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This weblog contains LocallyGrown.net news and the weblog entries from all the markets currently using the system.

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The Cumming Harvest:  Newsletter - July 1, 2015


A NOTE ABOUT PEACHES – Organic peaches do not have any synthetic fungicide or petroleum-based wax to extend their naturally short shelf-life. We deliver them slightly firm, and they soften extremely quickly, so prepare to eat or process them within about two days of delivery.

AT THE MARKET

Happy 4th of July weekend! We are open this week as the plants don’t stop growing and producing and have to still be harvested. We have a lot of great produce available this week including corn! The best gift in your corn is a the little worm inside, he tells you that your corn has not been sprayed with any chemicals and is clean, healthy corn. Just shuck and rinse and its ready for the grill or pot.

Here are some Fourth of July recipes to try – all highlighting local, fresh produce and products.

Try this yummy CREAMY CUCUMBER TOMATO SALAD….

2 large tomatoes, diced
1 large cucumber, quartered
2 1/2 teaspoons balsamic vinegar
1/4 cup sour cream
2 teaspoons lemon juice
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped fresh parsley
Garlic powder, salt, pepper to taste

Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.

Try this recipe for CLASSIC DEVILED EGGS using farm fresh eggs from the market.

•6 eggs
•1/4 cup mayonnaise
•1 teaspoon white vinegar
•1 teaspoon yellow mustard
•1/8 teaspoon salt
• Freshly ground black pepper
• Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper – mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

For your BBQ we have grass finished ground beef, alpaca or lamb for burgers and many different varieties of sausages also delicious on the grill.

Incorporate fresh berries, now in season and abundant for your dessert ideas…great for making fruit cobblers topped with fresh whip cream.

Upcoming Events Around Town

Raising Backyard Chickens CLASSES ARE LISTED ONLINE
Sherry Crelin is offering the Raising Backyard Chicken presentation at Chamblee Acre, her local sustainability demonstration homestead property. Sherry has over 35 years of experience as a post-secondary educator, corporate trainer, and small scale homesteading advocate. Her interests in organic gardening, alternative energy/medicine and humane education reach back to the 1960s. Sherry’s unique combination of practical hands-on experience and academic background offer a down to earth, yet evidence based perspective on sustainable living practices. Her primary interests include developing the Chamblee Acre homestead, supporting animal rights and protection, and sharing these passions with ten grandchildren. Sherry is a full time faculty member at Capella University, a member of the Ladies Homestead Gathering of Dawson/Forsyth and a Forsyth County Master Naturalist.


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Organic Growing Course

August 29, 2015 – 9-4pm
Cane Creek Farm – Cumming, Georgia

Whether you’re interested in becoming an full-time organic farmer or you just want to produce delicious, healthy food in your backyard, Lynn Pugh’s legendary Organic Farming and Gardening course will teach you the basics so you can start growing sustainably.

Cane Creek Farm is the classroom, and you’ll engage in plenty of hands-on activities while you learn about everything from crop planning to soil biology. Its okay if you’re a total newbie!

And if you’re an experienced gardener, you’ll learn a lot too; Lynn teaches from the state’s first-ever organic curriculum, which she developed, and you’ll get a copy of this remarkable resource. You’ll also get to tour area farms and learn from other experienced farmers!

The course is offered in a series of 7 alternate Saturdays beginning August 29 and running every other week till November 21. Registration is through Georgia Organics at www.georgiaorganics.org/store. Cost is $475 or $450 for GO members.

Website: www.canecreekfarm.net
Address: 5110 Jekyll Road, Cumming, GA 30040
Phone: (770) 889-3793

Pick Up Options

COLONY PARK PICK-UP This is our main location and all orders will be prepared for you for pick up at this location, 10am-12pm, if you don’t choose another option below. You can order and pick up meat and seafood at this location.

VICKERY PICK-UP – Vickery Village Cherry Street Taproom pick up is between 1:00-1:30pm. If you would like to pick up at Vickery choose VICKERY PICK-UP item in the categories on the The Market page/tab. Customers choosing to pick up at Vickery should not order meat or seafood as we cannot transport meat and seafood due to Dept. of Ag regulations. Prefer payment online, will accept check or cc in person.

DELIVERY to Vickery/Polo Area – Please add this item to your order if you would like delivery to your home on Saturday between 1:30-3pm. Only prepaid orders will be accepted. Deliveries will be dropped off at your front door. If you are not going to be home, please leave a insulated bag or cooler for your order. The delivery person is not responsible for making sure your food is in the appropriate container once dropped off. Please plan for possible rain and make sure your order will be protected. The delivery person will travel with your orders in insulated bags with ice packs to protect it during travel. No Meat or Seafood will be able to be delivered.

