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.
CLG: Opening Bell: NEW GROWER!!! Read all about Bar C Family Farm
Good afternoon,
Please join me in welcoming a new Grower to CLG. The Clark family produces quite a variety of items on 7 acres in El Paso, just east of Vilonia. They will be offering pork, vegetables, and baked goods! If you have any questions about their items, you can email them to get a quick answer. And even though it’s the middle of winter, most of our vegetable producers are already planning and planting for their spring gardens! Be sure to share us with your friends on Facebook, especially those who are concerned about where their food comes from. We have several items priced under $3 that make great gifts for any occasion. And… CLG is the only farmers market in Conway open right now!
Available now!: ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.
Check out all the Featured Products and use the SEARCH field on the main Market page to quickly find the items you want.
Come early on Friday for the best selection from the EXTRAS table.
The market is now OPEN for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve
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
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.
Hello, friends,
Welcome 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 several types of winter vegetables, as well as other foods and herbal products produced on local farms. Support your friends and neighbors who have grown and produced these items. Don’t forget to check out the indoor plant offerings from Dogwood Valley Greenhouse. Check back in a couple of days to see the succulent dish gardens which will be added soon.
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A sampling of items available from our local farmers: (L to R) Honey from Steve’s Bees, Mini Cinnamon Amish Bread from Basically Breads, Sleeping Cat Lotion Bar from Solace Farm, Green Oakleaf Lettuce from Frontier Family Farm, and Aloe Vera Plant from Dogwood Valley Greenhouse.
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 E Main, Manchester. We can also hold your order in the refrigerator till Friday, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service.
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
Siloam Springs, AR: Online Market is Open!
www.siloamsprings.locallygrown.net
All this cold weather and hearing about the colds and flu that are affecting our community has me thinking about nutrient rich bone broth. I make and freeze bone broth to drink, and use in soups or stews. The Nourished Kitchen blog is a great source for information and recipes about making and using bone broths. (http://nourishedkitchen.com/bone-broth/)
Here is an excerpt from the blog:
What’s the difference between broth, stock and bone broth?
In traditional foods circles you’ll hear a lot about broth, stock and bone broth – and they’re typically used interchangeably. Bone broth, broth and stock are built on the same basic foundation: water, meat or bones (or both), vegetables and seasonings. As it cooks, the liquid is typically skimmed (although this is not necessary since the scum that rises to the top of the stock pot – off-putting as it is – is a rich source of amino acids) and eventually the solids are removed by straining the stock with a fine-mesh sieve or reusable coffee filter.
Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is rich in minerals and gelatin.
Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger.
Why bone broths are good for you
Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids. Bone broths are a good source of amino acids – particularly arginine, glycine and proline. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which improves collagen status, thus supporting skin health. Gelatin also support digestive health which is why it plays a critical role in the GAPS diet. And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too. Chicken stock inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections. Pretty cool, huh?
Perpetual Soup or Bone Broth the Easy Way
YIELD: As much or as little broth as you want, my family consumes about 2 to 3 quarts of broth each day.
Perpetual soup: Bone broth can be made in a slow cooker using this simple technique.
Ingredients
1 whole chicken (or the frame of a roasted chicken)
2 sweet bay leaves
1 tbsp black peppercorns
any vegetable scraps you have on hand or a whole onion, several carrots, 2-3 stalks celery, a head of garlic, thyme or parsley(optional)
filtered water
Instructions
Place one whole chicken or the frame of a roasted chicken into your slow cooker with sweet bay, black peppercorns and any vegetable scraps you have on hand. Cover with filtered water and cook on low for one week.
After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or, preferably, a reusable coffee filter which will help to clarify the broth. Replace the broth you remove from the slow cooker with an equivalent amount of filtered water. If you’re using a whole, fresh chicken, you may also remove chicken meat from the slow cooker as desired for stir-fries, in soups or in casseroles.
At the end of the week, strain off any remaining broth and discard or compost the bones. The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Wash the insert of your slow cooker and start again.
I encourage you to visit the page at the link provided for additional information and more recipes. Beef soup bones, marrow bones, chicken frames, and whole chickens are available to order via the online market.
Link for bone broth recipe: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/
Link for blog article: http://nourishedkitchen.com/bone-broth/
Northeast Georgia Locally Grown: Northeast Georgia Locallygrown Availability list for Jan. 9
Good Evening Locavores,
One more cold night and we can look forward to some warmer days ahead.
