Monthly Archives: November 2015

Pardoning of the Turkey a Hit with Kids and Parents!

pardoning if the turkey

Danny the Turkey is presented to Ag Commissioner Julius Johnson by Adam and Sue Turtle of Earth Advocates Research Farm

The Franklin Farmers Market hosted our inaugural Pardoning of the Turkey event this past Saturday, sponsored by Herban Market. Kids and parents alike arrived in eager pursuit to get a chance at taking a picture with the star of the show, Danny the Turkey of our very own Earth Advocates research farm. Tennessee Commissioner of Agriculture Julius Johnson conducted the official pardoning of Danny, and Charlie Hatcher of Hatcher Family Dairy served as master of ceremonies. Farmer Teresa Thoni of Kirkview Farm recited a special Thanksgiving poem and market manager Deb Grant read letters written by our local school children asking commissioner Johnson to pardon our beloved turkey.

franklin farmers market

A large crowd of kids and parents waited anxiously to hear if Danny the Turkey would be pardoned by Ag Commissioner Julius Johnson

The morning kicked-off with crisp blue skies and an extra-busy market! Moms and dads shopped for fresh local produce for their Thanksgiving meals and kids colored pictures at the art tents. Lots of freshly-baked muffins, biscuits, and doughnuts prepared by our bakers were gobbled-down all morning, and the spirit of giving thanks was in our shoppers hearts on their faces.

Kids were overjoyed that Danny the Turkey was pardoned!

Kids were overjoyed that Danny the Turkey was pardoned!

The star of the show was inarguably the majestic heritage-breed gobbler, Danny the Turkey. Danny belongs to Adam and Sue Turtle of Earth Advocates Research Farm, and without their participation, this event could not have been possible. Adam and Sue have been vendors at our farmers’ market for many years, and we are extremely grateful for them, and for bringing Danny, who sparked much interest among our market shoppers.

This was really good for the kids, but also for the adults, too” Sue remarked about the event. “The kids were all very gentle, and many of the adults said they had never been this close to a turkey before.”
Families gathered around Danny to stroke his feathers and ask questions. Kids climbed hay bales to sit beside the bird as mom and dad took photos with cell phones. We even spotted a few turkey-selfies that day at the market!

liberty elementary school

Students from Liberty Elementary School excited to show their artwork and letters of pardon for Danny the Turkey

We were also extremely honored to include our local elementary school children in this Thanksgiving event. The students wrote letters to commissioner Johnson prior to the day of the market and asked him to please, please, please pardon Danny. Coloring sheets with space for writing requests were passed-out at the schools and were also available at the market for children to color and compose a short letter. Market manager Deb Grant read a few selected letters aloud during the Pardoning of the Turkey ceremony. “It was wonderful to receive such heartfelt letters written by our school children,” Deb said. “The letters touched my heart.”

“This was a wonderful event that sparked a lot of interest in our school children, ” Charlie Hatcher said. “It was a great opportunity for the Franklin Farmers Market to connect both kids and adults with agriculture.”

Welcome New Sponsor Herban Market

Ashlea and Matt Hogancamp of Herban Market

Ashlea and Matt Hogancamp of Herban Market

The Franklin Farmers Market is proud to welcome Herban Market as a new sponsor for our 2015-2016 season. Herban Market is Williamson County’s premiere independently-owned health food market specializing in organic, locally-produced foods and the largest olive oil and balsamic vinegar tasting bar in the state of Tennessee. Herban Market is a solid supporter of our local farmers and artisans, and we at the Franklin Farmers Market are enthusiastic for them to join our stellar team of sponsors.

The inception of Herban Market began in 2014 when owners Ashlea and Matt Hogancamp resolved to leave their lives in Houston, Texas, and pursue their dream of opening a health food market in Franklin, Tennessee. The family arrived in April of 2015, and after six months of hustle and hard work, the Hogancamp’s dream had become brick-and-mortar.

herban marketThe concept for the store derived from the couple’s passion for real, honest food, yet the store’s contemporary design and layout was created by Ashlea Hogancamp herself:  “As an architect, I have a deep appreciation for things in their raw state,” Ashlea says. “No faux finishes for me. I want honesty and purity, and that translates over into how I feel about food.”

