Back by popular demand! Join us for Watermelon Fest on Saturday, August 23! Featuring live music from The Emerald Empire Band (performed with Bruno Mars, Gorillaz, Prince, Stevie Wonder, Usher and more), and Lucas Leon, 21+ watermelon drinks, a kids’ zone with free face painting, balloon twisting, crafts and yard games, cooking demonstrations and free tastings with Nossi College of Art, traditional Aztec dance performances with Danza Azteca Ollin Quetzalli, vendor specials, food trucks and more.
The event is free, and parking is also free!
Waste Less Mural Launch
Join us to celebrate the fourth mural in Urban Green Lab’s Waste Less mural series, featuring the work of selected muralist, Woke3. The mural launch will take place from 9 - 9:30, followed by the market’s Watermelon Festival!
🚗 WHERE TO PARK 🚗
Free two-hour parking at the Nashville Farmers’ Market; 900 Rosa L. Parks Blvd.
Free self parking in surrounding TN state lots:
Lot 15 - 579 Harrison Street
Lot 19 - North Capitol
Lot 28 - 905 Nelson Merry Street
Lot 29 - 1001 Nelson Merry Street
Surrounding paid lots and garages - click here to find paid parking >
VENDOR SPECIALS
🍉 Bubble Love - watermelon lychee boba tea
🍉 Candle with a Handle - free tote bag with purchase of any two candles
🍉 Candy Creations - watermelon flavored candied apples
🍉 Chuck and Sophia Collection - watermelon and summer themed pet bandanas
🍉 The City Juicery - hand-squeezed watermelon juices
🍉 Cookie Beard - deliciously buttery watermelon cookies
🍉 El Burrito - watermelon aguas frescas (sparkling watermelon beverage)
🍉 The Elderberry Lady of TN - homemade watermelon jam
🍉 Far Better Distillery - watermelon gin and vodka cocktails
🍉 Farm City Coffee - strawberry watermelon smoothies, cucumber watermelon sodas and watermelon mint lemonade
🍉 Fluffed Up - watermelon cotton candy and other fruity sweets
🍉 Galena Garlic - watermelon balsamic vinegar and cucumber melon white balsamic vinegar
🍉 Gardens of Babylon - $15 off azaleas, $10 off any houseplant $50+ and $10 off Ocean Forest potting soil
🍉 Hancock Family Farm - fresh watermelons, local produce and more
🍉 Henrietta Red - fresh oysters and a watermelon mignonette
🍉 I Can Draw - hand drawn watermelon artwork
🍉 Imlay Bread Co. - watermelon sweet rolls
🍉 Intentional Illumination Candle Co. - watermelon scented candles and personal candle pouring experiences
🍉 Kyleigh’s Lemonade Stand - made to order watermelon lemonade
🍉 Lynchburg Soap Co. - 20% off all coconut products!
🍉 Nosh Desserts - handmade watermelon decorated cookies
🍉 Plano Produce - fresh watermelons, local produce and more
🍉 Rolled 4 Ever Ice Cream - 15% off using code rollin!
🍉 Smiley’s Farm - fresh watermelons, local produce and more
🍉 Smokin’ Buttz - sauce and rub special! Buy 2 sauces and 2 rubs for only $34
🍉 Succulent Vegan Tacos - watermelon ceviche tostadas, watermelon aguas frescas and watermelon mocktails
🍉 Thickums Cookies - fresh baked watermelon sugar cookies
🍉 TN State University - free tomato tastings
RECIPE: Caramelized Watermelon and Mixed Greens with Shallot-Citrus Dressing
Serves: 4
Chef tip
Look for watermelons with a bright skin; dullness may indicate it is old. Examine for the “field spot” - a large splotch of creamy to yellow skin or even an orange color. This indicates the melon was allowed to sit in the field, maturing and producing sugar. Avoid melons where the field spot is white, pale green, or nonexistent. The melon should be heavy for its size, which indicates it is juicy.
Ingredients
For the dressing
1½ tablespoons fresh shallots, minced
1 teaspoon dijon mustard
½ teaspoon honey
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 tablespoon lime juice
¼ cup extra-virgin olive oil
¼ cup vegetable oil
Freshly cracked pepper and salt
For the salad
1½ tablespoons sesame seeds
¼ teaspoon toasted sesame oil
2 cups watermelon, seeded, in 1-inch pieces, rind reserved for pickling
2 tablespoons vegetable oil
1 cup watercress
1 cup arugula
¼ cup flat-leaf parsley
1/4 cup green onions, sliced
¼ cup chervil tops or fresh oregano
½ cup cucumber, in ribbons
Instructions:
1. In a blender or food processor, combine all the ingredients except the oils and salt and pepper. Blend until smooth, then slowly add the oils to make an emulsion. Season to taste with salt and pepper.
2. Prepare the salad. In a small sauté pan, toast the sesame seeds in the sesame oil until lightly toasted.
3. Dry the watermelon pieces on two or three layers of paper towels and press additional towels on top. The surface of the melon needs to be somewhat dry to caramelize without splattering.
4. Heat a heavy, large skillet over medium-high heat until very hot. Add 2 tablespoons (1 ounce/30 ml) oil to just coat the pan. When the oil shimmers, remove the watermelon from the paper towels and carefully lay the pieces in the pan. Sear until you start to smell a sweet, caramel smell, then lift out with a spatula; the melon should have a dark brown side (it is okay to sear only one side). Work in batches, as necessary. Place seared melon in the freezer for 5 minutes to stop the cooking, then in the refrigerator to chill and firm up.
5. Trim the watermelon rind and cut into one-inch pieces.
6. Combine half the sesame seeds in a large bowl with the watercress, arugula, parsley, green onions, and chervil. Toss with half the dressing.
7. Toss the cucumber ribbons with 1 tablespoon of the dressing. Roll the ribbons individually so they form a loose cylinder shape.
8. Toss the chilled watermelon cubes with the remaining dressing.
9. Divide the greens evenly among cold plates, top with the seared watermelon and garnish with the cucumber ribbons.
10. Sprinkle with remaining sesame seeds and serve immediately.