Category Archives: Market Saturday News

New Shuttle Service for Franklin Farmers Market Customers

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The Franklin Farmers Market is a year-round market operating on Saturday mornings behind the Factory in Franklin, Tennessee

The Franklin Farmers Market is thrilled to announce a new Shuttle Service for customers visiting the Franklin Farmers Market starting this Saturday, July 20th, 2024, from 8 a.m. to 1 p.m. Customers using the market can park at Liberty Elementary and take a Franklin Transit Bus to and from the market. The cost is $1 one way or $2 for a round trip. Kids under five are 50 cents one way or $1 for a round trip, with cash only accepted. Liberty Elementary is at 600 Liberty Pike, just half a mile from the Franklin Farmers Market.

According to Debbie Henry, President and CEO of Franklin Transit Authority, Saturday trips to the Franklin Farmers Market just became more accessible for the community.

 

 

 

 

 

Amy Tavalin, Director of the Franklin Famers Market, says, “The Franklin Farmers Market is excited to announce a new Shuttle service that will provide additional parking for our customers on Saturday mornings. As the Franklin Farmers Market and our community continue to grow, the need for parking also grows. We appreciate the support of The Factory and Franklin Transit in offering much-needed additional parking.”

“We are so excited to partner with Franklin Transit Authority to offer this opportunity for patrons of the Franklin Farmers Market and The Factory,” said Bill Simmons, area director for The Factory at Franklin. “As we continue to redevelop this iconic destination, and with the popularity of the Franklin Farmers Market, we want our patrons to have options for accessing all we have to offer.”

The Franklin Transit Authority operates the Franklin Transit Farmers Market Shuttle.

For more information about Franklin’s public transit service, visit www.franklintransit.org or call the Franklin Transit Authority at (615) 628-0260.

The Franklin Farmers Market operates year-round, with summer market hours from May to October, 8 am to 12 noon, and winter hours from November to April, 9 am to 12 noon.

 

A New Location for the Franklin Farmers Market

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                                                                                 Visit this Link to Make a Donation Now!

We are excited to announce that we have found a new location for the Franklin Farmers Market just a mile down the road at the intersection of Mack Hatcher Parkway and Franklin Road. Our new home will be located on the campus of Franklin First United Methodist Church after a two-year search.

 

 

 

 

 

This new location for the Franklin Farmers Market  will provide triple the amount of parking space, with no competition from other businesses for spots. Additionally, we will build a larger Pavilion that can accommodate all of our market vendors.

Although the location and parking have been secured, we still need to raise 4 million dollars to fund the construction of our new pavilion and restrooms. We are relying on the support of the public, businesses, and all who appreciate the Franklin Farmers Market to help us secure a prosperous future of local farm food for our community for generations to come.

Please join us in raising the necessary funds to help make the move to our new home in 2025 possible! Visit this link to donate now! 

Pan Roasted Beef Tenderloin and Lobster with Buttered Turnips, Creamed Kale

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Pan Roasted Beef Tenderloin & Lobster with Buttered Turnips and Creamed Kale

Enjoy this outstanding new recipe with ingredients sourced from the Franklin Farmers Market of Franklin, Tennessee by outstanding Chef and Caterer Michael Martin of South Fork Catering. The Beef Tenderloin is from Tennessee’s own Bear Creek Farm, Lobster Tails from Wild Alaska Salmon and Seafood, tender Baby Kale from Norton Family Farm, young baby Turnips from Beaverdam Creek Farm, with fresh Thyme from Rose Creek Farms. All ingredients prepared in a single cast iron skillet!

