Food that's been shipped from thousands of miles away? Waxy, flavorless fruits? Fake little thunderstorms? Try a CSA instead. Buy your personal share of a local farm's harvest, and get boxed goodness — fresh, locally grown and delicious.
Delivering everything from heirloom tomatoes to fennel and watermelon, Avalon Acres out of Hohenwald offers both summer and winter CSA shares.
While Delvin Farms' produce is at area stores, there's nothing better than getting your own haul direct from the source. We know, because the Delvins were nice enough to donate a box of their certified organic produce (pictured above) for Chef Wilson to cook with.
A fixture at both the East Nashville and Franklin farmers' markets, Paradise Produce emphasizes chemical-free agriculture.
While some CSAs offer meat in addition to other produce, Peaceful Pastures focuses on proteins, offering grass-fed beef, pork, lamb, goat, chicken, duck and goose.
Presented with a bounty of local produce from Delvin Farms, the chefs competing in this year's Scene-sponsored Iron Fork competition got to work on a fresh recipe.
Chef Laura Wilson
Representing the Nashville Farmers' Market, Chef Wilson did what she's known for — keeping things simple and straightforward, and coaxing the most flavor possible out of fresh ingredients. No wonder she was the 2011 champ.
Beets with compressed strawberries, Noble Springs chevre, basil and balsamic syrup:
Cook the beets with a little water, honey and white wine vinegar. Puree half the strawberries, add halved strawberries and vacuum-seal with a little basil chiffonade. Serve with chevre.
Benton's ham and sweet potato hash with asparagus and leek puree:
Blanch the asparagus and wrap it in thinly sliced Benton's ham. Toss the sweet potatoes in olive oil, rosemary, salt and pepper and roast in the oven. Sear onions in a dry pan, then add the sweet potatoes and deglaze it with pork stock. Steam the leeks and then puree them with salt, pepper and roasted garlic.
The Silly Goose
Juice beets and skim off any foam sitting on top of juice. Refrigerate.
Bring the 2 cups cream to a simmer and turn off. Separate eggs and reserve yolks in a large bowl.
Add honey to yolks and whisk until well combined.
Slowly add hot cream to honey/egg yolk mixture, whisking vigorously as you add.
Whisk in cold beet juice. Pour into any ice cream maker and follow instructions. Garnish with a drizzle of honey.
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