East Nashville Pie Festival and Bake-Off This Week!

East Nashville Pie FestivalThis week at the East Nashville Farmers Market, come to celebrate Independence Day and America’s favorite dessert — pie! That’s right, folks, it’s the 1st Annual East Nashville Farmers Market Pie Festival and Bake-Off, and we’ll have lots of fun events for you and the family, including a community pie baking contest, backyard games, kid’s games, and more! Live music by the dynamic, ukulele-strumming Donna Frost and her Ukeabilly Upstarts starts at 4pm, and food trucks will be serving ice cream, steamed sandwiches, wood-fired pizza pies, and more! We will also have chef Todd Alan Martin from Treehouse sampling bite-sized wedges of house-made curd pies. So don’t miss this sweet and savory famers market festival.

Fist thing’s first, we are excited to see you all this week in support our farmers and vendors! So be prepared to purchase your fresh, local groceries like produce, meats, eggs, breads, and more. We’ll have blueberries, blackberries, and peaches for sale, plus sweet cherry tomatoes, cucumbers, eggplant and more! Come equipped with a cooler to take home cold items, like locally-raised pork from Laurel Mountain Farm, chicken from Quarter Spring Farm, and beef from Triple L Ranch. Also, grab a whoopie pie from Eat Like King’s bakery or sample one of Cobbler Creation’s blueberry, peach, or blackberry cobblers. We guarantee you’ll be taking plenty of goodies home for your weekend Fourth of July celebration.

ENFM.geraldineSpeaking of Fourth of July, what holiday-themed Pie Festival wouldn’t be complete without plenty of American Pie?? Exactly! So we’re excited to host Geraldine’s Greatest Pies and Papa C’s Pies for this week’s festivities! Geraldine is famous for both her traditional chess and chocolate chess pies, and Papa C’s will have an variety of flavors and sizes of award-winning pies. Take them home for your weekend holiday or pack a couple of forks and dig-in with a neighbor at the festival.

While eating and enjoying plenty of pie, don’t forget to visit our Bake-Off tents to sample a contest pie after the judges have made their final decisions. Our community is arriving with their best home-made pies, guys, and you are not going to want to miss the action. We’ll have two categories — sweet and savory — and winners will be announced at approx. 6pm. For more information on the contest schedule, judges, and festival do’s and don’t’s, visit the Pie Festival and Bake-Off page.

ENFM.donnafrost2What farmers market festival would not be complete without some rockin’ good tunes? Grab a blanket and join us on the lawn to hear the raw, regional sounds of Donna Frost and her ukulele, with accompanying guitars, accordion and more. Donna is a returning favorite at our farmers market and we are excited to celebrate Independence Day with her bare-bones sound.

Finally, don’t forget your red, white, and blue regalia, gang! It’s gonna be a summertime celebration with farmers and pie, so grab your favorite people and your biggest appetite, and we’ll see you this Wednesday at the 1st Annual East Nashville Pie Festival and Bake-Off! May the best pies win!!

Executive Chef Todd Alan Martin of the Treehouse Leads Market Pie Festival

treehouse restaurant The East Nashville Farmers Market is thrilled to announce our featured chef for the week. Executive chef Todd Alan Martin of Treehouse will be joining us at the East Nashville Pie Festival and Bake-Off this Wednesday, July 1st, serving bite-sized samples of house-made peach curd pie for our festival attendees to sample. Treehouse is a top-tier sponsor of the East Nashville Farmers Market and an official sponsor of the East Nashville Pie Festival and Bake-Off for 2015. We are honored to have their participation and support.

Located in a residential home on East Nashville’s Clearview Avenue, Treehouse has become a culinary destination for patrons seeking a high-energy atmosphere with a fresh, unique menu. The home’s original backyard treehouse — the restaurant’s most popular feature — has been remodeled to accommodate parties of 6 or more, and can be reserved in advance for guests. This highly sought-after spot offers a unique view of Five Points and is accompanied by a menu that showcases our regions seasonality.

