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I hope this finds you well today and marking your calendars if you ordered something from the market this week for pickup tomorrow from 4:30 to 6:30. I have a favor to ask of each of you. I am working on some data collection and asking for your permission to help. As you may or may not know, we received a grant to create this market. I would like to document how the creation of this market has changed, or not, how you shopped at a farmers market. Would you characterize yourself as one of these options: Please generally choose options 1-4: 1)I did not shop at any of the existing farmers’ markets because it wasn’t held at a convenient place or time for me or I didn’t know about them, but now enjoy the virtual market and would consider myself a new customer to farmers market shopping, 2) I have shopped at at least one of the other 4 markets in the county (Urbana, Mechanicsburg, St. Paris, N.Lewisburg) but now choose to shop solely at the virtual market instead, 3)I currently shop more than one market including the virtual market as I find both options convenient, 4) I shop at the virtual market AND other markets more than I did prior to just any of the markets alone. Additionally, did any of you feel like you needed to meet the vendors at one of the traditional markets before ordering at the virtual market? In the future I plan to create an official survey to figure out a generic idea of how the virtual option may or may not assist in selling local produce. As we make every attempt to spend our grant money in the best manner possible, I will be asking you again to help me so please feel free to share your opinion as there are no right or wrong answers and you will never be targeted with a sales pitch for answering a specific way or another. This is simply so we can generalize your shopping experiences. Don’t worry, I will never share your specific contact information or specific shopping record without asking you (an example might be where I would collect the group’s data in a powerpoint presentation at a food conference for instance). Might you email me with your choice of numbers 1-4 and let me know about the additional question too? I would so appreciate it! Thanks so much!
Reminder! Ordering is still open, CLICK HERE, until Friday at 9am for a Saturday pickup/delivery! After Friday at 9 we update to start the next order cycle for Wednesday’s options!
We have some exciting new products on the site now, including peppers from Paulusmas! Also keep your eye open for a new category of vinegars being made by Mountain Stream Orchards.
One pickup a week
As you may have noticed, we’ve switched this week to only 1 pickup option – Saturday. Delivery to businesses or buying groups will still happen on Wednesdays and Saturdays.
Fresh Harvest, LLC:
Fresh Harvest for November 4th -Thanksgiving Pie Pre Order and Fun Facts!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Sweet Turnip Bisque
from Nancy Vienneau’s blog, Good Food Matters
2 Tablespoons olive oil–divided
1 Tablespoon butter
3 medium potatoes, (about 1 ½ cups) peeled and diced (I used russets, but try others!)
2 carrots, diced small
2 celery ribs, chopped finely
1 medium white onion, diced
2 cups diced turnips (don’t peel)
2 Tablespoons fresh dillweed
2 cups vegetable stock
1 cup lowfat milk
salt & white pepper, to taste
a few grindings of black pepper, a few sprigs of dillweed to garnish
In a 2qt. saucepan on medium heat, melt the butter with 1 Tablespoon oil.
Add potatoes, carrots, celery, and onions and sauté, stirring frequently.
Add one cup of the stock, stir, and simmer until the potatoes become tender, about 10 minutes. Remove from heat and mash the potato-vegetable mix with a hand potato masher until the mixture resembles a thickened puree-like base.
In a separate skillet with the remaining Tablespoon of olive oil, sauté the turnips for 5 minutes. Scrape the cooked turnips into the saucepan with the potato-vegetable mix. Add remaining stock and milk. Stir well and return to heat. Season with salt and white pepper. Simmer for 15 minutes.
Garnish with black pepper and dillweed.
Serves 2 hearty main meal appetites, or 4 regular ones
*+This week we will begin delivering under the porch up at Trinity Church. + * This is because of the early darkness. It will be warm and welcoming up there through the winter!
Also, this week we will begin pre orders for Dozen Bakery’s Thanksgiving pies. These pumpkin pies are going to be delicious! The last day to place your order will be a week from this Tuesday, November 13th. They will be delivered with your order on Tuesday, November 20th.
Here are some facts about Fresh Harvest we thought you might like to know!
Fresh Harvest is Nashville’s first and oldest online vegetable ordering system. We pioneered the idea first using emails and Quickbooks for all our accounting and invoicing, then switched to our software, LocallyGrown.net. This software was developed by a farmer in Athens, Ga.
John and Tally started Fresh Harvest when they had neighboring farms in Bon Aqua, Tn. The goal was to provide more vegetables and more variety to more customers, outside of the traditional CSA
model. John has since moved his farm to Thompson Station, and Tally’s farm is still in Bon Aqua.
We are your farmers! Not only do we do the growing of your vegetables, we also do the harvesting, washing, packing, delivering, accounting, and marketing. All of your produce comes right from our farms to you -we are accountable for all the produce we sell to you and therefore guarantee the high quality and freshness of our produce.
We do sell produce and products from other farms. These farmers are small, local, family operations. Almost all of them (except the meat and egg vendors) we first met while selling at the Franklin Farmer’s Market 10 years ago. These are growers and providers we absolutely respect and trust, and are proud to represent through Fresh Harvest.
