As the Local Food Movement and becomes more popular, local legacies such as farms, orchards, and markets are gaining more attention. In Bowling Green, Kentucky there are many local favorites such as Chaney’s Dairy Barn, Jackson’s Orchard, and numerous Farmer’s Markets available.
local The Local Food Movement is a spreading trend focusing on the support of local products and markets. Ultimately the movement encourages consumers to be aware of the high costs large name retailers waste on distribution (Produce shipped from outside the country travels up to two weeks before it arrives in grocery stores), therefore encouraging consumers to buy locally. Primarily, the movement is represented through local Farmer’s Markets. In Bowling Green, Kentucky there are many options throughout the different seasons for locally grown products. Although most common throughout the summer months, local food is still prominent in Bowling Green. The three different farmer’s markets available to BG during the year are Southern Kentucky (SKY) Farmer’s Market, BG Farmer’s Market, and Community Farmer’s Market. Bowling Green also has local farm’s to attribute to the local industry, Jackson’s Orchard and Chaney’s Dairy Barn. 2
During the winter months, two of three markets close, leaving Community Farmer’s Market open. Community offers a Winter market, open Saturdays in November and December from 8am to 1pm inside the “old mall” at the intersection of Campbell Lane and Nashville Road. Products available include winter vegetables, breads, cheese, and much more. The 105-acre farm the Jackson’s have owned since 1966 has been an orchard for over 100 years. The orchard has over 11,000 apple, peach, and cherry trees. The orchard offers family fun, fresh products, and gifts. Although Jackson’s Orchard will be closing for the season on Saturday November 19, the company still encourages online purchases. Chaney’s Dairy Barn has been in the Chaney family since 1888, and a dairy farm since 1940 when James Chaney, Sr. purchased the now famous jerseys, Althea and Topsy. Chaney’s offers everything from farm tours to concerts to year round dining to birthday
parties. Lunch and dinner is served daily, and breakfast only on Saturdays. From April to October, farm tours are available. During December, Chaney’s will have Breakfast With Santa (Reservations required). Chaney’s earned national recognition from USA Today when named “Best Ice Cream in Kentucky.” With these three options available to Bowling Green local food is always available, as well as hometown entertainment. For more information visit the following websites: www.chaneysdairybarn.com www.jacksonsorchard.com www.communityfarmersmarketbg.com
Chaney’s Dairy Barn Mon-Thurs 10am to 7pm Fri 10am to 8pm Sat 7am to 8pm (Breakfast served until 10am) Sunday 12pm to 7pm Jackson’s Orchard Mon-Sat 8am to 5pm Sun 1pm to 5pm (Closing Nov. 19th.) Community Winter Market Saturday 8am to 1pm
Enjoy some food made with the local food found in Bowling Green, KY such as the apples, winter squash, and cheese.
(From Shirley Jackson of Jackson’s Orchard) 6 tart Apples Jackson’s Orchard, Jonathan 1 cup Flour 2 tbsp Sugar 1 cup Brown Sugar ½ tsp Nutmeg 1 ½ sticks Melted Butter ½ tsp Cinnamon ½ cup Oats
Instructions: Place cored, peeled and sliced apples in a greased baking dish. Sprinkle with sugar and cinnamon and nutmeg. Mix flour, brown sugar, melted butter and oats. Spoon mixture over apples and bake at 350° for 45 minutes or until topping is browned
Garlic Pumpkin Knots Ingredients: Herbed garlic spread w/ Parmesan cheese: 1/2 cup very warm water 2-3 tbsp Earth Balance, melted 2 tsp instant dry yeast 2-3 garlic cloves, minced 1 tablespoon maple syrup 1 tsp dried parsley 1/4 cup canned pumpkin 2 tsp vegan parmesan cheese 1 tablespoons olive oil 3/4 teaspoon kosher salt 1 tsp dried herbs (basil, oregano, thyme, parsley) 1 & 3/4 cups unbleached bread flour Directions: In a large bowl, mix together flour, salt, yeast, and dried herbs. In a smaller bowl, mix together the syrup, pumpkin, and olive oil, then quickly add in very warm water and mix well. Pour into the dry ingredients and stir well. When the mixture becomes too dry to stir, place the dough onto a floured surface and knead it for 2-3 minutes until it comes together into a ball. Next, place it into an oiled bowl with olive oil and gently cover the dough in oil. Cover the bowl with plastic wrap or a damp towel and let it rise for 2 hours. After 1.5 hours, preheat oven to 450F. Use either a pizza stone or baking sheet lined with parchment. Once dough is risen, punch out the air and lay it on a floured surface and shaped into small rectangle. Cut strips approx. 1/2-3/4” width by 6-8” in length. Form knots. Place the knots onto the stone or baking sheet, place into the oven at 450F for about 11-12 minutes until slightly golden on the top. Spread on the herbed garlic spread with a pastry brush or add all ingredients into a bowl and toss. Serve immediately. 4