2009 October | Sequatchie Cove Farm

Our meat is correctly butchered by hand, one animal at a time, at a family run USDA meat processing business near South Pittsburg TN. Our ground meat is from only one animal! Other ground meats you purchase are possibly from hundreds of animals, all mixed together by nameless people in a nameless place. Read more …

Filed under: Grass Fed Beef, Local Food News, Rare Breed Pork on October 29th, 2009 | Comments Off

Coming in from the pasture for their morning milking

Filed under: Local Food News on October 29th, 2009 | Comments Off

Turnip greens are probably most commonly prepared with some sort of heat.  However, these two-toned leaves were so beautiful last week,  I had to try something that would leave the colors and textures intact.  Although the cooler weather and rain clouds may have you craving stews and roasts, this dish is entirely uncooked.  It is also a delicious and crisp way to make the most of your weekly share’s bountiful blessing of vitamin C.  The preparation is simple and perfect for a starter course or a light lunch.

To Prepare:

Slice some carrot, eggplant, bok choi, fennel and peppers into thin strips and place in a bowl with sea salt, fresh ground black pepper and a generous drizzle of Lucini Dark Cherry Balsamico (can be found at Greenlife Grocery in Chattanooga).  You can also add a drizzle of olive oil if you would like a richer flavor, however this vinegar is mellow and complex enough to stand alone.  Trim the scallions and dill and set aside until ready to assemble.

While the vegetables soak in the vinegar, wash the turnip leaves and trim the stems.  When ready to assemble, place the vegetables, a sprig of dill and a scallion in each leaf.  Drizzle more vinegar over the fillings and roll tightly.  You can use a toothpick or skewer through the center to hold closed.  Serve with a cheese board and fresh bread.

Filed under: Seasonal Food Recipes on October 28th, 2009 | Comments Off

Ingredients:

• One acorn squash
• A handfull of shiitake mushrooms, stems removed and quartered
• Two kohlrabi bulbs, peeled and sliced into wedges
• Arugula
• A large sprig of fresh rosemary, finely minced
• Three tablespoons of butter, melted
• Sea salt and pepper to taste
• One dried black mission fig
• 1/2 cup olive oil
• 1/3 cup white balsamic fig-infused vinegar
• Freshly grated Parmesan cheese

Directions:

Slice the top from the acorn squash and scoop out the seeds and fibers.  Carefully slice the squash into rings (about one inch thick).  Brush with butter and season with sea salt.  Place in a glass baking dish and bake in the oven at 375 degrees until soft (about one hour).   Toss the mushrooms and kohlrabi with the rest of the butter, sea salt and some of the minced rosemary.  Place in a baking dish or roasting pan and bake for about 45 minutes.

Meanwhile, mince the fig or pulse in a small food processor.  In a small saucepan, gently warm the olive oil, vinegar, fig, rosemary and sea salt together.  Remove from heat and whisk to blend well.  Stir in Parmesan cheese.

To assemble:  Place the circle of acorn squash over a bed of arugula.  Fill the center of the squash with the roasted mushrooms and kohlrabi.  Drizzle the warm vinaigrette over the top and serve.

Filed under: Seasonal Food Recipes on October 14th, 2009 | Comments Off

Radish-Chive Tea Sandwiches with Sesame and Ginger

• 4 tablespoons butter, room temperature
• 3 tablespoons minced chives, divided
• 1 tablespoon toasted sesame seeds
• 3/4 teaspoon grated peeled fresh ginger
• 1/4 teaspoon Asian sesame oil *
• 16 1/4-inch-thick baguette slices
• 10 radishes, thinly sliced

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.

*Available at some supermarkets and at specialty foods stores.

Source: Bon Appétit
April 2008
Bon Appétit Test-Kitchen

Filed under: Seasonal Food Recipes on October 10th, 2009 | Comments Off

So. I’ve tried to write this letter twice thus far. Once right after I
wrote the last letter and then once in my head a few days later after a
tough trip into society.

The first letter started with- “I’ve been thinking (I do a lot of that
in my spare time- along with cooking, arranging flowers, making glass
beads, and writing). I was thinking about what I wrote last week about
eating in season. This is obviously very important if you are a local
food eater. I realized that it is easy for me to say it’s easy to eat
only in season- I’m a farmer’s daughter. I’ve been doing it most of my
life and it comes naturally to me. I would have to try NOT to eat in
season and if I did that I would end up spending a lot more money and
feeling a lot less satisfied. But for some it is not so natural. Some
were raised eating what grows on the grocery store shelves- the ones in
the produce department where there is a tiny electrical thunder before
the mist comes out to spray the lettuce from California and the peppers
from Peru. I guess I’ve never thought about how HARD it would be to
re-train yourself to eat only what is coming out of the ground miles
from your own home. Sometimes it doesn’t seem like much and sometimes it
seems like TOO much. Too much of one thing and nothing of another. If
you want to eat pasta in April you can’t make a tomato sauce- you have
to get creative and make a cream sauce with wilted arugula. Read more …

Filed under: Local Food Letter, Local Food News on October 7th, 2009 | Comments Off