All of the growers of Fresh Harvest, if not USDA Certified Organic, are either Certified Naturally Grown or grow using strictly organic methods, sometimes “beyond organic”. We strongly believe in organic agriculture and do not support the use of chemicals on the soil or on the food in any way.
Fresh Harvest is not a “Food Hub”. We do not collect, store, and distribute produce from a centralized location. We have no overhead or facilities other than our farms. Our food is picked the day before delivery and brought to you as fresh as can be! This includes produce from other farms, which is also just picked and delivered to order the day of delivery.
The money you spend through Fresh Harvest goes directly to the farmers and producers of your food. Fresh Harvest does take a small percentage of sales in order to cover certain costs like printer paper and delivery bags. However, everything else goes directly to the farmer or producer. There are no brokers, office workers, marketing specialists, etc. that take away from the farmer or producers’ income.
We love what we do! Fresh Harvest has been a wonderful business for us and has developed into a large, supportive, and enthusiastic community. We look forward to every Wednesday delivery when we get to distribute our goodies to our dear customers. Without you, we truly could not do what we do and we are very appreciative of your time, energy, and commitment to local food.
Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
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!
The Market’s closed for the Week. Thanks for shopping!
See you next week!
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound Doug’s Alaska Salmon
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
This week we’re excited to welcome a non-local to our market, Doug’s Wild Alaska Salmon. I couldn’t resist making this exception to the “local within 80 mile radius” rule, salmon is one of my favorite types of fish and I’m glad Doug and Melissa decided to sell to you. Wild Salmon is one of the healthiest fish around. Take a look online at the varieties and packages they have available.
Thank you to everyone that filled out our survey, I’ve gotten a lot of great feedback and have been working to add popular items that you’ve requested. Last week you saw Mozzarella was added and this week Orobianco has added a new item. Scamorza is an aged cheese of the same family as mozzarella. It is dryer and tastier. It is aged for a minimum of two weeks and lasts up to one month. It is perfect in sandwiches, as a pizza topping or grilled.
Many of you have asked for nuts and although we can easily get pecans it will be difficult to get other raw organic nuts without having them shipped which defeats the purpose of this market. Pecans have been offered online by Simply Southard during the season, keep your eyes out, they’ll be here before you know it.
WIN A FREE TURKEY
By referring a new buying customer to The Cumming Harvest you will be entered to win a 15 lb Organic Turkey raised by Heritage Farm. The more customers you refer the more entries you get. The winner will be announced on December 15th.
Details: Referred customers have to create an account online, make a purchase and tell me who referred them so you can be entered.
LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
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!
Good afternoon! I wanted to mention that the market is open for a few more hours so don’t forget to get your last minute shopping in yet tonight. I know that our family and friends on the Eastern shore are dealing with a sizeable cleanup from Hurricane Sandy. Our hearts and prayers are certainly with them at this time.
Thinking about losing power last night I wanted to mention a few items that we should all have on hand in the event we had lost power. Did you notice that Oakview has canned meats that would be perfectly shelf-stable and could be part of an emergency stash for your family? Check our their canned chicken, beef, hamburger, turkey, taco meat and more that would be ready in a minute in an emergency. There are many other items that would be part of a plan for survival if ever needed so search our listing and I will mention a few more as time allows.
On a lighter note, I noticed an apple theme this week in our offerings: Nub’s Market 9" Apple pie, Swisher Hill Herb’s Apple Pie spice, Noskitka’s Apple Butter and more! Smells like fall to me! Also if you needed something to snack on don’t forget Caramel corn is great this time of year and JC Growers has it ready to go! Sunshine Garden’s dinner rolls are a perfect match to your own meal as well as a Cosmic Charlie artisan loaf of many varieties. Don’t forget we are in “cool weather crop” heaven with Betternut squash from Walnut Ridge, who by the way is our newest grower (welcome, welcome!) and turnips from Lonny. These are both perfect for roasting by themselves or along with traditional veggies. Speaking of roasting, Hemisphere Coffee Roasters offer both whole bean for you do-it-yourselfers and fresh ground if that is your preference. I can smell it from here!
Keep warm and pile on a few more blankets tonight if needed. Brew up a batch of Swisher Hill’s Touchdown chili or White Chicken Chili to make it a special evening as we say goodbye to our summer of 100+ degrees and head into the unknown of snow and sledding. Thanks to each of you for your support and glad to know Sandy behaved around this neck of the woods!
Don’t forget the market closes tonight at 8!
The first ordering session is open!
Don't miss out on Turkey Preorders!
Place your order today in our online market!
Order online Wednesday 5pm – Friday 9am for pickup or delivery Saturday afternoon.
Order online Sunday 10am – Tuesday 9am for pickup or delivery Wednesday afternoon.
OPEN 7 DAYS A WEEK!
Monday – Sunday
10 am – 7 pm
Membership is Ownership! Become a Member today here
Crazy Hart Ranch Turkeys: Available for Pre-order!
