I was recently asked to write a guest post for the launch of a new food blog from Food & Nutrition Magazine called Stone Soup. Featuring guest bloggers from around the world, we were asked to write on the topic of local harvest. With that in mind, I went downtown to the Nashville Farmer’s Market to get my hands on some local produce–collard greens, red potatoes, and black-eyed peas to make Southern Collards & Black-Eyed Pea Soup. For the recipe and to read my post on Stone Soup, click here.
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