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.
Stones River Market: The Market is Back Open
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
The Market is back open this morning with frost on the pumpkin.
Some new and items of interest for the Market this week:
Bloomin’ Shrooms has plenty of mushrooms available including a 5 pound quantity for large party or someone interested in drying for later.
Double Star Bar Farms returns to the Market with their artisan bread, stevia, blueberry syrup and natural bug repellent, plus they have added Oma’s Carrot Cake to the list.
JENuine Health has put her Dill-icious Seasoning on sale to complement this week’s recipe (shown below).
Since the weather is getting colder, get a head start on your fireplace fires with kindling from JourneyWorks Community Garden.
Apples from Rainbow Hill Farm include: Granny Smith, Mutsu, Red and Yellow Delicious.
Rocky Glade Farm introduces fresh tumeric which may be cut into coins, matchsticks, or cubes; grated with a microplane or cheese grater; and juiced or thrown into smoothies.
Thanksgiving is a month away. Now is the time to reserve your fresh turkey from West Wind Farms.
A note from Botanical Harmony:
We have updated our body butters, baby bottom cream, and breathe to the 2 oz glass jars and all are fresh and in stock.
Thank you to everyone for all the continued support, feedback and word-of-mouth advertising we have gained from Stones River Market customers. We appreciate every single bit of it!
In gratitude,
Tracey + Ashleigh
There are plenty of other products available this week. Browse the categories to see what your will find.
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Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!
Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!
The recipe this week comes from Chef Jenny with JENuine Health to complement the turnips available on the Market.
Turnip Tip:
Turnips can be substituted for potatoes in any of your favorite recipes. Use them in soups, stews, salads, casseroles or mashed. They provide one third the amount of calories as an equal amount of potatoes. They also contain fiber, folic acid, and vitamin C. The leafy greens on the turnips are also edible. Scallop Turnips is one of my favorite ways to prepare them. Thinly slice (or dice) turnips and onions. Sauté in olive oil until lightly browned. Add salt, pepper, and Seeds of Success Dill-icious Seasoning (to taste). Combine all the ingredients in a casserole dish with cheddar cheese. Bake at 375 degrees until the turnips are tender and the cheese is melted. Sprinkle with additional Dill-icious Seasoning before serving. Serve with the greens.
I 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!
John
See the complete list of products at http://stonesriver.locallygrown.net/
ALFN Local Food Club: The Market Is Open
With a cold-snap this weekend and Harvest Fest, fall has officially arrived. The fall produce is overflowing on the website. The market is open—enjoy the bounty.
Updates/News
1. Remember Central Arkansas New Agrarian Society (CANAS) is hosting a fundraiser at the White Water Tavern on Thursday October 22 from 7-11:30. The event is to raise funds to send a CANAS group of farmers to attend an agroecology conference in Cuba.
2. As a reminder, if you receive two email notifications of an order from the website, you may have inadvertently made the same order twice. ALFN has to cover the cost for duplicate orders since we don’t expect our farmers to pay for it. We can always fix duplicate orders before the close of the market on Wednesday. You can always email me if you receive two email notifications of an order, and I can take one off.
Reflection
Over the nine years my family and I lived in Mozambique, I came to deeply respect the culture of subsistence farming in our region. However, a pernicious counter-culture was infringing upon this local food culture. With the advent of a global economy, the city offered everything from cheap sandals made in China to cheap boxes of cereal. Many of my peers began to see food that was packaged as a higher quality. They would view their earthy produce with slight disdain in contrast to the polished, packaged and processed foods. The change in perspective represented a conflict of food cultures. The packaged and labeled food was cosmopolitan while the earth-crusted potatoes were poor and backward. Every since then, I have had a zealous suspicion of all labels. In the western world, truth is established through marketed labels. The polished label reflects our desires and can blind us from seeing through the label into the history and roots of the product itself. Like a magpie, we collect the shiny without knowing the origin of such objects. For this reason, I am skeptical of labels in the food industry. I know it is necessary to provide robust regulation behind foods that cross vast distances of land and sea, but I also know labels can hide deeper truths. Labels can obfuscate basic philosophies of food production. I’m not alone in this suspicion. Allow me to quote Wendell Berry from an article entitled, “In Distrust of Movements”:
The worst danger may be that a movement will lose its language either to its own confusion about meaning and practice, or to pre-emption by its enemies. I remember, for example, my naïve confusion at learning that it was possible for advocates of organic agriculture to look upon the “organic method” as an end in itself. To me, organic farming was attractive both as a way of conserving nature and as a strategy of survival for small farmers.
