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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Find the CFM on Facebook!


The Cumberland Farmer’s Market has a Facebook page! Please stop by and like us.
https://www.facebook.com/RootedHereSewaneeTN .

Time to order local food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

To Contact Us

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

Recipes

Country Club Squash
This is a great side dish to accompany roast chicken or pork, grilled steak, or even your best burgers!
Ingredients
2 lb. yellow squash, sliced
½ cup chopped onion
½ cup water
1 cup sour cream
½ tsp. salt
¼ tsp. white pepper
¼ tsp. dried basil
1 cup Italian herb bread crumbs
½ cup shredded cheddar cheese
1/3 cup melted butter
½ tsp. paprika
8 sliced bacon, cooked and crumbled

DIRECTIONS
1. Cook squash and onion in boiling water until tender. Then drain and mash.
2. Combine squash, onion, sour cream, salt, pepper, and basil; pour into greased 2-qt. casserole.
3. Combine bread crumbs, cheese, butter, and paprika; sprinkle over squash mixture.
4. Top with bacon and bake at 300 degrees for 20 minutes. Makes approximately 6 side servings.

Enjoy!

Market News

We had some volunteers last week; thank you very much. We really appreciate it. We still need volunteers to come forward! Our first volunteer effort was to help growers distribute orders to make the front end of the market run more smoothly. If you can come by 3:00-3:15 p.m. and stay until the market opens, please e-mail us this week (cumberlandfm@gmail.com) or call (592.3399… no voice mail).

We can always use pens, 8 1/2 × 11? scrap paper (printed on one side only but containing NO personal information), scotch tape, Sharpie markers (“fine point”), printable business card stock (2×5), and Avery labels #5160, 1?×2 5/8". Always happy to receive Lexmark inkjet black cartridge for Series S410.

This past week we had three new customers. Welcome! More customers, more growers — our new mantra!

We are currently doing planning for our growth, and we’ll be giving plenty of notice before we initiate any changes in market procedures. We want to make the process easier for both growers and customers. For example, we want to improve the flow at the market and make checkout speedier.

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!

Unfortunately, we are still looking for delivery drivers. This is a paid position on a per-delivery charge. Pick up your order for the week, then deliver to one or more customers and get paid for it. Think about it!

Kir Strobel


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. or our Facebook Page .

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!

Time to order local food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

To Contact Us

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

Recipes

Our recipe this week comes from our own Steve Morgan. Thanks, Steve! If any of you have favorite recipes you’d like to share, please send them to the market managers at cumberlandfm@gmail.com .

Steve says: The first time I enjoyed this relish was in 1963, after helping my mother and a number of her friends chop and grind a large patch [of peppers]. It was this time of year, and the weather in Georgia was always hot. But the relish is excellent and worth the effort.

Pepper Relish:

1 gallon bell peppers
12 med. onions
6 hot green peppers
6 hot banana peppers

Grind the peppers and add 1/2 cup salt; cover with cracked ice and let stand 2 hours. Drain well.

Syrup:

4 cups vinegar
4 cups sugar
2 T mustard seed
1 tsp. celery seed
1-1/2 tsp. turmeric

Combine and bring to a boil. Add syrup to fruit and heat thoroughly. Do not boil after combining.

Put in sterilized jars and seal! [Market Managers note: Process according to the instructions for your individual processor.]

Market News

OK, now it’s really time for volunteers to come forward! Our first volunteer effort will be helping growers distribute orders to make the front end of the market run more smoothly. Last week was a huge market, and customers were arriving before all the product was out on the tables. We are hoping to have more and more market days like last week’s. If you can come by 3:00-3:15 p.m. and stay until the market opens, please e-mail us this week (cumberlandfm@gmail.com) or call (592.3399… no voice mail).

This past week we again had five new customers. Welcome! More customers, more growers — our new mantra!

We asked last week for suggestions for bringing more growers and customers into the market. No response. I know there are those of you who must be thinking something about this… and we need to hear from you! E-mail or call. We want to know what you’re thinking!

