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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Suwanee Whole Life Co-op:  Cream is now available!

Hello Everyone,

Mountain Fresh Creamery just made a batch of fresh cream and it’s now listed on the market!

Gallons and pints are available. Great for making your own homemade butter!

Because it’s ice cream season, MFC only lists this occasionally during the summer months. Cream freezes well if you want to stock up.

Please order before the 5pm deadline today.


Suncoast Co-op:  Online market is open for ordering till Thursday Noon @

To Contact Us

How to contact us:
Our Website: Suncoast Co-op Ordering
On Facebook: Facebook Fanpage
Facebook Group: Facebook Group.
Suncoast Co-op Meet-up: Meet-up
Suncoast Co-op Youtube: Youtube Videos
Phone #: 727-271-2754 – Eric


Membership is Ownership

For $25 a year you can become a member as well as part owner of the Suncoast Co-op. We are a worker owned cooperative and will give special perks for our member/owners. Patronize from the market and reap the rewards years to come with a vibrant local food economy.

  • Receive 10% discount with no market surcharge.
  • Half off on any upcoming workshops or events our co-op may host.
  • Preferred Patron- If there are 5 apples on the market and 6 are sold, members get preference first on their order being fulfilled.
  • You own the business Democratic election of board of directors. Each member gets one vote.
  • Hiring Opportunity- we are worker owned cooperative we only hire from within. “With us, for us, we hire ourselves”

Become a member this week with a $25 investment!

Suncoast Co-op Market News

Azomite: Check out our commerical youtube for Azomite with this rock dust you can convert woody mulch into rich veggie gardens. Learn how one of our growers did it in Tarpon Springs Tarpon Springs Permaculture garden using Azomite

Great new Products

  • Tempeh – Fermented Soy Vegan protien source
  • Chaya
  • Okra
  • Raw Cheese: Montery Jack, Smocked Cheddar, Mozzarella
  • Sweet Potato Leaves
  • Black Bean: Burger, Meatloaf, Hummus
  • King Kang Greens
  • Pickled Beans
  • Purslane
  • Hand Soaps, Facial Cleansers, Multibalm
  • Cranberry Hibiscus
  • Amaranth
  • Moringa Leaf Powder
  • Grassfed Beef: Soup Bones, Stew Meat, T-bone steaks, Short Ribs
  • Jamaican Cherry
  • Red Brandy Wine tomatoes
  • Crimson Sweet Watermelon
  • Eggplant
  • Sweet Peppers
  • Lemon Basil
  • Farm Fresh Eggs
  • Gluten Free Baked goods
  • Almonds
  • Hummus
  • Essential Oils
  • Bat Guano
  • Pepper Plants
  • Onions
  • Sweet Potato slips
  • Parsley
  • Soaps
  • Honey
  • Milk and more!
Make sure you browse all the categories on the left hand side of the market to see all we have to offer from our over 45+ local growers. Please remember to get your orders placed by Thursday noon.

In the News

Check out photo’s from our latest permablitz at Kinship Garden behind Habitat for Humanity. Kinship Garden Facebook photos.

Latest Youtube
How to create a FREE Victory vegetable garden with community using a Permablitz

Check out the latest youtube about how to create your very own FREE Victory vegetable garden using the community with a Permablitz! Please subscribe to our youtube channel for future video about local food. Please share with your friends and family as well!

Check out the latest article about the Suncoast co-op from the Tampa bay times! Suncoast Co-op cultivates thriving organic business

Simply Fresh Customer Pick-up 1pm-1:30pm
Customers can now pick-up their orders from Simply Fresh 1pm-1:30pm in Tarpon Springs on Saturdays. Make sure you specify what customer pick up location you want to pick-up at on the second page when you place your order. Simply Fresh Produce & Peanuts is located at 1942 S. Pinellas Ave. Tarpon Springs, FL. Please add a Delivery Charge to your order of $3 located here: Delivery Charge

Now accepting all Major credit cards
We are now accepting all major credit cards for a 3.0% additional convenience fee we will use credit cards for your orders. We can use your credit card at pick-up.