Serves 2

Ingredients:

2 – 6oz Beef Tenderloin Steaks (Bearcreek Farm)
2 – 4oz Wild Caught Lobster Tails (Wild Alaska Salmon and Seafood)
1 Bunch Young Turnips, Sliced ¼” Rounds (Beaverdam Creek Farm)
½ Pound Baby Kale (Norton Family Farm)
2 Tbls Unsalted Butter
2 Garlic Cloves, Chopped Finely
½ Cup Heavy Cream (Hatcher Dairy)
1 Tbl Grated Parmesan
Kosher Salt & Black Pepper as needed
Fresh Thyme (Rosecreek Farms)

1 hour prior to cooking- Remove steaks and lobster tails from the fridge and allow them to come to room temp. Heat your oven to 350F. Split the lobster tails in half using a pair of scissors to cut through the shell and then a knife to cut through the flesh. Set aside on a plate, shell side down. Season the steaks with kosher salt and a good amount of black pepper, set aside.

 

 

 

 

 

 

Heat a cast iron skillet on the stove to medium-high heat and then add 1 tablespoon of butter. When the butter is hot and begins to sizzle, add the steaks. Pan roast the steaks on one side for about 1-2 minutes or until you have seared the meat and has begun to brown nicely. Turn the steaks over and then put the skillet in the preheated oven and continue to roast another 4-6 minutes. Take the skillet out of the oven and remove the steaks to a plate and let rest for 10 minutes. Meanwhile add the remaining tablespoon of butter to the skillet and then season the lobster tails with a little salt, and then add them to the skillet shell side up. Return the skillet to the oven and roast the lobster for about 2 minutes. Then turn the lobster tails shell side down and continue to roast in the oven for another 2 minutes. Remove the lobster to a plate and let rest while you roast the turnips. Add the sliced turnips to the skillet and a touch of salt and return to the oven and let them pan roast for about 4 minutes. Return the skillet to the stove and remove the roasted turnips to a bowl and set aside. Add the garlic to the skillet and let sizzle for a minute then add the cream and bring up the heat to medium-high to start boiling and reducing the cream. Once the cream begins to thicken then add the baby kale and stir to wilt and continue to cook for another few minutes. Turn off the heat and stir in the grated parmesan. Check the seasoning and adjust salt as needed. 

Warm 2 dinner plates in the oven quickly and then begin plating the roasted turnips. Make a ring in the center of the plates with the turnips, then spoon in the creamed kale into the center. Top the greens with beef tenderloin steaks and drizzle any of the juices that were collected during resting over the steaks. Place two split lobster tails on each plate and also drizzle any collected juices over the lobster. Garnish with a few picked thyme leaves and enjoy this delicious pan roasted beef tenderloin and lobster delight!

Enjoy, happy Valentine’s Day!

Recipe Courtesy of Chef Michael R Martin – South Fork Catering Co.

The Franklin Farmers Market Celebrates 20 years of Community Feeding Community

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Twenty years ago, on the cusp of the local food movement, eight farmers came together to form the Franklin Farmers Market. Direct marketing from the farm to consumer was a novel idea, but few were able to make it work. Customers relied on big box stores for their produce and meats, and farmers relied on third party wholesalers to get their products in the stores. In 2002, the Franklin Farmers Market changed that. The small farmers market made its mark in the Franklin community as a producer only and TN only market. The farmer was the person behind that booth selling the product, and the farmer could tell you how many hours old that produce was and even how to prepare it. Relationships were formed between customers and farmers and news spread that Franklin had a gem in the small farmers market held every Saturday behind the Factory. 

As the local food movement took hold and consumers demanded to know where their food came from, the Franklin Farmers Market grew. TN agriculture was being supported in a big way and the market outgrew its small space and spilled out into the parking lot. 

On Saturday, July 2nd the Franklin Farmers Market will celebrate its 20th anniversary with special guests Williamson County Mayor Rogers Anderson and TN Department of Agriculture Commissioner Charlie Hatcher speaking at 9am. 

