Kentucky Hempsters host Hemp History Week event at Locust Grove in Louisville

Kentucky Hempsters hosted two events celebrating Hemp History Week, starting with a hemp history discussion at Locust Grove in Louisville on Wednesday, June 8th.

Guests enjoyed appetizers made from hemp foods including hemp oil and hemp hearts. See attached recipes below for those of you interested in trying them at home.

Kentucky Hempsters and Hemp History Week sponsors donated free samples and product guests were able to take home. The best way for people to understand industrial hemp is to see the crop and the variety of products derived from it.

Kentucky Hempsters co-founder Alyssa Erickson presented a brief hemp history lecture about the evolution of the Kentucky industry from the late 1700s to today, followed by a trip to the hemp plot.

Guests look a hemp sprouts during event.

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Hemp Hummus

Blend in a blender 1 16 oz can of chickpeas or garbanzo beans, 1/4 cup water, 3-5 tablespoons lemon juice (depending on taste), as much tahini as you like, 2 cloves roasted garlic, 1/2 teaspoon salt, a TBS of hemp hearts and hemp oil. Smother in hemp hearts, sprinkle with chili powder and enjoy!

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Spinach Quinoa Hemp Bites (Manitoba Harvest)

• 1 cup uncooked quinoa

• 2 cups vegetable broth

• 1 tsp. olive oil

• 4 big handfuls fresh spinach, chopped

• 1/2 medium onion, finely chopped

• 1/4 cup hemp hearts

• 1/8 tsp. garlic powder

• 1/4 tsp. dried oregano

• 1 cup feta, crumbled

• pinch salt and pepper

• 3 eggs, lightly beaten

1. Preheat oven to 350 degrees F.

2. Add the quinoa and vegetable broth in a medium sized pot and bring to a boil. Reduce the heat and simmer for about 15 minutes or until it is cooked and all the liquid has been absorbed. Set aside to cool.

3. In a large pan, saute' the onion in olive oil until softened. Then add in the spinach and cook until it's wilted.

4. Add the quinoa to a large bowl and mix in the spinach and onion, hemp hearts, garlic powder, oregano, feta, salt and pepper, and eggs.