Imagine my surprise in discovering that there could be huge “organic” monocultures. And so I was not too surprised by the recent attempt of the United States Department of Agriculture to appropriate the “organic” label forfood irradiation, genetic engineering, and other desecrations of the corporate food economy. Once we allow our language to mean anything that anybody wants it to mean, it becomes impossible to mean what we say. When “homemade” ceases to mean neither more nor less than “made at home”, then it means anything, which is to say that it means nothing.
Berry’s emphasis on transparent, concrete language is on point. Our labels should be used as clarification, not as tools of ambiguity. For many, food labeling is a confusing, jargon-filled public courtyard full of smoke and mirrors. However, as consumers of local food, ALFN should seek to clearly communicate the range of meaning within our own community of producers. As many of you know, we work to cultivate a local food economy while giving consumers the choice from various farmers. For this reason, Our Growers page is an important place to gather information about the varying practices used by our farmers. Our growers go through an application process and ALFN’s board approves based upon our values centered on sustainability and local production. Yet, it is you, the members, who ultimately drive the demand for what types of products our local growers provide in supply. For this reason in the next few weeks, I hope to provide a clear landscape on the national conversation about labeling from Certified Organic to Conventional. It should provide updated information regarding the regulation and debate about food labels. Nevertheless, at ALFN, we don’t simply look to labels as the end solution. Rather, we look to the faces behind the food. A food economy is less about branding and more about an established system of relationships.
A hearty wish for well being this week!
Kyle Holton
Program & Market Manager
Siloam Springs, AR: Online Market is Open!
Our favorite cheese maker, White River Creamery, has an opportunity to expand their business and all their customers have an opportunity to support their project! Check out their Kickstarter Campaign at this link:
https://www.kickstarter.com/projects/1886848044/white-river-creamery-arkansass-last-farmstead-chee?ref=project_share
We have some of their amazing cheeses(Chocolate Chèvre, Fromage Blanc, Greek, Italian and plain Feta and Farmers cheese). They can be preordered online or purchased at the Market Welcome Station.
There are only two more outdoor market days left! Saturday, October 24th is Customer Appreciation Day!!! For every purchase you make you will receive a ticket to enter a drawing for a asker FULL of locally grown or locally made products!
We would love to see our armrest and vendors go home with empty crates on our last day. Bring a friend and come shop the market!
United States Virgin Islands: This Week in VI Locally Grown
Hello everyone!
Slowly but surely we’re creeping out of this drought. Rainy season should be coming soon…right? :)
See you Wed!
Best,
Your VI Locally Grown Producers
Bedford County: Get your orders in!
Bedford County Locally Grown
How to contact us:
Our Website: bedfordcounty.locallygrown.net
Email: botanicalharmony@gmail.com
On Facebook: www.facebook.com/bedfordcountylocallygrown
On Thursdays: 865 Union St. Shelbyville, Tennessee
On Instagram: @bedfordclocallygrown
Call: 931 – 952 – 1224
The Market Is Open!
Good evening everyone!
So happy to welcome a new farmer to the market; Scheryl from Southern Hope Farms – be sure to watch out for her listings.
Rocky Glade Farm have this week added Tumeric to the market, it like ginger and galangal is a rhizome. When cooking with it a rule of thumb is 1 inch of fresh equals 1 TBSP of fresh grated or 1 teaspoon of dried ground tumeric. It is a very healthy addition to your meals, smoothies and juices!
Happy Rich this week will have LOTS of broccoli shoots on it.
This is their last week to offer bell peppers, they are offering some small bundles at a discounted price… just cut up, de-seed and place in air tight container. They are also getting close to finishing their ginger and galangal harvest, so now is the time to stock up. Both freezes beautifully for use all winter.
Erdmann Farms has beautiful Arugula again – perfect on sandwiches!! They have amazing Hakurei Turnips, several kinds of kale, okra, radishes and more!
Petalland Flower and Herb Farm has several kinds of peppers; Corno de Toro peppers, jalapenos and habaneros.
