To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Jess’ Easy Garden Pesto
this is the pesto I make with the most local ingredients. Though I love it with pine nuts I have not found a very local source for those so I substitute sunflower seeds.

4 cloves garlic
1/2 cup olive oil
1/2 lb basil leaves
1/8th lb parsley leaves (other herbs may be added as well)
1/2 sunflower seeds (or if I’m feeling lazy, almond meal)
1 tsp salt
1/2 tsp black pepper
1 small hot pepper
1 cheese (any locally produced hard cheese will work) sprinkled on the pasta afterward.

1. Combine hot pepper, garlic, and olive oil in a food processor with a steel blade. Turn it on.

2. Add the rest of the ingredients except for the cheese.

3. Prepare pasta based on the instruction on the box and add about 1/2 cup of pesto per 1 lb of pasta or more to taste. Mix the pesto into the pasta and sprinkle with cheese to taste.

4. Freeze extra pesto in ice cube trays for use at a later date.

Market News

I haven’t really been paying much attention to the egg recall (because I don’t really need to). However, I did wonder how eggs could be contaminated when USDA requires washing in bleach and refrigeration, and I when I know from personal experience, that even dirty and cracked old room temperature eggs from my own chickens don’t make me sick (please note that these eggs are only for my personal consumption). I was pleased to hear this report on NPR which helped me to make sense of the egg conundrum:
Click here for the audio version
Click here for the written version.
I smiled when the reporter said “most chickens don’t get to live in the backyard”. This is true but a lot of chickens do live in backyards and their eggs are for sale at your local farmers market!

What’s available on the market this week?

EGGS

Keel Produce Farm is out this week due to scheduling conflict. Leonard apologized for the inconvenience and will be back next week.

Baking Delights writes that they reorganized the baked goods so there is no longer an organic foods category. Rather the items that are produced with organic ingredients are listed along with the other products. This includes all of the wheat breads. Read the product descriptions to learn more. Donna hopes to move more of her products to organic soon. She also mentioned that her sister Claudia, who used to do the pies but has been suffering from vision problems is feeling better and will be able to offer some of her products again.

Link 41 is back again this week. If you have yet to try the Sorghum Baconage you are missing out! Click here for Bacon and Pork Sausage as well as meats from other farms

Sequatchie Cove is on this week with cheese.

Coyote Cove will be back next week.

Coming Events

McMinnville Farm Tours, Saturday, October 9th, 2010.

Tour two hydroponic operations, Farmer Brown’s and A-Frame Farm, and Keel Produce Farm.

We are still finalizing the details for these farm tours and will keep you updated.

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Broiled Brown Sugar Apples with Bacon

This recipe comes from epicurious . To better understand the instructions imagine taking an apple, cutting it into layers, and then reassembling it with layers of bacon in between. That is what the finished product should look like.

Ingredients

2 Local apples (about 3/4 pound total)
3 tablespoons packed light brown sugar
1/4 pound sliced bacon (from Link 41), cooked until crisp and chopped

Preparation

1. Preheat broiler and lightly grease a broiler pan or 15 1/2- by 10 1/2-inch jelly-roll pan.

2. Cut apples crosswise into 1/3-inch-thick slices. Cut out core from the middle of each slice and stack slices to reform whole apples. Arrange slices from 1 apple in one layer in pan, keeping slices in order, and sprinkle with half of brown sugar. Broil apple slices 4 to 6 inches from heat 2 minutes, or until barely tender and sugar is caramelized. Transfer broiled apples in one layer to a tray. In cleaned lightly greased pan broil remaining apple slices with remaining brown sugar in same manner.

3. Preheat oven to 350°F. and grease a small shallow baking pan.

4. Arrange bottom slice of each apple in baking pan and sprinkle with some bacon. Stack remaining apple slices in order on top, sprinkling layers with bacon and ending with top slices of apples, to form 2 whole apples. Apples may be prepared up to this point 1 day ahead and chilled in baking pan, covered. Bring apples to room temperature before proceeding.

