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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Swainsboro, GA:  Market is Open!


We hope that everyone had a safe and lovely weekend. The market is now open, so please place your orders. And, spread the word to all of your friends about locallygrown!! Have a great week and see you all on Friday!

We Are One Farmers Market:  Pre-Order Open


The pre-order site is looking pretty nice with all of your local food needs. Enjoy!

Tampa Bay :  Farm to Fork Dinner 11/12! 8 Boxes left online - Order by Tues 11pm


Working to build into a transparent, democratically managed, sovereign Food Cooperative that makes more affordable & available nutrient dense, fresh, local/regional foods

Market News

Hey foodies

Here’s a link to some of the pictures from Tomazin Farm in Samsula, FL – they are a old Florida family farm, use conventional NPK fertilizer farm & only use Dipel as a organic pest control

Farm Update: Come out to the Farm to Fork and meet some of the growers Nov. 12th! Gnarly Farms, Willow Herbal Delights, My Mothers Garden, Local Roots, and more!

We only have 8 more boxes available available this week and dozens of items available.. and there will be some extra produce at the co-op available for purchase wed-friday.

Check out some of the new items online!

Get your holiday pumpkins at the co-op this week too – We only have one or so Tomazin Farm Calabaza Pumpkins 2lbs – 7lbs left.

This weeks all local seasonal box pick:

corn
2 lettuce
herb
butternut squash
okra
plum tomatoes
turnips w greens!

We are grateful to all the members and customers – make sure you buy your membership today to avoid being charged more for your purchase!

Get the specials along with reduced costs to all the cool events coming up this Fall! Remember the first 100 get 1/2 off lifetime membership when that is established. We only have @ ’pre’memberships 60 left!

Ok so here’s the deal with the order system:

1. All Orders placed bewteen Monday morning & Tuesday night by 11pm

2. Pick up Wednesday between 2pm & 7pm at the new co-op

If we don’t have enough product that week to fill your order, we will put you down for the following week

If you have questions, please contact Ryan @ BHbuyingclub@gmail.com

Farm to Fork Menu

Florida Charcuterie
White Rabbit Pate from the White Plantation with Regional Seasonal Pickled Veggies, Local Water Buffalo Robiola Buffalata’s, Seminole Heights Jam & Willow Curried Mustard – 20 Shekels Pumpernickel Raison Loaf

Soup & Salad
FL Sweet Corn Rissotto with My Mothers Garden Cayenne Bacon, Barefoot Farmer Calabaza Pumpkin & Willow Greens (RSVP for Vegan/Vegetarian)

All Florida Roasted Goldens Beets, Watermelon Radish, Ginger Portabella’s drizzled with Seminole Heights Honey and Pickled Baby Carrots

Main Dish
“Coney Island Baby” White Plantation Rabbit Roulade with a White Chocolate Mole, Lime & Cassava Fritter & Smoked Chilie Jam (RSVP for Vegan/Vegetarian)

Dessert
Vanilla bean & Local Citrus Panna Cotta with Sage Lavender Lemon Cello Syrup

We are starting to ramp up business as the growing season slowly picks up from the wet summer and fall that delayed planting for farmers.

So keep your eyes peeled for new items popping up on the website!

We are all right now volunteering for the buying club – no one is on salary currently and everyone is pulling together to make purchases because of the desire to build a food system we can trust and because of a common belief that healthy food is right!

So if you have time and or professional skills, ideas, please don’t hesitate to join in.

Just email a resume and interest to BHbuyingclub@gmail.com

Come out and check out the new space across the street from Ella’s Folk Art Cafe!

Upcoming Local Food Events

Farm to Fork Dinner
Ella’s Folk Art Americana Restaurant
Nov 12th
Here’s the link to the ticket site

Contact

Ryan Iacovacci
Buying Club Market Manager
727.424.0279
BHbuyingclub@gmail.com

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!

Old99Farm Market:  Week of Nov 4th, 2012


Well,I just blew my whole month’s Rogers web download (pay-per-use contract) on watching David vs Monsanto, a 2009 European documentary on our heroic Sask farmer, Percy Schmeiser’s fight for seed rights and food purity. You should too. Spend an hour and watch. You’ll be appalled and dismayed by the ruthlessness of Monsanto (it could also be Dupont, Syngenta, Dow, BASF) , but also heartened that there are indeed still people like Percy and Louise, who will stand up to corporate malfeasance, no matter the cost.
bq. “This film is reassuring. Reassuring to all who fear that as an individual, no one would have any power to confront policymakers, large corporations or the business world. “David vs. Monsanto” proves the opposite.”
The link is http://www.youtube.com/watch?feature=player_embedded&v=X1A31gCeOA4#!

