Buy as much fresh produce as you can at the Lexington Farmers Market, but at day's end, much of what's left over is donated to The Hope Center.
Kim Livesay, director of community relations for the homeless shelter, said the center feeds about 200 men each day, and another 200 men and women at the recovery centers. ”Having this delicious fresh food assists us in serving our clients nutritious and enjoyable meals,“ she said.
The Lexington Farmers Market is open beginning at 7 a.m. on Saturdays on Vine Street and on Tuesdays and Thursdays at South Broadway and Maxwell Streets, and 10 a.m. to 2 p.m. Sundays on Southland Drive.
The Arboretum is celebrating the home-grown tomato.
Roger Postley and Brook Elliott will offer samples of several heirloom tomatoes and lessons on how to save seeds. The tomato festival will be 10 a.m. to 2 p.m. Aug. 9 at The Arboretum, 500 Alumni Drive.
Master gardeners will lead tours of the vegetable garden, focusing on tomato varieties, growth and care, Roberta Burnes said. Call (859) 257-9339 or go to www.ca.uky.edu/arboretum.
Each year at Picnic with the Pops, members of the Bluegrass Culinary Association prepare a lavish dinner for a table of eight. They raffle off the dinner, selling tickets at $5 each. This year's winning ticket-holder will be treated to a meal with a Caribbean theme.
The menu for the Aug. 22 event at the Kentucky Horse Park includes bammy (cassava bread); black bean and okra creole; chilled soup sampler (cucumber, sour sop, breadfruit); run-down corvina (a fish dish); shrimp with coconut glaze; callaloo (leafy vegetable that grows in the Caribbean); conch fritter; salad of baby heirloom tomatoes with arugula and dandelion greens; frozen pineapple aspic and champagne float; Jamaican curried lamb shank with mojo rojo barbecue sauce and roasted red pepper sofrito; rice pudding with sweet potato; and dessert of chocolate-covered Sir Henry's lime cheesecake bombe with papaya compote and coulis.
For more information, call Jim Olert, (859) 381-3603.
Kitchen for kids
The Kentucky Beef Council is sponsoring a ”Kids in the Kitchen“ interactive exhibit at the Kentucky State Fair Aug. 14-24.
The exhibit, for children in third through fifth grades, has a grocery store where kids can shop with calories instead of cash. They will learn about nutrition, food labeling and the MyPyramid food guide.
”Kids in the Kitchen“ will be beside the Gourmet Garden in the South Wing Lobby A. Hours are 10 a.m. to 4 p.m. weekdays and noon to 4 p.m. weekends. The fair is at the Kentucky Exposition Center, 937 Phillips Lane, Louisville. Go to www.kybeef.com and click on education.
Natural for less
With school starting in a few weeks, parents will be trying to think of nutritious breakfasts to get the kids off to a good beginning each day. Mom's Best Naturals has a new line of cereals that are priced 20 to 25 percent less than most other natural and organic cereals.
Honey Grahams and Toasted Cinnamon Squares do not contain high fructose corn syrup, artificial colors or flavors, or preservatives. Suggested retail price is $2.29-$3.29. Go to www.momsbestnaturals.com.
Batter up for a bundt
The deadline is Aug. 1 for the 2008 Bundts Across America recipe contest. Nordic Ware's third annual national contest is looking for the most creative, best-tasting Bundt creations that celebrate 10 American holidays: Valentine's Day, St. Patrick's Day, Easter, Mother's Day, Father's Day, Independence Day, Halloween, Thanksgiving, Hanukkah and Christmas.
Each recipe will be judged on originality, taste, texture, appearance, use of ingredients and an essay describing how the entry represents one of America's popular holidays. Ten finalists, one from each holiday, will participate in the national baking competition in San Francisco in October. Entry forms and rules are at www.nordicware.com.
Here's what's cooking
Here's the Quick Take recipe I prepared Friday on WKYT-TV's 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.
Grilled pork chops with garlic lime sauce
1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1⁄3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Drizzle with some vinaigrette, and serve the remainder on the side. Makes 4 servings.