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1000 Cooper St
Memphis, TN, 38104

Welcome to the Cooper-Young Community Farmers Market! We're small but we're like family. You can find us in the parking lot of First Congo every Saturday morning 8am-1pm. Come browse our market for a locally-sourced selection of fresh produce, grass-fed meat, homegrown herbs, warm baked goods, all-natural soaps, fresh-cut flowers, hot coffee and live acoustic music. We are family, kid, and dog-friendly. Visit us this weekend!


Whole Trout with Tubby Creek Cherry Tomatoes and Potatoes

Sandy Watson

Mr Husband made this recipe last Summer, and having tasted the amazing sungold cherry tomatoes Josephine was selling last week, I can't wait to make it again! So here's what our family will be having post-market this week... Enjoy!


  • 3/4 lbs Tubby Creek baby potatoes, scrubbed and thinly sliced
  • 12 ounces sun gold (yum!) cherry tomatoes from Tubby Creek
  • 1 clove garlic, smashed (oh yeah, Tubby's got those too :))
  • 1 tablespoon chopped fresh oregano from Midtown Herbs
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 whole trout (about 9 ounces each), scaled, gutted, and cleaned 6 thin lemon slices


  1. Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a baking dish, overlapping them; top with tomatoes.

  2. Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.

  3. Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining 1/2 teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.