Last week, I jumped in my car on a crisp (it was early) Saturday morning and headed for the West Nashville Farmer’s Market on Charlotte Avenue. I had two recipes in mind that I wanted to share with StyleBlueprint readers: my sister Sarah’s favorite barbeque chicken and the Barefoot Contessa’s scrumptious corn pudding. Other than those two dishes, I was open to whatever seasonal fare the farmer’s market had to offer.
Here’s a homework assignment guaranteed to give you great pleasure and make you feel giddy about where Nashville’s headed these days. The challenge: invite some of your closest friends over for dinner and treat them to a feast you have prepared solely from one of Nashville’s many farmer’s markets. If you want to find a market near you, check out this recent post by Nashvillest.
If you haven’t had a chance to visit one of the many satellite neighborhood farmer’s markets recently, then you’ll be astounded when you see what they are serving up: freshly squeezed juices, cut flowers by the bundles, muffins, cheeses, all types of meat, fresh eggs, and veggies galore. The West Nashville market on Charlotte Avenue even offers free yoga classes.
I can’t tell you how happy it makes me to hand over my hard earned bucks to these eclectic vendors. It is this blogger’s opinion that Nashville can’t rise to the ranks of a super cool city without the following: farmer’s markets, food trucks, chef-owned and operated restaurants, bike paths and greenways that connect to each other and better public transportation. Some of these things are already realities in Music City, and others feel so far off in the future, it gives me pause.
But enough of that! Time to get off my soapbox. Here are some photos of the fruits (and veggies) of my labor following my trip to the West Nashville Farmer’s market. Enjoy the feast!
Sarah’s Favorite Barbeque Chicken
(from the Memphis cookbook, Well Seasoned)
1 medium onion
2 T olive oil
2 T vinegar
2 T brown sugar
¼ cup lemon juice
1 cup ketchup
3 T. Worcestershire
½ T prepared mustard
1 cup water
½ t. salt
1/8 t. cayenne pepper
½ c. flour
1 fryer cut in pieces (I use thighs and breasts)
¼ cup oil to sauté
Make sauce by browning onions in 2 T of oil. Add the next 7 ingredients and simmer 30 minutes. Combine salt, cayenne pepper and flour in zip lock bag. Shake chicken in bag until coated. Brown lightly in hot oil. Pour off excess oil and pour sauce over. Cook for 1 hour in 325 degree oven. Serves 4-6.
Sagaponack Corn Pudding
(Compliments of my favorite Food Network host, The Barefoot Contessa.)
1 stick unsalted butter
5 cups fresh corn, cut off cob, about 6-8 ears
1 cup yellow onion chopped
1 cup milk
1 cup half & half
½ c. yellow cornmeal
1 c. ricotta or cottage cheese
3 T basil leaves, chopped
1 T. sugar
1T. kosher salt
¾ ground pepper
¾ cup extra sharp cheddar, grated. Save some to sprinkle on top.
Preheat oven to 375 degrees. Grease the inside of an 8 1/2 x 11 baking dish. Melt butter in large sauté pan and sauté corn and onion over medium high heat for 4 minutes. Cool slightly. Whisk together eggs, milk, half and half in large bowl. Whisk in cornmeal and then ricotta. Add basil, sugar, salt and pepper. Add corn mixture, cheese and pour in baking dish. Place dish in larger pan filled with warm water that comes half way up the pan. Bake the pudding for 40-45 minutes. When the top is brown and a knife comes out clean when stuck in the center, voila. Serve warm.
Other delicacies that I whipped up:
This tomato salad is a combination of regular grape tomatoes combined with some heirloom grape tomatoes. A drizzle of good olive oil and red wine vinegar offers a nice flavor, but the secret weapon is the freshly made mozzarella from Lazzaroli. When you arrive in the morning, the cheese is still warm and is wonderful served at room temperature. (Note: Lazzaroli’s fresh mozzarella is only available on Saturday mornings.)
I have always loved deviled eggs, and like any Southern delicacy, we are completely opinionated when it comes to what we stuff them with. I like olives and JD Country Milk’s freshly made sour cream. It is completely decadent, but who cares?
What I didn’t whip up was dessert. Instead, I depended on one of my favorite bakers, Katy Branson, owner of Foxy Baking Company. I grabbed one of her freshly made peach pies and topped it with whipped cream from JD Country Milk. I added a hint of Drambuie liquor for drama!