade mustard. Granny’s Delights, Triple J, and Garey Farms‘ are delicious.
4 shallots, minced
3 garlic cloves, minced
4 tbsp. extra virgin olive oil, divided
1 tbsp. Dijon mustard
9-inch pie shell
1 lb. assorted heirloom tomatoes, sliced ¼-inch thick
3 oz. goat cheese, crumbled
½ oz. fresh basil chiffonade
1 tbsp. Grenache vinegar
½ cup fresh bread crumbs
1 oz. grated Parmesan cheese
Salt and pepper
Preheat oven to 400 degrees.
In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.
In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.
Bake 30 minutes, or until topping and crust are golden brown.