Our Blog
The Tales On Tant Hill
The holidays are a time to be home and make memories with your loved ones. It is bittersweet, like a bitter melon, for our market family to be without the Tants, Mark & Gina, of Tant Hill Farm as they are not returning to vend this winter. Specializing in asian...
‘Tis The Season for Kebabs
Kebabs are a favorite at my house year-round. Right now vendors at the MSFM have plenty of winter squash, cruciferous vegetables, root vegetables, and greens. For my kebabs I used radishes, butternut squash, and peppers all from Sequatchie Cove Farm as well as chicken...
Seriously Good Mushroom Stuffing
Ingredients: 1 loaf of Niedlov’s Rustic Country artisan bread 6 tablespoons (90 ml) olive oil 1 pound (450 grams) Midway Mushrooms oyster mushrooms 2 cups diced yellow onion (1 large onion) 1 1/2 cups diced celery (3 large celery stalks) 1 tablespoon minced garlic (3...
Colcannon
I make this dish often in late fall and winter. Pork is not traditionally included in colcannon recipes, but I like to cook the cabbage in pork fat which adds another layer of flavor to the dish. I love the variety of textures of the potatoes, cabbage, and crispy...
Stir Fried Sesame Ginger Butternut Squash Noodles
Stir Fried Sesame Ginger Butternut Squash Noodles Ingredients 2 tablespoons of your favorite cooking fat (I used avocado oil) 1/2 medium yellow onion finely diced 1 red bell pepper seeded and julienned 12 oz. Fall Creek Farms butternut squash peeled and spiralized...
Sweet, Savory & Simple
Pear, Goat Cheese, and Arugula Tart 1 sheet frozen puff pastry, thawed 1 egg, whisked 1 tablespoon olive oil 1 garlic clove, grated ¼ teaspoon salt 1 green pear, sliced ½ cup Ocoee Creamery garlic herb goat cheese 1 cup Circle S Farm arugula 1 tablespoon balsamic...