Group Buys

Green Pastures – I’ll start taking orders for July on July 8th.
Butter – expect more butter on July 11th.
Cheese – We still have a good bit at the market. Cheese is available for order online.

Main Market Location and Pick Up
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

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!

Champaign, OH:  Last Call!


Hey, now!!

It was a busy night with the Mechanicsburg Market, and then I needed to be in town, for a bit, working on various tasks, at both my shop, and for Art Affair…

So, all that to say, this is your last call!!! I will close the market at 10:30!! Go, order, make the market happy!!

See you on the flip side!!

Peace, Love, Good Vibes…
Cosmic Pam

Russellville Community Market:  RCM Order Reminder


Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Manchester Locally Grown:  Just a Short Time Left to Order!


Manchester Locally Grown Farmers’ Market

How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.


Good afternoon!

Don’t forget to place your order on Manchester Locally Grown market. The market will be open till 10 pm tonight. Delivery of your order, fresh from local farms to Square Books, will be made on Thursday.

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

Remember that we are a year-round market, not subject to seasonal closings like the local farm stands. You will find special items here – currently beef & pork products, herbal & handmade products, plants for home & garden, summer vegetables, milk & eggs – with other items available seasonally. Gift certificates are available in any denomination. Give the gift of great local products!

Thanks for your orders last week! Please encourage your local friends and family to shop at our year-round market and support local farmers!

Blessings,
Linda



Here is the complete list for this week.

Gwinnett Locally Grown:  The Market is Open! Got RAW MILK?


The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

We have raw milk back on the Market!



Dawson Farms in Watkinsville, GA will be making weekly drops of fresh, Jersey raw milk in gallons from their Farm. I talked to Mark Dawson and they take great pride in their cows and the milk they produce! It stays fresh two weeks or more and has lots of cream on top! It will be listed under Rancho Alegre Farms and I hear from Pilar that you will love the creamy taste!
Raw milk is extremely hard to find in our area so please give him your support so he can continue to keep us stocked in yummy raw milk!


Workshops for July

Sugar Shockers – How to Be Avoid Hidden Sugar Additives and Stay Healthy

Sugar Shockers Workshop
Are you conscious of your sugar consumption but not sure how where to start? Meet with Ashley who will show you how to read labels and ingredient lists, meet sugar guidelines and be aware of amounts of sugar in common foods, including so called “healthy” foods.

Tue. July 7, 2015 | 7:00 PM – 8:00 PM
Cost: Free.

To attend please RSVP on facebook or meetup.com.


Chemical Free Cleaning with Essential Oils Workshop

Chemical Free Cleaning with Essential Oils Workshop
Meet with Cheryl of Gwinnett Locally Grown to learn about the benefits of chemical free cleaning with essential oils. She will show you how to create your own effective and all-natural cleaning products that kill germs without adding any harsh or toxic chemicals. Please bring your own 8 oz jar to take home your own laundry detergent.

Thur. July 16, 2015 | 7:00 PM – 8:00 PM
Cost: Free.

To attend please RSVP on facebook or meetup.com.


Beekeeping for Beginners with Jay

Beekeeping for Beginners with Jay
This is a one hour condensed instructional class that will take you through a brief history of honey bees and into the A-Z basics of the keeping of bees.

Wed. July 22, 2015 | 7:00 PM – 8:00 PM
Cost: $10

To attend please RSVP on facebook or meetup.com.


Yummy Raw Snacks Workshop with Marilyn

Yummy Raw Snacks Workshop with Marilyn
The raw food diet: benefits including improved digestion, more energy and improved overall health. Join us for a class about what makes live food so yummy. Watch demos and taste a variety of delicious sweet and savory snacks.

Tue. July 28, 2015 | 6:30 PM – 8:30 PM
Cost: $10

To attend please RSVP on facebook or meetup.com.


Mozzarella Making Workshop with Operation Homebrew

Mozzarella Making Workshop with Operation Homebrew
This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.

Tue. Aug. 11, 2015 | 7:00 PM – 8:00 PM
Cost: $5

To purchase tickets visit OperationHomebrew.com.


Wine Making Workshop with Operation Homebrew

Wine Making Workshop with Operation Homebrew
This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.

