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CSA Week 11 Recipes

Chilled Tomato Soup

CHILLED TOMATO & AVOCADO SOUP (overnight recipe) 3 pounds Heirloom Tomato = about 4 Cups “juice” 4 teaspoons Sherry Vinegar 4 teaspoons Sugar 4 teaspoons Salt 1 or 2 Avocado 1 Lime, for juicing Hepp’s Flavored Salt for garnish Olea Extra Virgin Olive Oil for garnish Core Tomatoes and chop into roughly ½ inch dice. Use a food mill to...

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Week 10 CSA Recipes


SHAVED FENNEL & ORANGE SUPREME SALAD with SMOKED SALMON For each serving: 1 medium bulb Fresh Fennel 1 large Orange 1 ½ Tablespoons Extra Virgin Olive Oil ½ - 1 teaspoon Himalayan Pink Salt 2 ounces Smoked Salmon Wash and trim Fennel Bulb of dry or old leaves and edges. Hold the Bulb at its base and use...

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Week 9 CSA Recipes

Potato Salad w Charred Onion Dressing

POTATO, GREEN BEAN & COCKTAIL TOMATO SALAD           With CHARRED ONION DRESSING 1 pound Red Potato 1 pound Green Beans, about a large handful 1 pint Cocktail Tomatoes, about 15 Dressing: 1 large or 2 small Candy Onion, about 1 cup final product 1 Tablespoon Sherry Vinegar 1/3 Cup Grapeseed oil ½ teaspoon dried Thyme, or 1 teaspoon fresh 1...

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Week 8 CSA Recipes

Loaded Zucchini

LEMON BASIL CUCUMBER SALAD 2 large Cucumber 3 Tablespoons Salt 1 Quart Water ½ Cup fresh Lemon Juice ½ Cup Sugar 4 large Basil leaves Peel Cucumber and use a spoon to remove seeds. Place cut side down and slice thinly into “half-moons”. Combine Salt & Water to create brine and submerge Cucumber. Allow to marinate for...

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Week 7 CSA Recipes: Stacked Salads

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STACKED SALADS Various molds can be utilized for these recipes such as individual cheesecake spring-form pans; round or pyramid shaped bowls; a clean can that you can remove both ends from (and watch for any sharp edges!) or PVC or metal pipe off-cuts (wrap the latter in plastic wrap before using!)...

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CSA Recipes Week 6

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ZEPHER SQUASH FRITTERS 1 large Zepher Squash, grated (about 1 pound / 4 Cups grated) 1/3 Cup grated Onion  (about ¼ large Onion) 1 Egg, beaten 1 teaspoon Salt ¼ teaspoon Pepper 1 Cup Late July Cheddar Crackers, crushed Combine Squash, Onion, Egg and seasoning in a medium bowl and stir together. Add a 1/3 Cup at...

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CSA Week 5 Recipes

BLANCHED BROCCOLI with MUSTARD AIOLI 1 head Broccoli ¼ Cup Mayonnaise ¼ Cup Sour Cream ½ teaspoon fresh Lemon Juice 3-4 Tablespoons Whole Grain Mustard Prepare an ice bath by adding a cup or so of ice into a quart of water so that the Broccoli florets can be immersed. Bring a large pot of salted...

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CSA Week 4 Recipes

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CURRIED CAULIFLOWER & APPLE SAUTE 1/2 head Cauliflower, rinsed and cut into small florets 2 large Jonah Gold Apples, peeled & cut into large chunks 1 Tablespoon Oil 2 Tablespoons Butter ¼ Cup Sherry or Apple Brandy 1 Tablespoon Curry Powder Heat a large pan over high heat and add the florets and toss to coat with...

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Fancy Roman

RAINBOW CHARD with SOY COMPOUND BUTTER 1 bunch Rainbow Swiss Chard 1 teaspoon Garlic, minced ¼ Cup Sweet Rice Wine or Sherry ½ Cup Butter, at room temperature 2 Tablespoons Cilantro, minced 2 tablespoons Green Onions, minced 3-4 Tablespoons Soy Sauce Place softened Butter, Cilantro & Green Onions in a mixing bowl and use electric beaters to whip...

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Brassica Recipes


BLACK KALE WITH SESAME SOY VINAIGRETTE 1 Tablespoon Dijon Mustard 1 ½ Tablespoons Soy Sauce 1 ½ Tablespoons Rice Wine Vinegar 1 Tablespoon toasted Sesame Oil ¼ Cup Orange Juice ¼ Cup Grapeseed Oil ¼ Cup Sesame Seeds, toasted 1 ½ pounds Black Kale, washed & de-stemmed (about one bunch) Layer leaves of Kale and then roll up. Slice...

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