Monthly Archives: May 2016

The Franklin Farmers Market has It’s own Chef!

May 26, 2016

Market Chef Michael Martin

The Franklin Farmers Market is proud to announce that Chef Michael Martin, owner of South Fork Catering, is the new personal market chef! Chef Michael will be with us once a month using products from our farmers for food demonstrations. Customers will be able to learn recipes and cooking tips to help them make the most of in season produce at the market. His two recent recipes of Pan Seared Denver Steak with Spring Vegetables and Organic Kale Salad with Buttermilk Dressing pleasantly demonstrates Chef Michael’s passion for local food from Tennessee Farms. .

Chef Michael says, “I’m so excited to be the first Market Chef of the Franklin Farmer’s Market! It’s really humbling to be among all of these farmers and ranchers who work so hard to bring good wholesome food to our community I am in awe that they do this day in and day out each week, regardless of the weather or difficult circumstances, you can count on them. Cooking at the FFM this year will be so much fun! I feel like a kid in a candy store, having so many wonderful products to choose from! It’s just such a special place. I can’t wait to talk to all of the folks who’ll stop by to try a sample of what we’ve cooked, and share part of the story of our local food culture.”

In 2015 Chef Michael Martin started his own catering company with wife, Romana , South Fork Catering Company. Michael and Romana believe that food tastes best when it’s ethically raised and local and have been supporters of the Franklin Farmers Market since the beginning of the market. They have been sourcing food from local farms Delvin Farms, Bloomsbury Farm and Hatcher Dairy for many years for various catering events. “Shopping the market each Saturday morning is amazing; there is always something new and exciting to try”, says Michael. “All of the produce looks so fresh because chances are it was picked early that morning! Plus getting to shake the hand (sometimes getting a hug) of the farmer that has tended the land with care to raise livestock or crops is truly gratifying.”

We are honored that Chef Michael has come on board as our official market chef, and we look forward to his culinary expertise and creations. Look for Chef Michael at the Franklin Farmers Market the last Saturday of every month on the patio near the picnic tables.

Chef Michael Martin is owner and chef of South Fork Catering in Franklin Tennessee.

Organic Kale Salad with Buttermilk Dressing

May 26, 2016

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The Kale Salad is a popular food offering on restaurant menu’s where local food is served. Spring is one of my favorite seasons because so many vegetables get the chance to show off their unique and ever changing character. Kale is one of them, especially the first of the season Organic Red Russian Kale from one of my favorite farms, Bloomsbury Farm in Smyrna, about 25 minutes from the Franklin Farmer’s Market. When kale first makes an appearance on the scene in May and early June in our climate zone, the leaves are small, sweet and very tender. Which is perfect for our recipe this week. Enjoy!

Looking for a new Kale Salad recipe? Local organic Red Russian Kale from Delvin Farms is a perfect place to start!

Looking for a new Kale Salad recipe? Organic Red Russian Kale from Bloomsbury Farm delivers a perfect starting point!

Kale Salad with Buttermilk Dressing, Parmesan & Toasted Pumpkin Seeds

Serves 4-6

For the Dressing-

Yields 1 cup

1/2 cup Hatcher buttermilk
1/2 cup mayonnaise
1 tsp red wine vinegar
1/2 tsp fresh finely minced garlic
1/4 tsp Hungarian paprika
1/8 tsp fresh ground pepper

Combine all ingredients in a bowl and mix together throughly. Store in a glass container in the fridge, keeps for one week.

For the Salad-

1 bunch Bloomsbury Organic Red Russian Kale
2 tbl grated Parmesan
2 tbl toasted pumpkin seeds
Fresh ground pepper

Soak the kale in cool water for 30 minutes to rehydrate, then drain and shake the leaves until most of the water is off. Remove the stems. Tear the kale into bite size pieces and place in a large mixing bowl. Add 3-4 tablespoons of buttermilk dressing over the kale and toss together with tongs until the kale is lightly coasted with the dressing. Transfer the dressed kale to a large serving bowl and sprinkle the parmesan and toasted pumpkin seeds over the top, plus a bit of fresh ground pepper. Serve immediately. Bon appetite!

