The Weblog

This weblog contains news and the weblog entries from all the markets currently using the system.

To visit the authoring market’s website, click on the market name located in the entry’s title.

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Jbo Farmers Market:  Holiday Market 11/29

Happy Thanksgiving everyone!

We will be hosting a Holiday Market the next four Saturdays on the plaza in front of Boone Street Market. The hours will be 1100am to 300pm. I will send out a listing of your favorite vendors that will be set up each Saturday.

This Saturday, Nov. 29th:
Eric Isenberg – greenry
Perry Phillips – plants
Tim Roberts – pottery
Todd Peters – metal art
Eva – tamales
Mitchell Ridge Farm – alpaca items

Come on out and shop local.

See you on the plaza

Heritage Farm :  You still have time for weekend orders....don't miss the good stuff!!

You still have time to order for Saturday’s delivery. Cut off is Thursday at 8 pm for Saturday delivery. We will be at all of our drop sites and market locations…

Take a look around @ Heritage Farm Locally Grown

The Hutchins Family
Heritage Farm

“from our family to yours with nothing in between”

The Cumming Harvest:  Newsletter - November 26, 2014

Market News

Good Morning! Happy Thanksgiving!

Roast Turkey from Alton Brown
Bring on the Brine. This recipe says to start 2 days ahead but what the heck…go ahead and start it this morning if you want to. Myself and many customers agree that brining is the only way to cook a perfect pasture raised turkey.

How to cook a Perfect Turkey


In November the Harvest provided samples of JavaGenesis Coffee and scones from our new vendor Seven Sisters Scones. The scones and coffee were a big hit, look for more samples and goodies in the coming months.

GIFT BASKETS – This year give a unique gift that celebrates local and healthy foods. Check out our gift baskets for sale when you come in on Saturday. Great for Holiday gift giving and Get Well baskets too.

This past Saturday the market hosted a Kombucha class where students learned to make Kombucha tea at home. If you are interested in making Kombucha but missed the class let us know and we’ll plan another class.

Did you know?

Don’t be fooled…ask for grass fed and grass finished beef.

Hopefully you already know that grass fed beef is a better choice.
In the US, the majority of conventionally raised cattle live the last several months of their lives on feed lots and are exclusively fed grain to fatten them up faster; that is when their nutritional value plummets. Cattle are not designed to eat grain, therefore they get sick and are given antibiotics to stay alive. It completely changes the nutritional makeup of the beef and this is why red meat has been considered unhealthy. Cattle raised on grass alone produce beef that is higher in vitamins, minerals, and omegas. It is also 4-6 times lower in fat and the fat that you are getting is good healthy fat. The cattle raised by Indian Creek Angus and Heritage Farm are never given antibiotics, hormones or steroids like feed lot cattle.

Benefits of 100% grass-fed beef
•Less total fat
•More heart-healthy omega-3 fatty acids
•More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks
•More antioxidant vitamins, such as vitamin E

Grass finished beef
Many farmers will tell you that their cattle is grass fed but they also will feed their cows grain just before processing. Make sure you ask the right question, “Are your cows grass fed and grass finished?” The farmers that sell at The Cumming Harvest only sell 100% Grass fed and grass finished beef.

How do you cook grass fed beef?
The farmers say that since the meat is leaner you will want to cook it at a lower temp and for a longer time. Also, different cuts prefer a specific cooking method. If you have questions, we can help, just email us or the farmer for time tested recipes and techniques.

Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040.
Google Map

Saturday from 10-12pm.
106 Colony Park Drive, Suite 100 Cumming, GA 30040
Please contact me if you have any questions, problems or suggestions. EMAIL ME

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

CLASSES – Coming soon…Herbal Workshop

Using Herbs to Heal – herbal remedies you can make at home.
Date/Time – TBD

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

ALFN Local Food Club:  Market Reminder!

I know. I know. As far as food-related things go, it’s pretty hard to see past Thursday right now, and with good reason. Your fridge is packed. Your freezer is packed. It seems like enough food to last a month or more, but I’m here to tell you that it’ll be gone before you know it. There’ll be dinner guests and doggy bags, seconds, thirds, and late night snacks.

Or maybe you really do have a month’s worth Thanksgiving vittles, in which case, now is the time to think about minimizing monotony by maximizing your leftovers. Fresh broccoli is a great addition to any turkey casserole, and kale gives additional nutritional punch to vegetable soup. For those of you dealing with a whole lotta ham, don’t overlook the wintery deliciousness of purple hull and lady cream peas. On the other hand, sometimes the beauty of leftovers is not having to cook anything at all. In that case, consider elevating your day-after sandwiches with some garlic and chive or altus port farmer’s cheese.

Whatever you do with your leftovers, you can’t go wrong unless you don’t get your order in before The Market closes.

-Rebecca Wild
Program Manager

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Manchester, TN:  Just a Few Hours Left to Order!

