This recipe is prepared for serving as a savory butternut squash waffle. However, it is still delicious with maple syrup. Our favorite way to eat them is topped with a soft boiled egg, apple smoked cowboy bacon, and sliced tomato. If you like a sweeter batter, simply add some warm spices and a little sugar to the recipe. This waffle recipe is for thinner Scandinavian style waffles.
FFM
FFM
Ingredients:
1 Small butternut squash, peeled, seeds removed, and grated (about 2 cups)
1 Cup whole wheat flour
1 Cup all-purpose flour
1 Tbsp baking powder
1/2 tsp kosher salt
1/4 Cup canola oil
2 Small eggs
2 Cups buttermilk
Method:
Combine dry ingredients in a medium bowl. In a separate bowl, mix the eggs, oil, and buttermilk. Pour the wet ingredients onto the flour mixture, along with the grated butternut squash. Stir until combined. The batter should be pourable and not too thick. Add more buttermilk to thin the batter if necessary. Ladle appropriate quantities of batter into a hot waffle iron. Serve immediately or you can refrigerate and warm in a toaster oven as needed.
A foodie’s dream – that pretty much sums up how things were at the Franklin Farmers Market last Saturday. Think about it – there were lots of winter vegetables, like butternut squash and potatoes, perfect for tasty, warm soups.
Butternut Squash from Kirkview Farm
Kirkview Farm Red Potatoes
Rocky Glade customer picking up fresh veggies
There were tender cuts of beef, chicken and other meats to take home. There were healthy greens too and great fresh breads, muffins and other delicious baked goods.
Fresh winter greens from Rocky Glade Farm
Fresh Spinach from Zadok the Natural Farmer
Home made cinnamon rolls from Lucy’s Kitchen
Lucy of Lucy’s Kitchen with fresh made soups
Fresh baked custom designed cookies from Flying S Farm
Enjoying one of Jay’s Chicago style hotdogs
Great dairy products, such as butter, cream and the best-tasting chocolate milk ever could be found at the market. Warm donuts, yummy Chicago-style hot dogs and delicious crepes could be munched on while strolling around the market too.
Yum! Maple Granola samples from Twin Forks
The popular “Princess” from Biscuit Love
Chubby Bunny organic baby food
Diggs Farm shelled pecans
Jones Mill Farm beef stew, chicken and pimento cheese salad
Moonshadow free range eggs
And fresh eggs in different shades of color…. There was even a blue egg! Definitely a food lover’s paradise!
One of the best things about the Franklin Farmers Market is getting to know the farmers. Know your farmer, know your food and the market gives you the perfect opportunity to do so. For example, do you know where the lettuce you’ll find in a grocery comes from? Think about it – it’s a guessing game at the grocery. At the market, you know where the food comes from. Talk to the farmers about what they grow or raise on their farms. Ask them about the varieties of vegetables and fruits they have or how they raise their cattle. And check out the farmers profile section of the market’s website for more info on the farms by clicking here.
A gathering in front of Bear Creek Farm
Fresh picked Kale and spaghetti squash from Kirkview Farm
Tie Dye shirts from Pieceful Worlds Clothing
No matter that Saturday was a little chilly. Lots of sunshine made it all worthwhile to visit the market.
We love to see the smiling faces at the market each week and we make a big effort to capture each smile for our photo gallery.
Did we catch you smiling at the market this past Saturday? Click here and take a look. (insert photo gallery link)
And finally, thanks to everyone who visits the market, whether it’s cold and wet weather or a sunny, perfect day. When you come to the Franklin Farmers Market, you are supporting Middle Tennessee family farms.
Thank you!
A Lucy’s Kitchen cinnamon roll bring a smile to a young market visitor
First, we say thanks to everyone who came out to the Franklin Farmers Market during the recent blizzard. Okay, we’re exaggerating, but the snow did fall during the first hour of the market this past Saturday. Of course, that made munching on a warm sweet treat from Ellie’s Old Fashion Doughnuts or Crêpe A Diem’s Bacon Bella crêpe even better. And when it’s a cold winter’s day, it’s just natural to crave comfort foods, like a warm bowl of homemade soup or fried chicken and biscuits. That’s why River Cottage Farm’s chickens were so popular, along with homemade breads from Jones Mill Farm.
Charlie Hatcher enjoying a crepe
This little one was bundled up tight between Mom and Dad
Ellie’s Old Fashioned Doughnuts hot and fresh
Lucy’s Kitchen soups ready for you tummy
Jones Mill fresh baked breads are great with farm made soups
Even though the winter veggies at the market are tasty and fresh, some of you are getting a little anxious for warmer weather and the garden goodies that go with it. Everyone’s a little hungry for spring, but we do have a solution to getting the most out of winter veggies and liven things up for your taste buds. Just be a little creative. Use your imagination and prepare the carrots, cabbage, squash or other winter vegetables in different ways. From soups to salads, main dishes and even desserts, you can find recipes for hundreds of different ways to prepare winter veggies.
