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.
Fresh Harvest, LLC: Fresh Harvest for August 23rd
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Roasted Green Beans and Potatoes with Romanesco Sauce
This recipe is written by customer Nancy Vienneau and is on her blog Good Food Matters at nancyvienneau.com. It’s a great way to cook all the green beans, potatoes and red peppers we have this week!
RAY’S BEANS AND ROMESCO
1 pound haricots verts, or young thin green beans, stems removed
1 pound Yukon Gold potatoes, cut into cubes
8 ounces cremini mushrooms, quartered
olive oil
kosher salt
coarse ground black pepper
Bring a large skillet of lightly salted water to a boil. Put in the beans and cook for 3 minutes. Plunge them into an icy bath to cease the cooking and set their bright green color. Drain and set aside.
Preheat the oven to 425 degrees.
Place the cubed potatoes onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place quartered mushrooms onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place each pan into the oven and roast until the potatoes are crisp and lightly browned, yet have soft cooked interiors—about 20 minutes. The mushrooms will roast more quickly, about 15 minutes.
Set both aside and make the romesco sauce.SIMPLE ROMESCO SAUCE
1 red (or yellow or orange) sweet bell pepper, cut in half, stemmed and seeded
1 Anaheim pepper, cut in half, stemmed and seeded
1/2 onion
2 cloves garlic
2 roma tomatoes, cut in half
kosher salt
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon paprika
Place peppers, onion, garlic, tomatoes onto a baking sheet. Coat with olive oil and dust with salt.
Roast in the preheated 425 degree oven until the skins of the peppers are blistered—about 20 minutes.
Remove and cool. Peel and discard the skins of the peppers and tomatoes.
Place the vegetables into the bowl of a food processor fitted with a steel blade.
Pulse and process.
Add the sherry vinegar and paprika.
Pulse and process until smooth. Taste for seasonings and adjust as needed.
ASSEMBLE
Pour most of the romesco sauce onto the bottom of a shallow bowl.
Toss the green beans, potatoes and mushrooms together. Place on top of the pool of romesco.
Dot the vegetables with remaining sauce and serve.
Makes 6-8 servings
Market News
Hello!
We are transitioning to Autumn, and you can certainly tell it by our offerings this week! Lots of winter squashes and potatoes, and a nice selection of greens. The summer crops have mostly passed and we farmers are busy transitioning the fields and hoop houses for fall and winter growing.
We know school has started, and everyones’ schedule just gets busier and busier! We really appreciate you taking time out of your week to buy your local produce, meats, eggs, and other food from us!
We appreciate your support, and will see you on Wednesday!
John and Tallahassee
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!
<!— Type your footer text above here
Dawson Local Harvest: THE HARVEST THIS WEEK
DAWSON LOCAL HARVEST for August 28
THE HARVEST THIS WEEK
HI EVERYBODY
Here’s the scoop. LEILANI’S has lots and lots of Okra, several varieties of Eggplant, great-tasting Potatoes, Peppers, and a few Green Beans. FIVE HENS still has plenty of Eggs and Pork, MY DAILY BREAD has its full menu of Breads, Desserts and Cookies, Jams and Jellies, and lots of other delicious items. Plus the Harvest has Shrimp and free-range Chicken and Raw Milk. Take a look at the Market for this week and see what will tickle your taste buds.
THE MARKET IS NOW OPEN!
REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager
Northeast Georgia Locally Grown: Good evening local food lovers
Well, I’ve been an awful environmentalist this month. I wrote this from an airplane, and it’s my second plane trip this month. Alice Varon from Certified Naturally Grown (CNG) had seen some of my video work from our 2014 Farm Tour, and I am working on promoting a CNG farmer in Virginia this weekend. The farm was close enough to an old friend to make the trip worth it. A few years ago I bought a camera with the intention of promoting sustainable farmers through video, but it fell to the wayside in the last year. It’s also difficult to provide when most farmers themselves don’t have the time or funds to put towards marketing. Alice is in the middle of a two year grant and campaign that helps fund some great marketing tools for selected farms. CNG has a system that allows farms throughout the country to become certified, and many of the farmers in our market are proud to be a CNG farmer! Shade Creek, Leah Lake, Melon Head, Veggie Patch, Baker Springs, Taylor Creek, and Mountain Earth Farms to name a few, as you can see on the growers page. For those not familiar with CNG, it is a grass roots alternative to being certified Organic. The process is similar in that someone inspects your farm once a year, but with CNG, that someone is an accountable farmer in your area! It is a great opportunity for small farmers to show their commitment to a set of growing practices, and is less expensive. Becoming certified Organic through the U.S. Department of Agriculture can be very expensive, and CNG provides an alternative while still allowing farmers to stand out. Even though CNG is based out of New York, it’s interesting to see the participation in the Southeast growing rapidly. Which is great! Speaking of growth, Chuck Mashburn and I went out to visit two more growers this last week, and there are a few more growers in the queue. It is always interesting to see them appear out of the woodwork, hear how they started and their commitment to better practices. We look forward to introducing them to you.
