Harvesting local Blackberries for Blackberry Preserves is a summertime treat. I remember one summer when I was a kid, my cousin Tony and I wandered down the road from my Aunt’s house to pick wild blackberries that grew along a little creek. We picked a lot, and to carry them back we decided to use our white t-shirts as a kind of pouch for our haul. My Grandmother saw us coming back to the house and started to laugh, but my Aunt was not amused, at all. After we were scolded for ruining our nice white t-shirts with blackberry juice, we pulled them off, threw them in the wash tub and ran down to the pond and jumped right in. That is one of many summers in Greenbrier, TN that I will never forget. Making Blackberry preserves this morning with Romana reminded me of that Sunday afternoon 40 years ago.

Making any fruit preserves takes a little extra care but well worth the effort, especially when you open a jar of blackberries or tomatoes in the middle of January. Keep it simple and take your time.

Summer Blackberry Preserves with Lemon and Honey
Makes 5 8oz. Jars        Recipe by South Fork Catering

Be sure to wash the blackberries well, and remove any stems of leaves that might be present.

*We used Pomona’s Universal Pectin for this batch, it’ available at Whole Foods Market. Be sure to make the calcium water in a little jar before you begin.

*You will need a large 8 quart pot with simmering water to be ready to process the jars once filled.

5 8oz. glass Mason Jars with lids and rings
4 cups mashed blackberries (about 5 cups whole)
1 cup cane sugar
1 cup local honey (we used Johnson’s)
1/4 cup fresh squeezed lemon juice
2 tsp calcium water
2 tsp pectin powder

1. Wash and rinse the 8oz. jars in hot water. Bring lids to a boil; turn off the heat; let stand in hot water. Wash screw bands; set aside.
2. Prepare the blackberries. Measure the fruit and put it into a 5-6 quart pan with the lemon juice.
3. Add 2 tsp calcium water and stir well.
4. Measure the sugar and honey into a separate bowl and thoroughly mix in the pectin powder.
5. Bring the blackberries to a full boil (212F, 100C). Add the sugar-honey-pectin mixture. then stir vigorously for 1-2 minutes as the fruit returns to a full boil. Then remove form the heat.
6. Fill each prepared jar up to 1/4 inch of the top. Wipe the rims clean. Screw on the lids with the rings. Put filled jars in boiling water to almost covered.
7. Boil for 10 minutes, not too hard, a gentle boil is just fine. Carefully remove the jars to a clean kitchen towel to cool. Check the seals; lids should be sucked down and tight. Let cool to room temp. Eat within 1 year. Lasts refrigerated 3 weeks once opened.Enjoy all year long!

Chef Michael R Martin
South Fork Catering Co.

On Saturday we found a great cut of Tri Tip with some late summer farmers market vegetables and newly arrived green beans. As we walked through the market we realized we were witnessing the bittersweet departure of summer and the coming of fall. We picked up a handful of bumper crop green beans from Paradise Produce as well as some Patty Pan squash, purple potatoes, green beans,baby kale & frisee. Triple L Ranch had a beautiful cut of Tri-Tip beef and we grabbed that too. This recipe may seem a bit long but every step is pretty easy, and it captures the moment of the season perfectly with fresh farmers market vegetables paired with local beef.

Pan Seared Beef Tri Tip with Farmers Market Vegetables of Purple Potatoes, Green Beans, Squash and Bitter Greens with Honey – Cider Vinaigrette

Serves 4-6

Ingredients:

2lbs Tri-Tip beef
1/4 lb Green Beans, with tips trimmed
1/4 lb Patty Pan squash, cut into quarters
1lbs purple potatoes
4oz baby kale
4oz frisee
2 tbl grapeseed oil
2 tsp sea salt, plus a pinch or 2
1 tsp paprika
1 tsp garlic powder
1 tsp fresh ground black pepper, plus more for the greens

