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

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
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes


Pasta With Cabbage, Apples and Leeks

Ingredients:
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

Directions:
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!

Risa


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
DON’T PRINT THIS MESSAGE- THE PRODUCT LISTING IS LONG

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.
Sincerely,
Sam Hedges

Tullahoma Locally Grown:  We've got eggs!


Frontier Family Farm has some eggs on the market if anyone is interested. Thank you for supporting your local farmers!

Risa

South Cumberland Food Hub:  Market is Open!


If you would like local food for your weekend customers, now is the time to order. We are open for orders until noon today. Thank you for supporting your local farmers!

Click here to go directly to the Rootedhere Locally Grown Market Page

Risa

Spa City Local Farm Market Co-op:  The market is closed


The Spa City Co-op on-line market is now closed for ordering. Orders can be picked up on Friday between 3:30 and 5:30 p.m. Please set a reminder for yourself so that you don’t forget, and we volunteers will be grateful if you arrive early as it is a long afternoon.

Many thanks for your continued participation in our local market. See you Friday!

Denise Marion
Market Co-manager
spacity@locallygrown.net
501-655-3130