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Reggie's Veggies →

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Meet My Baker (& Farmer)
Reggie Marshall took experiences learned at his father’s knee on their farm in West Tennessee to create an evolving hot spot for veggies and baked goods at the Nash- ville Farmers’ Market. His son Reggie Jr. is ever present with a canny set of eyes for what the public wants. In 2014, as a student of the New Farmers Academy, Reggie Sr. began to grow kale, turnip and mustard greens on Tennessee State University’s Research Farm. “Before we went to market, we washed those greens better than anyone else,” he says. Reggie’s Veggies’ reputation was won. More

More Diners Worth The Drive →

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Last summer we featured a handful of outstanding eateries—of course there’s more!
Last summer, Local Table featured a handful of outstanding eateries that are off the beaten path, but whose offerings are so delicious that they are more than worth traveling the extra miles. The truth is, Middle Tennessee is rife with road trip-worthy restaurants, diners and cafés, so we’ve happily compiled another collection of such restaurants, all of which feature dishes chockful of local ingredients and lovingly prepared. More

Spring Is In The Air →

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Farm-to-table Offerings In And Around Nashville
When it comes down to it there’s a freshness about the spring. People look a little brighter, moods tend a little higher, food tastes a little better, and the air seems a little cleaner. For the freshest of the fresh—something that embodies the spirit of spring and contributes to those heightened moods—farm-to-table eating is as good as it gets. There are several restaurants and shops that boast farm-to-table in Nashville. A lot of the time, it’s for specific dishes (“The bacon comes from so-and-so,” or, “The [fill-in-the-blank] is grown 10 minutes out of town.”). But there are a few places in the Nashville area that have put farm-to-table at the heart of their endeavors. So, for those of you looking for a fresh experience this spring, here are some of your best bets. More

Mater Madness →

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Tomatoes are the quintessential fruit
Their versatility, vigor and flavor have made them a favorite of many gardeners. I started growing them in 1975—before I became a fan. Soon, I learned to enjoy the subtleness of the flavors, as well as the diversity of the plant itself. Its form and characteristics convinced me to grow many varieties of tomatoes and, as a result, I learned that the real task is figuring out ways to preserve them. I like to grow tomatoes from early to late season so they ripen throughout the summer and fall, which means successive plantings and multiple varieties from May to September. Tomatoes are tender plants. They love sun and heat and despise cold, wet soil. Making multiple plantings helps to combat weather-related problems, as well as allow a gardener to have an extended harvest. Also, if you trellis a tomato plant, you are more likely to harvest the majority without rot and poorly shaped tomatoes. More

No. 9 Farms →

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“We are best at growing unique foods.” --Brian Oaks
s purveyors of an ever-changing landscape, Stephanie and Brian Oaks understand what it takes to switch gears successfully. From five cultivated acres on No. 9 Farms in Ashland City, they supply Nashville restaurants, deliver a CSA to residents in the greater Nashville area, and offer a presence at the Ashland City Farmers’ Market. No. 9 Farms has evolved with particular intention. “We are able to provide specialty items for Nashville restaurants—herbs, edible flowers and uncommon vegetable varieties, More

2018 CSA Fair →

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Local Table Magazine and the Nashville Farmers Market will host the 4th Annual CSA Fair
Local Table Magazine and the Nashville Farmers Market (NFM) will host the 4th Annual Community Supported Agriculture (CSA) Fair at the NFM, 900 Rosa L. Parks Blvd. in Nashville on Saturday, February 24th from 10 a.m.-2 p.m. The event is free and gives the public a chance to meet farmers, discuss individual growing methods, harvest schedules and pick up locations. There will be a workshop on what a CSA is and how it works, as well as printed materials about the process. The public will then be given a chance to meet one on one with local CSA farmers servicing the Metro area. More

JD Country Milk →

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“We choose to stay consistent with our small dairy farmers.” --Willis Schrock
Willis Schrock had milked cows his whole life growing up in Illinois, so it was no surprise that he eventually purchased a transport truck and began to haul milk to the processing plant. In 1998, Willis, his wife, Edna, and eight children moved to Kentucky and bought a dairy farm. Soon, they got down to the business of bottling and delivering milk the way they feel it should be. More