A lovely organic Kale Salad with Buttermilk Dressing

Michael R. Martin
Market Chef
Franklin Farmers Market

Chef Michael Martin is owner and chef of South Fork Catering, Franklin, TN.
www.southforktn.com

Pan Seared Denver Steak with Spring Vegetables

May 19, 2016

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One of my favorite ways to cook Denver Steak in the Spring and Summer is using one pan. No need to heat up the oven at all. Here, from the Franklin Farmers Market, I am using Denver steaks from Bear Creek Farm, Rainbow Chard from Rocky Glade and Kohlrabi, Radishes and Watercress from Beaverdam Creek Farm. This is a dish that captures the essence of early Spring and some of the best of what the market has to offer.

A lovely spring meal of all #localfood from Tennessee Farms

Pan seared Denver Steaks with Kohlrabi, Rainbow Chard, Watercress & Radishes

Serves 4
Preparation time 15-20 minutes

2 6oz Denver steaks
1 small bunch of rainbow chard, cut into ribbons
1 small bunch of new onions with green tops
1 bunch watercress
2 kohlrabi, peeled
1 bunch of radishes
1 lemon cut in half
1 tbl olive oil
1 tbl unsalted butter
1 tsp red wine or sherry vinegar
1 tsp sea salt
Fresh ground black pepper

Fresh Ingredients from the Franklin Farmers Market

Trim off the thick ends of the watercress and discard. Soak the watercress in a bowl of cool water for 15 minutes.

Preheat a heavy cast iron skillet over medium high heat while you prepare the vegetables and steaks. Season the steaks on both sides with the sea salt and plenty of fresh ground black pepper and set aside. Slice the kohlrabi into 1/4 inch rounds and reserve. Slice the radishes and set aside as well. Slice the onions into 1/2 inch to rounds and set aside. Drizzle the olive oil over the steaks and rub the sea salt and pepper into the steaks.

Red Hot cast Iron skillet seals juices and flavor for a tender steak

The skillet should be hot now. Using tongs, carefully lay the steaks into the hot skillet then immediately lower the heat to medium. Cook the steaks for 2 minutes on each side to form a nice seasoned crust on each one. When the steaks are cooked, set them aside on on clean platter to rest. Now add the kohlrabi slices to the pan. There should be enough oil and fat from the steaks to aid in cooking of the kohlrabi. Turn the kohlrabi a few times to slightly wilt it, you want it to soften it bit but not to the point of loosing it’s bite. When the kohlrabi is ready set aside with the steaks. Now add the lemon halves and the onions to the pan, cut side down, and blister in the pan for 1-2 minutes. Remove both the lemons and onions to the steak platter. Turn off the heat and add the chard ribbons and toss in the pan with tongs until slightly wilted, about 1 minute. Then add the butter and vinegar to the pan and let the butter melt. Use a rubber spatula to scrape up the remaining seasonings and browned bits, then pour them into a small ramekin.

Candied onions a special treat in the spring!

Move the steaks to a cutting board and slice into 1/2 inch pieces, being careful to cut lengthwise against the grain, as LeeAnn Cherry from Bear Creek Farm suggests. Arrange the slices of steak and the kohlrabi on the steak platter, then drain the watercress and shake off the water and place along side the steak. Scatter the sliced radishes all over platter and pour the reserved seasoned butter over everything. Now serve and enjoy.

Bon Appetit!
Michael R Martin
Market Chef
Franklin Farmers Market

Chef Michael Martin is owner and chef of South Fork Catering, Franklin, TN
www.southforktn.com

A Berry Big Event! Franklin Strawberry Festival

May 15, 2016

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Taste so good says strawberry judge Laura Musgrave!

The 6th annual Franklin Strawberry Festival was a “berry” big hit amongst market customers and our local farmers. There were over 10,000 market customers who supported our farmers, and 5,800 quarts of strawberries sold! 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, our largest one yet! Thank you, Greg!

