Category Archives: Market Saturday News

Coronavirus Update #2, Our Food Market Remains Open, Now Accepting Pre-Orders

Loyal Franklin Farmers Market Customers, 

We appreciate the support you have given our farmers during this trying time. In the new “normal” of social distancing, we ask our customers to do their part. Without this, the farmers market cannot maintain the safe environment needed. We feel that our open air market remains the safest shopping option for fresh produce, meats, cheese, bread, baked goods and milk.  Please do the following in order to continue to keep our market safe:

  • Maintain 6 ft away from others in line. We will remind you of this verbally and with signage.
  • 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.
  • 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. 
  • If you have children, please leave them at  home if you are able in order to keep the number of people down and help expedite transactions. 
  • 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. 
  • 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. 

Finally, in response to recommendations, mandates and community needs changing almost daily due to COVID-19, Franklin Farmers Market vendors are increasing accessibility to fresh, local food in several ways: expanding pre-order capabilities, on farm pick-up and home delivery services. While Franklin Farmers Market has all intentions to continue with Saturday markets, we encourage everyone to take advantage of these options and continue to shop local. Below are the farms that are offering pre orders this weekend 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. River Cottage Farm:  Taking preorders and invoicing and invoicing through the website and the direct link to the online store is   or Email: or Brayden
  2. Galena Garlic: call (615) 707-9211 to place orders
  3. Fly Farm: contact through website: or 615-390-2870 or 615-574-5611
  4. Paradise Produce: Will take plant pre orders through their website:
  5. Jones Mill Farm: Please put “Franklin Farmers Market Order” in your subject line and send an email to or through Facebook Messenger: Jones Mill Farm and Commercial Kitchen. No orders can be taken after 3am on Saturday morning. 
  6. Tavalin Tails Farm Lamb- text or call 615-445-9354 or email
  7. Wild Alaska Seafood and Salmon: For pre-orders email by Friday morning. Pre-orders are highly recommended for faster check out.
  8. Tasty Good Eats   Tel. 203-951-1449  E-mail:
  9. Moonshadow Farm-Non GMO Pastured Eggs Text 615-336-8994
  10. Possum Bottom Farms: people can text their order to 423-240-0064. They will need to know the customer’s name, mushroom or powder variety they want, and the fact that they want to pick it up at Franklin.
  11. Norton Family Farm taking preorders for produce, baked items and preserves if customers will call or text 931-446-4493.
  12. Remedy Bone Broth: Also offering home deliveries: or visit website
  13. Wild Alaska Salmon and Seafood will be at this Saturday’s market, fully stocked with King and Sockeye Salmon, Pacific and Black Cod, Halibut, King Crab, Ahi Tuna, Rockfish, Jumbo Shrimp, Ground Salmon, Sea Scallops, Seafood Bisque, Gumbo and Clam Chowder. You can pre-order by emailing
  14. Bear Creek Farm:
  15. Alfresco Pasta: to order, text or call 510-918-2148 or email:
  16. Johnson’s Honey: call 615-337-0027

Don’t see your favorite farmer on this list? Use our website 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

A Coronovirus Update, Our Food Market Remains Open

During this Coronavirus pandemic, we at the Franklin Farmers Market have had to evaluate the best way to keep our customers safe while providing fresh, local food to our community.  We care about the health of our customers and supporting our family farms and small businesses.  We will remain open on Saturdays from 9am-12pm in order to provide our community with locally grown produce, meats, milk, cheese, eggs, breads, prepared foods and so many of the other foods you’ve come to enjoy and depend on. Our farmers market is in an open-air environment with plenty of air movement. In addition, we are increasing the space between each vendor. We will have hand sanitizing wipes at the information booth and at each vendor booth. 

The Franklin Farmers Market is a safe source for our customers to secure healthy, fresh food for their families. Our farmers are continuing to work hard to harvest, wash and deliver produce, and our food vendors are cooking and baking extra for families to have nourishing, healthy food choices, direct from our farmers and bakers. 

The Franklin Farmers Market is the perfect place to stock up on healthy, organic vegetables. This time of year, customers can expect leafy greens such as lettuces, spinach, kale, collards, swiss chard, turnip greens and bok choy, along with carrots, beets, turnips, radishes, sweet potatoes, onions and garlic. Our food vendors will also have baked breads, donuts, gluten free prepared food, cobblers, pies, quiches, biscuits, pretzels, cheese spreads, crackers, cookies, muffins, soups, elderberry syrup, bone broth, canned goods including tomatoes, peppers, jams and jellies. Our farmers will have milk, cheese curds, cheddar cheese, goat cheese, goat milk, eggs, beef, lamb, chicken and pork and so much more! 

