Nashville Farmer’s Market ‘Peach Jam’ Night Market: Intern Supper Club

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Written by Rachel Weaver

Seasonal foods and seasonal songs! Intern tested, and station approved recipes featuring in-season produce being highlighted at the Nashville Farmers events market this summer. 2-3 recipes to inspire new ways of using fresh ingredients, paired with fresh songs that are on trend at the time, perfect for listening to while cooking (that’s what we’ll be doing at least). Our intern supper club is working to bring together local seasonal foods, and hot Lightning 100 songs to keep listeners inspired all summer.

The Nashville Farmer’s Market has been seeing great success with this summer season! You can find them year-round at their permanent location at 900 Rosa L. Parks Blvd. One of their most anticipated events of the season is coming up, with the ‘Peach Jam’ Night Market on starting Friday, June 21st, 5:00 PM – 9:00 PM, and runs through the weekend. Join local vendor to shop, sip, and dine under the stars!

Lightning 100’s intern Supper Club has tested a few peach themed recipes that include some of the great produce you can find at the Nashville Farmers Market. If these ideas inspire you to check out the ‘Peach Jam’ Night Market, then you might also like our peachy playlist of songs that are in season right now! These summery sets are perfect for listening to in the kitchen while you try these recipes, or in the car, as you roll down the windows and head to the Farm Sheds for the farmer’s market.

These recipes feature local, in-season produce, and other ingredients that emphasize sustainable choices in eating habits. From juicy pork tenderloin to a delicious vegan dessert, these are a shoo-in to please any crowd this summer!

Pork Tenderloin with Peach Bourbon Sauce

A beautiful cut of pork tenderloin is always a great summer meal, but it is the slightly sweet peach bourbon sauce that really makes this dish! Fresh peaches release their juices in the pan to provide a quick and easy sauce that is sure to impress. With just a handful of ingredients, this can be an easy staple this summer!

  • 1 pound pork tenderloin, trimmed
  • 1 tablespoon olive or avocado oil
  • ½ teaspoon salt and pepper each
  • 2 cups of fresh peaches, peeled and sliced
  • 2 tablespoons bourbon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter

Heat a large pan (preferably a cast-iron skillet) over medium-high with 1 tablespoon oil. Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper before adding to the skillet. Cook 5 to 6 minutes or until brown all sides and a thermometer inserted in thickest portion registers 140°F. Transfer to a plate to rest while you make the pan sauce.

Add peaches to skillet; cook 2 to 3 minutes or until lightly browned, stirring often. Add bourbon, 1 tablespoon vinegar, and 1 tablespoon honey, continuing to stir until sauce is slightly thickened. This should take about 5 minutes. To finish, remove skillet from heat and add butter, swirling until melted.

Slice pork into 4oz portions and serve with peach bourbon sauce. This meal would pair nicely with a light, acidic slaw or salad if ingredients catch your eye at the Nashville South Farmers Market.

Peach and Grilled Corn Salsa

This fresh and summery salsa can be used as a topping for tacos or on its own as a dip. Super fast to whip up in a pinch, this dish is sure to impress all summer!

  • 3 fresh peaches
  • 2 ears fresh corn kernels, off the cob
  • 1 jalapeno, minced
  • 1 red bell pepper
  • 3 green onions, thinly sliced
  • ¼ cup cilantro, minced
  • 2 limes, juiced
  • Kosher salt to taste

Intern Pro Tip: Keeping an extra bowl on hand for all your compostable scraps cuts down on trips to the garbage can, and a wet towel under the cutting board keeps things safe from slipping around. All you have to do is combine the roughly diced ingredients in a mixing bowl and stir, tasting for salt, pepper, and additional lime juice. Delicious with a big bowl of chips, or piled on top of fish or chicken tacos. You can’t go wrong with this recipe packed with fresh ingredients and delicious peaches from the Nashville Farmers Market.

Vegan Peach and Blueberry Crumble

A staple in my personal cookbook, this vegan crumble is incredibly versatile and can be made with pretty much any fruit combination (but peaches are hands down the best)! Easily made vegan by using a plant-based butter, this recipe would also work perfectly well with a dairy butter if that is included in your diet.

Crust
  • 1 ½ cups all-purpose flour
  • ½ teaspoon sea salt
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup cold vegan butter, cubed
Fruit filling
  • 4 ½ cups fresh fruit, diced (we used 2 ½ cups peaches and 2 cups blueberries)
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
Crumble topping
  • ¾ cup rolled oats (not quick cooking)
  • ¼ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cold vegan butter, cubed

Start by preheating the oven to 375° and line an 8×8 or 9×9 inch baking dish or pan with parchment paper. Intern pro tip: leave the side of the parchment a little long so you can lift the finished crumble out more easily.

To make the crust, combine the dry ingredients in a food processor, then begin adding the cold butter. Pulse the mixture until fine crumbs form and it is about the texture of sand. Set aside ¾ cup of the crust mixture, then press the remainder into the bottom of the pan before baking for 12 minutes. The edges should just barely be a beautiful golden brown, then allow to cool completely.

For the filling, add the reserved ¾ cup of crust mixture, rolled oats, brown sugar, and cinnamon to a bowl to mix. Once incorporated, start pinching in the cubed butter by hand to form a shaggy crumble with small chunks of cold butter. Keep refrigerated until ready to assemble.

The filling is incredibly simple, toss all your ingredients gently until the peaches are well coated.

Once the crust is fully cooled, spread on the peach filling in an even layer, then top with the crumble. Bake for 25 minutes and allow to cool before digging in

Add these recipes to your shopping list when you’re checking out the Nashville Farmer’s Market and the Peach Jam: Night Market coming up soon! Tune in to the Peach Jam playlist while you’re shopping, driving around, or soaking up the summer sun. If you decided to test out one of the intern recipes, be sure to let us know how it turns out in the comments below, or tag us in your pictures on Instagram!

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