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

Recipes

Strawberry-Rhubarb Crumble

Recipe from the Smitten Kitchen. Click here to view it at the source

Yields 6 to 8 servings.

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Market News


Fountain Springs Farm has Strawberries!

Brown’s Hollar has Rhubarb!

Link 41 is on this week with sausages for grilling! Stock up because they aren’t here every week.

Sequatchie Cove Farm is also on this week with cheese and meats.

There are still lots of live plants too and there is still plenty of time for planting your garden.

Click here to browse the whole list.

Coming Events


May 28th – 1:30 PM CFM Board Meeting at the Sewanee Community Center.

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
931-924-4539

Recipes

Cream of Spinach (or other cooked green)

This recipe comes from the Mew York Times and is similar to what I like to do with spinach and cream(or even milk). I don’t always puree though, sometimes I leave it chunky and sometimes I only puree it a little bit. It’s a good recipe to play around with. Click here to view it at the source

Ingredients

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or other stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

Method

1. Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.

2. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

Market News


Happy Mother’s Day and also Happy Graduation! I think that spring is finally here. It’s been an amazingly slow year in the garden but I’m happy to report that my lettuces are finally starting to grow and that one or two red strawberries have been spotted.


There are lots of lovely looking greens on the market this week.

Keel Produce Farm has green onions to go along with those greens.

The Flower Mayes has spring bouquets and tulip bouquets – in case you missed Mother’s day.

Fountain Springs Farm has chicken on the market this week.

There are also a limited number of sugar snap and snow peas from Rainbow Hill Farm.

Click here to browse the whole list.

Coming Events


May 28th – 1:30 PM CFM Board Meeting at the Sewanee Community Center.

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!

Weblog Entry





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

Pasta with Oyster Mushrooms

I have not actually tried this recipe but I have made a similar pasta without the tomatoes. The oyster mushrooms that were available outside the market last week made me think of this dish. It’s from food.com. Click here to view the recipe at the source.

Ingredients
16 ounces oyster mushrooms
1 -2 tablespoon minced garlic
4 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 cup chicken broth or 1/2 cup vegetable broth
2 teaspoons lemon juice
1 cup chopped tomato
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces fettuccine, cooked, warm
2 tablespoons grated parmesan cheese

Directions:

1 Separate oyster mushrooms into pieces. Saute mushrooms and garlic in butter in a large skillet until soft, about 5 minutes.

2 Stir in flour. Cook 1 minute.

3 Add milk, broth, and lemon juice to skillet; heat to boiling.

4 Reduce heat and simmer, uncovered, until liquid is reduced by half.

5 Stir in tomato, salt and pepper; cook over medium heat until hot.

6 Spoon over pasta and top with cheese.

Market News


I hope you are all staying warm and dry on this cold, rainy day. I’s a great day to sit by the computer and order food!


This week we welcome Zion Gardens to the market. Hopefully we will be enjoying their produce soon!

Rainbow Hill has added many live vegetable plants to the market including live potato plants.

Spinach season is in full swing! Enjoy some baby spinach.

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!

Weblog Entry





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

Dandelion Greens with A Kick

I spent a few months in my twenties (in my formative cooking years)living in the woods in the Catskill Mountains. Much like Sam, in the book “My Side of the Mountain”, I ate many things from the forest. My bosses wife also often fed me from her lawn. One thing that I remember fondly was her dandelion green salads. She topped the raw dandelion greens with a buttermilk dressing. They had a whang to them! For those of you who might appreciate a little less whang, this is a recipe for a simple saute of dandelion greens. It’s from allrecipes.com. Click here to view the recipe at the source.

1 teaspoon salt
1 pound dandelion greens, torn into 4
-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, thinly sliced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese
(optional)

DIRECTIONS:
1.Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.

2.Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.

3.Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.

4.Sprinkle greens with Parmesan cheese to serve.

Market News


It’s finally warm and dry enough (well it was until last night) to think about planting. If you are looking for plants, you are in luck, more and more are added to the market each week.

For those of you waiting for spring fruits, I’m happy to report that our strawberry plants on the mountain have tiny green berries on them. There will be strawberries before long.


Chickweed has fresh nettle tops for sale this week!

In Town Organics has a small amount of super baby seasonal salad mix this week – look for an abundance in weeks to come.

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!

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
931-924-4539

Recipes

Cold Brewed Coffee

From my favorite food blog – the smitten kitchen, once again. One thing I love in the summer is iced coffee. I know it’s not quite summer yet, and warm coffee is still wonderful in the mornings. However, once summer is here, I’ll have so many vegetable recipes to post that I’ll probably forget to mention iced coffee. Click here to go to the source.

