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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Statesboro Market2Go:  The Market is Open!


The Market is Open!

Don’t forget the 5th Annual Turkey Trot 5k Run tomorrow at the Main Street Farmers Market. Tomorrow’s market also features a Health Wellness Fair, a Grits Bar, live entertainment, and the best food in the region!

Enjoy Shopping! See you Thursday!

South Cumberland Farmer's Market:  Time to order local food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Happy Lamb Ribs

This recipe comes from Elizabeth Motlow of Lost Cove Farm. They are called “Happy” because most people like them, there are no measurements, and you can’t make a mistake.

Lamb Ribs (slab)
Olive Oil
Soy Sauce
Ginger (fresh)
Garlic (organic if possible, available from CFM) Rosemary, fresh or dried, from CFM Fennel Seeds from CFM Cumin Seeds, lightly chopped Chili Powder from New Mexico, or The Pig

Whisk together olive oil and soy sauce until thick like a salad dressing. Make enough to coat your ribs, but excess liquid is unnecessary.If using organic garlic, do not bother to peel,smash with a hammer and add all to your olive oil & soy sauce. If you are not sure where your garlic came from, peel it. Roughly chop or grate ginger and add to the mix. Add rosemary. I like robust flavors so I use at least half of a whole head of garlic, an equal amount of ginger , and a half tablespoon Rosemary per slab. The recipe also works very well using more modest amounts.
Slather mixture over both sides of ribs and stack if making more than one slab. Cover tightly with plastic and refrigerate over night.

Bring Ribs to room temperature. Heat oven to 350 degrees F. Wipe marinade off the ribs using your hand. Put one half to one inch of water in bottom of roasting pan. Rollup or tuck under the ribs any lean boneless pieces, and place curved side down on a rack in the pan. Cover tightly with foil. Place in oven and immediately reduce heat to 250 degrees F. Roast one hour, turn ribs over, roast another hour. They will shrink and become very tender, possibly after two hours, but roast a little longer if necessary.

Remove from oven and while still warm sprinkle both sides with fennel, cumin, chili powder, perhaps more Rosemary, or any other herb you like. At this point you can either grill them for about ten minutes and enjoy,or let cool, cover with foil, refrigerate, and they will be even better the next day. Remove from fridge, let come to room temp, grill or broil for ten minutes, and serve while warm.

Market News



The frost is getting thicker but the fall crops are still going strong – enjoy them while they last. I’m enjoying the shorter days and the ability to slow down and take on winter projects. I hope that you are all enjoying the change in seasons and this more contemplative time of year.

In case you missed it last week, we welcome Chickweed to the market. Chickweed is run by Elizabeth Koella and she has amazing baked goods and vegetables for sale. I highly recommend the pain au chocolate!

Speaking of winter products, the longer nights allows for more handicrafts including spinning and knitting. Hidden Gem has a wide range of beautiful and soft alpaca yarns and roving.

Sequatchie Cove Creamery is back this week with cheese!

Dogwood Valley Greenhouse has additional specials this week:

Click here to browse the whole list.

Coming Events

Thanksgiving!

The market will operate as usual on the week of Thanksgiving with pick happening on Tuesday the 20th. Fresh turkeys from Fountain Springs Farm will be available. To reserve one order a turkey deposit now.

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:  Saturday


We will not be at the market Saturday. You may pick up your orders at the Taylorganic booth at the Piedmont and Sandy Springs markets. We will see you next Saturday and remember we will have the turkeys available.
Thank you,
Brady

Local Farms First:  The Thyme Has Come...



Greetings local food lovers!

The Market is Open!

Single-digit mornings and snow have arrived! Be sure to enjoy greens and fresh herbs while they’re still around!

There’s still some thyme on the market from a couple of different farmers this week.

Stuff your turkey with thyme to imbue your poultry with a delicious flavor.

Or dice into your mashed potatoes, stir into your stuffing or decorate your table!

Please note: We will be closed Thanksgiving week so this is your chance to order local products for your Thanksgiving dinner.

Thanks for supporting local family farms!

Maya Silver
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com

Greenwood SC:  Harvest News : Your Market is Open



GREENWOOD LOCALLY GROWN
CLICK HERE TO GO DIRECTLY TO SITE

Contact: Donna Putney putneyfarm@aol.com
Ordering: Thursday 6 PM till Monday 9 AM
Drop-off: Tuesday 4-5 PM Wyatt Farms
Map


To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
Market Administrator
Donna Putney

USLG GREENVILLE MARKET MANAGER Anna Schneider
HARVEST NEWS EDITOR/ CLEMSON MARKET MANAGER
Heidi Williams
GREENWOOOD MARKET MANAGER/VOLUNTEER COORDINATOR: POSITIONS OPEN
GREENVILLE DROP-OFFS ARE AT SWAMP RABBIT CAFE TUESDAY 4:00-6
WHOLE FOODS MARKET SERVICE DESK WED 8am-8pm
ORDERING WINDOW THURSDAY 6 PM -SUNDAY 8 PM WEEKLY

Recipes


Pickled Beets and Eggs

Ingredients:

2 c. (about 1 lb.) beets*
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 tsp. salt
Small piece stick cinnamon
3 or 4 whole cloves
6 hard cooked eggs*

Wash beets; cut off leaves and stems, leaving about 1 inch of the stem. Cook until tender. Drain and skin. Boil together for 10 minutes all remaining ingredients except the eggs. Add whole, hard cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days.

“*” indicates ingredient is available on Upstate Locally Grown

Market News

ORDERING IS OPEN FOR GREENWOOD USLG CUSTOMERS

The countdown to Thanksgiving has begun. Use the next food pickup to stock up on all your favorite holiday ingredients. The next Clemson delivery will be THIS Wednesday, Nov. 14, 2012 at the Clemson Montessori School. from 4:30-5 p.m.

Donna will then take a pre-holiday Holiday, and the market will be closed through Dec. 13. It will reopen for ordering Thurs., Dec. 14 for a food drop on Wednesday, Dec. 19, 2012. After that, we won’t reopen until the new year!

Spurgeon Farm has added a variety of winter veggies, inlcuding broccoli, arugula, boc choy, and tsot soi, an extremely cold-tolerant member of the Brassica family. It hails from Asia and can be steamed or stir-fried and complements fish and chicken dishes, especially those with an Asian flavor.

Be sure to stock up on plenty of Happy Cow cheeses, milks, and creams for your Thanksgiving baking. If you haven’t tried for yourself we can tell you, Dodi Spurgeon’s pies are better than your mama’s. Putney Farm eggs, Welch and Son chicken and sausage, and plenty of beef from Richard at Nature’s Beef will provide loads of comfort meals for you and your family as the days grow shorter and colder.

In addition to your order of Putney Farm Eggs (oedere early; supply expected to be low) and sweet potatoes, Nature’s Beef, Welch & Son sausage and chicken, Happy Cow milk products, Swamp Rabbit Cafe baked goods, and more, be sure to click on vegetables on the left-hand navigation bar of our market page and spend some time browsing veggies. More greens and other fall vegetables will be available in the coming weeks.

Look for this week!* Spurgeon Farm has added broccoli, arugula, boc choy, and tsot soi. “What is tsot soi?” you ask. Tsot soi is an extremely cold- tolerant member of the Brassica family. It hails from Asia and can reportedly be harvested even from under snow! (Not that WE will have that problem.) It can be steamed or stir-fried and complements fish and chicken dishes, especially those with an Asian flavor. I suggest sauteeing with plenty of garlic and ginger in some olive oil mixed with toasted sesame oil. YUM!


Occasional CSA Box
Here are a few things you can look for in this week’s $25, occasional CSA box. Be sure to order yours today! We will only have a few of these available this week, so act fast!
- baguette from Swamp Rabbit Cafe
- red detroit beets from Spurgeon Farms
- swiss chard from Spurgeon Farms
- herb medley from Putney Farms
- potatoes from Putney Farm
- broccoli from Spurgeon Farm
- eggs from Putney Farm

You can find recipes for many of these items on our market page.

From week to week, our CSA box reflects a variety of products from a variety of growers: Welch & Son, Split Creek Goat Farm, Happy Cow, Putney Farm, Spurgeon Farm, and Nature’s Beef, among others. The value is great, and the selection is delicious!
We thank you for sending prayers and good thoughts for Donna as she struggles through a stubborn health isue.
Also, please send out prayers for Virginia Dumont Poston and her husband. He is undergoing treatment for a very serious illness and the treatment is reall;y rough. Virginia needs our support and prayers. If you know her, please give her a quick call and let her know we are here for them.
Donna

Coming Events

Announcements


PART-TIME OPPORTUNITY WITH GREENWOOD LOCALLY GROWN
Upstate and Greenwood Locally Grown are all about being local and sustainable. That being said, we feel that it is time that someone local to the Greenwood area have the opportunity to guide this chapter of Upstate Locally Grown Market into its next phase. We are seeking a well-rounded person who cares about sustainable agriculture and local small farms to be our local Market Manager. This person could be a student, grower, or a passionate consumer. Donna is willing to work with and train the right person for as long as it takes.
This position is what you make it, and has great potential for the right person. At the present time, you will need an additional source of income to round out your living expenses.

