It looks as though it may really be coming spring, when a young man’s fancy lightly turns to thoughts of…

the local Farmers’ Market, of course!
(with apologies to Alfred Lord Tennyson)

For some time, the Market Managers have been pondering this question: How can we get the young man’s fancy lightly to turn to Manchester Locally Grown market? (as well as that of the older man, and all the ladies out there too!)

We have put together a short survey. Our thinking is that if we know where our current customers first heard of us, that might give us an idea of where our advertising dollar is best spent. And if we know some of the good things and not-so-good things about our market, from our customers’ perspective, we should be able to make the necessary improvements to help our market grow into the best farmers’ market ever!

So please help us out. Please send us your thoughts by completing the short survey you will find here:
Manchester Locally Grown customer survey
In return, we will enter your name (if you choose to identify yourself) into a drawing for a $25 market gift certificate.

In addition, please tell your friends, neighbors, co-workers – sure, even your enemies! – about our market. When one of them makes a purchase and tells us you sent them, you will be entered into the drawing a second time. There is no limit to how many entries you can earn this way.

So complete the survey, tell your friends, and start planning how to spend the $25 certificate when you win the drawing! (Entry deadline is April 15.)

From Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse is beginning to look a lot like spring! All of the previous list are still in bloom, including Catchfly, Creeping Phlox for sunny areas (most colors, now), Primrose, Pulmonaria, and variegated Vinca. In addition, several more varieties are beginning to bloom, including the woodland Phlox stolonifera, variegated Jacob’s ladder, and variegated Solomon’s Seal. Also the herb plants are getting bigger by the day: Cat Mint, Greek Oregano, Peppermint, Salad Burnet, Chocolate Mint, Orange Mint, and others. Lamb’s Ear, all the Sedums, and Valerian (Garden Heliotrope) are growing like crazy and would love to do so in your garden. Just coming into bloom are my one gallon Flowering Almond bushes, and I still have just one of the large ones in a three gallon pot. The very earliest of the one-gallon azaleas is beginning to bloom as well. And the Euonymous (burning bushes) are beginning to leaf out. The first ferns, Ostrich, are also growing vigorously, although the other ferns will wait a while to get started. Don’t forget our beautiful houseplants (a selection of potted ones and some really nice Wandering Jew hanging baskets).

It’s a good time to put in your spring plant order, so you will find the selection of perennials that you want. If there is anything specific you’d like for your spring garden, please let me know so I can be on the lookout for you. But remember: only trees, shrubs, and perennials should be planted this early. Please don’t plant summer vegetables or annuals till after May 1, when the ground is warm enough to encourage their growth.

Hello from Kountry Vittles. I usually fill the newsletter with teases of my tasty treats, but this time I thought I would tell you a little about Kountry Vittles.

Kountry Vittles is owned and operated by me, Molly Cornelison. I was a Federal Food Inspector in the military (I’m picky about my cleanliness and my food quality). I’ve taken numerous nutrition courses (I needed to learn a lot, considering I am the mother of a special dietary needs daughter). And I’m an all-around old-fashioned style cook, which means I like things made the way my grandparents and parents used to do it. My thinking is I prefer to enjoy my food, not eat preservatives from a box. All my pies and goodies are made the old-fashioned way with real ingredients.

A few years ago, I owned and operated a “meat & three” restaurant in Manchester that some of you many remember. It stayed open for two years and, well, I had a few personal issues and had to close down. I have continued to offer my cakes, pies, and goodies along with my plate lunch meals that I deliver daily, locally. This is how I make a living solely for my family. My husband was hurt a year ago, and therefore I provide the sole income for my family. It’s a struggle, but God sees me through. I truly enjoy what I do and firmly believe it is a God-given talent. I hope everyone enjoys the delicious treats I offer as well.

It was recently mentioned that folks might like smaller portions, such as cakes and pies by the slice. I am currently working on a way to provide you a couple of selections each week, so stay tuned. If there is something particular you may be interested in, please let our Market Manager know, and she will be sure to pass along the message to me. Thank you, and have a blessed and wonderful week, everyone.