In addition to securing safe, healthy food at the Franklin Farmers Market, our customers can find soaps, natural hand sanitizers, CBD products, lotions, powders and essential oils. Our artisans will have artwork, dog collars, dog treats, t-shirts, knit hats and more! 

When it comes to being able to find healthy food, look no further than the Franklin Farmers Market. Our food has traveled less than 50 miles from the time of harvest or baking to delivery at the market. Very few people have handled the food that is locally grown or baked for our farmers market, and our vendors are required to practice safe food handling as mandated by the TN Department of Agriculture and FDA. Thank you for your continued support these past 18 years! We hope that you will continue to support our local farmers who are growing food for you and our community and we take pride in being able to serve you, our loyal farmers market customers. You can subscribe to our market newsletter or follow our market Facebook Page for weekly news and new food offerings. 

5th Annual Pardoning of the Turkey

The Franklin Farmers Market 5th annual Pardoning of the Turkey is Saturday, November 23, 2019 at 10am presented by Walker Chevrolet. This fun, family-oriented event is centered on our market turkey, Danny, of Earth’s Advocates Research Farm. Children will be delighted to meet and pet the Royal Palm Heritage breed turkey that will be pardoned by the TN Commissioner of Agriculture, Dr. Charlie Hatcher. 

Fans of Danny the Turkey gather for the Franklin Farmers Market Pardoning of the Turkey in 2018.






Children are invited to download a coloring sheet from the website the week of the event and write a letter to the TN Commissioner of Agriculture asking him to grant amnesty to Danny for Thanksgiving. There will also be a coloring tent set up for children visiting the market who want to color and write a letter on Danny’s behalf along with free face painting. Kids can also enjoy Trampoline jumping provided by market sponsor Springfree Trampoline. 

Chef Michael Martin of Southfork Catering will be cooking up samples of roasted sweet potatoes from Delvin Farms, turnip greens from Kirkview Farm and a new Cornbread Donut from Ellie’s Old Fashioned Doughnuts. This cornbread donut is a new item from Ellie’s and we are delighted to debut it at this special event. So for all you fans of Ellie’s Old Fashioned Doughnuts, you might try using the delicious new cornbread donut as stuffing for your Thanksgiving Day Turkey! 















The November farmers market is full of beautiful produce you may not know is still in season, just in time for Thanksgiving! November 23rd is the perfect time to buy your sweet potatoes, broccoli, cauliflower, leafy greens, radishes, turnips, pumpkins, winter squashes and more! Some farmers will still have cherry tomatoes available to go with the lettuce. Bring your children to the market as we give thanks to the farmers and teach them where our food is grown and enjoy our wonderful celebration of Pardoning of the Turkey! 

The Franklin Farmers Market is open year-round with winter hours of 9am-12pm. The market is located at 230 Franklin Road behind the Factory. 


Summer Zucchini “Pasta” Salad with Tomatoes & Fresh Basil

Summer is in full swing at the Franklin Farmers Market!  Summer squashes, tomatoes, and eggplants are everywhere, so now is the perfect time to try a new recipe that South Fork created for our Market tasting last Saturday. For this recipe, Romana used a vegetable spiralizer to transform the zucchini into thin “pasta” noodles to toss with fresh basil, garlic, and diced tomatoes. If you don’t have a spiralizer just use a vegetable peeler to shave thin ribbons or use a sharp knife to carefully cut the zucchini into your favorite pasta shape. You can also make this using yellow squash no problem. Good luck with the recipe and we’ll see you at the Market next Saturday



Summer Zucchini “Pasta” Salad with Tomatoes & Fresh Basil
Serves 4-6

6 medium green & golden Zucchini (Paradise Produce)
2 large ripe tomatoes (Paradise Produce)
1 small clove garlic (Beaverdam Creek Farm)
½ bunch fresh basil (Bloomsbury Farm)
2 tbl olive oil
½ tsp sea salt
¼ tsp black pepper

Wash and dry the zucchini, tomatoes, and basil to get started. Pick the basil leaves and set aside. Using a spiralizer or vegetable peeler, turn the zucchini into noodles or thin ribbons, place in a bowl and dice the tomatoes, then add them to the bowl. Chop the garlic finely as well as the basil leaves and add them to the tomatoes and zucchini. Season with the olive oil, sea salt, and pepper and toss to combine everything. Chill in the fridge for 15 minutes or up to 2 hours before serving. The key to this dish is its freshness, but feel free to prep everything the day before and keep it covered in the fridge, but don’t mix it together until you’re ready to serve.