Yes there are vegetables, meats and eggs here this week, all grown organically with no (known) GMO contamination. As of Nov 4th, I can offer the following crops: potatoes, tomatoes (last week) basil, chard, spinach, kale, carrots, onions, baby lettuces, parsley (two types), mizuna, arugula and hot and green peppers. For meats, I have lamb, pork, beef and roasting chicken and geese (just a couple left).

Now the climate is another matter, worthy of your consideration. But a matter with personal consequences for you and your families. We have to get real about fossil fuel based carbon pollution. It has to be a matter of public debate and private choice every time we shop, travel or consume.

I excerpt below from a recent interview with Kevin Anderson, the Deputy Director of the UK Tyndall Centre, an expert on greenhouse-gas emissions trajectories. He will be giving the annual Cabot Institute lecture, ‘Real Clothes for the Emperor’ on 6th November in Bristol, UK, which has already sold out. Read the interview here: http://www.energybulletin.net/stories/2012-11-02/rapid-and-deep-emissions-reductions-may-not-be-easy-but-4-c-to-6-c-will-be-much-worse

“I don’t want to pretend that it’s easy. I do not think that the future, for those of us that are in the very fortunate position of living in the West, is full of win-win opportunities. People who have done well, very well out of our western system, and live very carbon profligate lifestyles are going to face difficult challenges, and we should not pretend otherwise.

Until we actually embrace alternative means of finding value in our lives, I think that transition from where we are today, high-carbon, high-energy lifestyles, to ultimately lower-carbon lifestyles is going to be both difficult and unpopular. But ultimately, I do not see an alternative. Rapid and deep emissions reductions may not be easy- but 4°C to 6°C will be much worse.

But also I find it increasingly difficult not to challenge friends and family, who often appear to have complete disregard for the impacts of their action. I’ve got to the point now where I think that when we’re profligately emitting, we’re knowingly damaging the lives and the prospects of some of the poorest people in our communities, both in the UK, but more significantly globally. Yet we obscenely carry on doing this. We’re happy to put a few pence into a collection pot in the middle of town to help people living in poorer parts of the world but we don’t seem to be prepared to make substantive changes to how we’re living our lives- even when we recognise the impact our emissions are having."

DeForest, WI:  Availability for week of November 4


The Market is open. Pick up hours this week will be Friday, 3:30-5:30. Please make alternate arrangements if needed. This will be the second to the last market for the regular season. That means that next week, beginning November 11, will be the last market with pick up on November 16.

There are still many squash available. These are winter squash that will last several weeks and will work great for family dinners around the holidays. Or choose to preserve squash by canning or freezing for later use.

If you are a Farm Stand CSA member, please use up as much of your remaining credit in the final weeks. Any unused portion of CSA credit will be moved to the Forest Run Farm Family Assistance Fund to reduce the cost of CSA for families participating in Partner Shares through the Madison Area CSA Coalition.

South Cumberland Food Hub:  Local Food!


Hi Everyone!
It’s time to order your locally grown, delicious food for the week.

It looks like Crow Mountain is out of fresh cider for the year :( They may be limited on the Red Delicious apples as well, I will check in the morning and post an update.

We are adding a second delivery day to the food hub. The new delivery will be on Friday mornings. If receiving produce on Tuesdays doesn’t work for you or if you would like to be able to order twice a week from the food hub, now’s your chance to get fresh, local food on Friday mornings, instead of or in addition to Tuesday afternoons!

The market will stay the same as it has been with a Sunday or Monday morning order followed by a Tuesday delivery, and then the market will re open for Wednesday morning orders until noon. The second order will be delivered Friday morning before noon.

I’ll send out reminder emails, texts, calls on Monday mornings and Wednesday mornings until everyone gets in the rhythm of things.

Getting local food TWICE a week is double awesome! Please let me know if you have any questions/concerns. Thank you so much for your support of your local farmers!

Risa

Northeast GA Locally Grown:  Locally Grown - Availability for Novemer 7th, 2012


Hey Local Food Lovers,

I’ll keep it real short tonight. We’ve been enjoying the tastes of the season lately, especially lots of cilantro which does great this time of year as long as the frost doesn’t get it. Cilantro is one of my favorite herbs and there’s really no shortage of foods that it makes delicious. Fresh herbs always kick ordinary meatballs into overdrive and I discovered earlier this year that if you’re a cilantro fan, you’ll love it that way. We have three growers featuring it this week so spread the joy.

