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South Cumberland Food Hub:  South Cumberland Food Hub

To Contact Us

South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
Risa Brown


Pasta With Cabbage, Apples and Leeks

2 T. Olive oil
2 Leeks, halved lengthwise, thinly
sliced crosswise, and well washed
3 cups packed shredded green cabbage
(about 12 oz)
2 large red apples(unpeeled), cut into
1/2 inch chunks
1/2 t. salt
1/2 t. pepper
2 T. cider vinegar
1 T. dijon mustard
8 oz farfalle (bow-tie) pasta

In a large skillet, heat the oil over medium heat. Add the leeks, and cook, stirring frequently for 5 mins, or until tender. Add the cabbage and garlic, and increase the heat to high; cook, stirring frequently for 5 mins, or until the cabbage is golden brown.
Add the apples, salt an pepper; cook for 2 mins or until the apple is crisp-tender. Stir in the vinegar and mustard, and cook for 30 seconds to blend the flavors.
In a large pot of boiling water, cook the pasta according to pkg directions. Drain, reserving 1/2 cup of the pasta cooking water. Transfer the drained pasta to a large bowl. Add the cabbage-apple mixture and the reserved pasta water; toss to combine.

Makes 4 servings.

Market News

We are well on our way to a new year now. I’m sure many of you have made some new year’s resolutions in your business life as well as personal. I’ve been doing some reading and researching about the local food movement and it has caused me to want to make some changes this year as well. (I hate to call them “new year’s resolutions” since that’s something that usually fails at some point before the next new year.) I hope to make permanent lifestyle changes such as eating more in season and growing more of my own food. But on an interesting note, I read about a chef in Nashville who owns the restaurant called “Tayst”. His name is Jeremy Chase Barlow. He has some very thought provoking beliefs, and has written a book called “Chefs Can Save the World”. It’s a very good read, you all should check it out. Jeremy claims that Chefs have the power to change the world when it comes to food and food related issues. And I think he’s on the right track.

So if you’re up to changing the world this week, check out what’s on your local food hub. We have some beautiful lettuces and lettuce mixes for your salads, and some winter squashes still left to make healthy soups with, and a good variety of super nutritious greens. Add some fresh baked bread and you’ve got a crowd pleaser for sure.

We’re gearing up for a busy year in 2013 and are planning to expand our base of growers this spring. So we have much more coming as soon as the season changes.

Thank you for supporting your local food hub!


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!

Suwanee Whole Life Co-op:  Co-op News- Online Payment Option Now Available

I’m happy to announce that you can now use your credit/debit online to pay for your co-op purchases!

After you make your selections to your cart and proceed to check out you will now see a 3rd button for credit card payments.

You can tie a credit or debit card to your account. Once the card is validated, you’ll be able to pay directly into your account and draw down over time or charge your individual orders to this card. This page is secure, and the card information will be securely stored with our payment processors.

The market manager will not be able to access your card information directly. You will be able to edit or remove this card or replace it with a different one at any time.

There is a 3.5% Convenience Fee charged for credit card purchases to cover the bank and development fees associated with allowing online credit card payments.

We support all Visa, MasterCard, American Express, Discover, JCB, and Diners Club cards.

We will still continue to take checks and cash at pick but we hope paying online will be an added convenience.

New Items:
Bread/Pizza Dough from Great Harvest- Whole Wheat and Unbleached White

Homemade Pesto- Made with fresh basil, garlic, roasted walnuts, olive oil and sea salt.

The market opens tomorrow at 7am and closes at 5pm on Sunday.

Thank you for your support!

Vista Marketplace:  It's Market Time! Vista Marketplace

The Market Basket this week includes South Carolina grown curly leaf Spinach, okra, beautiful Flat Italian Green Beans, onions, potatoes and much more. Don’t forget to wash that Lexington County sand off those greens. Still a few baskets left. 701 Whaley Street. Place an order and pick it up Saturday at the market. Share $25.00 Half Share $15.00

ALFN Local Food Club:  Grower's Potluck

Morning Ya’ll,
I don’t know if you’ve heard, but ALFN is hosting a Growers’ Giveback Potluck January 19th @ Noon, just after Food Club. This lunch is all about giving back to our local farmers, gardeners, and artisans, for the hard work they put in year-round to provide us with high quality food. Especially after a three-month drought and ice storm, our growers could use a little pampering. So please join us for a Saturday lunch in good company!
If you intend to attend, RSVP here.
A few growers have generously offered to donate food this Saturday for the potluck next Saturday. If you’d like to make use of ground beef, pecans, green beans, purple hull peas, sun-dried tomatoes, or eggs for the potluck, please e-mail me asap.
Sam Hedges

Tullahoma Locally Grown:  We've got eggs!

