The Weblog

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.



 
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Yalaha, FL:  Yalaha Local Market Open


Order now through 5 pm March 1st for March 3rd Pickup (or contact me if you want a different day, we have some flexibility.)

Remember to tell me when you want to pick up!

Expanded Goat cuts available. Try Chops or Roasts. (Let me know if you are interested in Heart or Liver.)

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. https://yalaha.locallygrown.net/market

You have to sign in to see the add to cart button. Then click the add to cart button on the items you want to buy. 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.)

Dawson Local Harvest:  Soup's On!


Dawson Local Harvest for March 2nd

Soup’s On!

HI EVERYBODY!

I think most everyone who’s a member of The Harvest likes to cook. I know I do, at least a little, and it certainly doesn’t hurt to have some amazing Vegetables to help things along. So I like to include the occasional recipe to take advantage of what’s available. This time it’s Turnip, Leek, and Potato Soup!

Start with a little olive oil on medium and add a small diced onion and 3-4 of LEILANI’S delicious Leeks chopped. Saute’ until tender; add 1-2 cloves garlic minced and saute’ a minute. Now add an order of LEILANI’S Purple-topped Turnips and 2 medium potatoes, both peeled and diced. Now add 32 oz. chicken stock, vegetable stock, or water, bring to a boil then cover & simmer 45 min.

Almost done! Blend in a blender so it’s creamy. Add salt, fresh ground pepper, and a little thyme and parsley. If you like your soups a little creamier add a little half-&-half or cream. And for those of you who really want to cheat, use potato soup as a base (quicker and less fuss).

There are always lots of ways to “flavor-up” your meals, whether it’s fresh Vegetables for dinner, a refreshing Jun or tasty Kraut for a Saturday-night change-up, superb free-range Ground Beef for Killer Chili, and that’s just a few ideas. Get Creative and see what you can come up with.

THE MARKET IS NOW OPEN!

REMEMBER! You can now order until Tuesday night at 9 pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 6 pm.

You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net

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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.

Best thoughts for you and yours this season!

Alan Vining
Market Manager

CLG:  Opening Bell: Micro-Greens, Honey, Cheese!


Good afternoon!
We got 12 1/2 inches of rain here at Cedar Rock Ridge since Wednesday! I’m sure some of our Growers have standing water in the fields. Let’s hope it drains quickly so our food can get back to growing!

We’ve got some Tomato Plants available already: Blueberry Cherry Tomato and Cherokee Purple. Also some Japanese Eggplant Plants. Limited quantities, so get yours now and nurture them a few weeks until you plant them outside.

Maria will be at market this Friday with some of her wonderful Pulled BBQ Pork and Spinach Dip. Both are listed now too.

Be sure to SEARCH for your favorite items using the search field. Over 475 items available now!

Most items are listed by 6pm Sunday, but check back again before the market closes Tuesday night to see if any other items are ready to be harvested for you! Eat fresh! Eat local! Eat for better health!

And save your eggshells throughout the week for the laying hens! :-)

The market is now OPEN for orders. Click here to start shopping:

www.conway.locallygrown.net

Please check your email a few minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve

Green Acres Atkins:  Opening Bell....spring is begining to pop up!


Here at Green Acres Atkins we are counting down till spring…..and trying not to float away with all this rain! We are so excited to continue expanding the listings on the market.

Again this week if you refer a friend we will give you a $5 coupon for your next order!

Please remember to place your orders by Noon Wednesday at
greenacresatkins.locallygrown.net

Thanks so much for shopping with us! Have a great week.

Tom and Kami Green

Winnsboro, TX:  Embry Family Farm Featured on the Winnsboro Online Market


Welcome back to Embry Family Farm! This week they have carrots, scallions, mustard greens, spinach, beet greens, radishes, lettuces.

Also available online are products from Jersey Girls raw milk dairy including raw milk, cheese, and yogurt.

We have local raw honey, jams and jellies from Grannie Annie, Glover Family Farms, Texas Gold Honey, and Laughing Flowers Farm.