Since pioneering the restaurant’s opening in October 2013, chef Martin has consistently incorporated locally-sourced produce into his culinary creations: “I rarely turn local farmers or growers away,” he says. “When something arrives fresh, I find a way to use it. I ask, ‘Ok, can I put this is a salad, drink, entrée, or dessert? Can I juice it, pickle it, puree it, or all of the above?'” In addition to produce, Chef Martin incorporates locally-raised meats into many of the creative dishes that Treehouse has built its stellar reputation upon.

Catch chef Todd Alan Martin at this year’s East Nashville Pie Festival and Bake-Off. But be sure to arrive early, because whatever this chef is sampling is sure to go fast.

Summer Bruschetta with Tomatoes, Peaches, and Basil

east nashville farmers marketAs a shopper at the East Nashville Farmers Market, I like to incorporate as much seasonal produce grown by my local farmers into my daily meals and holiday dishes. That’s why I prepare a lovely tomato bruschetta for every Fourth of July celebration— a marinated tomato salad spooned on top of grilled, crusty bread. It is my preferred way to showcase the first of summer’s heirloom tomatoes that have ripened sweetly in the hot sun. This holiday, however, I’ve decided to add even more color, flavor, and texture to my bruschetta with sweet white peaches, crisp cucumber, fresh basil, and spring onion — a real Tennessee summertime medley.

If you’ve ever had a peach salsa, you know the sweet and tart flavors of peaches pair wonderfully with tomatoes, garlic, onion, and bright herbs. When these fruits and vegetables meld together in a bath of balsamic vinegar and extra-virgin olive oil, it becomes a delicious salad to top a crusty piece of bread or eaten as a relish with grilled pork or chicken. It serves as both an appetizer or side dish and is an excellent choice for an outdoor picnic or barbecue — light, flavorful, and keeps well at room temperature. The bread can also be diced, toasted, and incorporated to make a panzanella, or spooned over fried eggs and toast in the morning.

summer bruschettaI began at the East Nashville Farmers Market with my short, seasonal grocery list. I chose one pint of sweet cherry tomatoes from Delvin Farms, two small crisp cucumbers and a bundle of spring onions from Oak Grove Farms, one bag of ‘White Ladies’ peaches from the Peach Truck, and a nice bunch of fresh basil from Slocal. I began by peeling my cucumbers and peaches, and diced them, plus my tomatoes and onion, very small. I selected five large leaves of basil and sliced them into long strips. I then combined everything into a large bowl, added a heavy splash of both balsamic vinegar and extra-virgin olive oil, a couple pinches of salt and pepper, mixed well, covered and placed in the refrigerator to marinate.

bruschetta with tomatoesFor my bread, I purchased a fresh wheat loaf from our neighborhood restaurant and ENFM bread vendor, Porter House Bistro. I sliced the loaf into 3/4” slices, brushed with extra-virgin olive oil, sprinkled heavily with salt and pepper, and toasted under the broiler on both sides until golden brown and crisp (use a grill to toast if one is available). Once the slices cooled, I rubbed each one with a clove of garlic, imparting a delicious garlicky flavor into each bite of bruschetta. To serve, place toasted or grilled bread in a basket and serve with chilled tomato, peach, and cucumber salad in separate bowl. Spoon the mixture on top of bread and enjoy at this week’s Fourth of July picnic.

Summer Bruschetta with Cherry Tomatoes, White Peaches, and Basil

1 pint cherry tomatoes, diced small (approx 1 large cup)
2 large white peaches, peeled, pits removed, diced small (approx. 1 large cup)
1/2 cup small-diced cucumbers , peeled and seeded
1/4 cup spring onion, finely diced
5 large basil leaves, chiffonade (approx 1/4 packed cup)
2 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
1 Porter House Bistro wheat loaf or baguette
1 clove garlic
extra-virgin olive oil (for bread)
salt and pepper

More New Summer Produce Arriving at Market!

