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Archive for July 2012

by admin

Scones, Cold Soup, and Vinaigrette!

Rose scented Geranium Scones
2 3/4 cups flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup butter, softened
1 cup mixed dried fruit and nuts,  roughly chopped 
2 eggs, lightly beaten
2 teaspoons vanilla
1/2 – 1/3 cup milk
2 tablespoons scented geranium leaves
Preheat oven to 350F
Combine dry ingredients and mix. Add softened butter and cut in with fork or cutter until mostly incorporated.
Combine eggs, milk and vanilla then add to butter and flour.
Add dried fruit and nuts as well as Geranium leaves until dough is combined. ( dough will be sticky )
Lightly flour a surface and scoop out dough, rolling in the flour. Break the dough into two pieces and form two discs about an inch high. Place on a greased and floured baking pan and cut into wedges using a large knife or pastry scraper. Bake for 16 to 18 minutes and when a toothpick comes out clean. Serve warm or cool completely before storing in an airtight container and use within a few days for best taste.

Chilled Watermelon and Tomato Soup
1 quart skinned, cored and seeded tomatoes (about 8 large)
2 quarts diced seedless watermelon
1 rib celery, finely diced
1 cucumber, seeded and finely diced
1 inch piece of fresh ginger, minced
1 cup rice wine vinegar
1 tablespoon salt
1 tablespoon sugar
Combine all ingredients in a large plastic container and purée with an immersion blender, or gradually add a cup at a time to an VitaMix or blender. For best results chill overnight to allow flavor to develop.
Garnish with fresh basil, finely diced fresh chilies or a dollop of yoghurt
Serve with fresh bread and a salad ( vinaigrette recipe follows)
This recipe can be made with red, yellow or orange watermelons and tomatoes

Basic vinaigrette 
1 teaspoon Dijon mustard
2 tablespoons Balsamic vinegar (or other vinegar)
1/4 teaspoon minced shallot (or garlic)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon TruBee honey
1/2 cup blended oil
Combine first five ingredients and whisk together.
Gradually add oil whilst whisking, a drop at a time for the first tablespoon and then in a steady stream.
Finally whisk in honey unti incorporated.
Use vinaigrette on your favorite salad greens, or drizzled over watermelon for a delicious Summer salad with goat or feta cheese!

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by admin

Farm Fresh is Best

Thank you so much for those of you who participated in the Pack-You-Own CSA Box Extravaganza last week! Now you know what fun we have putting together the boxes every week. Also, we appreciate the feedback we’ve received in the survey sent out earlier this week.

Here’s what some of you said:

“I loved packing my own box – it was a great, no pressure, satisfactory experience. I was able to plan for using everything I picked and the variety was great. Thanks for the great experience!”
Customer E.T.

“We thought it was fun! I don’t think I would like to do it all the time but it was fun for something every now and then! Thanks!”
Customer J.O.

“I think this is the best way to go! It allowed me to select only what I needed. Thanks.”
Customer T.B.

“I liked it okay. I prefer when you guys pack it. It helps save time & also it makes me try new things. :)
Customer S.S.

“It was the best. I hope you offer this again so we can pick what is best for us.”
Customer G.

We think our customers are the smartest out there, so we’re listening and are considering your excitement and your concerns about the Pack-Your-Own experience. So, to continue our spree of experimenting with CSA boxes, we’re going to offer both options this week: a pre-packed box and a Pack-Your-Own option! We will keep the $20 Couple’s Box the same as it has been throughout the season: pre-packed, no muss, no fuss and ready to go when you pick it up. Then, we have revised the My CSA Box so that you pack the entire box yourself, just like last week. I’m offering a discount this week, instead of $30, the My CSA Box is $25.

Feel free to select what option works best for you. The Couple’s Box comes pre-packed with produce, which cultivates creativity with your cuisine, saves time, and insures that you will receive full bounty from the farm… but, of course, you are stuck with what we’ve picked for you. Or if you choose the My CSA option, it allows you the freedom and free reign to select your choice produce items, though we caution that we can’t guarantee what produce will still be available at your arrival. Come early for the best selection. And remember, the My CSA box is typically $30, but is discounted to $25 this week!

This week, I read an article in The Herb Companion titled “Grass-Fed vs. Factory” and I thought it was worth sharing with you, particularly for those of you who ordered and are enjoying the Meat Lover’s Special from last week.