Pre-heat the oven to 350F. Heat a cast iron skillet over medium-high heat. Season the Tri-Tip with 1 tsp sea salt, paprika, garlic powder and black pepper. Drizzle over 1 t/l grapeseed oil and rub the spices into the beef. Sear the Tri-tip in the cast iron skillet for 2-3 minutes until a nice crust forms. Turn the Tri-Tip over, add the potatoes and then put the skillet in the oven. Roast for 4-5 minutes or until an instal-read thermometer reads 150F. Remove the beef to a platter to rest, and return the skillet with the potatoes to the oven and continue to cook until cooked through, about 10 minutes, while you prepare the other vegetables. Bring a 3 quart pot of water to a boil, add 1 tsp sea salt and then the green beans, boil for 3 minutes. While the green beans are boiling heat a sauté pan over medium heat and when hot add 1 tbl of grapeseed oil and the squash and sauté for 2-3 minutes. When the green beans are tender remove with tongs and add them to the sauté pan with the squash. Season with a pinch of sea salt and cook for 2 minutes, allowing the veggies to brown a little. When cooked through remove to a platter and reserve. Add the potatoes to the platter when ready. While the beef is resting toss the baby kale and the frisee with the vinaigrette and a little sea salt and fresh pepper. Then add to the platter. After the beef has rested long enough to relax, remove to a cutting board and cut into 1/4 inch slices, then layout onto the platter, then serve warm. Enjoy!

For the vinaigrette-

1 tbl honey, from Johnson’s Honey Farm
1 tbl olive oil
1 tbl apple cider vinegar
pinch of sea salt
a few grinds of fresh black pepper

In a small Mason jar combine all of the ingredients, close the top and shake vigorously . This will keep covered in the fridge for 2 weeks.

Chef Michael Martin
South Fork Catering Co.

A few weeks ago we had the chance to cook up a Greek Summer Salad of local goodness at the Franklin Farmers Market for our monthly Chef Saturday. We featured eggplants, tomatoes, summer squash and cucumbers from Delvin Farms, Kirkview Farms and Bloomsbury Farms, plus goat cheese feta from Noble Springs. This recipe is a “snapshot” of summer so to speak, and captures the beautiful fresh flavors of the sun. It’s so simple you should try it this weekend!

Greek Summer Salad

Serves 4-6

1 large eggplant
2 cucumbers
2 summer squash
2 large ripe tomatoes
1 large red bell pepper
4oz. goat cheese feta
a few basil leaves
3 tbls virgin olive oil
1 lemon, juiced
sea salt and fresh ground black pepper to taste

Heat a large griddle pan or fire up the grill. Slice the eggplant into ½” rounds, season with a little salt and pepper and a little drizzle of the olive oil. Place them on the griddle or grill and cook for 2 minutes, then turn them over and cook for 2 more minutes or until the eggplant are slightly charred and soft in the middle. Set aside to cool. Peel the cucumber and slice in half and remove the seeds, then cut into strips and the dice cross-wise. Reserve to a large mixing bowl. Dice the squash, tomatoes and red bell pepper and add them to the bowl. Now dice the eggplant and add it to the bowl. Crumble the goat feta over the vegetables and then tear the basil leaves and add them, the remaining olive oil, the lemon juice to the bowl Season with a pinch of salt and the fresh ground pepper. Mix well and let sit for a few minutes to let the flavors develop. Serve as a side dish or as a flavorful base to grilled chicken or pork chops. We hope you agree this greek salad favorite reaches new heights with local farm ingredients. Enjoy!

Chef Michael R. Martin
South Fork Catering

Here’s a favorite honey balsamic grilled chicken recipe you can enjoy for years to come. When it’s too hot to heat up the kitchen in the dog days of Summer we fire up the grill, a lot! One of my favorite things to grill is locally raised organic chicken from West Wind Farms in Morgan County Tennessee. The flavor is pure, clean and delicious. We like to brine the whole bird for a few hours before cutting into serving pieces. The brining process keep the chicken tender and juicy, and helps to add a a bit of salt to bring out the flavor of this beautiful poultry. Chances are you can make the BBQ Glaze for items you already have in your pantry. It’s an easy sauce to make but so tasty on this grilled chicken. Give it a try anytime of year.

Grilled Pasture Raised Organic Chicken with Honey-Balsamic BBQ Glaze

For the brine-
2 gallons of water
1/2 cup of kosher salt

Mix the water and salt together until dissolved in a larger container. Add the chicken and let brine for at least 4 hours.