Side of Beef and Pork coming soon!

Would any of our customers be interested in a portion of a side of beef or Pork from a local farm? Please email any of your feedback so we may compile a list and research more Thanks!

Looking for Volunteers and Board of Directors
We are always looking for new help in growing the cooperative. For inquire into assisting the growth of the co-op and local food movement please email

In Search of Website assistance
We would like to update our website to have more information about our co-op, a place for the members to talk as well as our grower converse, and more information about what our mission is about. Would anyone be interested in volunteering with our board on setting up a wordpress that will link to the market and vice versa. What kind of web experience do you have? Please email

Coming Events

You can RSVP for these events either on our On Facebook: Facebook Fanpage or Suncoast Co-op Meet-up: Meet-up

Suncoast Cafe
Every Saturday join us for talks about local food movement. Conversations about growing our own food. 10am-2pm at the West Pasco Habitat for Humanity Restore 4131 Madison Street. We have a grower table full of fresh veggies and cottage industry goods. You can pick up your online order at Noon-2pm.

Tasty Tuesdays
New Port Richey Library 5939 Main street
Join the co-op every Tuesday at the New Port Richey Library 5939 Main street. We have a grower table set-up along with other vendors selling fresh veggies and products made from our local growers. Get your local food going on all week long.

Suncoast Growers Meeting:
Suncoast Co-op Growers are invited to a Growers meeting and potluck supper. Sunday July 28 @ 5:00 PM. Topics will include a review of summer crops, preparing for autumn planting, gardening practices and marketing your products.

Meeting will be held at the home and garden of David and Tora Strawderman. 8275 Sycamore Drive, New Port Richey, 34654. Located in Tanglewood East. Near Little Road and Ridge Road.

For the Growers Committee,


Permablitz: Deidra’s House

Where: 8004 Laurel Vista Loop, Port Richey FL 34668
When: Sunday July 28, 2013. From 9am –1pm. Come along anytime!
Bring: Yourself,family and friends, hat,some delicious grub and preferably your own utensils to keep this a green event.And if you have, gardening tools—wheelbarrow,rake,trowels,
spades,shovel, hoe, newspaper, compost, manure, mulch,wood chips—or a smile!If anyone is interested in doing a workshop or donating materials related to gardening, let us know!
Inquiries: Contact Travis Morehead at or 727.271.2333

Kinship Garden Seed Starting
August 24th 9am-2pm
Join the co-op in revamping the Kinship garden with a seed starting blitz. Our nursery at the garden will be complete and we will begin planting fall/winter crops en mass to transplant into the gardens. Learn how to grow for Fall/Winter and help jump start Kinship Garden.

We are in need of volunteers and coordinators to help us set-up more future events. What events would you like to see? What can you help us set-up in the future that others would like to attend to increase awareness of local food? Please Email us if you would like to host events for the co-op.

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!

Stone County, AR:  Come on in!

Hey, Everyone!

The Market’s open!

Come on in and get a jump on your shopping for next Saturday. Have your orders waiting for you!

See you here!

Madison GA:  The Market is Open!!!!!

See everyone Wed!!!!!!

Farm Where Life is Good:  Online Market is OPEN for Business (Week 29)

Potatoes are here; gotta love high tunnel planting in March!

Farm Where Life is Good

Life on the Farm (Week 29)

Mosquitoes are the new deer! All in favor of the publically-subsidized manufacture of nano-corks that fit snuggly over the spear-like mouthparts of mosquitoes, raise your hands.

The heat this past week decimated just about all of the Brussels sprouts transplants and 150 broccoli transplants. Guess we just didn’t couldn’t cool them enough. We’ll see how many survive, but emergency seed order is in and trying to get them growing for a late fall harvest. They like the frost anyway!

