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Greetings local food lovers!
Don’t forget to pick up your order today between 4-6 PM!
Crested Butte: The CB Pick-Up Location is now at Montanya Distillery, 130 Elk Avenue.
Gunnison: Upstairs at the ORE Office (202 E. Georgia).
Thanks for supporting local family farms!
Market Manager LocalFarmsFirst.com – a 501c3 non-profit
click here to start shopping on the website
Market OPEN for Saturday! Food Festival TOMORROW!
Place your order today in our online market!
Order online Wednesday 3pm – Friday 9am for pickup or delivery Saturday afternoon.
Order online Saturday 1pm – Tuesday 9am for pickup or delivery Wednesday afternoon.
OPEN 7 DAYS A WEEK!
Monday – Sunday
10 am – 7 pm
Membership is Ownership! Become a Member today here
HOMEGROWN FOOD TRUCK FESTIVAL
FOR IMMEDIATE RELEASE
Stephanie Lichtenstein, Marketing
Homegrown Food Truck Festival for Local Produce and Conscious Fare
Celebrating all things fresh and healthy in one Homegrown party
Orlando, FL – (May 2nd, 2013) Homegrown Local Food Cooperative is excited to kick off the summer with fresh, locally sourced fare from Orlando’s finest food trucks. The Co-op is inviting foodies, vegetarians, gluten-free diners, or anyone who simply loves food trucks to support Central Florida’s farmers and artisan chefs and enjoy their conscious cuisine.
The Homegrown Food Truck Festival will be held Thursday, May 2nd, from 6:00 – 9:00 PM. The coop will provide guests a fun, backyard cookout atmosphere, with live music and plenty of seating.
The following vendors will be in attendance:
Curbside Chef, combining a wealth of Global culinary influence and locally grown produce and herbs into a dazzling menu with Vegetarian, Gluten-free, nut and egg free options.
Soup to Nuts, recently burst onto Orlando’s food truck scene, offers soups and grilled sandwiches that can be ordered gluten or dairy-free options.
Local Yolk’l, proud supporters of the city’s local economy. They source cage-free eggs from Lake Meadow Naturals and always use fresh bread and bagels from local bakeries.
Tom Scala, a long-time member of Homegrown Local Food Cooperative, and popular vendor at Audubon Park community market. His smoothies and freshly-squeezed juices are made using only local and organic produce.
All From Scratch Baked Goods, made with love by Kellie Mitchell, apprentice to Chef Silvia of The Travelling Gourmet. Every treat is baked with the best organic, and all-natural ingredients in Orlando. All From Scratch offers brownies, cookies, vegan cupcakes and more.
Guests may find plenty of parking around the corner, behind the Translational Research Institute for Metabolism & Diabetes:
301 E Princeton St Orlando, FL 32804. Please visit www.facebook.com/homegrownlocalfoodcoop for more details.
Satellite Pick-up sites
We are looking to set up a few satellite pick-up sites around Central Florida to help reduce delivery fees and offer better access to local food. Are you interested in hosting a pick-up site? Do you know a school or business that would allow us to distribute orders once or twice a week? Let us know.
20% Off All Produce!
During regular store hours on Mondays, Members will receive 20% OFF all produce items. This discount will not include meat, dried herbs or shelf items.
Remember to have your member card ready at checkout!
Not a Member yet? Support your local food economy by becoming a member
Place your order before Friday at 9am for pick-up or delivery on Saturday.
Your order is FINAL once placed, and you are responsible for pick-up and payment.
Pickup is from 12pm-7pm on Saturday. Sorry, we cannot accommodate early pickups.
Don’t forget, orders for the following items must be placed by 4:00pm Thursday to satisfy your order
Fresh bread orders from Olde Hearth Bread Company
We think local food is the best news ever, but never want to be junk mail. Wish to stop receiving these emails?
Simply click the “unsubscribe” link at the bottom of this email.
Order your fresh local food from www.suncoastco-op.com
Membership is Ownership
For $25 a year you can become a member as well as part owner of the Suncoast Co-op. We are a worker owned cooperative and will give special perks for our member/owners. Patronize from the market and reap the rewards years to come with a vibrant local food economy.
- Receive 10% discount with no market surcharge.
- Half off on any upcoming workshops or events our co-op may host.
- Preferred Patron- If there are 5 apples on the market and 6 are sold, members get preference first on their order being fulfilled.
- You own the business Democratic election of board of directors. Each member gets one vote.
- Hiring Opportunity- we are worker owned cooperative we only hire from within. “With us, for us, we hire ourselves”
Become a member this week with a $25 investment!
