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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Gwinnett Locally Grown:  Market is open


The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.


Good morning!
I hope everyone had a great long weekend.
Order yourselves a Veggie Patch Box of the Week and get a nice surprise mix of what’s in season.
Thanks so much for your continued support! I’ll see you Tuesday.
Iris

Back by popular demand! Our resident beekeeper, Jay Parsons, will be conducting a class on the basics of beekeeping.
When: September 16, 2015 at 7 PM
Where: Rancho Alegre Farm
Cost: $10/ person
Tickets must be purchased in advance for this class. Please purchase your ticket here: Beekeeping Workshop Tickets

Upcoming Workshops


Wine Making Workshop with Operation Homebrew

Wine Making Workshop with Operation Homebrew
This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.

Wine making workshop, Session 1: Tue. Sep. 22, 2015
Wine making workshop, Session 2: Tue. Oct. 20, 2015
Time: 7:00 PM – 8:00 PM for both sessions
Cost: $25

– Session 1 | Sanitizing steps, mixing the ingredients, tips/tricks
– Session 2 | Bottle, Cork, and label your wine, take it home

To purchase tickets visit OperationHomebrew.com.


As Always….

Please share with friends and family about us so that we can give more people the opportunity to buy and eat healthy! Local farmers need our support to keep providing us with all the fresh foods! If we don’t give them enough business, it’s hard for them to continue to deliver to us. Please let’s not let that happen! Tell your friends about us so we can keep the Growers supported as this is how they make their living.

Thank you to all of you who support Gwinnett Locally Grown!

If there is something you’d like to see in the Market, please let me know! I would love your input!

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

Thanks for all your support!

Shop often and eat well!

Iris Potter
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

Palouse Grown Market:  Eat Local


Eat Local week is coming up, September 13-19 , with lots of awesome events that celebrate food and farming on the Palouse.
(See link below)

http://www.buylocalmoscow.com/DrawEventsCalendar.aspx?PageID=24&Action=DrawOne&EventID=32

Another way to support your local foodshed is to purchase local foods from local farms.

Take a look at Palouse Grown Market, where there is an abundance of fresh local foods.

Buy online, pick up your freshly harvested order on Tuesday.

Enjoy the rest of your week.

Holly
Market Manager

http://pgm.locallygrown.net/

The Cumming Harvest - Closed:  This Week at The Cumming Harvest


Market News

We’ve gotten some new customers this summer so I thought I’d give you a summary of how The Cumming Harvest works. Those of you who have been with us during these last 5 years probably already know all this, but I’ll try to keep it interesting for you too.

TCH (The Cumming Harvest) is best thought of like a traditional farmers market, because except for the lack of tents and tables, that’s very much how we operate. The growers are putting their own items up for sale directly to you, at prices and quantities they have set. The market volunteers and I are here to make sure it all happens smoothly, but the growers are selling their products directly to you. Growers do have to apply to sell through the market, and I personally approve each of them before they list their products. Here’s a summary of the standards we have set:

  • All growers must use sustainable practices and never use synthetic fertilizers or pesticides.
  • All growers can only sell what they themselves have grown
  • All growers must be from about 100 miles of Cumming, GA
  • All animals raised for meat or eggs must be pastured
  • Handicrafts must be made primarily from items produced or gathered on the farm
  • Prepared foods must use organic ingredients and locally grown ingredients if at all possible and be prepared in a certified kitchen
  • All proper licenses, when required by law, must be obtained

When I’ve turned down requests to sell through TCH, the items clearly broke one or more of those standards. There are a few edge cases that I take on a case by case basis, such as coffee. In cases like that, we set the standards as strict as we can. With coffee, for example, the beans must be sustainably grown, they must be roasted locally, and the roaster must have a direct business relationship with the farm that grew the beans.

So, the growers list their available products and set their prices. For most all of the products, they do this before they’ve harvested the items, so they have to estimate how much they will actually have. They’ve gotten pretty good at this guess, but it is a guess, and the unpredictable nature of farming means they may have far less than they thought (thanks to deer, a hail storm, etc.) or they may have far more than they thought (a nice rain can double the growth of lettuce overnight, for example). Most of them are conservative with their estimates, and so they let you continue to order even if they’ve already sold more than they guessed they’d have. That’s why popular items may have a quantity in the negatives when you look at the listings. The system will still let you order on the chance that they’ll actually have enough, but you’ll get warnings along the way that you’re taking a gamble.

I do not collect items from the farms, and do not know myself until Saturday morning what the growers were able to harvest and bring in. The growers do have each other’s contact information, so if one grower is short and another has a surplus, they may arrange with each other to get all the orders filled, but in general, if a grower cannot fill an order for something, they’ll remove that ordered item and you’ll see a comment on your invoice indicating that. Since I’m not a middle-man, I can’t arrange for substitutions myself.