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!

Unfortunately, we are still looking for delivery drivers. This is a paid position on a per-delivery charge. Pick up your order for the week, then deliver to one or more customers and get paid for it. Think about it!

Kir Strobel


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!

Additional Market Information


In-Town Organics will have discounted bulk garlic available this week. Check it out!

Time to order local food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

To Contact Us

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

Recipes

Summertime veggies make the best salsa on earth! After making this recipe with my own organically grown peppers and tomatoes, plus fresh lime juice, I just can’t face bottled salsa again! This recipe comes from Anne Crosman in the Red Hat Society Cookbook.

Annie’s Sassy Salsa

INGREDIENTS
8 large tomatoes, chopped
Juice of 4 limes
5 tablespoons lime zest
1 to 2 hot peppers, chopped
1 medium onion, chopped
1 to 2 garlic cloves, chopped
1 bunch cilantro, chopped
½ cup vinegar, white or apple cider

DIRECTIONS
Mix all ingredients together and let marinate at room temperature for one hour. Then refrigerate.
Enjoy!

Market News

Call for Volunteers… Volunteers come in all shapes, sizes, and experience levels… We will need many volunteers to help us sustain the growth of the market in the coming months. This is not only a couple of hours on Tuesday. There will be many other opportunities. Please e-mail (cumberlandfm@gmail.com or call (592.3399… no voice mail)with your skills and availability. We know there’s a huge bank of knowledge out there. Come join the fun!

This past week we had five new customers! Welcome!

From time to time we will be asking for suggestions to accomplish our goals of growing the market. Here’s your first challenge: How can we include more people in the market (customers and growers), especially those who do not have access to a computer? Again, e-mail or call…

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!

Don’t forget—we’re still looking for delivery drivers.

Kir Strobel


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!

Meet the New Market Managers!


Sometimes it is hard to chat when you are paying for your market order. In case you haven’t had time to get to know our new market mangers, here’s a link to a feature on them: http://www.rootedhere.org/news/ .

More Peaches and Nectarines from Crow Mountain - email to order.


Peaches and Nectarines are available for order again today. This is a special deal through the food hub and they are only available in pecks or half bushels.

If you would like to order peaches or nectarines email Risa Brown at rootedhere@locallygrown.net. Orders received by 2 pm today will be guaranteed (to the best of our ability) orders received after 2 pm may also be available but there is less of a guarantee. Peaches that are ordered will be available for pick up outside of the Community Center on Tuesday between 4:30 and 5:45 pm.

Freestone Peaches – peck – $17.00; 1/2 bushel – $27.00

Nectarines – peck – $17.00; 1/2 bushel $27.00

Crow Mountain has some of the best peaches around. They are a conventional orchard, but they are relatively local (as orchards go) and the fruit is delicious! The South Cumberland Food Hub will be travelling to Crow Mountain tomorrow and your order will help to fill the truck and increase our efficiency! Thanks – Jess

Time to order local food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

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!

Peaches and Nectarines - additional info


Sorry… I forgot to mention the peaches and nectarines (mentioned in the previous email) can be picked up and paid for at the community center tomorrow. Unless it’s reaning, we’ll have them out front. Checks can be made out to CFM. -Jess

Peaches and Nectarines from Crow Mountain Orchard available - order now!


Pecks and 1/2 bushels of peaches and nectarines from Crow Mountain Orchard are available to order. If you would like to order peaches or nectarines email Risa Brown at rootedhere@locallygrown.net. Orders received by 2 pm today will be guaranteed (to the best of our ability) orders received after 2 pm may also be available but there is less of a guarantee.

Freestone Peaches – peck – $17.00; 1/2 bushel – $27.00

Nectarines – peck – $17.00; 1/2 bushel $27.00

Crow Mountain has some of the best peaches around. They are a conventional orchard, but they are relatively local (as orchards go) and the fruit is delicious! The South Cumberland Food Hub will be travelling to Crow Mountain tomorrow and your order will help to fill the truck and increase our efficiency! Thanks – Jess