Category Archives: Market Saturday News

Franklin Tomato Festival Celebrating Queen of the Farm

July 5, 2016

The Franklin Farmers Market will host its 6th annual Tomato Festival on Saturday, July 16 beginning at 8am, hosted by market sponsor, Amerigo Italian Restaurant. Farmers will vie for the best tasting tomato in the popular taste test judged by local celebrity judges, and children will have many free activities for fun and entertainment, including free face painting by Maribelle the clown.

Customers will be in for a real treat with free tomato tasting from our local farmers. Amerigo Chef Steven Robilio will delight us with his famous menu with free samples made from ingredients from our farmers, and no one will want to miss the tomato tasting contest.

“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 Event Coordinator, Ryan Palmer.

Free tasting from over 30 different varieties of locally grown farm tomatoes

It’s a family affair at the Franklin Tomato Festival with free children’s activities, free samples from Amerigo, tomato tastings and locally grown tomatoes from our farmers picked less than 48 hours before the event. You can’t find better, homegrown event than the Franklin Tomato Festival!

Chef Steven & Owner Paul of Amerigo Italian Restaurant

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.

This years Tomato Festival Judges are:

Chef Matthew Antonovich-Proprietor of Trattoria A

Shelly Robertson Birdsong-Owner and Publisher of Robertson Media Group

Ali Gensert-Marketing Director of Amerigo Italian Restaurant

Theresa Mascola-Certified Personal Trainer and Fitness Instructor for Williamson County Parks and Recreation

Lynne McAlister, Planning and Fundraising for the Heritage Ball

Ernie Reynolds, owner of Outdoor Classic Structures in Historic Downtown Franklin.

State Representative Charles Sargent-State Farm agent

Rick Warwick-Editor of the Williamson County Historical Society Journal.

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.

Grilled Vegetables with Infused Olive Oil and Balsamic

July 1, 2016

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With summer vegetables now in peak season it’s time to fire up the grill for some grilled vegetables. You can find the largest selection of locally grown vegetables this week at the Franklin farmers Market! So many varieties of squash, zucchini, onions, peppers, fennel and tomatoes just in time for The 4th of July weekend. So when you fire up the grill to put on some grass fed beef burgers give this recipe a try. And for a little twist, give the grilled vegetables a splash of Basil Infused Olive Oil from Herban Market.

What a beautiful platter of fresh local grilled vegetables!

With peak season for local summer vegetables it's time to fire up the grill for some grilled vegetables with Infused Olive Oil and Balsamic

With peak season for local summer vegetables it’s time to fire up the grill for some grilled vegetables with Basil Infused Olive Oil and Balsamic-Honey Reduction and Fresh Basil

Grilled Summer Vegetables with Balsamic-Honey Reduction & Fresh Basil

We used fresh organic summer vegetables from Delvin Farms.
Serves 8-10

For the vegetables-

4 small zucchini
4 small yellow squash
2 small fennel bulbs
4 new Spring onions
3 tbls olive oil
2 tsp sea salt
fresh ground black pepper
1 small bunch fresh basil

Fire up the grill!

Cut the zucchini and squash lengthwise into quarters and cut out any large seed clusters. Cut the fennel in half. Split the onions length wise. Place all of the vegetables in a shallow baking pan and season with the olive oil, salt and pepper. Set aside to marinate at room temperature for 30 minutes. Pick 10-12 basil leaves and make a small stack on your cutting board. When the grill is hot, grill the vegetables over high heat for 4-5 minutes, turning a few times, until the skins are blistered and just cooked through. Remove to a serving platter and drizzle a few spoonfuls of the balsamic-honey reduction over the vegetables. Cut the basil leaves into thin slices and evenly distribute over the vegetables. Now you can serve local grilled vegetables at room temperature along side your favorite summer dishes. Enjoy! And Happy Independence Day!

Having a sharp knife and wood cutting board provides perfectly sliced vegetables

For the Balsamic-Honey Reduction-

1/2 cup balsamic vinegar
1/4 cup local honey, we used Johnson Honey Farm Wildflower Honey
1/4 tsp sea salt
fresh ground black pepper

In a small 2 qt sauce pan combine the vinegar and honey and place over medium low heat. Gently simmer for 15-20 minutes, or until reduced by almost half. stir in the salt and pepper and set aside to cool. Store in a small glass jar until ready to use. This will keep for a month in the refrigerator. Use over grilled veggies, on a salad or as a light finish to grilled steaks or chicken.
—
Chef Michael R Martin
South Fork Catering Co.

