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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Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market customers,

Hope you all had a wonderful Thanksgiving!

This week at Green Fork Farmers Market, we have a great variety of products available for preorder and for sale off the table at the market—vegetables, herbs, eggs, beef, pork, chicken, honey, baked goods, olives, plants, and herbal bath and beauty products.

Place your order online by Monday at midnight, and pick up at the market on Wednesday from 4-7 pm in the Breezeway at Nightbird Books, or come on in and check out what our farmers have for sale on their tables.

We look forward to receiving your order and seeing you on Wednesday!

Green Fork Farmers Market

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

Lazy Day Turkey Pot Pie

This came from a Turkey Cook Book but rather than post the recipe in that book I’ve decided to post my own recipe for easy pot pie. I usually use biscuit dough on top, but puff pastry also works.

Leftover turkey (around 1 lb – cut into chunks)
1 TLBSP olive oil
1 onion
3 stalks celery
5 cloves garlic
1 sprig of thyme
Leftover vegetables – any kind, around 2 cups (if you don’t have these you can add frozen vegetables or just omit and add more turkey)
2 Tlbsp flour
1 glass white wine
1/2 cup milk (or leftover turkey gravy)
Puff Pastry, or Biscuit dough (ready to prepare based on package directions or biscuit recipe)
1 egg (slightly beaten to paint on puff pastry or biscuit dough)

Preheat oven to 400.

In a large, heavy bottomed skillet or saucepan, heat olive oil. Add onions, garlic, celery, thyme, turkey, and vegetables and saute until tender. Sprinkle with flour and stir lightly until vegetables are coated with the flour. Then pour in a glass of wine to de-glaze. Allow to cook off slightly then add milk (or leftover turkey gravy) to thicken.

Remove from heat. Place puff pastry or biscuit dough on top of the vegetables and turkey. Paint top with egg as directed in puff pastry direction.

Place in 400 degree oven. Let bake for 10-25 minutes until pastry is puffy and slightly browned on top.

Serve hot.

Market News



I hope you all had a lovely Thanksgiving. I know that it may be hard to think about food this week. If that is how you are feeling, I recommend considering the non-edibles on the market that also make great holiday gifts.

Due to the cold weather and low light many vegetables are growing more slowly and some are done for the season. It’s time to focus on the root vegetables and the storage crops for a few months.

In Town Organics will have more salad and kale available in coming weeks once everything has had a little time to grow.

The Bread Peddler has many varieties of bread on the market this week – including all the favorites that are usually available at the Pig. Also… Pizza is back.

Click here to browse the whole list.

Coming Events

Working with Balance
The Ground Rules for Those Who Work or Play on the Land

2 1/2 Day Spacial Dynamics® Workshop
with Jaimen McMillan (founder of Spacial Dynamics® ) and Bill Keener (Sequatchie Cove Farm)

Thursday, November 29 – Outdoor work on the land at Crabtree Farms in Chattanooga, TN (9am till 6pm – dinner and discussion to follow in the evening)

Friday and 1/2 day Saturday, November 30th- December 1st – Indoor Spacial Dynamics® movement workshop )
At Baylor School gym – 9am till 6pm – discussion to follow in the evening)

Enliven Your Movement and Invigorate your Work at this Spacial Dynamics® Workshop

On Thursday we will be outdoors working with tools on the land at Crabtree Farms. If you work on the land, or spend your days bending, lifting, walking, pushing, shoveling, climbing, chopping, hammering, hoeing or if you want to move better when just playing – then this workshop will be of amazing value. In this Spacial Dynamics® workshop we will learn to use our body and our spatial gestures in balanced, rhythmical, pain-free and effective ways when working or doing heavy labor. We will practice developing greater ability and capacity to use our most valuable work tools: our body and our space. Physical movement and work can be highly reinforcing, motivating and refreshing when one is doing what one loves well; or it can be physically exhausting and defeating if done poorly. Together we will learn to improve our work movements and proper tool use.

On Friday and Saturday we will be in a gym at the Baylor School moving and will be introduced to Spacial Dynamics activities which will reinforce our work on Thursday. This course is for everyone who would like to learn to move better and more effectively. Teachers, musicians, parents, students, craftsmen, farmers, active sports enthusiasts or any one who wants to move towards developing a life full of effective and graceful movement. The course will be full of movement and is applicable for all ages. If you can’t make it Thursday or feel you are not up to spending a day outdoors working on the land, then sign up for the Friday and Saturday workshop.