“If you check a ‘factory-farmed’ supermarket carton of eggs, you’ll find that one egg accounts for 60 to 73 percent of daily values established for cholesterol (all in the egg yolk). However, pastured egg nutrient tests conducted by Mother Earth News (sister publication of The Herb Companion) indicate that free-range eggs have one-third less cholesterol and one-fourth less saturated fat compared with the official USDA data for factory-farmed eggs. The tests also showed that free-range hens laid eggs with two-thirds more vitamin A, two times more omega-3 fatty acids, three times more vitamin E, three to six times more vitamin D, and
seven times more beta-carotene.

Grass-fed beef was found to be lower in total fat (and hence lower calories), lower in saturated fat and higher in omega-3s (the essential fats that are heart-healthy) than grain-fed beef in numerous scientific studies.

The bottom line: Eggs and meats aren’t ‘bad foods,’ but can be nutritious choices, as recent studies indicate. Just enjoy them following the established dietary guidelines for heart health.”

After reading that excerpt, it may interest you to know that all of our eggs come from free-range chickens and all meat is from grass-fed, local livestock. Acquaint yourself with the frozen/refrigerated section of our farm, you might like what you see. Also Chef Richard can give you great ideas and prep tips for your selections.

You may have noticed it rained this week and were overcome with a sensation of “Long time, no see, old friend.” And if you visited the farm last week, you may have witnessed me and GDG employees hootin’n'hollarin to celebrate the greatly-needed rainfall. Unfortunately, not all of the USA shared our good fortune. Crops are suffering across the America, as this is the worst drought since the Dust Bowl era which zapped and devastated crop yields in the 1930s. The following picture is of my Aunt Mary from our family farm back in North Carolina in the 30s. This is one of my favorite photographs, because, as you can see, she is charging into the Dust Bowl battle with a smile. What an inspiration.

This week, expect our pre-packed boxes (the Couple’s Box and the Family Box) to include: tomatoes, peppers, squash beets and some sweet corn, cucumbers and early apples. Click here to go to our E-marketplace to order your CSA Box! Remember your options: the $20 Couple’s Box & $40 Family Box, the pre-packed mystery, and the $30 $25 My CSA Box, which you will pack yourself entirely.

Here’s your E-special this week “The Big Cheese” which includes:

Block of Kenny’s Farmhouse Cheddar
Wedge of Kenny’s Farmhouse Kentucky Bleu
Noble Springs Dairy Goat Cheese Half-Log (Your choice)
Loaf of Twin Forks Bread
Small jar of Green Door Gourmet Preserves
Small jar of Green Door Gourmet Marinated Olives
JUST ARRIVED: 13 oz. Jar of Williams Honey

This special is a $45 value for $35, while supplies last. Reserve The Big Cheese Special now!

Also, just arrived is our newest Green Door Gourmet video, with Luke Yoder, our picking and packing specialist, describing our incredible tomatoes and offers some GDG exclusive tomato tips!Check out the video here.

Feel free to contact us with any questions via email, phone or by stopping by! We look forward to seeing you this Saturday.

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by admin

Tell Us What You Thought

Good Morning, Family and Friends,
This past week, everyone who ordered a CSA share got the chance to pack their own box. What did you think about this? Did you like it, did you hate it, did you tell everyone you knew about it?
We’d love to know your thoughts, and it would also really help us out, as we continue to develop our unique CSA program. Click the following link to tell us a little (or a lot) about your personal experience: http://www.surveymonkey.com/s/KR26HCR.
THANK YOU! And remember, we’re open 9am to 3pm, Tuesday through Saturday. So come stop by and see us this week!
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by admin

The Sun and the Rain and Farming

Much has been in the news about the weather, for sure! We are enjoying the rainy week, and the cooler temperatures, but as with many farmers the change in the weather is too little too late for many things. Tennessee was hard hit by drought and temperatures soaring into the triple digits daily. This has affected us and our co-op members drastically.  See one of our neighbors stories: 

http://www.newschannel5.com/story/18976592/some-farmers-fear-rain-wont-be-enough

 

Many folks do not know what a CSA is, or how the model started. The term CSA stands for Community Supported Agriculture and was begun to help the small farms and farmers capitalize their farms each year, with the community joining in to share the harvest, whatever it was (both variety and volume). Note the word community in this phrase… where folks lend support and want to be a part of the healthy food movement by helping the farmer. As far as I know there is not a CSG or community supported Grocery store… but I have come to realize that many people look at Green Door Gourmet as a “grocery” verses a farm. Let’s clarify. We are a FARM that services the community also as a cooperative umbrella where other small like minded farms can bring what they have to sell without paying for a market stall or an employee to man their booth. Most farmers would rather be farming than selling, so we help them with that and they help us with variety of items we have to offer.

