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.
Joyful Noise Acres Farm: Don't forget to order before 8:00 tonight.
Don’t Forget to Order by 8pm Monday!
We have an abundance of baked goods and delicious, pasture raised meats to choose from. It is not too late to order a Ham or Leg of Lamb. Georgia Farm to Table is closed this week for Spring Break so we are limited on vegetables. We do have salad kale, turnips with roots and fresh herbs this week. They will be on the extras table.
Our fermented beverages class is in less than 2 weeks so don’t forget to sign up for Saturday, April 11th.
Weekly Recipe:
I am not a casserole person but this was easy and nutritious and hard to pass up when I was in a hurry Saturday night.
Cabbage and Pork Casserole
3 cups thinly sliced cabbage
1 small onion, thinly slices, 2 cloves minced garlic
1 pound hot sausage (leftover ham, stew pork, mild sausage will work also)
2 Tbls. Butter
2 Tbls. Flour
1 Cup Milk
1 Cup Cheese
Cook sausage until done and set aside. Leave 1 Tbls. Grease in pan and sauté the onion and garlic and cabbage until lightly steamed. I added a little water and put the lid on for 5 minutes. Melt butter in a smaller pan, add flour and cook until butter is absorbed by the flour then add the milk and continue to whish until incorporated well and beginning to thicken. Add the grated cheese and stir well. Remove from heat. Now, grease a 13×9 pan with butter. Mix all the ingredients together, stirring well and pour into baking pan. Bake covered for 30 minutes at 350. Uncover and cook a few more minutes. Serve warm with a loaf of fresh bread and butter for a great meal.
You may need to add seasoning if using anything other than sausage. I let the hot sausage be the seasoning and it was perfect.
Blessings to you from all our farms,
JNAFarm.locallygrown.net
Northeast Georgia Locally Grown: Locally Grown - Availability for April 1st , 2015
Hey Local Food Lovers,
It’s gonna be a quick one this week. We do want to remind everyone that our winter hours officially ended last week (and hopefully winter ended right along with it). That means you now have from 5-7pm for pickups. As warmer days and brighter nights prevail it should be more and more pleasant to be out and about in the evenings.
We want to put out one final plug for our 2015 customer survey to find out what kind of fruits and veggies and other products you’d like to see more of in 2015. This survey helps us adjust the market to meet your needs so please share your ideas. Just click the link below. It only takes a minute or two.
https://www.surveymonkey.com/s/5ZTGCKH
On April 18th from 10-2 Melon Head Farms will be having an on-farm plant sale. If you’re looking to get out on a farm in the near future, this is a great opportunity. Visit their website.
http://www.melonheadfarm.com
A few weeks ago Andrew posted a great video of Chuck Mashburn, the co-founder of the NGLG market talking about the amazing jerusalem artichoke. This is a crop we all should know more about for its taste, and nutrition. And it’s just a cool thing to grow. See why in this great short video.
There are lots of plants listed this week for gardeners! We’re hopefully past the worst of the weather so if you’re feeling brave, start planting! Please don’t buy those junk Bonnie plants at Wal-Mart this year. You won’t regret supporting local farmers by buying their starts. Grow what the farmers grow!
That’s it for tonight.
EAT WELL,
Justin, Chuck, Teri and Andrew
Middle Tennessee Locally Grown: Manchester Locally Grown Online Farmer's Market - It's Time to Order
Manchester Locally Grown Farmers’ Market
How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Good evening, friends!
Welcome this week to spring, and to another week of shopping at Manchester Locally Grown online farmers’ market. The market will be open for ordering until Tuesday at 10 pm, and pickup will be on Thursday from 3:00 till 4:30. This year-round online farmers’ market offers eggs, herbal products, local honey, vegetables & greens, live plants, and pork products, all produced on local farms. We appreciate your support of your friends and neighbors who have grown and produced these items.
NEWS AND NOTES
FROM DOGWOOD VALLEY GREENHOUSE
Stop by on Thursday and pick up a different kind of Easter gift from Dogwood Valley Greenhouse. We will bring several colorful houseplant collections in lovely ceramic Easter eggs, as well as some succulent planters. Both planters can be moved outside from early May until October. We will also have hanging baskets and our early flowering perennials. All are also available on the market, if you prefer to reserve yours in advance.
A SAMPLING OF ITEMS AVAILABLE FROM OUR LOCAL FARMERS:
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(L to R) Dried Spearmint from Solace Farm, Purple Columbine and Dwarf Coreopsis from Dogwood Valley Greenhouse, Pork Shoulder Roast from Weaver Farms, and Mixed Lettuce from Frontier Family Farm.
Ordering will be open until Tuesday at 10 p.m., and your order will be available for pickup on Thursday between 3:00 and 4:30 at Square Books, 113 East Main Street, Manchester. We can also hold your order in the refrigerator till Friday, if it’s more convenient for you to pick it up then. If you prefer to utilize this free service, please make a note on your order or call my cell at (931) 273-9708.
Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!
Blessings,
Linda
Conyers Locally Grown: Available for Friday April 3
I hope this finds you all doing well. The market is open and ready for orders. We have lots of great stuff to choose from. This week we are taking hogs to the processors. If interested in a fresh processed half order up from double b farm. We are also offering a 10% discount on any 5 pork items ordered from a Double B Farm this week to be deducted at payment. Order 5 packs of chops or 5 sausage or a combination or sausage, chops and roast. All uur heritage hog cuts are great, any way you cook them. We also have a few veggies to choose from.
