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!


Welcome Franklin Farms, citrus growers!
Be sure to order this week!

ALFN Local Food Club:  Volunteer Help


Hey Members,

I had a couple of cancellations and could use some help tomorrow in the market. I have one spot open in the early shift, and two spots open in the late shift. Sign up for the early and late and get $10 volunteer credit!!

Here is the link: Volunteer Spot

Thanks!

Kyle Holton
Program & Market Manager

Carolina Foothills, SC:  Market is Open!!!!


Happy Friday all,

Stop in and look around.

Have a great weekend and maybe I will see you Tuesday.

Susan.

http://carolinafoothills.locallygrown.net/market

Augusta Locally Grown:  The Market is Open


Sorry for the delay, the market is now open :)

SAT, NOV 7 – DEC 24 – HOLIDAY MARKET AT SOUTHERN MADE – The gorgeous fiber-farmer-owned store that is Southern Made will start their “Holiday Market” next weekend. Get locally-grown, handmade holiday gifts for your loved ones and support local artisans and farmers! Free demos and refreshments Nov 7-8, 10:30am-5:30pm. 1808 Broad Street, Augusta.

WED, NOV 18 – FORT GORDON SPOUSES CLUBALG will share news of local food events with military spouses at Fort Gordon! We could use a volunteer for this. Contact kim@augustalocallygrown.org if you can help us spread the word and get folks more involved!

THUR, NOV 19 – A TASTE OF THANKSGIVING AT RED CLAY MARKET IN EVANS – Sample deliciously creative dishes – perfect for the Thanksgiving dinner table – made with seasonal local ingredients. Augusta Locally Grown will partner with this wonderful new store to make a fun-filled day of it! Door prizes, free recipes, good company. The works!

TUE, DEC 1 – HOLIDAY GIFT BAZAAR – It’s our annual gift bazaar, held at the AJCC in Evans during market pick-up in Evans. What a great way to bring “locally grown” products home for the gift-giving season. Runs 4pm-6pm. Contact Amy at arsutter@hotmail.com if you’d like to set up as a vendor.

WED, DEC 2 – TURN-BACK-THE-BLOCK VOLUNTEER LUNCHEON – Participants of our G.R.O.W. Harrisburg/FVRx efforts have been invited to cook a locally-grown luncheon for Turn Back the Block volunteers at Crawford Baptist Church this holiday season. We’ll be prepping soups all day on Monday, Nov 30. Come volunteer if you’ve got the time!

TUES, DEC 8 – OUR ANNUAL LOCAL CHRISTMAS TREE SALE – One Tuesday each year, ALG offers free delivery of freshly cut trees from the Clarks Hills Christmas Tree Farm in Modoc, SC. Purchase your tree through our on-line market, support a local farmer and get the freshest tree around! Better yet, go pick it out yourself at the farm and meet these unique growers! Visit clarkshillchristmastreefarm.com.

SAT, DEC 12 – URBAN FOOD GROWING FOR KIDS AT GOOD SHEPHERD BAPTISTALG has been invited to host a monthly urban food growing program for kids at this Augusta-based church one Saturday each month, Dec-Apr. We could sure use a volunteer or two to help! Contact kim@augustalocallygrown.org.

THU, JAN 7 – AUGUSTA FOOD OASIS – We’ll host our “action plan” meeting of Local Food Activists on Thursday, January 7, 6pm-8pm. Location TBA! If you want to help create a more vibrant local foods culture in the CSRA, then please know: YOU are invited!!!! Email kim@augustalocallygrown.org for more info.

FRI, JAN 29 – TEDX AUGUSTA – We’re very excited to again play a part in helping with the TedxAugusta event in 2016. What a great way to promote local foods among our community’s deep thinkers. We’re gonna need at least 8 volunteers to really pull this off! Contact kim@augustalocallygrown.org if you can commit!

SUN, JAN 31 – CROB MOB AT CLYDE’S FRESH PRODUCE IN GROVETOWN – What’s a crop mob, you ask!? Good question! Imagine 30-40 volunteers, gathered for an afternoon on a farm, all volunteering their time to get something big done for the local farmer. This time, we’ll be planting dozens of fruit trees! Of course, we’ll share a farm-fresh meal afterwards. Save the date! Times TBA.

CHEERS!
Kim

Tullahoma Locally Grown:  Friday the 13th


Good Morning.

There is nothing scary about Friday the 13th at the Tullahoma Locally Grown Market. In fact, your Tullahoma Locally Grown Market is now open. Feel free to browse and select your items between now and Wednesday at noon.

