Community Garden, local food at its finest!

Andy and I started a vegetable garden with our neighbors a few weeks ago.  This is a first for us.  It is a community garden, shared by just a couple of families along with us.  We were all excited as the promise of spring, and testing of the soil showed us a great spot on our little corner of the world.

True to my fashion, I immediately sought advice for the perfect “look.”  I dreamed of a Martha Stewart fencing, lined with lovely flowers, and peaceful walkway retreat.  Of course, being the first year for us, I thought it better to forgo the more complicated plans, and turn to the simple and effective country row garden that my family did before we did.

Our son cleaning the rows
We all then began seeking the wisdom of our elder family members, and learned there are about as many ways to plant a garden as there are people to plant them.  Everyone’s opinions of how big, when to plant, how much to put in them and what soil, actually got a bit daunting.  So, we took with respect what we learned from all, and finally decided just to go for it.  Just like life, there will be some mistakes, weeding, pruning, and hopefully some at the right time, a good harvest. I’ll keep you up to date as it goes.

Ready to go!
Just maybe some of our produce will be as wonderful as the local professional farmers we buy from at Puckett’s to feed our guests. We love local foods at Puckett’s, and use them whenever and however we can.  Try our Hatcher Dairy products sometime.  They are not only local, but also organic.  The taste and quality of their dairy products is outstanding.  Same goes for our free range eggs from Willow Creek Farms from Summertown, Tennessee.  We celebrate Pick Tennessee products in all our stores too. When the season is right, you’ll have farmer’s market to table on our produce every day.  Starting fresh is what makes Puckett’s a favorite around here.

Below is a recipe of one of our customer favorites, and ours too.  Enjoy!

Jan's Favorite Recipes
Fruit Cobbler:  (We recommend using whatever fruit there is in season in your local area)

  • 2 pounds of fruit
  • 1 cup of sugar—emulsify with a touch of apple juice if fruit is dry after mixing with sugar
  • 1 cup each of self rising flour and sugar, and buttermilk
  • 1 stick of butter,  melted
  • Cut the fruit into bite size pieces if necessary. Mix with sugar and add juice if it is needed.  Pour into the bottom of a baking dish.  Mix the flour, sugar, buttermilk and butter.  Pour over fruit.
  • Bake at 350 degrees for 45 minutes until crust is golden and fruit is bubbly.  For extra flavor, dollop a bit of good vanilla ice cream over it.
  • Serves 4-6 people