Santa's Place Christmas Tree Farm →

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Gerald and Patricia Martin didn’t set out to be farmers.
Both husband and wife worked as teachers for many years. When they moved to Tennessee from Long Island there was culture shock. However, the Martins were dedicated to make both the farming and the teaching work. Before becoming a tree farmer, Gerald Martin had other agricultural ambitions - raising pigs. “The trees are much quieter,” he says laughingly. He had expected that the trees would for the most part take care of themselves. More

Holiday Music to Cook By →

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Local chefs crank up these classics (and not-so-classics) for the holiday season
We asked local cooks, both home and professional, which holiday soundtracks are essential to their food prep this time of year. Here are a few of their classics to put into rotation, plus a few suggestions for new downloads. More

Farm Face - Rockdale Ranch →

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“I chose the Bison business because it is the best quality meat available.” —Charles Williamson
Charles Williamson has been in the bison business for 27 years, making him a specialty guru in Tennes- see. His favorite, the bison, tops the nutrient list and is lower in calories, cholesterol and fat, but higher in protein and minerals. More

The Readyville Mill →

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Back to the Grindstone with Local Food
iddle Tennesseans are blessed to have a plethora of restaurant choices when it comes to eating fresh and local; however, few are more picturesque or historic than the Readyville Mill’s eatery, Goodness Gracious at the Mill. Located on the Stones River in—of course—Readyville—the Readyville Mill was built in 1812 by Charles Ready, and added to the National Register of Historic Places in 1973. Today, the mill thrives as a working grist mill—grinding corn and wheat every week, a restaurant and an event venue. Local Table talked with Nicole Ford who, along with her husband, Eric, owns Goodness Gracious*, about the importance of serving local food. More

Meet My Farmer →

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Margot McCormack, Owner/Chef, Margot Cafe & Bar and Marche, Nashville
A Nashville native, Margot returned in 1995 to Nashville from New York City to find her voice in the local restaurant community. Upon her return, local restaurateur Jody Faison introduced her to the work and mission of chef Alice Waters. Now one of the leaders of Nashville’s local food scene, Margot’s philosophy on food and cooking is inspired by French culture, based on seasonality and the very best locally sourced ingredients. We asked her about her favorite farmers. More

Meet My Baker →

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Sweet 16th – The Bakery
Sweet 16th offers baked goods and desserts to suit every taste, from cheddar cheese scones to the "Is it a brownie or is it a cookie?" (Answer: Brookie.) Located at 16th Street and Ordway Place, the bakery's layout makes for a welcoming intimate corner, with gener- ous windows streaming sun- light in on the glass cases filled with freshly baked treats like Heavenly Scones, Hello Dollies layered bars, macaroons, coffee cakes, muffins, and more. Owners Dan and Ellen Einstein offer hugs and handshakes to regulars and friends, smiles to newcomers, and tasty treats to any- one who ventures into their bakery. It's evi- dent the couple dish out more than just pas- tries and sweets. "We love having people in here," says Dan. "It's in our blood to entertain." More

Tennessee Spirits →

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The future of Tennessee whiskey: better and better, more and more.
There’s nothing quite like Tennessee whiskey. Not only is the flavor in general unbeatable (okay, so I’m biased), but it’s also an important part of our economy. In fact, whiskey is one of Tennessee’s top 10 exports. The revenues from export alone exceed $1 billion a year and the total revenue exceeds $2.4 billion (which means that Tennesseans drink a fair amount of what’s being produced, as it should be). Of course, there are the big guys, Jack Daniel’s and George Dickel, and we love them, but some new players are starting to creep into (or at least back into) the market. The newer folks aren’t really trying to compete with Jack Daniel’s, in truth. Instead, they’re focused on the artistry and history of Tennessee distilling. More

