News from the Farm

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Posted 7/10/2017 5:54pm by Stephanie Bradshaw.

Hello Friends,

Please excuse the tardiness of this note....with the change in schedule last week (picking up on Wednesday and Friday) and a quick little mini-vacation with my family over the weekend, this Week 9 update was pushed to the back burner!  However, that's no reflection on the Week 9 Farm Share - because it was nothing short of a Whooper!  We weighed the boxes on Wednesday - and they were almost 20lbs!  My trailer was maxed out in weight capacity and my whole body could feel the effects of loading and unloading so many heavy boxes and melons this week, but it was well worth the extra effort~  


There are so many studies that have confirmed when you eat a variety of fruits and veggies your body receives so many nutrients and antioxidants from the colorful selection of produce.  This helps to give your body exactly what it needs to keep you healthy - and happy!  For those of you who juice, don't throw away those carrot tops...they are packed full of magnesium!  

One of our family's favorite meals right now is Burrito Bowls:  Throw some romaine lettuce, spinach - whatever you have on hand in the bottom of your bowl, top with some brown rice, black beans and garnish with fresh diced tomatoes, onions, peppers, cilantro, avocado and fresh cut corn off the cob!  The corn is the BEST part - so don't leave this off!  :)  We don't even cook the corn - just cut it right off the cob and enjoy!  My kids like to put some organic Ranch dressing on theirs - and salsa is delicious too!  You won't regret making this plant-based powerhouse meal!!  

Lately, we've been adding fresh corn to lots of our meals.  That crisp sweetness just seems to make everything taste better.  We added it to the top of lentil chili for lunch and it was ahhh-mazing!  Hope you all are enjoying the corn as much as we are!  :)

We've had a few comments about worms being in the corn.  Please know that this is to be expected.  Remember - we are not spraying the corn with chemicals.  The seeds are not treated, so we are basically hoping to pick the corn before the worms really "find" the corn field.  Some years it's better than's better to find a worm in your corn - then to have chemicals sprayed all over it!  Just cut off the end and you shouldn't have any problems.  This first planting was beautiful...and we should see more corn next week as our second planting starts to mature.  If you sneak up on me at a pick up site you might find me chowing down on a fresh ear of corn...I just can't seem to get enough of this super yummy summer food! :0

Our Harvest Report for Week 10 looks something like this:   Cilantro, Garlic, Sweet Onion, Kale, Summer Squash, Bell Pepper, Hot Peppers, Beets, Potatoes, Carrots and Melons!    We will try to add green beans or Lima beans if available!  

Week 10 is looking like another winner!  

Hope you have a great week!!  

Posted 6/30/2017 7:24am by Stephanie Bradshaw.

We've heard this slogan for years...Know Your Farmer, Know Your Food!  There is so much truth behind these words.  Knowing where your food comes from and who planted it, picked it and packed it is important...vital to healthy living!  How was is grown...what types of seeds, potting soil, minerals were used?  This is one of our missions - to help families know, support and glean from a local farmer.  

Most people believe that the Mennonites and Amish are organic - or sustainable in their farming practices.  However, if you ask them, most are honest about how they are growing.  All of the Mennonites in Scottsville Ky are conventional farmers except for the two farmers that we support and they are growing exclusively for their CSA.   If someone else is selling produce grown by the Mennonites in Scottsville KY, please know that it is NOT grown organically, naturally or any other word they want to use!  Countless people are buying produce from the wholesale docks and reselling it as their own - and claiming it is organic, chemical free or not sprayed.  It is appalling how much deception is taking place right in our own cities.  If you purchase a tomato from someone - you can't tell if it is organic or conventionally have to know your farmer.   

We are blessed to have a ten year relationship with our farmer.  We are blessed that he remains ethical, transparent and honest about his farming practices.  We are blessed that he and his family are committed to growing food that is natural, chemical free and above organic standards!  We are blessed that we do indeed know our farmer - and therefore, know our food! And we are blessed to share this bounty with so many families in Middle Tennessee!  

Thank you for your continued support of our mission to make healthy food available and affordable!  Thank you for trusting us to source the very best food for your family!  


Posted 6/17/2017 3:55pm by Stephanie Bradshaw.