Plenty of fresh farm eggs and baked goods are available too. Check us out.
Shop Monday (from 8 am) through Tuesday (7 pm) and pick up Thursdays in downtown Winnsboro (4 – 5:30 pm).

www.Winnsboro.LocallyGrown.net

Debra Aaron, Manager
903.629.3332 (home office land line)
312.307.0114 (iphone with no service at home office)

The Wednesday Market:  Happy Sunday! Place Your Orders Today


Good afternoon.

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

Thank you for supporting locally grown agriculture. We’ll see you at the Market!

Thanks,

Beverly

ALFN Local Food Club:  Market Is Open!


Happy Sunday!

The market is open and ready for your orders! Take a look at the new seedlings available to pre-order from Amandaland Farms.

Up on the blog today is a brief overview of Certified Organic vs. Certified Naturally Grown. It may become clear why so many small farms avoid the process of being Certified Organic and choose Certified Naturally Grown instead!

Thank you to all our volunteers who served with us this weekend. If you’re interested in earning credit or membership for your account, sign up to volunteer with us in the future.

There’s still time to join our board and help direct our organization! Interested in finding out more? Contact Claire at littlerockfoodclub@gmail.com.

Follow us on Facebook for more offers and events, or visit our website to learn more about our organization.

Claire Admire
Program & Market Manager

Russellville Community Market:  Market is Open and Upcoming Event!


March-ing to Market

Our market on Thursday puts us into March! Spring is around the corner which means things are going to get busy for farms and farmers markets. The team at Russellville Community Market would like to extend a heartfelt thank you to all of our customers for their support. Thank you for helping us to support food producers in the River Valley who are working hard to provide us with healthy, local produce, meat, dairy, eggs, and small craft goods. We have a lot of exciting events and opportunities planned for this season and we can’t wait to share them with our community!

As always, you can contact us with comments, questions, or concerns at russellvillecommunitymarket@gmail.com

Downtown Russellville Art Walk!

The first Art Walk of 2018 is Friday, March 2nd and Russellville Community Market will be there! As we ready ourselves for the move to the Train Depot at the beginning of May, we are participating in several events downtown and this will be the first. Please stop by, say hello, and check out some of the fabulous local goods we will have on hand. For more details visit their Facebook page – Downtown Art Walk

Help support the Russellville Community Market!

We are looking for events to participate in during the coming year in order to increase our presence in the community. Please contact us if you have a great food, farming, or fitness event that we should know about! All ideas are welcome! Please email russellvillecommunitymarket@gmail.com.

To ensure your order is placed, make sure you click the “Place My Order” *button once you have completed your shopping. *You have until 10:00pm Tuesday evening to place your orders.

REMEMBER PICK-UP IS THURSDAY FROM 4:00 – 6:30 p.m. AT ALL SAINT’S EPISCOPAL CHURCH ON SOUTH PHOENIX.

Russellville Community Market

FRESH.LOCAL.ONLINE.

Suwanee Whole Life Co-op:  Reminder- Order by 6pm TODAY!


Just a friendly reminder, if you haven’t already placed your order, that market orders are due online by 6 pm TODAY. Place your order now so you don’t forget!

*BOGO SALE on Nature’s Kitchen products (Sauces & Marinades) Buy one, get one free – please put in the Comment section at checkout the saucinade/marinade you would like for free. Choices are: ESPRESSO SAUCE & MARINADE,ISLAND SAUCE,JERK MARINADE/WET RUB, OR JERK SAUCE & MARINADE

Thank you for placing your order and supporting local farms and businesses!

Click Here to Place Your Order For WEDNESDAY pick up in Suwanee

THIS ORDER IS FOR WEDNESDAY PICK UP AT SUWANEE LOCATION FROM 1PM to 6:30 PM (1300 Peachtree Ind. Blvd, Suite 1104, Suwanee 30024 at Cultured Traditions)

Greener Acres Farm:  Why Lard???


Freshly Made Lard Processed This Week

Green"er" Acres Farm made two huge batches of their own home processed lard this weekend (approximately 100 pounds of beautiful pure white lard.) Our lard is not hydrogenated like some brands seen at your local grocery store.

So why use lard? Isn’t it unhealthy? My doctor would freak out!

We hear this quite frequently as the asking person is turning their nose up. Home processed lard is actually making a come back in favor of many health professionals.

