To Contact Us

Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)

Recipes

This week’s recipe makes good use of the season’s bountiful apple crop, and the basis for it came from a B&B located on the Connecticut River about 12 miles from Dartmouth College in Hanover, New Hampshire. The recipe, however, has been amply tweaked to suit my opinion that you can NEVER have too much cinnamon, nutmeg, or cheese! It freezes beautifully in case you want to make it ahead for a larger group and keep prep time to a minimum. — Linda

APPLE CHEDDAR BREAKFAST BREAD PUDDING

INGREDIENTS
4 eggs
2 cups whole milk
1 cup sugar
¼ teaspoon cinnamon (or more to your taste)
1/4 teaspoon nutmeg (or more to your taste)
2/3 cup sharp cheese, preferably Vermont sharp, (or more to your taste)
7 slices firm cinnamon raisin bread (mine is wonderful in this)
1 or 2 large tart apples (like Granny Smith), cored and shredded

DIRECTIONS

Butter or spray an 8-inch square pan (Pyrex is perfect). In a large bowl, whisk eggs, and add sugar, milk,
cinnamon, and nutmeg. Whisk until sugar is dissolved. Add cinnamon bread, apples, and cheese, and stir gently to combine.

Pour into pan and bake at 350 degrees (325 if using Pyrex or Corning Ware) for approximately 30-35 minutes or until golden brown and pudding is set all the way through to the center. Serve with warmed maple syrup if desired. (I like mine just as is.) This would also be incredible served warm with ice cream
if using as a dessert.

ENJOY!

Market News

Last week we had five new customers on the Market — Yea! Invite your friends and neighbors to join the Market, too.

If you need to change your personal information (address, phone number, etc.) you can do that yourself by signing in and going to “Your Account.” Scroll ‘way down to “Change Your Account Information,” then edit and change what you need to. Important: Don’t forget to Save the Changes!!

Anyone interested in being a delivery driver, please call Linda Boynton at 592-8384.

The Cumberland Farmer’s Market is more than just an online market, it is an organization dedicated to growing the local food economy so that farmers can make a living wage and so that everyone has access to fresh and healthy local foods. CFM Memberships are available on the market. Thank you for your support!

Also: There is still time to buy a beautiful hanging basket to brighten your porch or patio. Begonia baskets from Dogwood Valley Greenhouse are on sale again this week. Get one to enjoy for the rest of the summer and fall. Begonias will thrive in full sun or part shade, with plenty of water.

Linda Boynton

<img src="This week’s recipe makes good use of the season’s bountiful apple crop, and the basis for it came from a B&B located on the Connecticut River about 12 miles from Dartmouth College in Hanover, New Hampshire. The recipe, however, has been amply tweaked to suit my opinion that you can NEVER have too much cinnamon, nutmeg, or cheese! It freezes beautifully in case you want to make it ahead for a larger group and keep prep time to a minimum. — Linda APPLE CHEDDAR BREAKFAST BREAD PUDDING INGREDIENTS 4 eggs 2 cups whole milk 1 cup sugar ¼ teaspoon cinnamon (or more to your taste) ¼ teaspoon nutmeg (or more to your taste) 2/3 cup sharp cheese, preferably Vermont sharp, (or more to your taste) 7 slices firm cinnamon raisin bread (mine is wonderful in this) 1 or 2 large tart apples (like Granny Smith), cored and shredded DIRECTIONS Butter or spray an 8-inch square pan (Pyrex is perfect). In a large bowl, whisk eggs, and add sugar, milk, cinnamon, and nutmeg. Whisk until sugar is dissolved. Add cinnamon bread, apples, and cheese, and stir gently to combine. Pour into pan and bake at 350 degrees (325 if using Pyrex or Corning Ware) for approximately 30-35 minutes or until golden brown and pudding is set all the way through to the center. Serve with warmed maple syrup if desired. (I like mine just as is.) This would also be incredible served warm with ice cream if using as a dessert. ENJOY! There is plenty more available so take your time and check out the whole list. Click here to browse the whole list. Coming Events Keep up to date with the CFM by visiting our organization’s blog. 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!