The frigid temps and especially cold wind we experienced this week have set back some of the vegetables outside but, it also makes some of the root crops sweeter.
Many of your farmers are also growing vegetables in hoophouses and their value for providing wintergrown vegetables is now paying off with winter vegetables.
Now is also a good time to enjoy extra dishes of grassfed meats and eggs.
The delicious baked goods will top off a hearty hot winter meal.
This is a good time to stock up on the all natural skin care products to relieve chapped lips or hands.
Thanks for supporting your local farmers through the bitter cold this past week.
Keep warm, safe and enjoy local food.
South Cumberland Farmer's Market: Time to Order Local Food!
It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the marketpage
To Contact Us
Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)
Recipes
Market News
DEAR GROWERS/ARTISANS
Tuesday is the annual CFM Board meeting, Jan. 13th, 1:30 p.m., at the Sewanee Community Center.
We hope you will all be there whether you are a voting member or not. You can also join if you would like to vote!
BEGINNING FEBRUARY 1st
If you come to market and forget your check book, credit card, or cash, we will give you an addressed envelope to take with you. Your payment should be mailed within 24 hours of market closing so it will arrive in time to post to your account before the next market.
THE DEPARTMENT OF AGRICULTURE will be presenting the following workshops:
Farmers Market Boot Camp
Fruit Production and Direct Marketing
Locally Raised Beef
Poultry Workshop
The only workshop that doesn’t have a fee appears to be the Locally Raised Beef Workshop. Send us a (new) e-mail to cumberlandfm@gmail.com if you would like to see the information on these workshops. (Do NOT Reply to this e-mail.)-————————————————————————————————————————————————————-
MARCELLA FROM FOX FARM has let us know that her pork chops and breakfast sausage are on sale this week.
She has just accepted a teaching job that will not allow her to continue selling on the CFM market. Fox Farm will continue to sell whole and half hogs and lambs on a limited basis however. Check back weekly.
She says further, “I want to thank all our faithful customers and I look forward to rejoining the market during summer vacation.”
Thanks again,
Marcella-————————————————————————————————————————————————————-
WHITE CITY PRODUCE AND GREENHOUSES reminds us that, while their growing season has ended for the winter, their CSA’s are still on the market and available for ordering. The deadline will be here before you know it, so please order soon so you will not be disappointed.-————————————————————————————————————————————————————-
EXTENDING YOUR GROWING SEASON
There will be six webinars, each 75 minutes long, in February and March of 2015. All webinars will be broadcast from 6:30 p.m. – 7:45 p.m. EST.
Webinar Schedule
• February 17 — Season Extension Opportunities & EQIP Funding
• February 24 — Structure Options, Construction, Ventilation & Temperature Control
• March 3 — Organic Certification & Marketing High Tunnel Crops
• March 10 — Crop, Irrigation & Equipment Options
• March 17 — Insect, Weed & Disease Control
• March 24 — Producer Views & Series Wrap-up
For more information, and to register, please contact Miranda at 859-218-4384 or miranda. hileman@uky.edu.-————————————————————————————————————————————————————
EBT CAPABILITY IS BACK!
We are pleased to announce that the CFM is once again able to process EBT cards.-————————————————————————————————————————————————————-
REQUESTING DELIVERY
If you would like your market order delivered, please contact Rachel Lynch. E-mail: radelo50@yahoo.com or phone 931-598-0774.
Payment of all CFM orders MUST be made in advance of Tuesday’s delivery. Checks must be mailed in time to be posted to customer accounts before closing of market ordering on Monday. Mail checks made out to CFM to Kir Strobel, 744 Timberwood Trace, Monteagle, TN 37356.-———————————————————————————————————————————————————
PLACING AN ORDER
Before you order, be sure you see the little shopping cart. If you do not, log out and log in again. If this fails, turn off your computer completely and start again. This includes ordering from smart phones.
If you want to leave a comment for a grower, be sure to put it in the “Leave comment for grower” area in RED beneath the item you’re ordering. Placing comments in the market manager section will not be seen by the growers.-————————————————————————————————————————————————————
Don’t forget…
If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. E-MAIL OR CALL US to get the problem solved so you will not be disappointed on market day.