The 20th anniversary celebration will include special activities during the market hours of 8am-1pm such as:

• Free samples from farmers market vendors

• Special give aways

• Free American flags to the first 1,000 customers

• Live music

• Kids games

As we celebrate the humble beginnings of our market and our 20th anniversary, we are left with gratitude to our loyal customers who believed in our local farmers, bakers, and artisans from the beginning. It is you, our customer, who is the reason for the market flourishing in such a big way. Small farms and small businesses can stay in business because you want to know who grows your food and who makes your bread. You maintain the relationship with the people who feed your family and in turn, you are feeding theirs. We ARE community feeding community! 

Visit this link to view a 24 page feature story of the Franklin Farmers Market on the Williamson Herald website. 

Wild-Caught Sockeye Salmon with Market Greens

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Winter Market Greens with Roasted Wild Caught Sockeye Salmon & Herb Brown Butter Turnips

Walking through the Franklin Famers Market last weekend I welcomed the sight of so many winter greens and vegetables on offer. Curly kale, pea shoots, little Hakurei turnips and mustard greens form Bloomsbury, Spicy Micros and fresh herbs from Rosecreek and tiny baby beet greens form Norton’s Family Farm were particularly inspiring. Thinking of making a delicious winter market salad I decided on picking up a side of wild caught sockeye salmon from Wild Alaska Salmon & Seafood Co. as the perfect paring to the bitter greens. A little brown butter to pan roast the turnips and herbs along with a squeeze of charred lemon would tie it all together. 

Serves 4

Ingredients:

Chef Michael Martin of South Fork Catering

1 Side of Wild Caught Sockeye Salmon

1 Tbl Canola Oil

! Lemon, Cut in Half

! Bunch of Small Hakurei Turnips

1 Bunch Curly Kale

1 Small Bunch Mustard Greens

1oz baby Beet Greens

1 Small Bunch Pea Shoots

1oz. Spicy Micro Greens

3 Tbls Butter

Small Handful of Fresh Herbs

Salt and Pepper to Taste

 

Heat the oven to 350F. Season the whole side of sockeye with salt and pepper and drizzle with canola oil. When the oven is hot, roast the salmon on a sheet pan until cooked through to a temperature of 145F, about 10-12 minutes. While the salmon is roasting heat a cast iron skillet on the stove to medium heat, once hot char the lemons until nearly black, set aside. Add the butter and turnips and roast for 4-5 minutes or until the turnips take on a bit of color and butter browns. Add the fresh herbs and toss together letting the herbs brown in the butter. Season with salt and pepper and set aside. Tear the winter greens into bite sized pieces and arrange on a platter along with the pea shoots and the spicy micros, season with a touch of salt. When the salmon is roasted, place it on the greens and scatter the roasted turnips over everything and drizzle the brown butter and herbs over the greens and salmon. Squeeze the charred lemon over the platter and serve. Enjoy!

 

 

Recipe Courtesy of Chef Michael Martin
South Fork Catering

 

Where to Buy the Best Herb and Vegetable Starter Plants

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A market customer selecting vegetable starter plants from Paradise Produce

A market customer selecting vegetable starter plants from Paradise Produce

Buying local herb and vegetable starter plants from your local farmers provides the healthiest young seedling plants for your home garden. Local farmers grow all their plants from the best seeds they can find. They also know how to create the best conditions for starting plant growth. I’ve been purchasing vegetable starter plants for my garden from farmers for years now. One day after losing several vegetable plants after planting, I thought there had to be a better place to find healthier young seedlings. I remembered seeing young plants at a local farmers market, so I made the trip back to the market and found beautiful young herb and vegetable starter plants for sale.

I then laughed to myself thinking “Well, of course, buying the same plants a farmer is using to grow their crops just might be the best choice”. Problem solved!

