Category Archives: Market Saturday News

7th Annual Franklin Strawberry Festival Kicks off the Summer Season

Bloomsbury Farm was all Strawberry Red & Green!

The 7th annual Franklin Strawberry Festival was our largest one yet as we celebrate the market’s 15th anniversary with over 10,000 market customers who supported our farmers, and 6,000 quarts of strawberries sold! This has been a tough year for our strawberry farms with a hard freeze in April after plants set blooms and the recent wet weather that causes berries to deteriorate quickly. Despite the challenging growing season, our farmers were able to bring the best that they had. Some farmers had to send for help back at the farm for more berries to arrive, and within minutes even those were sold out. Our Strawberry Festival and market sponsor, Greg Brown, owner of Ford Lincoln in Franklin, made it possible for us to have such a large festival. Thank you, Greg! 

 

Visit our Strawberry Festival Photo Gallery.

Market Director Amy Tavalin with our four “Best Tasting Strawberry” Judges ready to bite into their first Strawberries!

Karen Norton, of Norton Family Farms made over 700 strawberry shortcakes that were nothing short of amazing. Clearview Baptist Church volunteers spent hours preparing the strawberries and assembling the shortcakes on Friday evening. The strawberries were provided by Kirkview Farm, Delvin Farms, Conry Farms, Kelley’s Berry Farm and cream provided by Hatcher Dairy Farm for this years Strawberry Festival.

Ellie’s Donuts made over 500 special strawberry donuts that were a big hit among children and adults. The line for the donuts never ceased, but the general consensus was that it was worth the wait! Belle Springs Lemonade sold over 300 strawberry lemonades made with fresh strawberries from our farmers at the market. We love the way our food vendors use local ingredients from our farmers!

Children were entertained with free games and art activities, and parents enjoyed live blue grass music on our patio with food from our food trucks, Et Voila, Califarmia and Jay’s Chicago.

The most popular event at the market among our farmers is the best tasting strawberry contest. Winning this contest gives the farmer bragging rights for the rest of the year. It was a close contest, but our winners are:

1st Place Jones Mill Farm
2nd Delvin Farms
3rd Place Rocky Glade Farm

1st Place Best Tasting Strawberry winner Jones Mill Farm, from left J.R. Stroud, Judy Stroud and Jessi Cart

 

We don’t envy our celebrity judges who had to make a decision from the 8 farms who entered their berries because we know how good they all tasted!

Thank you to our judges:
Emily Magid, Williamson County Resident
Jason Collins, Owner of Juice Bar
Linda Childs, Heritage Foundation
Cassie Jones, Williamson Herald and Southern Exposure

This years Franklin Strawberry Festival Judges from left Cassie Jones, Williamson Herald; Emily Magid of Franklin; Linda Childs, Heritage Foundation; and Jason Collins of Juice Bar Franklin.

 

 

 

 

 

With over 80 volunteers from Clearview Baptist Church working behind the scenes, the festival ran smoothly and efficiently. Thank you so much to our volunteers, and market staff Ryan Palmer for coordinating the event. Ryan spent weeks planning and coordinating this huge event! Our other market staff who helped make this event possible: Deb Grant, market manager, Ron Beagle, media specialist and Amy Tavalin, market director. And finally, thank you to our market customers who attended our market to support to the farmers. We hope you had a “BERRY” good time! Visit this link to view more photos of the fun filled day! 

The Franklin Farmers Market is held every Saturday from 8am-1pm behind the Factory in Franklin, TN. The market is a 15 yr old producers only market with the largest assembly of local farmers providing fresh farm food all year long each Saturday morning. Find us at 230 Franklin Road behind the Factory. Visit us online at www.franklinfarmersmarket.com or follow us on Facebook, Twitter and Instagram for the latest market news.

What seemed like our largest crowd ever enjoyed Tennessee Strawberries, Strawberry Shortcakes with lots of local food!