CSAs →

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Better Living Through CSA...Here's the skinny
After eating a winter CSA (community supported agriculture) salad, which took all of 15 minutes to prepare, I feel sharper and lighter. And it’s not just my imagination. The ingredients—lettuce, kale, carrots, radishes, sweet peppers, scallions and broccoli—are all part of my bimonthly share of winter CSA. Each vegetable, buzzing with color, was planted and fussed over by godly folk. And they were harvested less than 50 miles away, not yet 24 hours beforehand. There is no way that I can overstate the means by which a CSA adds value to life. In my experience, it is the Holy Grail—the thing by which I muster special powers. Wash, chop, stir and invigorate. More

My Pie →

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Me, Oh My. I Love Pie!
It’s no surprise that pie is an essential medium for foods prepared all through the year, no matter the season. People love pie, any way they can get it. We rounded up our favorite Pie recipes from Nashville foodies for some baking inspiration. More

Food Labels →

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What Does It Mean: Food Labels
Tennessee has a rich culinary history with far-reaching influence and ating healthy can be a complicated endeavor—too many labels, but still not enough information to help you make an educated choice. Local Table has compiled a list of some of the most commonly used national and local food labels and what they mean. If you’ve got further questions on a particular label, we’ve listed a website where you can find out more. The most commonly seen labels at your local farmers’ market include: Certified Organic, Certified Naturally Grown, Certified Humane and PickTN Products. The labeling of eggs has become extremely complex and somewhat controversial. Still confused? Buy from your local farmer! *Animal Welfare Approved (dairy, eggs, chicken, goose, duck, turkey, beef, bison, lamb, goat, pork and rabbit) This is the only USDA-approved third-party certification label that supports and promotes family farmers who raise their animals with the highest welfare standards, outdoors, on pasture or range. More

Farmers' Market 411 →

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Top 10 Tips for Shopping at the Nashville Farmers’ Market
The Nashville Farmers’ Market, located in the center of the downtown urban core, has been feeding Nashville and the surrounding area since 1801. The market is home to more than 150 vendors throughout the year, and is open seven days a week from 8 a.m. to 6 p.m. Here are the top 10 tips for shopping at the Nashville Farmers’ Market, no matter what the season may be. More

Artisan Foods →

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Artisan Foods Abound in Middle Tennessee
Tennessee has a rich culinary history with far-reaching influence and continues to grow as a hot destination for food lovers. But long before tourists flocked to the Nashville area to dine at award-winning restaurants, producers from all across the Middle Tennessee region were making foods that were popular both locally and around the world. Today, more and more entrepreneurs are joining the artisanal food scene and making our state all the tastier. More

Diners Worth The Drive →

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Here are a few local favorites that you might not have heard of.
It’s always easy to go somewhere familiar with mass-produced menu items—these eateries are plastered across our televisions and computer screens. But if you take a chance and stroll along some of the more historic parts of town sometimes you can stumble upon some of the best food that you never knew was there—in local diners, cafes and mom-and-pop shops. Such places are the true heroes of the “dine-out” world and what makes the food so special is that it was made by local people who care enough about their communities to share good food that means something to them. Here are a few local favorites that you might not have heard of. More

Historic Murfreesboro →

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Nestled smack dab in the geographic center of Tennessee, just 34 miles south of Nashville, sits the historic haven-cum-college town of Murfreesboro.
The Battle of Stones River, one of the bloodiest conflicts of the Civil War (with nearly 25,000 casualties), was fought right here. Now part of the National Park system, Stones River National Battlefield is a must-visit for anyone with an interest in history. If you come, plan to spend at least two hours visiting the museum and taking the self-guided tour of the battlefield. Civil War history aside, Murfreesboro is probably best known as the home of Middle Tennessee State University, one of the state’s largest and most renowned institutes of higher learning—and its sprawling campus is well worth a look. But those two landmarks are just the tip of all that Murfreesboro has to offer: Visitors will also find some of the finest eateries, shops and craftspeople in the state, many of them located on the town’s Historic Square. More