Frontier Family Farm has some eggs on the market if anyone is interested. Thank you for supporting your local farmers!


South Cumberland Food Hub:  Market is Open!

If you would like local food for your weekend customers, now is the time to order. We are open for orders until noon today. Thank you for supporting your local farmers!

Click here to go directly to the Rootedhere Locally Grown Market Page


Spa City Local Farm Market Co-op:  The market is closed

The Spa City Co-op on-line market is now closed for ordering. Orders can be picked up on Friday between 3:30 and 5:30 p.m. Please set a reminder for yourself so that you don’t forget, and we volunteers will be grateful if you arrive early as it is a long afternoon.

Many thanks for your continued participation in our local market. See you Friday!

Denise Marion
Market Co-manager

The Cumming Harvest:  Newsletter - January 9, 2013

Market News

A new goal for 2013 is to find ways to connect you more with the farmers. Once a month we’ll feature one of our farmers as a Featured Farmer so you can learn a little more about them and why they do what they do. Hope you enjoy this first issue of our Featured Farmer.

Indian Creek Angus is a “Certified Naturally Grown” farm in Carnesville, GA.
An Interview with farmers, Dennis Barron, Carol Corbin, Denny Barron, and Ansley Payne.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

How long have you been farming?
Dennis Barron has been farming his whole life, including when he was young on his father’s farm. But we just began raising grass-fed beef three years ago. Son Denny has been farming his whole life too. Carol just started three years ago, and Anslee, our newest worker, just started January 1.

When and why did you create Indian Creek Angus?
Indian Creek Angus was created in 1995 but started selling grass-fed beef in late 2009. We created it to grow healthy food at a reasonable price and to use sustainable farming methods that would benefit the planet, our community, and our customers.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

Tell us about the land/property you have.
We own 225 acres and we lease another 100 acres. The land straddles Interstate 85 between exits 160 and 164. This land used to be in cotton and indigo, and the land was terraced to keep rain from running off, so now the cows graze on rolling terraced meadows.

What is the most challenging thing about raising cattle?
There are many challenging things about raising cattle, and each of us would have a different answer. Dennis would say it is trying to keep our heads above water financially. Carol would say it is dealing with drought and keeping our cattle well fed year-round. Denny would say it is keeping up with the enormous workload that includes fencing, bush-hogging, moving and feeding cattle, and so forth. Anslee would say it is locating new markets.

We all have learned a great deal about raising grass-fed beef in the last few years. Dennis and Carol attended a grass-fed conference (American Herbataurus Society) in Illinois in November, and we met a number of Amish farmers who are raising grass-fed beef for the Chicago markets. They know a tremendous amount about the genetics of grass-fed beef. It is really like going back in time to breeds that have not been adapted to feedlots. The Amish have always done it the way we are now. We ended up buying a new Murray Grey bull from an Amish farmer in Indiana named Shorty. Murray Grey is a breed from Australia that does very well on grass, and when judged against feedlot carcasses, it proved superior.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

What is your favorite job on the farm? Why?
Carol’s favorite job is moving cattle and inventorying cattle. She likes to spend time with them because they become very used to her company and she can get to know them individually. The calves are so curious about humans and will come up and check us out. Dennis’s favorite job is feeding hay to the cattle in the winter. He likes to watch them eat after he spreads it out for them. Denny loves every job he does, he claims, but he also loves feeding in the winter. Anslee’s favorite job is giving farm tours and meeting customers.

Do you have any help on your farm? Who helps you?
All our help is family help—papa Dennis, mama Carol, son Denny, and Denny’s soon-to-be wife, Anslee, plus the grandkids—Den and Taylor.

Do you have a favorite recipe? What is it?
Our favorite recipes are all on the website (, but the one we like the best is grass-fed beef pot roast with onions, potatoes, water, salt and pepper. We cook it at 200 degrees overnight or all day (8-10 hours) and it comes out perfectly.