Franklin Strawberry Festival: Franklin’s Sweetest Tradition

1,000 Shortcakes to be served

The Franklin Farmers Market will host its 7th annual Franklin Strawberry Festival on Saturday, May 13 beginning at 8am, hosted by market sponsor, Ford Lincoln of Franklin. Farmers will vie for the best tasting strawberry in the popular taste test judged by local celebrity judges, and children will have many free activities for fun and entertainment.

 

 

Karen’s famous short cakes, a local favorite tradition from Norton Family farm, will once again be the popular dessert in the celebration. Karen Norton will be making 1,000 homemade short cakes for the occasion, topped with local berries from our farmers and whip cream made from Hatcher Dairy cream. Ellie’s Donuts will serve up their delicious strawberry donuts and many vendors will have their own strawberry surprises for customers including fresh crushed Strawberry Lemonade from Belle Springs Farm.

 

 

 

 

 

It’s a family affair at the Franklin Strawberry Festival with free children’s activities, homemade shortcakes by Norton Family Farms and locally grown strawberries from our farmers picked less than 24 hours before the event. You can’t find a sweeter event than the strawberry festival!

We are grateful and blessed to have corporate Sponsor Ford Lincoln of Franklin as Presenting Sponsor for this years Franklin Strawberry Festival, for a 3rd Year!  Greg Brown, Owner & Managing Partner pictured left with last years “Best Tasting Strawberry” judges, Laura Musgrave President of Music City Concierge Association, Chris Harris of WSMV Channel 4 News and Eric Stuckey City Administrator for the City of Franklin

 

Preserve the Best of the Best Strawberries for All Year Goodness

Strawberry season doesn’t last long, and neither do the berries once they’re picked. To keep your berries fresh, you want to keep them cold and dry so they don’t mold. For short term, arrange the berries (without washing or removing the stems) on a paper towel-lined tray and cover with plastic wrap; then refrigerate. Before eating or using them, wash the berries under cool water and then remove stems. If you remove the stems before you are ready to eat them they will get soft and start molding.

For long term you can freeze your berries and enjoy that goodness all year! Take advantage of peak season of strawberries at the Franklin market and freeze your strawberries for smoothies, shortcakes, and cereal. To do this, place rinsed, dried, and stemmed whole berries, cut sides down, on a parchment paper-lined cookie sheet; freeze, uncovered, for six hours, then transfer to a freezer bag. Another option is to freeze them whole! You simply have to remove the stem and core, place them on parchment paper-lined cookie sheet in a freezer then transfer to a freezer bag approximately 1 hour later. You can store them in the freezer for up to six months and enjoy them in the off-season, too!

2016 Best Tasting Strawberry winner was Delvin Farms, a Certified Organic Farm

The Franklin Strawberry Festival isn’t all that is happening at the market. Festival attendees can enjoy all that our market has to offer- fresh, locally grown produce, locally made artisan goods and food trucks, Califarmia, Jay’s Chicago and Et Voila for breakfast and lunch. Admission to the festival and the market is free! The Franklin Farmers Market is located at the corner of Liberty Pike and Franklin Road, behind The Factory.

The Franklin Farmers Market is held every Saturday from 8am-1pm behind the Factory in Franklin, TN. The market is a 15 yr old producers only market with the largest assembly of local farmers providing fresh farm food all year long each Saturday morning. Find us at 230 Franklin Road behind the Factory. Visit us online at www.franklinfarmersmarket.com or follow us on Facebook, Twitter and Instagram for the latest market news.

 

 

 

 

 

 

 

 

 

 

 

 

Local Farmers’ Chili Cook-Off, March 25th

The farmers at the Franklin Farmers Market will spice things up at the Local Farmers’ Chili Cook-Off on Saturday, March 25, 2017 from 9am till 12noon. Eight meat producing farms will be participating in what has become a free popular event at the market. Customers will be treated to each of the farmers’ special recipe made from either chicken, beef, lamb and even bison! Tasting begins at 9am and customers are invited to cast their ballots in a race to find out which farmer has the best chili. Voting ends at 10:45am with the new Grand Champion announced in front of the market at 11:30am. You can pick up ballots to vote at the market information booth, at each farm booth or download your ballot with this link.

