Tag Archives: peaches

Peaches and More Local Food Arrive at Farmers Market!

peach truckThis week at the East Nashville Farmers Market, we’re excited to announce the arrival of peaches and much more local food! That’s right, folks, The Peach Truck will be making its seasonal debut at the East Nashville farmers market this Wednesday, May 20, 2015. Plus, spinach and possibly beets are being added to the list of seasonal veggies being produced by our local farmers, and gorgeous spring strawberries are still available. We’re also excited to announce our newest artisan cheese-maker, Lost River Creamery, bringing aged raw-milk goudas from Russelville, Kentucky. So grab a shopping bag, a blanket, and a friend, and get the local-food love while you can.

Last week, we threw one heck-of-a Grand Opening Festival at the East Nashville Farmers Market, and we have you all to thank— our awesome market shoppers! Our musical guest, Mary Bragg, sent chill bumps through the thoroughfare with her powerful vocals, and The Jones Press and Bao Down food trucks kept our hungry crowds fed. Kids enjoyed spending time with the Reptile Guy and his Burmese pythons and gardening activities with Plant the Seed. The weather was gorgeous and the strawberries were fragrant and plentiful, picked fresh from the fields! It was a heck of a good time and we would like to thank each and every one of you for joining us in support of our local farmers, artisans, and food vendors. We’re off to a great start!

farmers marketSo let’s get right to the chase and talk about local spring produce at the East Nashville Farmers Market. Last week, we saw beautiful strawberries from Oak Grove Farms, Green Door Gourmet, Kelly’s Berry Farm, and Delvin Farms. These farmers will be bringing even more beautiful berries to the East Nashville Farmers Market this week, so come buy a flat for canning preserves or freezing if you haven’t.

You might have heard the rumor already, but we’re here to say it’s true! The Peach Truck will be making its seasonal debut this week at the East Nashville Farmers Market and we can’t wait to celebrate! Not only will they have peaches, but yummy bags of freshly-harvested pecans, too, so come on out and taste the freshness.

spring lettucesLovely spring lettuces were specifically spotted at the Oak Grove Farms booth last week. We’re told that they will be bringing some fresh spinach and possibly beets this week, so get there early to be the first to taste the best of what spring has to offer. Delvin Farms will kick-off their summer CSA and there are more slots available, folks, so check with Hank at the Delvin booth. They will also continue to supply gorgeous varieties of kale and chard. Green Door Gourmet will have their tasty mix of arugula and mizuna lettuces, radishes, plus the sweet and crisp ‘Hakurei’ salad turnips that everyone is raving about! Old School Farm, one of our newer farms, will have their usual lovely display of herbs—chamomile, mint, lavender, and more. Plus, some lovely kales and radishes. Stay tuned for even more quality to come from these newbies!

fresh herbsSpeaking of herbs, Slocal will have all the culinary and exotic fresh herbs this week, including different varieties of basils and mints, the not-so-easy-to-find sorrel, tansy, bee balm, and much more. Slocal will also have flats of tomato and pepper seedlings for sale, herb seedlings, plus fresh herb teas on tap, kombucha, and a jun tea.

We’ve got a delicious new cheese vendor, folks. Scott Harris from Lost River Creamery in Russelville, Kentucky, will be bringing his aged raw-milk goudas, including his 9-month aged favorite, the Logan. Samples are available and will be going fast!

baked breadsNow, onto to our breads and baked goods. Catherine at Flying “S” Farms will be bringing an extra batch of her homemade sourdough bread for our market shoppers, and Tammy at Sweet Daisy Jane’s will have a fresh batch of her most popular seasonal strawberry bread made from Kelly’s Berry Farm strawberries. Kaylee and Bethany from Eat Like Kings will have rosemary and smoked paprika spiced pecans and their outstanding chocolate chip cookies that have become a real hit at the market.

One of our new soap, salves, and cosmetics producers, Kathleen from Rainwater Farms, will have an all-natural bug spray made with essential oils of eucalyptus and rose geranium—just in time for mosquito season! And Tracy from Botanical Harmony will have a fresh recipe of all-natural liquid hand soap and the usual multi-colored farm eggs. Plus, duck eggs per request.