Vegetable Starter Plants from Paradise Produce

Vegetable Starter Plants from Paradise Produce

At the Franklin Farmers Market, most of our local farmers bring to market healthy young starter plants. You can find just about all the vegetable starter plants you need. You don’t have to worry about if any of the young seedling plants are labeled wrong. The root growth is strong and ready for planting in your home garden. If you need soil suggestions, you can ask any farmers for suggestions. Our local Williamson Farmers Co-op can help with any garden supplies you need. Our market soil expert Organics in Motion can also help advise you on best soil types. All our farmers are friendly and full of advice to help you with your home garden.

Kids love Lettuce!

Kids love Lettuce Plants from Kirkview Farm

You can find market starter plants from Kirkview Farm, Purple Tree Farm, Paradise Produce, Evans Produce and Earth Advocates Research Farm. We’ve created a starter plant photo gallery so you can see some of our vegetable and herb starter plants currently in the market.

Good luck and happy planting! Hope to see you at our local Tennessee farmers market!

Winter Market Noodle Bowl

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Winter Market Noodle Bowl
Serves 4

 

When it’s cold, deep in Winter, there are few things that I crave more than a piping hot bowl of broth and noodles. I tried Remedy Bone Broth’s Coconut Curry Soup Base last week at the Market and thought it would make a great foundation for just such a recipe. After a quick walk through the market to gather everything else from Bear Creek, Bloomsbury, River Cottage, Rose Creek Farms, and Alfresco Pasta, I was on my way to the kitchen to make lunch. Enjoy and keep warm!


Ingredients:

 

 

 

 

 

2 Each Bear Creek Farms Thick Cut Pork Chops, w/o the Rib Bone
1 Quart Remedy Bone Broth Coconut Curry Soup Base
1lb Alfresco Pasta Egg Fettuccini
1 Bunch Hakurei Turnips, Bloomsbury & Rose Creek Farms
! Small Bunch Red Tabby Spinach, Bloomsbury Farms
1 Pint Oyster Mushrooms, Bloomsbury & Possum Bottom Farms
1 Bunch Green Onions, Bloomsbury & Rose Creek Farms
2 Farm Eggs, River Cottage, Peaceful Pastures
Salt & Pepper

Prepare the vegetables by thinly slicing 3 or 4 of the turnips, trimming the stems of the spinach, thinly slicing the oyster mushrooms, and finely slicing the green onion tops (reserve the bottoms for another dish). Warm the Coconut Curry Soup Base in a saucepan just to a simmer and cover.

Season the pork chops with salt and pepper set aside on a plate to room temperature.

Bring a 3-quart saucepan of water with a pinch of salt to the boil and carefully add the eggs, reduce heat to a gentle boil and cook the eggs for 7 minutes. Remove from the water with a slotted spoon and cover with cool water for 1 minute. Peel the eggs while still warm and set aside, covered. You will use the same boiling water for cooking the pasta while the pork chops cook, so don’t throw it out just yet but do keep it simmering.

Heat an iron skillet to medium heat and when hot, sear the pork chops for 2 minutes on each side until nicely browned; turn the heat down and turn a few more times until cooked through and the internal temperature has reached 145F. Set aside on a plate to rest but keep warm. Turn the water you cooked the eggs in back up to a boil and add the fresh pasta; cook for 2-3 minutes until almost cooked through. Drain the pasta in a strainer, then divide the pasta into 4 deep soup bowls. Add the prepared vegetables to the bowl alongside the pasta, then pour the simmering Coconut Curry broth to cover almost everything. (You can also add the vegetables to the broth and cook gently if you like them a bit more cooked).

Slice the pork into thin slices and divide half of each chop into each bowl. Carefully cut the eggs in half (they will be slightly runny but with set egg white) and add a half of the egg to each bowl, just setting them into the hot broth. Pour any of the fat and cooking juices from when the pork was resting over each of the bowls. 

Serve immediately while still hot! Enjoy!

Chef Michael R Martin
South Fork Catering Co.

Special Christmas Market, Thursday, Dec 23, 2021

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The Franklin Farmers Market is hosting a special Christmas Market on Thursday, December 23, 2021 from 1pm-4pm behind the Factory in Franklin. 

