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NEW PICK-UP LOCATION AND TIMES
Good morning locally grown customers,
Kevin Power will be managing the market beginning this week (11/14/12). You will be able to pick up your products at 298 Hancock Street (Dixie Seafood Co) across from the court house in Madison GA.
Pick-up times are from 4 until 7 p.m. on Wednesday. He will accept cash or check for payment. Checks should be made payable to: Lori Shelton. Kevin will also continue to offer delivery for $5 after 7 p.m. on Wednesday to customers in and close to the city of Madison. Kevin can be reached by phone at (770) 316-5808 or email at email@example.com.
It has been a pleasure serving you for the past year. I hope you will join me and continue to shop and eat local with Madison Locally Grown.
Reminder! Ordering is still open, CLICK HERE, until Monday at 5pm for Wednesday options. We don’t have a Wednesday pickup option for the winter season, so form a buying group and we’ll deliver to your office! Visit the Q and A section for any questions – but basically as long as the order is $25 minimum delivery is free.
This season has brought a few new vendors to the market – make sure you check them out and become familiar with their products (ie: taste test)! All of our vendors are committed to providing sustainably produced products that adhere to all food safety guidelines. We want to be selling you more and more good stuff every year.
Click to Read the Superior Seasons Weekly!
Wilderness Family Naturals: Order will be made this week! Check out their website at wildernessfamilynaturals.com and contact firstname.lastname@example.org for Group Buy Price List! After much research, this is where we get our Coconut Oil! Stock your pantry for the holidays!
The new Farmer at Rancho Alegre Farm, RaShauld Mincey has totally re-built our Garden! The winter veggies are planted and doing well! Soon he will offer his bountiful harvest at Market! In the meantime, Farmer Brown supplies us with the greens he has planted for the winter season. Check out his offering’s under Veggies! When you pickup at Market, walk around to the back of the house and see the beautiful new garden!
Columbina, the newest addition at Rancho Alegre Farm is thriving! Look for her when you come to the Farm! She is a “cutie” and has already had a misadventure! She managed to sneak out of the property and spent one night “on the lam”! But not to worry, she was found very early the next morning, a little weary, but none the worse for wear! She now sticks pretty close to Momma and the other Ladies!
Thank you all for your support!
The Market is Open!
Don’t forget the 5th Annual Turkey Trot 5k Run tomorrow at the Main Street Farmers Market. Tomorrow’s market also features a Health Wellness Fair, a Grits Bar, live entertainment, and the best food in the region!
Enjoy Shopping! See you Thursday!
To Contact Us
Cumberland Farmer’s Market
Happy Lamb Ribs
This recipe comes from Elizabeth Motlow of Lost Cove Farm. They are called “Happy” because most people like them, there are no measurements, and you can’t make a mistake.
Lamb Ribs (slab)
Garlic (organic if possible, available from CFM) Rosemary, fresh or dried, from CFM Fennel Seeds from CFM Cumin Seeds, lightly chopped Chili Powder from New Mexico, or The Pig
Whisk together olive oil and soy sauce until thick like a salad dressing. Make enough to coat your ribs, but excess liquid is unnecessary.If using organic garlic, do not bother to peel,smash with a hammer and add all to your olive oil & soy sauce. If you are not sure where your garlic came from, peel it. Roughly chop or grate ginger and add to the mix. Add rosemary. I like robust flavors so I use at least half of a whole head of garlic, an equal amount of ginger , and a half tablespoon Rosemary per slab. The recipe also works very well using more modest amounts.
Slather mixture over both sides of ribs and stack if making more than one slab. Cover tightly with plastic and refrigerate over night.
Bring Ribs to room temperature. Heat oven to 350 degrees F. Wipe marinade off the ribs using your hand. Put one half to one inch of water in bottom of roasting pan. Rollup or tuck under the ribs any lean boneless pieces, and place curved side down on a rack in the pan. Cover tightly with foil. Place in oven and immediately reduce heat to 250 degrees F. Roast one hour, turn ribs over, roast another hour. They will shrink and become very tender, possibly after two hours, but roast a little longer if necessary.
Remove from oven and while still warm sprinkle both sides with fennel, cumin, chili powder, perhaps more Rosemary, or any other herb you like. At this point you can either grill them for about ten minutes and enjoy,or let cool, cover with foil, refrigerate, and they will be even better the next day. Remove from fridge, let come to room temp, grill or broil for ten minutes, and serve while warm.