Earlier this week I was dwelling on the choice of keeping these posts positive. I feel it is very important as it becomes more rare to hear or see positive stories surrounding our food system and farming conditions/labor/rights. The great news is that you are the change! This is the best thing we can be doing as a community. It is important to keep up with what’s happening in the political and economic realm but even if you have no interest, know that every dollar you spend is is helping build a stronger local food system. And with that I leave you with a favorite quote that has always challenged me to be the change:
All men plume themselves on the improvement of society, and no man improves. -Emerson
I’m going to go place my order, and I hope you join us this week!
Andrew in Hall, Teri in Habersham, and Chuck in Rabun
Gwinnett Locally Grown: Sunday Market Reminder
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.
Upcoming Workshops
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.
The Wednesday Market: Here is Your Friendly Reminder to Order!
Good afternoon!
The Wednesday Market is open for orders. Please place your order by Monday at 10 p.m. Orders are ready for pick up between 3 and 6 p.m. Wednesday. Check the website for all of this week’s offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
We’ll be spending the rest of the day at my house preparing for our boys’ first day of school tomorrow. Stephen is entering 7th grade, while Charlie is starting his 1st grade year. We are looking forward to the new school year and all the activity it entails!
We hope all of you have a happy Sunday, and we’ll see you Wednesday.
Thanks,
Beverly
Russellville Community Market: RCM Opening Bell
Welcome to another RCM Market Week!
Be sure to check out the newly listed items this week! Lots of great, local products to be had!
Happy shopping! Eat Local!
Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.
Happy Shopping! See you on Thursday!
FRESH.LOCAL.ONLINE.
Suwanee Whole Life Co-op: Reminder: Place your co-op order today!
Just a friendly reminder that the market closes today at 6 pm.
Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.
Thank you for placing your order and supporting local farms and businesses!
See you on Tuesday!
Stones River Market: The Market is Back Open - Tomatoes and Peppers Galore
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
Summer is fast coming to an end. September and football season will soon be here. You will find many products available that will work for your tailgate parties this season.
Our produce listing keeps expanding. There is an abundance of peppers, potatoes, tomatoes, winter and summer squash. Some new items this week include:
- Green tomatoes from JourneyWorks Community Garden and Rainbow Hill Farm
- Sweet dumpling and acorn squash from Rocky Glade Farm
- Tomato pico de gallo from The Blue Porch
Now is the time to start canning and freezing produce to enjoy them during the winter months. White City Produce and Greenhouse has several varieties of tomatoes listed in the quantities needed that are perfect for preservation.
There are plenty of other products available this week. Browse the categories to see what your will find.
 |
 |
 |
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!
I am taking a break from recipes. Look for them to return soon.
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/
United States Virgin Islands: This Week in VI Locally Grown
Greetings
The VI Locally Grown Market is now open. Stop on by for lots of yummy fruit, produce, gifts, and more.
Blessings,
Your VI Locally Grown Growers
ALFN Local Food Club: The Market Is Open
I hope everyone survived the first week back into the school rhythm. Fresh starts and fresh foods, every Sunday marks a new week with new produce. The market is open!
News
There is a nice piece in “Farm & Food” highlighting the work of Grass Roots Farmer’s Cooperative. The article interviews Mitchell Latture one of the founding members of Grass Roots and owner of Freckle Face Farm. It is a great promotion of Grass Roots and the work they are doing. Many of you have tasted the fruits of their labor whether it is their drumsticks, sausages or bacons. ALFN greatly benefits from having Grass Roots on our market website. Check out the article and share it with a friend.
We are in the middle of apple and peach season for certain varieties that many of our growers produce. I ran across a recipe for peach gazpacho that sounds fun. Consider trying a cold peach soup to help finish off the end of summer! Speaking of recipes, I would love for anyone to share lunch box ideas using market ingredients. Send ’em my way, and I will share them in our mid-week reminder.
Make sure you get a volunteer spot for a Saturday market. You can sign up for dates here.
Sincerely,
Kyle Holton
Program & Market Manager