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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Cedar Grove Farm:  CSA Availability for 5/22/13

Hello all —

Tonight’s message will be short and sweet. We have some new additions this week that we’re excited to offer you. We’ve brought back green head lettuce, kohlrabi, turnips and bok choy. Strawberries are still going strong and should be around for another couple of weeks. Featured this week is cauliflower, leeks, and spicy shunkyo radishes. Our first round of zephyr squash is coming in and will be ready next week, so be on the lookout. I hope you enjoy the offerings and find something you like.

See you Wednesday from 4-7pm at the Athens Downtown Farmer’s Market and at Lindsey’s Culinary Market from 3:30-6pm.

Have a happy and a healthy,

The CGF team

Swainsboro, GA:  MARKET IS OPEN

Look below to see what the farmers have to offer this week

DeForest, WI:  Availability for Week of May 19

the market is open

Fresh Harvest, LLC:  Fresh Harvest for May 19th

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May


Rhubarb Strawberry Pudding Cake

One of my favorite things to do with strawberries! From chef Nancy Vienneau’s blog Good Food Matters
adapted from Gourmet, April 2007

¼ cup water
1 ½ teaspoons cornstarch
1/3 and ½ cups sugar
3 cups chopped fruit—I prefer 2 cups chopped rhubarb, 1 cup strawberries, -
any variation you choose
1 cup all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
1 stick butter—melted and slightly cooled
1 teaspoon vanilla

Preheat oven to 400 degrees and put oven rack in the middle position. Butter an 8”x8” ceramic or glass baking pan. Stir together the water, cornstarch, and 1/3 cup sugar in a saucepan and heat. Stir in the rhubarb, if you are using it—but not the strawberries. Simmer, stirring occasionally, for about three minutes. Remove from heat and add the strawberries.

Whisk together the dry ingredients: flour, baking powder, salt, and the remaining ½ cup sugar. In a separate bowl, whisk together the wet ingredients: egg, milk, butter, vanilla.

Now add the dry ingredients to the wet, and stir in until well combined. Do not overbeat.

Coat the bottom of the baking pan with ½ of the fruit mixture. Spread the batter over that, then dollop the remaining fruit mixture on the top. Bake for 25-30 minutes. Test for doneness with a toothpick—if it comes out clean, it’s done!

Allow to cool on a rack for at least 5 minutes before serving. This can be served warm or served later at room temperature. Wrap and refrigerate leftovers, if there are any.

Makes 8-10 servings.

Market News


The heat is on! And we’ve got a great week for you, filled with the beauties of late Tennessee Spring – strawberries and lovely flower bouquets! If you haven’t yet checked out our Facebook page, there are some pictures there of the strawberry harvest at John Drury’s farm. Please remember all our strawberries are not only locally grown by John in Thompson Station, but are also grown organically, without any of the horrible chemicals usually sprayed on conventional strawberries. They are juicy and delicious, and won’t be around much longer!

If you are interested in picking your own berries, this weekend John will be opening up his farm to pick your own. The days are Friday or Saturday from 7-noon. The price is $4.50 quart. Check with John first via email or at 838-0428 for availability. 3514 Gray Lane, Thompsons Sta. 37179

There is a nice variety of flowers this week. This end of the school year is a great time to show some appreciation to those who have been teaching our children all school year, and a bouquet of flowers or some Earthwind Botanicals products is a great way to show some appreciation.

Mark your calendars for Memorial Day Weekend – It’s the Hickman County Arts&Ag Tour! Tally’s farm, Turnbull Creek Farm, and Twin Forks Farm Artisan Breads are two of the many stops on this great driving tour of Hickman County, just southwest of Nashville. If you feel like spending a day in the country, come on out and see all the neat stuff going on in scenic Hickman County! The tour stops are open May 24th and 25th, and you can find out more info at

Thanks so much for your support, and we look forward to seeing you on 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!

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Farmer At Your Door:  Market is Open! Over 300 Local Products!

The market is now open, shop until Tuesday evening. Fresh Asparagus and Wild Ramps are still available.