The frost is getting thicker but the fall crops are still going strong – enjoy them while they last. I’m enjoying the shorter days and the ability to slow down and take on winter projects. I hope that you are all enjoying the change in seasons and this more contemplative time of year.
In case you missed it last week, we welcome Chickweed to the market. Chickweed is run by Elizabeth Koella and she has amazing baked goods and vegetables for sale. I highly recommend the pain au chocolate!
Speaking of winter products, the longer nights allows for more handicrafts including spinning and knitting. Hidden Gem has a wide range of beautiful and soft alpaca yarns and roving.
Sequatchie Cove Creamery is back this week with cheese!
Dogwood Valley Greenhouse has additional specials this week:
Click here to browse the whole list.
The market will operate as usual on the week of Thanksgiving with pick happening on Tuesday the 20th. Fresh turkeys from Fountain Springs Farm will be available. To reserve one order a turkey deposit now.
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!
We will not be at the market Saturday. You may pick up your orders at the Taylorganic booth at the Piedmont and Sandy Springs markets. We will see you next Saturday and remember we will have the turkeys available.
Greetings local food lovers!
The Market is Open!
Single-digit mornings and snow have arrived! Be sure to enjoy greens and fresh herbs while they’re still around!
There’s still some thyme on the market from a couple of different farmers this week.
Stuff your turkey with thyme to imbue your poultry with a delicious flavor.
Or dice into your mashed potatoes, stir into your stuffing or decorate your table!
Please note: We will be closed Thanksgiving week so this is your chance to order local products for your Thanksgiving dinner.
Thanks for supporting local family farms!
LocalFarmsFirst.org – a 501c3 non-profit
click here to start shopping on the website:
Harvest News : Your Market is Open
Contact: Donna Putney email@example.com
Ordering: Thursday 6 PM till Monday 9 AM
Drop-off: Tuesday 4-5 PM Wyatt Farms
Pickled Beets and Eggs
2 c. (about 1 lb.) beets*
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 tsp. salt
Small piece stick cinnamon
3 or 4 whole cloves
6 hard cooked eggs*
Wash beets; cut off leaves and stems, leaving about 1 inch of the stem. Cook until tender. Drain and skin. Boil together for 10 minutes all remaining ingredients except the eggs. Add whole, hard cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days.
“*” indicates ingredient is available on Upstate Locally Grown
ORDERING IS OPEN FOR GREENWOOD USLG CUSTOMERS
The countdown to Thanksgiving has begun. Use the next food pickup to stock up on all your favorite holiday ingredients. The next Clemson delivery will be THIS Wednesday, Nov. 14, 2012 at the Clemson Montessori School. from 4:30-5 p.m.
Donna will then take a pre-holiday Holiday, and the market will be closed through Dec. 13. It will reopen for ordering Thurs., Dec. 14 for a food drop on Wednesday, Dec. 19, 2012. After that, we won’t reopen until the new year!
Spurgeon Farm has added a variety of winter veggies, inlcuding broccoli, arugula, boc choy, and tsot soi, an extremely cold-tolerant member of the Brassica family. It hails from Asia and can be steamed or stir-fried and complements fish and chicken dishes, especially those with an Asian flavor.
Be sure to stock up on plenty of Happy Cow cheeses, milks, and creams for your Thanksgiving baking. If you haven’t tried for yourself we can tell you, Dodi Spurgeon’s pies are better than your mama’s. Putney Farm eggs, Welch and Son chicken and sausage, and plenty of beef from Richard at Nature’s Beef will provide loads of comfort meals for you and your family as the days grow shorter and colder.
In addition to your order of Putney Farm Eggs (oedere early; supply expected to be low) and sweet potatoes, Nature’s Beef, Welch & Son sausage and chicken, Happy Cow milk products, Swamp Rabbit Cafe baked goods, and more, be sure to click on vegetables on the left-hand navigation bar of our market page and spend some time browsing veggies. More greens and other fall vegetables will be available in the coming weeks.
Look for this week!* Spurgeon Farm has added broccoli, arugula, boc choy, and tsot soi. “What is tsot soi?” you ask. Tsot soi is an extremely cold- tolerant member of the Brassica family. It hails from Asia and can reportedly be harvested even from under snow! (Not that WE will have that problem.) It can be steamed or stir-fried and complements fish and chicken dishes, especially those with an Asian flavor. I suggest sauteeing with plenty of garlic and ginger in some olive oil mixed with toasted sesame oil. YUM!