5. Reheat apple, uncovered, in oven until hot, about 15 minutes.

Market News

It’s beginning to look like fall outside and in the selection of foods on the market. Neglected and weedy gardens are still producing plenty and the later plantings of squash and pumpkins are ripening in anticipation of the coming season.

What’s available on the market this week?

APPLES and peaches and pears

Baking Delights is offering a new line of products made from Organic ingredients. If you are looking for an old favorite but don’t see it on the list, check the new organic foods category under processed foods.

Link 41 is back this week with Bacon and Pork Sausage

Now that it has cooled a bit and the shade cloth has been reattached to Farmer Brown’s greenhouse there is lettuce.

Coming Events

McMinnville Farm Tours, Saturday, October 9th, 2010.

Tour two hydroponic operations, Farmer Brown’s and A-Frame Farm, and Keel Produce Farm.

We are still finalizing the details for these farm tours and will keep you updated.

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

CHEVON OR LAMB KORMA

A recipe from our most favorite Indian recipe book (by Neelam Batra, 1000 Indian Recipies), kormas are our favorite curry, decadent and smooth and spicy all at once.

They require a little prep time, and a long simmer, but you will be hooked at the first bite. If you’re shy about pepper-heat, reduce the chile peppers to taste.

1.2 cup cashew paste
2 teaspoons ground cumin seeds
1 cup coconut milk
3 tbsp peanut oil
2 bay leaves
4 whole dried red chile peppers
1.5 tsp cumin seeds (whole)
1 large onion, finely chopped
1.5 to 2 pounds of boneless lamb or chevon, all fat trimmed, cut into 1 inch pieces
2 tbsp peeled minced fresh ginger
2 large cloves fresh garlic, minced
1 tbsp ground coriander
1.5 tsp garam masala
1/4 tsp ground nutmeg
1/8 tsp ground mace
1 tsp salt or to taste
1 tsp ground green cardamom seeds
3 cups water

1. Heat oil in a large nonstick wok or pan over medium-high heat and cook bay leaves and chile peppers, stirring, about 1 minute. Add cumin seeds, they should sizzle upon contact with the hot oil. Quickly add the onion and cook over medium heat until well-browned, about 10 minutes.

2. Add the meat, ginger, garlic, coriander, dry-roasted cumin, garam masala, nutmeg, mace, and salt, and cook the meat, stirring, over medium-high heat the first 2-3 minutes and then over medium heat until browned, about 10 minutes.

3. Mix in the cashew paste and cardamom seeds and stir another 5 minutes. Then add half the coconut milk and the water and simmer until the meat is fork-tender, the sauce is thick and the oil separates to the sides, 50 to 60 minutes. Mix in the remaining 1/2 cup coconut milk during the last 10 minutes of cooking. Transfer to a serving dish, sprinkle some garam masala on top, and serve.
-—

Market News

We are glad to have a much needed, cooling rain today! Our gardens are chock full of tomatoes and other summer goodies, but the wind from the storm brought some freshly yellowing leaves out of the trees: fall is nearly upon us! Load up on some of these veggies and try a canning project or freeze some for a winter reminder of summer’s bounty.

In the midst of summer’s prolific harvest, it’s nice to remember that our flowers are a harvest boon for the little winged friends of the garden.

What’s available on the market this week?

Pears and Peaches in the fruit section

Sequatchie Cove Cheese cheese from Sequatchie Cove Creamery!

Pork Sausage, Bacon, Lamb, Chevon, and Beef!

Rose Hips from Frontier Family Farm.

Please browse at your leisure.

Also, news from Farmer Brown:

Farmer Browns will have lettuce available starting this Sat Aug. 21st. The product line will consist of New Red Fire, Red Oak Leaf and green Loose-Leaf. The following week, the regular Bibb(S) and a new loose-leaf Bibb will be available. Cucumber plants are burned out and will be replanted mid-Sept for cucumbers around mid Oct until mid Dec (weather permitting). Sun Sugar tomatoes are in good supply and we are replanting another crop for late tomatoes.

Thanks —JB Brown

Coming Events

McMinnville Farm Tours coming in October!

Tour two hydroponic operations, Farmer Brown’s and A-Frame Farm, and Keel Produce Farm.