ENFM.girls.peachesBlueberries, slicing tomatoes, and cucumbers arrive at the East Nashville Farmers Market this week, in addition to more locally-grown summer produce, artisan breads, eggs, and herbs. Executive chef and pitmaster, Bret Tuck of Edley’s Bar-B-Que, will be grilling and smoking locally-raised meats and vegetables for our market shoppers to sample. Our special musical guest, Johnny Campbell and the Bluegrass Drifters, will be pluckin’ and pickin’ for our farmers’ market crowds. Plus, Moovers and Shakers Old Fashioned Soda Parlor will be keeping us cool with their frosty treats, and the Jones Press will be serving their gooey, pressed sandwiches to our families on the lawn. And don’t forget to purchase your pie ingredients for the upcoming East Nashville Pie Festival and Bake-Off on July 1st! So grab that farm-fresh ingredient list, as well as your favorite people, because summer is here and it’s time to celebrate!

ENFM.blueberries.First thing’s first, folks! There will be smoke in the air and savory flavors this week at the East Nashville Farmers Market!! Pitmaster and executive chef of Edley’s Bar-B-Que East, Bret Tuck, will be serving locally raised meat and vegetables this Wednesday, June 24th, 2015. Our farmers provide our shoppers with fresh, quality beef, pork, and chicken, raised right here in Tennessee, and Bret will be pulling slabs of it off his mobile grills and for shoppers to sample. Expect to find small plates of smoky, tender brisket and succulent pork shoulders from Triple L Ranch, and some farm fresh grilled chicken from our newest meat vendor, Quarter Spring Farm. Come taste the smoky, savory, down-home flavors of Tennessee!

ENFM.tomsfestLast week, our shoppers chose from a diverse array of beautiful summer produce! Green Door Gourmet offered tasty celery, leeks, and broccoli. This week, our favorite berry farmer, Patrick Kelly of Kelly’s berry farm will be bringing loads of fresh summer blueberries for your desserts, salads, and jams. Plus, expect to find home-grown slicing tomatoes at the Delvin Farm booth, as well as cucumbers and more summer produce.

This is the week to purchase your local ingredients from the East Nashville Farmers Market for the Pie Festival and Bake-Off!! So get out to Shelby park and get your peaches, blueberries, blackberries, pecans, tomatoes, meats, and more to knock the socks off our panel of Nashville culinary judges. You might discover a hidden ingredient or two that will inspire an award-winning pie! See you at the market!!
East Nashville Pie Festival

Edley’s Bar-B-Que East Grilling at Market

bret tuckBret Tuck, executive chef and pitmaster of Edley’s Bar-B-Que East, will be at the East Nashville Farmers Market this week smoking and grilling locally-raised meats and veggies for our market guests to sample. Edley’s Bar-B-Que East is a top-level sponsor for the ENFM 2015 season, and we are thrilled to have Tuck’s extensive experience and the Edley’s mobile grilling machines show our shoppers how to smoke premium cuts of brisket, chops, shoulders, and more — all raised by our local farmers.

Located on East Nashville’s burgeoning Main Street, Edley’s Bar-B-Que East is where the locals go for saucy, down-home barbecue and Southern vegetable sides. As executive chef and partner of Edley’s East, Tuck believes in using the freshest, most quality meats and vegetables in his restaurants and at his events. And with over 10 years of event and competition experience, he knows just how to feed the large food-loving crowds at our farmers’ market. That’s why we are happy to have East Nashville’s favorite local BBQ joint, Edley’s Bar-B-Que East, as a top-level sponsor for our 2015 season.

Edley's Bar-B-QueIn addition to the East Nashville Farmers Market, Edley’s East is involved in numerous other community events and charities across Nashville, such as the Martha O’Brian Foundation, East Nashville Little League, The Contributor, Tomato Art Fest, Musician’s Corner, and more. Tuck enjoys sponsoring interesting projects and events, like the ENFM, that support the community and also supplies an outlet for doing what he loves — cooking for and feeding large crowds.