The Franklin Farmers Market has the largest selection of local meats in middle Tennessee. Participating farms are Triple L Ranch, Red Cedar Bison Ranch, Tavalin Tails Farm, Little Spring Creek Farm, Hatcher Family Dairy, River Cottage Farm, and West Wind Farms.

Last years Grand Champion Brock and Dennis of Red Cedar Bison Ranch pictured with Tom the Furniture Guy who handmade the real barn wood sign award

Franklin market customer, Bonnie Ferguson, exclaimed at last year’s event, “This was so much fun and I can’t believe it was free!” She went on to say that tasting chili from each of the eight meat vendors gave her the opportunity to meet farmers she wouldn’t have normally met, and now she knows what other vendors have to offer. “I’ll make sure to shop with them in the future,” Ferguson said, “ It was so nice talking to the farmers participating in the cook off and getting to know more about their farm.”

Over one hundred customers sampled and cast their vote in 2016 and Red Cedar Bison was crowned the Grand Champion of the first ever local farmers’ chili cook-off. Owners of the second generation family business, Dennis Fioravanti and Brock Hughey were ecstatic to prove that their bison chili recipe is the best and this year they will defend their crown to be the 2017 winners!

Franklin Farmers market artisan, Tom the Furniture Guy, donated his talent to the chili cook-off by making the Grand Champion sign and said he was “Very proud to be part of the Franklin Farmers Market and excited to support all the special projects the market does.” Come out this Saturday and choose the farmer who has the best chili and deserves the beautiful handmade champion barn wood sign!

For more information about the participating vendors in the Local Farmers’ Chili Cook-Off, visit the Franklin Farmers Market every Saturday at the Franklin Factory, 230 Franklin Road, Franklin, TN 9am-12pm.

Triple L Ranch

Red Cedar Bison Ranch

West Wind Farms

Tavalin Tails Farm

River Cottage Farm

Hatcher Family Dairy

Little Spring Creek Farm

Beaverdam Creek Farm

Franklin Farmers Market Hosts CSA Day March 11th, 2017

The Franklin Farmers Market will host its second annual CSA Day on March 11 sponsored by Williamson Medical Center and Amerigo Italian Restaurant. In a CSA, a farmer “contracts” with other people in the community to provide them with a portion of the year’s harvest. CSA customers pay the farmer before the produce season begins, allowing the farmer to buy necessary seed, fertilizer, fuel and other inputs to farm for the year. When crops start coming in, the customer’s fresh, local food is already bought and paid for. For the meat farmer, a CSA commitment helps the farmer know how many animals to raise and helps with the cost of feed and processing. CSA members can come to the Franklin Farmers Market to pick up their shares. Here’s your CSA Day Passport!

 

 

 

 

Why join a CSA? The reasons are many, but the most important reasons are the nutritional value in freshly harvested food and supporting your local economy. We all have a doctor for our health, but what about a farmer? With a CSA you can have a personal relationship with your farmer and get to know who is growing your food and how. By buying a CSA, your money goes directly to your local economy, your personal farmer, and you are helping to keep the family farm alive while having access to healthy, nutritious food.

 

The CSA model has changed frequently through the years, but the idea is to have a “share” of the harvest. Some farmers offer a “market style” CSA where members choose what is in their share, and some put shares together for the members with recipes on how to prepare the food.

 

CSAs aren’t confined to produce. Some farmers include the option for shareholders to buy shares of eggs, homemade bread, meat, cheese, fruit, flowers or other farm products along with their veggies. Some farmers have just meat in their CSA, where members get a monthly or bimonthly share of mixed beef, pork, chicken and lamb. At the Franklin Farmers Market we have all kinds of options for customers. Our CSA day is designed for customers to spend some time talking with the farmers to see what is the best fit for them!