Wine making workshop, Session 1: Tue. Sep. 22, 2015
Wine making workshop, Session 2: Tue. Oct. 20, 2015
Time: 7:00 PM – 8:00 PM for both sessions
Cost: $25

– Session 1 | Sanitizing steps, mixing the ingredients, tips/tricks
– Session 2 | Bottle, Cork, and label your wine, take it home

To purchase tickets visit OperationHomebrew.com.


In other news….

We are looking for someone who would like to manage the Gwinnett Locally Grown market! Cheryl took it over on a temporary basis when Debbie was sick and had to give it up. Cheryl is busy doing other interests on the Farm so we are looking for a foodie with a love of healthy food and people to manage Gwinnett Locally Grown. If you are interested or know someone who is, please email us at grow@ranchoalegrefarm.com!




What’s up with the Salmon?
Back in Time Farm will be supplying Alaskan Wild Caught salmon through his son, Running Wild Alaskan Seafood, LLC.
This deliciously fresh salmon is carefully selected directly from the fishermen’s nets from the cold Alaskan waters before it ever enters the ship’s hold. Only the best is chosen to become part of " Running Wild Alaskan Seafood’s" premium offerings. The fish is immediately bled and iced down before making the short boat ride to the processor located in Homer, Alaska. Here it is quickly processed and flash frozen (to ensure freshness) then packed into coolers for the overnight trip to Georgia. This is the freshest salmon available without going to Alaska to catch it yourself. Red Sockeye salmon is packed with flavor and nutrition.
We are within a week or so of having this salmon at our very own market!The packages will be 8 ounces and sell for $9.50 a pack.
I have emailed all those interested that emailed me and I will be making sure that when they place their orders, they have priority. But there will be enough for Market sales. This will be the first catch and then we are hoping for a second catch 3 weeks later, but that isn’t guaranteed yet.
So watch for the email to buy coming in about a week or two.

As Always….

Please share with friends and family about us so that we can give more people the opportunity to buy and eat healthy! Local farmers need our support to keep providing us with all the fresh foods! If we don’t give them enough business, it’s hard for them to continue to deliver to us. Please let’s not let that happen! Tell your friends about us so we can keep the Growers supported as this is how they make their living.

Thank you to all of you who support Gwinnett Locally Grown!

If there is something you’d like to see in the Market, please let me know! I would love your input!

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

Thanks for all your support!

Shop often and eat well!

Cheryl Gelatt
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. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

ALFN Local Food Club:  Market Reminder


Remember to make your order in the ALFN market before it closes tomorrow at noon!

Also, please send me an email if you know of any individuals who may be interested in filling our Treasurer position this fall.

Order challenge: see if you can assemble a mixture of products from the market as an edible firework. From veggie sparklers to peach starbursts, I bet we could order up some fantastic colors on the plate that would mirror the night sky this 4th. Order those melons and get everything iced up…it’s time to party.

Cheers

Kyle Holton
Program & Market Manager

Fisher's Produce Tulsa:  Opening the Online Market


Hello Friends,

We are sorry for not having had the online market open for the last several weeks. And now that we are opening it, we are a bit late. We will need orders in by 4:00pm if possible. The sooner the better.

Thanks to those of you who joined us for the farm tour and dinner on Sunday evening! We really enjoyed the fellowship and pleasure of meeting some of you for the first time.

We will be checking our sweet corn this afternoon to see if any is ripe yet. If there is, we will include some in the CSA and take the rest to Brookside Market. We are not going to have as much or as nice of corn as usual on account of too much rain in May and June.

This week’s CSA will likely include:

3 pounds of tomatoes
summer squash
Potatoes
Beets and Carrots
Yellow Candy Sweet Onions
1 bulb garlic
and some combination of eggplant, sweet corn, peppers, and/or cucumbers depending on availability

This week we will be delivering to JCT and not Spirit Event Center. Other locations as usual.

Luke

Champaign, OH:  A Day In The Life


It’s that time of the week, again!!

Time for another vendor Day In The Life story!! This week, we get to read all about life on the farm with Lee and Jennifer Ruff of End Of The Road Farms!

They come to us from their amazing farm in Fletcher. If you were able to go on their farm tour, last year, you fell in love with their story, their family, and their farm.

If you were not able to attend that tour, you get to learn all about them in this story of their lives.

Thanks for all the hard work, Lee and Jennifer!! We totally appreciate your commitment!

