Kentucky Proud

Tumbleweed gets all of its chicken from Kentucky Proud producers

2011-10-10T08:03:00.000-07:00

Kentucky Proud and Tumbleweed Restaurants are partners in a project that’s putting Kentucky Proud foods on the plates of Tumbleweed diners while putting dollars in the pockets of Kentucky farmers. ... more

Horses added to Kentucky Proud program

2011-10-07T06:56:00.001-07:00

The Kentucky Department of Agriculture, the Kentucky Equine Education Project (KEEP), and the Kentucky Horse Council (KHC) have announced that horses have been added to the Kentucky Proud program. As new members of Kentucky Proud, horse farms in the Commonwealth will be eligible to receive financial grants from the state Department of Agriculture, will be eligible to participate in a cost-share program, and will be able to use the Kentucky Proud logo in advertising their equine products. ... more

Kentucky Proud Weekend and Gift Shop/Tack Shop Sale!

2011-09-28T07:41:00.001-07:00

Tuesday, September 27, 2011

NEWS RELEASE
Cindy Rullman
859-259-4209
Cindy.Rullman@ky.gov

A Celebration of Food, Family and Fun!

LEXINGTON, KY (September 27, 2011) The Kentucky Horse Park will offer a Kentucky Proud Weekend and Gift Shop/Tack Shop Sale Oct 8-9, 2011, to celebrate some of the things that make Kentucky wonderful: our military, our horse industry, our music, our food and more!

Kentucky Proud Weekend will be a great time for families to enjoy the park while getting a taste of Kentucky home-grown and home-made products. To make it even easier for families, children ages 12 and under will be admitted free of charge.

Highlights will include:

- Meet two Kentucky Derby winners,
- Cooking demonstrations with Chef Adam Wade, 2:30 pm both days,
- Kentucky Proud product sampling,
- Harvest sale at the Kentucky Horse Park Gift Shop (25% off fine jewelry, 20% off apparel, 25% off framed art, 25% off everything in the Tack Shop!),
- Bluegrass Army Depot displays - honoring our military,
- Vendors: mums, pumpkins, handmade soaps, Old Kentucky Chocolate candies, Rimmer Family Favorites, etc.,
- Kentucky performers - clogging, singing,
- Tour the Maker's Mark Secretariat Center on Saturday to see retired, adoptable Thoroughbred racehorses in a retraining program,
- Book signing by Kentucky cookbook authors,
- Tour new $10-million Al Marah Arabian Horse Galleries with lots of interactive displays for children,
- "Ancient Bronzes of the Asian Grasslands" special exhibition in the International Museum of the Horse, a Smithsonian Affiliate,
- "Celebrities: Saddlebreds and Personalities from the Silver Screen, Cinema and History" special exhibition in the American Saddlebred Museum,
- Plus all that the park offers on a daily basis, including live equine presentations, Hall of Champions, and much more!

The Kentucky Classic Combined Driving Event will also be taking place that weekend. The Kentucky CDE is a competitive horse driving event made very popular during the Alltech FEI World Equestrian Games. Visitors will enjoy watching this great competition with their park admission.

Visitors can also enjoy having lunch or a snack in the Kentucky Horse Park's new Bit & Bridle Restaurant.

For more information on Kentucky Proud Weekend, call our switchboard, 859-259-4200 or our Kentucky Horse Park Gift Shop, 859-259-4234.

Park Hours and Rates: Through November 6, the park is open seven days a week. Admission is $16 for adults, $8 for children 7-12. From November 7 to March 14, the park is open Wednesdays through Sundays. Winter admission is $10 for adults and $5 for children ages 7-12. Children age 6 and under are always admitted free of charge. Admission includes the International Museum of the Horse - a Smithsonian Affiliate, and the American Saddlebred Museum and Gift Shop.

-30 -

The Kentucky Horse Park is a working horse farm/theme park and equine competition facility dedicated to man's relationship with the horse. The park is an agency of the Kentucky Tourism, Arts and Heritage Cabinet that hosted more than one million visitors and campers, as well as 15,000 competition horses in more than 100 special events and horse shows in 2010. The park is home to the National Horse Center which comprises more than 30 national and regional equine organizations. Located at Exit 120, Interstate 75, just north of Lexington, the Kentucky Horse Park is The place to get close to horses.

Kentucky Proud, state agriculture department will share the spotlight at the Kentucky State Fair

2011-08-15T08:29:00.001-07:00

Visitors at the Kentucky State Fair can try delicious, healthy Kentucky Proud recipes and learn about some of the services the Kentucky Department of Agriculture provides for consumers and farmers during the 107th edition of the state fair Aug. 18-28 at the Kentucky Exposition Center in Louisville. ... more

Commissioner Farmer, Dean Smith Invite Kentuckians to 'Plate It Up' With Local Kentucky Proud Foods

2011-08-12T08:10:00.000-07:00

FOR IMMEDIATE RELEASE
Friday, August 12, 2011
For more information contact:
Bill Clary
(502) 564-1137

FRANKFORT, Ky. — Kentucky families can try nutritious, easy-to-prepare recipes using fresh Kentucky Proud products through a new statewide initiative aimed at encouraging consumers to buy local food.

Agriculture Commissioner Richie Farmer and M. Scott Smith, dean of the University of Kentucky College of Agriculture, will officially kick off the Plate It Up, Kentucky Proud program at the Kentucky Commodity Breakfast Aug. 18 at the Kentucky Exposition Center. Two recipes from the program – a watermelon tomato salad and a cucumber, corn and bean salsa – will be featured at the Aug. 18commodity breakfast, which traditionally is held on opening day of the Kentucky State Fair.

“Kentucky Proud means fruits and vegetables at their peak of freshness,” Commissioner Farmer said. “When you buy Kentucky Proud, you buy nutritious foods that you can serve to your family with confidence. You also help Kentucky farm families make a living.”

Students in the UK nutrition program will rework traditional recipes using Kentucky fruits, vegetables, and herbs to make the recipes healthier while still delicious and easy to prepare. A panel of family and consumer sciences agents will judge the recipes. The winning recipes, along with videos of the recipes being prepared, will be posted on the Kentucky Proud website, www.kyproud.com. They also will be distributed through Extension to all 120 Kentucky counties. Extension agents will educate local consumers on how to prepare the recipes and how to use the Kentucky Proud products in the recipes.

“The goal is to get consumers to buy, prepare, and preserve more locally grown Kentucky Proud products,” said Janet Johnson, Allen County Cooperative Extension agent for family and consumer sciences. “By developing delicious new recipes each season that focus on the freshest commodities, consumers can sample the benefits provided by ‘plating up’ the best Kentucky foods.”

Plate It Up, Kentucky Proud is a partnership of the Kentucky Department of Agriculture, the University of Kentucky Cooperative Extension Service, and the UK School of Human and Environmental Sciences. The program is funded with federal Specialty Crop Block Grant funds administered by the Kentucky Department of Agriculture.

Along with the Commodity Breakfast, recipes will be featured in demonstrations at noon daily at the Kentucky Beef Council’s stage in the South Wing of the Kentucky Exposition Center during the state fair. Information and recipe cards will be available at the UK College of Agriculture’s exhibit in the West Hall lobby and the Kentucky Department of Agriculture’s display in the South Wing.

Kentucky Proud is the Commonwealth’s official farm marketing program. Kentucky Proud generated more than $200 million in retail sales of Kentucky food products through member retailers in 2010. More than 2,500 farmers, processors, retailers, restaurants, school districts, farmers’ markets, Kentucky Farm Bureau roadside markets, and Kentucky state parks are members of Kentucky Proud.

“I’m pleased that the Kentucky Department of Agriculture again is working with our good friends at UK on this important project,” Commissioner Farmer said. “I encourage all Kentuckians to ‘Plate It Up’ with fresh Kentucky Proud foods. This effort will boost Kentucky’s farm economy while making Kentuckians healthier.

Kentucky Proud business with a rich tradition is poised for a bright future

2011-08-01T09:53:00.001-07:00

Bloomfield Farms’ Kentucky roots can be traced back six generations to the 18th century. In 1797, just five years after Kentucky became the 15th state admitted to the fledgling United States of America, William Sutherland was born in largely frontier Adair County. He was the great-great-great-grandfather of current Bloomfield Farms chief executive officer Dan Sutherland. ... more

Kentucky Proud surpasses 2,500 members

2011-05-09T08:56:00.000-07:00

News Release
FOR IMMEDIATE RELEASE
Monday, May 9, 2011
For more information contact:
Bill Clary
(502) 564-1137

FRANKFORT, Ky. — Kentucky Proud welcomed its 2,500th member on May 2, Agriculture Commissioner Richie Farmer announced.

“I’m thrilled that Kentucky Proud has reached this milestone,” Commissioner Farmer said. “We’ve come a long way from the days when we had just a few dozen members. The success of this program has exceeded my wildest expectations.”

“We’re so proud to be a Kentucky Proud food supplier,” said Larry Kezele of Ruth Hunt Candy in Mount Sterling. “Kentuckians have come to appreciate the small businesses that have survived the bad economy and try so hard to provide quality products for Kentucky consumers. People also are beginning to understand all the secondary benefits of buying local – jobs, energy savings, and higher quality. The Kentucky Proud program has been right out front promoting our Kentucky Proud products, and the success is evident! Thank you!”

“People are amazed at the variety of Kentucky Proud products that are available in our store,” said Beth Drennan, co-owner of Broadbent Gourmet Market and Broadbent B&B Foods in Kuttawa. “We allow customers to sample products, and our customers are sold on them instantly. The words ‘Kentucky Proud’ are very fitting because these products are truly something in which we can take pride.”

Kentucky Proud is the state’s official farm marketing program. Members include farmers, processors, retailers, restaurants, school systems, farmers’ markets, Kentucky state parks, and Kentucky Farm Bureau roadside markets that grow, make, or sell Kentucky farm products.

Kentucky Proud generated more than $200 million in retail sales of Kentucky farm products just through member retailers in 2010. A 2008 University of Kentucky study found that every dollar invested in Kentucky Proud generated up to $4.70 in new farm income.

“I want to thank our marketing staff, the Kentucky Agricultural Development Board, and all the members for everything they have done to make it possible for Kentucky Proud to reach 2,500 members,” Commissioner Farmer said. “Most of all, I want to thank all the Kentucky consumers who have embraced Kentucky Proud and the importance of buying local. On to the next 2,500!”

—30—

Kentucky Proud receives funding from the Kentucky Agricultural Development Fund (KADF), which provides grants to diversify and modernize Kentucky’s farm economy. Kentucky Proud is administered by the Kentucky Department of Agriculture.