Michael R Martin
South Fork Catering Co.


Franklin Kids and Adults Celebrate the Watermelon!

The Franklin Watermelon Festival presented by AlphaGraphics of Franklin and hosted by the Franklin Farmers Market delivered smiles, sticky fingers, and soaked shirts of full of sweet watermelon juice. Our local Farmers did not disappoint with a large delicious crop of 8 different varieties that nearly sold out from all Farmers. Events ranged from the popular Watermelon Eating Contest for Kids and Adults, hence the wet shirts, free watermelon slices, face painting, and kids games. Visit this link to our website photo gallery for all the photos of this year’s Watermelon Festival.

Our market picnic tables were full of eager Kid and Adult watermelon-eating contestants. A fast one-minute time frame determined who would get to enjoy this year bragging rights as the quickest watermelon eaters of Franklin, Tennessee!












Last years first-place winner in the Kids contest returned this to defend his title, and he won again. Congratulations Shamarion Cooksey! Also, note his younger brother took 2nd pace.

Great job Kids!

Winners of the 2019 Kids Watermelon Eating Contest are:

1st Place – Shamarion Cooksey 2nd year in a row

2nd Place – Corey Cooksey

3rd Place – Avah Bramante





Winners of the 2018 Adult Watermelon Eating Contest are:

1st Place – Alan Tang

2nd Place – Jacob Blaze

3rd Place – T. Michael Twardowski






The Leiper’s Fork Carving Club attends each year carving beautiful and unique creations from watermelons during the Watermelon Festival. It was truly amazing what their hands and imagination can create each year, even a sailboat with sails this year. Thank you to each talented carver for making our event so special again this year.


A special thank you to Ryan Whited of Springfree Trampoline for supplying the incredibly safe trampoline for the enjoyment of kids jumping and dunking a small basketball through a hoop.

Our Farmers and Food Vendors provided refreshing drinks and foods. Padrino’s Pops sold many of their famous watermelon pops, and Belle Springs Lemonade wowed the crowd with their handmade watermelon lemonade with melons sourced from the farmers. And Ellie’s Old Fashioned Doughnuts served up beautiful watermelon red donuts!

Market presenting sponsor AlphaGraphics of Franklin provided much-needed signage and free Kids Coloring Books with Crayons. The Franklin Watermelon Festival is not possible without the generous support of community business leader Jim Bright, owner of AlphaGraphics of Franklin.Visit this link to our website photo gallery for all the photos of this year’s Watermelon Festival.

The Franklin Farmers Market is held every Saturday from 8am-1pm behind the Factory in Franklin, TN. The market is a 16yr old producer’s 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 or follow us on Facebook, Twitter and Instagram for the latest market news. Visit this link to our website photo gallery for all photos of this years 2018 Franklin Watermelon Festival.

Watermelon & Tomato Salad with Local Goat Cheese and Mint

The Franklin Farmers Market is bursting with fresh watermelons and tomatoes right now. Come out this weekend and explore the market and see all of the different varieties to choose from. Evans Produce, Delvin Farms, Bloomsbury Farm, Paradise Produce, Beaverdam Creek Farm, Kirkview Farm, Colbert Farm, and others will have bushels of fresh summer vegetables and melons ready to take home! This week’s recipe is featuring 2 of the summer’s top offerings, watermelon, and tomatoes, as well as local goat cheese from Noble Springs Dairy. It’s delicious and it couldn’t be easier to make. Pick up a loaf of sourdough bread from Lucy’s Kitchen and toast off a few slices to serve alongside for a perfect summer lunch. Give it a try and I hope to see you in the Market this Saturday!

Watermelon & Tomato Salad with Local Goat Cheese and Mint

Serves 4-6

1 small Sugarbaby watermelon (Delvin Farms)
1 pint cherry tomatoes (Beaverdam Creek Farm)
½  small red onion, thinly sliced (Rosecreek Farm)
2oz. fresh goat cheese (Noble Springs Dairy)
Fresh mint
1 tsp sea salt flakes (I use Maldon)
Black pepper from the mill
1 tbl olive oil
½ fresh lime

Cut the watermelon in half and reserve one half for later. Trim the rind from the melon and pick out the seeds using the tip of a knife. Cut the melon into fork size pieces and arrange on a large platter. Cut the cherry tomatoes in half and place around the melon pieces on the platter and add the red onions on top. Crumble the goat cheese over the melon, tomatoes, and onions. Tear the mint leaves and scatter over the platter, then season with the sea salt flakes and a few turns of the pepper mill. Drizzle the olive oil and squeeze the half of lime over everything. Chill in the fridge for 30 minutes to let the flavors come together then serve. Enjoy!

