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Market Blog

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.

 


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