Kentucky Proud members Evans and Brooks combine to create a popular apple pork barbecue

2011-05-02T09:11:00.001-07:00

The unique apple-infused pulled pork barbecue is a best-seller at Evans Orchard and Cider Mill in Georgetown. ... more

Coming Up:

2011-04-22T06:50:00.001-07:00

Eweprofit School III

Kentucky State Beekeepers Association spring meeting

Bluegrass Local Food Summit: Eating From Our Own Soil

Kentucky Nut Growers Association spring meeting

Kentucky Wine & Vine Fest

42nd Annual Sheeprofit Day

Kentucky Sheep and Fiber Festival

Alltech 27th International Animal Health and Nutrition Symposium

2011-04-22T06:49:00.001-07:00

Kentucky Proud opportunities

Farmers' Market Infrastructure Competitive Grant Program

Aquaculture workshop

Kentucky Proud forms

Kentucky Proud membership application

Kentucky Proud membership application (Spanish)

Kentucky Proud Livestock Tag Program application

Kentucky Proud livestock tag order form

Restaurant Rewards program guidelines

Kentucky Proud Promotional Grant application

New and improved promotional grant program is easier and faster

2011-04-21T08:04:00.000-07:00

Kentucky Proud 101

The Kentucky Proud Promotional Grant Program has been streamlined to make it easier for members to apply for funding and get quick approval. ... more

Highbridge Spring brings home bronze in water tasting competition

2011-04-20T07:34:00.000-07:00

Highbridge Spring Water of Wilmore received a bronze medal in a taste test at the Berkeley Springs International Water Tasting competition in February. ... more

Kentucky beekeeper's candles go to Hollywood

2011-04-19T07:10:00.001-07:00

If you see the new upcoming movie “The Conspirator” directed by Robert Redford, you will see the candles of Heidi Sanner, Kentucky beekeeper and beeswax candle maker. ... more

Read Buzz Briefs, State Apiarist Phil Craft's new, ongoing series of brief items for Kentucky beekeepers and makers of value-added beeswax products.

Bon Appetit blogger rates three Kentucky Proud country hams among the nation's top five

2011-04-18T11:04:00.001-07:00

Country hams from Broadbent B&B Foods, Colonel Bill Newsom's and Father's Country Hams made the list. ... more

Kentucky Proud Marketing group offers a members-only meeting place on Facebook

2011-04-14T07:55:00.001-07:00

A members-only Kentucky Proud group on Facebook provides a forum for members to engage in a lively, ongoing discussion with other members about all things Kentucky Proud. ... more

A Kentucky Proud Profile: New Owens Garden Center is upgrade of 25-year-old family business

2011-04-13T10:24:00.001-07:00

The garden center also will stock plenty of Kentucky-made items. ... more

Kentucky expected to exceed 155 farmers' markets in 2011

2011-04-13T10:23:00.001-07:00

Spring is in the air. Temperatures are rising, flowers and trees are beginning to bloom, and farmers’ markets are opening up all across the state. ... more

Find out more about the Kentucky Department of Agriculture's services for Kentucky farmers' markets.

Find a Kentucky farmers' market near you

Downings offer Kentucky Proud meats from family's Fountain Run farm

2011-03-21T12:18:00.001-07:00

A Kentucky Proud Profile:

Downing Cattle Company has upgraded its south-central Kentucky meat processing facility so it can sell Kentucky Proud beef and pork to the general public. ... more

Chaney's All Natural Milk hits southern Kentucky store shelves

2011-03-16T08:21:00.000-07:00

A Kentucky Proud Profile:

Carl Chaney’s father dreamed most of his 87 years of seeing milk from the family’s Warren County dairy being sold at local grocery stores. When Jim Chaney purchased a half-gallon of Chaney’s All Natural Milk on Feb. 12 at Crossroads IGA in Bowling Green, he was interviewed by the local television station and spoke of a dream realized. ... more

Richie Farmer says...

2011-02-11T10:00:00.001-08:00

by Agriculture Commissioner Richie Farmer

As part of your planning process, I'd like to talk about some of the resources available to you in the weeks to come and throughout the growing season. ... more

Kentucky Proud Connection e-newsletter for February 11

2011-02-11T09:59:00.001-08:00

In this issue:

A Kentucky Proud Profile: Windy Corner offers Kentucky Proud foods in a casual setting

Commissioner Farmer: Here are some resources to help you get off to a good start in 2011

Kentucky Proud 101: Kentucky Proud Livestock Tag Program benefits exhibitors and producers

There’s more! Click here to view the entire issue.

Get the Connection via email. Click here to subscribe.

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What do you think? Click here to let us know.

Thanks for reading Kentucky Proud Connection!

Windy Corner offers Kentucky Proud foods in a casual setting

2011-02-11T09:58:00.001-08:00

A Kentucky Proud Profile:

With the help of the Kentucky Proud marketing program, Ouita Michel says she feels like she has created a new Kentucky landmark in northeastern Fayette County. ... more

Commissioner Farmer wants to increase local foods in schools for more farm income, healthier Kentucky kids

2011-01-25T05:28:00.001-08:00

FOR IMMEDIATE RELEASE
Monday, January 24, 2011
For more information contact:
Bill Clary
(502) 564-1137

FRANKFORT, Ky. — The state agriculture department will work to get more nutritious Kentucky Proud foods onto the plates of school children throughout Kentucky in 2011, Agriculture Commissioner Richie Farmer said today.

“The Kentucky Department of Agriculture’s Farm to School Program connects schools with local farmers so students can enjoy delicious, nutritious foods from just down the road, not across the country,” Commissioner Farmer said. “That gives our kids a better chance to grow up healthy, strong and successful.

“When schools buy from local farmers, they also help those farmers make a better living,” Commissioner Farmer continued. “As producers plan for the upcoming growing season, I encourage them to consider working with their local schools.”

In a survey of 109 Kentucky school food service directors completed earlier this month, 80 percent or more said they would be interested in buying lettuce, tomatoes, cucumbers, watermelon, cantaloupe, strawberries and apples from local farmers, and a majority indicated they would like to buy other local products. More than half said their districts are providing nutritional education in elementary schools.

Commissioner Farmer has declared Oct. 9-15, 2011 as Farm to School Week in Kentucky in order to bring attention to the benefits of serving local foods to Kentucky school children.

Kentucky school districts reported about $50,000 in purchases of local food products between May and October 2010. Sixty-seven school districts are members of Kentucky Proud, including the Jefferson County Public Schools system, which serves more than 100,000 students.

The Farm to School Program is part of Commissioner Farmer’s initiative to develop strong local food systems in Kentucky to enhance food security and improve the health of Kentucky’s children. Statistics from the Centers for Disease Control and Prevention show that, in 2009:

Only 14.2 percent of Kentucky high school students ate fruits and vegetables five or more times a day, compared with the national average of 22.3 percent;
35.7 percent of Kentucky high school students drank one or more soft drinks per day, compared with the national average of 29.2 percent; and
33.2 percent of Kentucky high school students were either obese or overweight, compared with the national average of 27.8 percent.

“Farm to School is good for the farmer’s bottom line, good for Kentucky kids and good for Kentucky’s future,” Commissioner Farmer said.

MarketReady training resumes in February

2011-01-18T08:40:00.000-08:00

By CHRIS ALDRIDGE, Kentucky proud connection

The University of Kentucky Cooperative Extension Service will conduct four MarketReady training sessions in February to help farmers across the Commonwealth looking to sell their products at retail in order to boost their profits and stay in farming.

“Many Kentucky farmers are hesitant or unprepared to take advantage of the opportunity to sell local products in local markets,” Agriculture Commissioner Richie Farmer said. “This training is intended to show them how to manage their own food safety, insurance, product quality and traceability risks.”

“This training really fills a gap that is needed for our [Kentucky Proud] members,” said Farm to Retail Liaison Roger Snell of the Kentucky Department of Agriculture, who speaks at many of the training sessions on behalf of the Department’s Kentucky Proud marketing program.

“The training is good for our new members or members that want to take that next step from farmers’ markets to retail,” Snell said. “For new Kentucky Proud members looking at retail, I make it a prerequisite.”

The training sessions, each beginning at 9 a.m. and concluding at 3 p.m. local time, will be held Friday, Feb. 11 at the Campbell County Extension office in Highland Heights, Ky.; Wednesday, Feb. 16 at the Pulaski County Extension office in Somerset, Ky.; Wednesday, Feb. 23 at Elk Creek Winery in Owenton, Ky.; and Thursday, Feb. 24 at the Warren County Extension office in Bowling Green, Ky.

Training in restaurant sales will be offered from 9-11:30 a.m., followed by a panel discussion of chefs and restaurant buyers from 11:30 to noon. After lunch, training in grocery and wholesale sales will run from 1-2:30 p.m., followed by a panel of grocery/wholesale buyers.

Cost is $25, which includes lunch, refreshments and all training materials.

The training is based on best business practices identified by buyers in markets that are actively seeking to engage local suppliers, according to UK. MarketReady will help farm vendors selling dairy, fruits, meats and vegetables design a better business strategy to succeed.

Business functions covered by the training include: communication and relationship building, packaging, labeling, pricing, supply, delivery, storage, invoicing, insurance, quality assurance and temperature control, audits and certifications, satisfaction guarantee, working cooperatively, marketing, and local products for local markets.

For more information about MarketReady, visitwww.uky.edu/fsic/marketready/index.php. For directions to the training sessions, visit www.ca.uky.edu/county for the extension offices andwww.elkcreekvineyards.com for Elk Creek Winery.

Coming up

2011-01-11T08:29:00.000-08:00

Your Future in Horses and Agriculture

Kentucky Cattlemen's Association annual meeting

Kentucky Horse Council annual conference and agricultural trade show

Kentucky Ag Industry Trade Show

Kentucky Commodity Conference

Tobacco Expo

Kentucky Small Ruminant Grazing Conference

HACCP training for small and new food manufacturers

Kentucky Pork Producers Association annual meeting

Eastern Kentucky Beekeeping School

Heart of America Grazing Conference

Kentucky Landscape Industries winter conference

Mid-States Horticulture Expo

Kentucky Farm Bureau Young Farmer Leadership Conference

Allen County Beekeeping School

2011 Governor's Office of Agricultural Policy Conference

MarketReady training

Southeast Kentucky Beekeeping School

A Kentucky Proud Profile: Kentucky Proud helps DeeFelice drum up business

2011-01-11T08:26:00.000-08:00

Co-owner Jennifer Smallwood says the state's official farm marketing program helped her business get its products into retail stores throughout the region. ... more

Kentucky Proud is in season all year long

2011-01-03T09:46:00.000-08:00

The first fruits and vegetables of 2011 are several months away, but you can still enjoy the great tastes of Kentucky Proud products and experience the satisfaction of helping farmers and businesses close to home.

Kentucky Proud stands for products that are grown, raised and/or processed in Kentucky by Kentuckians. That includes sauces, salsas, meats, cheeses, mixes and other products. You can find many of these foods year-round in retail stores, restaurants and Kentucky state parks that sell Kentucky Proud products.