Hello Friends,   

Week six was simply wonderful.  The first patch of green beans were ready to be picked - and those Roma Beans were just beautiful.  Nothing says summer like snapping green beans!  It's one of my favorite things to makes you slow down and enjoy the simple pleasures in life.  Growing up, I loved to snap beans with my Granny on her back patio.  There was something beautiful about that simple, mundane task. Sometimes, we talked about life - and sometimes, we just sat in silence and I watched her worn hands break off the tail, pinch off the top and snap the bean in half - all in a rhythm and method that I was entranced to watch and mimic.  Now, I enjoy sitting on my porch, with my children and snapping beans.  If you haven't snapped your beans from this week - go grab your family, a glass of ice tea and snap some beans! It's a beautiful thing!

In case you haven't checked the website or Face Book's what was in our Farm Shares this week:

The colors and variety are just beautiful this time of year.  The yellow zucchini is such a pop of color.  We used ours in a stir-fry...just onions, zucchini, patty-pan squash, a dash of salt and some garlic.  Simple, easy, delicious - and goes with just about any meal!   Wednesday night we snapped our beans (on the front porch with a glass of iced tea :0) and cooked them in some stock.  We had chicken cooking in a skillet with onions and seasonings.  I chopped up the red potatoes and added them to the skillet of chicken, added just a little stock, some rosemary, covered and cooked on medium til the potatoes were tender.  It was a super easy and such a yummy meal.  Oh, and we sliced up some of those heirloom tomatoes and ate those on the side....ah-mazing!  

Did you receive a little white squash - similar to an acorn squash in your share?  Some of you may have received this odd little squash variety named Cream of the Crop.  If you haven't decided what to do with it yet, I would advise roasting it!  It's one of the best tasting squash out there.  I don't even peel mine...just chop it into slices and roast...sometimes with bacon and sometimes with apples - then add cinnamon and maple syrup!  You can also, cut it in half, roast it, scoop out the flesh and add a little coconut cream, sweetener of your choice and blend it until smooth into a creamy pudding...super yummy!! 

What are you doing with your cabbage?  We love to roast it in the oven, add some of our favorite seasonings...a little oil or grass-fed butter and....hello yummy!!  It's a fantastic side to go with pork chops and roasted red potatoes!  It's also really good grilled!  One of our members said that they had used their cabbage on fish, that sounds wonderful too!

We've posted some delicious recipes on our website... like..Zucchini Boats...ever tried them?  Oh my goodness, they are something to sing about!  What about cucumber, tomato salad with fresh feta cheese and all that amazing basil?  Do you have a few Patty-pan Squash lying around?  Stuff those bad boys!  We've got a recipe that will knock yer socks off!  And we can't remind you enough about the Tomato Pie recipe.... it's just shut your mouth good!  Go visit our Recipes Page and be inspired!  

If you're wondering what next week is looking's our best guess: Potatoes, Summer Squash, Kale, Bell Peppers, Celery, Cucumbers, Tomatoes, Sweet Onions, Oregano, and Basil!  

Be sure to check out the Farm Store this weekend.  We've added some Eggplants, garlic and lots of delicious veggies!  We've also added some blueberries!  They are grown on a different farm by relatives of the Brubakers.  They are not organic, but would be considered integrated pest management: IPM Details here.  The plants were only treated once at the beginning of the season, and their practices would fall under IPM methods.  We are offering these via the farm store, since there are not enough to go around to everyone - and because we only want to use produce that is grown using strictly organic methods in our farm shares.  However, just like the berries, if we offer anything in the store, etc - we will always provide you with transparent information on how something is grown.  That's our promise to you!  Ethical, transparent and honest!  

Hope you all are having a wonderful weekend - and making sure that all the "Fathers" in your life are honored, loved - and well fed!  :)  

Happy Father's Day!!  

Posted 6/10/2017 4:46am by Stephanie Bradshaw.

Hello Friend,

This fifth week of the season was another beauty!  There are so many colors in the farm shares right now - and it makes us just giddy to see so many of you getting excited about all this farm-fresh goodness!  

We are starting to see a shift from spring produce to summer.  We will be bidding farewell to most of the lettuce until fall.  Some of you may be ready for a break - but this is exactly what eating seasonally looks like.  We might be missing all this lettuce in a few weeks!   

Have you seen the Harvest Report for week 6?  If not - check this out:  Red Potatoes, Sweet Onions, Squash, Green Beans, Zucchini, Tomatoes, Caramba Cabbage, Cucumbers, Parsley, and Basil!   It's starting to taste like summer!  

