5 minute read
FARM STORE FIELD TRIP
By Elisabeth Jones
There is so much to love when shopping at the local farm stores and markets. There are connections made, learning about various facts pertaining to local agriculture, and of course, engaging with the farmers who are passionate about food. Maybe you have cruised the country roads to the local farm stores or perhaps you have yet to experience that side of the community. Regardless, whether you call Maury County home or soak it all in during a short visit, you would be remiss to not visit some of the awesome farm stores and markets scattered around the community.
Maury County abounds in fresh farm-to-table foods and the local markets make it accessible to everyone and an enjoyable adventure at that. I am always happy to share the journey so let's head out on a farm store field trip and see what we can find!
Early on a Saturday morning with your favorite coffee in hand, head over to the pavilion at Riverwalk Park in the heart of Columbia, Tennessee, to experience a rainbow of foods locally grown by farmers and growers. You will be met by friendly faces and your eyes will be drawn to the vibrant array of fresh vegetables while venturing through the many booths visiting and getting to know the people behind your food. You will undoubtedly meet Cliff with Pig and Leaf Farm and a quick chat with him will let you know that man knows a thing or two about growing fresh food. If he has carrots that day, you will be in for a real treat. Be sure to visit JT of Forest Spore Mushrooms and let him help you pick out the perfect pack of mushrooms. Check out the Oyster or Lion’s Mane mushrooms, you won’t be disappointed.
Whether you are looking for fresh-made pasta and baked goods, ripe summer peaches, local honey, or pasture-raised beef, chicken, or pork, these are all bountifully available thanks to the hard work of our growing community. The fruitful neighbors and their dedication provide amazing food for our community. When you leave the Columbia Farmer’s Fresh Market with your locally sourced food, you might have made a new friend, but will certainly have a deeper connection to the foods you feed your family.
Kindred Farm in Santa Fe is the next stop on our field trip. Down a winding country road, you will find this sweet regenerative farm nestled in the hills so iconic to middle Tennessee. You will meet Chef Steven and Christine Bailey and see right away that their hearts and souls are in their farm and the proof is in the pudding, so to speak. Through a variety of artisan jams, baked goods, pickled veggies, sustainably grown produce, and so much more you’ll be lulled into a connection with your food you never realized mattered but, it does. And you’ll feel it here. Deepening that connection, Kindred Farm hosts farm-to-table dinners that draw a crowd and are worth the trip. In the cooler weather, you will be welcomed by a roaring fire circled in chairs so kick up your feet and stay a while.
Our charming community is steeped in rich history and is incredibly evident the moment you arrive at The Old Stone Creamery, a century farm that has provided locally grown foods for the community since 1872. Here you will meet Susan and Laura and tell them I said hi! Local milk, honey, beans, BBQ sauce, and the most amazing pasture-raised meats fill their farm store with plenty of local flavor and a lot of history. Be sure to ask about the stone building with the creek running through that you likely noticed out front.
This Farmhouse Quiche is rich in flavor and abounds in the best ingredients our community of farmers and growers has to offer. Enjoy!
Ingredients:
8 fresh eggs
3/4 cup heavy cream
3/4 cup whole milk
1 ½ cups shredded Swiss cheese
2 medium tomatoes, sliced thin
1 small onion, diced
2 cloves garlic, minced
½ container Forest Spore Oyster Mushrooms, sliced
1 ½ cups fresh spinach, chopped
Salt, pepper, and red pepper flakes to taste
Optional garnish: fresh dill, chives, cilantro
Instructions:
1. Preheat oven to 350 degrees
2. Sauté onion, garlic, mushrooms, spinach
3. Whisk together eggs, cream, milk, salt & pepper, red pepper flakes
4. Fold together egg mixture, sautéed vegetables, and shredded cheese then pour into a buttered pie plate
5. Top decoratively with tomato slices
6. Bake for 40-45 minutes or until inserted knife comes out clean
7. Let cool. Top with fresh garnish (optional)
Now that you have collected a bounty of fresh foods it is time to enjoy the best part. Connecting the adventure of gathering your food with the art of creating a delicious meal. Savor the opportunity to enjoy the fruits of your labor and reflect on the connections you made along the way. And then venture out again next weekend to support local agriculture and sustainable living. As I always say, “I love this town and I love good food and there’s a lot of good food in our sweet little town!”
