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Baked Bean Salad
Main Ingredients: dried beans, onion, garlic, carrots, Herbs, peppers, salad greens, potatoes, beets,
1 lb of any dried bean
garlic to taste
3 cloves of garlic, minced
½ teaspoon salt
2 teaspoons Dijon mustard
3 tablespoons sherry wine vinegar
2/3-cup extra virgin olive oil
Salt and pepper to taste
After soaking beans overnight for many years, I have found another method that I believe to be a tastier preparation called The Parsons Method:
*Put 1 pound of beans in a cast iron Dutch oven with 6 cups of water and 1-teaspoon salt.
*Use any seasoning you wish, onion, garlic, meat etc.
*Bring to boil on top of the stove and then cover and pop into a 350-degree oven until the beans are done.
*This can take from 1 hour to 2 hours, garbanzos or scarlet runners are the exception – they do need to be soaked before cooking.
Now that you’ve prepared those beans, be sure to prep everything that is available from your last CSA delivery for a delicious main event salad. Many things such as carrots, fresh herbs, peppers, onions, and salad greens can, of course be eaten raw. A few items such as beets or potatoes must be roasted prior to addition. Simple vinaigrette is the crowning jewel of the bean salad and should be applied and mixed with the other ingredients when the beans are
still warm. This dish will never fail you. I swear, so help me God.

Bean and Vegetable Dressing
Pound the garlic and salt into a paste and combine the mustard and vinegar. Whisk in the olive oil slowly and taste for seasoning.

Roben Mounger, Columbia, TN

Baked Sweet Potato Casserole
Main Ingredients: Sweet potatoes, salt, pepper, nutmeg, garlic, cream, parmesan cheese
2-3 large sweet potatoes, sliced thin
2 cloves, minced
salt & pepper to taste
1/2 pint cream (more to taste)
pinch of nutmeg

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

This is a real treat. Discovered at TOGA conference.

Whole Foods Green Hills Chef

Chef Shane Kelly's Sweet Potato Bake
Main Ingredients: sweet potatoes, butter, fresh rosemary, pure maple syrup, orange juice, orange zest, salt and pepper, raw pecan halves,
4 large sweet potatoes (about 2 1/2 pounds)
4 tbsp unsalted butter, plus additional for baking dish
1 tablespoon finely chopped fresh rosemary
2 tablespoons pure maple syrup or to taste
1 tablespoon orange juice
1/2 teaspoon freshly grated orange zest
salt and pepper to taste
1 cup raw pecan halves
Preheat oven to 400°F.

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

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

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

Chef Shane Kelly c/o Franklin Farmers Market

Crawfish Boil 101
Main Ingredients: crawfish, potatoes,
Water (to fill large 10-30 gallon stockpot half to 3/4 full)
1 1/2 boxes of salt for boil. 1-2 additional for purge process.
3 lbs onions, quartered.
1 1/2 pods of garlic (whole pod cut in half)
5-6 bags of crab boil, broken open
3/4 cup red pepper
6 lemons halved
20 small new red potatoes
10 ears of fresh corn
30-40lbs of live crawfish

2 hours before cooking, alternate soak crawfish in cold salt water and plain water for 5 minutes & drain. Do this at least twice or until water is clean when drained-will require 1-2 additional boxes of salt.

1. Fill 10-30 gallon pot with water-enough that would submerge crawfish & allow for a good boil without spilling over.
2. When water is at a good, rolling boil-add seasonings, onions, garlic, lemons, and potatoes. Boil for 10 minutes.
3. Add purged crawfish. Bring back to boil. Cook, covered, timing for 8 minutes after reaching full, rolling boil.
4. Turn the fire off. Add corn. Soak for 15-25 minutes.
5. Drain pot & pour contents onto a large newspaper or butcher-covered table. Serve with melted butter or hot sauce if desired. Enjoy your Super feast!

Nashville Farmers Market

Creamy Chard and Potatoes
Main Ingredients: small new potatoes, Swiss chard, salt, minced onion, butter, flour, milk, pepper
8 to 10 small new potatoes (about 2 lbs)

1 pound of Swiss chard

1 tsp salt, divided

¼ cup of minced onion

¼ cup of butter

3 tbsp of all-purpose flour

2 cups of milk

¼ tsp of pepper
* Cook new potatoes in boiling water until tender (approx. 15 to 20 minutes), drain and cool slightly. Cut potatoes in half and keep warm.
* Remove and discard ribs from Swiss chard. Rinse chard with cold water, drain and shred.
* Cook chard, ¼ tsp salt and onion in boiling water for 10 minutes; drain and return to pan. Add potatoes and keep mixture warm.
* Melt butter in a heavy saucepan over low heat; whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in milk; cook over medium heat and continue to whisk mixture until it is thickened and bubbly
* Stir in the remaining salt and pepper. Pour over potatoes and chard and toss gently. Serve immediately.

