News from the Farm

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Posted 8/18/2017 3:13pm by Stephanie Bradshaw.



Hello Friends,

Week 15 was a pretty "sweet" week! I don't know about your family - but mine were delighted to see the maple syrup in the boxes this week.  It's one of our favorite sweet treats - especially on oatmeal and home-made pancakes!   The sweet potatoes, spaghetti squash, corn, tomatoes, peppers, onions, yellow squash and okra are such reminders that we are at the end of one season and the verge of a new one...many summer items are still coming in and yet fall is right around the corner. Summer favorites are  beginning to wane and we are planting lots of fall produce.  Baby kale, lettuces, cauliflower, broccoli and spinach are all in the fields and growing strong.  We should see corn for a few more weeks and are hoping that the next round of green beans will be ready in a week or so. We've planted several more rows of late tomatoes and hope to make those last a while longer.  It's nice to have tomatoes coming in well into October, but we never know how those late plants will do.  Everything is dependent on the weather....we plant the seeds and tend them as best we can, but the weather has the final say.

Looking for a great recipe?  Check out this amazing concoction: Butternut and Bacon   Be sure to visit our Pastured Pork page in the Farm Store to order your ingredients!  We have a few more pounds of our grass-fed and finished Ground Beef and several of our pastured Chickens still available. We are delighted to bring some of the best tasting - and better quality meats to our members.   

 It's satisfying to know that we are able to source meats that are local, raised humanely on pasture without the use of hormones, chemicals or genetically modified grains. Knowing where your food was raised, how it was raised and who raised it, is an integral part of a healthy, healing diet.  

 

Speaking of healthy .... We are offering another FREE workshop for all our members.  This time around we will be offering a dehydrating class.  Our canning class was a huge hit and we are excited to offer this class next Saturday, August 26th.  Dehydrating is a WONDERFUL way to save all of the summer bounty and put it away to enjoy during the winter.  We are so excited to offer this class to our members.  

Looking ahead to next week....Here's a sneak peak into Week 16:  Onions, Bell Peppers, Okra, Sweet Corn, Tomatoes, Potatoes, Oregano, Squash, Seedless Watermelon, and a jar of our Heirloom Tomato Chunks.  It's looking like another fabulous week!!  

Hope you have a wonderful weekend and enjoy the Eclipse on Monday!!  We plan to take a video of our animals here on the farm.  We're wondering if the hens will go back in the coop to roost?  If the sheep and goats will go into the barn to bed down?  It should be interesting to see how all the animals react to this amazing event!  Look forward to hearing about your Eclipse experience too!~  Be safe!

Cheers to Healthy Eating,

 

Farmhouse Nashville Team

Stephanie Bradshaw

615.693.2519

www.farmhousenashville.com

Posted 8/18/2017 1:25pm by Stephanie Bradshaw.

Farmhouse Nashville is hosting a DEHYDRATING CLASS!

Oh, no! You have too much garden produce! How do you tame all those awesome veggies, fruits, herbs and more?

You dry them, of course!

Dehydrating is the worlds oldest way of preserving, and is so easy that you’ll wonder why you’ve never tried it before!

Come to our Dehydrating 101 class in Lebanon on Sat, August 26th  9am – 11am to learn the convenient art of drying foods with all their luscious goodness.  Topics presented will be simple drying of fruits, vegetables and herbs, how to make powders and leathers and drying meats. We’ll touch briefly on dehydrating other staples such as eggs and cheese and you’ll walk away with handouts and lots of info to help start your new journey into building your healthy, tasty food stock!

The class is free to Farmhouse Nashville Members and will be held at 104 Bartonwood Drive, Lebanon.

Please RSVP if you can attend, and we look forward to seeing YOU soon!

Yummy……Dried Cinnamon Apples are calling your name!

Cheers to Healthy Eating,

 

Farmhouse Nashville Team

Stephanie Bradshaw

615.693.2519

www.farmhousenashville.com

Posted 8/4/2017 4:04pm by Stephanie Bradshaw.

Hello Friends -

We are officially in the 2nd half of our season!  Yaahoo!

Week 13 provided a beautiful spread, with some strange looking squash.  The green striped squash is called Kabocha.  It's similar to a butternut in taste, but has more fiber, less carbs and calories, and a super high source for Vitamin A.  Try roasting with the skin on, or baking and then blending to thicken your soups up.  Sweet potatoes are on the horizon, but this week they are only available in the farm store.  We're hoping to have some in the boxes in a couple of weeks.

