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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Heirloom Living Market Lawrenceville :  "Bits and Bites" September 7, 2014


For Chrome users or plain text users,
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!

Greetings Crossfit Market Members:

I hope this finds you all well and enjoying the weekend with family and/or friends!


Please get your orders in before 9:00pm Time TONIGHT!

Truth be told, I am slammed with packing the house and still feeling a bit overwhelmed with what it entails! It seems it is ‘never-ending’! How did I end up with so much stuff? Some things have been donated, some trashed and some put aside for the Garage/Moving/Everything-Must-Go Sale on Friday! (Yes, I know cutting it close since moving day is Saturday!) Thankfully, I have had some great help from friends – Sarah Rockey, Keb and Kathy Barnes and Austin Smith. This morning, The Black Lab and I are off to visit our new landlady and home. I have only seen pictures and Lisa and I have exchanged emails and spoken on the phone many times! We are both mostly confident that it will come to pass! I know The Black Lab will make a good impression – let’s hope I do too! It If you would like to join the “Moving Party”, (next Saturday, 09-13) please email me at Email Maryanne . Thanks to those that have already agreed to help! Additional assistance would be appreciated!

Important Reminders, Other Matters and Pertinent Information

Market will close at 9:00pm Sunday for the Crossfit Market!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!

Due to the time crunch I am currently experiencing, I am forgoing highlighting the individual Farmers items this week! I am sure that you will peruse the Market and shop wisely! Please know that things will be back to normal soon!


Azure Standard

Order Deadline for September is Tuesday, September 9th at 6:00pm


Please share this information with friends and family to ensure that we will all have this great resource available to us!

Here’s the scoop:

Azure Standard Deadline for September
Azure Standard Order Deadline: Tuesday, September 9th at 6:00pm
Azure Standard Pickup Date: Tuesday, September 16th at 2:30pm
Pickup Location: 963 Buford Drive, Lawrenceville, GA
Drop #: 796431
Drop Name: Heirloom Living Market Lawrenceville
Drop Coordinator: Maryanne Vaeth
Contact Information: Email Drop Coordinator
Phone: 404-432-4337

This Group on Facebook will keep you up to date on the “happenings” with this service!

Azure Standard Lawrenceville Drop Information: My Azure Standard Drop Lawrenceville


I want to check out Azure Standard.

A Few Volunteers Still Needed

If you are interested in helping out at the Markets, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .

Heartfelt Gratitude

“Thank You” to Kathy Barnes, who ran the Lilburn Market on Thursday and to Bruce and Geni Wallace and sons who unloaded and set-up then returned to help load the cars and return bins to Doug’s Garden.


Lauren Stephens, our newest Volunteer helped with the packaging of Members’ meat orders and the setup of the Crossfit Market on Tuesday and then assisted Sarah Rockey at the Hamilton Mill Market! Much appreciated!

Sarah Rockey was the Star at The Hamilton Mill Market! Sarah works very hard to unload, set-up, review orders, take payments, breakdown Market and reload the vehicles. We were assisted this week by Karen Thain who is also a blessing! Thank you ladies!

Susan Martinson, a Market Member and All Saints Lutheran Church Member is also helping us a Market, setting up the Market display table as well as selling Organic, Free Trade Coffees and Teas. Do try the French Roast if you like a full-bodied yummy morning coffee! All Saints is using this endeavor as a Fund Raiser, so please take a minute and check out the products. The Congregation and Pastor Stover have been wonderful friends to the Market and are very supportive of our efforts! Let’s return the favor!

Lauren Stephens has agreed to Coordinate the Crossfit O-Zone Market, so you will see her smiling face on a regular basis.


If you have a couple of hours to spare between 10:00am and Noon on Tuesday, please consider volunteering at the Crossfit O-Zone Lawrenceville Market. This is prep and setup for the Tuesday Market as well as packaging meat orders for all Markets. Please contact Maryanne at 404-432-4337.


…this and that…

The Black Lab and the house and the yard have been ‘de-flead’ (that might not be a word, but you get the gist!) and it appears that we are staying ahead of the game! Having never experienced this gross and quite obnoxious phenomena before and it has been quite the lesson in perseverance! Sadly, I did have to resort to ‘bombing’ the house – much to my dismay; however, with the impending move, I felt I had no choice. Never fear, Mr. Dudley was only treated with natural products!

Thank you for taking the time to read this bit of information!

Please know that we appreciate the support of All Saints Lutheran Church, Crossfit O-Zone Gym and the Hamilton Mill Community for the use of the great spaces for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.

Please “Like” us on Facebook and please share the Market with family and friends!

Market will close at 9:00pm Sunday for the Crossfit Market!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!



Order now since you are just a click way!

Happy shopping!

Take me to the Lilburn Market
.
Take me to the Crossfit Market

Take me to the Hamilton Mill Market




BUY LOCAL ~ Know your Farmer!

Middle Tennessee Locally Grown:  Weblog Entry


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

This week White City Produce and Greenhouses has added to the list two new varieties of green beans and some sweet red bell peppers. The market also includes local honey, cucumbers, peppers, tomatoes, and lots of other summer vegetables and other goodies from local farmers. Don’t forget our great local creamline milk and chicken and duck eggs! It’s time to think about what perennial plants your garden needs this fall. Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, and the gauras are beautiful in the fall.

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) Mississippi Mud Cake from Debbie’s Delites, Pink anemone plant from Dogwood Valley Greenhouse, Sweet red peppers from White City Produce & Greenhouses, Creamline milk from Casey Family Farm, Hardy aster plant from Dogwood Valley Greenhouse.



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. Don’t forget to spread the word about our wonderful market to everyone you know.

~ 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. .

Naples,FL:  market closes in 4 hours


Please get your orders in the market closes tonight at 11

Dothan, Alabama:  PLEASE READ: ONLINE ORDER PICK UP = 2ND & 4TH FRI./SAT...




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

ONLINE ORDERS…2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs
September 12th/13th & 26th/27th
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:
SEPTEMBER 12th/13th & 26th/27th

“If nothing ever changed, there’d be no butterflies”
~ Unknown

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors. There are 12 Saturdays for the Fall season through November 22nd. September will feature SKYCRUISE HOT AIR BALLOON RIDES (TETHERED). October will feature “FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH. November will feature SATSUMAS.

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!

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

Local Farms First:  Strawberries are Back!



Greetings Local Farms First food lovers!

Abundant Life Berries

Abundant Life is USDA certified organic. Try combining strawberries with the peaches that are also in season. Maybe strawberry peach cobbler?

Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
518-332-9832
click here to start shopping on the website:
www.LocalFarmsFirst.com

Statesboro Market2Go:  The market is open!


Upcoming “food” events in our area – we hope you’ll join us for these educational and fun opportunities!

Saturday Sept 20 – Farm Heritage Day at Hunter Cattle – all day – great for the entire family! Call Hunter Cattle or see their Facebook page for more information.

Tuesday Sept 23 – Rebecca Faulk, our local food blogger, will serve up shrimp and grits and share her journey to Hollywood to compete in ABC’s The Taste – all at the Lunch and Learn Series at the Garden of the Coastal Plain. Make reservations – 912-871-1149.

Saturday Oct 4 – “Tastes of Earth” farm tour & visit, followed by an elegant dinner, at Southern Native Plantings/Longwood Plantation. Get more information and buy your tickets HERE under Event Reservations.

Thursday Oct 30 – Food writer Martha Nesbit from the Savannah Morning News and Savannah Magazine discusses cooking and her writing influences at the Garden of the Coastal Plain. Lunch will be a selection of her dishes from her Savannah Celebrations cookbook. Make reservations – 912-871-1149.

Enjoy shopping! The market is open!

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

TOUR WITH THE BAREFOOT FARMER
The Tennessee Organic Growers Assoc.(TOGA) is organizing a tour of Long Hungry Creek Farms owned and operated by Jeff Poppen, known as the “Barefoot Farmer.” The tour will be this Sunday, September 7 from 9:00 a.m. to 4:00 p.m. and will be free except for the transportation to and from the farm starting at the Nashville Farmers Market. Depending upon response, we may combine rental vans and/or car pooling. So please register soon so we may coordinate the logistics. Free lunch will be provided by the Long Hungry Creek staff!

Long Hungry Creek Farm was created in the 1970s and is still operated by Jeff who practices an organic method of farming called biodynamic, and sometimes referred to as “beyond organic.” Simply stated, Jeff’s method of farming not only provides a prodigious supply of great produce for his CSA members and community, but it enhances his land and protects our watershed. I have often stated, that if all inputs stopped flowing into Middle Tennessee, Jeff’s farm would most likely keep producing because it is one of the most self-sufficient farms in the state. Jeff is a multi-faceted farmer and very generous with his time, expertise, and his produce.

