Tag Archives: recipe

Kale Fudge Pops Recipe

These rich, indulgent kale fudge pops have a nice fiber content thanks to a hearty dose of kale. Why is fiber so important? Getting adequate fiber can lead to flatter abs and clearer skin. Fiber also helps to maintain the balance of healthy bacteria in your intestinal tract, which promotes immunity.

fudge kale popServes 8

1 cup granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground coriander
2 cups warm water
1 cup torn kale leaves

In a large saucepan, combine all ingredients except kale and add the warm water. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes stirring occasionally until the mixture is smooth and thick. Remove from the heat and cool to room temperature. Place kale in a blender and blend until very smooth. Stir the kale into the chocolate mixture and divide evenly among 8 ice pop molds and insert ice pop sticks.

Freeze for at least 4 hours before serving. Your kale fudge pops will keep for up to 3 weeks in an airtight container in the freezer.

The Franklin Farmers Market is community driven Saturday morning farmers market bringing together the best local farmers in the state of Tennessee.  Visit our photo gallery and farmer profiles to learn more about Tennessee farm fresh produce and meats.



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!

Franklin Farmers Market Cookbook on Talk of the Town

Sharon Burbage appeared on WTVF Channel 5 Talk of the Town today introducing Nashville to the Franklin Farmers Market new recipe cookbook Eating in Season.  Lelan Statom of Channel 5 News helped Sharon prepare the new market cookbook recipe Rosemary Squash.  Sharon did a marvelous job as Lelan helped prepare the rosemary squash dish.  The farm fresh squash looked great on the television screen with Lelan and Sharon having a great time.


The cookbook recipes come from vendors, farmers and customers of the Franklin Farmers Market.  It took Sharon and Gayle Franks a year to accumulate recipes and determine which ones would be in the new farmers market cookbook.

Franklin Farmers Market Recipe Book "Eating in Seasons"

Franklin Farmers Market Recipe Book “Eating in Seasons”


Dottie, Sharon and Gayle at Saturday Market proudly presenting the new FFM recipe cookbook

You can purchase the new “Eating in Season” recipe cookbook on Saturday’s from 8am till 1pm at the the Franklin Farmers Market.  Sharon and Gayle both are usually on hand to answer questions and sometimes have samples of one of the recipes to try.  So come out and visit the Farmers of Tennessee and experience the farm fresh food of Tennessee with recipes from local Tennesseans.


FThe new Franklin Farmers Market Recipe Cookbook “Eating in Season” is now available at the market on Saturday’s from 8am till 1pm