A nonprofit publication of the Kentucky Center for Public Service Journalism

Glasgow community garden provides fresh produce for those in need — with wide range of volunteers

By Katie Pratt University of Kentucky A community garden in a south central Kentucky town provides access to fresh produce for low-income residents. The G-town Soul Swales garden in Glasgow is a project of the University of Kentucky Cooperative Extension Service, whose agents help plant, harvest and maintain the garden with a wide assortment of community volunteers. LaToya Drake, Barren County family...

Chef John Foster: ‘Convenience over quality’ debate mixes in cost, availability, and even climate

There are subtle changes this time of year, things dropping in and out without a lot of fanfare and hype. The speed at which some of these products go through the market is astonishing, and makes it that much more intimidating to try and buy and eat local. Just when I’m used to getting my asparagus, it’s gone from the market. It would be so much easier if it’s there when I need it....

Chef John Foster: Summer deluge hits markets, take advantage while you can, especially asparagus

The spigots have been cranked wide open, and the summer deluge has begun to hit the markets and then my restaurant tables. Multiple items that were just a whisper last week arrive almost daily at my kitchen door and the loading dock of the school. Greens, fresh herbs, strawberries, spinach, mushrooms, tomatoes, leeks and green garlic are now all ably represented on menus around the city. If you’re...

Urban Farmer: Project Asparagus after Year One — ups and downs to go with plenty of life lessons

By Ginger Dawson Special to KyForward It’s the end of year one of Project Asparagus.  About one year ago today, I was in the midst of nursing a whole slew of little asparagus plants that I had started from seed. I was invested in this project.  I monitored each little one and fretted over the runts. These unemotional, undemonstrative little beings were like children to me, but my concern and care...

Chef Foster: The season is fleeting so enjoy delicious asparagus dishes while you still can

Asparagus, green garlic, lacinato kale, spinach, radishes and strawberries. Sounds like a great mystery basket or shopping list, and it could be both. What it actually is, is a list of things found and purchased at the farmers markets these past few weeks. And as I said before, this is just the tip of a very big iceberg, one that ply’s these waters every spring in Kentucky. While we wait with...

Chef Foster: Spring’s green vegetables provide gateway to diversity of summer produce still to come

April is indeed the cruelest month, as it tempts us with warm weather and visions of what’s to come. Those visions include produce that we can only remember fondly at this point, but it’s oh so close. While I appreciate what we have to work with now: the wonderful greens and mushrooms, spring onions with their crisp clean bite, I do yearn like everyone else for the first tender asparagus and...

Urban Farmer: Gardening can be a real (and wet) roller coaster — and then there’s asparagus

By Ginger Dawson KyForward columnist Gardening 2016 is in full swing.  I got my seedlings started, transitioned them into larger pots a few days ago, and have started the process of “hardening off” the plants.  All is proceeding in a predictable path.  It’s a little wet, but what’s new about that? We journeyman gardeners are used to the ugliness that Mother Nature can throw at us.  Three...

Chef John Foster: Books about food politics, shifting American diet are good summer reads

  I’ve started my summer reading list, the one you lie around in a hammock or on a beach with. It’s your getaway from the day-to-day drudgery, filling you with escape, guilty pleasure and joy.   That said … welcome to my book list: The End of Food, by Paul Roberts, Fast Food Nation by Eric Schlosser and to round out things, Closing the Food Gap: Resetting the Table in the Land...

Chef John Foster: As market comes alive
with local ingredients, so will wonderment

  Sullivan University students took another trip with me to the Lexington Farmers Market this past Saturday. Cold, rainy weather kept the crowds small and in a hurry but did nothing to diminish the quality and diversity of the food we cooked for samples. The market is coming alive with local ingredients that seem to materialize out of nowhere. Fresh local strawberries, asparagus, radishes and...

Chef John Foster: What can we expect at
the first farmers market of the year? Plenty!

  In a little over a month and a half we will be getting ready to open up the Lexington Farmers Market with a Sullivan University cooking demonstration. In case you missed it last year, students and chefs of the culinary department on the Lexington campus spent one Saturday a month cooking at the market, utilizing food we purchased from local farmers and vendors.   This part of the year,...