Tag Archives: butternut squash

Butternut Squash Waffles with Maple Syrup Recipe

This recipe is prepared for serving as a savory butternut squash waffle.  However, it is still delicious with maple syrup.  Our favorite way to eat them is topped with a soft boiled egg, apple smoked cowboy bacon, and sliced tomato. If you like a sweeter batter, simply add some warm spices and a little sugar to the recipe.  This waffle recipe is for thinner Scandinavian style waffles.






1 Small butternut squash, peeled, seeds removed, and grated (about 2 cups)
1 Cup whole wheat flour
1 Cup all-purpose flour
1 Tbsp baking powder
1/2 tsp kosher salt
1/4 Cup canola oil
2 Small eggs
2 Cups buttermilk


Combine dry ingredients in a medium bowl.  In a separate bowl, mix the eggs, oil, and buttermilk.  Pour the wet ingredients onto the flour mixture, along with the grated butternut squash.  Stir until combined.  The batter should be pourable and not too thick.  Add more buttermilk to thin the batter if necessary.  Ladle appropriate quantities of batter into a hot waffle iron.  Serve immediately or you can refrigerate and warm in a toaster oven as needed.

Makes about 12 waffles.  Enjoy!

New Winter Vegetables, Fresh Made Soups, Muffins and Breads!

A foodie’s dream – that pretty much sums up how things were at the Franklin Farmers Market last Saturday. Think about it – there were lots of winter vegetables, like butternut squash and potatoes, perfect for tasty, warm soups.


Butternut Squash from Kirkview Farm


Kirkview Farm Red Potatoes


Rocky Glade customer picking up fresh veggies

There were tender cuts of beef, chicken and other meats to take home. There were healthy greens too and great fresh breads, muffins and other delicious baked goods.


Fresh winter greens from Rocky Glade Farm


Fresh Spinach from Zadok the Natural Farmer


Home made cinnamon rolls from Lucy’s Kitchen


Lucy of Lucy’s Kitchen with fresh made soups


Fresh baked custom designed cookies from Flying S Farm


Enjoying one of Jay’s Chicago style hotdogs

Great dairy products, such as butter, cream and the best-tasting chocolate milk ever could be found at the market. Warm donuts, yummy Chicago-style hot dogs and delicious crepes could be munched on while strolling around the market too.


Yum!  Maple Granola samples from Twin Forks


The popular “Princess” from Biscuit Love


Chubby Bunny organic baby food


Diggs Farm shelled pecans


Jones Mill Farm beef stew, chicken and pimento cheese salad


Moonshadow free range eggs

And fresh eggs in different shades of color…. There was even a blue egg! Definitely a food lover’s paradise!

One of the best things about the Franklin Farmers Market is getting to know the farmers. Know your farmer, know your food and the market gives you the perfect opportunity to do so. For example, do you know where the lettuce you’ll find in a grocery comes from? Think about it – it’s a guessing game at the grocery.  At the market, you know where the food comes from. Talk to the farmers about what they grow or raise on their farms. Ask them about the varieties of vegetables and fruits they have or how they raise their cattle. And check out the farmers profile section of the market’s website for more info on the farms by clicking here.


A gathering in front of Bear Creek Farm


Fresh picked Kale and spaghetti squash from Kirkview Farm


Tie Dye shirts from Pieceful Worlds Clothing

No matter that Saturday was a little chilly. Lots of sunshine made it all worthwhile to visit the market.

We love to see the smiling faces at the market each week and we make a big effort to capture each smile for our photo gallery.

Did we catch you smiling at the market this past Saturday? Click here and take a look. (insert photo gallery link)

And finally, thanks to everyone who visits the market, whether it’s cold and wet weather or a sunny, perfect day. When you come to the Franklin Farmers Market, you are supporting Middle Tennessee family farms.

Thank you!


A Lucy’s Kitchen cinnamon roll bring a smile to a young market visitor

Winter Produce, Canned Goods, Fresh Baked Food and Tennessee Maple Syrup!

Franklin Farmers Market

Snow covered Franklin Farmers Market sign

First, we say thanks to everyone who came out to the Franklin Farmers Market during the recent blizzard. Okay, we’re exaggerating, but the snow did fall during the first hour of the market this past Saturday. Of course, that made munching on a warm sweet treat from Ellie’s Old Fashion Doughnuts or Crêpe A Diem’s Bacon Bella crêpe even better. And when it’s a cold winter’s day, it’s just natural to crave comfort foods, like a warm bowl of homemade soup or fried chicken and biscuits. That’s why River Cottage Farm’s chickens were so popular, along with homemade breads from Jones Mill Farm.

Charlie Hatcher crepe

Charlie Hatcher enjoying a crepe

Franklin Farmers Winter Market

This little one was bundled up tight between Mom and Dad

Ellie's Old Fashioned Doughnuts

Ellie’s Old Fashioned Doughnuts hot and fresh

Lucy's Kitchen Soups

Lucy’s Kitchen soups ready for you tummy

Jones Mill Fresh Baked Breads

Jones Mill fresh baked breads are great with farm made soups

Even though the winter veggies at the market are tasty and fresh, some of you are getting a little anxious for warmer weather and the garden goodies that go with it.  Everyone’s a little hungry for spring, but we do have a solution to getting the most out of winter veggies and liven things up for your taste buds.  Just be a little creative. Use your imagination and prepare the carrots, cabbage, squash or other winter vegetables in different ways. From soups to salads, main dishes and even desserts, you can find recipes for hundreds of different ways to prepare winter veggies.

