November is flying by. Thanksgiving seemed ages away, and now it’s next week! Here are last month’s numbers, a pop up flea market, and my new favorite side dish for Thanksgiving.
Davidson County October 2016
Home sales were down 3% for the month with 1,460 sales recorded compared to 1,503 recorded in October of last year.
Average sales prices were up 15% to $298,707 from $260,317 last October. Year-to-date home sales are up 1% and average sales prices are up 9% from the same period last year.
Antioch (37013) had the most home sales for the month with 179 recorded averaging $184,936 and Oak Hill (37220) had the highest average sales price of $649,921 across 9 sales.
There were 338 condo sales recorded for the month averaging $428,062.
Home sales over $1 million were up 44% from last October with 33 recorded for the month, compared to 23 recorded last year.
Williamson County October 2016
Home sales were up 7% with 590 sales recorded for the month compared to 554 recorded last October.
The average sale price was up 5% to $468,042. The median sales price was $416,000.
Year-to-date home sales are up 2% and average sales prices are up 7% from the same period in 2015.
Franklin West (37064) had the most home sales for the month with 158 sales recorded averaging $448,005 and Arrington (37014) had the highest average sales price of $758,921 across 5 sales.
Home sales over $1 million were up 24% from last year with 21 recorded for the month, compared to 17 recorded last October.
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I love a good flea market, and this weekend we have a newcomer to town, The Big Flea & Antiques Market. I’ll let you know how it is. Thanksgiving weekend, our regular Nashville Flea Market at the Fairgrounds will be returning, so we get back to back market weekends!
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We are hosting Thanksgiving in Nashville for the first time since we moved here 8 years ago, so plans are afoot and I’ve been researching recipes. Today, I’m sharing an old favorite. If you aren’t a big fan of sugary, gooey, marshmallow sweet potatoes, I’ve got a dish for you. Savory Carrot Soufflé. It’s pretty easy, colorful, and quite tasty! Plus, no sugar added.
Savory Carrot Soufflé
serves 82 pounds carrots, peeled and cut into large pieces
1 teaspoon kosher salt
1/2 large onion, chopped
2 cloves garlic, chopped
2 tablespoons salted butter
salt to taste
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne pepper
1 cup sharp cheddar cheese, shredded
3 large eggs, separated
Preheat the oven to 350 F. Butter a 2-quart casserole or soufflé dish and set aside.
Place the carrots in a large pot and cover with water; add about a teaspoon of salt. Bring to a boil over high heat and cook until the carrots are tender, about 10 minutes. Drain and transfer to the bowl of a food processor.
While the carrots are cooking, melt the butter in a small, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and nearly translucent, about 5 minutes. Add the garlic and cook one minute more. Remove from the heat, and add to the food processor with the carrots. Puree until smooth.
Using an electric mixer, beat the egg whites on high until stiff, but not dry. In a separate, small bowl, beat the egg yolks with a fork, or whisk until thick and lemon colored.
Transfer the carrot puree to a large mixing bowl. Stir in the salt, pepper, cayenne, cheese and beaten egg yolks until well-blended. Gently fold in the egg whites with a rubber or silicon spatula.
Scrape the carrot mixture into the dish and smooth with the spatula. Bake for 40 to 45 minutes, or until golden brown and slightly puffy. Serve immediately.
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I hope everyone has a safe, and happy Thanksgiving!
Until next time,
Collyn