Do you have any short term or long term goals for your farm?
Our biggest short-term goal is to mob-graze our cattle this spring. Mob-grazing is intensive rotational pasture management. It means that we fence the cattle into small areas each day and then move them every day or sometimes twice a day. It is the best way to have the grass grazed completely (not letting them take just the best of it), to spread manure evenly over the pastures, to rid the cattle of parasites (from sitting in the same places every day), and to get the most weight gain. Cattle love to move to a new pasture, so when you move them often, they think they have entered an exciting new restaurant and they eat like crazy.

Our long term goal is to decrease the time it takes to get the cattle to the processor. We need about three years’ growth now, and we want to get that down to two years. Our short-term goal will directly impact on our long term one. In the long run we want to have the finest and healthiest beef in Georgia (or the southeast). We think it’s pretty good now, but we think it can be even better.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

How do you decide which cattle to take to the processor?
Once when Dennis was asked this question, he answered, “The one that made me the maddest that day.” In truth, we take them when they are the right age and weight. For Carol this is the hardest part of the job, because she gets to know the cattle individually, and saying good-bye to them is very painful. We all thank them for giving their lives for our customers’ well-being and for the benefit of our farm. And we know that if we didn’t harvest them, they would never have had the good life they did on our farm.

Indian Creek Angus has been selling with us since 2010. They would love to have you come out and visit their farm in person, just contact them to schedule a good time. You can find them on Facebook at and their website

Every Spring we’ve had a Market Festival to help bring in the season, introduce customers to farmers and to hopefully connect with new customers interested in locally grown. I’d like to get a jump start on planning a Spring Market Festival and would like to get a planning group together. If you are interested in helping or even better have event planning experience and would like to help us organize a Spring Market Festival, please email me at

You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

The Wednesday Market:  Soup Improvements

Well this isn’t 50 ways to leave your lover, but it is 20 Ways to Improve Any Old Soup! Try a few of these suggestions during these chilly days. I LOVE soup. We have FIVE kinds of kale at market this week: Curly, Blue Scotch, Lacinato, Nigerian Dwarf, and Red Russian!! You will only find ONE kind at Ingles….plain. If you scroll farther back in the Wednesday Market website “Weblog” you will find the recipe for Spicy Kale soup, Heck, triple the recipe, it freezes Very well.
Enjoy! and thanks for supporting the Wednesday Market for fresh local food!
Anna Evans and The Market Girls
Anna, Brenda, Sharon, Beverly, and Irma
A great group of dedicated volunteers!

20 Ways To Improve Plain Old Soup ;-)

1. Add parsley. If your soup tastes flat or seems to be lacking something, parsley will brighten it up. Plus it is a great source of Vitamin C. [Add the parsley just as the soup is finishing cooking. High heat over long time will destroy Vitamin C.] If it still seems to need something, it may be salt.

2. Add lime. A little lime juice and cilantro can give a brothy soup a Mexican flair. Or if you add lemon, you can get more of a Greek feel. Strands of citrus zest can also make a beautiful soup garnish.

3. Add sautéed garlic. Slice the garlic as thin as you can and sauté it until it is good and crispy. You only need a pinch sprinkled over the middle of the bowl.

4. Add a dollop of dairy. Greek yogurt, creme fraiche or sour cream not only looks pretty on top of a soup that has some body to it, but it will give it a richer, fuller flavor. These kind of dairy products enhance any number of soups, from tomato to black bean. Great on chili too!

5. Put a pastry lid on it. Use puff pastry (you can find squares of puff pastry that fit easily over a six (measure) inch ramekin) to add a golden flaky top to a thick or chunky soup.

6. Give it some veggies. Use a mandolin to cup paper-thin slices of cucumber (or tomato) that you then sprinkle with herbs and float on the soup bowls. Or, shave curls off carrots or zucchini and make a little pile on top of the center of the soup.

7. Spice it up. Just a half teaspoon of cayenne pepper or a few shakes of Tobasco sauce can completely change the character of a soup. If you’re not used to spicy soup, add a little and taste, then add a little more until it achieves a level of spice you are comfortable with.

8. Float a couple of croutons on top. It is so easy to make your own. Just grind some fresh pepper into a puddle of olive oil at the bottom of a large bowl. Cut cubes of bread, toss the cubes in the herb mixture, then spread on a baking sheet. Bake at 400 degrees until they dry out. I like to take one of Concord Street Sweets’ Country Rustic loafs and turn the whole loaf into fabulous panko type crumbs and croutons. Her bagettes are to die for too ;-)

9. Create 3D art. For instance, balance a single sprig of an herb crossed with a piece of citrus zest on top of each serving. Pick an herb that was used in the soup recipe. If you don’t know what exactly went into your soup, crush pieces of the herbs you would like to use between your fingers and smell the combined fragrance. If it smells pleasing, it is probably a good match.[We are going to teach you how to grow your own herbs, THIS year, stay tuned.]

