tag:blogger.com,1999:blog-69103120481298035572023-11-16T07:04:26.745-05:00 Local Food LettersAnn Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-6910312048129803557.post-50585527752754497882013-02-02T10:26:00.000-05:002013-02-02T10:26:26.139-05:00<i><br /></i>
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<i>We got these oranges, they're great. Ann, wait til you see them. They look </i>dirty<i>. It's like someone drives down to Florida every year- like they know where this tree is. And wait til you taste them. They're so good, I mean, sweet and juicy. They're great. You want some? You should take some, you'll love them.</i><br />
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When I was in 2nd grade at the Montessori World of Children, my good friend and I decided we would be pigs while we waited for our mothers to fetch us from school. It made perfect sense- we were good friends who had recently discovered that pigs were both of our favorite animals. It had rained that day, which had created a mud puddle very close to our picking-up spot. Perfect for us, because we were pigs and pigs love mud. So we sat in the mud puddle, rubbing our faces and arms with mud galore, and oinking contentedly; until our teacher found us, and we were thoroughly scolded. <i>You </i>can't<i> sit in the mud and rub it all over yourself. Your mother is not going to be happy when she picks you up. You'll make the car dirty. Try and clean some of this off.</i><br />
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<i>But we're pigs,</i> I responded<i>. And my mother won't care. My mother</i> <b>loves</b><i> dirt. (Plus, our car's already dirty)</i><br />
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I recently told this story at the dinner table after the conversation had moved to elementary school. Three seats down, my mother was telling another: <i>When I would pick them up from school, there was this mother. She was crazy. She had these baby wipes. In her car. And she'd </i>whip<i> them out and wipe down her entire child before they'd be allowed in the car. I mean, the shoes and everything. Why? Because they're </i>that dirty<i>? I mean, what's wrong with dirt? I love dirt. </i><br />
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And that was before we'd moved to a farm. This family wisdom has been passed down to me: <i>dirt is good</i>. And dirty food is better. That's how you know it's (real) good....<br />
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<tr><td class="tr-caption" style="text-align: center;">Alexzanna Farm market sign, summer 2011</td></tr>
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<br />Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-38893570111316919092012-11-18T09:51:00.001-05:002012-11-21T09:00:37.478-05:00DELECTABLE SPECTACLE!It's closer than you might think.... and it's the only holiday market you will need to visit, trust me.<br />
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Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-8744714843807447422012-11-02T10:14:00.000-04:002012-11-02T10:16:35.564-04:00Sorrel Jam<div class="separator" style="clear: both; text-align: center;">
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As I promised, here's the sorrel jam "recipe". Since I made this after<a href="http://annsfoodletters.blogspot.com/2012/10/fake-blood.html" target="_blank"> making jelly</a>, there was an awkward messy stage where I was plucking the seeds pods of the sorrel out of the goopy seedy petally glop that I had in the jelly bag. There was still enough liquid in there that I didn't feel like I need much more, but I did end up rinsing some of the seeds, poured the liquid through a large-hole sieve, and probably added about 1 cup more water that way. (If you just wanted to make jam without the previous jelly step, I would suggest just breaking the petal off the seeds while fresh and cooking them with a 1 cup of water per pound of petals til they were falling apart and mushy, probably about 15 minutes, more or less).<br />
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Once I had just petals, I added sugar to taste (a lot). I'd say about 1/2 cup per cup of sorrel, but I didn't measure. I just stirred it in until it tasted pretty sweet, but with a tiny bit of tart. <br />
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Then I boiled away, stirring often, for about 10 minutes. I didn't wait for it to jell or anything, since it was already so thick and since I'd just seen what the jelly did, I wasn't concerned with its performance. It did not end up being super jelled, but it is a nice spreadable thickness...</div>
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Process the jars the same way <a href="http://annsfoodletters.blogspot.com/2012/10/fake-blood.html" target="_blank">I did with the jelly</a>. From the original 5 pounds, the jam made an additional 6 half pints, but I would guess, maybe, you would get a higher yield if skipped the jelly step?</div>
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<br />Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-7153406920744980392012-10-25T11:42:00.000-04:002012-10-25T11:42:05.724-04:00Fake Blood<div class="separator" style="clear: both; text-align: center;">
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I mean, Sorrel Jelly.<div>
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When Mike and I were in the beautiful island of <a href="http://annsfoodletters.blogspot.com/2010/02/recipe-how-to-make-salt.html" target="_blank">Dominica</a> way back in 2010, we drank lots of Sorrel Tea, also known as Christmas Tea. I smuggled some seeds across the border for my mother, she tried to grow them, the Caribbean seeds were unhappy in our frigid climate, but she was smitten with sorrel so she kept trying....</div>
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She grew some last year- but just a measly few. I got a tiny jar of dried petals for Christmas, which I saved and saved until I squandered them on Pink Lemonade for some event or 'nother. <i>This</i> year, it's a different story. She grew a whole row, leaving me plenty to play with. </div>
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Sorrel is more commonly known 'round these here parts as Hibiscus, or Cranberry Hibiscus. Or <a href="http://en.wikipedia.org/wiki/Hibiscus_sabdariffa" target="_blank">Roselle</a>. I prefer to call it Sorrel, because that's how I was introduced, but it is not to be confused with the <a href="http://en.wikipedia.org/wiki/Sorrel" target="_blank">french sorrel</a> of sorrel bisque. This sorrel has a very cranberry-esque flavor, and is wonderful as a warm or chilled tea- especially with ginger. It is also related to okra, and I had been hearing rumors of its okra-like slime and goo. Well sir, the rumors are true. Imagine okra slime, but pleasantly tart, and one of the most gorgeous colors in the world. </div>
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It takes a lot of sorrel to make a batch of jelly, but it takes no store-bought pectin. This is the first jelly I've ever made. After I made the jelly (five pounds of sorrel to six half pints of jelly!) I had all the spent fruit petals which I turned into six more half pints of jam. I had to laboriously pick the seed pods out, but it was worth it as I almost like the jam more than the jelly. (keep on the lookout for the jam recipe, she'll be coming)</div>
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It is important to do this when you have a lot of time and sorrel on your hands. The </div>
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dro</div>
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ping </div>
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takes a </div>
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long </div>
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long </div>
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time</div>
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<span style="font-size: large;">Sorrel Jelly </span>makes 6 half pints, or 3 pints</div>
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takes about 4 hours</div>
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<br /></div>
<div>
<i>you will need</i>: </div>
<div>
<ul>
<li> a jelly bag OR a large tea towel</li>
<li>something to hang this tea towel/jelly bag from (I finally figured out a use for my above-the-stove-microwave)</li>
<li>large, wide, shallow non-reactive pan</li>
<li>canning pot for hot-water bath</li>
</ul>
<div>
<i>for the jelly:</i></div>
</div>
<div>
<ul>
<li>5 pounds of sorrel fruit- seed pods included. I picked the petals from the seeds, which helps a lot if you are planning on making jam as well</li>
<li>7 cups water</li>
<li>5 cups sugar (maybe a little less if you'd like- feel free to taste as you go)</li>
</ul>
<div>
Put the sorrel fruit and seeds in a large pot with the water. The water will not cover, you want to make a rich extract. Cook over medium heat, stirring often, til the fruit is soft and the seed pods begin to become translucent. This should take about 10-15 minutes, depending on how fresh the fruit is. When the petals are soft, pour everything into a jelly bag, or a colander lined with a large tea towel. I used a tea towel and had to be very careful that the short edges did not slip under. I then used a rubber band to secure it into a "bag" before I tied string around it and rigged it up to the handle of my microwave, allowing it to drip into a bowl placed below. Experienced jelly-ers will no doubt have a hook and a jelly bag ready.</div>