Franklin Farmers Market

Daikon Mashed potatoes
Main Ingredients: Daikon radishes, potatoes

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

Cut potatoes and daikons into 1-2” cubes, with the daikons a little smaller than the potatoes.
Boil together in a large pot of water, checking for doneness after 10 minutes. Remove to a large bowl any cubes that are tender, leaving the rest to boil until done. (The daikons will take longer than the potatoes.)
When done, drain potatoes and daikons and mash in the bowl with remaining ingredients until creamy. They’ll be a little lumpier but the flavor far surpasses plain mashed potatoes!

Real Food Farms CSA

Homemade Vegetable Pot Pie
Main Ingredients: sweet potatoes, parsnips, pearl onions, carrot, turnip, butter, flour, vegetable stock, heavy whipping cream, Parmesan cheese, seasoning (herb mix or garlic), salt & black pepper, puff pastry, egg white, water,
2 cups peeled & chopped sweet potatoes

2 cups peeled and chopped parsnips

2 cups pearl onions (frozen)

1 cup of peeled & chopped carrot

1 cup peeled and chopped turnip

4 tbsp of butter

¼ cup of all-purpose flour

1 ½ cup of vegetable stock

¼ heavy whipping cream

1 cup grated Parmesan cheese

1 tbsp of seasoning (herb mix or garlic)

½ tsp salt & ½ tsp of black pepper

1 sheet of packaged puff pastry (one sheet from a 17 ounce pkg)

1 egg white

1 tbsp of water
Preheat oven to 400 degrees. Spray 4 baking dishes (2 cup size) with nonstick cooking spray. Fill a large stockpot ¾ ‘s full of water and bring to a boil over high heat. Add sweet potatoes, parsnips, onions, carrots and turnip. Boil until tender (approx. 4 – 6 minutes). Drain off water.
In a large skillet, melt butter (medium heat) and sift flour over melted butter. Whisk to remove any lumps and cook until flour begins to brown (approx. 2 to 3 minutes). Add the veggie stock to the flour and whisk it to remove lumps. Cook until it starts to thicken (4 to 5 minutes) and add cream, whisking it well. Add the cheese, herbs, salt and pepper and keep whisking. Cook the mixture until the cheese begins to melt (approx. 1 to 2 minutes) and then add the blanched vegetables to the mixture and stir. After it’s mixed, spoon the veggie mixture into the baking dishes.

On a lightly floured surface, unroll the puff pastry. Take one sheet and cut it into 4 squares. Place a square of pastry and cover the veggie filling in each baking dish. Combine the egg while and water by whisking it with fork and lightly brush the mixture over the pastry. Bake pot pies until golden brown, approximately 25 minutes. Eat and enjoy!

Franklin Farmers Market

Mashed Tomato Potatoes
Main Ingredients: Yukon Gold potatoes, garlic, milk, butter, flat-leaf parsley, scallions or small onion, Parmesan, kosher salt, yellow pear tomatoes
2 pounds Yukon Gold potatoes (or potato of your choice), cut into 2 inch pieces
2 garlic cloves, peeled
½ cup milk
¼ cup unsalted butter
¼ cup chopped flat-leaf parsley
3 scallions or 1 small onion, chopped and sautéed
½ cup grated Parmesan
½ teaspoon kosher salt
2 pounds yellow pear (or chopped tomatoes of your choice), chopped

Place the potatoes and garlic in a saucepan and cover with lightly salted water. Bring to a boil. Cover and simmer about 20 minutes or until a fork easily pierces the potatoes. Drain the potatoes and garlic. Mash potatoes and garlic until smooth. Blend in the milk, butter, parsley, onion, Parmesan, and salt. Gently fold in the tomatoes.

Roben Mounger, Columbia, Tn

Mashed potatoes
Main Ingredients: potatoes
2 pounds potatoes (preferably yukon gold)
1/4 cup milk
1/4 cup chicken or vegetable broth
2 tablespoons unsalted butter
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of water to boil over high heat.
Add the potatoes, reduce the heat to medium, set the lid ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes.
Meanwhile, stir the milk and broth in a small pan and warm it gently over low heat.
Do not simmer.
Drain the potatoes in a colander set in the sink.
Place them in a large bowl or back into the pan you just used.
Mash with a fork or beat with an electric mixer if a creamier version is preferred.
Pour in the warm milk mixture, then add the butter, mustard, salt and pepper.
Mash or beat until smooth but with chunks of skin visible.
Serve warm.