Eating the Landscape →

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It seems to us that foodscaping, also known as edible landscaping or “front yard farming,” would simply be the logical next step in the homegrown revolution.
That may be mostly true. But it wasn’t always true. While foodscaping is a hot trend now, the practice was revived during the recession of 2008, when people had less disposable income, and companies were charging more to try and cover costs and keep laborers. As a result, a lot of folks realized that choosing between farming and landscaping just wasn’t a decision they wanted to make. So why not combine the two? It saves time and money. Over the last decade, the awareness of foodscaping and its benefits has escalated. Today, foodscaping isn’t just about pinching pennies during a season of financial difficulty; it’s become an environmental trend, and more and more people are choosing this nontraditional beautification for their homes. More

Sustainability on the Menu →

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Tom Morales built a restaurant empire with an emphasis on environmental efforts.
Fin & Pearl may be the newest venture for restaurateur Tom Morales, but he considers it his flagship. The seafood-centric eatery in the Gulch, which opened in December, uses an app to track when, where and by whom each fish was caught. Water glasses made from recycled wine bottles sit on wooden tables built from sustainably harvested trees downed by a hurricane in Nicaragua. Behind the scenes, employees recycle grease, save oyster shells to be repurposed into gravel and concrete, and instead of throwing food into the trash, an ORCA liquid composter turns waste into water. “We don’t do it to save on our garbage bill,” Morales says. “We do it because it’s the right thing to do.” Doing the right thing helped Morales build his culinary empire. As a young restaurant manager, he figured out he could guarantee fresh seafood year-round by paying fishermen a better price in the summer, when it was plentiful, and they’d remain loyal to him in the winter, when other restaurants had to rely on frozen seafood. “It gave us a competitive advantage in the marketplace, and we take that same philosophy here,” Morales says. “We want local farmers to grow for our needs and the amount of product that we can move.” More

Peaceful Pastures →

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When I set out on my drive to meet Jenny and Darrin Drake, the owners of Peaceful Pastures, I wasn’t sure what to expect.
Unlike other farms I had visited that were set up for agricultural tourism, Peaceful Pastures is dedicated to producing the finest all-natural, pastured, grass-fed meat—and I knew this visit would offer a completely different perspective into the daily life and passions of a farmer. After winding around the country roads of Smith County, I arrived at the base of the property. I turned onto the gravel road and the hills unrolled before my eyes, speckled with small moving dots. Packs of lambs, cows and dogs came into full focus as I parked. The uncharacteristic 70-degree temperature set the tone for what I would discover to be one of the most unexpected treasures of Middle Tennessee farming. More

The Isha Institute →

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Not far off Tennessee’s first state highway, outside McMinnville, there is a 1400-acre tract of land with waterfalls and bluff overlooks.
Its inhabitants constitute the Isha Institute of Inner Sciences. This center is one of a trio in service to the world, with the others located in England and India. Along the wooded road leading to the 10-year-old Isha USA campus is an unassuming sign directing you through what was formerly a pine plantation. A visitor’s guide, which can be picked up at the welcome center, states that this is “a powerful space for inner exploration and complete well-being.” And I feel it. After all, this is the place where Inner Engineering is taught. The brochure extends an invitation to “a comprehensive program as an overhaul of all aspects of the human mechanism, imparting practical wisdom and powerful yogic practices to manage body, mind, emotions and the fundamental life energies within.” More

Food Tours →

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Fantastic Food Tours: Exploring Nashville…One Bite at a Time
Culinary tourism, the pursuit of unique and memorable dining and drinking experiences in a given place, is one of the hottest trends in travel. And with Nashville stealing the spotlight as both one of this country’s top travel destinations and an “it” city for foodies, it should come as no surprise that some of the most delicious and informative food tours around are happening right here in Music City. Tourists and locals alike are flocking to sample the breadth of our city’s cuisine and learn more about its rich history; if you are looking to explore Nashville bite by bite, Local Table has done the legwork for you and rounded up three great tours to take now while tourist season is at low tide…and one to pencil in for the future. More