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Allow juice to drip til no more drops out. Do not squeeze, as this could make the jelly cloudy. I did massage the bag about 2 hours in, just to loosen things up in there. This juice is very viscus, so there will be no steady stream, but you will know when it's stopped dripping. Mine took about 3 hours.</div>
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<div>
Pour juice into your wide, shallow pan and add the sugar. Heat very low and stir to dissolve every last bit of sugar before you bring it to a boil. Turn heat high to boil, and then turn heat down to maintain gentle boil for about 10-15 minutes, or until a bit of jelly dabbed on a chilled plate from the freezer wrinkles slightly when pushed with a finger. I actually never got to this stage- but it was thick and goopy, so I took my chances. I cooked it for about 15 minutes, and although it never properly wrinkled, it had some give, so I just went ahead and canned it. The leftover bit I refrigerated and it set within an hour. </div>
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Sooo, when the jelly has gotten to the point you feel good about, pour boiling water over new canning lids you have placed in a heat-proof bowl. Then ladle jelly into hot jars that have been boiled in a hot water bath for about 10 minutes, and are waiting patiently in warm water. Make sure all the rims of the jars are clean (wipe with a damp paper towel or clean dish towel if needed), place on lids and tighten just til finger tight. Place jars in a warm water bath and boil for 10 minutes to process. Remove jars from water and let sit for 12 hours without jostling. Check for un-sealed jars after a few hours and refrigerate any you find (I hardly ever find any).</div>
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And there you have a right proper jelly.....</div>
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Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-40545918481645186722012-08-06T08:47:00.001-04:002012-08-06T08:47:35.386-04:00Super Summer at Velo Coffe<br />
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<i><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">July
28 2012<o:p></o:p></span></u></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">To Start<o:p></o:p></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Rising Fawn
Gardens Edamame<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Vegetable Sushi<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> with
Signal Mtn. Farm basil, Crabtree Farm summer squash </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">& Sequatchie Cove beets<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Baba
Ganoush <o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">with Pocket Farm eggplant & parsley<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sequatchie Cove
Beet Dip<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">......<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Gazpacho<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">with Sequatchie Cove tomatoes, Fall Creek Farm
cucumbers, </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pocket Farm sweet peppers ,Tant Hill watermelon & jalapeno <o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">The Feast<o:p></o:p></span></i></b></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Thai Beef Salad<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">with Sequatchie Cove beef, Pocket Farm eggplant
& peppers,</span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> and backyard thai basil<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Tomato Pie<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">with Sequatchie Cove tomatoes, Coppinger cheese, </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sonrisa whole wheat flour in buttermilk biscuit crust <o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Marinated Fall
Creek Farm Cucumbers<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Crabtree summer squash<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">To Finish<o:p></o:p></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Crabtree Farm
Butternut Mousse<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">with vanilla rye cookie<o:p></o:p></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v7BVZss6IP_B8S56WLN2_LWxgrLDmNv07gbz33eQcwyVtHw-T7zRORFnnrHPeJfLFS9gmTNP46Ml60yi4xDKFg3adKadk-j9HeSb6F8Np9inVymgbRYx_RKgjB5_DdDgLU0MMz4SHYk/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v7BVZss6IP_B8S56WLN2_LWxgrLDmNv07gbz33eQcwyVtHw-T7zRORFnnrHPeJfLFS9gmTNP46Ml60yi4xDKFg3adKadk-j9HeSb6F8Np9inVymgbRYx_RKgjB5_DdDgLU0MMz4SHYk/s400/003.JPG" width="400" /></a></div>
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<b><span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Featuring (and Many Thanks to)…. <o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">All beautiful and colorful wine and water
glasses are made by<b><i> <a href="http://prenticehicks.com/" target="_blank">Prentice Hicks</a></i></b> and donated for use
during this dinner. They can be taken home to drink from and brighten
your every day. They are 2nds and
specially priced. Please ask for prices<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Awesome mugs/beautiful vases, plates and some
serving bowls are made by <b><i><a href="http://andersonbailey.com/" target="_blank">Anderson Bailey</a></i></b>, and are also donated
for use during this dinner. They are the elegant, mostly white pieces. They too can be taken home. Please ask for prices.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Of course this dinner
would have been nothing but empty plates and stomachs without our dedicated and
hardworking farmers and food artisans- <b><i>Tant Hill Farm, Crabtree Farm,
Fall Creek Farm, Sequatchie Cove Farm and Creamery, Circle S Farm </i></b>were
all extremely important in the making of this dinner. They are all
at <b><i><a href="http://mainstfarmersmarket.com/" target="_blank">Main Street Farmer’s Market</a></i></b>- along with many other farms
producing equally delicious produce and meat.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Thanks to our gracious
hosts <a href="http://velocoffee.com/" target="_blank">Jessica, Andrew, and Montgomery Gage</a> for sharing their beautiful space
with all of us.<o:p></o:p></span></div>
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<span class="apple-style-span"><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"> And last, but decidedly not least- Many thanks
to all of <i>you</i>- the supporters of local farmers and
craftspeople. You choose to make this community
better and more alive every day. I look forward to seeing you all at the
Main Street Farmers Market throughout the season</span></b></span></div>
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<br /></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-15229418278176959312012-07-21T13:59:00.000-04:002012-07-21T13:59:37.793-04:00Tomato Pie<div class="separator" style="clear: both; text-align: left;">
Although the original recipe called for a pie dish- I first used a spring form pan, only to realize that even that was unnecessary. The buttermilk biscuit crust is strong enough to hold in the tomatoes, freestyle- all on its own. Make sure you give the dough time to chill- it is much easier to work with.</div>
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<i>for the crust:</i></div>
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</div>
<ul>
<li>1 1/2 cups all purpose flour</li>
<li>1/2 cup whole wheat (or whole rye) flour</li>
<li>1 1/2 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>6 Tablepoons chilled, unsalted butter</li>
<li>1 cup buttermilk or keifer</li>
</ul>
<div>
<div>
<i>for the filling: </i></div>
<div>
<ul>
<li>2 pounds ripe tomatoes, cut into 1/4 inch slices</li>
<li>2 1/2 cups shredded <a href="http://whiskeychicken.blogspot.com/2011/06/in-spotlight-sequatchie-cove-cumberland.html" target="_blank">Cumberland</a> cheese (or chedder)</li>
<li>1/4 cup parmesan cheese</li>
<li>1 scallion, thinly sliced</li>
<li>1/4 cup cream</li>
<li>1 Tablespoon apple cider vinegar</li>
<li>3/4 teaspoon salt</li>
<li>1 Tablespoon cornmeal</li>
</ul>
</div>
</div>
<div>
Make dough for crust: Rub the the butter into the flour, salt, and powders with your fingers until it resembles a coarse meal, with some small chunks of butter. Gently stir in the buttermilk, either with your hand or a fork. Knead very briefly, until the dough just comes together. Form into a ball, wrap with plastic, and chill in fridge for at least an hour</div>
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Preheat oven to 425 degrees F. Layer the tomato slices between a clean kitchen towel. Let sit about 20 minutes to dry. </div>
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<div>
Unwrap the dough and very gently roll out into a 11 inch circle. Use flour if you need to, but keep it at a minimum. The key is to work very quickly, and don't press to hard as you roll. If you lift the dough often and lightly flour it, it should roll easily. Place dough circle on a baking sheet- or in a pie dish. Stir together vinegar, scallion, salt, and cream. Mix the cheeses together- reserving 1/4 cup for the top.</div>
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<div>
