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FALL SQUASH 2014 Recipe

Hubbard Squash Coffee Cake

Before all the Squash decorations turn to mush on your front step, turn them into wonderful desserts and savory foods for your family! Plan on roasting and cooking down your large Tennessee Cheese Pumpkins and Blue Hubbard Squash a day or two ahead and once cool puree until smooth for...

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“BEARDS FOR BEARD” James Beard Foundation Benefit Dinner


Green Door Gourmet's second annual Friends of James Beard Foundation event,  “Beards for Beard” will  be held on Sunday, Nov. 9, from 4 p.m. to 8 p.m. In a nod to “Movember,” an annual event involving the growing of mustaches during the month of November to raise cancer awareness, each of the participating chefs...

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Nashville’s Urban Farm by StyleBlueprint


We were recently featured in StyleBlueprint! "When touring Green Door Gourmet recently, it occurred to me that the inclusion of “gourmet” in the name may be slightly misleading. Yes, the this urban farm in West Nashville grows some of the city’s unique and artisanal vegetables. Yes, they supply more than 20 of Nashville’s most exclusive...

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Week 24 CSA Recipes

Chunky Pumpkin Soup

CHUNKY PUMPKIN SOUP w/ BACON 3-4 Cups peeled & diced Pumpkin 1 medium Onion, roughly chopped 1 ½ teaspoon Salt ¼ teaspoon White Pepper 2-3 slices Benton’s Bacon or Maple Bacon Sour Cream to serve Heat a large pot over medium heat and add chopped Bacon, cook until rendered and half cooked before adding Onions. Cook until...

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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

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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Week 21 CSA Recipes

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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