Pan Fried Tomatoes with Corn Grits and Bacon Green Beans

June 24, 2016

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I love the beginning of Summer, when we see the first green beans in the market along with the first of the season tomatoes. The tomatoes are still a little green or even beginning to “blush”. I am using these “blushing” tomatoes in this recipe. Be sure to keep the corn meal breading light to ensure a crispy crust. I picked up some green beans and tomatoes from Kirkview Farm last week at the market along with some organic corn grits and stone-ground corn meal form Beaverdam Creek Farms. I also used some bacon form Triple L Ranch.

A souther delight! Pan Fried Tomatoes and Grits with Green Beans and Bacon

A southern delight! Pan Fried Tomatoes and Grits with Green Beans and Bacon

Pan Fried Tomatoes with Corn Grits and Bacon Green Beans

Serves 4

Ingredients-
1 lbs fresh green beans
1/2 lbs uncured bacon
2 tsp sea salt, plus a few pinches
8 slices of green or “blushing” tomatoes
1/2 cup Hatcher buttermilk
1/2 cup organic stone ground corn meal
1 cup organic corn grits
2 tbl grapeseed oil
2 cups water (or 1 cup water and 1 cup milk, I used Hatcher Milk for this recipe)
pinch of salt
a little bacon fat
fresh ground black pepper

To make the green beans-
Bring 2 quarts of water to boil and add 2tsp of sea salt, and then the trimmed green bean. Cook for 4-5 minutes until very tender. Meanwhile as the beans cook, heat a 10″ iron skillet over medium heat and then add the bacon slices. Cook the bacon until lightly crispy, turning down the heat to medium low when the fat begins to splatter. Remove the bacon to a cutting board and rough chop into small pieces. Remove all but 2 tbl of bacon fat from the skillet (be sure to reserve for another use, like making cornbread). Once the beans are cooked drain well in a colander a let the bean steam off excess water for a minute or 2. Once the beans have cooled a bit and are dry, add them to the iron skillet with the reserved bacon fat. Toss well in the warm bacon fat and add the reserved chopped bacon. Season with a pinch of salt and some black pepper and the vinegar. Cook on medium low for 2-3 minutes until the beans absorb some the bacon essence. Remove to a bowl and keep warn until the grits are ready.

A southern favorite, Green Beans and Bacon

For the fried tomato-
Dip the slices of tomato in the buttermilk and then coat in the corn meal, set aside until ready to fry.
Heat 2 tbls of grapseed oil in the skillet over medium heat and when the oil is hot add the prepared tomatoes. Fry tomatoes for 1 minute on each side until golden. Remove to a plate lined with paper towels and keep warm until ready to serve.

To Make the grits-
Bring the water and milk (if using) to a simmer over medium heat. Add the salt and whisk in the grits. Lower the heat to medium low and continue cooking for 20-30 minutes or until the grits are tender. Drizzle in a bit of the reserved bacon fat and stir. Remove from heat and keep warm until ready to serve.

To assemble-

Evenly divide the grits and green beans into 4 shallow bowls and place 2 fried tomatoes in each bowl. Grind a little black pepper over each bowl and serve. Enjoy!

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

Spring Salad with Bacon and Farm Egg

June 3, 2016

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Seeing all the Spring produce at the Franklin Farmer’s Market on Saturday inspired me to share a favorite Spring Salad I’ve enjoyed for years. While we were whipping up kale salads for the first chef’s Saturday last weekend, we had the chance to get out and see what was fresh from our local farms. We had a great visit with Adam from Colvin Family Farm in Spring City, TN who grow amazing produce naturally without synthetic chemical fertilizers, pesticides, herbicides or GMO seeds. Their vegetables are beautiful! We chose a bunch of fresh collards, young Snow White turnips and ruby red lettuce for our recipe this week. We also picked up some amazing bacon from Triple L Ranch to bring in a nice smoky bite. And to finish it all off we topped this dish with a delicious soft cooked organic farm egg from Bloomsbury Farm. The recipe may seem challenging but it’s really simple using only a small pot and a cast iron skillet. Don’t be afraid, give it a try and be sure to get to the market early this week to get the good stuff! Oh and a special thank you for all of you that stopped by the South Fork Catering Co. tent to try our spring salad recipe last Saturday! We love our buying from our farmers, so be sure to shop local this weekend!