Suncoast Co-op Market News
Great new Products
- Garden Bouquets
- Focaccia bread, Granola Bread, Orange Marmalade Bread
- Sweet Potato slips
- Georgia Collard Greens
- Brassica Crisps
- Soaps: Strawberries and Creme, Smoky Mountain, Bee Happy
Make sure you browse all the categories on the left hand side of the market to see all we have to offer from our over 45+ local growers. Please remember to get your orders placed by Thursday noon.
In the News
Seeds of Change: Share the Good
Our co-op market gardens and community gardens are growing abundance! We desperately need storage space that is refrigerated. We are in a campaign to win potentially $25,000 grant for supporting our local food with the Seeds of Change campaign going on Facebook starting today. Please click the below link and vote for us daily till the grant challenge ends 5/17/2013. You can vote once a day. The gardens with the most attention will be up for a $25,000 grant or one fifteen $10,000 grants.
“Click here to vote for the Suncoast co-op vote Daily!”
The link to share to your friends and family is:
We are in desperate need of a storage shed, one that can be locked, and air conditioned. Our gardeners drop off their produce,at habitat, we organize the produce, sort the names of those that ordered and store in make shift bins. We have no storage area, and no air conditioning. Without refrigeration and more storage area we are limited as to growing in our community. We live in Florida and heat wilts the vegetables pretty fast. habitat allows us to use a space on Saturday morning for the co op, but all week the area is open to the public. So we are unable to store and leave anything behind. Right now we store products such as honey, grass fed beef, free range chicken in our own homes and transport it ourselves.
Simply Fresh Customer Pick-up 1pm-2pm
Customers can now pick-up their orders from Simply Fresh 1pm-2pm in Tarpon Springs on Saturdays. Make sure you specify what customer pick up location you want to pick-up at on the second page when you place your order. Simply Fresh Produce & Peanuts is located at 1942 S. Pinellas Ave. Tarpon Springs, FL.
Now accepting all Major credit cards
We are now accepting all major credit cards for a 3.0% additional convenience fee we will use credit cards for your orders.
Side of Beef
Would any of our customer be interested in a portion of a side of beef from a local farm? We have access to grass fed beef in bulk we would have to pre-sell enough in order to consider getting the order. Would you be interested in more beef? What cuts? Please email any of your feedback so we may compile a list and research more Thanks! Suncoastcoop@gmail.com
We will continue with our mission of providing fresh local food but have had requests for more diversity. Certain items are not producible in Florida but we have access to them but have put off making available. Examples include: Apples, Avocado, Mangoes, Asparagus, Sweet Corn, organic lettuce during the Summer, some of them are more North Florida, South Florida or Georgia, Some are from California, Washington. We were wondering if people would be interested in these Organic products as long as we clearly showed the point of origin and kept within the United States. We have begun to do this with some Citrus and Rice focused on Florida produced only but have many options. We would never stray away from our main focus on local food keeping it 90% of our business, just adding diversity to help grow the revenue and increase interest for our customers with more organic food. Is this something our members would be interested in we would like to hear feedback on what our customer would like? Please email any of your feedback Suncoastcoop@gmail.com
Looking for Volunteers and Board of Directors
We are always looking for new help in growing the cooperative. For inquire into assisting the growth of the co-op and local food movement please email Suncoastcoop@gmail.com
In Search of Website assistance
We would like to update our website to have more information about our co-op, a place for the members to talk as well as our grower converse, and more information about what our mission is about. Would anyone be interested in volunteering with our board on setting up a wordpress that will link to the market and vice versa. What kind of web experience do you have? Please email Suncoastcoop@gmail.com
You can RSVP for these events either on our On Facebook: Facebook Fanpage or Suncoast Co-op Meet-up: Meet-up
Every Saturday join us for talks about local food movement. $1.50 cup of organic locally roasted coffee and conversations about growing our own food. 10am-2pm at the West Pasco Habitat for Humanity Restore 4131 Madison Street.
Co-op Birthday + Permablitz
May 5th, 2012 9:00am-4pm (Come anytime)6410 River Road, New Port Richey, FL
Join the co-op for a celebration of our first year open! May was our kick off month for the co-op in 2012 and we have grown so much! We are growing still, Barbara is in need of setting up more garden space at her home to grow more veggies for the co-op market. So we are hosting a Birthday Permablit for the co-op to keep on growing! Our permablitz group will keep them going over the summer for every 3 blitz’s you go to your property is eligible to be blitzed. This is a pot-luck event please bring your favorite dish, plates, utensils, drinks. Learn more details on our meet-up: Meet-up RSVP
Click here for Flyer for event to print and help market our co-op birthday!