The heat was good for making hay mulch for the peppers, cucumbers and tomatoes. This is an oat/pea cover we put in in early spring; lush growth, great weed suppression, improved soil tilth with root mass and stubble tilled under, and mulch to boot!

Makin’ hay while the sun shines!

The Market is growing with more variety of offering. How about a refreshing Asian Coleslaw/Salad for dinner this week? (see below).

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Caramelized Cabbage and Onion Pasta with Bread Crumbs
5 cloves garlic, minced
2 Tbsp margarine (Earth Balance is the best)
3 slices wheat bread, torn into pieces
2 Tbsp fresh sage
1/4 tsp black pepper, plus more to taste
1 lb whole wheat pasta, cooked al dente
1/4 cup reserved pasta water
1/3 cup extra virgin olive oil
1/2 to 1 tsp crushed red pepper flakes
1 medium head cabbage, roughly chopped (about 5 cups)
1-2 large or 5-6 small onions, sliced thinly
1/2 cup grated Parmasan-style cheeze (Galaxy brand)
1/2 cup walnuts, chopped
In a food processor, combine half the garlic, sage, and bread; pulse until you have fine bread crumbs.

Melt margarine in a skillet and add the bread crumbs. Stir and toast for about 2 to 3 minutes. Turn off the heat and set aside.

In a large skillet, turn on the heat to medium-high and add the olive oil, crushed red pepper flakes, and the remaining garlic. When the oil is hot, add the sliced onion and cabbage, along with a pinch of salt.

Stir the cabbage and onions until they begin to reduce and caramelize, about 15 minutes.

Add a 1/4 cup of the pasta cooking water to deglaze the pan. Scrape the bottom of the pan with the water.

Toss your cabbage/onion mixture in with the pasta and bread crumbs. Serve with grated Parmesan cheeze. Top with toasted walnuts.

Yield: 8 servings (1 1/2 cups each)
Adapted from The New York Times by A Little Bit Crunchy and re-adapted by Razz

Napa Cabbage Salad

Toast in 1 Tbsp sesame oil:
2 pkgs oriental ramen noodles (crunch up into bite-sized pieces)
3 oz unsalted sunflower seeds
4 oz sliced or slivered almonds.

Chop 3-4 green or mini-onions.
Slice thinly 1 head Napa cabbage.

Prepare dressing in blender:
1/2 cup seasoned rice vinegar
1/2 c. toasted sesame oil
1/2 c. sugar
2 tsp soy sauce
2 tsp dry mustard (or 1 Tbsp Dijon-type prepared mustard)
2 pkgs ramen seasoning

Let noodles and nuts cool as you prepared the cabbage. Toss all together in large bowl. Top with dressing just prior to serving.

Did You Know…

From Wikipedia: Growing degree days (GDD), also called growing degree units (GDUs), are a heuristic tool in phenology. GDD are a measure of heat accumulation used by horticulturists, gardeners, and farmers to predict plant and pest development rates such as the date that a flower will bloom or a crop reach maturity.

Degree days can also be used to predict when plant pests are just about to become a really big headache, so preventative measures can be started.

If you haven’t played with phenology, it is fun to explore and learn from your surroundings. We pay attention to: “Time to go ’shrooming when the lilacs are blooming.” Have a look at the Aldo Leopold Foundation website right here in Wisconsin for some great resources to play at home. (And speaking of Aldo Leopold, if you haven’t read his work, well, maybe that is next week’s book recommendation.)

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Snap peas
Sweet pepper
Onion, mini
New potatoes
Salad mix
Summer squash (maybe a little one; they are coming along slowly)
Napa cabbage
and Garlic chives (strange breeding going on at FarmWLIG!)

Beans on the horizon (Thanks, JQ!)

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

ALFN Local Food Club:  The Market Is Open!