Don’t forget to place your order on Manchester Locally Grown market by our new order closing time of noon on Tuesday for delivery fresh from local farms on WEDNESDAY. Changes in times of order closing and delivery are for this week only.

What good eating, so easily available on our online market! Remember that we are a year-round market, not subject to seasonal closings like the local farm stands. Please note that we have bread from two bakeries and lots of pork products! We also have a great selection of perennial plants, herbal & handmade products. Now is a great time to plant perennial plants for spring color. Don’t forget all our eggs, fruits & vegetables, local honey, & jams!

Pickup of your order will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on WEDNESDAY this week. No Friday morning pickup will be available this week, sorry.

Thanks for your orders last week! Please encourage your local friends and family to shop at our year-round market and support local farmers!

Here is the complete list for this week. See you on WEDNESDAY!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

Greeneville Farmers Market, Inc.:  Hot, Cold, Hot, Cold

Wow, what a roller coaster ride. The weather can’t seem to make up it’s mind.

I hope everyone was able to get out today and enjoy the beautiful weather, cause look out Wednesday….If the weather man is correct…cold moves in…again.

Well, at least you can get some fresh meat, a few Christmas gifts, and homemade bread just to mention a few, right here from the Greeneville Farmers Market.

Place Your orders early and we will see you on Saturday for pick up.

Have a great Thanksgiving and eat a Turkey leg for me.

Thank You,
J. Shelton

Florida Suncoast Locally Grown:  Market Closed Thanksgiving Week

Hello fellow Florida Suncoasters!
Just a reminder that the on line market will be closed Thanksgiving Week.
We will reopen the Market on Friday evening November 28th. Thank you all for supporting small independent farms.

Martin's Farmstand:  Thanksgiving

What a lovely day! There is still arugula, kale, spinach and parsley that is good out in the field. The snow saved things from the cold. And of course there is lots of root crops etc in the coolers.
As long as you are ordering product that is listed as Daniel and Mendy Martin it is OK if you pick it up early. Just leave us know which day and about what time you wish to come. Daniel

Old99Farm:  Old 99 Farm, week of Nov 23, 2014

As of Nov 23th, we can offer 60+ items including the following crops: mint, beet tops, spinach, beet root (two varieties, Detroit Red and regular), yellow plum tomatoes, chard, celeriac, eggplant, carrots, collards, squashes (hubbard, butternut, Sibley, buttercup) summer squashes (spaghetti and delicata) and kale.

Camelia is cooking prepared foods from our produce: garlic pesto, cucumber relish, quiches (on order). Arugula Pesto is her latest and it’s a delight, but you can make your own too! We have homemade grape jelly too from the Mazzonis next door.

Beef cuts are now available, a total of about 500 lbs of pastured meats. There are several geese in the freezer. I have 6 lambs in the freezer, still have about 10 chickens as well as veal.
I have listed pork now so that you can order specific cuts and I’ll know how to instruct the butcher: pork coming in December.

My current price is $6/XL doz. I sell mixed size dozens that weigh at least 588 gm (medium), 672 grams, the ‘large’ size dozen, and Extra Large, 770gm plus carton. Please bring in recycled cartons.

Raw Honey
The first crop is sold out, I have several boxes ready to extract from the summer crop. You bring your jar and fill it here, or buy in prefilled mason jars.

Thank you to all bringing in recycled egg cartons, hold off now, I have several months supply.

Celeriac is a celery that is grown for the root, to be eaten like other root crops: mashed, in stews, steamed, etc. I like it in bone broths and soups. We have a good crop in storage now. See this site for recipes:

Well, I must echo and quote JM Greer in the essay I just gave a link to. There is much to despair about and its so easy to give up, to live for the moment and let the devil take the hindmost. But that is a tough way to live out the rest of our years and a stern sentence for our children. So please consider reading these two essays, with the conclusion in mind:

“As for me—well, all things considered, I find that being alive beats the stuffing out of the alternative, and that’s true even though I live in a troubled age in which scientific and technological progress show every sign of grinding to a halt in the near future, and in which warfare, injustice, famine, pestilence, and the collapse of widely held beliefs are matters of common experience. The notion that life has to justify itself to me seems, if I may be frank, faintly silly, and so does the comparable claim that I have to justify my existence to it, or to anyone else. Here I am; I did not make the world; quite the contrary, the world made me, and put me in the irreducibly personal situation in which I find myself. Given that I’m here, where and when I happen to be, there are any number of things that I can choose to do, or not do; and it so happens that one of the things I choose to do is to prepare, and help others prepare, for the long decline of industrial civilization and the coming of the dark age that will follow it.”

Healthy Eating
Ian and Camelia

Princeton Farm Fresh:  The Market is Open

Happy Thanksgiving! We will be open today (all day) and tomorrow until 4pm so that we can have an early delivery of your Thanksgiving goodies! Pick up will be at Tractor Supply on Wednesday from 4-6pm.
I hope that you will have a Thanksgiving that is filled with good for you holiday goodness.
See you Wednesday,