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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Republican Valley Produce:  RVP-First Full Market of 2013

2013 is here and we are all full of hope and joy. We are hoping for a much cooler and wetter spring and summer.

This year is going to be bringing a lot of new things. We aren’t planning to do too many different crops, we are planning to do what we do BETTER!

With that said, if there is something you would like for us to grow please let us know. We always are up for a new challenge.

On January 5th, we had our first January market in Manhattan. While there weren’t as many vendors, we had a great day. I was lucky to have two helpers that day. It was fun to have them there, but the 5am wake up call was a little rough.


Here is an image from Google Earth of our “farm” this picture was probably taken in late August to September this year.


About this weeks market. We are low on lettuce right now. We have several hundred small heads of lettuce. They just aren’t ready right now. I am hoping they will be ready in February.

We do have plenty of Kale and Carrots right now. Try something new and get some Kale!

Orders are due by 5pm on Sunday.



Upstate Locally Grown Greenville:  Market is Open!

Just a quick note to let ya’ll know that Upstate Locally Grown market is now open and will remain open till Monday morning at 10 am. The newsletter will follow shortly. In the meantime, have a lovely day!
Anna Schneider
ULG market manager

Gwinnett Locally Grown:  The Market is Open

Greetings All!

Last Tuesday, Mr. David, The Roastin’ Fool showcased his roasted coffee – with free samples and boy was it yummy. Look for his products on the Market this week!

Brady Bala (Double B Farm) is back with some vegetables, duck eggs, herbs and seeds. Check out his offerings. Welcome back Brady!

Tena Moore (WesTen Heritage Farm) is rejoining us! Tena’s whole wheat is delicious – she also offers pecans, great firewood starter and chicken backs for bone broth! Welcome Back Tena! We are so glad to have you!

Mother Earth Meats DEADLINE is January 14th! Delivery will be Saturday, January 26th at Rancho Alegre Farm. The link is If you have trouble with the link, please copy and paste into the address bar of your browser.

If you’re new to Mother Earth Meats, here is their mission statement: “Imagine a world where no animals are mistreated. Where people get to work in the sunshine while making a nice living out on the land. They are raising healthy livestock, the way God meant for the animals to be raised. The animals are respectfully processed at small family operated facilities that are federally inspected. We say a special prayer of thanks for each animal for the gifts they provide us. The meat isn’t shipped all over the country but hauled a short distance to a store where they can be purchased, using a minimum amount of fossil fuels. The customers take home the tastiest, most nutritious, and cleanest food possible for their families. The Earth, the people and the animals are all so much better off with this business model…”

Just a few highlights about Mother Earth Meats’ products:
•There is NO sales tax or added delivery fee!
•Slight fluctuations in price will occur due to actual packaged weight
•There are no nitrates/MSG in the uncooked sausages, fresh bacon or seasoned bacon
•Mother Earth Meats does not add any kind of salt or chemical washes to their meats, nor do they use gases to sterilize it
•Mother Earth Meats does not use any fertilizers at the farm, other than their own manure and homemade compost
•The turkeys are pastured/free-range and are given a limited amount of non-GMO feed which does include corn/soy (apparently turkeys need the extra nutrition, just as chickens do!)
•Pork lard is already rendered and pork fat is not; the same is true for beef lard and fat (however, you can easily render it yourself in the oven!)

Wilderness Family Naturals I will be contacting them tomorrow to get the shipping prices for each individual product, will send you your completed order form showing the total due. Check should be made out to Rancho Alegre Farm with WFN Jan order in the note section.

Green Pasture I am putting together another order for Fermented Cod Liver Oil. Check out their website at to see what products are now available and send me an email or let me know by Market on Tuesday if you would like to order. It is winter and we all need all of the vitamin D we can get to stay healthy!

I am still checking into getting produce boxes. I am speaking with several vendors and checking availability and feasibility of doing the boxes ourselves. Updates will be available by Market on Tuesday.

Welcome again to our new and returning vendors! The Market could not exist with a variety of local vendors and great customers! Thank you all for your support of Gwinnett Locally Grown Market!

If there is something that you need/want that is not listed on the market, please send me an email at and let me know. I will have organic spices and salts at the Market on Tuesday. If there is a particular flavor you would like, please email me.

Grab a cup of coffee or tea and check out our Market! Happy shopping!

Joyful thoughts,


Local Farms First:  The Market is Open! Score some beta carotene from carrots!

Greetings local food lovers!

The Market is Open!

Happy New Year everyone!

The greens have gone the way of the past, but there are still some root veggies, breads, delicious prepared foods and more to get your local fix!

Try some carrots from Rain Crow Farm this week for a hearty roasted vegetable side at dinner.

Thanks for supporting local family farms!

Maya Silver – a 501c3 non-profit
click here to start shopping on the website:

GFM :  Greeneville Farmers Market On Line is Open.