 

This was a well written blog from one of our neighboring farms…

http://avalon-acres.com/members/farm_blog/1571.html 

 

Now you may ask why I am going into this, so don’t miss this part…many of our partners are on the brink of total crop failure this year. Yields are much lower than anticipated, and lots of items just aren’t very pretty to look at even though they still taste fine, or might require a little culinary creativity to find a good use for them.  SO this week, we are offering YOU the chance to help a BUNCH of farmers…by getting a real old fashioned vegetable CSA box. We are only going to offer a regular and a family box, because this week EVERYONE gets to pack your own. That’s right–we will give you the box and you can load up whatever is best for you that is available! Want all melons and tomatoes? Go for it… we only ask that you do not put only one kind of veggies or fruit in the box, for example not all peaches…

 

 

So please allot a little extra time to pack your box when you come, and we’ll be ready to answer questions too about possible uses for things as well. This is your chance to show some TLC to your farmers. Hopefully the plants that can recover will be bearing again soon, and the new plantings that are in will be coming up so we can all get back on track , but for now we encourage you to come out and be a part of this FARM and the Community. We thank you in advance! Click here to order your CSA this week. 

 

 

Don’t forget our lecture with Cindy Shapton which will be Saturday morning at 9:30 in the new herb pavilion. I promise you will learn more about growing and using herbs in one hour than you can imagine for only $30 and that includes her book and tasty treats too. Sign up here for the few remaining spots.

 

We have a new video about the farm, click here to watch it… and get everyone else to too!

 

I have had some folks say they hated missing last week’s gourmet special of the best gourmet goodies around. We have decided to extend the offer this week as well for all the folks who were away for the forth. Click here to email us and put gourmet special in the subject line and we will fix you up.

 

This week we are also offering a meat lover’s special… you will get:

  • Benton’s Bacon
  • Jolly Barnyard eggs,
  • 2 pounds of  Jolly Barnyard chicken wings AND Green Door Gourmet BBq sauce for BBQing!
  • 1 package of Ecotone Sausage ( animal welfare certified, pasture raised secret spice blend)
  • 1 package of Sequatchie cove ground beef (animal welfare certified, pasture grazed)
  • 1 full rack of  beef ribs from Gourmet Pasture beef (all grass fed from Gunn family farms in Springfield TN)
  • and Green Door Gourmet Basil wood chips for Grilling…

A $70 value for only $60!

 

 

Email us at info@greendoorgourmet.com to reserve this amazing weekly special! And we’ll see you soon…
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by admin

Watermelon Salad with Vidalia-Onion Vinaigrette

Had this at employee lunch yesterday….amazingly flavorful and perfect summer salad. Try it out!

Recipe adapted from Ashley Christensen, Poole’s Diner, Raleigh, NC

 

 

 

 

 

 

 

 

Yield: Serves 4

Cook Time: 5 minutes

    • INGREDIENTS

Vidalia-Onion Vinaigrette

2 tablespoons finely chopped Vidalia onion

2 tablespoons Champagne vinegar

2 teaspoons honey

Pinch sea salt

⅔ cup canola oil

Salad

Four 2-inch-thick slices of ripe watermelon

Sea salt

Freshly ground black pepper

2 ripe avocados–halved, peeled and pits removed

4 ounces chèvre (French goat cheese)

8 basil leaves

DIRECTIONS1. In a medium bowl, add the Vidalia onion, vinegar, honey and salt and let sit for 20 minutes. Slowly whisk in the canola oil until the mixture is emulsified2. Place a watermelon slice on each plate and season with salt and pepper. Thinly slice each avocado half, maintaining each half’s natural shape. Season each half with sea salt and cracked pepper. Place one of each seasoned half on top of each watermelon slice.3. Crumble an ounce of chèvre over each plate. Tear the basil leaves into pieces and distribute over the four plates. Drizzle the Vidalia-onion vinaigrette over each plate and serve.

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