Roben Mounger, Columbia, TN

Nikka's Farmstead Potato Salad
Main Ingredients: lemon juice, olive oil, Dijon mustard, thyme, celery seed, potatoes, snap peas, broccoli, green pepper, red pepper, yellow pepper, green onions
3 TBS fresh lemon juice
2 TBS olive oil
1 tsp country style Dijon mustard
1 tsp minced fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp salt
1/2 tsp celery seed

1 3/4 lbs fingerling or baby potatoes
1 cup snap peas, trimmed
1 cup broccoli florets
1/4 cup each of diced green, red and yellow bell pepper
1/4 cup chopped green onions
Boil the potatoes and remove from hot water with slotted spoon when done but
still al dente (not mushy). Add snap peas and broccoli florets to simmering
water, boil 1 minute.
Let potatoes cool off and slice into 1/4 inch thick slices.
Toss all ingredients together and add dressing.

You can vary the recipe by using seasonal vegetables as you like.
Nikka recommends squash.

Dannielle "Nikka" Nie / Shingle Springs, CA

Potato Leek Soup
Main Ingredients: Potatoes, Leeks, garlic, Olive Oil, Oregano, parsley, summer squash, corn, green beans
Olive Oil
salt & pepper
summer squash
green beans
Serves 4

Peel and boil potatoes, then mash some of them to turn the water white. Saute leeks and garlic in olive oil or butter and add to the soup. Salt and pepper to taste, use oregano and parsley to season.

Squash, corn or green beans can be added too.

Long Hungry Creek Farm, Red Boiling Springs

Pumpkin Stew
Main Ingredients: stew meat, canola oil, water, potatoes, 4 carrots, bell pepper, garlic, onion, salt, pepper, beef bouillon granules, tomatoes, pumpkin
2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin
Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine. Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.

Wash the pumpkin. Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard. Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew. Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving. Yield: 8-10 servings.

Dennisons Farm, Elora, TN

Roasted potatoes with herbs
Main Ingredients: potatoes, rosemary, garlic,
olive oil
Slice potatoes into about 1/4" slices and toss with fresh rosemary from the garden, minced garlic and a drizzle of olive oil. Single layer in a roasting pan or casserole dish.
Roast 385 degrees until cooked through and crispy to taste.

Lisa Shively, Pleasant Shade, TN

Salud! Sweet Potato Salad
Main Ingredients: sweet potatoes, dijon mustard, wildflower honey, garlic, worcestershire sauce, olive oil, parsley, chipotle peppers, red pepper, yellow pepper, onion, cider vinegar
2 lbs. sweet potatoes, peeled and diced
2 tbs 365 Organic Everyday Value Dijon Mustard
1 tblsp 365 Organic Everyday Value Wildflower honey
1 tsp garlic, minced
1 tsp 365 Organic Everyday Value Worcestershire sauce
1/4 c 365 Everyday Value Extra Virgin Olive Oil
Fresh cracked pepper to taste
1/4 c parsley, chopped
2 canned, drained chipotle peppers, chopped
1 large red pepper, diced
1 small yellow pepper, diced
1/2 c onion, diced
3/4 c 365 Organic Everyday Value Cider Vinegar
1/3 c plus 1 1/2 tblsp sugar
salt to taste
Cover sweet potatoes with water. Add salt. Bring to boil. Cook just until tender - about 10 minutes. Drain and refresh with cold water to stop cooking.

In large bowl, whisk all ingredients together expect red and yellow peppers and onions. Gradually whisk in olive oil. Fold in sweet potatoes, peppers and onions and season to taste. Serve at room temperature or warm. Add parsley prior to serving. Salad should stand 30 minutes prior to serving to allow the dressing to develop.

Salud! Kitchen Whole Foods

Savory Shephard's Pie
Main Ingredients: red potatoes, pearl onions, garlic, ground chuck, TNG® Savory Beef Rub,
1¼ (pounds) red potatoes, cut into cubes
6 (ounces) pearl onions, thawed
2 large cloves garlic
¼ cup sour cream
1 (pound) lean ground chuck
¼ tsp. black pepper
3 Tbsp. flour
2 Tbsp. butter
½ tsp. TNG® Savory Beef Rub
¼ cup heavy cream
1 (12 ounce) bag of frozen mixed vegetables, thawed
1 cup shredded cheddar cheese, divided
1 (14 ounce) can beef broth
Paprika for garnish
1 Tbsp. ketchup
In a saucepan cook potatoes with salted water and garlic until the potatoes are fork tender. Brown the meat in a large nonstick skillet. Add Savory Beef and flour, stir to combine. Add beef broth and continue to cook for 2 minutes. Add all the veggies and ketchup and cook an additional 5 minutes, stirring frequently. Remove from heat and set aside.