When the growers bring in the items you ordered on Saturday morning, packaged and labelled with your name, I pay them on your behalf out of our shared cash box during the hour before we open the market for their sales. Then, you arrive and pay into the cashbox for your order. We deposit the money you pay (via cash, check, or credit) into our bank account so it will be there when we write checks. As explained elsewhere on the website, you are really ordering directly from and paying the growers yourself, but our shared cashbox system makes things convenient for you and them. (Imagine if you ordered from ten growers having to write ten checks when you picked up your items!) This shared cashbox system does mean that if you place an order and then never arrive to pick it up, we’re left holding the bag. For that reason, you are responsible for paying for orders not picked up, and that amount is automatically added on to your next order for your convenience. We do accept credit card payments on the website, and many customers take advantage of that and skip the pay table. The cards don’t actually get charged until after pickups on Saturday, so your charge will reflect any adjustments that had to get made along the way.

For a number of legal reasons, TCH never takes possession of your ordered items. We don’t buy them from the growers and resell them to you, nor do we repackage them in any way. The growers drop off your items for you, and you arrive and pick them up. The market volunteers facilitate that happening. We start calling those who haven’t arrived by 11:30, and quite often we just get answering machines and voice mail.

There are some things you can do to insure you won’t get charged for things you didn’t come get:

1. If you know prior to Thursday at 8pm that you won’t be able to come get your order or send someone in your place, send me an email and I will cancel your order.
2. If you find out later that you can’t come, send me an email. So long as I know before market begins, I can put the things you ordered on the “extras” table, and your fellow customers will almost certainly buy them for you.
3. If you discover Saturday while we’re at market that you can’t arrive, give me a call at 404-702-2601. I’ll put your items on the “extras” table, and if they sell, you’ll be off the hook.
4. If you have a cell phone, make sure that number is the number on your account. You can go to the “Your Account” page on the website to be sure. If you’re out and about and I get your home phone or your work phone, no one gets helped.

Finally, ours is a paperless system, so we do not have paper receipts for you when you pick up your order. An electronic receipt is generated, though, and can be found on the website. Go to the “Your Account” page, view your order history, and you’ll see an invoice for each order. By 8am on Saturday, it will show what we expect to have for you that day. After we fill your order, it will show exactly what we packed for you, and what, if anything, was missing. You can view that at any time, even years from now. If we didn’t get you something we should have, or if anything you got was of unacceptable quality, please contact me ASAP. I’ll share the problem with the grower so we can insure it won’t happen again. If you’re logged into the site, most of the growers have their contact info on their profile page (off the “Our Growers” page), so you can contact them directly if you choose.

If you have any questions, concerns, complaints, or even complements, please send them my way!
Thanks so much for your support! Suzanne

Grower Updates

I’m sorry to say we’ve lost our butter source, Emanuel and Rachel King have sold their cows and decided to take a break from the dairy business. Emanuel has given me another contact to try and I’ll let you know as soon as I get something worked out.

COMING SOON Doug and Melissa Resetarits of Doug’s Wild Alaska Salmon are back from fishing. Look for a new shipment of sockeye salmon coming in very soon.

Upcoming Events Around Town

Thursday, September 24, 2015 – 7:00pm
Roswell Chapter Meeting – WAPF Kitchen Tour
http://www.atlantarealfood.com/p/events.html

My kitchen is not very pretty (needs some serious updating) but many of you have asked for a peak inside my refrigerator and pantry to see what a Weston A. Price kitchen looks like. I will share with you my personal list of pantry staples, talk about where I buy them, and show you which tools/appliances I use most.

Your Account

FREE MEMBERSHIP You can now waive your membership fee of $25 just by signing up to volunteer one full Saturday morning, 8:30am-12:30pm. It’s fun and rewarding to experience “behind the scenes” of our locally grown market. Volunteers greet farmers and customers, organize food delivery and pick up, and check-out customer orders using a ipad. Check out this online sign up sheet to find an opening. http://www.signupgenius.com/go/4090d4baca92fa13-thecumming

UPDATE CONTACT With all the hustle and bustle of back-to-school and new routines, it’s easy to forget things like picking up your TCH order. Remember that we can’t keep your items past 12pm, and we’ll try contacting you any way we know how to make sure you get what you ordered. Now’s a great time to check the phone number on your account to make sure it’s a number I can reach you at 11:45am on a Saturday. I start calling everyone who hasn’t picked up yet then, and will keep trying to reach you until 12pm, when we have to pack it all up. I hate seeing people’s food go somewhere else, and having a good phone number on your account is the best way to keep that from happening.

DELIVERY We are postponing Vickery pick up and delivery in September.

Main Market Location and Pick Up
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

To Contact Us

The Cumming Harvest
thecummingharvest@live.com
Facebook
Twitter
The contact information for each farmer and vendor is located on the Grower page.

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!

Tullahoma Locally Grown:  5.5 Hours Remain


Good Morning.