For the past five years that we’ve been married and working on our farm at the end of the road, the only constant through the seasonal changes is daily chores, at least twice and sometimes four times a day. Our three children under the age of four adore being out and “helping”, which makes for a slower, albeit more enjoyable experience. We currently have three draft horses, a feeder steer, 2 cats, 29 laying hens, 85 replacement layers from 10-14 weeks old, and six pigs – one of whom, Maple Syrup, we’ll breed come fall, another, Ham, we’ll butcher, and the other four, Toady, Bob, Fred, and Kitty, are already sold. All our animals are heritage breeds who live on pasture 24/7. The chickens are divided up into 10 moveable pens, and they get moved onto fresh alfalfa and clover every morning when we take them their ration of feed and fill everyone’s water.

Our 8 month old daughter religiously takes her morning nap in the stroller each day, allowing me two-three hours to help weed, pick berries, hang laundry, or do whatever needs done most outside (with her in cloth diapers and no dryer, laundry is a daily priority).

Lee spends half of every day in the garden. There is always cultivation with the horses and hand weeding/hoeing to be done with over an acre of market garden to care for, in addition to the weekly and biweekly plantings of our more important and popular crops. When he is picking for our Thursday Virtual Market drop-off, our Friday CSA pickup, or our Saturday Troy market, he can spend the entire day in the garden. As he harvests something, he’ll bring it to me at the house where we have set up a washing and packaging area, and I can save him some time while the kids play or “help” doing things like trimming beet tops, washing green onions, or labeling bags.

Everyone gets checked again at lunchtime. Eggs are gathered, pigs and chickens get scraps for a snack, and everyone’s water is topped off. Before the youngest chicks gained a bit of weight, they kept scratching the hay down enough to escape practically every day, and the kids and I spent a good portion of our morning rounding them up, as Lee was always conveniently working horses when this happened. The day of the Great Escape, 37 out of 48 chicks that busted out… and they were so little you’d practically step on them before you noticed them in the thigh high alfalfa! The kids have plenty of lessons on the importance of following directions well, as sometimes if they stand exactly in the right position where Mommy tells them, they successfully catch all the little Houdini’s. I’m almost sorry they’re too big to sneak out anymore, we were getting so coordinated in our efforts!

Our draft horses are central to our 21 acre, organic homestead that we are trying so hard to make sustainable. At 30 years old, our Percheron mare, Jane, is irritated about the retirement we’ve forced upon her, but we can’t let her work herself into the ground as she’d like. That leaves the work up to Tony, a 16 year old Percheron gelding who prior to living with us was a Renaissance Festival jousting horse, and Wilson, a 6 year old Shire we’re borrowing from a friend for the summer. Lee and the horses do almost all our field work. When he’s not working in the garden or harvesting one of our field crops (sorghum, spelt, popcorn, soup beans, field corn for the pigs, naked oats for the chickens, and hay) that are divided into two acre parcels in a six year crop rotation, Lee’s daily projects right now are building new fence, clearing out our fencerows, rebuilding old horse-drawn machinery, or repurposing the equipment we have to make it fit our scale. He is also moving an old barn home piece by piece to repair our own dilapidated barn with the timbers and lumber.

The kids help me cook every day… we’re on a big noodle and pizza kick lately, as they love turning the handle of the pasta maker, and like to knead the dough before pressing their handprint into the middle of the pizza.

Evening chores we do as a family, and we appreciate how Blessed we are to eat every meal together, produce about 90% of our own food, and spend so much time working with each other. For two years now, Lee and I have been saying that the best thing to ever happen to us was me losing my teaching job, since we hadn’t thought we were ready to make farming our full-time profession, and yet God knew exactly what He was doing, as we couldn’t be healthier or happier!

Hope you enjoyed a bit of our story!

Lee and Jennifer Ruff, and our three little Ruffians

New Field Farm's Online Market:  Lettuce begin !


Greetings,

We’re ready to start the harvest this week.

I include shell peas on the list, but that may be optimistic. They’re close to being ready, but I can’t be sure we’ll be able to pick by Friday. We’ll hope for the best!

With the cooler weather we’ve had the lettuce is also slightly behind schedule. I’ll lower the price a bit if the heads are smaller than usual.

It looks like it’ll be a lovely day today so we’ll be focusing on getting a good jump on the weeds which have been enjoying all the recent rains.

Overall, the crops look good and when warmer weather arrives we should be off and running.

Blueberries may begin next week. Certainly by the week after.

Enjoy,
Tim

Conway, AR:  Tuesday Reminder - Market Closes Tonight at 10pm.


Hello Friends,
There’s still time to place your order for pickup this Friday, July 3rd. The market closes TONIGHT around 10pm.

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 Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846