You will need outdoor clothes and shoes for Thursday and please bring tools that you would like to learn to work better with (shovel, hoe, scythe, ax, hammer, etc.) You will need indoor clothes and shoes that you can move in for Friday and Saturday morning. There are several lodging options please email for details. Meals will be served at the farm, please email for details.
Come to learn to work so your body works better!

Contact:
Bill Keener
320 Dixon Cove Rd.
Sequatchie, TN 37374
423-942-9201
bill.keener@sequatchiecovefarm.com
www.sequatchiecovefarm.com

cost: $150.00 for the 2 1/2 days- or $75 for the day
There is possible tuition assistance

Click here to learn more about Jaimen McMillan and Spacial Dynamics

December 25th is Christmas and it also falls on a Tuesday this year…

For that reason, the market will be closed on Christmas this year (make sure you plan ahead).

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!

South Cumberland Food Hub:  Local Food!



Buy Local, Eat Local

To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes


La Madeleine’s Tomato Basil Soup

4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed

4 cups tomato juice (or part vegetable or part chicken stock)

12 -14 basil leaves, washed fresh

1 cup heavy cream

1/4 lb sweet unsalted butter

salt
1/4 teaspoon cracked black pepper

lemon juice (optional)

Directions:

Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.

Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.

Market News

It’s hard to believe that Thanksgiving has come and gone already. I hope everyone had a blessed day of Thanks and was able to spend it with loved ones. I guess we better gear up for Christmas now because it will be here before we know it. My favorite part of the “holiday part” of Christmas is when the girls and I go to our favorite tree farm to pick out and cut down a Christmas tree. I could do without a tree for the holidays, but not without the fun and camaraderie we have together on that day. It only takes us about an hour or two of walking around and discussing (arguing,lol) which tree is the best one. And the comical antics of cutting it down and dragging it back are priceless memories to me.

We still have fresh tomatoes on the market! Try the tomato basil soup recipe I’ve included with this email for a colorful and delicious holiday treat. Soups are heartwarming and healthy.

Add a salad to your soup with a mixture of the many greens we have this week. Shredded or chopped radishes, broccoli, turnips, and peppers can be added to boost eye appeal and taste.

We have all kinds of winter squash, even some summer squash, jalapeno peppers and lots of sweet potatoes this week. Order early for best availability.

Remember, you have 2 ordering times per week now- Mondays till noon and Wednesdays till noon.

Thank you for supporting your local food hub!

Risa


Coming Events


Decals are coming soon!

Soon I’ll be coming around with your window decals from South Cumberland Food Hub. Thank you for supporting your local farmers!

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!

Spa City Local Farm Market Co-op:  The Market is Open


The Spa City Co-op on-line market is now open for ordering. You can place your orders until 9 p.m. on Tuesday. Please set a reminder for yourself to pick up your order on Friday (the 30th) between 3:30 and 5:30 p.m.

Hannah Seewald is the manager for this market. Please contact her if you have any difficulty: spacity@locallygrown.net or 509-936-2151.

Happy ordering!! :)

Statesboro Market2Go:  The Market is OPEN!


Hope you and your family had a wonderful Thanksgiving!

The Market is Open!

Republican Valley Produce:  RVP-Hope you had a Happy Thanksgiving


We had a busy Wednesday transplanting with our youngest. She spent the whole afternoon with me. We transplanted more Kale, Swiss Chard, Napa Cabbage, Bok Choy, Mustard, Tokyo Bekana, 11 types of lettuce, Cilantro, and Tatsoi.

Photobucket

Here is one thing that you may not have seen before, The Bright Lights Swiss Chard not only has colored stems, but the roots are colored too. These were to of the plants we put out, a little root bound, but healthy.

Photobucket

As for the market, It will be the Second Winter Market in Manhattan at Pottorf Hall from 8 til 12. We will do the RVP delivery to Manhattan on Saturday. Delivery to Clay Center will be on Tuesday evening, if you order produce, as usual.

Remember orders are due by 5 pm on Sunday.

Hope to see you soon!

Jay

Local Farms First:  Happy Thanksgiving & Winter Schedule



Greetings local food lovers!

Happy belated Thanksgiving!

Sorry for the silence – we decided to remain closed this week so that farmers wouldn’t need to upload on Thanksgiving Day.

