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.
Spa City Local Farm Market Co-op: The market is closed.
The Spa City Co-op Market is now closed for ordering. Please plan to pick up your order at Emergent Arts, 341A Whittington Ave. on Friday between 3:30 and 5:30 pm.
Don’t forget to sign up to volunteer! You co-op needs you year-round, rain or shine. And it’s so much fun!
Karen Holcomb
Market Manager
ksholcomb@gmail.com
501-760-3131
Russellville Community Market: RCM Order Reminder
Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!
Happy ordering!
We hope to see you on Thursday for the market pick-up!
Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!
FRESH.LOCAL.ONLINE.
Russellville Community Market
New Field Farm's Online Market: what's new
Greetings,
We’re adding red potatoes and a few eggplant and greenhouse tomatoes this week. Like the peppers, the eggplant and tomatoes are slow to come along. Hopefully next month they’ll hit their stride.
The blueberry picking is excellent right now. U-pick is Wed.to Sun. 8 to 5. It’s best to bring your own containers, but we do have quart boxes if you don’t.
If possible, please order by Wednesday night if you want blueberries as well as veggies to give us time to pick the berries on Thursday. But if you don’t get the chance to order them until Thursday that’s okay, too.
After a long break it looks like we’ll be dusting off the irrigation system this week. Hopefully, the dry weather will also enable us to make some progress on the weeds.
We’re still busy planting lettuce and fall crops like kale, as well as the last planting of squash and cucumbers.
The garlic harvest should take place in the next week or two, with the first onions coming in not long after that.
Thank you for your orders.
Tim
Champaign, OH: That Lovin' Feeling
So don’t, don’t, don’t, don’t let it slip away…
(You’ve Lost That Lovin’ Feelin’
The Righteous Brothers)
Don’t let the time or the love slip away, tonight! You have until 10pm to get those orders in!! Get the seasonal goods while you can!!
Let us bring back that lovin’ feeling in your weekly shopping for good food, local food, from right here in your community, supporting local growers, and producers, and feeling good about supporting your local economy.
It’s what the lovin’ feeling is all about…spreading the local love.
Peace, Love, Good Vibes…
Cosmic Pam
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!
I wanted to let you know that effective Tuesday, August 4th, you will_have a new Market Manager, Iris Potter!
Iris worked the Market for a few weeks between Debbie and my transition. She is a wealth of knowledge and a bubbly, smiling face! She has worked with Athens Locally Grown and will be a wonderful asset to the Market! She will be at Market next Tuesday so please welcome her when you see her!
I may still see you from time to time while teaching workshops or doing doTERRA events on the farm. I want to say though, what a pleasure it has been to serve each and every one of you over the last year! Thank you for supporting us and being such wonderful customers!
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
Yummy Raw Snacks Workshop with Marilyn
The raw food diet: benefits including improved digestion, more energy and improved overall health. Join us for a class about what makes live food so yummy. Watch demos and taste a variety of delicious sweet and savory snacks.
Tue. July 28, 2015 | 6:30 PM – 8:30 PM
Cost: $10
To attend please RSVP on facebook or meetup.com.
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!
Cheryl Gelatt
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.
Middle Tennessee Locally Grown: Just a Short Time Left to Order!
Manchester Locally Grown Farmers’ Market
How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Happy Tuesday to all!
Don’t forget to place your order on Manchester Locally Grown market. The market will be open till 10 pm tonight. Delivery of your order, fresh from local farms to Square Books, will be made on Thursday. Pickup of your order will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. We can also hold your order in the refrigerator till Friday morning, if that’s more convenient for you. Square Books will be open on Friday from 10 a.m. to 1 p.m. Just make a note on your order, or text or call (931) 273-9708 if you prefer to utilize this free service.
Remember that we are a year-round market, not subject to seasonal closings like the local farm stands. You will find special items here – currently beef & pork products, herbal & handmade products, plants for home & garden, summer vegetables, milk & eggs – with other items available seasonally. Gift certificates are available in any denomination. Give the gift of great local products!
Thanks for your orders last week! Please encourage your local friends and family to shop at our year-round market and support local farmers!
Blessings,
Linda
Spa City Local Farm Market Co-op: Reminder
Reminder – The Spa City Co-op online market will close this evening at 9 pm. Be sure to place your order before that time, and plan to pick up this Friday.
Head over to spacity.locallygrown.net and see what fabulous new products are available right now.
Fresh Harvest, LLC: Fresh Harvest - Tomatoes and new items added!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Ratatouille Breakfast Skillet Strata
Serves 6
1 6-ounce sourdough baguette, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced
1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
1 small zucchini, halved lengthwise and diced
1/2 medium red bell pepper, sliced into thin strips
3 small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup chopped kalamata olives
3/4 teaspoon kosher salt
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh thyme
3 large eggs
1 cup whole milk
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Fontina cheese (or mozzarella)
Freshly ground black pepper
Preheat the oven to 350°F.
In a large ovenproof skillet (a 12- to 14-inch skillet is ideal), heat 2 tablespoons olive oil. Add the slices of bread and toast them for about 2 minutes on each side, or until light golden-brown. Remove from skillet and set aside.
In the same skillet, heat remaining 2 tablespoons olive oil until shimmering. Add the onion and cook until just translucent, about 5 minutes. Fold in the eggplant, zucchini, red bell pepper, and tomatoes; the pan will feel very full at this point, but everything will cook down and then feel much less crowded. Continue to cook for an additional 10 minutes, or until vegetables are just tender. Fold in the olives, salt, basil, and thyme. Scoop half of the tomato mixture out into a separate bowl and set aside.
In a medium bowl, whisk together the eggs with the milk, and season with a pinch of salt and pepper.
Lay the slices of toasted bread on top of the tomato mixture in the skillet. Sprinkle with Parmesan. Spoon the other half of the tomato mixture on top of the slices of bread. Pour custard mixture over the top, and sprinkle the fontina on top of that.
Place the skillet in the oven and bake for 35 to 38 minutes, or until the custard seems set and the top of the strata is golden-brown. Let stand for 10 to 15 minutes to cool a bit before serving.<
Market News
Hello!
We have added tomatoes to the Market page – a wonderful variety of slicers and some heirlooms grown by Eaton’s Creek Organic Farm in Joelton. There are also more mixed cherry tomato pints available from Sugar Camp Farm, and a new item of red Italian fry peppers. This is an heirloom variety named ‘Jimmy Nardello’.
Please place your order by tonight.
Thanks so much – and we’ll 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!
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CLG: Tuesday Reminder - Market Closes Tonight at 10pm.
Hello Friends,
There’s still time to place your order for pickup this Friday, July 24th. The market closes TONIGHT around 10pm.
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Our Website:
www.conway.locallygrown.net
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
ALFN Local Food Club: Market Reminder
Remember to finalize your order before noon tomorrow when the market closes for this week.
Take advantage of the new products in the market such as Marconi peppers and garlic. Melons are still in production and there are still plenty of carnivorous choices from lamb to ground beef.
Enjoy your week. We’ll see you on Saturday!
Sincerely
Kyle Holton
Program & Market Manager