Category Archives: Market Saturday News

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


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







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.


A Greek Summer Salad of Local Goodness

A few weeks ago we had the chance to cook up a Greek Summer Salad of local goodness at the Franklin Farmers Market for our monthly Chef Saturday. We featured eggplants, tomatoes, summer squash and cucumbers from Delvin Farms, Kirkview Farms and Bloomsbury Farms, plus goat cheese feta from Noble Springs. This recipe is a “snapshot” of summer so to speak, and captures the beautiful fresh flavors of the sun. It’s so simple you should try it this weekend!

Summer Greek Salad

local farm producesquasheggplantgreek salad

Greek Summer Salad

Serves 4-6

1 large eggplant
2 cucumbers
2 summer squash
2 large ripe tomatoes
1 large red bell pepper
4oz. goat cheese feta
a few basil leaves
3 tbls virgin olive oil
1 lemon, juiced
sea salt and fresh ground black pepper to taste

Heat a large griddle pan or fire up the grill. Slice the eggplant into ½” rounds, season with a little salt and pepper and a little drizzle of the olive oil. Place them on the griddle or grill and cook for 2 minutes, then turn them over and cook for 2 more minutes or until the eggplant are slightly charred and soft in the middle. Set aside to cool. Peel the cucumber and slice in half and remove the seeds, then cut into strips and the dice cross-wise. Reserve to a large mixing bowl. Dice the squash, tomatoes and red bell pepper and add them to the bowl. Now dice the eggplant and add it to the bowl. Crumble the goat feta over the vegetables and then tear the basil leaves and add them, the remaining olive oil, the lemon juice to the bowl Season with a pinch of salt and the fresh ground pepper. Mix well and let sit for a few minutes to let the flavors develop. Serve as a side dish or as a flavorful base to grilled chicken or pork chops. We hope you agree this greek salad favorite reaches new heights with local farm ingredients. Enjoy!

Franklin Farmers Market

local tennessee farmers

Chef Michael R. Martin
South Fork Catering

South Fork Catering

Franklin Police Honored as Hometown Hero

Chief Deborah Faulkner of the Franklin Police Department

Chief Deborah Faulkner of the Franklin Police Department

The Franklin Farmers Market hosted its first annual Hometown Hero Appreciation Day at the Labor Day weekend market this past Saturday, September 3rd. Franklin is a special and unique city with a strong community. We are blessed to live in a small “big” town in which we don’t have to worry about our safety and well-being. The Franklin Farmers Market recognized the City of Franklin Police Department for their service and protection to our great city. The City of Franklin Police not only serve and protect the citizens of Franklin, but also provide education and resources. We are especially appreciative to have Officer David direct our market traffic every Saturday with his great sense of humor and fancy dance moves!

Franklin Police Department

Vice Mayor Alderman Brandy BlantonFranklin Police OfficersCongressman Marsha Blackburn





Market customer Congressman Marsha Blackburn shares a few words

Market customer Congressman Marsha Blackburn shares a few words

Vice Mayor Alderman Brandy Blanton read the Mayor’s Proclamation to deem September 3, 2016 the Hometown Hero Appreciation Day for the City of Franklin Police Department. Chief Deborah Faulkner was presented with the proclamation and a special Thin Blue Line Flag from the Franklin Farmers Market. Congresswoman Marsha Blackburn made a special appearance to express her own gratitude to the Police Department. The ceremony ended with a prayer by Rev. Jacob Scrimpshire from Clearview Baptist Church, who provides the market with volunteers on a regular basis.

Hometown Hero Reception Appreciation for our Franklin Police

Hometown Hero Reception Appreciation for our Franklin Police

Police men and women were welcomed to a reception at the market with homemade snacks from our local farmers and bakers. Muffins were provided by Lucy’s Kitchen, donuts from Ellie’s Old Fashioned Doughnuts, sausage biscuits and biscotti from Norton Family Farm, watermelon from Delvin Farms and muffins and banana nut bread from Jones Mill Farm. Our local farmers are always ready to give back to our community, and no one hesitated when we asked them to provide baked goods for our reception! Leftover reception goodies were boxed up and delivered to the Police Department for the 2pm “roll call” so that all the city officers could enjoy our appreciation for their work.