We plan to continue our good relationship with sister sites and growers from all around the Upstate, so that we can relay needed products to the Greenwood area when needed. The new market manager will work closely with the administrator and our sister USLG Market Managers. Pay is proportional with sales, so this person would be encouraged to recruit new growers and artisans from the our area so our members will have even more choices!

Qualified candidates need basic computer skills, good people skills, a passion for all things “green.” The position requires 20-25 hours/week. Anyone may apply OR get more info by contacting Donna at putneyfarm@aol.com, subject: “Greenwood Going Greener.”

Augusta Locally Grown:  THE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN!


*WELCOME BEAVER DAM FARM! *
Grass-pastured eggs are now available from our newest farmers, Eugene & Lucille Cheeks, at Beaver Dam Farm. Located in Keysville, GA, the Cheeks are a “retired” couple who have created an extensive, all-natural homestead on the beaver-dammed land they’ve had for 50 years. Welcome!

POULTRY SWAP & SALETOMORROW!
Check out the Poultry Swap & Sale tomorrow, November 10, from 10am-2pm. The event will be held in the parking lot at Tractor Supply on Bobby Jones. This is a great opportunity to invest in some backyard poultry. For more information, call David Young at 706-799-1841.

SOUPER KIDS CAFE
Big thanks to the Augusta Area Dieticians Association for their donation to purchase the locally grown vegetables we will use at this weekend’s “Souper Kids Cafe.” Big thanks also to Chef Charleen for creating original, veggie-based recipes for this kids cooking event.

SOUTHERN SCRATCH HOLIDAY ORDERS DUE!
If you’ve ever had a nibble of the baked goodies created by Southern Scratch with local ingredients, you know their work is pure magic. NOTE: this is the last week to place your holiday orders for 2012!

A_GUSTAVORE WINNER THIS WEEK: RHONDA
For Halloween, Rhonda sent us a photo of herself cooking a “Frankensquash.” She writes: “Cross pollination in a friend’s garden resulted in squash plants that produce pale green fruit with a yellow squash shape and acorn squash ribs. The Frankensquash tastes like a zucchini, so I hope my garden produces more!” Rhonda will receive a limited edition A-GUSTAVORE tshirt for her winning photo.

THANK YOU LESLIE:
Thank you Leslie of Luna Bug Soups for giving me the gift of a stress-free, two-weeks-away-from-the-market. You are a gem.

SEE YOU ALL AT THE MARKET ON TUESDAY!
Kim

Conway, AR:  CLG Pickup - 4pm Today. Bring glass jars!


Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

Remember to bring your glass jars for recycling, and bags for ordered items.

See you this afternoon. Have a great day!

Republican Valley Produce:  RVP- The Market is OPEN


Greetings,

It was nice to see many people stop by and either pick up their orders or make their selections at the first Winter Market in Manhattan on November 3rd. If you weren’t there this is what you missed.

Photobucket

Almost 40 feet of produce and jams and jellies. I knew I was taking alot, but I didn’t realize I had 40 feet! If our winter squash wouldn’t have been such a bust this year, I would have had to add another table!

Don’t worry, we still have plenty left to pick this week. We are in fact still planting. I have 5 more 45 foot beds to transplant into and we have all those transplants waiting to go in. We also moved our movable buildings on Thursday night to cover the carrots for the winter. Who knows what Sunday and Monday will bring.

We aren’t adding any new products this week, but we will be adding the following as they become available. Red Bok Choy, Mustard Greens, Spinach, Arugula, Napa Cabbage, and Green Onions.

We will also add more pork as soon as we can get everything organized and entered in.

Do you know of someone who may be interested in RVP, please let them know. We have plenty of produce to share.

Good news, I will moving our delivery time up to 5 pm on Wednesdays.

Remember, orders are due by 5 pm on Sunday.

