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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CLG:  CLG Pickup TODAY 4-6pm. Bring glass jars, egg cartons please.


Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order! You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

If something comes up that you cannot personally pick up your order today, please contact someone to pick up for you.

Remember to bring your glass jars for recycling, egg cartons, and bags for ordered items. Reduce, reuse, recycle! See you this afternoon.

Come early for the best selection from the EXTRAS table!

Thank you,
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

Champaign, OH:  Hey, Hey, My, My...


Hey, hey, my, my…
Rock and roll can never die…
There’s more to the picture than meets the eye…
Hey, hey, my, my…
(Neil Young – Hey Hey, My My)

More to the picture than meets the eye…definitely perfect to describe this little market that continues to grow, thrive, and make it’s mark, each week!!

We are so much more than just a market. We are so much more than just local products. We are so much more than just a little market hoping to make it’s way.

We have arrived. We make it happen, in big ways, each and every week. We continue to add new customers. We continue to bring in new vendors. We continue to make our loyal vendors happy, and in turn, they bring us the best in their bag of tricks, each week. We continue to make our loyal customers, our new customers and our sporadic customers, happy, each and every market!

We are so much more than meets the eye because we are your new face in shopping. Your new face in local. Your new faces that greet you, each and every week, with either amazing product, amazing customer service, or amazing local love!!

This week, I am excited to bring you two new vendors.

Bad Seed Mustard, and Blue Jacket Dairy with the most DELICIOUS cheeses from Bellefontaine!! Bad Seed has all of his products on and ready to order!! Blue Jacket will be adding products as the weekend progresses so that you can begin ordering!!

One other thing that this market loves to do…we love to promote each other!! And, tonight, it makes me happy to promote and remind you of the Ohio Shrimp and Fish Festival out at Freshwater Farms!! You love their products so plan to go out and support their festival!! They do an amazing job, Dave and company are all about supporting local, and many of your favorite vendors, from this market, will be vending out there, all weekend.

I will see you out there…but for now, the market is open, make sure to order, and show all of the old and new vendors a whole lot of love!!

Peace and Love,
Cosmic Pam

Champaign, OH:  When Being Bad is Good!


Happy Thursday evening, my lovely customers of our local market of love.

I am getting ready to open up the market for the week!! A few things to say before that happens…

This weblog comes to you as an announcement and introduction of one of our newest vendors!! Get ready to be excited and totally blown away by his products!!

His name is Sam, he contacted me way over a year ago about how to start the proper steps to get where he is, today, and, tonight, I am proud to say he now has his products on the market for sale.

I had him write a bit of a bio so that you all can learn about him, his history and his products…

Go, be bad…it’s all good:)

Bad Seed Mustard Company started out like any other food, In the kitchen. My late Grandmother, Phyllis Powell, came across a recipe of an old fashioned sweet and hot mustard made from habanero peppers back in 1981. Over the course of many years she made the mustard tweaking it every time until the mustard we have all come to enjoy, Perfect Burn, was created. The Perfect Burn became a staple condiment within the family. In 2006 she passed the recipe on to me.

My journey into the mustard business started as a young child. I’ve always envisioned myself as a self starter; an entrepenuer of sorts. At the age of 9 I had my own window washing business in the booming metropolis of Saint Paris, Ohio. My dream of starting a business continued on as I enrolled at Wright State University, graduating with a degree in Finance and then graduating with my MBA from the University of Massachusetts Amherst.

It wasn’t until 2012, fresh off a deployment to Iraq, did the wheels start turning for “Project Mustard”. I began making the my grandmother’s original recipe and selling it at the Springfield Farmers market. Over the next year I researched how to make my product commercially available and completed the FDA Canning Certification at Ohio State. This past summer was spent developing brands, networking, and cooking my mustards out of Ohio State Universities Pilot Program Commercial Kitchen. With some luck, hard work, and a lot of help (thanks Pam) The Bad Seed Mustard Company was born. Our intent is to provide our customers with a unique flavor using locally grown ingredients with no artificial preservatives or additives. I believe that once you try our varieties, whatever heat level you desire, you’ll agree that the Bad Seed Mustard produces “The Worlds Most Versatile Mustards”.