Hummus Chick Hummus is always fresh from her kitchen
Kenny’s Farmhouse Cheese are provided by Moonshadow Farm
Jones Mill Flourless Chocolate Cake with a touch of Expresso
Jones Mill chicken salad and pimento salad are fresh made right from Judy’s kitchen
Tennessee Free Range Eggs from Pilgrims Produce
Farm Ground Corn Meal and Grits from Beaverdam Creek Farm
To get you started, we’ve got a recipe for you. Pick up some butternut squash and carrots on your next trip to the Franklin Farmers Market and prepare this special Butternut Squash & Carrot Soup. It’s mouthwatering delicious!
Tennessee Maple Syrup from Pilgrims Produce
And here’s something else to put on the list when you come back to the market – Tennessee maple syrup. That’s right – it’s Tennessee maple syrup, not Vermont or Canada. It is lip-smacking delicious for pancakes and waffles, but don’t dilly-dally about picking up a bottle. Pilgrims Produce Farm only tapped about 20 gallons of maple syrup this year, so it going to go quickly!
And finally, here’s another thought about spring – it’s time to get the kids in the garden. Look for information on the Growing Kids Educational Garden at the end of February. It’s a delicious way for kids to learn more about food, nutrition and the environment. Think Spring! And don’t forget to check out Saturday’s market day pictures.
Lucy’s Kitchen Muffins always fresh baked
Catherine of Flying S Farms delivering an order of Valentine Day Cookies
3 cups of peeled and diced butternut squash (approx. 1 small squash).
2 cups of thinly sliced carrots (approx. 4 medium size carrots).
¾ cup thinly sliced leek or chopped onion.
1 tbsp. butter or margarine.
2 14 ½ ounce cans of reduced sodium chicken broth.
¼ tsp. of ground white pepper.
¼ tsp. of ground nutmeg.
¼ cup of half and half or light cream.
In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème-fraiche, pumpkin seeds, and/or fresh tarragon.
Chef Vinny of Saffire restaurant handing out Butternut Squash Bisque
You know how we been saying that winter vegetables are good to eat and tasty too? That you should try different recipes to see how good veggies like turnips, beets, cabbage and squash can really be? Well, we proved our point this past Saturday at the market with help from Chef Vinny of Saffire. With a mixture of butternut squash, maple cream, fried sage and other delicious ingredients, he created a warm winter soup that was literally lip-smacking good.
Preparation of Butternut Squash from the morning market
Yum! Yum! Hot Butternut Squash Bisque prepared by Chef Vinny
Chef Vinny giving out free samples!
Chef Vinny’s butternut squash bisque went so fast, he had to quickly create another pot of it. Saffire is well known for the mouthwatering dishes served there and now we know why. Chef Vinny will be back at the Franklin Farmers Market this winter to prepare another scrumptious dish featuring winter veggies. You can get his butternut squash bisque recipe on Saffire’s facebook page.
Yes, it is Yum! Yum! Good!!!
Homemade Farm Soups from Flying S Farm
And pick up a copy of the market’s “Eating in Season” cookbook for lots of delicious recipes, including our own version of Roasted Butternut Squash Soup. You can pick up Eating in Season at our special cookbook stand or at the market info booth every Saturday.
Winter Root Veggies from Paradise Produce
Delvin Farms Organic Cauliflower
Franklin Farmers Market Recipe Book “Eating in Season” available on Saturday’s at the FFM
Market visitors voting on allowing dogs at the market
We asked for you to tell us how you feel about dogs at the market and you’ve been doing some big talkin’. Hundreds of you have emailed or filled out our survey form at the market to tell us whether dogs should be allowed or banned at the market. With big crowds and lots of dogs at the market, there are concerns over sanitary and safety issues that affect not just people but dogs too. What do you think? Through November 30th, you can express your opinion and suggestions on dealing the dog issue. Just email lisa@franklinfarmersmarket or stop by the market info booth on Saturdays. The market board will announce their decision the first week of December.
Fresh baked bread from Flying S Farm
The chilly weather at the market and the forecast for snow flurries later this week made us think about the holidays which are fast approaching. Thanksgiving is just about 3 weeks away and shortly after that, the big man with the white beard and reindeer will be showing up. The market is the place for delicious food and unique gifts for loved ones.
Franklin Family picking up CSA from Delvin Farms
Winter Greens from Zadock the Natural Farmer
But this holiday season, it’s also the place to give to those who need your help. Beginning the Saturday after Thanksgiving, November 30th, the Franklin Farmers Market will kick off the “Love Will Keep Us Warm” charity drive to collect blankets, coats, scarves, gloves and more to keep those in need to protected from winter’s cold weather. Maybe you have a coat you don’t wear anymore or a blanket that’s been tucked away in storage for a while. Donate them and keep someone warm for the winter. Watch for more information on our website and in the market’s ‘farm fresh’ newsletter soon.
