After a successful run of online sales of packaged family meals and boxes overflowing with fresh produce, this weekend Franklin’s Southall is re-opening its Farm Stand selling its bountiful produce, chef-prepared treats, and beauty products.
On Fridays and Saturdays from 1 p.m. to 5 p.m., the Farm Stand will offer everything from heirloom produce just picked from the Southall gardens to a range of chef-prepared products and beverages, skin care items, home gardening tools, and more. Products from other well-known local purveyors – such as Bear Creek meats, Anson Mills grains, Maritime Bread Co. and Noble Springs cheeses – will also be available for purchase.
Working with Tyler Brown and Nate Leonard, executive chef Andrew Klamar and the culinary team have developed an extensive line of new items from the Farm, including small-batch sauces, pickled vegetables, fruit chutneys, spice blends, even a Bloody Mary mix. Hand-spun ice creams (maple bourbon pecan and roasted banana with sour cherries and chocolate swirl to start) will be offered each week alongside limited edition non-alcoholic beverages: hibiscus, lemongrass, basil and lime; a peach-ginger Arnold Palmer; and blueberry and blackberry lemonade.
Klamar notes the farm stand will ask guests to wear mask and practice social distancing, open at first with limited hours. The chef hopes when it’s safer they can extend the hours and bring back Southall’s popular dinners, called The Rambling. Located in historic Franklin, Southall is a 325-acre working farm with orchards, crops, an apiary, plus plenty of gardens, pastures for rotational livestock grazing, a chicken coop, greenhouse, aquaculture, and seed saving programs. A signature restaurant, inn, and spa are set to open in 2022.