Apple Butter

Main Ingredients: apples

  • 12 apples, washed, cored & peeled

  • 1 lb. cinnamon candy

  • 1 handful fresh mint

  • Mint flavoring

  • 1/2 bag brown sugar

  • cloves

  • allspice

  • cinnamon

  1. Mix all ingredients together in a large pan

  2. Add water to the mixture, enough to fill half o the pan or crock pot.

  3. Place the pan on the stove on medium heat, or you can use a crock pot placed on simmer.

  4. Let the mixture simmer for 24 hours on the stove or in the crock pot.

Carol Batey, Vibrations Cooking


Baby Broccoli

Main Ingredients: broccoli

  • 1 1/2 pounds broccoli, cut into florets

  • 3 to 4 Tablespoons of olive oil

  • Juice from a lemon, at least I tablespoon

  • Kosher salt

  • 2 to 3 garlic cloves, minced

  • Freshly ground black pepper

  • 1/4 cup grated Parmesan cheese

  1. Preheat to the oven to 425 degrees.

  2. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated.

  3. Sprinkle salt over the broccoli and toss.

  4. Arrange the florets in a single layer on a greased baking sheet.

  5. Roast for 16 to 20 minutes until nicely browned.

  6. Put the broccoli back in the bowl and toss with losts of freshly ground black pepper and grated parmesan cheese.

Roben Mounger, Columbia, TN


Baked Acorn Squash

Main Ingredients: acorn squash, butter, honey

  • Acorn squash

  • Honey

  • Brown Sugar

Acorn squash are small, rounded with scalloped edges that vary in color from dark green to orange and even a new variety that is pure white. The flesh is yellow to orange with a semi-smooth texture. The flavor is semi sweet to a bit of a "squashy" taste. Easy to cook in the oven; simply split in half scoop out the seeds and bake at 350 for 30 to 40 minutes. For an a little more sweetness, add a teaspoon of honey or brown sugar to each half shell while cooking.

East Nashville Farmers Market


Baked Sweet Potato Casserole

Main Ingredients: Sweet potatoes, salt, pepper, nutmeg, garlic, cream, parmesan cheese

  • 2-3 large sweet potatoes, sliced thin

  • 2 cloves, minced

  • salt & pepper to taste

  • 1/2 pint cream (more to taste)

  • pinch of nutmeg

Slice sweet potatoes thin and mix with salt, pepper, nutmeg, garlic and cream. Pour into casserole dish - spread thin. Cover with parmesan cheese and bake at 350 for 30-40 minutes or whenever sweet potatoes are baked through.

This is a real treat. Discovered at TOGA conference.

Whole Foods Green Hills Chef

Beet Basics

Main Ingredients: Beets

  • Beets

To roast beets (most flavorful method): Trim the greens off the beets to within 1 inch and scrub the beets. (Reserve the greens for another use.) Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees for 30 to 45 minutes, until they are tender when pierced with a knife.

To boil beets: Place in a saucepan with 2 inches of cold water to cover. Bring to a boil and cook until tender, about 30 minutes for baby beets to 1 hour for large ones.

Once cooked, the skins slide right off. This is the first step to pickled beets, too.

Long Hungry Creek Farm


Braised Collard Greens, Mustard Greens & Swiss Chard

Main Ingredients: mustard greens, swiss chard, collard greens

  • 3 tablespoons olive oil

  • 1/2 pound bacon slices, roughly chopped

  • 4 garlic cloves, thinly sliced

  • 2 cups chicken stock

  • 1/3 cup cider vinegar

  • 2 tablespoons sugar

  • 1 bunch collard greens, ribs removed

  • 1 bunch mustard greens, ribs removed

  • 1 bunch red Swiss chard, ribs removed

  • Salt and freshly ground black pepper

In a large pot heat oil and bacon over high heat until bacon is well brow ned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

Real Food Farms, Franklin, TN


Butternut Squash

Main Ingredients: Butternut Squash, butter

Butternuts are versatile and adaptable to so many recipes. Butternuts are tan colored, long cylindrical squash with a bulb end holding the seeds. When selecting a butternut, choose one with a thicker neck and smaller bulb end because there will be more eatable flesh in the neck portion. The texture of the cooked squash is semi-fibrous with a sweet, delicate flavor. Butternut can be cooked with skin on in the oven or peeled (with great effort) and roasted or boiled.

