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.
Northeast Georgia Locally Grown: Locally Grown availability - November 12th
Hey local food lovers,
Gonna be short and sweet tonight. We’ve got two big announcements though. First, the Wednesday after this one on November 19th will be our last market day in November. We are usually open the Wednesday before Thanksgiving but this year we’re gonna take that week off. So what that means is this week and next you should order big.
One big recommendation is to replace your big store bought turkey with a whole chicken from Ohana Farms or Smart Chick this holiday. These products are so good and so good for you and your family. Next week I’ll try and give a quick recipe for whole roasted chicken. Or send us yours!
Also, on that Wednesday the 19th we’ll have the state director of the USDA’s Natural Resource Conservation Service coming to visit our Gainesville location. They are excited about the grant we were just awarded to expand and market Locally Grown all across Hall County. Please plan to order big and bring a friend that week so we can make a great impression!
It’s a great week to eat well. Hope you enjoy this weeks offerings,
Justin, Chuck, Teri, and Andrew
Athens Locally Grown: ALG Market Open for November 13
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
The recent time change has sure brought darkness early, and the cold winds of late really make it feel like we’re in the depth of winter. It’s easy to lose track of time in the evenings now, so we start calling everyone who hasn’t picket up their orders on Thursday at 7:30, a half hour before we close at 8pm. I’ve gotten a lot of disconnected and changed phone numbers recently while I’ve called, so be sure to check the phone number on your account and change it if needed. You can do that on the website on the Your Account page.
Here’s also a reminder that we will be taking Thanksgiving week off. We will be open as usual next week, so f there are things you’d like for your Thanksgiving meals, you’ll need to plan ahead and order them early. I do still have a few leads on a handful of locally raised heritage turkeys. If you’re desperately searching for a local turkey, drop me a line and I’ll try and get you in touch with a grower who might have some.
There are also a few local food-related projects trying to get off the ground through crowd-sourcing the funds. Cathy Payne of Broad River Pastures is trying to bring back the American Guinea Hog from the brink of extinction. One was she is doing that is by writing a book about these pigs, and the people who are bringing them back. You can find the campaign and browse all the great perks available to supporters, here: https://www.indiegogo.com/projects/hogs-with-heart-writing-project—2#home. André Gallant, a local food writing you’ve probably read in the Athens Banner-Herald and elsewhere, is writing a book about the Georgia oyster industry. He’s already met his funding goals, but there’s still plenty of time for you to contribute above and beyond and get in on some of the great perks available. You can find his project here: https://www.indiegogo.com/projects/the-high-low-tide-help-me-fund-my-oyster-book/x/845178. Finally, Marc Tissenbaum was a long-time ALG volunteer and cashier, one of the first group of market volunteers that came on board back when we set up at Gosford Wine. He recently had to stop helping out at market, though, because he took a new job as a project manager at Nuçi’s Space. It’s a tenuous connect to local food, I grant you, but the project is well worth it. The nominal goal may be to save the R.E.M. steeple from collapse, but the finds they are trying to raise will do so much more toward their mission of providing obstacle-free treatment of depression and other related disorders to the Athens community. They do great work, and their fund-raising goal is an important one. You can find it here: https://www.indiegogo.com/projects/reconstruction-of-the-steeple—2/x/845178.
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 is open on Saturdays at Bishop Park. You can catch the news on their website. The West Broad Farmers Market is open throughout the week here in Athens, and you can find more information about them here: www.athenslandtrust.org. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse. The other area markets I haven’t mentioned have yet to open for the season, so far as I know.
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!
Fresh Harvest, LLC: Fresh Harvest for November 9th - Lots of Good Stuff!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Dumpling Squash with Sage and Cream
from Martha Stewart.com
This is a nice alternative to baked winter squashes that are sweetened
6 dumpling squashes (about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh sage
1 cup homemade or store-bought low-sodium veggie or chicken stock, or water
4 garlic cloves, halved
1/4 cup heavy cream
DIRECTIONS
Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
Market News
Hello!