 

 

 

 

 

 

 

 

 

 

 

 

 

The Franklin Farmers Market has more CSA vendors than any other market in the area. Customers can find meat AND vegetable CSA farmers at the Franklin Farmers Market, including:

Each CSA box or basket contains newly harvested produce your farm of choice

Beaverdam Creek Farm  (vegetables)
Bloomsbury Farm  (vegetables)
Delvin Farms  (vegetables)
Flying S Farms (vegetables, eggs)
Hatcher Family Dairy (meat, milk, eggs)
Jones Mill Farm (baked goods, jams, vegetable )
Kirkview Farm  (vegetables)
Peaceful Pastures (meat)
Red Cedar Bison Ranch  (bison meat)
Tavalin Tails Farm (meat)
Triple L Ranch  (meat)
West Wind Farms (meat, milk, eggs)

Pick up a CSA Day Passport from our market Information booth identifying the farms you can visit about their CSA program. Or download a CSA Passport with this link.
Find a vegetable and meat CSA farmer at the Franklin Farmers Market’s first CSA day on March 11 from 9:00 am- 12:00 pm. The market is located at 230 Franklin Road behind the Factory.

 

Mayor Pardons Turkey, Kids Overjoyed!

Pardoning of the Turkey

LTR, Ed Harlan Assistant Agriculture Commissioner, Ashlea Hogancamp Owner Herban Market, Sue & Adam Turtle of Earth Advocates Research Farm, Danny the Turkey, Franklin Mayor Ken Moore, Dr. Charles Hatcher of Hatcher Family Dairy, Market Executive Director Amy Tavalin, Danny the Turkey’s handler Grace with kids from Liberty Elementary and 2nd Grade Teacher Cara Thompson

The Franklin Farmers Market 2nd annual Pardoning of the Turkey was a hit on Saturday, November 19th sponsored by Herban Market. Danny the Turkey of Earth’s Advocates Research Farm sat royally on his bale of hay as children and adults hugged him. Danny is a pro at being the center of attention and children gathered around him for a chance to pet their first turkey.

Danny the Turkey

Second Graders from Liberty Elementary School wrote over 90 letters to Mayor Ken Moore on Danny’s behalf and delivered them to the Mayor asking him to pardon Danny for Thanksgiving. The Mayor was happy to oblige and graciously pardoned Danny in front of hundreds of market attendees.

Franklin Pardoning of the Turkey

Assistant Commissioner of Agriculture, Ed Harlan, delighted the crowd with turkey facts and State Veterinarian Dr. Charlie Hatcher gave insight into the farmers who provide us with Thanksgiving fare. Ellie’s Donuts provided donuts for the children who wrote letters to the mayor and the fun day was complete with many “selfies” taken with Danny. It’s not everyday that one can say they took a picture with a Royal Palm Heritage breed turkey, but the customers of the Franklin Farmers Market can check off that one on their bucket list!

 

Franklin Pardoning of the TurkeyThe Franklin Farmers Market is open 52 weeks a year. Gone are the days of markets closing down in the winter months due to no produce. The farmers at the Franklin Farmers Market grow year-round thanks to crop row covers, hoop houses and green houses. The meat producers provide beef, pork, chicken, lamb, turkey and bison, and vegetable producers have leafy greens, winter squashes, broccoli, cauliflower, sweet potatoes, lettuces and more. It’s not hard to eat seasonally and locally right here in our hometown! This Thanksgiving we are grateful for the farmers who provide us with healthy, locally grown food to nourish our bodies and we are thankful to live in such a wonderful community of Franklin, TN.

LTR Ed Harlan Assistant Agriculture Commissioner, Ashlea Hogancamp owner of Herban Market, Sue and Adam Turtle of Earth Advocates Research Farm, Danny the Turkey, Franklin Mayor Ken Moore and Market Executive Director Amy Tavalin

LTR Ed Harlan Assistant Agriculture Commissioner, Ashlea Hogancamp owner of Herban Market, Sue and Adam Turtle of Earth Advocates Research Farm, Danny the Turkey, Franklin Mayor Ken Moore and Market Executive Director Amy Tavalin

The Franklin Farmers Market is open year round with winter hours of 9am-1pm in November and December and 9am-12pm January-April. The market is located at 230 Franklin Road behind the Factory. Our

Herban Market

Will Mayor Ken Moore Pardon the Turkey?