We are still finalizing the details for these farm tours and will keep you updated.

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE

prep. time: 15 minutes
serves: 4

1 1/2 T veg oil
1 1/2 T butter
2 cloves garlic, minced
1 small hot pepper or a pinch hot pepper flakes
1 bunch Swiss chard, rinsed, trimmed and cut into 1/2 inch pieces
1 can pinto beans, rinsed and drained (pre-cooked southern peas might also be substituted)
1 small tomato, chopped
salt/pepper
1 T fresh lime juice
3 T goat cheese

1. Preheat oven to 350 degrees and lightly grease an 8 or 9 inch square baking dish
2. Heat oil and butter in large skillet over medium heat; add garlic and pepper flakes; cook and stir until fragrant—@ 1 minute
3. Add chard, cover and cook 4 minutes
4. Uncover and mix in beans, tomatoes, lime, salt and pepper
5. Cover and cook until chard wilts—@ 4 minutes
5. Transfer to baking dish and dot with cheese; press down into dish
6. Bake 15 minutes or until cheese is melted.

Market News

It’s raining in Monteagle right now. I hope it is raining at your house too.

We at In Town Organics are preparing to say good bye to our fantastic intern, Chelsea. She has been a huge help on the farm and at the Market and she will be missed. We wish her the best of luck as she returns to school at the end of the month.

What’s available on the market this week?

A new type of cheese from Sequatchie Cove Creamery!

Pork Sausage, Bacon, Lamb, Chevon, and Beef!

Rose Hips from Frontier Family Farm.

And that is all I have time to mention right now. Please browse at your leisure.

Coming Events

McMinnville Farm Tours coming in October!

Tour two hydroponic operations, Farmer Brown’s and A-Frame Farm, and Keel Produce Farm.

We are still finalizing the details for these farm tours and will keep you updated.

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Tomato Basil Chevon

2 tablespoons of olive oil
2 pounds boneless cubed goat meat
1 teaspoon salt
2 teaspoon minced garlic
¼ teaspoon oregano
¼ teaspoon ground cumin
1 large onion chopped
1 tablespoon flour
1-100z can of diced garlic tomatoes
1-10 oz can water
1-2 teaspoon basil (to preferred taste)

Brown meat in the olive oil, add salt, garlic, oregano, cumin and onion. Cool until onion is soft. Sprinkle flour over meat and allow to brown, slowly stirring constantly. Add tomatoes and water. Simmer uncovered for 40 minutes, stirring occasionally. Most of the liquid will be absorbed, but will be thick.

Serves 4-6

Submitted by: Jill Bobrowsky of Minnesota (chevonstore.com).

And here is a link to a grilled eggplant Parmesan recipe from epicurious.com. Nancy Burnett recommended the recipe and suggested substituting some herbed chevre from Cudzoo Farm. Click here to view the recipe

Market News

Even though schools are back in session it is still summer outside and the market remains full of great fresh fruits and vegetables. The apples are starting to come in. I’m really enjoying the Gingergolds from Rainbow Hill Farm. There is nothing like a fresh apple in the late summer. They also make great snacks for packing in school lunch bags.

What’s available on the market this week?

There are still puppies!

This weblog entry was prepared early this week so I may have missed the most recent product additions. You’ll do best to browse the whole list today.

Enjoy!

Coming Events

McMinnville Farm Tours coming in October!

Tour two hydroponic operations, Farmer Brown’s and A-Frame Farm, and Keel Produce Farm.

We are still finalizing the details for these farm tours and will keep you updated.

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Chevon Stuffed Peppers

1 cup rice (choose your favorite type of rice)
2 tablespoons olive oil
1 sweet onion chopped
2 celery stalks chopped
3 garlic cloves chopped
2 cups feta or goat cheese crumbled
1/2 pound lean ground cooked chevon meat
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup mint leaves, chipped
8 large peppers choose the color of pepper that you like best
1 11/2 cups tomato juice

1. Cut the tops off the peppers and remove the seeds and white membrane. Leave enough room to fill. Slice a small part off the bottom so they sit upright.