We have a ton of great stuff for your selection this week! There is a large variety of delicious veggies – lots of lettuces, winter quashes, greens and cabbages, beets and carrots, and more! Looks like we are heading into a cold spell, so please remember to take advantage of all this fresh goodness we have to offer! We always plan to have offerings for you through the winter, but it is hard to know how cold winter will get and how the vegetables will be affected. So enjoy good food now, while we have it!
We have a new item from Tru Bee Honey – their latest offering brings together two Tennessee traditions steeped in heritage: beekeeping and whiskey making. They let their raw honey “age” in a charred oak barrel that’s been soaked in whiskey by a legendary southern distillery. Use this rich, smokey honey in hot teas and toddies, drizzled on homemade biscuits or as a secret ingredient in a glaze or backyard grilling sauce. The recycled glass bottle contains 7.5 oz of 100 percent pure, raw honey; it does not contain alcohol.
Thanksgiving is almost here! Remember we will be delivering on Tuesday, November 25th that week. If you order a turkey from Wedge Oak Farm, they will be available for pick up starting on Wednesday, November 19th.
We have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Pies will be delivered on Tuesday November 25th.
And, last but NOT least, The Bloomy Rind is happy to announce the return of the “Cheese Plate in a Bag”. These will be available for Thanksgiving pre-order as well. Each size includes assorted wedges of 3, 4, or 5 cheeses along with some preserves and Marcona almonds. All you will need is a cheese board and a knife. It also makes a fabulous hostess gift for the food lover.
3 cheeses (serves 6-9) $29
4 cheeses (10-15) $42
5 cheeses (14-18) $55
Thanks so much for your support, and we look forward to seeing you on Wednesday!
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!
<!— Type your footer text above here
Plattsburgh Online Ordering: farmers market online open - garlic
We have added Harvest Hill garlic to the line-up.
FYI – the apple and cider prices are the same as at the orchards.
Open for orders until 9 pm Tuesday.
Thank you for supporting the winter market and its growers.
Dawson Local Harvest: DAWSON LOCAL HARVEST for November 13th
DAWSON LOCAL HARVEST for November 13th
HI EVERYBODY!
A couple of hints about what’s coming in the next few weeks. First of all, as we approach Thanksgiving and Christmas, be aware MY DAILY BREAD will have a variety of scrumptious Holiday Dessert Platters for the season!
And speaking of the fast-approaching Holidays,, LEILANI’S always makes Custom Wreaths, Swags, and other Christmas Decor which will be available starting Thanksgiving week.
Finally, lots of fresh winter veggies are being planted by our Growers, more or less as we speak, and there’s going to be lots of ultra-fresh Produce in your future in December and on into the new year! Stay tuned!
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
Madison GA: The Market is open.** please read ***
I will be out of town Wed so all deliveries and pick ups from customers are to be made at Auto1 across from Ingles.Just see Lori. Thanks.
Princeton Farm Fresh: The Market is Open
Here is to the Polar Vortex coming this week, or as we at our house call it the Polar Freeze Your Tootsies Off Vortex. I guess this signals winter is coming early this year. Maybe we can hope for an early spring too? That is what I will be hoping for, early Spring 2015. I am already looking at seeds for next year.
See you on Friday,
Angela
The Wednesday Market: Place Your Market Order Now; It's Cranberry Season!
Good afternoon to all of our friends within The Wednesday Market.
The Market is open! Please place your orders by 10 p.m. Monday. Orders are ready for pick up on Wednesday between 3 and 6 p.m. Check the website to see all of this week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
The holiday season is almost upon us, and my favorite holiday is Thanksgiving, when we, along with all of my brothers and sisters, their husbands and wives, and the grandchildren (and their “significant others”!) gather at our parents’ home for a traditional family celebration. Mom and I work days ahead of time to prepare the buffet meal to serve our clan – now 28 members strong!
One of my favorite contributions to the meal is homemade cranberry sauce, so I thought that I’d share some tips about cranberries with you. The following information is from: http://www.whfoods.com
How to Select and Store Cranberries
A fruit with a short season, fresh cranberries are harvested between Labor Day and Halloween and appear in markets from October through December.
Choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality.
Fresh ripe cranberries can be stored in the refrigerator for up to 20 days. Before storing, discard any soft, discolored, pitted or shriveled fruits. When removed from the refrigerator, cranberries may look damp, but such moistness does not indicate spoilage, unless the berries are discolored or feel sticky, leathery or tough.
Once frozen, cranberries may be kept for several years. To freeze, spread fresh cranberries out on a cookie sheet and place in the freezer. In a couple of hours, the fully frozen berries will be ready to transfer to a freezer bag. Don’t forget to date the bag before returning to the freezer.
Once thawed, frozen berries will be quite soft and should be used immediately.
Dried cranberries are sold in many groceries and may be found with other dried fruits.
Tips for Preparing Cranberries
While not as fragile as blueberries, fresh cranberries should be treated with care. Just prior to use, place cranberries in a strainer and briefly and gently rinse under cool running water.
When using frozen berries in recipes that do not require cooking, thaw well and drain prior to using. For cooked recipes, use unthawed berries since this will ensure maximum flavor. Extend the cooking time a few minutes to accommodate for the frozen berries.
Cranberries retain their maximum amount of nutrients and their maximum taste when they are enjoyed fresh and not prepared in a cooked recipe. That is because their nutrients are unable to withstand the temperature (350°F/175°C) used in baking.
A Few Quick Serving Ideas
- Take advantage of cranberries’ tartness by using them to replace vinegar or lemon when dressing your green salads. Toss the greens with a little olive oil and then add color and zest with a handful of raw cranberries.
- To balance their extreme tartness, combine fresh cranberries with other fruits such as oranges, apples, pineapple or pears. If desired, add a little fruit juice, honey or maple syrup to chopped fresh cranberries.
- For an easy-to-make salad that will immediately become a holiday favorite, place 2 cups fresh berries in your blender along with 1/2 cup of pineapple chunks, a quartered skinned orange, a sweet apple (such as one of the Delicious variety) and a handful or two of walnuts or pecans. Blend till well mixed but still chunky. Transfer to a large bowl. Dice 3-4 stalks of celery, add to the cranberry mixture and stir till just combined.
- Combine unsweetened cranberry in equal parts with your favorite fruit juice and sparkling mineral water for a lightly sweetened, refreshing spritzer. For even more color appeal, garnish with a slice of lime.
- Add color and variety to your favorite recipes for rice pudding, quick breads or muffins by using dried cranberries instead of raisins.
- Sprinkle a handful of dried cranberries over a bowl of hot oatmeal, barley, or any cold cereal.
- Mix dried cranberries with lightly roasted and salted nuts for a delicious snack.
I hope you find this information helpful and will include cranberries in your holiday menus.
We’ll see you at the Market on Wednesday. Have a great Sunday!
Beverly
Russellville Community Market: RCM Opening Bell
Welcome to another RCM Market Week!
Be sure to check out the newly listed items this week! Lots of great, local products to be had!
Happy shopping! Eat Local!
Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.
Happy Shopping! See you on Thursday!
FRESH.LOCAL.ONLINE.
Old99Farm Market: OLd 99 Farm, WEek of Nov 9th 2014
I have 5 lambs in the freezer now, from 20 to 30 lb of meat each. And still lots of ground beef, chicken, and veal.
Check listings for vegetables, leafy greens, root veg and herbs. Still have tomatoes on the vine believe it or not.
Mike Langhens and Camelia will be minding the farm this week; I’m off on a permaculture teachers course in Michigan. Back on Saturday.
Being a local relational eater in a consumerist world takes courage and commitment. A lot of it. We swim against the tide, and the current is strong. The three sirens of consumerism – comfort, control and convenience – are at play in what and how we eat.
Read more at resilience.org.
www.resilience.org/stories/2014-11-06/the-local-food-challenge-wind-up
Healthy eating
Ian and Camelia (and Mike from Germany)