A growing population of consumers are joining community-supported agriculture, or CSA, farms.
If you'd like to learn more about CSA, stop by Berries on Bryan Station on April 6. The farm is having an open greenhouse from 1 to 5 p.m. By joining a CSA farm, you pay at the beginning of the spring for fresh vegetables that farmers grow throughout the season.
At Berries on Bryan Station, growers Erik and Gayle Walles and Andrew English expect a huge crop of strawberries this year, along with their heirloom vegetables, fresh flowers and herbs. This year, there will be a spot next to the greenhouse where members can plant anything they would like to grow.
Eden Meyers of Garden of Eden Farms will bring lambs and goats for a petting zoo to the open house. Meyers will take orders for fresh lamb, rabbit and eggs. Visit www.gardenofedenfarms.com.
Berries on Bryan Station is at 4744 Bryan Station Road. Call (859) 293-0077 or visit www. berriesonbryanstation.com. Through March 31, membership is $275 for a half-bushel basket a week for 20 weeks or $550 for a bushel basket. On April 1, prices jump to $300 and $600.
Battle of the burgers
Cumberland Falls State Resort Park is having a Grill Master Ultimate Burger Contest next month. It's open to individuals, civic groups and youth groups; the cook-off will be 11 a.m. to 2 p.m. April 12 at the park.
Each entrant will need to bring a grill (charcoal or gas), hamburger and secret ingredients. Check in and set-up is 11 to 11:30 a.m. Judging begins at 1 p.m. There is no registration fee. First-, second- and third-place prizes will be awarded.
The top recipe will be featured on the restaurant's menu and named for the winner or winning team, resort park manager Lisa Davis said. There will be live entertainment and other activities as part of the community event.
Call Steve Gilbert at 1-800-325-0063 or e-mail firstname.lastname@example.org. The registration deadline is April 7. The park is on Ky. 90, south of Corbin.
Take up Thai
Susie Quick will teach a Thai cooking class Thursday at Honest Farm Market, 208 Dudley Street, Midway. Dishes will include hot and sour shrimp soup, chicken satay with peanut sauce, green papaya salad, green curry with vegetables, and coconut cream with fried bananas. Cost is $35.
”Pure Kentucky“ items now available at the market include Browns' Tastee beer cheese and Bourbon Barrel's smoked seasonings, Worcestershire sauce and soy sauce. Call (859) 846-4155 or (859) 533-0085 or visit www.honestfarm.org.
Friday night bites
Josh Moore, chef at Good Foods Café, will teach a cooking class on Friday nights during April. They are designed for any level of culinary experience. Dinner With the Chef will be 7 to 9 p.m., and the cost is $45. Good Foods is at 455 Southland Drive. Call (859) 278-1813.
Brett Davis, who is an advanced level sommelier, will join Brown Hotel executive chef Laurent Géroli for a Piedmont wine dinner Thursday. The menu features an assortment of cured antipasto, sautéed mountain whitefish with porcini polenta and tomato veal sauce, rabbit agnoletti pasta with rosemary sauce, seared veal loin with gremolata lemon confit, arugula with caramelized peaches, praline mi-cuit (half-cooked), chestnut purée Mont Blanc, and almond tart with berries.
A reception begins at 6:30 p.m., and dinner seating is at 7. Cost is $95. The Brown Hotel is at 335 West Broadway, Louisville. Call The English Grill manager Neal Ward at (502) 736-2998 or visit www.brownhotel.com.
What's cooking on TV
The Quick Take segment on WKYT-TV (Channel 27) during 27 Newsfirst at Noon appeared on Wednesday instead of Friday this week because of NCAA basketball coverage. Here's the recipe I prepared.
Greek lamb chops
1 tablespoon dried oregano
2 tablespoons lemon juice
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
8 lamb loin chops, 4 ounces each, trimmed
Preheat broiler. In a small bowl, combine oregano, lemon juice, garlic, salt and pepper. Rub mixture over both sides of chops. Place chops on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.
Source: Cooking Light