Samuel Powell
Director of Everything
Bad Seed Mustard Company LTD

Local Farms First:  The Market is Open for Business!


New Products on the Market

Greetings Local Farms First Food Lovers,

We have some exciting new offerings this week on the market:

Big B’s has their Organic Cold-Pressed Apple Cider from this year’s apples. This cider is freshly-pressed and never heated, and is available for a limited time only!

We also have a returning grower on the market from right here in the Gunnison Valley. Big Kids Farm is a cooperatively organized CSA farm that has some tasty, non-GMO produce grown with no chemical fertilizer. Check out the market to see what they have to offer!

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

Suwanee Whole Life Co-op:  News


Suwanee Whole Life Co-op

How to contact us:
Our Website: suwanee.locallygrown.net
Pick Up Location: 4942 Austin Park Avenue, Buford GA 30518 on Tuesdays
Facebook: Suwanee Whole Life Co-op

VOLUNTEERS NEEDED!

THANK YOU Kristen, Marie, Diana and Angelynn for volunteering on Tuesday!!! We couldn’t have a co-op without volunteers and we appreciate you all so much!

We need volunteers!! Please click link to volunteer http://www.signupgenius.com/go/10C0A44AEA623A7FA7-volunteer

If you are interested in volunteering, I have created a volunteer sign up on Signup Genius. I am asking for volunteers to sign up for 1 hour shifts from 2p to 5pm. No packing is involved just need someone to be there to assist other members. You are welcome to bring your kids as long as they are supervised. Here is the link to the sign up http://www.signupgenius.com/go/10C0A44AEA623A7FA7-volunteer

The link is also posted on the About page on our website.

Thank you in advance for your support!

Coffees

JavaGenesis Coffee Roasting will be taking a short vacation and unable to deliver on Sept 23rd. They will return to the market on Sept 30.

Fresh NO-GMO Spices

Many of you have been waiting and the truck just arrived! Lizzie’s Pantry is all stocked up on fresh spices. Their spices haven’t been sitting in a warehouse or storeroom for a year; they are packaged and delivered fresh. Plus, they’ve added a few to their collection. Pure, all-natural Cayenne Pepper is now available, as is citric acid. Our top selling Garlic Supreme, Kicken’ Chicken (Montreal Chicken Seasoning), Superb Spaghetti Seasoning, and Steak Rub (Montreal Steak Seasoning) are back in stock. Place your order…before your waiting for the next truck to arrive!

Upcoming Wellness Events

Thyroid and Weight Loss Seminar
Sugar Hill Spine & Wellness
Saturday, October 4, 2014 from 11:00 AM to 1:00 PM (EDT)
Sugar Hill, GA
Cost: FREE

Register early because seating is limited!

For more information and to register click link: http://www.eventbrite.com/e/thyroid-and-weight-loss-seminar-tickets-13027767403?aff=erelexporg

Pick Up Time Change

The 5pm pick up deadline is temporary and I will change the time back to 6:45 pm starting in late October or early November.

I will send out an update in Mid October – November when we revert back to our normal close time.

Thank you for your understanding!

Upcoming Group Buys

Below is a list of upcoming co-op group buys to help with planning and budgeting. All dates are subject to change.

Grass Fed Butter- Happy Cow Creamery – 9/26/14 – 9/28/14

Green Pasture – Fermented Cod Liver Oils- 10/10/14 – 10/12/14

Great Lakes Gelatin – Collagen Hydrolysate 10/24/14 – 10/26/14

Saltworks – Unrefined Sea Salts – 11/7/14 – 11/9/14

Wilderness Family Naturals – Organic Coconut Oils/Pantry Items – 11/7/14 – 11/9/14

Grass Fed Cheeses – TBD December

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

Gwinnett Locally Grown:  Market is open for ordering


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
Mother Earth Meats is transitioning to a 6-week delivery cycle.
The next delivery will be October 4th, and cut-off for ordering bulk packages is September 21st. It is likely he will remain on the 6-week cycle, so please plan accordingly.Here is the direct link to the most popular package but don’t be afraid to browse the website!