Good Morning All Y’all,
The Market is open. This weekend, I’m in Pennsylvania, and I’m surprised how much it reminds me of Arkansas. Everything is green and lush, and hills abound. Even the humidity is here, which makes me wonder why I flew so far North for the same heat. The view from Mount Washington of Downtown Pittsburgh and its rivers actually tops Little Rock’s, sad to say.
I haven’t, however, had a chance to visit a Pennsylvania farmers’ market. I’m always a little curious to see a market in a different region. I imagine that these poor folk are still waiting on their tomatoes, considering how much rain just got dumped here. I was, however, just handed a quart of locally grown sour cherries. Tradeoffs.

What done come up from the earth…

MeatWorks 25# Bulk Ground Beef, for about $5.81 a pound. A good deal for locally raised, pasture fed ground beef!
Meatworks also put up their pasture-raised lamb to the mix, including a sirloin cut.

Chicken from three different farms. Chicken tends to be our more seasonal meat, so I recommend ordering them over the next few weeks.

Sweet Onions galore, from Bussey-Scott, Barnhill, Kornegay, and Armstead. Armstead has two version of sweet onions, a “Candy” and “Pumba” variety. Local, fresh onions tend to be so mild and sweet that you can eat them raw. Another fantastic way to enjoy their superior flavor is a simple roasting, in wedges with olive oil, salt, & pepper.

Fresh Purple Hull Peas from Hardin Farms. No chemical spray yay! These peas are an Arkansas classic and come best prepared with a good hamhock or some local bacon.

When it comes having to so many pepper varieties: Banana, Chile, Cayenne, Bell, Anaheim, Jalapeño, Romanian Sweet, the question is how best to use them. I recommend buying a little variety and hosting a salsa night, with a variety of salsas utilizing your different peppers.

Yellow and Zephyr Squash. Ok, this is an important announcement: I finally found a recipe for yellow squash that I really like. My issue with yellow squash is that its flavor tends to get washed out by its high water content. The trick is to get as much moisture out as possible and let the squash flavor come through. I’ve been toying with a recipe for a Squash Soup, and the one I’ve landed on is so good I’ve added it to our Recipe Page. Check it out! The trick is roasting the squash with onion, thereby cooking the water out before adding it to the soup.

Fresh Raspberries from Ratchford Farms. Only a few this week, so snatch them up! Ratchford is up in the Ozarks near Missouri, where raspberries grow best!

Fresh Melons and Watermelon: Hardin Farms has their infamous melons, and Barnhill has cantaloupe!

Tips and Market Tricks….

For those who choose to pay for their orders with a card: I’d like to offer a little transparency. Despite how its described on the checkout page, we do not immediately charge your card for your order. We use Stripe, an online service, and wait until after Saturday pickup to charge cards. That allows us to make the adjustment we need to, should extras be purchased or items not delivered.

Did you know you can search for items on the market by farm? At the bottom of the left sidebar, there is an option to “Show Specific Growers”. Try it!
The online model makes knowing your growers a little tricky compared to an open-air market, but we encourage you to shop by grower. When you get a particularly fantastic product, note which grower it came from and seek them out next time you order. After a few years of using this market, there are growers that I feel I know well just through their produce. Pay attention to what came from which farm, and don’t forget our Growers Page, a great way to learn more about your farmer.

Sam Hedges

Russellville Community Market:  Market Time!

Happy market day, everyone!

Welcome to another RCM week!

At first glance this week, you might notice that the selection looks a bit small. This is true. Meatworks is taking the week off this week in order to be a part of a television series shot, in part, on their farm and at their store. They will be returning next week as normal, though, so keep that in mind!

Lots of delicious meat selections are still available from Ratchford Farms this week, though! Don’t miss these!

Newly added items this week include the awesome gift baskets from Drewry Farms. These are fantastic for gifts for anyone and everyone in your life. Drewry also has squash and yellow zucchini available in the vegetable category! Red Haven Peaches are available this week from Drewry as well. YUM!

Also available in vegetables this week: Crook neck squash, garlic, onions, potatoes, and much more!

