Tuesday, May 24, 2016

A Trip Down Harmony Lane




Julie David of Harmony Lane has a quote on her website that I like..."Happiness is when what you think, what you say, and what you do are in harmony".  Julie's definition of happiness reminds me of one of my favorite words, "integrity". We might just be on to something when we find ourselves living out happiness and integrity in our daily lives. My family and I were able to witness this first hand recently on a tour of Harmony Lane Farm and Creamery.

Harmony Lane is our newest family member to the ever growing tree of Thoughtful Provence. We are now purchasing our chevre from the David's and are so excited. First of all, they are local, right here in Smithville! They also seem to know just a little bit about goats, and milking, and making cheese (insert sarcasm); oh the cheese, it is amazing! I could live on cheese alone for those who do not know.

Julie and Mark are relatively new in the business, but have left no detail out in running a beautiful farm that is officially a Grade A dairy. On our visit, we toured the milking and cheese making facilities, pastures with all sorts of animals, and even got to try our hand at feeding the kids bottles and hand milking Zora (thanks Zora, you are quite the lady). We also learned so much about what goes into making the cheese that we so often take for granted. Goats do not take a day off by the way in case you were on the fence about doing this yourself.

You can read all about the Davids and how they started on their website, but I certainly recommend the farm tour which they can do with a reservation. This might be a nice add on to your next visit to the Mill! We will be using the chevre, but they also have soaps, ground beef and pork sausage that are produced and can be purchased right on the farm.

A big thank you Julie for the wonderful tour; our kids (children) loved playing with your kids (baby goats) and learning to milk for the first time. Harmony Lane certainly fits in nicely with all of our partners in food here at Evins Mill. Passionate folks being intentional and creative. Look for the chevre on you next visit to our table!

   Happiness is when what you think, what you say, and what you do are in harmony” 

Tuesday, February 23, 2016

Not Just a "Cuppa Joe"



Coffee for me has not always been a way of life. You could say I married into it about 12 years ago when it was practically part of my wedding vows. In that time, I have went from drinking it white and sweet to straight up black. You could say that I am somewhat dependent on it; that makes my other half proud! This family dependency and our goal of serving the best of everything food and beverage here at the Mill leads me to our latest featured family member of "Thoughtful Provenance".

I met Courtney and Brian Hicks a few years ago as guests of Evins Mill. We were saying our goodbyes when they mentioned they were in the coffee roasting business, Humphrey Street Coffee Co. They agreed to send some samples and and before long we were serving their amazing coffee. Sounds easy, right? Well it was an easy decision. It turns out that they had a great product; wonderful coffees that were responsibly sourced, sustainably grown, and roasted locally. What made it an even easier decision was that they had a bigger goal in mind than just making great coffee (as if that were easy).

You see, Humphrey Street Coffee Co. is a social enterprise of Harvest Hands Community Development which offers youth in Nashville the opportunity to be employed and mentored in their own community using the craft of roasting coffee. They seek to make a change by teaching and mentoring the students with important work, life, and craft skills that help encourage them to live into who they are created to be. There is nothing to not like about this; yes, it was an easy decision.

We are proud of our partnership with Humphrey Street and Harvest Hands. They exemplify living intentionally, doing their job on purpose, with a purpose and that is a quality that we seek to provide in our service here at Evins Mill.  When we can partner with folks who share this, it is a win for everyone.

We hope to have these guys out to do a coffee tasting in the fall, so keep an eye out for that! Until then, you can enjoy their coffee here at the Mill anytime or visit them in Nashville. You can read all about them, watch videos, or learn how you can help on their website and follow them through all the social media outlets as well. They truly are more than just a "Cuppa Joe". Drink good coffee for a change!

Monday, August 3, 2015

Southern Natural Foods


Nothing says summer like a steak on the grill! Lucky for me, I get to see a lot of both during the busy summer season. I love the change of the seasons in thinking about meals to prepare, but summer has to be in the top four (that was supposed to be funny, I think the heat in the kitchen is getting to me)! I do love the variety of garden vegetables and fruits that are only good this time of year. Summer has a distinct taste.

