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.
Cook Farm: COOK FARM-NOW OPEN
Hi from the farm,
I have added a new bakery item – Peanut Butter Cookies! Cholesterol-Free Almost a guilt-free treat.
Thanks for shopping with me
Susan Cook
Old99Farm Market: Old 99 farm, week of Oct 23, 2016
We had a delightful cider making event here on the last two Saturdays. Locally we had four families participating, and processed about 6 bushels (35L) of apples. Then daughter Kelly brought 16 friends from Toronto for the fun last weekend. We could compare the flavour of different apple varieties and indeed, some are better than others. My favourite was Spartan. All told about 100 L of cider of which I’ll try to make batches of hard cider and save some sweet cider for sale.
There is the same excellent choice of 62 items this week as last, including three varieties of potatoes. The envelope puleeze: swiss chard, beet root, beet tops, green onions, leek, rhubarb, kale, arugula, tomatoes including cherry and roma, carrots, sweet potato, potatoes (russet, dakota and purple), garlic, and herbs: chives, dill, spearmint, bronze fennel and lovage.
Inquiries are rolling in for the cheese-making workshop so if you are interested please register soon. To do so go to markets/workshops
This comprehensive course begins with a session on dairy fermentation, covering Kefir, Yogurt, Creme Fraiche, and Cultured Butter. In the afternoon we make lactic cheeses such as Cream Cheese & Chèvre, and then we take the same curd and age it into Crottin, Valencay and Saint Marcellin.
On the second morning we look at rennet cheeses, preparing the basic curd that can become many different styles of cheese, including Camembert, Blue Cheeses, Washed Rind Cheeses, Mozzarella and Feta. On the second afternoon we make an Alpine Cheese. And with its leftover whey we prepare a batch of fresh, warm Ricotta.
Two days of learning allow students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses evolve from the very same milk.
If you aren’t ready to actually MAKE cheese but are interested and like to eat it, come to the friday evening lecture by David Asher here at the farm, 8pm, to learn the history and practice of cheesemaking.
Healthy eating
Ian and Cami
DeForest, WI: Availability for the week of October 16
Please remember that the market will be open through the end of October and at least the first Friday of November. If you have a Farm Stand CSA, the cards are only good this season. So, there are only 3 more weeks for sure.
Note This week, and until the end of the season, the Market hours are 3-5pm. Please show up during market hours so you are able to add to your order.
Athens Locally Grown: ALG Market Open for October 20
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
Many of you meat eaters have been purchasing beef and pork through ALG from Tink or Tink’s Beef. I’m pretty sure she was the first meat vendor here, and her products have always set the bar for quality. Many of you may not know that she got into raising 100% grass fed beef to help her combat Multiple Sclerosis, which she was diagnosed with at age 29. In an effort to strictly control her diet and the quality of her food, she realized her only option at the time was to raise her meat herself. We’ve all benefited from her effort, and now we’ve got another way to help her out some more. She’s been accepted to be a patient for a new treatment, a stem cell therapy that has the potential to reverse her symptoms. It’s so new that it hasn’t made it all the way through the regulatory system and insurance won’t cover the costs. She doesn’t want to wait that long, and might not have the chance, so she’s doing all she can to get the treatment now. A GoFundMe campaign has been set up for her, and she’s already 1/3 of the way toward her goal. I know together we can get her much, much closer. You can read ore about Tink and the treatment and donate if you wish at the campaign page, here: https://www.gofundme.com/tinkstemcell.
We’re coming into the traditional time of year where growers get together to share what they’ve learned from another season out in the fields, to teach new farmers how to get started, and to have a communal meal made with food supplied by those same growers. If you’re wanting to learn more about sustainable growing in the south, one of my favorite conferences of the year recently opened up for registration. The Southern Sustainable Agriculture Working Group has a long history of education and activism, and their annual conference in January is a can’t miss event. This year, it will be in January 25-28th in Lexington, Kentucky. You can learn more about the conference here http://www.ssawg.org/january-2017-conference/ and then register right here http://www.ssawgconference.org/. I’ll see you there!
Another great conference is much closer, both in time and space. The Carolina Farm Stewardship Association is a farmer-driven, membership-based non-profit organization that helps people in the Carolinas grow and eat local, organic foods by advocating for fair farm and food policies, building the systems family farms need to thrive, and educating communities about local, organic agriculture. Their conference moves around from year to year, but this year it is being held up in Durham, NC, and would be worth the drive. I attended years ago when it was held in Greenville, and learned quite a lot. It’s since expanded to include many tracks beyond farming, including general gardening, local food business, cooking, and more. It’s being held in just a few weeks, on November 4-6. You can find out more and register here: http://www.carolinafarmstewards.org/sac/.