Our newest addition to our RCM artisans is Laughing Bear Cupcakes Look for her new products on the “What’s New” section as well as in the Baked Goods category. Her selections include Peanut Butter and Chocolate currently!

Don’t forget to Like us on Facebook for up to date news and exciting RCM announcements. Check out our page for great info on local foods issues and upcoming events too! RCM Facebook

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

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

Happy Shopping! See you on Thursday!

Russellville Community Market

Stones River Market:  Time to Order Local Food - A New Grower is Added

The Market is back open this morning. We have two returning farmers and one new one joining us this week.

Blue Honey Farms and Prospect Hill Farm return with their blueberries. We welcome Bloomsbury Farm to the Market. They have sprouts and wheat grass for you.

Some other news of interest this week include:

  • Lettuce from Farmer Brown returns
  • Rainbow Hill Farm has added corn to the Market

Be sure to see what the other farmers and producers have to offer.

Thank you for your orders last week.


See the complete list of products at

Northeast GA Locally Grown:  Locally Grown - Availability for July 17th, 2013

Hey Local Food Lovers,

I’m posting this message from Taiwan where I just returned from an all you can eat steakhouse where I gorged myself on more meat, seafood, and ice cream than you can imagine. Food is central to life here and its probably one of my favorite things about Taiwan. It’s very much like the New Orleans motto where they Live to Eat rather than Eat to Live. It’s a little bit dangerous for me b/c I could gain a lot of weight if I’m not careful. That’s why I’m headed off on a 3 day bicycle ride tomorrow….so I can earn my right to eat as much as I want.

So you can get a feel for my challenge I’ll just describe today for example. We started the morning by looking for my all-time favorite food in Taiwan called fantwan, or sticky rice ball. This is primarily a street vendor dish made in the mornings that consists of a layer of sticky rice (the purple variety is my favorite as it has more fiber and flavor), pickled cabbage, pickled radish, fried donut type stuff for crunch, dried pork (its very common to have this type of pork that is like jerky but shredded very fine, almost fluffy), then it’s all rolled into a ball that sticks together.

For some reason my wife took us from the fantwan stand to another place for wonton soup and shalom boa which are these little steamed dumplings stuffed with pork. Now keep in mind it’s 9am and I’m having pork dumplings to help wash down my fontwan, with a little wonton soup to help. But wait, then we had a side of dry tofu and some soy milk. Just to be fair, we saved most of our fantwan for later in the day.

So off we went to explore some of Taipei’s oldest markets….by scooter. Scooter life is quite amazing and something I fell in love with last time I was here. Because there are so many people and so little space, there are many more scooters than cars for the simple reason that you can find a parking space so much easier for a scooter…and it’s cheaper and more convenient to get around. It’s not uncommon to see a mom with one baby strapped to her chest and a 5 year old on the back of a scooter zipping down the road faster than you.

Our first snack at the old market wasn’t that unusual. An ice cream cone. As you walk down the road there are dozens of foods and drinks that look delicious. Our next treat was fresh pressed sugar cane. I’d never had this before and I have to say, it’s amazing. It’s sweet to be sure, but it tastes like juice. It’s a dark green color, and my guess that unrefined it has some nutritious value, maybe from fiber, or even the still living chloroplast that you obviously don’t get from processed sugar. We should look it up. My guess is it’s good for you.

It was scorching hot so about 30 minutes later we were ready for something else to cool us down and there was a lady cutting open fresh cocunuts pouring the juice into bottles and putting the bottles in ice water to make it cool and delicious. It was!

Next we hopped back on the scooter and headed to a little village known for ceramics. Ching-Yu got an iced coffee but I wanted something better. It’s simply called shaved iced and it puts our snow cones to shame. Rather than just pour colored sugar water over ice this treat gives you the following options for toppings on your shaved ice: green jelly, tapioca balls, pudding, taro, then many different types of sweetened beans, then your option to have condensed milk or a sweetened syrup poured on top. This makes it all more like a lite ice cream than a snow cone. It’s the perfect snack on a hot day and other than a little extra sugar, it’s mainly good for you.

I could go on for pages re: food if I let myself, but that’s probably good for now.

Before I wrap up and plug a few items I’ll just mention that one thing that has really impressed me here is that everyone is incredibly thin despite these rich, delicious foods. Only thing I can figure is they are just so physically active. Each day involves lots of walking, riding bikes, or scooters, or taking trains or buses to get to work, school, markets, etc. People are moving, moving, moving non-stop. I’ll admit, it can be a bit exhausting at times, especially given the heat, but it keeps one fit. One of the most impressive things I’ve noticed and enjoyed since arriving here is every river has a trail next to it creating these extensive greenway networks that allow people to get all over the place via pedestrian means without traffic. Most people use these for recreation more than for commuting, but I’ve been very impressed with not only how many of them there are (miles upon miles – 50+), but how many people here are utilizing them. Taiwan, and especially Taipei is known in Asia as being one of the best cycling cities. Lucky for me as other than language lessons and eating, that’s been the other focus of my trip so far.

Ok, time to move on to what’s going on back in Georgia. I know it’s still been raining non-stop and your all about sick of it. We just had a Typhoon here in Taiwan and the price of vegetables is super high this year due to bad weather. Maybe our local growers should be charging more too since obviously there will be less of everything with the mildew and rot that is no doubt going on.

However, even with all these challenges I noticed there are tons and tons of cucumbers and beans this week. It’s pickling season and I really encourage folks to try their hand at making pickles if you haven’t before. Ching Yu started making pickles a few years ago and I don’t care if I never have another store bought pickle. They just don’t compare. If anyone has a great pickling recipe please post it to our recipes section or to our facebook page and maybe you’ll inspire somebody.

I said I was gonna plug Lake Rabun Hotel and Restaurant and I am, but not today. I’ve got to get up early and hit the bike. However, to insure you don’t miss any good eats opportunities I’ll continue to post their schedule here until I do get around to talking about Jamie Alred and all the good he does for our growers and our stomachs by cooking so dang good.

You can see the schedule of farmers for Featured FArmer Thursdays by visiting

or click here

Thanks for shopping local and


Justin in Habersham
Chuck in Rabun

Citrus County Locally Grown:  The weather is having negative affects on farms.

Good Morning Everyone!

I’m sure some of you with your own gardens have noticed that all this bad weather has been having some negative effects. It’s not just the herbs and vegetables and fruits that are suffering. Chickens are molting and goats have been coming down with illness too. Our thoughts and prayers go out to our friends and neighbors and growers whose farms are suffering the negative effects of all this bad weather. From plant root rot to a lack of eggs to goats falling ill, we hope everything recovers quickly!

Our growers are doing their best to continue to offer you the very best in locally grown, chemical free produce, dairy, and more. Don’t forget we now have a new pick up point so you may wish to review your current selected pick up point and make sure that it’s the most convenient for you and change it if it’s not.

The Current Distribution Points are:
*Dunnellon – Historic Train Depot, 12061 S. Williams Street, Dunnellon FL 34432
*Lecanto – UNITY of Citrus Church, 2628 W. Woodview Lane 34461
*N.W. Crystal River – Register Cracker Farm, 9225 N.Rainelle Ave 34428
*SW Ocala/East Dunnellon – 3 Rock Farm, 10701 S.W. 151 Place, Dunnellon FL 34432
*NW Ocala – Gaia’s Creamery, 8700 N.W. 43rd Court, Ocala, FL 34482

Your CCLG Market is OPEN! Remember ordering ends Tuesday night and don’t forget to completely process your order! If you don’t get an email confirmation of your order, you didn’t complete it!

See you Thursday!

Blessings, Healthy Eating, and Happy Gardening

The CCLG Team