We will have all your favorite foods and artisans with many Holiday inspired baked goods for your Christmas celebrations including:

  • Meat farmers with special cuts of Lamb, Beef, Wagyu, Pork and Chicken 
  • Vegetable farmers with sweet Potatoes, butternut squash, turnips, beets and leafy greens
  • Breads, muffins, pies, cobblers, jams, jellies, and other baked goods
  • Bone broth and soups
  • Soaps, lotions, candles, jewelry, and artisan crafts for last minute gifts

 

 

 

 

 

For the first time in our market history Christmas falls on a Saturday this year and we will be closed. Come shop this special Thursday December 23rd market for the food you need to make your Christmas dinner superb and pick up some last minute gifts from our artisans. Our New Year’s Day Market will be open normal hours of 9am-12noon A big thank you to AlphaGraphics of Franklin for the beautiful signage and Graphics with QR code.

Merry Christmas!

New Summer Market Hours, Pre-Order Information & Coronavirus Guidelines

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Our 2020 summer market begins this Saturday morning with new market hours of 8am till 12noon. We have a new larger layout to support Covid-19 social distancing eliminating the two rows of vendors under the shed and expanding our market footprint into several rows of parking near the Liberty Pike road. Stop by our market information booth to help find your favorite Farmer, Baker, or Artisan.

Customer Guidelines for the Coronavirus and Pre Order Information

The Franklin Farmers Market continues with its NEW LAYOUT creating the widest aisles for food shopping in Tennessee helping increase social distancing. All your favorite farmers and food vendors are attending, but they may be in a different spot. 

Our farmers are taking extra precautions at the market to maintain social distancing and safety. We ask our customers to do the same and follow these very important guidelines listed below. Farmers are taking pre-orders and payments online for easy in and out pick up.  We also want to remind you that we are NOT a social market during this time. We ask that you pick up your food and return home. We have always had a no pet policy and will continue to have a NO pet policy.  It also a good idea if possible to leave children at home to limit the number of people in the market. 

We have an abundant amount of meats and lettuces at the market. The past few weeks have seen increased crowds in the early hours, so we encourage you to consider coming to the market in the later hours, as product will not run out. The market is open 9am-12pm, and again, you can pre-order and pay from the farmers listed at the end of this document. 

Please do the following in order to continue to keep our market safe:

  • Maintain 6 ft away from others in all lines. PLEASE use the chalk lines we provide on the ground to stand in line. We will remind you of this verbally and with signage. 
  • Please wear a mask while attending the market, if you do not have one we can put you in contact with a med student volunteer who is making masks for healthcare workers. 
  • Do not touch the products for sale, let the vendors handle all the product, they will bag and wrap it and hand it to you. If a customer is in the booth, please wait for them to leave before entering. 
  • As much as we would like to visit with each other, we ask that everyone shop and head home to minimize the time of potential exposure.
  • Consider contacting your favorite vendor to pre-order. This is the safest and most efficient way. Below are vendors who are taking orders with their contact information. You can also contact your favorite vendor to inquire about home delivery options. 
  • Please send ONE person from your family to the market to shop if possible. We are not a social market during this time and are open for you to obtain essential goods. This will help us to keep the number of people down in the market and it will help limit your family’s exposure! 
  • Our market as always had a no pet policy and we will continue to remind our customers that dogs and other animals are not allowed at our market for the health and safety of our customers and vendors. Again, we are not a social outing during this time and we are only open so you can shop for supplies. 
  • Consider using credit/debit cards instead of cash. 
  • Wash your hands frequently or use hand sanitizer. We have bathroom facilities in building #9 and hand sanitizers/wipes at the market. 

Below are the farms that are offering pre-orders this weekend, April 18 to be picked up at the market and information on how to order. Check with your favorite farmer to see if they will do home deliveries. 

