|We hosted a special wedding the first weekend of the month and a bridal brunch the day after! Love is in the air here! We are beginning to see many of our “spring crops” move into production and we are gearing up for our CSA program that will start THIS Saturday!
We have three different tiers for CSA participation this year:
1. Couples box: perfect for a busy couple and one or two young children , same size box as last year and same price… $20
2. Family box: a bushel box meant to feed 2adults, plus a passel of kiddos, including some hungry teens …$40
3. MY CSA: which is a pack your own box… you can go through the market and pick the produce items that best suit you! A few basic guidelines are in place, for example you can’t take all tomatoes! But this is the one if you know what you like and want to get only those things. We use our green door packing box for this… $30
Music City Cravings, an awesome new food truck will be here on Saturday, cooking up BREAKFAST and LUNCH so plan to come and chow down!
They will be using fresh ingredients from the farm and our co-op members in their culinary creations, and Sam Miller will be here cranking out BBQ for here or to go! Sounds like a Saturday picnic to me!
I mentioned last blog about some of the fantastic new members of the on farm co-op this year.
We are so excited to welcome lots of new folks to the fold. Click here to check out our new Farm to Fork page on the web!
With the addition of so many new and exciting co-op members, as well as Jeff Poppen working with us to move towards biodynamic farming, AND our new farm shed, I think it will be a great year to visit the farm.
I mentioned in the last blog a little bit about a place from my childhood, Hugh Helms store. This “grocery” was about a mile from our house in the country. This was ” the big store”, before
We stopped at Ben Heanver’s on Sunday for ice cream on the way home from church on hot summer days, if we were good. He had the coldest ice cream box in the county! Neopolitan ice cream sandwiches and orange push-ups, fudge cicles, and chocolate dipped vanilla bars were there, along with nutty buddies and banana twins pops. Thus began my sheer delight in all things ice cream. I believe ice cream is my favorite food, which I guess coming from a dairy farmer’s daughter, that is probably not a coincidence! My folks made homemade ice cream and I cannot remember any ice cream I have ever tasted, from the finest ice cream in Paris to some pretty spectacular churnings at the Martha O’Bryan Ice Cream festival, being better than a homemade vanilla laden with home canned peach preserves stirred through. The milk came from our cows, the peaches from our trees, and the love and patience of sitting there taking turns loading in the ice and rock salt and turning the handle. We told family stories and sang songs and had a grand time. I miss those days of childhood when things seemed so simple.
I am lucky to have found Jeni’s Ice Cream a couple of years back. It is the closest thing to home churned tasting ice cream yet. They just won a James beard award for their ice cream and their cookbook! FOLKS, WE HAVE IT RIGHT HERE AT THE FARM. I met Jeni at Chef’s Garden in Ohio and was thrilled to learn of their Nashville connection ( Vandy grads) and to learn that Nashville would be the second place to find Jeni’s in the nation outside of Ohio. We will have an ice cream freezer stocked with their best flavors, all made from the purest farm ingredients. Ah, the summer is better already!
Now, back to the store story. Although we invaded Ben Heavner’s for ice cream, we did our “stop in ” casual shopping at Hugh Helms store. Here are a couple of photos the Helms Family was kind enough to share with me. They closed the store when I was still a child, maybe 7 or 8 years old, but I remember lots about the store. Big plate glass windows across the front, with hooks that held items of interest to catch your eye, included dolls and stuffed animals. The shelves and the floor were old wood. I remember Mr. Hugh, who with his silver hair and kind smile, made everyone feel welcome. He was the epitome of a shop keeper… white apron, firm handshake, and knew his customers by name. He knew entire families names and how folks were related. He always stocked octagon soap, mexanna powder, bluing (for turning older ladies hair from white to silver) borax, ball canning lids, and the list goes on. You collected things on the counter, not in a shopping cart. Hugh would follow and retrieve things back to the counter as you picked them out, or you could just give him the list and he would gather items for you. Of course, visiting and story swapping was a part of this. I also seem to remember that men did a lot of the shopping too, from lists sent from the wives with specific notes advising Mr. Hugh to not let the husbands swap out items for something else.
He carried Sealtest milk (we were a sealtest dairy back then) and Bost bread. He certainly did his part to buy local produce to have at the store, lots of it from uncles, cousins and other family of mine. I also remember there was a section that you could get motor oil or wiper blades, shoes or osh gosh overalls, and upon occasions some unique things.
For example, for a while he carried some pieces of carnival glass. My brother had gotten a job and one of the first things he did was buy my mother a carnival glass pitcher and a compote. Today they are collector’s items! All from a little country store.
