Slowdown on the Farm

Owner Susie Quick waited while Thomas Buckley, 6, left, and his brother Donald, 4, tried to decide on a treat at Quick’s Honest Farm Pure Kentucky Market on Jan. 30. Photo by David Perry | staff

This article appeared in today’s Lexington Herald Leader. God bless ‘em. For more info on local CSA participating farms, see my earlier blog on Lexington area CSAs.

Posted on Sun, Feb. 24, 2008
Slowdown on the farm
Market’s customers savor the winter pace and flavors
By Sharon Thompson

MIDWAY — It’s midwinter and quiet — sort of — at the produce market.

During growing season, Honest Farm "Pure Kentucky" Market has customers lining up before the doors open. Now, while owner Susie Quick awaits the arrival of the first batch of spring greens, she’s still helping Central Kentucky farmers and producers

A fresh delivery of white and chocolate milk arrives on a Thursday, which Quick sells along with fresh local eggs, bacon, sausage and pork chops from Shelby County, Modjeska caramels from Bauer’s Candies in Lawrenceburg, grass-fed beef from Bluegrass Meadows in Franklin County, and Hosey Honey from Midway. And, as always, there’s a nice selection of Weisenberger Mill products.

One of the best things about the market in winter is the ready-made sides, entrees and desserts that Quick prepares from scratch for lunch and carry-out.

Quick’s freshly made tomato bisque, lemon chicken piccata, couscous-lentil pilaf and triple-berry yogurt trifle are just a few of the items available.

Midway Mayor Tom Bozarth drops by occasionally for lunch. "Anything she cooks is good. It’s always something different. The soups are great. Everything I’ve had there has been good," he said.

Betty Bright, also of Midway, often eats lunch at the market and takes something home for dinner. "It’s hard to cook for just one," she said. "I love the chicken pot pie."

Quick fills late-winter months with planning and promoting Community Supported Agriculture. "It’s a way for members of the community to create a relationship with a local farmer and to receive a weekly basket of produce," she said. "By making a financial commitment to a farmer, people become ’subscribers’ or ’shareholders’ of the CSA. The majority of CSA farmers have members pay for the season up front. Some CSAs [but not this one] also require that members work a small number of hours on the farm during the growing season."

Quick’s CSA baskets include produce that she grows on the non-profit sustainable farm, as well as items grown by Amish friends Sam and Ellen Mast in Lincoln County, who grow corn, melons and pumpkins.

"Most of the farmers’ costs occur during the off-season, when there is little cash flow and a good deal of expenses for things like seeds, fertilizers, part-time help, boxes, permits, insurance and other market needs," she said. "Getting their money up front allows farmers to lower their overall costs and earn money free and clear during the season."

Quick is a "great ambassador for the farmers in Central Kentucky," Bozarth said.

"I think the more people learn about (the market), it only makes it better for all the farmers here. She’s a hard-working lady. I admire that, and she cares about the community and the farmers."

Quick now is offering cooking classes at the market. She definitely has the experience. She has written several cookbooks, is a former food editor of Real Simple, Organic Style, Glamour and Health magazines, and has written for O: The Oprah Magazine, Self, Bon Appetit, Gourmet and Martha Stewart Living. She studied at Giuliano Bugialli’s Cooking School in Florence, Italy, and The Institute of Culinary Education in New York, and she continues to write for Sprig.com.

Quick said she had a lot of customers who requested a cooking class.

"I think it comes with focusing on a healthy diet. People want to adopt a healthier lifestyle, and they know they are probably eating out too much or buying too much fast food or processed foods, but they are a little insecure about their cooking skills. The winter months seemed a good time, as business is slower and farming non-existent. I was surprised how popular they (the classes) became. I think people like the casual atmosphere. And many of them come with their friends.

"For me, it’s good to brush up on my teaching skills and the nutrition stuff I used to write about all the time. I keep it simple, as I find nuts-and-bolts nutrition very boring. Most people’s problems stem from the fact they don’t eat many fresh fruits and vegetables. If you focus on that and add some whole grains and some lean protein, it really is an ideal diet."

Here’s a recipe for a side dish Quick serves. Adding cranberries, raisins or even fresh grapes to kale, collards, mustard greens and Swiss chard adds a touch of sweetness, making the greens less bitter and upping the anti-oxidants.

Sauteed greens with dried cranberries

1 to 2 tablespoons extra-virgin olive oil

1/3 cup thinly sliced red onion

2 teaspoons minced garlic

11/2 pounds (about 2 bunches) kale greens, stalks removed, torn into small pieces

1/2 cup dried cranberries, cherries, or raisins

2 tablespoons water or broth

2 teaspoons balsamic vinegar

1/4 cup sliced almonds or pine nuts, lightly toasted

In a large skillet, heat oil over medium-high heat. Add onion and garlic, and stir-fry about 30 seconds, or until onions are just wilted.

Add the greens and cranberries, and stir to coat. Add 2 tablespoons water or broth. Cover and let steam until greens are tender, 4 to 6 minutes. (Greens should still be bright green.)

Remove from heat and toss with the vinegar. Serve sprinkled with toasted almonds. You can use collards, mustard greens and Swiss chard in this recipe, or a combination of greens.

Reach Sharon Thompson at (859) 231-3321 or 1-800-950-6397, Ext. 3321, or swthompson@ herald-leader.com.
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