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.
Russellville Community Market: Ordering on The Market Closes at 10PM!
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.
Orders will be ready for pick from 4PM – 6:30PM this Tuesday at the Downtown Russellville Train Depot!
Ordering on The Market Closes at 10PM!
Muscadines, Fresh Eggs, Pumpkins, Beef Brisket, Squash, Kune Kune Hogs, Whole Chickens, Fall Molasses Spice Cookies, Honey Oat Bread, an assortment of all-natural and organic soaps, and more, all listed on The Market this week!
Thank you for choosing to shop and eat local!
Dawson Local Harvest: 8:00 is Opening Time for Dawson Market!
COUPLE OF ITEMS WORTH MENTIONING: Don’t forget, Dawson Market has CLOUDLAND COFFEE, amazingly rich & flavorful fair-traded Coffees that are organic or rainforest alternative marketed through women-operated coops. Tastes great and is Eco-friendly!
A Fall Flavor favorite is Back from My Daily Bread! Reminiscent of seasonal Caramel Apples, MDB’s delicious Caramel Apple Bread is now available! In the Fresh Bakery section.
Take a Good Look at the Dawson Harvest Listings and Place You Orders Now!
Magney Legacy Ridge Farm: CSA #24
This week’s preassembled bag will include Malabar Spinach, Cherry Tomatoes, Collard Greens, Watermelon Radishes, Eggplant-Pepper Mix, Parsley, and Chives. Custom orders may be placed between now and Tuesday evening on the website at http://magneyfarm.locallygrown.net/market
Wow! For such a wet start to this year it has been an impressively dry late summer. This is favorable to the local row croppers who have begun the corn harvest but presents a challenge to us at our small acreage vegetable farm. We are having to make use of irrigation every day. As part of our commitment to sustainability, and just plain common sense, we are utilizing some of the most efficient irrigation technologies available. Namely, we are using “drip tape” which is buried in furrows about 2” deep and delivers water directly to the root zone of our growing plants. In this way, we lose significantly less water to evaporation when compared to overhead watering and can effectively deliver more soil moisture in less time. Thank goodness for that!
As of this week all the Fall brassicas are planted and there are only a handful of things that will be planted outdoors. Mostly, these are our late lettuce and direct seeded crops. By the day, we are exactly one month ahead of where we were last year, which is great progress! This week we will begin, in full, the process of clearing out the high tunnels and preparing them for winter crops. Rest assured tomatoes, peppers, and eggplants will be around for a few more weeks as we are starting with the tunnel that held cucumbers. A farm is very much a rhythm and we just try to move in step.
This week’s featured vegetable is collards! That’s right, collards make their triumphant return from summer hiatus to grace the bags this week. Collards are a densely nutritious leafy vegetable, most regarded for its high levels of Vitamin K, which serves to strengthen one’s blood. It is also an abundant source of trace minerals and dietary fiber. These collards are special as they represent our first foray into seed-saving for production purposes. Employee Patrick has taken it upon himself to breed and curate some of our varieties in order to achieve vegetables that grow better in our soil and climate. Additionally, this helps reduce our seed cost, which easily exceeds 4 digits over a year’s time. So far, these collards look healthy, and we look forward to hearing what you think of the first generation of “Magney Collards.”
As always, we’d like to thank you for your support of our farm. This week, we’d like to give a special shout-out to Christine L. in Murray, for sharing an awesome recipe for stuffed eggplants with us. Though eggplants aren’t prominently featured in this week’s bag, we’ve gone ahead and included this great recipe in the event you have some you’re looking for a way to use. We love when you reach out and share recipes and ideas with us! We’re so happy to be a part of your community.
Magney Legacy Ridge Farm Team
Adapted from littlesunnykitchen.com blog :
6 mid-sized Eggplant
1 cup uncooked rice
2 tomatoes diced
1 onion diced
5 cloves garlic minced
Mint leaves chopped (optional)
4 tbsp olive oil
1/2 tsp cumin
1 1/2 tsp baharat seasoning
1 tbsp salt
8 cups water or vegetable stock
3 tbsp tomato paste
1 clove garlic minced
2 bay leaves
To prepare the eggplant:
Cut the stems off and hollow out the centers of the eggplant to make room for the stuffing (removing the seed cavity but leaving ¼” to ½” of flesh around the edge). To do this, you will need a zucchini corer or paring knife to get rid of the flesh.
For the stuffing:
Start by pouring warm water over rice and leave aside for it to soften a little.
Dice onion, tomatoes, and mince some garlic. Roughly chop parsley and fresh mint leaves.
Mix all of the ingredients together with olive oil, salt, cumin, baharat mix and black pepper. Add the rice and mix. Your stuffing is now ready.
Stuff the eggplants with the rice veggie stuffing, but make sure that the rice takes only two thirds of the space in the eggplant and is loose as the rice will expand while cooking and can become a bit messy and eggplants might even break.