  1. Evans Produce: evans4produce@gmail.com or text 615-504-9416
  2. Lucy’s Kitchen: lucyfood@gmail.com or 615-483-5635
  3. Tavalin Tails Farm tavalintails@gmail.com or 615-445-9354 for lamb products
  4. River Cottage Farm:  Taking preorders and invoicing and invoicing through the website www.rivercottagefarm.net and the direct link to the online store is https://rivercottagefarm.net/store-home/   or Email:  debbie@rivercottagefarm.net or Brayden orthodoxfarmer@gmail.com. 
  5. Galena Garlic: call (615) 707-9211 to place orders
  6. Fly Farm: contact through website: Theflyfarm.com  or call 615-390-2870 or 615-574-5611
  7. Wild Alaska Seafood and Salmon: For pre-orders email info@wildalaskasalmonandseafood.com by Friday morning. Pre-orders are highly recommended for faster check out.
  8. Paradise Produce: Will take plant pre-orders through their website: paradiseproducefarm.com
  9. Jones Mill Farm: Please put “Franklin Farmers Market Order” in your subject line and send an email to popsstroud@aol.com or through Facebook Messenger: Jones Mill Farm and Commercial Kitchen. No orders can be taken after 3am on Saturday morning. 
  10. Tasty Good Eats: www.Facebook.com/GlutenFreeTastyGoodEats   Tel. 203-951-1449  E-mail: TastyGoodEats@gmail.com
  11. Moonshadow Farm-Non GMO Pastured Eggs: Text 615-336-8994
  12. Possum Bottom Farms: order through their webstore- www.possumbottomfarms.com
  13. Norton Family Farm: taking preorders for produce, baked items, and preserves if customers will call or text 931-446-4493.
  14. Peaceful Pastures: order through customerservice@peacefulpastures.com
  15. Remedy Bone Broth: We are at the market and offering home deliveries on website orders: www.remedybonebroth.com
  16. Bear Creek Farm: leeann@bearcreekbeef.com
  17. Alfresco Pasta: text or call 510-918-2148 or email tubadon2@gmail.com
  18. Johnson’s Honey: call 615-337-0027
  19. Urban Sprout: urbansprout@outlook.com or call 615-708-2536
  20. Earth Advocates Research Farm: bambooconsultant@aol.com or call 931-964-4151

Don’t see your favorite farmer on this list? Use our website franklinfarmersmarket.com to search for vendor contact information and reach out to them! They may have missed market communication this week and will be glad to take pre-orders.

Thank you again for your support!

Amy Tavalin, Franklin Farmers Market Director

Coronavirus Update #6, Our Market is Open with Updated Guidelines and Pre-Order Information

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April 24 Franklin Farmers Market

Customer Guidelines for the Coronavirus and Pre Order Information

The Franklin Farmers Market continues with its NEW LAYOUT creating the widest aisles for food shopping in Tennessee helping increase social distancing. All your favorite farmers and food vendors are attending, but they may be in a different spot. 

Our farmers are taking extra precautions at the market to maintain social distancing and safety. We ask our customers to do the same and follow these very important guidelines listed below. Farmers are taking pre-orders and payments online for easy in and out pick up.  We also want to remind you that we are NOT a social market during this time. We ask that you pick up your food and return home. We have always had a no pet policy and will continue to have a NO pet policy.  It also a good idea if possible to leave children at home to limit the number of people in the market. 

We have an abundant amount of meats and lettuces at the market. The past few weeks have seen increased crowds in the early hours, so we encourage you to consider coming to the market in the later hours, as product will not run out. The market is open 9am-12pm, and again, you can pre-order and pay from the farmers listed at the end of this document. 