To bake, split in half, scoop out seeds. Lay flat down on a cookie/baking sheet with a bit of water. Bake for 35 minutes at 350 degrees. You can eat it plain, with butter or yoghurt. Yum!

East Nashville Farmers Market


Buttery Cabbage & Carrots

Main Ingredients: carrots, cabbage

  • 3 tablespoons butter

  • 1 onion

  • 1/2 cabbage

  • 4 carrots

  • salt to taste

  • 1 tablespoon lemon juice

This recipe can be made vegan/vegetarian by replacing the butter with a similar ingredient.

Chop vegetables to a size of your liking. In wok or other similar pan melt butter over medium high heat. Add onion & cook for 2 minutes. Add remaining ingredients except lemon. Cover & cook for 10 minutes, stirring occasionally. Stir in the lemon.

Nashville Farmers Market


Cabbage and Carrot Slaw

Main Ingredients: cabbage, carrots, green onions, white wine vinegar, garlic, cumin, oregano, dry mustard,


  • 2 cups finely shredded cabbage (mixture of red and green)

  • 1 cup shredded carrots

  • 1 cup sliced green onions

  • 1/3 cup white wine vinegar

  • 3 tablespoons sugar

  • 1 clove garlic, finely chopped

  • 1/8-teaspoon ground cumin

  • 1/8 teaspoon dried oregano

  • 1/8 teaspoon dry mustard

  • sea salt and pepper to taste

Combine cabbage, carrots and green onions in a large bowl. In a small bowl, mix together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Pour over the vegetables and chill for at least 4 hours before serving. Garnish with toasted sesame seeds or chopped roasted peanuts. Or, toss with shredded roasted chicken and serve it as the main course.

Roben Mounger, Columbia, TN


Cajun Oso Sweet Onion Relish

Main Ingredients: Green stuffed olives, black olives, OSO Sweet Onion, Garlic, Capers, celery, Carrots, Olive oil, vinegar (red wine or Balsamic), Oregano, Sweet basil, Thyme, Cajun seasonings,

  • 1 Cup green stuffed olives, sliced

  • 1 Cup black olives, sliced

  • 1 OSO sweet Onion

  • 1/4 Cup garlic

  • 1/4 Cup capers

  • 1/4 Cup celery, finely sliced

  • 1/4 Cup carrots, shredded,

  • 1-1/4 Cups olive oil

  • 1/4 Cup vinegar (red wine or Balsamic)

  • 1 Tblspns oregano

  • 1 Tblspns sweet basil

  • 1 Tblspns thyme

  • 1 Tblspns cajun seasonings

  • S&P to taste

Mix this all together and enjoy on sandwiches, great as a dip over crusty bread or with grilled fish or chicken dishes. One taste and you'll say Oh So good!

Long Hungry Creek Farm


Chef Shane Kelly's Sweet Potato Bake

Main Ingredients: sweet potatoes, butter, fresh rosemary, pure maple syrup, orange juice, orange zest, salt and pepper, raw pecan halves,


  • 4 large sweet potatoes (about 2 1/2 pounds)

  • 4 tbsp unsalted butter, plus additional for baking dish

  • 1 tablespoon finely chopped fresh rosemary

  • 2 tablespoons pure maple syrup or to taste

  • 1 tablespoon orange juice

  • 1/2 teaspoon freshly grated orange zest

  • salt and pepper to taste

  • 1 cup raw pecan halves

  1. Preheat oven to 400�F.

  2. Prick potatoes several times with a fork and bake in middle of oven on a sheet pan until very tender, about 1 hour.

  3. When potatoes are cool enough to handle peel away skin and transfer to a bowl. Mash potatoes with rosemary butter, maple syrup to taste, orange juice and zest. Season with salt and pepper, and spoon into a lightly greased 8-inch baking dish.

  4. Decorate around the edge of the dish with the pecan halves and bake, uncovered in middle of oven until hot and pecans are toasted, about 15 minutes.