Back to that steak! We have a new friend I want to share with you, and that is Southern Natural Foods. I had the pleasure of getting to play with a few samples of their beef and pork a few months ago; they are special to say the least. We served their rib eyes and strip steaks at our Bluegrass Cookout back on the 4th of July to rave reviews (and it was not just my cooking). They are everything you would expect from an all natural, locally raised, sustain-ably farmed product.

I am very impressed with not just the quality, but also the supply. They have had what I needed and when, and delivered fresh...yes, fresh! This is almost unheard of in beef from local farms. This is key for me in trying to feed the variety of events from weddings to corporate retreats to an anniversary couple.

Southern Natural Foods also offers DNA trace-ability, so that you can trace your meal back to the very farm it came from; very cool. These guys have taken all the steps you need to take to create a one of a kind product and went even further to ensure you are eating the best. I have said it before, but starting with the best ingredients makes my job a whole lot easier.  There is a ton of information on their website  http://southernnaturalfoods.com/home  Check it out!

Evins Mill will give you your next opportunity to try their beef at our Stonehaus Wine Tasting, Harvest Cookout.  This will be August 22nd and will be a cookout style menu with loads of steaks off the CHARCOAL grill, local veggie salads and sides, local fruit cobbler with homemade ice cream...yeah, you better come! Have a great rest of the summer.



Wednesday, May 13, 2015

Turner & Sons Nursery and Produce


Tennessee is not usually the first place that comes to mind when talking about sourcing fresh fruit. We certainly do not produce the quantity that maybe a California or Florida does, but we do produce, and at a quality second to none.

If you were at Evins Mill for Mother's Day brunch, you will know what I am referring to.  It is strawberry season!  Our latest partner in procuring fresh ingredients is Turner and Sons Nursery and Produce. These guys are located on Hwy. 56 about half way between Smithville and McMinnville. They are a nursery specializing in fruit trees, but also bring in a healthy amount of fresh fruit and produce that you can purchase at the nursery or the Warren Co. Farmers Market.

If you were one of the few that missed Mother's Day Brunch, we will have another opportunity for you to taste these berries at our Memorial Day Cookout in a warm cobbler. Turner will also have blackberries, peaches, muscadines, apples, pumpkins, and much more as the season progresses. We plan on keeping up with the latest and will make sure we get our hands on more of these delicious fruits to share with you at our table. You can also check these guys out on Facebook and get some for your own table! Thanks John and Terri!

Thursday, February 26, 2015

Spring!...Are We There Yet?


That seems to be the feeling of most here around the Mill and throughout middle Tennessee. Spring is still the next season...right? I hope it is because I have received all of my garden seed for this year! Don't get me wrong, I do love a little snow on the hemlocks as I look out of my kitchen here, but I thought we could all use a little glimpse of hope, a ray of sunshine, a daydream of what must be just around the corner of this cold, grey, snowy, icy winter.

I wanted to share a little ritual of mine that always energizes me and gets my attention focused on the warmer, dirtier days ahead. I love to go through all of my seed packs with their colorful pictures, and detailed descriptions and plan who is going to get planted when and where. I love to divvy them all out into different piles just as I did with baseball cards as a kid. I can almost taste those first greens and snow peas as I sort them into the different categories! Here is a list of what the Evins Mill garden is hoping to fruit this Spring...

Flashy Butter Gem Lettuce, Mizuna Red Streaks, Corn Salad Dutch, Lollo Rossa Lettuce, Cimmaron Lettuce, Parris Island Cos Lettuce, Merlot Lettuce, Brune D'Hiver Lettuce, Mascara Lettuce, Scarlet Kale, Salad Brunet, Lau's Pointed Leaf Lettuce, Tatsoi, Bronze Beauty Lettuce, Grandpa Admire's Lettuce, Sugar Snap Pea, Arugula, Tom Thumb Lettuce, German Giant Radish, Devil's Ear Lettuce, Oregon Sugar Pod, Extra Dwarf Pak Choy, Amish Deer Tongue and many more

I hope this helps get you over the Winter blues like it does me. You can even try getting yourself a few packs of seed! If all goes well, and Spring really does eventually get here then our dreams will begin to come true by the middle of April. Happy almost Spring everyone! Hope to see you soon at the Mill.

