It's a great opportunity to meet fellow Middle Tennesseans who grow, raise and make the stuff you love, and for them to meet you and hear what you like and want from products.
There will also be Giving Grill at the event, with $5 burger, veggie burger or hot dog, plus chips and drink, with all proceeds to Good Food for Good People, which works to provide sustainable solutions to the growing challenge of access to healthy food. And the first 50 people to arrive at the grilling station at each event will receive a free local product!
Whole Foods is at 4021 Hillsboro Pike in the Hill Center in Green Hills (440-5100).
The fourth annual festival gets a huge boost from the just-opened Woodbine Farmers Market, held Saturday mornings through October in Coleman Park and offering local goods ranging from basil-infused lemonade to artisanal breads, coffees and cheeses. We understand this week's market will be necessarily smaller because of the daylong event. But if luck holds out, stop by organizer Mary Crimmins’ adorable Airstream trailer dispensing Middle Tennessee dairy products — it’s called the Dairy-Air — then stick around for a full day’s celebration.
Bluegrasser Randy Kohrs and legendary Nashville musician Buzz Cason command the stage, along with Boomerang, Corazon, Justyna Kelley, Sara Jean Kelley and Excuses. As you watch (or dance, if your balance is keen), snack on treats such as Vietnamese and Cuban sandwiches, barbecue, tacos, ice cream and fried chocolate pies from area businesses, then peruse some 65 artisan booths and a show of vintage cars.
The festival runs 10 a.m.-4 p.m. at Coleman Park at the corner of Thompson and Nolensville. Admission is free.
Owners of CSA shares may feel awash in a sea of greens this time of year and making a constant effort to serve greens. It's a tough sell chez Wood. I'd like to hug the farmer who thought up turnip green rapini and kale raab, both of which I bought this year at the West Nashville Farmers' Market.
Both are the young shoots of turnip and kale, both are more mellow and mild than their adult versions.
I quizzed a farmer about turnip green rapini, and he said he uses the ordinary Seven Top turnip greens variety and just keeps cutting the greens while they're still shoots.
Nice innovation that I'll keep coming back to buy. Did anyone else try kale raab or turnip green rapini? What else can be done with them?
Here's the release:
The East Nashville Farmers' Market Celebrates its Fourth Season with a Grand Opening May 11.
210 S. 10th St.
The East Nashville Farmers' Market, located at 210 S. 10th St., is having its fourth-season grand opening on May 11. This year we are excited to announce that we will be the first Nashville market to accept SNAP/food stamps, working with Community Food Advocates to bring healthy food to the community surrounding the market.
Join us on May 11 for a ribbon-cutting ceremony with councilman Mike Jameson and top chefs who shop our market: Tandy Wilson from City House, Jeremy Barlow from Tayst, Jen Franzen from Flyte and Laura Wilson from The Turnip Truck. Live music by Summertown and the Loving Touch petting zoo will entertain adults and children!
The market runs every Wednesday from 3:30 to 6:30 p.m., beginning on May 11 and going until to the end of October.
We are a community market supporting local businesses and producers. We have organic farmers, local cheese, milk, bread, honey, fruit and vegetables as well as local artisan businesses with a total of over 30 vendors! Join us every Wednesday beginning May 11 for a true community farmers market!
The local food revolution happened so gradually. When I wrote my first story for Baking Buyer magazine around 1999, profiling small local bakers producing for the nascent coffeehouse culture, a pantry full of locally produced food was just a faint but unattainable wish.
Somewhere along the line, there were enough local producers to band together for efficient distribution. And presto: a fridge full of local food.
My question for keen economic observers is, what, and approximately when, was the tipping point?
The group published the book on lulu.com, a micro publishing site. See the cover, and get inspired — or inspire your own group of photographers — at this link.
The synopsis from the site: "Why Buy Local? is a look at the importance of purchasing more of our food from local growers. Middle school photography students from University School of Nashville visited the Nashville Farmers' Market to document the lush visual array of fruits and vegetables available on a crisp fall day, interview the farmers and vendors, and learn more about the Local Food movement."
Instructor Mary Entrekin Agee's introduction is a snapshot of the locavore's dilemma, posing, but also answering, some of the questions.
Inside on Saturdays from 9 a.m. to noon, stalwart vendors offer their winter wares and seasonless specialties. Traffic is very brisk for the red-heart radishes from Bells Bend Farm, the lacinato kale from Green Market Farm and little hakerei, or Japanese turnips, from Foggy Hollow that are so sweet you can eat them raw.
Lacinato, or Tuscan kale, can be served toasted and crispy like chips, according to this fascinating recipe from Bon Appétit.
The Green Market Farm says the cone-shaped Caraflex cabbage is a favorite of the local chefs, so I got one of these amusing beauties.
Along with the flat iron, the Western Griller was one of the new steaks "discovered" by a beef-industry/universities of Florida and Nebraska initiative. There are a couple of others, too, including ranch and petite tip, that you just never see in the grocery store. And I'd never seen a Western Griller until Walnut Hills had it for sale, two big one-pound steaks in a package, about $10 each.
The Western Griller is cut from the bottom round. If you cook much beef, you know the bottom round is pretty chewy. And grass-fed beef can be chewier than grain-finished beef. Walnut Hills includes directions on cooking its beef, which is just to sear it for one minute on each side, then finish in a 200-degree oven to keep it below medium-rare and therefore tender.
Other sources recommend marinating, but I wanted to try it on its own, so I followed the directions, leaving it in the oven until it reached 146 degrees. The Western Griller has a mild, beefy flavor I don't usually associate with grass-fed. And it's chewy, not off-putting, but chewier than grain-fed.
Still, an exciting discovery. Next time I'll marinate, and maybe use a meat-pounder. But for sure, the Western Griller is coming home with me again.
That right there, ladies and gentlemen, is how you prepare a turkey! It just needs a good rub! Ba-dump-cha! But seriously folks, if you haven't yet, you should check out the Holiday Guide 2010 — the dude from American Pickers is in it! All we need is the Millionaire Matchmaker lady and living here will be like living in my DVR!! Oh, ya, and I was lucky enough to cook an (almost) all-local holiday feast, which was super fun. I'm originally from Massachusetts, so it was tough to give up my cranberry sauce, but other than that the spread was exactly what the Pilgrims would have made, had the Mayflower magically landed right in the heart of Tennessee 400-some-odd years ago. Or something like that. Either way, it was really tasty and it had everything to do with using great, local ingredients.
We first encountered Gitano Herrera and his awesome Buenos Aires Grill at the Woodbine Farmers' Market, where he'll be this afternoon (and most Tuesdays through next month) from 4 to 7 p.m. We haven't tried his eggplant sandwich, but we've found it hard to resist his choripan — a stout little sandwich of grilled sausage, homemade chimichurri and slivered tomato on a soft, fresh roll. The sweetly spicy sausage gets a light crust on his small but evidently powerful grill, and the chimichurri intensifies its flavor without overpowering the whole.
Better still is Gitano's panqueque, a thin crepe onto which he squeezes a thick reddish-brown ribbon of homemade dulce de leche — a substance one onlooker aptly described as "caramel on steroids." Imagine a pastry filled with the texture of custard but the taste and intermittent crunch of creme brulée crust. Small wonder folks were lining up for these as Gitano was trying to pack up last weekend.
Dr. Preuss of Georgetown University and Dr. Mary Enig, Ph.D.
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