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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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This post expired on April 13, 2023.




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To Contact Us

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

Recipes

Spinach and Smashed Egg Toast

From my favorite food blog – the smitten kitchen. It’s worth it to go to the source for the great pictures and descriptions. Click here.

Ingredients

1 large egg
1 slice of your favorite hearty bread
2 ounces baby spinach
1 pat butter
1 tablespoon minced shallot or white onion
1 tablespoon heavy cream
Sea salt and freshly ground black pepper
1 teaspoon smooth Dijon mustard
1 tablespoon crumbled cheese, such as goat cheese or feta

Bring small pot of water to boil. Lower egg into it and boil for five (for a runnier egg, as seen in top photo) to six (for a less-runny but still loose egg, as seen in bottom two photos) minutes.* Rinse egg briefly under cool water and set aside.

Wash your spinach but no need to dry it. Put a small puddle of water in the bottom of a skillet and heat it over medium-high. Once the water is simmering, add the spinach and cook it until it is just wilted, and not a moment longer. Transfer it to a colander and press as much of the excess water out with the back of a fork as possible. No need to wring it out here; we’re hoping to those lovely wilted leaves intact. Keep that fork; you’ll use it again in a moment.

Put your bread in to toast.

Dry your skillet if it is still wet. Heat a pat of butter in it over medium-low heat. Add shallots and cook them for a few minutes, until translucent and a little sweet. Return spinach to skillet and add cream. Simmer them together for one minute, then season with salt and freshly ground black pepper.

Put your toast on your plate and spread it thinly with Dijon mustard. Heap the spinach-and-shallot mixture on top, then add the crumbled cheese. Peel your egg; doing so under running water can make this easier. Once peeled, place it on your spinach toast, smash it open with the back of that fork you used a minute ago, and sprinkle it with salt and freshly ground black pepper. Eat immediately.

  • When you’re eating a soft-boiled egg right away, six minutes is the way to go. But here, since we boil the egg and then prepare the rest of the toast, it continues to cook and firm up a bit in its shell, so I’ve found that a 5 to 5 1/2 minute egg will give you the equivalent in the end.

Market News


Spring is finally here on the mountain! If you haven’t checked out Trails and Trilliums this weekend I recommend it. Miriam Keener from Dancing Fern Nursery is there with native plants. Click here to learn more.


We had a new grower join the market last week. Fox Farm is located in Decherd and they grow a variety of meats which Link 41 processes into sausage for them. If you are a sausage fan, I recommend you try their sausage!

Vegetable plants are ready for your gardens!

Once again, I haven’t had much time for checking out new specials this afternoon so I encourage you to look the whole list over.

Happy Spring!

Click here to browse the whole list.

Coming Events

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!