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.
Athens Locally Grown: ALG Market Open for February 16
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
This week, I’d like to remind you about a feature of the website that you may have missed. When we started filling orders paperlessly a several years ago, I revamped the “Order History” that you can view by looking at the Your Account page. Back when we had a sheet of paper with your order on it, you could see right then if a grower couldn’t fill an item you had ordered. Now, we try to tell you (we can see that on our little screens), but I do sometimes get asked days or weeks later about missing items (often when someone else picked up the order, and word didn’t get passed back). The system records every time a grower takes something off your order by adding a note to the comment section of the order. Sometimes they’ll also email you in person, but not always. Additionally, the system records when we put an item in your basket or bag, and how you paid. If something turns up missing because the grower didn’t bring it, or if we later discover a bag with your name on it (usually because we accidentally gave you someone else’s), it’ll record that too. We automatically issue refunds for items you paid for but didn’t receive (and you’ll get an automated email each time), and that gets recorded also. You can see all these notes and details about your order by pulling it up in your order history and clicking the link for the PDF Invoice.
If you want to double-check our packing as we hand you your order, you can print out that invoice and bring it with you or load it up on your smart phone. There’s nothing wrong with that, and we welcome your diligence. By 2pm on Thursday, it should accurately reflect what you’re going to be getting that day. I will say that the paperless system has improved our order filling accuracy tremendously. We still have to refund a couple things each week, but well over 99.9% of the items are getting to where they’re supposed to go.
If you have entered your credit card into our system, we do not run those cards until after pickups close on Thursday night, and the total charged to your card reflects any adjustments that had to get made along the way. If there is any question, the PDF has an item by item accounting of everything you received and was charged for, so we can go back over that at any time.
If you’ve ordered something one week and want to order it again, but can’t quite remember what it was called or who sold it, there’s a simpler version of your order history right on the market page. If you never use it, you can hide it, but what makes it really useful is the items you ordered previously will have an “add to cart” link right next to them if they are currently being offered for sale again. If you like to buy the same things each week, it can really speed up your shopping time.
Also, just a reminder that we don’t offically open and begin filling orders until 4:30pm on Thursdays. Sometimes we get a line of people forming at 4pm, when growers are still trying to load and unload. I get a little worried about having all that truck traffic going through a crowd of people for one, and it’s also just human nature to get a little frustrated when you’ve been waiting in line for a while. If the growers have all come early and we have things under control, we will start filling orders early, as soon as we’re able. But keep in mind that we don’t officially open until 4:30pm, so if you’re in a hurry at 4 and want your items right away, there’s a good chance we won’t be able to help you. We’re usually in a mad rush ourselves just trying to get everything organized in the back. The growers fill items in the order that they were bought, not in the order that you arrive, so getting there super early won’t help you get items in short supply.
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
The Athens Farmers Market has closed for the season. They’ll return in April, and you can catch the news on their website. The Comer Farmers’ Market is open on Saturday mornings from 10am to noon. Check www.facebook.com/comerfm for more information. Washington, GA also has a lovely little Saturday market, running on winter hours from 1-4. You can learn all about them here: www.washingtonfarmersmkt.com. 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!
Green Fork Farmers Market: Weekly product list
Dear Green Fork Farmers Market Customers:
NEW! Foundation Farm has bok choy available this week.
Also available:
Vegetables—Spinach, kale, carrots, swiss chard, japanese turnips with greens, collard greens, lettuce, arugula, bok choy, garlic, and sweet potatoes.
Fruit—Apples
Eggs—From free range hens on pasture.
Herbs—Garlic, cilantro, and turmeric.
Honey—Local and delicious!
Meat—Pastured beef, chicken, and lamb.
Olives and Olive Oil—Direct from the organic grower in California.
Fermented foods—Okra and jalapenos.
Salsa—Made with locally grown and organic ingredients.
Crafts—Natural, handmade soy candles scented with pure essential oils (no toxic chemicals!)
Place your order now, then pick up and pay on Wednesday from 4-7 pm at Nightbird Books in Fayetteville.
You can also check out a selection of locally grown and handmade goods at the market on Wednesday.
We look forward to seeing you!
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
Inside Nightbird Books
205 W. Dickson St.
Fayetteville, AR
To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—-if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!
Dawson Local Harvest: Healthy Greens on the Menu
Dawson Harvest for Feb. 17th
Healthy Greens on the Menu
HI EVERYBODY!
Still got delicious Healthy Greens available for your table this winter. Collards, Kale, Spinach and more are available, along with beautiful free-range Eggs, Pork, raw Milk, fabulous Breads and Desserts, and other delicacies. Be sure to take a close look at The Market for this week!
