Monthly Archives: July 2019

The Franklin Tomato Festival Celebrates the Queen of the Farm

The Franklin Farmers Market will host its 9th annual Tomato Festival on Saturday, July 20 beginning at 8am. Farmers will vie for the best tasting tomato in the popular taste test judged by you, the customer! Children will have many free activities for fun and entertainment. 

Customers will be in for a real treat with free tomato tasting from our local farmers.  No one will want to miss the tomato-tasting contest with 14 participating farms in the categories of Heirloom or Standard tomatoes.  This year our contest will be a blind taste test judged by the customers attending the market between the hours of 8:00am-10:30am. Winners of the contest will be announced at 11:00am. 

“The farmers market summer season is in full swing now that the “queen” of the farm has made her way to the market. Everyone waits for the perfect homegrown tomato and that wait is finally over! 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 Director, Amy Tavalin. 

It’s a family affair at the Franklin Tomato Festival with free children’s activities that include Tomato storytelling by Magda the Story Spider, free face painting, kids games and a trampoline from market sponsor Springfree Trampoline. Everyone will enjoy free tomato tastings of locally grown tomatoes from our farmers picked less than 48 hours before the event. You can’t find a better, homegrown event than the Franklin Tomato Festival! 

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 held every Saturday from 8am-1pm behind the Factory in Franklin, TN. The market is a 17-year-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 and Instagram for the latest market news. 

Oven Roasted Heirloom Tomatoes with Basil and Sea Salt

The farmer’s market just comes alive when the first heirloom tomatoes arrive in June! There are so many ways to enjoy those sweet juicy tomatoes fresh: sliced on a BLT, chopped stirred into freshly cooked pasta or cut into wedges to go with your favorite salad. But another great way to make good use of a large quantity of tomatoes is the slice them in half and roast them. Use them to go alongside a grilled steak or a toasted flatbread.

 

A super tasty way to finish the roasted tomatoes is with a good drizzle of infused basil Olive Oil from Herban Market.

Oven Roasted Heirloom Tomatoes with Basil and Sea Salt

Find delicious Heirloom Tomatoes from Beaverdam Creek Farm and many of our other Farmers

2-3  lbs of large heirloom tomatoes, cut in half cross-wise
2 tbl olive oil
1 tsp sea salt
Small hand full of fresh basil leaves
Fresh ground black pepper from the mill
A good drizzle of Herban market Basil Olive Oil

Heat the oven to 400F. Line a baking sheet pan with parchment paper. Place the tomatoes cut side up and drizzle with olive oil and season with the sea salt. Roast in the oven for 25-30 minutes, or until the tomatoes begin to take on some color and the juices begin to concentrate.

Set aside to cool, drizzle the Basil Olive Oli and tear the fresh basil leaves all over the tomatoes, serve room temperature.  Can be store in an air tight container for 3 days. Bring to room temp before serving. Enjoy!

Michael R Martin
South Fork Catering Co.

Grilled Wagyu NY Strip with Charred Corn & Tomato Salad

 

Recently South Fork Catering Co. was grilling at the Franklin Farmers Market and we featured different cuts of meat from 4 different producers- Bear Creek Farm, Tavalin Tails, Fly Family Farm and Peaceful Pastures. For this week’s recipe, I grilled a beautiful Wagyu NY Strip steak from The Fly Farm that was simply seasoned with salt & pepper, just to let the flavor and quality of the local beef to shine through, and it was delicious! I picked up some little cherry tomatoes from Lauren at Bloomsbury Farm, as well as fresh sweet corn from Cam at Conry Farm. Everything so fresh and delicious, it is so worth buying local produce! I hope you can make it out to the Market this weekend.

 

Grilled Wagyu NY Strip with Charred Corn & Tomato Salad
Serves 2

Beef Wagyu NY Strip from The Fly Farm

For the steak
1 8oz. Wagyu NT Strip, 1” thick (The Fly Farm)
½  tsp olive oil
1 tsp sea salt
¼ tsp fresh ground black pepper

For the salad
2 ears of sweet corn (Conry Farm)
1 pint of cherry tomatoes (Bloomsbury Farm)
A handful of parsley leaves (Rosecreek Farm)
2 tsp olive oil
1 tsp Sherry vinaigrette
½ tsp salt
Touch of black pepper

 

 

 

 

 

Fire up the grill. Season with salt and pepper and allow the steak to come to room temp on a platter. Shuck the corn and rub a little oil on to it, season with salt and place on the grill.  Be sure to turn the corn often, and when it begins to char on all sides take off the grill and set aside to cool slightly.

