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.
CSA Farmers Market: Fundraisers & Projects
Walk In Freezer Fundraiser Update <———- We have raised $1,142.65 so far! THANK-YOU!
The people have contributed so far, listed in order of largest amount to the smallest is to the left side of the Weblog.
The kitchen is almost done, we just have a few minor things to do before we get it inspected. Marian & Dale have been working hard to make the kitchen happen and we shipped a lot of things out to Fritz Auction to make room and to provide a little cash flow to help pay for the expenses associated with the kitchen. Marian’s printing press operation had to get moved aside to make room, at 850 lbs per press moving them was a hernia challenging experience.
The walk in freezer is our largest expense that we will be facing and we need all the help we can get on it. All proceeds collected here are going to the walk in freezer fund. We do have a ways to go before we have enough to fix the freezer.
Other things that can be done to help is collect paper grocery bags so that we don’t have to buy so many of them, donating used ink/toner cartridges that we can recycle in exchange for paper products we need for the market.
We do have some other fund raiser plans in the works.
Here is a little history on the Freezer. Dale & Marian bought the freezer walls, floors and the condenser. Dale with the help of a friend Vince poured the cement pad and assembled the freezer. Brand new freezers this size are way beyond our means. Used freezer compressor are almost always bad or short lived so we knew that would be an additional expense. The freezer currently needs a compressor, rubber roof and door trim. The temperature in the freezer will be much lower than standard commercial freezers.
Please note that these contributions are not tax deductible. A $20 contribution receives an antique historic wine bottles. All other expect an item to show our appreciation.
Click here to see whats available!
Gwinnett Locally Grown: The Market is open for ordering! We're having workshops!!
The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.
MARKET NEWS
Workshops
Join us for a workshop! You’ll be amazed by the plethora of information and lessons offered by our fantastic workshop instructors. Our workshops cover subjects such as gardening, nutrition, nutrient dense foods, natural remedies, essential oils, and much more!
Our goal is to host one workshop a week which will always be on Tuesday. The workshop schedule will rotate from 10:30 AM, 6:00 PM and 7:00 PM for the community’s convenience. The farm brings workshops to the community as an outreach to share the wealth of knowledge we have attained over the years. We do not charge for these events but allow the speakers to charge a fee to cover their time and supplies. We hope everyone will take advantage of this wonderful opportunity.
Please share this with all your friends and family and RSVP via FB Eventsand/or Meet-Up.
Workshops @ the Farm
Mozzarella Cheese Making Class – With Operation Homebrew – Next Tue. Mar. 17, @ 7:00 PM_*
This workshop is 60 minutes, includes a mozzerella cheese sampling once finished and wine tasting which leads into the next class. $5 per person. RSVP at Meetup.com
Build a Rain Barrel Workshop with Ken
Tue. Mar. 24, 2015 @ 7:00 PM – 9:00 PM
Building a rain barrel for your garden helps with water conservation. Each person will build their own rain barrel with Ken’s help. RSVP on facebook or meetup.
Nutrient Dense Food with Dr. Tara Miller: Healthy Diets Your Family and Children – Tue. Mar. 31, @ 7:00 PM – 9:00 PM
Dr. Tara Miller will cover the importance of nutrient dense foods and how she improved the health of her two young children who were born prematurely but now live healthy and productive lives without sickness. RSVP for this fascinating lecture on facebook or meetup.com. Suggested donation is $5.
Remember, we have items like dog treats, wonderful raw honey and our pork farmer, Brady who came on with more items a couple weeks ago! We are working to get more jams, freshly canned items and more dry goods, so stay tuned!
_As Always….
_Please share with friends and family about us so that we can give more people the opportunity to buy and eat healthy! Local farmers need our support to keep providing us with all the fresh foods! If we don’t give them enough business, it’s hard for them to continue to deliver to us. Please let’s not let that happen! Tell your friends about us so we can keep the Growers supported as this is how they make their living. *_
Thank you to all of you who support Gwinnett Locally Grown!
If there is something you’d like to see in the Market, please let me know! I would love your imput!
Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.
CLICK HERE NOW to Shop Gwinnett Locally Grown!
Thanks for all your support!
Shop often and eat well!
Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com
Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm
Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.
StPete.LocallyGrown.Net: Will YOU answer "The Call"?
A CALL TO ACTION FROM ST. PETE LOCALLY GROWN
Greetings Valued Customers:
Have you been thinking about getting involved with the local food movement, beyond financial support of our Market?
