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.
Middle Tennessee Locally Grown: Manchester Locally Grown market - Just a Short Time Left 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 afternoon!
Don’t forget to place your order on Manchester Locally Grown market by this evening at 10 p.m. for delivery fresh from local farms on Thursday.
Remember that we are a year-round market, not subject to seasonal closings like the local farm stands. You will find special items here – honey, jellies & jams, herbal & handmade products, houseplants, & more – as well as winter vegetables, eggs, and baked goods. And gift certificates are available in any denomination. Give the gift of great local products!
Pickup of your order will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. We can also hold your order in the refrigerator till Friday morning, if that’s more convenient for you. Square Books will be open on Friday from 10 a.m. to 1 p.m. Just make a note on your order, or text or call (931) 273-9708 if you prefer to utilize this free service.
Thanks for your orders last week! Please encourage your local friends and family to shop at our year-round market and support local farmers!
Blessings,
Linda
CLG: Tuesday Reminder - Market Closes Tonight at 10pm.
Hello Friends,
There’s still time to place your order for pickup on Friday, February 27th. The market closes TONIGHT around 10pm.
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Our Website:
www.conway.locallygrown.net
On Twitter: @conwaygrown
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Northeast Georgia Locally Grown: Northeast Georgia Locallygrown CANCELED this week
Hi Locavores,
We hope you are all staying warm and enjoying the beauty of the snow this morning. We have three inches or more here in Tiger.
At this time more snow is predicted for tomorrow afternoon.
Even though the main roads may be cleared we are aware that many people have difficulties with steep driveways and secondary streets that may be dangerous for driving.
For this reason we have decided the best and safest course is to cancel the market for this week.
Be safe and we will look forward to next weeks market.
Old99Farm Market: Old 99 Farm, week of Feb 21 2015
Specials this week: stewing hens: a dollar off per kg ($6/kg) and ground beef, a dollar off ($13.40), both pasture raised and finished.
Looks like we’re in for below normal temperatures for the rest of the month, about 15dC below in fact. While Alaska and the North face a heat wave. See a powerful interactive site put out by U Maine showing graphics on global climate changes. http://cci-reanalyzer.org
Furthermore, about 10 percent of the world’s food is produced by overpumping groundwater. In essence, we are using tomorrow’s water to meet today’s needs — a theft from the future likely to grow as droughts worsen and spread. [due to climate change, says National Geographic]
http://voices.nationalgeographic.com/2015/02/17/climate-change-poses-existential-water-risks/
Is there too much ‘apocalyptic climate news’ and is it counterproductive? Joe Romm at ClimateProgress has tackled that one several times. He says no, and shows why here: http://thinkprogress.org/climate/2015/02/22/3617410/oscars-doomsday-climate-messages/, “The two greatest myths about global warming communications are 1) constant repetition of doomsday messages has been a major, ongoing strategy and 2) that strategy doesn’t work and indeed is actually counterproductive.” In fact there is not nearly enough information getting out to the public (that would be us_) for informed policy action.
But here at Old 99 we try our best, and bring you a couple of snippets so you can talk the kids at breakfast (or to the parents, as the case may be ).
Cami and I got started on greenhouse planting this weekend, with three greens crops in the ground: lettuce, arugula and mesclun mix. Not that they’ll germinate any time soon, but when the soil does heat up to about 10dC, they’re be waiting!
We have many pork, beef and lamb cuts in the freezers, eggs, flour and root cellar crops. Plus the specials mentioned above.
Healthy eating,
Ian and Camelia
Dothan, Alabama: UPDATE: WELCOME MT. MORIAH FARMS & PRICELESS SPINACH!
Market At Dothan_Eating Locally, Year Round
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Market At Dothan Locally Grown
How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan
Market News
KNOW YOUR FARMER, KNOW YOUR FOOD…
This week JENNIFER MERCER of SANDSPUR FARMS will be available to answer your questions and share news from Sandpur Farms. Come out and visit with Jennifer from 10AM-12PM, Friday, 2/27/15 @ Dothan Nurseries
WELCOME MT. MORIAH FARMS…
“Mt. Moriah Farms is a small, family farm located about 8 miles southwest of Slocomb, Al. We raise registered Nigerian Dwarf goats, A jersey milk cow, several pigs, bees, and a variety of chickens. We also have a small orchard, a small grove of pecan trees and several gardens.” Many of you know Teresa and her girls…check out their products. Thank you!
PRICELESS HEALTH FARM…
SPINACH IS BACK! An all time favorite is back…1Gallon bag is $5.50. 10 bags available this week. Order now!
EMPTY BOWLS…
Market At Dothan is excited to participate in this years Empty Bowls project benefitting The Wiregrass Food Bank on Saturday, February 28th at the Cultural Arts Center.
What is Empty Bowls Dothan?
Empty Bowls Dothan is an event to help support hunger prevention in the Wiregrass. On event day, bowls created and donated by local potters, community members, and students will be offered for sale. For $10 each, attendees will receive a bowl of their choice and a basic meal of soup, bread, and water. All funds raised from the sale of the bowls will go to the Wiregrass Area United Way Food Bank.
