The Weblog

This page contains news, event information, and other items added by the market managers. If you are a customer, you may also have received some of these entries in your weekly emails.

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Time to order local food!

This post expired on February 25, 2015.

It’s time to order from the Cumberland Farmers’ Market
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Cumberland Farmer’s Market


Winter Slaw

I have posted this one before, but was re-inspired by it just the other day. It is a great way to use this area’s winter vegetables in a way that is fresh and alive.

1 or 2 heads of cabbage (perhaps 1.5 lbs total – or enough to fill a large serving bowl)
5 large carrots, or 10 small ones (or more if you like carrot)
2 apples
1/2 onion
1/2 cup vegetable oil
1/2 cup apple cider vinegar
salt and pepper to taste

Shred carrots, onions, and apples, in a food processor or by hand.

Chop the cabbage in a food processor or by hand.

Stir together. Mix oil, vinegar, salt, and pepper in a measuring cup and pour over the slaw.

If you have time and forethought, let the slaw sit in the fridge for a few hours. Or, if you are like me, just eat it right away.

Serves a family.

Market News

The plumb trees in my yard have begun leafing out. I have been ignoring the early daffodils but it is hard to ignore leaves on the trees. Full force bed preparation and soil mixing has commenced on my farm and I’m pretty sure I’m not alone.

The food hub is also really beginning to take form and I’m very excited at the prospects for the food hub coordinator position. If you haven’t seen the announcement for the food hub coordinator, please click here and scroll down. Pass the information along to all who might be interested. We have moved the application deadline back to March 7th, but don’t wait to apply!

Joseph’s Garden is taking pre-orders for their amazing tomato plants:
Pre-order your plants today and we’ll bring them in to the market ready to plant on May 1st! We have 20 varieties this year – please see our grower page for variety descriptions. Plants will be in quart size containers in our own custom-made soil mix. $4.50 each or 3 for $12.00 (Your invoice will be adjusted for orders of 3 or more). Orders are prepaid. You may also order directly from us – just email to order or to get a copy of our variety listings.

Link 41 is on again this week.

The Bread Peddler is offering a 2 topping pizza special: Cremini Mushrooms & Onion’s

Sequatchie Cove is not on this week and will return next week.

Weren’t you thinking of buying a few extra eggs! this week?

Click here to browse the whole list.

Coming Events

Thursday, March 8

“Reimagining Rural”
A Lecture and Conversation
With Dr. James Beddow
5:30-7:30 p.m.

Convocation Hall- University of the South
(Light supper provided)

Dr. James Beddow will discuss the compelling need for and opportunity to effect change in our rural settings by “Reimagining Rural.” The story of Miner County, South Dakota, and the emergence of the Rural Learning Center can provide hope, inspiration, and motivation for rural leaders who seek to transform their places. Nurturing and developing transformational leadership can offer the potential to “reimagine” this region’s future.

To learn more:

March 27th

A Lecture on the Importance of Farm to School Programs by Mr. Tony Geraci
7 p.m.
Convocation Hall- University of the South

The University will host a regional workshop of the Department of Education around Farm to School and then at 7 pm a public talk by Mr. Geraci. Mr. Geraci is with the Memphis City School system leading their school nutrition program. He is a proponent of local agriculture as an economic as well as health driver.

More details to come.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!