Thanks,

Jay and Linda

Upstate Locally Grown Greenville:  Harvest News: Get Ready for Thanksgiving


Upstate Locally Grown Market

upstatesc.locallygrown.net

To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
Market Administrator
Donna Putney

USLG GREENVILLE MARKET MANAGER Anna Schneider
HARVEST NEWS EDITOR/ CLEMSON MARKET MANAGER
Heidi Williams
GREENWOOOD MARKET MANAGER/VOLUNTEER COORDINATOR: POSITIONS OPEN
GREENVILLE DROP-OFFS ARE AT SWAMP RABBIT CAFE TUESDAY 4:00-6
WHOLE FOODS MARKET SERVICE DESK WED 8am-8pm
ORDERING WINDOW THURSDAY 6 PM -SUNDAY 8 PM WEEKLY

Recipes


Fresh Roasted Chicken
This recipe would work for a small turkey, as well! Simple and delicious!
Ingredients:
1 (4-pound) whole organic chicken*
8 garlic cloves, minced
4 tablespoons chopped fresh rosemary*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil

Preparation

1. Preheat oven to 425°.
2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks.
3. Combine garlic and rosemary. Rub seasoning mixture under loosened skin and into the body cavity. Sprinkle salt and pepper evenly over entire outside surface of chicken.
4. Place chicken in a shallow roasting pan coated with olive oil. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 1 hour or until a thermometer registers 180°. Let stand 5 minutes.

“*” indicates ingredient is available on Upstate Locally Grown

Market News

ORDERING IS OPEN FOR GREATER GREENVILLE/ TRAVELER’S REST USLG CUSTOMERS

The countdown to Thanksgiving has begun. Use the next food pickup to stock up on all your favorite holiday ingredients.

Spurgeon Farm has added a variety of winter veggies, inlcuding broccoli, arugula, boc choy, and tsot soi, an extremely cold-tolerant member of the Brassica family. It hails from Asia and can be steamed or stir-fried and complements fish and chicken dishes, especially those with an Asian flavor.

Be sure to stock up on plenty of Happy Cow cheeses, milks, and creams for your Thanksgiving baking. If you haven’t tried for yourself we can tell you, Dodi Spurgeon’s pies are better than your mama’s. Putney Farm eggs, Welch and Son chicken, and plenty of beef from Richard at Nature’s Beef will provide loads of comfort meals for you and your family as the days grow shorter and colder.

In addition to your order of Putney Farm Eggs, Nature’s Beef, Welch & Son chicken, Happy Cow milk products, Swamp Rabbit Cafe baked goods, and more, be sure to click on “vegetables” on the left-hand navigation bar of our market page and spend some time browsing veggies. More greens and other fall vegetables will be available in the coming weeks. And don’t forget, we also have shelled and unshelled pecans!

Occasional CSA Box
Here are a few things you can look for in this week’s $25, occasional CSA box. Be sure to order yours today! We will only have a few of these available this week, so act fast!
- Happy Cow cream cheese
- kale from Spurgeon Farms
- boc choy from Spurgeon Farms
- sweet potatoes from Putney Farm
- ground beef from Bar T
- eggs from Putney Farm

You can find recipes for many of these items on our market page.

From week to week, our CSA box reflects a variety of products from a variety of growers: Welch & Son, Split Creek Goat Farm, Happy Cow, Putney Farm, Spurgeon Farm, and Nature’s Beef, among others. The value is great, and the selection is delicious!

Coming Events


Swamp Rabbit Holiday Flea Market
when: Saturday, Dec 8 10 – 4
where: Swamp rabbit Cafe, 205 Cedar Lane Road, Greenville, SC
Food artisans, local art, local crafts, vintage sales, music, bicycling fun. Rain date: December 15.

Family Dinner Night
when: every Thursday night 4 – 8
where: Earthfare, 3620 Pelham Road
Greenville, SC 29615
Kids eat free with paid adult meal. A healthy alternative to fast food.

Announcements


Upstate Locally Grown – Greenville will be open through the Thanksgiving holiday. The Greenville part of the market will operate as scheduled with pick ups on Tuesdays and Wednesdays during the month of November.

Suwanee Whole Life Co-op:  Market is Open- WFN Group order


Good Morning Everyone,

The market is now open for ordering!
suwanee.locallygrown.net

Wilderness Family Naturals order is this weekend! I’ve added about 50 new products to the market including the items a bunch of you requested. All prices include taxes and shipping.

Montage Farm just listed turnip greens!

Have a wonderful weekend,
Nora