Sprinkle cornmeal on the bottom of the circle, if in a pie dish, or in a 9inch circle, if just free-form. Sprinkle about 1/2 cup of cheese, top with about 1/3 of the tomato slices, drizzle with about 1/2 of the cream mixture, top with cheese, more tomatoes, and the rest of the cream. Top with the rest of the cheese, the rest of the tomato slices, and then sprinkle the reserved 1/4 cup cheese on top. Top with freshly ground pepper. If you are doing this freeform, just keep piling the filling up, making sure to leave about a 2 inch border. </div>
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Fold the edges over the filling. If you are not using a pie pan, make sure they are securly crimped and folded, to keep the crust from falling open and the filling leaking out. </div>
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Bake til crust is golden and cheese is brown and bubbly- about 35 minutes. Let cool at least an hour or two before eating. </div>
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<br /></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com3tag:blogger.com,1999:blog-6910312048129803557.post-46754955920594518312012-07-12T14:33:00.000-04:002012-07-12T14:34:13.614-04:00Two Great Things are Just About to Happen<div>
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COME AND LISTEN (and eat fermented food)! On <b>Thursday July 19th</b>, one week from today, <a href="http://www.wildfermentation.com/" target="_blank">Sandor Katz</a> is coming to Chattanooga to talk about his new book <a href="http://www.wildfermentation.com/the-art-of-fermentation/" target="_blank">The Art of Fermentation</a>. Afterwards, there will be fermentation sampling and mingling. More information here: <a href="http://slowfoodchattanooga.com/">slowfoodchattanooga.com</a><br />
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COME AND SEE (and buy fun, fancy, and functional stuff)! On <b>Saturday July 21st</b>, <a href="http://teamartifact.com/" target="_blank">Artifact</a> will be hosting a Wearable Show, as well as an open-studio. I will be contributing a small amount of my own <a href="http://www.etsy.com/shop/Muscadinebeads?ref=search_shop_redirect" target="_blank">wearables</a>. There will be iced tea, and piles of summery clothes and accessories, as well as prints, paintings, and pots. More information here: <a href="http://teamartifact.com/">http://teamartifact.com/</a></div>
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<br /></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-8262725192206696102012-07-05T10:21:00.003-04:002012-07-05T16:51:51.162-04:00Pickling Right Along<br />
Also adapted from <i><a href="http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645/ref=sr_1_1?ie=UTF8&s=books&qid=1270921632&sr=1-1" target="_blank">Canning For a New Generation</a> </i>come the not-too-sweet bread and butter zucchini pickles. She uses ginger in her recipe, but I didn't have any. It sounds super good, but I couldn't wait so I did without. I also added a little more sugar (but not much) and a little less turmeric (because I ran out). One jar didn't seal, so, unlike the turnips, I can assure you with all certainty that these pickles are delicious. They go perfectly with a little rye bread and <a href="http://sequatchiecovefarm.com/2012/local-organic-food-news/2012-cheeses-are-coming-soon/" target="_blank">Dancing Fern</a> cheese. <i>And</i>, they're made from zucchini.<br />
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<b>Bread and Butter Zucchini Pickles</b></div>
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makes about 6 pints</div>
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<i>takes 2 days, or one very long day (8 hr-overnight ice bath)</i></div>
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<ul>
<li>4 pounds zucchini, washed and beheaded</li>
<li>1 pound sweet onions, peeled and halved</li>
<li>1/4 cup plus 1 Tablespoon kosher or pickling salt </li>
<li>2 Tablespoons whole coriander seeds</li>
<li>1 Tablespoon whole yellow mustard seed</li>
<li>2 teaspoons crushed pepper (or 1 teaspoon minced dried cayenne)</li>
<li>6 cups cider vinegar (5% acidity)</li>
<li>1 1/2 cups water</li>
<li>1 cup sugar</li>
<li>1 teaspoon turmeric</li>
<li>(6 rounds fresh ginger if you have it)</li>
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Cut zucchini into 1/4 inch rounds. Thinly slice onions. Place together in a large bowl and toss with 1/4 cup of salt. Cover with a healthy layer of ice cubes and let sit in the refrigerator 8 hours, or overnight. Pull out any unmelted ice cubes, drain, rinse well, and drain again. Toss with coriander seed and pepper flakes, set aside. </div>
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Sterilize clean jars in a canning pot of boiling water, and let jars sit in warm water while preparing the vinegar.</div>
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Place <i>new</i> jar lids in a heat-proof bowl and pour boiling water from the pot over them- also leave in water til needed.</div>
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Combine vinegar, water, sugar, turmeric, and 1 T salt in a pot. Bring to a boil. Drain the jars and gently stuff the zucchini in, being sure not to pack too tightly. If using ginger, throw a slice in the bottom of each jar first. Carefully ladle or pour vinegar into each jar, leaving about 1/2 inch headspace. Run a clean chopstick around the side of each jar to remove large air bubbles- the zucchini tend to fold up against the sides and trap air in them. Screw the lids on well, but not too well (til "finger tight"), and process in a boiling water bath for 15 minutes. Place on a dry towel and don't move jars for 12 hours. Check to make sure all are sealed (buttons on top will be popped down), and store in a cool dry place. They can be eaten after 3 weeks, although I tried my unsealed jar after 1 week and they were still amazing.</div>
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<br />Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-87933932813211066712012-06-18T13:37:00.003-04:002012-06-18T14:30:35.695-04:00O, Just Some More TurnipsMike didn't use <i>all</i> the turnips for kimchi- mostly because we were worried about all-turnip kimchi (unfounded fear), so I've put some up in vinegar. It's too early to say how they rival the turnip kimchi- but they smelled good, and look great in my <a href="http://annsfoodletters.blogspot.com/2011/07/putting-up-again.html" target="_blank">hoard</a>.<br />
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This has been adapted from <i><a href="http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645/ref=sr_1_1?ie=UTF8&s=books&qid=1270921632&sr=1-1" target="_blank">Canning For a New Generation</a> </i>by Liana Krissoff- a book that is as good as its name.<br />
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<b>Cumin and Paprika Pickled Turnips</b></div>
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about 4 pints</div>
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<i>takes 2 days to make, as turnips have to brine for at least 8 hrs<b> </b>(for those of you, like me, who don't read recipes through before you begin chopping)</i></div>
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<ul>
<li>3 pounds of turnips (I used purple top and hakuri), washed, peeled, and cut into 1/2 inch-wide sticks</li>
<li>1/4 cup plus 1 teaspoon kosher or pickling salt</li>
<li>juice of 1 organic lemon, plus chopped rind of same lemon</li>
<li>3 teaspoons ground cumin (or 4 t whole cumin seed)</li>
<li>2 teaspoons paprika</li>
<li>1/2 inch of dried cayenne (I've had mine hanging for 2 years, and 1/2-an-inch-at-a-time is not the quickest way to work through them)</li>
<li>3 cups cider vinegar, plus 1 cup water</li>
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Put turnips in a large bowl. Dissolve the 1/4 cup salt in 1 quart of water and pour over turnips. Place a plate on top to keep all the turnips submerged and brine at room temperature for 8-10 hours, or overnight. Drain and rinse the turnips, and then toss with spices and lemon juice and rind.</div>
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Sterilize 4 pint jars in a canning pot of boiling water. Leave jars in hot water while you heat the vinegar, 1 cup of water, and the remaining 1 teaspoon of salt in a medium saucepan (as I write this I am becoming increasingly worried that I added 1 tablespoon of salt instead, and that these pickles might just make better shelf ornaments than taco topping). Bring vinegar just to a boil.</div>
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Place <i>new</i> jar lids in a heat-proof bowl, and pour boiling water over them- either from a kettle, or the canning pot.* Sterilize tongs, a jar lifter, your canning funnel, and a ladle (unless you've already used it to ladle water on the lids) in the boiling canning pot. You may need to remove the jars first: lift them out with tongs, pouring all the hot water back into the pot.</div>
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Working rather quickly, loosely pack the turnips into the jars, to the bottom of the screw-top point (about 3/4 inch from the top). Ladle or pour the vinegar though a canning funnel over the turnips, leaving 1/2 inch headspace. Wipe jar rims with a clean damp paper towel, if needed. Poke a clean chopstick down around the sides of each jar to remove any large air bubbles. Place lids on top of jars, and tighten lightly. Return jars to pot make sure they are covered by at least 1 inch of water, bring back to a boil, cover pot, and boil (or 'process') for 15 minutes. Lift jars from pot and place on a wooden cutting board or a dish towel. Do not disturb for 12 hours. Put any unsealed jars (the ones whose button on the lid didn't pop down) into the fridge, and enjoy after about 3 weeks. Place the sealed, labeled jars in a cool, dry, dark place and admire them from time-to-time.</div>