We appreciate all your support and please don’t for get to share us with a friend. We will see you Friday at Copy Central.
Thank you,
Brady
Atlanta Locally Grown: Available for Saturday April 4.
I hope this finds you all doing well. The market is open and ready for orders. We have lots of great stuff to choose from. This week we are taking hogs to the processors. If interested in a fresh processed half order up from double b farm. We are also offering a 10% discount on any 5 pork items ordered from a Double B Farm this week to be deducted at payment. Order 5 packs of chops or 5 sausage or a combination or sausage, chops and roast. All uur heritage hog cuts are great, any way you cook them. We also have a few veggies to choose from.
We appreciate all your support and please don’t for get to share us with a friend. We will see you Saturday at your selected delivery location, Brookhaven framers market, piedmont farmers market or sandy springs farmers market.
Thank you,
Brady
Athens Locally Grown: ALG Open for April 2
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
I think between all the pollen and the temperatures fluctuating wildly every day, my immune system got distracted enough to finally let in the cold bug that’s been after me for months now. I just about fell asleep without opening market for you, so I’ll be brief.
The other area farmers markets are beginning to open up from their winter slumber. I’ve been told the Comer market is now open on Saturday mornings, and the Athens Farmers Market will be opening this coming Saturday at Bishop Park and then the following Wednesday at Creature Comforts downtown. All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. 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!
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!
Green Fork Farmers Market: Weekly Product List
Dear Green Fork Farmers Market Customers,
Hey everyone, we want to let you know about a cool local food event called “Hoop-la” from Ozark Slow Food. It is a fundraiser for the Northwest Arkansas Local Food Guide. It is Wed April 8 from 6-8 pm at the Garden Room. It’s right next door to the market on a Wednesday, so you can pick up your order and then head over for a 3 course sit down meal by Chef Alan Dierks of Vetro 1925, plus free beer, wine and non alcoholic beverages. Get your advance tickets while they last for $50 at
http://www.ozarkslowfood.org/. You don’t want to miss this!!!
NEW this week—Green Fork Farm has chives, mixed herb bunches, and kale. Also—a new batch of blueberry jam!
Vegetables—Lettuce, spinach, radishes, and gourmet salad mix.
Herbs—cilantro.
Mushrooms—fresh Shiitakes.
Eggs—Pastured chicken eggs.
Meat—Pastured lamb and chicken.
Fermented foods—sauerkraut and jalapenos.
Salsa—Made with locally grown and organic ingredients.
Olives and olive oil—organic and directly from the grower in California.
Our market is unique because all of our producers grow without chemical fertilizers or pesticides, raise animals on pasture, and use as many local and organic ingredients as possible. Support our local, sustainable food system! Place your order from now until Tuesday at noon for pickup on Wednesday between 4 and 7 pm.
We’ll see you then!
Green Fork Farmers Market
Plattsburgh Online Ordering: First order of spring
The online market is open for ordering through Tuesday evening. The only change is I found a bag of white potatoes, so they are listed. I just listed the mediums – let me know if you want the “larger” mediums.
Dawson Local Harvest: Tomato Time!
DAWSON LOCAL HARVEST for April 3rd
Tomato Time!
HI EVERYBODY!
Spring Planting Season is here, and LEILANI’S has stepped up with the first organically-grown heirloom Tomato plants of the year, no chemicals, non-GMO. Check The Market for these beauties while they last. LEILANI’S also has added more Organic Herb Plants to the menu so you can grow a garden full of different Herbs.
THE MARKET IS NOW OPEN!
REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
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 guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager
Fresh Harvest, LLC: Fresh Harvest for March 29th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Roasted Beet Frittata
from Naturallyella.com
A simple meal – try it with blue cheese or feta!
Serves: 3-4
4 medium beets, a mix of red and gold
2 tablespoons olive oil, divided
6 large eggs
¾ cup whole milk
¼ teaspoon sea salt
½ teaspoon black pepper
¼ cup crumbled blue cheese
Preheat oven to 400?. Cut beets into ¼" slices and toss with 1 tablespoon olive oil (toss gold separate from red if you do not want the color to bleed). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
Once beets are close to being tender, heat 1 tablespoon olive oil in an 8? cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
Transfer skillet to oven, still at 400?, and continue to cook until set, 8-12 minutes.
Serve with extra blue cheese if desired.
Market News
Hello!
We are pleased to report the recent freeze didn’t do any real damage to the field crops planted or the strawberry flowers. That is the good thing about it being a wet spring and therefore a little late with the planting – there wasn’t too much out there that needed to be protected from the cold.
It is Easter week, so this is the time to stock up on items for your Easter festivities! There are lots of great beets and fresh spring greens up, as well as the traditional meats from Bear Creek Farm and Wedge Oak.
The Bloomy Rind Cheese shop has some new items up this week! For a great gift for a not-so-little companion, check out their “Cheese-ster Basket”!! Who wouldn’t want to wake up Easter morning to a great selection of artesian cheese, in a cute box all ready to dive into? And if you’re going to someone else’s house for the day, what a great hostess gift it would make!
And don’t forget the flowers to brighten your day! There are still some ranunculus flowers available. This will be the last week to sign up for the Pre-Paid Bouquets, so if you love flowers please treat yourself for a bounty of summer beauty at a discounted price!
As always, thanks so much for your support, and we look forward to seeing you Wednesday, April 1st!
John and Tallahassee
Coming Events
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!
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