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.
Athens Locally Grown: Availability for December 4
Welcome back from our Thanksgiving hiatus! We have one more week off planned for Christmas week, but until then we’re back open.
I hope you all had a great Thanksgiving. I’m writing this from I24 somewhere in middle Tennessee while my wife drives us back from a few days with my family in Missouri. We only get up there once a yet at best, and we had a really nice visit.
There is some exciting news to report this week. We have had three South Carolina dairies offering Grade A Unpasteurized milk for some time, but without getting into the whole raw milk debate, I know there are a good number of you for whom raw milk is not an option. Enter Johnston Family Dairy from Morgan County, Georgia. They have just opened their on-farm Grade A low-heat pastuerization facility and are now offering their milk from pastured Jersey cows through Athens Locally Grown. They have a great website of their own, which you can find linked to on their info page on our “Our Growers” section.
There a great many other new products, including a new egg producer, but since I’m writing this on my cell phone, I’ll leave it to you to find them on the “New Products” carousel. Thanks so much for your continued support, and special thanks to those of you who wrote me to tell of how Athens Locally Grown fit into your Thanksgiving celebrations. That meant a lot to me. Also, thanks to all of you fpr your patience at our last pickup. Our two largeat deliveries arrived late, throwing everything akimbo, and making some of you wait much longer than normal Thanks to your patience and a few membets who jumped in to fill orders, we finally did get caugjt up. We’ll see you Thursday from 4:30 to 8pm at the old farmers market on Broad Street!
Athens Locally Grown: Athens Locally Grown Closed for Thanksgiving
This is just one last reminder that we’re closed next week for Thanksgiving. I hope you have a happy one!
I also forgot to mention that Split Creek Dairy is having their fall open house tomorrow from 11am to 4pm. If you’ve already eaten the fudge you were hoping to save for your Thanksgiving dessert tray, it’s not too late to zip up there and get some more. They’re off I85, just inside South Carolina as you pass over the mud flat that used to be Lake Hartwell. You can find more information at their website.
Athens Locally Grown: Availability for November 20
First off, here’s a reminder that we’re taking next week off for Thanksgiving. We wish you and yours a wonderful holiday, ideally including a Thanksgiving feast containing a variety of locally grown ingredients.
Pickup will be a little more hectic than normal, and not just because orders will probably be a bit larger than normal. We’ll be sharing the space with the Northeast Georgia Food Bank as they hand out donated turkeys to a couple hundred deserving families. I doubt they’ll be set up to take food donations, but I doubt they’ll turn down money if you’re so inclined. Their services are in more demand than ever, I’ve been told.
In addition, a UGA student film crew will be on site gathering footage for a documentary on the Athens local food system. They’ll have notices posted stating that by being in the pavilion you consent to have your image appear in their documentary. If you don’t consent for whatever reason, just holler at us from the parking lot or something and we’ll bring your food to you.
Also, those of you who put deposits down on turkeys from Nature’s Harmony Farm are hopefully well aware by now that they will not be delivered on Thursday, but will instead be at the Lowes on Lexington Rd on Sunday afternoon. If you were somehow not aware of this, let me know and I’ll give you the details.
Now with all the announcements out of the way, on to the food! There is about 550 items listed this week, including the ingredients for many classic Thanksgiving dishes. From salad mixes and micro greens to sweet potatoes and winter squash, with a handful of green beans and summer squash in between, you’ve got plenty of ways to show off Athens Locally Grown to your visiting relatives.
Thank you for all of your support, and we’ll see you on Thursday from 4:30 to 8pm at the old farmers market on Broad Street!
Athens Locally Grown: Availability for November 13
Sustainable farming is hard work. Everyone who has been to one of our “Farmer For a Day” events can tell you that, and if you don’t believe them, any of our growers would be happy to go on at length on the subject. Still, even with all the work, there’s plenty of fun to be had. Ron & Kate Khosla, operators of the very successful Huguenot Farm in New York and founders of Certified Naturally Grown, shows off the fun in the hilarious seven minute video that give a “behind the scenes” look at their operation.