Spring Salad of Red Lettuces, Turnips and Collards with Bacon & Farm Egg

Serves 4

1/2 pound Triple L Ranch bacon, cut into 1/4 inch strips

1 head of Colvin Family Farm Red Leaf lettuce

3 Colvin Farms Snow White Turnips

1 small bunch of Colvin Family Farm collard greens

1 small shallot, sliced thinly

4 farm fresh eggs, I used Bloomsbury Farm

1 tbls olive oil

1 tbls red wine vinegar

Pinch of sea salt

Fresh ground black pepper

Soak the lettuce in cool water for 30 minutes, then trim the leaves and set aside. Slice the turnips into thin rounds and reserve. Trim the the stems off the collard greens and then stack the leaves and then slice cross wise into 1/8 inch ribbons, set aside.

Warm a cast iron skillet over medium heat for a few minutes then add the bacon. Cook the bacon until crispy, stirring often. Add the sliced shallots to the pan and cook with the bacon for 1 minute. When the bacon and the shallots are ready reserve in a small bowl along with the bacon fat. Return the skillet to the heat and add the sliced turnips. Only lightly wilt the turnips by stirring them for 1 minute, Remove the turnips to a plate and return the skillet o the heat. Add the olive oil and sliced collards to the skillet and cook over medium heat for few minutes until the collards have wilted. Season with a little salt and black pepper and then add the vinegar. Turn off the heat and keep in the pan until ready to serve.

Fresh Collards from Colvin Family Farm

While you are cooking the bacon, turnips and collards in the cast iron skillet, bring 2 quarts of water to simmer in a small sauce pan, then carefully add the whole eggs and cook for 6 minutes. ( You can cook them for 7-8 minutes for firmer yolks) When the eggs are cooked remove them with a slotted spoon to a bowl of cool water. leave in the water for a few minutes and then carefully peel the eggs and set aside. The eggs will be really soft so be careful to to break them!

Smoked Bacon from Triple L Ranch

Divide the trimmed lettuce leaves among 4 large plates. Evenly distribute the wilted sliced turnips among the 4 plates between the lettuce leaves. Then make little nests of collard greens in the middle of each plate. Carefully place the soft cooked eggs in the collard nests, then season each one with a tiny amount of salt. Using a spoon divided the crispy bacon and shallots between the salad plates and spoon the reserved bacon fat over the lettuce leaves. Grind some fresh black pepper over each salad and serve. Now’s time to simply enjoy a wonderful spring salad, all locally grown, from Tennessee farms. Bon appetite!

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

The Franklin Farmers Market has It’s own Chef!

May 26, 2016

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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

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.

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.

CSA Day at the Franklin Farmers Market

April 29, 2016

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The Franklin Farmers Market will host its first CSA Day on May 7th, 8am till 1pm presented by Amerigo Italian Restaurant and Williamson Medical Center. This is your opportunity to meet a farmer who will grow your food for the season in your very own CSA! In a CSA, a farmer “contracts” with other people in the community to provide them with a portion of the year’s harvest. CSA customers pay the farmer before the produce season begins, allowing the farmer to buy necessary seed, fertilizer, fuel and other inputs to farm for the year. When crops start coming in, the customer’s fresh, local food is already bought and paid for. CSA members might go to the farm to pick up their shares or meet the farmer at a drop-off site in the community, like the Franklin Farmers Market.