Ingredients

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional)

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Market News


Spring has arrived with a vengeance. Yesterday my yard was a mud pit and today the grass is already knee high. My goats, and I’m sure, all of the pastured ruminants in these parts are happy for the renewed forage. I am also very grateful for the spring treats – asparagus is poking up, salad beds are growing almost as fast as the grass, and the red buds look unreal! One way to pretty up a spring salad is to add red bud flowers. They taste a little bit like peas.


Once again, I haven’t had much time for checking out new specials this afternoon (Saturdays are getting a bit too busy on the farm) 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!

Weblog Entry





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

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!

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
931-924-4539

Recipes

Stir Fried Pea Shoots
It’s still a bit early for pea shoots in the gardens on the mountain, so store this for use in the next week or two. It’s from food.com. Click here to view it at the source.

Ingredients

1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon fresh ginger, minced
2 garlic cloves, finely minced
1/2 teaspoon sugar
1 1/2 lbs young pea shoots, loosely packed
1/4 teaspoon soy sauce
2 tablespoons oyster sauce

Directions

Rinse the pea shoots thoroughly in cold water twice, lightly drain.

In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.

Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

Market News


It’s warm out! This means that there will be more vegetable on the market soon.


In Town Organics had to make way for some chickens in the hoop house and so will not have salad for the next couple of weeks. However, it will be back soon and in strength! Chelsea reports that the salad in the field is “very cute”.

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!

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
931-924-4539

Recipes

Garlic Sauteed Spinach
Ina Garten, 2002 Barefoot Contessa, on the FoodNetwork Web Site.

Ingredients

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Directions

Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Per Serving: Calories: 109; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 13 grams; Sugar: 0 grams Fiber: 5.5 grams; Cholesterol: 5 milligrams; Sodium: 821 milligrams

Market News



We had sad news this week. Guy Bixler of Sterling Candy passed away. Triple B Farm (daughter) and Brooks Girls Cookie Creations (granddaughters) will be off the market for a while.

On a happier note, the weather is warming up, and it is definitely beginning to feel like spring. Jess called just now to ask if I could open the market because she is at the farm, the baby is sleeping, and she is getting a lot done. That is a lovely image isn’t it? Jess, the baby, the earth, and the sky.

Happy Spring!

Click here to browse the whole list for yourself.

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!

Gardener's Forum Tonight!


CFM and the Cumberland Center for Justice and Peace are hosting a Gardener’s Forum this evening. It will take place at 7 pm at the Sewanee Community Center. Panelists will include Risa Brown (owner and manager of Zion Gardens, and South Cumberland Food Hub Manager); Leslie Lytle (organic gardener from Seven Pines Farm with 35 years of gardening experience); Gina Raicovich (University Farm Manager with Degrees from the University of Montana in Environmental Studies and Natural Resources); and Ron Strobel (Certified Naturally Grown Gardener of Turtle Run Farm in Monteagle).

Time to order local food for Easter!





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

Warm Butternut Squash and Chickpea Salad

This recipe is from the Smitten Kitchen Blog, which is an amazing resource. I’ve been exploring one recipe a week (at least) from this blog lately. This one is a new favorite which includes ingredients that are around our house at this time of year. Click here for the amazing pictures that accompany the recipe at the source.

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Market News



The community center potluck is tonight at 6 pm. This is a fun community event with great food and you can learn how to become a community center member. See the coming events section below for the full details.

This is the time to order your supplies for Easter Dinner and other Holy Week meals!

We welcome a new grower this week: Hawks and Company . Lucinda Hawks has Babka and Bunny Buns this week in time for Easter.

Cumberland Lamb will be on this week with lamb.

Sequatchie Cove Creamery has cheese this week. Be sure to stock up while they are on the mountain.

There are also plenty of green leafy vegetables for spring salads and lots of amazing desserts (or is it deserts, I can never remember – what I mean is we have sweet things to finish off meals).

Double A Farm is away this week and will be back next week.

Click here to browse the whole list for yourself.

Coming Events


Sewanee Community Center Potluck

Come join us at the Sewanee Community Center for our annual membership potluck on Saturday, March 23 from 6:00 to 8:00 p.m. The Center will provide main dishes (with vegetarian options) and beverages. Please bring your favorite side dish or dessert, and come celebrate the Center.

Not a member? No problem. Membership is free and you can join at the dinner.

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!