Finally, one of my favorite events of the year is here in Georgia. The 20th annual Georgia Organics Conference will be held in Atlanta on February 17-18th. They’re still in the planning phases and aren’t yet taking registrations, but you can learn more and sign up to volunteer at their conference website here: http://conference.georgiaorganics.org.
Thanks 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 is open on Saturdays at Bishop Park and Wednesday afternoons downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market from the Athens Land Trust is open Saturday mornings and Wednesdays from 11am-2pm in the atrium at St. Mary’s Hospital. They have a website too. The Comer Farmers’ Market is open for the season on Saturday mornings from 9am to noon. Check www.facebook.com/comerfm for more information. The Oconee County Farmers Market is open on Saturdays in Watkinsville. Their website is www.oconeefarmersmarket.org. Washington, GA also has a lovely little Saturday market, running from 9-1. 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!
Siloam Springs, AR: Online Market is Open!
Two more weeks of outdoor market and then we move to the online ordering process until spring. Opossum Hollow has beautiful greens growing and R Family Farm is stocked with a variety of beef, pork, chicken and turkey. Our bakers and makers are ready to provide your holiday needs as well.
Enjoy your week and see you at the outdoor market, Tuesdays and Saturdays through October 29th!
Fresh Harvest, LLC: Fresh Harvest for October 16th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Market News
Hello!
These days feel more like August than mid-October! It is dry dry dry, and we need a good soaking rain to help our winter cover crop germinate. The mornings are lovely and cool, however. We anticipate a change in the weather soon!
Meanwhile, we’ve got lots of great items for you this week! Especially lots of good greens for cooking and salad, and lots of sweet potato and winter squash varieties!
The Bloomy Rind is back with us with a wonderful selection of artisan cheeses!
This will be the last week for Rocky Glade Farm’s ginger and turmeric, so now is the time to stock up! Both freeze well.
Wedge Oak Farm is offering a special on Duck eggs this week – both for the dozen and half dozen sizes. If you are interested in trying them out, now is a great opportunity! They have also loaded up the market with freshly processed chicken products!
This will be the last week for flowers – the marigolds, cosmos, and others are bright and beautiful right now. This is your last chance until spring to savor the flowers!
Thank you so much for all your support!
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!
Dawson Local Harvest: Market Gems
Dawson Local Harvest for October 21st
Market Gems
HI EVERYBODY
One of the really neat things about the Market is the “little gems” you can find just poking around the available product listings. For instance, did you even know we had doggy treats. MY DAILY BREAD has 5 different organic treats, including my favorite, Cheese & Bacon mixed with organic oats, honey, and other wholesome ingredients.
Or how about the all-natural, chemical-free Bath and Beauty products from HANALEI BATH. They offer Essential Oils, Bath Salts, Whipped Shea Butters, a variety of Soaps, Lip Balms, and the cool thing is there are never any chemicals or artificial ingredients in their offerings.
In other news, Squash returns to LEILANI’S Vegetable roster. And don’t forget MY DAILY BREAD has Gluten-free Desserts like their amazing Cheesecake Brownies. There’s lots more to find in the Market. Take a good look today.
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
Miami County Locally Grown: Market closes tonight at 8
Less than 4 hours to get your orders in for the week. Happy shopping!!!
ALFN Local Food Club: See You All Next Week!
Hello ALFN members!
I hope everyone is having a wonderful weekend and enjoying your goodies from the market. The market will not be open this week for ordering, but we can’t wait to see you all again on the 29th!
There are a few upcoming events that I wanted to remind you about. Shane Claiborne, a founder and board member of The Simple Way, a faith community in inner city Philadelphia that has helped birth and connect radical faith communities around the world, will be at Pulaski Height United Methodist Church and St. Luke UMC for the weekend of October 28th-30th. You can see his speaking schedule and register for his events online.
Finally, don’t forget about the fermentation workshops being hosted by the Southern Center for Agroecology! Sign up here to make sure you have a spot!
I hope everyone enjoys their week. As always, don’t hesitate to reach out if you have any questions or concerns!
See you soon,
Claire Hodgson
Market and Program Manager
CLG: Opening Bell: Honey, Greens, Apples, Beef!
Good afternoon!
Lots of wonderful products available so late in the main growing season! Cabbage, Broccoli, and 3 colors of cauliflower are growing strong at Kellogg Valley Farm. This is a very busy time as well for Maria. She attends many fall events to set up and sell her jellies, and still finds time to make new products! Check out Maria’s big selection of jams, jellies, and other goodies if you need a unique gift for someone on your holiday list.
Browse the market categories. Find your favorite items, or try something new. Don’t forget to click on the RECIPES tab at the top of the page for some great menu ideas.
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 600 wonderful items listed right now. See you on Friday!
Come early on Friday for the best selection from the EXTRAS table. And save your eggshells throughout the week for the laying hens! :-)
The market is now OPEN for orders.
Please check your email about 5 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