Young boy expresses his appreciation for our Franklin Police Officers

Young boy expresses his appreciation for our Franklin Police Officers

Many customers were in attendance for the Hometown Hero Appreciation Day, and one little boy felt the call to personally give his thanks to the Chief of Police. His proud mother looked on as he took the microphone and expressed his gratitude. His words conveyed what we were all feeling and was a nice summation to the ceremony.

The Franklin community starts their Labor Day weekend shopping for local farm food.

The Franklin community begins their Labor Day weekend shopping for local farm food.

The Labor Day weekend market was a well-attended market. Customers purchased meats and vegetables for their cookouts, and the crowds were festive and large as we gave thanks to the ones who serve and protect us on a daily basis- the City of Franklin Police Department. Enjoy photos of the Hometown Hero Appreciation day with this link to our market day photos.

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 or follow us on facebook, twitter and instagram for the latest market news.

Honeysuckle Restaurant Chef Demonstrationfranklin farmers MarketFranklin Farmers MarketFranklin Farmers Market

Watermelon Lovers Flock to Franklin Watermelon Festival

The Franklin Farmers Market hosted its annual Franklin Watermelon Festival on Saturday, August 27th presented by Market sponsor, Williamson Medical Center.
Franklin Watermelon FestivalWilliamson Medical CenterKids Watermelon eating Franklin Farmers MarketFranklin Watermelon FestivalLargest Tenneessee





The annual festival grows larger every year, and this year the Franklin Farmers Market had record crowds to celebrate the fruit of summer. Fun events included a seed spitting contest for adults and kids and a very popular watermelon eating contest for both kids and adults. Other activities included free face painting and games for the whole family. One contest had over 300 entries- the Guess the Weight contest. The largest melons at the market, donated by Hollow Creek Farm, came in at 86.3lbs and 74.1lbs. Two lucky customers got to take home the large melons after guessing the weights correctly!

To help us celebrate the watermelon even more, the Leiper’s Fork Carving Club carved beautiful and unique creations from watermelons in a matter of minutes! It was truly amazing to see what they could do with an ordinary watermelon and customers enjoyed learning more about their artwork.

Leipers Fork CarversLeipers Fork Carving ClubFranklin Watermelon FestivalWatermelon Lemonade






The Franklin Farmers Market vendors and local farmers joined in the fun celebration in their own way. Padrino’s Pops quickly sold out of their famous watermelon pops, and Belle Springs Lemonade wowed the crowd with their handmade watermelon lemonade with melons sourced from the farmers. Many of the produce farmers made watermelon creations of their own, including watermelon shaped rice krispie treats at Evan’s Produce and watermelon cake pops at Norton Family Farm. Delvin Farms and Colbert Farm gave hundreds of free watermelon samples to the many customers who attended the festival. The Franklin Watermelon Festival ends the summer with a bang!

Local watermelonwatermelon rice krispie treatswatermelon popswatermelon cake cookies and pops






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 or follow us on facebook, twitter and instagram for the latest market news


franklin watermelon eating contest

Honey Balsamic Grilled Chicken Recipe

Grilled Chicken Recipe
Here’s a favorite honey balsamic grilled chicken recipe you can enjoy for years to come. When it’s too hot to heat up the kitchen in the dog days of Summer we fire up the grill, a lot! One of my favorite things to grill is locally raised organic chicken from West Wind Farms in Morgan County Tennessee. The flavor is pure, clean and delicious. We like to brine the whole bird for a few hours before cutting into serving pieces. The brining process keep the chicken tender and juicy, and helps to add a a bit of salt to bring out the flavor of this beautiful poultry. Chances are you can make the BBQ Glaze for items you already have in your pantry. It’s an easy sauce to make but so tasty on this grilled chicken. Give it a try anytime of year.

West Winds Farm Chickenpasture raised chickenlocal chickenfranklin farmers market

Grilled Pasture Raised Organic Chicken with Honey-Balsamic BBQ Glaze

For the brine-
2 gallons of water
1/2 cup of kosher salt

Mix the water and salt together until dissolved in a larger container. Add the chicken and let brine for at least 4 hours.

