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March 21, 2017

Spring Arrives at the Nashville Farmers’ Market

Spring has arrived at the Nashville Farmers’ Market as happy crowds perused the Farm Sheds in the warm weather and sun shine last Saturday. Some familiar farmers and food artisans were spotted amongst our merchant line-up, and The Grilled Cheeserie and RetroSno food trucks served long lines of hungry shoppers all afternoon. The large crowds and seas of smiles were a telling sign of the market’s bright future and of the bustling peak growing season to shortly arrive on May 6th.

Of all the fresh seasonal food in the Farm Sheds this past Saturday, we were most excited to discover the hydroponic lettuces brought by Living Greens Hydroponic Farm. We took the crunchy butter leaf lettuce home to build a spring salad layered with Noble Springs Dairy feta and Kentucky Hydro strawberries. We finished with a palm-full of Rosemary Knoll curried pecans, and had a healthful and flavorful meal to enjoy the rest of the sunny weekend. Find lots of local winter vegetables, like greens, cabbages, onions, and potatoes, plus fun hydroponically-grown spring finds this Saturday at market.

In addition to the fresh produce available now on Saturdays, the locally-raised meat, eggs, and artisan cheeses were in abundance under the Farm sheds, too. Did you know five out of our eight meat farmers offer CSA programs at the market this year? Meyers Beef, Ladies of the Lamb, Delvin Farms (offering Tavalin Tails products), TN Grass Fed, and Virgin Bay Seafood (joining us April 1st) can all be found at our market this 2017 season chatting with CSA customers with news from their farms. If you are interested in joining a local meat CSA program this year, join us on Saturdays to shake the hands of our farmers and ranchers.

Finally, Chef Hal Holden-Bache of Lockeland Table gave an outstanding cooking demonstration in the Edible Kitchen last Saturday as shoppers learned to prepare his versatile Root Vegetable Dauphinoise with JD Country Milk heavy cream and Plano Produce root vegetables. For the recipe, visit the Edible Nashville site, and for the ingredients, visit us this Saturday for another bright and sunny spring market day.

 


March 7, 2017

Conexion Americas Forms Partnership with Nashville Farmers’ Market

In February 2017, the Nashville Farmers’ Market and Conexion Americas kicked off a partnership that brings the two organizations together over a shared mission: supporting and growing entrepreneurs in Nashville’s exploding food industry. The Mesa Komal, located within the Casa Azafran community center, and the Nashville Farmers’ Market’s Grow Local kitchen both serve as community kitchens that offer space and incubation for small food-based businesses. This new partnerships gives the Mesa Komal producers a downtown venue to operate as a pop-up restaurant inside the Grow Local Kitchen, while simultaneously debuting new food businesses and flavors to customers of the Nashville Farmers’ Market.

Mesa Komal is a flourishing program of Conexion Americas, providing shared commercial kitchen space to catering companies, food truck operators, farmers’ market vendors, and retail/wholesale manufacturers. Conversely, The Grow Local Kitchen is a commercial kitchen rented on a daily basis by aspiring restaurateurs who cook and sell food (typically during lunch). Through this partnership, makers and manufacturers can gain more customer service skills, and aspiring restaurant-owners are provided with invaluable experience of running a restaurants. .

The new agreement  is a four-day-per-month residency in the Grow Local Kitchen, Thursday through Sunday, typically the second Thursday through second Sunday of each month with some exceptions due to calendar fluctuations. In March, City Kitchen which uses Mesa Komal as a prep kitchen for their very popular food truck will be in the GLK March 9-11 cooking up their hearty biscuit meals, breakfast tacos, huevos tacos and ultimate breakfast burgers.

Delicias Columbianas, a long-time member of Mesa Komal and favorite face in the Grow Local Kitchen, will be in residence April 6-9.

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