The Franklin Farmers Market has more CSA vendors than any other market in the area! You can find meat AND vegetable CSA farmers at the Franklin Farmers Market, including:

• Delvin Farms (vegetable and meat)
• Bloomsbury Farm (vegetable)
• Beaverdam Creek Farm (vegetable)
• Red Cedar Bison (bison meat)
• Triple L Ranch (meat)
• Flying S Farms (vegetable)
• Colvin Family Farm (vegetable)
• Hatcher Family Dairy (meat, milk, eggs)
• Kirkview Farm (vegetable)
• Peaceful Pastures (meat)
• West Wind Farms (meat)
• Noble Springs Dairy (cheese, milk, soap)

In addition to fruits and vegetables, customers can choose a meat CSA. A meat CSA typically has the popular cuts of meat from chicken, pork, beef, goat, turkey and lamb. You may pick up a vegetable share once a week, whereas a meat share you would pick up once a month, but talk to your farmer, as it may vary. You can find meat CSA’s and vegetable CSA’s at the Franklin Farmers Market and have a one stop shop!

We have many special surprises planned for our first CSA day including free food samples from our CSA farmers prepared by Chef Steven Robilio from market sponsor Amerigo Italian Restaurant. Amerigo Farm Diners prepared by Chef Steven are a popular dining experience each month using fresh produce from our local market farms. Registered Dietician and Nutritionist, Melanie Parnell from Williamson Medical Center, will be on hand to answer questions and help you achieve your health goals. Melanie has been a Registered Dietician and Licensed Nutritionist for 26 years. Williamson Medical Center will have a booth at the market where Melanie will be to answer any health questions you may have and help you become a better you! A CSA is the perfect way to make sure you get your fruits and veggies and achieve your health goals.

Your Passport for CSA Day! See the link to download

For those who like to “live local,” the perfect solution is a gift of a CSA share for a season of fresh produce and other local foods from a nearby farm. Mother’s Day is right around the corner, and every year we try to show our love for mom with gifts that may or may not have real meaning. Everyone eats, and everyone benefits from eating fresh produce and fresh farm meats. With a CSA gift, both the person who receives fresh foods and the CSA farmer are better off. Your gift of healthy, locally grown food sends your love into the recipient’s home every week, and nothing says I love you, mom, like showing her you really did learn to eat your veggies. Click on this link to download your Passport for our CSA Day Event. Look for the CSA Day logo to find each of our 12 CSA Farms when you arrive at market.

Find a vegetable and meat CSA farmer at the Franklin Farmers Market’s first CSA day on May 7th from 8:00 am- 1:00 pm.

Ten Reasons to Join a CSA
1. Support a local farm and learn how your food is grown.
We all have a doctor for our health, but what about a farmer? With a CSA you can have a personal relationship with your farmer and get to know who is growing your food and how. By buying a CSA, your money goes directly to your local economy, your personal farmer, and you are helping to keep the family farm alive while having access to healthy, nutritious food.
2. Learn how to eat with the seasons
You will eat leafy greens in the Spring and Fall, tomatoes and cucumbers in the Summer and root vegetables in the Winter. This is how we are meant to eat- with the seasons when produce is at its best and flavor is delectable.
3. You will learn to eat a variety of food
You may not know what to do with kale now, but if you join a CSA you’ll get the opportunity to learn to cook vegetables you’ve never tried.
4. The Fruits and Vegetables are fresh
Unlike fruits and vegetables in a grocery store that are harvested with shelf life in mind, the fruits and vegetables harvested for a CSA are hours old, at their ultimate peak of flavor and freshness.
5. Committing to a CSA will force you to eat more fruits and vegetables
By buying a CSA share, you will have access to fresh fruits and vegetables every week. You won’t want to waste those veggies, and you will end up with healthy eating!
6. You’ll cook more
Many CSA’s give their customers recipes for what is in the CSA box. You’ll learn to cook things you never knew about and you’ll feel accomplished! Cooking at home will save you money in the long run, too.
7. A CSA saves you money
Compared to buying the same amount/volume in the grocery store, joining a CSA will save you money. You’ll have to go to the grocery less, too.
8. There are Vitamin and Flavor Benefits of CSA fruits and Vegetables
When a fruit or vegetable is harvested, it immediately begins losing vitamin content. Having your veggies hours old ensures you are getting the most out of the nutritional content possible!
9. Protect the Environment
Buying from a local farm ensures that your food does not have to travel the average 1500 miles of grocery store food. You are lessening your carbon footprint by consuming food that is locally grown in a CSA. A small family farm is going to be as sustainable as they can in their growing methods and protect the land- after all, this is their livelihood and it is in their best interest to protect the environment!
10. Get back to your roots
We are now three generations removed from the family farm and our children do not know how food is grown. Participating in a CSA allows you to connect to the farmer, to visit the farm and get back to your roots! Many CSA’s allow you to volunteer on the farm, and others hold open houses to give you a tour.