Here is the link to the market: Tullahoma Locally Grown Market

Thank you for your support. Have a great day,
Fuel So Good Coffee Roasters

Suwanee Whole Life Co-op:  Market is OPEN for orders!



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

If you do NOT receive a confirmation email immediately after you placed your order, then your items are still in your cart and your order is not complete. *All orders must be placed by 6pm on Sunday.

PICK UP:
Pick up is on Tuesday at 4942 Austin Park Avenue, Buford 30518 from 1pm to 6:30 pm.

PAYMENT:
We take checks, cash, credit card and Dwolla

Please make sure you understand our pick up policy before you order.

Have an awesome weekend!
Nora

Spa City Local Farm Market Co-op:  coop pick up reminder


Just a quick note to all that have orders this week that today is the pick up day from 3:30 to 5:30 and the earlier the better. If anyone has questions or needs directions please feel free to call this weeks market manager
Karen Schuman
501-276-3318
Have a great day and see you at the market.

CLG:  CLG Pickup TODAY 4-6pm. Bring EGGSHELLS, glass jars, egg cartons please.


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 St. Peter’s Episcopal Church at 925 Mitchell Street in Conway.

If something comes up that you cannot personally pick up your order today, please contact someone to pick up for you.

Remember to bring your EGGSHELLS, glass jars for recycling, egg cartons, and bags for ordered items. Reduce, reuse, recycle! See you this afternoon.

Come early for the best selection from the EXTRAS table!

Thank you,
Steve

How to contact us:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Our Website: www.conway.locallygrown.net

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Northeast Georgia Locally Grown:  Pies and Greens


Don’t miss out on Keep it Simple’s gluten free ready pie crust, pie crust mix, or possibly whole pies for Thanksgiving! (NGLG will be open for pickup Wednesday Nov 25th)

In regard to the beautiful greens in the picture above, and a shout-out to Leah Lake Farms for their year-round production of wonderful leafy greens, here are a few of them ranked and rated (I love the comments on number 10):

“Greens are the No. 1 food you can eat regularly to help improve your health,” says Jill Nussinow, MS, RD, a culinary educator and the author. That’s because leafy vegetables are brimming with fiber along with vitamins, minerals, and plant-based substances that may help protect you from heart disease, diabetes, and perhaps even cancer. Even so, Americans are not eating as many vegetables each day as dietary experts recommend.

To encourage you to put more leafy vegetables on your plate, WebMD asked Nussinow to rank the country’s most widely-eaten greens from most nutritious to least. Here’s our top 10 list:

1. Kale: This nutrition powerhouse “offers everything you want in a leafy green,” says Nussinow, who gave it her first-place ranking. It’s an excellent source of vitamins A C, and K, has a good amount of calcium for a vegetable, and also supplies folate and potassium. Kale’s ruffle-edged leaves may range in color from cream to purple to black depending on the variety.

Before cooking with kale, collards, turnips, and chard, Nussinow recommends swishing the greens in a water-filled sink, draining the sink, then repeating this rinse until the leaves are dirt-free. Her favorite cooking method for these four greens is to rub the leaves in olive oil or tahini (sesame paste) and cook them for five minutes with garlic, olive oil, and broth.

2. Collards: Used in Southern-style cooking, collard greens are similar in nutrition to kale. But they have a heartier and chewier texture and a stronger cabbage-like taste. “Collards are an under-appreciated vegetable and most people don’t know about them,” suggests Nussinow. She says they’re also popular with the raw food movement because the wide leaves are used as a wrapper instead of tortillas or bread. Down South, collards are typically slow cooked with either a ham hock or smoked turkey leg. A half cup has 25 calories.

3. Turnip greens: “If you buy turnips with the tops on, you get two vegetables in one,” Nussinow tells WebMD. Turnip leaves are another Southern favorite traditionally made with pork. More tender than other greens and needing less cooking, this sharp-flavored leaf is low in calories yet loaded with vitamins A,C, and K as well as calcium.

4. Swiss chard: With red stems, stalks, and veins on its leaves, Swiss chard has a beet-like taste and soft texture that’s perfect for sauteeing. Both Swiss chard and spinach contain oxalates, which are slightly reduced by cooking and can bind to calcium, a concern for people prone to kidney stones. Chard contains 15 calories in one-half cup and is a good source of vitamins A and C. Nussinow likes to make a sweet-and-sour chard by adding raisins and vinegar to the cooked greens.

5. Spinach: Popeye’s favorite vegetable has 20 calories per serving, plus it’s packed with vitamins A and C, as well as folate. And because heat reduces the green’s oxalate content, freeing up its dietary calcium, “cooked spinach gives you more nutrition than raw,” says Nussinow. Spinach leaves can be cooked quickly in the water that remains on them after rinsing, or they can be eaten raw in salads. Bags of frozen chopped spinach are more convenient to use than block kinds, and this mild-flavored vegetable can be added to soups, pasta dishes, and casseroles.