Beautifully constructed with clean lines, raw materials, and a neutral palette, the space houses many items found at our farmers’ market — Beaverdam Creek Farm Stone-Ground grits and cornmeal, crates of Delvin Farm’s organic sweet potatoes and winter squashes, and a cooler stocked with local Hatcher Family Dairy milk. Plus, a full selection of local cheeses like Noble Springs Farm are available, as well as local, freshly pastured farm eggs.

herban market herban market herban market Olive oil

Herban Market is also where Franklin residents can go during the week to purchase locally-raised meat provided by our Tennessee farmers. The store carries Bear Creek Farm sausages, sirloin steaks and pork chops; Peaceful Pastures New York strips, bratwursts, and bacon; ground turkey from West Wind Farms; and ribeyes, brisket, and roasts from Red Cedar Bison.

Although the market’s organic and local foods are exceptionally executed, the market’s most unique attraction is the 63 fusti filled with premium olive oils and balsamic vinegars that are available for customers to taste and take home. “Herban Market is bringing some of the world’s finest olive oils to Franklin, Tennessee,” one dedicated customer proclaims. The oils and vinegars come from countries like Chile, Spain, Italy, and Australia, and are the freshest and most quality available. “These olive oils and balsamics are some of the best in the world, and that is not an exaggeration,” Matt Hogancamp admits. He goes on to explain how the olives are picked when green and crushed and bottled within 2 to 4 hours, ensuring a fresh and nutritious oil full of vibrant flavors and antioxidants. “I love how interactive our tasting is,” Matt admits.  “I really enjoy helping customers find unique flavor combinations, such as a lemon fused olive oil with a blueberry balsamic or a blood-orange olive oil with a dark chocolate balsamic.”

herban marketIn addition to the organic, local farm foods and oils and vinegars, Herban Market also offers draft kombucha and growlers, High Garden teas, and organic juices and smoothies.

herban market

Herban MarketWhen asked why they are excited to be sponsors of the Franklin Farmers Market, the Hogancamps reply with enthusiasm: “The same people who share our motto and shop at our store are also shopping at the Franklin Farmers Market. We believe farmers’ markets follow the same model that we all should be moving towards, and that is local food, sustainability, and healthy choices.”

Fresh for Thanksgiving

This Saturday at the Franklin Farmers Market, find stalls filled with produce harvested fresh for Thanksgiving — tender greens like turnips and collards to sauté with onions and local bacon, sweet potatoes for casserole that have been recently excavated from the cool fall soil, and turnips and crunchy cauliflower to roast and serve alongside your juicy turkey. Fall produce is bountiful and fresh for Thanksgiving this Saturday at our farmers market.


If anything captures the feeling of Thanksgiving, we think it is the smell of fresh sweet potatoes roasting in the oven. The aroma permeates throughout our homes and gives us a cozy feeling that only exists around the holidays. The Franklin Farmers Market offers an array of different sweet potato varieties, from the giant ‘Beauregard’ to white Japanese varieties to the copper-skinned ‘Carolina Ruby.’ We like to roast our sweets on a high heat to ensure extra caramelization (between 400 to 425 degrees) for an hour. After they’re good and toasted, slowly peel back the skin to reveal the bright-orange flesh bathed in a burnt sugar coating. Find your favorite variety of sweet potato fresh for Thanksgiving casserole this Saturday.




Why make the same side of potatoes this year when you can mix up your mash with roasted cauliflower and turnips? These two vegetables grow sweeter when roasted, and when pureed with butter and a little cream, you have a new variation of traditional mashed potatoes. Find turnips and interesting varieties of orange and purple organic cauliflower at the Delvin Farm’s booth this Saturday.




If there’s one thing our farmers’ market has in aplenty, it’s tender fall greens harvested fresh for Thanksgiving. We like to braise collards and kale in chicken stock with onions and bacon from West Wind Farms. Because a side of dark green collards that are fresh for Thanksgiving is a must for every Southern holiday menu.


