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.



 
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Conway, AR:  Opening Bell


Greetings Conway Locally Grown Community,

You will be seeing less of me at Friday pickups. I am nearing a year’s time spent living and working at Falling Sky Farm, on top of three separate seasons’ work in previous years, and it is time for me to transition to something new. I cannot thank Cody and Andrea at Falling Sky enough for their willingness to house and teach me for so long. I know I have grown from my experiences there, and whether or not farming remains in my future, Cody and Andrea (and family) will be lifelong friends and mentors of mine.

I will still be present electronically, though. Temporarily I will continue to open and close the market, and attempt to inform and/or entertain you in the process.

The market is now open. 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, and do the rain dance a couple times at least.

Best regards,
Gabe Levin

Cumberland, TN:  CSFM Open


The Cumberland Sustainable Farmers Market is now open for this weeks ordering. Thanks for supporting your local area farmers.

Joyful Noise Acres Farm:  Get your grill on!


The market closes at 8pm Monday so please get your orders in before then for delivery on Wednesday.

It is hot and muggy and hard to think about being in a hot kitchen so let’s fire up the grill. We have some great offerings this week so lets get started on the menu!

Chicken and chicken legs – what more can I say. Split a whole bird in half, marinade in olive oil, balsamic vinegar or white wine, Rosemary, salt, pepper and garlic then slow grill. The Freedom Ranger chicken is extra flavorful for this application.

Ground Beef
Four Mile Farm left some delicious ground beef in the freezer – it is going fast though- for those of you that want a traditional burger. Mix it with ground pork and make some sliders.

Lamb
Four Mile Farm also left lamb in the freezer, rib chops and loin chops, chuck steak and even a leg of lamb for the larger crowd. It is so tender and flavorful.

Vegetables
Squash of every kind, beets, onions, purple potatoes, lettuce, cabbage, kale, collards. It is all so good and available this week. My favorite fast salad is to gather all the veggies and chop them into small pieces. Pour Italian dressing over it and toss gently. Let sit about 10 minutes then serve. It is so colorful and filling and you can add any mix of vegetables you have on hand.

The farm is open on Wednesday and Saturday, deliveries are Wednesday only this week as we will celebrate the 4th with our family.

Many blessings to each of you.
Mary Beth

The Wednesday Market:  The Market is Open


Hello? Are y’all still out there, or has everyone left for the beach or lake or mountains and left me at home? If you plan on spending the Fourth of July out of town, but haven’t left yet, now is a great time to place an order, pick up it on Wednesday, and take it with you for the Independence Day holiday.

The Wednesday Market is open for orders. Place your orders by 10 p.m. Monday, and pick them up on Wednesday between 3:30 and 6:30 p.m. Here is the link: http://wednesdaymarket.locallygrown.net/market

We welcomed two new producers to the Market last week. Jenny Dawn of Humble Pie Catering in Barnesville is now listing entrée items and baked goods and gave out samples of her chicken poppyseed casserole last week. She is also the owner of Rumble Seat Inn bed and breakfast and teaches cooking classes. Pattillo Tree Farm in Griffin is a tree farm and container nursery specializing in evergreen shrubs and trees, crape myrtles, and growing stock from rooted cuttings. Please help us in welcoming these two businesses to our Market!

New listings this week include jade bush beans, jalapeno peppers, yellow squash, and slicing cucumbers. In the bath and beauty department, look for vanilla honey body scrub and lemon sugar scrub. Please check the website for details on all listings.

Have a great day, and we’ll see you on Wednesday!

Thanks,

Beverly

Stone County, AR:  Have it waiting!


Hey, Dear Shoppers…

Our vendors reported they had a great day at Stone County Farmers Market on Saturday…some selling out and others getting very close! Supporting our growers is the main way we’ll ensure we have a solid local food movement for years to come. So, to those of you who were at Market on Saturday, thank you!

As Market shoppers, you’ve probably experienced the disappointment of arriving at Market too late to get some things you wanted. Well…the solution to that is ordering right here online so your order will be bagged and ready and waiting for you when you get there! Most of our Stone County Farmers Market vendors sell both at the Market and here online, but don’t forget there are also regional vendors who sell online only.

So, give it a try! It’s awfully nice to know you can always get what you want when you pre-order!

Come on in!

United States Virgin Islands:  VI Locally Grown Market 6/30/13


Good Afternoon St. Croix!

We are pleased to present you with a new look to our online market! Ordering is the same as before, just with a new style. We will continue to make improvements to our site, keep your eyes peeled.

We’d also like to welcome baker Tess of TLC (Tess Loves Cooking) Artisan Crafts to V.I. Locally Grown! Her breads have already been quite a hit at the market – she uses locally sourced ingredients whenever possible, like in her Sun-dried Tomato Basil and Jalapeno Cheddar Breads. Be sure to try one of her whole-grain options as well!

Organic Cucumbers are plentiful right now at Ridge to Reef Farm – now’s the time for cucumber salads, Tzatziki sauce, cucumber soups and pickles! These are different than the typical local cucumber – they are thin-skinned and sweet, with minimal seeds.