I also really encourage folks to share their productive feedback with growers. We just recently added the e-mails of every grower to their grower descriptions. Since it’s rare that growers and customers get to see each other at this market, if you ever have something that you particularly enjoy, or that you have a simple suggestion for improving, don’t be shy. We (us market managers that is) enjoy sharing and exchanging information but sometimes direct communication can convey so much more than we can. Growers would love to hear from you. They are constantly asking us for feedback and we try and pass along as much as we can.

Just a reminder that the market will definitely be shortening it’s pickup time to 6:30pm for the remainder of the winter. As you probably noticed today, the time change definitely took our extra daylight so this will help us stay out of the cold and dark a bit. Thanks for understanding.

There’s more winter greens this week with collards, kale and turnip greens prolific. I know lots of you love your winter greens. And if you haven’t fallen in love, here’s a fun tip. Try Turnip Green Pesto. Make it just like basil pesto but blanche the turnip greens before throwing them in the mixer. We fell in love with these last year, and what better way to eat your greens.

EAT WELL,

Justin in Habersham
and
Chuck in Rabun

Atlanta Locally Grown:  Available for Saturday November 10


I hope this finds you all doing well.
What a fantastic weekend. We did not get much done, just some much needed relaxing. I hope you had a good one.

The gardens are starting to pop with lots of fall goodies. The collards, kale, chard, mushrooms, radishes, lettuce are all going strong.

We got lots of other great things to.

The turkeys will be ready for pick up on Saturday the 17.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Wednesday. Pick ups are on Saturday from 9 to 10 at the Piedmont Green Market (Double B Farm booth), Sandy Springs Green Market (Taylorganic booth) and at the Brookhaven Farmers Market (Double B Farm booth).

Thank you,
Brady Bala
Market Manager

Conyers Locally Grown:  Available for Friday November 9


I hope this finds you all doing well.
What a fantastic weekend. We did not get much done, just some much needed relaxing. I hope you had a good one.

The gardens are starting to pop with lots of fall goodies. The collards, kale, chard, mushrooms, radishes, lettuce are all going strong.

We got lots of other great things to.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Fresh and Local CSA Market:  Taking Orders Now for Delivery on November 9. New this week: Farmstead Fresh Beyond Organic Raw Milk Cheeses


Please place your vegetable, meat and cheese orders for delivery this Friday, November 9.

This week we’ve added Cauliflower and Farmstead Fresh Raw Milk Cheeses.

Cheese orders must be received no later than noon tomorrow, Nov 5 if they are to be delivered on Friday. We’ll take vegetable orders up to 5 pm on Wednesday. Please remember: we can run out of some items. All orders are first-come-first-served. You’ll get the best fill by ordering early.

Farmstead Fresh Cheese is the very same cheese that Fresh and Local CSA used to offer up until a few years ago.

It is the best taking cheese we’ve ever run across. It’s made by all the Weston A Price ideas about what make dairy good for us. Once you’ve tasted the high quality of this cheese, you can order it in 5 lb blocks (the only way we have sold it in the past) It lasts for years. It’s so good for you, too. (If you are still living in the old paradigm where saturated fats are bad for you, check out the recent research by Gary Taubes and others. Saturated fats aren’t bad for us. Most of us need more of them in our daily diets!

Here’s what Farmstead Fresh says about their cheeses:

“One Step Above Organic

Our cheese is made on family farms using organic methods. They produce Raw Milk Cheese from grass fed Jersey cows. We use toxic free farming methods like our forefathers did a century ago. Our cows are only milked during the grass growing months of March through November. Our healthy cows are never force-fed, to produce more milk than they were designed to produce. This is one of the reasons why our Farmstead Natural Cheese is so delicious and nutritious.

Artificial fertilizers, synthetic hormones or toxic pesticides are never used on our dairy farms. Many natural nutrients in milk are altered or destroyed by heating to temperatures that exceed 110 degrees Fahrenheit.

Therefore, we do not pasteurize our milk and our cheese making recipe temperatures never exceed 103 degrees. All of our cheese meets the Federal Law specifications because none of our cheese leaves our curing cellars until it is aged at least 60 days.

Research at Utah State University has confirmed that cows grazing on pasture have up to 500% more Conjugated Linoleic Acid in milk fat which are very potent Cancer fighters. They also found additional calcium and protein as well as vitamins in grass fed milk! Produced by our families, under sanitary State Inspected conditions, for your health and enjoyment!"