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*<i>I used to boil the lids for about 5 minutes, but </i>Canning For a New Generation<i> advises against this, as it can break down the seal on the lid and make it less, or not, effective. </i></div>
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<br /></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-65126451451565634422012-05-28T17:46:00.000-04:002012-05-28T17:46:33.212-04:00He's Gone Mad....A <a href="http://www.radiolab.org/2012/apr/02/?utm_source=local&utm_media=treatment&utm_campaign=daMost&utm_content=damostviewed" target="_blank">Radio Lab podcast</a> about guts, wherein lactic acid in the gut as a result from eating fermented foods (or probiotic pills) is sorta proven to have a direct effect on mood in a positive way, inspired Mike to capture soon-to-be-out-of-season veggies in a delicious fermented brine. Although Mike himself was too grossed out by guts to actually make it to that part of the podcast, I filled him in. Which led us to realize we could do with just a bit more kimchee....<br />
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Now radishes, kohlrabi, turnips, snap peas, napa cabbage and beets will live for many months in our jars and guts, helping us to live happier and healthier lives.<br />
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And we haven't even got Sandor's <a href="http://www.wildfermentation.com/" target="_blank">new book</a> yet.....</div>
<br />Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-37943170258515132902012-05-09T13:26:00.001-04:002012-05-09T13:26:43.745-04:00<br />
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<i><u><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">Cinco de Mayo on the Ridge</span></u></i><i><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></i></div>
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<i><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">May
5<sup>th</sup> 2012<o:p></o:p></span></u></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">To Start<o:p></o:p></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Handmade
Tortillitas<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Sequatchie Cove Farm sour cream and scallions </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">and William’s Island and Crabtree Farm
radishes<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Baked Empanadas<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> With Fall
Creek Farm broccoli</span></i></div>
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<span style="font-family: 'Times New Roman', serif;"><i><br /></i></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> </span></i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Spiced Peanuts
and Almonds</span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Signal Mtn Farm dried cayenne and herbs from my
own yard<o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">......<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Garbanzo Bisque<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Sequatchie Cove scallions and kale<b><o:p></o:p></b></span></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">The Feast<o:p></o:p></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Creekridge Farm
Chicken Mole<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With last summer’s Pocket farm tomatoes, </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">and
chocolate from the farmer’s market in Dominica <o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Broccoli and
Kohlrabi Enchiladas<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Topped with Sequatchie Cove Creamery’s Dancing Fern<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Pinto and Red
Beans<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Riverview Farm corn flour dumplings<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Fall Creek Farm
Cabbage Slaw<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> With
Crabtree radishes<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">To Finish<o:p></o:p></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Corn Cake<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> With coconut
milk, Sequatchie Cove Farm eggs and last summer’s corn; </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">drizzled with a Velo
coffee and Dominica nutmeg syrup<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6EFWT7U9t6Mxk8di1UMjogsvoZNKrIhGHlZOyt6Fwl8iTvy0Dz1qyto-FtnBEdrPRR38_9toFoTquBz9oS8AmhYdjyMpldPW0LPSzOvH-r1XfG3336WXWMCksZx9tb-mLsryZxtekF0/s1600/tate+105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6EFWT7U9t6Mxk8di1UMjogsvoZNKrIhGHlZOyt6Fwl8iTvy0Dz1qyto-FtnBEdrPRR38_9toFoTquBz9oS8AmhYdjyMpldPW0LPSzOvH-r1XfG3336WXWMCksZx9tb-mLsryZxtekF0/s320/tate+105.JPG" width="240" /></a></div>
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<b><span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Featuring (and Many Thanks to)…. <o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">All beautiful and colorful wine and water
glasses are made by<b><i> <a href="http://prenticehicks.com/" target="_blank">Prentice Hicks</a></i></b></span><span style="color: #333333; font-family: Times, serif; font-size: 12pt; line-height: 15pt;"> and donated for use
during this dinner. They can be taken home to drink from and brighten
your every day.</span><span style="color: #333333; font-family: Times, serif; font-size: 12pt; line-height: 15pt;"> </span><span style="color: #333333; font-family: Times, serif; font-size: 12pt; line-height: 15pt;">They are 2nds and
specially priced.</span><span style="color: #333333; font-family: Times, serif; font-size: 12pt; line-height: 15pt;"> </span><span style="color: #333333; font-family: Times, serif; font-size: 12pt; line-height: 15pt;">Please ask for prices</span></div>
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<span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Several small plates and a few larger ones, ,
and some serving bowls are made by <b><i><a href="http://andersonbailey.com/" target="_blank">Anderson Bailey</a></i></b>, and are
also donated for use during this dinner. They are the elegant, mostly white pieces. They too can be taken home. Please ask for prices.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Flowers are from my own yard<i>, </i>lovingly and beautifully arranged by <b><i>Jennie
Bartoletti</i></b> <b><i><o:p></o:p></i></b></span></div>
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<span style="font-family: "Times New Roman","serif";">Of
course this dinner would have been nothing but empty plates and stomachs
without our dedicated and hardworking farmers and food artisans- <b><i>William’s
Island Farm, Sequatchie Cove Farm and Creamery, Signal Mountain Farm, Crabtree
Farm, Circle S Farm, Pocket Farm, Riverview Farm, Creekridge Farm, and Fall
Creek Farm </i></b>were all extremely important in the making of this
dinner. They are all at <b><i>Main Street Farmer’s Market</i></b>-
along with many other farms producing equally delicious produce and meat.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: 'Times New Roman', serif;"><br /></span></div>
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<span class="apple-style-span"><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"> And last, but decidedly not least- Many thanks
to all of <i>you</i>- the supporters of local farmers and
craftspeople. You choose to make this
community better and more alive every day. I look forward to seeing you all
at the <a href="http://mainstfarmersmarket.com/" target="_blank">Main Street Farmers Market</a> throughout the season!</span></b></span><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"><o:p></o:p></span></b></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-19939242881806360392012-04-19T10:06:00.001-04:002012-04-19T10:06:56.041-04:00Spring at Artifact<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd3N0RMu6JZSjgiaWUHYKcGbBDIxRuc_uP1Bf4m0M9Tugr7c_8bEZ8fLpx5c-pb5xqmsW3LbcgkdDVhMfnSwGkIorm2jG1tZOGbPTpNTmBYrPoglFqCpsmFCv4k1lA6CJpNQrjHDm-GA/s1600/ann+5+bw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd3N0RMu6JZSjgiaWUHYKcGbBDIxRuc_uP1Bf4m0M9Tugr7c_8bEZ8fLpx5c-pb5xqmsW3LbcgkdDVhMfnSwGkIorm2jG1tZOGbPTpNTmBYrPoglFqCpsmFCv4k1lA6CJpNQrjHDm-GA/s320/ann+5+bw.jpg" width="320" /></a></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">To Start<o:p></o:p></span></i></b></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> Pimento Cheese<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Sequatchie Cove Creamery Cumberland and last
summer’s tomatoes<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> Served with Fall
Creek Farms Cauliflower, Sequatchie Cove Farm Brocliettes,</span></i></b></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> William’s Island
Farm carrots and Niedlov’s baguette</span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Spring Rolls<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Williams Island carrots and broccoli flowers