Annual CSA Fair →

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Mark Your Calendar for the 3rd Annual CSA Fair - Saturday, February 25, 10am–2pm at the Nashville Farmers' Market
Local Table Magazine and the Nashville Farmers’ Market (NFM) are excited to announce they will work together again to host the Third Annual Community Supported Agriculture (CSA) Fair. The event will take place on Saturday, February 25, at the NFM, 900 Rosa L. Parks Blvd., from 10 a.m.–2 p.m. The event is free to the public and is a great opportunity to meet one-on-one with farmers and discuss individual growing methods, harvest schedules and pickup locations. General information on what a CSA is and how it works will be available to attendees. “More and more consumers are discovering the CSA model,” says Local Table publisher Lisa Shively. “It’s the best way to connect to local farmers and learn how to eat and cook seasonally. Consumers also get a taste of what it’s like to be a farmer and be reliant on the weather for a successful harvest.” More

Produce and Passion →

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Of Produce and Passion Projects: three visions, one goal.
More and more often, people are getting in touch with their passions and discovering that healthy, wholesome, tasty food is right up their alley. They aren’t doing it to make a killing. They’re doing it to make themselves and their customers happy. Thankfully, that approach seems to be working out for a few Middle Tennessee businesses: Twin Forks Farm, Nut Butter Nation and Southern City Flavors. Twenty years ago, David Tannen dramatically changed the way he ate. He said goodbye to drive-throughs and processed food, became a vegetarian and resolved to start eating food in its whole form. In other words, he put down the Big Mac and picked up the carrot. For a lot of folks, that would be enough. They start eating healthier and they lose some weight, and that’s plenty. More

Two Tearooms →

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Middle Tennessee gets world-renowned teas and local connections through a pair of tea shops.
In today’s fast-paced world, coffee may keep us going, but tea, an ancient beverage enjoyed around the globe, encourages us to pause and savor the moment. In Middle Tennessee, a pair of tea shops are helping people slow down and connect with each other through this timeless tradition. A trip to Burdett’s Tea Shop feels a bit like stepping into a different time. After all, it’s housed in a 1912 building on Main Street in Springfield, about 30 miles north of Nashville. You’ll also find a welcoming environment at High Garden in East Nashville, where owners Leah and Joel Larabell personally greet almost everyone who walks in. More

Treehouse Restaurant →

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The Treehouse Restaurant Stands Tall with Its Focus on Local, Seasonal Food
Tucked under a canopy of trees in the Five Points area of East Nashville is a restaurant that was converted from a house just a couple of years ago. Co-owners Matthew Spicher and Corey Ladd felt that the home—complete with a custom-built tree house out back—that had been in their family for 25 years was the perfect spot for a restaurant that specialized in “elevated” late-night dining, the type of place that could fill the void between the neighborhood’s upscale anchor restaurant, Margot, and the bars that keep the area buzzing into the wee hours. From the beginning, though, Spicher and Ladd knew they wanted the menu of the Treehouse to focus on local, seasonal produce, which they say is just “the right thing to do.” “It’s a way of life for us, to be socially responsible, and it makes good business sense, too,” Spicher says, “and there’s definite taste difference in food that’s fresh and local.” As the business evolved, it became clear that diners needed and wanted more good food options at earlier dinner hours. The restaurant has enjoyed a brisk business and critical acclaim from the beginning. More

Girl Scout Cookies →

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Outside the Box Girl Scout Cookie Creations
The fun and tasty Outside the Box benefit supporting Girl Scouts of Middle Tennessee will be returning February 7 with a new lineup of delicious desserts. The tasting event features several local chefs’ unique interpretations of the renowned and ubiquitous Girl Scout cookie. Restaurants participating last year included the Red Pony, Saffire, Puffy Muffin, Mack & Kate’s and Merridee’s Breadbasket. This year’s list has not been announced yet. The 2017 event will honor Sharon Hatcher, farm manager and an integral part of the Hatcher Family Dairy. Hatcher Dairy has been a family-run dairy milk business since 1831. For more than 175 years, the farm has been committed to the core values of faith, quality, cooperation, integrity and stewardship. More