Halve the tomatoes and reserve in a bowl, add the parsley leaves and set aside for later. Once the grill is hot, rub a little oil on the steak and then place on the hot grill and close the lid. Grill for 1 minute then turn over and grill for 1 minute more (you might need to turn down the grill or adjust the coals if it’s burning too hot).  Flip the steak once again and continue to grill until a meat thermometer reaches 130F for medium-rare and 140F for medium. When done reserve to a clean serving platter and allow the steak to rest for 10 minutes.

Trim the corn kernels from the cob and add them to the tomatoes and parsley. Add the salt, pepper, olive oil, and vinegar and toss lightly. Once the steak has rested slice into ¼ inch slices and while the steak is on the cutting board add the corn and tomato salad to the serving platter and stir to incorporate the steak juices accumulated during the resting period. Now place the steak over the salad and finish with a touch of fresh ground black pepper and maybe a splash of olive oil. Enjoy!

Michael R Martin
South Fork Catering Co.

Grilled Flank Steak with Heirloom Tomatoes, Arugula & Mozzarella

I always love grilling at the Franklin Farmers Market during the Summer Chef Demos. It gives me a chance to share the best of our local meat producers with the Market customers and to talk about the quality standards of each farm. Recently South Fork was grilling at the Market and we featured different cuts of meat from 4 different producers- Bear Creek Farm, Tavalin Tails Farm, The Fly Farm, and Peaceful Pastures. For this week’s recipe, I grilled a beautiful flank steak from Bear Creek Farm that was simply seasoned with salt & pepper, just to let the flavor and quality of the local beef to shine through, and it was delicious! I picked up some heirloom Purple Cherokee Tomatoes from Ray at Rosecreek Farms and some little cherry tomatoes from Lauren at Bloomsbury Farm, as well as arugula form Karen at Norton Family Farm. Everything so fresh and delicious, it is so worth buying local produce!  I hope you can make it out to the Market this weekend and Happy Independence Day!

Grilled Flank Steak with Heirloom Tomatoes, Arugula & Mozzarella
Serves 6-8

2.5-3lbs flank steak(Bear Creek Farm)
4 heirloom tomatoes(Rose Creek Farms)
1 pint cherry tomatoes (Bloomsbury Farm)
8 oz whole milk mozzarella
½ pound arugula (Norton Family Farm)
Olive oil
Sea Salt
Fresh Ground Black pepper
Red wine vinegar

Season the flank steak on both sides with 2 teaspoons of salt, 1 tsp black pepper and 1 tsp olive oil. Set aside to come to room temp, about 30 minutes. Fire up the grill to medium high heat 10 minutes before you’re ready to grill.

Meanwhile, slice the tomatoes and mozzarella and arrange on a large platter. Cut some of the larger cherry tomatoes in half and arrange them with the others on the platter. Add the arugula alongside the tomatoes and drizzle 1 tablespoon of olive oil over everything, then season generously with salt and pepper and a few drops of the wine vinegar. Once finished pop the salad platter in the fridge and grill the flank steak.

Once the flank has come to room temp place the steak on the grill and close the lid and grill for 2 minutes. Turn over and grill 2 minutes more, keeping the lid closed. Turn the flank again and season with a little salt and pepper and continue to grill for 2 more minutes. Repeat turning and seasoning the other side for another 2 minutes, for a total of 8 minutes. If you have an insta-read thermometer you can cook it to 120F for Rare or 126F for Medium Rare, just start to check after about 6 minutes on the grill.  When the flank is ready to remove to a large serving platter and let rest for 10 minutes before carving, this allows the meat to relax and retain all of the juices inside. Carve the flank steak into thin slices and serve along with the tomato salad, drizzle any steak juices over the arugula, it’s delicious. Enjoy!

Michael R Martin
South Fork Catering Co.