Hope to see you there. #FightHunger
CASBLANCA RANCH LOCAL GRASS FED, GRASS FINISHED BEEF…
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do not feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*GROUND BEEF PATTIES
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*LIVER
****SOUP BONES
#MARYS PEEPS…
" KUMQUAT SATSUMA PEPPER JELLY…My new version of pepper jelly is made with fresh kumquarts, and satsumas, with some sweet pineapple. Add the final touch with jalapinos and bell peppers. All grown without pesticides, and no additives. I hope you will try this and enjoy it. It will be an added jar of flavor for you pantry. Remember that all my products are prepared for you in my home kitchen with complete sanitary conditions as possible."
SPECIAL: KATHY’S KLUCKERS…
BOGO (BUY ONE, GET ONE) PURPLE HULL. PEAS!
#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net
DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
Farm to Table Recipes
SAUSAGE, KALE & LENTIL SOUP
Ingredients
2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving
Directions
Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Per Serving: Calories 380; Total Fat 13 grams; Saturated Fat 3 grams; Protein 25 grams; Total Carbohydrate 44 grams; Sugar: 4 grams; Fiber 9 grams; Cholesterol 23 milligrams; Sodium 1207 milligrams
Heirloom Living Market Hamilton Mill: Countdown to Close ... Please Read!
Greetings All:
Lauren Stephens, the former Market Coordinator for the Crossfit/Lawrenceville Market has gotten a promotion at her “real” job. Congratulations, Lauren! This great opportunity for Lauren has left the position of Market Coordinator open at Crossfit. Interested in helping out? Hours are 3:00pm to 6:30ish every Thursday or every other Thursday. Please contact me at 404-432-4337 if you would like to volunteer or have questions. I will be coordinating Crossfit for the time being.
Offerings you may want to check out…
Greg of Heritage Farm has Beef Rib Steaks, Minced (ground) Lamb and Leg of Lamb on special this week! Great deals! Be sure and check them out. He also has a Bulk Pack of Organs (Kidney, Heart and Liver) that is wonderful for homemade Pet Food. The Black Lab is enjoying items from this great value pack.
I am still going strong on making soups! Grab some bones while they are available. With all of the wonderful winter veggies available, some bone broth, lentils or beans – yummy soups!
Burnell Farms is going strong bringing us some great winter veggies! Broccoli, Brussell Sprouts, Huge heads of Savoy Cabbage, Carrots, Kale and Romaine Lettuce are all listed in their offerings this week.
Although challenged with a 2.5 day power outage last week, Dabrielle of My Daily Bread was able to get all of our baked goods to us! Thanks for your dedication and goodies, Dabrielle and Bruce!
Marie of Bakery on Brooks has wonderful Gluten Free offerings. Be sure and check them out. Her Parker House Rocks are fabulous with Soup!
Carrell Farms has added Alpaca to their offerings! Be adventurous and try some. I currently have Alpaca, Water Buffalo and Beef Bones simmering for some awesome Bone Broth!
Don’t forget to check out Shalley’s line of Skin Care products. My new favorite is her Silky Bamboo Lotion! A little goes a long way – and it feels exquisite on your skin!
Jay and Patti Parsons of Dances With Bees are back from vacation — just in time for the yucky weather here! Check out Honey offerings!
Jeff and Tammy of Peacefield Farm had an issue in their Greenhouse, however, they are back with tomatoes ~ definitely on my list this week!
With the cold and ice last week; The Veggie Patch was without electricity to a couple of their greenhouses and had to cancel their orders. I am glad to see that they are back this week!
It is not to late to help out with Tammy Burnells youth organization’s project. Tammy’s girls were able to attend the Georgia Organics Conference this past weekend. Funds are still needed to make up the deficient! For My Daughters’ Sake mission speaks to my heart! Please give a little something this week at Market pickup!
Check your Grocery List and get your orders in before 8:00pm this evening for delivery on Thursday!
Burnell Farms
The Veggie Patch
Grow with the Flow (Lilburn only)
Milk
Cedar Rock Dairy (Cow)
Little Tots Estate (Goat)
Eggs
Rocky Acres
Golden Farms
Little Tots Estate (Organic, Soy Free, pastured chickens) on Farmers’ Sale Table only
Bakery
Bakery on Brooks
My Daily Bread
Grass Fed Meats
Carrell Farms
Heritage Farm
Microgreens
Cedar Seeder
Natural Products
Carrell Farms
Dances With Bees
Low Low Knows Bones
So-Koi
Handmade Items
Carrell Farms
Dances With Bees
Peacefield Farm
So-Koi
Flours/Grains/Salt
My Daily Bread
So-Koi
Need Kefir or grains this week? send me an email.