In recent generations, lard has seemed to completely disappear from home kitchens. Until the early 1900’s, lard was a staple cooking fat across the globe. It was the secret to perfectly flaky pie pastry, crispy fried chicken, melt-in-your-mouth biscuits and luscious gravy.

Now, when people hear the term lard, they immediately conjure up a vision of clogged arteries. It’s time to set the record straight – lard is a healthy cooking fat and deserves to make a comeback in kitchens everywhere.

According to a recent article found on the Prevention Magazine website (https://www.prevention.com/food/should-you-be-eating-lard,) Recently, lard has come back into fashion and become a fat of choice for many nutritionists, Paleo dieters, and hordes of famous chefs, including the Food Network’s Alton Brown, who proclaimed lard to be the best cooking fat ever.

Isn’t lard full of the saturated fat that doctors warn can clog up your arteries?

Well, not really. Saturated fat makes up only about 40% of the fat in lard and actually isn’t as bad for your health as doctors used to think. In fact, many experts now argue that eating saturated fat is good for overall health. Recent studies have found that eating more saturated fat doesn’t increase the risk of heart disease at all, while some studies show it can raise good HDL cholesterol and lower the risk of heart disease when combined with a low-carb or low-sugar diet.

Besides, lard is lower in saturated fat than other animal fats like butter and tallow, and higher in heart-healthy monounsaturated fat—the type that gives olive oil its health halo. Lard is made up of 50% monounsaturated fat—compare that to only 32% in butter and 6% in coconut oil. Plus, in its natural form, lard has none of the trans fats that we know are bad for you.

Also, according to information found at the Empowered Sustenance website (https://empoweredsustenance.com/lard-is-healthy/), 1) An analysis of more than 300,000 people published in the American Journal of Clinical Nutrition shows that there is no evidence that saturated fat consumption raises the risk of heart disease, 2) A low fat diet has been shown to increase triglycerides, which is a risk factor for heart disease, 3) The director of the large Framingham Heart Study concluded, “We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.”, 4) Saturated fat intake raises HDL cholesterol, which is associated with a reduced risk of heart disease, and 5) The “diseases of modern civilization” including heart disease and diabetes skyrocketed as animal fats were replaced with factory fats including vegetable oils and margarine.

Using lard in cooking

Because lard contains more saturated fat than veggie oils, it doesn’t go rancid as quickly and has a higher smoke point, making it better for frying and high-heat cooking. “The chemical makeup of saturated fats is very stable,” Nichols says. “Unsaturated fats like those found in vegetable oils, on the other hand, tend to go bad and change structure the longer they cook.” This means oils like canola, corn, or olive cooked at a high heat or used repeatedly (like in restaurant fry cookers) can start to break down and release free radicals, which then lead to inflammation.

If that’s not enough to convince you, lard also just makes things taste better—there’s a reason your grandma used it in everything from pies to scrambled eggs. Due to the neutral flavor, it also works exceptionally well in baked goods.

So why buy lard from my local farmers?

First, most brands of lard sold in your local grocery or “big box” stores is hydrogenated. Hydrogenation, complete or partial, is a chemical process in which hydrogen is added to liquid oils to turn them into a solid form. Partially hydrogenated fat molecules have trans fats, and they may be the worst type of fat you can consume.

The lard produced by Green"er" Acres Farm is made from the hogs that we raise for our own consumption and to make the whole hog sausage that we sell once a year. Our hogs are treated well and killed in a humane manner. We then boil the lard on-site, rendering and pressing it though lard press that has been used for generations on the farm and filtered through cheesecloth, We then freeze the blocks of solid lard (it naturally hardens from a liquid state when left to sit at room temperature) in vacuum-sealed bags. This allows the lard to be kept for up to 3 years without going rancid. You can then simply remove it from the freezer, cup off what you need to keep on the counter in a jar, and return the rest to the freezer for longer keeping.

Try some lard today!

We offer our lard in several sizes. Try some today. We are so confident that you will find it a superior cooking oil that we offer you a money back guarantee. If, for any reason, you are not happy with Green"er" Acres Farm’s home processed lard, simply return the unused portion, and we will issue a refund of the entire purchase price.