Posts Tagged ‘cruze farm’

Well my fearless readers, I apologize once again for my absence over the past few weeks. Despite the hectic pre-graduation schedule packed with exams and lengthy papers, I’ve also accepted two jobs for the upcoming year–interning at the farmer’s market and hosting at Nama, a local sushi restaurant. But despite all the business, keeping up with blogging is comparable to working out. You’re going strong for a month, but then you talk yourself out of it one day (I must relax, wash my hair, clean the kitchen, etc.) and as soon as you blink an entire month has flown by…But I’m back and just in time for the first spring produce. Since I am working at the farmer’s market, I have  a wonderful selection of fruits, vegetables, milk, baked goods, cheese, meat etc. that have all been locally grown. The farmers are amazing and the love and dedication they have for their food radiates. I don’t know if I’ll ever be able to buy food from someone I don’t know on a personal level ever again.

Over the next few months, I plan to rely on the market’s offerings as my primary food supply. I’ll share with you my finding and what I decide to make with them. I’ve taken lots of photos, but my sister’s camera cord is playing a sneaky game of hide-and-seek.

Market Purchases Week 1 

  • 1 dozen eggs
  • 1/2 gallon Cruze Farm Milk
  • 1/2 lb. Locust Grove smoked Gouda Cheese
  • 5 homemade crusty rolls from Dave
  • 1 lb. sausage from Eric at Green Man Farms
  • 1 qt. strawberries
  • 1 bunch of rhubarb
  • 1 large bag of spinach
  • 1 bunch of asparagus
  • 1 bunch of parsley, green onions, and oregano
  • Randoms: coffee, asparagus, cheese, and caramelized onion flatbread sandwich, molasses cookie, and and oatmeal, cranberry, walnut, and chocolate chip cookie


Market-Inspired Meals from Week 1

Favorite Meal: Strawberry Oatmeal topped with Strawberry Rhubarb Crisp

Market Purchases Week 2

  • 1 lb. Italian Sausage  
  • 1 bunch of baby beets
  • 1 bunch of rhubarb
  • 2 heads of cabbage
  • 1 quart of strawberries
  • 1 quart Cruze farm milk
  • 1 pint of Cruze farm buttermilk
  • 1 bag lettuce
  • 1 head broccoli
  • 1 head bok choy
  • Randoms: snickerdoodle cookie


Market-Inspired Meals for Weeks 2

  • Cabbage Braised with white wine with spinach and sausage- beautiful flavors that meld perfectly to yield a savory healthy meal. Serve with bread to soak up the juice
  • Borsht from Eating Well- a traditional beet soup flavored by beef broth and sour cream
  • Strawberry Rhubarb Compote from Cooking with Curtis- It smells heavenly simmering as I’m typing
  • Crunchy Cabbage Salad with Ahi Tuna- I added broccoli, almonds and carrots for an extra crunch and threw together an Asian-flavored dressing
  • Italian Sausage and Mozzarella Pizza- Daniel is really looking forward to this. Our secret ingredient is smoked, dried jalapenos
  • Teriyaki Salmon with wasabi, lime, and cilantro butter on wilted bok choy from Essentially Food- one of my all time favorite recipes I made while studying abroad in New Zealand. The tender salmon bathing in tart cilantro butter is a heady experience.



If there are any recipes you’d like to try that aren’t linked, please let me know and I’ll post them!


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Fresly Picked Blueberries by Kirpernicius

Fresly Picked Blueberries by Kirpernicius



I’m aspiring to eat local. Although the task sounds daunting, I’ve realized over the past few months that Knoxville is a great hub for locally grown food products. I’ve compiled a list of some of my favorites and some that I look forward to incorporating into my meal plans. 


Benton’s Smoky Mountain Country Hams

Green Man Farm

Vegetables: arugula, beets, broccoli, cabbage, carrots, cauliflower, celery, Chinese greens, collards, cucumber, daikon, edamame, eggplant, garlic, green beans, green onions, hot peppers, kale, kohlrabi, lettuce, mustard greens, okra, onions, potatoes, pumpkins, radishes, rutabagas, salad greens, salad mix, shallots, spinach, summer squash, sweet peppers, swiss chard, tomatoes, winter squash, zucchini

Fruits: blackberries, cantaloupes, melons, rhubarb, strawberries

Meat: goat, lamb, pork

Grains: buckwheat, rye, wheat

Herbs: everything

Processed: bread, pasta, pickles

Dairy: cheese

Cruze Dairy Farm

Buttermilk, 2% milk, chocolate milk, whole milk

Sweetwater Valley Farm

Cheese: Tennessee-aged, Mountain White, Volunteer Jack, Smoked White, Colby, Buttermilk, Tomato Herb, Garden Blend, Pimiento, Jalapeno, Italian Pesto, Marble, Adobo, Roasted Garlic Pepper

Tellico Grains

Bread: sourdough, wheat, and other varieties

Tea Bread: banana walnut, cranberry orange, pumpkin pecan

Muffins: blueberry, cranberry orange, butter rum

Brownies: chocolate, cheesecake, walnut

Cookies: coconut, chocolate chip, oatmeal raisin, peanut butter

Coffee Cake:  spiked apple danish, raspberry almond danish, butter rum, chocolate-coconut danish

Locust Grove Farm

Cheese: Galloway, Appalachian Spring, La Mancha, Cumberland

Dry Aged Lamb

Tomato Head

Pesto: traditional and vegan sundried tomato



Tennessee Valley Eggs

Kenny’s Farmhouse Cheese

Cheese: asiago, asiago-peppercorn, brie, herb-bree, barren county bleu, aged cheddar, horseradish cheddar, mild cheddar, tomato basil cheddar, colby, swiss, havarti, etc.

Farmsoy Tofu

Green Mountain Gringo


Corn Chips

Highland Brewing Company

Gaelic Ale, Oatmeal Porter, St. Terese’s Pale Ale, Kashmir IPA, Black Mocha Stout, and Special Seasonal Varieties 

Everything Mushroom

Dried: shitake, chanterelle, lobster, maitake, matsutake, morel, paddy straw, porcini

Kombucha Starter Kit

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