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.
Gwinnett Locally Grown: The market is open!
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.
New Market Manager!
Hi! This is Iris. Some of you remember me from when I worked Market between Debbie and Cheryl, and some of you have seen me over the last couple weeks. I’m looking forward to meeting the rest of you very soon!
Salmon Update!
What’s up with the Salmon?
The salmon are running and Bill from Back in Time Farm will be supplying Alaskan Wild Caught salmon through his son, Running Wild Alaskan Seafood, LLC. He has left for Homer, Alaska and will be back with salmon and have it posted for the Market opening on Thursday, August 6th. It will be open to order then but we will be notifying and watching for those who were on the list to make sure their orders are handled first. You may continue to order after the first week until the supply runs out. I’m being told that there may be a chance for a second catch to be added but not guaranteed yet. So if you are wanting salmon, I recommend purchasing while you have the chance.
This deliciously fresh salmon is carefully selected directly from the fishermen’s nets from the cold Alaskan waters before it ever enters the ship’s hold. Only the best is chosen to become part of " Running Wild Alaskan Seafood’s" premium offerings. The fish is immediately bled and iced down before making the short boat ride to the processor located in Homer, Alaska. Here it is quickly processed and flash frozen (to ensure freshness) then packed into coolers for the overnight trip to Georgia. This is the freshest salmon available without going to Alaska to catch it yourself. Red Sockeye salmon is packed with flavor and nutrition.
We are within a week or so of having this salmon at our very own market! The packages will be in a couple different ounce packages and range in prices based on $19.00 a pound.
Workshops for July
Mozzarella 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.
Tue. Aug. 11, 2015 | 7:00 PM – 8:00 PM
Cost: $5
To purchase tickets visit OperationHomebrew.com.
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.
Champaign, OH: Peaches
Movin’ to the country…
Gonna eat a lot of peaches…
Movin’ to the country…
Gonna eat me a lot of peaches…
(Peaches-Presidents Of The United States Of America)
So…here is some excitement!! Tomorrow, in the YMCA lobby, we will have Herr Family Farms set up with all of their fresh orchard peaches!
The Herrs are vendors for me at the Mechanicsburg Farmers and Artisans Market. We would like to see them join our virtual market family, they have a HUGE abundance of peaches, both white, and yellow, and we have invited them to join us, tomorrow, to sell peaches!!
If you are a customer with an order, come early to make sure you don’t miss out. Bring extra cash as they will be operating on their own, and NOT through our system with the YMCA. If you did not place a weekly order, make sure to get to the lobby to get your peaches!
I can tell you that I have purchased their peaches for the past two weeks and they are THE BEST!!!
So, make plans to storm the lobby, tomorrow, at order pick up. Grab your market orders, and/or, get in line for your fresh peaches!
You will thank us, always…they are THAT good!
Peace, Love, Good Vibes…
Cosmic Pam
The Cumming Harvest - Closed: Newsletter - July 29, 2015
Group Buys
SALE
Green Pastures is having a Back to School Sale on all their products including coconut oil. The sale prices are listed online so order today and tomorrow to purchase with this great discount. This sale will only last this week so now is a great time to stock up.DIRT ROAD FARM
We are pleased to welcome CalyRoad Creamery to the Cumming Harvest market…
CalyRoad Creamery brings the flavor of the countryside to your table. Farm fresh ingredients and our commitment to quality create the delectable flavor of our artisan cheeses. Owner, Robin Schick, was formally trained at the Vermont Institute of Artisan Cheese and skillfully prepares all of our selections.
For our cow’s milk based cheeses, we start with fresh, all natural milk that is delivered weekly by local dairies. The milk is then pasteurized, cooled, flavored, cut and aged all in house, and all by hand. Our goat’s milk cheeses start with fresh, regionally sourced goat curd. Our gourmet cheeses include feta, the camembert-style Way Point, chevre, and aged goat cheese. Choose our creamy fresh Way Point topped with local dried fruits and nuts, or one that tastes great on its own. Be sure to try our delicious chèvre – available in a variety of flavors.
