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Two of my favorite Truckers
Let me introduce you to my favorite Nashville store: The Turnip Truck.
Owner John Dyke opened the store in 2001, selling produce only. At that time, the East Nashville was in need of some serious renovation. A tornado had hit the area in 1998 and many of the buildings were damaged, including the partially built LP field where the Tennessee Titans now play. But, John saw potential and was instrumental in leading the charge to revitalize the East Nashville area. A new sense of pride has sprung up in the area and many residents sport bumper stickers like “37206: Over the river and through the hood…”
John started the East Nashville Farmer’s Market just after the terrorist attacks on our country in September of 2001. Sensing a need for the community to gather seems to come naturally for John who says, “I happen to own the store but it belongs to the neighborhood.” What started as a monthly get-together has grown into a vital meeting place for farmers, consumers, musicians and artists.
The store itself is cozy but not cramped and filled with a good variety of foods both from local farms and not-so-local producers. You won’t find the 150,000 items you’ll find at Kroger, but you will find almost everything a from-scratch organic cook would need. There is a supplements section with knowledgeable help. Grassfed meats, pastured eggs, and local dairy are abundant in the refrigerated case. Frozen prepared meals are also available along with ingredients for special diets. The beautiful local artisan cheese case includes many varieties of goat’s milk cheese and raw cheese. When you’re done shopping, you can scoop up a cup of fresh soup to enjoy at their outdoor tables. My friends who work there are patient (I know this because they don’t run and hide when they see me coming with kids in tow,) friendly and helpful. If you see an item and are baffled by it, just ask a “Trucker.” They have great ideas for all the seasonal produce they carry, supplements and even books and candles!
I like to visit the Farmer’s Market first to put money in my farmer’s hands and meet my food providers, but for the rest of my shopping list, The Turnip Truck is always my next stop. They currently have 4 stars on Yelp.com, 4 1/2 on Happy Cow.net, but personally, they are 5 stars in my book. If you find yourself in Nashville, please stop by my very favorite shop!
The Turnip Truck is located at 970 Woodland St., Nashville, TN 37206 They are open 8 AM to 8 PM Monday thru Saturday and 10 AM to 7 PM Sunday. If you can, try to come to the East Nashville Farmer’s Market, just up the road every Wednesday from 3:30 to 6:30 PM April through October.
This post is part of Fight Back Fridays hosted by Food Renegade (a Foodbuzz Blog Award nominee!) because nothing says Sustainable, Organic, Local and Ethical like a grocer who really does “get it.”
The coolest vegetable I’ve ever seen came in my CSA box this week. It was a big blue Hubbard squash. Here’s a photo of it cut in half:
I would have no idea what to do with this thing if I hadn’t listened to the farmer who grew it. She passed along a recipe that I adapted for our family. It was delicious, and I must be honest: even my non-squash-eating husband came back for seconds.
According to the farmer who grew it, “Hubbard squash was brought to New England in the late eighteenth century by a sea captain returning from the West Indies and South America. This large squash is wonderful either baked or used as a substitute for sweet potato in pies. Hubbard Squash can weigh up to 10 pounds or more.”
Hubbard Squash Casserole
2 lbs. Hubbard squash, peeled and diced
1/2 cup soaked and cooked brown rice
1 cup grated mozzarella cheese
4 tablespoons bulghur flour
3 cloves of garlic, finely chopped
5 tbsp fresh thyme, finely chopped
salt and pepper
4 oz. fresh bread crumbs
coconut oil
Toss all the ingredients except the bread crumbs and oil until the squash is well coated. Put in a well-oiled casserole dish and cover with breadcrumbs. Drizzle with oil and bake at 325 degrees until deep caramel brown, about 30 minutes.
This post is part of Pennywise Platter Thursdays, hosted by Nourishing Gourmet, Make it from Scratch blog carnival and Tuesday Twister over at Gnowfglins.