You also can go to www.kyproud.com to find Kentucky Proud members and products. Many Kentucky Proud producers have Web sites where you can place your order and have it shipped to your door.

Commissioner Richie Farmer

Consumers today want to know what’s in their food and where it came from. When you buy Kentucky Proud, you’re buying food from just down the road, not across the country. You’re buying food you can serve to your family with confidence.

Buy Kentucky Proud today, and you’ll find out that nothing else is close.

Kentucky Proud receives funding from the Kentucky Agricultural Development Fund (KADF), which provides grants to diversify and modernize Kentucky’s farm economy. Kentucky Proud is administered by the Kentucky Department of Agriculture.

Celebrate Agritourism Month at a Kentucky farm near you

2010-09-01T15:24:00.001-07:00

Kentucky’s agritourism operators offer clean, affordable family fun close to home. ... more

Kentucky Proud Incredible Food Show tickets now on sale

2010-08-20T09:41:00.000-07:00

Tickets for The Kentucky Proud Incredible Food Show, featuring celebrity chef Giada De Laurentiis, are now on sale at the Lexington Center Ticket Office and all Ticketmaster outlets. ... more

Kentucky Proud member share success stories.

2010-08-05T10:41:00.001-07:00

Members of the KDA's Kentucky Proud program celebrated the program's sixth year of success with a Kentucky Proud appreciation luncheon hosted by Commissioner Richie Farmer. Above are highlights of the event.

Farm to Students

2010-07-27T08:40:00.000-07:00

The numbers are sobering:
• Only 13.2 percent of Kentucky’s youth eat fruits and vegetables five or more times a day, compared with the national average of 21.4 percent...more.

Farmers' Market Week honors Kentucky producers

2010-07-27T08:39:00.000-07:00

Agriculture Commissioner Richie Farmer encourages all Kentuckians to visit a farmers’ market this week and join in the celebration of Farmers’ Market Week in Kentucky, which continues through Saturday, July 31...more.

Hail to the Chefs

2010-07-21T12:44:00.001-07:00

Some of Kentucky’s top chefs will join forces with great culinary minds from throughout the nation this fall for Cookin’ in the Bluegrass: A Celebrity Chef Dinner Series...more. (PDF)

KDA employees to speak at Farm to School Summit

2010-07-20T08:50:00.000-07:00

FOR IMMEDIATE RELEASE
Tuesday, July 20, 2010
For more information contact:
Bill Clary
(502) 564-1137

Click State to Enlarge
Counties participating in Farm to School/KY Proud.

FRANKFORT, Ky. — Kentucky Department of Agriculture experts are scheduled to share their knowledge at the first-ever Farm to School Summit Wednesday inLexington.

The University of Kentucky Cooperative Extension Service will host the workshop from 9 a.m. to 4:30 p.m. EDT at its Fayette County office, 1140 Red Mile Place. The Farm to School Summit is funded by a grant from the Kentucky Department for Public Health.

“Our goal is to bring the freshness and high quality of Kentucky Proud products into our schools,” Agriculture Commissioner Richie Farmer said. “The Farm to School Program enables Kentucky kids to grow into healthy adults who understand the importance of knowing what’s in their food and where it comes from.”

Tina Garland, coordinator of the Department’s Farm to School Program, will speak on KDA resources for connecting school foodservice directors with local farmers at10 a.m., then will describe how schools can participate in the KDA Restaurant Rewards program at 10:45. At 4 p.m., she will talk about the importance of signage and how farmers and foodservice can obtain signs that connect consumers and farmers throughout the community.

Adam Watson, a KDA produce marketing specialist, will discuss the Good Agricultural Practices check list, liability, and food safety needs for farmers and foodservice directors at 11:15 a.m.

Representatives of two Kentucky Proud business are scheduled to speak at 11:30 a.m. Matt Wyatt of Kentucky Hydro Farm in Benton will tell how he grows and distributes hydroponically grown lettuce and other fresh produce to schools. DavidNeville of Capstone Produce Market in Campbellsburg will talk about developing a distribution model for schools.

The summit is open only to Kentucky school districts and foodservice directors who pre-registered.

Currently, schools in 44 Kentucky counties participate in Farm to School or plan to get involved in the coming school year. Farm to School is a joint effort by the Kentucky Departments of Agriculture and Education, UK Extension, and the U.S. Departments of Agriculture and Defense.

For more information about Kentucky’s Farm to School Program, visit the KDA Web site at www.kyagr.com. Under the “Programs” menu, click on “Food Distribution,” then “Farm to School.”

Visit your local farmers' market for farm-fresh fruits and vegetables

2010-07-16T10:36:00.001-07:00

by Agriculture Commissioner Richie Farmer

The farmers’ market season in Kentucky is in high gear as our fruit and vegetable crops reach their peak.

Farmers’ markets offer the very freshest produce available outside of your own garden. There’s nothing quite like tomatoes, sweet corn, squash, beans, apples and peaches that were harvested just a little while ago.

Not only do farm-fresh fruits and vegetables taste better, but they’re more nutritious, too. You can serve them to your families with the confidence that they’re getting the best produce you can find anywhere.

Many farmers’ market vendors also sell meats, eggs, baked goods, nursery and greenhouse plants, cut flowers and numerous other products raised or made on Kentucky farms by Kentucky farmers.

Some offer home-processed and microprocessed foods like jellies, jams, sauces and pickles. Some are set up to accept EBT/debit cards for the customers’ convenience.

To many customers, the opportunity to meet the people who produced the food is just as important as the food itself. Most of us are generations removed from the farm, so it’s good to be reminded that our food and fiber don’t come from the store – they come from people who put a tremendous amount of effort and skill into their work. These people need to make a living just like everybody else, and being able to sell directly to their customers in a farmers’ market helps them do that.

Kentucky has 138 farmers’ markets. Go to www.kyagr.com/marketing/farmmarket/and click on the 2010 farmers’ market directory to find one near you.

At 6 years old, Kentucky Proud enjoys a growth spurt

2010-07-15T11:55:00.000-07:00

The Kentucky Proud movement is on course to reach new milestones by the end of 2010. ... more

Ashby reels in top Seafood Cook Off prize

2010-06-17T09:51:00.001-07:00

Jeremy Ashby of Azur Restaurant and Patio in Lexington, left, accepts a trophy plate from Angela Caporelli, the Kentucky Department of Agriculture's aquaculture marketing specialist, for winning the Great Kentucky Seafood Cook Off June 7 in Louisville. Last year's winner, John Varanese of Louisville, right, was runner-up. Ashby will represent Kentucky in the Great American Seafood Cook Off Aug. 7 in New Orleans. Look for more photos on the Kentucky Department of Agriculture's page on Facebook.

(Photo by Chris Aldridge)

Kentucky Proud on TV this weekend

2010-05-14T08:06:00.001-07:00

Tune in to "Big World of Food" with Chef John Varanese May 16 at 5:30 p.m. EDT for the Kentucky Proud episode featuring Rodger Bingham and the Kentucky Department of Agriculture!

Ale-8-One launches new Kentucky Proud barbecue sauce.

2010-05-07T12:32:00.000-07:00

Commissioner Richie Farmer joins Fielding Rogers, president of Ale-8-1 of Winchester, and Ale-8-1 marketing director Deanne Elmore in introducing Ale-8-1 barbecue sauce, the Winchester company's latest Kentucky Proud product. (Chris Aldridge photo)

Wal-Mart is Kentucky Proud.

2010-05-07T12:31:00.001-07:00

Commissioner Richie Farmer prepares to cut the ribbon signifying the grand re-opening of the Lexington Wal-Mart at Nicholasville Road and Man-O-War Boulevard. Store manager Greg Barnes provides an assist. Wal-Mart has stepped up its participation in KDA's Kentucky Proud program, promoting the sale of Kentucky food and agricultural products. (Chris Aldridge photo)

Deadline to enter Great Kentucky Seafood Cook Off is June 1.

2010-05-04T13:55:00.001-07:00

June 1 is the deadline to enter the fifth annual Great Kentucky Seafood Cook Off on June 7 at Jefferson Community and Technical College in Louisville...more.

2010-04-28T13:52:00.001-07:00

Commissioner Farmer Launches 'Eat to Win' to Encourage Healthy Lifestyle Choices

2010-04-12T12:30:00.000-07:00

Agriculture Commissioner Richie Farmer has launched a campaign to encourage Kentucky students to adopt healthy eating habits that will last a lifetime...more.

Western Kentucky students enjoy Kentucky Proud lettuce for lunch.

2010-03-17T08:27:00.001-07:00

A Kentucky Proud profile

Matt Wyatt of Kentucky Hydro Farm delivers a box of hydroponically grown Kentucky Proud lettuce to Graves County Middle School cafeteria manager Erica Davis.

Seven western Kentucky public school districts are serving lunches containing Kentucky Proud lettuce from Kentucky Hydro Farm of Marshall County... more.

Dippin' Dots wants the world to know it's Kentucky Proud.

2010-03-04T09:10:00.000-08:00

A Kentucky Proud Profile:

Paducah-based Dippin’ Dots has joined the Kentucky Department of Agriculture’s farm marketing program and will show off its Kentucky roots to a global audience later this year as the official ice cream of the 2010 Alltech FEI World Equestrian Games... more.

A Kentucky Proud morning.

2010-02-10T08:22:00.001-08:00

Top: Kentucky Agriculture Commissioner Richie Farmer jokes with Senate President David Williams (R-Burkesville) at the annual Kentucky Proud legislative breakfast February 10 in Frankfort. (Chris Aldridge photo) Bottom: Commissioner Farmer visits with Senators Joey Pendleton (D-Hopkinsville), far left, and Robin Webb (D-Grayson), far right at the breakfast, held every year to showcase the quality of Kentucky Proud farm products. (Chris Aldridge photo)

Kentucky Proud's strength is in its diversity

2010-02-01T08:16:00.000-08:00

by Agriculture Commissioner Richie Farmer

Kentucky Proud is one of Kentucky’s greatest economic development success stories in decades. ... more

Kentucky Proud network is a giant step forward.

2010-01-20T07:44:00.001-08:00

by Agriculture Commissioner Richie Farmer

The new Kentucky Proud distribution network has the potential to eliminate the most significant challenge to the growth of Kentucky Proud – the ability to get products to the farthest reaches of the Commonwealth. ... more

Meet the chefs.

2010-01-19T08:41:00.000-08:00

Agriculture Commissioner Richie Farmer, left, chats with some of the Kentucky chefs who will participate in "Cookin' in the Bluegrass: A Celebrity Chef Dinner Series" during the 2010 Alltech FEI World Equestrian Games this fall. The names of the Kentucky chefs were announced in a news conference Jan. 14 at the Kentucky Proud Market in Lexington. (Photo by Ted Sloan)

Kentucky Companies Form Statewide Network for Distributing Kentucky Proud Products.

