Monthly Archives: February 2014

Franklin Farmers Market Seeking More Room for Fast Growing Market, Poll Included

February 27, 2014

Local Families enjoy shopping for local farm fresh produce each Saturday of the year

Since the Franklin Farmers Market opened in 2002, we’ve always called the Factory our home. But a lot of things have changed in the past 12 years. Instead of 8 farmers, we have over 70 farms at the market throughout the year plus local artisans, prepared food vendors and food trucks which makes the market a pretty popular place to go on Saturday mornings. It’s great that so many of you support local foods and local farms and we enjoy seeing everybody each week.

Rocky Glade Farm sold out of their produce by 11am many days

Zadok the Natural Farmer is a popular stop for farm fresh veggies

Bloomsbury Farm is one of many farmers known for their Heirloom Tomatoes

A long line of customers waiting for Ellie’s Old Fashioned Doughnuts

We love our home at the Factory. We’ve been there over a decade and it’s been a great place for us to be in. The Factory has been diligently listening to our growth needs along with what improvements can be made to make it the best location for you and our farmers. The market board is in active discussions with Factory officials about extending our lease and what can be done to make things easier for access to the market.

During peak Spring and Summer months there is a long line of cars lined up for entrance into the market

The aisles under the shed crowd quickly starting in early spring

Even our vendor tents next to the shed get really busy

We also have been looking at other possible locations for the market, including the Bicentennial Park location, which is two blocks off the downtown square of Franklin. Some of you may remember it as the old boot factory location on North Margin Street. There’s a lot of activity going on in the area, including the 3^rd Avenue extension project, which gives the park easy access from Hillsboro Road as well as downtown routes. We appreciate all the efforts from the City of Franklin in offering us new possible market locations.

But would that be a good home for the market? Is there a better location or is our current home at the Factory the best place for the market?

We’ve listed a few questions below and would love to hear your thoughts. Thank you for supporting our Tennessee farmers and Artisans who work hard to bring the best quality produce, meats, baked goods and Artisan Crafts each Saturday to market.

The Polls are now closed, thank you everyone for voting and leaving your valuable comments.

How satisfied are you with parking for the Franklin Farmers Market (FFM) during our peak Spring, Summer and early Fall times?

Always plenty of parking (9%, 16 Votes)
I can find parking if I come early or late (52%, 97 Votes)
It's too congested to get into the parking lot quickly (30%, 55 Votes)
I've stop coming because of the lack of parking (10%, 18 Votes)

Total Voters: 186

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How is your shopping experience during our peak Spring, Summer and early Fall times?

There's plenty of room to shop among the vendors (2%, 3 Votes)
It's crowded but I don't mind the crowds (37%, 70 Votes)
I come early to beat the crowds (45%, 84 Votes)
I've stop coming because it's too crowded under the shed (16%, 30 Votes)

Total Voters: 187

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How long have you been a FFM customer?

Since the beginning in 2002 (21%, 44 Votes)
5 years or more (31%, 64 Votes)
3 years or more (24%, 50 Votes)
1 year or more (20%, 40 Votes)
I'm a newbie, less than a year (3%, 7 Votes)
Never have visited the FFM (0%, 0 Votes)

Total Voters: 205

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Butternut Squash Waffles with Maple Syrup Recipe

February 27, 2014

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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.

Makes about 12 waffles. Enjoy!

Warm Sunshine Delivers Smiles and Fresh Farm Food

February 24, 2014

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Charlie Hatcher of Hatcher Family Dairy helping a young Mom with some milk to her vehicle

It all adds up – sunshine plus good fresh farm food equals happy people. For proof of that theory, all you needed to do was come to the farmers market this past Saturday. Everyone was in a good mood. There were plenty of yummy fresh veggies, such as beets and squash. Maple syrup was another favorite and everyone was looking for those blue eggs. And there were big smiles all over the place. Of course, eating sweet doughnuts or munching on muffins while roaming the market played a role in keeping those smiles coming, but we think the bright sunshine and warm temperatures were a big part of it too.

Fresh made muffins from Lucy’s kitchen

Fresh winter squash from Kirkview Farm

Tennessee Maple Syrup from Pilgrims produce

Fresh made crepes from Crepe A Diem

The Lee clan from Triple L Ranch was out in full force on Saturday

LeeAnn of Bear Creek helping some customers with their Tennessee Beef selection

Beaverdam Creek Farm CSA program is in full swing!

During the day, someone asked us about three little letters that are popping up now in the farm booths all over the market. Those three letters are C-S-A, which is the nickname for community supported agriculture. A CSA gives you a weekly share of whatever the farm has harvested all through the growing season and now is the time to sign up for a CSA. Many of the farmers at the market, such as Delvin Farms, Beaverdam Creek Farm and West Wind Farms have CSA programs. Next time you’re at the market, ask your favorite farmer if a CSA is available to get the best in fresh food straight from their farm every week.