The big news around here is that the apples are finally in!  These babies are not organic, but they are minimally sprayed and Local!!!  No herbicides or colorants were used!  The Johnny Macs are a cross between the Johnny's and McIntosh - these are small, crisp, and a little tart.  The Gala apples are more sweet, and will not be available until the Thursday pickup.  We will have several more varieties available from now until the end of the season!  Buy them by the 1/2 bushel ($20), or in 5lb ($5.99) bags.  We've got them grouped by pickup days, so make sure you order the one for your specific pickup day.  We've also added some two types of ground beef to the store...grass-fed and finished or grass-fed and grain finished.  Some of you have asked about the bacon.  We're all sold out of it, but you need to try the pork jowl - tastes and looks just like bacon, but is a cheaper cut. 

Here are some meal ideas for next week's box. 

**Black bean and Butternut Squash Enchiladas - (uses your corn, butternut squash, onion, and bell peppers)

http://juliasalbum.com/2014/11/black-bean-and-butternut-squash-enchilada-casserole-recipe/

**Roasted chicken with a side of butternut squash, potatoes, and onions.  (We roast our chickens - covered in coconut oil and seasoning- on 400 degrees for about an hour and a half.  The skin is crunchy and the chicken is "delish")

http://tsgcookin.com/2013/11/roasted-butternut-squash-onions-and-red-potatoes-with-fresh-herbs/

**Grassfed Hamburgers with roasted corn on the cob and sweet potato/potato fries. 

The secret to grilling corn on the cob is to soak your corn...in the husk...in cold water for at least 20 minutes.  This cuts down on your cook time, so that when the hamburgers are ready, so is the corn!  For sweet potato and regular fries, we simply cut up the potatoes, boil them for about 15 minutes, drain, and then put on a cookie sheet.  Drench them in coconut oil, put a little seasoning on, and then you're ready to roast on 400 for about 25 - 30 minutes...depending on how crunchy you like them. 

We're so thankful you guys are part of our journey toward clean eating, and holistic food. 

Enjoy!!

 

Cheers to Healthy Eating,

 

Farmhouse Nashville Team

Stephanie Bradshaw

615.693.2519

www.farmhousenashville.com

Posted 7/28/2017 3:28pm by Stephanie Bradshaw.

Week 12 and all it's glory!  What a harvest!  We are so thankful for the bounty that we have received so far!  The weather has cooperated and the plants have continued to supply us with exactly what we needed! 

It's hot and dry on the farm right now.  We are praying for rain...our farmers have not had rain in over two weeks. They do not have the means to get water across 175 acres of farm land at this point.  Some fields are easier to reach with water than others, but a nice heavy rain would ease all our minds!  

Next week will be our Half Way Point!  We have 14 more weeks after this one.  It's a beautiful experience to eat with the seasons.  Although I always hate to say good bye to the Broccoli, Spinach and the beloved English Sweet Peas of Spring, I am always delighted to welcome Sweet Corn in the summer....well, and tomatoes, okra, peppers, onions, green beans and melons!  Summertime is so good, but fall has a lot of wonderful things to offer as well.   It won't be long until we start to see more of the Super Greens back in the boxes again like Kale and Spinach, Lettuces, Broccoli and Cauliflower - even fall Carrots, we hope, and sweet potatoes and winter squashes!  It's wonderful to live in a climate zone where we can experience three seasons of eating over 26 weeks.  

Our Farm Store is OPEN!  And back by popular demand are those delicious cases of canned tomato chunks!  Perfect for soups and stews, salsa and sauces!  We have heirloom and red chunks available.  These tomatoes are straight off the farm and are amazing to eat straight out of the jar!  They are a fast seller - so don't wait to order!   For those of you that are "do it yourselfers"...we have a half bushel of Heirloom Canners or Red Tomato Canners ready to go!  Those of you who signed up for our Free Canning Class will be all set to pack your pantry with beautiful jars of canned tomatoes to last all winter!

We hope to have Raw Local Honey straight off the farm available soon.  Our bees are located on the farm and the bee keeper should be extracting those hives any day now.  It's such a beautiful thing to see the bees pollinating the plants and then making honey.  We can't wait to share this special treat with you!