Chef Shane Kelly c/o Franklin Farmers Market


Collard Greens w/Poblano Chiles & Chorizo

Main Ingredients: peanut or canola oil, chorizo, kielbasa or other smoked sausage, poblano chiles, garlic, collard greens, kosher salt, red wine vinegar,


  • 2 tsp peanut or canola oil

  • 8 ounces fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, kielbasa or other smoked sausage, finely diced

  • 3 poblano chiles, seeded and sliced into thin 2-to-3 inch strips (about 3 cups)

  • 2 tsp finely chopped garlic

  • 1 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)

  • 1 tsp kosher salt, plus more to taste

  • 2 Tbsp red wine vinegar

1. Pour the oil into a 12-inch skillet set over high heat, and when it shimmers, add the chorizo. Cook, chopping up the (fresh) sausage with the back of a spoon, until the sausage has rendered most of its fat, about 2 minutes. Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.

2. Add the garlic, half the collards, the salt, and 2 Tbsp water to the skillet. Cook, turning the collards with tongs and adding more greens as those in the pan wilt, until all the collards are in the skillet. Continue to cook until the collards have softened and become dark green, about 6 minutes. Add the vinegar and continue to cook the collards, turning them occasionally, until the vinegar has completely evaporated and the pan is dry, about 3 minutes more. Season to taste with salt, if necessary, and divide the collards, poblanos and chorizo among 4 warm serving plates. Serve immediately. Enjoy!

East Nashville Farmers Market


Cuban Street Corn - AM Style!

Main Ingredients: sweet corn,

  • sweet corn

  • olive oil

  • Cilantro

  • Fresh limes

Chipotle Butter

  • 1/4 lb Softened Butter

  • 2 TBSP Mayonaise

  • 1 TBSP Chopped Chipotles

  • 1/2 TBSP Salt

  • 1/4 TBSP Chili Powder

The Corn: Rub corn with olive oil. Grill or roast in broiler until a light char is achieved. Serve on the cob or shaved. Top with Chipotle Butter, cilantro, lime and shaved Queso Blanco.

The Chipotle Butter: Pulse all ingredients in food processor until smooth then chill.

Chef Arnold Mynt, Nashville Farmers Market


Daikon Mashed potatoes

Main Ingredients: Daikon radishes, potatoes

Equal amounts daikon and potatoes (peeled or unpeeled)
Any combination and amount of butter, olive oil, milk, yogurt, sour cream or whatever you like in your mashed potatoes
Salt and pepper to taste

Cut potatoes and daikons into 1-2� cubes, with the daikons a little smaller than the potatoes.
Boil together in a large pot of water, checking for doneness after 10 minutes. Remove to a large bowl any cubes that are tender, leaving the rest to boil until done. (The daikons will take longer than the potatoes.)

When done, drain potatoes and daikons and mash in the bowl with remaining ingredients until creamy. They�ll be a little lumpier but the flavor far surpasses plain mashed potatoes!

Real Food Farms CSA


Easy Roasted Rattlesnakes (Green Beans)

Main Ingredients: Rattlesnake Green Beans, garlic, Extra Virgin Olive Oil, Sea Salt, Pepper

  • 1 bag Rattlesnake Green Beans

  • 1 - 3 cloves garlic, minced

  • Extra Virgin Olive Oil

  • Sea Salt

  • Pepper

Place Rattlesnakes on cookie sheet. Drizzle with olive oil. Top with minced garlic. Sprinkle with sea salt and pepper. Toss to coat. Roast at 450F for about 20 minutes until beans begin to caramelize a little bit.

Beaverdam Creek Farm


Elderberry Chocolate Mint Tea

Main Ingredients: elderberries,

  • 2 cups water

  • 2 tea bags (black or green) or 2 tablespoons loose tea

  • 2 tablespoons dried elderberries

  • 2 tablespoons fresh chocolate mint

  1. In a medium saucepan bring all ingredients to a boil. Remove from heat and steep for 3 to 5 minutes. The longer you steep the tea, the stronger it will be.

  2. Strain through a fine-mesh strainer or a coffee filter. Immediately serve warm in mugs or teacups.

Yields: About 2 cups

Diann Nance, Diann's Greenhouse


Elderberry Jelly

Main Ingredients: elderberries,

  • 3 pounds elderberries (fresh)

  • Pure water

  • � cup lemon juice

  • 7 cups sugar

  • � teaspoon butter

  • 2 pouches liquid pectin*

*Elderberry jelly requires the liquid pectin only, and powder is NOT a substitute.

  1. Put the berries into a non-aluminum pot with � cup water. Bring mixture to a boil and then lower the heat and simmer for about 20 minutes. Mash the berries to extract the maximum juice.

