Hours: Due to weather we are CLOSED today
Wed thru Sat 9am to 3pm
Sun noon to 4pm

We Feed Nashville


Southern Moonshine Baked Beans

Baked Beans 1

*overnight recipe if using dry Beans 1 x 18oz jar GDG Southern Moonshine Jelly 3 Cups Ketchup 1 pound dry Beans, Kidney or Pinto 1 large Yellow Onion, chopped 3 slices Bacon, chopped (optional) 4 Cups Chicken Stock or "Better than Bouillon" Vegetable Stock 1 Green Bell Pepper, diced (optional) 1 teaspoon Salt ¼ teaspoon ground Black Pepper Rinse and...

Continue Reading →

Meet Our Restaurant Liaison – Crew Corner


Greetings from Green Door Gourmet!  This is Julian Sider, the farm's restaurant liaison.  I have been here for almost two years and have seen this farm grow as we continue to define ourselves as a young, energetic, organic, specialty farm.  Currently the farm is transitioning out of winter and moving...

Continue Reading →

Oriental Pork Meatballs with Miso-Mushroom Broth

Oriental Pork Meatballs w Miso Mushroom Broth

1 pound KLD Farms Pork Sausage, hot or mild, or 8 oz Tofu 1 Egg 1 small Shallot, finely chopped 1 large Celery rib ¼ teaspoon Red Chili Flake ¼ teaspoon Celery Salt ¼ teaspoon Ground Coriander 3 teaspoons Soy Sauce 1 Tablespoon Cornstarch 1 Tablespoon Grapeseed Oil 1 inch piece of fresh Ginger, minced 1 Tablespoon minced Garlic MycoLogical Dried Mushroom,...

Continue Reading →

Soil in the Greenhouse – Crew Corner


Something new for us this year is our soil in our seed propagation greenhouse.  When thinking about a greenhouse potting soil mix, many things must be taken into account.  As opposed the soil in our fields, which was created over thousands of years (and washed into the river bottoms during...

Continue Reading →

Farming in the Winter – Crew Corner


This time of year on the farm is a slower pace than in the summer, but we still have plenty to do.  In the winter we have the time to get done all the tasks that we don't have time for in the summer, like equipment maintenance and property upkeep. ...

Continue Reading →

Hickory Spiced Squash Soup

Hickory Bark Spiced Squash Soup

1 medium Sweet Onion, diced, about 2 Cups 3 pounds Winter Squash such as Hubbard, Kabocha, Butternut 2 Tablespoons Grapeseed Oil 1 teaspoon ground Ginger ½ teaspoon ground Cinnamon ½ teaspoon ground Nutmeg ½ Cup Golden Sherry or Madeira Wine 2 Cups Better than Bouillon Vegetable Stock or Water 1/3 Cup Sour Cream ¼ Cup Falling Bark Farm’s Hickory...

Continue Reading →

NAFDMA at Green Door Gourmet!


On Monday Green Door hosted 250 members of North American Farmers' Direct Marketing Association (NAFDMA) as a part of the 2015 NAFDMA Convention. Members of the 2015 NAFDMA Convention have been touring farms across North America. Members got a tour of the Event Barn, Garden, and Packing Shed, received a demonstration...

Continue Reading →

December 2014 Recipes Week 3

BERBER PIE with PUMPKIN, CHICKPEAS & FETA 1 ½ pounds peeled & diced Pumpkin, any variety 1 x 15ounce can Chickpeas, rinsed and drained 1 large Onion, roughly chopped 2 cloves Garlic, sliced 2 Tablespoons Blended Oil 2 Tablespoons Morrocan Seasoning, Curry Powder or Ras el hanou ½ Cup Maderia Wine, Golden Sherry or Chicken Stock 4 ounces...

Continue Reading →

December Recipes Week 2

Sausage Braised Savoy Cabbagae

DECEMBER 2014 WEEK 2 SAUSAGE BRAISED SAVOY CABBAGE This is a quick one pot meal that serves 4 but can easily scale up to serve more. Add other root vegetables such as Rutabaga or Carrots. Save the outer leaves of Cabbage for using with Breakfast Wraps- see below! 1 pack KLD Sweet Italian...

Continue Reading →

December 2014 Recipes

Pumpkin Hummus

PUMPKIN HUMMUS 1 ½ Cups drained cooked Chickpeas, or 1 x 15oz can 1 Cup Pumpkin Puree (see here to make it yourself!) 3 Tablespoons Olive Oil 2 Tablespoons Tahini ¼ teaspoon Nutmeg ½ teaspoon ground Ginger ½ teaspoon Salt 1 teaspoon Sorghum 1 Tablespoon Apple Cider Vinegar up to ¼ Cup Water Combine first 9 ingredients in a food processor...

Continue Reading →
Page 1 of 2312345...1020...Last »