Recipes and Entertaining Displaying items by tag: farmers markets
NASHVILLE — “Phoning it in” is not necessarily a bad thing, at least when it comes to putting local foods on the table.
“Not everybody can be a farmer, but everybody can find farms, farmers markets and pick-your-own patches nearby,” says Pamela Bartholomew, agritourism coordinator with the Tennessee Department of Agriculture. “Smart phone scanners make finding fresh, local foods so easy, you can literally phone it in!”
Savvy cell phone users can now point their phone cameras at a “QR,” or “quick response” code, and launch an application that takes them straight to the Pick Tennessee Products website. Once the code has done its job, shoppers can instantly access directories for local farmers markets, CSA (community supported agriculture) farms, and pick your own patches and orchards. The website features fruits, vegetables and other local and artisan products during the seasons they’re available in Tennessee.
“The key to eating local is being aware that every fruit and vegetable has its own right time for growth and harvest,” says Bartholomew. “The modern grocery store creates the illusion that all foods are available all the time, all year round. If you want to eat local, you need to know there’s no point looking for fresh Tennessee green beans in January.
“Green beans are typically available just about everywhere in Tennessee in July. Watermelons? July, if you’re lucky, but August, for sure. Sweet potatoes? October. Some crops, called ‘cool weather’ crops, actually get two seasons in Tennessee, which are spring and fall. Right now, all sorts of cool weather crops like cabbage, lettuces, broccoli, Brussels sprouts, peas, onions and potatoes are becoming plentiful.”
“The website’s new ‘growing seasons’ chart is our most comprehensive ever,” says Bartholomew. To see the chart, visitwww.picktnproducts.org, click on “Food,” and then go to “Fruits and Vegetables.” From there, click on “Growing Seasons.”
The Pick Tennessee Products site also offers a collection of seasonal recipes made with Tennessee grown and processed foods. The latest recipe, “Blue Cheese and Bacon Coleslaw,” features fresh local cabbage, which is available now.
Pick Tennessee Products is the statewide campaign developed by the Tennessee Department of Agriculture to help consumers find Tennessee farms, farm products and foods processed in Tennessee. More than 1,600 farmers and about 7,000 products, services and events are currently listed at the site.
Visit www.picktnproducts.org to find local farms, farmers markets, farm-direct products, recipes and other artisan and processed foods. Follow Pick Tennessee Products on Facebook and Twitter.
Blue Cheese and Bacon Coleslaw
Yield: 10 servings
- 1 head fresh shredded cabbage or 1 (16-ounce) package coleslaw mix
- 1 cup crumbled blue cheese
- 8 bacon slices, cooked and crumbled
- 3/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
In a large bowl, toss together the coleslaw mix, cheese, and bacon. In a separate small bowl, whisk together the mayonnaise, vinegar, honey, salt, and pepper. Gently toss over the coleslaw mixture. Cover and refrigerate at least 30 minutes before serving.
Pick Tennessee Products is celebrating its 25th anniversary by showcasing a set of 10 simple, but sure to please recipes at upcoming farmers market events. The recipes focus on common fruits and vegetables typically available at Tennessee farmers markets. Recipes include instructions for choosing and storing produce to help even the most inexperienced cooks feel confident about choosing fresh, local produce.
Tennessee is celebrating Pick Tennessee Products 25th year with a statewide tour of farmers markets in June and July. Pick Tennessee Products is the promotional campaign through the Tennessee Department of Agriculture that works to connect consumers with locally made food products.
Farmers Market Tour Schedule
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Date
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Farmers Market
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Location
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June 21
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Main Street Farmers Market
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Dyersburg, TN
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June 23
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West Tennessee Farmers Market
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Jackson, TN
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June 24
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Agricenter International
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Memphis, TN
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July 9
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Springfield-Robertson County Farmers Market
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Springfield, TN
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July 14
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Athens Farmers Market
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Athens, TN
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July 15
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Rutherford County Farmers Market
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Murfreesboro, TN
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July 21
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New Harvest Park Farmers Market
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Knoxville, TN
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July 22
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Cookeville Farmers Market
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Cookeville, TN
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July 27
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Greeneville Farmers Market
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Greeneville, TN
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July 28
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Dandridge Farmers Market
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Dandridge, TN
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Evening temperatures may still plummet, and blustery days may keep the faint of heart indoors, but Tennessee farmers are already making their ways to local farmers markets. The year’s very first crops are in, and farmers market customers can find greens, lettuces, onions, radishes, early potatoes and sugar snaps as fresh as the season.
Hoppin’ John Soup with Collard Greens is a perfect way to use the crops of early spring while chasing off its chill. The recipe comes from Tammy Algood, author of “The Complete Southern Cookbook.” Algood creates recipes using seasonal farm-direct products for the Tennessee Department of Agriculture’s Pick Tennessee Products campaign, a statewide promotion to help customers to find and choose locally grown or processed foods.
The origins of the name are uncertain, but one good theory is that the name is a misunderstood version of a Haitian Creole term for black-eyed peas: “pois pigeons” over time became “hoppin’ John.”
However it got its name, the basic recipe hasn’t changed much since it left Africa, where rice and beans were mixed with bits of meat, then seasoned with available ingredients. The dish already dubbed “hoppin’ John” had made its way into print by 1841 in a Southern newspaper and has since become a regional classic.
“Adding chicken stock gives the dish a lighter touch, and deep green leafy vegetables are a smart choice whenever they can be included,” says Algood. “Leafy vegetables are high in protein per calorie, high in fiber, iron and calcium, and very high in vitamin C, folic acid and vitamin K.”
“This soup calls for collard greens, but as with most recipes using greens,” says Algood, “turnip greens, mustard greens or any other variant will work just as well and be just as delicious. Use what’s in season and what you find at your local farm or farmers market.” Tennessee’s early crops typically are available from mid-March through May.
To find local farmers markets, pick-your-own farms, farm-direct foods or recipes featuring Tennessee farm products, visit TDA Market Development at www.picktnproducts.org or call 615-837-5160.
Hoppin’ John Soup with Collard Greens
Yield: 4 servings
1/4 cup olive oil (or enough to cover bottom of stockpot)
2 medium sweet onions, peeled and finely chopped
2 garlic cloves, minced
1/2 pound cooked ham, coarsely chopped
1 pound collard, turnip or mustard greens, chopped
6 cups water
2 cups chicken stock
2 (16-ounce) cans black-eyed peas, drained and rinsed
1-1/2 cups cooked rice
3/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cider vinegar
Place the oil in a large stockpot over medium heat. Add the onions, garlic and ham. Cook, stirring occasionally until the onions are completely soft, about 13 minutes.
Add the collards, water and stock. Bring to a boil, reduce heat and simmer uncovered until the collards are tender, about 20 minutes.
Meanwhile, in a small bowl, mash half of the peas with a fork. Stir in the mashed peas, whole peas and rice into the soup. Simmer uncovered 5 minutes. Stir in the salt, pepper and vinegar. Serve warm with hot cornbread.