East Nashville Farmers MarketIf anyone is in the mood for a little spice and sass, the Creole Diva, Ms. Lynn (and her trusty side-kick “The Duke”), will be serving hot and homey Creole staples to our hungry market shoppers, plus a watermelon jelly that is “a little taste of summer in a jar,” according to the Diva herself. And if anyone wants to transport themselves to New Orleans this week, she’ll also have a homemade beignet mix that will surely go fast.
Last week, Laurel Mountain Farms tempted taste buds with barbecued pork chop samples fresh off the grill, and if this week is anything like last week, you’ll want to find a place in line fast! Our market shoppers don’t mind waiting for the quality this new meat vendor is supplying. Also, Triple L Ranch will be selling their award-winning Hereford steaks, as well, among other favorites such as bacon, ox tails, and more.
And as always, we’ve got dinner covered! Bao Down and Jones Press Food Trucks with kid-friendly menu items, such as grilled cheese and chicken Panini will be returning and so will Bradley’s Curbside Creamery for dessert.

Finally, we’re excited to announce our musical guest this week: a group of young, up-and-coming bluegrass musicians, all under the age of 18—Someday Soon. Come out and support these musical prodigies as they fill the air with tasty tunes. So see you on the lawn this Wednesday, everybody!

Ousely Ouch: Nashville’s Homemade Salsa Company

On occasion, our weekly market set-up can be somewhat brutal. The trucks begin to circle around 2pm, shaking dust into the air from a summer’s drought. Boxes are unloaded, bungee cords are wrangled, tents painstakingly popped and tables set. This is not always the most enjoyable experience, especially in the Ric Ousley 4 sweltering heat. But during our toil and drudgery,  there is a special moment when the faint sounds of George Harrison’s guitar can be heard in the distance, and every vendor stops and looks up from beneath a sweaty brow. An arriving vendor blasts the Beatles White Album from the speakers of his pick-up truck, and everyone smiles in the afternoon sun. This is how Ric Ousley of Ousley Ouch salsa greets us every Wednesday at the ENFM. With a grin, a wave, a truck full of tasty salsas, and great music floating through the dusty air.

One look at Ric, and you can tell he is a cool guys. He is ponytailed, forever barefoot, and clad in a pair of wayfarer glasses, yet he is as friendly and approachable as he is unique.  He is a true Southern gentleman, in every sense of the word.  He was born and raised in Laurel, Mississippi, on a small family farm consisting of some cattle and gardens. He describes it as a “dirty stinkin’ town” (which is a direct quote from a Steve Forbert song, he says) due to Laurel’s high number of chicken farms and the plywood manufacturing plant. He grew up with one brother and a sister, and though the town was small, he and his brother could leave Laurel and be in the city of New Orleans in 3 hours flat, he says. Growing up on the farm, he developed a love for the Beatles (influenced by his older sist’er obsession at the time) and fresh produce grown in his family’s garden. He came to Tennessee in 1985, and after having difficulty finding a salsa that met his and his sister’s standards, he began to create his own. This is how the first recipe for Ousley Ouch was created: Out of necessity for a salsa that not only tasted delicious, but that was hot enough, too.Ousley Ouch

As time passed, his salsa’s reputation grew. He made it for friends, family, parties, and holidays. But when the demand out grew Ric’s ability to supply, he began to entertain the thought of starting a business and selling a line of his very own salsas. He took a jar to Barry Burnette at the Produce Place on Murphy Road, said he wanted  to sell it, and asked what he needed to do to make it happen.  A couple years later and with Barry as his mentor, Ousley Ouch salsa was officially in the works.

In the beginning, Ric and his wife Haseena were preparing the salsa by hand. They rented catering kitchens on Sundays when they were vacant and the Produce Place was their first real market. They offered two different varieties back then:  Mild and Hot. Now, Ousley Ouch salsa can be found in approximately 60 stores statewide, including Whole Foods and Publix. They make over 2,500 jars of salsa per month at a semi-automated industrial kitchen in Lebanon, TN, called the Cumberland Culinary Center. Now, Ric offers 4 different varieties in ascending order of heat level: Mild, Peach and Mango, Hot, and Ghost.