Local Thanksgiving Turkeys! This year half hens are available! Hens are 7-9 lbs. and Toms are 14-16 lbs. Prices are $11.50 per pound (approximately $80 – $184 per turkey). Pickup will start November 17th. Crazy Hart Ranch is harvesting November 14th. Your turkey will be vacuum packed and delivered frozen. After placing your pre-order we will be contact you for your size requests with more information and to get your credit card number on file. Linda’s Turkeys are raised on the pasture supplemented with a feed ration free from antibiotics, hormones, animal byproducts and roxarsone. Sustainable farming methods are used and the environment is not polluted and the earth’s resources are not depleted. Animals are raised humanely in a natural environment. The result is a product unmatched in quality and taste!
Available on the Online Market
Crazy Hart Ranch Turkeys for Pre-order!
Fifth Anniversary Celebration
Shine Shed is a local collaborative art group who’s primary goal is to involve the community and encourage creative expression of all sorts, in any and every way. We invite all members of this beautiful community to share their ideas and assist in executing the vision of the many wonderfully talented artist that we can find in each of us. Our goal is to share the beauty around us all and allow for EVERYONE to take part!
Shine Shed would like to involve YOU, Homegrown members! With your help we are going to create an art piece for Homegrown Local Food Coop’s 5th Year Anniversary. We ask for donations of any spare art materials (paint brushes, paint, fabric, etc), scrap metal, Christmas lights, or even some old newspaper! Whatever you have and are willing to donate would be greatly appreciated so we can share this work of art with you!
Please drop all materials off at the Farm Store: 2310 N. Orange Ave, Orlando, Fl 32804
Not a Member yet? Don’t pay an extra 10%! Support your local food economy now by becoming a member
What: Seminole Springs Antique Rose and Herb Farm
When: Sunday, November 11, 2012 @ 10 a.m. until 12 noon
Where: Eustis, FL
(an hour’s drive from downtown Orlando)
We will meet once again in Eustis, FL to visit with a third grower, Seminole Springs Antique Rose and Herb Farm, who partners with Homegrown. While we are there, Farmer Traci Anderson will take us on a tour of this family run nursery, and provide us with a mini workshop on growing and using herbs.
Handouts will be included, so, be certain to make a reservation <email@example.com> since space is limited. For those that like active participation mixed with comedy, Traci will give us an opportunity to keep up with the potting machine conveyor belt.
After the tour, participants are invited to picnic on the grounds, visit the gift shed, and share a glass of herb tea. As this is Veteran’s Day, please, feel free to invite a Veteran in your life to attend this farm tour as your guest.
To make a reservation for you and/or any accompanying guests, please contact: Jackie McFadden, firstname.lastname@example.org, 404-571-9602, or sign-up at the Homegrown Store.
Place your order before Friday at 9am for pick-up or delivery on Saturday.
Your order is FINAL once placed, and you are responsible for pick-up and payment.
Pickup is from 12-7pm on Saturday November 3rd. Sorry, we cannot accommodate early pickups at this time.
Don’t forget, orders for the following items must be placed by 4:00pm Thursday to satisfy your order
Fresh bread orders from Olde Hearth Bread Company
Prepared foods from Venetian Gourmet and Purely Raw
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First a big thanks to everyone who came out to support the ATU Anthropology Club last Wednesday, for Food Day.
Once again we are at the end of the ordering period for this weeks Market. The Russellville Community Market will close tonight at 10:00pm for ordering, so get your orders in soon!
Don’t forget we have new pick up times available from 4:00pm to 6:30pm.
We look forward to seeing you at the Market on Thursday at All Saints Episcopal Church!
You can now follow RCM on Facebook! Check out our new page for great info on local foods issues and upcoming events. RCM Facebook
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!
Russellville Community Market
Pecans and Urban Farm Kickstarter Project
The market closes tonight at 10 PM. To place an order, visit Conway.locallygrown.net/market Please make sure to hit the checkout button. You will receive a conformation email once you place your order.
Urban Farming Project Kicks Off Fundraiser
On October 24th the Urban Farming Project launched an exciting Kickstarter project. Their goal is to raise $5000 in 30 days. This will go towards purchasing a 2000 gallon water tank with a timed, drip irrigation system.
For the whole story click here.
What is Kickstarter?
Kickstarter is a funding platform for creative projects. Everything from films, games, and music to art, design, and technology. Kickstarter is full of ambitious, innovative, and imaginative projects that are brought to life through the direct support of others. Since its launch on April 28, 2009, Kickstarter has helped raise over $350 million that has been pledged by more than 2.5 million people, funding more than 30,000 creative projects.
Building Community Around Food
This week we raised $65 for the Conway Locally Grown Community Fund, a micro lending program that will fund sustainable and community oriented projects. So far we have raised $1690.40 for our next round of Community Fund investments. We plan to start taking applications for the next round of funding in December. To read more about how the CLG Community Fund works, visit our conway.locallygrown.net and scroll to the bottom of the page.
Food Pantry Donations
This week CLG Members raised $35 for the food pantry! This year we have raised $1852.35 for the Saint Peter’s Food Pantry.
Have a great day!