Hours: Wed thru Sat 9am to 3pm
Sun noon to 4pm
We will be closed Easter Sunday

We Feed Nashville


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...

Continue Reading →

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...

Continue Reading →

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...

Continue Reading →

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...

Continue Reading →

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...

Continue Reading →

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...

Continue Reading →

Oriental Pork Meatballs with Miso-Mushroom Broth

Oriental Pork Meatballs w Miso Mushroom Broth

1 pound KLD Farms Pork Sausage, hot or mild, or 8 oz Tofu 1 Egg 1 small Shallot, finely chopped 1 large Celery rib ¼ teaspoon Red Chili Flake ¼ teaspoon Celery Salt ¼ teaspoon Ground Coriander 3 teaspoons Soy Sauce 1 Tablespoon Cornstarch 1 Tablespoon Grapeseed Oil 1 inch piece of fresh Ginger, minced 1 Tablespoon minced Garlic MycoLogical Dried Mushroom,...

Continue Reading →

Soil in the Greenhouse – Crew Corner


Something new for us this year is our soil in our seed propagation greenhouse.  When thinking about a greenhouse potting soil mix, many things must be taken into account.  As opposed the soil in our fields, which was created over thousands of years (and washed into the river bottoms during...

Continue Reading →

Farming in the Winter – Crew Corner


This time of year on the farm is a slower pace than in the summer, but we still have plenty to do.  In the winter we have the time to get done all the tasks that we don't have time for in the summer, like equipment maintenance and property upkeep. ...

Continue Reading →

Hickory Spiced Squash Soup

Hickory Bark Spiced Squash Soup

1 medium Sweet Onion, diced, about 2 Cups 3 pounds Winter Squash such as Hubbard, Kabocha, Butternut 2 Tablespoons Grapeseed Oil 1 teaspoon ground Ginger ½ teaspoon ground Cinnamon ½ teaspoon ground Nutmeg ½ Cup Golden Sherry or Madeira Wine 2 Cups Better than Bouillon Vegetable Stock or Water 1/3 Cup Sour Cream ¼ Cup Falling Bark Farm’s Hickory...

Continue Reading →
Page 1 of 2312345...1020...Last »