Thursday, December 4, 2014

Three Forks Chicken Ranch


I think the photo above just about sums up the phrase "free range chicken."   Tracy with Three Forks Chicken Ranch sums up her free range chicken as "tasty." That was the word I kept hearing when I first spoke with Tracy about partnering up with Evins Mill in our on-going adventure in preparing and serving sustainably raised food. Maybe I had skipped lunch and that is just what I kept hearing in my mind, but either way it panned out to be an accurate description.  

We prepared the chicken breast with some of our sour apple, dried fruit stuffing and it was love at first site. The chicken is noticeably not from the grocery store with up to 10% water added. It has a flavor that I can only describe as "the good ole days" and tastes like chicken...(bet you have not heard that one before), but like chicken used to taste before we took all the flavor out.

Located in Pall Mall, Tennessee, Three Forks Chicken Ranch first began as a cattle farm (Three Forks Cattle Ranch) in 2003. Tracy and her husband Brad started there raising cattle and have now taken on 20,000 chicks in their first year of meat chicken production. A couple of the issues with serving free range chicken from a restaurants point of view is acquiring a steady supply and at a price that it can be prepared and resold without losing money.

With its ability to raise a fairly large number of birds in a free range environment - and their technique of allowing the birds to put on a little more weight instead of slaughtering as soon as they are old enough, Three Forks has kept the supply there and at a very competitive price. For more history and details about our new friends, check out their website, Three Forks Cattle Ranch. Tracy also has a blog called The Real Lives of Farm Wives.

I am very excited to "play" with such wonderful food.  I have said it before, but so much inspiration for cooking can be found in the food itself, and to play in such a naturally beautiful place as Evins Mill is the making for delicious meals all the day long. Look for Three Forks chicken on weekends this winter!  Hope to see you soon.  

Tuesday, September 30, 2014

The Harvest is In


The harvest moon has come and gone, the leaves are showing off their technicolor transformation, the sun is sleeping in and going to bed early, and I find myself, without a struggle, slipping into a new season of ingredients. As we hike through Fall, I thought it might be nice to conclude our prime growing season with a sort of annual report from the Evins Mill Garden.  

There are still a few odds and ends basking in the warm days and cooler nights, but for the most part, the harvest is in. I would probably not be writing a report on the garden had we not been very successful, but it just so happens we had our best year to date.  

Results like this year can trick you into thinking you have a clue about gardening, but I think the recipe was something more like a pound of great weather, with a dash of hard work, a tablespoon of planning, and powers greater than myself mixing it all together. Below is a list of the bounty and what types of menu items each ended up in.

  • salad greens...22 gallons, lunch and dinner salads 
  • snow peas...15 pints, dinner side, lunch salads
  • cucumbers...150 pounds! several varieties of pickles for all winter long!
  • green onion...16 bunches, salads, dressings and garnishes
  • green tomatoes...39 pounds, fried green tomatoes
  • ripe tomatoes...133 pounds, salads, sandwiches
  • cherry/grape tomatoes...37 pints, salads, side salads
  • beans...34 pounds, dinner side, cold side salads
  • summer squash/zucchini...80 pounds, dinner sides, ratatouille, soups
  • bell peppers...80 each, omelets, salads, soups, garnish
  • blackberries...9 quarts, cobblers
  • potatoes...80 pounds, breakfast, lunch and dinner!
  • butternut squash...20 pounds, butternut squash bisque
  • watermelons...15, breakfast fruit platters
  • acorn squash...12 each, vegetarian dish
  • muscadines...several quarts, garnish for muscadine sorbet, cheese boards
  • apples...50 pounds, cobblers
  • pears...50 pounds, cobblers, cheese boards
  • okra...10 pounds, dinner side, soups
We do still have fall salad greens coming in as well as mustard and turnip greens, and hopefully some of the turnip roots too. The cucumbers certainly jump out as the biggest producer; that was all off of 12 plants. They really did not look promising at first, but any free time we had in the kitchen this summer was making several varieties of delicious pickles. It is quite comical how much room they are taking up in our cooler.  

I hope all of this produce was enjoyed being eaten as much as I enjoyed growing and preparing it. Time to start planning for next year!