Critical Thinkers book club: One Straw Revolution
May 7 at 6:00pm
New Port Richey Public Library in New Port Richey, Florida
Join our book study club at the New Port Richey Library upstairs room B for a discussion about the book “One Straw Revolution” You can read it online for free here: One Straw Revolution
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!
RAW Carrot Cake Balls (Dipped in RAW chocolate)
Grain Free/Gluten Free/Dairy Free/Vegan/RAW
Note: This recipe does not contain exact measurements as veggies and fruits come in all sizes. Use the measurements below as a guide. You just want a ball that holds together. Feel free to experiment with different flavors! I rarely measure this recipe out and that’s half the fun!
Makes approx. 10-12 cake balls depending on your ingredients and size of the cake ball
1 Large carrot, peeled
1 large tart apple, cored
1/8 cup or a handful of currants (or chopped raisins)
1/2 cup dried shredded coconut (use more or less as needed to thicken the mix)
1/4 tsp ground cinnamon
1/8 tsp or a pinch of nutmeg, more if you like it!
*1-2 Tbls RAW honey (maple syrup or palm nectar)
*2 Tbls RAW nut butter (almond, pecan, walnut, cashew)
Optional: Raw cacao nibs for decoration
*Note: Depending on your pulp, you may need to use more or less honey/nut butter or more coconut to get the desired texture. Remember go by feel.
1/4 cup coconut oil
2 Tbls raw honey
1/2 tsp vanilla
7 Tbls of raw cacao (add another half Tbls for making a drizzle)
1 cup Enjoy Life Chocolate chips melted plus 1/2 teaspoon ghee or palm shortening melted in to help it set faster and keep the chocolate from getting super hard in the freezer.
Grate the carrots and the apple, by hand or w/a food processor. Then press out as much juice as possible by using a fine sieve, strainer. Alternately, you can use a nut milk bag or cheese cloth to squeeze out the juice. Originally, I used my juicer for this recipe and they turned out pretty great. However, I have found that there is MUCH more flavor to the cake ball when I make the pulp by hand.
Add the rest of the ingredients, except the cacao nibs or toppings to the carrot/apple pulp. Mix well.
Roll the dough into balls (about 1 Tbls worth of dough)
Chill the cake balls in the freezer for about 30 min.
While the cake balls are chilling prepare the chocolate…
Start with room temperature unrefined coconut oil (it’s liquid point is around 76 degrees). In a small bowl, combine the liquefied coconut oil, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, with no lumps. I like to let the chocolate rest for about 15 min or so to let the cacao absorb well into the oil.
Using a wood skewer or dipping fork, dip the frozen cake balls into the chocolate. Let some of the chocolate drip off than allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens. If you don’t take the time to let some of the chocolate drip off you may not have enough chocolate to finish all the cake balls. They still taste great with a thick coating, but you will have to make extra chocolate sauce. It takes some practice to make your chocolate go far. If practice isn’t your thing just make extra chocolate sauce.
Tip: it’s common for the chocolate to crack slightly as it hardens. This can be reduced if you leave some space at the bottom of the cake ball without chocolate. That is often where the crack starts. However, if a crack does happen, it is VERY easy to cover it up when you drizzle the chocolate over it later. So don’t stress out about that. Can’t have chocolate? Don’t worry. Just roll the cakes balls in shredded dried coconut or crushed nuts before chilling them.
For the chocolate drizzle, make the same chocolate recipe as above, but add 1/2-1 Tbls more of raw cacao. This will make it a bit thicker. Using a spoon or a ‘candy making’ squeeze bottle (get it at any craft store) drizzle the chocolate in thin lines over the cake ball.
Cake balls should be kept chilled in the freezer for best results. Take them out about 5 min before serving. They should be fine for about 15 min before starting to soften too much. At that point, the coconut oil will become liquid (at around 76 degrees) and the chocolate will begin to melt.
I have also kept these in the fridge, producing a much softer cake ball. They taste great this way, the only downside is they DO melt in your hand as well as in your mouth.
Come by to visit with Dena of Good Shepherd Herbals, she’ll be at the market as our Farmer of the Day! If you’re curious about how herbs and essential oils are healing, this will be the day to visit.