Try some Alpaca Dryer Balls. The all natural way to reduce static, soften fabric and cut down on drying time. I have been using 3 dryer balls for the last couple of weeks and really swear by them. Pacesetter Alpacas has dryer balls available. It is best to use at least 3 balls at a time. The dryer balls are all natural and long lasting. Also check out the Suri Alpaca Mats. Great for having along when you need to sit on the ground or a hard surface at summer events. Naturally cooling and moisture wicking properties. Hand woven and made from 100% Southern Wisconsin Suri Alpaca Fiber. I use one on my truck seat for added cushioning.

Rose Creek Farms Coop:  Sunday May 19th, 2013

Rose Creek Farms Coop

How to contact us:
Ph# 940.427.2609 or 940.440.8321
Our Farm Website:
On Twitter: @RoseCreekFarms
On Facebook:
On Saturdays Fort Worth: Here’s a map.
On Wednesdays Denton: Here’s a map.
On Wednesdays Decatur: Here’s a map.
On Mondays On Farm: Here’s a map.

Market News

We are working very hard to make Rose Creek Farms Cooperative the most convenient way for you to put locally grown food on your tables. It’s amazing what transpires each week in such a limited space and time window.

Freedom Ranger Chick chickentractor Learn About Eggs Garden Tour

Now accepting credit cards!

Rose Creek Farms Childrens Event:

  • Chicken Run: April 24th, 2013 9:30am – 12:30pm. Day’s events was a so much fun! Here are a few pics to share with you. The kids had a great time learning about our fowl friends. In the classroom we learned all about "from the egg to the plate! They toured the farm and played games called Ah! Soh! Gi! “Your outta here!”and the hula hoop squirm, squiggle and Blawk!. Had lunch and played with the chickens. The kids had a great time visiting the farm. We did too!
  • We had some really rough weather a couple of nights ago. The wind got up very high. We got hail but fortunately the hail stones were only marble size. We did lose some plants. They were beaten pretty bad.
  • On a good note the summer veggies are growing great and the gardens look wonderful!
  • We had a great time in the “The basics of Soft Cheeses, Butter and Yogurt Class” held on May 11th, 2013. Everyone was excited to learn about the health benefits of those high probiotic foods. Class information is based on the Weston A. Price foundation. A Nutritional Food Foundation.

Remember: We do give you money back on the undamaged glass jelly jars and rings. We can refund you $0.50 cents each for those that are returned back in great shape.

Remember: We do take used egg cartons that are still in good shape. It helps with the environment and help us keep the cost down.

Thanks so much for your support of Rose Creek Farms Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes North Texas such a great area in which to live.


Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Rose Creek Farms Locally Grown products, so we can try it too!

Kale Salad

Kale Salad

Serves Four – this is one of my favorites

1 qt. Kale, rinsed and chopped with coarser stems removed

1 qt. gourmet lettuce (use any of your favorite types of lettuce)

1 qt. Chopped Swiss Chard or Spinach

1 large tomato

1 medium chopped onion

1 clove fresh crushed garlic

2 tablespoon raw sunflower seeds

1 tablespoon ground flax seed

4 tablespoons of Balsamic Vinegar

2 tablespoons of Olive Oil

1/4 to 1/2 teaspoon of cracked Black Pepper

Mix chopped kale, chopped lettuce, and chopped chard or spinach. In a small bowl add the crushed clove of garlic, pepper, flax seed, sunflower seeds, chopped onion, diced tomato, vinegar and olive oil. Mix thoroughly. Pour over greens and mix. Let sit in refrigerator for twenty minutes before serving.

