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January 26, 2017

Top 5 Ways to Use Bone Broth

We're bewitched for the Schrock's rich, locally made bone broth, and are bursting with joy and excitement to share our top 5 ways to use it with you. This wholesome bone broth is made with free-range chickens raised right on the Schrock's family farm in Wildersville, TN, and can be purchased frozen by the quart every Saturday at the Nashville Farmers' Market in Farm Shed 1. And though sipping this warm, protein-packed delight is popular, we've discovered a slew of other uses that equally comforts the body and soul.

The term "bone broth" can be confusing, since a "broth" is traditionally made with meat and without bones. Therefore, bone broth is actually most similar to a stock, being primarily made from the bones and connective tissue of animals and fish. However, bone broth can differ from stock since it can be simmered for much longer, teasing out even more gelatin from collagen-rich joints and trace minerals that exist inside bones. This long-simmering process makes for a richer mouth-feel and flavor, and can provide essential amino acids to support bodies in healthy ways.

Grains. Cooking grains such as rice, polenta, and quinoa in a luxuriously flavored bone broth can add a savory level of seasoning that grains cooked in water lack. Just remember these handy ratios: rice (1 cup grains to 2 cups bone broth), faro (1 part grain to 2 1/2 cups bone broth), quinoa (1 cup grain to 1 1/4 - 2 cups bone broth), couscous (1 cup grain to 1 1/4 cup bone broth).

Braise. Using rich bone broths as a braising liquid for meats and vegetables is one of our favorite cooking methods at home. Try taking chopped winter root vegetables (such as turnips, potatoes, and onions from Plano Produce), sautéing them until caramelized in a bit of butter and olive oil, then splashing in a cup or two of bone broth to simmer with the lid on until tender — melt-in-your-mouth good!

Reduce. Have you ever made a demi-glace? How about a demi-glace au poulet?? These fancy French sauces are prepared by simmering down a combination of stocks, yet we at the market like to take a tip from Julia Child and opt for a simpler "semi-demi-glace" to save time. Simply take 2-quarts of the Shrock's bone broth, and simmer down uncovered with 2 tablespoons of white wine until 1-2 cups of liquid is left. This intensely rich reduction can be added to soups, stews, and sauces, or heat and spoon over entrees to add a complex depth of flavor.

Simmer. By far the simplest of our top 5 ways to use bone broth, yet one of our most favorite. Simply simmer your favorite vegetables in a rich bone broth for a quick, easy meal to serve with a side of rice. We even like to the simmer locally grown red potatoes found at market that we drain and mash with JD Country buttermilk for a down-home, classic side.

Sauces. To accessorize your dish with the appropriate punch of flavor, think about adding bone broth to sauces and gravies to spill over biscuits, mashed potatoes, and meats. Add bone broths to breakfast gravies, like classic sausage or Kentucky bacon and milk, or whisk into a roux and add parmesan and cream to toss with your favorite pasta, and -- voila! -- an elegant dinner for two.

January 23, 2017

3 Tips for Butternut Squash Rigatoni by Sal Avla

Prima executive chef Sal Avila wowed crowds with his tips for the Baked Rigatoni with Butternut Squash, Bacon and Ricotta recipe that he demonstrated in the Edible Kitchen last Saturday. Audience members walked away from the cooking demo with not only a savory sample, but a new recipe to add to their culinary arsenal (*featured below), and a slew of helpful information to ensure their outcome was a success. Here are a few highlights, helpful tips, and pointers from chef Sal's cooking demonstration in the Edible Kitchen at the Nashville Farmers' Market:

1) Never add oil to your pasta water. Yes, it's true. Most folks add a few tablespoons of olive oil to keep noodles from sticking together. However, according to chef Sal, this is a waste of good product. This viscous liquid can act as a layer that prevents the noodles from absorbing liquid, and that makes for a flavorless noodle. So for this recipe, skip the EVOO.

2) Don't be afraid to add plenty of salt. Leaving the olive oil out is grand, but skipping on the salt is a sin to true pasta devotees. According to chef Sal, the right amount of salt is reached when your pasta water tastes like the sea.You want to get that saltiness right into the pasta, so don't skimp on the sodium, people!