We've added Pastured Chickens to the farm store.  These beautiful birds are raised on lush pastures and moved to fresh pasture daily.  They forge on a steady diet of greens, legumes and bugs.  They are supplemented with a locally grown GMO free feed.  We have whole birds, split birds and pieced out birds available. The split birds are basically a whole bird cut into four sections. This makes it super easy to cut up and gives you the most meat with the added convenience of being split, plus the bones to use for broth. Our pieced out chickens are already cut up and packaged to make for easy meals.  We offer Boneless, Skinless Breast, Drum Sticks, Chicken Leg Quarters, Ground Chicken and Ground Chicken Sausage.  Our whole chickens give you the most bang for your buck!  We are thrilled to offer so many options and provide our members with local, healthy meats from humanely raised animals.  

Looking ahead to Week 13....Here's our Harvest Report:  Sweet Corn, Potatoes, Heirloom Tomatoes, Celery, Sweet Onions, Summer Squash, Cherry Tomatoes, Peppers, Mini-Peppers, Okra, and Thyme!  Another Yummy week!!  

Have a wonderful weekend, friends!  

Cheers to Healthy Eating,

 

Farmhouse Nashville Team

Stephanie Bradshaw

615.693.2519

www.farmhousenashville.com

Posted 7/16/2017 8:36pm by Stephanie Bradshaw.

CANNING 101 CLASS 

Summer is here and along with it comes a multitude of healthy bounty! You can cook, grill, bake and eat fresh to your hearts content, but what do you do with all that extra goodness that you just can’t fit into your menu?

Canning your edible treasures not only preserves your hard work and money, but allows you the tastes and health of summer to be served in the midst of winter! 

We are offering a FREE Canning 101 class to be held on Saturday, July 29th from 9am-12 noon in Lebanon to help you learn how to “put away” your favorite garden treats and extend your pocketbook cash!

We will demonstrate canning a couple of vegetables in two ways – pressure canning and hot water bath canning. You will receive handouts describing which way you should can vegetables/fruits, and great tips and tricks for canning. We will also touch briefly on a few other methods of preserving, such as dehydrating and freezing.   

Great opportunity for some “hands-on” learning with Q and A time as well! This class is free to our members, and will take place at 104 Bartonwood Drive, Lebanon.

Please RSVP if you’ll be attending, and come join the fun! You “CAN” do this!!!

Cheers to Healthy Eating,

 

Farmhouse Nashville Team

Stephanie Bradshaw

615.693.2519

www.farmhousenashville.com

Posted 7/16/2017 8:29pm by Stephanie Bradshaw.

Hello Friends,

Well, if you didn't use this week's box to make some homemade salsa - you are flat missing out!  The tomatoes are coming in hot and heavy and it's a wonderful time to can some for the fall and winter!  There are several items available by the half bushel in the farm store this week.  

Speaking of canning....We are offering a FREE canning class on Saturday July 29th from 9AM - 12PM in Lebanon.  We will send out more information on this soon!  

Beets were in the box this week.  If you are struggling on how to use them, be sure to check out our Recipe Page.  We've added several recipes and even have a Secret Chocolate Cake recipe that sneaks in some beets.  It's delicious!!

 

The Harvest Report for Week 11 is looking pretty fabulous:  Sweet Onions, Summer Squash, Green Beans, Bell Pepper, Carrots, Corn, Tomatoes, Garlic, Thyme, and Hot Peppers!

If you haven't checked out the Farm Store this weekend, there is still time!  We have lots of delicious items loaded and ready for you to add to your share.  Be sure to check out our Pastured Chicken page.  We've added whole birds, split birds and pieced out birds.  We are excited finally have chickens available to our members.  

We are looking forward to another wonderful week!  We are so thankful that the Lord continues to provide enough sunshine and rain to bless us with an abundant harvest.  

Thank you for your support and encouragement each week! 

 

Cheers to Healthy Eating,

 

Farmhouse Nashville Team

Stephanie Bradshaw

615.693.2519

www.farmhousenashville.com

Posted 7/10/2017 5:54pm by Stephanie Bradshaw.

Hello Friends,

Please excuse the tardiness of this note....with the change in schedule last week (picking up on Wednesday and Friday) and a quick little mini-vacation with my family over the weekend, this Week 9 update was pushed to the back burner!  However, that's no reflection on the Week 9 Farm Share - because it was nothing short of a Whooper!  We weighed the boxes on Wednesday - and they were almost 20lbs!  My trailer was maxed out in weight capacity and my whole body could feel the effects of loading and unloading so many heavy boxes and melons this week, but it was well worth the extra effort~  

 

There are so many studies that have confirmed when you eat a variety of fruits and veggies your body receives so many nutrients and antioxidants from the colorful selection of produce.  This helps to give your body exactly what it needs to keep you healthy - and happy!  For those of you who juice, don't throw away those carrot tops...they are packed full of magnesium!  

