Franklin Farmers' Market

Franklin Road and Liberty Pike

Behind The Factory

Franklin, TN

West Nashville Farmers' Market

46 Ave North and Charlotte Pike

Richland Park

Nashville, TN

Woodbine Farmers' Market

Coleman Park Community Center

Thompson Lane and Nolensville Pike

384 Thompson Lane

Nashville, TN  37211

East Nashville Farmers' Market

210 S 10th Street and Russell

Free Will Baptist Church

Nashville, TN

Trinity Presbyterian Church on Hillsboro Rd

Green Hills

Wednesday afternoons and Saturday mornings

Fresh Harvest Co-op is formed by two farms, Drury Family Farm and Turnbull Creek Farm.  They offer a unique subscription service similar to a CSA, but you order the the produce and locally produced goods you wish to receive.

Bohemian 3 Seeded   1.5 lbs      $4.99
Spring water, organic whole wheat flour, organic unbleached flour, organic sourdough leaven (organic whole wheat flour, spring water), organic sunflower seeds, organic sesame seeds, organic flax seeds, sea salt

This is a delicious bread for sandwiches, toast, dipping or just as a snack. The sesame seeds give the crust a wonderful toasted seasame flavor.    With this bread you get the nutrtitional benefits of whole wheat along with the sunflower seeds supplying significant amounts of zinc, calcium, magnesium and vitamin B6. The flax seeds add those all important omega 3 fatty acids

Expedition    1.5 lbs     $4.99
Organic whole wheat flour, spring water, organic rye flour, organic sourdough leaven (organic whole wheat flour, spring water), organic barley, organic buckwheat, organic oats, organic rye grits, organic millet, organic polenta, orgnic flax seed, sea salt

This is a very hearty bread that, if you were going on an expedition, is one you would surely want to take with you.  This bread makes great sandwiches, toast or a meal by itself.  Slice thin for sandwiches or thicker for a wonderful open face sandwich.  Expedition is 100% whole grain.  The addition of a small amount of rye flour boosts the lysine content, an important amino acid, giving this bread a superb protein profile.  The added seeds and grains supply additonal vitamins, minerals and protein.

Heritage Sunflower Wheat    1.5 lbs     $4.99

Spring water, organic unbleached flour, organic sourdough leaven (organic whole wheat flour, spring water), organic sunflower seeds, organic sesame seeds, organic flax seeds, organic whole wheat flour, organic spelt flour, sea salt 

Heritage Sunflower is made with flour from a heritage grain, 'Turkey' Hard Red Winter Wheat.  Covered in toasted sunflower seeds, sesame seeds and flax seeds, this light wheat bread has a creamy taste that is great for sandwiches, dipping, or paired with cheese.

'Turkey' Wheat has been selected for The Slow Food USA Ark of Taste.

• ‘Turkey’ Hard Red Winter Wheat. Originally brought to Kansas in the 1870s by Mennonite immigrants from Crimea, this unique and complexly flavored variety became the primary wheat produced in the Central Plains. But today it is almost extinct, having been replaced by modern, higher-yielding varieties. A small group of farmers in Kansas started a wheat revival project to bring this delicious wheat back to the marketplace.

To read the entire press release from Slow Food USA, click here

Raisin Bread     1.5 lbs      $5.99
Spring water, organic whole wheat flour, organic rye flour, organic raisins, organic sourdough leaven (organic whole wheat flour, spring water), freshly squeezed orange juice and zest, organic anise, sea salt

The raisins marinate with the orange juice and zest for a minimum of three hours bringing an extraordinary flavor to this bread that needs no added sugar.  This is a 100% whole grain raisin bread that is delicious and guilt free.

Many of my customers enjoy making french toast with this bread.  It is wonderful as toast with cream cheese or butter.  Try it open face with peanut or almond butter; perhaps adding a touch of honey.

Whole Foods Market

4021 Hillsboro Pike

Nashville , TN 37215

Whole Foods Market

1735 Galleria Blvd

Franklin, TN  37067

The Produce Place

4000 Murphy Road

Nashville, TN  37209

The Turnip Truck

970 Woodland Street

Nashville, TN 37206

Here is a link to the video.

Greatest Thing Since Twin Forks Farm Bread

I first met David Tannen, self-proclaimed chief cook and bottle-washer of Twin Forks Farm Artisan Breads, a couple of years ago when I was picking up my weekly CSA veggie haul from Fresh Harvest Coop. Tannen doesn't remember meeting me, but I'll never forget the heft of the loaf I purchased from him. He had recently constructed a small beehive oven in his backyard in Primm Springs, Tenn., and he was firing up loaves of old-world bread--four at a time--like little whole-grain cannon balls.

I recently had occasion to try Tannen's bread again, and what a difference two years makes. While Twin Forks loaves still weigh in at a pound-and-a-half, the texture has migrated from dry and leaden to moist and meaty, and the flavor is a hearty harmony of sweet, sour and faintly bitter.

Tannen, a former traveling salesman of whole-food products, says he learned a lot about time and temperature in the last couple of years. He learned to keep his sourdough starter at a constant 80 degrees, and he developed a feel for when rising dough is just right for baking. ("That's where all the artisan stuff comes in," he says.)

Along the way, he also developed a following for his bread out Primm Springs way, so he built a bigger oven and can now bake up to 175 loaves a day.

Of course, it's hard to finish a phone conversation with the affable and enthusiastic Tannen, because every few minutes he has to mix in some more flour or move some dough into the cooler or out of the oven. When he can break for a minute, Tannen overflows with facts about yeast, bacteria, fermentation--not to mention the laborious description of building a fire to 1,000 degrees, letting it cool over night, cleaning out the coals and mopping the inside of the oven to sterilize it before setting in the first batch of dough. The first bake of the day cooks for about half-an-hour, but as the day goes on and the oven temperature drops, the cooking time extends to 75 minutes.

It sounds like an exhausting process, and if you had asked me two years ago if it was worth it, I wouldn't have been so sure. But the bread Tannen is churning out now is remarkable. I sliced the raisin loaf as thin as possible, warmed it in the toaster and slathered butter across it. Riddled with plump sweet raisins, the dense bread soaked up the melted butter like a sponge, and each chewy bite was a balanced blend of sweet and sour, sharing nothing in common with mass-produced raisin loaf beyond a quiet empathy.

When I told Tannen I smeared Jif across the Bohemian Three Seed, I think I heard him gasp in horror. It may be blasphemy to thusly pollute artisan bread, but the whole wheat slice--pocked with sunflower, flax and sesame seeds--made one of the best open-face PB&Js I have ever had.

Starting next week, Tannen's bread will be available at Lazzaroli Pasta in Germantown and at The Produce Place on Murphy Road. On Wednesday, March 11, Tannen will be at The Produce Place offering samples and coupons for $1 off the $4.99 loaves. Twin Forks Farm Artisan Breads will also be available this spring at the farmers' markets downtown and in Franklin and through Fresh Harvest Coop.

Carrington Fox says:

Jack -- That hurts. You will not be invited to my (increasingly hypothetical) Mad Men party. Now, Joe P. on the other hand just skyrocketed to the top of the list.

Posted On: Friday, Mar. 6 2009 @ 11:56AM

Carrington Fox says:

Leave the bread, take the cannoli.

Posted On: Friday, Mar. 6 2009 @ 1:05PM

Sean York will one day recall bread making with his Grandfather and Bread Artisan, David Tannen.

Man Can Live on Quality Bread Alone

My breads contain no added oils, sugars or dairy products

My breads contain no added oils, sugars or dairy products