Pardoning of the Turkey Coloring Sheet and Prize Drawing

The Pardoning of the Turkey coloring sheet is available by clicking on this link for kids to download and deliver to Commissioner of Agriculture, Julius Johnson, at the Franklin Farmers Market this Saturday, November 21, 2015. The Pardoning of the Turkey coloring sheet will also be available for our younger shoppers on the day of the event at the designated art tent with a space to write a letter to Commissioner Johnson asking him to pardon our favorite feathered friend, Danny the Turkey of Earth Advocates Research Farm. Deliver your letter and colored turkey to the market before 9:45 a.m. this Saturday and receive a ticket to win a Thanksgiving Harvest Basket of fresh food and goodies from our farmers’ market!

image1 image1 Turkey Coloring Sheet





Our farmers market believes in engaging our younger shoppers with games and activities that peak their curiosity of food and agriculture at an early age. The Pardoning of the Turkey coloring sheet gives kids the opportunity to participate in a fun Thanksgiving event focused on farming and giving thanks (and also encourages them to be creative and have fun!) We are especially excited to have our local children join in this event, and are excited to see all their individual letters and designs. Deliver  the letters and colored turkeys by 9:45 a.m. to be considered by Commissioner Johnson before he delivers his speech granting amnesty to our beloved Danny the Turkey.

Herban MarketHerban Market located in Franklin, a local health food store, is our presenting sponsor for this event. With the financial support of our market sponsors our farmers market can offer fun activities for local area families and their children.  The Franklin Farmers Market is a producers only market.

Download the Turkey Coloring Sheet by clicking on this link.

To learn more about this event click on this link.

Pardoning of the Turkey at the Franklin Farmers Market

pardoning of the turkeyThe Franklin Farmers Market is particularly proud to present our inaugural Pardoning of the Turkey event, sponsored by Franklin’s very own Herban Market. On Saturday, November 21, 2015 at 10:00am join us as we gather to celebrate the bounty of fresh fall produce harvested by our local farmers, and watch as Tennessee’s Agriculture Commissioner, Julius Johnson, pardons our market’s most beloved  domesticated bird — Danny the Turkey of Earth Advocates Research Farm. Bring your little pilgrims for a photo opportunity with Danny, and also to participate in our coloring sheet activity and prize drawing. Let the kids color a picture of Danny and write a letter to the commissioner during the day of the event or download a copy with this link to bring to the market by 9:45 a.m., and you’ll have a chance to win a Thanksgiving Harvest Basket from our farmers’ market.

Pardoning of the Turkey

Danny the Turkey of Earth Advocates Research Farm

This Thanksgiving celebration will feature an all-star line-up of members from our community, but no one takes the stage quite like our favorite feathered friend, Danny the Turkey. Danny lives on the farm with Sue and Adam Turtle of Earth Advocates Research Farm. He is a regal white Royal Palm heritage breed, and is most popular on the Turtle’s farm for his affectionate disposition and friendly demeanor. We are honored to host a bird as beautiful as Danny at our farmers’ market and are excited to see our kids lining-up to take a photo with him! So be sure not to miss the star of the Pardoning of the Turkey this year.

In addition to Danny the Turkey, Dr. Charles Hatcher, State Veterinarian and co-owner/operator of Hatcher Family Dairy, will be in attendance, acting as our master of ceremonies for the pardoning of the turkey process. We are so lucky to have such a knowledgeable and respected member of our farming community to serve as host. Our special musical guest, Jon Martin and Friends, will be serenading our crowd with lively bluegrass tunes. We are also thrilled to have farmer, teacher, and market vendor Teresa Thoni of Kirview Farm will read a Thanksgiving poem in gratitude for this year’s splendid harvest at the Franklin Farmers Market.

Herban Market

Franklin’s locally-owned health food market providing shoppers with locally-grown organic produce, bulk items, local food products, and a premium olive oil and balsamic vinegar tasting bar and dispensary.

