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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The Cumming Harvest:  NEW VENDOR


Welcome Toula Argentis of 2B Whole, www.2bwhole.net, to the market this week.

All items are gluten free/dairy free and allergen free. Specializing in breads, desserts, pies and cookies.

Middle Tennessee Locally Grown:  Delivery/Pickup Location


It’s official. On Thursday, February 21, we will meet for delivery and pickup at 113 East Main Street, Manchester. This is a white building located next to “The Brew.” If you need directions, please call Linda at (931) 273-9708.

South Cumberland Food Hub:  Greens are Back!


Collards, Kale and Butternut squash is back on the food hub this week. Order by noon today!

Risa

Suncoast Co-op:  Fresh Organic local food available for you today, Make your order on the Suncoast Co-op!


To Contact Us

How to contact us:
Suncoastcoop@gmail.com
Our Website: Suncoast Co-op Ordering
On Facebook: Facebook Fanpage
Facebook Group: Facebook Group.
Suncoast Co-op Meet-up: Meet-up
Suncoast Co-op Youtube: Youtube Videos

Membership

Membership is Ownership

For $25 a year you can become a member as well as part owner of the Suncoast Co-op. We are a worker owned cooperative and will give special perks for our member/owners. Patronize from the market and reap the rewards years to come with a vibrant local food economy.

  • Receive 10% discount with no market surcharge.
  • Half off on any upcoming workshops or events our co-op may host.
  • Preferred Patron- If there are 5 apples on the market and 6 are sold, members get preference first on their order being fulfilled.
  • Discount Membership to the Tampa Bay Time Bank of $10 www.tampabaytime.org will also give Time bank hours to members who volunteer.
  • You own the business Democratic election of board of directors. Each member gets one vote.
  • Hiring Opportunity- we are worker owned cooperative we only hire from within. “With us, for us, we hire ourselves”

Become a member this week with a $25 investment!

Suncoast Co-op Market News



Contact us if you want to learn how to garden! Suncoastcoop@gmail.com

Please remember to get your orders placed by Thursday noon.

In the News
Our Co-op was mentioned in both the Suncoast News and the New Port Richey Patch. Check out the articles and share with your friends and family. Get inspired by positive things happening in your community and come participate in its creation this co-op is brought to us by our community of members.

Patch article: Locals want Co-op to Grow


Suncoast News: Co-op brings locally grown food to Pasco

Great new Products
Eggs, Cheese, Milk, Grass Fed Beef, Pasture Raised chicken, Kale, Broccoli, Tomatoes, Lettuce and so much more are on the market! Make sure you browse all the categories on the left hand side of the market to see all we have to offer from our over 45+ local growers.

Simply Fresh Customer Pick-up
Customers can now pick-up their orders from Simply Fresh 1pm-2pm in Tarpon Springs on Saturdays. Make sure you specify what customer pick up location you want to pick-up at on the second page when you place your order. Simply Fresh Produce & Peanuts is located at 1942 S. Pinellas Ave. Tarpon Springs, FL.

Growing in Kinship Garden
Learn how to garden for FREE!
We are having frequent work days on Wednesdays and Saturdays at Kinship Garden behind the West Pasco Habitat for Humanity at 4131 Madison street. If you are apart of the Tampa bay Time Bank you can receive Time bank hours for your volunteering.

Partnership with Tampa Bay Time Bank
Starting in February we will be rolling out our partnership with the Tampa Bay Time bank where for every volunteer hour you give to the co-op you can get time bank hours back to trade/barter with others in the community using their website. We will have more information about this Time bank as the weeks go on ask us more in person or check out the website at www.tampabaytime.org

Now accepting all Major credit cards
We are now accepting all major credit cards for a 3.0% additional convenience fee we will use credit cards for your orders.

Please take our Survey
We appreciate you taking 5 minutes to fill out a Survey about the co-op, your feedback helps us do a better job: Survey for the Suncoast Co-op

Eat 10% Local
We are launching a campaign advertising our co-op and for local citizens to start shifting their food budget 10% local. We hope to encourage a food Renaissance and share this vision to people of the Suncoast area becoming an edible cornucopia. We hope to engage and educate people into the local food movement via movies, book studies, and Permablitzes social activities to enhance the development of the movement.

Looking for Volunteers and Board of Directors
We are always looking for new help in growing the cooperative. Becoming a board of director is taking on a leadership position and requires membership/ownership, while volunteering is for short term opportunities to assist the co-op and requires no membership. For inquire into assisting the growth of the co-op and local food movement please email the co-op with what your most interested in assisting the co-op with at Suncoastcoop@gmail.com Put Subject: Board of Director or Volunteer to receive more information

Coming Events


You can RSVP for these events either on our On Facebook: Facebook Fanpage or Suncoast Co-op Meet-up: Meet-up

Suncoast Cafe
Every Saturday join us for talks about local food movement. $1.50 cup of organic locally roasted coffee and conversations about growing our own food. 10am-2pm at the West Pasco Habitat for Humanity Restore 4131 Madison Street.