Your Tullahoma Locally Grown Market is open for another 5.5 hours — it closes at noon today.

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

Naples,FL:  Market is open


Please place your orders

ALFN Local Food Club:  Market Reminder


I’ve got the cyber-window propped open, and the aromas of food continue to waft out of the market. However, hurry and finalize your orders before the rains come, and I close the window Wednesday at noon.

Update/News

1. We still need three volunteers for this Saturday. If you can come, sign up at Volunteer Spot.

2. Crimmins updated their grower page to inform everyone of their fall grow plan. For those of you who plan in advance, you will want to see what they will be offering in a couple of months.

3. Make sure you check out the new and featured products. There are still plenty of apples, peaches, Beauregard sweet potatoes, essential oils, coffee and green eggs. Add some ham and have a Dr. Seuss dinner.

Enjoy the fruitiblation,
With the smack-lipped slurp of fuzzle-peach wonkacks
to the spicy salacious salsas bursting with hot reverberation.

On the ALFN market, you can find just about anything your sniffler can snuff out.
Why there are apple-doodles and spinach-green teethers with a vitamin snout.
There are anti-McDonnies and tubers the color of rainbow trout.

But no matter what your taste,
Don’t waste, but haste

For the hour will ding-dong,
And the time will be gone
And you will be left without a carrot or song.

Snorkakely,

Kyle Holton
Program & Market Manager

New Field Farm's Online Market:  Hot enough?


Greetings,

Although it feels like the height of summer, we’re adding late season crops such as leeks, Copra onions, and Kennebec potatoes. *It’s supposed to be 72 degrees on Friday *so such food will seem appropriate to the season after all this heat passes.

Lettuce and salad mix are looking good at the moment. Hopefully they’ll come through another hot and humid day and then the possibly heavy rains on Thursday. Likewise the tomatoes.

Thank you for your recent orders and keep cool. Or hot, depending on your preference.

Enjoy,
Tim

Champaign, OH:  Checking The Time


It’s that time…it’s a Tuesday evening, the bewitching hour is near, and the market will be closing in just 30 minutes.

Get the seasonal produce while you can…this is the time of the season when it begins to phase out…

Go, look through the market, make your selections, see how easy it will make your life!

Peace, Love, Good Vibes…
Cosmic Pam

Homegrown Co-op:  9/8/15 Market Open


Contact Us

2310 N Orange Ave
Orlando, FL 32804
(407) 895-5559
info@homegrowncoop.org
HomegrownCoop.org



Market Hours

ONLINE MARKET
Tuesday 9am – Friday 9am

STORE
Saturday 12pm – 4pm
Sunday 12pm – 4pm
Monday from 2pm – 7pm.

Order Deadlines

Season’s Selections
Thursday 3:00pm

Olde Hearth Bread Co.
Thursday 4:00pm

Keely Farms Dairy
Thursday 4:00pm

Kissimmee’s Green Place
Thursday 9:00pm

Events

Saturday, September 12
12:00pm-4:00pm

MEET OUR PRODUCERS!

Sweet Utopian – Vegan Milk Bar will be sampling and selling her latest vegan creations

Homegrown News

Grow with Homegrown!

Homegrown is celebrating the kick-off of the Central Florida growing season with a September membership special for new members. All month, new shoppers to Homegrown are welcome to add on a half price annual membership to their first purchase. For only $22.50 your friends and family can start ordering local and organic Homegrown food through our Signature Online Farmer’s Market. We welcome you to bring your loved ones in with you during pick-up and take advantage of this super deal!

Chef’s Corner

Eggplant Pizza

My friend Chef Jessica who I met in culinary school is visiting and I am borrowing a recipe from her with a few little Homegrown tweaks. Eggplant pizzas are simple, quick and full of your favorite vegetables. Start with eggplant, top it with tomatoes or sauce, some veggies and cheese and you’re ready to pop your pizza in the oven and enjoy. Below is the recipe. I hope you enjoy your gluten free, veg packed, Homegrown pizza!

For the Pizza:
Japanese eggplant, sliced lengthwise
Tomatoes, sliced
Toppings like mushrooms, onions or olives
1 T. sea salt
Olive oil
Dried Italian seasoning (oregano, rosemary, thyme, basil)
Basil leaves, torn in small pieces
Grated Mozzarella (vegan or dairy)
Grated Parmesan (vegan or dairy)
Red pepper flakes

Procedure:
Salt eggplant and let rest 30 minutes. Preheat oven to 400 degrees. On a parchment lined baking sheet lay out eggplant and bake for 5 minutes. Top baked eggplant with tomatoes, Italian seasonings, your favorite toppings and mozzarella cheese. Bake for another 5 minutes or until the cheese is golden. Finish cooked pizzas with basil, parmesan and red pepper flakes.

Buon Appetito!
Chefs Jessica and Amy



Russellville Community Market:  RCM Order Reminder


Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market