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Posted 6/29/2016 12:30pm by Stephanie Bradshaw.

We are pleased to announce that we have added our wildly popular Pastured Chickens to our online store this week.  Starting tomorrow at 6PM our Farm Store will open with all of our wonderful fresh treats -including pastured chickens.  We have a limited supply, so be sure to buy now.  We hope to offer the chickens each month as they are available.  Last season our birds sold out in a matter of hours.  We hope to offer another batch to the store the second week of July.  All birds will be delivered Saturday August 6th.

When ordering the birds, we ask that you keep them on a separate order from any of the other Farm Store items since the pick up locations and times are different.  We will be delivering the birds on Saturday August 6th to several locations in Middle TN.  Be sure to only add the chickens to your order when checking out.

Thank you so much for your support of local farmers committed to sustainable, organic growing methods.  Without your support, we could not offer so many amazing fruits, vegetables and pastured meats.  Our farmers rely upon your support - and because of you, we are able to continue to add more and more items to our Farm Store and CSA.  Thank you!!

Posted 6/24/2016 6:35pm by Stephanie Bradshaw.

Pork has gotten a bad rap over the years.....mostly due to the horrible living conditions and unnatural diets that conventional (grocery store) hogs are subjected.  Pork raised under these conditions is not a healthy choice.  However, over the last several years, more and more local - small farmers have gone back to rotational grazing their animals - including hogs.  Cattle, chickens, sheep and hogs all benefit greatly from rotational grazing (moving the animals to fresh pasture on a daily, weekly or monthly basis). This rotational grazing mimics the animals natural tendency and produces a superior quality of pork.  You simple cannot find this type of meat at the grocery store.

The Pork that we are offering right now is healthy, affordable and supports a local small farmer.  We are so pleased to support farmers who are raising animals in not just humane conditions - but in conditions that honor the animals natural instincts.  Our hogs are on pasture and supplemented with a locally sourced GMO free feed.  You can feel good about the superior quality of meat that you are receiving.  Trying to find pastured pork at the grocery store is next to impossible - but we are privileged to provide this pork straight from the farm to your family!  Can't get any better than that!!  

To order your pork, please visit our Farm Store:  Pastured Pork

Hurry - we close this order on Sunday June 26th at 10PM.  

Posted 6/20/2016 9:02am by Stephanie Bradshaw.

We are looking forward to another fabulous Summer Farm Share.  It is exciting to see the produce changing little by little - week by week.  We are looking forward to Green Beans this week, heirloom tomatoes, summer squash, potatoes and more!  

Here are some recipes and tips from our Farmhouse Chef to keep you inspired and creative in your kitchen:  Recipes and   Notes and Tips from the Chef



Posted 6/20/2016 8:43am by Stephanie Bradshaw.

Hi Friends,

We are excited to announce our Summer Cooking Series.  Come out and meet our Farmhouse Chef, taste some amazing food and learn how to use your Farm Share to cook up some amazing feast!  

Summer Cooking Series Locations:

June 28th - North Mt. Juliet pick up location - Silver Springs Baptist Church from 3:30-5:30PM

July 14th - 12 South at our Clayton Avenue pick up from 3:30-4:30PM

August 9th - South Mt. Juliet - Center Chapel Church of Christ 4-6PM


Mark your calendar now and join us!!  

Posted 6/15/2016 7:47pm by Stephanie Bradshaw.

We are thrilled to announce that we are offering our Summer Pasture Pork Order. We have whole and half hogs available now in our online Farm Store. In the past we have offered 30 plus hogs at a time.  We are only offering 12 hogs during our Summer order.

We have a limited number of be sure to order NOW!! 

We will be offering hogs raised on pasture and supplemented with a GMO-free locally sourced feed.  We are choosing to use Yoder Brothers out of Paris Tennessee to process the pork.  We are excited to be using an organic sugar and Real salt for the curing and sausage seasoning.  Being GMO-free from start to finish is super hard to find and we are so thankful to offer this clean pork to our members.  We don't know of anyone else in the area offering organic sugar and Real salt for the curing and seasoning.  

The Pastured Pork will be $1.95 per pound live weight.  We are offering FREE delivery to two pick up sites in Middle Tennessee:  Brentwood (Fellowship Bible Church) and Mt.Juliet (Silver Springs Baptist Church) on Saturday July 23rd.  

All of the details regarding this order are listed here:  Pastured Pork.  Please be sure to read all of the information before placing your order.  