10. Add edible flowers. Use sweet flowers (pansies, rose petals, and day lilies) with sweet fruit soups. Go for spicier pepper-like options with nasturtiums. Try clove flavored ones like carnations/dianthus or plain old clover blossoms. Whatever flowers you choose, make sure you have identified them properly. Make sure the flowers you have are edible by finding them listed in at least THREE different WRITTEN edible flower sources. Also, do not eat flowers from the florist trade, as they have probably been sprayed with high levels of pesticides. TIP: Three pansy blooms will give you 100% of your daily requirements of Vitamin C! Toss them into a salad, they are gorgeous as well as nutritious. Edible flowers are loaded with vitamins and anti-oxidants and add tons of nutrition and beauty!

11. Pep it up. Sometimes a simple grinding of black pepper can be all the contrast a light colored soup needs. Light creamy soups also look elegant with a dusting of paprika or other colorful spices. Try Hungarian or smoked paprika for a bit of a change.

12. Make it grate. Grate some parmesan cheese onto the surface of the soup. Or sprinkle on a little shredded cheddar. Whatever your favorite cheese, there’s probably a soup that would pair beautifully with it, so don’t be afraid to experiment. If you’re not sure, before you offer your flavor combination to guest, put a little soup in a ramekin and add a tiny serving of the cheese to preview the effect. I LOVE to add Brie to the Fresh mushroom soup recipe you can find on this weblog.

13. Make it fit for royalty. Custard cutouts (better known as royales) are traditionally floated on consommés and elegant cream soups like asparagus. To make then, you combine an egg with a tablespoon or two of milk, and flavor it with salt, pepper and nutmeg . Pour it into a greased loaf pan and bake in a hot water bath in a 300 degree oven for 25 minutes, or until well set. Cut the custard into decorative shapes with small cookie cutters. Hmmm….This sounds like a lot of trouble doesn’t it? Yeah, me too, skip this one…lol.

14. Add a ring. Float a single onion ring on the surface of a thick soup (such as potato). Alternately, sprinkle on a handful of canned fried onions, or those strange little fried string potatoes in a can are fun!

15. Make it seedy. Roasted sesame seeds or pepitas (pumpkin seeds) add a nice nuttiness to boldly flavored soups. Actual nuts, such as almonds, which have been sliced, minced or slivered, can also look nice floating in soup. Try adding nut butters [peanut, almond, etc] to soup made from butternut squash.

16. Give it some crunch. Sprinkle on chow mein noodles or tortilla chips/strips.

17. Make a swirl. Make a pesto sauce, or a balsamic reduction (or even just some plain olive oil), or for sweet soups, a chocolate or fruit flavored sauce. Put it in a squeeze bottle and make patterns on the surface of the soup. This would be pretty for sour cream that you water down a bit with milk and put in a squeeze bottle. Why not make your soup as pretty as it is tasty? You deserve pretty food!

18. Got milk? Add milk instead of water when reconstituting canned cream soups. Add stock instead of water to brothy soups. Steam some fresh vegetables and toss them into canned soup to add a burst of flavor (not to mention a few extra vitamins). Always add cream/milk to soup as the last thing, then heat just to a simmer, NEVER never, never bring a cream based soup to a ‘boil’. It will create the most disgusting curdled stuff you have ever seen. Taste fine, but you would have to be blind to be able to eat it! lol.

19. Add rice, pasta, barley to your soup. Or if you are looking to go gluten free, try quinoa as an alternative to wheat [gluten] based products. By doing this, you take your soup from appetizer to substantial main course, especially if you have cheese or meat involved. Experiment with the textures of these ingredients until you find what matches the flavors of the soup. p.s. I only put pasta in soup as I am warming it to serve it, I never freeze or store it with pasta in it. It just gets too mushy, yuck.

20. Add mushrooms. Dried mushrooms are much cheaper and every bit as nutritious. If you reconstitute dried mushrooms (such as shitake)soak in warm water overnight, stir the soaking liquid into your soup, then float a few fresh mushrooms on top. Shitake are known to have fabulous medicinal benefits.
PLAY in your food and Enjoy!

Champaign, OH:  That's a wrap!

Thanks to everyone who placed an order tonight! We’ll see you Thursday!