We will re-open the market this Thursday with delivery on December 5th.

Currently, the winter schedule will be as follows:
-December 5
-December 19
-January 16
-February 20
-March 13

Please let us know if you have any feedback or questions.

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

Gwinnett Locally Grown:  Greetings! Black Friday Specials ???


Greetings!

I hope that everyone had a wonderful Thanksgiving with friends and family. Today is “Black Friday” – some are rushing around to find the best deals on everything from electronics to toys to Christmas decorations! The Market doesn’t have any Black Friday specials – we just have good deals on nutrient dense foods all the time! So hop on over and see what yummy items you would like to order this week!

A couple of NOTES:

This is the last call for ordering for Wilderness Family Naturals. I would like to get this order in; however, I do not have the minimum required to get our Group Buy rate. If you would like to order, please contact me at grow@ranchoalegrefarm.com or call me at 404-432-4337 and I will send you the product price list and order form!

This is also last call for Green Pasture orders! This order will go in on Tuesday. Please let me know if you need Fermented Cod Liver Oil!

Effective December 1 EGGS will be available via a Pre-pay system similar to the pre-pay milk system at Rancho Alegre Farm. To ensure that I am able to provide eggs for milk customers as well as Market customers, I have contracted with 2 local farmers whose chickens are free range and given natural, non-medicated feed as a supplement to the worms, bugs and other chicken delicacies they love to eat. During the winter the chickens slack off in laying, predators are hungry and those 2 things play havoc with the ability to get eggs for all who want them. Between the two Farmers, I believe that I will be able to keep our supply of eggs steady and we all can have the protein rich food source we love for breakfast as well as for baking and other recipes. I will still have eggs available through the Market; however quantities will vary from week to week. Please email me at grow@ranchoalegrefarm.com or let me know when you come to Market! One of the Farmers that I am contracting with is getting a new flock of hens in January and is considering using feed which is SOY FREE. As soon as I know that option is available, I will let you know. Please know that Soy Free eggs when (and if) they become available will be priced about $7.00 per dozen.

Mary from Patchwork Pasture does have grains available; however, she has not yet listed them on the Market. If you would like grains and that is all that you are ordering, please email me at grow@ranchoalegrefarm.com. If you are ordering other items, please put your grain order in the comment section.

Have a wonderful weekend and I will see you at Market pickup on Tuesday!

Joyful thoughts!

~Maryanne

ALFN Local Food Club:  Volunteer Call


Happy Post-Giving!
And/or Black Friday, if you’re mad for consumerism. Why don’t we get trampling mobs at farmers’ markets?
I can’t believe I’m having to brake my fast from harassment via e-mail, but we could use a few volunteers for tomorrow’s food club. Not a lot, just a few. So if you could use some company with fresh produce after a few days of butter and gravy, come on!
Sincerely,
Sam Hedges

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


HAPPY THANKSGIVING:
When I stopped yesterday for a moment of reflection – between chopping, peeling and salivating – I was emotionally overwhelmed with the gratitude I feel for the Augusta Locally Grown family. To our farmers, our customers, our volunteers, our interns and our community partners: please know that your efforts have created quite a stir in the CSRA this year! And this is truly celebratory.

SMALL BUSINESS SATURDAY- NOV 24
This relatively new American holiday is enjoying a good deal of hoopla this year. And what a good thing it is. But as you jump into the shopping season, please consider this: Perhaps the very best way to participate in Small Business Saturday is to buy from local, sustainable farmers. Why? At their very core, sustainable farmers are committed to keeping their OWN purchases local and small-business focused. Whenever possible, they buy seed, livestock, soil amendments, feed and other supplies from folks in OUR communities. By ordering your groceries from our ALG, you can be assured that your hard-earned food dollars will be recycled right here, in the CSRA, in a tasty circle of economic fellowship.

SOUTHERN SWISS DAIRY FEATUREDBIG TIME”:
Big congratulations to Southern Swiss Dairy! Last week, they were filmed for a feature on “Kimberly’s Simply Southern,” a national cooking show on GAC. Of course, the “Kimberly” in question is none other than Kimberly Schlapman of the popular county music group “Little Big Town.” We are so proud of Southern Swiss for again putting Augusta’s local foods scene on our nation’s map.

SEE YOU ALL AT THE MARKET ON TUESDAY!
Kim