“I like cooking in general, but cooking for large crowds within the community is special, because you feel involved and get to meet so many great people, ” he says. “The best way to meet people from anywhere in the world is to dine with them. So I think cooking in the community is a very special thing.”

Come see Tuck and his arsenal of mobile grilling machines this week at the East Nashville Farmers Market, and taste delicious farm fresh meats and veggies hot off the smoker and grill!

Farm Fresh Blackberries Arrive at Market

ENFM.blackberrieshandsThis week at the East Nashville Farmers Market, farm-fresh blackberries have arrived! Plus, more cherry tomatoes and other local produce items for you to enjoy. We’ll have a number of local food trucks offering kid-friendly dinner items for our families on the lawn, and our special musical guest this week is Nashville artist and vocal coach Chris Keller. Come out and taste the flavors of summer this week at the East Nashville Farmers Market!

Last week, Kelley’s Berry Farm surprised all of our market shoppers with the first of their juicy, sweet blackberries! The Kelley family will be bringing a fresh load of berries this week, so be sure to grab a quart or bucket for your homemade jams and jellies. Also, don’t forget about our upcoming Pie Festival and Bake-Off on July 1st, 2015!! Frozen-fresh blackberries in sugar sure do make a tasty pie… Or come and get your blackberries fresh from Kelley’s the week before the contest.

cherry tomatoesOur farmers’ market sold out of all the sweet, multi-colored cherry tomatoes last week! To satisfy everyone’s craving, the Delvins will be bringing even more tomatoes for you to enjoy. Slice them in salads with giant bouquets of fresh herbs from our herb farmers No. 9 Farms and Slocal.

We also saw new varieties of summer squashes last week, like patty-pan and ‘Zephyr’ squash from Oak Grove Farm. Expect to see more varieties of summer squash and zucchini this week, and be sure to check out our Simple Caramelized Summer Squash and Onions recipe for an easy yet delicious way to prepare it. You should also find green beans, cucumbers, and more from Oak Grove Farm, and colorful new varieties of beets, cauliflower, and more from Green Door Gourmet!

green beansAs always, the East Nashville Farmers Market has your Wednesday night dinner covered, with the best local food trucks and live music Nashville has to offer. So grab your blankets (don’t forget the bug spray!), your appetites, and your listening ears, and we’ll see you this week at the market!

Simple Caramelized Summer Squash and Onions

summer squashOne of my most beloved summer side-dishes that I rely on all season long is my mother’s Caramelized Summer Squash and Onions recipe that I prepare with local produce from the East Nashville Farmers Market. As a little girl, momma sliced fresh summer squash and zucchini from our backyard garden and sautéed them together in a bit of olive oil. Today, I love cooking the fresh summer produce from my neighborhood farmers’ market in simple, easy ways, just like my mother did when I was a child.

east nashville farmers marketThis recipe is so flavorful and delicious, it has turned many of my squash-despising friends into devoted squash lovers! The sweetness that is coaxed out of the fresh squash and onions makes this the perfect recipe for everyone, especially kids. It’s great for parents who love to shop at the East Nashville market with little time or ingredients on hand. Plus, it’s healthy and can be enjoyed by virtually anyone — vegan, vegetarian, and also gluten-free.

My grocery list for the farmers’ market was short — I chose fresh yellow squash and zucchini from Oak Grove Farm and one bunch of spring onions from Green Door Gourmet. All I needed at home was olive oil and salt and pepper, and I was ready to recreate my childhood favorite.

spring onions caramelized onionsFirst, I thoroughly washed my veggies and grabbed a knife, a cutting board, and a large sauté pan. I sliced my crisp, fresh onions into rounds and sliced the rounds into half moons. For my squash and zucchini, I prefer to slice small rounds from the smaller sections and half moons for the larger, more bulbous half. I also included a slender golden zucchini for added color.

