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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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

Summer is the perfect time for grilling outside and keeping the house cool. So this week’s recipe’s ingredients are done on the grill and is appropriately named Farmers’ Market Pizza (adapted from vegetarian times magazine). Pizza, like soup, is a variable thing. Feel free to add your own favorite toppings to suit your taste.

Farmers’ Market Pizza

TOMATO SAUCE

1 Tbs. canola or grapeseed oil plus more for brushing grill grate
3 plum tomatoes (3/4 lb)
2 Tbs. fresh oregano
1 Tbs. red wine vinegar
1 Tbs. olive oil
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. red pepper flakes

1. Brush grill grate well with canola oil, and preheat grill to medium.

2. To make sauce, brush tomatoes with 1 Tbs. canola oil and grill 5 minutes or until tender and slightly charred. Then purée tomatoes, oregano, vinegar, olive oil, garlic, salt, and red pepper in
blender or food processor. Set aside.

PIZZA

1 1/2 cups large broccoli florets
1 small red bell pepper, sliced into 3 wedges
1 small yellow or orange bell pepper, sliced into 3 wedges
1/2 red onion, sliced into thick rings
1/4 cup canola or grapeseed oil for tossing with vegetables
1 par-baked pizza crust (your own or store bought)
1/4 tsp. ground black pepper

1. Toss veggies in canola oil in a bowl then place in a grill basket or thread onto wooden skewers. Grill 5 to 7 minutes until tender. Cool until easy to handle, then thinly slice bell peppers.

2. Spread tomato sauce on pizza crust. Top with grilled veggies and black pepper.

3. Place pizza on grill, close lid, and cook approximately 5 minutes or until sauce is warmed and bottom of crust is crispy. Enjoy!

Market News

A note from In Town Organics: They have lots of edamame at a discounted price this week and need to sell it! Edamame is easy to freeze and enjoy later in the year, simply blanch it in boiling water for 5 minutes, cool, and pack into freezer bags. They also have discounted beets and carrots. Stock up now as they will not be available for awhile.

Also:

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.

Linda Boynton


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!

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 is from the latest issue of Vegetarian times magazine. It’s super easy and served in a bowl for easy cleanup!

One-of-Each Vegetable and Rice Bowl

Ingredients: Serves 4

1 cup white basmati rice
2 tablespoons olive oil
1 large red onion, cut into thin wedges
1 large fennel bulb, cut into thin wedges
1 medium turnip, quartered and cut into 1/4-inch-thick slices
1 large carrot, sliced on bias (1/2 cup)
1/3 cup dry vermouth or white wine (optional)
1 6-oz. can salt-free tomato paste
2 large cloves garlic, minced (2 tsp.)
3 sprigs fresh marjoram or thyme
1/2 cup halved dried apricots
1 tablespoon butter (optional)
1 cup cooked or canned chickpeas, warmed

Directions:

1. Cook rice according to package directions.

2. Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, fennel, turnip, and carrot, and stir to coat with oil. Sauté 5 minutes or until well browned. Stir in vermouth (or wine) if using, and cook 30 seconds. Add tomato paste, garlic, marjoram (or thyme sprigs), and 3 cups of water. Add apricots and season with salt and pepper if desired.

3. Cover, reduce heat to medium, and simmer 20 minutes or until vegetables are tender. Remove herb sprigs, and stir in butter if using.

4. Serve vegetable mixture over rice. Sprinkle with chickpeas.

Enjoy!

Market News

Good things in the market news this week.

We welcomed five new customers last week. It’s great to have you with us, and thank you! Spread the word about all the CFM has to offer!

We are looking for one, possibly two, delivery drivers for the Monteagle and Sewanee areas. Since Linda is now a co-market manager, she needs to relinquish delivering to customers. (She hasn’t yet figured out how to be in two places at the same time!) Drivers must have their own transportation (a truck is really helpful for the Sewanee area) and be very dependable. Each delivery is paid for by the customer (drivers set their own rates), and drivers receive their checks on market day just as the growers do.

To make the new driver(s)’ lives easier, Linda has detailed directions to every customer she’s delivered to in the past three years! If you’re interested in becoming a delivery driver for the CFM, please call Linda Boynton at 931-592-8384.

Dogwood Valley Greenhouse has reduced prices on their begonia hanging baskets. The “regular” size baskets, originally $10, are now $7. The larger baskets, originally $15, are now $11. Order these nice full baskets while there are still some left!

Linda Boynton


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!

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

With all the fresh fruit now available, try some in this wonderful smoothie recipe from Laurie L. Anderson, member of a Michigan Red Hat Society club.

PeachRazNana Smoothie

Ingredients:

8 oz. chopped, chilled fresh peaches
1 peeled banana
1/4 cup nonfat dry milk
8 oz. vanilla yogurt
1 tsp. vanilla extract
1/4 cup fresh raspberries
Dash nutmeg
1/4 to 1/2 cup milk
2 ice cubes

Directions:

Place all ingredients in a blender and mix until smooth. Enjoy!

Market News

Hello, Growers and Customers!

This is my first time opening the market solo, so please be gentle if I make a mistake.