I’ll be putting a few extra hours this week too, as I’m driving down to Southern Alabama tomorrow evening for the Alabama Sustainable Agriculture Network’s annual conference. I’m on the schedule there to talk about the success of Athens Locally Grown and to plant the seeds for more markets to begin over there. This will make my third conference in three weeks, but it’s my last one until January, when the Southern Sustainable Agriculture Working Group comes to Chattanooga. Of all the conferences I’ve been to, I think this is the most “can’t miss”.
My place is going to have another night in the 20s tonight, but surprisingly, several of the farms nearer to town have yet to have their first freeze. There are still just a handful of tomatoes, eggplant, and peppers to be had, but more and more the fall leafy greens have replaced them. Our growers also have winter squash, sweet potatoes, turnips, radishes, and even some baby summer squash coming out of Michael McMullan’s greenhouses.
Remember that we’re taking the week of Thanksgiving off, so if you only buy milk from Cows R Us, it will be three weeks before we return to them. Next week we’ll go to Split Creek and Milky Way, then take a week off, and then return to Cows R Us the week after.
Finally, those of you who put a deposit down on Thanksgiving turkeys from Nature’s Harmony Farm way back in May should have received an email from them detailing your pickup options. Note that due to logistical issues, they will not be at Athens Locally Grown next Thursday (they will be in Athens on Sunday the 23rd). If you missed that detail, check the email again. If you didn’t get it, let me know and I’ll forward it on to you.
As always, thank you for your support! We’ll see you on Thursday from 4:30 to 8pm at the old state farmers market on Broad Street.
Athens Locally Grown: Availability for November 6
I tell you what… I’m tired. I think I could really use a weekend. My family spent the last three days at the Carolina Farm Stewardship Association’s conference, held this year just across the state line in Anderson, SC. I’ve always wanted to go to this one, and couldn’t miss it since it was so close. Athens Locally Grown was well represented there, as many of our growers were also in attendance. LD Peeler, owner of Milky Way Dairy, was even elected to the CFSA board of directors. I also finally got to meet Donna Putney, who started Upstate, SC Locally Grown over a year ago.
The weekend before I was at the Financial Permaculture Summit in Hohenwald, TN. This was entirely unlike anything else I’ve participated in, and in a great way. Four teams with members from around the world worked non-stop for four days building a business from scratch that could be successful in Hohenwald. Each team had one focus: food and farm, ethanol and biofuels, green small business incubation, and renewable construction and salvage. I was the food and farm “resident expert” for the two days I was there, doing what I could to help my team along. After I left, the teams pitched their businesses to a panel of locals with the means to invest in these businesses. And, ideally, the attendees were able to take what they learned back to their own communities and help create similar businesses there. There were giants from the world of finance there, and it was a really interesting dynamic when that world and the often fly-by-the-seat-of-your-pants world of permaculture worked together to get things done.
Back here in Athens, our growers have been very busy, as usual. The fall greens are really coming in heavy now, and the first of the broccoli heads have also arrived. It’s sweet potato digging time, and so now is the time to stock up. They keep very well, so you can buy now and store them through the holidays with no trouble at all.
The time change means we’ll be working in the dark for most of the Thursday pickup. Those of you that have been coming during the daylight have missed our light show. The building we’re in has no power (and no chance of getting power), so we bring our own lighting, a combination of rechargable LED worklights magnetically mounted to the steel beams, old fashioned propane lanterns, and head lamps (miner style). We’ve had several weeks to work the kinks out, and I think we’re prepared. To those not familiar with how Athens Locally Grown works, the whole notion of a market of our scale just materializing out of thin air is pretty crazy, and seeing us work in the dark just makes it more so.
We do thank you for all of your support. We will be going right through the winter (except for the weeks of Thanksgiving and Christmas), and our growers couldn’t continue through this season without the demand you have created for them. We’ll see you on Thursday, from 4:30 to 8pm at the old farms market on Broad Street. You can’t miss us – we’ll be the crazy folks running around with lights on our foreheads.
