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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Monroe Farm Market:  Products still available


Hello Friends of the Market,

For those of you who found the eggs to be sold out, we now have eggs listed again. Log on and add a dozen or two so you can have them delivered on Thursday.

The market also has several cuts of meats still available too. Choose from lamb, pork, and beef.

Breads can help to complete and compliment a meal. We have several breads to choose from still available.

Vegetables are growing and our producers still have plenty available. Browse through our market in the comfort of your chair.

The market will be closing at noon today. I hope everyone has a wonderful day.

Tullahoma Locally Grown:  Don't Forget!


Don’t forget about Tuesday evening’s workshop at DW Wilson community center in Tullahoma. Come out and learn why you’re so tired, achy and allergic, and how you can fight back and heal with food.

5:30-7:30pm

Seeya there!
Risa

Plattsburgh Online Ordering:  Stock up for Thanksgiving - gifts and eats


New this week – kaleidoscope carrots! White, yellow, orange, red, and purple – all tasting really good.

Our brussels sprouts just aren’t ready yet, though they were planted at the right time. Dyer/Shields is out. I will ask around and send a separate email if I find organically grown (or other) brussels sprouts for this week.

The Skinny Baker will not be at market this week, so if you want something order ahead. If we don’t have what you want listed, call her (536-1843).

I didn’t think to call until now to confirm, but as of last market, Woven Meadow had fresh turkeys available. If you want one, call them (293-7487).

Along those lines, Rehoboth Homestead has pork available within a couple weeks and in January or February. A quarter pig would be about 30 lbs of meat in your freezer. If you are interested, get on their list (643-7822). If you want just a few cuts, Asgaard Farm has a large selection available at market.

Need hostess gifts? Jams, salsas, pickles, vinaigrettes, maple syrup, honey, gift certificates.

We had a great (fantastic) market last week, and you were a big part of it – thank you.

Statesboro Market2Go:  Still time to order this week!!


Don’t forget that Market2Go will be closed next week for Thanksgiving…so be sure to order everything you need this week! To help with your Thanksgiving meal, we have casseroles, meats, cornmeal for your cornbread dressing, pies, cakes, and breads (casseroles, pies, cakes and breads can be frozen to keep fresh!). And get your fresh local pecans for your Thanksgiving cooking!
So much to choose from!!
And have a blessed Thanksgiving!

Old99Farm Market:  Food Farms & Family Announcement Nov 30


Old 99 Farm and Permaculture Site

How to contact us:
Our Website: Old 99 Farm.locallygrown.net
On email: ianagraham@rogers.com

On Thursdays, 4 to 6pm: 1580 Old Hwy 99. From Dundas take Governors Rd west to Binkley, turn left and immediate right onto Old 99, second farm on right.
Or by appointment, please call ahead.

This newsletter contains background on Nicole Foss, coming to Copetown Community Centre, Nov 30, 1 to 5pm.

Food, Farms & Family: Building resilience within Limits

Copetown Community Centre, Nov 30 1 to 5pm.

Nicole is a Canadian with a science and legal education who is travelling the globe (15 countries so far) to engage people in the drivers of change in our time. We have the great good fortune that she is passing through our area and has agreed to speak on Food, Farms and Family: Building resilience within Limits.

Most of her work consists of speaking to community groups, and latterly municipalities as well. She has done hundreds of lectures worldwide over the last three years, including media appearances (five Max Keiser TV interviews, many radio interviews on Financial Sense Newshour, national radio in Australia and New Zealand, national TV in Sweden, many local radio shows and many newspaper interviews).

“I worry a lot about food production in the future. We’ve built a farming system with critical dependencies on things that won’t be there, at least to anything like the same extent, in the future. I also worry about the health timebomb we’ve created in the era of industrial food production, as it will be harder to deal with chronic health issues in an economic depression.”

“What I typically do is to integrate various subsystems into a bigger picture, so that people grasp what limits to growth really means, and I explain about different timeframes. Almost no one talks about the bigger picture, so people struggle to integrate information in context. I help them to do that, so they can identify critical vulnerabilities and prepare for challenging times.”

“I always address money and energy. Energy is foundational, and financial crisis has the shortest timeframe of all. Ontario is a financial disaster area in waiting. We’re seeing the beginnings of dealing with that in the dispute with the teachers. If people don’t understand financial crisis, then they risk losing all their freedom of action at the first hurdle and then have no capacity left to deal with other challenges. People need to know about finance because finance is the operating system, and it is about to crash. If people are not careful they will end up watching unprepared as all the assumptions they have built their lives on are invalidated. They need to know about energy, especially in Ontario. It’s all about helping people to prioritize scarce resources (physical, financial and time) in a changing social/psychological context – the psychology of contraction.”

