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 July 06, 2023.
It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page
To Contact Us
Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)
Recipes
Squash Blossom Quesadillas
Ingredients:
24 squash blossoms, stems and stamens removed.
1 poblano pepper
3 cloves of garlic, minced
1/2 half an onion, diced
1 teaspoon of dried epazote (can substitute with 1/4 cup fresh cilantro)
3 cups of Oaxacan, Monterrey Jack or Muester cheese, grated
12 tortillas (can use either corn or flour)
2 tablespoons olive oil
6 tablespoons of butter
Salt and pepper to taste.
Method:
Put the poblano under the broiler for about five minutes, turning once until it blackens. Place in a plastic bag, close it and let it sit for about 20 minutes. After this time has passed, take poblano out of the bag, peel it (skin should shred off easily), remove stem and seeds and dice.
Gently wash squash blossoms (there might be bugs inside) and remove stems and stamens. Roughly chop.
Heat skillet to medium and add 2 tablespoons of olive oil. Add onions and diced poblano and cook for about 10 minutes or until onions are clear.
Add garlic, epazote, squash blossoms and salt and pepper to taste and sauté for 10 minutes or until all the liquid from the flowers has evaporated.
Remove from heat and set squash-blossom filling aside.
In a skillet heated to medium, melt a tablespoon of butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).
Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling and 1/2 cup of grated cheese.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
Makes six quesadillas.
Market News
There are a number of changes (for the good) coming to the Cumberland Farmer’s Market. The first change is that three new market managers have been hired and they have energy and great ideas! Kir Strobel, Eva Griffin, and Linda Boynton will be training in the next month to take over weekly operations of the online market. Please help them out by stopping at the check out table when you pick up your order even if you have pre-paid. Keep reading the market email for additional changes. As always feedback is appreciated as we grow and change.
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Sequatchie Cove Creamery is on the market this week cheese.
IvyWild is back on the market with Ice Cream.
Cucumbers are in! Time for a cool cucumber salad.
Due to technical difficulties at H&P meats we are temporarily short one red meat processing facility in the area. For this reason Fox Farm will be offering 1/2 lambs. Please see their listing for more information.
There is plenty more available so take your time and check out 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!
