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.
Oglethorpe Fresh Locally Grown: This Week's Market
Don,t forget the Market
We Have Sweet Potato and fresh mixed greens coming in coming from our growers.
Quick reminder to our Oglethorpe Locally Grown Friends: market opened at 6:00 Sunday,October 12 for Wednesday, October 15 pick-up. Wednesday pick-up days are quite lively from 4-7 p.m. with extras from the growers, meet a grower and check out the rest of all that is Oglethorpe Fresh, 111 South Platt Street. First 100 customers $15 annual membership waived. Tell a friend and We hope to see you there
Posted by Walter
Oglethorpe Fresh Locally Grown: Weblog Entry
Don,t forget the Market
We Have Sweet Potato and fresh mixed greens coming in coming from our growers.
Quick reminder to our Oglethorpe Locally Grown Friends: market opened at 6:00 Sunday,October 12 for Wednesday, October 15 pick-up. Wednesday pick-up days are quite lively from 4-7 p.m. with extras from the growers, meet a grower and check out the rest of all that is Oglethorpe Fresh, 111 South Platt Street. First 100 customers $15 annual membership waived. Tell a friend and We hope to see you there
Posted by Walter
Dawson Local Harvest: FALL TREATS at the DAWSON LOCAL HARVEST
DAWSON LOCAL HARVEST for October 17th
FALL TREATS at the DAWSON LOCAL HARVEST
HI EVERYONE!
Great Weather coming up next weekend, so they say. It’s a good time to fix and feast on some of your favorites. BRADLEY’S still has Butternut Squash, cooking Pumpkins, and Okra, and LEILANI’S has 2 varieties of Kale, Georgia Collards , Green Beans, Peppers, and a bit of Eggplant. And MY DAILY BREAD has added to their listing with Gluten-free Sugar Cookies and Organic Phubarb Jam available.
Elsewhere in The Market, HANALEI BATH has listed some new products, including the really cool (and fragrant) Apple Cider Soap, and a couple of new Whipped Shea Butters, including Pink Grapefruit and Litsea Lavender. And don’t forget the organic Vegetable Plants in 4-pack for your pots and garden from LEILANI’S.
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
Suwanee Whole Life Co-op: Market Reminder! Order before 5pm Today!
The market is open for ordering and will close at 5pm!
suwanee.locallygrown.net
Please don’t forget to place your order by 5pm today!
The Wednesday Market: Time to Order; Stephen's Garden
Good Sunday afternoon to you all. We hope you all have a chance to get out and enjoy this magnificent sunshine today, as the forecast for later this week is calling for severe weather.
The Wednesday Market is open. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. Please see the website for all of this week’s listings. Here is the link: http://wednesdaymarket.locallygrown.net/market
Regular readers of this blog know that my son Stephen planted a garden about three weeks ago. I am happy to report that his garden is doing well, and we wanted to share a picture of his work in progress. Do you see all the terra cotta pots? When we began setting out the starter plants, we realized that we greatly underestimated how much space we needed for the number of plants we purchased. So, we used our existing pots as “overflow” space. The little garden has been blessed with several days of sun and a rain shower or two, but since this past week has been pretty dry, we have had to water it a couple of times. We are hopeful the garden will thrive and that Stephen will soon be able to harvest some of our favorite vegetables. So far, so good!
Thank you for supporting locally grown agriculture and for choosing to buy locally. We’ll see you on Wednesday!
Thanks,
Beverly
Green Fork Farmers Market: Weekly Product List
Dear Green Fork Farmers Market Customers,
It’s getting toward the end of the summer growing season, so it’s time to think about getting some items to process and store. Think about basil and other herbs for pesto, cilantro and parsley for chimichurri sauce, or buy bunches of fresh herbs to hang and dry; peppers to freeze, dry, pickle, or make chili paste; pumpkins, winter squash, and sweet potatoes for storage.
New this week—Green Fork Farm has poblano peppers and both Radish Mix and Spring Mix microgreens. Beyond Organics has Buttercrisp lettuce, spinach, and sweet potatoes.
Also available this week:
Vegetables—tomatoes, okra, pumpkins, radishes, green onions, turnip greens, elephant garlic, butternut squash, bell peppers, Anaheims, sweet banana peppers, jalapenos, and serranos.
Mushrooms—fresh log-grown Shiitakes, dried Shiitakes, and mushroom powder.
Herbs—green basil, Thai basil, purple basil, parsley, cilantro, mint, sage, lemongrass, lovage, tarragon, and mixed Italian herbs.
Meat—pastured chicken, lamb, pork, organ meats, soup bones, and parts for stock.
Eggs—Chicken and duck eggs, grown on pasture and organic grains.
Specialty foods—fermented sauerkraut and jalapenos, salsa made from local and organic ingredients, and olive oil from organic California-grown olives.
Botanical bath and beauty products—soap, lip balm, mouthwash, scented oil, facial elixir, and muscle salve.
Plants—Figgieville has one last fig tree ready to plant this fall!
