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.



 
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ALFN Local Food Club:  ALFN Foodcraft: Fall Workshops


Good Morning Locavores,

Though our market is closed this week, we’ve got some exciting news: Tickets are now on sale for ALFN’s Fall Fundraiser titled Foodcraft: Fall Workshops. With the holiday season approaching, learn how to create an appetizer plate just in time for your next gathering. Join us on Saturday, October 11th for any or all of 3 consecutive interactive workshops led by some of the best artisan foodies around.

  • At 1:00pm, preservationist extraordinaire Angela Gardner of GardenWorks will teach participants how to make pickles. Fall is in the air and soon it will be the end of a fair growing season; full of late summer stragglers and fall delights. In this session, Angela will demonstrate how to make pickles using the last of the summer’s bounty and also discuss the equipment and techniques to properly can up produce that you will savor throughout the winter. Bring a crack-free pint jar and we’ll put a lid on it.
  • At 2:30pm, Kent Walker will teach folks how to make some of his artisan ricotta cheese. Kent will teach participants how to make this fresh Italian-style cheese using a “direct set” method, giving you the skills you need to replicate this delicious recipe in your own home.
  • At 4:00pm, Ashton Woodward of Arkansas Fresh Bakery will teach you how to make the absolute best Bavarian pretzels. The pretzel is an iconic northern-European bakery snack. Arkansas Fresh makes their soft pretzels using an authentic German process, complete with imported ingredients and a long-fermentation method. In this class, you will learn the fundamentals of baking your own soft pretzels at home. Included in this workshop are some of the hard-to-find ingredients that the bakery uses to make their pretzels for you to take home.

The cost is $25 per session or $60 for all three, and tickets can be purchased online here. Each session will last approximately one hour and will be held at Christ Episcopal Church, 509 Scott Street in downtown Little Rock. All proceeds benefit the Arkansas Local Food Network, a 501c3 nonprofit working to build a stronger local food system.

For more information, contact Alex at 291.2769 or arlocalfoodnetwork@gmail.com.

And even though our market is closed this week, you can still snag delicious food from local farmers through some of the other wonderful markets in town, which can be found in our FRESH Local Foods Directory.

Thanks so much! We could not do the work we do without your constant support.

- 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!

Stones River Market:  Time to Order Local Food - October Arrives


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

Hard to believe October arrives this week. With that, more and more fall produce is appearing. Lettuces and greens are here from Frontier Family Farm, Flying S Farm, Rocky Glade Farm and White City Produce and Greenhouse.

Casa Segovia-Paz had return from vacation offering her empanadas and alfajores.

Wedge Oak Farm is taking a vacation this week. They are participating in an Outstanding in the Field event at their farm. You can learn more here – http://www.outstandinginthefield.com/event/wedge-oak-farm/. Some more exciting news about Wedge Oak is they were written about in the October edition of Good Housekeeping magazine. You can read about it on their blog – http://wedgeoakfarm.blogspot.com/.

Chef Jenny has a new product this week and provides us with a description:

SOS Seasoning Mix from JENuine Health by Chef Jenny ($2.00)
This seasoning is a food flavor enhancer that provides protein and minerals without adding a lot of salt. A blend of raw seeds have been combined with herbs, spices, and a hint of sea salt for a wonderful seasoning mix that will compliment any of your favorite dishes.

Sprinkle it on everything: veggies, pasta, potatoes, proteins, pizza, popcorn, beets, beans, greens, squash, salads, sandwiches, or soups.

There are plenty of other products available this week. Browse the categories to see what your will find.

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.

I am taking a break from recipes. Look for a new one next week.

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/

Gwinnett Locally Grown:  Sunday Market Reminder!


:This email is a gentle reminder that ordering through Gwinnett Locally Grown will close tomorrow at noon.

The Market is open Thursday at 9 – Monday at noon. After that, ordering is disabled until Thursday morning. Pick up your order Tuesday 4:30-6:30 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

MARKET NEWS

So many new things are happening at the Market!
We are carrying natural laundry products, jams and are working to bring more items in the coming months! So watch for that!!

LAST WEEK TO RESPOND TO BULK PURCHASE!**

I’m reaching out to see if anyone is interested in purchasing Fermented Cod Liver Oil from Green Pastures and Certified Organic Expeller-pressed Coconut Oil from Wilderness Family Naturals? We buy in bulk a few times a year to help everyone save on the cost because it is pricey on small orders, but the health benefits of these products are amazing! Please email or call us if you are interested in placing an order with us!

We are going to be offering gift baskets for the Holidays! How fun to give someone a basket of yummy natural products to pamper themselves with! We will keep you posted on those!

Look forward to seeing everyone on Tuesday!

Grateful for each and every one of you!!

Shop often and eat well!

Market Manager
Cheryl Gelatt
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please contact grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. If you are interested in Goat’s Milk, contact Nik The Goat Guy at 404-542-0981. We generally have some goat’s milk available during market hours, whether you have placed a market order or not. Please contact him first though to confirm. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our events and news.

 

United States Virgin Islands:  VI Locally Grown: Week of September 27 2014


Good morning!

Your VI Locally Grown market is open for orders. If you haven’t tried Chef Tahirah AbuBakr’s excellent Island Delight vegan veggie burgers, consider giving them a whirl – these healthy, delicious, perfectly seasoned, award-winning veggie burgers make an easy and nutritious weeknight meal.
Nidulari is baking wonderful granola along with her excellent sourdough breads in a wood-fired outdoor oven.
As always, we look forward to seeing you in the courtyard on Wednesday!

with warm wishes,
Jillian & your Locally Grown Producers

CLG:  Opening Bell: Apples, Kale, Sweet Potatoes, Cantaloupe...


