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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Athens Locally Grown:  Availability for February 28


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Market News

My family and I returned this afternoon from this year’s annual Georgia Organics conference, held this time next door to Atlanta Airport. Yeah, they can’t always be held at beautiful scenic locations. Truth is, though, there are many wonderful farming and food stories going on right in the big city, and it was nice to be right in there with them. Farming is still though of as a rural pastoral activity, but there is a lot of vacant land in the city, and even more when you count the roof tops. And an awful lot of food can be grown on even a small city lot.

Like in Athens, there are a lot of regulatory and zoning hurdles that most be navigated to grow and sell food in Atlanta. Athens has recently re-examined the rules on the books and has decided that small-scale production inside city limits is ok, within reason. Atlanta is poised to take it a step further and give a blanket approval to market gardens within the city. If that does go through, we can expect to see a lot more urban farming going on here in Georgia, much like is being seen in cities elsewhere across the country. I always get the Talking Heads’ “Nothing But Flowers” going through my head when I talk with urban farmers (“This was a discount store / now it’s turned into a cornfield”), but it’s really been transformative in places from Minneapolis to Houston.

For me, one of the most inspirational things every year at the conference is the spectacular “Farmers’ Feast” on Saturday night. It consistently rates as one of my best meals of the year, and it’s prepared by the state’s finest chef’s using the state’s finest sustainably grown produce and meat. I can’t afford to eat at most of their restaurants, but thanks to Athens Locally Grown, I have access to ingredients just as good as what they use, and I can practice and learn the skills required to cook dishes that tastes as good as theirs. But I’m constantly reminded that not everyone lives near a market as great as ours, and not everyone who does can afford to regularly shop there. So, that’s where I get inspired throughout the year as I think back to the great feast at the GO conference: what can I do to help everyone who wants it to have access to food like this and the knowledge to use it, so that meals like that don’t have to be a special once-a-year thing? This has what has kept me moving forward these past twelve years.

And with that, I’ll open market. There is nearly 1000 items available this week, and that number is likely to grow from here on out. The spring peepers are loud, and warm weather is right around the corner!

Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market has closed for the winter. You can watch for news during the offseason on their website. Most of the other area markets are also all closed for the season too. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse, and several ALG vendors also sell there.

Please support your local farmers and food producers, where ever you’re able to do so!

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!

South Cumberland Food Hub:  Time to order Local Food!


To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes

Curried Carrot, Sweet Potato, and Ginger Soup
Rita Maas

Ingredients:

2 teaspoons canola oil
1/2 cup chopped shallots
3 cups (1/2-inch) cubed peeled sweet potato
1 1/2 cups (1/4-inch) sliced peeled carrots
1 tablespoon grated ginger
2 teaspoons curry powder
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt

Preparation:

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

Market News


We have sweet potatoes back on the market this week. Sweet potatoes are a great source of vitamins and fiber. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this for just 105 calories.

So for a healthy treat, bake some, make fries, or try the recipe to the left. Eat your way to good health!

We also have greens, lettuce, eggs and breads on the market. Buying locally grown produce ensures that you will get a nutritious and healthy product that was harvested at its peak of ripeness, not days or weeks before to be transported across the country. Local food looks great, tastes great, and is great. Thank you for supporting your local farmers!

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!

McMinnville Locally Grown:  Oops! I forgot!


Better late than never they say – I have been battling a cold and just plain forgot to open the market!

McMinnville Locally Grown:  Oops! I forgot!


Better late than never they say – I have been battling a cold and just plain forgot to open the market!

McMinnville Locally Grown:  Oops! I forgot!


Better late than never they say – I have been battling a cold and just plain forgot to open the market!

Cedar Grove Farm:  Cedar Grove Farm CSA Availability for February 28


Dear Friends and Neighbors,

The winter squeeze continues, but we are still hanging on with some tasty veggies. Preparations continue for the spring and summer gardens. We are erecting a new high-tunnel, hoop house that will be planted with early tomatoes and other treats. We have received a shipment of 5000 seeds of a variety of corn that we haven’t grown before, but that comes highly recommended. There will plenty for all this year.