Future Farming →

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Farming In The Future With Ed Harrison
d Harrison—founder and owner of Smarter Gardens, based in Columbia, Tennessee—grew up in a farming environment. Dairy farming was a vibrant industry when he was a boy in the 1960s, and when Ed was 12, he’d move from farm to farm in his area helping milk cows, ship the products and take care of the grounds. Then, he hit a wall. “I worked in that industry long enough to be absolutely convinced I never wanted to be a farmer,” he says. He loved growing food, but he saw too many farms close and too many people lose their jobs, whether due to stricter regulations or just old-fashioned bad luck. And to him, farming didn’t seem all that sexy anyway. His father was in technology, and since Ed was interested in his father’s line of work, he had to choose. More

Sweet Creations →

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The Pie's The Limit For Sweet Creations Local Bakery Commited To Community Revitalization New
Along Jefferson Street, indicators of urban renewal projects dot the landscape as Nashville’s development boom creeps westward from Germantown. Sweet Creations founder and co-owner Barbara Toms wants to ensure that as this occurs, the existing community remains involved with the changes. That’s just a small part of the larger mission of Sweet Creations, the pie bakery and café situated on the edge of the Jefferson Street business district. Toms started making pecan pies a decade ago for family and friends using her mother’s recipes. In 2010, she decided to follow her passion and teamed up with Herman Patton—known as The Pie Man—to form Sweet Creations and make pies for a living. Patton has a long and success-filled history both in and out of the kitchen and is a master at marketing the pies, which he frequently carries along with him to spread the word throughout the community. More

Lynnville Tennessee →

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Exploring Lynnville Tennessee A Jack Trail Treasure New
Middle Tennessee is a day-tripper’s delight. Our region is blessed with a plethora of small towns filled with picturesque charm, vibrant history and amazing things to eat and drink, see and do. And while locales like Lynchburg, Leiper’s Fork and Bell Buckle may get more ink, few area towns have more charm to offer than Lynnville, Tennessee. Located 65 miles south of Nashville on State Route 129 in Giles County, Lynnville, with its postcard-perfect tree-lined sidewalks and abundance of nineteenth-century architecture, is an official stop on the Jack Trail, one of 16 driving tours created by the Tennessee Department of Tourist Development to encourage visitors and natives alike to get off the interstates and discover all that our state’s small towns have to offer. More

Gentry's Farm →

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Gentry's Farm A Farm For The Centuries And For The Community New
Each fall, Gentry’s Farm, in the gently rolling hills beside Gentry Lake and the Harpeth River in Franklin, Tennessee, celebrates all the harvest has to offer by inviting the public to visit. This invitation is both the culmination of the growing season and an annual renewal of commitment to running this Tennessee Century Farm* by Allen and Cindy Gentry and their son, Jase, and it allows the family to share with the community the land they are blessed to responsibly work. Although the products and management of the land have changed over the centuries—e.g. it has gone from a dairy to a beef herd and from the family growing cotton crops to them renting to tenant farmers for about 75 years—Gentry’s Farm has remained a productive open space since 1812. In 1975, the Gentry family moved back to the main house and returned to working the land. In recent years the farm has diversified to include pick-your-own pumpkins and growing hay, as well as raising beef cattle. Everything grown and raised is sold directly to consumers and is in demand. Decisions are made based on “what the family can handle…keeping it simple and out of debt,” says Allen. It’s a bustling and rewarding life, and by opening their land in a few different ways throughout the year, they can provide a way for people to “make a memory of a lifetime,” says Cindy. More

Big Al's →

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Big Al's Salemtown location may not be big time (yet), but that hasn’t slowed the growth of Big Al’s Deli and Catering. New
I first went to Big Al’s Deli and Catering on the unorthodox suggestion of another chef in town. I was waiting in line at a popular Germantown eatery. The chef working in its open kitchen said, “When I get off here, I’m going to Big Al’s. I don’t know why y’all are here when you could be there.” I waited for my delicious dish at the still-popular spot. And I was satisfied. But the next time I needed a place for a lunch out, I headed up the street to Big Al’s, a Salemtown secret that’s becoming less of a secret thanks to both the personality and personal recipes of Al Anderson, and the other chefs around town who love him. And, I wasn’t disappointed. More

