It was a rainy, cloudy Thursday evening when my friend and I walked down Jefferson Street, heading to a Mexican restaurant for dinner. On our way there, we stumbled upon the soft-opening of Field to Fork, a long-awaited boutique meat market and grocer in Franklin, IN established by Sarah and Cory Campbell. We walked into the store with exposed brick walls and local produce lining the shelves — think strawberries, asparagus, yellow squashes, microgreens, and a hydroponic wall. Freezers were full of baby food, bagels, pizza dough, and vegan ice cream. A fridge contained kombucha, fresh eggs, and milk. They also had a section filled with bulk grains — quinoa, lentils, rice, flour — and other novelty items such as coffee, pasta, dilled garlic, pasta sauce, bbq sauce, and other condiments. All of it was sourced locally, within Indiana, or in towns right outside the border.
“We are trying to bring something unique to the community that isn’t here,” Cory Campbell told Leeann Doerflein in a Daily Journal article. “Something that is built by the community and supports your neighbor — that’s important in the atmosphere of today. It is what is going to keep the country going and Indiana going.”
I personally have been looking forward to this shop opening for months. It is the first grocery store in historic downtown Franklin in 26 years. In 1996, a fire raided Brown’s Market, a local grocer in the downtown area. Ever since then, locals have had to rely on big-box grocery stores or the farmer's market during the summer months. In a town where a bookshop, candle store, multiple cafes/bakeries, and a historic theatre can thrive, I felt the lacking presence of a small-town grocery store. Even within the past two weeks since they have been open, Field to Fork fills the void wonderfully.
Near the back of the store, a community table takes presents among other tables. The Campbells plan to introduce one sandwich weekly until they have filled out their entire menu. Last week they introduced the Franklin Jam. They also offer a range of brewed coffee, such as cold brews from Indie Coffee Roasters. Within a few weeks, patrons will be able to sit down and enjoy a full sandwich menu for lunch (they serve sandwiches up until 3 pm) while taking in the rustic, contemporary atmosphere. Wine bottles sourced outside an 80-mile radius from Franklin line the back wall. My friend and I picked one called Scarlet Vine, a cabernet sauvignon blend from 2019. It was a perfect red mix of sweet and bitter — not drying out your mouth nor too syrupy. Cory brought us out a sliced peperoncino salami that was spicy addition. While we were drinking wine and eating the peppery salami, we made the spontaneous decision to forgo the Mexican restaurant for the night. Instead, we grabbed a few ingredients around the store and took them back to my apartment to concoct something with what else I had in my fridge.
We picked up focaccia from Amelia's, a jar of dilled garlic from BJ Gourmet Garlic Farm, bacon from Smoking Goose, and arugula sprouts from Scheffler Family Farm. I already had a green tomato, fresh mozzarella, and mayo at home. After a short trip back to my apartment, we turned on the When Harry Met Sally soundtrack vinyl record and concocted a spontaneous, garlicky BLT inspired sandwich — the perfect savory Thursday night dinner.
“I want this building to be a shared community experience. I want people to come here and say, ‘They are so welcoming.’ I want to see that room filled with people every night,” Sarah Campbell told the Daily Journal in February 2022, three months before they would open their doors.
Sarah’s hope came true. On their soft-opening night, the Campbell created a warm, welcoming atmosphere worth stopping and savoring with a friend, a night much-needed after long work weeks and busy schedules. Field to Fork will be another cherished addition to this magical, midwestern small town I call home.
The spontaneous Thursday night sandwich
Serves 2
Ingredience
Enough focaccia for two sandwiches, cut focaccia in half to open it up for a sandwich
3 pieces thick-cut bacon
4 slices of green tomato
4 slices of mozzarella cheese
2 cloves garlic
Small handful of sprouts (we used arugula but any sprouts will work)
Mayo
Pickled red onion (we did not have these on our sandwiches, but I they make a lovely addition if you have them!)
Instructions
Lay two to three layers of paper towel down on a glass plate, then place bacon on top. Microwave the bacon for about 2 minutes until it’s crispy… or until it’s like you enjoy bacon best. Cut the bacon in half once it is cooked to your liking.
Slather mayo on each piece of the focaccia bread.
Slice/chop the rest of the toppings — green tomato, cheese, garlic — and then stack onto the sandwich along with the bacon, sprouts, and pickled red onion (if using).
Enjoy with a glass of sparkling water or red wine.
This week I’m…
Reading: Eat This Poem by Nicole Gulotta. This book is a cross between a poetry anthology and a cook book. I’m loving the poem-inspired recipes that make me have idea for this little newsletter.
Drinking: Another Field to Fork find — a new-to-me blood orange Mombucha Brooklyn Kombucha made in NYC. A tasty treat that comes in a reusable bottle, this was one of only two items that were not sourced locally, but for good reason… it was delicious!
Watching: Elizabeth Olsen’s fridge tour from 2021. Is it just me or is taking a look into someone else’s kitchen/fridge so fascinating? You think so too? Okay cool, well then you may like this five minute video of the oldest Olsen giving a tour of her little England fridge.
Listening: Unwind by Yasmin Williams. This beautiful album of Yasmin tapping on the guitar has been the backdrop to many car rides and writing sessions this week. It’s all I’ve needed to unwind and relax.
If you’re here, that means you read to the very end, or at least scrolled all the way to the bottom of the second email newsletter of mine. Thanks for being here. I’m grateful for your presents and readership. I look forward to the future of this newsletter and the community I hope it builds. If you liked this issue, share it with your friends! Have you found your way here through the internet or from a friend sharing an issue with you? Subscribe for free now to not miss the next issue!