(Clockwise from upper left): Country Cherry Pie; Pineapple Upside Down Cheesecake Cake; Fudgy Fudge Pie; Ole Fashioned Carrot Cake.

(L to R, top): Phlox stolonifera (for shade), small Euonymous (“burning bush”), cat mint.
(L to R, bottom): Yellow creeping sedum, garden valerian, and white azalea streaked with pink.

It’s time to think spring, maybe we can give ole Mother Nature a hint that we are ready for some pretty weather. I have added to our market some spring-design cupcakes and a two-layer cake with fresh whipped cream icing, topped with fresh fruit. These items are sure to give Mother Nature a hint. I have also made available my Fresh Strawberry Pie and my Ultimate Strawberry Cake, with its three layers of strawberry cake and fresh-sliced strawberries between the layers, iced in strawberry buttercream. I for one am ready for spring.

Molly also makes some beautiful customizable cakes, a few of which are in the photos below.

(Spring cakes, clockwise from upper left):
Spring Cupcakes, available in chocolate or vanilla; Fruit-topped 8 inch Cake; Ultimate Strawberry Cake; Fresh Strawberry Pie.
Some customizable size choices: Half-sheet, 2 tier, and 8 inch.

Don’t forget to order early if you would like some of the limited number of duck eggs from Solace Farm.

From Andra Martens at Sow’s Ear Piggery:

This week only, we are offering for sale feeder piglets from our recent litter. Raise your own pork and have your choice of cuts on hand in your own freezer. We have just a few not spoken for. They are a cross of lean and lard breeds (Berkshire x American Guinea Hog/Mangalitsa) for just enough fat for bacon and sausage. They were born February 4 and are now eating and growing well. This cross has consistently reached butcher weight of 250 lbs. by 8.5 months of age. (Or, keep growing them out to reach 350 lbs. by 11 months.) AVAILABLE WHILE “SUPPLIES” LAST.
Order early if you want one of these piglets!

Weaver Farms is a seventh generation family farm located on the Coffee/Franklin County line near Hillsboro, Tn and Woods Reservoir Lake. Our farm is currently operated by father and son, Ray and Jamie Weaver, supported by their wives Elaine and Ashley Weaver. In continuing with our family tradition, our children are being raised to understand and appreciate the value of our farm so that if our children choose to they can take over one day.

We grow sweet corn, grapes, and pumpkins; and raise home-grown pork and beef. Year round we have home-raised pork products! We use traditional farm practices but have and are willing to adopt new technologies in order to be more efficient and environmentally friendly. There are no hormones, antibiotics, or MSG in our products. Our pork is USDA inspected and has no water added back in. We offer various cuts of pork including pork chops, Boston Butt, ham, and shoulder roasts. We also have ham slices, blade steaks, cubed ham cutlets, ribs, and sliced and whole sides. Liver, neck bones, and ham hocks are available. We have three varieties of sausage -— hot, mild, and extra-sage are available.

We work hard not only to preserve our farm’s future but agriculture as a whole. We are involved in several agriculture and community organizations which include Farm Bureau, Soil Conservation, Pork and Cattleman’s Associations, FFA Alumini, TN Farm Wine Growers Association, Farm Animal Coalition and Hillsboro First United Methodist Church.

Hope for Health in Hillsboro has added Old World Authentic Einkorn Sourdough bread in half loaves and whole loaves.

Don’t forget to order early if you would like some of the limited number of duck eggs from Solace Farm.