Check out the offerings from all of our growers and crafters below. See you at the market on Wednesday!

Palouse Grown Market:  Sunday Morning Market Update!!!


6-30-2013

Good Morning!
Just to let everyone know PGM has new veggies this week…. spinach, garlic scapes, purple kohlarabi,cabbage, Romaine lettuce and amazing SWEET salad turnips (great to eat raw)

We still have a few more bags of strawberries…so get them while you can!

Send me your photos of you/your family out in your garden/farm, planting, harvesting, eating, whatever has to do with local food here on the Palouse. Also…photos of the farmer’s markets. We will post them on PGM’s website or on our facebook page (with your permission)

Enjoy the heat!
Kim

ALFN Local Food Club:  The Market Is Open: Folksy Foodies


Why, Hello Digital Community,
I didn’t see you there. Did you hear? The Market is open, and in a wave of grace, we received a cold front that kicked the heat down a few notches. It feels indescribably good outside right now, and ALFN really thinks you ought to take advantage, since we may not see a day like this for another three months. ALFN knows what it’s talking about.

Quick musing: Folksy Foodie. I think this can be the phrase to label the unique Arkansan locavore. See, we have the kind of foodie slant, loving fresh food and gushing over pictures of food on Facebook and eating purple carrots. But we also have a long, rich background of agriculture and gardening that the more progressive havens of foodism lack. You talk to people at pickup on Saturdays, and they can easily remember growing this stuff as kids with their grandparents. It’s a little new age and old age. We are Folksy Foodies. Eh, try it out, see if it sticks.
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Local Food in the House, Ya’ll…

Out of town for the 4th weekend? Don’t forget about our Monday pickup option. Just because you must miss Saturday pickup, doesn’t mean you have to go without your local groceries.

Bulk Cabbage from Armstead Mountain Farm. A saw a few customers take their bulk cabbage home yesterday, with plans for fermentation. Toss in some garlic and other shredded root veggies, and you’ve got a funky mess.

Ghost Peppers from Willow Springs Market Garden. This pepper should come with a skull and crossbones. Infamous for being hot beyond the realm of reason. Brave souls have tried… and died. Well, I don’t know if anyone’s died, but the idea makes the pepper more alluring, doesn’t it?

Moringa Leaves from Willow Springs Market Garden. This could be an interesting horizon-broadener. A super-healthy green, so they say, superior in taste to spinach and collards, etc. Eat raw or sautéed.

OKRA from Kellogg (Certified Naturally Grown), Barnhill, and friends. I love fresh okra so much. Roast or grill it (helps pull out some of the slimy) and it is so divine.

Gray Zucchini from Bluebird. Interesting. A staple, Jerry says, in Latin cuisine, with a gray-green skin. Anyone tried the Zucchini-Pepita salsa at Local Lime? This might be the time to recreate it at home.

Squash, Squash, Squash. Acorn, Butternut, Yellow, Zucchini. So much squash. Perfect for carving figurines and giving them to your children as toys. The bonus is that when your children get tired of your carven toys, you can eat them.

Tomatoes, Tomatoes, Tomatoes from everywhere. Little cherries, heirlooms, hybrids. Order some tomatoes + MeatWorks or Falling Sky smoked bacon + Arkansas Fresh multigrain bread and baby, you got a BLT.

Bulk Basil from Rattle’s Garden. $10 for 1 gallon. Not bad. Time to make pesto. Also, lots of fresh basil from Little Rock Urban Farming, Armstead, etc. plus a multitude of herbs for cooking.

Arkansas Natural Produce and Crimmins’ Family Farm are taking a little vacation. Yes, I miss them too. Until then, try consoling yourself with hot peppers and blueberries. And chicken feet.


Sharing and So-shia-lizin’…

Wanting to visit a U-Pick place for some berries? Loretta Elmore in Hot Springs…
“Yes it is berry picking time, We are starting u pick next week. We will be open for picking starting Tuesday morning, our hours will be 6am to 12pm everyday except Thursdays and Saturdays, We charge $2 a pound which usually averages about $12 a gallon for U-pick. Anyone wanting to pick should give us a call at 501-984-5498.”

A day in the life of Tammy Sue’s Critters
A look at today on the farm. Get up, feed and milk. Spend several hours moving hay and making sure all critters have fresh water. Then make delivery to Little Rock, head to Sherwood Farmer’sMarket, set up in a little bit of heat, work till 8:00. Time to head home and feed and milk again. Then, looks like rain, we have to cover 26 rolls of hay with tarps. Finally at 10:30 shower and have fresh peaches on ice cream! Wow, what a day."

Starting July 7th, Boulevard Bread Co will be open for brunch on Sundays. I love brunch.

And, last but not least, Le Pops was recently featured in the Food Network’s magazine as Arkansas’ best ice cream treat. Some serious recognition there, indeed.

Good week to all, and a happy 4th!

