Our meat is grown at Winchester Farm and cut in-house by our professionally-trained butcher. We’re the only full-service market in Memphis with a true butcher shop selling local beef, pork, poultry, lamb, and European-style cured meats.
We’ve got the largest selection of locally-grown, certified organic fruits and veggies in town. Before they hit our shelves, each crop is raised from seed to sprout to bountiful plant before they’re harvested by hand and driven less than 60 miles to meet you.
Our kitchen has fresh and ready hot foods, homemade soups and stews, a salad bar piled high with local produce, sandwiches stuffed with local ingredients, and anything else our trained chefs have on the day’s menu. Sit and stay a while or take it along with you.
Our aisles are stacked with top-quality finds. From locally-grown grains, to bread delivered fresh from neighborhood bakers, to organic broths, nut butters, specialty oils, and local beers—we’ve got all the necessities for a fully-stocked, entirely delicious pantry.
This is a secret club for people who love tasty, local treats. Many people have said it’s probably the coolest club you can belong to in Memphis. That’s just their opinion though. (But we agree.)
Roasted Plums with Yogurt and Granola YIELD Makes 4 servings INGREDIENTS 6 dark plums, halved and pitted 1 tablespoon unsalted butter melted 1 tablespoon sugar 1/2 cup 2 percent Greek yogurt 2 tablespoons Curb Market Granola 2 teaspoons honey PREPARATION Heat oven to 375°F. Line...
PLUM PROSECCO COCKTAIL One lb ripe local plums 2 T local honey 1 T fresh mint 1 tsp lemon juice 1/2 tsp lemon zest 1 C crushed ice Splash of Prosecco or sparkling grapejuice for a “Mocktail”. Fresh mint sprigs to garnish In a blender...
CRISPY SUMMER SQUASH WITH PARMESAN INGREDIENTS 4 cups thinly sliced yellow summer squash (3 medium) 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 3/4 cup panko (Japanese) bread crumbs 3/4 cup grated Parmesan cheese DIRECTIONS Preheat oven to 450°....
Each brimming bin of fresh produce has its start as a small seed, planted by a neighboring farmer.
As the seedling grows from sprout, it’s thoughtfully tended by hand. Weeds are plucked and nourishing water is sprinkled until it reaches a full, leafing plant.
When each sun-drenched fruit and veggie is perfectly ripe, it’s carefully picked, rinsed, and packaged—ready to make its short journey.
Our produce travels less than 60 miles to sit proudly on our shelves. In fact, when you pick up a tomato here, you may still feel the faint warmth of sunlight.
Located just 25 miles from the heart of downtown Memphis, Winchester Farms uses the fertile soil of the Mississippi plains as the starting point of our market. To put it in scientific terms, our organic farming methods are more sustainable because of where we are located. Over tens of thousands of years, our local rivers and tributaries have flooded and left sediment and biological material on our farmland.
Our farm is more efficient, naturally, through geological processes that predate people even living in North America. We don’t need tons of artificial fertilizers, because ours came with the farm.