From Linda Reed at Dogwood Valley Greenhouse:

It’s really coming spring at Dogwood Valley Greenhouse! Apparently, once the ball gets rolling, it’s not going to stop. The daffodils are past, and now the early perennials are taking their place. Imagine my surprise to find several blooms in the greenhouse, even though the weather is returning to more “seasonable” temperatures. The market software won’t let me feature all these bloomers, so here is the list for this week (with many more waiting their turn for next week): Catchfly, Creeping Phlox (one color now, more coming), Primrose, Pulmonaria, and variegated Vinca. Please notice that they are all in very limited supply, which means if you want one of these specifically, you should place your order early. Also I have a decent selection of good strong herb plants, still small but ready to grow for you (Cat Mint, Greek Oregano, Peppermint, Salad Burnet, Chocolate Mint, Orange Mint, and others). Lastly, although not blooming, Lamb’s Ear and Valerian (Garden Heliotrope) are growing like crazy and would love to do so in your garden. Don’t forget our beautiful houseplants (a selection of potted ones and some really nice Wandering Jew hanging baskets). If there is anything specific you’d like for your spring garden, please let me know so I can be on the lookout for you.

(L to R, row 1): Catchfly and Greek Oregano;
(row 2): Primrose and Pulmonaria;
(row 3): Variegated Vinca and Salad Burnet;
(row 4): Lamb’s Ears and Scarlet Creeping Phlox.

Smirk Ice Cream has once again listed their products on the market this week. From the farm description:

Here at Smirk we are dedicated to bringing you and your family fruit sweetened ice cream you can enjoy not only with your taste buds, but with your conscience too, since every ingredient provides nourishment to the body. Enjoy America’s favorite dessert, re-imagined, with no artificial ingredients, no additional sweeteners and no dairy.

(L to R) “Missus Goodin’s Banana Puddin’” and “Gooey Louie’s Chocolate Phooey”.


Andra from Sow’s Ear Piggery writes:

SALE on natural ground pork this week. $4.25/lb. Comes frozen in a convenient 1-pound package.

Week-night meals are simple and delicious. Ground pork is as easy to use as ground beef and versatile, too, with Asian, Mexican, or Italian flavor profiles. We especially enjoy ground pork in tacos and burritos. Just brown and add your favorite seasoning mix. It is also great made into meatballs with a little parmesan cheese and panko and served in marinara sauce over pasta. Another option is a quick stir-fry with soy sauce and veggies, served with rice. And if you’re feeling ambitious, make your own breakfast sausage with a blend of spices like sage, black pepper, and brown sugar. Our pork is USDA inspected, from free-range outdoor pigs on a non-GMO, non-corn, non-soy, non-medicated diet.

Solace Farm has listed a few dozen duck eggs this week! But they are also listed on another market, so if you want them, you should order as early as possible, before they sell out.

From Linda Reed at Dogwood Valley Greenhouse:

The first blooms of spring are always a bit tricky to predict. I was watching my daffodil garden, as well as the weather report, and listed the Spring Daffodil Bouquets on the market last week. On Tuesday I had a few dozen flowers, but on Wednesday, it seemed that half the buds opened at once! They may only be available for three weeks because of early hot weather. I’d love for you to enjoy them along with me!

I’m starting to see buds here and there in the greenhouse too. It’s a bit early to set plants in the garden just yet, but these have been in an unheated house all winter, so they’re used to the temperatures. As soon as the weather gets nice enough for the gardener, these early beauties will be ready to go: Dwarf Coreopsis, Creeping Phlox, Pulmonaria, Primrose, and Sweet William (Dianthus barbatus). Most of these will begin to bloom in the next two or three weeks. Watch the “Featured Products” at the top of the page to see what’s in bloom this week (but I can only list the five most recent; many of them will stay in bloom for many weeks.)

(Clockwise from upper left): Daffodil Garden; Market Delivery; Red & White Dianthus (Sweet William); Dwarf Coreopsis.

Andra from Sow’s Ear Piggery writes:

Sow’s Ear Piggery will be on site at this Thursday’s market with ground pork samples. Come taste how you can substitute our natural pork in your traditional family-meal recipes. Frozen packages of ground pork will be available for sale. Discount to tasters as supplies last.