Be sure to check out Farrar Farms Lynchburg Beef! They have; Stew Meat, Hamburger Patties and Ground Beef for sale.
Bloomin’ Shrooms has some beautiful Shiitake Mushrooms.
Botanical Harmony Farm have listed several more Goat Milk Soap scents; including the fall favourite: Orange Chai Spice.
They have also listed their Baby Bottom Cream (perfect for rashes, wounds, skin explosions) now in a 2oz Glass jar. Breathe (All-Natural “Vicks Vapor Rub”) also is in a new 2oz glass jar and Whipped Body Butter.
And if you still haven’t tried Casey Family Farm’s creamline milk – you NEED to!!!
We truly appreciate the customers and growers that continue to support this market. We are trying hard to spread the word and expand so this market can provide the organic, local groceries that the people of Shelbyville need.
See you Thursday!!
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Important Market Information
Customers have from Saturday 5pm until Tuesday at 9pm to place orders. The market will be closed Tuesday evening.
On Thursday’s from 4:45pm – 6:00pm customers can pick up their orders at 865 Union St Shelbyville, TN 37160 (opposite Piggly Wiggly). This is where customers are to pay for their orders in check or cash.
If you have any problems or any questions please do not hesitate to ask (our contact info is above)
Recipes
Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Bedford County Locally Grown products, so we can try it too!
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!
Ashleigh + Tracey
See the full product list here: bedfordcounty.locallygrown.net
Dothan, Alabama: Stock Up Now...4 more Markets 'til Thanksgiving!
Market At Dothan_Eating Locally, Year Round
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Market At Dothan Locally Grown
How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan
Market News
STOCK UP NOW…
4 more Markets: Oct. 23rd, Oct. 30th, Nov. 6th & Nov. 20th, ’til Thanksgiving 2015!
WELCOME SMITH FARM…
Smith Farms
We are small family farm in the Floida panhandle. We specialize in raising livestock naturally: grass-fed and free of the chemicals that have become a crutch for the industry. We have been doing this for 15 years not only because we think its important to know what goes into your hamburger, but because the taste is noticeably superior. Give our natural products a try and you will not want to go back!
AUGHTMON 1918…
“This week the loofah soaps are $2.00 off, now $5.00. Better stock up with these prices. Also this week with every order of $12 or more you will receive a free 8 ounce bottle of lotion, a retail value of $7.50.”
CASABLANCA RANCH…
QUARTER BEEF AVAILABLE NOW…
71 lbs. (1 meat box) assorted cuts, $325.00
LOCAL GRASS FED, GRASS FINISHED BEEF, LOCALLY PROCESSED BY USDA FACILITY…Half Beef Available there is NO Additional Processing Fee…you pay Hanging Weight $4.60 per pound and pick up from Market At Dothan…NO driving to processor wasting your time or gas! STEAKS – Rib Eyes, Filet Mignon, NY Strip, T Bone; Ground Beef Bundles – bulk pricing.
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do NOT feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*STEAKS: Filet, Rib Eye, NY Strip
*STEW MEAT
****SOUP BONES, MARROW BONES, OXTAIL
HORTON FARMS…
PEPPERS- Lots of Banana Peppers. Check out Cheesy Banana Pepper recipe below!
Raspberry Chocolate Sauce
Strawberry Vinaigrette Dressing
Strawberry Balsamic Sauce
All Natural Sunscreen
Blackberry Peach Preserves
Old Fashioned Peach Preserves
Peach Salsa -Ros recommends this on Fish Tacos!
SANDSPUR FARMS
PORK is RESTOCKED
BEEF cuts still AVAILABLE
We raise our animals to the highest standards and it only makes sense for them to be processed in the highest standards also. Our processor is a federally inspected USDA facility that is also Animal Welfare Approved.
NEW . . .
Romaine Lettuce
Curly Kale
Cherry & Roma Tomatoes
MORE VEGGIES COMING SOON!