Although we at the market are so very thankful for the support of our sponsor, Herban Market, our illustrious community members, and you, our market shoppers, nothing excites us more than to have the participation of our local schools and younger shoppers for the Pardoning of the Turkey this year! Bring the kids to the market to color a picture of Danny and write a letter directly to commissioner Johnson asking him to be pardoned or download your coloring sheet here and bring it to the market by 9:45 a.m., and our Market Manager Deb Grant will present the requests to Commissioner Johnson. In exchange for these requests, receive a ticket and win a chance to walk home with a Thanksgiving Harvest Basket for the whole family, filled with food, gifts, and more from the Franklin Farmers Market. Then, stick around to have the little ones pose for a picture with the famous Danny.

The pardoning ceremony will commence at 10 a.m. with our all-star line-up of guests. Be sure not to miss commissioner Johnson’s speech so you can learn what makes Danny so special to our farming community this Thanksgiving. Danny will be oh-so thankful, and so will our farmers, to join you in thanks for such an excellent year at the Franklin Farmers Market. See you then!

Cast-Iron Southern Cornbread Dressing

We at the Franklin Farmers Market know you’re planning one heck of a Thanksgiving this year, so we’re here to help with one of our favorite holiday recipes  — Southern Cornbread Dressing baked in your favorite cast iron skillet. Right now, our market is teeming with all the Thanksgiving staples you will need to create the freshest local Thanksgiving feast —  freshly-dug sweet potatoes for casseroles, apples and pumpkins for pies, heirloom cornmeal for dressing, locally-raised bacon, freshly-harvested herbs, and all the fall vegetables for a smorgasbord of sides. So grab that cast iron skillet and get it good and hot, because this Southern cornbread dressing recipe is not one to pass-up.


Beaverdam Creek cornmeal, Paradise Produce celery, Bloomsbury farm parsley and thyme, Evans Produce onions, West Wind Farm hickory-smoked bacon.

What makes this Southern cornbread dressing from the Franklin Farmers Market so unique and delicious is the stone-ground heirloom cornmeal from Beaverdam Creek Farm. This cornmeal produces the freshest cornbread with the most tender crumb that we have ever tasted, and adds such a lovely texture to our Southern cornbread dressing.


To begin, fry 12 ounces of West Wind Farm hickory smoked uncured bacon in your favorite cast iron skillet. Remove bacon, crumble and set aside. Reserve all drippings in a separate bowl except for 2 tablespoons, and place skillet with bacon grease in a heated 400 degree oven.



West Wind Farm hickory smoked bacon frying in a cast-iron skillet.

Next, build the cornbread batter: Combine 2 cups Beaverdam Creek Farm stone-ground cornmeal with 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 1 tablespoon sugar (optional!!!!) and whisk together with a fork. Next, add the wet ingredients:  Crack in 1 farm egg, 1/4 cup of either bacon drippings or vegetable oil, and 1 1/4 cup of buttermilk. Fold all ingredients together until just combined (batter should still be lumpy). Quickly and carefully remove hot skillet from oven and pour in batter. If the batter sizzles, you know you are doing it right! Bake for approx 20 minutes, or until cornbread is golden brown. Top with Hatcher Family Dairy sweet cream butter, and remove from skillet to cool. Add two more tablespoons of West Wind Farm bacon drippings to skillet and set aside.




For the vegetables and herbs, we begin with a knob of butter or olive oil in a large sauté pan over medium-high heat. Add two large diced sweet onions from Evans Produce to the pan with a pinch of salt and sauté until onions begin to brown (approx 5 minutes). Then add 1 1/2 cup small-diced fresh celery from Paradise Produce, and sauté until vegetables are tender. Then, add 1/4 cup of finely-diced fresh herbs from Bloomsbury Farm. We chose sage, rosemary, and thyme. Once veggies and herbs are brown and soft, remove from heat and add to a large mixing bowl. Place skillet and bacon drippings into oven to heat.