From Linda Reed at Dogwood Valley Greenhouse:

The first blooms of spring are always a bit tricky to predict. I’ve been watching my daffodil garden, as well as the weather report, and I’m going to list the Spring Daffodil Bouquets on the market this week. If this year’s weather follows the “normal” (erratic) pattern, they will only be available for three weeks because of early hot weather. I’d love for you to enjoy them along with me!

I’m starting to see buds here and there in the greenhouse too. It’s a bit early to set plants in the garden just yet, but these have been in an unheated house all winter, so they’re used to the temperatures. As soon as the weather gets nice enough for the gardener, these early beauties will be ready to go: Hellebore (Lenten Rose), Dwarf Coreopsis, Creeping Phlox, Pulmonaria, Ginger, Primrose, and Sweet William (Dianthus barbatus). Most of these will be in bloom in the next two or three weeks.

Amy from Solace Farm sent this interesting information:

The cold weather has brought our fresh garlic to an end, but we’ve been processing the remainder so that we – and you – can enjoy it the rest of the year. Over the last 3 weeks, the boys (4 & 7, with surprising help from the 1.5 yo) have peeled their way through countless pounds of garlic, while I chop it, dry it on cookie sheets in the oven, and grind and sift it – or roast pans of the peeled cloves, and freeze them for hopefully making roasted garlic jam later this spring “when I have time”. This year, we had lots of extra Elephant garlic, and I processed it separately – it turns out very mild and sweet, so much so that I’m calling it “onion” powder rather than garlic powder. We’ve ended up with about 1.5 gallons each of garlic powder and “onion” powder, and another gallon of dried chopped garlic (and we’re not quite done!). These are all listed separately on the market, as well as a new listing for Cajun seasoning, using our garlic and “onion” powders, a blend of our own hot pepper powder, and our own basil, oregano, and thyme.

If you’re wondering why our garlic is finished for the year, but it’s still available in the grocery stores, there are multiple answers. The simplest is that most (at least 60%) of America’s garlic is imported from China. That doesn’t explain, though, why mine starts sprouting and dehydrating itself after 4-8 months, and the Chinese garlic doesn’t. Being a garlic grower, I know that it is a very seasonal crop, dependent on day length, so it really can’t be grown out-of-season. From what I can find out, large scale producers in China often irradiate or chemically treat garlic to prevent sprouting. This means that, rather than the grocery-store garlic being grown in-season elsewhere, it’s just as old as mine, but has been chemically made shelf-stable. That’s also why store garlic is lighter-feeling than local, farm-grown garlic – it has lost much of it’s natural moisture to time, and is slowly drying out.

From the health side of things, I found this reference in an article in the Washington Post – “The AWF’s [Americans for Wholesome Food] report, based on independent lab tests, found “high levels of lead, arsenic and added sulfites in two supermarket-brand imported garlic powders from store shelves.”

Lastly, I found references to garlic importers, particularly from China, circumventing customs restrictions and taxes/tariffs and “dumping” millions of pounds of cheap product (60 million in 2013 alone), and in the process severely damaging the California – and US in general – garlic growers that can’t compete with the artificially low prices of imported garlic.

All in all, there are several reasons to buy local garlic, from health to ethical to political, and that includes garlic powder :)

(Clockwise from upper left)
Garlic Cloves, Dried, Ground, and Assorted Varieties of Garlic.


( Ed. note: Here is another interesting link that I found: 11 Proven Health Benefits of Garlic )

Triple T Cattle Farms continues their special of $4.20 per pound for ground beef and $4.20 per pound for shoulder roast.

(Clockwise fromo upper left) Rex Begonia Planter, Valentine’s Wrap, Aloe vera large, Light Pink Christmas Cactus large, Mistletoe Cactus large, Zebra haworthia large, Wandering Jew, Flame Violet large, Gift Certificate.


Flying S Farms has added some new items:

Blueberry Orange Cake Bars and Oatmeal Cake Bars with Broiled Pecan Topping.


