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First Flower Workshops of the Year! – Crew Corner

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Hello from the flower department! This past Sunday, in partnership with A Village of Flowers, we hosted our first flower workshops of the season. We got to know some really great attendees who received excellent floral design instruction from A Village of Flowers, got to take a walking tour of our...

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Ramp Rampantly!

Ramp Pico

RAMP PICO 2 pounds Tomato, about 4 medium slicer or 8 plum 2 ounces fresh Ramp, about 10 or 12 each, rinsed & peeled 2 Tablespoons fresh Lime Juice 2 -3 Tablespoons Extra Virgin Olive Oil ½ teaspoon Salt Use a very sharp knife to dice tomato into small dice, ¼ inch or pea-size. Sprinkle with...

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Triple Apple Costata

This recipe utilizes preserved fall apples in a rustic dessert that is perfect for an early spring afternoon treat. It is simple to prepare but requires some previous experience handling pie dough as the hazelnut pieces can make the dough crack at the edges when rolling and handling. Apple butter...

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Bonnets, Bunnies, and Fighting Easter Eggs


Miss Bright lived up the road from our farm. She was a wonderful lady who had the gift of making bonnets. I remember going to her house, usually on Good Friday, to get Easter bonnets. This endeavor was a good example of the unspoken rule of country commerce. Here was...

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Field Trips With Kate – Crew Corner


Hi all! This is Kate Compton, the education coordinator at Green Door. I do many things here on the farm – organic certification paperwork, apply for grants, run our stand at farmers’ markets, and help out in the fields – but my main job is to coordinate field trips. If...

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Canned Canapes

Canned Canapes 2

Putting last Summers “put up” bounty to use in late Winter is very gratifying- the hard work of sowing, nurturing, harvesting, preparing & canning through a limited growing opportunity that culminates with a taste of the Sun when it is grey outside!  Although perfectly suited to soups, stews and slow...

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St. Patty’s Cottage Pie


A hearty dish for soaking up celebratory drinks or saying goodbye to wintry weather for another season, Cottage Pie is made with beef, unlike Shepherd's Pie which is made with lamb. This dish can be made a day or 2 ahead up to the last baking step- just increase the cooking...

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Spiced Pumpkin Butter Poundcake

Spiced Pumpkin Butter Poundcake

1 Cup Butter, at room temperature 2 Cups Sugar4 Eggs, cracked into a small jug 2 teaspoons Vanilla Extract 1 jar GDG Spiced Pumpkin Butter, divided 3 Cups Flour ½ teaspoon Baking Powder ½ teaspoon Salt Oven 350F Use the paddle attachment on a stand mixer to beat together Butter and Sugar, scraping down the sides once or...

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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...

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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...

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