The Weblog

This weblog contains 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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Sending this separately from the “Open Market” email because there’s some important info here. Specifically:

Big hugs to Leslie Carson of Luna Bug Soaps. She will fill-in as Market Administrator from Oct 21-Nov 1 while I’m out of town. If you have any questions or concerns about your order, please contact Leslie at 706-627-5627. Or email her at

Join us this Saturday, Oct 20, for a farm tour at East Georgia Produce in Bartow, GA. This “eco-ganic” farm features a wide variety of organically-grown veggies; I believe a few pigs are also on the scene. Arrive at 2pm; the tour starts at 2:30pm and will finish around 4pm. It is a free, family-friendly event. Fresh vegetables will be available for sale, and a big pot of veggie chili will be shared by all. RSVP to for the address and directions.

Congratulations to Taz, a middle school student from Augusta. Taz is one of eight volunteers from Good Neighbor Ministries mentor program of Harrisburg who helped pull out hundreds of tomato stakes at Brandywine Farm in Appling this week. A picture of him working with farmer Mike is now posted at Taz will receive a limited-edition A-GUSTAVORE tshirt for his winning photo & story.

Augusta Locally Grown was invited to address the annual meeting of the Richmond County School Nutrition Program this week. The topics focused on whole, seasonal foods. We think this is good news for our schools’ futures!

You may have run into some glitches today at the opening of Augusta Locally Grown. Sorry if so. Our web guru in Athens has been working out the kinks, and for this we are grateful.


Local Farms First:  From Baguette to Bruschetta

Greetings local food lovers!

Bruschetta is the original Italian antipasto! And luckily, Luna Bakery makes a mean baguette.

Simply slice the baguette, drizzle with olive oil, spread with minced garlic and toast in the oven.

Then scatter juicy, diced tomatoes and fresh, chopped herbs.

And serve, capisce?

Thanks for supporting local family farms!

Maya Silver – a 501c3 non-profit
click here to start shopping on the website:

Gwinnett Locally Grown: is Open for Orders

This is a test. We opened the market up earlier today and it included a weblog, but apparently it did not reach out. The software was updated last week so this could be a small glitch. If you see any further errors, please email me so that I can know to check with the site owner @

Thank you,

Augusta Locally Grown:  The Market is Open at Augusta Locally Grown

Big hugs to Leslie Carson of Luna Bug Soaps. She will fill in as market administrator while I’m out of town from Oct 21-Nov 1. Please contact her if you have any questions or concerns about your order. She’s at 706-627-5627. Or email her at


Gwinnett Locally Grown:  The Market is Open

Greetings All:
This week absolutely flew by – but I accomplished a good number of things and hope you all had a productive week also.

A couple of Updates:

Freshly Made Breads has decided to leave the Market. Irma and Jerry served us faithfully for these last 3 years and we wish them well.

Mary Drisdell, the owner of Patchwork Pastures will now supply you with grains, flours and legumes. Her baked goods not only look amazing but truly are melt-in-your-mouth delicious! Try any variety of her delectable Scones or my personal favorite Pecan Cinnamon Rolls – I get them for my niece because I am gluten free, but the aroma is unbelievable and Cody RAVES about the taste – and I am jealous! I can vouch for her tasty Granola and the awesome Granola Bars! Last week, for those of you who missed it, she had samples of her delicious Pumpkin Bread. If you have something special you would like for Mary to bake, please put it in the Comment Section of your order and I will be sure that she gets the info. I’m not committing her to make it, but I am sure that she will contact you to let you whether or not it is possible.

Farmer Brown assured me last week that he will have more veggies available this week and next week, the beets should be ready! Thanks, Ricky! We are all looking forward to more veggies! Anyone for making some Beet Kvass? I promise to feature it for tasting the week after beets are available.

On the Veggie subject – because our Market is small and growing, it is difficult to attract another vendor for the veggies that Ricky (Farmer Brown) will not be providing. I have been negotiating with Tony at the Veggie Patch. My first request to join the Market was turned down due to the time commitment of bagging and tagging and the small size of the Market. I went back to Tony today and convinced him that we could make it work with some changes since he has another customer he delivers to in this vicinity on Tuesday morning. He is taking the proposition back to the owner of the Farm and I will know next week. If we do get a 4 week trial with them and it doesn’t work we are fortunate THAT -

Rancho Alegre has a new Farmer! Welcome to RaShauld Mincey! RaShauld comes to us as a graduate of the Urban Farming Program offered by Truly Living Well. His first task is to completely re-vamp the garden area – I have heard rumors that it is going to be fabulous! I know that he has all kinds of seeds and seedlings for some tasty winter veggies and greens! The most fabulous part is he is going to offer his produce to us at Gwinnett Locally Grown! So in a short amount of time, you will be able to order your veggies on line and then take a stroll to the garden to see where your food was grown! I will be sneaking a peek to see what’s happening before Market pickup on Tuesday and will keep everyone up to date! Make those veggies grow RaShauld!