Next, I swirled my pan with 2-3 tablespoons of extra-virgin olive oil, which gives my veggies a lovely flavor and aroma. Standard olive oil is fine, too. I heated my pan to just above medium and tossed in my onions with a half teaspoon of salt.

I sautéed my spring onions for a good ten minutes, or until they were soften and just beginning to caramelize. Once my onions began to brown, I added all of my sliced squash and zucchini and mixed well with the sautéed onions.

Once thoroughly mixed, my mother taught me the trick to create a beautifully caramelized squash — turn-up the heat and simply walk away! That’s right. I popped the knob up to just under med-high and did not touch my sauté pan for five minutes.

summer squash recipeAfter five minutes were up, I gave my squash and onions a good stir and noticed some nice caramelization. I was on the right track! Next, I walked away for another two to three minutes, and I repeated until my veggies were golden and delicious (about fifteen more minutes).

At this point, you can add a knob of butter if you like (my mother would encourage it!), and you are ready to enjoy your farmers’ market summer squash. In my family, we would enjoy this dish with some freshly-sliced summer tomatoes and green beans from the garden. Easy, healthy, and oh-so delicious.

Simple Caramelized Summer Squash and Onions

2 cups sliced spring onions
4 cups sliced yellow squash and zucchini
2-3 tablespoons extra-virgin olive oil
Salt and Pepper

East Nashville Pie Festival and Bake-Off

nashville pie festivalThe DEADLINE FOR PIE ENTRIES HAS NOW PASSED!  Thank you East Nashville for a great response to our first Pie Festival! It’s gonna be great Fun with lot’s of pies!!!  With the bounty of summer right around the corner, the East Nashville Farmers Market is proud to present our 1st Annual East Nashville Pie Festival and Bake-Off on July 1st, 2015, sponsored by Treehouse Restaurant and Olive and Sinclair Chocolate Company. You’ve enjoyed fresh, local produce, meat, and eggs all season provided by our Tennessee farmers. Now it’s time to show-off your skills! Enter your best made-from-scratch pie in one of two main categories, Sweet or Savory, and you could win prizes and accolades from the East Nashville Farmers Market. Simply pre-register your entry by downloading this pdf and present your pie at our market between 3:30 and 4pm on the day of the festival. We’ll have plenty of summertime Independence Day attractions, with children’s games, food trucks, the East Nashville Sports League, chef Todd Alan Martin serving pie samples, live music, and much more to entertain you as our judges taste their way to the first place pies.

East Nashville Farmers MarketIf you’ve never visited our market or are unfamiliar with what our farmers, artisans, and vendors have to offer, now is the time to pay us a visit and start getting those creative juices flowing! Simply strike-up a conversation with one of our Tennessee farmers to discover a world of local food to fill a flaky, homemade pie crust. Our farmers will supply truck-loads of locally-grown blackberries, blueberries, and peaches to our market, in addition to locally-raised beef, pork, and chicken. Plus, bushels of farm vegetables, artisan cheeses, eggs, herbs, and more. If you are interested in participating in the pie baking contest, visit the East Nashville Pie Festival and Bake-Off Information Page to pre-register your pie and to find more information regarding contest rules, schedule, event details, and more.

east nashville pie festivalThis inaugural community festival and bake-off would not be possible without the support and participation of our exceptional judges. Our team will taste and score every sweet and savory pie to determine the winners for this event. This year’s judges will include:

