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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StPete.LocallyGrown.Net:  Market NOW Open - Feb. 25, 2013


Message from Market Manager

HOW DO YOU EXPLAIN ST. PETE LOCALLY GROWN TO YOUR FRIENDS?
Here is a video you can share with friends and family! Created by volunteer videographer Jeff Yentzer, this video explains how it all works. People are looking for us but they don’t know we exist. Will you help get the word out by forwarding this video through your distribution lists? Sincere thanks to talented Jeff Yentzer of Vibrant Health Videos.

PLEASE SHARE this urban farming educational opportunity with everyone you know. Local farming education is where it’s at! And The Faith House (via the Sustainable Urban Agriculture Coalition of St. Petersburg) is a major contributor to this local effort! Learn to grow your own food or learn how to help others grow food. This is key to a local sustainable economy and a healthy food chain.

MARKET CLOSES WEDNESDAY 12 NOON; DEADLINE FOR ORDERING FROM GERALDSON COMMUNITY FARM (GCF) IS TUESDAY 6PM

WELCOME TO OUR NEWEST CUSTOMERS! Once you have submitted your order, if in doubt about what you owe, you can always confirm what you have been charged for by checking your account history and viewing your most current invoice. Instructions on how to do that are on our Q&A page under the question entitled Since you don’t provide an invoice with delivery, how do I know what I owe? . Also, since your vegetables are picked fresh within 24 hours of delivery, they should be lasting for WEEKS in your refrigerator. When you accept delivery, please take a few minutes to inspect your order to protect your vegetables from unnecessary spoilage. Lastly, it is imperative that you understand our policy on Unclaimed Orders found on our Q&A page. When you make a purchase you are agreeing to abide by this policy.

Ready to Order?

Click here to sign in & shop now

  • If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you.

Get to Know Us

Upcoming Events

All these and more are posted on our Calendar of Events

SUCCESSFUL URBAN FARMING IN ST. PETERSBURG” on March 9th, 1 PM Details are on Calendar of Events. This will be held every Second Saturday of the month and is open to the public. RSVPS are required and will help determine if the class will be held. Bring your friends and save $10 each on this valuable experience! You can now pre-purchase this workshop on our Market. This class makes a great gift for any occasion! RSVPs now being accepted.

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!

Northeast GA Locally Grown:  Locally Grown - Availability for February 27th, 2013


Hey Local Food Lovers,

I’m gonna keep it short and sweet tonight. First off, I want to let folks know that Wild Georgia Seafood is back with shrimp this week after being gone for a month, so if you’re looking for a some shrimp kabob this week, these puppies are good.

There’s also 3 varieties of microgreens: sunflowers, broccoli and wheatgrass. I haven’t tried each of these yet, but I love microgreens. I had a microgreen salad for lunch and it’s hard for me to go back to lettuce now.

There’s actually almost as many varieties of processed foods as there are vegetables this week. In fact I should mention two fairly new farms to the market, The Happy Berry (who’s actually been with us for a couple of months) and Chattooga Belle Farm. Both of these farms are just across the border in South Carolina and both specialize in lots and lots of fruit trees, which explains why they have so many different types of jam. The Happy Berry also lists some pastured eggs that have been very popular the last several weeks. Those of you who shop at the Mill Gap location should ask Chuck about these farms as he’s visited both. I haven’t had the opportunity yet, but hope to during this years fruiting season…..

Which reminds me, the highlight of my week last week was planting a bunch of asian persimmons and blueberries at a local school. We’ll be planting more at the Clarkesville Greenway sometime this week as well as paw paws, and in a few more weeks, figs. Planting fruit trees is one of the best things you can do around your home, and its not quite too late. If you’re in the Habersham area, you can buy bareroot blueberry bushes from Sidney Roland for $2 each. He usually sells them in groups of ten. We planted about 40 of them at the community garden and they are doing great. If you’re interested give him a call at (706) 754-6700. You can mention that Justin referred you, and if you get to meet him, get him to tell you his story about the first time he ever kissed a girl. It’s a great story.

One last thing. If you know any farmers at all interested in growing to sell this coming season please encourage them to attend the FARM 2 SCHOOL farmers forum this Thursday at Wilbanks Middle School at 7pm. School nutritionist Paige Holland will discuss what they are looking for, and other details. For more info call Justin at 706-754-9382. Spread the word. We need as many farmers as possible to make sure this is a grandly successful effort to feed local school kids local food!

Ok, i promised a short one. Don’t forget to…..

EAT WELL,
Justin in Habersham
and
Chuck in Rabun

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!

!