Preheat oven to 375°F.
Drain the potatoes, remove garlic cloves and return potatoes to saucepan. Add sour cream, black pepper, butter and half of the shredded cheese. Mash the potatoes until smooth and the mixture is well blended. Pour the meat mixture into a 10-inch square baking dish; cover with potato mixture and bake for 18-20 minutes. Remove from oven and top with the remaining cheese and sprinkle the paprika over top. Return to oven and bake additional 2 minutes or until the cheese is melted.

Tennessee Gourmet

Sorrel & Lovage Soup
Main Ingredients: chicken or vegetable stock, potatoes, garlic, butternut squash, lovage shoots, sorrel (same as a pound of spinach), salt, pepper, chili flakes
6 cups of chicken or vegetable stock
3 medium potatoes (sweet or regular)
3 cloves of garlic
1 butternut squash
10 to 12 8-inch lovage shoots
1 pound of fresh sorrel (same as a pound of spinach)
salt, pepper and chili flakes
Boil stock along with 3 cups of water
Add chopped potatoes and minced garlic
Peel squash and remove seeds and chop into 1 to 2 inch chunks.
Add squash a few minutes after potatoes.
Simmer for 15 minutes.
Add chopped lovage and cook for 5 minutes.
Stir in chopped sorrel and remove from heat.
Season with salt and pepper and chili flakes.

Shredded chicken may be added for a heartier dish.

Roben Mounger, Columbia, TN

Spinach Cheddar Quiche w/Potato Crust
Main Ingredients: Russet potatoes, onion, eggs, unsalted butter, frozen chopped spinach, garlic cloves, grated nutmeg, milk, Dijon mustard, black pepper, Cheddar,
2 Large Russet potatoes
1 small onion
5 large eggs, room temperature
1 tablespoon unsalted butter, plus additional for greasing the baking dish
1 10-ounce package frozen chopped spinach
2 garlic cloves, minced
1/4 teaspoon grated nutmeg
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
8 ounces Cheddar, grated
Position the rack in the middle of the oven and preheat the oven to 400.
Lightly butter a 9-inch pie plate.
Grate the potatoes. Squeeze them by handfuls over the sink of any excess moisture.
Grate the onion into the potatoes.
Stir in 1 egg and the salt.
Press the mixture into the prepared pie plate.
Bake until lightly browned, about 35 minutes.
Remove from the oven and cool on a wire rack for at least 10 minutes, but once it is cooled it can be cover with plastic wrap and stored at room temperature for up to 1 day.
Reduce the oven temperature to 375 degrees.
Melt the butter in a large skillet and sauté the frozen chopped spinach and garlic until hot and aromatic, about 2 minutes.
Sprinkle on the nutmeg.
Whisk the remaining 4 eggs, milk, mustard and pepper in bowl until fairly smooth.
Sprinkle half the grated cheese over the potato crust.
Pour the contents of the skillet over the cheese, and then top with the remaining cheese.
Pour the prepared egg mixture over the cheese, evenly coating it.

Roben Mounger

Squash Bisque - A New Orleans flavor
Main Ingredients: red potatoes, summer squash, carrots,
1/2 cup fresh, real butter
1 large onion
2 med. Size red potatoes, sliced
2 carrots, sliced
4 cups fresh or 2 packages frozen (defrosted) yellow squash
1 quart chicken stock (homemade if possible)
1 tbsp Kosher or Sea salt (Or 2 tbsp of Sage Hill Farms Cajun blend)
1/4 tsp cayenne
1 cup cream
Melt butter, sauté onion. Add vegetables, stock, salt and pepper.

Cook on med heat, covered, until tender (about 45 min)

Puree in blender-1/2 at a time.

Return to pot and add cream, check seasoning.

Sprinkle with paprika just before serving.


