Farm to Table
in Jefferson County
The Jefferson County Farmers Federation believes in the power of fresh, local food to nourish both our bodies and communities. Our Farm to Table initiative celebrates the farmers, markets, and businesses that bring locally grown produce, meats, and goods to tables across our region.
Here you'll find a growing list of farm to table opportunities available throughout Jefferson County from trusted markets and family-owned stores to seasonal produce stands and health-focused retailers. We'll also be sharing recipes that highlight the best of what our local farms have to offer, making it easy fofr you to cook fresh and eat local.
Whether you're a longtime supporter of local agriculture or just starting to explore fresh food options, we invite you to connect with the people and places that make Jefferson County's food scene so vibrant.
Grocery Stores in Jefferson County
Farmers Markets in Jefferson County
Restaurants in Jefferson County
***If you would like your business, or restaurant to be included in our Farm to Table listings, please contact us. We would love to hear from you.
Recipes
Broccoli Casserole
Ingredients
1 16 oz. pkg. of frozen broccoli (chopped or cut) or fresh cooked broccoli
2 eggs, beaten
1 can of cream of mushroom soup
2 tablespoons of chopped onion
1 cup of sharp cheddar cheese, grated
1 cup of mayonnaise
Instructions:
Prepare broccoli (as directed on package if frozen)
Mix thoroughly eggs, soup, onion, cheese and mayonnaise in large bowl
In a greased casserole dish, layer broccoli and cheese mixture
Bake for 30-45 minutes at 350
Serves 8
Baker's German Chocolate Cake
Servings: 12
Prep Time: 30 min,
Cook Time: 30-35 min
Ingredients
For the Cake:
•4 0z Baker's German's Sweet Chocolate, chopped
•½ cup boiling water
•1 cup butter (2 sticks),softened
•2 cups sugar
•4 large eggs, separated
•1 tsp vanilla extract
• 2½ cups cake flour, sifted
•1 tsp baking soda
•½ tsp salt
•1 cup buttermilk
For the Coconut-Pecan Frosting:
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks, lightly beaten
• 1/2 cup butter ( 1 stick)
• 1 tsp vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans
Instructions
Make the Cake:
1. Preheat oven to 350°F (175° C). Grease and flour three 9-
inch round cake pans.
2. In a small bowl, melt the chocolate by stirring it into the
boiling water until smooth. Let it cool.
3. In a large mixing bowl, cream butter and sugar together
until light and fluffy.
4. Add egg yolks, one at a time, beating well after each
addition.
5. Stir in the melted chocolate and vanilla.
6. In a separate bowl, sift together the cake flour, baking
soda, and salt.
7. Alternately add the dry ingredients and buttermilk to the
chocolate mixture, beginning and ending with the flour
mixture.
8. In another bowl, beat egg whites until stiff peaks form.
Gently fold them into the batter.
9. Divide the batter evenly among the prepared pans.
10. Bake for 30-35 minutes, or until a toothpick inserted in
the center comes out clean.
11. Cool in pans for 10 minutes, then remove from pans and
cool completely on wire racks.
Make the Coconut-Pecan Frosting:
1. In a saucepan over medium heat, whisk together
evaporated milk, sugar, egg yolks, and butter.
2. Cook, stirring constantly, until thickened ( about 10-12
minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let cool until spreadable.
Assemble the Cake:
1. Place one cake layer on a serving plate. Spread frosting
evenly over the top.
2. Repeat with the second and third layers, spreading frosting
between each.
3. Frost only the tops of the layers (not the sides) for the
classic look.
Tips for Success
• I double the frosting recipe and frost the sides.
•Use room-temperature eggs and butter for best results.
• Let the frosting cool completely before spreading-it
thickens as it cools.