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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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CSA Week 14 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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CSA Week 13 Recipes


EGGPLANT & WILD RICE MEDLEY 3 slices Bacon, chopped 6 small Leeks, about 2 Cups sliced rounds 1 large Eggplant, ½ inch cubed 1/3 Cup Golden Sherry 1 Cup Rice blend, such as Basmati & Wild Rice 1 – 3 Tablespoons Blended Oil Add 1 Tablespoon Blended Oil to a medium pot and add chopped Bacon over...

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CSA Week 12 Recipes

Plated Eggplant Cannelloni

ZAALOUK (MASHED EGGPLANT SALAD) 8 Ping Tung Eggplant, about 2 pounds 2 Long Hot Peppers 1 medium Onion, about 1 Cup chopped 3 or 4 Garlic Cloves, minced 1 teaspoon Cumin 1 teaspoon Oregano 3 Tablespoons Lemon Juice from 1 large Lemon 3 Tablespoons First Fresh Extra Virgin Olive Oil 1 teaspoon Salt Place Eggplant and Peppers over a flame...

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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

Shrimp Stack 1

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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