This weblog contains LocallyGrown.net 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.
Heritage Farm : Farm Share Subscriber Update
The farm shares for Spring 2019 will post to your account on April 15th…
The Hutchins Family
Winnsboro, TX: Closed this week
The online market will be closed this week. Spring is the absolute busiest time on the farms & I’d like to give everyone a breather.
At the same time, happy Springtime hens have us overflowing in eggs. If you would like to place an egg-only order for a quick exchange this Thursday at 4:30, please call or text me at 903-440-5392 and specify how many dozen & which producer.
I’ll see the rest of you next week or come visit our Saturday market 8-noon…lots of goodies there too!
Enjoy the sunshine,
V.I Prime Produce locally Grown: Market close
Good morning I do apologize for the late notice for such late notice, lmao currently in the British Virgin Islands due to sudden family death but will be back to open next week. Thank you for your patience.
Athens Locally Grown: ALG Market Open for April 11
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!
Dawson Local Harvest: Time to order!
We’ve got ground goat and goat sausage on the market this week, as well as a few new offerings from Cultured Tradations!
Have a great week!
Yalaha, FL: Kale Sale Continues
Order now through 5 pm Thursday April 11th for Saturday April 13th Pickup, (or contact me if you want a different day, we do have some flexibility.) Again this week Friday may be best or early Sat Morning.
Remember to tell me when you want to pick up!
Calendula flowers are available (let me know if I should add them to the market) Eddible and/or medicinal. I haven’t done pictures to make the listing but they are Bright Orange.
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.
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 also have nettles this season.
If you have any particular requests, let me know I’m happy to grow to order.
Sign in to order. https://yalaha.locallygrown.net/market
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.)
Russellville Community Market: Ordering Closes at 10PM on the Market!
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.
Orders will be ready for pick from 4PM – 6:30PM this Tuesday at the Downtown Russellville Train Depot!
The Market Closes at 10PM! We have Kale from Green Acres Atkins, T-Bone Steaks from Bluff Top, Local Raw Honey, French Macarons from Kuroki Bakery, Fresh Free Range Eggs, Whole Wheat Pizza Dough, and so much more on the Market this week.
Make sure to place your order before it’s too late!
Magney Legacy Ridge Farm: CSA #2
The online Market is open for this week’s orders. This week’s pre assembled CSA bag will contain: Spring Mix, Collards, Beets, Kale, Parsley, Romaine, Basil.
Our farm’s busy season has begun! The Sun shines longer by the day and warms the waking Spring soil of Princeton’s Pleasant Valley. The likelihood of frost dwindles marking the time which it becomes safe to plant outdoors. Between Thursday and Friday alone the team transplanted over 4500 plants from the greenhouse to the first of our outdoor fields. These vegetables, some familiar and others new, will be yours to choose from on the online market. The following weeks will be nonstop planting, seeding, and turning over winter crops for summer ones. Please be patient with our selection during the transition time.
A vegetable we’d like to highlight this is Collard Greens. Historically an important culinary staple of the deep South, Collards are similar in taste and preparation to Kale. The primary difference is that Collard Greens have significantly larger leaves that lack the curl or savoying (the term for the bumpy texture on Tuscan Kale) typical on Kale varieties. Botanically, the plants are the same species. Like all leafy Brassica family plants, Collards are excellent source of Vitamins A, C, and K. If you’re looking for a bit of adventure this week, we encourage you to try swapping in Collards for Kale in a recipe.
A crispy, healthy twist on an old Southern favorite.
2-4 collard leaves
1 tsp. olive oil (or use olive oil Misto sprayer)
Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or spray with Misto sprayer. Use just a light coat, too much oil will leave your chips soggy.
Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
Sprinkle collard chips with salt or other preferred seasonings.
Speaking of recipes, we’re launching the recipes tab on our website:
Recipes will be added under this tab weekly, creating a helpful and convenient resource to help you cook the vegetables we grow. If you have a great recipe for our vegetables, we invite you to share it with us. We may put it on the site to share with the rest of the CSA community! As always, we thank you for your support. You are helping us create a strong sustainable farm for the West Kentucky region. We hope to be an asset to our community.
The Magney Legacy Ridge Farm Team
The Wednesday Market: Happy Sunday! Place Your Orders
Good afternoon, and Happy Sunday on this warm Spring day!
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. See the website for this week’s product offerings. Here is the link: https://wednesdaymarket.locallygrown.net/market
Have a great day, and we’ll see you Wednesday.
Foothills Market: The Market is Open!
Foothills Market is open for another week of shopping for fresh, local food.
When you shop at Foothills, you are supporting local farmers dedicated to sustainable practices. This means you’re getting food that’s not only good for you, but that is also good for the earth.
Shop the market between now and Wednesday at 5:00. We’ll have your order ready for pick-up on Thursday afternoon.
Eat something fresh this week!