Queen of the Strawberry Shortcakes Karen Norton

Karen Norton, of Norton Family Farms made over 1,000 strawberry shortcakes that were nothing short of amazing. Clearview Baptist Church volunteers spent hours preparing the strawberries and assembling the shortcakes. The strawberries were provided by Kirkview Farm, Delvin Farms, Kelley’s Berry Farm and cream provided by Hatcher Dairy Farm.

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 music and food from our food trucks, Crepe A Diem, Street Provisions, Jay’s Chicago and Bradley’s Ice Cream.

1st Place Best Tasting Strawberry winner Hank Delvin, Sr. with judges

Perhaps the most popular event at the market, at least among our farmers, is the best tasting strawberry contest. Winning this contest gives the farmer bragging rights for the rest of the year, and who doesn’t want to kid around with their friends at the market over who REALLY grows the best berry? When 1st place winner, Delvin Farms was announced, Hank Delvin Sr., owner of Delvin Farms exclaimed, “Wow, thank you! This means so much!” And then jokingly, “Alright! I beat Carl Thoni (College Grove neighbor to Delvin, Kirkview Farm). I had to hear all year last year from his wife, Teresa, how he had the best strawberry!”

We’re sure that next year Carl will be vying for his place back at the top if Delvin spends this year reminding him of the 2016 contest results! Good thing they’re neighbors and good friends, who knew there was so much action behind the scenes of farming?

2016 Strawberry Contest Winners:
1st Place Delvin Farms
2nd Place Bloomsbury Farm
3rd Place Rocky Glade Farm

Local Celebrity Judges had the tough job of selecting a winner

Local Celebrity Judges had a tough days work!

We don’t envy our celebrity judges who had to make a decision from the 8 farms who entered their berries. Rumor has it that there was third tasting to break a tie…watching it was intense because we know what it means to the farmers!
Thank you to our judges:
Greg Brown, Owner of Ford Lincoln of Franklin
Eric Stuckey, City Administrator for the City of Franklin
Chris Harris with WSMV Channel 4 News
Laura Musgrave, President of the Music City Concierge Association

Washed, cut and prepared for 1,000 shortcakes by Clearview Baptist Volunteers

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 social media, and event specialist Kristy Williams of the Heritage Foundation who coordinated our Celebrity Judges. And finally, thank you to our market customers who attended our market to support the farmers. We hope you had a “BERRY” good time!

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.

Kristy Williams helping Greg Brown of Ford Lincoln of Franklin

Franklin Strawberry Festival: A Berry Sweet Tradition

May 9, 2016

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The Franklin Farmers Market will host its 6th annual Franklin strawberry festival on Saturday, May 14 beginning at 8am till 1pm, 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. From owner Greg Brown, “Ford Lincoln of Franklin is a proud partner of the Franklin Farmers Market and we feel honored to sponsor such a valuable community institution. The Strawberry Festival is a highlight of the Franklin Farmers Market each year!”

We are thrilled our line up of Best Tasting Strawberry Judges are Greg Brown, Market Sponsor and Owner of Ford Lincoln of Franklin, Chris Harris with WSMV Channel 4 News, Laura Musgrave, President of the Music City Concierge Association and Eric Stuckey, City Administrator for the City of Franklin.

Over 1,000 Strawberry Shortcakes prepared just for YOU!

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 famous donuts to complement the strawberries, and many vendors will have their own strawberry surprises for customers.

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 48 hours before the event. You can’t find a sweeter event than the strawberry festival!

Preserve the Best of the Best Strawberries for All Year Goodness

Spring got off to a cool start, but the recent warmer weather has ripened berries to perfection. With just enough rain to keep the berries growing without being waterlogged, the middle TN area is looking at a bumper crop year for strawberries!

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.

Greg Brown of Ford Lincoln of Franklin loves Tennessee Sweet Strawberries!

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!

Our Festival Judges have the best job of the day!

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 local food trucks 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.