WPLN home page To main news page
WPLN News
  Thursday, September 02, 2010
  
Home Schedules Music News Member Support About WPLN

support WPLN dotted line
dotted line
Search WPLN News
dotted line
News Archive
dotted line
You can read transcripts of all WPLN News Audio Features
arrow View Audio Transcripts
dotted line

WPLN News, Delivered!

email news update Daily News Update Via Email

podcast Daily News Report Podcast

podcast News Audio Features Podcast

RSS Link WPLN News RSS Feed

dotted line
Election 2010
WPLN News will be covering elections for Congress, Governor, State and Legislature, and City/County. Read election news stories.
dotted line
Listen Again

news rewind News Rewind
Did you miss Morning Edition or All Things Considered on WPLN?
dotted line
listen icon Recent News Stories

9/1/10 Nissan Sales Fail to Match Cash-for-Clunkers August of 2009

9/1/10 Returning Guardsmen Witnessed Improved Security in Iraq as Combat Role Ends

9/1/10 Tennessee Delegation Confused, Despondent About Afghanistan Mission

9/1/10 Gubernatorial Candidates: Murfreesboro Arson Unacceptable

9/1/10 Haslam: TDEC Must Balance Business, Environment

9/1/10 McWherter: Punish Companies Employing Undocumented Workers

dotted line
PLN Post Blog
dotted line
brown bullet site map
brown bullet frequently asked questions
brown bullet contact us
brown bullet email the webmaster

Sponsored by

Sponsored by


WPLN News  arrowView All

Land Trust Opens Glen Leven Fields to Capitol Grille Kitchen

Wednesday, June 23rd, 2010, by Blake Farmer

More and more restaurants are buying produce from local organic farms, but one four-star eatery has begun doing the farming itself. The historic Glen Leven farm near Father Ryan High School is now growing fresh produce for the Hermitage Hotel’s Capitol Grille.

Tyler Brown is the executive chef for the Capitol Grille. Each morning, he stops by the rows of heirloom vegetables he planted to see what he’ll have on the menu that night. Brown’s finding that cooking with what the land provides means getting creative.


“Obviously, we’re going to have more than we need of squash, so we’ll be serving it in our employee cafeteria, using fried squash for bar snacks. We have radishes and just butter we did for bar snacks.”

To deal with excess, Brown says he’ll also pickle okra and freeze stewed tomatoes for the winter.

The Hermitage Hotel took on its own farming as an exercise in sustainability. But Brown says he’s keeping track of what’s harvested on a spreadsheet and expects it will save his restaurant money.

The Glen Leven farm was willed to the Land Trust for Tennessee in 2006. The Hermitage Hotel’s organic garden represents the first community access granted to the property.

Glen Leven is hidden from view, even though it’s right in the middle of things – across I-65 from 100 Oaks. The entrance to the 66-acre farm is on Franklin Road.

Land Trust director Jean Nelson says her organization is taking its time to consider how to allow more community access to the property.


“We’re trying to figure out the best ways to go about it, and since this was a farm forever, it made the most sense to have this relationship with the Hermitage.”

Beside’s the hotel’s new organic garden, MTSU’s Center for Historic Preservation has also worked on the Glen Leven property, which includes a home built in 1857. Graduate students recently compiled a historic structures report.

Since 2008, the Hermitage Hotel has allowed guests to tack on $2 a night to protect open spaces. So far, the Land Trust for Tennessee has raised $100,000 that way.

Printable Version Printable Version        Bookmark and Share dotted line