2010-01-11T07:36:00.001-08:00

FOR IMMEDIATE RELEASE

Monday, January 11, 2010

For more information contact:
Bill Clary

(502) 564-1137

KENTUCKY COMPANIES FORM STATEWIDE NETWORK
FOR DISTRIBUTING KENTUCKY PROUD PRODUCTS

FRANKFORT, Ky. — Agriculture Commissioner Richie Farmer has announced that three long-time Kentucky businesses have formed a statewide distribution network for Kentucky Proud products that could have a significant economic impact for Kentucky farmers.

Critchfield Meats of Lexington, Brown Foodservice of Louisa and Southern Foods of Bowling Green have formed the network. The three family-owned distributorships have a combined 160 years of experience. Valu-Market of Louisville launched a line of Kentucky Proud beef obtained through the network last week as part of the grand re-opening of its Outer Loop store.

“This network addresses a long-standing challenge in the growth of Kentucky Proud,” Commissioner Farmer said. “I’m grateful to these three Kentucky-based distributors for making it possible for Kentucky producers to find markets for their meat and dairy products.”

The network is distributing beef raised by Kentucky producers such as the Greathouse family of Midway and other cattle purchased through Kentucky’s Certified Pre-Conditioned for Health (CPH-45) program, in which source-verified cattle are raised under a strict health regimen. The cattle are finished on a nutritional diet developed by Alltech of Nicholasville and processed by PM Beef of Windom, Minn.

“These [distributorships] are families that are deeply rooted in the state of Kentucky and proud to be Kentuckians. So this was a natural for us,” said Larry McMillan, CEO of Critchfield Meats.

Plans are for the network to expand into many other Kentucky Proud products.

A $125,000 grant from the Kentucky Proud program will be used for promotional items such as point-of-purchase signage, truck wraps and advertising.

Kentucky Department of Agriculture marketing specialists have worked with the distributors, the producers, the processors and Alltech for more than six months to put the network together.

Quality pays off.

2010-01-05T09:12:00.001-08:00

A Kentucky Proud profile

J. Gary Puckett attributes some of the success of his Hart County landscaping business to Kentucky Proud, the Kentucky Department of Agriculture's farm marketing program... more.

Kentucky Legend extends Ham Hotline.

2009-12-21T08:58:00.000-08:00

A Kentucky Proud profile

Specialty Foods Group, manufacturer of Kentucky Legend Hams, announced it will extend its popular Kentucky Legend Ham Hotline, 1-866-343-5058, through the end of the year...more.

Kentucky wine documentary for sale on DVD.

2009-12-11T09:01:00.001-08:00

FOR IMMEDIATE RELEASE

Friday, December 11, 2009

For more information contact:
Bill Clary

(502) 564-1137

FRANKFORT, Ky. — A documentary about Kentucky’s wine industry is available on DVD, Agriculture Commissioner Richie Farmer has announced.

“Vintage Kentucky: The Vine to Wine Experience” may be purchased at cost from the Kentucky Department of Agriculture.

“’Vintage Kentucky’ tells about the distinguished history and the bright future of Kentucky’s wine industry,” Commissioner Farmer said. “Now this video can be a treasured addition to your collection or a much-appreciated gift for your loved ones.”

Anyone who wishes to buy the DVD may pick it up at the Kentucky Department of Agriculture’s marketing office at 100 Fair Oaks Lane, 5th Floor, Frankfort, or order by mail. The cost for copies to be picked up is $5 for one copy or $75 for 25 copies. The cost for copies to receive by mail is $8 for one copy or $100 for 25 copies. Order forms may be downloaded at www.kentuckywine.com or on the KDA’s grape and wine program page, www.kyagr.com/marketing/plantmktg/grape.htm.

The 30-minute documentary, a project by the Kentucky Grape and Wine Council and the Kentucky Department of Agriculture, was produced by New West LLC and The PPS Group. It will air on KET at various times during December and January.

Visit a Restaurant Rewards Member for a Festive Holiday Get-Together

2009-12-10T07:49:00.000-08:00

FOR IMMEDIATE RELEASE

Thursday, December 10, 2009

For more information contact:
Bill Clary

(502) 564-1137

FRANKFORT, Ky. — Agriculture Commissioner Richie Farmer suggests that Kentuckians looking for a location for a festive holiday dinner should consider dining at a Restaurant Rewards member establishment.

“Restaurant Rewards partners serve fresh, high-quality Kentucky Proud foods,” Commissioner Farmer said. “Visit a Restaurant Rewards member restaurant with your loved ones and keep your food dollars close to home. You’ll enjoy a nutritious, great-tasting meal that you can feel good about.”

The Restaurant Rewards program reimburses member businesses up to 20 cents for every $1 spent on eligible Kentucky Proud products up to $12,000 per year. Members are provided Kentucky Proud promotional items and marketing material and are included in Kentucky Proud promotions.

Kentucky Proud is the official state farm marketing program. A 2008 UK study found that every $1 of tobacco settlement money invested in Kentucky Proud returned $4.70 in new farm income. More than 1,800 farmers, processors, retailers, restaurants, farmers’ markets, Kentucky state parks and Kentucky Farm Bureau roadside markets are members of Kentucky Proud.

Kentucky Proud and Restaurant Rewards are administered by the Kentucky Department of Agriculture.

To find a Restaurant Rewards partner near you, go to www.kyagr.com/kyproud/restaurantrewardslist.htm. To find out how to join Restaurant Rewards, go to www.kyproud.com and click on restaurants.

Applications Now Available for Kentucky Proud Products to be Featured at the Kentucky Experience’s Product Pavilion

2009-12-08T08:33:00.001-08:00

For Immediate Release

Contact:

Angela Blank
(502) 564-4627
(502) 352-3723

AngelaG.Blank@ky.gov

FRANKFORT, KY (Dec. 7, 2009) – Applications are now available for Kentucky Proud products to be considered for resale at the Kentucky Artisan Center at Berea. This is the first step for having products considered for resale at the Kentucky Experience’s Kentucky Proud Product Pavilion during the 2010 Alltech FEI World Equestrian Games. The pavilion will be located on the Horse Park grounds during the world’s most prestigious equestrian competition Sept. 25-Oct. 10, 2010.

The Governor’s Office of Agricultural Policy, the Kentucky Artisan Center at Berea and the Kentucky Department of Agriculture are partnering with the Tourism, Arts, and Heritage Cabinet to give Kentucky Proud members the opportunity for their products to be sold in the pavilion.

The Kentucky Artisan Center at Berea currently carries selected food products certified “Kentucky Proud” by the Kentucky Department of Agriculture and artisan products by juried artisans in the Kentucky Arts Council’s Kentucky Crafted Program and the Kentucky Guild of Artists and Craftsmen.

Several times a year a panel meets to consider other products including food and artisan products. Currently, the Center is especially interested in agricultural products traditionally associated with Kentucky but will consider any Kentucky Proud product. Products selected during these review sessions may be purchased for resale at the Center immediately and will be eligible to be selected for sale at the Kentucky Experience’s Kentucky Proud Product Pavilion.

Applications deadlines for all product types:

December 31, 2009 for review in January 2010

March 31, 2010 for review in April 2010

June 30, 2010 for review in July 2010

To submit Kentucky Proud product(s) for review, please complete the appropriate application, which can be found at http://agweg.ky.gov, and return it with a biography or company history and sample products (if food) or product images (non-food products) to: ATTN: Artisan Product Review, Kentucky Artisan Center at Berea, 975 Walnut Meadow Road, Berea, KY 40403.

If you have questions concerning the application process, contact Victoria Faoro with the Center at (859) 985-5448, ext 222 or victoria.faoro@ky.gov. If you are not a Kentucky Proud member and would like to become one, please visit www.kentuckyproud.com for an application.

The Kentucky Experience will be providing an opportunity for over 400,000 guests to experience all the sights, sounds and tastes of Kentucky without having to leave the Horse Park. This includes an interactive facility where you can learn everything about our state from our agricultural heritage to the many tourism destinations Kentucky has to offer. For more information on the Kentucky Experience, visit www.TheKentuckyExperience.com or contact Cheryl Hatcher at (502) 564-4930 or Cheryl.hatcher@ky.gov.

Countdown to the 2010 Alltech FEI World Equestrian Games- 291 DAYS

Enhanced Web Site Celebrates Kentucky's Growing Wine Industry

2009-11-30T07:44:00.000-08:00

FOR IMMEDIATE RELEASE

Monday, November 30, 2009

For more information contact:
Bill Clary

(502) 564-1137

LOUISVILLE, Ky. — Wine lovers can find their favorite Kentucky wineries and learn about the Commonwealth’s rich grape and wine heritage on the enhanced Kentucky Wine Web site.

The site, www.kentuckywine.com, features an interactive winery and vineyard map and detailed listings on each of Kentucky’s wineries as well as information about Kentucky wine’s history, accolades, news and events. The Kentucky Grape and Wine Council, with support from the Kentucky Department of Agriculture, recently launched the enhanced site.

“Kentucky’s wine industry has a storied history and a bright future,” Agriculture Commissioner Richie Farmer said. “Now consumers can learn all about it on the Kentucky Wine Web site.”

A video series on the site, “Vintage Kentucky Tastings,” highlights all aspects of the Kentucky wine experience – from soil to grape, from grapes to wine, from bottle to palate and from palate to experience. The video series is derived from footage captured for the 30-minute documentary “Vintage Kentucky: The Vine to Wine Experience,” which is currently airing on KET, Kentucky’s statewide PBS affiliate.

Kentucky was home to the first commercial vineyard in the United States and once produced more than half of the nation’s grape and wine output. Kentucky today has more than 50 wineries and an estimated 500 acres dedicated to the growing of grapes. To find out more about Kentucky’s grape and wine industry, go to www.kentuckywine.com. For more information about the Kentucky Department of Agriculture’s grape and wine marketing program, go to www.kyagr.com/marketing/plantmktg/grape.htm.

KET adds air dates for 'Vintage Kentucky.'

2009-11-19T09:47:00.001-08:00

Kentucky Educational Television has added air dates for "Vintage Kentucky: The Vine to Wine Experience," a 30-minute documentary about the history of Kentucky's grape and wine industry, its recent resurgence and its bright future... more.

Give the gift of Kentucky Proud

2009-11-17T09:55:00.000-08:00

by Agriculture Commissioner Richie Farmer

The hustle and bustle of the holiday season is upon us with Thanksgiving next week and Christmas just around the corner.

But the joy of the Christmas season is sometimes squelched by the stress of finding just the right gifts for your friends and loved ones.

I have a fantastic gift idea: Give the taste of Kentucky this holiday season – Kentucky Proud foods and products.