For the chicken-
1 whole organic chicken, 2-3 pounds
1 tablespoon grapeseed oil
2 teaspoons kosher salt
2 teaspoons Hungarian paprika
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes

What a nice looking bird from West Winds Farm

What a nice looking bird from West Winds Farm

Remove the chicken from the brine and pat dry with paper towels and set aside on a cutting board. Time the wing tips at the second joint, and set aside Remove the breasts by running the knife down the center great bone inch side until you cut through at the wing joint. Set aside with the wings. Separate the the thigh quarters and then cut the leg away cutting through at the little fat line that runs between the thigh and leg. Set aside with the the wings and breasts. Season the chicken with the oil and all of the spices listed above. Cover and let come to room temp for 15 minutes. Now fire up the grill and bring to 450F degrees. When the grill is hot grill the chicken skin side up for about 5 minutes. Tuns the chicken over to grill skin side down for another 5 minutes. At this point you might need to turn down the grill to a more medium heat, and then turn the chicken over agin to skin side up. Using a small soon begin to drizzle the BBQ Glaze over each piece of chicken. Close the grill for a minute and then repeat. Turn the chicken =n over and add more glaze, you will be skin side down now. Close the grill again for a minute to give the BBQ Glaze a chance to work its way into the chicken and slightly begin to caramelize, take care not to burn the skin, a little char is ok but be careful. Using an insta-read thermometer check that the temperature has reached 165f degrees (food safety first!). Remove the grilled chicken to a serving platter and drizzle the remaining BBQ Glaze over the chicken. Let rest a few minutes and serve! Enjoy!

Grilled chickenHoney Balsamic BBQ GlazeBBQ Grilled ChickenGrilled Chicken Recipe






For the Honey Balsamic BBQ Glaze

This sauce couldn’t be easier, basically it’s equal parts local honey, balsamic vinegar and yellow mustard. If you need more then simple scale it up to suit your needs!

1/4 cup local honey, we use Johnson’s Honey Farm
1/4 cup balsamic vinegar
1/4 cup yellow mustard
1 tsp kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper flakes

In a small bowl combine all of the ingredients and mix well. Will keep refrigerated for up to 1 month.

Franklin Farmers Market

Chef Michael R. Martin
South Fork Catering Co.
South Fork Catering

Sweet Events at the 5th Annual Franklin Watermelon Festival

Franklin Watermelon Festival-04The Franklin Farmers Market will host its 5th annual Franklin Watermelon Festival presented by Williamson Medical Center on Saturday, August 27th from 8am-1pm. This popular event is sure to be the highlight of your weekend as we celebrate summer’s favorite treat. Our local farmers will have the best of their watermelon crops ready for tasting, and customers will have their chance to guess the weight of the largest watermelon ever grown!

Our produce farmers have carefully tended the watermelons in the field in preparation of this annual event and they tell us that this year is a record year for delicious watermelons! Colbert Farms, Delvin Farms and Kirkview Farm will have watermelons ripe and ready!

Fun events include a seed spitting contest for adults and kids beginning at 9:30am, watermelon eating contest beginning at 9:30am for kids, 10:30 for adults, 11:30 for kids and 12:15 for adults. There will also be a kids activity area with face painting and games for fun for the whole family!

Franklin Watermelon Festival

For a special treat, the Leiper’s Fork carving club will be carving beautiful creations from watermelons. Come out to see the amazing artwork and marvel at the unique designs!

watermelon eating contestwatermelon carvingwatermelon festivallocal watermelons

Our vendors and local farmers are joining in the fun celebration in their own way. Padrino’s Pops will have watermelon pops, Belle Springs will have watermelon lemonade, Baby Agape will have special watermelon gummies for the kids, Danny’s Donuts will have a special red donut and Crepe Diem will have a watermelon creation that is sure to be superb! Join us for a fun celebration to see what other vendors have prepared for the Watermelon Festival!

The Franklin Watermelon Festival is more than just celebrating the best of summer. It is a fun, family friendly event celebrating all that is good about our community farmers market! We are grateful for our market sponsor Williamson Medical Center and the impact they have on our community’s healthcare, saving and healing lives everyday. Come join us on Saturday, August 27th for a fun filled day!