and </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sequatchie Cove cilantro pesto and radishes<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sequatchie Cove
Devil’s Eggs<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">dyed with pickled beet juice<o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">......<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Alexzanna Farm
Nettle Soup<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Fall Creek Farm potatoes and Sequatchie Cove
onions<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">The Feast<o:p></o:p></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sequatchie Cove
Farm Pork Shoulder<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Braised with Williams Island carrots <o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Roasted Fall
Creek Farm Potatoes<o:p></o:p></span></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Circle S Farm rutabagas<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Spring Salad<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Tant Hill asian greens and Circle S lettuce<o:p></o:p></span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Chilled Black
Eyed Peas<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> With kale
from Alexzanna Farm and Tant Hill<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">To Finish<o:p></o:p></span></i></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Muscadine
Squares<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With handmade muscadine juice </span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">and flowers from
Steve’s mum’s yard<o:p></o:p></span></i></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iLZawhL4vEKYJxlCRlstSVcf3MEcQ_zl8pKUFLMh36g1Fqy2lox-QE8kK_oRDBQHmuL3YwsVuZpWptVV7IpnxD0pA-zZjC7DAwOHp8Nw7ULiaj9pxE9I5O3B4GIdChbelFKlWzcIYYE/s1600/ann+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iLZawhL4vEKYJxlCRlstSVcf3MEcQ_zl8pKUFLMh36g1Fqy2lox-QE8kK_oRDBQHmuL3YwsVuZpWptVV7IpnxD0pA-zZjC7DAwOHp8Nw7ULiaj9pxE9I5O3B4GIdChbelFKlWzcIYYE/s320/ann+3.jpg" width="242" /></a></div>
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<b><span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Featuring (and Many Thanks to)….<o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">All beautiful and colorful wine and water
glasses are made by<b><i> <a href="http://prenticehicks.com/" target="_blank">Prentice Hicks</a></i></b> and donated for use
during this dinner. They can be taken home to drink from and brighten
your every day. They are 2nds and
specially priced. Please ask for prices<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cute and pretty tea cups, a few plates, small
bud vases, and some serving bowls are made by <b><i><a href="http://andersonbailey.com/" target="_blank">Anderson Bailey</a></i></b>,
and are also donated for use during this dinner. They are the elegant, mostly
white pieces. They too can be taken
home, inquire for prices.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Of course this dinner
would have been nothing but empty plates and stomachs without our dedicated and
hardworking farmers and food artisans- <b><i>William’s Island Farm,
Sequatchie Cove Farm and Creamery, Circle S Farm, Tant Hill Farm, and Fall Creek Farm </i></b>were all
extremely important in the making of this dinner. They are all at <b><i><a href="http://mainstfarmersmarket.com/" target="_blank">MainStreet Farmer’s Market</a></i></b>- along with many other farms producing equally
delicious produce and meat.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Thanks to our gracious
hosts for opening the doors of their <a href="http://teamartifact.wordpress.com/" target="_blank">beautiful studio</a> and letting us enjoy it
for the evening.<o:p></o:p></span></div>
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<span class="apple-style-span"><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"> And last, but decidedly not least- Many thanks
to all of <i>you</i>- the supporters of local farmers and
craftspeople. You choose to make this
community better and more alive every day. I look forward to seeing you
all at the <a href="http://mainstfarmersmarket.com/" target="_blank">Main Street Farmers Market</a> throughout the season-which never ends!</span></b></span><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"><o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphou4suIf8z8tlzotIxqxWqFNKyKIe8G1KdHywbG8z2aHRC7IVrhrKcBJuSh9QRH2j2WHOqH9Ul1YQQyoU6hDaGdajKB9mNj14t5sJnDk8k14K_t9xn2zbCLhHR7cvCVdvCvMEFKnj8k/s1600/ann+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphou4suIf8z8tlzotIxqxWqFNKyKIe8G1KdHywbG8z2aHRC7IVrhrKcBJuSh9QRH2j2WHOqH9Ul1YQQyoU6hDaGdajKB9mNj14t5sJnDk8k14K_t9xn2zbCLhHR7cvCVdvCvMEFKnj8k/s320/ann+6.jpg" width="320" /></a></div>
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* Thanks to the lovely <a href="http://sanssoucihandmade.blogspot.com/" target="_blank">Elspeth Schulze</a> for the photos as well</div>
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<br /></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com2tag:blogger.com,1999:blog-6910312048129803557.post-65987046863499204082012-03-25T14:38:00.000-04:002012-03-25T14:38:07.801-04:00St Patrick's Day Menu<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 19px; line-height: 21px;"><i><u><br />
</u></i></span></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">March 17<sup>th</sup> 2012<o:p></o:p></span></u></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">To Start<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> Lamb and Pork Pâté<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Sequatchie Cove Farm lamb and pork liver and Link 41 back bacon<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Brown Soda Bread<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> With Sonrisa Farms whole rye flour and Sequatchie Cove Farm buttermilk<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Served with Sequatchie Cove’s Cumberland and Grutli cheeses,</span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> Fall Creek Farms cauliflower and broccoli, and William’s Island Farm baby carrots <o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"> Latkes<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Fall Creek farm russet potatoes, served with last summer’s sweet pepper relish<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">......<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Fall Creek Farm Potato and Leek Soup<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With William’s Island beet greens and Circle S Farm rutabaga<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">The Feast<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Sequatchie Cove Farm Corned Beef Brisket</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Sautéed Fall Creek Farm nappa cabbage, </span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">William’s Island Farm baby carrots and handmade red sauerkraut<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Colcannon<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Fall Creek Farm potatoes and William’s Island Farm kale and collards<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Belly, Bangers, and Beans</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With brined Sequatchie Cove Farm pork belly and Link 41 sausages, </span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">baked in <a href="http://www.chattabrew.com/" target="_blank">Chattanooga Brewing Company’s </a>black ale</span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Fresh Green Salad<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With Circle S Farm lettuces and herbs, Sequatchie Cove Farm spinach, </span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">and William’s Island Farm carrots<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">To Finish<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Porter Cake<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">With <a href="http://www.chattabrew.com/" target="_blank">Chattanooga Brewing Company’s</a> stout, </span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">and Louisiana Satsumas from last fall<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeY3-KWBKxuZYzXdCed932LLCaIC-BgQsEjZEhikdLjtZd0_t5M7R3i3_FjlfWy0u6PQ3DJ3jStzJFRmXcGM_aRtRfeNLDq6zEN8QkrLlwMnSYXJLcH6eT3gCKSd06WxhiTji0v3B0qKI/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeY3-KWBKxuZYzXdCed932LLCaIC-BgQsEjZEhikdLjtZd0_t5M7R3i3_FjlfWy0u6PQ3DJ3jStzJFRmXcGM_aRtRfeNLDq6zEN8QkrLlwMnSYXJLcH6eT3gCKSd06WxhiTji0v3B0qKI/s320/008.JPG" width="320" /></a></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br />
