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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Statesboro Market2Go:  New Produce available!

Don’t miss new produce offerings from popular vendor 24/7 House. He has hydroponic tomatoes, lettuce, cucumbers, and strawberries!

Click to order at Market2Go

Fresh Harvest, LLC:  Weblog Entry

Market News


The “new guy” forgot to increase the quantity on the Farm Fresh Eggs last night. Going to have to dock his pay. There are now plenty of eggs available at the Market for ordering.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be January 23rd.

Here is some information on how Fresh Harvest works.

• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.



Roasted Carrots and Mushrooms

Toss 1 1/2 pounds sliced carrots, 10 ounces halved mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.

Siloam Springs, AR:  Online Market is Open!!

I hope everyone was able to enjoy the beautiful weather this weekend and spend some time outside. What a blessing to have warm weather in January.

The Farmers Market Steering Committee enjoyed a wonderful planning day at Opossum Hollow Farm last week. Our committee consists of farmers and community members – Tom Fairbanks and Cheryl Wells (Opossum Hollow Produce), David Mitchell (Dos Locos Farm), Jesyka Farley, Deborah Rowden, Casey Letellier, and Jessica Pinkerton. They all work hard to help me make our market the best it can be! I really appreciate their time.

Enjoy shopping this week and see you Saturday!

GFM :  New Year, New Beginnings


Yalaha, FL:  Weblog Entry

Order now through 5 pm Thursday January 10th for Saturday January 12th Pickup, (or contact me if you want a different day, we do have some flexibility.)

Remember to tell me when you want to pick up!

There are some Mushrooms available this week.

I AM Cleaning up the Membership list. If you are an active customer, don’t worry you are all set. However, if you are a non local and have not contacted me to let me know WHY you want to get mailings, I’m going to remove you since I don’t really want to be filling junk folders with our mailings.

Hi All, Just want to share that I have been getting back into fermenting again. Let me know if you are interested in getting fresh cultures for Kombucha, Milk Kefir, or Water Kefir. My Kefir grains especially have been growing fast. The Kombucha scoby is a little slower about it and my Jun scoby has been a bit resistant to the idea of replicating (which I understand is kinda common for that particular culture.)

Please let me know what micro greens or shoots you are interested in and I can start growing enough to make them available (most take less than 2 weeks.)
Also, if you want me to list super foods like Purslane, let me know, I have it volunteering wild here and I will likely also have nettles come winter/spring season.

Send me a message if you are interested in Getting Channel Catfish.

If you have any particular requests, let me know I’m happy to grow to order.

Sign in to order.

You have to sign in to see the add to cart button. Then set the number and click the add to cart button on the items you want to buy (it is the little picture right next to the quantity box.) Remember you need to check out before your order will be placed.
Remember to let me know when you want to pick up on Sat or maybe even Friday late afternoon or on Sunday. (If I don’t send you an e-mail confirmation of your order and pick up time, please make sure you checked out and completed your order.)

Winnsboro, TX:  Market is Open!

Good morning & Happy New Year to you all!

I hope everyone is starting their year off right with plans to nurture health. We are happy to be back & help you with your health journey. Find the cleanest, freshest products for healthy eating in 2019 right here & support the hard-working locals while doing so!

Order pick up remains Thursday 4:30-5:30 pm at the depot & you have until Tuesday evening to place orders.

Thank you for your support & have a great week,

Champaign, OH:  Seven Day Weekend

Monday`s calling you too early when you`re sound asleep
Bells are ringing by your bedside and out in the street
Usually Monday`s long enough, but this is just the start
Tuesday`s just the same as Monday without the surprising part…
(Seven Day Weekend-Elvis Costello/Jimmy Cliff)

Yes, my market friends…it’s that magical day of the week! The one we dread, the one we work through, and at the end, are happy to be moving on!

As for yours truly, I am heading out the door at this early hour, to make a meeting! What is calling you on this Monday?