THE MARKET IS NOW OPEN!
REMEMBER! You can now order until Tuesday night at 9pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
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.
Have a happy and healthy week!
Alan Vining
Market Manager
Fresh Harvest, LLC: Fresh Harvest for February 12th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Beans and Greens Soup
A classic soup – flexible and satisfying.
1/4 cup extra-virgin olive oil
1red onion or leek, sliced into thin half-moons
1clove garlic, peeled and smashed
5cups rich chicken stock or vegetable stock
2tablespoons good wine vinegar (sherry or Champagne is great)
1cup cooked beans, chickpeas, or lentils
2cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
1dried chile, optional
Salt and pepper
2tablespoons really good extra-virgin olive oil
Grilled bread, for serving
In a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown. When lightly colored, add stock and vinegar. Bring to a light simmer and add cooked legumes. Bring back to a simmer and add greens and chile, if using. Depending on what greens you use, you will cook the soup a little more or less. Spinach and watercress would cook in a minute or two, while kale and broccoli rabe would take more like 3 to 4 minutes (or as many as 5 to 8). You want to simmer long enough to wilt and cook the greens but not to overcook them. Taste and adjust salt. Serve by itself or over grilled bread.
Market News
Hello!
As I write this, there is a lovely spring like day happening outside! The sun is out and the temp is warm, with a slight chill in the breeze. Last February at this time it was certainly a different story. Although it is a wonderful day to enjoy, it does make us wonder if we will get any winter at all. Our weather gets more and more variable every year, which makes it hard to rely on past experience to base crop planning on. It certainly feels now like it will be an exceptionally early spring.
This weather does make the crops grow well in hoophouse! We have a great selection of greens for you this week as well as carrots sweetened by cool temps and storage crops like sweet potatoes, garlic and winter squash.
We are on an every other week schedule, so make sure you stock up on eggs, meats and veggies until we see you again.
See you Wednesday!
John and Tallahassee
Coming Events
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!
The Wednesday Market: Ordering Time Again
Good afternoon.
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up Wednesday between 3 and 6 p.m. Check the website for all of 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
Greener Acres Farm: Stock Your Freezer Sale
STOCK YOUR FREEZER
New this week… Clover Creek Cheese Cellar is offering their Grass Fed Ground Beef in Bulk. Ten one pound packages for $62.15
If you want their Raw Milk, you need to order it this week. Their cows are taking a much needed break and their milk will not be available again until mid-March.
And don’t forget, we still have our own pork products available.
Miami County Locally Grown: Locally Grown vendors expand their education in sustainable agriculture!!
The virtual market was well-represented this weekend at the 38th Annual OEFFA Conference in Dayton, devoted to sustainable, organic farming!
Classes they attended included year-round gardening, permaculture, herbal medicine-making, high-tunnel production, raising blue fruits and growing organic broccoli and cole crops!
We’ll look forward to eating the fruits of their continued educations :-)
Check out our available products a
WWW.MIAMICOUNTY.LOCALLYGROWN.NET
before 8pm tonight, and don’t forget – Tuesday is Valentine’s Day!!
And visit our facebook page @MiamiCountyLocallyGrown to see a great picture of the five vendors at conference!!
Duette, FL: Salad Mix
Happy Valentine’s day to all you lovely people! This week we offer a salad mix that consists of buttercrunch and romaine lettuce with radicchio and escarole for zing. Please have a look at what we have to offer and place your orders.
Thank you.
David and Betty
Duette Locally Grown Market
ALFN Local Food Club: Market Is Open!
Good morning everyone!
The market is open and ready for orders. Ratchford Farms will once again be giving away a shirt to a lucky customer, so make sure you get in an order in!
While you’re online, check out our latest blog post about how far food travels to get to our grocery stores versus a farmer’s market just like this one.
Thanks for being a part of our local food system! Happy eating.
Claire Hodgson
Program & Market Manager
CLG: Opening Bell: Peanuts, Honey, Kale, Bread!
Good afternoon!
This mild winter (so far) will likely have some effect on vegetable crops this year. Growers pay attention to the weather forecast and use their best judgement to determine when to start seeds, or when to transplant seedlings. Sometimes planting out early means early tomatoes, and sometimes it means total crop failure.
SPECIAL: Check out the Bratwurst and Polish Sausage sale at KMG Farm this week! Normally a bargain at $8, now an even better deal for only $6.50. Limited quantity.
Take a look at the OUR GROWERS tab to learn more about any of our fine Growers at CLG. Enjoy!
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!
Check out over 500 wonderful items listed right now. See you on Friday!
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
ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net