</span></i></div><div class="MsoNoSpacing" style="text-align: center;"></div><div align="center" class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt;"><b><span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Featuring (and Many Thanks to)….<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">All beautiful and colorful wine and water glasses are made by<b><i> <a href="http://prenticehicks.com/" target="_blank">Prentice Hicks</a></i></b> and donated for use during this dinner. They can be taken home to drink from and brighten your every day. They are 2nds and specially priced. Please ask for prices<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: "Times","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cute and pretty tea cups that held your tortellini, a few plates, small bud vases, and some serving bowls are made by <b><i><a href="http://andersonbailey.com/" target="_blank">Anderson Bailey</a></i></b>, and are also donated for use during this dinner. They are the elegant, mostly white pieces. They too can be taken home. Please ask for prices.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoListParagraph" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Of course this dinner would have been nothing but empty plates and stomachs without our dedicated and hardworking farmers and food artisans- <b><i>William’s Island Farm, Sequatchie Cove Farm and Creamery, Circle S Farm, Sonrisa Farms, and Fall Creek Farm </i></b>were all extremely important in the making of this dinner. They are all at <b><i>Main Street Farmer’s Market</i></b>- along with many other farms producing equally delicious produce and meat.<o:p></o:p></span></div><div class="MsoListParagraph" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Thanks to our gracious hosts Justin and Kelly for opening the doors of their beautiful home and letting us enjoy it for the evening.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span class="apple-style-span"><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"> And last, but decidedly not least- Many thanks to all of <i>you</i>- the supporters of local farmers and craftspeople. You choose to make this community better and more alive every day. I look forward to seeing you all at the Main Street Farmers Market throughout the season-which never ends!</span></b></span><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"><o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span class="apple-style-span"><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br />
</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiR15P2m5gGREl8UxFbcFP8EbQtSXItEk5etmQohKyprtEqBRgI_QBKzgmBK1N1P-wgNGAt3PH4x3HAvYm3bv3UTfeV2PQPFrIiyoCdnvJcFiJ0zZcoJ4oqgIUJV8RHQepQunKU-ott4/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiR15P2m5gGREl8UxFbcFP8EbQtSXItEk5etmQohKyprtEqBRgI_QBKzgmBK1N1P-wgNGAt3PH4x3HAvYm3bv3UTfeV2PQPFrIiyoCdnvJcFiJ0zZcoJ4oqgIUJV8RHQepQunKU-ott4/s320/006.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span class="apple-style-span"><b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt;"><br />
</span></b></span></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-86864169558310935072012-03-21T08:25:00.000-04:002012-03-21T08:25:17.839-04:00Yesterday<div class="separator" style="clear: both; text-align: center;"><br />
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First day of spring felt a whole lot like summer. But I'll take it. As long as it keeps it up......<br />
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</div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-37365116806422450302012-03-15T11:42:00.000-04:002012-03-15T11:42:16.562-04:00Slim Pickins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKTYVYDk1J2Q1bgPKUUPp6vdvb0AwPMOYryhpa_Uy7YPWjZJ8n0VzYKrH-nmBFPRw0f0i1ZuEFP2SLWGsPDuX_UtEvKMNV6kG5AVnTPH70uXC_tXl9Mmvp8m4R2JcQf9Q1QpHKvHw9Qg/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKTYVYDk1J2Q1bgPKUUPp6vdvb0AwPMOYryhpa_Uy7YPWjZJ8n0VzYKrH-nmBFPRw0f0i1ZuEFP2SLWGsPDuX_UtEvKMNV6kG5AVnTPH70uXC_tXl9Mmvp8m4R2JcQf9Q1QpHKvHw9Qg/s400/033.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Tuesday nights are rough. They're the last night before market. We find ourselves scraping the bottom of the produce drawer, plucking out wilted nappa leaves and the small, scorned, but suddenly valuable radishes. But beans and rice make those meager offerings go a long way, and last summer's relishes sure don't hurt. And thanks to <a href="http://andersonbailey.com/" target="_blank">Anderson Bailey</a>, we can still eat in style, even if it is small bowlfuls.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>Tuesday Night Beans and Rice</b></div><div class="separator" style="clear: both; text-align: center;">for 2 folks, with leftovers for tacos or salad</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">it's always best to plan ahead for these, because dried beans are so much cheaper. Soak 'em the night before, or cook a ton and freeze them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 cups dried beans (black or red are favorites around here), soaked overnight</li>
<li>Water to cover beans</li>
<li>1 1/2 cup rice, white or brown (brown takes longer)</li>
<li>3 cups water, and salt to taste</li>
<li>Various and sundry toppings, whatever you've got, chopped into sprinkle-able pieces and placed into small bowls</li>
<li>Hot sauce or vinegar for drizzle </li>
</ul><div>Cook the beans til soft, with a few cumin seeds and garlic cloves, about 40 minutes to 1 hour. Add salt to taste when the beans are almost done. Adding it too early can make the skins tough, but you want to give them a little time to become salted. </div><div><br />
</div><div>Brown rice takes about 40 minutes, while white only takes 15. Bring rice and 3 cups water to a boil with a little salt. Turn down to a gentle simmer, cover, and cook til the water has been absorbed, restraining yourself from frequent peeking.</div><div><br />
</div><div>Prepare your toppings during all of this. Lettuce is always nice, or any kind of Raw and Crunchy. Nappa cabbage is wonderful this time of year, super sweet and crunchy. Grated cheese, of course, is wonderful, as well as sour cream. Relishes and pickles are important to have on hand at all times, so focus on putting those up this coming summer (if you didn't do that last summer). Fermented veggies like kraut or kimchee are always welcome.</div><div><br />
</div><div>This time we had: thinly sliced nappa, chopped cilantro, cabbage relish from last fall, pepper and onion relish, and Cumberland cheese (grate it on the small holes and it makes it seem like you have more).</div><div><br />
</div><div>To serve, I like to do a layer of rice, then the cheese to make sure it gets melted, then beans, plus everything else, and a drizzle of balsamic vingear and hot sauce. Then I mix it all up and eat it. </div><div><br />
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</div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-25915416487827941882012-03-08T08:42:00.000-05:002012-03-08T08:42:51.144-05:00Rocketing Toward Spring Tacos<div style="text-align: left;">Well, we might not be there yet, but it's close. Not much has changed at the market, except for a few flowers on the bok choy, but the mocking bird clan outside my window has been telling me, in several bird-languages</div><div style="text-align: left;">(and a few cell phone rings), that change is in the air.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglUjsN5b490Gy8wKIbdjbst5cav1hxGaAD_B60aDaF4vJfTSS3dgbiAmdxp1mFCXsw-L7OHxGvVOitm2NqjGkqgV_3nGKFWM66b57AM7N8UMpFXh3YFiUrJ-CS-6M_ANM0JiCcDYWXtc/s1600/tacos+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglUjsN5b490Gy8wKIbdjbst5cav1hxGaAD_B60aDaF4vJfTSS3dgbiAmdxp1mFCXsw-L7OHxGvVOitm2NqjGkqgV_3nGKFWM66b57AM7N8UMpFXh3YFiUrJ-CS-6M_ANM0JiCcDYWXtc/s320/tacos+008.JPG" width="320" /></a></div><br />
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<div style="text-align: center;">What better day than Market Day, when you arrive home with bounty, to make veggie tacos? </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-RPl1t3cLd2gjrdeDDruLtflLxIarlx0X7gtUNxZbpkdow4TcQqZ1Xtcr12t1zfpPpTLlTWqHS7PwtucdlWy09ZGEklDJ_zUxRXbTR5gDnT2Uksw94LAc1k2XWczBK9pwfd_0ZE1bs4/s1600/tacos+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-RPl1t3cLd2gjrdeDDruLtflLxIarlx0X7gtUNxZbpkdow4TcQqZ1Xtcr12t1zfpPpTLlTWqHS7PwtucdlWy09ZGEklDJ_zUxRXbTR5gDnT2Uksw94LAc1k2XWczBK9pwfd_0ZE1bs4/s320/tacos+007.JPG" width="320" /></a></div><br />
<div style="text-align: center;"> A teeny bowl of teeny Tant Hill radishes give the perfect crunch and bite, and of course you need some Sequatchie Cove cheeses.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9P4mPj2TU1U1HFONg3eNlVwVIp_2SELN18wPsIkhwO-DSBk-nhAbqWrwFD7vswqb6jyIVs0Siu-H4ovq42xqaMRFAOsm4_3YOpV1dQZiX_-viB6puyQOnrXUASh2iXymTQA5AyQtGwM/s1600/tacos+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9P4mPj2TU1U1HFONg3eNlVwVIp_2SELN18wPsIkhwO-DSBk-nhAbqWrwFD7vswqb6jyIVs0Siu-H4ovq42xqaMRFAOsm4_3YOpV1dQZiX_-viB6puyQOnrXUASh2iXymTQA5AyQtGwM/s320/tacos+015.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Turnips, rutabaga, and kale. Add some cumin seed to that and you're practically in Mexico.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1IAR_FXxtJRLa6yD652-NGmo4tpc7iMMM6CLWiF5TPoHfajoiJR6tPeofUpnxxzswy5c7FFVob8PjoxyCENOWccu1mcgGRb2NAhagek7eoINDVHxve8ofPXW0NqkOx4M-d2YzNlXikU/s1600/tacos+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1IAR_FXxtJRLa6yD652-NGmo4tpc7iMMM6CLWiF5TPoHfajoiJR6tPeofUpnxxzswy5c7FFVob8PjoxyCENOWccu1mcgGRb2NAhagek7eoINDVHxve8ofPXW0NqkOx4M-d2YzNlXikU/s320/tacos+013.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com2tag:blogger.com,1999:blog-6910312048129803557.post-25577058195058097402012-03-06T09:00:00.001-05:002012-03-06T13:08:04.325-05:00trout lily<div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">life's not always about food</div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com2tag:blogger.com,1999:blog-6910312048129803557.post-17977312969884749132012-02-12T17:09:00.007-05:002012-02-18T12:42:26.076-05:00<div align="center" class="MsoNoSpacing" style="tab-stops: center 3.75in left 483.9pt; text-align: center;"><b><span style="font-size: x-large;"><i><u><span style="font-family: 'Times New Roman', serif;">Indian Dinner</span></u></i><i><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></i></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i><u><span style="font-family: 'Times New Roman', serif; font-size: x-large; line-height: 115%;"><b>February 11<sup>th</sup> 2012</b><o:p></o:p></span></u></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; line-height: 115%;"><span style="font-size: large;"><br />