Free Film Showing: Edible City
Tuesday, February 26, 2013 at 6:00pm
New Port Richey Public Library

Join us for a free film showing of Edible City! Edible City: Grow the Revolution is a fun, fast-paced, feature-length documentary journey through the local Good Food movement that’s taking root in the San Francisco Bay Area, across the nation and around the world.

Documenting a broad spectrum of activists, organizations and inspired citizens, Edible City shows how everyone can get involved in transforming our food system.

Edible City introduces a diverse cast of extraordinary and eccentric characters who are challenging the paradigm of our broken food system. The movie digs deep into their unique perspectives and transformative work– from edible education to grassroots activism to building local economies— finding hopeful solutions to monumental problems.

Member/ownership Meeting
Tuesday March 19, 6pm
New Port Richey Library
5939 Main Street, NPR 34652
Members of the Suncoast Co-op only. All members or potential members please attend
We will be discussing the future of the co-op and going over agenda items to be released later. Also opportunities to speak about the co-op and new agenda items will occur. Please attend if you are a member of the co-op. If you are not a member you may purchase membership that night to participate.

The room is upstairs Room 2.

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:  Local Food!


The South Cumberland Food Hub is now open for orders until noon today. Have a great day and thank you for supporting your local food hub!

Click here to go directly to the Rootedhere Locally Grown Market Page

Risa

The Cumming Harvest:  Newsletter - February 20, 2013


RECIPES

Collard Green Slaw

Source: Vegetarian Times January 2009 (Entered by Wendy Sundgren)
Serves: 8 servings
Vegan!

Ingredients
8 oz. collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red pepper, diced (1 cup)
1/2 cup rice or cider vinegar
1/3 cup sugar
1/4 cup coconut oil
1 tsp. powdered mustard
1 tsp. celery seeds
1/2 tsp. salt
1/4 tsp. ground black pepper

Step by Step Instructions

Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.

Whisk together vinegar, sugar, oil, mustard, celery seeds, salt, and black pepper in a small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and black pepper, if desired. Cover, and chill 4 hours or overnight.

Swiss Chard Gratan
Ingredients:
2 bunches Swiss chard leaves, chopped (about 8 cups packed)
1 cup water
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, more for the baking dish
1 cup low fat milk
2 tablespoons unbleached white flour
Sea salt and freshly ground black pepper
1/4 cup grated Comté or Parmesan cheese, divided
1 tablespoon whole wheat bread crumbs

Method:
Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9×9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.

Market News

Good Morning!

If you’re wondering why the limited veggies this week, there are two reasons. First of all, this is the time of year when the winter crops have ending and we’re waiting on the spring crops to be ready for picking. This usually takes about 4 weeks, but it doesn’t mean that every farmer won’t have veggies, it just means you’ll have to be quicker on the draw when ordering. Don’t get discouraged and look forward to what’s to come.

The other reason we’re low on veggies this particular week is the Georgia Organics Conference. This is a yearly conference for farmers, customers, market managers, businesses, teachers, students or anyone interested in growing sustainably in Georgia. Quite a few of our farmers are participating in this on Friday and Saturday, therefore cannot participate in the market.

TIP: If you want to see what’s on sale each week, you can either look in the “WEEKLY SPECIALS” category or type “sale” into the search box.

GREEN PASTURE
I am placing an order for cod liver oil and coconut oil on Friday, Feb 22. If you are interested in ordering please send me an email of what you’d like to thecummingharvest@live.com.

LOCATION & 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

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

Swainsboro, GA:  Market closes tonight


Just a reminder, the market will be closing this afternoon at 5pm. There is still time to order.

Spa City Local Farm Market Co-op:  The Market is closed for ordering.


The market is closed for ordering. We’ll see you Friday for pickup between 3:30 and 5:30 pm. Please set yourself a reminder to come for your order.
Julie

Stone County, AR:  That's it for this week!


Hi, Everyone!

The Market" is now closed. Thanks for your orders!

See you next week!

Spa City Local Farm Market Co-op:  Volunteers


Our pick-up day volunteers for this week’s market are DocJody and Huey Grandstaff. Thank you!

There are several volunteer openings for future pick-up days. To check out our calendar on VolunteerSpot and sign up, please visit: http://tinyurl.com/Co-opVolunteers

Remember, for EVERY shift volunteered, whether a full 1:00-5:30 slot or a 1:00-3:30 slot, each volunteer will receive TWO FREE MONTHS of co-op membership.

In addition, for every 1:00-5:30 shift completed, each volunteer will receive a $5 Walmart gift/gas card!

If you have any questions or prefer to contact me directly, my email is kgharbut@aol.com

Thanks!

-Karen Harbut
Volunteer Coordinator