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Week 23 CSA Recipes

Turkey Butternut Bake

 HICKORY SYRUP & RAISIN SPAGHETTI SQUASH GALETTE 2 Spaghetti Squash 1 Cup Flour 6 Tablespoons cold Butter, diced ¼ inch 1⁄4 Cup ice cold Water ½ Teaspoon Salt 1 Tablespoon Sugar 1 Cup Raisins or Currants ¼ Cup Hickory Bark or Maple Syrup ¼ Cup Brandy 1/3 Cup Maple Sugar or Brown Sugar 2 Eggs 2 Tablespoons Raw or Turbinado Sugar Oven 375F Cut Squash...

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Week 22 CSA Recipes

BUTTERCUP SQUASH DUMPLINGS (makes about 60- enough for 4+ servings) This recipe can be broken up into 3 days to spread out the preparation 1 Buttercup Squash, about 2 - 2 ½ pounds = 2 Cups cooked Squash 2 large Eggs 1 ½  Cups A.P. Flour ¼ - ½ Cup Shelton’s Cornmeal +1 Cup for rolling ¼...

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Delicata Slaw

BLUE BALLET QUESADILLA 1 Blue Ballet Squash = 2 Cups cooked flesh ½ teaspoon ground Cumin ½ teaspoon Chili Powder Salt & Pepper Butter Grapeseed Oil ½ Cup Sweetwater Salsa Cheese, grated 4 x Flour Tortillas GDG Black Bean & Corn Salsa Sour Cream Oven 375F With a large knife slice Squash in half from top to bottom and place in a...

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Week 20 CSA Recipes


GINGER ALE POACHED PEARS 2 bottles Blenheim Ginger Ale 4 x Asian or Bosc Pears ½ Cup White’s Elixer Vanilla Bean Simple Syrup 2 Cups GDG Apple Cider Peel Pears evenly and neatly in a spiral fashion leaving the stem intact if possible. Place Pears in a saucepan so that they are just touching and...

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Week 19 CSA Recipes

Stirfried Okra & Squash

GRIDDLED TOMATOES- Aussie Rules Style! 2 Large Slicer Tomatoes- not too ripe 1-2 teaspoons East Nashville Spice Blend, Hot or Original 1 Tablespoon Blended Oil Hepp’s Aussie Flake Salt Slice Tomatoes in half across the middle and slice a thin piece off the bottom so it sits flat, and cut out the core a little....

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Week 18 CSA Recipes

Trinidad Pepper Sauce

TRINIDAD PEPPER SAUCE 8 ounces Cowhorn or Annaheim Pepper, about 4 each 4 ounces mixed Hot Peppers, what ever heat you can stand! 2 Bell Peppers, one Red & one Yellow if possible 1 Cup finely chopped Yellow Onion 2 Tablespoons minced Garlic 3 Tablespoons Dijon Mustard ¼ Cup Apple Cider Vinegar 4 Cups chopped Cantaloupe, about ½...

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Week 17 CSA Recipes

Chinese Eggs & Tomato

CHINESE EGG & TOMATO For each serving: 2 Eggs 1 medium Tomato, peeled & de-seeded- see “how to” video here ¼ Cup Onion, sliced ¼ Cup Anaheim or Cowhorn Pepper, sliced 2 teaspoons Mirin, or Rice Wine Vinegar diluted with Sugar 2-4 teaspoons Grapeseed Oil Salt & Pepper to taste Chop Tomato into ½ inch cubes as evenly as...

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Week 16 CSA Recipes

Semi-dried Cherry Tomato & Fregola Salad

SEMI-DRIED CHERRY TOMATO & FREGOLA SALAD (overnight recipe) 2 pints Cherry Tomatoes- or more! ½ Cup Fregola Pasta, or other small pasta such as Orzo ½ Cup sliced Red Onion 2 Anaheim Peppers, green & red, sliced into thin rounds ½ Cup Kalamata Olives, pitted & sliced in half 2 Tablespoons Balsamic Vinegar 2 Tablespoons Olea Extra Virgin...

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Week 15 CSA Recipes

Eggplant Pizza 1

CHILI CORN & GREEN TOMATO SALAD 4 Corn on Cob, shucked & de-silked 4 Green Tomatoes, about 1 ½ pounds 1 small Onion 2 Bell Peppers, any color 1 Tablespoon Blended Oil 1 Tablespoon mild Chili Powder 1 teaspoon minced Garlic ¼ Cup Apple Cider Vinegar 2 teaspoons Honey 2 teaspoons Extra Virgin Olive Oil Slice 2 Tomatoes thinly with a...

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Week 14 CSA Recipes

Smokey Eggplant Dip

PICKLED EGGPLANT 2 pounds slender Eggplant 2 Cups Red Wine Vinegar 1 Cup Water 1 teaspoon chopped Garlic 1 Tablespoon Cumin Seeds 1 Tablespoon Salt + 2 teaspoons extra ¼ Cup Sugar Slice Eggplant into quarters and trim to fit into canning jars. Sprinkle about 2 teaspoons Salt over the slices and place in a colander to drain...

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