</span></span></i></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; line-height: 115%;"><span style="font-size: large;">To Start</span><span style="font-size: small;"><o:p></o:p></span></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><br />
</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Chickpea Littles<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With Tant Hill Farm Spinach<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Pocket Farm Cabbage<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Wrapped with Lentils and Quinoa<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Indian Pancakes<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With Pocket Farm Scallions<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Served with Cilantro Chutney<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">&<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Curried Tomato Chutney<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">......</span></i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sonrisa Farm Wheat Berry Soup<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With William’s Island Turnip Greens and Rutabaga<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
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</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">The Feast</span><span style="font-size: small;"><o:p></o:p></span></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sweet Dal<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With Last Summer’s Tomatoes<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sweet & Sour Potatoes<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With Fall Creek Farm’s Potatoes & Cauliflower<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Curried Beets And Mushrooms<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With William’s Island Farm Beets and Rutabagas, </span></i><br />
<i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Oyster Mushrooms from Walden’s Peak<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Collard & Cabbage Paneer<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With William’s Island Farm Collards, Tant Hill Cabbage </span></i><br />
<i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">and Handmade Paneer <o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Also: Sonrisa flour Naan, very un-local mango chutney,</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> Pocket Farm Spinach and SCF yogurt Raita, very spicy cayenne sauce, and brown rice<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">To Finish</span><span style="font-size: small;"><o:p></o:p></span></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Rice Pudding<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With last summer's Sequatchie Cove Figs<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">And Louisiana Satsumas<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3o1mXB5VTDmN2Us2Ij48RwcnlCfEUbLkiB5wXE8k7S-j1uHZYU26CVelVaWw_Uk87zeNQx36K4CTfvR90si3X7N3gZfmhlQQu8kN4gk-CuSTaSoraNlLYzt1FgU3RiVC1-ip6RwTxyg/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3o1mXB5VTDmN2Us2Ij48RwcnlCfEUbLkiB5wXE8k7S-j1uHZYU26CVelVaWw_Uk87zeNQx36K4CTfvR90si3X7N3gZfmhlQQu8kN4gk-CuSTaSoraNlLYzt1FgU3RiVC1-ip6RwTxyg/s320/003.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div align="center" class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt;"><b><span style="color: #333333; font-family: Times, serif; font-size: 12pt;">Featuring (and Many Thanks to)….<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: Times, serif; font-size: 12pt;">All beautiful and colorful wine and water glasses are made by<b><i> <a href="http://prenticehicks.com/" target="_blank">Prentice Hicks</a></i></b> and donated for use during this dinner. They can be taken home to drink from and brighten your every day. They are 2nds and specially priced. Please ask for prices<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: Times, serif; font-size: 12pt;">Cute and pretty tea cups that held your soup, a few plates, small bud vases, and some serving bowls are made by <b><i><a href="http://www.theandersonbailey.com/Cream_Sugar.htm" target="_blank">Anderson Bailey</a></i></b>, and are also donated for use during this dinner. They are the elegant, mostly white pieces and are all available for purchase. Please ask for prices.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: Times, serif; font-size: 12pt; line-height: 15pt;">The flowers are from the yards of Chattanooga and were lovingly arranged by Daisy and Jennie.</span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoListParagraph" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;">Of course this dinner would have been nothing but empty plates and stomachs without our dedicated and hardworking farmers and food artisans- <b><i>William’s Island Farm, Sequatchie Cove Farm and Creamery, Sonrisa Farm, Pocket Farm, Tant Hill Farm, and Fall Creek Farm </i></b>were all extremely important in the making of this dinner. They are all at <b><i>Main Street Farmer’s Market</i></b>- along with many other farms producing equally delicious produce and meat.<o:p></o:p></span></div><div class="MsoListParagraph" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;">Thanks to our gracious hosts Steve and Daisy for opening the doors of their beautiful home and letting us enjoy it for the evening.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span class="apple-style-span"><b><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;"> And last, but decidedly not least- Many thanks to all of <i>you</i>- the supporters of local farmers and craftspeople. You choose to make this community better and more alive every day. I look forward to seeing you all at the Main Street Farmers Market throughout the season-which never ends!</span></b></span><b><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></b></div><br />
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</span></i></div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-36881865561387564322012-01-17T10:42:00.001-05:002012-01-17T13:52:37.678-05:00Might I Suggest?...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6vxgOCWSB9kTI9qbiwx3BcpY-Lkh05MuQtFwlGA-iOg1q4en8m5dwbVI_ELJtEw-WyAtaCj042i__o53YyHBhNw7Ez0Pfa3ldT_aiM_4VVTEl12Vo1sCCXSm1vM2I9h-AktgCU7I8Wk/s1600/022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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...something nice for your sweetheart (or yourself) to brighten up these last dark days of winter? Perhaps something <a href="http://www.etsy.com/shop/Muscadinebeads?ref=ss_profile" target="_blank">handmade</a>? By <a href="http://www.etsy.com/shop/Muscadinebeads?ref=ss_profile" target="_blank">someone you know</a>? Because we all have to pay the farmers somehow...Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-10842951617409002802012-01-11T17:51:00.000-05:002012-01-11T17:51:08.351-05:00It Hailed TodayAnd rained for most of the rest of it. And might snow tomorrow......<br />
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</div>But I, and several other lucky Chattanoogans, will still have something great to eat. Thanks! to the year-long <a href="http://mainstfarmersmarket.com/" target="_blank">farmer's market</a>, run by brave farmers who really care about us. O, we are so so lucky.Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-80944966442461035192011-12-19T11:57:00.002-05:002011-12-20T11:48:53.246-05:00Water KefirI recently became the proud parent of some<a href="http://en.wikipedia.org/wiki/Tibicos"> water kefir grains</a>. They came from a friend in Atlanta who gave them to my father who gave them to me. <br />
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</div><div> And o man, is it ever wonderful. It's the easiest kind of parent to be, and the rewards are outstanding. All you do is add water and sugar to the babies, and they get to work.<br />
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</div><div> Sometimes I add dried fruit or candied ginger, and it takes on those flavors powerfully. It also destroys the dried fruit to a pulp, rather quickly. And leaves a nice sediment. It's the best bubbly beverage out there.</div><div><br />
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</div><div>The thing is, they grow...fast. So I've got plenty to share. Let me know if you would like to try your hand in the wonderful world of water kefir, and I'll send some of my hard working little kefir grains to a brand new home.</div></div><div><br />
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</div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com1tag:blogger.com,1999:blog-6910312048129803557.post-23061095108230952032011-12-12T14:06:00.002-05:002012-11-18T10:35:34.969-05:00The Delectable Spectacle!<div class="separator" style="clear: both; text-align: center;">
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For even more photos, check out the blog put together and written by the ladies who organized this spectacular event: <a href="http://chattanoogacantbefiner.blogspot.com/search?updated-min=2011-01-01T00:00:00-08:00&updated-max=2012-01-01T00:00:00-08:00&max-results=21" target="_blank">Nothing Could Be Finer</a></div>