Once you have ordered on Mother Earth Meats website, if you could email your order to us so that we make sure your delivery arrives here smoothly!

Remember: market hours are only 4:30 to 6:30 – producers are delivering up to 4:30 and I close the doors at 6:30. Thanks for your kind attention to this matter :-) Please also remember to bring your bags!

We hope you got a chance to look at the new shelving in the Country Store. It’s just the first of many exciting improvements to come!

CLICK HERE NOW to Shop Gwinnett Locally Grown!

My best to all -

Shop often and eat well!

Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email 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 wonderful events and news.

CSA Farmers Market:  Potato Soup


3 small potatoes
1 quart milk (sour milk tastes better)
2 slices onion
3 tablespoons butter
1 tablespoon flour
1 ½ teaspoon salt
¼ teaspoon celery salt
1/8 teaspoon pepper
Few grains cayenne
1 teaspoon chopped parsley

Cook potatoes in boiling, salted water; when soft, rub through strainer or use 2 cups mashed potato. Scald milk with onion, remove onion and add milk slowly to potatoes, mixing with a whisk. Melt half the butter , add dry ingredients, stir until well mixed, than stir into hot soup; boil 1 minute, strain, add remaining butter, and sprinkle with parsley. Serves 6 to 8

Here are some of the things I do differently than the recipe below.

I prefer to cup the potatoes up small (1/2"-3/4") than boil them and since we like to have some solid potatoes I mash 1/2 of them and leave the rest whole.
I like to saute the onions and cook them in a little butter before putting them in the soup.
I also like to use my own dried cayenne peppers, I have to be very careful to not use any seeds and I only put one or two of the small ones in, if I have a large one I only use half of it.
I also use dried celery leaves from our own plants instead of celery salt and I rarely use parsley.
I don’t scald the milk (although I have scalded the milk and it does change the flavor in a positive way)
I also like to make the rue (flour & butter) near the end of cooking and add it.
I also prefer to put the pot in the oven and cook it there instead of the stove top. I tend to get rather busy and the soup is less likely to burn on the bottom if I put it in the oven.
The recipe has no temperature because it came out of a 19th century cook book.
This soup tends to be thick.
I think some of the milk that I used was 2-5 months old (it was milk from a cow share program I belonged to).

CSA Farmers Market:  Wet, Cold and Almost Freezing


Wet, cold and almost freezing. FROST any day now
This is a crazy time of year for many of the vegetable farms. We want to give all our produce as long of a season to grow as possible yet we need to harvest many crops before the frost rolls in and kills the crops. This year with all the rains the ground has been extremely wet and very challenging to dig, so each day we chew our nails a little and each day we panic (or at least I do). Should we wait for a dry day when we have time to dig or take a chance that the frost will kill the produce? The biggest worry is the sweet potatoes because they are so sensitive, even if the tubers are below ground they are affected by the cold temperatures. Other crops that are outside may need to be covered in the past prior to our hoop-houses I was robbing the beds of sheets and blankets to save the plants. The worst nights are always when the moon is full and there is no cloud cover. When the wind is blowing and the plants are wet they are somewhat protected from the frost.

CSA Farmers Market:  Westwind Milling Co. New Improvements


Flour news here at Westwind…..

Lee just installed a new, stainless steel bolter screen with a finer mesh
than the one we’ve had for the last several years. It is producing a much
finer, whiter unbleached flour, which shows up particularly in the bread
flour. You can still get whole wheat or graham, of course. But most
people do get the unbleached, and now it is closer to a “white” flour than
it was before. Still unbleached, nothing’s added, it just looks whiter and feels finer.

Local Farms First:  Pick-Up Reminder



Greetings Local Farms First Food Lovers,

Don’t forget to pick up your order today between 4-6 PM

Crested Butte: The CB Pick-Up Location is The Daily Dose juice bar right next to Clark’s Grocery Store

Gunnison: The Local Market on 111 N. Main St.

Thanks for supporting local family farms,
Erin Griffin – Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com