The Weblog

This page contains news, event information, and other items added by the market managers.



 
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Time to Order!


Good Morning and a happy New Year to everyone!! (well…almost) The food hub is now open for orders this morning until noon. If you have any questions or are looking for anything in particular that you don’t see listed, please let me know. Thank you for supporting your local farmers!

Risa

Back in Business!


To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes

Market News

We are back in business and open for our regular hours beginning with Monday morning.
I hope everyone had as great a Christmas as I did. It’s always good to have a little time off from regular routines and be able to be with family while celebrating the birth of Jesus Christ. We almost had a white Christmas this year. It came a day late for us here in the South, but the large flakes were really pretty nonetheless.

I saw this article and thought it was very interesting. Click on the link to read about how the government is finally getting on the ball with fresh real food for kids. Actually, it might be better to copy and paste the link since I’m notorious for “dead” links.

SNAP should double down on fresh produce

http://www.thepacker.com/opinion/SNAP-should-double-down-on-fresh-produce-185052641.html
“While the news is often filled with stories of decline in the U.S. — home prices, influence in the world, etc. — one area where the nation perennially seems to be a leader is our expanding waistlines.”

Even though we’re entering into Winter, we still have some great stuff available on the hub. Several growers have lots of nutritious greens, and there’s turnips, radishes and some yummy winter squashes while supplies last.

The Dutchmaid Bakery has some delicious breads this week. They also do rolls, even though they’re not listed on the website. Just let me know if you are interested.

Thank you for supporting your local food hub!

Risa


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!

Ordering Schedule


Just a reminder that we will be CLOSED for ordering tomorrow (Monday) but we will be OPEN for orders bright and early Wednesday morning.

Have a WONDERFUL Christmas!!

Risa

Time to Order Local Food!


Good Morning Everyone,
It’s time to order your local food from the South Cumberland Food Hub. We still have quite a few things available. Be sure to stock up as we will be closed on Christmas Day!

Thank you for supporting your local farmers!

Risa

Time to Order your LOCAL Food!


To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes


Acorn Squash Butter
 

Rated:
Submitted By: Kris L.
Photo By: Stacy C.
Prep Time: 20 Minutes
Cook Time: 1 Hour 40 Minutes
Ready In: 3 Hours
Servings: 48
“Cinnamon, nutmeg, ginger, and clove lend a pumpkin pie-like flavor to this squash butter.”

INGREDIENTS:
3 acorn squash, halved and seeded
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/4 cups brown sugar
1 (12 fluid ounce) can frozen apple juice
concentrate, thawed

DIRECTIONS:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Fill two 9×13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
3. Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

Market News


Christmas is just around the corner and tis the season for local food. We’ll be closed for ordering on Monday the 24th so we won’t be delivering on Christmas Day. Stock up this week for your Christmas dinners.

We have plenty of fresh greens, winter squash, summer squash, and even some tomatoes left. Try making some acorn squash butter for the holidays. It would go great served with your turkey or ham, and would be delicious on homemade biscuits.

Have a great week!

Thank you for supporting your local food hub!

Risa


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 Morning from South Cumberland Food Hub


It’s a chilly but beautiful morning out there. Our town may be a little quiet for the next couple of weeks due to the students being off for Christmas break.

It’s time to order your local produce for the weekend. We’re open till noon. :-)

Thank you for supporting your local farmers!

Risa

Time to Order Local Food!


Good Morning Everyone,
It’s time to order your local food this morning. We’re open till noon. If you need more time and have to place an order after the 12 o’clock cutoff, just text me or call and I can add it on. Thank you and stay dry today!

Risa

Time to Order!


Hey All,
Just a reminder that the South Cumberland Food Hub is open for orders this morning until noon. Have a great day!

Risa

Time to Order your LOCAL Food!



Buy Local, Eat Local

To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes


Scalloped Turnips Recipe

Prep time: 20 minutes
Cook time: 1 hour, 15 minutes

Ingredients
4 Tbsp butter
1/2 cup thinly sliced onions
4 cups peeled, thinly sliced turnips
2 Tbsp flour
1 teaspoon salt
Freshly ground black pepper
3/4 cup milk
1/3 cup cream

Method

1 Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.

2 Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.

3 Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Yield: Serves 6.

Market News

We have numerous greens and lettuce available this week, hopefully they will be holding out as the mild weather does. Of course Grundy Greens will have their lettuce no matter what since it is grown hydroponically. Greens are full of nutrition and a delicious superfood that can be enjoyed in many ways.

I like to braise mine in olive oil and garlic, adding some sherry or whatever wine you have on hand as they cook. A little salt and capers if you have them- and “voila!”, you have the perfect snack or accompaniment.

Speaking of enjoying food, I’ve included a recipe for turnips this week. Now, not everyone claims to like this overlooked little root vegetable, but just give them a chance, you may find you can’t live without them :-)

Don’t forget to serve up some warm, homemade bread with your meals, and of course we have many other things to choose from on the market.

As a side note, I realize that changing ordering habits is kind of difficult for a restaurant. We take orders on Mondays and Wednesdays, but the market is usually open from Saturday until Monday for orders. So if you want to order, don’t think you have to wait until Monday morning to place it. You can order over the weekend if that is convenient. I send out a reminder on Monday morning to order via email, but if you would rather receive a text or call, just let me know.

Thank you for supporting your local food hub!

Risa


Coming Events


What- is- up- Dr. Oz???
Unbelievable that Dr. Oz has sold out to the big food corporations! He has such a following and reputation. I hope people aren’t influenced by his ludicrous comments about organic foods. The great news is that it’s obvious that the conventional food producers and agrochemical companies are getting very nervous about what’s happening with the organic and local food movements. They’re hiring influential people and universities to lie and confuse the public about the safety and benefits of organic/local food, and trying to get us to swallow the fact that the food we currently get from our traditional conventional sources is healthy and nourishing. THAT pill is way too big for most of us to swallow.

I honestly can’t believe these companies think we’re so dumb as consumers to believe what they’re telling us. It’s really pretty insulting. I’m excited! We Americans are taking a stand and changing the way our national food system is set up. Every dollar we spend is a vote in favor of whatever vendor is supplying our food. We’re changing things for the better. Kudos to you local supporters!

Check out the article in TIME magazine with Dr. Oz here:
(I hope this link is “live”, but knowing me it isn’t :/ sorry in advance)

http://www.foodconsumer.org/newsite/Environment/agriculture/organic_food_1130121005.html

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!


Good Morning Everyone,
Just a reminder that we are taking orders until noon today here at the South Cumberland Food Hub. Check out our great variety of produce!

Thank you for supporting your local farmers!

Risa