There is still time to let me know you would like to order Salmon from The Wild Salmon Company. We are still below our minimum required – so I am hoping you will pass this along to friends and family so that we can take advantage of this great deal. Please call me at 404-432-4337 for more info! This is a once a year opportunity – so don’t miss it! It is $12 per pound. It comes packaged in 10 or 20 pound boxes. Inside you will find, cryo-packed packages contained 2 filets each, with a weight of between 12 and 16 oz per package – A perfect serving size for 2 people! I am doing my best to match people who want just a few pounds to come to a 20lb total. I am working with Heidi at the company and will let you know when we can log into the website to actually order.

Need eggs? Please put your order in the Comment Section!

Kefir grains or Kits should be requested in the Comment Section of the ordering form.

Thank you all for your support and patience as I do my best to serve you by growing the Market and providing you with Nutrient Dense Food choices and resources to feed you and your families! I appreciate you all! And thank you to Rancho Alegre Farm who is our Farm Partner and our sponsor!

The Market is OPEN, so scoot on down and put in your order. It will be waiting for you to pickup on Tuesday! Hmmm, I wonder what Mary will be showcasing and offering samples of this week?

Joyful thoughts,


Republican Valley Produce:  RVP- The Market is Open

Here to let you know, we haven’t blown away! All the fall colors are now gone, but the new fall and winter colored produce is looking great!

Orders are due by 5 pm on Sunday



Suwanee Whole Life Co-op:  Suwanee Market is OPEN for orders

Hi Everyone,

The market is now open for ordering!

Look for Pink Eye Purple Hull Peas from Covenant Family Farms! My kids have had so much fun shelling pink eye peas. Very similar to black eye peas but a milder flavor. Makes a great side dish and is high in Vitamin B and folate!

Market closes Sunday at 5pm
Have a great weekend!

Jbo Locally Grown:  Tomorrow at the market (10/20)

Be sure to leave time to visit Art in the Park at the storytelling center (starts at 10am) after the market! It is the 4th annual judged and juried fine art show—and you’ll see a number of familiar market faces there!

Remember: Market hours are 9-12 for October.

Tomorrow’s music:
The Blue Ridge Bakery Boys…this group got its start at the Brevard, NC farmers market, and we are pleased to welcome them for their Jonesborough Market debut!

Things to look for at tomorrow’s market (not a complete list, but a good representation!):

Pumpkins! All shapes & sizes…orange, white and bumpy ones too.
Pears—Bartlett and Bosch
Candy roaster squash
Acorn and other fall squash
Fresh & dried chili peppers
Sweet and hot peppers
Sweet potatoes
Shiitake mushrooms—dried and some fresh shiitake (limited quantity)
Broom Corn
Daikon Radish microgreens
Italian parsely
Baby bok choi
Lettuce mix
Greenleaf lettuce
Swiss chard

From the farm
Goat Cheese, plain and flavored, Colby and Feta
Lamb cuts and sausage
Grass-fed beef

From the kitchen
Jams, jellies & apple butter
Hot fresh coffee

And more
Worm bins
Flowering plants
Ornamental peppers

Away this week
Sentelle’s sausage (back on the 27th)
David Cook (photography) and Bear Anderson (Grizzwood) will be at Art in the Park

Poll for loyal readers: Do you prefer today’s general list format, or one listing farm-by-farm availability? Let us know!

See you tomorrow!
Courthouse Square

Conway, AR:  CLG Pickup TODAY at 4pm! Bring glass jars!

Good Morning,

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!