Be sure to check out the Farm Store this weekend.  We've added more of our super popular Pork Sampler Boxes and a brand new item...a delicious Breakfast Box!  It's filled with everything you need to make a mean, lean, delicious breakfast!  Amazing smoked and sliced Ham, Delicious Bacon , Pastured Eggs, Fresh Baked Sourdough Bread, and all natural Maple Syrup is a winning combination to whip up a French Toast breakfast that your family will go wild over!

Our Recipes page has been updated with lots of Ah-Mazing ideas:  Asian Coleslaw, Homemade Sauerkraut, Stuffed Patty-pan Squash, Zucchini Boats and many more!  Be sure to head over to that section of our website to receive some kitchen inspiration!  

Don't forget - Rate Your Share!  We LOVE hearing from you!

Posted 6/2/2017 10:51am by Stephanie Bradshaw.

Hi Friend,

Week four was unbelievable!  So many colors in the shares right now!  We are loving all the Spring Greens - and now some of our Summer veggies are starting to make an appearance!  Summer Squash, Red Potatoes, Cabbage and Cucumbers are a welcome addition to our dinner plates!


 Wondering how to use dill?  Think grilled salmon, potato salad....and check out our Recipes Page for some inspiration!  We've added Chicken and Broccoli Stir-fry, Stuffed Cabbage Rolls, Cucumber, Mustard and Dill Salad and some Yummy Roasted Rosemary Potatoes!  Our Recipes page is updated every week with new dishes for you to try!  Be sure to check back often to see what's new!  Take a picture and let us know what recipes your family enjoys!

The tomatoes should be filtering in the shares soon.  We may not have many to start with...but once they start rolling in, you will receive your fair share!  :)  This week we are offering them in the Farm Store until there are enough to put into all the shares.  Can you believe that June is here??!!  

We found the first Zucchinis on the vine yesterday.  They are beautiful - and we hope to have lots more of those ready by next week as well.  In case you are's what our Harvest Report looks like for Week 5:  Red Potatoes, Lettuce or Cabbage, Zucchini, Cucumbers, Yellow Squash, Spring Onions, Broccoli, and Basil!

Be sure to Rate Your Share!  It gives us instant feedback on how we are growing!  We LOVE to receive feedback from our members!  We also LOVE seeing pictures of your Farm Shares and how you are using the veggies each week.  Snap a pic and share it with us!!  


Cheers to Healthy Eating,


Farmhouse Nashville Team

Stephanie Bradshaw


Posted 6/2/2017 9:08am by Stephanie Bradshaw.

Just a reminder, the Farm Store  is OPEN!  We have the first Heirloom tomatoes available this week in the store - limited quantity since they are just starting to come in!  

This week would be a great time to order some of our Pastured Pork Chops to grill or a Grass-fed Steak.  Throw some potatoes on the grill, Zucchini, Squash, Broccoli and even Cabbage!  Our Week 5 Farm Share is just giddy to be grilled!  

Speaking of Grilled - Don't forget that we have grass-fed, grass-finished, local Ground Beef in the store.  Hamburgers would be a great meal idea along with roasted potatoes, and all our grill-loving veggies!  Top that burger off with a heirloom tomato and your family will be singing your praises!  

Looking for a quick meal....Try one of our delicious Grass-fed Beef Roast!  Thaw it out over-night.  Put it in the crock pot that morning with your red potatoes, add a little seasoning (we love Braggs Amino or Coconut Aminos and  garlic) - cook it slow and low all day.  Chop up your broccoli, cauliflower, squash and onions so that they are ready to roast - or saute when you arrive home.  Super fast, easy, delicious - and nutritious dinner is ready within minutes!  That's what I'm talking about!!

Don't forget to check out Recipes Page for lots of inspiration!  We update it each week - so check back often!!  

Have a great weekend, Friends!


Cheers to Healthy Eating,


Farmhouse Nashville Team

Stephanie Bradshaw

615.693.2519 is

Posted 5/19/2017 8:48pm by Stephanie Bradshaw.

Harvest Report:  Cabbage, New Potatoes, Mint, Peas, Strawberries, Lettuce, Kale and Spring Onions are what we expect to see for Week 3!

Don't miss out on our newest addition to the farm store - Pastured Pork Sausage!  It's so good!  More pastured pork products are being added!  Stay tuned!

