Guide to Nashville Farmers Markets

Guide to Nashville Farmers Markets

By mid May Nashville will play host to over a handful of local farmer's markets!  With the return of Spring comes some great locally grown fruits, vegetables, and all sorts of specialty items.  With each year it seems another market pops up which is a great thing for everyone in the city.  With so many options to choose from, we've pulled together all the information you'll need to know what farmer's markets are open on which days of the week so you can find one anytime.  Here's the round up.

 

 

Nashville Farmers Market ACTIVENOWNashville Farmers Market

900 Rosa L Parks Blvd
Nashville, TN
(615) 880-2001
Daily 8am-6pm
 

The Farm Side of the Market  is open every day- 362 days per year, Monday through Sunday from 8am to 6pm.  Featuring great locally grown foods and more, shops and restaurants, and a full blown flea market, the downtown Nashville farmers ...

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Posted Wednesday, May 7, 2014 by Michael Gonzales in Guides, Events, Healthy Living, Nutrition

 
 
 

Oven-Fried Squash Spears

Oven-Fried Squash Spears
Serves: 4
Nutrients per serving (6 squash spears and 2 tbsp sauce):
Calories: 80, Total Fat: 3 g, Sat. Fat: 3 g, Carbs: 18 g, Fiber: 4 g,
Sugars: 7 g, Protein: 8 g,  Sodium: 272 mg, Cholesterol: 18 mg

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 egg whites
  • 1/3 cup skim milk
  • 2 1-oz slices reduced-calorie whole-grain bread
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp ground cayenne pepper
  • 2 medium zucchini, cut in eighths lengthwise
  • 1 medium yellow squash (such as crookneck), cut in eighths lengthwise
  • Olive oil cooking spray
  • 1/4 tsp sea salt
  • 1 lemon, quartered

Sauce

  • 1/2 cup reduced-fat sour cream
  • 1 clove garlic, minced
  • 2 tsp mild Louisiana hot sauce

 

Instructions

  1. Preheat oven to 450°F. In a medium bowl, whisk together egg whites and milk until well blended. Place bread in a blender or food ...

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Posted Wednesday, April 9, 2014 by Christa Gonzales in Recipes, Side Dish

 
 
 

Roasted Root Vegetable Hash

Roasted Root Vegetable Hash
Nutrition (per serving): 164 calories, 7.1g total fat, 0mg cholesterol,
547.1mg sodium, 583.7mg potassium, 24.7g carbohydrates,
5.8g fiber, 7.5g sugar, 2.3g protein
Serves: 6

 

 

 

 

 

 

Ingredients

  • 2 cups carrots, peeled and diced
  • 2 cups parsnips, peeled and diced
  • 2 cups turnips, peeled and diced
  • 1 large delicata squash, peeled, seeded and diced
  • 1 large sweet potato, diced
  • 1 medium onion, diced
  • 5 cloves garlic, peeled and chopped
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme
  • 3 tablespoons olive oil

Instructions

  1. Preheat oven to 375 F.
  2. Combine all ingredients in a large glass or stainless steel mixing bowl; toss, making sure all the vegetables are coated with the olive oil and seasonings.
  3. Spread the mixture in a 9″ x 13″ glass baking dish. Roast for 35 to 45 minutes, stirring every 15 minutes, until ...

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Posted Monday, Jan. 13, 2014 by Christa Gonzales in Recipes, Side Dish

 
 
 

Root Vegetable Gratin

Root Vegetable Gratin

Prep time: 30 min  Total Time: 1 hr 25 mins 
Servings: 8   Cal: 276     Fat: 13g (5g sat, 6g mono)    
Protein: 12g     Fiber: 6g     Carbs: 30g

 

 

  

 

 

 

 

 

 

Ingredients

3 pounds assorted root vegetables, peeled (beets, carrots, parsnips, etc ) and cut into 1/8-inch-thick slices

3 tablespoons extra-virgin olive oil, divided

1 cup thinly sliced shallots

1 1/3 cups low-fat milk, divided

3 tablespoons all-purpose whole-wheat flour

1 1/2 cups finely shredded Gruyère cheese, divided

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup fresh whole-wheat breadcrumbs

 

Directions

  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1/8-inch thick slices. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes. Drain.
  3. Heat 2 tablespoons ...

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Posted Thursday, Dec. 5, 2013 by Michael Gonzales in Recipes, Side Dish