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.
Swainsboro, GA: MARKET IS OPEN
How everyone is having a good weekend. Market is now open. Look below to see what the farmers have to offer this week
Cumberland, TN: CSFM Open
The Cumberland Sustainable Farmers Market is now open for this weeks ordering
Thanks for supporting your local farmers!
Stone County, AR: Great Event!
The Market is now open. Come on in to browse or shop!
We’ve had a great time at the Sustainability Weekend at Tomahawk Creek Farm. Stone County gardeners and cooks created some outstanding meals using primarily their own locally grown faire.
For lunch on Friday, Farmers Market Vendor, RC Shroeder, prepared his well-known and oh-so-delicious pizzas…each weighing in at 7 lbs! Needless to say, our lunch crowd felt satiated and well-served!
At our Saturday lunch, Kayt Fossler wowed us with her wild greens that included thistle, stinging nettles, and lambs quarters mixed with kale and mustard greens. A word to the wise from Kate when preparing these greens is to be sure to wear gloves when harvesting them…especially the thistle and stinging nettles…and cook only the tops…not the stalks.
Last, but certainly not least…Trish Stewart prepared our 99.9% farm-to-table dinner on Saturday night. Trish sheepishly confessed she’d resorted to a few store-bought tomatoes since hers…like everyone else’s…are simply not ready. We all felt privileged to have partaken of a meal where every morsel (except those tomatoes) was grown and/or raised by the person who prepared it. And, since Trish will also be preparing our lunch meal today, we’ve got yet one more opportunity to partake of a delicious meal with ingredients grown, raised and prepared right here in Stone County!
Workshop participants have learned about organic skincare, earth oven building and textile dyeing. We were all treated to a wonderfully moving concert last night under the stars by Finnegan’s Wake. And, we’ve all experienced bridging the gap between art and agriculture as we’ve languished in the beauty of our surroundings at Tomahawk Creek Farm.
Special thanks to Terri Van Orman, the Arkansas Craft School and Tomahawk Creek Farm for partnering with us (Meadowcreek LINKPROJECT) to produce our first Sustainability Weekend! It was a memorable event from which we’re all moving forward with new learnings!
The Wednesday Market: What to do with all those veggies? Try this!
I can hardly wait for the first vine ripe tomatoes. Every year I think – this will be the year that I get the first summer tomatoes in May. Not to happen….It was such a cool spring, hmmm….I should say c-o-l-d, long spring. The tomatoes plants just sat there frowning at me.
Tomatoes are tropicals, along with okra, sweet potatoes and peppers. The soil needs to be 60-65 degrees for tomatoes to even think about growing well. Most days this spring were spotty for temperatures that would bring the soil temps up that high.
So, here I am waiting on the first field ripened tomato. That’s okay; it will just make me appreciate the first bite even more. I am going to make myself a “sink sandwich,” a tomato sandwich so juicy that I have to stand at the sink to eat it’s drippy goodness as it runs down my arms and drips off my elbows!
In the meantime, everyone should try this vegetarian taco recipe – even if you have to make it with “hothouse” tomatoes. It was submitted by our own Chasity Anthony of Elly May Farm. We should eat less meat. Our bodies will thank us for the vacation from meat for one meal. So, make a promise to make one day every week meat-free and serve these delicious tacos. Please send me your favorite meatless recipes and I will share! Enjoy!
Thanks! for shopping The Wednesday Market,
Chastity Anthony’s Vegetarian Tacos
2 Tablespoons olive oil
1 red onion, sliced
1 small zucchini, diced
½ teaspoon ground cumin
2 tomatoes, chopped
1 15 ounce can chickpeas, rinsed and drained
4 taco shells
¾ cup shredded cheddar cheese
salt and pepper
Heat olive oil in a large frying pan and saute all vegetable ingredients and cumin in olive oil until barely tender. Salt and pepper to taste. Serve in warmed taco shells.
Top with these optional ingredients:
salsa, shredded lettuce, sour cream, jalapeno peppers, or black olives.
The Wednesday Market: June 5, 2012
June 5, 2013 Wednesday Market is open for orders.
Click on this link: http://wednesdaymarket.locallygrown.net/market
to choose from over 300 items offered by local growers. Eat fresh and healthy and support your community.
Russellville Community Market: Tomatoes, Squash, Onions, Zucchini, Swiss Chard, Peaches!
Hello everyone. Welcome to another RCM market day. Lots of big news in this entry!
So, after an extended visit from the colder weather and the late start to the spring harvest, we’re finally able to say that we have a huge produce selection this week!
Onions, Squash, and Potatoes from Green Acres
Swiss Chard, Squash, and Tomatoes from Drewry Farms! Also, peaches are coming very soon from Drewry! Keep on the lookout for those!
This week is our Featured Farmer day on Thursday. Holland Family Honey Farm is coming to showcase their products for you! Come meet the Hollands and see all of their great offerings on the market!
Lastly, this week is our quarterly RCM Board Meeting. As always, all of our customers, farmers, and generally anyone who wants to attend is more than welcome. The meeting will be at All Saints in the conference room starting at 6:30 p.m. We’d love to have the community participation in our meeting. This helps us hear your voices and ultimately improves our market for all!
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!
Palouse Grown Market: Don't miss out...PGM closes Monday morning!
Sunday Morning Market Update!!
Check out the great selection of veggies,plants,meats, artisan goods and winter storage crops that PGM has to offer the Palouse today. Remember the market closes tomorrow morning!
Conway, AR: Opening Bell
Greetings Conway Locally Grown Community,
We’ve had to reschedule a couple times, but the date is finally set for the 2013 Conway Locally Grown Harvest Dinner, featuring ingredients from our very own CLG growers and the fine preparation work of Chef Pam and her crew at Oak Street Bistro. The event will be held at Oak Street Bistro in Conway on Sunday, June 30th beginning at 6pm. This is sure to be a fun and delicious evening so make your plans now! Go to http://clgharvestdinner.eventbrite.com/ to reserve your spots. All proceeds will benefit the St. Peter’s Food Pantry.
Canners, jammers, and food preservationists of all walks, and those of you with plenty of room in your freezer….now is the time to stock up on produce! Strawberries are exploding and other berries are soon to follow. Squash is in – I can’t emphasize enough how good the summer squash and zucchini is that our farmers are harvesting right now. Steam it, sauté it, fry it, eat it raw, freeze it for later – it doesn’t matter, it’s just plain awesome. New potatoes are in too – boil them, melt butter on them, and garnish with fresh rosemary. Can’t beat it folks.
The market is now open. Go to conway.locallygrown.net/market to place your order. Single click the checkout button when you’re finished, and you will receive a confirmation email once your order is placed. Have a wonderful week.
CLG Market Director
Fresh Harvest, LLC: Fresh Harvest for June 2nd
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!
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Stones River Market: Time to Order Local Food
The Market opens this morning as we enter June. There is a good variety of products available this week. Our first offering of summer vegetables appear today.
Items of interest this week:
- Farmer Brown has his first offering of Persian/Mediterranean cucumbers.
- Rainbow Hill Farm has listed Chandler strawberries.
- Rocky Glade Farm has his first pickling cucumbers available.
- White City Produce and Greenhouse listed a first for the Market – Polk Salad.
Hidden Blessings is taking a break this week. Please do not order anything from her.
Thank you for your orders last week.
See the complete list of products at http://stonesriver.locallygrown.net/