And, for a little business – we are accepting memberships for the 2013 Spring/Summer CSA. If you have an account just let us know that you are coming back. The CSA provides Cedar Grove Farm with the finances to thrive and to deliver a bigger and better product for you. It’s what we love to do.

The market is open. Hope you find something you like.

Regards, Farmer Jay

Champaign, OH:  Red carpet reminder


And the award goes to the Champaign Locally Grown Market! …Kidding but we wanted to send a reminder that the market continues to allow orders until Tuesday night. Use commercial breaks during the Oscars or wait til tomorrow if you have to but get your orders in soon!

Fresh Harvest, LLC:  Fresh Harvest for February 24th - PLEASE READ for UPDATES!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes


Crustless Quiche, Loaded with Greens
from the blog Alexandra’s Kitchen

5 large eggs
3 T. all-purpose flour
1 cup crème fraîche
1 cup whole milk
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 T. fresh thyme, finely chopped
1 to 3 cups – depending on your preference – uncooked coarsely chopped kale or chard or mustard greens, etc

1. Preheat the oven to 375ºF.
2. Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
3. In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Whisk in the salt, pepper and thyme (or other herb).
4. Pile your greens into a pie plate. Pour the egg mixture over the greens, then press the greens down with a spatula so they are submerged in the custard. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.

Market News


Hello!

It will be good to see you this week! We have lots of good stuff for you! Please note that we will be on an every other week delivery schedule, so our next delivery after this week will be on Wednesday, March 13th. Stock up on eggs, meats and bread for the weeks ahead!

Turnbull Creek Farm has opened up orders for the Bouquet of the Week special. The price of bouquets will be going up this summer, so now is a good time to get in on a reduced price – this is a treat for current customers only! How it works is that starting in May, the recipient gets 12 weeks of bouquets. Tally is also now planning flowers for weddings and special events, so if you have an event this upcoming season, think locally grown, organic flowers!

New this week is Caney Creek Farm from Chapel Hill, TN and their pastured lamb. These are Katahdin sheep, which are known for their superior meat. You can read about their farm and product at
www.caneycreekfm.com.

Earthwind Botanicals has lots of great products up this week. The soaps smell so wonderful, are all natural, and are a great way to beat the winter doldrums.

We really appreciate your support and understanding during this winter season.
We look forward to seeing you this 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!

!

Madison GA:  The Market is open!!!!


See everyone Wed!!!

Conway, AR:  Opening Bell


Greetings Conway Locally Grown Community,

I think the weather has been the main topic of several of my market opening emails recently, but the weather is so central to a farmer’s thoughts and concerns (one could compare the farmer-weather relationship to that of an investment banker and the variations of the stock market) that I have to mention the recent meteorological activity at Falling Sky Farm. Thursday morning began with wet snow, which turned to sleet as the temperature rose slightly, and then to freezing rain – the ugliest, wettest, most miserable weather possible. The ground became covered in a quarter inch of ice, but animals must be tended nevertheless, and the plight of shivering, huddled choates offered me a crash course in impromptu animal shelter construction. A tarp wired to an aluminum gate leaned against two trees and dry hay spread underneath made the little pigs warm, dry, and happy once again, even if setting it up made me chilled and soggy. Freezing rain is just another factor in the enormous list of adversities that can stand in the way of a farmer’s path to success. Supportive communities like Conway Locally Grown help make it all worth the effort.

So renew your support of the some of the toughest and hardest working people anywhere – your local farmers, and celebrate with me another week of good food grown right by good people. The market is now open. Go to conway.locallygrown.net/market to place your order. Hit the checkout button once when you’re finished, and you will receive a confirmation email once your order has been placed. Thanks and have a warm, dry week!

Gabe Levin
Gabe@conwaylocallygrown.com
Market Director