3) When it comes to parmesan, never buy the pre-grated stuff! This recipe calls for a good bit of salty parmesan, and chef Sal says to go for the good stuff. Buy a wedge of real Italian Parmigiano-Reggiano cheese and grate it at home with a box grater. The pre-grated stuff, though affordable, is nothing quite like the real thing.

*Ingredients for chef Avila's recipe were provided by farmers at the Nashville Farmers' Market, including organic winter butternut squash from Delvin Farms and locally raised bacon from KLD Farm

Find more info about this recipe on the Edible Nashville site

January 23, 2017

A Sunny Saturday Market to Buy Local Food

Nashville Farmers' Market shoppers enjoyed a sunny Saturday market day this past weekend as they shopped for fresh local food like winter vegetables, locally raised meats, farm eggs, freshly baked breads, artisan cheeses, and more. The warm temperatures and blue skies had farmers feeling extra spry, and Chef Sal Avila of Prima gave a cooking demonstration full of helpful tips. It was a lovely way to spend our Saturday watching families explore the Farm Sheds as sunny skies shone down on our most lovely Winter Market day.

The early morning began with lines at the JD Country Milk trailer as dedicated customers waited to take home fresh butters, yogurts, and chocolate milks to their families. Noble Springs Dairy was also in attendance with an impressive display of local handmade goat cheeses like feta, chevre, and aged goudas. And wouldn't you know, we topped a wad of fresh spinach from Sweeten Farms with dollops of Noble's cherry chevre, finished it with sweet pecans from Plano Produce, and enjoyed a lovely winter salad later on that day.

If a heartier meal is what your winter heart desires, take a tip from last Saturday's shoppers and shop for locally raised meat at market. Our Winter Market provides more than 6 local meat farmers for our visitors to choose from. Customers went home with grass-fed beef, pork, lamb, and free-range chicken, as well as homemade bone broths from Schrock's Family Farm and Bakery to sip and use in a myriad of interesting ways.

Finally, the sunny market day was made more complete with an entertaining cooking demonstration given by Prima executive chef, Sal Avila, in our Edible Kitchen. Chef Avila wowed crowds with his list of helpful cooking tips that paired with his savory Baked Rigatoni with Butternut Squash, Bacon, and Ricotta recipe that audience members sampled heartily after the show. Thank you to Delvin Farms for providing chef Avila with the organic butternut squash, and to KLD Farms for providing the local bacon! Find cooking demonstrations every first and third Saturday in the Edible Kitchen at the Nashville Farmers' Market.

Next Saturday, we hope you will join us for yet another proud Winter Market day! Expect to find more winter vegetables, like cabbages, carrots, greens, and kohlrabi, plus artisan cheeses, local dairy products, and fresh farm eggs. Plenty of roasts, steaks, chops, and chickens available for you meat lovers, too, and don't forget the bone broths for sipping and braising! So, we'll see you next Saturday and every Saturday for local fresh food found all year long at the Nashville Farmers' Market!

January 5, 2017

Music City Midnight 2017 Re-Cap

The Music City Midnight New Year's Eve celebration at Bicentennial State Capitol Mall was such a success, we at the Nashville Farmers' Market were thrilled to end the year with such a bang — literally! Fireworks illuminated the sky as Keith Urban wowed a crowd of more than 100,000 festival attendees who visited the market house throughout the night for food, beverages, and shelter from the rain. We were honored to offer a Market House of more than 16 restaurants and shops to provide dinner, hot coffee, cocktails, and local craft beer for this smash of a Nashville New Year's Eve event,

The beginning of the evening began with a surge of festival go-ers who poured into the Market House to start the night off right. Crowds ordered warm hand-held crepes, wood-fired pizzas, and hot espresso drinks before settling into cozy indoor seats as the show began. At 6:15pm, as Mayor Megan Barry kicked off the night with the raising of the music note, the Market House watched-on with two big screens live streaming the event that kept guests connected with the concert in the park all night.

As the night progressed, crowds blew noise-makers and danced to Styxx, as restaurants and merchants continued to serve a festive crowd. The Picnic Tap reported to having a record day at the Market, as well as Butter Cake Babe Coffee Café, who stayed busy keeping guests caffeinated throughout the event. All-in-all, it was an exciting way to kick off 2017, and we are excited to participate in the Music City Midnight next year!

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