Williamson Medical Center

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 or follow us on facebook, twitter and instagram for the latest market news.

franklin watermelon festival
Leipers Fork Carving Club

How to Can Tomatoes

Canned TomatoesOne of my favorite things to do in the summer is to can tomatoes with Romana. We usually buy 4 or 5 cases of just ripe tomatoes and spend the day “putting up” tomatoes to use in the winter. There really is nothing like opening a jar of home canned tomatoes in January and making some rustic tomato sauce to go over pasta with a little grated Parmesan cheese. It’s just like opening a jar of summer sunshine. They also make great gifts! So here’s an easy way to can tomatoes!

canning tomatoes local tomatoesripe tomatoescanning tomatoes

Canned Local Tennessee Tomatoes

(count on using 3 pounds of tomatoes for each quart Mason jar)


15 pounds just ripe local Tennessee tomatoes
15 teaspoons of sea salt

Bring 6 quarts of water to a simmer in an 8 quarts stock pot. Score a little X in the bottom of each tomato with the tip of a sharp paring knife. Remove and bits of stem on the tomatoes.
Fill a large bowl with ice and water and set aside to shock chill the tomatoes after blanching.
Working in batches of 4-5 blanche just ripe tomatoes in simmering water for 1 minute or until the skins begin to wrinkle. Remove each one to the ice bath. Peel off the skins and cut out the cores, then cut into quarters. Pack into clean, hot prepared quart Mason jars and press down with a clean wooden spoon until the jars fill up with tomato liquid, leaving 1/2 inch headspace. Add 1 teaspoon of salt for each quart. Wipe the rim of each Mason jar with a clean paper towel
and place on a new clean lid and then close and tighten the ring. Process in a boiling water bath for 45 minutes (35 minutes for pints, if using). Remove form the water bath using special jar tongs and place on kitchen towels to cool. Lids should seal so there is no movement when pressed. If you have some jars that don’t seal properly you can still use them, but you need to refrigerate them and use them within 2 weeks. Learning how to can tomatoes will deliver some delicious pasta winter meals. Enjoy!

canning jarstomato canningcan tomatoes local tomato canningFullSizeRender

Charred Vegetable Summer Salad

With our farmers market full of fresh summer vegetables, bursting with flavor, give this delicious charred summer salad recipe of okra, tomatoes, corn and candied onions a try!

Seasonal cooking is not only healthy it's fun! A Bounty of Healthy Eating awaits you at the Franklin Farmers Market.

Seasonal cooking is not only healthy it’s fun! A Bounty of Healthy Eating awaits you at the Franklin Farmers Market.

Growing up in Tennessee summer vegetables played a major part of our nightly dinners, especially okra, corn, tomatoes and onions. My parents always had a garden while I was growing up, and we had onions in the ground and tomatoes on the vine. I remember one summer they grew a whole bunch of corn as well. In this recipe I used beautiful okra and little tomatoes from Bloomsbury Farm, the corn was “Super Sweet” from Conry Farms in Morrison, TN and Candy Onions form Kirkview Farms. I picked the fresh basil from our herb garden.

organic cherry tomatoeslocal okrafarm fresh okralocal sweet corn

Charred Summer Salad with Okra, Corn, Tomato & Candy Onion

This summer salad is the perfect base for grilled chicken or pork chops.

Serves 4-6

1 pint okra, split lengthwise

4 ears sweet summer corn, shucked and silks removed

1 pint little tomatoes like cherry or pear, split in half

2 Candy Onions, cut into quarters

2 tbls olive oil

1 tbl red wine vinegar (I also love Sherry vinegar!)

sea salt and fresh black pepper

1/4 cup fresh basil leaves (fresh mint works well too)

charred sweet corncharred vegetablescharred candied onionslocal candied onions






Heat a 10 inch cast iron pan over medium-high heat. Season the split okra with a little salt and set aside to draw out moisture while you cook the corn. Break the ears of corn in half and place them in the hot iron skillet. Sear on all sides turning often until blistered, about 4-5 minutes. Set aside. Blot the okra with a paper towel to remove the water that has come to the surface. When dry add them to the skillet cut side down, and blister 3-4 minutes. Tun over and continue to roast for 1-2 minutes further. When dry roasted set aside (the okra should be quite dry and a bit crispy, even a little burnt). Place the Candy onions cut side down in the skillet and roast until almost black. Then turn to roast the other sidescharred okra until almost black. When well blistered remove to a plate to cool. Place the split tomatoes and charred okra in a large shallow bowl. Add the olive oil red wine vinegar and little salt. Toss well together and set aside while you cut the corn and onions. Place a clean dish towel on a cutting board and put the charred cron on the dish towel. Using a sharp knife, trim the kernels off the corm. When all of the corn has been cut gather the corn in the towel and pour into the bowl with the okra and tomatoes. When the onions a cool enough to handle trim the root end off and then slice the onions crosswise into 1/8 inch slices. Add the cut onions to the bowl and then tear the basil leaves into small pieces and add to the vegetables. Toss everything together and add a little salt and pepper to taste. Serve immediately or cover with plastic wrap and keep refrigerated until ready to use. Keeps well for 24 hours.