Cheryl’s Neighborhood Garden has added these two items:

Cosmetic Bag and Set of 4 Dried Herbs

Molly at Kountry Vittles writes:

I’m excited to announce that I have added several customized cakes to the market this week. Now you can order custom made cakes for most any occasion you may have. I have added everything from 6 inch rounds to a 2 tier cake all customizable to your needs. The 6 inch is one of my favorites. I call it my personal cake fix cake, because it’s big enough to handle the craving without a lot of left overs. All cakes are iced with my buttercream icing and decorated in your choice of colors and theme. One week advance ordering is necessary to make it perfect for your event; more time is preferred. Please tell me your requested delivery date in the farmer message.

I want to say thank you, from all of us at the market. We appreciate you.

(L to R, upper row): 10" 2 Layer, 1/2 Sheet.
(L to R, middle row): 2 tier, 6" 2 Layer.
(L to R, bottom row): 1/4 Sheet, 8" 2 Layer.

Cheryl’s Neighborhood Garden has a good-sized herb garden, and hopes to have bagged, dried herbs, as well as some herbal remedies, for sale later this year. She uses various yard mulches and no chemicals. For now, she’s listed some of her needlework: an apron and two toddler bibs.

From Lois at Casey Farms:

We are able to list some milk this week. I hope things will get back to normal. Thank you for your patience.


Just a few notes from Natasha Brooks of Triple B Farms/Crusader Coffee/Pickleweed Sweet Treats.

Triple B Farms is back on the market with our coffee and handmade items.

Pickleweed Sweet Treats is still on break from the market. Grace, who makes the delicious sweets, is however back to making custom cakes and desserts, specializing in gluten free, dairy free and sugar free. You can find her on Facebook under Pickleweed Sweet Treats. She would like to thank everyone that has bought her treats and to let you all know she may be back on the market later in the year.

Crusader Coffee is roasted in Coffee County on Coffee Street! Crusader Coffee is roasted specifically for Templar Shooting Sports in Tullahoma on 1101 S. Jackson Street. We have three blends specially roasted for the quality, flavor, and freshness all coffee lovers want. We also have K-cups that come with an adapter for your Keurig. If you have purchased K-cups from us and they are not working in your coffee maker, send me an email and I can bring you an adapter. 10% of all profit from Crusader Coffee goes directly to A Soldiers Child foundation, founded and located in Smyrna, TN. They are a local charity whose mission is to celebrate the life of children who have lost a parent while on active duty. Each child sponsored receives a birthday celebration worthy of the honor and sacrifice their family has made for our nation.

When you purchase any blend of Crusader Coffee, not only are you getting locally roasted, fresh coffee, you’re supporting your local economy and a cause worthy of all Americans.

(L to R) Crusader Coffee, Rag Quilt Baby Size, Child’s Beanie.


Daniel at Triple T Cattle Farms has sent this note:

We at Triple T Cattle Farms are going to run a special this week of $4.20 per pound for ground beef and $4.20 per pound for shoulder roast.

Andra from Sow’s Ear Piggery has added a yummy new item to the market. She writes:
Sow’s Ear Piggery is adding new pork chops to our list of products. These are slim cut from a young pig. Four chops to a package. Tender and with a little marbling. For a quick dinner, grill or skillet fry. We also have breakfast sausage, pork stew meat, ground pork, and tenderized cutlets. Our pork is non-GMO, no antibiotics, no meat byproducts.

(Clockwise from upper left): Slim cut Pork Chops; Breakfast Sausage; Ground Pork; Pork Stew Meat.

We have lots of very nice and unique items available on the winter online market. Here are just a few of them:

(L to R, top row) Buckeyes from Kountry Vittles; Tangy Lemon Bar Cookies from Flying S Farm; Alpaca Fleece from Solace Farm.

(L to R, middle) Recycled Feed Sack Bags from Solace Farm; Bath Salt from Botanical Harmony; Breakfast Sausage from Sow’s Ear Piggery.

(L to R, bottom) Broccoli Florets from Frontier Family Farm; CNG Cornflower from Solace Farm; Customizable Cupcakes from Kountry Vittles.