If so, please consider volunteering several hours (2 to 3) every other week to serve the St. Petersburg Community as you help package goods, deliver produce, or assist with administrative tasks. We train our volunteers to be successful working together as a team and we realize there are some who prefer to work alone. We accommodate as best we can. Wonderful friendships are forming! And, YES, we do have fun…
Many of our loyal volunteers literally have been with St. Pete Locally Grown for YEARS. There are reasons for that. Our volunteers are treated fairly, highly appreciated, well trained, and having the time of their lives working with others who have similar interests. They want to give their time to a local food movement that is well organized and guarantees success of every member of the team. No one leaves without feeling like a winner!
Through life circumstances, several on our current team are making changes in their lifestyles, traveling more, and exploring or expanding new avenues based (at least a little bit) on what they’ve experienced volunteering for St. Pete Locally Grown. As a result, we have reached a point where new volunteers are needed to help on Wednesdays through Fridays during weeks that the Market is open. This time spent together is a win-win for everyone involved.
One of our new customers, Suzanne, is volunteering with our Market to become familiar with everything we sell and to learn what to do with the veggies she has never bought before. IF YOU ARE INTERESTED in learning more about the food you buy from us, want to be an integral part of a successful team, or you want to learn how to do what we do- please contact me at 727-515-9469 or email me with a good time to call you & chat. We will make room for you to come and help. If you would like to speak with any of our volunteers to get feedback on what it’s like, they are willing to share their enthusiasm! Just let me know and I will connect you.
We begin training new volunteers for our Thursday and Friday morning teams on March 19th & 20th. Please contact me to reserve a spot for you on either day. Or call just to chat if you have questions.
You are needed. Please answer the call!
All the best,
Tina
YOUR Market Manager
The Cumming Harvest - Closed: Newsletter - March 11, 2015
Pastured Eggs
Why pasture raised chickens produce better eggs…
Grass-fed/pastured hens are raised on pasture, as opposed to being kept in confinement and fed primarily grains. Eggs from pastured hens contain up to 20 times more healthy omega-3 fatty acids than their less fortunate cousins, factory hens. Pastured eggs also have 10 percent less fat, 40 percent more vitamin A, and 34 percent less cholesterol than eggs obtained from factory farms.
Pastured hens’ diets are naturally complemented with bugs, earthworms, and other such critters that give their eggs a huge nutritious oomph. Pastured hens are usually much healthier and happier than their space-restricted and antibiotic-pumped industrial cousins. In addition to being healthier for you, pasturing is also ecologically sustainable and the most humane way to produce eggs.
At the Cumming Harvest we offer pastured eggs from several local families. They are all fed GMO free grains and some are certified naturally grown using an organic feed. If you haven’t tried true pastured raised eggs, give them a try, not only are they better for you but the taste is superior to that of store bought eggs.
Pick Up Options
COLONY PARK PICK-UP This is our main location and all orders will be prepared for you for pick up at this location if you don’t choose another option below. You can order and pick up meat and seafood at this location.
VICKERY PICK-UP – This week you may choose to pick up your order from the Vickery Village Cherry Street Taproom between 1:00-1:30pm. If you would like to pick up at Vickery choose VICKERY PICK-UP item in the categories on the The Market page/tab. Customers choosing to pick up at Vickery should not order meat or seafood as we cannot transport meat and seafood due to Dept. of Ag regulations.
DELIVERY to Vickery/Polo Area – Please add this item to your order if you would like delivery to your home on Saturday between 1-3pm. Only prepaid orders will be accepted. Deliveries will be dropped off at your front door. If you are not going to be home, please leave a insulated bag or cooler for your order. The delivery person is not responsible for making sure your food is in the appropriate container once dropped off. Please plan for possible rain and make sure your order will be protected. The delivery person will travel with your orders in insulated bags with ice packs to protect it during travel. No Meat or Seafood will be able to be delivered.
Group Buy
Green Pastures – The next order will begin on March 18th and continue until 12 or more items are ordered.
Raw Cheese – Our next cheese order will begin March 18th.
Butter – Butter is in and you may send me an email to add it to your order or just pick some up on Saturday.
Main Market Location and Pick Up
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!
ALFN Local Food Club: Things Not To Forget...
We’re all pretty busy. Between work and play, chores and children, hobbies and housework, spouses and (if we’re lucky) maybe even a little sleep, there isn’t always enough brain power left to remember all the important stuff. Luckily, we’re here to make sure you don’t forget to place your order before The Market closes at noon today!
Speaking of things to remember, there’s only five days left to apply to be ALFN’s new Program and Market Manager. Don’t forget to polish your resume, proofread your cover letter, remind your references that you’re awesome, and send all of the above to arlocalfoodnetwork@gmail.com by Sunday, March 15th. Check out this link to read the full job description, and contact Alex at arlocalfoodnetwork@gmail.com or 501.291.2769 if you have any questions. Please share with your networks to make sure we reach all the best candidates!