****Coming Soon****

 We will be offering Pastured, GMO-Free chickens in August.  We will send out the details on this order soon.  We are happy to provide our members with clean pastured meats at an affordable price!  Thank you so much for supporting our local farmers!!

Posted 5/20/2016 2:28pm by Stephanie Bradshaw.

We are so excited to announce that our FarmTube is LIVE.  We have posted our first video from our Farmhouse Chef, Jennifer Pasos.  See how to make a tasty Strawberry Compote!  Please be sure to subscribe to our FarmTube channel so you won't miss any future videos!

Check us out here: FarmTube

Posted 5/20/2016 2:18pm by Stephanie Bradshaw.

We have two weeks under our belt and are looking ahead to Week 3.  There are lots of greens growing right now and we hope you are enjoying lots of salads and stir-fries.  Please share your recipes on our Face Book group page here:Farmhouse Nashville Facebook Group

Our Harvest Forecast for May 24 and May 26 - Week 3:

Spring Onions 
Romaine Lettuce 
Herbs:  Dill
Pastured Eggs - GMO-Free, Soy-Free


Posted 5/20/2016 2:16pm by Stephanie Bradshaw.

Week 2 Chef Notes and Tips:

Focus on rotating, storing and preparing your produce properly.

1. Rotation consists of using the oldest produce first to ensure your investment in valuable nutrients will not go to waste. 
2. Storing produce in the proper climate and containers yields the best edible results. - Spinach, kale, lettuce and leafy herbs: should be washed, thoroughly dried and stored in an airtight Ziplock bag or container with a paper towel to absorb excess moisture. - Strawberries and other fruits: look through and remove any item with bruising or mold to prevent other items from decay. - Broccoli: is a very hearty vegetable, soak in a vinegar and salt water solution for 4-6 hours. Dry thoroughly and store in an airtight container. 
3. Preparing your produce ahead of time for each recipes, this will simplify the effort in the kitchen.        

Spinach: Take advantage of this world's healthiest food packed with B vitamins, Zinc, Magnesium and many more essential nutrients! Prepared as an appetizer, stuffing for chicken, sauteed with garlic and lemon juice or added to a smoothie. 
Dinosaur Kale: Love at first sight! A few week ago I picked this deep green beauty up at the 1st market, and the results were delicious, which inspired a creative meal! Look for this weeks special recipe Dinosaur Dolmades. 
Romaine Lettuce: You will see this crisp, hearty and flavorful lettuce for the next few weeks use as a base to an Asian wrap or Greek Salad. 
English Sweet Peas: Eat this delicious item raw or steamed. 
Strawberries: Shortcakes or waffles topped with a delicious strawberry compote will be the high light for any meal. 
Herbs: Parsley or Mint: Add chopped mint to strawberries & ginger serve with cinnamon chips for a great Spring dessert or appetizer. Parsley is a great all-purpose herb that aids in digestion. Use as topping with Romaine or add to spaghetti sauce for extra color & flavor. 
Cucumbers: This is an early season delight that will get more plentiful as the summer sun brings the heat. Try something new by preparing a refreshing green juice consisting of apples, romaine, cucumber and mint. 
Broccoli: Saute with sesame seeds, sesame oil, garlic, Bragg's Amino and top with toasted almonds to create a delicious side for the Asian wraps. 
Kohlrabi: Also known as a turnip cabbage, can be made into a cole slaw, roasted, or sautéed. Also try making kohlrabi chips in your oven. Do a search on our recipes page for kohlrabi and you’ll find wonderful various recipes for using your kohlrabi this week.

Posted 5/7/2016 2:02pm by Stephanie Bradshaw.

Harvest Berry Salad with Spring mix and Apple Cider Viniagrette

6 c. any delicious Spring Green from local CSA basket

1 pt. Strawberries cut in ½

1 c. gorgonzola, goat or feta cheese

1 c. roasted nuts


Apple cider dressing

½ c. olive oil

6 tbsp. Apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. Honey

pinch of pepper and salt

pinch of cinnamon

1 tsp. Chopped lemon balm

Directions: For the dressing prepare ahead of time, combine all ingredients in a food processor and puree until well blended.

For the salad portion, this is a simple easy way to consume any green: spinach, arugela, spring mix, romaine, swiss chard or any other green. Clean all green by soaking in a little salt water, and spin store in an air tight bag with paper towels.

Toast favorite nuts: almonds, walnuts, pecan or a mixture. 400 degrees 7 min.

Arrange salad with clean greens, strawberries cut in ¼ or ½, crumbled cheese and toasted nuts. The dressing is great drizzled on each salad portion.  