The Kentucky Department of Agriculture (KDA) has an Internet search engine to help you find Kentucky Proud foods and products. It’s free, easy to use and enables you to search through some 1,800 Kentucky Proud members selling thousands of products grown, produced or processed in Kentucky.

From the KDA’s Web site, www.kyagr.com, go to the “KY Proud” pull-down menu on the top right side of the home page. Click on “Find KY Proud Producers” and enter any combination of the company name, the county and the city to find Kentucky Proud producers. Or click on “Find KY Proud Products,” select one or more product categories and then select one or more product names. You can narrow your search to a specific county or city, or search for all products in a county or city.

The search result provides links for viewing details of each Kentucky Proud member’s listing. Each listing contains contact information for the member, products the member produces and/or sells, the member’s physical address and the Web site address if it has a site.

Kentucky Proud products are also available in stores throughout the Commonwealth. Look for the familiar blue, green and red logo at Doll’s Market, Good Foods Co-Op, the Kentucky Proud Market, Kroger, Liquor Barn, Meijer, Paul’s Market, Rainbow Blossom, Remke Markets, Save-A-Lot, Slone’s Signature Markets, ValuMarket, Wal-Mart, Whole Foods and numerous independent grocery stores.

Kentucky Proud sales generate economic activity in our rural communities. The program accounted for $250 million in retail sales through Kentucky Proud member retailers during the past three years.

The Agricultural Development Board’s total investment in Kentucky agriculture is closing in on $300 million since 2001, and one of its best investments is Kentucky Proud. A University of Kentucky report published last year said every $1 of tobacco settlement money invested in Kentucky Proud generated up to $4.70 in new farm income.

Kentucky Proud businesses offer a vast array of products in every price range. One Kentucky Proud member is offering an extravagant gift for bourbon lovers in this year’s Neiman Marcus Christmas Book. For $7,500, the gift recipient can serve as master distiller for the day at Maker’s Mark Distillery in Loretto, Ky.

The VIP package includes an all-day tour of the bourbon production process and two golden bottles etched with the likeness of the recipient and dipped in gold wax with 24-karat gold flecks. Each recipient will also get to hand dip in red wax and take home six 375-milliliter bottles, share a gourmet dinner with Maker’s Mark president Bill Samuels Jr. and spend the night in a luxury hotel of his or her choosing in nearby Louisville.

Whether your Christmas budget is $7,500 or $7.50, you can buy gifts with a distinctly Kentucky flair, support our state’s producers and keep your gift-giving dollars right here at home. The recipient of your gift of Kentucky Proud foods and products will find what you already know, that “Nothing else is close.”

Lynn's is a paradise of Kentucky Proud foods.

2009-11-09T09:46:00.000-08:00

A Kentucky Proud profile

Lynn's Paradise Café lights up the neighborhood at night. (Photo courtesy Patty Schnatter)

Native Kentuckian Lynn Winter’s eclectic Louisville restaurant serves delicious, Southern-style food, with as much of it as possible grown and produced in Kentucky. But what sets Lynn’s apart from other eateries is its quirky décor, much of it created by local artists... more.

The décor inside Lynn's is always lively and colorful. (Chris Aldridge photo)

2009-11-06T09:58:00.000-08:00

Did you catch the premiere of "Vintage Kentucky: The Vine to Wine Experience" last night?

Kentucky Wine Doc28

Source: www.flickr.com

Still shot from the documentary, "Vintage Kentucky: The Vine to Wine Experience."

Kentucky Proud Bourbon Steak--Nothing else is close.

2009-11-06T09:50:00.000-08:00

You'll need:

1 (1-1/2 pound) Kentucky Proud top round steak, 1-1/2 inches thick

3 tablespoons olive oil

2 tablespoons Dijon mustard

1/4 cup Kentucky straight bourbon whiskey

1/3 cup soy sauce

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1/4 cup packed brown sugar

2 tablespoons minced Kentucky Proud garlic

1 teaspoon salt

2 teaspoons pepper

Combine all ingredients except steak in a bowl. Mix well to produce marinade. Place steak in a sealable plastic bag. Pour the marinade over the steak and seal the bag. Marinate in the refrigerator for 6 to 12 hours. Drain the steak, discarding the marinade. Place the steak on a grill rack. Grill, uncovered, over medium-hot coals for 25 to 30 minutes for medium rare to medium. Remove the steak to a cutting board. Let stand for 3 to 5 minutes. Cut diagonally across the grain into thin strips. Serve with roasted potatoes.

Yield: 4 servings

Recipe courtesy of Angie Vives, Chef, Kentucky Lt. Governor's Mansion, Frankfort, KY. From the Kentucky Department of Agriculture and UK Agricultural Extension Service cookbook, "Pride of Kentucky", available at bookstores across Kentucky, or at your county Extension Office.

Kentucky Proud has made great strides., but we've just scratched the surface.

2009-11-06T09:47:00.000-08:00

by Agriculture Commissioner Richie Farmer

As vice chair of the Kentucky Agricultural Development Board and chairman of the Kentucky Agricultural Finance Corporation, I have been pleased to play a role in helping to diversify Kentucky’s agricultural industry. ... more

Documentary Celebrates History, Resurgence of Kentucky's Grape and Wine Industry

2009-10-29T09:05:00.000-07:00

A wine tasting at Talon Winery and Vineyards near Lexington is depicted in "Vintage Kentucky."

“Vintage Kentucky: The Vine to Wine Experience” tells the story of Kentucky’s wine industry from its status as a national leader in the 1800s, to its demise as a result of Prohibition, to its current re-emergence. The 30-minute documentary, a project by the Kentucky Grape and Wine Council and the Kentucky Department of Agriculture, will be shown statewide on KET with the first airing on Thursday, Nov. 5 at 10:30 p.m. Eastern time (dates and times of additional airings are available at www.ket.org). The film, produced by New West LLC and The PPS Group, will have its private premiere showing on Wednesday, Nov. 4 at 7 p.m. at The Kentucky Center in Louisville...more.

Incredible Food Show Survey

2009-10-15T08:25:00.000-07:00

Commissioner Richie Farmer would like to thank everybody who attended the Kentucky Proud Incredible Food Show at the Lexington Civic Center October 3 and 4.

Please, take a moment of fill our our survey to help us plan for a future show. Thank you for being Kentucky Proud! http://www.surveymonkey.com/s.aspx?sm=F4PZa033k2l5RI8_2bhDw0PQ_3d_3d

Bobby Flay Recipes from Incredible Food Show

2009-10-15T08:20:00.000-07:00

Bobby Flay has posted the recipes for the dishes he created at the Incredible Food Show earlier this month!

Oven Roasted Ribs with Peanut-Chipotle Sauce & Peanut-Green Onion Relish
Serves: 4

Mesa BBQ Sauce
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
¼ cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.
2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Peanut Chipotle Sauce
2 cups Mesa BBQ Sauce or your favorite store bought brand
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons pureed canned chipotle
1 1/2 tablespoons honey

Whisk together barbecue sauce, peanut butter, soy sauce, vinegar, chipotle and the honey until combined. May be stored in the refrigerator for up to 4 days.

Peanut-Green Onion Relish
1 cup roasted peanuts, coarsely chopped
1/4 cup finely sliced green onion
2 teaspoons light brown sugar
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground allspice

Combine all ingredients in a bowl, just before serving.

Ribs
4 tablespoons canola oil
2 racks of pork ribs (12 ribs each)
Salt
¼ cup Bobby Flay's Dry Rub for Steak & Ribs
1 cup soy sauce
4 tablespoons coarsely chopped ginger
2 1/2 cups Peanut Chipotle Sauce

1. Preheat oven to 500 F.
2. Heat the oil in a large roasting pan over two burners until shimmering. Season racks on both sides with salt and rub on top side with the rub. Place in the pan, rub-side down and cook until golden brown and a crust has formed, 3 to 5 minutes. Turn the ribs over and cook until golden brown, 3 to 4 minutes longer. Remove the racks to a cutting board or baking sheet.
3. In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of the roasting pan and place the ribs on a rack in the pan. Brush with the Peanut-Chipotle Sauce.
3. Place in the oven and bake for 1 1/4 - 1 1/2 hours, basting every 15 minutes. Remove from the oven and cut into single ribs, place on a platter and sprinkle with the Peanut-Green Onion Relish.

Lobster Poached in Mango-Chile Butter with Corn-Coconut Milk Sauce & Crispy Tortilla Salad
Serves: 4

Mango-Chile Butter
1 ripe mango, peeled, pitted diced
½ cup mango nectar or orange juice
½ habanero chile
2 tablespoons honey
2 sticks unsalted butter, at room temperature
Salt and freshly butter

1. Combine the mango, mango nectar, chile and honey in a small sauté pan and cook over high heat until the mango is very soft, about 15 minutes. Remove from the heat and let cool to room temperature.
2. Transfer the mixture to a food processor with the butter and process until smooth, season with salt and pepper. Cover and chill for at least 30 minutes and up to 1 day.

Corn-Coconut Sauce
2 tablespoons olive oil
1 small Spanish onion, chopped
2 cloves garlic, chopped
1 ½ cups fresh corn kernels
¾ cup dry white wine
1 cup coconut milk

1. Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and corn and ½ cup of water and cook until the corn is softened, and the water has evaporated, about 5 minutes. Add the coconut milk and cook for 5 minutes and season with salt and pepper. Remove from the heat and let cool for a few minutes.
2. Transfer the mixture to a blender and blend until smooth. If the mixture is too thick, thin with a little water. Strain through a strainer into a bowl, return to the saucepan and bring to a simmer over low heat.

Crispy Tortilla Salad
2 cups canola oil
2 blue corn tortillas, halved and cut into very thin 1-inch strips
Salt
¼ cup fresh lemon juice
3 tablespoons fresh orange juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 heaping tablespoon honey
½ cup canola oil
2 cups micro greens
Freshly ground pepper

1. Heat the oil in a medium high-sided sauté pan over medium heat until it begins to shimmer. Add the tortillas and cook until just crisp, about 45 seconds. Remove with a slotted spoon to a plate lined with paper towels to drain, season with salt.
2. Combine the lemon juice, orange juice, honey, salt and pepper in bowl and whisk until combined. Slowly whisk in the oil until emulsified.
3. Combine the micro greens in a bowl and toss with some of the dressing, season with salt and pepper. Gently fold in the tortilla chips

Poached Lobster
Mango-Chile Butter
3 lobster tails (12 ounces each), parboiled, meat removed and cut into 1-inch pieces
Salt and freshly ground black pepper
Chopped fresh cilantro
Cilantro leaves, for garnish

1.Melt 1 stick of the butter in a large sauté pan over medium heat, add the lobster pieces and cook until heated through, about 5 minutes. Season with salt and pepper and stir in the chopped cilantro.
2. Pour some of the coconut-corn sauce into large shallow bowls, using a slotted spoon, add some of the lobster to each bowl and top with some of the tortilla salad. Garnish with cilantro leaves

Caramel Apple Shortcake
Serves: 6

Caramelized Apples
4 tablespoons unsalted butter
½ vanilla bean, split or 1 teaspoon pure vanilla extract
4 Granny Smith apples, peeled, cored and cut into eighths
½ cup granulated sugar
½ cup apple juice

1. Melt butter over medium-high heat in a large sauté pan. Add the vanilla bean and apple slices and cook until the apples begin to brown. Stir in the sugar and apple juice and continue to cook until the apples caramelize and begin to soften, stirring frequently. If the mixture begins to look dry, add a little more apple juice.

