This recipe will come in handy during our summer season when blueberries are plentiful! These delicious muffins are great for easy breakfasts on school days or a quick pick-me-up during the work day.

You’ll need:

• Jumbo muffin tin or regular muffin tin
• 1/2 cup butter, softened
• 1 1/14 cups sugar
• 2 eggs
• 1 teaspoon lemon juice
• 1/2 cup milk
• 2 cups all purpose flour
• 1 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blackberries (if you’re using frozen, make sure you defrost them)

To make:

• Preheat the oven to 400 degrees.
• In a large bowl, cream butter and sugar.
• Add eggs one at a time, beating well after each one.
• Stir in vanilla, lemon juice, and milk.
• In a separate bowl, combine flour, salt and baking powder. Stir into the wet mixture.
• In a small bowl, lightly mush half your berries and stir them into the batter.
• Fold in remaining berries. The batter will be thick so you don’t have to worry about the berries sinking to the bottom during baking.
• You can use liners or simply spray your muffin tins with non-stick cooking spray.
• Fill muffin tins leaving 1/3 room in the cups so muffins can rise.
• Reduce oven heat to 375 and bake at 375 for 30-35 minutes (starting the oven at higher heat gives you a higher muffin top and lowering the heat will prevent your muffins from drying out).
• Remove muffins and allow to cool for about 20 minutes.

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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!

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!

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! 

Blackberry Cobbler

Who doesn’t remember coming in from playing outside in the summer sun to the welcoming scent of fresh baked blackberry cobbler? We just happen to grow some of the best berries in Tennessee. Pick some up at a farmers market near you and try out this tasty recipe!

You’ll need:

4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Cinnamon  

To make:

Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl. Sprinkle mixture over fruit. Drizzle melted butter over topping. 

Bake for 35 minutes or until lightly browned and bubbly. Let the cobbler stand for ten minutes. Serve warm with whipped cream or ice cream and enjoy!

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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!

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Spicy Watermelon

This recipe was given to us by our marketing gal who spent some time in Los Angeles. One of her favorite treats was from a neighborhood fruit stand off Sunset Boulevard. A Latino gentleman would cut up fresh fruit like pineapple, mango and watermelon and then top it off with lime juice and chili spices. She swears it’s good so we’re going to give it a go!

You’ll need:

• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 2 cups cubed seeded watermelon
• ½ lime, juiced

To make:
Mix spices together in a bowl until well blended. Put watermelon into two bowls, sprinkle evenly with spice mixture and top with lime juice. 

Give it a go and let us know what you think!

CSA Kickoff

2021 CSA Farm Share memberships are now available! We grow more than 40 different fruits and vegetable crops here at the farm. Get a box of fresh, hand-picked fruits and vegetables every week along with recipes and cooking tips. We offer 20+ delivery locations in West Tennessee so pick up is a breeze! Sign up today.

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!