Nicole will discuss food, agribusiness, landbanking, strip-mining soil fertility etc. Food & Farming is certainly a critical system. “I do typically emphasize the tendency towards centralization and increasing scale, and why I think it’s so important to decentralize and restore local control.”

So dear subscriber, if you have read this far, please go ahead and sign up for a very important event that will shed light on the near future that your family is facing.

Mid-Georgia:  Heron Bay Farmers' Market


Hello,

Due to the weather, there will not be a farmers’ market tomorrow at Heron Bay’s Cannongate Parking Lot. Sorry!

See you next week.

Bill

StPete.LocallyGrown.Net:  Market NOW Open - Nov. 12, 2012


Please make all checks payable to “STPETE LOCALLY GROWN”. Thank you!

Message from Market Manager

NEXT SUNDAY’S LECTURES are the last ones until the New Year so don’t miss them. Come find out what it’s like to be a Grower on our Market! You never know, YOU might be next… See details below on these lectures and other community happenings in our list of Upcoming Events. There you will find flyers that you can either print or email to help promote these events.

New Growers Have Joined us
Worden Farm certified organic produce is now offered through our online Market! Suncoast Food Alliance has worked hard to make this happen. Also joining us this week is Grower Papaya Pete Tropical Treats offering RED papayas which we’ve not yet had available to us! Thank you, Papaya Pete, for coming on board to share your abundance.

PLEASE READ PRODUCT DESCRIPTION CAREFULLY
Just a friendly reminder that we cannot always issue a refund when a customer does not read a product description before purchasing. Our Growers invest time to put this info together so you can get better use from what you buy. Remember you can always contact the Market Manager prior to purchasing if you don’t have sufficient info. Call Tina at 727-515-9469. We are also open to your email suggestions for improvement.

HOW MUCH IS ENOUGH?
We take our cue from weekly sales to our treasured customers. We will buy more volume if we know we can sell it. So if we sell out this week on any item, we’ll know we have to get more next time around! Please support us in buying your veggies and fruits through us so we can gauge our purchasing to have adequate inventory that meets our customers needs. It’s a tricky maneuver but we love figuring it out!

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? on the third bullet item. 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

SATURDAY WORKSHOP – Nov. 17, 2012 from 1 pm – 3 pm. “Successful Urban Farming in St. Petersburg” with Nathan Levy. Cost is $35 per individual OR pay $25 each when you bring a friend. (price includes copy of “What We’ve Learned”) RSVP is not required. You are not obligated to sell your produce through our Market if you take this course. Would you like to produce for yourself as our Growers do for our online Market and feed your own family healthy abundance? Become more independent and self-sustaining as you speed up your learning curve with Nathan’s experience:

  • Growing vegetables year round regardless of temperature
  • Using free materials for most all of garden needs
  • Harvesting weeds and seeds for extra bounty
  • Winning the “battle of the bugs”
    This workshop is a great refresher for garden veterans and solid advice for beginners! This 2-hour workshop is jam-packed with information for you to apply in your backyard vegetable patch as you plant, maintain, and harvest from your fall garden. LOCATION: Nathan’s Backyard Garden, 5305 20th St. N., St. Petersburg, FL 33714 QUESTIONS: Call Nathan at 727-403-1655.

FREE SUNDAY LECTURES ON November 18th, 2 PM – 4:30 PM

“What it Means to be a Grower for StPete.LocallyGrown.Net” with Chris Tisch @ 2:00PM

Have YOU ever considered selling your extra produce through our online Market? Hear what Chris Tisch of Velouria Farms has to say about being a Grower for StPete.LocallyGrown.Net. He joined us as a Grower soon after we opened our online Market. He grows vegetables year round and has been a key player in selling his vegetables all summer long through the Market. Chris will share his insight on the benefits of growing chemical free produce for himself and sharing his excess with the St. Petersburg community through the Market. LOCATION: Nathan’s Backyard Garden, 5305 20th St. N., St. Petersburg, Fl 33714 QUESTIONS: tlevy@tampabay.rr.com. BRING: lawn chair & beverage. FREE Sunday Garden Lecture Series is Sponsored by StPete.LocallyGrown.Net