Please register soon at http://events.r20.constantcontact.com/register/event?oeidk=a07e9nmc6zh23af945f&llr=djzrg9lab.

See you there!
-————————————————————————————————————————————————————
NON-GMO FEED AVAILABLE
The Scotts, in Manchester, have forwarded this info for your consideration. Please contact them directly if you are interested.

We are ready to place on order for the non-GMO livestock feeds mentioned earlier, so we’re taking orders for the quantity of feeds each customer wants to determine how much to order. The feed prices are listed below and come in 50 lb. bags. Please let us know by Wed. Sept. 10th what feeds you would like and the quantity.

Thank you!
Dorothy Scott

BROILER ……………………$24.57
CHICK STARTER…………..$25.25
LAYER………………………..$23.57
SOY-FREE LAYER………….$25.57
SWINE……………………….$21.25
CATTLE………………………$24.25
GOAT…………………………$24.25

Manchester Farm Center
251 Interstate Drive
Manchester, TN 37355
931-954-5533
celebrationfeeds@blomand.net
-————————————————————————————————————————————————————
DAYSPRING FARM OFFERS
Pumpkins, butternut squash, and eggs.

We farm organically and almost all our seeds are heritage varieties obtained from seed saver exchanges. The ones that are not, are organic varieties. Our animals are all pasture raised with no antibiotics or hormones and our chickens have had only non-GMO feed in addition to their ranging. We are excited to be bringing these products to the market.

Charles and Lynn Blankenship
Christia and Rich Crook
-———————————————————————————————————————————————————-
DELIVERY DRIVER IS GIVING UP HERROUTE”!
After more than 4 years, Linda Boynton will be ending her tenure as the CFM delivery driver effective the end of October. She and market co-manager Kir Strobel are currently working on 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!

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for Sept. 5


Good Evening Locavores
It’s another great day for salivating over fresh local food products.
Treat yourself and you will also be supporting your local farmers and we all appreciate that.
Have a great weekend and eat local!
The market is now open for orders.

Lake Placid Online Farmer's Market:  September Market Open!!


Hi everyone,

It’s that time again—the Lake Placid Online Farmer’s Market is live and ready for ordering!

Beth from Rehoboth regrets that she does not have photos included this month…however, she has added lots of tomatoes – cherries, saladettes, heirlooms, and you can buy 100 pounds for canning. Beth has also added incredibly beautiful and delicious sweet peppers in various colors and shapes. All of these items are organically grown.

As always, email me with any questions at c.sausa0526@gmail.com.

Best,
Christie

Old99Farm Market:  In step or Out of Step?


When have you ever felt your values or worldview or ethics were out of step with the world (room, neighbourhood, dining table, etc.) around you? I post these thoughts from Albert Bates, posted today at http://www.peaksurfer.blogspot.ca/2014/09/stranded-ethics.html

…Robert Jay Lifton, author of Death in Life: Survivors of Hiroshima, wrote an op-ed for The Sunday New York Times (Aug 23, 2014) called The Climate Swerve, pointing out the sudden shift in awareness towards the existential threat we face from our careless destruction of the atmospheric commons.

…To truly inhabit the 21st century we will all share a common epiphany: that we have reached the Age of Limits and the Era of Consequences. We are at or soon approaching that inflection point. Here, now. From that shift it will follow as inexorably as night follows day that the ethics of the past are not just passé, but counterproductive. Anyone clinging to them will be regarded as a fool, a fossil and a social pariah. ([ig: out of step]

…The late Zenmaster, Shunryu Suzuki Roshi, in Zen Mind Beginners Mind said it is important to understand that Zen is nothing special. Any roshi will say the same. There is no attainment. Just sit. Nothing special.

…As the ethics of the 20th century become stranded, the ethics of permaculture will become invisible. Permaculture will become the new normal. It will simply be taken for granted.

… So too, Permaculture is nothing special. Acting ethically towards future generations is nothing special. Living today as if there really is going to be a tomorrow is not a fringe activity. Just do it. Already, everyone else is starting to, too.

Say I, on the matter of climate, it is beginning to be impossible, just barely, to ignore it, or deny it.

I hope you will go to www.WatchDisruption.com. This documentary from www.350.org with make you check your bearings, your ‘out-of-stepness’. Even the trailer is compelling.