A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than recipes. With a focus on the cook's activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky. Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky's culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods. Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment.
Tender Shoots Of Spring
Asparagus Festival kicks off in May’s Lick | Ledger Independent – Maysville Online
Try everything asparagus from soup to dessert made with all locally-grown asparagus. Posted by valereee at AM. Labels: Food Festivals. Post a Comment. Celebrating the Ohio Valley Foodshed. No comments:.
Mayslick Asparagus Festival
Peggy Parker remembers how her family cooked asparagus. During the six-week or so growing season, Parker sells fresh asparagus from the Asparagus Shed on the farm. In addition to eating lots of asparagus dished up by civic groups who use this as their main fund-raiser, visitors can peruse an art fair, get growing advice, hear live music, and watch the asparagus parade. More festival information is available at www.
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