The hit TV series, “Secrets of Bluegrass Chefs” will be on location at the Douglass Loop Farmers Market on June 23 taping a new episode of the show, pitting two of Louisville’s top chefs head-to-head in a showdown.
Douglass Boulevard Christian Church and the Douglass Loop Farmers Market will be hosting a Holiday Bazaar on December 3rd from 10am-4pm. For sale will be all locally handmade items from some of Kentucky's finest handcraft artists. Come do some Christmas shopping, admire the craftsmanship, and enjoy a bowl of chili from members of the DBCC family.* All of this will be located in the Robsion Family Life Center of Douglass Boulevard Christian Church. Bring your empty stomachs, Christmas wish list, and holiday spirits!
*Chili proceeds will go toward the mission trip fund for Casa Hogar de San Juan Children’s Home in San Luis Potosi, Mexico
If you're looking for something special or just browsing, check out the product categories to the right for just a sample of what the Douglass Loop Farmers Market has to offer.
Watch our Special Events page for details about the next market festival!
We're building this section, keep checking back for more
Check out our Special Events page for details on our
Shuck Bean Festival
Coming October 8th
Attention Market Vendors and Patrons
On Saturday, October 1st, the market will open at 11:00 (one hour later than usual) due to the Highlands 5k Race
We're planning our Fall Festival for October 8th, stay tuned for details.
DLFM landed in 5th place in the top 5 markets in Kentucky in the America's Favorite Farmer's Market ranking. Not bad for our first year! Thank you for your support.
Please support market vendor Rocko's Rewards All Natural Dog Biscuits by voting in StartupNation's HomeBased 100 competition. You can sign up for daily email reminders to vote through October - SuN does not send spam. Help give one of your local favorites national exposure by making them a winner in the most votes category - tell your friends to vote too. Click here, it only takes a second, and Rocko says thanks. DLFM appreciates the picture pages from each week's market posted on Rocko's World, if you haven't seen them take a minute to check it out!
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We look forward to seeing you soon.
2 1/2 pounds yellow squash, sliced*
1/2 cup butter or margarine
2 large eggs
1/4 cup mayonnaise
1 (8-ounce) can sliced water chestnuts, drained
1 (4-ounce) jar diced pimiento, drained
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons sugar
1 1/2 teaspoons salt
10 round buttery crackers, crushed (about 1/2 cup)
1/2 cup (2 ounces) shredded sharp Cheddar cheese
Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.
Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.
Bake at 325° for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.
*2 1/2 pounds zucchini, sliced, may be substituted.
1 1/2 pounds ground round
1 medium onion, chopped
1 (26 oz) jar tomato and basil pasta sauce (I used Newman's Own)
1/4 cup butter
1/4 cup all purpose flour
1 (12 oz) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups (12 oz) shredded sharp Cheddar cheese
Grated Parmesan cheese
Cook ground round and onion in large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.
Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in 1/2 cup Parmesan cheese and pepper.
Spoon one-third of meat mixture into lightly greased 5 quart slow cooker. Spread half of broken spaghetti over meat, pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.
Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6-8 servings.