Hummus Chick Hummus

Hummus Chick Hummus is always fresh from her kitchen

Kennys Farmhouse Cheese

Kenny’s Farmhouse Cheese are provided by Moonshadow Farm

Jones Mill Flourless Chocolate Cake

Jones Mill Flourless Chocolate Cake with a touch of Expresso

Jones Mill Chicken Salad

Jones Mill chicken salad and pimento salad are fresh made right from Judy’s kitchen

Tennessee Free Range Eggs

Tennessee Free Range Eggs from Pilgrims Produce

Farm Ground Corn Meal

Farm Ground Corn Meal and Grits from Beaverdam Creek Farm

To get you started, we’ve got a recipe for you. Pick up some butternut squash and carrots on your next trip to the Franklin Farmers Market and prepare this special Butternut Squash & Carrot Soup. It’s mouthwatering delicious!

Tennessee Maple Syrup

Tennessee Maple Syrup from Pilgrims Produce

And here’s something else to put on the list when you come back to the market – Tennessee maple syrup. That’s right – it’s Tennessee maple syrup, not Vermont or Canada. It is lip-smacking delicious for pancakes and waffles, but don’t dilly-dally about picking up a bottle. Pilgrims Produce Farm only tapped about 20 gallons of maple syrup this year, so it going to go quickly!

And finally, here’s another thought about spring – it’s time to get the kids in the garden. Look for information on the Growing Kids Educational Garden at the end of February. It’s a delicious way for kids to learn more about food, nutrition and the environment. Think Spring! And don’t forget to check out Saturday’s market day pictures.

Lucy's Kitchen Muffins

Lucy’s Kitchen Muffins always fresh baked

Flying S Farm

Catherine of Flying S Farms delivering an order of Valentine Day Cookies

Beaverdam Creek Soap

Beaverdam Creek Soap


Butternut Squash and Carrot Soup Recipe


Farm fresh carrots from Paradise Produce


Butternut squash from Kirkview Farm

Butternut Squash & Carrot Soup

Butternut Squash & Carrot Soup

3 cups of peeled and diced butternut squash (approx. 1 small squash).
2 cups of thinly sliced carrots (approx. 4 medium size carrots).
¾ cup thinly sliced leek or chopped onion.
1 tbsp. butter or margarine.
2   14 ½ ounce cans of reduced sodium chicken broth.
¼ tsp. of ground white pepper.
¼ tsp. of ground nutmeg.
¼ cup of half and half or light cream.

In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème-fraiche, pumpkin seeds, and/or fresh tarragon.

Market Customers Enjoying New Winter Vegetables for Home Cooking!


Chef Vinny of Saffire restaurant handing out Butternut Squash Bisque

You know how we been saying that winter vegetables are good to eat and tasty too? That you should try different recipes to see how good veggies like turnips, beets, cabbage and squash can really be? Well, we proved our point this past Saturday at the market with help from Chef Vinny of Saffire. With a mixture of butternut squash, maple cream, fried sage and other delicious ingredients, he created a warm winter soup that was literally lip-smacking good.


Preparation of Butternut Squash from the morning market


Yum! Yum! Hot Butternut Squash Bisque prepared by Chef Vinny


Chef Vinny giving out free samples!

Chef Vinny’s butternut squash bisque went so fast, he had to quickly create another pot of it. Saffire is well known for the mouthwatering dishes served there and now we know why. Chef Vinny will be back at the Franklin Farmers Market this winter to prepare another scrumptious dish featuring winter veggies. You can get his butternut squash bisque recipe on Saffire’s facebook page.


Yes, it is Yum! Yum!  Good!!!


Homemade Farm Soups from Flying S Farm

And pick up a copy of the market’s “Eating in Season” cookbook for lots of delicious recipes, including our own version of Roasted Butternut Squash Soup. You can pick up Eating in Season at our special cookbook stand or at the market info booth every Saturday.


Winter Root Veggies from Paradise Produce


Delvin Farms Organic Cauliflower

Franklin Farmers Market Recipe Book "Eating in Seasons"

Franklin Farmers Market Recipe Book “Eating in Season” available on Saturday’s at the FFM


Market visitors voting on allowing dogs at the market

We asked for you to tell us how you feel about dogs at the market and you’ve been doing some big talkin’. Hundreds of you have emailed or filled out our survey form at the market to tell us whether dogs should be allowed or banned at the market. With big crowds and lots of dogs at the market, there are concerns over sanitary and safety issues that affect not just people but dogs too. What do you think? Through November 30th, you can express your opinion and suggestions on dealing the dog issue. Just email lisa@franklinfarmersmarket or stop by the market info booth on Saturdays. The market board will announce their decision the first week of December.


Fresh baked bread from Flying S Farm

The chilly weather at the market and the forecast for snow flurries later this week made us think about the holidays which are fast approaching. Thanksgiving is just about 3 weeks away and shortly after that, the big man with the white beard and reindeer will be showing up. The market is the place for delicious food and unique gifts for loved ones.


Franklin Family picking up CSA from Delvin Farms


Winter Greens from Zadock the Natural Farmer


But this holiday season, it’s also the place to give to those who need your help. Beginning the Saturday after Thanksgiving, November 30th, the Franklin Farmers Market will kick off the “Love Will Keep Us Warm” charity drive to collect blankets, coats, scarves, gloves and more to keep those in need to protected from winter’s cold weather. Maybe you have a coat you don’t wear anymore or a blanket that’s been tucked away in storage for a while. Donate them and keep someone warm for the winter. Watch for more information on our website and in the market’s ‘farm fresh’ newsletter soon.