How about letting our market be your Monday calling…get your thoughts and lists, together, to get those orders in! I promise…once your market shopping is done, you can go ahead and either ease into this Monday, or blast into it!

Throw us some Monday love! We will love you back!

Cosmic Pam

Athens Locally Grown:  ALG Market Open for January 10

Athens Locally Grown

How to contact us:
Our Website:
On Twitter: @athlocallygrown
On Facebook:
On Thursdays: Here’s a map.

Market News

I’m devoting the newsletter these first few weeks of the year to documenting in detail just how ALG works. I’ll spend some time next week talking about how growers get allowed in the market, and what standards they have to meet. But this week, I’ll get into the details of how the market sustains itself financially. Many of you ask about that from time to time, and I’m happy to oblige.

First off, we’re legally a sole proprietorship, and the market is owned and operated by me. Years ago, it was rolled into my farm, and reported on my Schedule F in addition to my regular tax forms. For now, while my gardens have dwindled, it’s an item on my Schedule A, like many other small home businesses. When the market started in 2002, it was named “Locally Grown Cooperative”, but it was never legally organized as a co-op. Dan & Kris Miller, the founders from Heirloom Organics farm in Watkinsville, were always sure to run things in a cooperative spirit, and since they handed the business to me in 2004 (I’ve sold as a grower since day one), I’ve tried to do the same thing. I’ve since renamed it to “Athens Locally Grown”, but you’ll still hear a number of people refer to us as “the co-op”.

We’re not a non-profit, either, but we’ve structured things so that over time the market can just barely cover its own expenses. Just like all of our member farms are sustainable growers, the market itself needs to be sustainable. So how do we cover its expenses? One small way is through the memberships you pay. The $20 a year you give to the market is enough to cover the costs of having customers: banking fees from maintaining accounts, paper and ink for printing, web hosting fees, and that sort of thing. What’s left over goes to helping fund farm tours, food donations to like-minded area groups and events, etc. We currently have a couple hundred paid members and several thousand active accounts receiving these mailings.

By far the bulk of our funding comes from the growers themselves. They generally pay a 10% commission on their sales through the site. This money covers the many coolers we use, the tables and shelves used to spread out and organize your orders, the truck we currently use to store things in, gasoline, the food allowance we offer our volunteers, rent and utilities at Ben’s Bikes, etc. During the slow parts of the year, the sales are usually not enough to cover our weekly costs, but in the busy times (late fall and early spring, for us) there is extra. If I plan things out well, it pretty much all evens out in the end.

Last year, the total sales and memberships combined through the market amounted to well over $100,000. About 90% of those sales went straight to our growers, and the rest went to a food allowance for our volunteers ($200 a week), rent ($350/month), and web hosting. The “profit” gets counted as personal income or loss on my tax forms, and almost always comes out even.

The growers get paid out of the shared cashbox for their previous week’s sales when they drop off their items, during the hour before we open the market. Then, you arrive and pay into the cashbox for your order. We used to then rush to the bank to deposit the money to cover the checks we just wrote to the growers, but now the growers get paid the following week (money you pay via credit cards takes up to a week to reach our account). As explained elsewhere on the website, you are really ordering directly from and paying the growers yourself, but our shared cashbox system makes things convenient for you and them. (Imagine if you ordered from ten growers having to write ten checks when you picked up your items!) This shared cashbox system has so far satisfied the tax man, but it does mean that if you place an order and then never arrive to pick it up, we’re left holding the bag. For that reason, you are responsible for paying for orders not picked up, and that amount is automatically added on to your next order for your convenience. On the books right now (going back to 2007) is about $3500 of produce ordered but never picked up and so far never paid for at all (or picked up but paid for with bad checks). That might seem like a lot, but considering that the market’s sales total, that’s not so bad. In fact, it’s about a sixth of the US retail industry’s “shrinkage” rate, and almost all of it is owed by only ten people. On the flip side, almost that same amount has been pre-paid into the cash box by people who pay online via credit card or who write large checks in person, and then draw down on that balance over time.