Keel Produce Farm is offering goats for sale. Is it time to start that herd you’ve been thinking about?

To our valued delivery customers. To avoid having to write checks weekly, please remember to make prepayments to your account. Then when you order, your total will be subtracted from your account balance. When your account balance gets low, simply send in another prepayment. Increments of $100.00 or more are greatly appreciated as is your continued patronage.

Again, thank you to all our growers and customers for making our market such a wonderful success. We look forward to even more in the future as we continue to add new growers and customers.

Linda Boynton


There is plenty more available so take your time and check out the whole list.

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!

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

With all the fresh fruit now available, try some in this wonderful smoothie recipe from Laurie L. Anderson, member of a Michigan Red Hat Society club.

PeachRazNana Smoothie

Ingredients:

8 oz. chopped, chilled fresh peaches
1 peeled banana
1/4 cup nonfat dry milk
8 oz. vanilla yogurt
1 tsp. vanilla extract
1/4 cup fresh raspberries
Dash nutmeg
1/4 to 1/2 cup milk
2 ice cubes

Directions:

Place all ingredients in a blender and mix until smooth. Enjoy!

Market News

Hello, Growers and Customers!

This is my first time opening the market solo, so please be gentle if I make a mistake.

Keel Produce Farm is offering goats for sale. Is it time to start that herd you’ve been thinking about?

To our valued delivery customers. To avoid having to write checks weekly, please remember to make prepayments to your account. Then when you order, your total will be subtracted from your account balance. When your account balance gets low, simply send in another prepayment. Increments of $100.00 or more are greatly appreciated as is your continued patronage.

Again, thank you to all our growers and customers for making our market such a wonderful success. We look forward to even more in the future as we continue to add new growers and customers.

Linda Boynton


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There is plenty more available so take your time and check out the whole list.

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!

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

Recipes

Dilled Potato and Pickled Cucumber Salad

From: Bon Appétit, August 2004
Yield: Makes 8 servings
Ingredients:
•6 tablespoons distilled white vinegar
•4 teaspoons coarse kosher salt
•2 1-pound English hothouse cucumbers, very thinly sliced
•1/2 cup plus 3 tablespoons chopped fresh dill

•3 1/4 pounds firm potatoes (about 10 medium), unpeeled
•Additional coarse kosher salt
•1 cup very thinly sliced white onion
•8 radishes, trimmed, thinly sliced
•3/4 cup mayonnaise

•Small radishes with green tops

Preparation:
Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

Market News


Hi, Everyone! While we are in transition, I can guarantee it will take the three of us a little while to keep up with things. For now I figure if we can open and close the market we are doing OK! And that brings to mind a new take on an old joke:

How many people does it take to replace Jess in the market?

The answer, of course, is at least three! And even then we are running to catch up. Linda, Eva, and I really appreciate your patience with us over the next few months – the busiest time for the market.

“Some changes look negative on the surface but you will soon realize that space is being created in your life for something new to emerge.” ? Eckhart Tolle

We hope you embrace Eckhart’s take on things. The market is growing, and we hope to help it grow even more. We also hope you will join us in this by suggesting ideas for growth, both for gaining more customers and more growers. Everyone wins when there is more variety and quantity. We won’t always be able to implement your suggestions; but we will listen to them, discuss them, and take them to the Board if necessary. One thing I intend to do is contact other markets to see how they have met their growth challenges. Look for further information on this in the future.

Thank you all for your support!
Kir Strobel


There is plenty available so take your time and check out the whole list.

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!

Sweet Corn


John Ferrell will have sweet corn for sale in front of the Sewanee Community Center tomorrow between 3:30 and 5:30 PM. They are big ears – $5.00/baker’s dozen.

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 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.


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.

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!

Good bye to Blue Heron Farm


Vivian sends the following message from Blue Heron Farm:

This will be Blue Heron Farm’s last week at market- lots of salad mix, garlic, and snow peas left.We have had a wonderful time being part of this extraordinary local food movement! This mountain is a special place and we will miss it greatly. Thanks for all your support- Vivian, Ron, and Audrey Ramsey

There’s still tine to place an order from Blue Heron this morning!

Time to order local food for the 4th!





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
931-924-4539

Recipes

Sauteed Swiss Chard with Raisins and Pine Nuts

This is a Martha Stewart recipe. Click here to view it at the source.

Ingredients

2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
2 tablespoons pine nuts
2 tablespoons olive oil
1/3 cup golden raisins
2 cloves garlic, minced
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Directions

Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.

In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.

Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

Market News


I apologize for the repeat pictures and recipe. I’m sending this message from a mobile device once again. It’s not too difficult to do and it is also not difficult to place your order from such a device. So even if you are sitting under an oak tree in a truck bed, as I am, you can still place your order for local groceries, assuming you have signal.

Happy 4th! Don’t forget to pick up local ingredients for that midsummer picnic. There are meat and vegetable options for the grill including summer squash. There are also still cool season vegetables for nutrient rich side dishes.


The garlic harvest has begun!

Fountain Springs Farm is still offering turkey deposits for a delicious fresh Thanksgiving turkey.

There is plenty more available so take your time and check out the whole list.

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!

For those of you who need the link...





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