Welcome to Middle Tennessee Locally Grown’s Recipe Section. We’d love to have your comments if you try some of our recipes. Our members and growers are encouraged to contribute to this section. We love to share recipes using our farm fresh products!

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Braised Bratwursts

Bratwursts are seasonally versatile. Great for a grilled outdoor picnic or prepared indoors on a cool, rainy day when you want warm comfort food.



Source: Source: My husband's family from Wisconsin (Entered by Andra Martens)
Servings: 4 servings if 1 link per person
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Moist Pumpkin Bread

This recipe uses pumpkin which is currently available on this market.



Source: Southern Living Cookbook (Entered by ManagerLinda Reed)
Servings: depends on how thick you slice it
Ingredient keywords: shortening, sugar, egg, pumpkin, water, flour, baking, salt, baking, cinnamon, cloves, pecans,, raisins
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Roasted Pumpkin Soup with Sage Cream

This recipe uses pumpkin available on our market right now.



Source: From Cooking from the farmers’ market (Entered by ManagerLinda Reed)
Servings: Makes 6-8 servings
Ingredient keywords: pumpkin, butter, onion, carrot, celery, ginger, garlic, chicken
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Saute'ed Oystyer Mushrooms

Sautéed Oyster Mushrooms

Converting a mushroom hater into a mushroom enthusiast is easy when you give them a fork full of properly cooked Oyster mushrooms. The main trick is to not to undercook the mushrooms and to make sure you salt them generously. Oyster mushrooms like long and slow heat and taste best when crisped slightly.

You’ll need:
• One large cluster of Oyster mushrooms
• 1 tbsp butter
• 2 large garlic cloves minced
• 1 tbsp dried thyme
• 1 tsp of salt + more to taste
• Fresh ground black pepper
• 1 or 2 tbsp heavy cream
Step One: Mince garlic. Melt the butter in a pan over medium heat. Roughly chop Oyster mushrooms and add to pan.
Step Two: Sauté until the mushrooms release their liquid (5-10 minutes) then add the garlic, thyme, and salt.
Step Three: Sauté until all of the liquid is cooked off and continue to sauté until mushrooms crisp in the pan. Crisping will take 15-20 minutes.
Step Four: Remove from heat, deglaze pan with heavy cream and season to taste!
You can also amend the recipe by adding 1/2 cup of dry white wine when you add the garlic or by adding 1 Tbs or so of madeira when you deglaze the pan. Rosemary, sage, parsley, or lovage all make fine substitutions or additions to the thyme.



Source: Unknown (Entered by Don Lloyd)
Servings: 4
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