Storage Containers: Last week I sent a request for recyclables, I need to clarify that we’re looking for containers from items you’ve purchased from the Cumming Harvest vendors. Egg Cartons, Glass jars from B&B Honey and Ancient Awakenings, paper bags from My Daily Bread and Ancient Awakenings and the small green berry containers from Cane Creek, Weedy Soil and Hog Mountain and the clear plastic containers from the bakers. I appreciate everyone that brought in items last week even if they weren’t exactly what we were looking for. Recycling is always a good thing!
GREENS: We’re starting to see more greens listed online; lettuce, chard, spinach, arugula, etc. You should always expect to wash your greens before using them. The farmers do a “field wash”, which is quickly swishing them in clean water once or twice to get off most of the dirt, but it is suggested to wash again. Just separate the leaves in a collendar and spray with water in the kitchen sink or fill a bowl with water to swish individual leaves to get the final dirt off. You don’t HAVE to wash, because there isn’t any chemicals, but there may still be a little dirt left after the field wash.
FISH: We’re coming to the end of the Alaskan Salmon, we ran out of Halibut last week. Doug will be moving back to Alaska in the next few weeks and fishing until August when he’ll come back with the fresh catch!
Questions?: Please feel free to contact the farmers directly, they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)
LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!
The Market is open every week from Saturday morning until Tuesday evening.
Place your order by 7:00pm Tuesday for pick up the following Thursday.
Online ordering is now closed for this week but we have so much going on that I just wanted to send out a little reminder…THURSDAYCo-op pickup at my house from 3:00pm – 7:00pm
(890 Melody Ln, Roswell GA 30075)
You can stop by any time during that 4 hour window to pick up your order. Our Wilderness Family Naturals order from last week should also be here by then so you can get that stuff as well. Even if you don’t have anything to pick up you are welcome to come hang out and chat with other co-op members while the kids play. The best time for visiting is from 3:00pm to 5:00pm. After that I will be making dinner and getting ready for the canning class that starts at 7:00pm.Goat Milk Samples:
I bought some extra goat milk this week if anyone wants to try it. I might even split my exta gallon with someone if you just want a little to take home (to see how your pets like it).Canning Workshop 7:00pm – 9:00pm
Brandon Follett, owner of From Mimi’s Mountain Home
, will lead the workshop. Please RSVP here
so we will have a head-count for supplies. Each participant will take home a few jars of the foods we can.From Mimi’s Mountain Home:
Brandon will also have his farmers’ market booth set up during the workshop with all of his natural cleaning supplies, bath & body products, and essential oils for sale AND
25% of the proceeds will go to co-op!FRIDAYMother Earth Meats order deadline, May 3rd.
(delivery May 18th)
Get pasture raised meats at great prices. We are not ordering through the co-op website this time. Read the details about how to order here.SATURDAYChicken Processing at East West Farm
I will be at East West Farm in Marietta this Saturday (May 4th) getting up close and personal with real food. We could use some more willing hands to help with chicken processing starting around 9:00am. Bring your cooler because anyone that is willing to donate a few hours of their time will get a fresh pasture raised organic chicken to take home. There is no food better than what you help produce! Call me if you have any questions or trouble finding the farm. And make sure to check out their website www.eastwestfarm.com
for the latest news from the farm. They are taking orders now for chickens and whole or half pigs that will be availabe later in the year.FRIDAY, May 10Carlton Farm Tour
This is my kids’ favorite farm to visit. We have a group tour scheduled for Friday, May 10th. Carlton Farm is the co-op’s main source of milk, eggs and meat. This is a great opportunity to see where our food comes from and meet the people that work so hard to produce it. Read all the details and RSVP here.
See you soon :)
Just a reminder that Heirloom Living Market closes at Noon today!
A quick rundown:
Little Tot’s Estate is offering a great deal on Goat Milk BOGO, the supply is becoming limited.
Doug’s Garden has added bags of tender young (Baby) Spinach, bags of Spicy Lettuce Mix and bags of Mixed Lettuces to his offerings!
Phoenix Gardens has specials on Heirloom Seedlings – no GMO’s! They also have added a bag of Juicing Greens to their product list!
Back River Farm has Hakurei Turnips — sweet and fruity, tender but crisp!
Good Shepherd Herbals has a great deal on a Mother’s Day Bag of herbal goodies! Dances With Bees has 2 Beeswax Candles listed that would be a wonderful Mother’s Day gift!
Golden Farms has eggs featured and on sale this week! And Bo and Lisa’s Lil Patch reduced reduced Duck Eggs!
Mary of Patchwork Pasturesis featuring CheeseMaking 101 at a reduced rate. Class will be held on May 11th! Mary will have more info at Market pickup!
