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.
Time to order local food!
This post expired on November 10, 2022.
It’s time to order from the Cumberland Farmers’ Market
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To Contact Us
Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539
Recipes
Happy Lamb Ribs
This recipe comes from Elizabeth Motlow of Lost Cove Farm. They are called “Happy” because most people like them, there are no measurements, and you can’t make a mistake.
Lamb Ribs (slab)
Olive Oil
Soy Sauce
Ginger (fresh)
Garlic (organic if possible, available from CFM) Rosemary, fresh or dried, from CFM Fennel Seeds from CFM Cumin Seeds, lightly chopped Chili Powder from New Mexico, or The Pig
Whisk together olive oil and soy sauce until thick like a salad dressing. Make enough to coat your ribs, but excess liquid is unnecessary.If using organic garlic, do not bother to peel,smash with a hammer and add all to your olive oil & soy sauce. If you are not sure where your garlic came from, peel it. Roughly chop or grate ginger and add to the mix. Add rosemary. I like robust flavors so I use at least half of a whole head of garlic, an equal amount of ginger , and a half tablespoon Rosemary per slab. The recipe also works very well using more modest amounts.
Slather mixture over both sides of ribs and stack if making more than one slab. Cover tightly with plastic and refrigerate over night.
Bring Ribs to room temperature. Heat oven to 350 degrees F. Wipe marinade off the ribs using your hand. Put one half to one inch of water in bottom of roasting pan. Rollup or tuck under the ribs any lean boneless pieces, and place curved side down on a rack in the pan. Cover tightly with foil. Place in oven and immediately reduce heat to 250 degrees F. Roast one hour, turn ribs over, roast another hour. They will shrink and become very tender, possibly after two hours, but roast a little longer if necessary.
Remove from oven and while still warm sprinkle both sides with fennel, cumin, chili powder, perhaps more Rosemary, or any other herb you like. At this point you can either grill them for about ten minutes and enjoy,or let cool, cover with foil, refrigerate, and they will be even better the next day. Remove from fridge, let come to room temp, grill or broil for ten minutes, and serve while warm.
Market News
The frost is getting thicker but the fall crops are still going strong – enjoy them while they last. I’m enjoying the shorter days and the ability to slow down and take on winter projects. I hope that you are all enjoying the change in seasons and this more contemplative time of year.
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In case you missed it last week, we welcome Chickweed to the market. Chickweed is run by Elizabeth Koella and she has amazing baked goods and vegetables for sale. I highly recommend the pain au chocolate!
Speaking of winter products, the longer nights allows for more handicrafts including spinning and knitting. Hidden Gem has a wide range of beautiful and soft alpaca yarns and roving.
Sequatchie Cove Creamery is back this week with cheese!
Dogwood Valley Greenhouse has additional specials this week:
Coming Events
Thanksgiving!
The market will operate as usual on the week of Thanksgiving with pick happening on Tuesday the 20th. Fresh turkeys from Fountain Springs Farm will be available. To reserve one order a turkey deposit now.
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!
