In case you’ve been wondering where Rayna and Deacon held their fabulous wedding, it was in the beautiful event barn at Green Door Gourmet on River Road in West Nashville. Besides being the “it” place for Nashville weddings, the organic farm is ripe with Tennessee strawberries, and you can pick your own from now into June, Thursdays through Sundays, depending on the weather. It’s $5 per person and $4 per quart of berries and is a fun day out at the farm.
Your handpicked berries deserve star treatment, so here are a couple tips: don’t wash the strawberries until you use them, and store them in the warmest part of the refrigerator (on the top shelf near the door). To confirm it’s a picking day, call Green Door Gourmet, 615-942-7169, or go to greendoorgourmet.com.
For the fullest berry experience, the farm’s chef, Richard Jones, encourages a “less is more” approach. He serves strawberries topped with freshly cracked black pepper or with a side of sweetened whipped cream. That’s it. Why mess with perfection?
After you’ve enjoyed all the berry combinations possible—sprinkled with pepper, spooned on shortcake, sliced atop granola and yogurt, featured on the cheeseboard, tossed in salads, dunked in chocolate, stored in the freezer or reduced into jam—the remainders might look a little bedraggled, but they still taste great. Chef Richard uses them in his Straw-B-Que barbecue sauce. (No need for perfection, just loads of sweet personality.) The cooked-down strawberries soften the usual rough-and-tumble sauce and add an air of elegance to grilled and barbecued meats. A simple grilled pork tenderloin, sliced and served with Straw-B-Que sauce, anchors a fun spring patio dinner.
Our column Deconstructing the Dish appears each month in Nfocusnashville.com and we include it here for our rbandmindy.com readers.