Mr. Hugh would box everything up, He preferred using boxes that products had arrived in, (a true early recycling program!) not paper bags. He closed for lunch every day and walked across the road home where his wife, Ms Faye had food on the table. Folks just knew not to come at lunch time! One scene often experienced was the farm men, all piled atop trucks and wagons loaded with hay, sitting out front drinking a soda pop after hours of hot toil in the sun. Mr Hugh would get them all set, then leave for lunch and the fellows had a little refreshment before heading to the fields. They all left their pop bottles, so there was no need to charge a deposit. That’s customer relations folks!
My goal is to make our on farm stand feel much like that store : where we know your name, and your families’ name, what you like, (and don’t like) and how we can be a place that just feels good to visit. We want our prices to be fair: that means we won’t be as cheap as Wally world, but not as exclusive as Whole Foods. We want to be the place you stop for homemade bread and fresh no hormone milk, farm veggies and local things, no hassle parking and a friendly cashier.
Our first box of spring will have lettuces, kale and chard as well, local hydroponic tomatoes, spring onions, green garlic, beets, carrots, turnips, radishes and more.
We will have homemade wheat bread, raw granola, and flour tortillas from Goodness Gracious bread available, Cruze dairy milk, Benton’s Bacon, Shelton Farm Grits, William’s Farm and TruBee Honey, Bang Marshmallows and syrups (did you see they were featured in Bon Appetit!), and more!
Also at the market Baber cutting boards, Mabella soaps, O.liv olive oils, Miel’s take away items, Noble Springs Goat cheese, Kenny’s cheese, meats, fresh eggs, herb plants and lots more.
Don’t forget to visit our e-market to place your order after 8pm tonight! (please bear with us… it is week one and we hope cyber space will be kind to us!)
We invite you to come Saturday and see us! We can’t wait to see you!
Archive for May 2012
|Can you believe only a few more weeks till the beginning of Green Door’s 2012 season?
We have had two great mini markets to get our home gardeners set with herbs and veggie plants, and home cooks set with spring produce, local honey and eggs. It was so wonderful to see our community of loyal Green Door Gourmet goers! If you were able to make it to the farm, you got to see a wee bit of everything going on out here, but I thought I would give you an update, or maybe it is a teaser for good things to come! I invite you to circle May 19th on your calendar for our spring fling kick off here at Green Door Gourmet!
We are thrilled to welcome LOTS of new members to our TN farm Co-op! We will feature each one in our upcoming newsletters but here is an over view!
Our new Barn is on its way to completion! It will be the permanent home for our farm market stand, and enable us to stay open 5 days a week, Tuesday through Saturday, all the way through November! Saturday will continue to be CSA pick up day, but now you will be able to stop out to see us during the week anytime you need extra veggies, milk, meat, eggs, or just want a spot to bring a picnic lunch and enjoy the outside! Next week I am going to tell you the story of Ben Heafner’s and Hugh Helm’s stores, both of which were small country stores, one mile either way from our farm back in NC. I LOVED those places and I want to create an environment that brings those great feelings back to life!
Now for some information about what you can find at the farm…
They offer flash pasteurized, incredibly good whole milk, buttermilk, and BY SPECIAL order Chocolate milk. If you came out to the last mini market and tasted the chocolate milk samples, you know it is kid AND parent approved! I kept thinking about what outstanding hot chocolate it would make as well! This is the milk they serve at Blackberry Farm, the highly rated resort in East TN, so you know the quality is over the top!
Our Meat producers this year will be: Sequatchie Cove (lamb, pork beef , sausage), Gourmet Pasture Beef ( jerky, salves, beef),Ecotone Farms (duck, chicken, pork, sausage), Triple L Ranch(beef), Jolly Barnyard ( chicken, turkey), and West wind Farms ( chicken, pork beef, lamb, sausage).
We will have eggs from Cub Creek Farms! Farmer Antone has some new varieties of laying hens so you will get a range of brown and white eggs in your carton. This should help many couples solve the typical fuss about whether white or brown ones taste better… Now you can cook them up and choose!
The Jolly Barnyard is back with their ultra premium quality eggs. Mary Ann and Samuel have become THE go-to folks for eggs at the finest gourmet restaurants in town.
We are also talking with someone about “rainbow eggs” (natural blue, green, and speckled eggs) and hope to work out a delivery schedule that will allow us to offer their eggs!
The famous Barefoot Farmer, Jeff Poppin, is working with us to move our farm towards a more biodynamic veggieland. (More on biodynamics coming soon!) He will do a guest lecture or two over the season and has his autographed books here for sale too! Cindy Shapton, an amazing local herb expert will be here to give you planting, cooking and medicinal tips for your herb garden. Her book “The Cracked Pot Herb Garden” is a garden resource every herbalist should have! Is it is written from a middle TN point of view and addresses many of the issues we face growing herbs! We have it here on the farm for you to pick up this spring.