Sweet Loaded Sweet Potatoes

1 large sweet potato
1 tsp. Coconut oil
dash of cinnamon
1 tbsp. Coconut chips
1 tbsp. Chopped dates

Directions: This is a recipe for 1 potato, but cook extra and add the amounts for each potato. 
Clean, bake or microwave the sweet potato. Next toast the coconut chips and add all ingredients to the top of the sweet potato. This is super Delicious as a side item for a meal or breakfast item.

Savory Loaded Sweet Potato

1 Sweet potato
1 piece of bacon
1 tbsp. Spring onions
1 tsp. Butter 
2 tbsp. Smoked Gouda Cheese

Directions: Multiply the recipe for the number of potatoes prepared. Clean, bake or microwave the sweet potatoes. Clean, chop the onions and toss with the crisp bacon. Pile all the delicious ingredients on the sweet potato and serve.


Skillet Fried Garlic & Bok Choy

6 c. Bok Choy                                        2 tbsp. Olive Oil or sesame oil

1 Red Pepper                                        2 Carrots

3 cloves garlic                                        1 c. sugar snap peas

1 tbsp. Apple cider vinegar                    2 tbsp. Braggs Amino

¼ tsp. Red Pepper flakes


1.  Chop bok choy, slice peppers, carrots and mince garlic

2.  Combine the liquid ingredients and saute 5-7 min. until tender.  

3.  Season with pepper flakes sesame oil and bragg's amino or soy sauce


Strawberry Compote 

2 c. farm fresh strawberries

1 tsp. Brandy or Rum

½ c. orange juice + orange zest

2 tbsp. Maple syrup

Directions: Rinse, dry and quarter berries, add a splash of rum, brandy or vanilla. Top with remaining ingredients in a heavy sauce pan. Bring all ingredients to a boil and then reduce to a simmer for 10 min. This is delicious with any pastry item.  


Strawberry Quinoa Insalata  

2 c. Quinoa (cooked)

1 c. strawberries                1 c. Feta cheese (imported)

1 c. arugula or kale           ¼ c. apple cider vinegar

¼ c. toasted walnuts         2 tbsp. Honey

¼ c. toasted coconut        4 tbsp. Olive oil

1 carrot shredded             tt salt and pepper


  1. Cook Quinoa using package directions.

  2. Wash all produce before preparing any recipes.

  3. Mix dressing: apple cider vinegar, honey, olive oil, salt and pepper.

  4. Slice strawberries, shred carrot, and chop arugula

  5. Toast walnuts and coconut.

  6. Toss all ingredients together and serve


Strawberry Fact Sheet  


Stock up on this fresh find, while supplies last!!

Strawberry Facts: 1 cup of strawberries consist of 50 calories, and are a great source of dietary fiber, high in vitamin C, manganese, folate and potassium. This tasty flavorful berry is low in cholesterol and sodium, but contains about12 grams of natural sugar.

Storage Tips: Berries picked at the peak of season are very flavorful, but fragile. Consume or store this item quickly. Fresh berries should be washed, dried and all bruised portion removed.

  • Refrigeration Storage: Line a 9 x 13 glass dish with paper towels, add the washed, dried and prepped berries, make sure the container is covered air tight.

  • Freeze Storage: This is a great time to stock up and save for the winter months. Wash and dried thoroughly, next step transfer to a sheet pan and freeze. When all of the strawberries are frozen remove from the pan and transfer to a freezer safe container or Ziploc bag with all of the air removed. This method will ensure the item will not freeze in a clump.

  • For proper food rotation always label date the item.

  • Strawberries will last in the freezer for 4-6 months if stored properly.    

Tags: Chef, CSA, Recipes
Posted 5/6/2016 11:22am by Stephanie Bradshaw.

We are thrilled to bring you our first Harvest Report for the 2016 Season! We will post the report here every Friday to give you an idea of what to expect the following week.  

Harvest Report for May 10th and May 12th:


Sweet Potatoes

Lemon Balm or Mint

Spring Onions


Bok Choy


Sweet Peas


Please keep in mind that this is just the Farmer's "best guess" at what could be in the Farm Shares.  We cannot guarantee anything since the weather plays such a role in pushing a plant forward or holding it back.  The Harvest Report is designed to give you an idea of what to expect from week to week.

***Full Shares will receive a minimum of seven items in their Farm Shares and Half Shares will receive a minimum of five items in their shares.  The Half shares will not receive every item on the Harvest Report.  

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