  2. Strain the berries through a fine sieve (or cheesecloth). Measure the juice. This recipe requires 3 cups of juice. Add water (no more than � cup) if needed to bring the liquid up to 3 cups. Add the lemon juice. Stir.

  3. Add the sugar and bring the mixture to a full boil for one minute, stirring constantly. Add the butter and stir. (Adding butter helps to prevent foam from forming.)

  4. Remove the pot from the heat and immediately stir in the liquid pectin.

  5. Pour the hot mixture into hot, sterilized jars. Top with hot metal flats and bands, and tighten gently. Process in a water bath for 10-12 minutes. Remove from hot water and tighten bands. Cool and check to see that lids have sealed. Store and enjoy.

Diann Nance, Diann's Greenhouse


Fava Beans, Shelled

Main Ingredients: Fava Beans, olive oil, garlic, sweet corn

  • Fava Beans

  • olive oil

  • garlic

  • kernel corn

Heat some olive oil in a heavy saucepan, add a few cloves of garlic rough chopped, add fava beans, immediately after garlic, use your utensil to keep them moving all the time, when nearly cooked add corn (fresh or frozen), add salt.

Tessa Nathan, Los Angeles, CA


Field Pea and Corn Succotash

Main Ingredients: tomatoes, corn, field peas, basil

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 cups chopped onion

  • kosher salt

  • 1 large garlic clove, minced

  • 3 cups chopped red tomatoes (about 1 1/2 pounds)

  • 2 1/4 cups corn kernels cut from 4 ears of corn

  • 2 cups fresh field peas (purple hulls or crowders)

  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Saut� until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in basil and serve.

Nashville Farmers Market


Flu First Aid

Main Ingredients: yarrow leaves and flowers ( or hyssop, peppermint, or sage), elderflowers, Honey

  • 2 ounces yarrow leaves and flowers ( or hyssop, peppermint, or sage)

  • 2 ounces elderflowers

  • 2 pints boiling water

  • Honey

Place the yarrow and elderflowers in a ceramic teapot and add the boiling water. Infuse the mixture for 20 minutes, then strain and sweeten with honey to taste. Use � cup every two hours.

Diann Nance, Diann's Greenhouse


Fried Okra

Main Ingredients: Okra, olive oil, sea salt,

  • Okra

  • Olive oil

  • Sea Salt

Preheat the oven to 375. Either leave the okra whole or cut it up into bite-size pieces, toss with olive oil and sea salt, spread in a single layer on a baking sheet, roast for about 20 minutes, flipping once until brown on both sides. Toss into your mouth and enjoy! Simple as that.

Amy Delvin, Delvin Farms


German Red Cabbage

Main Ingredients: red cabbage, apples, onions,

  • 1 medium head red cabbage, cored and sliced

  • 2 large tart apples, peeled and sliced

  • 1 medium sweet onion, sliced and separated into rings

  • 1 1/2 cups water

  • 1 cup cider vinegar

  • 1/2 cup sugar

  • 1 tablespoon butter

  • 1 teaspoon salt

  • 6 whole peppercorns

  • 2 whole allspice

  • 2 whole cloves

  • 1 bay leaf

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water

1. In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Real Food Farms, Franklin, TN


Goat Cheese Balls

Main Ingredients: pecans, butter, goat cheese, rosemary, coriander seeds, flat-leaf parsley leaves

  • 1 cup pecans

  • 1 tablespoon unsalted butter, melted

  • 1/2 teaspoon sugar

  • 1 (11 ounce) log soft goat cheese

  • 2 teaspoons minced rosemary

  • 1 teaspoon coriander seeds, crushed with side of a large knife, then chopped

  • 50 to 60 large flat-leaf parsley leaves

  1. Preheat the oven to 400 with rack in the upper third of the oven.

  2. Toss pecans with butter, sugar and 1/2 teaspoon salt.

  3. Toast in a sided sheet pan until fragrant and a shade darker (watch closely � if they get a bit dark, do not be concerned - the flavor can be smoky).

  4. Cool.

  5. Chop pecans finely, then transfer to a bowl.

  6. Stir goat cheese, rosemary, coriander and 1/2 teaspoon pepper until combined well.

  7. Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and finish with another brief roll between your palms.

  8. Put a parsley leaf over each cheese marble and spear with a wooden pick

Gayle Tanner, Bonnie Blue Farm


Granny Rose's Pickled Cucumbers

Main Ingredients: coriander, wine vinegar, garlic, bay leaves, cucumbers

  • 1 teaspoon coriander seed (can collect the cilantro seed and this is coriander))

  • 1 � cups white wine vinegar

  • 3 cups water

  • 2 tablespoons sugar

  • 1 dessertspoon salt

  • 1 dessertspoon granulated garlic

  • 4-5 bayleaves

  • 6 pickling cucumbers

  1. Boil the vinegar, water, coriander seed, salt, garlic granules, sugar and 4-5 bayleaves for 5 minutes (uncovered).

  2. Allow to cool.

  3. Pour over unpeeled, sliced cucumbers and allow to pickle for at least a few hours.

Tastes best after 12 hour period.

Tessa Nathan's Grandmother's Recipe, Johannesburg, South Africa


Green Beans & Toasted Walnuts w/Warm Apple Dressing

Main Ingredients: green beans, apples, olive oil, minced garlic, honey, balsamic vinegar, apple cider, grainy mustard, blue cheese or feta, chopped pecans,

  • 2 pounds green beans

  • 2 cups chopped apples

  • 1/4 cup olive oil

  • 1 teaspoon fresh minced garlic

  • 3 tablespoons honey

  • 2 tablespoons balsamic vinegar

  • 1/2 cup apple cider

  • 1 tablespoon grainy mustard

  • 1/4 cup crumbled blue cheese or feta

  • 1/4 cup chopped pecans, lightly toasted

1. Trim the stem ends from rinsed green beans. Bring a pot of water to boil and drop in the green beans.
2. Cook beans to your desired tenderness (blanching if they are heritage variety). Drain the beans, rinse them under cold water and drain well.
3. Meanwhile, combine the apples, oil, garlic, honey, vinegar, cider and mustard over medium-high heat and bring to a boil.
4. Remove from heat and cool until warm.
5. Arrange green beans on a platter.
6. Sprinkle on cheese and pecans.
7. Stir the warm dressing well and spoon over the beans

Roben Mounger, Columbia, TN


Green Beans w/Lemon, Olive Oil and Mint

Main Ingredients: green beans, lemon , extra-virgin olive oil, Fresh mint, Cracked pepper,

  • 1 pound beans, trimmed

  • Juice of lemon � � to 1 lemon or to taste

  • 1 tablespoon extra-virgin olive oil

  • � cup or more coarsely chopped fresh mint

  • Cracked pepper to taste

Bring a pot of salted water to boil. Add beans and cook for about 7 minutes or until done to your liking. Drain and place in a serving bowl and add lemon juice, olive oil and mint to toss. Season with salt and pepper.

*To create a heartier dish, add thinly sliced chicken breast and/or some cherry tomatoes and feta cheese crumbles.

Roben Mounger, Columbia, TN


Green Beans w/Roasted Onions & Garlic

Main Ingredients: green beans, onions, garlic

  • 2 lbs green beans, cleaned

  • 4 cloves garlic, shaved

  • 8 young onions, halved

  • 1/2 cup toasted breadcrumbs

  • 2 T olive oil

  • Salt & Pepper to taste

  1. Bring 6 quarts of water to a boil.

  2. Brown onions in saut� pan.

  3. Blanch green beans and chill in an ice bath.

  4. Add garlic and green beans, salt and pepper.

  5. Heat and toss and top with toasted bread crumbs.

Laura Wilson, Grow Local Kitchen


Green Beans With Tomatoes

Main Ingredients: garlic, onion, tomatoes, Green beans, lemon juice, parsley

  • 2-3 garlic cloves, chopped

  • sliced onion

  • 5-6 Roma or other paste tomatoes, chopped

  • 1 lb. Green beans, trimmed

  • 1 tbsp lemon juice

  • Salt

  • Optional: Red pepper flakes, fresh parsley

Heat pan over medium heat and then add olive oil, garlic, red pepper flakes, onion and salt. Add beans and cook for 7-10 minutes until they turn bright green. Add tomatoes and lemon juice. Cover and simmer. Sprinkle with parsley if you like.

Combo recipe by Tessa Nathan & Lisa Shively


Green Tomato Chutney

Main Ingredients: green tomatoes, apples, onions, raisins garlic, green jalapeno peppers, white vinegar

  • 2 pounds green tomatoes, finely diced

  • 2 pounds apples, cored and finely diced

  • 1/2 pound onions, chopped

  • 1 pound raisins

  • 1 1/2 pounds dark brown sugar

  • 1 tablespoon chopped garlic

  • 3 fresh green jalapeno peppers, seeded and finely diced

  • 1 tablespoon ground ginger

  • 1 tablespoon allspice

  • 1 tablespoon black pepper

  • 4 cups white vinegar

  • 2 tablespoon salt to taste

1. Combine the diced tomatoes, apples and onions with the raisins, brown sugar, garlic, jalapeno peppers and spices (but not the salt) in a heavy copper, steel, or enamel pan. Pour half the vinegar over it all. Bring the mixture to a boil, stirring well.
2. Turn it to a high simmer and cook it down to a syrupy state.
3. Add the rest of the vinegar in stages during the cooking.
4. The process should take from 2 to 3 hours.
5. When the mixture is syrupy and dark, taste it and adjust the seasonings.

This chutney will keep indefinitely if the containers are well sealed and refrigerated. Outstanding atop meat, rice, toast��

Roben Mounger, Columbia, TN


Herbed Butter

Main Ingredients: Italian parsley, tarragon, basil, fresh chives, unsalted butter, softened, lemon juice, freshly ground pepper, salt, garlic, tabasco,

Even a single herb can be used to produce memorable results.

  • � cup Italian parsley

  • 2 tablespoons fresh tarragon

  • 2 tablespoons fresh basil

  • 2 tablespoons fresh chives

  • 8 tablespoons, (1 stick) unsalted butter, softened

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon freshly ground pepper

  • � teaspoon salt

  • 1 finely chopped clove of garlic

  • Tabasco to taste

Place parsley, tarragon, basil and chives in a food processor or finely chop by hand. Add the butter, lemon juice, pepper and salt, and Tabasco to taste until well mixed. Cover and place in refrigerator for 30 minutes. Form into a log about 1 inch in diameter. Wrap in wax paper, twist ends of paper and chill several hours before serving on anything and everything � delicious. Refrigerate or freeze for up to six months. Slice as needed.

Roben Mounger, Columbia, TN


Honey Carrot Muffins

Main Ingredients: flour, sugar, baking soda, ground cinnamon, salt, ground allspice, ground nutmeg, eggs, pure honey, oil, pineapple, carrots, walnuts, butter, raisins or currants

  • 2 cups flour

  • 1 cup sugar

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • � teaspoon salt

  • 1/8 teaspoon ground allspice

  • 1/8 teaspoon ground nutmeg

  • 3 eggs

  • � cup pure honey (local if available)

  • � cup oil

  • 8-ounce can crushed pineapple, drained

  • 2 � cups shredded carrots

  • 2/3 cup chopped walnuts

Honey Butter

  • � cup (1 stick) butter, softened

  • � cup pure honey

  • 2 tablespoons raisins or currants (optional)

  1. Heat oven to 350 degrees. Grease and flour muffin pans. Mix flour, sugar, baking soda, cinnamon, salt, allspice, and nutmeg in a large bowl, set aside.

  2. Beat eggs in a medium bowl, stir in honey and oil. Add to flour mixture, stir just until moistened. Stir in pineapple, carrots, and walnuts. Spoon batter into muffin pans, filling each cup � full.

  3. Bake in 350-degree oven 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean. Serve warm with Honey Butter, if desired. Makes 24 muffins.

Honey Butter
Beat, or process in food processor, butter and honey until light and fluffy. Stir in raisins or currants, if desired. Serve at room temperature with muffins. Store covered in the refrigerator. Makes � cup.

Diann Nance, Diann's Greenhouse


Kale Chips

Main Ingredients: Kale leaves, olive oil, grated parmesan or other hard cheese, Salt &Pepper to taste

  • 12 Kale leaves, stems, and spines removed

  • 1 T olive oil

  • 2 T grated parmesan or other hard cheese (optional)

  • Salt &Pepper to taste

  1. Preheat oven to 250.

  2. Wash and then pat dry leaves. Toss with oil and lay flat on a sheet pan.

  3. Sprinkle salt, pepper and cheese on top of kale.

  4. Roast kale for 30 minutes or until crunchy.

  5. Cool on a rack. Enjoy!

Laura Wilson, Grow Local Kitchen


Kale Crunch

Main Ingredients: kale, parmesan, olive oil,

  • 1 large bunch of kale, approx. 1 1b.

  • 2-3 tablespoons parmesan

  • a little olive oil for the baking tray

  1. Preheat the oven to 350�F. Line a large baking tray with foil, then brush or spray it with oil. Add the kale, and spread it out as much as possible.

  2. Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)

  3. Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container-no refrigeration necessary.

East Nashville Farmers Market


Korean Sesame Seed Sauce

Main Ingredients: sesame seeds, sugar, vinegar, light soy sauce

  • 1/2 cup sesame seeds

  • 1 tablespoon sugar

  • 3 tablespoons vinegar

  • 4 tablespoons light soy sauce

Delicious on any vegetable dish


  1. Roast 1/2 cup of sesame seeds in a frying pan over medium heat for 5 minutes.

  2. The seeds are done when they are golden brown. Grind the seeds in the mortar.

  3. Add 1 tablespoon sugar, 3 tablespoons vinegar and 4 tablespoons light soy sauce.

  4. Keep stirring until the sugar has melted.

You can add a garlic clove for extra taste if you wish.

Roben Mounger, Columbia, TN


Lima Bean and Tomato Casserole

Main Ingredients: lima beans, tomatoes, celery, onions, honey

  • 1 lb. Fresh lima beans

  • 2 cups tomatoes

  • � c. diced celery

  • 2 sliced onions

  • 2 t. honey, optional

  • salt to taste

Cook beans until nearly done. Drain. Add remaining ingredients and place in a casserole dish. Add more water if necessary and bake slowly 1 hour at 350.

Adapted from Country Life Restaurant, Nashville


McIver Tomato Marmalade

Main Ingredients: tomatoes, lemon

  • 6 cups of ripe tomatoes, peeled and chopped

  • 1 lemon with rind, thinly sliced

  • 6 cups of sugar

  • 2 teaspoons of ground cinnamon

  • 1 teaspoon of ground cloves

  • � teaspoon of salt

Delicious on bread, vegetables and/or meat

Bring all ingredients to a boil in a pan and simmer over medium heat, stirring and skimming top occasionally. Cook for 1 hour or more. The marmalade will thicken, so take care that is doesn�t burn. Pour into jars and allow to cool. Store in the refrigerator.

Bobby McIver, Armsdale Farm


Moroccan Beets

Main Ingredients: beets, olive oil, balsamic vinegar

  • Sylvanus Farm beets

  • olive oil

  • balsamic vinegar

  • salt

  • cumin

  • ground coriander

  1. Trim stems off of Sylvanus Farm beets and slice the beets into 1/2" slices (don't bother peeling them).

  2. Pour olive oil into a roasting pan and toss in beet slices, coating them with the olive oil.

  3. Sprinkle slices with salt, cumin and ground coriander. Roast until tender at 400 degrees.

  4. Sprinkle with balsamic vinegar.

  5. Eat them by themselves (yum!) or in a salad.

Simple, but delicious. Adapted from the April edition of Gourmet Magazine.

Sylvanus Farms Burkesville, KY


Pickled Summer Squash

Main Ingredients: zucchini, yellow squash, onions

  • 10 cups sliced squash, such as zucchini, yellow squash, etc.

  • 2 cups sliced onions

  • Kosher salt, for sprinkling vegetables

  • 2 cups white vinegar

  • 3 cups sugar

  • 1 1/2 tablespoons pickling spice

  • 1/2 teaspoon crushed red pepper, optional

1. In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt. Let sit for 1 hour. Drain well.
2. In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper. Bring to a boil. Add squash and onions and return to a boil.
3. Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2 inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place. Process jars in a hot water bath for 10 minutes.
4. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.

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Pico de Gallo/Fresh Salsa

Main Ingredients: tomatoes, onion, jalapeno, garlic, lime juice, cilantro

  • 3 medium tomatoes, seeded and diced (about two cups). I like to use a variety of heirlooms to get a colorful mix

  • � cup diced white or yellow onion

  • 1 Tbs jalapeno pepper, minced

  • 2 cloves garlic, minced (about 2 tsp)

  • � lime juice

  • � cup chopped cilantro

  1. Combine all ingredients in bowl.

  2. Season with salt to your taste and refrigerate until ready to serve.

Lisa Shively, Pleasant Shade, TN

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