Athens Locally Grown:  Availability for November 18

Athens Locally Grown

How to contact us:
Our Website:
On Twitter: @athlocallygrown
On Facebook:

Market News

First off. let me announce again, in case you missed it, that Athens Locally Grown will be closed next week. Thanksgiving week is the one week a year that we close down completely, so we can all travel to family, prepare feasts of thanksgiving, and otherwise mark the holiday. That means if you’d like any ingredients for your Thanksgiving meal, you will need to purchase them this week! The Saturday Athens Farmers Market at Bishop park is also still open, so that’ll give you one last chance should something not come through from us on Thursday.

And what a glorious selection we have for you this week! I have never, in all nine years of Athens Locally Grown, seen such a variety of products from so many growers heading into Thanksgiving. Can you believe we have green beans? Tomatoes? Peppers? Eggplant? Squash & zucchini? And of course there is all the fall produce you’d expect to see: the greens, salads, peas, root veggies, and so on. Our growers have put so much effort and resources to extending their seasons, every year able to grow a little bit more a little bit longer, and this year it’s really all paid off. I hope you can reward their efforts by making as much of your Thanksgiving meal locally grown as possible. And if you’re going to be traveling (as I will be), pack up the bounty and take it with you! I’ll be in Missouri, but that doesn’t mean we won’t be having a Georgia Thanksgiving.

Of course the traditional centerpiece for a carnivore household’s table, the turkey, is extremely hard to come by. This year there were two growers raising pastured heritage turkeys (double from last year), and both of them sold out six months ago or earlier. There’s an obvious market there with far more demand than supply, so hopefully other growers will join in in upcoming years. If you weren’t able to get your hands on one of those available this year, or you’re just not the turkey-eating sort, there is more than enough veggies available to make a meal fit for a king. We have so many things to be thankful for in our community, and the abundance of locally grown food is right up there.

So, one last time: Athens Locally Grown will be closed next week. If you’d like any ingredients for your Thanksgiving meal next week, you will need to purchase them this week! In addition, Righteous Juice will be taking an extended vacation of a month, so if you’re a regular customer, you may wish to order extra to put in your freezer.

Thanks so much for your support of Athens Locally Grown, all of our growers, and local food in general. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!


Simple Savory Sweet Potato Soup

Sweet potatoes create a smooth orange soup that is quick to prepare. The fire of cayenne pepper cuts their natural sweetness. The first version is inspired by Southern cooking, with its roasted peanut and scallion garnish. The second is seasoned with the Mexican flavors of lime and cilantro. This is a simple recipe, but feel free to fool with it, adding spices like curry, to the sauté, root veggies to the simmer and ingredients like coconut milk to finish — whatever delights you! This is an efficient use for thanksgiving leftovers, although the recipe work equally well with raw ones. From The Locavore Way by Amy Cotler

Makes about 2-1/2 quarts, easily halved

2 large onions, diced (3 cups)
2 large celery rib, diced (2 cups)
3 tablespoons vegetable oil
3 pounds sweet potatoes (about 6), peeled and thinly sliced or 6 roasted sweet potatoes, peeled (about 3 cups packed)
About 1 quart chicken or vegetable stock
About 2 teaspoons salt, or to taste
About 1 teaspoon cayenne pepper, or to taste

Southern Style Version 1:
Garnish with —
Chives or scallion greens, sliced on the diagonal
Roasted peanuts, chopped
A touch of cream, optional

Mexican Style Version 2:
Prepare the soup, omitting version 1 garnish. Instead, season with lime and garnish with cilantro.
3 tablespoons fresh lime juice
Chopped cilantro

1. Cook the onion and celery in the oil over a medium-low heat, until the onion is transparent but not brown, about 5 minutes.
2. Add the sweet potatoes, if they are raw, with half the stock. Simmer until soft, about 20 minutes. If the sweets are cooked, add them, but no need to simmer.
3. Add sweet potato mixture to a food processor and puree until smooth, scraping down the bowl, if necessary. Return to the pot, and add remaining stock. Season with salt and cayenne to taste. (Be careful on the salt if you are using store-bought stock. It may not be needed.) If needed, add a touch of extra stock to reach the consistency of a thick soup.
4. Finish. Southern Style Version 1: Garnish with scallions and peanuts for Southern version 1, drizzling each bowl with a little cream, before garnishing, if you like. Mexican Style version 2: Season the soup with lime and garnish with cilantro.

Coming Events

The Athens Farmers Market is held every Saturday morning at Bishop Park from 8am to noon and every Tuesday evening at Little Kings downtown. It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. This week is the last Tuesday market of the season, but the Saturday markets will continue through mid-December. You can learn more about that market on their website.

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!