Place your order from now until Tuesday at noon for pickup on Wednesday 4-7 pm. We will also have extras for sale on our tables.
We’re looking forward to seeing you there!
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
205 W. Dickson St.
Fayetteville, AR
To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!
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.
ALFN Local Food Club: The Market is Open and Thank You!
Good Sunday Market,
First off, a HUGE thank you to everyone that made our fundraiser such a success yesterday. From all of the participants that purchased tickets to our wonderful Board members and volunteers for helping it run smoothly, we had such an amazing time learning how to make honey pilsner pickles, ricotta cheese, and bavarian pretzels. Speaking of which, we can not thank our teachers enough for volunteering their incredibly value time to lend us their expertise. If you’re interested in giving them an extra thank you, they’ve all got wonderful products on the market:
- Angela Gardner of Garden Works led a wonderful workshop on transforming plain old cucumbers into delicious honey pilsner pickles. Garden Works has got plenty of other great preserved local products on the market like sweet apple cider butter and tomato juice. Angela also helps The Root Cafe preserve their pickled okra, nabak kimchi, and my personal favorite, their spicy garden pepper marmalade.
- Kent Walker taught participants how to make a delicious, fresh, and surprisingly easy ricotta cheese. Though he doesn’t sell ricotta on the market, he does have some amazing aged cheeses, including bluff top gouda, garlic montasio, habanero cheddar, leicester, and what I would describe as incredibly soft and delectable ophelia.
- Ashton Woodward of Arkansas Fresh Bakery led us through the steps of making truly authentic bavarian pretzels, the likes of which can not be found on the market. Many folks show up right when Food Club opens to snag whatever delicious extras Arkansas Fresh sent us that week, and you can always add their Arkansas sourdough, birdseed multigrain, ciabatta, or honey flax seed sourdough to your order and guarantee yourself the best bread in town.
Let us not forget that the inaugural St. Joseph Farm Fest is just one week away! Farm Fest is a weekend celebration of sustainable agriculture and healthy lifestyles presented by St. Joseph Farm and the Farm and Food Innovation Center. Join us during two days of farm tours, speakers, artisan craft demonstrations, local music, and good food and drinks at St. Joseph Farm in North Little Rock. You can donate here to help make this amazing festival happen and purchase tickets here to join in on the Fall fun.
Thanks again!
- Alex Handfinger
Director of Operations
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!
Local Farms First: Last Day to Order!
Greetings Local Farms First Food Lovers,
Don’t forget to place your order before 7am on Monday morning
Try this recipe for a maple-glazed root vegetable roast that will highlight the tasty carrots, potatoes, parsnips and beets on the market.
Have a great weekend!
Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
click here to start shopping on the website:
www.LocalFarmsFirst.com
Stones River Market: The Market is Back Open - Fall Produce has Definitely Arrived
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
The Market is back open this morning and you can sure tell Fall has arrived. There are an abundance of all kinds of greens from arugula, to kale to mustard to turnip and lots more. You will also finds a wide of variety of winter squashes too.
Botanical Harmony returns to the Market with some of her natural skin care products.
Chef Jenny brings a new spice to us. Cinna-Spice is a spice mix that adds a lot of flavor, without using a lot of sugar. It is a blend of ground sunflower seeds, cinnamon, cocoa, pure cane sugar, and flax that can be used with breakfast or anything sweet. It comes in an attractive glass spice jar.
Enjoy it with Oatmeal, Bananas, Peanut Butter or Toast, Smoothies, Coffee, Yogurt & Cherries, Baked Apples, Pancakes, Waffles, & French Toast.
Nuance Coffee & Tea has added another new coffee, this week, from Cameroon. It has notes of: Cherry cola, butterscotch, plum, sweet, long finish. Light roasted and sure to please! Don’t forget about the Cascara (coffee cherry tea) that was added last week too. It has notes of: Baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect on a cool Autumn day. Enjoy!
New this week from Rocky Glade Farm are table gold acorn squash, green acorn, orange Kabocha and sweet dumpling winter squashes. This will probably be the last week for ginger too. It can be refrigerated and used fresh or you can freeze it for long term storage.
It’s mid-October and Thanksgiving is fast approaching. Be sure to reserve your holiday turkey from Wedge Oak Farm and West wind Farm.
There are plenty of other products available this week. Browse the categories to see what your will find.
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Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!
Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! If you have created a dish and want to share with everyone, please send it to me.
Our recipe today uses butternut squash and lacinato kale which there is plenty on the Market. It was recommended to me from the Yummly.com website.
Roasted Butternut Squash with Kale and Almond Pecan Parmesan
Yield: 4 servings (as a side)
Ingredients:
2-2.5 pound butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale
Almond Pecan Parmesan “cheese”:
1/4 cup almonds*
1/4 cup pecans
1 tbsp nutritional yeast
1/8th tsp fine grain sea salt
1 tsp extra virgin olive oil
1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!
I 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!
John
See the complete list of products at http://stonesriver.locallygrown.net/