Louisville’s Gray Street Farmers Market (GSFM) is set to host an engaging culinary event known as Market Recipe Sampling Days. This collaborative initiative, which showcases the fusion of local produce and international flavors, aims to bring communities together through the enjoyment of diverse and healthy meals.
Commencing this month, the local community is invited to partake in the Market Recipe Sampling Days, an opportunity to savor traditional recipes crafted from locally grown produce. By focusing on ingredients such as water spinach, cow peas, enoki mushrooms, and other components from Somalian and Myanmar cuisines, attendees can embark on a flavorful journey that transcends cultural boundaries.
Collaborating closely with the University of Kentucky Nutrition Education Program, situated at the University of Kentucky Martin-Gatton College of Agriculture, Food and Environment, GSFM undertakes a unique approach. It transforms common meals from farmers’ countries of origin into nutritious and accessible recipes by integrating locally available produce.
The underlying objective of this market venture is to amplify access to fresh, locally cultivated food within downtown Louisville. This initiative holds particular significance in a context where food access and food insecurity remain significant challenges.
Bethany Pratt, Senior Extension Associate with the Kentucky Nutrition Education Program, underscores the vital role of healthy eating. She expresses enthusiasm about partnering with GSFM and Common Earth Gardens to showcase how diverse cultures infuse their culinary traditions with health-conscious elements.
Common Earth Gardens (CEG) serves as a vital collaborator within Kentucky’s multicultural communities. Their mission encompasses expanding land access for food cultivation, nurturing emerging farm businesses, and fostering robust community networks. Notably, CEG aids farmers with international agricultural experience in adapting their practices to Kentucky’s climate and facilitating the sale of their produce at local farmers’ markets.
Melissa Schreck, Market co-manager at GSFM, welcomes this opportunity to highlight both farmers and their produce. Schreck notes, “The GSFM has been in operation since 2009 as an outreach program of the UofL School of Public Health and Information Sciences. The market also partners with the Louisville Metro Department of Public Health and Wellness. We had a few years off due to COVID (2020, 2021) and started up last year with a monthly market. This year, we are back to a weekly market due to our new collaboration with Common Earth Gardens.”
The tantalizing sampling experience will be available during market hours, which span from 10:30 a.m. to 1:30 p.m. The following dates are designated for specific culinary explorations:
August 10: Water Spinach & Mushroom Stir Fry, featuring water spinach and garlic from Kachin Farm
August 24: Cooked Greens, presenting onion and collards from Bakar Family Farm
September 21: Rice & Beans, showcasing cow peas from Bakar Family Farm
September 28: Cow Pea Curry, incorporating cow peas, onion, and potatoes from Bakar Family Farm
October 19: Soft Sugar Squash, spotlighting butternut squash from Bakar Family Farm
The Gray Street Farmers Market is a weekly event held every Thursday, spanning from 10:30 a.m. to 1:30 p.m., through October 26. It takes place at the 500 Block of E. Gray Street in Louisville, Kentucky. This collaborative effort not only promotes health-conscious eating but also fosters cultural exchange within the local community.