Tru Bee honey returns this year! You may have seen some of their great press in Instyle magazine, among other national publications. They have been chosen as one of the top tasting honey’s in the country! The 2011 season made great honey and we have THE LAST OF IT. So don’t forget to pick up some extra because when it is gone, there will be no more till harvest this year! We are delighted also to welcome Williams Honey farm to our co-op . Jay does a raw, ORGANIC product from around Franklin. He has oh-so-sweet gift boxes as well as single jars of regular and cream style honey. He also has hand turned dippers and other lovely bee things!
Barber Woodworking has had a busy winter making artisan cutting boards, cheese boards and bread boards. Green Door Gourmet is the only place to find them in Nashville. A gallery in Chattanooga features them as ARTWORK, so yes they are each one of a kind, FUNCTIONAL ART! We are hoping Chris is going to stop in on opening day to shake and howdy!
Kenny’s Farmhouse cheese, a true local favorite returns as doesNoble Springs, and Sequatchie Cove with their tommes. I just tried the latest batch of kenny’s Norwood and Blue Gouda and it is every bit as delicious as I expected and more!
I can’t wait for watermelon season so I can make the tomato, watermelon, mint, and Noble Springs feta salad featured in the recipe section of our blog!
We are delighted to welcome O.Liv to our fold! They produce a fantastic line of organic olive oil from Crete, as well as Sea Salt ( try it on tomato sandwiches) and Balsamic Vinegar! They are helping put the “gourmet” in Green Door.
Miss Lucie at Goodness Gracious Bread will be joining us this year. She uses the very best organic grains to make homemade breads, granola, and tortillas. I toasted some of a whole wheat loaf to make a BLT with local hydroponic tomatoes, Green Door Lettuce, Benton’s Bacon and a touch of homemade aioli for supper last night. It was divine!!!! Oh and we will have Benton’s Bacon for sale too!
I’m going to stop here, otherwise you might miss some of the great things I have to tell you about because there are so many! I will be sending out another message in the next few days to round out the information on new things ahead.
Thank you everyone for your interest and your patronage!
|Let me just say how very much we have missed our customers!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Mother Nature has given us a very early everything at once this spring…just ask anyone with spring allergies! It is hard not to jump head first into thinking it is summer already. So I am having customer withdrawal and spring fever and the only way to cure that is a MINI market!
Next Friday and Saturday 9 AM until 3 PM each day, we kick off spring with our annual herb plant sale. So many folks asked about herbs and if we would do an herb day. You asked and we are listening! From basil to tarragon, we will have lots of great plants. We will have a few larger herbs than the spring starts, so if you want something with some size, please email us in advance so we can source it for you! We are also pleased to have Cindy Shapton‘s new book that tells you any and everything about herbs for sale as well. Cindy will be one of our special guest lecturers coming up in May when we opening for regular hours. We have lots of great surprises in store for you, so come out to see what all we have going on!
In addition to the herbs, we will have available gorgeous LARGE ferns for $13. Please pre-order with an email by next Wednesday (April 4) Click here to order! We will also have some heritage tomato plants, lovely hanging baskets for you porches and a few spring flowers.
Since our market coincides with Easter weekend and Passover, we will have Miel restaurant’s on-the-go cuisine including chicken liver pate (you can special order direct with Miel if you want to make sure we don’t sell out, give them a call at 615-298-3663) and other goodies to make the holiday more delicious!
WE WILL HAVE EGGS. Both the Jolly Barnyardand Cub Creek will be bringing farm fresh brown eggs. Just in time to create some lovely old-fashioned Easter Eggs, or have for breakfast Easer morning!
Although we will not have a regular market that day, we will haveTRUBEE honey back in stock, an assortment of our jam and pickles, the Bathtub Gin girls will have some of their marmalade. We will have some amazing local oyster mushrooms from Whispering Hills which all the best Nashville chefs are in LOVE with, and lots more. Produce will be limited because even though we think it is already summer it will be in the low 40′s the middle of next week, so it just isn’t time yet for veggies.
We are readying the fields, and have some early plantings as we make our way to our full time May opening! We are very excited to be open 5 DAYS a week! CSA pickup will remain on Saturday, but you can stop out anytime during the week for a smidge of veggies when you need, jams and pickles, bread, meat, honey, flowers, eggs… you name it! I can’t wait to show you all the things going on here at Green Door Gourmet!
By the way, if you haven’t watched our video, check it out.
So excited to see you Friday and Saturday!