-Rebecca Wild
Program Manager
Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!
Champaign, OH: Homeward Bound
Homeward bound…
I wish I was…
Homeward bound…
(Simon And Garfunkel – Homeward Bound)
This song kept playing, on repeat, in my brain, tonight, as I went from a long day at the Cosmic shop to a dinner meeting of Monument Square District. Annual meeting, I wear many hats, both literally and figuratively, gave too many speeches about events that I chair, and the whole time, I wanted to just be home, comfy oversized shirt, glass of wine, and peace:) It was all good, the meeting went well, etc. but it was rainy, dreary, a chill to the air…the kind of day where you just seek comfort and quiet…
Comfort comes in many shapes, many forms, and many ways….but, tonight…well, tonight was a night I would have been happy to just be…do nothing…hang out. In the midst of wanting all of this comfort, I started to think about this little local market of love…how comforting it was, to me, to know that I had placed my order, I have nothing to worry with, deal with, or stress over…the ordering is easy, you can do it from the comfort of home, even…and the pick up is a breeze, a snap, a walk in the park…Why not let yourself have a comfort filled, stress free kind of week? The market is you local home…come home to us…be Homeward Bound…
You have one hour, this evening, to get your orders in! I will close the market at 10pm….let me see the love…let me see the spirit…let me see your orders…
Peace and Love,
Cosmic Pam
Old99Farm Market: Old 99 Farm Week of Mar 9 2015
As of March 9th, we can offer 50+ items including the following crops: celeriac, carrots, squashes (delicata), mizuna and green onions. There are lots of eggs. My flour mill is back in service so I can offer whole ground Red Fife Wheat and Spelt flour.
Camelia is cooking prepared foods from our produce: garlic pesto, cucumber relish, quiches (on order).
“…it’s possible that people are now looking for an experience that can’t be found in a McDonald’s: the experience of eating in a restaurant that’s not owned by a multinational corporation, a restaurant where we can thank the owners for the fine meal and help support their families and employees, who just might receive a living wage. That might be the real “happy meal” we’ve been waiting for."
http://www.truth-out.org/buzzflash/commentary/as-sales-slump-at-mcdonald-s-the-fast-food-icon-takes-a-walk-on-desperation-row
Well, you don’t say! I hadn’t seen any news about fastfood restaurant sales trends for many months, so this one popped out. The tough door to door campaigns of getting citizens to vote with their dollars and eat out less, buy basic ingredients, eat local, in season, organic if possible, may be gaining some traction. But it’s got a long way to go.
How to make sense of the world, it’s contradictions, violence, inaction on blatantly compelling issues? I’m coming around to the idea of ‘thinking in systems’ after reading a basic book by that title by Dana Meadows, lead author of Limits to Growth study in the 70s.
For we now have the computational models to reflect much of the complexity of hte natural world and the basic reality that ‘everything is connected’. She has a list of 12 leverage points, places to intervene in a system, that she distilled from decades of study of many different kinds of systems. The least potent is Numbers: such as stats, subsidies, taxes and standards. The second most potent is "Paradigms: the mindset out of which the system – it’s goals, structure, rules, delays, parameters, arises. We all can work here she says, quoting Thomas Kuhn: keep pointing out the anomalies and failures in the old paradigm and keep speaking and acting boldly from the new one. Work with the vast middle ground of people who are open minded. And so on, I encourage you to read the book, only 200 pgs and visit www.thinkinginsystems.org. for more tools and perspectives.
We have planted flats of long germination root crops and some salad greens, prepped more of the greenhouse and created a wish list for the summer garden. If you are thinking you’d like a place to plant some veggies of your own, come here and do it. If you might need someone to grow your transplants, bring us the seeds.
Specials still on for stewing hens and ground beef, a dollar per kg off the usual price.
Healthy Eating,
Ian and Cami
Cape Locally Grown: Free peach ice cream with every $25 order! Celebrate Spring!
Yeah! Warm temps are here! March has come “in like a lion”…we’ll see if the saying holds true and it “goes out like a lamb.”
Cream of the Crust, your local hometown ice cream maker, is offering a free pint of fresh peach ice cream with every $25 order!!!
Double B Ranch is restocking the freezer! Everything is available, even roasts! We’ll be updating amounts soon.
Lettuce and Spinach will be back! Null Farms has recovered after losing lettuce due to heater failure and will have some available soon. Green’s Garden’s low tunnels are free of snow and growing again!
Thanks for your patience and support!