6. Mustard greens: Another Southern green with a similar nutrition profile to turnip leaves and collards, mustard greens have scalloped edges and come in red and green varieties. They have a peppery taste and give off a mustardy smell during cooking. Their spiciness can be toned down by adding an acid, such as vinegar or lemon juice, toward the end of cooking, suggests Nussinow. Cooked mustard greens have 10 calories in one-half cup.

7. Broccoli: With 25 calories a serving, broccoli is rich in vitamin C and is also a good source of vitamin A, potassium, and folate. Americans eat about 6 pounds of it a year. Its stalks and florets add both crunch and color to stir-fries. While some kids may call this veggie “trees,” they often like it best raw or steamed with a yogurt-based dip. Nussinow mixes fresh broccoli into her pasta during the last three minutes of cooking so both are ready at the same time.

8. Red and Green Leaf and Romaine Lettuce: A familiar sight in salad bowls, these lettuces are high in vitamin A and offer some folate. Leaf lettuces have a softer texture than romaine, a crunchy variety used in Caesar salads. Fans of Iceberg lettuce may go for romaine, a crispy green that’s better for you. Nussinow points out “the darker the lettuce leaf, the more nutrition it has,” making red leaf slightly healthier than green. If you don’t drown lettuce in a creamy dressing, one cup contains 10 calories.

9. Cabbage: Although paler in color than other leafy greens, this cruciferous vegetable is a great source of cancer-fighting compounds and vitamin C. Nussinow considers this versatile green “the workhorse of the kitchen.” Available in red and green varieties, cabbage can be cooked, added raw to salads or stir fries, shredded into a slaw, or made into sauerkraut. It’s also a staple of St. Patrick’s Day boiled suppers and can give off a strong smell when cooking. One-half cup cooked has 15 calories.

10. Iceberg Lettuce: This bland-tasting head lettuce is mostly water. But it’s the country’s most popular leafy green and each of us eats about 17 pounds of iceberg a year. While tops in consumption, it’s last on our list for its health benefits. “It’s not devoid of all nutrition, but it’s pretty close,” Nussinow tells WebMD. Although we’re eating less iceberg than we did two decades ago, it’s still a common ingredient on hamburgers and in taco salads. “It can be a starter green,” says Nussinow, to draw people into a broader array of salad greens. source
Shop local leafy greens now >>

Heirloom Living Market Lilburn:  Important Information and Market Opening!


The Market is now Open…Happy Shopping!




If you do NOT get a confirmation email from the Market within 30 minutes of placing your order, please contact Maryanne at 404-432-4337. Your email confirmation is the system letting you know that you have placed your order and it has been accepted!


Take Note!!!




Thanksgiving Week Market Pickup


Schedule for Market Ordering and Pickup for Thanksgiving Week
Market Opens for Ordering: Friday, November 20th at 9:00am
Market Closes: SUNDAY, November 22nd at 10:00pm
Market Pickup: TUESDAY, November 24th
3:00 – 5:00pm


…important highlights…



Vicky Fry of Fry Farm has let me know that her items will be listed on SUNDAY! This is due to the Frost warnings that have been issued for Saturday night. Vicky and Steve want to ensure that you will have what is ordered. They will evaluate their crops Sunday Morning and then post their items. Please check back on Sunday to order from Fry Farm.


Please keep Ricky Brown of Back River Farm in your prayers. He had surgery yesterday and prayers are needed (and appreciated) for his swift and complete recovery.


Also, please keep Surata Wood and her daughter Zakira in your prayers. Surata is Sarah’s helper at and great supporter of the Hamilton Mill Market. On her way back home to Comer after Market last night, she hit a cow and totaled her SUV. Although she and her daughter are doing well, prayers always helpful.


Dabrielle and Bruce of My Daily Bread will be back on the Market next week!

This week we will operate the regular schedule!


Market Closes at 8:00pm Monday!
Pickup Day and Time: Thursday 4:30 – 6:30pm
Pickup Location: All Saints Lutheran Church
722 Rockbridge Road SW
Lilburn, GA 30047
Click Here for Map


Hop on over to the Market and place your order…

Please know that we appreciate the support of All Saints Lutheran Church for the use of the great spaces for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.


Order now since you are just a click way!

Shop at the Lilburn Market



Happy shopping!


Take me to the Lilburn Market
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BUY LOCAL ~ Know your Farmer!