A young market customer taking a picture of a custom home from Miniatures by Phillip

Peaceful Pastures farm made soaps

Farm Fresh Goat Cheese from Noble Springs Dairy

Taking home some barn wood signs from Tom the Furniture Guy

Our new Corporate Sponsor for 2014, owner Greg Brown of Ford Lincoln of Franklin with LIsa, Deb and Hank Sr of Delvin Farms

And finally, we welcomed a new member to the market family last Saturday. We’re happy to announce that Ford Lincoln of Franklin is a sponsor of the Franklin Farmers Market. The market is a 501 c 5 non-profit agricultural organization and with sponsors such as Ford Lincoln of Franklin, we are able to help local farms to keep growing. Our thanks to Ford Lincoln of Franklin for their support – Welcome to the FFM family!

You can visit pictures from Saturday’s market by clicking here.

6th Grade Science Honor Students want to Improve the Environment

February 24, 2014

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You can learn a lot of things at the Franklin Farmers Market like what an heirloom vegetable is or what a does a “pastured” chicken mean. But this past Saturday at the market, you could also learn how to change the world and make it a better place to live. The 6^th grade honors science class students from Freedom Intermediate School were at the market to share information on how to make a difference in the environment. The students also had important info to share about radon gas and why we should all worry about the future of bees.

Radon, the Silent Killer Exhibit

Their teacher, Barbara Orr explains:

The benefits of Rain Gardens

The students’ info and presentation were a part of the Siemens Discovery Education “We Can Change the World Challenge”, a national environmental sustainability competition for students. Through project-based lessons, students learn about science and conservation while creating sustainable environmental improvements in their communities. From wind energy to rain gardens and much more, the students of Freedom Intermediate School taught us a lot this past weekend. We think their “We Can Change the World” project definitely earned an A-plus!

How wind turbines operate

The benefits of E-waste

New Winter Vegetables, Fresh Made Soups, Muffins and Breads!

February 17, 2014

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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

Winter Produce, Canned Goods, Fresh Baked Food and Tennessee Maple Syrup!

February 10, 2014

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Snow covered Franklin Farmers Market sign

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

Beaverdam Creek Soap

Butternut Squash and Carrot Soup Recipe

February 10, 2014

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Farm fresh carrots from Paradise Produce

Butternut squash from Kirkview Farm

Butternut Squash & Carrot Soup

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.

Farmers Market Customers Enjoy Warm Sunshine and Fresh Food

February 3, 2014

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We were blessed with warm Sunshine on Saturday!

After a month of bone-chilling winter weather, suddenly everything changed for the farmers market. Sunshine and a high in the mid-60’s on the first day of February! Weird but wonderful weather for the month that’s typically the coldest of the year and it made it a great day to be at the Franklin Farmers Market. Lots of folks came out to get the best in fresh food and to soak up the sunshine with the farmers and vendors at the market. We saw lots of crunchy carrots and yummy apples from Kirkview Farm being snatched up and delicious sweet treats from the Norton Family Farm too. Those dried shitake mushrooms from Gardner Grove Farm were a hit. So were the Heirloom Tomato soup from Jones Mill Farm and the Potato Gouda Dill soup from Lucy’s Kitchen. Even the little ones got a taste of extra-special yummy food to take home with the fresh organic baby food from Chubby Bunny.

Kirkview Farm Apples

Carrots, Butternut Squash and Kale from Kirkview Farm

Dried Shitake Mushrooms from Gardner Grove

Carrots and other produce from Zadok The Natural Farmer

Valentine cookies from Flying S Farm

Heirloom Tomato Soup from Jones Mill Farm

Geraldine’s Greatest Chess Pies

Hatcher Family Dairy

Jams, Jellies, Preserves and Breads from Jones Mill Farm

Biscuit Love uses locally sourced foods

And despite their recent status as TV stars, the Biscuit Love crew was at the market too. They were featured in a recent segment on NBC’s Today show called “Marketing Makeover” that helps worthy small companies to keep growing and thriving. The thing we like best about the Biscuit Love Truck is that they use local and seasonal ingredients from such farms as Beaverdam Creek, Bloomsbury Farm and Bear Creek. We don’t think they were giving out autographs this past Saturday at the market, but they were serving up scratch made biscuit sandwiches like the East Nasty, with buttermilk fried chicken, cheddar cheese and sausage gravy.

Hand made by Miniatures by Phillip

Chubby Bunny Organic Baby Foods

And finally, there were a lot of parents on Saturday asking about gardens. When will tomatoes be back in season? When will strawberries be available? What about green beans? The farmers do have all the answers for you, but then so could your kids. How? By being a part of the FFM’s Growing Kids Educational Garden classes. It’s all about teaching kids about where their food really comes from and what it takes to get it from the garden patch to the table. There are lots of new features this year’s program, which gets underway in April. Details on classes and how to sign up will be released at the end of February in the market’s newsletter and website.