Let what’s in season inspire your Thanksgiving dinner. After a trip to the Richland Park Farmers Market and the Murfreesboro Market (in front of the Hammery) we put together this fresh local menu–part Southern, part global. After all we weren’t the first folks to grow kale or peppers. But maybe collards 🙂 The menu features, turnips, greens (turnips, kale and collards) pimento cheese, local honey, green beans, peppers, sweet potatoes, pumpkin and radishes.