Applesauce
Apple pie filling in a jar
Cranberry Sauce
Grape Jelly
Peach Jelly
Pear Jelly
Frozen, old fashioned biscuit
SPRING HILL FARMS…
Spring Hill Farm – We have added some new products for the fall! Be sure to look for all the new yummy breakfast items – Morning Glory Breakfast Bread, Multi-Grain Hot Cereal Mix, English Muffin Bread, *Buttermilk Cinnamon Bread, Pumpkin Spice Granola, and of course our Honey Whole Wheat Bread! All of our granolas make your mornings quick and easy. Choose from Coconut, Peanut Butter, Honey Crunch and new Pumpkin Spice! Also, one of our favorite fall indulgences is our Chai Tea Latte Drink Mix. It is a creamy, sweet, and spicy hot drink and is perfect for this chilly weather. Thank you for shopping local! *DELICIOUS!
REDUCE, REUSE & RECYCLE…
1. BRING US YOUR REUSABLE BAGS (2)
2. WE LABEL IT WITH YOUR NAME &
FILL YOUR ORDER USING YOUR BAG
3. RETURN EMPTY BAG TO REFILL
#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net
DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards when you PICK UP your order during designated Market hours of 10A-12P on Fridays. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
Farm to Table Recipes
Ingredients:
Cheesy Stuffed Banana Peppers (Gluten Free)
yields about 10 (medium to large) banana peppers
1-8 oz. package cream cheese
1 cup plain greek yogurt (Chobani is my favorite!)
4-6 cloves garlic, minced (We love garlic, so we always go for 6 – you decide!)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 tsp. salt
1 cup shredded mozzarella (or Italian blend of cheeses)
1/2 cup grated parmesan, more for sprinkling
10 medium to large banana peppers
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Put on some gloves (and wear a mask if you have bad coughing fits like me). Rinse the banana peppers to remove dirt, and cut off the stems. Open up the banana pepper length wise by cutting down through the center of the pepper (only on one side – do not cut it in half!). Remove the seeds as best as you can (or else they’ll be SUPER hot). Place on a paper towel to dry slightly while you mix the stuffing.
In a medium bowl, stir the cream cheese and yogurt together until smooth. Add the minced garlic, basil, oregano, salt, and pepper, stirring until well combined. Add the mozzarella and parmesan, stirring until evenly mixed.
Scoop the cheese mixture generously into each of the peppers, stuffing it down into the tip of the pepper, all the way to the top. Place each pepper, open side up, on the prepared baking sheet. Sprinkle the opening with parmesan cheese.
Bake at 400ºF for 25-30 minutes, until the peppers are soft, and the cheese is browned. Allow to cool slightly before serving.
Champaign, OH: Star Dancer Creamery
Don’t forget…today is the open farm tour at Star Dancer Creamery!!!
Bundle up and head out for the fun!!
Star Dancer is sending an invitation to all market customers and vendors for their Open Farm Tour, THIS coming Saturday, October 17, from 2pm-5pm!!
You will be able to see their farm, pet the cows, tour the facilities, enjoy some country cooking!
There will be local vendors, on site, offering products!
Make sure to plan your Saturday fun around this fun event!
Located at 629 Old Mill Road
Springfield, Ohio 45506
Champaign, OH: This Market Site
In the message that was just sent, there were a string of question marks. No idea where they came from. Often, certain word docs that are sent to me, do not translate well into this Weblog format.
Sorry…there should have been no question marks. I have no control once the post has been sent.
Cosmic Pam
Champaign, OH: Message From Swisher Hill Herbs
Good Morning, market customers!
Charlene sent me this blurb about her products, the cold weather, and how they go together. She also is cross promoting with a fellow vendor in her blurb.
In the coming weeks, look for more blurbs, from the individual vendors, and what products they may be talking about for the week.
Today, we give the spotlight to Charlene of Swisher Hill Herbs…
Cold weather and Holidays are right around the corner! Time to stock up on Swisher Hill Herbs favorites and start warming the kitchen with the sweet aroma of hot mulled cider. How about Bearcat Chili, White bean chicken Chili, Nanas Chili , a large pot of Mediterranean vegie Soup or Meatloaf for dinner. Check your spice cabinet, need jar or refills of apple pie spice, ground cinnamon, pumpkin pie spice and vanilla beans (make your own vanilla). The Oberly Bros have Whole wheat flour to stock your pantry. Great for cookie baking. When you make your grocery list this week, shop the market first!
Thanks for the information!
Peace, Love, Good Vibes…
Cosmic Pam
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