Please remember the market closes at 10 a.m. on Monday; therefore, your order must be completed and placed, and you should be signed out of the software.-————————————————————————————————————————————————————
If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.
Kir Strobel & Linda Boynton
Market Co-Managers
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There is plenty more available so take your time and check out the whole list.
Coming Events
Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .
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!
Carolina Foothills, SC: Market is Open!
Hi all,
Sorry I’m late today. We lost the internet yesterday and just got it turned back on about an hour ago.
I have been using the time to get my son Trent caught up on 2 tests that were supposed to be completed by 4.
For those that don’t know, my kids attend a home based public school so losing the internet yesterday really messed us up.
Anyway, come on in and take a look around.
Eat Well,
Susan.
http://carolinafoothills.locallygrown.net/market
Independence,VA: Now taking orders for delivery January 16th
Friends of the Market,
We are open for orders to be delivered January 16th. Look for some new products and take advantage of all the eggs! Check out our facebook page for a delicious lemon curd recipe.
The links are here: http://independencefarmersmarket.locallygrown.net/market/
you can also get there from the webpage, www.independencefarmersmarket.org
Happy shopping and thanks for your support!
Augusta Locally Grown: THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN
CALLING ALL VOLUNTEERS!!
SAT, JAN 24 – 100 IN HARRISBURG RAISED BED PROJECT … Join us and volunteers from Trinity on the Hill UMC for a Day of Service on Saturday, January 24. We’ll be putting in more raised beds throughout Harrisburg. We’ve put in 42 so far … with 58 more to go! Email kim@augustalocallygrown.org if you can help.
FRI, JAN 30 – TEDX AUGUSTA … This year’s theme is “Connections.” What better way to exemplify that theme than to connect local folks to local farmers!? We’ll be providing the morning break food for all participants and we’ll need lots of help to do so! Come ready to give your own one-on-one “Ted Talk” about local foods to everyone you meet.
MON, FEB 2 – WTF* LOCAL FOOD FILM & MEDIA SERIES … Starting in February, we’ll host a monthly media showing of the deeply significant and often alarming issues facing our modern food culture. The series will be “Stone Soup” style … you bring a seasonal ingredient; we’ll throw it in the pot and eat together. First up: an audio lecture on “glyphosate” from a seasoned, activist farmer. Location TBA. *WTF = We Trust (our) Farmers.
SAT, MAR 14 – FARM TOUR & WORKSHOP AT ADDERSON’S FRESH PRODUCE … One of the CSRA’s most beloved organic farms is planning an educational farm tour and workshop in mid-March, and Augusta Locally Grown will be helping! We’ll need several volunteers at this wonderful veggie farm setting in Keysville, GA. Email kim@augustalocallygrown.org to help.
WED-THUR, MAR 18-19 – THE GEORGIA DIETETICS CONFERENCE will be held in Augusta this year. Organizer Lauren Belcher has invited ALG to provide an educational booth on local foods. Volunteers will be needed on both days! Email kim@augustalocallygrown.org to help.
SAT, MAR 21 – GROW HARRISBURG URBAN FARM FEAST … this one’s gonna be awesome … more details soon!
SUN, APR 12 – THREE FARM TOUR AND PROGRESSIVE MEAL … Spring will bring us yet another 3-farm tour … this one at JandL Farm & Stable, Noah’s Farm & Forest, and Spirit Creek Farms. Volunteers will be needed for this one too!!
SAT, APR 25 – BENDERDINKER! Yep, we’ll need a hundred volunteers for this one too!!!!!!!!!!
It’s all about good food and clean fun!
Cheers!
Kim
Joyful Noise Acres Farm: The market is open for ordering.
Good morning,
The on-line market is open for ordering. Being in the depths of winter, you will notice that vegetable selection is limited. Even my garden took a hit this week but will recover when the temperatures climb back up. Egg production definately dropped with the cold snap so please limit egg orders to 2 dozen this week so that we can spread the egg love around.
Georgia Farm to Table continues to bring a nice selection of vegatables to the market and Amestory Farm still has some winter squashes available.
Farm Fresh Foods has been working with fresh grains and gluten free options. We now have 2 sources of gluten free, Farm Fresh Foods and Snack N Joy. They both brought some fantastic treats last week for us to sample that many of you were able to enjoy.
We are blessed to have wonderful artisans and farmers to feed us.
So, happy shopping and see you Wednesday.
Mary Beth