To cook the stuffed eggplants:
Arrange the stuffed eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Cook on medium heat for around 40 minutes or until the rice is soft.
Cover with a plate to help the eggplants stay in place, you could also place a mug on top if the plates starts to move.
Cook for about 40 minutes, or until the eggplant are cooked and soft. While the eggplant cook, try the sauce and see if it needs more salt. Add more salt to taste.
Serve warm in a plate or bowl with some extra tomato sauce from the pot. Eat with yogurt or pita bread.
The Wednesday Market: Ordering Time is Here
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. Check the website for this week’s product offerings. Here is the link: https://wednesdaymarket.locallygrown.net/market
Thank you for supporting locally grown agriculture. We’ll see you at the Market.
Suwanee Whole Life Co-op: Reminder - Don't forget to order!
Just a friendly reminder, if you haven’t already placed your order, that market orders are due online by 6 pm TODAY. Order now so you don’t forget :-)
Thank you for placing your order and supporting local farms and businesses!
RAF Buying Clubs : Ground Chicken is Back - Time to Order!
We are excited to have ground chicken back on the menu! Our ground chicken has a perfect fat to meat ratio, it’s packed with flavor and holds moisture when cooked (doesn’t dry out!)
Head over to
to order some for pickup this Wednesday and also order from a wide selection of other pastured chicken and pork products, eggs, veggies, breads, pastas and much more!
New Delivery Fee System:
We are implementing a new delivery fee system which includes FREE DELIVERY for orders over $25! Orders under $25 will have a $3 delivery fee added on. All Buying Club Hosts get free delivery no matter the size of their order.
Thank you and we hope to see you this Wednesday!
-Restoration Acres Farm Buying Club Team
Four Seasons Farmers Market: Market Open! September 15-17
Good morning, the market is now open. Summer veggies like tomatoes, peppers, okra and more are still available. Radishes, turnips, and some greens are going to become more abundant.
Chicken and beef, eggs, seasonal flowers and olives are also available. Check it out!
Your purchases will be available from 3-6 PM on Wednesday afternoon at our new pickup location in Fayetteville:
3059 N College Ave
Fayetteville, AR 72703
Stones River Market: Good Morning -- Market is OPEN
Welcome to this weeks Market, Market is open now until 10 pm Monday. Order early before quantities available run out!
Good Morning on this beautiful Fall morning. Fall weather is always crazy..can be comfortable, miserably hot, storming and evenings actually chilly! Food choices will vary alot too, Soups, Grilling, Raw, Baked or Broil. This weeks market has you covered with plenty of Summer/Fall produce and Fruit, Pickles, Fermented products and Baked items, as well as Soap and Skin Care products. This is also a great time to plant your perennials, they need this time to get rooted for next year. Enjoy shopping and let your friends and family know how easy it is to go to the Farmers Market online!
Mark your calendars, October 23rd from 5-6:30 during the market delivery we will have our “Taste of Fall” event, our growers will have items available and information about what to expect during the fall and winter months. OH WAIT…what the heck, lets have another drawing! When you place an order during the next 5 Markets you will have a chance to win a $25, $10 or $5 Gift Certificate to the Market. Drawing will be October 23rd, it could be YOU! So place your order each week to increase your chances.
News from our Growers:
The Sugared Spoon: I’ve found a way to stuff even more chocolate and caramel into my Rolo Stuffed PB Cookies! Try them this week, Key Lime flavors are gone for now but will soon be replaced by Pumpkin Spice Cookies. I’ve made an item for Assorted Dozen cookies/bars for $10! It will be a combination of things I have available, and it will change weekly.
Farrar Farm LLC: One more week for this Beef Sale..…Ground Beef and Hamburger Patties are $5.00 a pound!
Rainbow Hill Farm: Available this week, Honeycrisp, Jonagold, Mutsu, Red Delicious, Rhode Island Greening and Yellow Delicious. Also assorted Sweet Peppers, Jalapeno’s, Assorted Heirloom Tomatoes and Zucchini.
Crossing Creeks Farm: Will have few Duck eggs and Pet Cow’s Milk available along with our Whole Pasture Raised Chickens.
Flying S Farms: We’ve added Bok Choy this week.
Quarter Spring Farm: Several selections of Goat milk soaps along with Pasture Raised Chicken Breast and Legs, perfect for the grill!
Look forward seeing you “On the Porch” at Quinn’s Mercantile Wednesday September 18th from 5:00 – 6:30pm, please contact me if you are unable to make delivery or are running late, please phone, email or text me so we can make arrangements to get your order to you.
How to contact us:
Locations: Quinn’s Mercantile on Wednesdays: 301 North Spring Street, Murfreesboro
Green Acres Atkins: Good morning!
Hope you have a great week !
Please place orders by Wednesday at noon
Tom and kami
Independence,VA: Market closes Monday night at 8 pm!
I hope everyone is having a great weekend! Start your week off right by getting in your Online Market order!
To Shop: Independence Farmers Market.
Thank you for supporting the Independence Farmers Market!