What: Spring Farm Day, including a guided farm tour and plant sale
Where: Sequatchie Cove Farm, 320 Dixon Cove Rd Sequatchie, TN
When: Saturday, May 5th from 9:00am-1:00pm CT
*GUIDED FARM TOUR* Begins AT 10:00 Central Time
CLICK HERE for a complete native plant list from Dancing Fern Nursery
Filed under: Local Food News on March 3rd, 2012 | Comments Off
Cumberland: Simple, rustic tomme, inspired by the French “tomme de Savoie.” Aged 90 days and has a natural rind which is the mosaic of different yeasts, molds and other micro-flora that are allowed to grow wild. This process is a lot like growing a garden in that what grows on the cheese is a reflection of what is in the milk, almost like soil. Some of these organisms are inoculated and some are wild, but they are all allowed to express themselves and all contribute to the character of this cheese. Therefore, the character of the tomme will change as the milk changes throughout the year and the changing of the seasons. The flavor is buttery and earthy with a tangy grassy note, and hints of macadamia nut. It is named for the Cumberland Plateau, which envelops the farm on three sides.
Coppinger: Washed rind cheese, inspired by French Morbier and Raclette. Aged 120 days and washed with the house morge (cocktail of selected cultures and brine) on a regular basis throughout the ripening period. Its flavor is balanced, often with sweet & nutty overtones and a smooth, supple texture. It’s made exclusively with raw cow’s milk produced at Sequatchie Cove Farm, which is located in Coppinger Cove, from which it gets it’s name. This cheese is still a work in progress, and each batch will vary slightly, as we are still developing the final product. In fact, the feedback we get from customers who taste this cheese will significantly affect the direction we take with perfecting Coppinger over the next year. Tasting cheese is an exploratory experience and we are excited to share this cheese in its developmental stage.
Filed under: Cheese & Creamery on March 27th, 2011 | Comments Off
Check out photos of our progress here! By the end of January we should have our new solar system up & running at the Creamery. Many thanks to Harvey Abouelata and all the great folks at Efficient Energy of Tennessee in Powell, TN, and especially to Jeff Cannon and the amazing staff at GreenSpaces in Chattanooga for their role in making this possible!
This project was made possible in part by a solar installation grant from The Tennessee Solar Institute. The Tennessee Solar Institute is part of the Volunteer State Solar Initiative, a comprehensive solar energy and economic development program that was established using $62.5 million in American Recovery and Reinvestment Act of 2009 funding received by the Tennessee Department of Economic and Community Development through the Department of Energy.
About Tennessee Solar Institute
The Tennessee Solar Institute (TSI) is a center of excellence between the University of Tennessee and Oak Ridge National Laboratory that brings together scientists, engineers and technical experts with business leaders and policymakers to help speed the deployment of solar technology. Its mission is to advance the understanding of solar innovation and to inspire new ideas that speed the development and implementation of solar-based technology in Tennessee. TSI is housed at the University of Tennessee in Knoxville. For more information, visit http://solar.tennessee.edu.
Filed under: Cheese & Creamery, Local Food News on January 8th, 2011 | 1 Comment »
To Order a Ham: email padgett_arnold [at] sequatchiecovefarm [dot] com
Sequatchie Cove Farm has a very limited number of whole fresh Hams.
These hams weigh about 12 to 15 pounds and cost $4/pound
The Ultimate Holiday Meals:
How to cook the ham for the holidays:
Optional: Brine the ham for at least 24 hours
Cook at 325 – elevated a little – use a meat thermometer and cook till 140 then let sit for 20 minutes – it will end up at 155.
Use the drippings to make your gravy
It is that simple
Brine: 8qt. of water
1 cup of kosher salt
½ cup of sugar
Heaping tsp of cloves
Heaping tsp allspice
Bring it all to a boil then let it totally cool off and brine ham .
What to do with the left over’s the next day – (the best part)
Make Cuban Sandwiches!!!
How to:
Slice of Sequatchie Cove Creamery cheese
Slices of ham –
Plenty of Moho sauce
Put on firm bread and butter outside and use a weight and press flat onto a hot cast iron Lodge skillet – do both sides
Moho Sauce:
½ cup olive
6 minced garlic cloves – heat these two together
Add 1/3 cup orange juice
1/3 cup lemon
Tsp salt
½ tsp pepper
½ tsp cumin
Cook it all quickly
Add some mayonnaise to thicken
What to do with the bone, fat and meat scraps:
Add whatever – herbs, thyme, parsley, hot pepper – and plenty of water – simmer 2 to 7 hours
Strain – cool – take fat off
Cook beans separate from stock – then serve beans in soup stock
From Bill Keener
Sequatchie Cove Farm
Bill [dot] keener [at] sequatchiecovefarm [dot] com
Filed under: Local Food News on November 30th, 2010 | Comments Off
Last week’s market was a lot of fun, so we’ve decided to go back for more! You can find us near the front of the pavilion, on the left-hand side next to Link 41. We will have plenty of cheese, beautiful zinnia bouquets and our pasture raised beef & pork. We hope to see you there!
Enjoy southern food films from SFA and live music from Gerle Haggard…
Southern style food and beverages will be featured, and include local favorites like Sequatchie Cove, Link 41 and Riverview Farms! For more information and to buy tickets: http://www.southernfoodways.org/
Come out and celebrate Local Food and Southern Culture with us!
We hope to see you all very soon!
Filed under: Local Food News on August 13th, 2010 | Comments Off
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