2. Cook and drain the rice.

3. In a skillet, heat the olive oil and sauté’ the onion, celery and garlic until they are transparent. Turn off the heat and stir in the cooked chevon, rice, mint, salt, pepper, and cheese.

4. Fill the peppers and place them in a 9″×13″ pan

5. Pour the tomato juice over the top bake at 350 degrees until peppers are done. You can cover the peppers while baking to speed up the process.
-—

Market News

I hope you are enjoying the rain!

We (In Town Organics) just finished our Certified Naturally Grown (CNG) inspection for this year. We passed. There are a number of CNG growers on the market now. CNG growers follow the same rules that certified organic producers do and in some cases the rules are even more stringent. CNG is a peer review system that does not require the paperwork and fees associated with USDA certified organic. If you are buying a CNG product you can know that it was raised in accordance with organic standards and you can bet that it came from a small family farm right down the road. Click here to learn more

Solace Farm recently welcomed a new baby into their family! Liam Honeycutt Rae was born to Amy and Caleb Rae last Saturday. Congratulations!

What’s available on the market this week?

Coyote Cove is on this week but I (Jess) accidentally deactivated their products (duh) and they will not be able to re-list them until tomorrow. So if you need products from Coyote Cove please check back on Sunday and place a second (or third) order if you need to.

There are 2 new vendors this week with meat. (Does any one else remember back a couple of years ago when it was difficult to find locally grown meat?)

We welcome Sandy Gilliam of Green’s Acres in Midway offering a number of cuts of Cevon, or goat meat. If you have not tried goat meat before it is very similar to lamb and it goes well in many Mediterranean and Central American dishes.

We also welcome Kelsey Keener with Cumberland Lamb from William’s Island TN with a variety of cuts of lamb including 1/2 lambs. If you have the freezer space this is an economical way to order your meat.

There are plenty of vegetables this week and there is lots of fruit.

Farmer Brown’s is offering candied cucumber which is under the pickle category.

AND… Who can resist a fuzzy puppy? These are Pyrenees cross pups from Eregion Farm perfect for guarding the herds (and extremely cute).

Take your time and browse the whole list.

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Zucchini Ricotta Frittata
(The end of this recipe gets a little complicated – I would just saute the zucchini, add the rest of the egg mixture, cover it, and bake it in the oven)

Ingredients:
6 large eggs from a local farm
1/2 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
Freshly ground black pepper to taste
1 Tbsp chopped fresh basil
1/2 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil
2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)

Method:
1. Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.

2. Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won’t brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.

3. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

4. Set on the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan’s handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.

5 Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.

Market News

Holy hot! I hope you are eating watermelon in the shade alongside of some body of water today.

This is the peak of the season for sure. There are all kinds of summer crops available this week including okra. It’s a great time to buy in bulk and start freezing and canning for the winter.

What’s available on the market this week?

Link 41 is back this week with sausage including andouille and a Curry Pork Sausage.

Sequatchie Cove is back this week with meat and cheese!.

There is still some Sewanee honey from Laurel Farm. The Martins will be out this week.

Coyote Cove will be back next week.

Take your time and browse the whole list.

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Shrimp with Penne and Squash (all of the vegetables and herbs can be found at the farmer’s market)

Serves 4

INGREDIENTS:
6 oz dried penne pasta
2 tablespoons olive oil
3 cups thinly sliced yellow squash
2 cups thinly sliced zucchini
13 oz. medium shrimp – peeled and deviened
1/4 cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 cup minced onion
1/4 cup freshly grated Parmesan cheese
1/4 cup minced chives

DIRECTIONS:

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
2. Meanwhile, warm oil in a large skillet over medium heat. Stir in squash,zucchini, and onions and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
3. Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Market News

I hope you are all doing your part and eating plenty of squash!

What’s available on the market this week?

Aside from squash there are a plethora of fruits and vegetables. Yay summer!

I hope you all enjoyed the cheese from Sequatchie Cove last week. They’ll be back in three weeks.

There is still beef from Double Tree Farm available and soon there will be chevon, or goat meat, available from Green’s Acres in Midway.

There is honey this week again including some Sewanee honey from Laurel Farm.

That’s not all. It never is. Take your time and browse the whole list.