2009 June | Sequatchie Cove Farm

I’m back from the market today and I have a nice glorious feeling in my bones — I feel a little TIRED. I walked up with a basket of bagels at five til four with the intent of plopping them down on the William’s Island table and rushing off the see what delicacies Alexzanna Farm had when suddenly we were swarmed by people wanting to buy arugula, spring mix, garlic scapes, eggs, kale, and patty pan squash that was all scattered with marigold flowers (I don’t think they had them posted for sale but next week if they’re still there try to snag/buy a handful to throw in your salad- they also make a really beautiful dye if you have time). And everyone was SO enthusiastic and fully appreciated the beauty of the new produce boxes and the lushness of the arugula. Read more …

Filed under: Local Food Letter on June 5th, 2009 | 2 Comments »

Recipe from CSA Member Lynn Harding

Ingredients:

• 1½ to 2 pounds kale or mixed greens, stems and ribs removed
• Salt & freshly milled pepper
• 1 small onion, finely chopped
• 1½ T olive oil
• 2 plump garlic cloves, minced
• Pinch red pepper flakes
• 2 t chopped rosemary
• ½ cup dry white wine
• 1+1/3 cup cooked cannelloni, rinsed well if canned
• Freshly grated Parmesan, optional

Method:

Simmer the kale in salted water until tender, 7-10 minutes. Drain, reserving the cooking water, and chop leaves. In a large skillet, sauté the onion in the oil with garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, kale, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.

From Vegetarian Cooking for Everyone | Author – Deborah Madison

Filed under: Seasonal Food Recipes on June 4th, 2009 | Comments Off

This recipe comes from a 1956 copy of The Constance Spry Cookery Book.

• 8 young leeks
• bay leaf
• 3 oz unsmoked bacon or ham
• Freshly ground black pepper
• stock or water
• 1 egg
• 1-2 spoonfuls cream
• short crust or flaky pastry
• beaten egg for brushing

Cut leeks in small pieces, put them into a saucepan or deep skillet with a bay leaf and the unsmoked bacon or ham cut into small dice.  Add pepper and cover with stock or water.  Simmer until the water is almost evaporated.  Draw aside, cool slightly, and stir in a beaten egg and a spoonful or two of cream.   Transfer to a deep pie dish and cover with flaky pastry or shortcrust pastry that has been rolled out thinly.  Press down well around the edges, brush with beaten egg, and bake at 425 degrees until golden brown.  Serve hot or cold.

Short Crust Pastry

• 6 oz plain flour
• a pinch of salt
• 2 oz butter
• 2 oz shortening
• about 3-5 tablespoons of cold water

Sift the flour with the salt, rub the fat in until it is like coarse breadcrumbs.  Add the water a little at a time, stirring with a fork until the mixture forms into a ball.  You may need more or less water, but the mixture should not bee wet or crumbly.  Roll out onto a floured board to desired thickness.

Filed under: Seasonal Food Recipes on June 3rd, 2009 | Comments Off

Michael Pollan Speaks to the Centers for Disease Control

Please take time to view this video of Michael Pollan’s December 2009 appearance at the Centers for Disease Control. We were lucky to have been invited to hear Michael speak and to hear all the positive comments from the folks at CDC.

In a nutshell:

Don’t Buy Any Food You’ve Ever Seen Advertised
– Michael Pollan

Podcast: Play in new window | Download

Filed under: Local Food News, Video on June 3rd, 2009 | Comments Off

Red & Green Lettuces, Arugula, Radishes, Leeks, Herbs, Kale, Collards,  Swiss Chard, Strawberries, Scallions, Beets, and Broccoli….coming soon – Napa Cabbage and Candy Onions!

Filed under: CSA on June 3rd, 2009 | Comments Off

Here’s a radio story on the Wednesday Farmer’s Market which aired recently on WUTC 88.1FM. Thanks to our friend Monessa Guilfoyle!

You’ll hear tons of great information about the products and farmers featured at the market, as well as the benefits of natural, organic and biodynamic farming systems.

Featured farmers: Bill Keener of Sequatchie Cove Farms, Dave Waters of River Ridge Farms, Butch Tolley of Clover Wreath Farm, Suzanna Alexander of Alexzanna Farm, Lou and Eddie McKenzie of Sale Creek Honey, Trae Moore of Link 41 Meats, Rachel and Raymond Hughes of Irie Hilltop Gardens, and Mary Spalding of Niedlov’s Breadworks

Podcast: Play in new window | Download

Filed under: Local Food News on June 3rd, 2009 | Comments Off