One of our family's favorite meals right now is Burrito Bowls:  Throw some romaine lettuce, spinach - whatever you have on hand in the bottom of your bowl, top with some brown rice, black beans and garnish with fresh diced tomatoes, onions, peppers, cilantro, avocado and fresh cut corn off the cob!  The corn is the BEST part - so don't leave this off!  :)  We don't even cook the corn - just cut it right off the cob and enjoy!  My kids like to put some organic Ranch dressing on theirs - and salsa is delicious too!  You won't regret making this plant-based powerhouse meal!!  

Lately, we've been adding fresh corn to lots of our meals.  That crisp sweetness just seems to make everything taste better.  We added it to the top of lentil chili for lunch and it was ahhh-mazing!  Hope you all are enjoying the corn as much as we are!  :)

We've had a few comments about worms being in the corn.  Please know that this is to be expected.  Remember - we are not spraying the corn with chemicals.  The seeds are not treated, so we are basically hoping to pick the corn before the worms really "find" the corn field.  Some years it's better than others...it's better to find a worm in your corn - then to have chemicals sprayed all over it!  Just cut off the end and you shouldn't have any problems.  This first planting was beautiful...and we should see more corn next week as our second planting starts to mature.  If you sneak up on me at a pick up site you might find me chowing down on a fresh ear of corn...I just can't seem to get enough of this super yummy summer food! :0

Our Harvest Report for Week 10 looks something like this:   Cilantro, Garlic, Sweet Onion, Kale, Summer Squash, Bell Pepper, Hot Peppers, Beets, Potatoes, Carrots and Melons!    We will try to add green beans or Lima beans if available!  

Week 10 is looking like another winner!  

Hope you have a great week!!  

Posted 6/30/2017 7:24am by Stephanie Bradshaw.

We've heard this slogan for years...Know Your Farmer, Know Your Food!  There is so much truth behind these words.  Knowing where your food comes from and who planted it, picked it and packed it is important...vital to healthy living!  How was is grown...what types of seeds, potting soil, minerals were used?  This is one of our missions - to help families know, support and glean from a local farmer.  

Most people believe that the Mennonites and Amish are organic - or sustainable in their farming practices.  However, if you ask them, most are honest about how they are growing.  All of the Mennonites in Scottsville Ky are conventional farmers except for the two farmers that we support and they are growing exclusively for their CSA.   If someone else is selling produce grown by the Mennonites in Scottsville KY, please know that it is NOT grown organically, naturally or any other word they want to use!  Countless people are buying produce from the wholesale docks and reselling it as their own - and claiming it is organic, chemical free or not sprayed.  It is appalling how much deception is taking place right in our own cities.  If you purchase a tomato from someone - you can't tell if it is organic or conventionally grown...you have to know your farmer.   

We are blessed to have a ten year relationship with our farmer.  We are blessed that he remains ethical, transparent and honest about his farming practices.  We are blessed that he and his family are committed to growing food that is natural, chemical free and above organic standards!  We are blessed that we do indeed know our farmer - and therefore, know our food! And we are blessed to share this bounty with so many families in Middle Tennessee!  

Thank you for your continued support of our mission to make healthy food available and affordable!  Thank you for trusting us to source the very best food for your family!  


 

Posted 6/17/2017 3:55pm by Stephanie Bradshaw.

Hello Friends,   

Week six was simply wonderful.  The first patch of green beans were ready to be picked - and those Roma Beans were just beautiful.  Nothing says summer like snapping green beans!  It's one of my favorite things to do...it makes you slow down and enjoy the simple pleasures in life.  Growing up, I loved to snap beans with my Granny on her back patio.  There was something beautiful about that simple, mundane task. Sometimes, we talked about life - and sometimes, we just sat in silence and I watched her worn hands break off the tail, pinch off the top and snap the bean in half - all in a rhythm and method that I was entranced to watch and mimic.  Now, I enjoy sitting on my porch, with my children and snapping beans.  If you haven't snapped your beans from this week - go grab your family, a glass of ice tea and snap some beans! It's a beautiful thing!