“Starting A Small Scale Urban Farm” with Lisa Duncan @ 3:15PM

Market Grower Lisa Duncan of Mother Nature’s Pantry and Tina Levy of St. Pete Locally Grown will converse on tips for getting a quick harvest when starting a new garden. Lisa will share first hand experience about starting small, observing results, experimenting with different techniques, materials and tools, and expanding from there if desired. LOCATION: Nathan’s Backyard Garden, 5305 20th St. N., St. Petersburg, Fl 33714 QUESTIONS:levy@tampabay.rr.com. BRING: lawn chair & beverage. FREE Sunday Garden Lecture Series is Sponsored by StPete.LocallyGrown.Net

GE-FREE Thanksgiving, Thursday, November 15, 2012 This coming Thursday, Nov. 15, Food & Water Watch will be hosting a wonderful event: A “GE-Free Thanksgiving,” featuring savory, local, genetically engineered-free food. Come CELEBRATE YOUR EMPOWERMENT. They’re having a dandy Thanksgiving meal full of genetically engineered-free food, most from our own area! Meet fine folks, kindred spirits like y’all. Break bread together at our campaign table this Thursday. Suggested donation is $6 and the event proceeds will go to support the Roosevelt 2.0. HOWEVER ANYONE IS WELCOME, regardless of whether they are able to pay or not. View and/or print flyer to share. Please help promote this event. Green Saturday, Catherine Hickman Theatre, Gulfport, November 24, 2012. Buy fruit & nut trees PLUS see the Movie “Grow”. View and/or print flyer to share. We need your help to get the word out about this event.

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!

Tampa Bay :  6 Seasonal Boxes left, Farm to Fork Tonight & New Organic Farm!


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

A new Naturally Grown farm has come online – R&B Organics in Melbourne! They are not certified organic, but check out their website & give them a call if you want to chat. Here’s a link to R&B Organics in Melbourne, FL – they don’t use any petroleum based fertilizers or chemicals.

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

Come out after the dinner between 8 & 11pm and have a drink to support Community Stepping Stones

We only have 6 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!

This weeks all local seasonal box pick:

Beets
Lettuce
Portabella Mushrooms
Bell Peppers
Baby Carrots
Tat Soi (chinese spinach)

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

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!

Fresh and Local CSA Market:  Taking Orders Now for Delivery on November 15. Last Delivery Before Thanksgiving!!


<If you don’t want to receive these emails there is an unsubscribe link on here that you can use to remove yourself from future mailings)

Eggs are back! SInce they keep for weeks, you may want to order several dozen this week.

Please place your vegetable, meat and cheese orders for delivery this THURSDAY, November 15

This week we’ve dropped the 1lb blocks of Farmstead Fresh Raw Milk Cheeses and added the 5lb blocks. 5lb blocks have a fridge life of over 2 years!(but what you receive will be fresh from the dairy). The 5lb blocks are much more practical for delivery. If you’ve already ordered aged raw milk cheese from us, I’ll bet you’ve already been asking yourself “how can I get MORE?”

Blocks of Farmstead Fresh Raw Milk Cheese come sealed inside of a cardboard case (bad metaphor, but like Velveta does (or did)) They make an elegant, healthful, Christmas gift.

Cheese orders must be received no later than noon tomorrow, Nov 13 if they are to be delivered on Thursday.

We’ll take vegetable orders up to 5 pm on Tuesday.

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.

I’ll check the cauliflower again this afternoon. If this warm weather has promoted its growth, I’ll let you know if we have cauliflower available on Thursday.

Thanks

DeForest, WI:  Availability for week of November 11


To Contact Us


Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Last Week to Order

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!

Join us for the 2013 season—Check back in April!

The Market Managers,

John and Dena Schlitz

Market News

This is the final market for the season of 2012. We will take orders through Wed at noon of this week. We do have quite a bit of Winter Squash available, please consider picking a few out to use over the next few weeks.

The herbs look wonderful! We also have greens and roots to use for Thanksgiving Dinner. Check out the recipe listed as it is a favorite to make the night before and then cook just before the meal.

Kale and Sweet Potato Thanksgiving Dressing

4 tablespoons unsalted butter
3 large leeks, sliced or use 1/2 diced onion
1 large sweet potato, peeled and diced
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale focaccia, cubed, any flavor
1 large egg
2 cups low-sodium chicken broth or veggies stock
1 cup diced parmesan cheese, plus 1/4 cup shredded

Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish. Heat 1 tablespoon butter in a heavy pot over medium heat. Add the leeks (onions) and potato and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute. Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.