We are open for business, on line…we have several good vendors offering some very good products…Please support them and their efforts.

Statesboro Market2Go:  If you placed an order this week...

If you placed an order this week, please remember to pick up your order at the location you selected between 4:30 and 6:30 today.

Thank you!

South Cumberland Food Hub:  South Cumberland Food Hub

To Contact Us

South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
Risa Brown


Pasta With Cabbage, Apples and Leeks

2 T. Olive oil
2 Leeks, halved lengthwise, thinly
sliced crosswise, and well washed
3 cups packed shredded green cabbage
(about 12 oz)
2 large red apples(unpeeled), cut into
1/2 inch chunks
1/2 t. salt
1/2 t. pepper
2 T. cider vinegar
1 T. dijon mustard
8 oz farfalle (bow-tie) pasta

In a large skillet, heat the oil over medium heat. Add the leeks, and cook, stirring frequently for 5 mins, or until tender. Add the cabbage and garlic, and increase the heat to high; cook, stirring frequently for 5 mins, or until the cabbage is golden brown.
Add the apples, salt an pepper; cook for 2 mins or until the apple is crisp-tender. Stir in the vinegar and mustard, and cook for 30 seconds to blend the flavors.
In a large pot of boiling water, cook the pasta according to pkg directions. Drain, reserving 1/2 cup of the pasta cooking water. Transfer the drained pasta to a large bowl. Add the cabbage-apple mixture and the reserved pasta water; toss to combine.

Makes 4 servings.

Market News

We are well on our way to a new year now. I’m sure many of you have made some new year’s resolutions in your business life as well as personal. I’ve been doing some reading and researching about the local food movement and it has caused me to want to make some changes this year as well. (I hate to call them “new year’s resolutions” since that’s something that usually fails at some point before the next new year.) I hope to make permanent lifestyle changes such as eating more in season and growing more of my own food. But on an interesting note, I read about a chef in Nashville who owns the restaurant called “Tayst”. His name is Jeremy Chase Barlow. He has some very thought provoking beliefs, and has written a book called “Chefs Can Save the World”. It’s a very good read, you all should check it out. Jeremy claims that Chefs have the power to change the world when it comes to food and food related issues. And I think he’s on the right track.

So if you’re up to changing the world this week, check out what’s on your local food hub. We have some beautiful lettuces and lettuce mixes for your salads, and some winter squashes still left to make healthy soups with, and a good variety of super nutritious greens. Add some fresh baked bread and you’ve got a crowd pleaser for sure.

We’re gearing up for a busy year in 2013 and are planning to expand our base of growers this spring. So we have much more coming as soon as the season changes.

Thank you for supporting your local food hub!


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!

Suwanee Whole Life Co-op:  Co-op News- Online Payment Option Now Available

I’m happy to announce that you can now use your credit/debit online to pay for your co-op purchases!

After you make your selections to your cart and proceed to check out you will now see a 3rd button for credit card payments.

You can tie a credit or debit card to your account. Once the card is validated, you’ll be able to pay directly into your account and draw down over time or charge your individual orders to this card. This page is secure, and the card information will be securely stored with our payment processors.

The market manager will not be able to access your card information directly. You will be able to edit or remove this card or replace it with a different one at any time.

There is a 3.5% Convenience Fee charged for credit card purchases to cover the bank and development fees associated with allowing online credit card payments.

We support all Visa, MasterCard, American Express, Discover, JCB, and Diners Club cards.

We will still continue to take checks and cash at pick but we hope paying online will be an added convenience.

New Items:
Bread/Pizza Dough from Great Harvest- Whole Wheat and Unbleached White

Homemade Pesto- Made with fresh basil, garlic, roasted walnuts, olive oil and sea salt.

The market opens tomorrow at 7am and closes at 5pm on Sunday.

Thank you for your support!

Vista Marketplace:  It's Market Time! Vista Marketplace

The Market Basket this week includes South Carolina grown curly leaf Spinach, okra, beautiful Flat Italian Green Beans, onions, potatoes and much more. Don’t forget to wash that Lexington County sand off those greens. Still a few baskets left. 701 Whaley Street. Place an order and pick it up Saturday at the market. Share $25.00 Half Share $15.00

ALFN Local Food Club:  Grower's Potluck

Morning Ya’ll,
I don’t know if you’ve heard, but ALFN is hosting a Growers’ Giveback Potluck January 19th @ Noon, just after Food Club. This lunch is all about giving back to our local farmers, gardeners, and artisans, for the hard work they put in year-round to provide us with high quality food. Especially after a three-month drought and ice storm, our growers could use a little pampering. So please join us for a Saturday lunch in good company!
If you intend to attend, RSVP here.
A few growers have generously offered to donate food this Saturday for the potluck next Saturday. If you’d like to make use of ground beef, pecans, green beans, purple hull peas, sun-dried tomatoes, or eggs for the potluck, please e-mail me asap.
Sam Hedges