Posts Tagged ‘Sequatchie Cove Farms’

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.

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Southern Foodways Alliance Brings Potlikker Film Fest to Chattanooga

August 24, 2010

Reporting: Monessa Guilfoil

Southern Foodways Alliance brought the Potlikker Film Festival to town and to celebrate food culture in Chattanooga, St. John’s Restaurant, Zarzour’s Cafe and Link 41 Sausage also participated in bringing Chattanoogans a night of artisan foods, food films by Joe York and live entertainment by Gerle Haggard.

Southern Foodways Alliance said about this event:

Featuring blazing-hot and icebox-cold fried chicken by Daniel Lindley of St. John’s restaurant. And whole hog bbq pork tacos – using hogs from Sequatchie Cove Farm and Riverview Farms – from Drew Robinson of Jim ‘N Nick’s. Shannon Fuller of Zarzour’s Café will pour potlikker and slice lemon icebox pies. Expect bites from Trae Moore and Tom Montague of Link 41. And sips from Chattanooga Brewery.

The Southern Foodways Alliance has a Staff of 5 people who work from the University of Mississippi in Oxford and over 800 members from all over the South including writers, eaters, chefs and academics.

We stage events, produce documentary films, publish compendiums of great writing, and – perhaps most important – document and map our region’s culinary standard bearers through oral history interviews. We’re talking fried chicken cooks, barbecue pitmasters, bartenders, ham curers, and row crop farmers.

SFA Director John T. Edge and Sara Roahen have also edited the “Southern Foodways Alliance Community Cookbook.”

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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 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: