Old99Farm Market:  Old 99 farm, week of Oct 9 2016

Cool nights are upon us, even some risk of frost, though normal for this time of year is 5 to 15dC.
Lots of freshly harvested vegetables for you here as usual, including newly dug potatoes: Russet, Purple, and Redskin. We have about 10 bushels (35L) in total. Still have some vine ripened tomatoes, slicing and yellow cherry, lots of eggplant too. Try New Zealand spinach this week. We’ll be digging Sweet Potatoes soon, then curing them for sweet flavour. Egg prices are up a bit as supply dwindles.

CIDER MAKING DAY SAT OCT 15 2PM

This weekend is the cider pressing day at Old 99. Starts 2pm till 6, bring your bottles and apples. I’ll have apples here for $10/bushel. A bushel (20Kg) makes about 2 to 3 gal (8 – 12 L) cider. It’s a kid friendly day, so bring your young’uns.
Some people may want to come early to help set up and start picking in our 100 yr old orchard.

I have to put in print: you are here at your own risk, it is a working farm and I can’t be held responsible for accidents, etc.

CHEESEMAKING WORKSHOP

The Art of Natural Cheesemaking: two day workshop Sat Nov 12th and Sun 13th with David Asher, of Cortes Is, BC. Cost is $100 per person. 9am to 4 pm both days. We will have a lecture format presentation on Friday evening, 8pm at cost of $20. Come for one or both. You can register online here at locallygrown and pay a deposit when you come for vegetables and meats. Limited enrollment due to space.

Here is what David says about this workshop.

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.

Look up David’s bio here.. His book is The Art of Natural Cheesemaking, 2015, 300 pages. He will have some for sale here.

Healthy Eating
Ian and Cami

Russellville Community Market:  Order from RCM - win bagels!!!

Good afternoon!

This week we are entering everyone who orders into a drawing for free bagels from Pleasant View Farm! Order today before 10 p.m.!!

Our farmers have lots of great fruit, veggies, meats, and other goodies for sale!!

When you come pick up your order, be sure to check out our “extras” table – we usually have meat, eggs, canned goods and various vegetables available.

Support local farmers and great food – order today!!

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.

CLG:  Tuesday Reminder - Market Closes Tonight at 10pm.

Hello friends,
There’s still time to place your order for pickup this Friday, October 14th. The market closes TONIGHT around 10pm. Come early on Friday for the best selection from the Extras table. See you Friday!

How to contact us:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Our Website:

www.conway.locallygrown.net

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846st

Cook Farm:  Cook Farm-OPEN

Hi from the farm,

I am now ready to re-open the market!
I am taking orders today and today only for this week.
NOTICE: This is a one time exception to the regular ordering instructions. ORDER DEADLINE IS: Tuesday (today Oct. 11th) 9 p.m.

PICK-UP INSTRUCTIONS ARE THE SAME :)

Thanks for shopping with me,

Susan Cook

Cross Timbers Food Cooperative:  CTFC Market Open for October 22 Pick-up

Hi, folks—

Ordering for the second October delivery is OPEN.

Orders can be placed through Sunday, October 16.

Pickup is from 1:30 – 2:30 PM on Saturday, October 22.

Enjoy,
Wylie
for Cross Timbers Food Cooperative

Champaign, OH:  Cool Change

It’s kind of a special feeling
When you’re out on the sea alone
Staring at the full moon, like a lover
Time for a cool change…
(Cool Change-Little River Band)

Cue the fall of 1979. Scene, the start of my sophomore year in high school. Homecoming dance. This song. So funny how the change in weather, change in the breeze, change of season, will bring about so many memories.

I thought the song title was appropriate for this time of the season we are now entering. The crisp mornings, the warm days, the amazing moonlight in the evenings with stars that shine like tiny diamonds, all over.

Since this summer, I have revisited my high school memories more than any other time. I have reconnected with my entire group of girls of 1982, and some of the guys that we deemed worthy of our presence…lol. My little impromptu class reunion, this past July, seemed to know that we were all searching for a missing piece, a missing soul, a need to revisit the people who helped to shape our young selves. Next Friday, the Girls of 1982 are planning an epic sleepover! A sleepover for the books!! Bringing nothing but scrapbooks, forgotten clothing from back then, a boat load of wine, and all in a posh hotel…we were the leaders of the pack, and we are so excited to begin this next journey in this new stage of life.

Very fitting for this time of the year. A renewal, a crisp love, a kiss back to a time of nothing but freedom, new ideas, and a dose of awesomeness!

This market is seeing a rebirth for the season. The area markets are closing for the season, some have closed, some are on the cusp of closing, and yet here we are, open all year, beckoning to you to remain full of love for your local vendors, locally produced items.

Another sign that the seasons are changing was this past Sunday. Our annual State of the Plate found us celebrating our county, steeped in agriculture, celebrating our growers, our producers. It was a perfect, cool, crisp, sunny autumn day. The scene was at Wren Farm in Mechanicsburg. The speakers were amazing!! You know them, locally, and through this market. The vendors brought their best game. The food was provided from local sources, prepared, in conjunction with local forces coming together, which would be your own Hippie and the Farmer duo, along with In Good Taste Catering. The vibe was electric. A day to remember, and to be thankful that our local fabric is alive, and vibrant! We revisited this local movement. We discussed the importance of agri-business, agri-tourism, agriculture…the backbone of our local fabric.

But above all the local, just revisit what you love. You have loved us for over five years…you continue to love us. Now, with the change of seasons, the change of weather, fall back, head over heels in love with us. Old friends never fade…they just grow more special with love, over time…

Peace, Love, Good Vibes…
Cosmic Pam

Spa City Local Farm Market Co-op:  Reminder to place orders by tomorrow at 9

Only one more day to place orders for this Friday. See you then.
Julie this week’s market manager

Spa City Local Farm Market Co-op:  Reminder to place orders by tomorrow at 9

Only one more day to place orders for this Friday. See you then.
Julie this week’s market manager

McColloms Market:  October FFFN Order

Hi All:

The order is closed. Pick up will be at my house, 118 Shepard Ave., on Wed from 4:30 – 6:30. See you then.

Thanks.

Melinda
518-354-0202

Tullahoma Locally Grown:  Your Market is NOW OPEN - October 10

Hello.

Your Tullahoma Locally Grown Market is now open. Feel free to browse and select your items between now and Wednesday at noon.

Here is the link to the market: Tullahoma Locally Grown Market

Thank you for your support. Have a great day,
Fuel So Good Coffee Roasters