Danny the Turkey hopes for another Pardon from Franklin Mayor Ken Moore

Danny the Turkey hopes for another Pardon from Franklin Mayor Ken Moore

The Franklin Farmers Market 2nd annual Pardoning of the Turkey is Saturday, November 19th at 10am sponsored by Herban Market. This fun, family oriented event is centered on our market turkey, Danny of Earth’s Advocates Research Farm. Children will be delighted to meet and pet the Royal Palm Heritage breed turkey that will be pardoned by our very own Franklin City Mayor Ken Moore with Assistant Commissioner Ed Harlan.

Children are invited to download this coloring sheet and write a letter to Mayor Moore asking him to grant amnesty to Danny for Thanksgiving. Deliver your letter by 9:45am to the market information tent for a chance to win a farmers market prize! There will also be a coloring tent set up for children visiting the market who want to color and write a letter on Danny’s behalf.

Franklin Pardoning of the TurkeyLiberty ElementaryPardoning of the TurkeyHerban Market

Pardon the Turkey

The November farmers market is full of beautiful produce you may not know is still in season, just in time for Thanksgiving! November 19th is the perfect time to buy your sweet potatoes, broccoli, cauliflower, leafy greens, radishes, turnips, pumpkins, winter squashes and more! Some farmers will still have cherry tomatoes available to go with the lettuce! Bring your children to the market as we give thanks to the farmers and teach them where our food is grown and enjoy our wonderful celebration of Pardoning of the Turkey!

Herban Market will be offering free tasting of their excellent Olive Oils and Balsamic’s throughout market. We are blessed to have Herban Market as our presenting sponsor for our 2nd annual Pardoning of the Turkey event. 

The Franklin Farmers Market is open year round with winter hours of 9am-1pm in November and December and 9am-12pm January-April. The market is located at 230 Franklin Road behind the Factory.

Herban Market

Scarecrows Invade, Take over Franklin Farmers Market

Invasion of the ScarecrowsOn Saturday, October 22 the Franklin Farmers Market was taken over by hundreds of scarecrows at the annual Invasion of the Scarecrows sponsored by Ford Lincoln of Franklin. The market was transformed into a pumpkin patch of activities and scarecrows of all shapes and sizes decorated the market. Local farmers had their booths decorated from top to bottom with the best of fall decorations and each one tried to win the prize for best-dressed scarecrow and best-decorated booth.

There were fun activities for all ages including:
Free pumpkins from the pumpkin patch
Pumpkin Painting
Kids Coloring sheets
Pumpkin Weighing Contest
Kids Games

Kids really enjoyed getting a free pumpkin from our market “pumpkin patch” and painting the pumpkins with artistic flair. All the customers enjoyed seeing the local farmers dressed up in scarecrow costumes and market booths decked out in scarecrow decorations.

franklin pumpkin patchfranklin-farmers-market-october2016-by-ashley-brown-74-of-76Pumpkin Patchfranklin-invasion-scarecrow-logo-400px

 

 

 

 

 

The winners for the best-dressed scarecrow were:

1st place tie: Noble Springs Dairy Farm
2nd place: Red Cedar Bison
3rd place: Rocky Glade Farm

The winners for the best-decorated booth were:
1st place: Noble Springs Dairy Farm
2nd place: Red Cedar Bison
3rd place tie: Murphy Garden and Flying S Farms

Franklin Farmers Market

Community leaders once again came out to support the Franklin Farmers Market. Thank you to our contest judges: Jason Collins, Owner of Juice Bar, Aimee Punessen, Sr. Vice President and Chief Marketing Officer Franklin Synergy Bank, Amy Dismukes, Williamson County Extension Agent, Linda Childs, Membership and Development of the Heritage Foundation of Franklin and Ashley May Brown, Freelance Designer and Photographer in Franklin.
franklin pumpkin patchfranklin-invasion-scarecrow-logo-400pxpumpkin paintingInvasion of the Scarecrows

 

 

 

 

The Invasion of the Scarecrows is a market favorite and for good reason. The colors, the pumpkins, beautiful weather and farmer participation make it a fun time for everyone! Besides the best-dressed scarecrow and best-decorated booth contest, we also gave customers the chance to guess the pumpkin weight and win a stack of pumpkins!