~Bea Kunz, Sage Hill Gardens, Petersburg, TN

Stuffed Red Potatoes w/Carmelized Onion
Main Ingredients: red potatoes, sour cream, salt, pepper, yellow onions, olive oil,
12 small red potatoes
1 heaping tbsp sour cream
salt and pepper to taste
1 1/2 c yellow onions, julienned
2 tbsp olive oil
Place potatoes in a large pot of salted water. Bring to a boil and cook 25 minutes or until tender. Drain and cool completely. Meanwhile, cook onions in oil in a saute pan over medium heat for 20 minutes or until carmelized. Stir occasionally. Cut potatoes in half and scoop out pulp with a melon baller, leaving a sturdy wall. Mash potato pulp and fold in sour cream, salt and pepper. Fill potatoes with mixture and top with onions. Serve room temperature. Yield: 6 servings. Note: to serve hot, place in 350 degree oven for 10 minutes and serve immediately.

PickTn Products

Sweet Potato & Apple Pancakes
Main Ingredients: eggs, Sweet Potatoes, apple, honey, maple syrup
•1 cup all-purpose flour
•1/4 cup packed brown sugar
•1-1/2 tsp baking powder
•1 tsp cinnamon
•1/2 tsp baking soda
•1/4 tsp salt
•1 cup milk
•2 eggs
•1 tsp vanilla
•3/4 cup mashed cooked Sweet Potatoes
•1 apple, cored and chopped
•honey, maple syrup or confectioner’s sugar
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In separate bowl, beat together milk, eggs and vanilla; stir in sweet potato. Add to dry ingredients; stir just until moistened. Stir in apple. Using 1/4 cup batter for each pancake, spoon into lightly greased skillet over medium heat; cook until tops are bubbly and edges cooked. Turn and cook until golden. Serve immediately with honey, maple syrup or a dusting of confectioners sugar.

Franklin Farmers Market

Sweet Potato & Barley Hash
Main Ingredients: sweet potatoes
1/2 cup pearl barley
2 tablespoons olive oil or vegetable oil
1 small onion, coarsely chopped
1 sweet potato, peeled and cut into 1/4 inch pieces
2 cups vegetable broth
freshly ground pepper
Put the barley in a saucepan over medium heat.
Cook, shaking the pan often, for 5 minutes, or until toasted.
Remove the barley to a bowl.
In the same saucepan, heat the oil over medium heat.
Add the onion and sweet potato and cook, stirring occasionally, for 5 minutes until lightly browned.
Add the barley and broth.
Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes, or until the barley is tender but firm and the liquid is absorbed.
Season with salt and pepper.

Roben Mounger, Columbia, TN

Sweet Potato Wedges
Main Ingredients: Sweet potatoes, olive oil,
Sweet Potatoes
Olive Oil
Scrub the potatoes, peel if you want too. Cut into wedges or cubes. Make sure all the pieces are about the same size, so they cook at the same rate. Toss with olive oil and spread on a cookie sheet. Salt, pepper.

Bake at 400 degrees until they're done and beginning to brown. They're great with salt and pepper and also with a bit of curry powder and/or a touch of cumin. You can also mix with Idaho potatoes.

Ellen Pryor, Nashville

Sweet Tater Casserole
Main Ingredients: sweet potatoes, sugar, milk, butter, eggs, vanilla, coconut, chopped pecans, brown sugar, flour, butter
•3 cups of mashed sweet potatoes

•1 cup of sugar

•½ cup milk

•1/3rd cup butter

•2 eggs, beaten

•1 tsp vanilla

•1 cup of coconut

•1 cup chopped pecans

•1 cup brown sugar

•1/3rd cup flour

•1/3rd cup of melted butter
Bake sweet potatoes. Mash potatoes and add the sugar, milk, butter, eggs and vanilla. Mix well and pour into a baking dish. Prepare topping for sweet potato mix with coconut, chopped pecans, brown sugar, flour and melted butter.

Combine topping ingredients and spread over the top of sweet potato mix. Bake at 375 degrees for 25 minutes. Eat and enjoy!

Franklin Farmers Market

Winter Enchiladas
Main Ingredients: turnips, potatoes, greens

4 red potatoes, diced
4 large turnips, diced
3 cups seasonal greens, chopped (i.e. turnip greens, kale, Swiss chard)
1/2 cup green onions, sliced (whatever kind you have on hand will work)
2 clove garlic, minced
enchilada sauce
1 cup shredded cheese
salt and pepper to taste
12 tortillas
1. Pre-heat oven to 350.
2. Boil potatoes and turnips in water until just tender
3. Add greens,garlic, and onions and cook until wilted
4. Drain and then season with salt and pepper
5. Put wraps in casserole dish
6. Spoon filling into wraps and roll 'em up
7. Pour enchilada sauce over them
8. Sprinkle with cheese
9. Put in the oven and bake uncovered 20-25 min

West Nashville Farmers Market