Lisa Donovan – Acclaimed pastry chef, Creator of Buttermilk Road Sunday Suppers, Master pie crafter, Chief Judge
Scott Witherow – Owner of Olive and Sinclair Chocolate Company, Earner of Le Grande diplome from Le Cordon Bleu London, Southern chocolate and confectionary mastermind
Jennifer Justus – Celebrated writer, Author of The Food Lovers’ Guide to Nashville and the forthcoming Nashville Eats, Supreme collector and teller of stories, East Nashvillian
Bryce McCloud – Artist, Owner of Isle of Printing, Creator of Our Town Nashville: Field Studies public art project, Unofficial mayor of Pie Town, Nashville, TN

peach truck peachesIf you are not submitting a pie for the contest, and simply want to taste a slice of Tennessee, the East Nashville Pie Festival and Bake-Off will host an array of food attractions, like local food trucks, a chef demonstration, and pie samples from the contest. Plus, you’ll find engaging outdoor games to keep the little ones entertained, in addition to the adjacent playground and swing-sets. We’re also excited to have the East Nashville Sports League join the festivities to host adult outdoor games, so come ready for food and family-fun at this East Nashville Farmers Market event.

As always, thank you so much for supporting our farmers! We look forward to seeing what you create with our market ingredients. Don’t forget to grab your favorite picnic blanket and dress in your best red, white, and blue to celebrate American pie for this national holiday — East Nashville style! See you then!

Enter the East Nashville Pie Festival  If you have any questions please email us at piefestival@eastnashvillemarket.com 

East Nashville Pie Festival

Sweet Local Cherry Tomatoes Arrive at Market

cherry tomatoes farmers marketYou’ve all been waiting for it, folks, so we are excited to announce the debut of sweet local cherry tomatoes at the East Nashville Farmers Market! Plus, more varieties of locally-grown fruits and vegetables this week, such as bell peppers, new potatoes, fennel, cabbages and more. Our musical guest, Robert Tigert, will be strumming country and blues tunes for our crowd on the lawn, and the Jones Press food truck will be offering their hot, tasty sandwiches for our shoppers to enjoy. Plus, Moovers and Shakers mobile milkshake and soda parlor will be serving cool treats to beat the heat. So break-out your biggest shopping bags and blankets, folks, because this week at the East Nashville Farmers Market is the place to be for fresh, local food.

local yellow squashLast week was an exciting week! We saw fresh cauliflower, fennel, green beans, shitake mushrooms, patty pan squash, and more. This week, expect to find the same, plus the first arrival of Sweet Treat cherry tomatoes brought to you fresh from Delvin Farms. Bell peppers and new potatoes from Oak Grove Farms should be available, plus Savoy cabbage and Chioggia striped beets from Green Door Gourmet. The meal-planning possibilities will be endless at our farmers’ market!

Porter House BistroWe’d also like to welcome our new farmers, vendors, and food artisans. Porter House Bistro has been wowing our shoppers with their freshly-baked foccacia, baguettes, and tomato bread. Quarter Spring Farm from Liberty, TN, is now offering locally-raised chicken and eggs. Bloomin’ Shrooms is providing exceptional shitake mushrooms. Plus, Hickory Hollow is back again this year with their smoky, sweet Shagbark Syrup.


baby Harper East NashvilleAnd finally, we are happy to welcome the newest addition to our market — baby Harper! Jami and Russell from Slocal offer impeccably-fresh herbs and potted plants at our market, so stop by their booth to get your mint, basil, oregano, and more. Also, say hello to the newest member of our farmers’ market family.

As always, our market has your Wednesday night dinner plans covered with the best local food trucks Nashville has to offer! So come one, come all, and definitely come hungry for this plentiful week at the East Nashville Farmers Market.

Spring Quiche with Turnips, Greens, and Breakfast Sausage

Spring QuicheOne of my greatest pleasures as a shopper at the East Nashville Farmers Market is preparing a farm-fresh breakfast quiche filled to the brim with seasonal ingredients provided by my local farmers and artisan vendors. Locally-raised meats and pastel-colored eggs, spring root-vegetables and greens, and local cheeses bake together in a flaky crust to form a billowy breakfast pie with all the flavors of spring. And not only does this quiche make a perfectly-rounded breakfast, but when served with a side salad of fresh market lettuces and radishes, it proves just as fulfilling for lunch or dinner, as well.