GMO … OMG …What in the World Am I Eating will be offered next Tuesday, May 7th and May 14th at 7:00pm.
Lots of great info! Sign up on line or at Market pickup!
Need something from the bakery? Check out all of the goodies from My Daily Bread! I always mention ‘goodies’ – have you tried Dabrielle’s Bread? All are fabulous! Dabrielle will have items on the Farmers’ Table at Market pickup – but items sell very quickly. Be assured of getting the breads and treats you want and place your order today! Don’t forget your Vigilance coffee from The Roastin’ Fool! These two Artisans will be pairing up for Farmers of the Week very soon! Hmmm – yummy treats AND coffee! I’m there!
Got milk? Don’t forget Johnston Family Farm!
Making Pizza this weekend? Orobianco has just the Mozzarella for you! Did you know that Jennifer’s Pesto’s makes a very flavorful Hummus?
Joyful Noise Acres Farm has packs of wings and there are some good sized half chickens that are perfect for roasting or on for grilling! Salmon from Doug’s Wild Alaska Salmon is also great on the grill and don’t forget they have Halibut too!
And Dudley said to remind everyone to “Remember the Treats!” from Low Low Knows Bones! He loves them frozen!
Heritage Farm will offer Beef, Pork, Lamb and Goat Cheese next week!
That’s a pretty impressive list of Farmers/Growers and Artisans that we have providing fresh, nutrient-dense, local products for us!
We appreciate your support of the Market, our dedicated, LOCAL Farmers/Growers and Artisans and the local economy!
We will see you Thursday at Gwinnett Gymnastics Center between 4:30pm and 7:30 pm!
As always, Mary will have a couple of recipes featuring products she has purchased from the Market!
Joyful thoughts and bountiful blessings!
~Maryanne and Mary
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Take me to the Market.
The Spa City Co-op on-line market is now closed.
Orders can be picked up between 3:30 and 5:30 p.m. this Friday at the ArtChurch. Please set a reminder on your calendar.
If possible, please pick up your order by 5:00 if you can.
Thank you for supporting our local food co-op. See you Friday!
The Market’s closed for this week. Thanks for shopping! See you next week!
We’re a little worried that Sunday’s message to you got lost in our weekly “Market opening” announcement. So, this is a reminder to be sure to mark your calendars for May 31-June 2nd for our Sustainability Weekend at Tomahawk Creek Farm, a privately-owned, state-of-the-art learning facility. Co-hosting the event with the Arkansas Craft School, we’ll be bridging the gap between agriculture and art. The weekend will be full of exciting and informative workshops; meals prepared by some of Stone County’s most talented gardeners and cooks; and, exquisite surroundings to explore.
Participants can either participate in workshops such as Mini-Ponics; Straw Bale Gardening; Textile Dyeing; Organic Skincare; Earth Oven Construction; and, Fermented Foods. Or, you may simply reserve a spot at one or all of the predominantly garden-to-table meals and/or join us after dinner Saturday night for some music under the stars from Finnegan’s Wake, a musical ensemble whose repertoire is composed of traditional and contemporary folksongs and dance tunes of America and the British Isles.
Whatever your interest, this wonderful weekend is a “don’t miss” opportunity to celebrate the joy of the Ozarks and learn new skills that will enhance your experience!
Call the Arkansas Craft School with questions and to reserve your spot for events and meals at (870) 269-8397.
Old 99 Farm, week of Apr 28 2013
order at www.old99farm.locallygrown.net
Holy cow almost forgot to send out my tidbits of news and reminders; it’s tuesday already. I’m organizing a daylong intensive workshop this sat May 4 on Breeding, Growing and Selling Heritage Chicken; for the small flock owner. cost is $75, youth under 21 half price. call me if interested for more information.
First gosling hatched this week, and I have 9 chicks in the brooder from last week.
I’m out of honey till the summer and I have one hive hanging on by it’s fingernails, out of 8 that started the winter. Neonicotinoid class of systemic insecticides is most likely cause of acute bee mortality; they coat seed corn and other crops with it, it gets in the air and water and minute quantities are toxic to bees. You should know about this.
The orchard looks like it might produce some fruit this year, first since I planted it in 2009; peaches, plums, apricots, apples. At least there are flower buds on the trees, now there’s lots that can go wrong before a harvest!
Veggies, yes still chard, kale, spinach (hurry, the spinach is bolting) and a few other salad greens. Chives coming up this week or next, rhubarb probably a week after that.
Taking orders for fall beef and summer chickens, ducks, geese.