Finally, crumble the cornbread on top of the vegetable, add crumbled West Wind Farm bacon, and mix to combine. Next, add 2 cups of chicken or turkey stock. Taste and season dressing with salt and pepper before adding 2 farm eggs and combining. Remove skillet from oven and pour-in dressing. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake until the top is browned and the center is spongy. Let cool 10 minutes before serving.

Cast Iron Southern Cornbread Dressing

2 cups Beaverdam Creek cornmeal

1/2 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon sugar (optional!!!)

1 1/4 cup buttermilk

1 large farm egg

1/4 cup either West Wind Farm bacon drippings or vegetable oil

2 large sweet Evans Produce onions, small-diced

1 1/2 cups small-diced celery from Paradise Produce

1/4 cup chopped fresh Bloomsbury Farm herbs

olive oil

Hatcher Family Dairy Butter (optional)

2 cups chicken or turkey stock

2 farm eggs

salt and pepper

Grilled Flat Iron Steak with Herb Butter

With the lovely weather and it being football season and all, we’re firing-up the grill this weekend for locally-raised steaks, like this Grilled Flat Iron Steak with Herb Butter from Triple L Ranch. Our farmers’ market hosts six different local farms that raise all-natural meat without the use of antibiotics or hormones, and the selections are endless. From ribeyes, to New York Strips and filet mignons, to whole chickens, bacon, pork chops, racks of lamb, bison and more, the Franklin Farmers Market is where to shop for all-natural locally-raised meat. So ready the grill and get some sunshine while you still can, because this weekend grilled flat iron steak is on the tailgating menu.


Finding flavors to add to locally-raised meats is easy at the Franklin Farmers Market.

Locally-raised meat, like this flat iron steak from Triple L Ranch, has been raised in open green pastures and never treated with growth hormones. The cattle are grass-fed and grain-finished, which gives the meat an excellent flavor and tender texture, perfect sliced and set on top of salads, in sandwiches, or even seared in your favorite cast-iron skillet. And when topped with Hatcher Family Dairy sweet cream butter and a mix of lemon zest and fresh chopped herbs from Bloomsbury Farm, this grilled flatiron steak becomes a mouth-watering cut above the rest.



This all-natural flatiron steak from Triple L Ranch is grass-fed/grain-finished and raised with no growth hormones or antibiotics.

This recipe could not be quicker or easier for a weekend tailgate or backyard cookout. All you need are the right aromatics — a fresh bulb of garlic from Beaverdam Creek Farm, a mix of Bloomsbury Farm herbs (we like parsley, rosemary, and thyme), Hatcher Family Dairy sweet cream butter, lemon zest, olive oil, and plenty of sea salt and freshly-ground black pepper are a great touch. Finely chop the garlic and fresh herbs to combine with room temperature butter, 1 tablespoon of lemon zest, and salt and pepper. For an extra boost of flavor, we rubbed Bloomsbury fresh herbs, lemons zest, salt, pepper and olive oil on our flat iron steak and let rest as it absorbed all the yummy flavors for 30 minutes before grilling. Place the steak on a hot grill for 5 minutes on one side and 4 on the other to get this grilled flat iron steak to a nice medium rare. Top with a dollop of herbed butter, and enjoy a locally-produced meal provided by your premium Tennessee farmers.



Our Winter Farmers Market is Upon Us!

We at the Franklin Farmers Market would like to remind our dedicated foodies that our winter farmers’ market is open year-round and is currently approaching winter market hours. From this Saturday until the end of December, we will be open from 8am until noon, with almost 50 vendors providing you and your family with the largest selection of farm-fresh produce, locally-raised meats, artisan cheeses, milk, eggs, artisan goods and accessories, and much, much more. In fact, for sake of brevity, we’d like to summarize the best reasons to visit our winter farmers market every Saturday from now until spring!

winter farmers marketwinter farmers marketwinter farmers marketwinter farmers market

Farm-Fresh Produce All Year Long. It’s no secret our farmers’ market offers the largest selection of locally-grown produce all year long. Baby lettuces, tender greens, winter squashes, broccoli, beets, carrots, potatoes, sweet potatoes, and more are available throughout the cold months during our winter market. You won’t be missing out on all the fresh and healthful veggies at our winter farmers’ market.

