Posts Tagged ‘Main Street Farmers’ Market’

Chattanooga Celebrates National Farmer’s Week

August 9, 2011

Representatives from the Main Street Farmer’s Market say:

August 22-28 is Farmers Market Appreciation Week

Here is a schedule for the week, which is intended to bring Chattanooga’s farmers markets together for special meetings and gatherings, in the interest of the future sustainability of ALL. Potluck events on Monday and Friday are open to the public. Stay tuned for UPDATES to this schedule as time draws closer…

Monday 22nd

·              Potluck at Crabtree Farms with folks from Appalachian Sustainable Agriculture Project  6-8pm

Tuesday 23rd

·              Farmers market managers meeting (open to market manager from all around Chattanooga) 9am-12noon

Wed 24th

Thursday 25th

·              Signal Mtn Farmers Market

.              Scenic City Online Market

Friday 26th

·              Fresh on Friday at Miller Plaza 11-1

·              Potluck at Gaining Ground with discussion panel of farmers market representatives 6-9pm

Saturday 27th

·              Brainerd Farmers Market 10am-1pm

·              St Albans Farmers Market 10am-1pm

·              Trenton Farmers Market 10am-1pm

·              Battlefield Farmers Market

Sunday 28th

·          Chattanooga Market 11am-4pm

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Sequatchie Cove Farm is Certified Animal Welfare Approved

May 10, 2011

Sequatchie Cove Farm says about their Animal Welfare Approved:

The AWA logo means that our farm meets the standards of this third party certification: “Animals are raised outdoors on pasture or range on true family farms with the ‘most stringent’ welfare standards according to the World Society for the Protection of Animals.”

Reporting: Monessa Guilfoil

Sequatchie Cove Farm is a “diversified farm” located in the Cumberland Plateau that raises pigs, cows, and chickens for pork, beef and eggs and native plants through their Dancing Fern Nursery along with blackberries, blueberries and strawberries and farm-fresh cheeses of two varieties.    Sequatchie Cove sells directly through the Main Street Farmers Market or at their Trading Post on the farm.     They also sell through Wholefoods and area restaurants like Lupi’s Pizza and 212 Market.

Sequatchie Cove describes their artisan farmstead cheeses:

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.

Listen to the story:

River Ridge Farms Protects Lands for Traditional Farming

December 20, 2010

Reporting: Monessa Guilfoil

River Ridge Farms is located along the river in Meigs County, Tennessee.    Owned and operated by Dave and Verlinda Waters, River Ridge raises 100% grass-fed cattle, free-range chickens, turkeys and pigs and more for local consumption.

Our juicy and delicious chicken is raised in protected pens right on the green grass of our pastures. The birds are moved to fresh pasture daily to supplement their all-natural certified organic feed. Our certified organic feed is hormone, anti-biotic and soy free.

We currently raise Tarentais cattle which are renowned for the delicious flavor and are introducing Red Devons, a heritage breed.

River Ridge Farms beef is 100% grass-fed and free of antibiotics and steroids.

Dave Waters returned to farming after 30 years away and is committed to growing food, “the way nature intended.”      He is working toward retaining a conservation easement for his 150 acres and an adjacent 150 acres as a way to protect the land for future farming with help from the Land Trust for Tennessee.

The Land Trust for Tennessee has saved
52,377 acres in 47 counties.

Land Trust for Tennessee has a donation page set up for River Ridge Farms at their website.   The non-profit organization is also assisting the Waters to obtain a grant from the USDA towards this effort.

River Ridge Farms sells through  Market Square Farmers’ Market in Knoxville and the Main Street Farmers Market in Chattanooga.   Main Street Farmers Market will be open through the winter months from 4-5pm on Wednesdays.

River Ridge Farms

Pastured Beef, Pork, Poultry, Eggs and Honey

In December of this year, the FDA reported that  just under 29,000 pounds of anti-microbials had been sold for use in farm animals in 2009.    This is the first time that such a report has been given but future reports on amounts and types of anti-microbials sold for uses in farm animals will be given annually.

There is growing concern that the overuse of antibiotics could increase the chance for resistant strains of harmful bacteria to develop.

I read an article in E-Science entitled, “Antibiotic Resistance: It Takes a Village,”   I have quoted the last paragraph from it below:

“The chance that we’ll have new and dangerous super bugs emerging is quite high, and I’m worried that our arsenal of antibiotics is dwindling,” Collins says. “We have time to respond now, but we need a movement backed by political will to expand antibiotic research and development.”

Listen to the Story:

Main Street Market Provides Fresh Farm Food on Wednesdays

May 17, 2010

Every Wednesday between 4 and 6PM, Several area farms gather to supply locally grown, sustainable food at the Main Street Farmers’ Market on Main Street between Broad and Market Streets on the Southside.    The market season has just begun and with the Summer still ahead, local shoppers will have plenty of freshly-picked produce grown close to nature and close to home.

Main Street Farmers’ Market is, “Seeking to provide area small farms with a profitable direct marketing opportunity while providing citizens of the Chattanooga community with a wide variety of fresh & locally produced foods.”

The number of participating farms has grown to 23 this season, says Manager, Padgett Arnold and includes among others:

Alexanna, Clover Wreath, Crabtree, Sequatchie Cove, William’s Island, Irie Hilltop, River Ridge, Sale Creek Honey, Signal Mountain and Dancing Fern Nursery.

Niedlov’s Breadworks and Link 41 also provide breads and pork for Wednesday’s Market.

Padgett Arnold has been a farmer for 10 years with Sequatchie Cove Farms and was a vendor for the Main Street Market before taking over the post of Market Manager this season.    She’s excited about the growth the Main Street Market has seen since it opened last year.   

Ann Tindell Keener grew up at Sequatchie Cove farm and writes about how to prepare meals from locally grown meats and produce on her blog.

And, Sequatchie Cove farms is opening a Cheese Creamery!

Sequatchie Cove says, “This is the birth of our Farmstead Cheese.”


Sale Creek Honey’s Beekeeper, Eddie McKenzie has been keeping bees for 36 years.    He attests to honey’s nutritional and medicinal values, as so many before him have.

Here’s a quote from honey-health.com about the food that bees make:

The Bible (both the Old and New Testaments), the Talmud, the Koran, the sacred books of India, China, Persia and Egypt, all speak of honey in laudatory terms, as a food, beverage and medicine.

Reporting: Monessa Guilfoil

Listen to both vendors and shoppers from the Main Street Farmer’s Market: