Friendly Market had its grand opening today and from my point of view, it was a resounding success. It is true that not all of the vendors are completely stocked, but that didn’t seem to faze the large crowd. Everyone I saw seemed to be having a great time.
The vendors outside in the Farmer’s Pavilion had fresh fruits and vegetables, as well as some pastries and crafts. This time of year the farmer’s markets are a wonderful source of green beans, lima beans, potatoes, tomatoes, ears of corn, and fruits. The local farmers did not disappoint. Inside, visitors seemed to be enjoying the different offerings and tastings, from flavored olive oils to a Kentucky wine. I couldn’t resist the butter infused olive oil, some coarse ground sea salt, the fresh made spinach pasta, and a freshly baked baguette.
The Kentucky Proud General Store is still looking for vendors but was welcoming those who came in to see the products they have.
Unbridled Spirits is a definite hit. While I was there talking to the owner and their wine manager about Kentucky wine , the shop was crowded with interested shoppers. Both B. J. Gallenstein and Scott Miller have done an excellent job in bringing the Kentucky wines, Bourbons, and micro-brews together in one place for Northern Kentuckians.
The Friendly Market hours are Tuesday to Friday 10 am to 7 pm, Saturday 8 am to 6 pm, and 10 am to 4 pm on Sundays. The seasonal hours for the Farmer’s Pavilion are Tuesday to Friday 1:30 to 4:30 pm, Saturday 8:30 am to 4:30 pm, and Sunday 10 am to 3 pm. Both are closed on Mondays.
It’s just off I-75, next to the Mt. Zion Kroger. I strongly recommend it. I know I’ll be back often.by admin
After discovering spinach flakes at Colonel De’s Gourmet Herbs and Spices, I began thinking about how I wanted to use them. I decided that they would be perfect for a chicken dish and created this recipe. The meat dish was delicious and would pair well with wild rice, pasta, or roasted potatoes
Florentine Crusted Chicken Breasts
4 Chicken Breasts – trimmed and cut into halves
In a shallow glass baking dish, combine the wine, oregano, sea salt, and pepper, add the chicken and cover. Place in the refrigerator to marinade for 2 & 1/2 hours.
When ready to cook, mix parmesan cheese and spinach flakes in a small bowl. Cover the bottom of a 9 x 13 baking dish with olive oil. Remove chicken from marinade and bread with the parmesan and spinach mixture, and place in the baking dish making sure that the pieces are not touching. Bake at 350 degrees for 1 hour.
Most of the ingredients in the recipe are from Kentucky. The spinach flakes, the Mediterranean oregano, and the Tellicherry black pepper were purchased from Colonel De’s Gourmet Herbs and Spices, at the Friendly Market, in Boone County. The Pinot Grigio was from Elk Creek Vineyards and Winery. The olive oil was from Stuarto’s in Lexington.
The MainStrasse Village, in Covington, will once again host the Northern Kentucky Wine Festival. The festival will feature Kentucky wines and wineries. This year’s event will be from 3 to 10 PM, on October 19, 2013.
Look back later for more information on who will be there. This festival is one of the state’s finest. Mark your calendars.