Being an architect and intrigued by “space,” I set out last Saturday, curious about what role farmers markets play as social space and was more than happy to notice how they have become a new option for dining out. They consist of a community of vendors and a community of patrons – much like how a successful restaurant is a community of staff and a community of customers. One couple, relatively new to Nashville, was blown away by how friendly everyone was and how many long conversations they had with multiple vendors – making the market less of a quick stop and shop and more of an engaging weekly experience.
With smoke billowing from the grill, without pausing from turning his pollo, Alebrije owner, Chef Edgar Victoria, told me the story of how he started in business two weeks after the pandemic shut restaurants down. With $1200 in the bank and rent due in two weeks, he realized he couldn’t just sit home and wait out the pandemic. Luckily for us, with his back against the wall, he took a risk that has led to greatness. In addition to regular pop-ups at Bastion, he recently started setting up at farmers markets. “People were isolated, not being with friends. This gave them their one safe place to hang out,” he says. I got to have his food two weeks in a row. Last week I tried the freshly grilled pollo. Today, I went with black beans with chorizo. The couple before me was offered a great looking warm salsa to put on a different item. You can bet I asked if she’d spoon some on my frijoles. Whoa, that was great sauce!
Turning to leave, I remembered that my wife Janice wanted some bacon for her seasonal favorite, BLT sandwiches. That’s when I noticed the Smokin’ Oaks tent in the far corner. I was most pleased as I got closer and saw the fine print on their sign: ‘Organic Farms…Traceability Guaranteed’. The burly fellow manning the stand startled me a bit as he said, “Everyone calls me Little John,” and mentioned that most of their business is from the eleven farmers markets they do each week. Unfortunately for my weight loss goals, Little John mentioned they just added a food truck next to their booth, at which I promptly scurried in line in to order sausage and biscuits. Little John said they are incredible. Guess what they ran out of? So, instead of sausage, I had biscuits and gravy (for the first time ever). It was worth the wait (and the carbs). In my research today, three different vendors ran out of the item I was waiting in line for, but man, those biscuits and gravy were good.