Azure Standard
Azure Standard Order Deadline: Tuesday, 2-24
Azure Standard Pickup Date: Monday, 3-2 at 11:15am
Pickup Location: 963 Buford Drive, Lawrenceville, GA
Drop #: 796431 Route: Q5
Drop Name: Heirloom Living Market Lawrenceville
Drop Coordinator: Maryanne Vaeth
Contact Information: Email Drop Coordinator
Phone: 404-432-4337
Please Note: Going forward, our regular delivery day will be the Monday after the ordering deadline at 11:15 am.
This Group on Facebook will keep you up to date on the “happenings” with this service!
Azure Standard Lawrenceville Drop Information: My Azure Standard Drop Lawrenceville
Princeton Farm Fresh: The Market is Open
Is it Spring yet? I am ready to shoot the ground hog. Here on our farm we are working hard to finish our greenhouse so we can plant more seeds. I am anxiously awaiting more sunlight and more warmth so we can get the seeds in the ground.
See you on Friday,
Angela
Tullahoma Locally Grown: New Products
Good Morning!
The market is open.
Fountain Springs Farm has pork cutlets, boston butt/shoulder, pork sausage and ground pork on the market.
MaeNaturals has added Essential Oil Roll-on’s in the Soap and Lotion Category.
Get started here: Tullahoma Locally Grown Market
See you Thursday
-Candace
Joyful Noise Acres Farm: Don't forget to order!
The market closes for ordering at 8:00 tonight. We have all sorts of wonderful foods for you and yours including a new shipment of cheese and butter.
Honey orders are due now.
Our next class is March 7th. We will be learning about water and milk kefir, kombucha, yogurt making and Piima. You will be able to take home cultures so that you can make these healthfilled foods yourself.
Blessings,
Mary Beth
Athens Locally Grown: ALG Open for February 26
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
This last week was a great one for local food in Athens. Everything that we have build together over the last 20 years was on full display for people around the country in town for the annual Georgia Organics conference. Friday saw tour busses fan out from the Classic Center to visit farms, community gardens, markets, food businesses, research plots, and more. Intensive workshops were held at sites about town teaching others how our treasures were created and how they could go back home and build on our experience. Hugh Acheson, originally just the founding chef of Athens’ 5 & 10 but now a nationally known celebrity chef, gave an impassioned keynote address Friday night about his vision for re-inventing Home Ec in our schools and his new non-profit to get that vision in practice (led up by former ALG volunteer Almeta Tulloss). Saturday saw dozens of instructional sessions taught by nationally known experts (many of the Athenians). And the topper was the renowned Farmers Feast, always one of the best meals I have all year.
All through the weekend I heard from people who were new to Athens marveling at all our community has done to build a local food system, and also from those who have been here many times marveling at how much more we’ve done since the last time they visited. It’s easy to get lost in the routine of daily life, such as ordering carrots from a favorite local farmer and picking them up a few days later, and forgetting that what we have available here, while far from perfect, is still the envy of so many other communities. We should be proud of what we have available here, even while working to make it better (by pushing for a backyard chicken ordinance, and trying to grow local grains, and starting and supporting local food businesses, and introducing your neighbors to the joy of really fresh lettuce).
Two awards were given out during the farmers feast. University of Georgia Sustainable Agriculture Coordinator Julia Gaskin was awarded the 2015 Land Steward Award for her work as a soil scientist and champion of sustainable agriculture in the halls of academia and in fields across Georgia. “Julia has been the college’s strongest supporter of sustainable agriculture,” said Dr. Scott Angle, Dean of the College of Agricultural and Environmental Sciences. “Because of her efforts, the college has made great strides in recognizing that agriculture comes in all shapes and sizes. We are a much different college compared to 20 years ago thanks to the efforts of Julia Gaskin.” It’s a common trope across the country that the state ag department, and especially the outreach teams from the ag colleges, are working against organic foods and for the corporations behind much of industrial agriculture. You hear that sometimes in Georgia, too, but thanks to Julia the extension agents across our state are well versed in organic growing practices and fully supporting of new growers staring farms and conventional farmers wanting to convert to organic. She is truly a local hero for sustainable agriculture, and her award is so well deserved.
The Barbara Petit Pollinator Award, given to someone, not necessarily a farmer, who has made a difference in promoting sustainable agriculture and local foods, was given to me for Athens Locally Grown and all of the locallygrown.net markets across the country. It is a huge honor, one that inspires me to work harder on making the system accessible to all. Athens Locally Grown wouldn’t exist without all of the growers big and small who work through all kinds of taxing conditions to make food available to us, all the volunteers that help get food from the farmer to you during our market days, and to all of you who buy the food our growers are offering. Even ordering one dozen eggs makes a difference, and is one dozen less that has to be laid by chickens in cages somewhere and shipped here. Thank you all for helping make my crazy idea come to life in such a spectacularly successful fashion! Over five hundred other communities have begun markets based on ours here, and its a testament to all of you.
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!
Other Area Farmers Markets
The Athens Farmers Market has closed for the winter. You can watch for news during the offseason on their website. The other area markets are also all closed for the season, I believe. If you know of any winter markets operating, please let me know. And they might all be closed, but we’ll be here all year round!
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!
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!