Tana Comer →

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Tana Comer of Eaton’s Creek Farm, Growing As She Goes New
My status as a food adventurist propels me to a favored Martha Stewart recipe: Mixed Chicories with Persimmons. But I can’t find its ingredients around any old corner. Where to begin? The answer is as simple as a chat with the uniquely talented Tana Comer of Eaton’s Creek Organics Farm.She is an ideal starting point.She will win your CSA-loving heart. Tana has a steady gaze.Her directness pushes for the business at hand: our scheduled chat about her history as a farmer. But the story has tangents and Tana’s farm manager, Julia Thompson, is present and listening. One important fact to know at the outset: Eaton’s Creek Farm was sanctioned as the first organic farm in Davidson County. More

Ousley Ouch →

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Some Like It Hot - Ousley Ouch puts a spicey spin on local salsa New
It’s hard to believe in a city now nationally renowned for its hot chicken, but when Ric Ousley and his sister moved to Nashville from Mississippi 20 years ago, they couldn’t find any salsa they considered hot enough. So they decided to make their own. “We went to the store and started looking at ingredients, and thought, ‘Hey, we can make this,’ ” Ric recalls. They had grown up barbecuing and playing around with recipes, so he figured it wouldn’t be too hard to create the spicy salsa he was seeking. That wasn’t the case. “We couldn’t eat the first batch,” he says, laughing. “We like hot, but it was way, way too hot.” After some trial and error, they created a more palatable salsa. “Herbs and spices are the secret ingredient,” he says. “There’s a balance to getting that heat level and flavor.” More

Food Trucks →

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Nashville Area Food Trucks Up the Ante with Locally Sourced Ingredients New
We all love to escape the confines of our kitchens and eat out occasionally, but there is something particularly appealing about a visit to a favorite food truck: debating the mouthwatering possibilities on the menu as we stand in line (even if - like me - you always revert back to your go-to order); visiting with fellow diners; and just soaking in the inherently festive atmosphere that inevitably accompanies a food truck. Nashville has one of the best food truck scenes in the U.S. and, even better, many of them have made a commitment to source local ingredients whenever possible. In this issue, we're spotlighting three trucks that have made this commitment to bringing customers great food with ingredients sourced from Middle Tennessee and surrounding areas. More

I Can Cook Bruschetta! →

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The secret formula to any bruschetta is to buy fresh, local ingredients or grow your own! Web Exclusive
It is very rare that I get excited about cooking, but when it comes to bruschetta - the heavenly and nutritious meal on toast - sign me up! The word bruschetta (pronounced “brusketta,” not “bruschetta”) originated in central Italy and simply means a “slice of toasted bread.” Centuries ago, bruschetta was baked in community ovens on the outskirts of Italian villages and small towns. After baking, the warm and crisp bread was rubbed with garlic and dipped into oil. Today’s version of bruschetta doesn't require a set recipe; it can be modified and transformed in many different ways - as appetizers, snacks, or even entrées. Although bruschetta was created as poor villagers’ food, nowadays the popularity of this traditional antipasto comes from amazing taste, simplicity of preparation, and versatility. More

Healthy Table ❯

Would You Like To Try Some Goat Cheese?
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I’m a millennial who moonlights on weekends as a promoter of goat cheese!
My mission is to entice shoppers to sample this creamy, tangy, twangy delicacy form of cheese. Goat cheese is incredibly satisfying. There are many different types of goat dairy products, with goat cheese being the most well known. Chevre, pronounced “chev”, is the French (or fancy) name for spreadable, soft goat cheeses. These cheeses have a milder taste, but may come in many different flavors from sweet to savory. It doesn’t stop there; you can try goat Feta cheese, goat Gouda cheese and many rolled goat cheese logs. Goat dairy also includes goat cheese yogurt and goat milk. More

Ask Farmer Jason ❯

Questions & Answers for kids (and others!)
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Farmer Jason is the brainchild of rock music legend, 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.

If you would like to ask him questions, email him at jr@farmerjason.com
More

Recipes ❯

Browse or Search Our Recipe Database

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Seasonality Chart ❯

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