The Franklin Farmers Market is a producers only market meeting behind the Factory in Franklin Tennessee each Saturday all year long with over 110 approved vendors for this new market season.

Local Farmers’ Spring Plantings Bloom at the Market

March 14, 2016

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Local Farmers have set their clocks forward, but clocks are not the only things springing ahead on these newly warm days. It’s time to set into action for planting cool weather crops.
The plans (and plantings) the farmers make now will show up at the summer market in just a few short months, even weeks! The fabulous thing about cool weather crops such as kale, collards and mixed lettuces is how easy they are to grow in smaller plots of land such as raised beds and containers on your patio. Any home improvement store will have starter plants for the home gardener- but just like your food, it is better to buy local. Did you know that local plants are healthier for you and the environment?

A local starter plants from the farmer you trust at the Franklin Market has not traveled thousands of miles. It is grown in the same Tennessee environment that you need it to be grown in. It has not been in a semi truck left to wilt and then jolted back “awake” with artificial stimulants and too much water. Instead, your local farmer has cared for it from seed to plant, has given it just enough water and has made sure it has naturally “hardened” for you to take out of its protective farmer environment and plant it in your own loving care.

If you’re one who has also wanted to try your hand at farming, you need not really have a green thumb. Spring plantings are an easy way to bring “locally grown” to your home garden, and a wonderful way to teach children how to grow food. Talk to our farmers at the market who have starter plants for sell, such as Carl from Kirkview Farm or Stacy from Paradise Produce. They will tell you what kind of seed it is, how deep to plant it, how much room it needs and how much water it needs. They will tell you the signs to look for when it’s ready to harvest, and they will even tell you how to cook it when it’s ready!

Local Products at the Farmers Market Good for Your Body and Soul

The term locally grown is not taken lightly at the Franklins Farmers market, and neither is “good for you” or “healthy.” We have more than just good for you, healthy food at the market, though- our artisans create natural products for the body and soul! Lotions, powders, essential oil salves, deodorants, toothpaste, soaps, candles and bug spray are available at the Franklin Farmers Market every Saturday. These aren’t products made and stored in warehouses-these are lovingly made in the home or certified kitchen of a local artisan you know and trust.

With warmer weather comes annoying bugs, but Jody of Ecodiva has you covered, literally, in her “Bug Me Not” spray. Buy a bottle at this week’s market, and in a few months when you run out, bring that bottle back to the market to get it refilled for half the price! Many people suffer from eczema, but Ecodiva has a special line of products that have helped our market customers, and that’s not all that they make!

Pure Living has a sign that fittingly says, “Be Kind to Your Body.” Debra makes a deodorant that is a customer favorite- talk to her about the essential oils she uses in her products and I’m sure you will see why it is important to be kind to your body.

Oral wash from Terra Nektar Farms

Organic Deodorant by Pure Living

EcoDiva naturally made for eczema

Terra Nektar Farms didn’t start out as a farm, but homeschooling and raising healthy children led Rand and Aysha to making better choices for their family in more ways than the food they eat. From tooth powders to salves, they are passionate and knowledgeable about their products and why they use the natural ingredients.

Tottys Bend Goat Milk Soaps and Lotions

Totty’s Bend goat milk powder and soap will have you staying fresh all spring and summer. Talk to Nate and Vanessa about their goats and you’ll see just how much love and care really does go into their products. Last weekend while I was shopping their famous body powder, we talked about the process of weaning baby goats from their mothers- a natural process that needs to be done, but never the less can be hard, as any mother knows, to let the growing up begin. I got teary eyed and even gave way too much information about my own weaning process (of my lambs, but I probably told about the human baby, too, who knows). That’s how it goes at our market, personal conversations happen because we know and trust who grows our vegetables, bakes our bread, raises our meat and makes our body care products.

Locally grown, locally made- that’s the way it is at our local farmers market! Come see us every Saturday 9am-12pm through March, then add an extra hour in April till 1pm.