The average order each week runs to just over $40. There are no good studies on this number, but I’ve seen a few surveys conducted by the USDA indicate that the average customer spends $25 per trip to a farmers market. We continue to far exceed that average, which I think says a lot about the advantages ALG offers over the traditional market. And to your dedication to supporting our growers.

So, in probably far too much detail, that’s how we operate financially. Our market might be more expensive to run than a traditional “booths and tables” farmers market, but that price buys a system that’s simple, time-saving, flexible, and in my opinion, just better. There’s no money in the bank, but the market is paying for itself and that’s my primary financial goal. If you’d like to talk with me in person about this or any other aspects of ALG, I’d love to do so. Just pull me aside when you come by to pick up your order.

Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

Most other area markets are starting to close down for the season or move to winter hours. The Athens Farmers Market will return in the Spring. You can catch the news on their website. The West Broad Farmers Market is closed for the season, and you can watch for their return here: The Comer Farmers’ Market is open on Saturday mornings from 9am to noon. Check for more information. Washington, GA also has a lovely little Saturday market, running on winter hours now on Saturdays from 1-4pm. Folks to the east can check out the Hartwell Farmers Market, which starts bright and early on Saturday morning from 7am to noon, and Tuesday afternoons from noon to 4pm. You can learn all about them here: If you know of any other area markets operating, please let me know.

All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!

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!

Miami County Locally Grown:  Time yet to grab the last of the EGGS!!

We’ll close shortly, but J & S Buehler have a few dozen eggs available if you need!!

And Thank You for an incredible start to our New Year :-)

Fresh Harvest, LLC:  Weblog Entry

Market News


According to last week’s email from Tally, it looks like I’ll be composing and sending the Fresh Harvest emails from now on. Besides remembering that I need to send out the email each time, I don’t anticipate any dramatic changes for Fresh Harvest.

Farming is both a laborious and lonely occupation. Wednesdays have been special days for Tally and me over the last 15 years. We put in our time working hard, mostly alone on the farm all week and then we get to see the folks on Wednesdays who appreciate what they receive from us and the other great Fresh Harvest growers. Once a customer commented to me: “Why are you two always smiling and happy at pick up?” It has always been a blast seeing our friends on Wednesdays and hearing your gratitude for our service. Besides, we’re not weeding strawberries. When Tally told me that she was considering applying for a job with the Nashville Food Project, it sounded like a perfect fit for her. I totally supported her decision. Everyone I know who works with the Food Project are outstanding people who are doing amazing work. I expect this next chapter in Tally’s life to be an exciting and fulfilling time for her.

Since deliveries will now be every other week, it’s time to stock up for the missing week. Everything we offer has excellent shelf life including the eggs. This week, we will continue to have Bountiful Blessings’ wonderful carrots, plus a wide variety of veggies. The carrots have received rave reviews.
Henosis the local mushroom grower will have King Oyster mushrooms. The feedback has been outstanding. The mushrooms should keep for 4 weeks in the fridge.
Bloomy Rind has 14 different delectable items this week listed in Cheeses. For you Nashville Predator fans, you might want to try the Pecorino Wisconino.
Bear Creek and Wedge Oak are loaded with beef, pork and chicken. Bear Creek has a special on a new steak that they’re excited about called Merlot for $8.25
Wedge Oak has many duck products listed this week. We’ll have plenty of eggs, granola, honey, coffee and other items.

David Wells with Henosis will be the instructor of a class entitled: Growing Mushrooms at Home. The class will be held at the University School of Nashville. You will leave this class with the knowledge to care for your very own take-home mushroom kit! Order at Select “home and garden” and find the class title. It is listed at the Fresh Harvest Market under Workshops and Classes.

The Deliveries will be every other week until there is a steady supply of spring produce or until the strawberries arrive. After this week, the next delivery is January 23rd.

You have until Tuesday night to place your order!

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.



Roasted Carrots and Mushrooms

Toss 1 1/2 pounds sliced carrots, 10 ounces halved mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.