Every jar is filled with the best ingredients Ric can find. All the peppers used are grown on local Green Door Gourmet farm here in Nashville, and so far he has purchased almost 800 pounds of their jalapenos this year alone. He held taste tests with his friends to choose the right canned tomatoes before settling on the popular Red Gold Brand. The peaches and mangoes in his sweet and tart salsa are chunky and fresh tasting with no added sugar, because he wants you to actually taste the fruit. He also has a new variety he is tinkering with that he hopes to name “Ridicul-Ousely,” and ridiculously hot it will be, containing the world’s two hottest peppers, the Carolina Reeper, and the Trinidad Scorpion.ric ousley 3

After our interview, I’m certain Ric has one thing for sure, in addition to a friendly disposition. He has good taste. Great taste, in fact, and not just in music. He knows how to make a quality, fresh, and healthy product, and make it taste fantastic, too. If you visit the East Nashville Farmers Market stop by Ric’s tent and taste them for yourself. He has samples available at all times with a flavor to fit your taste buds. And if you stick around long enough while the market winds down, you  might get lucky and hear a riff or two of While My Guitar Gently Weeps.

For further information and to make online purchases, visit their website at www.ousleyouch.com.  You can also find a video here about Ousley Ouch Salsa that recently aired on Live Green Treen.

Submitted by Rebecah Boynton

Watermelon-Peach Salsa and Tomatoes

watermelon-peach-salsa-and-tomatoes-sl-x

Recipe from Southern Living July 2011 Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Come and get your fresh and local ingredients for this quick and easy recipe at the East Nashville Farmers market this Wednesday.

Ingredients:
1/2 cup hot pepper jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs

Whisk together pepper jelly, lime zest and lime juice in a bowl; stir in watermelon and next 3 ingredients.  Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with Salsa. Garnish, if desired.

Support Your Local Farmer With One Meal At A Time

10013743_10202860779534696_475239739_nCHALLENGE ACCEPTED?

Can you commit to cooking just one meal a week that is completely purchased at the market while supporting your local farmer? It’s simple.

You can buy local corn tortillas, onions, lettuce, ground beef, and cheese.  Then top that with salsa for an easy quesadilla supper.

Or you could buy fresh berries or peaches, croissants, granola, jam or honey and finish with yogurt or cheese for a gourmet farmers market breakfast. 

Of course, if cooking just isn’t your thing there is no reason to worry.  You can also find plenty of prepared foods from our vendors and food trucks as well.  

After you see how truly easy and delicious it can be, you will surely want to add more. Please share your results with us. Have fun!

We look forward to seeing you and your family on Wednesday.  

Light Rain Brings Cooler Farmers Market

East Nashville Farmers MarketOur East Nashville farmers market is going strong!  Yesterday’s market was a bit damp, but that didn’t stop us.  In fact, the rain offered us all a chance to cool off after temps that reached near 90 degrees here in Nashville.

We always have a nice variety of local produce baked goods and other fresh food related products for our market customers.  Yesterday was no exception.  Fresh farm local produce offerings included sugar snap peas, summer squash, wheat grass, kale varieties, lettuces, strawberries, swiss chard, zucchini, carrots, peaches, pecans, broccoli, cabbage and much more.

Certified organically grown squash, zucchini and green onions from Delvin Farms

Certified organically grown squash, zucchini and green onions from Delvin Farms

Our other vendors shared their specialty made granola, salsa and hummus. We also had milk from Hatcher Family Dairy, cheese and goat milk products on hand. And our new meat vendor Triple L Ranch had beef, chicken and sausage from their all natural beef farm. There were also fresh herbs and starter plants for folks to take home.

Sound too good to be true?  Be sure to check out our photo gallery to see what we had at yesterday’s market and who was there.  A big thanks to all our vendors and customers who came out on an East Nashville rainy day!

Farm goat cheese from Noble Springs Dairy

Farm goat cheese from Noble Springs Dairy

We look forward to seeing you at our East Nashville Farmers Market next week.  Remember not to let a little rain spoil all the fun!