Posted 5/19/2017 8:30pm by Stephanie Bradshaw.

Posted 5/12/2017 7:47pm by Stephanie Bradshaw.

Hello Friends,

Thursday was a crazy, fun, hectic, awesome, busy day!  We were thrilled to see lots of familiar faces - and so many new ones as well.  We were picking, washing, weighing and packing early that morning.  It was wonderful to see so much healthy food being poured into our CSA families!  

The Kale and Spinach was beautiful and we hope that you will try roasting the kale in the oven - if you've never tired it that way.  Even easier - wash it, dry it and put it in the freezer.  Next time you are making a smoothie, throw some of those frozen leaves in - yummy and so good for you!  The spinach is delicious sauteed in some coconut oil or grass-fed butter. Super Good!

Did you know that cilantro is a natural heavy metal detoxer?  Yep - throw some of that goodness in your salads, in some homemade salsa - or in a lettuce wrap!  We even like it in our chicken salad!  

Be sure to set a reminder to bring your box back at your next pick up.  It's one of the ways that we keep the price low by recycling the boxes.  If you lose it or damage it - we charge $2.  Better yet, order one of our Veggie Lover bags and leave the box with us each week!

Be sure to check out the Harvest Report for week 2.  The Farm Store is OPEN so go check out the new items that we are offering this week! It's a great way to add some extra items to your farm share or just order more of what you LOVE!  

Coming Soon.....Pastured Pork Sausage, Bacon, Chops, Tenderloins, Ham and more!  And even more exciting - our Breakfast Box will be making it's debut very soon!  Stay Tuned!!

Join our Farmhouse Nashville Facebook Group and swap recipe ideas and get the latest scoop on what's new!

Don't forget to Rate Your Share and let us know what you thought of this week's box!  Just log in to your account and give us your feedback!  And hey, if you're feeling extra frisky - jump on over to our Farmhouse Nashville Main Page and give us a review.  We LOVE hearing from our families!  


Cheers to Healthy Eating,


Farmhouse Nashville Team

Stephanie Bradshaw


Posted 5/4/2017 9:43am by Stephanie Bradshaw.

Hi Folks,

Here are two meal ideas for next week's box. Be sure to purchase your grassfed beef from the online Farm store to be delivered with your produce!


Ingredients: 1lb ground beef, Spring onions (as many as you like) Roma tomatoes, bell peppers, jalapeno (as many as you like), 2 cloves garlic - minced, ¼ cup Cilantro (finely chopped), Romaine Lettuce leaves, 1 tablespoon Cumin powder, 1 tablespoon oregano, 1 tablespoon Paprika, 1/4 teaspoon chili powder (to taste),Salt and pepper

Instructions: Saute the onions in 1 tablespoon of coconut oil until the onions turn translucent. Add in the ground beef and saute until the beef is pretty much cooked. Use a spatula to stir the beef to ensure it doesn’t clump together. Pour out any excess water produced during cooking. When the beef is pretty much cooked, add in the tomatoes, bell pepper, jalapeno, minced garlic, cumin powder, paprika, oregano, chili powder and salt and pepper. Cook until the tomatoes are soft. Garnish with cilantro and serve in your Romaine lettuce leaves!


Ingredients: 1 head cauliflower, chopped into florets, 2 spring onions, diced, ½ to 1 cup sweet peas, 2 carrots, diced, 2 cloves garlic, minced, 1 pound ground beef, ¼-1/2 cup beef broth, 1 tablespoon ketchup or tomato paste, 2 tablespoons chopped cilantro, salt and pepper to taste, ½ cup shredded cheese

Instructions: Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside. In a large pot, steam or boil cauliflower until tender. Heat 2 tablespoons of oil (we like coconut) in a large skillet or saucepan over medium high heat. Add the onion, peas, carrots and garlic and cook until beginning to soften, around 5 minutes. Add the ground meat to the pan and cook until browned. Add beef broth as necessary to keep the mixture wet. Add the ketchup or tomato paste (if using), and season with salt and pepper. Let simmer while you prepare the cauliflower topping. To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender until smooth. Add 2 tablespoons of butter and season with salt and pepper. To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Cover with shredded cheese, if using. Bake for 30 minutes or until the top is brown and bubbly. Sprinkle with finely chopped cilantro.


Cheers to Healthy Eating,


Farmhouse Nashville Team

Stephanie Bradshaw


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