The winner of the guess the weight contest was Bill Gentry of Franklin.

The Franklin Farmers Market is open year round every Saturday from 8:00 am- 1:00 pm. The market is located at 230 Franklin Road behind the Factory.

ford-lincoln-of-franklin-logo

Invasion of the Scarecrows Oct 22nd

franklin farmers market

ford-lincoln-of-franklin-logo

Invasion of the ScarecrowsThe Franklin Farmers Market will have its annual Invasion of the Scarecrows on Saturday, October 22nd sponsored by Ford Lincoln of Franklin. The market will be transformed into a pumpkin patch of activities. Our farmers will have their booths decorated from top to bottom with the best of fall decorations. Scarecrows will be taking over the market to bring you the freshest, locally grown produce, meats, cheeses and more!

Fall is a wonderful time of year to shop at the Franklin Farmers Market! Leafy greens such as kale, turnip greens, Swiss chard, cabbage, broccoli, cauliflower, lettuces, green beans, sweet potatoes and winter squashes are back at the market, but summer’s favorites are still hanging on including tomatoes, okra, summer squash, bell peppers and cucumbers. Beautiful locally grown pumpkins are available at the market and now it’s time to decorate!

 

franklin pumpkin patch

Come out to the Franklin Farmers Market on Saturday October 22 for the Invasion of the Scarecrows fun activities for all ages including free pumpkins from the pumpkin patch, pumpkin painting, coloring sheets and the chance to win the largest pumpkin in the county! The scarecrows and farmers will be ready for you!
The Franklin Farmers Market is every Saturday from 8:00 am- 1:00 pm. The market is located at 230 Franklin Road behind the Factory.

pumpkin painting

ford-lincoln-of-franklin-logo

Pan Seared Tri Tip with Farmers Market Vegetables

 

Tri Tip with Farmers Market Vegetables

On Saturday we found a great cut of Tri Tip with some late summer farmers market vegetables and newly arrived green beans. As we walked through the market we realized we were witnessing the bittersweet departure of summer and the coming of fall. We picked up a handful of bumper crop green beans from Paradise Produce as well as some Patty Pan squash, purple potatoes, green beans,baby kale & frisee. Triple L Ranch had a beautiful cut of Tri-Tip beef and we grabbed that too. This recipe may seem a bit long but every step is pretty easy, and it captures the moment of the season perfectly with fresh farmers market vegetables paired with local beef.

Tri Tip from Triple L Ranchtri tippan seared tri tiplocal farmers market tri tip

 

 

 

 

Pan Seared Beef Tri Tip with Farmers Market Vegetables of Purple Potatoes, Green Beans, Squash and Bitter Greens with Honey – Cider Vinaigrette

Serves 4-6

Ingredients:

2lbs Tri-Tip beef
1/4 lb Green Beans, with tips trimmed
1/4 lb Patty Pan squash, cut into quarters
1lbs purple potatoes
4oz baby kale
4oz frisee
2 tbl grapeseed oil
2 tsp sea salt, plus a pinch or 2
1 tsp paprika
1 tsp garlic powder
1 tsp fresh ground black pepper, plus more for the greens

green beansfarmers market vegetablesmarket greenslocal green beans

 

 

 

 