Upcoming Rose Creek Farms Events

  • Probiotics – The real connection: May 25th, 2013 10:00am-2:00pm. Friendly bacteria make up approximately 70% of our immune system. The most powerful part of the immune system takes place among the body’s probiotics. The human body can house more than 32 billion beneficial and harmful bacteria and fungi at one time. Join us in learning how to protect our immune system using traditional nutrient dense foods and drinks such as, yogurt, kefir, kombucha and fermented veggies. This is an informational class and not a cooking class. However we do cover basic methods of preparation. Class cost $25.00 per person. Couples $40.00. Lunch provided.
  • Nourishing Traditional Diets- The Key to Vibrant Health: June 15th, 2013, 10:00-2:00. Learn which foods heal and which foods cause disease. Learn how to prepare some of the most probiotic rich, nutrient dense foods our ancestors have eaten for thousands of years to keep them healthy. This is not a cooking class, demonstration only. Class is free. Please rsvp by phone or email to reserve your spot if attending.
  • The basics of Soft Cheeses, Butter and Yogurt: June 22nd, 2013 10:00am-2:00pm. Location is 11425 Marsh Lane, Dallas TX 75229. This class covers the nutritional benefits of “Raw Dairy Products”. Includes a demonstration of how to make yogurt, yogurt cheese, kefir and raw milk cheeses. We will learn how to make clabbered butter and cheese, cultured butter, cultured yogurt and yogurt cheese, and a raw milk butter. Class cost $50.00 per person. Bring your own sack lunch. (Cultured yogurt and cheese is a pasteurized method of preparation for those not interested in raw dairy products). Class taught by Pamela Klein Johnson. Go to: for details to register.
  • Basics of Fermentation: June. 29th, 2013 10:00am-2:00pm. Come and learn the basics of fermentation. Fermented foods are higher in nutrients, retain flavor and color much better than the canned method of food preservation. Learn how to make old fashioned pickled veggies to sourdough bread starters for bread, rolls and pancakes. Class cost $25.00 per person. Couples $40.00. Lunch provided.

Other Area Farm Events

No current listings

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!

Atlanta Locally Grown:  Available for Saturday May 25

I hope this finds you all doing well.
We have a wonderful list of vegtables for you this week. Every thing from arugula, beets, carrots, cabbage, collards, kale, lettuce, leeks, onions, to mustard and turnip greens. We have the turnips to.
This week looks to be great on the mushroom front. I am expecting to have a few shiitake the oysters should show up soon.

This is going to be the last week for our hogs. We only have two more available. They are a wonderful heritage hog. For those of you who attended the “This is Market” fundraiser by Georgia organics, this was on of the featured dishes. They cooked at 42lb version of what’s to come. The hogs will weigh about 200lbs. The cuts are unlimited. You can request them how ever you like.

Please remember to have your orders placed by 8 pm on Wednesday. And we will see you at the Double B Farm booth at the Piedmont Green Market and The Brookhaven Farmers Market or the Tayloganic booth at The Sandy Springs Farmers Market. We ask that you come between 8:30 and 9:30 so we may spend the market time selling to market customers.

Thank you,
Brady Bala
Market manager

Madison GA:  The Market is Open!!!!!!!

See everyone Wed!

Conyers Locally Grown:  Available for Friday May 24

I hope this finds you all doing well.

Wow the list of available vegtables has popped to over 70. That is just awesome. They are being brought to you by some of our most dedicated farms around town. This spring has been quite a pleasant growing time.

This week look for arugula, beets, braising greens, cabbage, carrots, collards, kale,
Leeks, onions, mustard, spinach, turnips, mushrooms and more.

Please remember to have your orders placed by 8 pm on Tuesday. We will see you on Friday from 5-7 at Copy Central, 1264 Parker road.

Thank you for your support we enjoy being your farmers!

Thank you,

goMarketNC:  Shop goMarket tonight through Tuesday!

Hey everyone!
Tonight’s “newsletter” will be short. I’m packing for an open source e-commerce conference in DC that could help change the face of goMarket! I’m going to represent a new project called the Open Food Web Foundation, which is an open source software non-profit in Australia: link. We’re working hard to develop a platform that would support a complex food system (like ours in the Triangle) where urban and rural farmers have a large diversity of markets to serve. Ideally this system will help support ordering kiosks and help connect with low-income communities, supporting a new, more just food system.

In terms of market news, Berenbaum’s is our newest vendor, and we’re really excited to offer some of their Jewish and Vegan specialties. They’re a really awesome organization with “pay what you can” pricing that I think is an awesome model for supporting food justice in Durham. Check out their website here. This week they are offering a savory mini-meal/snack pie that’d be great with a side of kale from Homegrown City Farm or spinach from Wild Dog farm.

Also, we’re offering a discount on annual memberships for $25 until the 25th of May, (here) which happens to be the same day as the Doughman, which Berenbaums and I will both be tabling in some capacity.


Market instructions:

A couple users had some confusion ordering from the market, so here’s a set of mini instructions that I hope will help anyone that’s had troule:

Sign into the market here and shop the market here and don’t be afraid to contact me with questions or concerns.

After you place your order you’ll get a confirmation email. Items can be picked up between 4:30 and 6:30 at Locopops in Old West Durham.