For the chicken-
1 whole organic chicken, 2-3 pounds
1 tablespoon grapeseed oil
2 teaspoons kosher salt
2 teaspoons Hungarian paprika
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes

What a nice looking bird from West Winds Farm

Remove the chicken from the brine and pat dry with paper towels and set aside on a cutting board. Time the wing tips at the second joint, and set aside Remove the breasts by running the knife down the center great bone inch side until you cut through at the wing joint. Set aside with the wings. Separate the the thigh quarters and then cut the leg away cutting through at the little fat line that runs between the thigh and leg. Set aside with the the wings and breasts. Season the chicken with the oil and all of the spices listed above. Cover and let come to room temp for 15 minutes. Now fire up the grill and bring to 450F degrees. When the grill is hot grill the chicken skin side up for about 5 minutes. Tuns the chicken over to grill skin side down for another 5 minutes. At this point you might need to turn down the grill to a more medium heat, and then turn the chicken over agin to skin side up. Using a small soon begin to drizzle the BBQ Glaze over each piece of chicken. Close the grill for a minute and then repeat. Turn the chicken =n over and add more glaze, you will be skin side down now. Close the grill again for a minute to give the BBQ Glaze a chance to work its way into the chicken and slightly begin to caramelize, take care not to burn the skin, a little char is ok but be careful. Using an insta-read thermometer check that the temperature has reached 165f degrees (food safety first!). Remove the grilled chicken to a serving platter and drizzle the remaining BBQ Glaze over the chicken. Let rest a few minutes and serve! Enjoy!

For the Honey Balsamic BBQ Glaze

This sauce couldn’t be easier, basically it’s equal parts local honey, balsamic vinegar and yellow mustard. If you need more then simple scale it up to suit your needs!

1/4 cup local honey, we use Johnson’s Honey Farm
1/4 cup balsamic vinegar
1/4 cup yellow mustard
1 tsp kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper flakes

In a small bowl combine all of the ingredients and mix well. Will keep refrigerated for up to 1 month.

Chef Michael R. Martin
South Fork Catering Co.

With our farmers market full of fresh summer vegetables, bursting with flavor, give this delicious charred summer salad recipe of okra, tomatoes, corn and candied onions a try!

Seasonal cooking is not only healthy it’s fun! A Bounty of Healthy Eating awaits you at the Franklin Farmers Market.

Growing up in Tennessee summer vegetables played a major part of our nightly dinners, especially okra, corn, tomatoes and onions. My parents always had a garden while I was growing up, and we had onions in the ground and tomatoes on the vine. I remember one summer they grew a whole bunch of corn as well. In this recipe I used beautiful okra and little tomatoes from Bloomsbury Farm, the corn was “Super Sweet” from Conry Farms in Morrison, TN and Candy Onions form Kirkview Farms. I picked the fresh basil from our herb garden.

Charred Summer Salad with Okra, Corn, Tomato & Candy Onion

This summer salad is the perfect base for grilled chicken or pork chops.

Serves 4-6

1 pint okra, split lengthwise

4 ears sweet summer corn, shucked and silks removed

1 pint little tomatoes like cherry or pear, split in half

2 Candy Onions, cut into quarters

2 tbls olive oil

1 tbl red wine vinegar (I also love Sherry vinegar!)

sea salt and fresh black pepper

1/4 cup fresh basil leaves (fresh mint works well too)

Heat a 10 inch cast iron pan over medium-high heat. Season the split okra with a little salt and set aside to draw out moisture while you cook the corn. Break the ears of corn in half and place them in the hot iron skillet. Sear on all sides turning often until blistered, about 4-5 minutes. Set aside. Blot the okra with a paper towel to remove the water that has come to the surface. When dry add them to the skillet cut side down, and blister 3-4 minutes. Tun over and continue to roast for 1-2 minutes further. When dry roasted set aside (the okra should be quite dry and a bit crispy, even a little burnt). Place the Candy onions cut side down in the skillet and roast until almost black. Then turn to roast the other sides until almost black. When well blistered remove to a plate to cool. Place the split tomatoes and charred okra in a large shallow bowl. Add the olive oil red wine vinegar and little salt. Toss well together and set aside while you cut the corn and onions. Place a clean dish towel on a cutting board and put the charred cron on the dish towel. Using a sharp knife, trim the kernels off the corm. When all of the corn has been cut gather the corn in the towel and pour into the bowl with the okra and tomatoes. When the onions a cool enough to handle trim the root end off and then slice the onions crosswise into 1/8 inch slices. Add the cut onions to the bowl and then tear the basil leaves into small pieces and add to the vegetables. Toss everything together and add a little salt and pepper to taste. Serve immediately or cover with plastic wrap and keep refrigerated until ready to use. Keeps well for 24 hours.

Enjoy!

—
Chef Michael R Martin
South Fork Catering Co.

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 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.

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 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

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 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? 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