Locally-Raised Meats. During the winter months when stews and braises are at their best, get your meat selections from your local producers at our winter farmers’ market. Grass-fed Hereford and Angus beef roasts, rib-eyes, and filet mignons; Berkshire pork chops, loins, and sausages; and pasture-raised whole chicken, thighs, and breasts. Plus, lamb, bison, goat, naturally-raised veal, and free-range eggs. All cuts of meat are available at our winter farmers market provided by our six meat producers — Bear Creek Farm, Peaceful Pastures, Red Cedar Bison, River Cottage Farm, West Wind Farm, and Triple L Ranch. (Also! Thanksgiving turkeys are now available for ordering from Peaceful Pastures and West Wind Farms.)

west wind farms

homemade soupsHomemade Soups. Nothing warms a winter chill like homemade soups ready to be taken home, and the talent behind Jones Mill Farm, Flying S Farm, and Lucy’s Kitchen know how to do soup right! These soups are made fresh using local ingredients. Look for Beer Cheese, Tomato, Provincial Beef Stew, and Potato and Cheese, among others, through the cold season at our winters farmers’ market.

Artisan Goods and Handmade Gifts. This holiday season, shop local at the Franklin Farmers Market! We will be open all winter for you to purchase those perfect locally-made, one-of-a-kind gifts for all the special people in your life. From handmade soaps and body care, to original pottery, to woodworks, candles, home décor, and jewelry, you can knock-out that Christmas list and support your local artisans, too, all winter long at the Franklin Farmers Market.

winter farmers marketwinter farmers marketwinter farmers marketwinter farmers market

Prepared Foods. One thing is for sure about our farmer’s market — there is no shortage of deliciously prepared foods, and our winter farmers’ market is no different! Geraldine’s Greatest Chess Pies and Papa C’s Pies will be available all winter for your holiday gatherings. Greek pastries from the Olive Branch Bakery will be fresh and waiting for your morning coffee. Speaking of coffee, we will have 8th and Roast serving piping-hot hand-poured coffee to warm you up, too. Norton Family Farm will have breakfast quiche’s and spiced pumpkin rolls. Plus, Ellie’s Old-Fashioned Doughnuts will be in steady supply every Saturday morning in rotating seasonal flavors. And don’t forget about our dedicated food trucks that serve breakfast and lunch items every Saturday during our winter farmers’ market!

winter farmers market winter farmers market winter farmers market winter farmers market

Winter Squash Gratin

Add a sophisticated spin to classic au gratin potatoes with this Winter Squash Gratin recipe — prepared with locally-produced ingredients from our farmers market. Sweet kabocha and butternut squash are sliced and layered in a cast-iron skillet before being doused with a savory cream sauce and finished with a topping of caramelized onions, local cheeses, and breadcrumbs. Add fresh herbs, white wine, nutmeg, and Dijon mustard to the mélange and this winter squash gratin will outshine a scalloped potato dish any night of the week.

Winter Squash Gratin made from ingredients found at the Franklin Farmers Market.

As the cooler months arrive, so do all the different varieties of heirloom winter squashes in many shapes, colors, and textures. Yet, for the average farmers’ market shopper, approaching these unfamiliar cucurbits can be somewhat daunting. That’s why beginning with a simple recipe that highlights a new variety, like this winter squash gratin, can be useful in giving a timid cook the confidence he/she needs to master a new selection.

Fresh kabocha and butternut squash from Rocky Glade Farm are the cornerstones of this gratin.

The kabocha squash is a Japanese pumpkin variety that is best known as one of the components in vegetable tempura. Although similar to the butternut, the kabocha is sweeter with a fluffier, lighter texture. Kabocha has a thin edible skin and excels when roasted or pureed into luscious soups. The freshest kabocha and other winter squashes can be found at the Rocky Glade Farm booth at the Franklin Farmers Market.


Rocky Glade Farm’s winter squashes are harvested fresh from the field.