Swiss ChardFor my market ingredients, I opted for bunches of fresh Swiss chard and kale from Delvin Farms and orbs of turnips, spring onions, and radishes from Green Door Gourmet. I snagged a container of Professor Bailey’s Spicy Pimento Cheese to give my quiche a creamy cheesiness, plus an added kick of pepper. I grabbed a pound of Laurel Mountain Farms Mild Breakfast Sausage to add a savory heartiness, and a dozen multi-colored fresh eggs from Botanical Harmony Farm to take my quiche a step above the rest.

local swiss chardTo begin this farm fresh quiche, locate your favorite homemade pie dough recipe or grab a couple deep-dish store-bought shells, if you like. Once the dough has been assembled, wrapped it in plastic, and chilled in the refrigerator for no less than 30 minutes, place it on the counter and let it warm to almost room temperature before you begin to roll. Next, flour your surface well and roll your dough from center to edges using single strokes to approx. 1/8 inch thickness. I used a deep quiche pan and measured the edges before I trimmed away any excess. Once I formed the dough into my quiche pan, I baked the shell at 400 degrees in the middle rack of my oven for 15 minutes to set and removed to cool.

laurel farms sausageTo begin my filling, I added my Laurel Mountain breakfast sausage to a cast-iron skillet and cooked on medium-high heat until browned. I drained the meat in a colander, making sure to reserve the fat in a bowl below, and set both the skillet and sausage aside.

Next, I diced my turnips, radishes, and spring onions and sautéed them in the same skillet I sautéed my sausage with 1 tablespoon of the fat. I cooked these veggies until my turnips had caramelized and onions had wilted, and placed in a bowl to use later.

For my greens, I diced a hefty amount of both Siberian kale and chard to make a packed, one-cup full of each. I added my chopped greens to a pot of boiling salted water and cooked for no longer than 2 minutes, stirring constantly. Then, I removed my greens from the boiling water with tongs and transferred to an ice water bath to stop the cooking process. Once my greens had cooled, I removed them from the water and squeezed them with my hands to wring-out all the excess water I could, making a baseball-sized package of fresh, blanched greens. I roughly chopped the ball and set aside.

east nashville farmers market 1For the filling, I grabbed a large mixing bowl and cracked seven farm eggs into the bottom. I added 1 1/2 cups of milk, two pinches of salt, 5 cranks of ground pepper, and an entire eight-ounce package of Professor Bailey’s pimento cheese, and whisked vigorously. Once my egg mixture was smooth, I added my sautéed root veggies, chopped greens, and 1 cup of my browned breakfast sausage (feel free to add it all, if you like). Once combined, I transferred the filling to my par-baked pie crust, and set in a 350 degree oven for almost 45 minutes until the center was billowy and the crust was golden brown. I removed from the oven and set aside to cool. (Side note: allow quiche to cool for 15 minutes before slicing. If you do not eat meat, you may substitute more vegetables and greens. Also, try going crustless in a well-greased cast-iron skillet for a farm-fresh frittata!)

farm quicheAfter my quiche had cooled, I dissected a mile-high slice laden with local, hearty ingredients, and enjoyed it for brunch with a cup of coffee. This recipe also boxes nicely for your next market picnic at the East Nashville Farmers Market. But don’t forget to bring enough for your neighbors on the lawn… Enjoy!

Spring Quiche with Turnips, Greens, and Breakfast Sausage

1 pound Laurel Mountain Farms breakfast sausage
1 1/2 cups diced turnips and radishes
1 cup diced spring onions (whites and greens)
1 cup Swiss chard, tightly-packed
1 cup any kind of kale, tightly-packed cup
7 Botanical Harmony farm eggs
1 1/2 cups milk (any kind you like)
1 8oz container Professor Bailey’s Spicy Pimento Cheese
1/2 teaspoon salt
fresh black pepper
Pie dough

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