For those looking to do a good deed, eat a little healthier, or meet some interesting characters this fall, take a walk to the Nashville Farmers Market that comes to Vanderbilt every Thursday from 3 until 6 pm. Farmers come from all over Tennessee, bringing with them a potpourri of fresh fruits, vegetables, herbs, and flowers. Even if you have no intention of buying the brightly colored produce or beautifully arranged bouquets, it’s worth the short walk to meet the people there — shoppers and sellers alike.

There are old farmers who will gladly tell tales of their family farm, kids who are enchanted by piles of ripe tomatoes, medical students who want to buy locally, and young sales assistants who love their job because of all the people they get to meet. Check out Delvin Farms, Tennessee’s largest organic vegetable producer, or Hillside Gardens, where Patty, the owner, will gladly let you smell her fresh herbs. The Farmer’s Market is right in front of the McDonalds across from Langford Auditorium, so stop in this Thursday for a fun, healthy taste of Tennessee.

The Dorm Friendly Dinner!
No Cook Tomato Sauce
4 large ripe tomatoes, coarsely chopped (peeling is optional)

1/2 cup sliced pitted olives

1/2 cup chopped fresh basil

1 Tbs. chopped fresh parsley (or cilantro)

5 garlic cloves finely chopped

1/2 tsp. hot red pepper flakes (optional)

Freshly ground black pepper to taste

1/3 to 1/2 cup olive oil

Cubed fresh mozzarella
Directions: In a large non-metal bowl add the first 9 ingredients & stir until well mixed. Let the mixture stand at room temperature for 2 hours to blend flavors. Stir occasionally. Serve with fresh grated Parmesan cheese. Even better the next day cold!

Herbed Spaghetti Squash
1 spaghetti squash

1 tbsp. minced fresh parsley

2 tsp. butter

1/2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. pepper

Dash of dried sage

Fresh basil sprig

Directions: With a long, sharp knife, pierce squash three or four times along the perimeter, making sure the holes extend all the way to the center of the squash. (This creates steam vents in the squash.) Microwave squash for 20 minutes. Steam should be coming out of the holes at the end of this time. If not, microwave for another 4 to 5 minutes. Let squash sit in the microwave for 10 minutes after cooking. Cut off stem end of squash. Cut remaining squash lengthwise. You will see light yellow squash and darker, almost amber areas. The darker areas will contain seeds. Remove all seeds and retain the light yellow strands. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients, and toss gently. Garnish with a fresh basil sprig, if desired.

Appetizers:
FRIED GREEN TOMATOES Juicy & delicious.
Green tomatoes, sliced
Cornmeal
Salt & pepper to taste
Vegetable oil
Directions: Wash & dry each tomato slice. Put Cornmeal, salt & pepper in bowl & dip slices of tomato gently on both sides until coated. Heat oil in large skillet over medium heat. Add tomato slices, fry 2-3 minutes on each side until browned.

STUFFED ACORN SQUASH
Acorn squash, cut in half
Butter
Apple, cut into small pieces
Raisins
Walnuts or pecans
Celery
Directions: Cook squash in shallow pan with water until soft, about 1/2 hour in 350 degree oven. Mix raisins, nuts, celery, apples in bowl with brown sugar, cinnamon to taste. Mix well. Put butter in acorn squash. Stuff the acorn squash with mixture and put a little butter on top. Bake at 350 degrees, 30 -45 minutes.

Main Dishes:
ZIPPY BROCCOLI CASSEROLE
3 cups chopped broccoli
1 can (10 1/2 oz.) cream of mushroom soup
1 1/2 cups shredded mild cheddar cheese
1 egg, beaten
1/4 cup milk
1/4 cup mayo
2 tsp. prepared horseradish
1 Tbs. melted butter
1/4 cup cracker crumbs or matzo meal
Directions: Cook broccoli & drain. In a mixing bowl combine soup, cheese, beaten egg, milk, mayo, horseradish. Stir into broccoli. Spoon into lightly buttered 2 quart casserole. Combine melted butter with cracker crumbs; sprinkle over casserole. Bake at 350 for 45 minutes. Serves 6-8.

Salads:
GREENS SALAD WITH WARM PECAN DRESSING
6 cups fresh mustard, turnip, &/or collard greens (about a pound)
2 Tbs. balsamic vinegar olive oil (or coconut oil)
2 tsp. honey (or agave)
1 Tsp. dijon mustard
1/2 cup pecans, roughly chopped or broken
Directions: Wash greens well, dry thoroughly, then remove & discard long stems. Tear greens into salad-size pieces & place in a large bowl. In a small bowl, combine vinegar, honey, & mustard. Set aside. Heat oil in small skillet until hot but not smoking. Add vinegar mixture & pecans & cook, stirring regularly for 2-3 minutes. Pour over greens, add dressing, & serve at once.