To begin this farmers’ market winter squash gratin, start with a cream sauce of Hatcher Family Dairy Whole Cream, white wine, garlic, freshly-ground nutmeg, Dijon mustard, salt, pepper, and a fresh herb bouquet from Bloomsbury Farm (we love Bloomsbury’s sage, rosemary, and thyme). Place all ingredients into a medium saucepan and bring to a light boil for approximately 3 minutes. Remove from heat and set aside.


Fresh, local dairy and herbs from Hatcher Family Dairy, Moonshadow Farm, and Bloomsbury Farm.


A cream sauce of Hatcher Family Dairy Farm whole cream and fresh herbs from Bloomsbury Farm.

While your cream sauce is resting, thinly slice 1 jumbo or two medium yellow onions, and sauté in a cast-iron skillet with 2 tablespoons of Hatcher Family Dairy Sweet Cream Butter and 1 tablespoon of chopped fresh Bloomsbury Farm thyme leaves until the onions are caramelized. Remove from the skillet and set aside.



Onions caramelize in Hatcher Family Dairy Farm sweet cream butter and Bloomsbury Farm thyme leaves.

Next, arrange two petite, orange kabocha squashes and a thick-necked butternut squash from Rocky Glade Farm on a secure cutting board. Slice both ends off all three squashes, peel the butternut (leave the skin on the kabocha for added texture), remove seeds, and slice the squashes in 1/3” slices.


Kenny’s signature farmhouse cheeses can be sampled and purchased at the Moonshadow farm booth.

In the same cast-iron skillet that the onions were caramelized in, arrange the slices of kabocha and butternut squash until the skillet is almost full (you may have some slices leftover to use in pasta or roast for a snack). Strain the cream sauce, pour the liquid onto the squash, and top with the caramelized onions.


Next, comes everyone’s favorite ingredient — the cheese! Gruyère is a Swiss baking cheese with a hard texture and earthy, nutty flavor used in many gratins and quiches. For this recipe, I chose Kenny’s signature Norwood and Kentucky Moon cheeses from Moonshadow Farms (all Kenny’s signature cheeses can be sampled at the Moonshadow Farm booth). The Norwood has the nutty profile and crystalline texture reminiscent of a Gruyère, and the Kentucky Moon Swiss adds a sweetness to the mix. Add the grated cheese mixture on top of the caramelized onions, press down, and pop into a 400 degree oven until the liquid is bubbling and the cheese has begin to brown nicely (approximately 45 minutes to 1 hour.)


Winter squash gratin baked in a cast-iron skillet outshines regular scalloped potatoes any night of the week.

Finally, finish your winter squash gratin with 1/2 cup herbed bread crumbs combined with 1 tablespoon of the Hatcher Family Dairy melted sweet cream butter. Continue to bake for another 15-20 minutes until breadcrumbs are brown and the liquid has been absorbed. (Note: Rocky Glade Farm winter squashes are incredibly fresh and may not absorb all the cream sauce added. If this happens, pour-off the rest of the liquid from your skillet and reserve for a creamy pasta dish or to use in another winter squash gratin.)


Winter Squash Gratin

2 Rocky Glade Farm kabocha squash

1 Rocky Glade Farm butternut squash (small, thick-necked)

1 large sweet yellow onion

1 tablespoon chopped fresh Bloomsbury Farm thyme leaves

1 cup grated Kenny’s Norwood cheese from Moonshadow Farm

1/2 cup grated Kentucky Moon Swiss cheese from Moonshadow Farm

1/2 cup herbed breadcrumbs (regular breadcrumbs work fine)

Hatcher Family Dairy Sweet Cream Butter

Cream Sauce

1 cup Hatcher Family Dairy Whole Cream

1/2 cup chicken stock (or substitute more cream)

1/2 cup white wine

2 cloves Rocky Glade Farm garlic

1 bunch Bloomsbury Farm sage

1 bunch Bloomsbury Farm thyme

1 bunch Bloomsbury Farm rosemary

1 teaspoon freshly grated nutmeg (we like a lot!)

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper