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Harvest-time! It's been such a challenging summer in the garden that it has had me thinking a lot about the meaning of food in our lives. Yes, our basic need of food is for sustenance, but, throughout human civilization, food has taken on so many meanings in our lives. It can be emotionally healing, a cultural tradition, a remembrance of travel, adventure and exotic challenges, comfort and celebration. Every major milestone in our lives is marked with a special meal, a gathering of friends and family around the table: anniversaries, birthdays, engagements and holidays. We are lucky in this day and age that food is so readily available for us. If our farmers' market doesn't have it or a crop failed in the garden, we can just head to the local grocery store to fill in the gap. It's only within the past few generations that this has been the case and in many of our nation's poorest communities and around the world, a failed crop means hunger for the community. It's important to remember how lucky we truly are to have such a bounty this harvest. It's not only a time to celebrate, but also a great time to remember the hard work and struggle of our pioneer forebears—check out William Walton Days and the Music & Molasses Festival to experience the past! On the other end of the spectrum is the lavish display of food and drink at the Music City Food + Wine Festival, a true paean festival celebrating the highest ideals of cooking and the celebration of a chef's skill to elevate a meal to artistic levels. Thanks to all those who helped pull the fall issue together and continue to support Local Table in helping to connect Middle Tennesseans to local farmers and food artisans. Harvest blessings,
Lisa Publisher
1 Celebrating the Harvest!
3 News Briefs u Mulefest, the newest music and food festival, honors local food artisans u Solar USDA Grants available to farmers and small businesses u Training Farmers is 2015 theme for Annual Biodynamic Conference & Harvest Festival 4 Local Hero Tennessee Agricultural Museum's mission is to pass on the traditions and wisdom of the state's agricultural history 8 Farmer Profile Eagleville's Lucky Ladd Farms lets kids experience fun on the farm! 11 Healthy Table Putting the fig on the table 12 The Spicy Life - A Fall Celebration explores the exotic world of local spice purveyors 14 Farm to Table events bring foodies to the farm for the freshest of seasonal flavor 16 Music City Food + Wine Festival mixes up a soulful combination of food and music 18 Farm-to-Table Restaurant Guide highlighting area restaurants committed to using local producers 19 Discover Crossville's Cumberland Plateau this autumn with apples and a Homestead history 22 Farmers' Markets open in the fall
27 Fall farm guide including pumpkin patches, Thanksgiving turkeys and fall/winter CSAs! 44 Farmer Jason answers questions about singing crickets, toads vs. frogs and pumpkin pie! 44 Fall events and Happenings in Middle Tennessee 45 Seasonality Calendar
Art Director Lucy Kane Webmaster Dale Cox
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Thereâ€TMs a new mule in town.
As the fall approaches, the people of Columbia, Tennessee, are bracing for the launch of a new music and food festival aimed at celebrating the community and all it has to offer. The Muletown MusicFest will descend on the courthouse square the first weekend in October in the first of what the organizers hope is a long-running annual event. Since 1840, Columbia, Tennessee, has been the site of an annual gathering known as Mule Day. That four-day celebration of all things “mule” each spring has grown into a crowd pleaser that draws nearly a quarter million people each year. The Muletown MusicFest is another animal en- tirely. Instead of being about the mules, this event focuses on the people of Maury County, the food they produce and the plethora of establishments offering live entertainment and quality goods. MusicFest board member Joel Friddell is one of the main organizers and hopes to start a long- standing tradition this fall. “Mule Day obviously has a very historic role in Columbia and reaches through generations,” Frid- dell said. “That creates quite a shadow and also a challenging target—to become a defining part of our identity. However, that is just what we would like Muletown MusicFest to be. By putting the spotlight on the venues we currently have in town, the festival invites people in Maury County to rediscover the Square and find out all that is new and wonderful. At the same time, we are encour- aging those from the surrounding counties to come and discover what we have to offer. The great thing is that, unlike many festivals, you can come back to Columbia in a week or two with friends and have the same experience of live music, local foods, unique venues and shops.” The Muletown MusicFest will span three days, October 2-4, with a VIP ticketed event kicking off the festivities on Friday night at the Columbia location of Puckettâ€TMs Grocery. While there are lim- ited wristbands available for the VIP experience, which includes admission to the kickoff and all three ticketed venues on Saturday, there will be a lot going on that is free of charge. “There will only be 1000 wristbands available for purchase,” Friddell said. “However, we expect to see many times that on the Square during the event because the majority of events and music will be completely free to the public. With so many shops hosting events, there are lots of reasons to go and see what we have in store. Plus, there will be some surprises—guaranteed!” Perhaps as interesting as the events and music planned for the festival are the plans for the food options. How many times do festivalgoers arrive at one of countless locations only to find the stan- dard fare of funnel cakes, polish sausages, corn dogs and other carnival mainstays on offer? Too often, say the organizers of the event. Thatâ€TMs why theyâ€TMve taken a different approach to the culinary side of the MusicFest, guaranteeing what you eat will be unique to Maury County. “We have great food offerings in our area. Too often, festivals bring in vendors from a circuit that does not represent the real food scene of a community,” Friddell said. “From the first day of plan- ning, we knew that this festival had to be sourced locally. It was decided that all food vendors had to meet the requirement of having a â€~brick and mortarâ€TM establishment in Maury County. It has al- lowed all of us to discover restaurants that each of us did not know were in our county. Committee members suggested restaurants and personal invitations have gone out to as many as possible.” The establishments on the courthouse square will, of course, be a part of the menu. These include Puckettâ€TMs Grocery, Lucilleâ€TMs Diner, Venue Tenn and Square Market Cafe. But that is just the begin- ning. While the committee was not comfortable providing a definitive list at press time, many high quality local restaurants are invited to take part in a food court that will be set up right on the courthouse square itself. The music lineup will include acts such as 18 South with special guest John Oates, Tim Akers & The Smoking Section, Phil Mediera, Farmer Jason and many more. The Sunday Social will wrap up the festivities on Sunday on the steps of the courthouse. “[The Sunday Social] will be a joining of multiple church choruses to sing on the steps of the Maury County Courthouse,” Friddell said. “This will be a community event to cap off the MusicFest with C O N T I N U E D O N P G . 5
C E L E B R AT I N G T H E H A R V E S T The first weekend in October will be the 20th celebration of the Annual Southeast Regional Biodynamic Celebration. Held at 'Barefoot Farmer' Jeff Poppen's Long Hungry Creek Farm in Red Boiling Springs, the annual event brings together farmers, gardeners, educators, holistic practitioners and those who just love good food to celebrate the year's harvest and learn about biodynamic practices. This year's theme is “Training New Farmers.” How do people learn to grow food? How can we create a healthy farm culture? The weekend will explore a number of basic and hands-on activities for new farmers, as well as exploring the ways that farmers learn and thrive. The con- ference will talk about growing a healthy new generation of farmers and farms. Discussion topics will include permaculture homesteading, healthy soils, farmer training programs, innovative berry culture, biodynamic agriculture, holistic health, beekeeping, home- opathy, farming with draft horses, cooking in an earth oven and the spiritual work of the farm- er. This festival attracts a wide array of people with gifts to share, and ample time is allowed for one-on-one discussion with workshop lead- ers, and one another, throughout the weekend. The conference fee for the annual event in- cludes: three days of workshops, lectures, farm tours, farm-cooked biodynamic and organic meals, use of campground space and a Saturday night barn dance—all within the atmosphere of a harvest celebration. To check out the schedule and for registration information, go to: 4 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E If you live in Nashville and you're reading this magazine, you prob- ably already know about the Tennessee Agricultural Museum. Their seasonal family events are local favorites and what kid doesn't love a field trip that involves petting animals? As the museum gears up for its annual Music & Molasses Festival, now is the perfect time to spotlight this indispensable dispensary of history, skills and traditions, and the important role it plays in the preservation of our local foodways. The Tennessee Agricultural Museum is owned by the State of Tennes- see and it's located in a place with deep roots in Nashville's rural past. The site was previously known as Brentwood Hall—home to Rogers and Margaret Trousdale Caldwell, and to acres of tobacco fields and Hereford pastures. When the site became the home of the Tennessee Department of Agriculture in the 1960s, it was the first of its kind to be located on a working farm. The campus was renamed the Ellington Agricultural Center, and the Tennessee Agricultural Museum opened in 1979. The barn building the Tennessee Agricultural Museum calls home houses a 3000-piece artifact collection. The museum's grounds extend to include an entire log cabin community built from logs that date all the way back to the 1800s, a one-room school house, an heirloom gar- den and the Strasser Community Center, which features independent activities that visitors can engage in and enjoy as they like. Every year tens of thousands of Nashvillians interact with the museum through daily visits, youth education, special events, outreach programs and through the museumâ€TMs popular seasonal festivals, which illuminate both Tennessee's pioneer past and its contemporary rural present, con- necting folks with a felt understanding of our local rural environment and its role in our contemporary food chain. “The museum plays a very special role in todayâ€TMs society by helping to tie an increasingly urban population to the land,” says Gregory Phil- lipy, the director of the Tennessee Agricultural Museum. “With the resurgence of the local food movement and our reliance on a safe and abundant food supply, weâ€TMre finding that people young and old want to reconnect to their rural roots. The museum provides a wonderful learning experience and environment to help foster this renewed ap- preciation for agriculture and rural living.” Preserved but not Canned THE TENNESSEE AGRICULTURAL MUSEUM AND ITS MUSIC & MOLASSES ARTS & CRAFTS FESTIVAL REMIND US THAT HARVEST IS THE REASON FOR THIS SEASON
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all of our voices joined in singing the songs that we all know so well, in harmony and side by side with friends, family and neighbors.” In the end, thatâ€TMs what Muletown MusicFest appears to be trying to do. The M U L E T O W N M U S I C F E S T C O N T I N U E D F R O M P G . 3 THE DECIDEDLY SUSTAINABLE, INDUBITABLY ADAPTABLE RAYS by ERIC D. S. DORMAN When we think about farming, we tend to think about food. Thatâ€TMs understandable. We think about vegetables and dairy and meat—all for consumption. But more and more, farmers are using their ground and their livestock for other things, and in the case of Little Seed Farm, those “other things” are skincare products. James and Eileen Ray—the farmers in question— started their lives together in New York City, both with different jobs (James in finance and Ei- leen in fashion). After moving around the city for a while—to make a long story short—they real- ized that they were ready to move away from the city and cultivate their interest in farming by div- ing headfirst into the field. They happened upon a farm in Tennessee, made an offer and moved shortly thereafter. Goatsâ€TM milk soap (both bars and liquid), healing hand balm, botanical butter, elasticity serum, herbal lip salves—these are just some of the things that the Rays make out of the yield from their ground and their goats. Itâ€TMs all impressive and creative, and itâ€TMs beautifully packaged. But whatâ€TMs most interesting is their commitment to sustainability. I know what youâ€TMre thinking: “Sustainabilityâ€TMs â€~inâ€TM right now—and yeah itâ€TMs cool—but itâ€TMs not new.” Well, thatâ€TMs true. The Rays practice humane goat-ownership and they use nature to guide their husbandry practices. All of their packaging is eco-friendly and recyclable. They work with other organic farmers to get their ingredients. You get the idea. The difference is that Little Seed Farm is about to get a $75,000 makeover. The money is for the installation of solar panels so that they can run their farm by harnessing the power of the sun. Weâ€TMve all seen this too, but itâ€TMs still incredibly (and unfortunately) rare in Tennessee. Thankfully, not all of that money is coming straight out of their pockets. Small rural business owners and agricultural producers are eligible for the USDAâ€TMs Rural Energy for America Pro- gram (REAP) grants. The grant covers 25% of the cost of installing energy upgrades such as solar. Eligible applicants can apply either as a small rural business or as an agricultural producer. An eligible small rural business is located in a city or town with a population under 50,000 people and outside metro areas. An eligible agricultural producer earns more than 50% of their income from farming. If a farm meets the producer re- quirement, the farm can be located in a rural or urban area. Program details are available at Additionally, the federal government will give the Rays and others in their position a 30% tax credit against the total cost of installation. Fi- nally, the Tennessee Valley Authority contributes $1,000—not as much as the Feds, but itâ€TMs better than a sharp stick in the eye. Put that together with some personal funds, and itâ€TMs a carefully sewn quilt of funding, and the project should be complete by the end of August or early Septem- ber. But why do it? Plenty of people are happy to draw the line right past organic food and grass-fed live- stock, and thereâ€TMs really nothing wrong with that. So, why did the Rays go further? Itâ€TMs pretty simple:
“Itâ€TMs something we really wanted to do,” James said. “Our whole farm is environmentally friend- ly, sustainability oriented.” Of course, they hope that itâ€TMs going to make long-term business sense. But in all honesty, itâ€TMs mostly for the good of the sustainability cause. event is aiming to bring together members of the Columbia community and beyond to expose the best of what the county has to offer. VIP tickets ($50) are currently on sale through the event website at www. and at the Maury County Visitors Bureau. Access to the rest of the festival is free to everyone. Profits from the festival will go to benefit the United Way of Maury County. The festival is also still seeking local food vendors and volunteers. Those interested should visit the website. 6 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E The biggest draws at the museum are the festivals, which highlight aspects of rural life in Tennes- see through interac- tive games, activities, demonstrations and displays. Every spring the museum's Rural Life Festival teaches Nashville's city folk about life on the farm. This year's festival, in May, hosted more than 2000 visi- tors who learned how to make butter, write with quill pens, tell time by the sun and differentiate between a dairy cow and a beef cow, all while enjoying the beautiful spring weather. It's no surprise that the museum's biggest festival of the year comes at harvest time. This year's Music & Molasses Arts & Crafts Festival features bluegrass music, wagon rides, country cloggers, homemade treats and handmade goods. Together, these various elements combine to create an atmosphere that sometimes feels as authentic as the architecture at the center. “Being on the museum grounds, I can picture myself living as a pioneer—growing, preserving and preparing all my family's food, making everything we need from what the land offers and enjoying the simple pleasures of life,” says Mary Sipes. Sipes is a board member of the Oscar L. Farris Agricultural Museum Association. “Life was tough for our early farming families and I'm fascinated by their necessity for creativity, intelligence and perseverance. I believe all of our museum visitors feel the same way I do.” Of course, I never like to wander too far from the sorghum mill at the festival as the cooking—and tasting—of the molasses is what the festival is all about. The story of sorghum provides an interesting analogy for the role of places like the Tennessee Agricultural Museum. Sorghum is a kind of grass that was pro- cessed into syrup before interstate shipping put maple syrup on every shelf in America. Sorghum and molasses became part of a shrinking market kept alive by a handful of enthusiasts, but today sorghum is one of the hippest ingredients in contem- porary dining. If the farmers and molasses makers hadn't sus- tained the plant and their syrup-making techniques all of these years, the sticky stuff would've been stuck without a comeback. And it's places like the museum that ensure that these old skills will remain alive and accessible. “Looking back offers understanding, and illustrates the reward of a life dedicated to purpose—feeding and caring for those around you,” says Jennifer Watson, board member and OL- FAMA volunteer, Tennessee Agricultural Museum. “Looking forward, it's equally important today for parents and teens to appreciate the scope of what agriculture has become. Yes, it is still a farmer in the field, but he is planting that field by GPS bouncing off a satellite.” As much as technology has changed the world around us, it hasn't changed our hunger for delicious, healthy food grown in a sustainable manner that honors and preserves our life-giving natural resources. “The museum reminds us of yesterdayâ€TMs hardships and achieve- ments, todayâ€TMs challenges and successes, and fosters the im- mense possibilities of the future,” says Watson. DELICIOUS, HEALTHY FOOD GROWN IN A
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L U C K Y L A D D FA R M S L U C K Y L A D D FA R M S . C O M ( 6 1 5 ) 2 7 4 - 3 7 8 6 4 3 7 4 R O C K Y G L A D E R O A D E A G L E V I L L E , T E N N E S S E E 3 7 0 6 0 the couch and watch TV with us. A few days after that, Amy asked for some goats, and I said, â€~you donâ€TMt want goats!â€TM I grew up with them, so I saw it all as work, whereas Amy saw the animals as pets.” Next up on her wish list was sheep, so the Ladds took a road trip to At- lanta to add to their growing “family.” When they arrived at the farm to meet their new babies, Jason noticed the owner hosting a childrenâ€TMs birth- day party. “While I was on that farm and saw those kids—the way they were inter- acting with the animals—a light switch went off in my head that there is a need for more farms that focus on educating children. The lifestyle I was taking for granted, the children were loving.” It was on the drive back from Atlanta to Franklin that the idea for Lucky Ladd Farms was born. After months of research, traveling to farmsteads all over the Southeast, the Ladds purchased the 60-acre farm in Eag- leville, Tennessee, populated it with animals and crops, constructed the attractions and opened to the public in 2008. As Jason and I sit together, the farmâ€TMs animal activities buzz around us. Families prance between the diverse petting yard, Henny Pennyâ€TMs chicken coop and the “Goat-A-Coaster” where Jasonâ€TMs favorite animal, the baby goat, bounces and jumps overtop the old barn—the only structure on the land prior to the Ladds moving in. I begin to ask my next question but before I finish, Jasonâ€TMs eyes light up as he remembers more work to be done. I follow close behind, passing children feeding llamas as their parents snap photos, weaving through colorful playgrounds and admiring the farmâ€TMs “most popular” slides that seem to start in the clouds. We arrive at the summer Splash Pad, and I canâ€TMt help but envy the chil- dren dancing among the fountains and playing in the foam box, cooling off from the summer heat. Attractions like this make Lucky Ladd Farms truly unique. “I am always trying to expand the trend of â€~fall family fun on the farmâ€TM by On my drive to Lucky Ladd Farms, just 30 minutes south of downtown Nashville, the bustling city skyline quiets into a winding road through the countryside. Barns and fields replace cranes and construction. Apart- ment towers transform into ranch homes sitting atop vast acres of land. After a picturesque ride, I emerge from my car feeling transported to a calmer, simpler way of life. I take a deep breath of hot July air, ready to explore Tennesseeâ€TMs largest petting farm, owned by Jason and Amy Ladd. As I make my way toward the big red barn at the head of the 60-acre property, a small baby goat waddles out to welcome me. “Her name is Jewel and she thinks sheâ€TMs a human,” Gina, the greeter be- hind the counter, explains as she scoops up Jewel to cuddle her like a small pup. “Jason is out by the Splash Pad starting up the foam box, but he will be up here to meet you in just a minute.” While I wait, I peruse the homegrown country store, a welcoming stop on a farm that features over 100 animals, inventive attractions, fresh produce and friendly faces at every turn. The open barn is stocked with a snack bar and an array of produce, and showcases local sauces, treats and products. This year, baby Jewel will waddle outside these walls to greet an estimated 65,000 visitors during the 2015 season from April to November. Just as I am debating which local honey to bring home, Jason appears from the back of the barn, dressed in coveralls and a big smile. After ex- changing introductions, he leads me to a shaded area of picnic tables to retreat from the sun and unearth the story behind Lucky Ladd Farms. I quickly learn that despite what the name implies, a lot more than luck was at play to launch this incredible venture. Jason grew up on his familyâ€TMs farm in Williamson County, working hard, raising what they ate and living off the land. After meeting his wife, Amy, the two purchased a small farm in Franklin, Tennessee. That land was plenty for Jason, who knew all too well the sweat and labor put into a sunup-to-sundown day on the farm. But Amy had other plans. “It all started when Amy asked for a pot belly pig. I kept telling her, â€~you donâ€TMt really want a pig.â€TM A few weeks later, we had a pig that would get on C O N T I N U E D O N P G . 1 0
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creating reasons for people to visit during all three of our seasons. It is why we have a much broader selection of animals,” Jason explains as he turns off the foam so it doesnâ€TMt pile too high. “A lot of other farms in this business only do the fall season, so it does not make sense for them to house, feed and care for all the animals year-round. We keep over 100 animals and care for them 365 days a year. The animals that are here today will almost all live and die on this farm.” Despite wanting to increase visitation during the spring and sum- mer, Lucky Laddâ€TMs event board is peppered with classic and creative fall fun. From tons of Halloween-centric events like the Sweet Corn Jubilee, the Corn Maze Adventure and a fully stocked Pumpkin Patch with 10 varieties of pumpkins, I realize my October will be incomplete without a return visit. For those a bit more adventurous, there are even after-dark activities like the Flashlight Corn Maze and Lighted Pumpkin Hollar, a wooded trail featuring hundreds of hand- carved glowing pumpkins, fun scenes, music and more. While the variety of animals and pumpkins certainly makes Lucky Ladd special, Jason canâ€TMt help but reiterate the main reason he opened the farm: “It really is all about the kids.” Lucky Ladd has one of the best field trip programs in the state, cov- ering a broad range of topics to provide real-world context to what children are learning in school. “When you get a bus of children that are not accustomed to farm life, they are amazed at everything from the wool on the backs of sheep, that makes their clothes, to the process of planting the seed. They learn it in a book, sure, but when they get to run their hands through that wool, it sinks in for them.” Jason and Amy are also passionate about giving back to the communi- ty through partnerships with Second Harvest Food Bank and Ronald McDonald House, among others. “The national farming community is made up of great people and partners. Other farmers will tell you anything you want to know and are generous with pointers. Kroger and the Ford Dealerships are great partners, as well the local Rutherford County Farmers Co-op. We have built strong relationships over the years and we would not be where we are today without them.” But the greatest partner of all? Jasonâ€TMs wife, Amy. “Amy is the brains and I am the back. Together we make a good team. She is the one who convinced me that people would pay to pet animals and see our farm. She is the one who talked me into going on this adventure with her.” And together, they are constantly educating themselves to offer the best experience to families for years to come. “I want our farm to continue to be a fun place for families to make memories, enjoy the scenery—the park and farm-like setting. Visi- tors eating lunch under the pavilion might hear the peacock holler out in the yard. They have never heard that sound before, so they have to get up and go check it out. It is moments like those that make all the hard work worthwhile.” But beyond just the family-fun experience, Jason wants his legacy to be educating children and instilling in them the greatest lesson of farm life: “The most rewarding part is being in a position to take in the earth and let it provide. If you understand how it works, it will always find a way to give you what you need to survive.” And with that, our time together comes to a close. I firmly shake his hand, admiring his diligent work ethic and approachable disposition. As I drive back to the city, I canâ€TMt help but plan my next visit, when the air turns crisp and the seed planted in the flat field raises into a maze of corn. Lucky Ladd Farms is open April–November (Wednesday–Sunday), and is located halfway between Franklin and Murfreesboro, 30 min- utes south of Nashville. Jenny Cupero moved to Nashville from North Carolina five years ago after falling in love with the city during a summer internship. Currently the director of business development for 5by5, a marketing and digital agency in Nashville. ph o to
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11W W W . L O C A L T A B L E . N E T I Itâ€TMs a phone call I anticipate all summer, one that usually occurs sometime in August when the Louisiana heat is inescapable. Being from the Bayou State, the only reprieve from the extreme summer heat comes in the form of a thermostat set to 68 degrees. Comfortable in the air conditioning, I answer and Meme eagerly says, “Theyâ€TMre ripe—come on down.” I am willing to sacrifice one pleasure for another: indoor cooling for the promise of fresh, succulent figs! My grandmother has long been aware of my fondness for figs, each season granting me first pick of the two ficus trees adorning her yard. Between selecting the ripest fruits with my grandfather and taking our reaping to the kitchen to make something delectable, some of my best memories stem from harvesting figs in Winnsboro, Louisiana. Ficus carica, or the common fig tree, is a member of the mulberry family and is a deciduous tree, meaning it sheds its leaves annually. Figs grow in temperate climates and are suitable for cultivation in a wide variety of landscapes. The ideal environment for fig trees consists of hot, dry summers and cool, moist winters. Figs are thought to have originated in Asia Minor, otherwise known as modern Turkey. Symbolic of fertility and abundance, they are included in records from earliest history. In Genesis 3:7, Adam and Eve sewed together fig tree leaves to make clothing; other references to the fruit are scattered throughout the Old Testament. Furthermore, Egyptians reportedly consumed the fruit for energy while fasting, in addition to using figs as an aid to digestion. No matter what form you enjoy figs in—fresh, preserved, roasted or dried—you are sure to reap the many health benefits they have to offer! Figs are rich in fiber, antioxidants, calcium, iron, phosphorus and potassium. They also contain vitamin C and the B-vitamins. Studies show that fig leaves seem to lower blood sugar levels post-mealtime. According to research published by the Diabetes Research and Clinical Practice Journal, individuals with type 1 diabetes who consumed tea made from fig leaves needed 12% less insulin on average after their meals. Keep in mind that figs perish rather quickly. Figs should be eaten after picking or within two to three days of refrigerating, in which case you might place them in a bowl of water to bring them back to room temperature—doing so will enhance the taste. FIG, HONEY AND RICOTTA CROSTINI 185 calories, 2 grams fat, 38 grams carbohydrates, 4 grams fiber, 7 grams protein INGREDIENTS: 1 baguette, sliced into 1/2-inch thick pieces 1¼ cups fresh ricotta ¼ pound prosciutto Figs, quartered 2 tablespoons honey 10 sprigs fresh thyme DIRECTIONS: Preheat a broiler, oven or grill to medium- high heat. Toast the bread until lightly golden brown on both sides—it should be crisp, but still tender on the inside. Spread ricotta on each slice of toast, and then layer with a slice of prosciutto. Top with figs, a sprinkle of thyme and a drizzle of honey over all. Hope Anderson is an indulgent health nut, former Miss Louisiana, flea market fanatic and lover of beets who moved to Nashville to complete her training in becoming a registered dietitian (RD). Hopeâ€TMs passion lies in inspiring people toward health and wellness, and she looks forward to doing so on a daily basis throughout her career as a (future) dietitian. by HOPE ANDERSON
12 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E AMANDA AND JOHN BRANTLEY L AGNIAPPE SPICE COMPANY, LLC The Brantleys have day disguises in the realm of government contracts and drug testing, but Amanda and John also dwell in the land of spices and their cover is The Lagniappe Spice Company, headquartered in Cookeville and sold at the Nashville Farmersâ€TM Market. The company name is a reflection of their intentions—lagniappe (an extra blessing)— high quality at reasonable prices. John first encountered spice in Germany. As one of six offspring of a military person, he was treated to a cup of french fries and spice by his father. “I never forgot that experience,” he said, and he savored the combination by mixing for family and friends. Today the results present as Ally Rooâ€TMs BBQ French Fry Seasoning. Johnâ€TMs earliest impressions gave way to 18 years in food research and product development and as an auditor of suppliers. This journey delivered maturity by way of relationships with chefs and restaurants. During that time, the Brantleys traveled with regularity to New Orleans. Someone that I love told me that they missed the full experience of having a particular grandmother in their life. She had left the earth before they could cozy into wiser conversations say, over her favorite meal: fried chicken, baked beans, potato salad and tomato aspic. My logic says that such insights do not always come in traditional ways. The full experience of the family kitchen can be altered by death or plain spanking fear, the kind that involves trying out new flavors, but thankfully, as Sanford I. Weill once declared, “Details do create the big picture.” Like the way that I can curiously bear witness to that particular grandmotherâ€TMs meals; her food always presented notes of paprika and celery salt. And along the way she, a selftaught culinarian, did indeed open my subsequent worlds to spice, albeit it a tame entry. She commandeered a tiny cabinet above a 1970 electric oven. The jars, few in number, were important to her. Even so, the cook said, “Use those spices sparingly—a pinch at most.” Our taste buds were timid in those days. Still, I became gripped by the zesty smells of spice and kitchen duty was never the same, just like time at the swimming pool after I learned to do a back flip off the board. The Department of Agriculture testifies that my journey reflects spicy gains the culture as a whole experienced at mealtime. Since the 1970s, we have consumed 600 percent more chili pepper, 300 percent more cumin and brace your gizzard—1600 percent more ginger. These sorts of statistics can bring relief for the under-confident spice wielder and the answers today are closer and shrewder than a grandmotherâ€TMs insight. A favored souvenir was a spice blend that John wanted to tweak: “Itâ€TMs too hot,” he would rail. Amanda insisted that he create his own, and that was the origin of Lagniappe Spice Companyâ€TMs New Orleans-Style Booyah BBQ Shrimp Seasoning. With a stint in their personal kitchen, and after state certification and a newer and larger space from which to operate, John said, “I began to use the techniques of processing spices which I had learned in my earlier work life.” For quality and control, he still holds to batches in the amount of 50 pounds. Most ingredients come from all around the world. The climate in the U.S. is not conducive to the flavors of spice blends that most Americans have come to crave. Selling at the Nashville Farmersâ€TM Market, John says that he and Amanda have found their true vocation—loving the conversations that they have with people about food. It turns out that for the Brantleys, the perk of Nashville is the international conversation. In turn, they “are inspired to sit down every night at the table and share what they have learned from talk about food.” THE BRANTLEYSâ€TM FAVE: BBQ SHRIMP 1 pound shrimp (peeled or unpeeled) 3 sticks melted butter ⅓ cup Booyah BBQ Shrimp Seasoning 1 loaf French bread, sliced (about 1-inch thick) and toasted Mix melted butter and seasoning 30 minutes prior to making recipe. Place shrimp (peeled or unpeeled) in an iron skillet. Pour butter and spice over shrimp. Place in preheated 450-degree oven until pink, but do not overcook. Enjoy French bread to sop up the sauce and shrimp. Can be also used over pasta or rice. by ROBEN MOUNGER
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13W W W . L O C A L T A B L E . N E T I HOLLIE ROLLINS – SAVORY SPICE SHOP The owner and operator of Savory Spice Shop on Franklinâ€TMs Main Street is Hollie Rollins. She descends from a mother who cooked every day, and her earliest memory involves playing with food—that is to say “standing on a chair stirring this and measuring that.” A young mother herself, she began with a marketing degree and work experience in the business realm. One day her husband requested a corn beef sandwich and with the confidence of a practiced home cook, she went in search of a key ingredient: the piney and peppery juniper berry. To her amazement, such an exotic was not to be found in the area, a star- tling gap in the local market. Before she knew it, she was in deeply in love with the Savory Spice Shop, headquartered in Denver, where a bountiful array of spices are ground and blended fresh weekly. She was to be the pioneer to bring their offerings to a Tennessee spice desert. The company provides Hollie with information, tested recipes for her customers and marketing support. Savory Spice buyers fan out across the world, purchasing the freshest ingredients. For example, their nutmeg is only grown in Grenada. Each of the 33 locations has had a hand in developing signature spices reflecting culinary blends unique to the area: for Savory Franklin, the unique Nashville Hot Fried Chicken Spices and Memphis Barbecue Rub were developed. As a grown-up cook, Hollie finds that she stills loves playing with food— and she will never want to do it anywhere but in downtown Franklin, Tennessee. HOLLIE â€TMS FAVE: HOT FRIED CHICKEN TENDERS, BUT TERMILK-STYLE MARINADE: 1 cup buttermilk 2 tablespoons Cajun Cayenne Hot Sauce 2 pounds chicken tenders FOR THE COATING: 2 ∑ quarts plus 6 tablespoons vegetable oil 4 tablespoons Nashville Hot Fried Chicken Spices, divided 2 cups all-purpose flour In a large bowl, stir together buttermilk and hot sauce until fully blended. Add chicken, cover and refrigerate for up to one hour. Heat six tablespoons oil in a small saute pan over medium-high heat. When oil begins to shimmer, stir in two tablespoons of the spice mixture and cook for 30 to 60 seconds to bloom spices. Remove pan from heat and set aside. Thoroughly combine flour and remaining two tablespoons of spice mixture in a separate bowl. Remove chicken from marinade, dredge chicken pieces in flour mixture and place on a wire rack. Do not discard flour mixture. Preheat oven to 200 degrees. In a large Dutch oven on the stovetop, heat remaining oil to 325 degrees. Dredge each piece of chicken through flour mixture one more time, turning to coat. Carefully place half of the chicken pieces into oil and fry until deep golden brown, about 10 to 12 minutes. Place cooked chicken pieces on a clean wire rack set inside a rimmed baking sheet and place in preheated oven to keep warm. Repeat with remaining chicken. Meanwhile, stir and reheat bloomed spices over low heat. Brush cooked chicken on all sides with the spices just before serving. MALISSA L AWSON – EAST NASHVILLE SPICE COMPANY Seedlings of East Nashville Spice Company were born of Malissa Lawson. She is a self-proclaimed doer with early imprints from a busy kitchen. Malissa savors the memory of a vegetable beef soup laced with chili spices, which was prepared regularly in those days by her grandmother. She revels in a flashback of cool and colorful jars of spice in those kitchen cabinets. As frequently demonstrated in life, personal trial was the ingredient that nurtured Malissaâ€TMs imagination. She was 15 when her mother died. She responded with a life in home health physical therapy, working with many cancer patients. After seven years of devotion, she found herself not well and her musician husband, Kevin, urged her to quit her job and “get happy.” What transpired was a “mother blend” for the All-Purpose Original Seasoning and Rub. While taking care of herself with acupuncture and meditation and by “digging holes” for heirloom bulbs, an idea bloomed inside her to fill little mason jars of flavor for friends and family. Kevinâ€TMs hand drawings for the labels were the perfect finishing touch. Malissa continued to enlighten herself by acquaintances with growing seasons and regions and travels throughout Greece, Turkey and Italy. Good thing for all who delight in piquant flavors, because now East Nashville Spice Company offers Original, Original Heat and soon to be released Smoke in 25 local stores and all Tennessee Whole Foods. MALISSAâ€TMS FAVE: CHICKEN AND POTATOES ⅓ cup olive oil 3 tablespoons East Nashville Spice Company Original ∂ lemon, squeezed 6 cloves garlic, minced 6 potatoes, cut into bite-sized pieces (use sweet potatoes as a mix or substitution) 4 whole chicken breasts 2 whole tomatoes Place olive oil, spice mix, lemon juice and minced garlic in a zip-lock bag. Add potatoes and chicken breast. Refrigerate and marinate for four-plus hours. Dump all into large dish. Slice tomatoes and place on top of chicken. Bake at 425 degrees for 45 to 60 minutes. 14 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E p h
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15W W W . L O C A L T A B L E . N E T I hile some hipster foodies might be happy to take in their local flavors at the latest fine dining boutique, hardcore lo- cavores are always trying to push the dinner table closer to the dirt their food comes out of and runs around in. Farm-to-table is a foodways philosophy, a nutritional truism and a catchall phrase for the kind of event that combines delicious, nutritious eats with the people and the places that are their primary producers. If you've never been to a farm-to-table event, we've got your back. Middle Tennessee plays host to these eat-and-greet happenings all year long. A lot of autumn events are in the works, but calendars were still in flux when we went to press. Keep your eyes peeled once the leaves start to fall and study up with these notes on restau- rants, organizations and locations that have hosted recent events spotlighting the farmers and artisans who literally grow our local food scene. While cynical types might say that farm-to-table events, restau- rants and workshops are just a passing fad, you'd get a different story from some of Nashville's best chefs, who understand that fresh ingredients are the cornerstone of even the most innovative preparations. Many Nashville restaurants maintain their own gar- dens and are thoroughly networked with local growers. The Her- mitage Hotel even raises its own heritage beef on a 254-acre farm in White Bluff. These kinds of commitments to local sourcing are so involved and labor intensive that they're likely to make a last- ing impact on the way Middle Tennessee produces, prepares and consumes its food. Actually, farm-to-table isn't anything new. It's a reclamation of the more localized food systems and home gardening traditions that began to erode with the arrival of interstates, the rise of industrial farming and the invention of the T.V. dinner following World War II. Today's farm-to-table movement traces its particular roots back to the 1970s, when the cultural radicals of that time quit trying to change the system by marching in city streets and, instead, at- tempted to create another way of living by going back to the coun- try and reviving sustainable agricultural and building practices, as well as traditional arts and crafts. The exact definition of farm-to-table can be hard to pin-down but, generally, when we talk farm-to-table, we're talking about fresh meats and produce from nearby sources, grown and raised by farm- ers using sustainable, humane practices. Itâ€TMs all about natural food grown naturally within a self-supporting community economy. Farm-to-table events highlight and celebrate these communities of producers, chefs and consumers in a variety of ways. One great recent example is the happening that Local Table hosted at Short Mountain Distillery's Stillhouse Restaurant this past June. The event not only kicked off the grand opening of the eatery, but also put folks in the middle of a 300-acre farm—where they came face- to-face with the place their food was grown. “Since it was outside of Nashville, there were a lot of people who had never been to any kind of farm-to-table event,” says Local Ta- ble's Lisa Shively. “It was really fun to introduce folks to farm-to- table dining and see how excited they got learning about the farms and farmers.” Guests listened to live music while touring the farm and the dis- tillery, learning exactly how the daily goings-on across the site ended up in their cocktail glasses and on their plates. Chef Paulino Solorzano wowed the crowd with a four-course meal featuring a Wedge Oak Farms duck confit on homemade corn cake with sa- vory slaw as a starter, and a Little Short Mountain Farm roasted leg of lamb over sweet potato puree, topped with tobacco onions, and micro greens drizzled with lamb demi-glace for the crescendo. The setting, the local menu and the opportunity to experience the entire life cycle of the stuff on the end of your fork is what farm- to-table is all about. Green Door Gourmet is another great spot for farm-to-table events, and their Spring Festival this April saw Executive Chef Jay Flatley and Executive Chef Richard Jones make use of produce from the Green Door Gourmet's fields, along with local and regional eggs, bacon, sausage, grits and dairy products, to offer up an amazing brunch event in the Green Door's Grand Barn. In addition to a blizzard of blinis and a maelstrom of mimosas, menu highlights included a Bloody Mary bar featuring Green Door pickles, a creole egg cocotte with tasso ham and crawfish, and a woodshed sweet potato hash with pecan and maple. The Sumner County Convention & Visitors Bureau will hold its fourth annual Farm-to-Table Dinner on September 12. Black Eyed Pea will be serving up this year's farm-fresh foodstuffs at the Cor- ner House in Gallatin. “It's a very old, historic house,” says Regina Gammon, owner at Hendersonville Produce and one of the event's organizers. “It's in a great location with plenty of land—it's picturesque, really.” Like many farm-to-table celebrations in the fall, this Sumner County fete is for celebrating community and harvest time. "The ticket price just covers costs. There isn't any profit being made," Gammon explains. "The reason why I do it is to celebrate the end of summer and we have a great night of music and food and fellowship." Find out more about the event at www.tnvacation. com/events/10596/. For those of you who really prefer to eat your farm-fresh food with- in a swanky cityscape, there are plenty of local restaurants offering lots of local produce and products on their menus. See you down on the farm this fall!
FARM TO TABLE 41 1 Back-to-Basics Events Bring Foodies to the Far m for the Freshes t Local Flavors by JOE NOLAN
OTHER UPCOMING FARM TO TABLE EVENTS: OCTOBER 9 / OUTSTANDING IN THE FIELD Wedge Oak Farm, Lebanon, TN Chef Josh Habiger, Pinewood Social --------- We look forward to setting the table once again at Wedge Oak Farm. Chef Josh Habiger of Pinewood Social, a 2015 James Beard Award semifinalist for Best New Restaurant, will take to the kitch- en. Wedge Oak Farm has tons of charm. Itâ€TMs a great place to explore. Joe Nolan is a poet, musician, and freelance writer. Find out more about his projects at 16 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E From "Cheeseburger in Paradise" to "Red Solo Cup" eating (and drinking) and music long have been a good combination. And when it comes to country music, well, let's just make that a double. There's a rich history of country musicians getting into the food business. The above- referenced Jimmy Buffett has Margaritaville (now with a location on Lower Broad) and Toby Keith's I Love This Bar & Grill has his name in the title. Music City-based Fishbowl Spirits LLC makes Blue Chair Bay, Kenny Chesney's rum. It isn't surprising that music and food mash up so well and so often. Think about your favorite song, that number to which you still know every single lyric (even if you routinely forget more recent things, like where you put your car keys). You might associate a certain food with that song. I can almost smell the french fries sold at the swimming pool of my youth when I hear "We Got The Beat" by the Go-Goâ€TMs. The connection of food and music doesn't have to be nostal- gia, though. A number of musical heavyweights are lending their names not just to restaurants or food products, but also to bona fide music/food experiences. Zac Brown's Southern Ground Music & Food Festival has set up stages in both Nash- ville and Charleston, S.C. in the past. Big national foodie names—think: Andrew Zimmern and Carla Hall—will join those with local ties—among them Sean Brock and Josh Habiger—for the second annual Music City Food + Wine Festival. Held at Bicentennial Capitol Mall State Park, this event is self-described as "Nashville's biggest culi- nary experience." This two-day event was originally organized by local rock giants the Kings of Leon. At press time the 2015 musical acts had not yet been released, except to say the music was being "curated by the Kings of Leon," so it's gonna be good.
During the days you can meet and chat with the chefs, watch demos to improve your own skills and sample food and drink. The Harvest Night party, in particular, will be the mash-up of food and music, held under a Music City sky. (See sidebar for more details and other festival picks.) the perfect duet by MARGARET L ITTMAN
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Music and food pair well together everywhere, but in Tennessee in the fall, the servings are ample. 17W W W . L O C A L T A B L E . N E T I Music City Food + Wine Festival Three tents, two days, one night, countless things to eat, drink and hear. TICKETS: Range from $150 per day to $500 for the whole VIP enchilada DATE: Sept. 19–20 WEBSITE: Nashville Whiskey Festival Held at the Country Music Hall of Fame and Museum, this fourth annual festival combines two southern favorites: bluegrass and whiskey. Yes, there will be lots of Tennessee whiskey on hand, but also some Japanese, Scotch and Irish whiskey, as well. TICKETS: $100 or $150; $40 for designated drivers DATE: Sept. 12 WEBSITE: Riverfest ABC-TVâ€TMs "Nashville" star Charles Esten (better known as Deacon Claybourne) is headlining the city of Clarksville's annual Riverfest. While the event may be on the banks of the Cumberland River, it is all about the food and the music. Hungry crowds will be fed thanks to a Food Truck Rally, with a mobile culinary cross-section of dishes. TICKETS: Free DATE: Sept. 10–12 WEBSITE: Oktoberfest Where else would you find Nashville's biggest Oktoberfest celebration if not in Germantown? And what else would you find at a big Oktoberfest celebration but Tennessee craft beers and live music? At press time the 35-year-old festival had not announced its musical lineup. TICKETS: Free, but VIP tickets with access for shorter beer lines and bathrooms with A/C will be for sale DATE: Oct. 9–11 WEBSITE: Music City Bacon and Barrel Festival Bourbon and beer samples, plus bacon, BBQ and live country music are all part of this one-day event held at the Nashville Farmersâ€TM Market. A cash bar supplements the sampling; proceeds benefit Hands On Nashville. TICKETS: $40 DATE: Oct. 10 WEBSITE: There's no better time than fall to get outside in Middle Tennessee and tap your toes and sip a locally brewed beverage and enjoy a culinary treat. If you think music festival food is just funnel cakes and brats (not that there's anything wrong with that), think again. Here's a roundup of a few festivals to whet your whistle and allow you to whistle along to some tunes, as well. 18 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E A C M E F E E D & S E E D 101 Broadway
Nashville, TN 37201 615-915-0888 Located in the heart of downtown, Acme Feed & Seed provides locals and visitors to the city a downtown experience while honoring the much- loved character of Lower Broadway. The fast-ca- sual menu features both locally loved and inter- nationally inspired dishes. C H A G O ' S C A N T I N A 2015 Belmont Blvd. Nashville, TN 37212 615-386-0106
Providing Nashville with Latin American flavors "our way." We have great patios to sit and enjoy a freshly made mojito. We have everything from Puerto Rican Mofongo to Mexican-style street tacos. C O C O G R E E N S V E G A N C A F E & W E L L N E S S C E N T E R 212 Louise Ave. Nashville, TN 37203
615-321-4040 We have a Vegan Cafe with a full juice and smoothie bar using local produce. We make our own seitan, sauces and foods. We also have a full market including vegan food, grab-and-go lunch- es made by our cafe and an alkaline water store. M A R C H É A R T I S A N F O O D S 1000 Main St. Nashville, TN 37206 615-262-1111 Marche Artisan Foods is a bustling European- style eatery located near the heart of Historic East Nashville. We are a diner's dream, serving seasonal cuisine for breakfast, lunch, dinner and the ever-popular weekend brunch. The simply fresh cuisine and elegantly rustic setting create the perfect ambiance for any occasion. M A R G O T C A F E & B A R 1017 Woodland St. Nashville, TN 37206 615-227-4668 Margot Cafe & Bar is a casual, fine-dining res- taurant located in Historic East Nashville, offer- ing rustic French and Italian cuisine with an em- phasis on the regions of Provence and Tuscany. With a changing menu and affordable entrees, the freshness, simplicity and seasonality of the food have won over diners across Nashville and the Southeast. T H E S O U T H E R N S T E A K & O Y S T E R 150 3rd Ave. S. Nashville, TN 37201 615-724-1762 Nestled in the 4-star, LEED-certified Pinnacle Building at Symphony Place in the heart of downtown Nashville, The Southern Steak & Oys- ter is a unique and animated eatery that offers an authentically southern adventure with a twist. Featuring a shuck-to-order oyster bar, hickory wood-fired grill, locally grown produce, delec- table tender meats and direct-sourced seafood. T H E S O U T H E R N A I R E 150 3rd Ave. S. Nashville, TN 37201 615-490-8077 The Southernaire combines the style, hospitality and quality of a New Orleans-style neighborhood market. Shoppers find themselves surrounded by locally and regionally sourced artisanal prod- ucts, produce and ingredients, a butcher counter full of fresh meat and seafood selections and a bevy of craft brews. T H E W I L D C O W 1896 Eastland Ave. Nashville, TN 37206 615-262-2717 We are a vegetarian restaurant in East Nashville. Our mission is to provide healthy, cruelty-free food in a casual environment at affordable prices. We are REAL-certified (Responsible Epicurean and Agricultural Leadership). Most of our pro- duce is local and organic. All of our soy products are organic. Our readers have requested we publish a farm-to-table restaurant guide. So, kicking off with the spring issue, we are excited to include the new F A R M - T O - T A B L E R E S T A U R A N T G U I D E highlighting the restaurants commit- ted to using local and seasonal ingredients. Restaurants are invited to become a part of the guide by emailing Please support these Middle Tennessee restaurants with your dollars. Restaurants and eateries sourcing local food have made a serious commitment to our local food shed. And, don't forget to men- tion Local Table when making reservations! * Outside of Davidson County
Due to the changing nature of res- taurants, please go to the restaurant's website for days and times. If you'd like to see the local producers each restaurant uses, please check out the F A R M - T O - T A B L E R E S T A U R A N T G U I D E online at
rossville may be hailed as the “Golf Capital of Tennessee,” but the Cumberland Plateau offers more than good greens, especially during the red and gold of autumn. Teeming with Tennessee beauty, itâ€TMs the gateway to Big South Fork National River and Recreation Area, as well as Fall Creek Falls, Tennesseeâ€TMs largest and most- visited state park. With tranquil nature trails and a Southern small-town vibe, this region holds an abundance of Tennessee heritage and a host of secret treasures. Fall is the perfect time to take advantage of the plateauâ€TMs natural charm—and you just might discover a thing or two you didnâ€TMt know about your neighbors to the east. For instance, do you know about the Cumberland Homesteads? Take any Crossville exit off I-40, head south on Highway 127, and youâ€TMll find your- self in the Cumberland Homesteads district, a community steeped in his- tory: It originated in the Great Depression era as one of President Franklin Rooseveltâ€TMs New Deal communities. A U.S. Resettlement Administration project, Cumberland Homesteads promised hope to unemployed miners, textile workers and hardscrabble farmers, allowing them to trade labor for the chance to build homes and establish farms in this new model commu- nity. A rigorous application process facilitated the selection of 252 fami- lies, who were the â€~poorest of the poor,â€TM but met high standards of character and work ethic, to begin a new life in Cumberland County. The pride and determination of these original homestead families continues on... In 1988, the Cumberland Homesteads district was added to the National Register of Historic Places. Today, this community is home to many de- scendants of original homesteaders. Several of these residents live in the original compact homestead houses, which have a distinct visual style. The façades feature Crab Orchard sandstone on the exterior; inside youâ€TMll find thick wood-paneled walls, narrow stairways and modest kitchens. Resi- dents here are keen on keeping the stories and lifestyles of their ancestors alive, hosting events throughout the year to celebrate and bring awareness to this significant place. While about 100 of these planned communities sprung up during the New Deal era, Marcia Threet, Cumberland Home- steads Tower Association President, explains, “We are one of the only sur- viving communities thatâ€TMs still in one piece, partially because the houses were built of stone. Weâ€TMre pretty unique.” Another Crossville gem awaiting you in the Homesteads district is Cum- berland Mountain State Park. Many are unaware that this 1720-acre park began as part of the Cumberland Homesteads project. The land was ac- quired in 1938 to provide a recreational area for the families selected to homestead on the Cumberland Plateau. Built around beautiful Byrd Lake, today the park is a serene getaway any time of year, with cabins, hiking trails, campgrounds, water activities and newly remodeled patios and common areas at the park entrance. Recently opened inside the park is a museum detailing the parkâ€TMs origin and the Civilian Conservation Corps workers who worked hard to build it. T H E C U M B E R L A N D P L AT E A U : Autumn, Apples and a Homestead History by ALLISON FOX Allison is a writer and food enthusiast in Cookeville, TN. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - C O N T I N U E D O N P G 2 1 20 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E T H E B L U E P O R C H R E S T A U R A N T & C A T E R I N G 1424 John Bragg Highway Woodbury, TN 37190 615-565-6565 Meat-and-three with a twist. Open for breakfast, lunch and dinner. Menu is ever-changing with farm-to-table specialties that are fresh, flavor- ful and flawless. Every Thursday is experimen- tal Thursday. The menu for that day circles the globe with cuisine from different countries. S A F F I R E 230 Franklin Rd. Franklin, TN 615-599-4995 Nestled within the historic Factory at Franklin, Saffire Restaurant and Bar is an eclectic restau- rant focused on delivering high-quality cuisine with a neighborhood feel. Saffire combines lo- cally grown produce and indigenous flavors with exotic ingredients to deliver a wonderfully cre- ative menu. Our readers have requested we publish a farm-to-table restaurant guide. So, kicking off with the spring issue, we are excited to include the new F A R M - T O - T A B L E R E S T A U R A N T G U I D E highlighting the restaurants commit- ted to using local and seasonal ingredients. Restaurants are invited to become a part of the guide by emailing Please support these Middle Tennessee restaurants with your dollars. Restaurants and eateries sourcing local food have made a serious commitment to our local food shed. And, don't forget to men- tion Local Table when making reservations! S O U T H E R N S U N D A E S 401 Wilson Ave. Tullahoma, TN 37388 931-434-0174 At Southern Sundaes we create 22 flavors of artisan gelato and sorbet using fresh milk from Casey Family Dairy and all the fresh ingredients we can get our hands on. Our family-owned and operated gelateria, cafe and coffee shop also serves delicious, creative fresh-made sand- wiches, salads, desserts and coffee. Our house chicken salad is the best ever! S A F F I R E 12South Neighborhood
2509 12th Ave. S. Nashville, TN 37204 615-891-1015 / 615-292-1808 Go to for other locales and times. Frothy Monkey is the breakfast through dinner coffeehouse using local ingredients to prepare original dishes, all served in a cozy and approach- able atmosphere. Frothy Monkey offers break- fast, brunch every day until 5 p.m., lunch and din- ner, with expanded beverage offerings to include coffeehouse standards as well as craft beer, wine and cocktails. Outside of Davidson County
21W W W . L O C A L T A B L E . N E T I - - - - - Homesteads Apple Festival- - - - The annual Homesteads Apple Festival will be held September 26-27, promising plenty of apple goodness and old-fashioned family fun. Apples were a staple for Homestead families in the 1930s and beyond, providing a useful supply of fresh and preserved food, and several old orchards can still be found in the Homesteads district. Todayâ€TMs Homestead descendants pro- claim, “Apple Festival is our tribute to the original Homestead- ers and their wisdom of preserving the bounty of the harvest.” The festival is held on the grounds between the Homesteads Tower Museum and the still-operating Homestead Elementary School. At this family-oriented event, fried apple pies are a hot com- modity, along with fresh apples, cider, apple butter and south- ern staples like pintos and cornbread and barbecue. More than 100 craft booths on site display their wares and offer demon- strations, including soap making, weaving, wood-turning and beaded jewelry. Local storytellers contribute tales of days gone by, and an antique tractor show marks the rich agricultural past of this region. A â€~kid zoneâ€TM offers entertainment for little ones, and the festival stage features toe-tapping music all day—from folk to bluegrass, with a gospel focus on Sunday. Festival at- tendees can also tour the Homesteads Tower museum, where youâ€TMll step back in time to find a wealth of home and farming artifacts from the era, as well as information on the commu- nityâ€TMs original families. You can even climb the 97 steps inside the octagonal tower (which houses a 50,000-gallon water tank) to view the beautiful vista of the surrounding community. Admission to the Apple Festival ($5 for adults, free to children 15 and under) benefits the Cumberland Homesteads Tower As- sociation, a non-profit working tirelessly to preserve and pro- mote the Cumberland Homesteads Historic District, including the operation of both Homesteads museums. - - - - - - - - Autumn on the Plateau- - - - - - - With a moderate climate year-round, the Cumberland Plateau is a destination for the outdoors in any season, but there is perhaps extra magic to be found in the crisp air and glinting light of the seasonsâ€TM interchange. A little trip east will gain you an abundance of history, small-town charm and a refreshing foray into natureâ€TMs peaceful spaces. Oh, and if youâ€TMre looking to taste some Tennessee wine at its finest, youâ€TMll be in the right place for that, too. Two stops on the Upper Cumberland wine tour can be found on the plateau: Stonehaus and Chestnut Hill wineries. And of course, if golf is your thing, then do get out on the Cross- ville greens this fall: Ten championship courses await you! Cumberland County hosts several other fall events and festi- vals, celebrating local heritage, natureâ€TMs bounty and Southern good times: September 19 I Sweet Corn Festival at Autumn Acres Annual season-opening day of Autumn Acres, featuring corn maz- es, hayrides, a barn sale, 5K Pumpkin run/walk and more. LOCATION: Autumn Acres WEBSITE: October 3 I Fairfield Glade â€~Hit the Trailsâ€TM Festival A celebration of outdoor recreation in Cumberland County, includ- ing guided walks and information booths on outdoor activities. LOCATION: Peavine Road, Fairfield Glade WEBSITE: October 9-10 I Crossville Oktoberfest Great German food and domestic and imported beverages. LOCATION: Knights of Columbus Grounds WEBSITE: 22 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E Bedford County Bedford Locally Grown 865 Union St. Shelbyville We are an online market with weekly pickups that includes cooperative efforts from local growers, artisans and producers. Contact: Tracey Burkes, Ashleigh Newnes, 931-952-1224 Cannon County Cannon County Farmers' Market Cannon County Arts Center 1424 John Bragg Hwy. Woodbury Saturday 6 a.m.–noon On Saturday mornings through October, join farmers at the Cannon County Arts Center. Certified farmers and food producers gather to sell local produce and fruits, jams and jellies and baked goods. Contact: Bruce Steelman, 615-563-2554 Cheatham County Ashland City Farmers' & Artisan Market Riverbluff Park 175 Old Cumberland St. Ashland City Saturday 10 a.m.–5 p.m. The Ashland City Farmers' & Artisan Market re- cently reopened at the new pavilion in Riverbluff Park, bringing together local farmers, artisans, organizations and the public. Only vendors with certified permits will be able to sell products. Contact: Hank Batts, 615-792-6722, Coffee County Coffee County Farmers' Market 225 East Main St. Manchester Saturday 6 a.m.–noon The Coffee County Farmersâ€TM Market is open seasonally, weather permitting. The market is producer-operated and has 22 open-air booths that sell locally grown produce directly from the farmer. Contact: Lucy Deal, 931-728-7624 Tullahoma Locally Grown Market First Christian Church Annex 201 NW Atlantic St. Tullahoma Thursday 4–6 p.m. We are Tullahoma's source for locally grown food. Our mission is to provide a dependable means of supplying the highest quality local farm products and locally produced foods. We are an online farmersâ€TM market where you can order from your home or office on Monday and Tuesday and pick up your order on Thursday. Contact: Cumberland County Cumberland County Farmers' Market 1398 Livingston Rd. Crossville Tuesday, Thursday & Saturday, 6:30 a.m.–noon We have two satellite locations. We set up in Lake Tansi every Monday from 10 a.m. to 1 p.m, on the Lake Front behind the P.O.A. Office. Open in the parking lot at the corner of Peavine Rd. and Stonehenge Dr. in Fairfield Glade on Wednesdays from 11 a.m. to 2 p.m. Contact: Jennifer Bruce, 931-788-2607, Cumberland Sustainable Farmers' Market (CSFM) Crossville Depot 14 N. St. Crossville Thursday 3:30–5:30 p.m. CSFM provides the area with locally raised produce, meats, fruits, dairy, baked goods and more. We have both an online farmersâ€TM market and a physical farmersâ€TM market at the pickup location. Contact: Adam Colvin, 866-865-8329, Davidson County 12 South Farmers' Market Sevier Park 3000 Granny White Pk. Nashville Tuesdays 3:30–6:30 p.m. The market is a producer-only market that features all-local produce, meat, dairy and value- added items. Farmers are both organic and conventional, including baked goods, gourmet dog snacks, pasta, local honey and more. Contact: Mary Self, Amqui Station Farmers' Market 301B Madison St. Madison Sunday Noon–3 p.m. Historic Amqui Station, the train station Johnny Cash saved, is producing a producers-only farm- ers' market. Enjoy the covered market with air- conditioned restrooms. We offer fruit, veggies, cheese, jams, tortillas, empanadas and more. Contact: Nancy Van Reece, 615-891-1154, 615-830-8158 on Saturday, Country Crossroads Market 6974 Old Hickory Blvd. Whites Creek Second Saturday of every month, 11 a.m.–1 p.m. Country Crossroads Market is a farmersâ€TM market right in the middle of historic Whites Creek. We are a shared vision between local Whites Creek businesses, residents, growers and producers to bring locally produced goods to the community in a fun and festive setting. Contact: Nikkole Turner, 615-598-7389, East Nashville Farmers' Market Shelby Park The Greenway 1900 Davidson St. Nashville Wednesday 3:30–7 p.m. At our market you will find all locally grown, mostly organic, seasonal produce. In addition to farm-fresh produce, local farmers will be selling their organically raised meats, milk, eggs, cheeses, honey and flowers. The family-oriented market also includes loads of entertainment and education, including local music, chef demon- strations and community outreach events. Contact: Maggie Odle, 617-719-6025, Farmers Market at The Crossing 5320 Hickory Hollow Pkwy. Antioch Saturday 9:00 a.m.–1 p.m. We are a casual, open-air, seasonal market in the green space at the new Southeast Branch Library & Community Center. The market offers fresh local produce and artisan crafts that are all handmade, homemade or homegrown. Contact: Molly Martin, 615-712-5471, Farmin' in the Hall 451 Hogan Rd. Nashville Thursday 4:30–7:00 p.m. Crieve Hall Farmers' Market features local pro- duce and artisan products. Contact: Kate Cortner, 615-834-7225, Fresh Harvest LLC Trinity Presbyterian Church Hillsboro Rd. Nashville Wednesday 4–6 p.m. We are Nashville's first and oldest online veg- etable ordering system, providing a flexible alter- native to the traditional CSA model. We feature only local and organically grown produce, meats and eggs, as well as artisan products and baked goods. When you buy from Fresh Harvest, you are directly supporting a local farmer or produc- er. Go to our website, freshharvest.locallygrown. net, to sign up with us. You only order what you like, in the amounts that suit your needs, and you are not obligated to order every week. Contact: John Drury, 931-623-0631, Goodlettsville Farmers' Market Goodlettsville Church of Christ 411 South Main St. Goodlettsville Thursday 3:30–6:30 p.m. An open-air seasonal farmersâ€TM market bring- ing together local farmers, organizations and artisans with their “Made in Tennessee” items that include, but not are limited to, vegetables, fruits, mushrooms, jams, baked goods, honey, eggs, flowers, soaps, natural skin care, jewelry and handcrafted items. Contact: Cheryl Zech, 615-440-7360, Hip Donelson Community Farmersâ€TM Market 2730 Lebanon Rd. Nashville Friday 4–7 p.m. FARMERSâ€TM MARKETS Farmers' markets are still open in the fall with plenty of wonderful late-season produce, includ- ing winter squashes, sweet potatoes and greens. However, many markets start shutting down starting at the end of September, so please check individual websites or call the market manager to find out your market's closing date. 23W W W . L O C A L T A B L E . N E T I This is a producers-only market with fresh, local produce, meats, poultry, cheese, breads and much more. Each market includes artisan ven- dors, musical entertainment. 100% of proceeds from vendor fees and donations support the FiftyForward Center. Contact: Frank Trew, 615-696-9447, Nashville Farmers' Market (NFM) 900 Rosa L. Parks Blvd. Nashville Monday–Sunday 8 a.m.–6 p.m., with varying merchant hours NFM is a year-round home to farmers, food artisans, restaurateurs, crafters and merchants offering a wide-range of items including farm produce, meats, dairy, cheeses and other farm- made products; artisan-produced foods; pre- pared foods; handcrafted items and more. NFM is also home to more than 16 restaurants and shops. NFM's Grow Local Kitchen offers classes for all skill levels and ages, hosts "pop-up" res- taurants, special events and other kitchen rental opportunities throughout the year. Contact: Tasha Kennrd, 615-880-2001, Nashville Farmers' Market at Vanderbilt Corner 21st Ave. S. and Blakemore Ave. Nashville 615-880-2001 Thursday 3–6 p.m. Nashville Farmers' Market (NFM) at Vander- bilt brings together many local farmers and food-artisans at this producers-only seasonal market. You'll find seasonal produce, honey, bread, cheese, milks, artisanal specialties such as granola, fresh juice, salsas and more. Contact: Jolie Yockey, 615-880-2001, Richland Park Farmers' Market 4711 Charlotte Pk. Nashville Saturday 9 a.m.–noon Serving West Nashville and Sylvan Park, the Richland Park Farmers' Market features local food and artisan producers. Contact: Eric Smith, 270-457-2847, West End Farmers' Market at Vine Street 4101 Harding Pk. Nashville Saturday 9 a.m.–12:30 p.m. Food, farmers and artisan crafts. Come meet your farmers and have locally grown produce and goods at West Nashville's premier farmersâ€TM market. Contact: Austin Sauerbrei, 940-782-0057, DeKalb County DeKalb Farmers' Market 205 E. Bryant St. (Behind DeKalb Ace Hardware) Smithville Saturday 6 a.m.–1 p.m.; Tuesday 3–6 p.m. The DeKalb County Farmersâ€TM Market is open to all Tennessee producers. Located under the new pavilion behind Ace Hardware. You can find fresh produce grown by local producers, in addition to delectable baked goods, handmade soaps and regional art. Contact: Jeff Cantrell, 615-464-7373 Dickson County Dickson County Farmers' Market 284 Cowan Rd. Dickson Wednesday & Saturday, 8 a.m. until gone Our fresh vegetables, fruit, honey, sorghum, jams, jellies, breads, meats, flowers, plants, and crafts are produced and crafted exclusively in Dickson and the contiguous counties. Contact: Vickie Witcher, UT Extension-Dickson County, 615-446-2788, Franklin County Franklin County Farmers' Market Dinah Shore Blvd. Farmersâ€TM Market Pavilion Winchester Tuesday, Thursday & Saturday, 6 a.m.–noon We are an open-air, producers-only market run- ning through October. Contact: Cathy Sanders, 931-967-3902 Rooted Here-The South Cumberland Farmers' Market & Food Hub 39 Ball Park Rd. Sewanee Tuesday 5–7 p.m. We are an online farmers' market and food hub that connects people in the Sewanee area with locally grown foods ranging from produce to meat, eggs, baked goods and dairy. Customers can order through the online market for pick-up in Sewanee by visiting Contact: Jess Wilson, 931-924-4539, Giles County Giles County Farmers' Market 1 Public Square Courthouse Square Pulaski Saturday 6 a.m. until gone Open every Saturday morning until everything is gone through November on the south side of the courthouse in downtown Pulaski. The market is comprised of farmers selling locally grown fruits and vegetables with occasional baked goods. Contact: Chamber of Commerce, 931-424-4044, Grundy County Tracy City Farmers' Market 14475 Hwy. 41 (Old Grundy County High School parking lot) Tracy City Thursday 2–5:30 p.m.; Saturday 9 a.m.–noon The market features locally grown and locally made products: produce, eggs, meat, plants, canned and baked goods. We accept EBT/SNAP cards. Contact: Darlene Seagroves, 931-592-8008, Hickman County Centerville Farmers' Market Riverfront Park Pavilion Hwy. 100 Centerville 931-729-2404 Tuesday & Friday 8 a.m.–noon Just 1/2 mile from the Duck River, the market features local produce, baked goods and hand- crafts through the end of October. The market has around 17 vendors that grow and make their own products; many of the crafts are made us- ing locally sourced materials as well. Contact: Troy Dugger, AgExt, 931-729-2404 Humphreys County McEwen Farmers' Market Bradford St. Behind Exit Realty on Hwy. 70 McEwen Friday 2–6 p.m. Our group of farmers and local volunteers are coming together to provide fresh produce, farm- fresh eggs, baked goodies and canned foods, to name a few. Youâ€TMll find recipe cards to inspire try- ing different types of foods. Stop by and check out this new community event. All products are raised and grown in Humphreys County. Contact: Marty Moore, 931-582-6145, Lawrence County Lawrence County Farmers' Market Corner of Mahr Ave. and Taylor St. Lawrenceburg Tuesday, Friday & Saturday, 7 a.m.–noon; Thursday, 3–6 p.m. The market carries locally grown produce, baked goods, novelties and plants from a variety of farmers, resellers and vendors. The market is open through November. Contact: Calvin Bryant, 931-852-4081, Macon County Macon County Farmers' Market Key Park Church St. Lafayette Monday–Saturday 6 a.m.–6 p.m. This vendor-operated market features local vegetables, fruits and some homemade items through October. Contact: Macon County Chamber of Commerce, 615-666-5885 Red Boiling Springs Community Farmers' Market 520 Lafayette Rd. Red Boiling Springs Saturday 11 a.m.–3 p.m. Locally grown organic and sustainably grown produce, fruits, eggs and more. Contact: 678-787-0935 Marshall County Marshall County Farmers' Market 300 Old Farmington Rd. Lewisburg Friday 6 a.m.–noon Come out and help support your local small farmers and your local economy. The more we support each other, the faster we will all recover. And there's nothing like fresh produce, plants and other hand-grown and homemade items. It's great to know how your food was produced and who is behind all that hard work. Join us across the street from Rock Creek Park in the pavilion on Farmington Road. Fridays from 6 a.m. until noon. Happy shopping! Contact: Shan Wells, 931-359-1279, Maury County Columbia Fresh Farmers' Market Farmers' Market Pavilion Riverwalk Park at Riverside Dr./E. 5th St. Columbia Tuesday & Thursday 3:30–7 p.m.; Saturday 7 a.m.–noon Columbia takes full advantage of surrounding farms and features vendors selling honey, jams, 24 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E eggs, hand-crafted items, cut flowers, baked goods, live plants, herbs, locally raised meats, and of course, lots of local produce sold directly from the farmer. Contact: Columbia Main Street, 931-388-3647, Spring Hill Farmers' Market Tennessee Children's Home 5350 Main St. Spring Hill Thursday 3:30–7:00 p.m. Enjoy the petting zoo and live entertainment each week. Most everything is from the local Marshall, Maury, Williamson, Hickman, Giles and Lawrence areas. Contact: Sherry Johnson, 931-388-2897, Montgomery County Clarksville Downtown Farmers' Market One Public Square Clarksville Saturday 8 a.m.–1 p.m. Approximately 60 vendors are on hand to offer local fresh produce, baked goods, home decor, seasonal flowers and more. The market also features local artists and musicians. Contact: Robert Rayburn, 931-645-7476, Moore County Lynchburg Farmersâ€TM Market Wiseman Park Moorehead Pavilion Lynchburg Friday 3-6 p.m. We are a small but growing market with a surprising variety of goods. We are open in the Moorehead Pavilion in Wiseman Park in down- town Lynchburg. Contact: County Director Larry Moorehead, 931-759-7163 Overton County Livingston-Overton Farmers' Market University and Spring Streets Livingston Monday–Sunday 7 a.m.–5 p.m. We are open through October of each year. Each day farmers bring into the market a plentiful supply of freshly grown vegetables and fruits. Contact: Darius Sims, 931-823-1269, Putnam County Cookeville Farmers' Market Downtown Center Pavilion 201 Mahler St. Cookeville Monday–Sunday 7 a.m.–5 p.m. The Downtown Center Pavilion is open every day for local farmers to sell to the public. During the season through October, vendors sell locally grown produce and some baked goods in the open-air shelter area. Farmers are all certified through the local UT Extension office. Contact: Rick Woods or Janice Myers, 931-520-5285 Monterey Farmers' Market Intersection of Holly and W. Depot Streets Monterey Monday–Saturday 7 a.m.–5 p.m. We are an open-air market promoting both local home growers and crafters of hand-made, homemade products. Contact: Julie Bohannon, 931-839-2111, The Cookeville Downtown Green Market First Presbyterian Church Corner of Dixie Ave. and Broad St. Cookeville Saturday 7 a.m.–noon Located on the corner of Broad Street and Dixie Avenue, one block west of downtown, is a producers-only market. Youâ€TMll find all locally grown, all-natural seasonal produce. In addition to farm-fresh produce, local farmers will be sell- ing their naturally raised meats (beef, chicken, pork), eggs, fresh cut flowers and milk shares, as well as artisan products and baked goods. Contact: Randy Dodson, 931-267-9242 Robertson County Springfield/Robertson County Farmers' Market 4635 Hwy. 41 N. Robertson County Fairgrounds Springfield Saturday 8:30 a.m.–noon 100% of the products offered for sale at the market must be grown or raised in Robertson County by the farmer selling it at the market. You know when you buy at the market that you are supporting the person that has grown the items for you. Contact: Paul Hart, 615-384-2476, Rutherford County Lacassas' Farmers' Market 7684 Barlow Ln. Lascassas Saturday 8 a.m.–noon We are a producer-only market selling honey, produce, soaps, milk, baked goods, grass-fed beef, pastured chickens, eggs, feed, crafts, garden on-site and children's activities. Contact: Richard and Nina Hanson, 931-217-6019, Murfreesboro Main Street Saturday Market Public Square Inner Circle of Courthouse Murfreesboro Saturday 8 a.m.–noon Downtown Historic Murfreesboro hosts the Main Street Saturday Market. Vendors will offer produce, baked goods, fresh flowers and plants, eggs, honey, grain-fed beef and other farm- related products. Contact: Kathleen Herzog, 615-895-1887, Rutherford County Farmers' Market Community Center Lane AgriPark, 315 John R. Rice Blvd. Murfreesboro Tuesday & Friday 7 a.m.–noon The market celebrates its 40th anniversary this year supporting economically viable, producer- only farming operations in Middle Tennessee, while also ensuring the availability of fresh produce and other farm products to members of the Rutherford County community. Free classes on a variety of subjects are offered every market day. We accept credit, debit and EBT pay- ments. Contact: Janie Becker, 615-898-7710, Stones River Farmers' Market 2250 Rock Springs Midland Rd. Christiana Wednesday–Thursday We are a year-round farmersâ€TM market and customers can join anytime. Orders are placed Sunday and Monday, picking up on Wednesday in Murfreesboro and Thursday in Nashville and Christiana. Our farmers/producers are located in the Middle Tennessee region and sell baked FARMERSâ€TM MARKETS
25W W W . L O C A L T A B L E . N E T I and processed foods, meat, poultry, eggs, dairy, honey, herbs, fruits, vegetables, cut flowers and skincare products. We accept credit, debit and EBT/SNAP. Contact: John Erdmann, 615-848-8942, Smith County Smith County Farmers' Market 155 Gordonsville Hwy. Ag Expo Park South Carthage Monday–Saturday The covered pavilion is open to local farmers only. Contact: Ronnie Bussell, 615-735-9193 Sumner County Gallatin Farmers' Market 160 W. Franklin St. Gallatin Police Department Gallatin Wednesday 3–6 p.m.; Saturday 7 a.m.–2 p.m. The Gallatin Farmersâ€TM Market offers Tennessee- grown products, including produce, flowers and herbs. Contact: Greater Gallatin, 615-452-5692 Hendersonville Farmers' Market The Streets of Indian Lake 300 Indian Lake Blvd. Hendersonville Saturday 9 a.m.–2 p.m. We are open every Saturday through September 26 at the mall plaza. Farm vendors sell a wide variety of in-season produce (some organic) including locally grown fruits, vegetables, herbs, honey and flowers. Local farm-raised pork, poultry and eggs are also available. Contact: Cheryl Puryear, 615-838-8238, Warren County Warren County Farmers' Market 100 Market St. McMinnville Wednesday, Friday & Saturday 6:00 a.m.–noon The market offers local produce through the end of November. Contact: Mary Cantrell, 931-668-4068, Williamson County East Franklin Farmers' Market Rock Creek Nursery 4114 Murfreesboro Road/US 96 Franklin Saturday 8:30 a.m.–3:30 p.m. Farmer-owned and operated, featuring organic and sustainable farmers. Contact: James Gardner, Forest Hills UMC Farmers' Market Forest Hills United Methodist Church 1250 Old Hickory Blvd. Brentwood Saturday 8 a.m.–noon We are open Saturday mornings under the 200-year-old oak tree on the lawn of Forest Hills UMC. We have weekly music and lots of activi- ties. The other story is our continued relation- ship with Feed America First. In lieu of charging our market participants, they agree to donate fresh products/produce weekly to Feed America First. Contact: Mindi Godfrey, 619-312-7865, Franklin Farmers' Market 230 Franklin Rd. (The Factory) Franklin Saturday, 8 a.m.–1 p.m. (November/December, 8 a.m.–noon) We are one of the largest assemblies of Tennes- see farmers in the state, with a large selection of organics, grass-fed beef, produce, fruits, dairy, baked goods and flowers from local Tennessee farms. We are a producersâ€TM market of real local farmers, bakers and handcrafted artisans. Come visit and get to know your local farmer. Contact: Deb Grant, 615-916-1274, Nolensville Farmers' Market 7149 Nolensville Rd. Nolensville Saturday 8:30 a.m.–12:30 p.m. We offer fresh agricultural products right here in Nolensville. Contact: Kasi Daniels, Wilson County Lebanon Farmers' Market 4195 Maple St. 200 Castle Heights Ave. N. Lebanon Monday–Sunday Open-air, seasonal market with covered pavilion from sunup to sundown; open year-round. Contact: 615-443-2839 Mt. Juliet Farmers' Market Charlie Daniels Park 1100 Charlie Daniels Pkwy. Mt. Juliet Tuesday & Thursday 3–7 p.m.; Saturday 7 a.m.–2 p.m. Local farmers are at Charlie Daniels Park on Tuesday, Thursday and Saturday. Contact: CJ Kiekens, Mt. Juliet City Hall, 615-758-6522, 26 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E 27W W W . L O C A L T A B L E . N E T I Bedford County Botanical Harmony Farm Tracey Burks, Ashleigh Newnes 765 Squire Hall Rd. Shelbyville 931-952-1224 We are an all-natural, highly diversified family farm providing eggs, goat milk soaps, herbal body care from organically grown herbs on our farm. Deep-Set Farm Candace Pederson and Anson Hohne 300 Ck Troxler Rd. Normandy 931-581-2856 We are a small farm providing free-range eggs and a wide variety of naturally grown vegetables. Petalland Flower and Herb Farm Karen Yasui 3881 Hwy. 130 Tullahoma 931-695-5466 Fabulous cut flowers grown sustainably for weddings or everyday bouquets. Stoney Ridge Farm Kay and Donald Kemp 160 Sinking Creek Rd. Petersburg 931-684-1700 Please call to make an appointment. We raise Huacaya alpacas, which give us fiber in a multitude of colors. We then have that product processed into rovings for spinners or yarn for knitters, crocheters and weavers. Zion Gardens Risa Brown 330 Rippy Ridge Rd. Normandy 615-653-3347 We are a small farm growing salad greens, specialty tomatoes, herbs and seedling plants. We have a high tunnel that helps us produce salad greens through the winter. Bledsoe County Colvin Family Farm Adam Colvin 1045 JB Swafford Rd. Pikeville 866-865-8329 We raise more than 50 different Certified Naturally Grown varieties of vegetables, herbs and fruits. Swafford Farm Debra and Grady Swafford 1108 Summer City Rd. Pikeville 423-447-2762 / 423-280-8596 Monday–Saturday The fall season includes more than 80 different varieties of pumpkins, winter squash, Indian corn and more. Cannon County Crabtree Family Farms Hollis Crabtree 187 Myers Ln. / 1993 Petty Gap Rd. Woodbury 615-765-7237 / 615-765-5915 We specialize in raising Beefalo cattle. The herd is farm-raised, pastured and natural grain- and hay- fed, and hormone-, antibiotic- and steroid-free. Donnamead Farm Marshall and Donna Williams 7919 McMinnville Hwy. Woodbury 615-563-2053 We are a cow/calf producer with some registered Angus and some Angus cross commercial beef. We are offering natural grass-fed Angus beef with no hormones, steroids or antibiotics. Flying S Farms Catherine and Ben Simmons 416 Doolittle Rd. P.O. Box 456 Woodbury 615-542-1078 / 615-563-4569 We offer a wide variety of heirloom and non-GMO hybrid products. We also offer soups, breads and more made in our licensed kitchen and available year-round. Half Hill Farm Christian Grantham 210 Grand View Ln. Woodbury 615-469-7778 We grow organic apples, hops and edible and medicinal mushrooms. Customers can pick up inoculated mushroom logs year-round. Willow Oak Beef Bonnie and Robert Mullican 5914 McMinnville Hwy. Woodbury 615-849-6751 / 615-653-0261 Farm-fresh beef. No added hormones, no antibiotics, naturally raised. All cattle are grass- fed and finished on grain. Cheatham County FOGGY HOLLOW FARM John Patrick 2010 Valley View Rd. Joelton 615-876-0897 / 615-480-2786 We are a family-operated, certified organic farm. We are the only USDA-Certified chickens AND eggs in Middle Tennessee. We have heritage breed chickens, and incubate, hatch and sell eggs, chicks, pullets and hens. Edens' Garden Pegram Charles Eden 513 Elkmoore Dr. Pegram 615-662-8390 In the fall, we have pumpkins, straw, Indian corn and a host of fall products. Happily Ever After Farm Jonathan and Judith Smith P.O. Box 804 Joelton 615-247-8290 / 615-812-2671 We offer free-range eggs from happy, organically fed chickens; USDA-inspected, dry-aged, grass- fed/finished beef and organically fed, pastured chicken. All sales are direct from the farm by appointment. KLD Farm Kenneth Drinnon 1110 Turnipseed Rd. Ashland City 615-952-9454 We raise Angus All-Natural USDA-inspected Beef. Our calves are grass-fed and grain-finished. They are not fed any growth hormones or antibiotics. Little Marrowbone Farm Bill and Andrea Henry 1560 Little Marrowbone Rd. Ashland City 615-792-4363 Monday–Sunday Call ahead for availability and hours. We sell succulents and tropicals from our greenhouse and at various events in the Nashville Metro area. Malinoski Farm Joseph Malinoski 1026 Chandler Rd. Ashland City FARM GUIDE APPLES
Welcome to the Fall Farm Guide! The good news is that there are more farms than ever; the bad news is that it's getting hard to fit everyone into the print version of the guide. If you need more information on any listing, please check out, where there is additional information listed for each farm, or go to the farm's own website for hours, admission prices, etc. Support your local farms and have a great time celebrating and exploring this year's harvest! 28 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E 615-792-0407 I raise a variety of pumpkins and gourds for sale at the farm, at the new Ashland City Farmers' Market and at the 12 South Farmers' Market in Nashville. Hay bales and mini corn stalks are normally available, as well. No. 9 Farms Brian and Stephanie Oaks 1403 Little Marrowbone Rd. Ashland City 615-545-0925 We grow seasonal herbs (both culinary and medicinal) and vegetables, and grow hops and herbs for local breweries, as well as create value- added products from what we grow. Please check our website for our class schedule. Spring Creek Angus Kenny Elrod 1108 Clarksville Pk. Pleasant View 615-948-9214 Selling purebred Angus beef on the hoof. Grass- or grain-fed. Buyer also pays processing costs and I will deliver. The Compost Company Clay Ezell 3643 TN 12 N. Ashland City 615-983-1200 We produce high-quality humus compost on site at our Ashland City Facility. Our blends include Premium Screened Compost, Secret Blend Screened Compost, Screened Compost Mulch, Natural Hardwood Mulch, Live Compost Tea and more. Timbertop Farm Jim Day Ashland City 615-792-9306 We grow shiitake and oyster mushrooms. Coffee County COLWELL AND SONS/HAPPY HARVEST FARM FRESH CSA James Colwell 1579 Woodbury Hwy. Manchester 931-954-0235 We offer farm-fresh, locally grown products through November. We also make our own jams and jellies/Hazel Mae's. Alpaca Atlantic of Tennessee Lisa Olsen and Bill Fletcher 5378 Woodbury Hwy. Manchester 931-728-6945 Selling colorful, quality, reproductively sound Huacaya alpacas, their fiber and fiber products. For sales, visit our website, or visit in person. Green Acres 5345 Rock Rd. Manchester 931-581-0684 Monday–Sunday, closed Wednesday. Sunup to sundown. Opening the third weekend of September, we have a pick-your-own pumpkin patch, as well as pre- picked pumpkins. Legacy Acres Alpacas Linda Baker 928 Parker Rd. Manchester 931-728-5962 We sell Alpaca rovings, yarns and felted sheets. Handmade crocheted, knitted and felted items can be purchased from the boutique at the farm, online or at the Franklin Farmersâ€TM Market. Wayside Farm Dan and Janet Deutmeyer 2797 Wayside Rd. Manchester 931-954-2697 We sell raw fleece, roving blends and yarn. We sell at Fiber in the 'Boro Fiber Festival in Murfreesboro in October and at the farm. Cumberland County Red Barn Gardens CSA Dave Myers 1219 Vandever Rd. Crossville 931-200-6759 We offer a fall CSA with organically grown vegetables and seasonal produce available. Farm pickups and CSA deliveries to Pleasant Hill and Crossville. Wild Things CSA Terry Brooks 766 Hebbertsburg Rd. Crab Orchard 931-787-3333 We have a high tunnel with a winter veggie program that is operated by way of an email distribution list. Fresh eggs are available from the happy hens year-round. Davidson County EATON'S CREEK ORGANICS FARM Tana Comer 5570 Eaton's Creek Rd. Joelton 615-415-2734 Certified organic. We sell our vegetables, herbs, fruits and flowers at the West End Farmers' Market. Annie Acres Kelly Albright 4610 Eatons Creek Rd. Nashville 931-216-4387 (working in mid-2015) Our Jerseys supply customers with fresh raw milk, sweet cream butter, heavy cream and half and half in the form of pet food and labeled as such. We also offer pastured poultry, eggs and live hens for backyard production. Basil & Bergamot Flower Farm Emily Daniel 941 Seymour Ave. Nashville 606-344-9682 We specialize in growing flowers with beautiful colors, amazing fragrance and longstanding beauty. No harsh chemicals or fertilizers are ever used on our flowers. Bells Bend Farm Eric Wooldridge and Loran Shallenberger 5188 Old Hickory Blvd. Nashville 615-974-2388 We sell sustainably grown produce, as well as eggs, pork, beef, lamb, poultry and milled grains. Buffalo Road Produce Philip and Mandy Bennett 7556 Buffalo Rd. Nashville 615-926-9803 / 615-678-1355 Friday 5–7:30 p.m. We offer fresh produce, fresh farm eggs and honey. Chop Wood Carry Water Retreat Center Devin Pena 5240 Old Hickory Blvd. Nashville 615-429-9044 We sell our produce at the Nashville Farmers' Market on Saturdays and Sundays through the end of November. Kevin Derkits Dry Fork Rd. Whites Creek 615-483-1318 FarmOne is a Nashville-area non-profit serving the community through responsible agriculture education, and providing first harvest food donation to those in need. Volunteer opportunities available. Fresh and Local Nashville Shaun Daugherty 3534 Central Pk., Ste. 101 Hermitage 615-566-1895 We are a small farm that focuses on naturally grown produce. *
**Green Door Gourmet Sylvia Ganier 7011 River Road Pk. Nashville 615-942-7169 Please check website for current store hours. We are a multifaceted farm operation with an on-farm market, traditional and flexible CSA, event barn and agritourism operation within the city limits of Nashville. Johnson Honey Farm Robert Johnson 1206 S. Dickerson Rd. Goodlettsville 615-859-7253 We produce and sell clover, wild flower and sourwood honey locally. We also sell free-range eggs. Local Living Farm Ed Harrison 5318 Hickory Hollow Parkway Nashville 615-260-6621 29W W W . L O C A L T A B L E . N E T I We operate an indoor farming operation inside a former Antioch big box store and we sell our produce directly to the public from this location. Nashville Cattle Co. Courtney Deal 238 54th Ave. N. Nashville 646-245-7067 Humanely raised pasture-raised beef and pork. We sell our product in shares and micro-shares, allowing us to sell all product before taking another animal from the herd. Old School Farm Rachel Stubbs 5022 Old Hydes Ferry Pk. Nashville, TN 888-551-8622 / 615-881-9474 We provide meaningful employment for adults with intellectual disabilities in growing fresh, organic vegetables, herbs, flowers and eggs. Paradise Produce Sonia and Stacy Geny 7721 B Whites Creek Pk. Joelton 615-476-9203 We offer naturally grown, chemical/pesticide- and GMO-free produce. Richards Family Farm Troy Richards 1508 E. Stewarts Ln. Nashville 615-255-6074 Monday–Sunday 8 a.m.–6 p.m. We specialize in turnip greens and okra. Rockdale Ranch Charles Williamson 2360 Baker Rd. Goodlettsville 615-943-4030 We have the largest bison herd in Tennessee. Our meat is available in the winter and is sold by quarter, half and whole hanging weight. We also have quail eggs for eating or hatching your own, as well as quail for the table. Six Boots Growers' Collective Kevin Sykes Nashville 919-624-1058 We are a group of vegetable farmers in Bells Bend who use well-planned growing practices to grow many open-pollinated and heirloom varieties. Whites Creek Flower Farm Laura Bigbee-Fott 6921 Old Hickory Blvd. Whites Creek 615-426-6722 We grow fresh flowers without pesticides or chemical fertilizers. We tend towards the unusual: lots of natives, heirlooms and flowers not typically available. DeKalb County Bert Driver Nursery Bert Driver 3400 Nashville Hwy. Smithville 615-597-9560 Our sales yard is open year-round. To confirm seasonal hours of operation, call 615-597-9560. We have more than 500 species of trees and plants from the most common to the most unusual, including natives and edibles. Creek Bend Farm Lyle and Sam Harvey 2576 Dry Creek Rd. Dowelltown 615-684-5873 We raise USDA-certified, 100% grass-fed beef, pastured pork, pastured chicken and free-range eggs. DND Farm Thomas Theriaque 2341 Adamson Branch Rd. Liberty 615-597-9853 We grow a wide variety fruits, vegetables and herbs using sustainable growing methods. We also raise chickens for eggs and bees for honey. 30 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E Food From God Farm Lori Wright 1900 Banks Pisgah Rd. Smithville 615-597-1358 Tuesday, Thursday, Friday, Saturday, 2–4:30 p.m. Our family has a stone mill and fresh grinds 24 different grains on a daily basis. We then bake whole-grain breads. We also have a selection of dried fruits. Pomona Hill Farm Bob, Jeanne, James, Dan Motichek 425 Oakley Hollow Rd. Alexandria 615-970-8647 / 985-373-0814 We grow a variety of vegetables, berries, tree fruits, flowers and herbs. We also produce eggs, honey, pastured lambs and goat milk soaps. Starry Hill Farm Duane Park 1021 Chapman Hollow Rd. Dowelltown 615- 536-6174 We sell mostly meats and vegetables grown using organic growing methods. WeDo Farm Ricky Ervin 1230 Bethel Rd. P.O. Box 495 Smithville 615-597-1864 We raise naturally grown vegetables, prickly pear/ cactus and cane/bamboo products. Dickson County THREE CREEKS FARM Beth Collier-Shafer 365 Peabody Rd. Charlotte 615-789-5943 / 615-476-0462 Call in advance. We are a small working farm raising show- quality chickens, registered Shetland sheep, gourmet garlic and a variety of plants and herbs, including plants for natural dying. B & K Farms Brian and Kim Eash 4230 Hwy. 49 W. Vanleer 615-891-8610 We raise beef, pork, chicken, eggs, Thanksgiving turkeys and a full line of produce. Our animals are all raised on grass and GMO-free feed. Balanced Beef, LLC Cole and Tracey Reagan 840 Goslin Branch Rd. Burns 615-545-6402 We raise Black Angus cattle that are fed a balance of grass and grain. Our beef is just that, beef! Berry Farms Harvest on Hayshed Todd and Lenee Berry 1140 Hayshed Rd. Dickson 615-789-5843 / 615-504-8072 We are open weekends in October. Our pumpkin patch has a hayride, hay maze and a playground. We also have an on-farm market, which has all your decorating needs for fall. Clifton Farms Jean and Ray Clifton 985 Southerland Rd. Dickson 615-446-4686 We raise 70-plus varieties including, kale, turnip greens, lettuce, carrots, sweet potatoes, winter squash, pumpkins, herbs, honey and sorghum. Winter vegetables are available from our tunnel house. Heritage Glen Farm Meg and Harry Edwards 680 Frannie Branch Rd. Dickson 615-740-5254 In addition to our fresh pastured eggs, we sell pastured, organically fed broilers. We also raise heritage breeds of chickens and guinea hens for sale. Keller's Corny Country Bryan and Tonya Keller 542 Firetower Rd. Dickson 615-441-4822 Saturday 10 a.m.–6 p.m. We provide a pick-your-own pumpkin patch and 31W W W . L O C A L T A B L E . N E T I two corn mazes each fall. We have hayrides to the pumpkin patch, a large kidsâ€TM maze, a playground and tons of corn kernels that you slide in and out of, as well as an indoor hay maze, an educational facility and a barrel train. Little Montana John and Cindy Fink 1095 White Rd. Bon Aqua 615- 509-0153 We have poultry, rabbit and farm-fresh eggs. Morris Hollow Cattle Company Jay Morris 1135 Ben Collier Rd. Charlotte 615-642-6219 Our cattle are only supplemented with our own blend of natural grains. No hormones, no antibiotics, no preservatives and no pink slime. New American Farms Mitch and Serena Harden 1399 Hornal Rd. White Bluff 781-572-5403 We specialize in pasture-raised and organically fed chicken eggs, pesticide- and herbicide-free produce, pasture-raised and grass-finished beef, pork and poultry. Turnbull Creek Farm Tallahassee May 566 Doug Hill Rd. Bon Aqua 931-623-0631 We grow a variety of vegetables, herbs and cut flowers throughout the year. Fentress County Herb and Plow Chris Arnold 823 Hack Beatty Rd. Grimsley We are a certified naturally grown fruit and vegetable farm growing more than 50 varieties of fruits, vegetables and herbs. Sycamore Springs Farm Joe and Lyna Pennycuff 2125 Country Club Rd. Jamestown 931-879-5526 Open weekdays by appointment for field trips and parties, Fridays 4–7 p.m., Saturdays 2–7 p.m. and closed on Sundays except for private parties. We offer field trips, family fun, pumpkin patches, trails, hayrides, honey and molasses. Franklin County Grandaddy's Farm Andrew Dixon 454 Highland Ridge Rd. Estill Springs 931-327-4080 We are a fourth-generation farm that we open to the public in the fall. We have a large variety of mums, fall produce, pumpkins and honey. We have one of the biggest and best pumpkin patches around. Giles County Limoland Carol Gordon 8076 Columbia Hwy. Pulaski 931-309-9462 / 931-363-5744 Opening in October, we sell fall produce, mums, gourds and pumpkins. Our pumpkin patch includes a giant slide and lots of fun activities. Quiet Breeze Piedmontese Farm Phillip and Charlene Budd 14055 Columbia Hwy. Lynnville 931-527-3333 / 931-638-2015 We raise heart-healthy freezer beef by quarters, sides or whole beef for custom slaughtering. Rollins Farm Ed and Teresa Rollins 5129 Prospect Rd. Prospect 931-363-0265 We sell our own honey direct from the farm, as well as our own beef. Grundy County Frontier Family Farms Michael Raines 391 Frontier Rd. Altamont 931- 692-3919 We have year-round hydroponic lettuce and some greens, along with our season/limited meats/ produce as follows: pasture-raised chickens, apples and tomatoes. In Town Organics and Summerfields Jess and Nate Wilson 197th 8th St. Monteagle 931-808-3004 / 931-808-3004 We offer sustainably grown vegetables and grass- fed lamb and wool. White City Produce & Greenhouses Jerry and Tami Sweeton 315 Manley Rd. Tracy City 931-607-1615 We have fresh produce through the fall. We will also have grapes, fall mums, pumpkins, gourds and more. Hardin County Culbertson Farms Randall and Jean Culbertson 200 Gillis Rd. Savannah 731- 925-4872 We end our season with late-season tomatoes, winter squash and pumpkins. Please call first for availability. Hickman County Bratton Farms Bonnie Bratton 1914 Bratton Ln. Williamsport 931-583-0033 We have a pick-your-own green field, including turnip, mustard, kale, collard greens and canola. Pick by the bushel and by the honor system. Beaverdam Creek Farm Philip, Trish, Jake and Tricia Ann Lingo 516 Sulphur Creek Rd. Centerville 931-623-3732 We grow beautiful fresh produce, herbs and flowers, along with our own naturally-raised, grass- fed meats and stone-milled grits and cornmeal. Belle Springs Farm Kyle and Claire Bradshaw 594 Sulphur Creek Rd. Centerville 931-729-1194 Our current focus is on our herd of Jersey (and one Guernsey) cows, with which we run a dairy herd share operation. Bountiful Blessings Farm Edwin and John Dysinger Families 654 Dry Prong Rd. Williamsport 931-583- 0139 / 931-583-2795 We are a small, certified organic family farm specializing in year-round vegetables, raw honey, maple syrup, soaps and lotions. We also have a winter CSA. Cedar Run Farms Gary and Susan Kauffmann 1491 Hwy. 230 W. P.O. Box 74 Nunnelly 931-729-9474 / 931-212-0368 We raise grass-fed and grass-finished beef and lamb; hormone-, antibiotic- and supplement-free. Chestnut Hill Ranch B&B Cher Boisvert-Tanley 3001 Browns Bend Rd. Only 931-729-0153 In addition to selling our eggs, jams, jellies, honey, local art and Angus beef by the whole or half, we run a bed and breakfast facility on our working ranch. Lookin' Up Farm William and Mary Ruth Lane 10059 Davis Branch Rd. Bon Aqua 615-364-3882 We raise Berkshire hogs using all-natural methods and sell whole or half shares, as well as USDA cuts based upon orders. In addition we have a wide range of seasonal vegetables from our garden. Pinewood Farms Nicole Tracy 6415 Pinewood Rd. Nunnelly 615-707-2390 We offer fresh vegetables, eggs, pasture-raised beef, pork, lamb and chicken. Riversong Farm David and Ginny Lundell 5996 Pinewood Mansion Rd. Nunnelly 931-729-1199 32 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E We have bees, producing honey in our naturally managed apiary. Sugar Camp Farm Lizzie Wright 10220 Sugar Camp Rd. Bon Aqua 615-587-0701 We grow healthy vegetables, eggs, pastured meats and herbs using biodynamic and organic practices. Tottys Bend Soap Farm Nate and Vanessa Davis 1653 Tottys Bend Rd. Duck River 931-729-7769 We are a micro-farm specializing in sustainably produced goat milk bath and body products. Humphries County Utopia Farm Steve and Sharon Osborne 2885 Flatwoods Rd. Camden 731-441-6074 We are an Angus cow/calf operation, selling retail Angus beef. Our beef is grass-fed and grass- finished. Jackson County Backwater Farm Nursery Victoria and Gary Grigg 1584 Granville Hwy. Gainesboro 931-397-4001 / 931-268-1584 We have four greenhouses, where we grow mums, perennial flowers and herbs. Bell Point Farm Shawn Hensley 5374 Granville Hwy. Granville 931-653-4227 We grow seasonal produce available through October. Hidden Springs Nursery Annie Black and Diana Lalani Cookeville 931-268-2592 By appointment or mail order. We grow bare-root edible landscape plants for people and wildlife. Open for orders November 1. Hootin' Hollow Farm Jim and Deb Wolfe 341 Sparkle Ln. Cookeville 931-858-8406 Saturday 7 a.m.–noon Naturally and sustainably grown year-round produce. Greens and cool season vegetables most of the winter. KMA 100% Angus Beef Farm Jeff Kamptner 897 Hix Hollow Rd. Gainesboro 931-268-3846 Year round sales. Call for availability. Our 100% Angus beef is sold by the hanging weight. Russell's Ridge Nubians Julie Russell 2450 Shepardsville Rd. Bloomington Springs 931-650-0499 We offer herd shares of raw goat's milk and goat's milk cheese, as well as goat milk soap and goat milk lotion. Lawrence County EARTH ADVOCATES RESEARCH FARM Adam and Sue Turtle 30 Myers Rd. Summertown 931-964-4151 By appointment only. In the fall, we offer unusual crops such as ginger, turmeric, quince, hardy citrus, several kinds of garlic and others. We also offer classes in various aspects of food production and stewardship. Bowers Farm Jim and Mary Bowers 80 Waterfork Rd. Ethridge 931-762-2847 / 931-762-2847 We raise gourmet-quality, grass-fed/finished Red Devon beef, soy-free pastured Large Black Hog pork and soy-free, free-range hens for eggs. Brush Creek Honey Farm Randall Staggs and Cathey Staggs 297 Brush Creek Rd. Lawrenceburg 931-762-1277 Call 48 hours in advance to make sure someone will be there. We sell honey from the farm and at some local retailers. Dixon Family Meats Bill and Gail Dixon 155 North Hood Rd. Lawrenceburg 931-231-5331 We offer pastured pork and grass-fed beef. Free from antibiotics and growth hormones, our beef is 100% grass-fed and grass-finished. Farmer Brown's Produce Keelan Brown 43 Railroad Bed Rd. Iron City 931-242-8033 We are a small Certified Naturally Grown produce operation. In the fall, we will have a pumpkin patch with white, regular and giant pumpkins and a corn maze. Holiday Acres Farm Tom and Debbie Brown 346 Campbellsville Pk. Ethridge 931-829-2660 We provide an opportunity for family traditions on the farm. Friday and Saturday evenings host the Death Ridge Haunt hayride and during the weekend days we have a corn maze, hayrides, farm animals and more. Hoot Owl Hollar Farms David Durham 25 Waterfork Rd. Ethridge 931-629-6998 We offer, via the honor system, pre-picked pumpkins, and all you need to decorate for Halloween, including Indian corn, ornamental gourds and cornstalks. Mushroompeople Frank Michael Summertown 866- 521-1555 We are a mail order business. We sell supplies for growing the wood-loving mushrooms: shiitake, oyster, reishi, maitake and lionâ€TMs mane. Please order through our website or call 931-964-4400 from 4 to 7 p.m. CST. Lewis County Avalon Acres Farms Tim and Jennifer Bodnar 750 Piney Creek Rd. Hohenwald 931-628-3938 We have a winter CSA. We are a one-stop shop CSA selling our free-range eggs and pasture- raised, hormone-free beef, pork, lamb, chicken (and turkey seasonally). Holt Farming Co. & Sherry's Dairy Shares Sherry Holt and Erica Holt 3370 Cane Creek Rd. Hohenwald 931-729-4530 Our animals are fed all-natural grains, grasses and minerals. We provide all-natural raw milk, yogurt, buttermilk, kefit, butter, cheese and cottage cheese by cow-share only. Lincoln County Doe Run Farm CSA Judy and John McGary 345 Old Petersburg Pk. Petersburg 931-659-6204 / 931-625-2651 We offer a fall/winter CSA program including artisanal cheese shares. Far Out Farm Jane Caulfield 4626 Delina Rd. Cornersville 931-293-4466 Lambs, mostly grass-fed with no added hormones. Available in whole or halves. HaHa Farm Kathie and Steve Haber 482 Cortner Hollow Rd. Petersburg 931-680-0423 I sell yarn, roving, fleeces and felted sheet along with needle felting supplies. 33W W W . L O C A L T A B L E . N E T I LOCAL TABLE MARKET PLACE M E T R O A N D B E Y O N D 34 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E Mac Rogers 3 Sweet Potato Ln. Taft 931-703-2001 We pick-to-order, with a full line of fall produce including pumpkins, apples and sweet potatoes. Sage Hill Garden Bea and Mike Kunz 32 Old Petersburg Pk. Petersburg 931-438-8328 Call for availability and information on classes. We have dried herb teas and herb seasonings. Macon County The Barefoot Farmer CSA Jeff Poppen P.O. Box 163 Red Boiling Springs Katie Noss, 615-308-9345 615-699-2493 We have a fall CSA. Our aim is to grow high-quality produce and help others do the same. Beech Hill Cabbage Patch George Myers 631 Beech Hill Ln. Hartsville 615-666-2571 Closed Saturday. We produce, process and sell kraut from organically grown cabbage to naturally enhance the immune system. Marshall County Garrison Honey Farms Jim Garrison 1850 Gunner Ln. Chapel Hill 615-377-7696 I am a local beekeeper with honey that is not processed/cooked, and beeswax candles. Haynes Honey Farm David and Judy Haynes 1350 Wade Brown Rd. Lewisburg 931-359-2665 / 931-703-1260 We sell 1, 2, quarts and creamed honey, as well as lotion, lip balm, beeswax ornaments and candles. Maury County HIPPO HOLLOW FARM Joe and Adele Prinsloo 803 Mahon Rd. Columbia 615-574-9106 We produce pasture-raised chickens, turkeys and eggs, forest-raised pork and grass-fed/ finished beef. Circle of Seasons, 'Jack's Bee Sweet ' Honey Jack Wohlfarth 4417 Dugger Rd. Culleoka 931-987-0910 931-215-5389 I sell honey, comb honey and beeswax. Fruity Patch Farm CJ Percle 2794 Brown Hollow Rd. Columbia 931-624-9795 / 810-308-9176 Sunday–Saturday A pick-your-own fruit farm, including apples, pears and pecans. The sign on the gate gives instructions on how to get into the farm. Pay by the honor system. Gardner Grove Family Farms James Gardner We specialize in heirloom vegetables and pastured chicken, turkey and pork, as well as raw foods and shiitake mushrooms and logs for home use. Glendale Farm Sam Kennedy 1551 John Finney Rd. Columbia 931-215-5117 We produce grass-fed/finished lamb and pasture- raised poultry. Jersey D Farm George Dodson 4356 Skelley Rd. Santa Fe 931-682-2315 We have an all-Jersey milk herd and have a 'cow sharing program' for fresh, raw milk. Norton Family Farm Karen Norton Cross Bridges 931-388-5839 We grow all types of produce and offer a full line of homemade preserves and jellies, relishes, pickles and a full line of baked goods. Palouse Farm Wolters Family 2684 E. Sheepneck Rd. Culleoka 931-987-0043 We produce farm-fresh American lamb, and wool fiber. Ring Farm Thelma Ring 2628 Greens Mill Rd. Columbia 931-486-2395 Check website for hours. Opening in mid-September, we have a corn and cotton maze; new paintball zombies; 40â€TM and 60' slides; a pumpkin patch; climbing spider web; jumping pad and playground, as well as fall decorations of pumpkins, gourds, corn stalks and mums. Southern Ridge Farm Keith Cannon 2402 Gene Fitzgerald Rd. Columbia 615-636-7137 All-natural grass-fed beef, pork and lamb, sold by the cut, and in bulk by eights, quarters, half and whole animals. Montgomery County Airborne Alpacas Don and Cindi Webber 1941 Hwy. 76 Adams 931-358-2314 We are a small farm that sells alpaca fiber. Circle J Ranch, LLC Charley Jordan 4832 Lylewood Rd. Indian Mound 931-561-7360 We offer a wide selection of USDA-inspected, retail-cut freezer beef products which are raised in accordance with the standards of the TN Natural Beef and TN Beef Quality Assurance programs. Cook's Ranch Beef Thomas Cook 3509 Shady Grove Rd. Clarksville 931-358-9358 We raise Wagyu cattle/American Kobe Beef, pasture-raised with no hormones or antibiotics. Giving Thanks Farm Aimee Owen 4837 Mickle Ln. Clarksville 615-975-3276 We offer pastured poultry, including chicken, Heritage turkeys, ducks and geese; free-roaming pork and grass-fed, grain-finished beef, all raised on chemical-free pastures. Patterson Place Farm & Zoo Emily Sleigh-Albright 2480 Patterson Rd. Woodlawn 931-206-7430 Saturday 10–4 p.m. Open Saturdays in September and October; Saturday, September 26 is Pumpkin Palooza. We have a pick-your-own pumpkin patch, as well as a free corn maze, hayrides, a licensed zoo and picnic pavilion. Tennessee Grass Fed Phil Baggett 335 Williams Rd. Clarksville 615-347-5454 We produce 100 % grass-fed and grass-finished beef, pork and free-range eggs. Morgan County West Wind Farms LLC Ralph and Kimberlie Cole 155 Shekinah Way Deer Lodge 855-593-7894 Toll-free (855) 5-WESTWIND Servicing the Nashville metro area, we have five different meat CSA packages available, including 100% grass-fed meats, pastured poultry, sausages, meat snacks, free-roaming farm eggs, raw milk and milk products, cheeses, breads, teas, seasonings, body products and more. Overton County Brandywine Farm Travis and Mickie Davis 131 Langford Ln. Hilham 931-823-0024 35W W W . L O C A L T A B L E . N E T I Robertson County Gourmet Pasture Beef Kathy Gunn 5458 Gunn Rd. Springfield 615-504-2046 We sell 100% grass-fed and finished beef. Our cattle are Angus/Hereford cross with 14 days of dry aging, giving our beef an amazing high-end flavor and tenderness hard to find anywhere else. Honeysuckle Hill Pumpkin Farm Jeff and Julie Alsup 1765 Martins Chapel Church Rd. Springfield 615-382-7593 See our website for hours. The Fall Festival season begins September 19 and lasts until November 7. We will be open to the public on weekends. We produce pumpkins, mums and the seven-acre corn maze! We also have a large orchard that children pick from on school tours. J's Meats and More Carl Ray Jenkins III 3550 Hwy. 76 W. Adams 931-896-3040 Our family raises pasture pork, grass-fed/grain- finished beef and sells soy-free chicken eggs. Jackson Farms Billy Jackson 8103 Bill Moss Rd. White House 615-672-4483 / 615-478-4483 We are certified Tennessee All-Natural Beef raising registered Hereford Cattle and offer grain-fed whole, half or quarter freezer beef in October. Red River Bees Barry Richards 7781 Hwy. 25 E. Cross Plains 615-379-8233 We sell exclusively local honey produced in and around Robertson County. Shuckle's Corn Maze Fiddle Dog Farms Karen Pulley 7526 Swift Rd. Greenbrier 615-669-6293 Opening September 26, get lost in our six-acre maze and enjoy a ride on the famous "Hey, Hey, Hayride." Lots of games, food and fun await as you enjoy the Kiddie Maze, the children's playground area, the all new Corn Canon, Corn Hole games and our pumpkin patch. Smiley Farm Troy Smiley Ridge Top 615-742-3820 We sell a wide variety of produce daily at the Nashville Farmersâ€TM Market during the growing season, as well as our own farm-cured meats. The Orchard at Cross Plains Don and Katie Henry 6900 Blackberry Ln. Cross Plains 615-654-9227 Please call first for availability. We sell apples in the fall. TN Real Milk/Gammon Family Dairy Steven Gammon 5766 Highland Rd. Orlinda We sell our farm-fresh milk and produce from our own farm store. White Stone Farms Travis Cole 6514 Hwy. 161 Springfield 615-380-1082 We offer chicken, lamb and eggs from our farm; grass-fed/finished without hormones or antibiotics. Windy Acres Farm Alfred and Carney Farris 5552 Dixon Rd. Orlinda 615-654-3599 Please call ahead. We grow and sell certified organic non-GMO yellow corn, soft red winter wheat, clear and dark hilum soybeans, barley, spelt, buckwheat, hairy vetch and rye, as well as certified organic, non-hybrid non-GMO open-pollinated white and yellow corn. Rutherford County ROCKY GLADE FARM Jim and Julie Vaughn 2397 Rocky Glade Rd. Eagleville 615-274-3496 Our winter CSA begins with fall crops, main winter season varieties, including lettuces, chard, Asian greens, kale and storage crops, and finishes up with strawberries in the last few boxes. TRIPLE A FARMS Jacob Anderson and Paul Anderson 8322 Hwy. 99 Rockvale 615-476-8664 / 615-477-9160 In the fall we have pumpkins, mums, fall decorations. AHA Rabbits Kimberly and Mark Ferguson 10575 S. Windrow Rd. Rockvale 615-274-2466 We raise quality New Zealand and Californian rabbits for meat/pet food/pets. Bloomsbury Farm Lauren Palmer 9398 Del Thomas Rd. Smyrna 615-355-8525 In addition to growing all things sprouted—alfalfa, clover, spicy, crunchy, sunflower and wheat grass—we have a full vegetable production, including a winter CSA. We raise pastured chickens, free-range eggs, grass-fed beef (hormone- and antibiotic-free) and vegetables (organically raised). Molasses Muddy Pond Sorghum Mill Mark Guenther 931-445-3509 Tuesday, Thursday, Saturday We open Labor Day weekend, making horse- powered sorghum on Tuesdays, Thursdays and Saturdays through the end of October. In addition to our freshly made sorghum, we sell a variety of homemade breads and baked goods. Putnam County JINDYDALE FARMS Jack and Cindy Holman 1654 Burgess Falls Rd. Cookeville 931-265-3924 / 931-265-3942 We raise grass-fed and finished beef, pastured meat chickens, free-range pork, pastured poultry and free-range chicken eggs, and sell at our own retail farm store. Apple Crest Farm Darren and Miranda Smith 14381 Tuckers Ridge Silver Point 615-735-7309 We have apples and pears in season. Hurricane Hollow Apple Orchard Leon and Edwina Boyd 4956 Medley Amonette Rd. Buffalo Valley 931-858-2445 Monday–Sunday 9 a.m.–5 p.m. We sell our apples directly from the farm, including several heirloom varieties such as Gala, Wolf River and Rusty Coat, as well as sell fresh cider. MMKM Family Produce Market Mike and Maureen Jeffers 8272 Burgess Falls Rd. Baxter 931-432-3276 We grow a wide variety of late summer produce, and also offer bread, honey, jams and jellies, hand- dipped ice cream, rolled butter and cheese. Raisin Acres Farm Pat and Sherri Stickler 6343 Hilham Rd. Cookeville 931-854-1822 We currently offer a pastured, non-soy, organically fed egg CSA, a small goat milk herd share, and an herb CSA. 3 Sisters Farm Wendy Williams Cookeville 931-783-0529 We are a family farm growing specialty cut fresh flowers for special events, vegetables and berries. We are Certified Naturally Grown, using sustainable and environmentally safe growing techniques. Waters Farm Randy and Nathan Dodson 8426 Kermit LaFever Baxter 931-267-9242 We currently grow vegetables and strawberries year-round, and offer four 12-week CSA seasons. 36 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E Cedar Ridge Farm Dwight King 1521 Floyd Rd. Eagleville 615-274-3157 In the fall we sell either whole or half grass-fed beef. Call for availability. Chickabees RMR Richard Vaughan 8350 Hwy. 99 Rockvale 615-556-7320 We specialize in chickens and bees. We sell eggs, honey and laying hens and chickens of all ages and many varieties. Erdmann Farm John and Tish Erdmann 2250 Rock Springs Midland Rd. Christiana 615-848-8942 We are a small farm specializing in fruit, vegetables and cut flowers. Everich Farm Eva Berg 8695 Hwy. 269 Bell Buckle Rd. Christiana 615-499-6286 We are a small fiber farm, raising Pygora goats for their luxurious fleeces and also keep a small herd of fiber alpacas. Gamecock Apiaries Ken Kizer 2707 Coleman Hill Rd. Rockvale 615-542-6314 / 615-691-0480 I have honey, beeswax, hand cream, homemade vanilla extract, Diatomaceous Earth and free-range eggs. Happy Turkey Farm Don Johnson 3650 Little Rock Rd. Eagleville 615-579-6930 Honey from bees we know; lip balm and hand salve from our beeswax. Jones Mill Farm JR and Judy Stroud 391 Jones Mill Rd. LaVergne 615-459-4727 We grow certified naturally grown heirloom varieties and other unusual produce and fruits and also grind our own flour from organic grains and sell breads, jams and jellies from our certified kitchen. Langell Land & Cattle Louie Langell 1652 Allisona Rd. Eagleville 615-969-4703 Grain-fed beef, sold in half or whole. No steroids or growth hormones used. Lucky Ladd Farms Amy Ladd 4374 Rocky Glade Rd. Eagleville 615-274-3786 We grow and sell pumpkins and harvest decorations, plus we're home to “Tennessee's Largest Petting Farm.” Somewhere Place Else Farm Stephen Vire 5522 Snail Shell Cave Rd. Rockvale 615-274-2070 We are USDA- and FDA-certified producers of old-fashioned, all-natural, gluten-free homemade canned goods and grow a variety of garden vegetables and use these in most of our recipes. Walden Pumpkin Farm Randy Walden 8653 Rocky Fork Rd. Smyrna 615-220-2918 Check website for hours. Free admission. We have a pick-your-own pumpkin patch and also sell a variety of pre-picked pumpkins, gourds, Indian corn, straw bales and have lots of fall activities for the family, including a corn maze, hayrides, farm animals and a play area. Smith County DILLEHAY FARMS Jack and Christy Dillehay 14 Kempville Hwy. Carthage 615-774-3688 / 615-735-7907 We have a hydroponic tomato operation, as well as in the field crops. We sell direct to consumers and also wholesale to food service companies, peddlers and restaurants. PEACEFUL PASTURES Jenny and Darrin Drake 69 Cowan Valley Ln. Hickman 615-683-4291 Open all year for phone and online orders. Quantity discounts. We have a winter (November–April) meat CSA and offer regular as well as pork-free CSAs. We raise hormone- and antibiotic-free, pasture-raised beef, pork, lamb, goat and poultry. Bountiful Acres Farm Sue Dickhaus 57 SP McClanahan Rd. Watertown 615-420-0345 We offer classes in soap-making, body care products classes, herbal salve-making and more, as well as goat milk and herbal soaps, and other body care products, herbal products, raw wool and fleeces, spun wool and lots of other goodies. Bussell Farms Ronnie and Diane Bussell 3 Rogers Ln. Carthage 615-735-9193 We offer apples, pumpkins and fall gourds. Cellar 53 Winery & Vineyards Rebecca Paschal 115 Oak View Drive East Brush Creek 615-934-3353 / 615-708-1367 In addition to our winery, we offer jams, jellies and juices produced on the farm. Chimney Swift Farm Kimberly Walter 458 Plunkett Creek Rd. Gordonsville 615-947-6139 We make artisan soaps, salves, lipbalms, lotion bars, natural deodorant and other natural living products. We also have fresh preserves, pickles, chutneys, salsa and honey in season. Little Springs Farm Eleanor Wyatt 49 Badger Ln. Carthage 615-735-9554 We raise assorted chicken layers and grass- fed sheep. Call or email to see what's currently available. Pleasant Shade Apple Orchard Tom and Brenda Falcone 90 Big Creek Rd. Pleasant Shade 615-677-6731 Call first for availability, anytime. We have fall farm honey and a variety of apples from our orchard. Poultry Hollow Hatchery Todd Rutigliano and Judy Wood 122 Wilkerson Hollow Ln. Brush Creek 615-318-9036 / 615-477-7936 Hatching 1000s of chicks monthly, we offer more than 55 different breeds of poultry and many different ages from day-old to laying pullets. Sumner County Bottom View Farm Ralph Cooke 185 Wilkerson Ln. Portland 615-325-7017 Call for hours. Our annual Fall Fest kicks off September 26 and runs through October 31; includes a pick-your-own pumpkin patch, petting zoo, gold mines and much more. Bradley Kountry Acres & Greenhouse Mike and Cathy Bradley 650 Jake Link Rd. Cottontown 615-325-2836 Monday–Sunday We have all kinds of pumpkins, gourds and fall harvest decorations. Family Traditions Farm David and Lisa Ragland 438 Dorris Rd. Portland 615-319-5439 / 615-974-5913 We focus on growing a large variety of quality, pesticide-free produce and hormone-free eggs. 37W W W . L O C A L T A B L E . N E T I LOCAL TABLE MARKET PLACE M E T R O A N D B E Y O N D f o l lo w LOCAL T A B L E - - - - - - on - - - - - - FACEBOOK
38 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E Madison Creek Farms Peggy and Mark Marchetti 1228 Willis Branch Rd. Goodlettsville 615-855-6430 We sell produce, cut flowers and baked goods from our on-farm Market Pavilion every weekend through November. Miles Apiary Greg Miles 1083 Sandy Valley Rd. Hendersonville 615-824-7881 / 615-294-8634 We sell pure wildflower honey from our hives. Our honey is raw, from a variety of nectar sources. Natural Fields Farm Stuart Say 985 Franklin Rd. Gallatin 615-452-9762 / 615-944-6826 We are a small family-run farm practicing organic grow methods on all our produce. We grow a large variety of fruit and vegetables. Red Chief Orchard Les and Joyce Bumbalough 1141 Bledsoe Dr. Castalian Springs 615-452-1516 Monday–Sat 9–6 p.m. Call before coming. We sell both pre-picked and pick-your-own apples, as well as jams, jellies, cider and fried pies. Rickert Honey Farm Kevin Rickert 247 Corinth Rd. Portland 615-888-3684 We sell pure honey, produced locally by our own honeybee colonies. Standing Stone Nubians Paula Butler 1154 Lakewood Dr. Gallatin 615-461-8765 A small homestead dairy farm, we are striving to produce "Old World-style" cheeses, goat milk lotions and soap. We offer cheese-making and soap-making supplies and classes. The Garden on Long Hollow Pike Jim Sutton 3806 Long Hollow Pk. Goodlettsville 615-504-6545 Sunday–Saturday We have a variety of vegetables through Halloween. Bring the kids to see our farm animals, including miniature horses, donkeys, goats and cows. Walnut Hills Farm Doug and Sue Bagwell 6635 Hwy. 231 N Bethpage 615-374-4575 We specialize in raising beef, chicken, pork and eggs without use of antibiotics or steroids. Whispering Creek Mushrooms Josh Walker 1893 Hwy. 25 Gallatin 615-418-9799 We offer gourmet and medicinal mushrooms and fresh produce, along with our fermented foods and cultures. White Squirrel Farm Tracy and Chris Winters 1244 Smith Thompson Rd. Bethpage 615-374-1949 We are a small family farm focused on providing a diverse selection of veggies, fruits, flowers and herbs in year-round production. VanBuren County Baker Mountain Farm Wendy Baker 351 Pioneer Ln. Spencer 931-316-9072 Call first to check apple availability. In the fall, we have many activities for all ages including: 40- and 50-foot slides, petting farm, hayride, farmer play areas, mini zip line, donkey rides, full concessions, homegrown apples, pumpkins, baked goodies and more. Apples and pumpkins are sold by appointment only or on the days open to the public. Fall Creek Farms Dana and Bradley Bleasdale Walling Rd. Spencer 931-316-3041 We are a Certified Naturally Grown farm producing raw milk (by herd share agreement only), pesticide-free vegetables, 100% grass-fed beef and lamb and free-range eggs, plus goat milk soap. Kira's Kids Dairy Kim and Larry Banks Lonewood Rd. Spencer 423-881-5703 We are a seasonal, Grade A micro goat dairy and cheese plant and make fresh goat cheeses including chevre, flavored and plain, and feta. Ragland Farms Dusty and Brandon Ragland 6811 Old State Hwy. 111 Spencer 931-946-2491 We offer grass-fed/finished beef all year. Please call for availability. We also offer farm-fresh eggs from pastured chickens. Warren County Barton Creek Farm Danny Roller 5726 E. Green Hill Rd. Rock Island 931-224-6122 I am an Angus beef cattle producer; all are raised on my farm. They are grass- and grain-fed. Bluffview Nursery Todd Panter 4155 Hills Creek Rd. McMinnville 931-815-2632 Monday–Friday 8 a.m.–4 p.m. We are one of the most respected online and local retailers of wildflower bulbs, perennial plants and native plants and flower bulbs and vinca minor ground cover. Casey Family Farm Dennis and Lois Casey 231 Rolling Stone Ln. Morrison 931-635-3031 We have a small Grade-A dairy and processing plant and sell pasteurized, non-homogenized cream-line milk. Our herd is a Jersey-Guernsey mix that produces a rich creamy yellow milk that is rich in butterfat and beta-carotene. Cedarwood Nursery Pumpkin Patch Buddy and Karen Patterson 6794 Nashville Hwy. McMinnville 931-939-3960 Check website for hours. We host a harvest festival with hayrides to the pick-your-own pumpkin patch, hay maze, petting zoo and a corn maze. Farmer Brown's Hydroponic Gardens JB Brown 678 Arch Cope Rd. Morrison 931-607-3446 / 931-205-0451 We are a small, family-owned/operated year- round farm specializing in hydroponically grown, chemical-free lettuce, basil, cucumbers and tomatoes. Mayes Family Farm Kerry Mayes 1899 Viola Rd. McMinnville 931-314-1967 We are a full-time family of farmers raising and selling natural/hormone-free beef and vegetables. Rainbow Hill Farm Carol and Walter Clarke 93 Bailey Rd. McMinnville 931-939-3117 We end the season with many varieties of apples, including Macintosh, Golden Delicious and Winesaps. Randall Walker Farms Randall Walker 8240 Manchester Hwy. Morrison 931-635-9535 Monday–Saturday 7 a.m.–5 p.m. We are open year-round. We have fresh grapes and muscadines, as well as jams, jellies, ciders, salsa and more made from our berries. Beginning at the end of September, we'll have a pick-your-own pumpkin patch, a corn maze and hayrides, as well as Indian corn, corn stalks, straw, mums, jams, jellies and ciders. 39W W W . L O C A L T A B L E . N E T I LOCAL TABLE MARKET PLACE M E T R O A N D B E Y O N D SIGN UP FOR MORE LOCAL FOOD & FARM NEWS ----W I T H O U R - - - - MONTHLY NEWSLETTER!