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Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-57944804627468403572011-11-26T16:50:00.000-05:002012-11-18T10:36:00.622-05:00<div class="separator" style="clear: both; text-align: center;">
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Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0tag:blogger.com,1999:blog-6910312048129803557.post-41039668673230240042011-11-16T10:14:00.001-05:002011-11-16T10:15:58.822-05:00Beet DipThis beet dip is taken from Madhur Jaffrey's <i>World Vegetarian</i>, where it is called <i>Pantzarosalata II</i>, or <i>Pureed Beet Salad</i> (in Greek). I usually change it in some/several ways, but her original recipe is tasty, so I'll write it here.<br />
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</div><ul><li>1 good sized beet (about 6 oz) or two smaller ones</li>
<li>4 T chopped walnuts</li>
<li>1 slice stale white bread, or you could use a small boiled potato</li>
<li>1 clove garlic, coarsely chopped</li>
<li>6 T olive oil</li>
<li>2 T red wine vinegar</li>
<li>1/2 t salt, or to taste</li>
</ul><div>Boil the beet in its skin until soft, about 40 minutes. Drain, peel, and let cool. Chop coarsely. Throw everything in a food processor and blend until smooth.</div><div><br />
</div><div>That's what Madhur says to do. I've done all that and almost none of it. Sometimes I don't have bread- it is just fine left out, although it has a more "vegetable" texture instead of a starchier one. I've never used a potato. I've also left the walnuts out, but they make it really good. I've added cumin and cilantro, lemon juice instead of vinegar, parsley and chives. I'm pretty sure I used a touch of tahini once instead of walnuts, with good results.... Just play around and see what happens. Serve with a nice crust bread or handmade crackers by Ashley.</div><div><br />
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</div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com2tag:blogger.com,1999:blog-6910312048129803557.post-63200003626696551022011-11-14T09:56:00.001-05:002011-11-14T09:59:18.714-05:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEJvWINvbgVHbeLYcrRMMItDHszKBGWiwTYeo7N3XLRBPmdMFQ-odm0o4PAu3Ib4wwGp_xjH8y3UrFZndHWwVE7KkGltzx4h-Cp8iimRoVNhC9Ui58yDjt17fEmJmSsWcJJYiLS5byQg/s1600/alexzanna+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEJvWINvbgVHbeLYcrRMMItDHszKBGWiwTYeo7N3XLRBPmdMFQ-odm0o4PAu3Ib4wwGp_xjH8y3UrFZndHWwVE7KkGltzx4h-Cp8iimRoVNhC9Ui58yDjt17fEmJmSsWcJJYiLS5byQg/s320/alexzanna+031.JPG" width="240" /></a></div><div align="center" class="MsoNoSpacing" style="tab-stops: center 3.75in left 483.9pt; text-align: center;"><i><u><span style="font-family: 'Times New Roman', serif; font-size: 14pt;"><br />
</span></u></i></div><div align="center" class="MsoNoSpacing" style="tab-stops: center 3.75in left 483.9pt; text-align: center;"><i><u><span style="font-family: 'Times New Roman', serif; font-size: 14pt;">Late Autumn at Alezxanna Farm</span></u></i><i><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i><u><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">November 12<sup>th</sup> 2011<o:p></o:p></span></u></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">To Start<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sequatchie Cove Lamb Liver Pâté<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With River Ridge Farm chicken livers and Link 41 bacon<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">William’s Island Farm Beet Pâté<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> With no livers at’all<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Served with Sequatchie Cove’s Cumberland cheese, Ashley’s handmade rosemary crackers, and Pocket Farm hakuri turnips <o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> Focaccia<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With Circle S Farm baby squash, Crabtree roasted green peppers, and Sonrisa’s whole wheat flour<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div class="MsoNoSpacing"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">......<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sweet Potato Tortellini<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With Sequatchie Cove shiitake; served in a warm lamb broth<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">The Feast<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sequatchie Cove Farm Beef Roast<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Braised with shiitake mushrooms and Bill’s vino<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Riverview Farm Grits<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Layered with Cumberland cheese and Fall Creek Farm butternut squash, and Alexzanna herbs<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Marinated Garbanzo Salad<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">With William’s Island Farm kale, Circle S cauliflower, and Crabtree kohlrabi<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Signal Mtn Farm Lettuce Salad<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> With Crabtree pea shoots, Tant Hill asian green mix, and Pocket Farm arugula<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><b><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">To Finish<o:p></o:p></span></i></b></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><br />
</div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Fall Creek Farm Apple Torte<o:p></o:p></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> With Louisiana grown Asian persimmons and Sonrisa’s whole wheat flour<o:p></o:p></span></i></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixi42ep70i6Gvy60ZfEg0g2eYjTTgPvwifHnIowS1LSCAE2y1PkB7vA2duX_Il8bAC3l4X5DTlf7a7j7z8w_TcA6hA3_vgBqSLsGwpuV8MvDApdPZBzXsvMrt8s_QgbLFezNZFOr6AZss/s1600/alexzanna+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixi42ep70i6Gvy60ZfEg0g2eYjTTgPvwifHnIowS1LSCAE2y1PkB7vA2duX_Il8bAC3l4X5DTlf7a7j7z8w_TcA6hA3_vgBqSLsGwpuV8MvDApdPZBzXsvMrt8s_QgbLFezNZFOr6AZss/s320/alexzanna+017.JPG" width="320" /></a></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><br />
</span></i></div><div class="MsoNoSpacing" style="text-align: center;"></div><div align="center" class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt;"><b><span style="color: #333333; font-family: Times, serif; font-size: 12pt;"><br />
</span></b></div><div align="center" class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt;"><b><span style="color: #333333; font-family: Times, serif; font-size: 12pt;">Featuring (and Many Thanks to)…. <o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: Times, serif; font-size: 12pt;">All beautiful and colorful wine and water glasses are made by<b><i> <a href="http://www.prenticehicks.com/glass.html">Prentice Hicks</a></i></b> and donated for use during this dinner. They can be taken home to drink from and brighten your every day. They are 2nds and specially priced. Please ask for prices<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: Times, serif; font-size: 12pt;">Cute and pretty tea cups that held your tortellini, a few plates, small bud vases, and some serving bowls are made by <b><i><a href="http://www.theandersonbailey.com/anderson_morris_bailey/title.html">Anderson Bailey</a></i></b>, and are also donated for use during this dinner. They are the elegant, mostly white pieces. They too can be taken home (or purchased for holiday gifts perhaps?). Please ask for prices.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: Times, serif; font-size: 12pt;">Flowers are from my own yard and <b><i>Alexzanna Farm</i></b><i>, </i>lovingly and beautifully arranged by <b><i>Jennie Bartoletti</i></b> <b><i><o:p></o:p></i></b></span></div><div class="MsoListParagraph" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;">Of course this dinner would have been nothing but empty plates and stomachs without our dedicated and hardworking farmers and food artisans- <b><i>William’s Island Farm, Sequatchie Cove Farm and Creamery, River Ridge Farm, Signal Mountain Farm, Crabtree Farm, Tant Hill Farm, Circle S Farm, Pocket Farm, Riverview Farm, Sale Creek Honey, and Fall Creek Farm </i></b>were all extremely important in the making of this dinner. They are all at <b><i>Main Street Farmer’s Market</i></b>- along with many other farms producing equally delicious produce and meat.<o:p></o:p></span></div><div class="MsoListParagraph" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;">Thanks to our gracious hosts Suzanna and Lawrence for opening the doors of their beautiful home and letting us enjoy it for the evening.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: 15pt; margin-bottom: 0.0001pt; text-align: left;"><span class="apple-style-span"><b><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;"> And last, but decidedly not least- Many thanks to all of <i>you</i>- the supporters of local farmers and craftspeople. You choose to make this community better and more alive every day. I look forward to seeing you all at the <a href="http://mainstfarmersmarket.com/">Main Street Farmers Market</a> throughout the season-which never ends!</span></b></span><b><span style="color: #333333; font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></b></div><div class="MsoNoSpacing" style="text-align: left;"><br />
</div>Ann Tindell Keenerhttp://www.blogger.com/profile/03346045226722120959noreply@blogger.com0