Tag Archives: Bacon

Santa visits Children and Shops for Farm Fresh Vegetables


Fresh cabbage and garlic from Delvin Farms

From beets to carrots and sweet potatoes to spinach, there were plenty of winter veggies at the Franklin Farmers Market this past Saturday and people were stocking up for the big Christmas dinner.


Tasty winter greens from Zadock the Natural Farmer

You don’t have beets at Christmas? Why not? The winter veggies along with the meats and baked goods at the market can make your holiday meals a tasty present for your taste buds. For example, if you had picked up some beets, spinach, garlic, bacon and goat cheese while at the market, you could have created a roasted beet salad that is a true treat. We’re giving you a second chance.


The market’s “Eating in Season” cookbook is a great stocking stuffer for your favorite chef!

Click here to get that recipe and then make your shopping list for the market.

There was also a lot of shopping for presents at the market too.

Gifts such as beautiful jewelry from Baya Designs and Lovely Beads by Brenda; great barn wood holiday signs from Tom the Barn Wood Sign Guy and cute little “animal” purses made from felted wool sweaters along with stuffed ‘creatures’ from Upcycled Accessories could be found at the market on Saturday.

Lovely Beads by Brenda

Find unique gifts at the FFM


Tom the Barn Wood Sign Guy knows how to get Santa’s attention.


Unique jewelry from Baya Designs.


Expertly crafted gifts from Mark Alan Artisan Woods

There were also great stocking stuffers such as lavender sachets from Creekbend Herbs. You could have even bought a garden! Elevation Gardens’ whiskey barrel garden container with 10 different herbs would have made a terrific present for the green thumb or the chef in your family.


The Whiskey Barrel Herb Garden is perfect for the chef in the family.


Candles by Intoxicating Aromas


Gift certificates available from Peaceful Pastures


Beautifully detailed Miniatures by Philip


Enjoy organic grits from Beaverdam Creek Farm


Dogs love presents from Antlers!


Smile! It was a jolly good time with Santa.

It’s not too late to get the perfect gift, but time is running out. Get the Santa list together and head to the market. December 21st is the last day at the market before Christmas! Click here to see photos of all the great artisan gift ideas available now each Saturday at the FFM.

Speaking of Santa, the big man showed up at the market this past Saturday, bringing smiles and handing out jingle bells for all of the kids. Some were very excited to tell Santa what they wanted for Christmas, while others were a bit shy. And then there were the big “kids” who sat on Santa’s lap and told him what they wanted for Christmas! Check out the Santa photos in the market photo gallery by clicking here.

Take a look at the calendar – Christmas is just around the corner, so make your list and check it twice, then head to the market this weekend for your last chance at great fresh food and unique presents for the holiday. You’ll find it all at the Franklin Farmers Market!


Roasted Beets and Bacon Spinach Salad


Newly Harvested Beets from the Market

Farm fresh Beets, Spinach and Bacon are all available now at the Franklin Farmers Market along with many of the other local ingredients.  Using recently picked farm fresh vegetables and cheeses from the farmers market adds a wonderful fresh flavor!  Here is what you need for a farm fresh holiday salad.

Plan a little extra time to roast the beets in the oven. You could roast them a day in advance, then dice and refrigerate until you’re ready to make the salad. Pecans or walnuts are also great in this salad, and add extra texture.

Roasting Beets: 1 hour

Yield: Serves 4 to 6:


Perfect for a Holiday Salad

  • 1 pound beets, trimmed, roasted, peeled, and diced.
  • 4 cups baby spinach leaves.
  • 1/4 cup thinly sliced red onion.
  • 2 to 3 thick slices bacon, cooked, diced.
  • goat cheese or feta cheese, crumbled, optional.
  • walnut or pecan halves, optional.


  • 1 clove garlic, crushed and minced.
  • 1/2 teaspoon salt.
  • 1/8 teaspoon ground black pepper.
  • 1 tablespoon Dijon mustard or a similar gourmet mustard.
  • 4 tablespoons honey.
  • 1/3 cup balsamic vinegar.
  • 2/3 cup olive oil.

Preparation: To roast beets: Wash whole beets; trim off leaves, stems, and roots. Sprinkle with a little vegetable oil, salt, and pepper; wrap in foil and bake at 375° for about 1 to 1 1/2 hours, or until tender. The time varies depending on the size of the beets.

Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon, red onion, and cheese and/or nuts, if using. In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream. Drizzle the dressing over the salad or serve on the side.

We hope you enjoy this farm fresh recipe for the holidays!