Good afternoon,
Over 600 items available this week! p. Lots of fall crops being harvested now. Apples, winter squash, greens. After grilling all summer, maybe it’s time to restock the freezer with some bulk meat specials. Enjoy the local bounty!*

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:  It's Time to Order from Manchester Locally Grown Farmers' Market


Manchester Locally Grown online farmers’ market is now open for ordering.

What a bountiful supply of vegetables we still have available! White City Produce and Greenhouses still has lots of green beans, several types of peppers, pickling cucumbers, eggplant, mixed greens, okra, onions, summer squash, zucchini, and several varieties of tomatoes. Solace Farm has beets, carrots, and several types of garlic. Frontier Family Farms has bibb and green oakleaf lettuce, which make excellent salads and wraps.

Doorstep Bakery French Sourdough bread and “Mad Hatter” jams make awesome snacks or elegant additions to any meal.

Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, colorful coral bells, and the gauras are beautiful in the fall.

The market also includes a great selection of herbal bath & body products, local honey, creamline milk, fresh-laid chicken & duck eggs, and other goodies from local farmers.

Check out all our offerings here.

REMEMBER:

  • PLEASE do not write out your checks ahead of your market pickup. Growers can sometimes remove items at the last minute, affecting your invoice. Please wait until your total is established at market.
  • If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL tnhomeschooler@yahoo.com OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.

Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.

(L to R) Zucchini and Grape tomatoes from White City Produce & Greenhouses, Autumn fern plant from Dogwood Valley Greenhouse, Duck eggs from Solace Farm, Bibb lettuce from Frontier Family Farms.



We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

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!

~ Linda

Here is the complete list for this week.

How to contact us:

On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map. .

South Cumberland Farmer's Market:  Farmer Brown is back on the CFM ! !


This just in from Farmer Brown’s Hydroponics:

We have 4 species of Hydroponic Lettuce that’s available and will have Romaine in the very near future. We have missed the market and our customers. We are glad to be back! (And we are glad to see them! – Linda and Kir)

Siloam Springs, AR:  Online Market is Open and Customer Appreciation Day is October 4th!


Customer Appreciation Day will be Saturday, October 4th. There will be music, giveaways, and a cooking demonstration using market produce! The cooking demonstration will be from 10-11 a.m. Come spend the morning with us! We want to show you our appreciation for your support!

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

FOUNTAIN SPRINGS FARM is back this week.
-————————————————————————————————————————————————————
CALLING ALL CUSTOMERS
Before we know it, the holidays will be here. It’s time to start thinking about holiday gifts and what you would like to see offered on the market. E-mail us your “wish lists” and we’ll see what our vendors can do!
-————————————————————————————————————————————————————
ONLY 5 MORE WEEKS
After October 28th, the market will no longer offer home delivery. Linda & Kir are discussing options for current delivery customers. If you or someone you know may be interested in delivering to customers in Monteagle or Sewanee, please call Linda at 931-592-8384.
-————————————————————————————————————————————————————
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.
-————————————————————————————————————————————————————-
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.

Click here to browse 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!

Dothan, Alabama:  HAPPY FALL, VENDORS MAKING NEWS, #SHOPLOCAL...




Market At Dothan_Eating Locally, Year Round

_

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

VENDORS MAKING NEWS: Working Cows Dairy & Charters Spices & Oils…
Working Cows Dairy…receives Animal Welfare Certificate! Great article in Dothan Eagle…here is an excerpt:
“Grass is all the cows at Working Cows Dairy eat. And that pasture-based diet led the Slocomb dairy farm to receive certification from Animal Welfare Approved, an independent body that audits and certifies farms that raises animals under animal welfare standards, outdoors on a pasture or range. The certification allows the dairy to add the Animal Welfare Approved food label to their products.”

Charters Spices & Oil…Congrats Linda & thanks for adding spice to our life! Great article in the Dothan Eagle, here’s an excerpt:
“At Charter Spices and Oils, DeFord sells everything from sea salts to curry powders and meat rubs in small bags so customers can take them home and try them before investing in a full supply. DeFord opened her specialty spice, oil and vinegar store in January.”

#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 Nurseries & Todd Farms 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!

CONGRATS
Barbara J. winner of MARYS PEEPS SEPTEMBER GIVEAWAY! Thanks BARBARA for being a LOYAL customer…we appreciate your support of local food!

ONLINE ORDERS…2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs

October 10th/11th & 24th/25th
November 14th/15th – 2nd Weekend ONLY!
December 12th – FRI. ONLY!

Next Market At Dothan Online Order Pick Up FRIDAYS @Dothan Nurseries & SATURDAYS @TODD FARMS:
OCTOBER 10th & 11th

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors.

Every Saturday through November 22nd.

*October 11th, SKYCRUISE HOT AIR BALLOON RIDES (TETHERED).

*October 11th will feature
FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH.

*Starting November 7th, SATSUMAS.

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!! Your commitment to year round, sustainably grown, locally produced foods is critical to a strong local food economy! Thank YOU!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

“Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So if you’re not careful you can end up with something mushy and oily.
In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.
The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.” Simply Recipes

Eggplant Parmesan Recipe
Yield: Serves 8
First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.
Save Recipe
Ingredients
2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt
 
1 Tbsp olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2 cup finely chopped fresh basil
Kosher salt
Freshly ground black pepper
 
1 1/2 cups breadcrumbs
1 1/4 cups grated Parmesan cheese, divided
3/4 cup flour
4 eggs, beaten (more if needed)
1/4 cup olive oil (plus more to oil the sheet pans)
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Method

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
 
2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
   
4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
 
6 Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
 
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.
 
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Read more: http://www.simplyrecipes.com/recipes/eggplant_parmesan/#ixzz3CZKSsxni