Shortcake
1 ½ cups AP flour
5 tablespoons granulated sugar
1 tablespoon plus ¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ stick unsalted butter, cut into small cubes and chilled
1 cup buttermilk
3 tablespoons milk or heavy cream

1. Preheat 375 degrees F. Line a baking sheet with parchment paper.
2. Whisk together the flour, 3 tablespoons of the sugar, baking powder, baking soda and salt and a large bowl.
3. Cut the butter into the mixture with your fingertips until it turns a light yellow and the butter is still visible but in much smaller pieces. Gently stir in ½ cup of the buttermilk, keep stirring in more buttermilk until a soft dough is formed. All of the buttermilk may not be used.
4. Pat dough out on a floured surface to 1 ½- inch thickness. Cut out 2-inch rounds with a metal cutter or the top of a glass; dip cutter or glass into flour before cutting each time.
5. Place biscuits on the prepared baking sheet and brush the tops of each biscuit with the milk or cream and sprinkle with the remaining 2 tablespoons of sugar.
6. Bake the biscuits on the line baking sheet until golden brown, 12-15 minutes. Remove to a baking rack and let cool.
7. Split the shortcakes in half and place the bottoms on the plate. Spoon several heaping tablespoons of the caramelized apples on the shortcake bottoms then top with a dollop of the whipped cream and another drizzle some of the caramel sauce from the apples over the whipped cream. Replace the top

Sour Whipped Cream
¾ cup very cold heavy cream
2 tablespoons light brown sugar
¾ cup sour cream
¼ teaspoon pure vanilla extract

Whip heavy cream and brown sugar until slightly thickened. Add the sour cream and vanilla extract and continue to whip until soft peaks form.

Kentucky Proud Barbecue Chicken

2009-10-15T08:13:00.000-07:00

You'll need:

8 Kentucky Proud chicken breasts or 8 Kentucky Proud chicken leg quarters

2 1/2 cups water

2 tablespoons butter

2 tablespoons Worcestershire

1 tablespoon sugar

2 1/2 teaspoons pepper

2 1/2 teaspoons salt

1 teaspoon dry mustard

1/2 teaspoon Tabasco sauce

1/4 onion, minced

Combine the water, vinegar, butter, Worcestershire sauce, sugar, pepper, salt, dry mustard, Tabasco sauce, onion and garlic in a small saucepan and mix well. Bring to a boil. Remove from heat. Place the chicken skin side up on a grill rack to seal in the juices. Grill for 5 to 10 minutes or until a meat thermometer registers 170 degrees, turning frequently with tongs to prevent burning, and basting frequently with the sauce. Do not use a fork to turn the chicken because the juices will be released and the finished product will be dry. Keep a spray bottle filled with water handy to use when a flame flares up. When using leg quarters, the chicken is cooked through when the drumstick will twist out of the thigh joint. There should not be any redness in the joints.

Yield: 8 servings

Recipe provided by Kentucky Poultry Federation.

Montgomery County Schools join Kentucky Proud.

2009-10-15T08:09:00.000-07:00

Commissioner Farmer thanks Julie Tuttle, school nutrition director for Montgomery County Schools, for her efforts in getting local produce into the schools. (Ted Sloan photo)

Montgomery County school children get farm-fresh fruits and vegetables at the school cafeterias thanks to the efforts of Julie Tuttle, the school system’s school nutrition director. ... more.

Agriculture Commissioner Richie Farmer and Mary Alice Collier, assistant principal at Mt. Sterling Elementary School, discuss the school's use of local produce in front of a display of local farmers who supply fruits and vegetables to the local schools. (Ted Sloan photo)

Kentucky Proud eggplant

2009-10-05T07:22:00.000-07:00

Nothing else is close.

Kentucky Proud eggplant is available from July through October. (USDA photograph)

Selecting Kentucky Proud eggplant

Look for firm, smooth skin that is deep purple in color. Avoid those with brown or blue streaks, or those with a yellowish cast. These tend to be of poor quality. If the eggplant looks shriveled, it will probably be bitter. Avoid eggplant with dark sunken areas or cracked skin with brown spots. These may indicate decay.

Storing Kentucky Proud eggplant

Refrigerate eggplant as soon after purchase as possible, in the vegetable compartment of the refrigerator, ideally between 45 and 50 degrees. Temperatures below 45 may cause soft spongy spots. Use eggplant within one week of purchase.

A tasty Kentucky Proud treat...Eggplant Parmigiana

You'll need:

extra-virgin olive oil

1 clove Kentucky Proud garlic, minced

1 large Kentucky Proud onion

1 17 ounce can tomatoes

2 tsp sugar

1/2 tsp oregano

1/2 tsp basil

1/2 tsp salt

1 cup dried bread crumbs

2 Kentucky Proud eggs

1 large Kentucky Proud eggplant, cut into 1/2 inch slices

1/2 cup grated Parmesan cheese

1 8 ounce package mozarella cheese cut into 1/4 inch slices

About 1 1/2 hours before serving, cook garlic and onion in 2 tablespoons olive oil in a medium skillet over medium heat until tender, about 5 minutes. Add tomatoes, sugar, oregano, basil, and salt. Reduce heat to low and cook covered about 30 minutes. Preheat oven to 350 degrees. In the meantime, grease a 13 inch x 9 inch baking dish. Place bread crumbs on a sheet of waxed paper. In a small dish, use a fork to beat eggs with 2 tablespoons of water. Dip eggplant into egg mixture, then into crumbs. Repeat so each piece is coated twice. In a large skillet over medium heat, use 2 tablespoons hot olive oil to cook a few eggplant slices at a time until golden brown, adding more oil as needed. In the preheated oven, arrange half of eggplant slices in baking dish. Cover with half of the tomato mixture. Sprinkle with half the Parmesan cheese, and top with half the mozzarella. Then, place the other half of the eggplant slices, tomato mixture, Parmesan and mozarella. Bake 25 minutes or until lightly browned.

Yields 6 servings.

Go to our produce information page.

Check out other great Kentucky Proud recipes.

Bourbon Barrel Foods is TV's latest 'Discovery'

2009-10-05T07:18:00.000-07:00

The Discovery Channel has scheduled a taping at the Kentucky Proud sauce maker's plant Oct. 29...more.

Food, fun and Flay.

2009-10-01T07:45:00.000-07:00

The Kentucky Proud Incredible Food Show, featuring Food Network chef Bobby Flay, is Oct. 3-4 in Lexington. Click here for more information about the show and tickets.

Kentucky Proud sweet corn...

2009-09-18T08:49:00.000-07:00

Nothing else is close.

Kentucky Proud sweet corn is available from July through September.

(USDA photograph)

Selecting superb Kentucky Proud sweet corn.

Select fresh husks with good green color. Ears should be well covered wtih plump kernels.

Keeping Kentucky Proud sweet corn fresh.

Avoid storing sweet corn with other produce. Keep husked corn refrigerated in a plastic bag to prevent ears from drying out. Corn can be stored up to six days, but the sooner you eat it, the sweeter it will be.

Preparing Kentucky Proud sweet corn.

To Microwave: Place ears of corn, still in the shuck, in a single layer in the microwave. Microwave on high for one to two minutes for every ear of corn in the microwave, turning the ears so that both sides are evenly cooked. Allow corn to stand for a few minutes for shucks to cool.

To Boil: Remove shucks and silks. Trim ends. Carefully place ears in a large pot of boiling water. Cook two to four minutes, or until kernels are tender.

To Grill: Turn back the inner shucks and remove silks. Sprinkle each ear with butter. Place ears on a hot grill, turning the ears every 25 minutes until the entire ear has been cooked.

Go to our produce information page.

Check out other great Kentucky Proud recipes.

Commissioner Farmer Encourages Kentuckians to Celebrate Agritourism Month in September

2009-09-14T10:21:00.000-07:00

FOR IMMEDIATE RELEASE

Monday, September 14, 2009

For more information contact:
Bill Clary

(502) 564-1137

FRANKFORT, Ky. — Agriculture Commissioner Richie Farmer encourages all Kentuckians to check out one of the Commonwealth’s more than 300 farm destinations during Kentucky Agritourism Month in September.

“A trip to the farm gives people a chance to treat their families to clean, wholesome fun,” Commissioner Farmer said. “It enables people to revisit Kentucky’s agricultural roots. And it helps farmers make a living.”

Travelers can find farm destinations where they can pick pumpkins, go on a trail ride, sample some of Kentucky’s award-winning wines, enjoy a cup of apple cider, take a hayride, buy farm-fresh produce at a farmers’ market, harvest prawns right out of the pond, listen to live music and take part in a vast array of other activities.

Agritourism generated some $3.2 million in income for Kentucky farms in 2007, according to the most recent Census of Agriculture.

To find out more about farm destinations in Kentucky, go to www.kentuckyfarmsarefun.com. The official state agritourism Web site enables users to search for attractions by type or location. Each destination has a listing that includes a brief description, photos, contact information, directions and operating hours. The site also offers information on agricultural itineraries and specialty trails.

Several destinations and communities host festivals in the fall. For information about special events, go towww.kentuckyfarmsarefun.com and click on Kentucky Agritourism Events.

Kentucky Proud Cauliflower

2009-09-11T07:16:00.000-07:00

Nothing else is close.

Kentucky Proud cauliflower is available from mid-June through mid-July, and again from

mid-September through the end of October.

Selecting Kentucky Proud cauliflower

The best cauliflower is white or a cream color, sometimes with a hint of green or purple. Look for firm heads with green outer leaves. Bruised or spotted heads should be avoided.

Storing Kentucky Proud cauliflower

It's best to use cauliflower within five days of purchase. Store it unwashed in perforated plastic bags in the refrigerator. For best taste, soak it in cold salted water for a few minutes before preparation.

Preparing Kentucky Proud cauliflower

Because vitamin C is lost in water, cook cauliflower rapidly in a small amount of water just until tender, about eight or minutes after boiling. A good rule of thumb is to use about a 1/2 cup of water for 2 cups of vegetables. Season it with lemon butter (1 tablespoon of lemon juice and 1 tablespoon of melted butter or margarine.) Pour the lemon butter over the vegetable just before serving. For a colorful dish, break cauliflower flowerets into 1 inch pieces and combine with cut broccoli florets and sliced carrots.