Michael R Martin
South Fork Catering Co.

Family Fun at the Annual Franklin Watermelon Festival

The Franklin Farmers Market will host its annual Franklin Watermelon Festival on Saturday, August 24th from 8am-1pm. Market sponsor, AlphaGraphics of Franklin, is hosting what is sure to be the highlight of your weekend as we celebrate summer’s favorite treat.  AlphaGraphics of Franklin is an invaluable partner for the Franklin Farmers market, providing Print and Marketing Solutions to Franklin and Middle Tennessee including new market signage for 2019. Visit their booth at the front of the market shed during the Franklin Watermelon Festival and pick up a pack of our new 2019 recipe cards featuring produce and meat from our farmers. 

We greatly appreciate AlphaGraphics of Franklin as a new market sponsor this year. They’ve supported our community market with new signage and printing of the new recipe cards and so much more! Congrats on consistently being one of the top ten largest AlphaGraphics in the USA!

At the Franklin Watermelon Festival, local farmers will have the best of their watermelon crops ready for tasting, and customers will have their chance to win the watermelon-eating contest. 

Franklin Farmers Market farmers have carefully tended the watermelons in the field in preparation of this annual event and they tell us that this year looks to be a record year for delicious watermelons. Colbert Farms, Delvin Farms, and Kirkview Farm will have watermelons ripe and ready for tasting, watermelon carving and more. 

Fun events include a watermelon eating contest beginning at 9:30am for kids and 10:30 for adults. There will also be a kid’s activity area with face painting and games and fun for the whole family. For a special treat, the Leiper’s Fork carving club will be carving beautiful creations from watermelons. Visit the patio area at the Franklin Farmers Market to see the amazing artwork and marvel at the unique designs carved from fresh watermelons. 

Market vendors and local farmers are joining in the fun celebration in their own way. Padrino’s Pops will have watermelon pops, Belle Springs will have watermelon lemonade and Ellie’s Old Fashioned Doughnuts will have a special red donut that is sure to be superb. Join in the fun from 8-1pm Saturday, August 24th for a fun celebration to see what other market vendors have prepared for the Watermelon Festival. 

The Leipers Fork Carving Club always provides the best Carving Entertainment this side of the Mississippi River.

The Franklin Watermelon Festival is more than just celebrating the best of summer. It is a fun, family-friendly event celebrating all that is good about our community farmers market, from wonderful market sponsors such as AlphaGraphics of Franklin to loyal customers who support the farmers every week, rain or shine.  

The Franklin Farmers Market is held every Saturday from 8am-1pm behind the Factory in Franklin, TN. The market is a 16-year-old producers-only market with the largest assembly of TN farmers providing fresh farm food all year long each Saturday morning. Find them at 230 Franklin Road behind the Factory. Visit online at or follow on Facebook and Instagram for the latest market news.

Enjoy this new Watermelon Festival Reicpe prepared by Chef Michael Martin of South Fork Catering.

How to Can Tomatoes

Canned TomatoesOne of my favorite things to do in the summer is to can tomatoes with Romana. We usually buy 4 or 5 cases of just ripe tomatoes and spend the day “putting up” tomatoes to use in the winter. There really is nothing like opening a jar of home canned tomatoes in January and making some rustic tomato sauce to go over pasta with a little grated Parmesan cheese. It’s just like opening a jar of summer sunshine. They also make great gifts! So here’s an easy way to can tomatoes!

canning tomatoes local tomatoesripe tomatoescanning tomatoes

Canned Local Tennessee Tomatoes

(count on using 3 pounds of tomatoes for each quart Mason jar)