Athens Locally Grown: Availability For October 30
Aaaah, my favorite season!! Eric has been in Tennessee this past weekend, presenting Locally Grown at the Financial Permaculture 5 Day Course. I am sure he will have a great report when he gets back!
Next weekend, we are looking forward to the 23rd Annual Sustainable Agriculture Conference in Anderson, SC, offered by the Carolina Farm Stewardship Association. Milky Way Farm and Split Creek Farm will both be participating in the farm tours. It is definitely conference season!
Check it out: www.carolinafarmstewards.org/sac08/index.html
I hope you are thoroughly enjoying this lovely autumn, and I am looking forward to seeing everyone at market this Thursday!
Athens Locally Grown: Availability for October 23
The cold nights are a sure sign that winter is on its way. We’re expecting our first frost tonight, and had to turn on the house furnace for the first time since March. The growers closer to town probably won’t get a frost tonight, so odds are there will still be a few more tomatoes, eggplant, peppers, and basil to go around.
We also have the first of the fall lettuce mixes listed this week. In fact, with the summer items still listed and a whole big batch of new items arriving this week, we’ve got a record 636 items available for you. I know that’s only a couple aisles of a Kroger, but considering everything listed is from 75 miles away or less, I think that’s pretty outstanding!
Yesterday was our “Hunters Moon Feast”, held out at our farm. Thank you to everyone who came out and enjoyed the day with us! It was a nice laid back affair, with lots of great food, conversation, and peace. The first guests arrived yesterday at about 2pm, and the last one left today at noon. Any celebration that goes on for a full day is OK in my book!
This coming weekend, I’ll be away in Tennessee for an intensive conference on Financial Permaculture where I’ll be educating the attendees on the details of running a Locally Grown market and helping them implement markets in their own communities. I’ll actually be leaving Hohenwald, Tennessee at about 10pm on Sunday, so I’m not sure exactly when I’ll be able to open the market. It may be early, or it may be sometime in the middle of the night. You’ll get the regular email whenever I do it, though.
Thank you so much for all your support of locally grown food! We’ll see you at the old farmers market on Broad Street on Thursday from 4:30 to 8pm.
Athens Locally Grown: Availability for October 16
Last weekend I was doing some bed preparation for a late planting of broccoli, cabbage, cauliflower, and other brassicas. The ground was as dusty as I’ve ever seen it, and with every turn of the bed fork, a puff of dust got picked up by the breeze. Today, though, after a couple days of good steady rain, things look so much better. We’re still way under for the year, but it’s so nice to have rain, even for a little while.
We’ve been getting our place ready to host Locally Grown’s Hunter’s Moon Feast next Saturday. Last year was our first one, and we had a steady stream of visitors all day long, several campers who joined us for the night on the river bank, and a rolling banquet of locally grown foods that would rival the offerings from any chef. It’s free to all Locally Grown members and your guests, and we only ask that you make reservations when you place your order (look in the “Event Reservations” category) and bring a dish to share. We’ll send out directions to everyone with reservations later this week, and we’d love to see you here.
Our market got a little exposure last week when Gourmet Magazine featured a little story about us on their website. We thank Gourmet writer Lisa Abend, who happened to be visiting friends in Athens while on a trip all the way from Spain, for writing the nice piece on us.
There are plenty of new items listed this week, along with many of your favorites from the past weeks. I see an abundance of green beans, but they won’t be here long. They’re very easy to freeze (trim, dip in boiling water for 20 – 30 seconds, dip in ice water to cool, put in zip-top freezer bag), so stock up now to have the taste of fresh beans for Thanksgiving and Christmas.
We’ll see you on Thursday from 4:30 to 8pm at the old farmers market on Broad Street. Thank you for all of your continued support!
Athens Locally Grown: Availability for October 9
I see over 550 products available this week, including a number of new items. The nights are getting colder, and I expect the first frost at my place sometime in the next two weeks. In Athens it generally arrives by the end of the month, but my farm has a microclimate that makes it arrive a bit earlier. Once it does come, all of the tomatoes, peppers, basil, eggplant, and so on will be no more. It’s possible a few growers will try to extend the season under plastic or in a greenhouse, but for the rest of us the summer season is nearly over.
