Frothy Monkey

Frothy Monkey opened in 2004 as a coffee shop in a 1200 sq foot bungalow in the transitional 12South neighborhood. Over the years, the company expanded to four full service restaurants located in Nashville, Franklin, Chattanooga along with a wholesale bakery. Frothy Monkey is neighborhood focused and their food and drinks are made from scratch using original recipes and thoughtfully-sourced ingredients from regional farmers and producers whenever possible. Add some of their delicious coffees or Firepot Nomadic Teas to your farm box!

Flowers Creamery

Located in Ethridge, Tennessee, Flowers Creamery makes small-batch cheeses made from their Grade A Dairy. After owning and operating their dairy for nearly 25 years, Morgan and Brian Flowers are continuing their legacy of providing high quality products by taking ownership of the entire process from growing their own feed to offering a finished product on the farm. Their small batch cheeses include mild cheddar, sharp cheddar, white cheddar, bacon cheddar, pepper jack, gouda, Colby and Monterey Jack. Add some of their goodies to your farm box!

How to Freeze Strawberries

Strawberry season is short, but that doesn’t mean you can’t enjoy these farm-fresh fruits all year long. Follow these steps to properly freeze strawberries!

You’ll need:
4-6 lbs fresh strawberries
Half baker sheets (fit best in most freezers)
Parchment paper
Paring knife

To freeze:
Gently wash berries under tap water. If berries are mushy or damaged, remove them.
Spread your berries out on a towel and allow them to air dry.
Using your paring knife, hull the berries by removing the stem and the bit underneath. You can also just slice the top of the berry off, but you get more of the fruit with hulling.
Line baker sheets with parchment paper and freeze the berries overnight.
When completely frozen, put berries in heavy duty freezer bags and label with the date.
Frozen strawberries will last up to one year. 

Enjoy! Visit our blog for more tips and recipes!

Lightfoot Farm Market and Processing

Delicious Sausage and Beef!

Get ready to enjoy some of the best beef and sausage grown right here in Tennessee! Falcon Ridge Farm is thrilled to partner with family owned and operated Lightfoot Farm Market & Processing located in Millington, Tennessee. The two brothers, Neil and Wesley, are third generation farmers living and working the same land their grandfather planted for row crops years ago. They are now married and both families pitch in to make the business a success. Add their quality meats to your farm box!

Rosecreek Farms

Tasty Greens!

We are so honored to be partnering with Rosecreek Farms, a small operations produce farm located Selmer, Tennessee. This family owned and operated farm will be supplying a variety of quality ​​lettuce, greens and root crops. They offer delicious greens including Green Leaf, Panisse and Butter along with roots like carrots and turmeric. Be sure to order some of their goodies in your farm box

Overnight Blackberry Oats

Overnight Blackberry Oats

Some summer mornings are too hot to be cooking eggs and bacon over the stove. We grow some of the best blackberries in Tennessee and they go great in overnight oats. 

You’ll need:

1 cup farm fresh blackberries
1/2 banana
1/2 cup milk of choice
½ tsp vanilla extract
½ cup rolled oats

To make:

Put the blackberries, banana, almond milk and vanilla in a blender and blend until completely smooth.
Pour the mixture into a bowl or glass jar and stir in the oats. Cover and place in the refrigerator overnight to allow the oats to soak and soften. The next morning, top the oats with some fresh sliced bananas and blackberries and enjoy!

Visit our blog for more delicious recipes!

Pickled Strawberries

Pickled Strawberries

In the extremely rare case that you’re unable to eat all your Falcon Ridge Farm strawberries, here’s a good recipe for pickled strawberries. Pickled strawberries are a delicious addition to fresh salads, deserts, or as a midday snack. 

What you’ll need:

1lb firm, ripe strawberries, hulled (halved if large)
1 1/2 cup white balsamic vinegar
¼ cup sugar
2 tbsps kosher salt
⅔ cup water
1 qt heat proof jar with lid

To make:
Put strawberries in the jar. In a small saucepan, bring vinegar, sugar, salt and ⅔ cup water to a boil over medium heat. Stir until sugar and salt are dissolved. Allow to cool and then cover and refrigerate.

Berries are good for 5 days refrigerated. Enjoy! 

Visit our blog for more tasty recipes!

Sautéed Kale with Pine Nuts

Sautéed Kale with Pine Nuts

Unprepared kale can be an acquired taste, especially with its rough texture. However, when cooked or prepared properly, it is a delicious component to soups, salads, and more. This kale recipe would make a perfect side dish to any meal!

You’ll need:

  • ¼ cup of pine nuts
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves of garlic, minced
  • ¼ cup of currants
  • 1 bunch of kale (1 lb), touch stems centers removed and discarded and greens chopped
  • ¼ cup dry white wine (a splash of balsamic vinegar or lemon juice can be substituted) 
  • ½ to 1 teaspoon red pepper flakes
  • Salt and pepper to taste

To make:

Heat a large pan on medium high heat and add the pine nuts. Toast until they are fragrant and begin to brown while stirring frequently. Remove from the pan and set aside. 

Add olive oil to the pan and add garlic. Saute for 30 seconds until it begins to brown.

Add the greens to the pan and mix well. Saute, stirring often until the greens begin to wilt, about 4-5 minutes. 

Add nuts, currants, and pepper flakes. Stir in wine (or wine substitute) and toss to combine. Let liquid boil away and then remove from heat. Add salt and pepper to taste. 

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Did you know you can get farm-fresh beets sent directly to your doorstep? Learn more!

Balsamic Beets on Toasties

Balsamic Beets on Toasties

Beets have loads of healthy benefits as they are packed full of vitamins and nutrients and have even been found to keep blood pressure in check. Plus, they’re DELICIOUS! Try this savory appetizer the next time you have folks over. 

You’ll need:

  • 1 baguette
  • 8oz garlic herb goat cheese
  • 2 tablespoons heavy whipping cream
  • 1 bunch of beets with stems and leaves (about 3-4 beets)
  • 1 clove of garlic, minced
  • 2 tablespoons balsamic vinegar
  • Olive oil
  • Salt
  • ½ cup of candied walnuts, chopped

To make:

Preheat the oven to 400 degrees. Cut baguette in ½ inch slices and brush both sides with olive oil. Bake 8-10 minutes, turning once halfway through cooking for even toasting. Set toasties aside.

In a bowl, combine goat cheese and heavy whipping cream. Use a hand mixer to blend until smooth. Set aside. 

Remove the greens from the beets and rinse. Gently pat dry. Stack the leaves and roll up into a cigar shape. Use a knife to cut leaves into ribbons and set aside.

Peel beets and then, using a mandoline, slice them into thin rounds. Slice rounds into ribbons and set aside. 

Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add greens, garlic, and 1 tablespoon of balsamic vinegar to the skillet. Sprinkle the green with salt and cook them for 2 minutes or until bright green and just wilted. Place cooked greens in a bowl and set aside. 

In the same skillet, add a drizzle of olive oil, beets, and balsamic vinegar and saute for 2 minutes until beets are tender. 

To build your toasties, spread goat cheese on the toasts. Top with beet greens, beets, and chopped candied walnuts. These are a guaranteed crowd pleaser!

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Did you know you can get farm-fresh beets sent directly to your doorstep? Learn more!