Pre-heat the oven to 350F. Heat a cast iron skillet over medium-high heat. Season the Tri-Tip with 1 tsp sea salt, paprika, garlic powder and black pepper. Drizzle over 1 t/l grapeseed oil and rub the spices into the beef. Sear the Tri-tip in the cast iron skillet for 2-3 minutes until a nice crust forms. Turn the Tri-Tip over, add the potatoes and then put the skillet in the oven. Roast for 4-5 minutes or until an instal-read thermometer reads 150F. Remove the beef to a platter to rest, and return the skillet with the potatoes to the oven and continue to cook until cooked through, about 10 minutes, while you prepare the other vegetables. Bring a 3 quart pot of water to a boil, add 1 tsp sea salt and then the green beans, boil for 3 minutes. While the green beans are boiling heat a sauté pan over medium heat and when hot add 1 tbl of grapeseed oil and the squash and sauté for 2-3 minutes. When the green beans are tender remove with tongs and add them to the sauté pan with the squash. Season with a pinch of sea salt and cook for 2 minutes, allowing the veggies to brown a little. When cooked through remove to a platter and reserve. Add the potatoes to the platter when ready. While the beef is resting toss the baby kale and the frisee with the vinaigrette and a little sea salt and fresh pepper. Then add to the platter. After the beef has rested long enough to relax, remove to a cutting board and cut into 1/4 inch slices, then layout onto the platter, then serve warm. Enjoy!

For the vinaigrette-

1 tbl honey, from Johnson’s Honey Farm
1 tbl olive oil
1 tbl apple cider vinegar
pinch of sea salt
a few grinds of fresh black pepper

In a small Mason jar combine all of the ingredients, close the top and shake vigorously . This will keep covered in the fridge for 2 weeks.

Chef Michael Martin
South Fork Catering Co.
South Fork Catering

Tomato Sausage Pasta with Local Ingredients

Tomato Sausage Pasta Recipe

Using all local ingredients for this Tomato Sausage Pasta recipe delivers a festival of flavor each time I prepare this easy recipe. So as summer draws to a close, I am thinking of how fast the time goes when we have sweet, beautiful, vine ripe tomatoes, it always surprises me. And one of the dishes I love to make with Summer tomatoes is a quick and simple pasta dish with Italian sausages, tomatoes, garlic, basil and fresh pasta for this all local Tomato Sausage Pasta recipe. So this past weekend I picked up some fresh Casarecce pasta from Alfresco Pasta, a few red & yellow tomatoes from my friend Lauren at Bloomsbury Farm and delicious local sausages from Bill & LeeAnn Cherry at Bear Creek Farm. It was fantastic and truly captured the pure taste of Summer.

Afresco Casarecce Pastalocally grown tomatoesbear creek farm sausagefranklin farmers market

 

Summer Tomatoes with Sausage and Fresh Pasta

Serves 4-6
1 pound fresh Casarecce pasta
4 Italian sausages
2 pounds of vine ripe tomatoes, diced
4 garlic cloves, sliced thinly
fresh basil leaves
1/2 teaspoon crushed red pepper
salt and fresh ground pepper to taste
2oz. parmesan cheese

Heat an iron skillet over medium heat, when hot add the local sausages. Cook for 3-4 minutes on each side until cooked trough. Remove form the skillet and set aside. Pour off all but 1 tablespoon of the pork fat and then add the sliced garlic, crushed red pepper and some black pepper. Sauté for 1 minute then add the diced tomatoes and a pinch of salt. Cook the tomatoes for 2-3 minutes until the the sauce reduces a little bit and begins to thicken. Turn off the the heat and let rest while you cook the pasta.

tomato sausage pasta recipeFranklin Farmers Market RecipeFresh Farmers Market Basilfresh local tomatoes

 

 

 

 

 

FFM

Using local meats like this locally blended sausage from Bear Creek Farm delivers added local flavor!

Bring 3 quarts of water to a boil in a sauce pan, then add a pinch of salt and then the pasta. Cook for 4-5 minutes or until tender. Drain the pasta but reserve a 1/4 cup of the pasta cooking liquid. As the pasta cooks slice the sausages into 1/2 inch rounds, then add them to the skillet with the tomatoes. When the pasta is ready add it to the skillet with a little of the pasta water. Turn the skillet back on to medium heat and toss everything together until the sauce begins to coat the pasta and is warmed though, about 2 minutes. When the pasta is piping hot turn off the heat and serve in shallow bowls. Quickly chop the fresh basil and divide between each bowl, then grate the parmesan over the pasta a serve. Using all local ingredients from our farmers market will deliver more flavor and a new Tomato Sausage Pasta we hope you enjoy!

Chef Michael Martin
South Fork Catering Co.

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