Athens Locally Grown does go year round, though, so when that happens, we’ll just move full on into the fall and winter crops. Fresh salads, leafy greens, broccoli, cabbage, carrots, turnips, and so on are on the way (and in some cases have already arrived).
It’s starting to get dark halfway through the Thursday pickups. We’re adapting as we can, but with no power to the structure we’re using, our options were limited to what we could bring with us. Rather than running a generator, I decided on some rechargeable LED worklights with magnetic bases that we can stick to the girders. Right now, we’ve got 20 of them (at $20 a pop), and that seems to be enough for the moment. When it gets cold, we’ll just have to wear our parkas — there’s no heat, either.
Speaking of finances, there’s been a trend that is getting hard to ignore. We went the first three years with only one bounced check, but we’ve grown to the point (and the economy’s gotten worse to the point) where I’m getting about one a week. Most everyone has been good at settling up, so it hasn’t become a crisis yet, but I’m keeping my eye on it. We could move to a pre-pay system, or take deposits from new members, or some other solution down the road if needed, but I’m hoping we can keep things just the way they are. Remember that Athens Locally Grown isn’t like many businesses. The growers set their own prices and are selling directly to you. They get 90 cents on the dollar and the rest goes back to the market to cover expenses. Most of that goes to paying the veggie credit the market helpers get for volunteering each week (6 to 8 of them now), and the rest goes toward other expenses such as those lights and all those cots, and so forth. It’s enough to let us break even, which is my goal, but having to cover bounced checks and orders not picked up and never paid for generally come out of my pocket.
Still, as I said, it’s not a crisis and won’t affect how the market is run for the time being, but it’s something I’ll have to keep an eye on and adapt to as needed.
Thank you for all of the support you have given your local growers and Athens Locally Grown. I can’t stress enough how much that has meant to all of us! We’ll see you on Thursday from 4:30 to 8pm at the old farmers market on Broad Street.
Athens Locally Grown: Availability for October 2
As we arrive into October, there are still over 500 items listed at our market this week. I see quite a few new items, as well as the first flush of sweet potatoes, more crops of summer squash, beans, broccoli greens, and just a great overall mix of the fading summer harvest and the returning fall harvest.
I’ve started preparing my place for hosting our annual “Hunters Moon Feast”, coming up on the 18th (and into the 19th, if you’d like to camp out that night). It’s free for locally grown members, but we do need you to make reservations by adding the appropriate number to your order. You’ll find it listed in the “Event Reservations” category. I’ll be barbecuing and grilling a variety of meats from Locally Grown, and you can bring a dish to share. (And you vegetarians & vegans out there, please don’t let my grill keep you from coming. I’d love to taste your dishes, too.)
Besides cleaning and generally making the place look nice, I also started brewing five gallons of apple cider yesterday, using a mix of heirloom apples from “up the road” from me at Hillside Orchards in Clayton. I’d have used apples from Locally Grown, but I’m afraid it would have used them all! Anyway, I pressed two bushels for this batch, and the process went well enough and I have enough bushels left over that I know we can have fresh-pressed apple juice (in addition to the hard stuff, for those wanting) at the harvest feast. Here’re a few pictures of the process.
In other news, Georgia Organics, our state’s leading organization for sustainable agriculture and those who enjoy its fruits, has just released its annual local food guide, an invaluable resource for those looking for locally grown food throughout the state. Also, their latest newsletter contains a lengthly and brilliantly written article on why organic matters, written by Locally Grown member grower Jamie Swedberg of 10 Signs Garden & Gourmet. We’ll have many copies of both, free for the taking, at market this week. Additionally, Georgia Organics is currently having a membership drive, and all new or renewing memberships by the end of the year also get a free yearly subscription to the venerable Organic Gardening magazine, so now is an even better time than usual to join!
We all thank you for your continuing support of your local food producers. We’ll see you on Thursday from 4:30 to 8pm at the old state farmers market on Broad Street!