Look for CalyRoad’s wonderful products under the “dairy” section in the market.
RECIPE
Bacon, Feta and Veggie Omelette
INGREDIENTS:
1 sweet pepper
1 spring onion
1 slice of bacon
2 eggs
1/8 cup feta
Pat of Roasted Garlic, Basil, and Parsley butter
INSTRUCTIONS:
Dice peppers & onion
In a skillet, cook bacon, turning occasionally, until browned. Remove from heat, chop, and set aside.
Drain all but one tablespoon of bacon grease from skillet and add peppers and onion. Saute over medium heat with a pinch of salt until soft, about 3-5 minutes. Set aside.
In a mixing bowl, add 2 eggs, salt and pepper. Whisk thoroughly.
To a medium skillet, add 1 pat of butter. Place over medium heat and swirl pan to coat butter. Add whisked eggs and cook without stirring until mostly cooked through, about 3 minutes.
Top eggs with cooked peppers and onion, chopped bacon, and feta. With a spatula, fold in half. Slide omelette onto plate and garnish with additional feta if desired.
Upcoming Events Around Town
The Farmer Fund Launch Party
August 10 @ 6:00 pm – 9:00 pm $65
The Farmer Fund is the brain child of Lauren Carey of the Peachtree Road Farmers Market and Darla Synnestvedt of Farm Burger and exists to support our farmers in the face of natural disaster and help keep farmers farming. The Farmer Fund will officially launch on Monday, August 10th 6-9pm at The Cathedral of St. Philip with live music, 12 local breweries, 12 fantastic restaurants and the coveted Farmer Fund calendar.
Tickets are available here: http://www.brownpapertickets.com/event/1635214
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Organic Growing Course
August 29, 2015 – 9-4pm
Cane Creek Farm – Cumming, Georgia
Whether you’re interested in becoming an full-time organic farmer or you just want to produce delicious, healthy food in your backyard, Lynn Pugh’s legendary Organic Farming and Gardening course will teach you the basics so you can start growing sustainably.
Cane Creek Farm is the classroom, and you’ll engage in plenty of hands-on activities while you learn about everything from crop planning to soil biology. Its okay if you’re a total newbie!
And if you’re an experienced gardener, you’ll learn a lot too; Lynn teaches from the state’s first-ever organic curriculum, which she developed, and you’ll get a copy of this remarkable resource. You’ll also get to tour area farms and learn from other experienced farmers!
The course is offered in a series of 7 alternate Saturdays beginning August 29 and running every other week till November 21. To registration to to http://canecreekfarm.net/education/classes-and-workshops/. Cost is $475 or $450 for GO members.
Website: www.canecreekfarm.net
Address: 5110 Jekyll Road, Cumming, GA 30040
Phone: (770) 889-3793
Pick Up Options
COLONY PARK PICK-UP This is our main location and all orders will be prepared for you for pick up at this location, 10am-12pm, if you don’t choose another option below. You can order and pick up meat and seafood at this location.
VICKERY PICK-UP – Vickery Village Cherry Street Taproom pick up is between 1:00-1:30pm. If you would like to pick up at Vickery choose VICKERY PICK-UP item in the categories on the The Market page/tab. Customers choosing to pick up at Vickery should not order meat or seafood as we cannot transport meat and seafood due to Dept. of Ag regulations. Prefer payment online, will accept check or cc in person.
DELIVERY to Vickery/Polo Area – Please add this item to your order if you would like delivery to your home on Saturday between 1:30-3pm. Only prepaid orders will be accepted. Deliveries will be dropped off at your front door. If you are not going to be home, please leave a insulated bag or cooler for your order. The delivery person is not responsible for making sure your food is in the appropriate container once dropped off. Please plan for possible rain and make sure your order will be protected. The delivery person will travel with your orders in insulated bags with ice packs to protect it during travel. No Meat or Seafood will be able to be delivered.
Main Market Location and Pick Up
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map
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!
Farm Where Life is Good: Online Market is OPEN for Business-- The early tomatoes are here!
The Queen— a sight you may only see once in your lifetime!
Life on the Farm
The bees are working the wildflowers, clover and alfalfa vigorously this season. Our three hives are bursting with new life each week, and the fly-way in front of each hive looks like the runway at LAX. All three hives are strong, and if the queens remain healthy so will the colony. As the golden rod starts to come into bloom (late August), the “free” honey season will close and they will start putting away stores for the winter. Working with the hives has been enlightening, educational, frustrating, sad and inspirational. Each year the goal is to maintain a healthy population thru the winter, grow it during the spring/summer/fall, assist the hive to raise a new queen when the need arises and split the colonies when they grow too large. Honey is a wonderfully sweet afterthought, and the fabulous pollination of our fruits and vegetables is much appreciated.
The high tunnel is cooking away at 120 degrees thru our soggy 90 degree days. Pruning tomato plants today had a double entendre…I was pruned by the end of the experience!
Jump on to The Market; it is now open for BITE-SIZED tomato needs and your annual honey and wheatberry supplies.
Ordering will be open from Tuesday night until Thursday 6pm. Get your orders in now so packing can begin specific to your requests.
PLEASE NOTE: Deliveries will be made Friday to your chosen Dropsite Location .(ONLY 3 dropsite options.)
Recipes for your consideration
Roasting cherry tomatoes is a slow, long process (mostly monitoring the timer), but well worth the effort. These little buds will flavor up the dullest fall sandwich or winter pasta sauce. Think about putting a bunch up, bag and freeze after you roast, and then pull them out when the rosy glow of fresh cherries is long gone.
Slow Roasted Tomatoes
Cherry, grape or small Roma tomatoes
Whole cloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about 3 hours (or up to 8 hrs). You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And peel the cloves of garlic when you’re done–they’ll be wonderful and sweet–and store them in the container with the tomatoes for smearing on a sandwich.
From: smittenkitchen.com
Wheat berries, cooked
2 cups wheat berries (hard/high protein varieties work best)
7 cups water
1 teaspoon salt if desired
Rinse and pick thru to eliminated stones and debris. Add to pot of water (and salt).
Bring to a boil over high heat, reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse. Serve hot or cool for freezer storage.
If storing, cover and refrigerate for up to 2 days or freeze for up to many months.
Add to cucumber and tomato salads for more heft, cook with coconut milk and blueberries for a wonderfully hearty breakfast, toss a few handfuls into any soup for more chew to the meal. Protein and fiber at every turn.
Have a wonderful cherry-filled weekend!
Roger and Lara
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Champaign, OH: Peaceful, Easy Feeling
‘Cause I got a peaceful easy feeling…
And I know you won’t let me down…
‘Cause I’m already standing…
On the ground…
(Peaceful Easy Feeling-The Eagles)
Hello, little local market of love customers!! Your market manager is finally seeing the light of day now that all of Art Affair On The Square has been put away for the year!! It is unbelievable just how much work goes into that event, over the months beginning in December, and then escalating to mad proportions, all of July.
My time has been scarce, I didn’t have as much time to write this Weblog, or connect with my people, or, well, have anything resembling a life. But, I love it. I love what the event brings to the community, and I love making things happen.
Last week found me catching up on much needed sleep, laundry, and all things mundane. This week found me catching up on all things with my business, and my friends. My friends are the first that I have to part from in my busy times. But, they are also the first to understand, to text me good luck, to bring me coffee, wine, food, a hug. My friends and family are totally neglected during Art Affair.
But, now, this week, found me meeting pals out for drinks, planning dinners, making wine/champagne dates…just what I love to do in my down time. I finally am regaining that peaceful, easy feeling.
And, I am happy to be totally back on this market. I miss the daily interactions, I missed writing this Weblog, and I miss my vending people/customers.
So, I am back, I NEED time to get my own order in, and so while I am going through the market, you, the lovely customers get until 10:30 to still get YOUR orders in!!
Come on…get that peaceful easy feeling that we all get when we place an order.
We make shopping, fun, affordable, pleasant, local, and full of nutrition!
Show us some LOVE, and we will show you that peaceful, easy feeling…
Peace, Love, Good Vibes…
Cosmic Pam
New Field Farm's Online Market: Garlic and more
Greetings,
Tomorrow is garlic harvest day so we’ll have it to order for this week’s market.
We’ve also added Sakura cherry tomatoes which are larger than our usual variety and well-received at farmer’s market this year. Later, we’ll also have Sweet 100 cherry tomatoes from the field, nature willing.
Pepper and eggplant amounts are a guess. Maybe now that summer is here they’ll finally be plenty before too long.
Like last week, if you want blueberries it’s helpful to us if you order by Wednesday night.
Blueberries are still abundant for u-pick.
We got sadly surprised by porcupines this week who got into the first planting of broccoli and much of the cabbage and largely destroyed it all very quickly. I’ve never seen that before! We’ll be diligent now about keeping them out of later plantings.
Enjoy the summer weather or keep cool, and thank you for your orders.
Tim
Old99Farm Market: Old 99 Farm,. week of July 26 2015
First, no fruit from Palatine because only had 7 boxes committed from y’all, and I need 10 minimum. Lets try again next week.
Tomatoes are ripening in the greenhouse, the plum variety and new spinach is available. Summer squash joins zucchini in the curcurbit family of offerings.
As of July 26th, we can offer 46 items including the following crops: zucchini, plum tomatoes, spinach, cilantro, basil, napa and early white cabbage, arugula (rocket), kale, three varieties of chard, cabbage leaves, collards, and beetgreens, peppers, eggplant, summer squash. There are lots of eggs but they’re selling as fast as I can make ’em.
Almost 700 000 viewers on youtube have wondered what environmental devastation actually looks like. Do you? At TEDxVictoria, photographer Garth Lenz shares shocking photos of the Alberta Tar Sands mining project — and the beautiful (and vital) ecosystems under threat.
Go here!
What does environmental devastation actually look like? At TEDxVictoria, photographer Garth Lenz shares shocking photos of the Alberta Tar Sands mining project — and the beautiful (and vital) ecosystems under threat. Go here to view his ted talk.
Healthy happy eating,
Ian and Cami
ALFN Local Food Club: Market Reminder
Good Morning,
The market will close tomorrow at noon. Please remember to make your order before 12:00 on Wednesday!
Introducing Volunteer Spot
I have been wanting to use a system where volunteers could sign up in advance to market days beyond the upcoming week. I’ve decided to try Volunteer Spot. The website provides a way for volunteers to sign up for shifts, and I have scheduled out market days from this week till the end of the year. I will still send out calls for help if I am short on Fridays, but I hope this will help some of those volunteers who like to plan in advance. Later today, I will email all volunteers who have signed up to my email list. However, you can also sign up by following the link here: Volunteer Spot. I will usually provide this link in all of my weblogs. Emails are only used to communicate within the group, and Volunteer Spot will not contact you directly. Let’s give this a try and see if it helps us.
As a reminder, remember this week’s market day is the first of August and marks the shift from monthly membership fees of $5.00 to $7.50. However, as stated previously, the annual fee of $60 will not change for those who decide to pay the one time annual fee. Volunteers may continue to receive a $5 credit to their account balance or a $7.50 credit to their monthly membership.
Please let me know if you have any questions!
Thanks
Kyle Holton
Program & Market Manager
littlerockfoodclub@gmail.com