Go to our produce information page.

Check out other great Kentucky Proud recipes.

2010 Alltech FEI World Equestrian Games Provides Opportunity for Kentucky Proud Farmers, Producers and Artists to be Featured

2009-09-10T12:43:00.000-07:00

RANKFORT, KY (September 10, 2009) – Kentucky Proud farmers, producers, artists, and others have a unique opportunity for their products to be featured during the 2010 Alltech FEI World Equestrian Games that will take place September 25 – October 10, 2010.

The Governor’s Office of Agricultural Policy will serve as a partner in the “Kentucky Experience,” during the games. This partnership with the Kentucky Artisan Center at Berea and the Kentucky Department of Agriculture will feature and sample Kentucky Proud products during the 16-day event. Kentucky Proud members will have the opportunity for their products to be sold in the Kentucky Proud Product Pavilion, which will be located on the Horse Park grounds.

Kentucky Proud Members interested in having their products considered for resale at the Product Pavilion are being asked to complete a preliminary survey to gauge interest in participation by October 15, 2009. The attached form can also be obtained from http://agweg.ky.gov. If you are not a Kentucky Proud Member and would like to become one please go to www.kentuckyproud.com for an application.

There will be an application and selection process as planning for the Kentucky Proud Product Pavilion progresses. Please keep up-to-date on application information, by visiting http://agweg.ky.gov.

COUNTDOWN TO THE 2010 ALLTECH FEI WORLD EQUESTRIAN GAMES- 379 DAYS

The recession has redefined the supermarket shopper

2009-08-18T12:37:00.000-07:00

For members seeking to succeed in retail:

"To appeal to the shoppers of today, CPG companies are offering retailers extended, deep promotions rather than cutting list prices, and many traditional supermarkets have responded to consumers' quest for grocery savings with sharper pricing on everyday items and enhanced private-label offerings."
Read More: Supermarket News

Kentucky Wineries Excel in State Fair Competition

2009-08-18T12:32:00.000-07:00

FOR IMMEDIATE RELEASE

Tuesday, August 18, 2009

For more information contact:
Bill Clary

(502) 564-1137

FRANKFORT, Ky. — Kentucky wineries pocketed 72 medals, including four gold medals, at the Kentucky State Fair wine competition Aug. 15 in Louisville.

“I want to congratulate the 13 Kentucky wineries that earned medals at the state fair competition,” Agriculture Commissioner Richie Farmer said. “The medal-winning wineries ranged from Fayette County to the east to McCracken County to the west, from Campbell County to the north to Warren County to the south. We have many other fine wineries beyond those bounds. The resurgence of Kentucky’s grape and wine industry is generating jobs and income throughout the Commonwealth.”

Four wineries each earned a gold medal: Chrisman Mill Vineyards and Winery in Nicholasville for its Traminette; Lover’s Leap Vineyards and Winery in Lawrenceburg for its Cynthiana; Purple Toad Winery in Paducah for its Cabernet Franc, and Wight-Meyer Vineyard and Winery in Shepherdsville for its Chambourcin.

A total of 28 silver medals and 40 bronze medals also were awarded. Wight-Meyer Winery, Reid’s Livery Winery in Alvaton, Stone Brook Winery in Melbourne, and Wildside Vines Winery and Vineyard in Versailles each won eight medals; Springhill Winery in Bloomfield earned seven; Talon Winery near Lexington took home six; Chrisman Mill, Elk Creek Winery in Owenton, and Horseshoe Bend Vineyards in Willisburg won five medals each; Purple Toad and Acres of Land Winery in Richmond each had four; Lover’s Leap won three, and Black Oak Vineyards and Winery in Princeton earned one medal.

Judges assessed 109 wines, more than double the number entered in the inaugural Kentucky State Fair wine competition in 2008.

The 72 medaled wines will be on display during the Kentucky State Fair Aug. 20-30 in the Commercial Wine Department in the South Wing of the Kentucky Exposition Center.

Kentucky was one of the nation’s leading wine-producing states until Prohibition was enacted in 1920. Grape and wine production has made a comeback in recent years, and today the Commonwealth has 52 wineries and hundreds of acres in grape production.

For more information about Kentucky’s grape and wine industry, go to www.kyagr.com, click on Programs and click on Grape and Wine Program or go to www.kentuckywine.com.

Visit the Kentucky Proud Commodity Tent during the Kentucky State Fair.

2009-08-17T08:52:00.000-07:00

by Kentucky Agriculture Commissioner Richie Farmer

If you’re looking for good food at a good price during the Kentucky State Fair Aug. 20-30, come to the Kentucky Proud Commodity Tent between Broadbent Arena and the West Wing of the Kentucky Exposition Center.

Stop by and pay a visit to the good people of the Kentucky Cattlemen’s Association, the Kentucky Pork Producers Association, the Kentucky Poultry Federation, the Kentucky Country Ham Association, the Kentucky Aquaculture Association, the Kentucky Corn Growers Association and the Kentucky Dairy Association. Get a good meal for yourself and your family at a cost that will leave you enough money to enjoy the rest of your day at the fair. Relax and enjoy your meal at a table under the commodity tent.

The Commodity Tent is a long-standing tradition of the Kentucky State Fair. The Kentucky Department of Agriculture is pleased to sponsor it again this year. I hope to see you there!

Tickets available for the Incredible Food Show!

2009-08-14T08:51:00.000-07:00

State Fair time is almost here!

2009-08-14T08:36:00.000-07:00

Commissioner Richie Farmer reminds you to make plans for the 2009 Kentucky State Fair. Come see the Kentucky Proud crew in the West Hall and the Kentucky Proud exhibit in the South Wing. Also, purchase some yummy Kentucky Proud products at the booths in the West Hall Lobby and Marketplace near the Thrillway.

Opening day is Thursday, August 20 and runs through August 30. See you there!

Kentucky Proud cantaloupe...

2009-08-14T08:33:00.000-07:00

Nothing else is close.

Kentucky Proud cantaloupe is available from mid-July through the first part of September. (USDA photo by Scott Bauer.)

Selecting Kentucky Proud cantaloupes

Choose cantaloupes that have a characteristic aromatic smell, a smooth, rounded stem scar, yield slightly to pressure on the blossom end (opposite of the stem scar), and have a yellow background under raised well-developed netting. Some new varieties retain a green-colored background when ripe. Melons should be free of cuts, bruises, or other defects. If one side of the melon looks blemished, it is probably the “ground spot,” the point where the melon rested against the ground. The melon flesh inside the ground
spot may look different and be less mature than the remainder of the melon, but the whole melon is fine to eat. If the melon is not ripe when purchased, store at room temperature for one to two days.

Keeping Kentucky Proud cantaloupes fresh

If possible, place cantaloupe in the refrigerator crisper, where the humidity tends to be higher. When purchased from a grocery or supermarket, melons will keep in the refrigerator for about 5 days, depending upon the initial degree of ripeness—the riper they are, the shorter their keeping time.

A refreshing Kentucky Proud treat...cantaloupe sorbet.

You'll need:

3 cups cubed, seeded Kentucky Proud cantaloupe

2 tablespoons lemon juice

1/2 cup sugar

1 envelope unflavored gelatin

1/2 cup water.

Place melon, about a half at a time, in a food processor or blender. Whirl until smooth and liquid. Pour into a medium sized bowl and stir in lemon juice. Mix sugar and gelatin in a small saucepan; stir in water. Heat slowly, stirring constantly, until the gelatin dissolves. Cool slightly; stir into melon mixture. Pour into a 9 X 9 X 2 inch cake pan. Freeze about 1-1/2 hours until firm around edges. Spoon into a large bowl; beat until smooth. Return to pan and freeze until firm.

Yields 4 servings.

Go to produce information page.

Check out other great Kentucky Proud recipes.

Kentucky Proud Cool and Easy Cucumber Salad

2009-08-11T08:41:00.000-07:00

2 Kentucky Proud cucumbers, peeled and sliced thinly
1 1/2 cups cider vinegar
1/2 cup extra virgin olive oil
1/2 tablespoon sugar
1 cup water
2 tablespoons fresh Kentucky Proud dill weed, chopped
3-4 Kentucky Proud green onions, chopped
3 cloves Kentucky Proud garlic, minced
2-3 ripe red Kentucky Proud tomatoes, chopped
salt to taste

Combine all ingredients except tomatoes in a bowl and refrigerate for at least 1 hour. When ready to serve, spoon cucumbers over sliced tomatoes. Keeps for about a week and can be extended by adding more cucumbers.

Why Now Is Not the Time to Cut Costs

2009-08-11T07:43:00.000-07:00

From time to time I find materials that I think will be useful to our members in making their plans. This article is in today's edition of the trade paper for advertising agencies, Advertising Age:

The Problem Isn't High Operating Expenses; It's Low Consumer Demand

Kentucky Proud Carrots...

2009-08-07T08:53:00.000-07:00

Nothing else is close.

Kentucky Proud carrots are available from late June through October. (USDA photo)

Selecting Kentucky Proud carrots

Look for carrots that are well-formed, smooth and firm. Generally speaking, smaller carrots are more tender. The deeper the color, the more vitamin A. Avoid carrots that seem wilted or flabby, or which have many visible cracks.

Storing Kentucky Proud carrots

Remove the green tops before storage. Place carrots in a plastic bag and store in the refrigerator crisper. If you use them within 2 weeks, they'll taste better, but you can store carrots for several more weeks without losing nutritional value.

A delicious Kentucky Proud favorite...Morehead Marinated Carrots

You'll need:

2 pounds Kentucky Proud carrots, sliced

1 cup tomato soup

1 Kentucky Proud bell pepper, chopped

1 Kentucky Proud onion, chopped

1 tablespoon Worcestershire sauce

3/4 cup vinegar

1 tablespoon dry mustard

1/4 cup vegetable oil

1 cup sugar

salt and pepper to taste

Cook the carrots in a small amount of water in a saucepan until tender; drain. Spoon the carrots into a large bowl. Combine the soup, bell pepper, onion, Worcestershire sauce, vinegar, dry mustard, oil, sugar, salt and pepper in a saucepan and mix well. Bring to a boil. Boil for 2 to 3 minutes. Pour over the carrots. Marinate, covered in the refrigerator until ready to serve. Serve cold using a slotted spoon.

Yields 6 servings

Recipe from the Pride of Kentucky cookbook, published by the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

Go to produce information page.

Check out other great Kentucky Proud recipes.

Small Business Financing: Where Do You Find It?

2009-08-06T09:11:00.001-07:00

Somebody forwarded me this link from the Center for Rural Affairs in Nebraska discussing small business financing. There are some good ideas here.