Please do the following in order to continue to keep our market safe:

  • Maintain 6 ft away from others in all lines. PLEASE use the chalk lines we provide on the ground to stand in line. We will remind you of this verbally and with signage. 
  • Please wear a mask while attending the market, if you do not have one we can put you in contact with a med student volunteer who is making masks for healthcare workers. 
  • Do not touch the products for sale, let the vendors handle all the product, they will bag and wrap it and hand it to you. If a customer is in the booth, please wait for them to leave before entering. 
  • As much as we would like to visit with each other, we ask that everyone shop and head home to minimize the time of potential exposure.
  • Consider contacting your favorite vendor to pre-order. This is the safest and most efficient way. Below are vendors who are taking orders with their contact information. You can also contact your favorite vendor to inquire about home delivery options. 
  • Please send ONE person from your family to the market to shop if possible. We are not a social market during this time and are open for you to obtain essential goods. This will help us to keep the number of people down in the market and it will help limit your family’s exposure! 
  • Our market as always had a no pet policy and we will continue to remind our customers that dogs and other animals are not allowed at our market for the health and safety of our customers and vendors. Again, we are not a social outing during this time and we are only open so you can shop for supplies. 
  • Consider using credit/debit cards instead of cash. 
  • Wash your hands frequently or use hand sanitizer. We have bathroom facilities in building #9 and hand sanitizers/wipes at the market. 

Below are the farms that are offering pre-orders this weekend, April 18 to be picked up at the market and information on how to order. Check with your favorite farmer to see if they will do home deliveries. 

  1. Evans Produce: evans4produce@gmail.com or text 615-504-9416
  2. Lucy’s Kitchen: lucyfood@gmail.com or 615-483-5635
  3. Tavalin Tails Farm tavalintails@gmail.com or 615-445-9354 for lamb products
  4. River Cottage Farm:  Taking preorders and invoicing and invoicing through the website www.rivercottagefarm.net and the direct link to the online store is https://rivercottagefarm.net/store-home/   or Email:  debbie@rivercottagefarm.net or Brayden orthodoxfarmer@gmail.com. 
  5. Galena Garlic: call (615) 707-9211 to place orders
  6. Fly Farm: contact through website: Theflyfarm.com  or call 615-390-2870 or 615-574-5611
  7. Wild Alaska Seafood and Salmon: For pre-orders email info@wildalaskasalmonandseafood.com by Friday morning. Pre-orders are highly recommended for faster check out.
  8. Paradise Produce: Will take plant pre-orders through their website: paradiseproducefarm.com
  9. Jones Mill Farm: Please put “Franklin Farmers Market Order” in your subject line and send an email to popsstroud@aol.com or through Facebook Messenger: Jones Mill Farm and Commercial Kitchen. No orders can be taken after 3am on Saturday morning. 
  10. Tasty Good Eats   www.Facebook.com/GlutenFreeTastyGoodEats   Tel. 203-951-1449  E-mail: TastyGoodEats@gmail.com
  11. Moonshadow Farm-Non GMO Pastured Eggs: Text 615-336-8994
  12. Possum Bottom Farms: order through their webstore- www.possumbottomfarms.com
  13. Norton Family Farm taking preorders for produce, baked items, and preserves if customers will call or text 931-446-4493.
  14. Peaceful Pastures: order through customerservice@peacefulpastures.com
  15. Remedy Bone Broth: Not at the market, only offering home deliveries on website orders: www.remedybonebroth.com
  16. Bear Creek Farm: leeann@bearcreekbeef.com
  17. Alfresco Pasta: text or call 510-918-2148 or email tubadon2@gmail.com
  18. Johnson’s Honey: call 615-337-0027
  19. Urban Sprout: urbansprout@outlook.com or call 615-708-2536
  20. Earth Advocates Research Farm: bambooconsultant@aol.com or call 931-964-4151

Don’t see your favorite farmer on this list? Use our website franklinfarmersmarket.com to search for vendor contact information and reach out to them! They may have missed market communication this week and will be glad to take pre-orders.

Thank you again for your support!

Amy Tavalin, Franklin Farmers Market Director