In case you haven't checked the website or Face Book group...here's what was in our Farm Shares this week:

The colors and variety are just beautiful this time of year.  The yellow zucchini is such a pop of color.  We used ours in a stir-fry...just onions, zucchini, patty-pan squash, a dash of salt and some garlic.  Simple, easy, delicious - and goes with just about any meal!   Wednesday night we snapped our beans (on the front porch with a glass of iced tea :0) and cooked them in some stock.  We had chicken cooking in a skillet with onions and seasonings.  I chopped up the red potatoes and added them to the skillet of chicken, added just a little stock, some rosemary, covered and cooked on medium til the potatoes were tender.  It was a super easy and such a yummy meal.  Oh, and we sliced up some of those heirloom tomatoes and ate those on the side....ah-mazing!  

Did you receive a little white squash - similar to an acorn squash in your share?  Some of you may have received this odd little squash variety named Cream of the Crop.  If you haven't decided what to do with it yet, I would advise roasting it!  It's one of the best tasting squash out there.  I don't even peel mine...just chop it into slices and roast...sometimes with bacon and sometimes with apples - then add cinnamon and maple syrup!  You can also, cut it in half, roast it, scoop out the flesh and add a little coconut cream, sweetener of your choice and blend it until smooth into a creamy pudding...super yummy!! 

What are you doing with your cabbage?  We love to roast it in the oven, add some of our favorite seasonings...a little oil or grass-fed butter and....hello yummy!!  It's a fantastic side to go with pork chops and roasted red potatoes!  It's also really good grilled!  One of our members said that they had used their cabbage on fish tacos....now, that sounds wonderful too!

We've posted some delicious recipes on our website... like..Zucchini Boats...ever tried them?  Oh my goodness, they are something to sing about!  What about cucumber, tomato salad with fresh feta cheese and all that amazing basil?  Do you have a few Patty-pan Squash lying around?  Stuff those bad boys!  We've got a recipe that will knock yer socks off!  And we can't remind you enough about the Tomato Pie recipe.... it's just shut your mouth good!  Go visit our Recipes Page and be inspired!  

If you're wondering what next week is looking like....here's our best guess: Potatoes, Summer Squash, Kale, Bell Peppers, Celery, Cucumbers, Tomatoes, Sweet Onions, Oregano, and Basil!  

Be sure to check out the Farm Store this weekend.  We've added some Eggplants, garlic and lots of delicious veggies!  We've also added some blueberries!  They are grown on a different farm by relatives of the Brubakers.  They are not organic, but would be considered integrated pest management: IPM Details here.  The plants were only treated once at the beginning of the season, and their practices would fall under IPM methods.  We are offering these via the farm store, since there are not enough to go around to everyone - and because we only want to use produce that is grown using strictly organic methods in our farm shares.  However, just like the berries, if we offer anything in the store, etc - we will always provide you with transparent information on how something is grown.  That's our promise to you!  Ethical, transparent and honest!  

Hope you all are having a wonderful weekend - and making sure that all the "Fathers" in your life are honored, loved - and well fed!  :)  

Happy Father's Day!!  

Posted 6/10/2017 4:46am by Stephanie Bradshaw.

Hello Friend,

This fifth week of the season was another beauty!  There are so many colors in the farm shares right now - and it makes us just giddy to see so many of you getting excited about all this farm-fresh goodness!  

We are starting to see a shift from spring produce to summer.  We will be bidding farewell to most of the lettuce until fall.  Some of you may be ready for a break - but this is exactly what eating seasonally looks like.  We might be missing all this lettuce in a few weeks!   

Have you seen the Harvest Report for week 6?  If not - check this out:  Red Potatoes, Sweet Onions, Squash, Green Beans, Zucchini, Tomatoes, Caramba Cabbage, Cucumbers, Parsley, and Basil!   It's starting to taste like summer!  

Be sure to check out the Farm Store this weekend.  We've added more of our super popular Pork Sampler Boxes and a brand new item...a delicious Breakfast Box!  It's filled with everything you need to make a mean, lean, delicious breakfast!  Amazing smoked and sliced Ham, Delicious Bacon , Pastured Eggs, Fresh Baked Sourdough Bread, and all natural Maple Syrup is a winning combination to whip up a French Toast breakfast that your family will go wild over!

Our Recipes page has been updated with lots of Ah-Mazing ideas:  Asian Coleslaw, Homemade Sauerkraut, Stuffed Patty-pan Squash, Zucchini Boats and many more!  Be sure to head over to that section of our website to receive some kitchen inspiration!  

Don't forget - Rate Your Share!  We LOVE hearing from you!

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