"Are you an entrepreneur and can’t seem to find financing for your business? Maybe you’re in the startup phase and have been informed by a bank that they don’t loan to startups. Possibly you’re an existing small business in need of financing to stabilize or expand your venture but just can’t seem to find any takers in the lending area...more."

Kentucky gentleman Mobley makes cigars with a unique twist.

2009-08-06T09:11:00.000-07:00

A Kentucky Proud profile:

The bourbon-barrel-cured cigars produced by Kentucky Gentlemen Cigar Co. of Lawrenceburg were the first non-food items to bear the Kentucky Proud label...more.

70 Percent of Consumers Will Pay More for Positive Experience

2009-08-06T09:07:00.000-07:00

"In spite of the recession, consumers will pay a higher price for better customer service. More than 70 percent of consumer said they would be willing to spend an additional 10 percent or more if a company exceeded their expectations, per a Strativity Group study released this week."
Read More: Progressive Grocer

Kentucky Proud Oven-fried Yellow Squash

2009-08-04T10:42:00.000-07:00

3 tablespoons herb-seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt or garlic salt
1/8 teaspoon pepper
2 medium unpeeled Kentucky Proud yellow squash
2 teaspoons vegetable oil
2 tablespoons water

Mix the bread crumbs, Parmesan cheese, salt and pepper together on a sheet of waxed paper. Cut the squash in quarters lengthwise. Cut each quarter into halves or thirds. Place in a plastic bag and add the oil and water. Close the bag and shake until the squash is lightly coated. Roll each in the bread crumb mixture until lightly coated. Arrange in a single layer on a baking sheet sprayed liberally with nonstick cooking spray. Bake at 475 degrees for seven minutes or until brown.

Yields 4 servings.

From the "Pride of Kentucky" cookbook from the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

Program rewards restaurants for serving Kentucky Proud foods.

2009-08-04T10:40:00.000-07:00

The Restaurant Rewards program gives restaurants an incentive to buy and serve Kentucky Proud foods and makes customers aware of the local products on the menu...more.

Kentucky Proud...Unforgettable.

2009-08-04T08:11:00.000-07:00

Find out more about the Unforgettable flavor, freshness and quality of Kentucky Proud here.

Take the challenge - buy local Kentucky Proud products

2009-08-03T07:54:00.000-07:00

by Kentucky Agriculture Commissioner Richie Farmer

I had the honor of participating in a dinner at the Governor’s Mansion recently in which dozens of state officials, university presidents, business leaders and other influential people were challenged to spread the word that it’s important to buy and enjoy local Kentucky Proud foods.

Buying Kentucky Proud is a winner all the way around.

When you buy Kentucky Proud, you help a Kentucky farm family stay in business. You help your local and state economy. You create and maintain jobs. Kentucky Proud member retailers have generated $250 million in sales of Kentucky Proud products over the past three years. That makes Kentucky Proud one of the best economic development initiatives the state has ever had.

When you buy Kentucky Proud, you get food you can serve to your family with confidence. Hundreds of Kentucky Proud members have gone through the voluntary Good Agricultural Practices program, which educates growers on handling practices to keep their fruits and vegetables as clean and wholesome as possible from the field to the table. Producers may sell value-added products like jams and jellies at farmers’ markets, roadside stands and on the farm only under strict guidelines spelled out in state law and regulations.

When you buy Kentucky Proud, you get food you can’t get anywhere else. Fresh fruits and vegetables are at their peak of nutritional value. Many value-added Kentucky Proud products are made using unique recipes with a one-of-a-kind taste or treasured family recipes that have stood the test of time.

Take the challenge and enjoy local Kentucky Proud foods today and throughout the year.

Kentucky Proud Brussels Sprouts...

2009-07-31T11:11:00.000-07:00

Nothing else is close.

Kentucky Proud brussels sprouts are available from June through October.

Selecting Kentucky Proud brussels sprouts

Look for firm green sprouts about an inch in diameter.

Storing Kentucky Proud brussels sprouts

Brussels sprouts should be refrigerated immediately after you get them home. They should be kept in the crisper, and are best if prepared within four days.

Preparing Kentucky Proud brussels sprouts

Soak sprouts head down for 30 minutes in cold salted water. Cook brussels sprouts in a small amount of liquid until fork tender...about 8 to 10 minutes after the water returns to a boil. Vitamin C is lost in water, so try to keep the amount of water down to about 1/2 cup of water for each 2 cups of vegetables. Brussels sprouts are good seasoned with basil, caraway, dill, sage or cumin.

Go to our produce information page.

Check out other great Kentucky Proud recipes.

Tomato and Chipotle Salsa

2009-07-31T11:00:00.000-07:00

8 Kentucky Proud tomatoes, chopped
2 Kentucky Proud red bell peppers, chopped
2 Kentucky Proud green bell peppers, chopped
1 Kentucky Proud yellow onion, chopped
2 ounces fresh Kentucky Proud cilantro, chopped
3 chipotle chile peppers, chopped
juice of 4 limes
juice of 1 lemon
1 teaspoon cumin
1 teaspoon red chili powder
1 tablespoon chopped Kentucky Proud garlic
2 tablespoons extra virgin olive oil
salt to taste

Combine the tomatoes, bell peppers, and onion in a large bowl and mix well. Add the cilantro, chipotle chiles, lime juice, lemon juice, cumin, chili powder, garlic and olive oil and mix well. Season with salt to taste. Chill, covered, until ready to serve. Serve wtih chips or quesadillas.

Yields 12 servings

Recipe courtesy of John Foster, Chef, Harvest Restaurant, Lexington.

Did you know?

2009-07-31T10:57:00.000-07:00

Did you know if every household in Kentucky spent $12 a week for 8 weeks buying from a local farmer, Kentucky would see a $159 million increase in the state's economic activity? Go Green. Buy Local.

Do you eat local?

2009-07-31T10:52:00.000-07:00

Agriculture Commissioner Richie Farmer, right, addresses guests at a Kentucky Proud dinner July 23 at the Governor's Mansion. The Commissioner joined the Beshears in challenging Kentuckians to eat locally. (Photo by Ted Sloan)

WTVQ in Lexington has a Kentucky Proud garden.

2009-07-31T09:19:00.000-07:00

Click here.

Canning veggies for the first time? Study those rules

2009-07-28T08:12:00.000-07:00

"Experts in food preservation say their phones are ringing constantly this summer with calls from novice or rusty gardeners who want to know how to safely can fruits and vegetables. Some folks also want to preserve produce from local farms and farmers markets. The recession, food safety concerns and the local food movement (given a boost by first gardener Michelle Obama) may be inspiring the trend."
Read More: USA Today

Commissioner Farmer Issues 'Eat Local' Challenge

2009-07-27T12:26:00.000-07:00

FOR IMMEDIATE RELEASE

Monday, July 27, 2009

For more information contact:
Bill Clary

(502) 564-1137

FRANKFORT, Ky. — Agriculture Commissioner Richie Farmer challenges all Kentuckians to buy local Kentucky Proud foods and eat locally as often as possible.

“When you buy local, you’re buying fresh, wholesome food for your family,” Commissioner Farmer said. “You’re also helping Kentucky’s economy. If everybody in Kentucky planned just one meal a week featuring all Kentucky Proud products, we could add an enormous amount of money to our hard-working farm families’ bottom lines.”

Farmers’ markets offer a vast array of local fruits, vegetables and other products. Most fruits and vegetables grown in Kentucky are at their peak, and Commissioner Farmer said there’s no better time to shop at one of Kentucky’s 124 farmers’ markets than Farmers’ Market Week, which continues through Saturday, Aug. 1.

“Farmers’ markets give consumers the chance to buy tomatoes, sweet corn, watermelon, apples, peaches and many other fruits and vegetables at the height of freshness and nutritional value,” Commissioner Farmer said. “You also can look for sauces, cheeses, meats, crafts, cut flowers and other products. And you can meet the people who raised or made those products.”

About 2,000 Kentucky farmers’ market vendors rang up an estimated $8 million in sales in 2007, up from $5.4 million in 2003.

The Good Foods Market & Café in Lexington has joined Kentucky Proud and more than 50 food co-ops nationwide to challenge consumers to eat local this summer. Good Foods will host a kick-off event for the challenge on Aug. 1 from 11 a.m.-2 p.m. Customers can sign up for the challenge and enjoy samples by local producers, music and a grill out with local hot dogs and hamburgers.

Dozens of other retailers, restaurants, state parks and Kentucky Farm Bureau roadside markets throughout Kentucky offer Kentucky Proud products.

Kentucky Proud is the Commonwealth’s official farm marketing program. Kentucky Proud has generated $250 million in retail sales of Kentucky farm products through member retailers in the past three years, including $100 million in 2008.

So little time, so many tomatoes

2009-07-27T07:35:00.000-07:00

Kentucky.com
With the help of Kevan Evans, owner of Evans Orchard in Georgetown, and Roger Snell with theKentucky Department of Agriculture, Alex got in touch with KHI ...

It's Farmers Market Week!

2009-07-24T11:50:00.000-07:00

Support your favorite Kentucky Proud farmers market and celebrate Kentucky Farmers' Market Week from July 25 - Aug 1!

Kentucky Proud blueberries...

2009-07-24T11:48:00.000-07:00

Nothing else is close.

Kentucky Proud blueberries are available from mid-June through early August. (USDA photo)

Selecting Kentucky Proud blueberries

Kentucky Proud blueberries should be plump and firm with a dark blue color. A dull appearance means the berries are old. Look for stains on conainers which could indicate fruit that has been crushed or bruised.

Keeping Kentucky Proud blueberries fresh

Handle blueberries gently to avoid bruising them. Sort them carefully and place the berries loosely in a shallow container. Store them immediately in the refrigerator. Blueberries can be refrigerated for three to five days. Never soak berries in water. To prepare them, wash them gently in cold water and drain.

A wonderful Kentucky Proud recipe...High Bridge Blueberry Crisp

You'll need:

4 cups fresh Kentucky Proud blueberries

3/4 cup packed brown sugar

1/2 cup flour

1/2 cup rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup butter or margarine

Grease the bottom and sides of an 8"x8" baking pan with nonstick cooking spray or butter. Rinse the blueberries and drain. Place in the prepared pan. Mix the brown sugar, flour, oats, cinnamon and nutmeg in a bowl. Cut in the butter until crumbly. Sprinkle over the blueberries. Bake at 375 degrees for 30 minutes or until the top is golden brown. Serve warm alone, or topped with ice cream.

Yields 6 servings.

Recipe found in the Pride of Kentucky cookbook, published by the Kentucky Department of Agriculture and University of Kentucky Cooperative Extension Service.

Go to our produce information page.

Check out other great Kentucky Proud recipes.