Chef Michael R Martin
South Fork Catering Co.

South Fork Catering

Franklin Tomato Festival: Fresh, Local and Fun!

The Franklin Farmers Market held its 6th annual Tomato Festival on Saturday, July 16, hosted by market sponsor, Amerigo Italian Restaurant. Rain didn’t keep market customers away and children were treated to Maribelle the Clown with free face painting and balloon animals. But our local farmers weren’t interested in face painting; they were ready to compete in what have become the bragging rights for the year- the best tasting tomato!


Amerigo Italian RestaurantLocal TomatoesFranklin Tomato FestivalFranklin Face Painting

Customers were treated to free tomato tastings from our local farmers. Amerigo Chef Steven delighted us with his famous gazpacho and bruschetta with free samples made from ingredients from our farmers.

Amerigo Italian Restaurant“Every year our Tomato Festival grows bigger and we are blown away by the number of tomato entries grown by our local farmers. We had over sixteen farms enter their tomatoes, a record year! We are honored to have the largest selection of farmers in middle TN in one location, and proud to be a producers only market. You won’t find a better tasting homegrown tomato than right here in Franklin, grown by the farmers who are here,” says Franklin Farmers Market Event Coordinator, Ryan Palmer.

Franklin Tomato FestivalCherry TomatoesDelvin Farms Organic TomatoesHeirloom Tomatoes






With over sixteen farms participating in the contest, market supporter Kristy Williams of the Franklin Heritage Foundation was charged with the task of finding just the right person to judge the contest. Eight judges were called upon to judge tomatoes in categories: Ugliest, Heirloom and Standard, and their job was not an easy one! A heartfelt thank you goes to our Tomato Festival judges, Rick Warwick, editor of the Williamson County Historical Society Journal, Representative Charles Sargent, Lynne McAlister, Heritage Ball fundraiser, Theresa Mascola, fitness instructor for Williamson County Parks, Shelley Robertson Birdsong, owner of Robertson Media Group, Matthew Antonovich, owner of Franklin’s Trattoria A, and Ali Gernsert, Marketing Director of market sponsor, Amerigo.

Tomato Festival Judges

Local Celebrity Judges with the job of tasting selecting this years Tomato Winners

After many tastings and few re tastings, judges came to a decision and our winners are:

Heirloom Tomato: 1st Place- Vu Family Farm
2nd Place- Colbert Farm
3rd Place tie: Sturbridge Farm and Teston Nursery

Standard Tomato: 1st Place- Colbert Farm
2nd Place- Rainbow Hill Farm
3rd Place- Delvin Farms

Ugliest Tomato: 1st Place- Sturbridge Farm
2nd Place- Evans Produce
3rd Place- Beaverdam Creek Farm

Ugliest Tomato Winner

1st Place Ugliest Tomato Winner Sturbridge Farm

Best Tasting Tomato Winner

1st Place Winner Best Tasting Heirloom Tomato Vu Farm

The judges’ decision was announced with much enthusiasm as market staff and market sponsor Amerigo’s Ali Gensert presented each winning farm with a ribbon and certificate. Another year of bragging rights go to long time winner, Sturbridge Farm, whose tomatoes win one or more category every year!

1st Place Best Tasting Standard Tomato, Colbert Farm

1st Place Best Tasting Standard Tomato, Colbert Farm

Festival attendees enjoyed all that our market has to offer- fresh, locally grown produce, locally made artisan goods and local food trucks for breakfast and lunch. Admission to the festival and the market as always, was free.

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 or follow us on Facebook, Twitter and Instagram for the latest market news.
Visit this link to view all photos from this years 6th Annual Franklin Tomato Festival.

Rainbow Hill FarmBeaverdam Creek FarmEvans Produce FarmTeston FarmDelvin FarmsTomato Festival JudgesFranklin Tomato FestivalFranklin Farmers Market