As I have stated in previous blogs, my skills in the kitchen are as novice as my farming skills. However, I am gaining confidence with each meal and each crop. I have learned that keeping it simple is sometimes best and the MSFM Monthly Feature at Chattanooga Brewing proves it. This beautiful cheese plate, comprised of a rotating selection of Sequatchie Cove Cheese and topped with Spring Creek Veggies micro greens, is simply elegant and delicious.

Cucumber and tomato sandwiches have always been a summer staple for me but serving it with a side of Nickajack or Coppinger totally takes it up a notch with little effort. I have learned to let the food do the talking and enjoy it in its simplest form to really savor the natural flavors. Sequatchie Cove Creamery has samples of each of their cheese available at the market so you can try before you buy. You can also find their cheeses at Bread&Butter, Main St. Meats, Whole Foods and feel free to stop by the Trading Post at Sequatchie Cove Farm on Saturdays.

Fun food for thought- Did you know that, before attending the market as a vendor in 2010, Padgett Arnold, co-owner of Sequatchie Cove Creamery, was the market manager? Before that, she worked at Sequatchie Cove Farm and, before that, she was the farm manager at Crabtree Farms for six years? Padgett, and her husband Nathan, care a lot about providing quality local food to the area and you can taste it. Check out their website, sequatchiecovecheese.com, for descriptions of the cheese to plan and you can also use their “Cheese Calculator” to figure out how much you may need.