Sincerely,
Sam Hedges

Madison GA:  The Market is Open!!!!!!


See everyone Wed.!!

Farm Where Life is Good:  Online Market is OPEN for Business (Week 27)


Early potatoes are flowering— harbinger of new potato harvest coming up.

Farm Where Life is Good

Life on the Farm (Week 27)

The birds are tweeting and chirping and singing, the sun is shining, a gentle breeze is blowing, and the bees are in a frenzy gathering their nectar and pollen from all of the bolted (i.e. flowered) early spring brassicas.
(Note the “pollen baskets” full of yellow pollen on both sides of rear legs.)

It’s going to be a beautiful day out in the fields. Other than more rain Friday night making the soil difficult to work and plant, growing is going well here at Farm WLIG.

Our weekly deer story is of a curious yearling venturing into the high tunnel. With all of the string trellising installed, it is a challenge for a biped with a higher order brain to navigate, let alone a quadriped with a flighty brain. We had visions of mass destruction of the tomatoes and cucumbers, as we ran out to ask the youngster to evacuate. Thankfully, it is a happy ending to this week’s deer story. She/he turned and sauntered out (I think they are completely without a startle reflex here in WI.)

The cucumbers are getting fat and sweet peppers are actually starting to turn colors. Soon, very soon!

Herbs headline The Market this week— a version from every culinary corner of the world. And more leafy things.

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

Kale, Lentil, Sausage Skillet

2 teaspoons extra-virgin olive oil
1 package Kielbasa Tofurky-brand sausages, sliced
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably French green
8-12 cups chopped kale leaves
1 teaspoon chopped fresh sage
1/4 teaspoon salt
Freshly ground pepper to taste

Add the oil and onion to large skillet and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.

Add kale, sage, sausage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Add black pepper to taste.

Adapted from: EatingWell magazine
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Gravy Every Day

We eat a lot of gravy…it is a simple one-pan way to make up something flavorful and then just add a protein and top a starch or greens. This recipe is where we start, and modify the herbs as cravings direct.

1 # button mushrooms, sliced or chopped
1 large yellow onion, diced
3 cloves garlic, minced
1 Tbsp olive oil
¼ cup dry white wine (optional)
¼ cup fresh parsley, chopped (or 1 Tbsp dried parsley)
5-10 fresh sage leaves, chopped (or 1 tsp dried, ground sage)
¼-½ tsp fresh ground pepper
4 cups vegetable broth
¼-1 tsp sea salt (if needed)
½ cup wheat flour or cornstarch
¼ cup nutritional yeast (optional, gives robust flavor)
1 cup cold water (1/2 cup margarine, for high fat version)

Sauté mushrooms, onions, garlic in olive oil until onions clear and mushrooms tender. Add wine (if using); allow to evaporate a few minutes.

Add parsley, sage and black pepper.

Add vegetable broth, cover and bring to a light simmer for 10-15 minutes.

Add salt if desired.

Mix flour and nutritional yeast with cold water in a container with lid. Shake vigorously to create a thick, pourable paste with no lumps. Add more water as needed.

Alternatively, for high fat version, melt margarine in pan, mix in flour and nutritional yeast. Add more melted margarine as needed to make a paste (roux). Stir over low heat for 2-3min.

Slowly pour paste into simmering broth while stirring constantly with whisk or slotted spoon. Note gravy consistency; stop adding or make up more paste as needed to achieve gravy consistency you prefer.

Did You Know…

“Until 100 years ago, most recipes didn’t call for specific measures.” (From The Science of Good Cooking) Recipes were basically suggestions of ingredients. And since most people had limited repertoires, had learned traditional cooking at the elbow of another cook (another family member or work supervisor), and were limited to (or blessed with) local, seasonal ingredients, meal variety was not what it is today. Considering our dietary dependence on fossil fuel these days, maybe limited variety and local ingredients is something to get back to!

But today we have measuring devices; if you want to be uber-precise, go with weight measuring. Short of that pain-in-the-neck, make sure you have both “dry” measuring cups, “liquid” measuring cups, and measuring spoons to reduce variability. Nowadays, you can find dry measuring cups with the added convenience of 2/3 and ¾ cup; and measuring spoons with 1 ½ Tbsp and drop/smidgen/pinch options too!

To use a dry cup, dip it into your dry ingredient, hold level and sweep the top edge with a flat blade/knife. To use a liquid cup, set it on a level surface and pour your liquid ingredient in while holding your eye at cup-level; fill until the liquid at the center of the cup (not edges) is at the appropriate line. To use measuring spoons for dry ingredients, follow the dry cup dip-and-sweep method. To use measuring spoons for liquid ingredients, hold steady and level and fill to the brim.

Easy conversions for scaling up or down your recipes: 1 Tbsp = 3 tsp and 4 Tbsp = ¼ cup

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Salad turnips
Salad mix
Kale
Spinach
Broccoli
Thyme
Sage
Cilantro
Cucumber (maybe)

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



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