Occasional CSA Box
Here are a few things you can look for in this week’s $25, occasional CSA box. Be sure to order yours today! We will only have a few of these available this week, so act fast!
- baguette from Swamp Rabbit Cafe
- red detroit beets from Spurgeon Farms
- swiss chard from Spurgeon Farms
- herb medley from Putney Farms
- potatoes from Putney Farm
- broccoli from Spurgeon Farm
- eggs from Putney Farm
You can find recipes for many of these items on our market page.
From week to week, our CSA box reflects a variety of products from a variety of growers: Welch & Son, Split Creek Goat Farm, Happy Cow, Putney Farm, Spurgeon Farm, and Nature’s Beef, among others. The value is great, and the selection is delicious!
We thank you for sending prayers and good thoughts for Donna as she struggles through a stubborn health isue.
Also, please send out prayers for Virginia Dumont Poston and her husband. He is undergoing treatment for a very serious illness and the treatment is reall;y rough. Virginia needs our support and prayers. If you know her, please give her a quick call and let her know we are here for them.
PART-TIME OPPORTUNITY WITH GREENWOOD LOCALLY GROWN
Upstate and Greenwood Locally Grown are all about being local and sustainable. That being said, we feel that it is time that someone local to the Greenwood area have the opportunity to guide this chapter of Upstate Locally Grown Market into its next phase. We are seeking a well-rounded person who cares about sustainable agriculture and local small farms to be our local Market Manager. This person could be a student, grower, or a passionate consumer. Donna is willing to work with and train the right person for as long as it takes.
This position is what you make it, and has great potential for the right person. At the present time, you will need an additional source of income to round out your living expenses.
We plan to continue our good relationship with sister sites and growers from all around the Upstate, so that we can relay needed products to the Greenwood area when needed. The new market manager will work closely with the administrator and our sister USLG Market Managers. Pay is proportional with sales, so this person would be encouraged to recruit new growers and artisans from the our area so our members will have even more choices!
Qualified candidates need basic computer skills, good people skills, a passion for all things “green.” The position requires 20-25 hours/week. Anyone may apply OR get more info by contacting Donna at firstname.lastname@example.org, subject: “Greenwood Going Greener.”
Augusta Locally Grown:
THE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN!
*WELCOME BEAVER DAM FARM! *
Grass-pastured eggs are now available from our newest farmers, Eugene & Lucille Cheeks, at Beaver Dam Farm. Located in Keysville, GA, the Cheeks are a “retired” couple who have created an extensive, all-natural homestead on the beaver-dammed land they’ve had for 50 years. Welcome!
POULTRY SWAP & SALE – TOMORROW!
Check out the Poultry Swap & Sale tomorrow, November 10, from 10am-2pm. The event will be held in the parking lot at Tractor Supply on Bobby Jones. This is a great opportunity to invest in some backyard poultry. For more information, call David Young at 706-799-1841.
SOUPER KIDS CAFE
Big thanks to the Augusta Area Dieticians Association for their donation to purchase the locally grown vegetables we will use at this weekend’s “Souper Kids Cafe.” Big thanks also to Chef Charleen for creating original, veggie-based recipes for this kids cooking event.
SOUTHERN SCRATCH HOLIDAY ORDERS DUE!
If you’ve ever had a nibble of the baked goodies created by Southern Scratch with local ingredients, you know their work is pure magic. NOTE: this is the last week to place your holiday orders for 2012!
A_GUSTAVORE WINNER THIS WEEK: RHONDA
For Halloween, Rhonda sent us a photo of herself cooking a “Frankensquash.” She writes: “Cross pollination in a friend’s garden resulted in squash plants that produce pale green fruit with a yellow squash shape and acorn squash ribs. The Frankensquash tastes like a zucchini, so I hope my garden produces more!” Rhonda will receive a limited edition A-GUSTAVORE tshirt for her winning photo.
THANK YOU LESLIE:
Thank you Leslie of Luna Bug Soups for giving me the gift of a stress-free, two-weeks-away-from-the-market. You are a gem.
SEE YOU ALL AT THE MARKET ON TUESDAY!
CLG Pickup - 4pm Today. Bring glass jars!
This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.
Remember to bring your glass jars for recycling, and bags for ordered items.
See you this afternoon. Have a great day!