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40 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E River Cottage Farm Brayden Apple 5635 Blue Level Rd. Rockfield 270-796-2662 Tuesday–Friday 10 a.m.–5 p.m. We are a grass-based dairy, beef, chicken and pork farm. We do not feed grain to beef, dairy or sheep. Our chickens and pigs are on pasture and receive non-GMO, non-soy feeds. Swan Mill Nursery J. Dale Bennett 1264 Old Smithville Rd. McMinnville 931-473-8760 Call for hours. We grow 10(+) varieties of blueberry plants. We grow these in trade #1 and #3 containers. We strive to have these plants available year- round. We also grow sweet potatoes 'for sale' in November. Tonic Farm Matthew and Oslin Gulick 587 Loss Crouch Rd. Morrison 931-668-3610 Our farm raises pastured poultry and Katahdin hair sheep using grass-based, intensive grazing and sustainable methods. Wayne County Bonnie Blue Farm Jim and Gayle Tanner Waynesboro 931-722-4628 Farmstead goat cheese: Using only milk from the farm's herd of Nubian and Saanen dairy goats, we carefully transform it into several varieties of goat cheese. Top of the World Farm Justin, Liberty and Wright Sanders 8999 Ella Gallaher Rd. Westpoint 866-866-3287 We offer pastured chicken, pork, grass-fed beef and lamb. Our pigs and chickens get only non- GMO supplemental feed. Topsy Greenhouse and Gardens Katie Hacker 7504 Topsy Rd. Waynesboro 931-722-3619 We grow hydroponic lettuce and tomatoes and will have greenhouse tomatoes and lettuce this winter. White County Amazin' Acres Jimmy and Karen McCulley 2857 Old Kentucky Rd. Sparta 931-761-2971 / 931-808-4051 Friday, Saturday, Sunday Fall Farm Adventures including three corn mazes, a pumpkin patch, new rainbow jumper and other AGtivities that are educational and fun. Vaughn's #1 Bermuda Grass Fed Beef Mike and Lyn Vaughn 445 Bermuda Rd. Walling 931-808-3856 We raise Black Angus, fed and finished on Vaughn's #1 Bermuda Grass and Hay. Our grass is recommended by the Tennessee Agricultural Extension Service and is a complete livestock ration that gives an exceptional flavor to the beef. Williamson County DELVIN FARMS Hank Delvin 6400 Delvin Farm Ln. College Grove 615-538-5538 Certified organic, we offer a fall/winter CSA program for our wide variety of vegetables. Throughout the year you can find us at many of the producer-only farmersâ€TM markets in and around Nashville. TAVALIN TAILS FARM Amy and Brandon Tavalin 6290 McDaniel Rd. College Grove 615-772-3394 We specialize in registered Katahdin sheep, naturally grown on certified organic land. We sell registered breed stock and whole or half lamb shares. Allenbrooke Farms Stephanie and Daniel Allen 2023 Doctor Robertson Rd. Spring Hill 615-406-4592 We are Certified Naturally Grown, growing unique heirloom varieties of produce. Gentry's Farm Allen and Cindy Gentry 1974 Hwy. 96 West Franklin 615-794-4368 Celebrating over 20 years of pumpkin fun. Our fall activity area includes acres of pick-your-own pumpkins, hayrides, a corn maze, fun farm animals and barns to explore. Growild, Inc. Terri Barnes, Mike Berkley 7190 Hill Hughes Rd. Fairview 615-799-1910 Monday–Friday 8 a.m.–4 p.m.; Saturday 9 a.m.–noon Open to the public by appointment. We are the largest all-native plant nursery in the central South. We have a one-day fall sale with plants discounted 10-50% on Saturday, October 17. Hatcher Family Dairy Sharon and Charlie Hatcher 6545 Arno Rd. College Grove 615-368-3405 Monday–Friday 8 a.m.–5 p.m.; Saturday 9 a.m. –1 p.m. From our farm store we sell a full line of dairy products, including a cream line of milk, chocolate, cheese, gelato, butter and jams and jellies, as well as our own beef and lamb. HPA Farms Lisha Bates 1021 Rehobath Rd. College Grove 615-796-9138 We offer grass-fed and grass-finished beef, pork (non-medicated feed), pasture-raised chicken and chicken eggs. We offer on-the-farm sales and also sell at Rutherford County Farmers' Market and Smyrna Depot Farmersâ€TM Market. Maczoo Farm Shelly McMullan 2236 Osburn Rd. Arrington 615-218-1523 I have goat share contracts for my milk. I also make soap, laundry powder and lotion with my goat milk; you can see products on our website. Morning Glory Orchard Tina and Curt Wideman 7690 Nolensville Rd. Nolensville 615-395-4088 We sell a wide variety of farm-grown preserves, jams, jellies, farm-made butters, honey mustard sauce, fresh apple cider, molasses, local honey, salsa, and chow chow. At the end of the produce season, we have 12 varieties of apples. Noble Springs Dairy Dustin and Justyne Noble 3144 Blazer Rd. Franklin 615-481-9546 All-natural goat cheese from our farm. We also have Grade A goat's milk and yogurt available and goat milk soap. Tap Root Farm Susan Ingraham 4104 Clovercroft Rd. Franklin 615-594-3210 We raise Tennessee Certified All-Natural Beef by the whole, half, quarter, by the bundle or by the cut. We also have chicken year-round. Triple L Ranch Steven Lee 5121 Bedford Creek Rd. Franklin Trisha Lee, 615-799-2373 We raise certified Hereford beef and all-natural, cage-free chickens. Our cattle are grass-fed, grain-finished and have received no growth hormones or antibiotics. Williams Honey Farm Jay Williams 2020 Fieldstone Pkwy. Suite 900-143 Franklin 310-990-5074 41W W W . L O C A L T A B L E . N E T I LOCAL TABLE MARKET PLACE M E T R O A N D B E Y O N D Carthage, TN 42 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E We produce wildflower honey, honeycomb chunk honey, creamed honey, honey straws and lip balms (made from beeswax of wild beehives that we rescue). Wilson County WEDGE OAK FARM Anne Overton and Karen Overton 3964 Old Murfreesboro Rd. Lebanon 615-766-3773-Karen Overton 615-497-3434-Anne Overton We raise poultry and pork. We have laying ducks and hens, plus chickens, ducks, turkeys and geese. Our hogs include a variety of breeds grown on pasture and wooded lots, including the only herd of Mangalitsa in the state. We also have several varieties of handmade sausage. Breeden's Orchard, Pie Kitchen & Country Store Tommy and Mary Nell Breeden 631 Beckwith Rd. Mt. Juliet 615-449-2880 Closed on Wednesdays. We offer apples, chow chow, fritters, honey, molasses, cider, jams, jellies, relishes, dip mixes and salad dressings. Please be sure to call ahead to check on availability. We close the last Saturday in October. Double Star Bar Farms Rod White 4685 Kennedy Creek Rd. Auburntown 615-408-4087 / 727-460-5681 We have sprouts, stevia, soap and many other products available anytime. Folsom Farms David and Teresa Folsom 930 County Line Rd. Alexandria 615-408-2018 We offer fresh, pastured eggs and silky wools year round, plus a variety of seasonal fresh vegetables. Lester Farms Mitchell Lester 2811 Coles Ferry Pk. Lebanon 615-564-0871 On our farm, we practice sustainable farming methods to produce the highest quality produce through October. Little Seed Farm James and Eileen Ray 1275 Whipporwill Rd. Lebanon 615-444-9490 We raise dairy goats, Heritage breed Ossabaw Island Hogs and layer chickens. We produce raw milk cheese available via a herd-share program, pastured pork, pastured eggs and goat milk soaps. Pratt's Orchard Jack Pratt 4944 Trousdale Ferry Pk. Lebanon 615-444-7742 Our apple season finishes the end of October with Arkansas Black. We sell both pre-picked and you-pick apples. We are a family-run business and welcome children into the orchard. Pumpkin Hill Mack and Carrie Moss 431 Benders Ferry Rd. Mt. Juliet 615-758-5364 We open October 3 and are open every weekend in October. We are a 200-acre working farm that turns into a giant pumpkin patch in the fall. We offer hayrides, campfires and corn stalks. Ralston Farm Fred and Karen Dawson 2499 Sugar Flat Rd. Lebanon 615-443-1926 We have honey, creamed-flavored honey, lip balm and lotion for sale. RS Ranch Russ Clark 1933A Chicken Rd. Lebanon 615-286-4455 / 615-772-1752 We grow and process all the herbs and other botanicals that are used to make the hand-crafted soaps we offer year-round. We offer fresh herbs in season and dried year-round. Stuck on You Honey Farm Caryn Crowston 1486 Fellowship Rd. Mt. Juliet 615-449-0964 We sell local clover/wildflower honey. Our honey is raw and 100 % pure. We don't use any chemicals on our bees or in our hives. Tojo Creek Gourds John Swendiman 986 Thomas Rd. Lebanon 615-330-5628 Please call first. We grow a wide variety of gourds for the gourd artist and crafter. We sell our gourds throughout the year from our farm and host gourd art and craft workshops and seminars. Kentucky Farms Serving Middle Tennessee ECO-GARDENS CSA Andrew and Reuben Habegger 149 Strawberry Ln. Scottsville 615-331-0104 Tuesday, Thursday and Saturday We offer a 12-week winter CSA from mid- November to mid-February featuring sweet winter carrots, a variety of lettuces, spinach, greens, sweet potatoes, winter squashes and more. We also have a weekly farm market every Saturday. Bugtussle Farm Eric and Cher Smith Gamaliel 270-457-BUGS We have a fall and winter CSA program for our biodynamically grown vegetables, as well as eggs, beef and lamb for our CSA members. Chaney's Dairy Barn Carl and Debra Chaney 9191 Nashville Rd. Bowling Green 270-843-5567 / 270-991-5567 We offer premium, homemade ice cream and include fresh fruits in several of our flavors. In the fall we have a corn maze and a pumpkin patch. Hill and Hollow Farm Robin Verson and Paul Bela 8707 Breeding Rd. Edmonton 270-432-0567 Certified organic, we sell a variety of sustainably grown vegetables, fresh herbs, cut flowers, shiitake mushrooms and other farm-fresh treats. Idle Hour Farms Ross Hunter 12234 Hopkinsville Rd. Princeton 270-601-0770 We have free-range, pasture-raised Heritage Breed turkeys. We have fresh (never frozen) birds available from the third week of November through Christmas Eve. Highland Produce Community Market 6200 Highland Church Rd. Highland Monday–Saturday 8 a.m.–5 p.m. The fall season includes a wide variety of produce, fruit, jams, jellies, chow chows, local honey and sorghum (made on the premises). Fresh pastries are served daily. Jackson's Orchard & Nursery, Inc. Cathy Otis 1280 Slim Island Rd. Bowling Green 270-781-5303 Monday–Saturday, 8 a.m.–6 p.m. The orchard is open through mid-November. Our customers can pick their own apples starting Labor Day weekend through mid-October. In October, we host a pumpkin festival each weekend with hayrides, pumpkin patch, a petting zoo and more. JD Country Milk Willis Edna and Justin Schrock 1059 Ellis Rd. Russellville 270-726-2200 Monday–Saturday 9 a.m.–5 p.m. We do not use hormones or antibiotics in our cows. We process all of our milk in our own processing plant. Our milk is sold in glass, returnable jars and we have whole, 2%, skim and chocolate milk. We also have cream, half and half and buttermilk. 43W W W . L O C A L T A B L E . N E T I Kenny's Farmhouse Cheese Kenny Mattingly 2033 Thomerson Park Rd. Austin 888-571-4029 Monday–Friday 11 a.m.–4 p.m.; Saturday 9 a.m.–4 p.m. We have a farmstead business on our family dairy farm. Our cheese is made naturally from the milk of our own herd in which no artificial hormones are used to enhance milk production. Knight Family Farms Chris Knight Scottsville 270-618-5533 Occasional grass-fed beef and lamb, all raised on organic pastures. Organic sorghum for sale. Spring Valley Sorghum Mill Reuben Habegger 269 Strawberry Ln. Scottsville Monday–Saturday We are an Old Order Mennonite family using horsepower to make our homemade sorghum. Sorghum-making is our specialty and we usually begin making sorghum the first week in September. The season typically lasts until about the middle of October. The Garden Patch David and Esli Pelly 1085 Hayes-Smith Grove Rd. Smiths Grove 270-563-2151 In the fall we have pumpkins and mums. 44 I W W W . L O C A L T A B L E . N E T W I N T E R / L O C A L T A B L E calendar
Like us on Facebook and enter to win a copy of Nature Jams ASK farmer jason FARMER JASON is the brainchild of rock music legend and Americana Music Association Lifetime Achieve Award win- ner Jason Ringenberg of Jason and the Scorchers. In 2002, he created Farmer Jason to educate and entertain children about farm life and the wonders of nature. The character is based on his own farming background and love of the great outdoors. Farmer Jason has released four records and a DVD and starred in the Itâ€TMs a Farmer Jason video interstitial program, which airs on several public broadcasting stations around the United States. That program has received four Emmy nominations and one Emmy win. Farmer Jasonâ€TMs re- cords have won numerous awards, including the Parentsâ€TM Choice Gold Award and the Los Angeles Timesâ€TM Childrenâ€TMs Record of the Year list. Farmer Jason tours all over the world. Farmer Jason is also a real farmer! He farms 60 acres of non-GMO corn and soybeans, as well as practicing sustainable cultivation methods on his familyâ€TMs home garden. With this “Ask Farmer Jason” column, he answers questions from children about nature and farming. He also offers some helpful, common sense gardening tips for busy parents. To ask Farmer Jason a question, please go to his column on, or email him at Farmer Jason will do his best to answer every question submit- ted, as well as some collected from his travels around the world. WWW.FARMERJASON.COM
I love pumpkin pie. Where do you grow pumpkin pie plants? –Travis, age 4, Marietta, Georgia Farmer Jason: Actually, pumpkin pies are made out of pumpkins, the same vegetables that you make jack-o-lanterns out of. People cook the pumpkin, add some sugar, put it in a crust, bake it, and then eat it for Thanksgiving! Yum yum indeed! What is the difference between a frog and a toad? –Mary, age 7, Manchester, Tennessee Farmer Jason: Frogs and toads are sort of like cousins. They are from the same family of animals called “amphibians” but they do have some differences. Frogs live most of their life in water; toads live mostly on land in cool, wet places. Frogs are usually green. Toads are normally brown. Frogs have smoother skin than toads. Other than that, they are almost identical. I think crickets sound pretty when they sing. Do you like it when crickets sing? –Candice, age 6, Marietta, Georgia Farmer Jason: I do like the sounds crickets make, except when they sing in my bedroom! They donâ€TMt quite sing like we do. They have no vocal cords or lungs. They make that sound by rubbing their wings together. They can even make different sounds for different reasons. TIP THE FARMER! (useful gardening tips for busy parents) When harvesting any hard squash, pumpkin or gourd, be sure to leave as much of the green stem on it as possible. Horticulturists arenâ€TMt sure why, but doing this will lengthen the life of the fruit. It wonâ€TMt rot or soften as fast. As you harvest the last crops from your gar- den, be sure to mulch your beds and planters. Winter weeds rob nutrients from the soil and harden the crust. Mulching the areas will keep the weeds out and the crust soft and moist. September 25 Old Time Music Festival Short Mountain Distillery 8280 Short Mountain Rd. Woodbury 37190 310-467-0620 A weekend of old-time music, camping and delicious food from the kitchen of the Stillhouse Restaurant. Lots of jamming, and music from two stages. Ticket price and performer lineup TBA. October 3–4 National Banana Pudding Festival 100 Brown Junction Centerville 931-994-6273 Two stages of entertainment, fun activities for kids of all ages, arts and crafts, National Banana Pudding Cook-Off, National Banana Pudding Cook-Off auction and Puddinâ€TM Path— sample 10 different puddings made by local nonprofits and oh how good! Lots of really good Southern comfort food. Free admission. October 9–10 Annual Goats, Music & More Festival Rock Creek Park Ellington Parkway Lewisburg 931-359-3863 Free concerts and admission, Gallop 5K, fainting and boar goat shows, kidsâ€TM game area, craft vendors, food and more. October 17–18 Music & Molasses Arts & Crafts Festival Tennessee Agricultural Museum Ellington Agricultural Center 440 Hogan Rd. Nashville 615-837-5197 Annual country celebration of the harvest season features making sorghum molasses the old-time way. Bluegrass music, free wagon rides, “Farmer For A Day” area for young children, country cloggers, a grist mill, traditional crafts for sale, food including homemade cakes and pies, log cabin activities for children, pony rides, animals to touch and much more makes this a weekend of family fun! Admission. October 24 39th Annual Harvest Festival Cannonsburgh Village 312 South Front St. Murfreesboro 615-890-0355 Old-time demonstrations, story telling, hayrides, cloggers and dancing, bluegrass music, antique auto show, blacksmith demonstration, craft fair and food vendors. Hours: 10 a.m.–4 p.m. Free admission. MORE INFO ON-LINE