15 pounds just ripe local Tennessee tomatoes
15 teaspoons of sea salt

Bring 6 quarts of water to a simmer in an 8 quarts stock pot. Score a little X in the bottom of each tomato with the tip of a sharp paring knife. Remove and bits of stem on the tomatoes.
Fill a large bowl with ice and water and set aside to shock chill the tomatoes after blanching.
Working in batches of 4-5 blanche just ripe tomatoes in simmering water for 1 minute or until the skins begin to wrinkle. Remove each one to the ice bath. Peel off the skins and cut out the cores, then cut into quarters. Pack into clean, hot prepared quart Mason jars and press down with a clean wooden spoon until the jars fill up with tomato liquid, leaving 1/2 inch headspace. Add 1 teaspoon of salt for each quart. Wipe the rim of each Mason jar with a clean paper towel
and place on a new clean lid and then close and tighten the ring. Process in a boiling water bath for 45 minutes (35 minutes for pints, if using). Remove form the water bath using special jar tongs and place on kitchen towels to cool. Lids should seal so there is no movement when pressed. If you have some jars that don’t seal properly you can still use them, but you need to refrigerate them and use them within 2 weeks. Learning how to can tomatoes will deliver some delicious pasta winter meals. Enjoy!

canning jarstomato canningcan tomatoes local tomato canningFullSizeRender

Michael R. Martin
South Fork Catering



Summer Squash Salad with Sweet Onions, Olive Oil & Two Vinegars

South Fork had a great time cooking this past weekend at the Franklin Farmers Market. We broke out the grill and grilled a wonderful collection of meats from River Cottage Farm, The Fly Farm, and Tavalin Tails Farm. Additionally, we had loads of fresh produce from Evans Produce, Paradise Produce, Flying S Farms, and Kirkview Farm. Romana had a great idea to create a simple recipe on the spot to highlight some of the abundant squashes found throughout the market using just a few ingredients. She thinly sliced some Zephyr squash and candy onions from Paradise Produce on a mandolin and tossed them with some Herban Market olive oil and vinegar, a little salt and pepper and a touch of red wine vinegar. So simple yet very delicious! We handed out several hundred samples to market-goers and everyone requested the recipe! So here it is, give it a try and serve it alongside your favorite grilled meat this Summer! Hope to see you at the Market next weekend! PDF of Summer Squash Salad Recipe from the Williamson Herald



Summer Squash Salad with Sweet Onions, Olive Oil & Two Vinegars

4 cups thinly sliced Summer squash, like zucchini and Zephyr squash (Paradise Produce)
1/3 cup thinly sliced candy onions (Paradise Produce)
1 ½ tsp sea salt
½ tsp black pepper
1 tbl extra virgin olive oil (Herban Market)
1 tsp balsamic vinegar (Herban Market)
1 tsp red wine vinegar







This recipe is dead simple but packs big flavor. Serve it as a side dish or as a tasty base for a juicy grilled steak. If you don’t have a mandolin use a sharp knife and carefully slice as thin as possible.

In a large bowl toss all of the ingredients gently together. Refrigerate for 10 minutes to get a little chill, then serve. Enjoy!

An incredible recipe, easy and quick to make. Everyone needs to try this one!


Michael R Martin
South Fork Catering Co.







Grilled Lamb Chops with Cucumbers, Yogurt & Couscous

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 some hefty double-cut lamb chops form Tavalin Tails Farm that was simply seasoned with salt & pepper and lemon zest. I picked up a few cucumbers and fresh dill from Rosecreek Farms to make a small salad to help bring out the depth of flavor from the pasture-raised lamb. Hope to see you at the market this weekend!

Grilled Lamb Chops with Cucumbers, Yogurt & Couscous

Serves 4-6
For the Lamb
2 double cut lamb chops (Tavalin Tails Farm)
2 cucumbers, peeled and sliced thinly (Rosecreek Farms)
½  clove of garlic, finely chopped
1 cup Greek yogurt
1 tsp olive oil
Zest of 1 lemon
1 tbl of lemon juice
1 tsp Sea salt
Black pepper
Fresh dill (Rosecreek Farms)






For the Couscous
1 cup couscous
1 tsp olive oil
½ tsp sea salt
1 cup boiling water

Fire up the grill to medium-high. Season the lamb with ½ teaspoon of sea salt and some fresh ground pepper. When the grill is hot grill lamb on both sides, turning often until medium-rare. (145F) Set aside to rest. Toss the sliced cucumbers with the remaining olive oil, garlic, lemon juice and ½ teaspoon of sea salt and some fresh dill. Set aside and make the couscous.

In a bowl stir together the olive oil and salt with the couscous, then add the boiling water and stir to combine. Cover the bowl with a plate and let rest for 5 minutes. Remove the plate and fluff with a fork. Spoon some couscous on a plate, add a dollop of Greek yogurt alongside, top with the cucumber salad and finally the lamb chops on top. Tear some fresh dill over everything, divide the lamb chops and serve.

Michael R Martin
South Fork Catering Co.