The Weblog

This weblog contains 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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Champaign, OH:  Thank You!!

The market is now closed for the week!!

Thank you for your orders and for supporting our little local market!

Have a great week!

Peace and Love,
Cosmic Pam

Champaign, OH:  Last Call!!

Just your last warning to get your groove on and get the last minute orders all ready to be placed!

You have 15 minutes…time is now slipping away!

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!

Russellville Community Market

Champaign, OH:  Ready, Steady, Go!

Hey…did you know that you have an hour and a half left for ordering through our little local market of love, tonight?

The clock is ticking, we all are crazy, take just a second to look through the market, pile things in your cart, and be done for the week!!

So simple, so stress free, leading you to the state of happiness…

C’mon…you know you want to…I will see you at Last Call…

Peace and Love,
Cosmic Pam

New Field Farm's Online Market:  What's new


Blueberry season is still in full swing and it’s a bountiful one this year. if you’ve been thinking about picking for the freezer now is the time.

We’ve added cherry tomatoes, although the amount available is just a guess. If the website says the cherry tomatoes are sold out and you want some you can say so in the comment section and if more are available we’ll add them to your order.

The price for the tomatoes is now $4.00/lb.

Eggplant are still just coming in a little at a time.

The first *cucumber *planting has fizzled out and the second is just beginning so hopefully there will be more next week.

Unfortunately, basil downy mildew has appeared already so I have to plow under the first planting of basil and hope that the second one isn’t too affected. That’s a good dose of wishful thinking, but we’ll see.

Tomorrow we harvest all the garlic and put it in the barn to cure so it will keep for many months. That should be a happy task since the crop is looking so good this year.

July is coming to a close and hopefully the humidity with it. At least we haven’t had to irrigate since July 2!

Thanks for your orders.


Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 31

Your box for Week 31

Farm Where Life is Good

Produce Subscription (Week 31)

The boxes are starting to show some color as we move into the summer months. Can’t wait for those peppers to really liven things up! They are pretty close now. Bees of all variety are hitting the fields hard; in the next week or so, our first buckwheat cover crop will be blooming and the bees will go nuts! It’s a site to see and hear. I had to push them aside to harvest field cucumbers today; they were drunk on the nectar and covered in bright orange pollen.

Note the full pollen baskets on back legs.

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Lots of crunching and several newbies in your boxes this week.

Potatoes, new These fresh, thin-skinned spuds were the first ones planted and first out of the ground. They have not been “cured”, so will not store well (they also won’t hang around long!) They are a “waxy” variety with tight flesh that holds together quite will in soups and salads.

Beets, candy-striped I know beets are something of an acquired taste, but try something for me. (We stumbled upon it when deer pulled out a clump of beets, and I couldn’t let them go to waste.) Scrub potatoes and beets; cut into bite-sized chunks; boil until firm-soft; drain; add a clump of Earth Balance margarine, a spritz of sea salt and several finger-fuls of minced dill weed. See what the combo does for you.

Beans, green snap Yeah! They’re here. Gotta love fresh greeners!

Cauliflower Let’s see. We have made cauliflower “rice”, cauliflower “steaks” and cauliflower soup. How about some Cauliflower BBQ (see below)? (When I went looking, holy cow, Pinterest has Cauliflower Buffalo Bites recipes ALL over; check those out if you like HOT stuff. Who knew?)

Squash, zephyr The pollinators have found them…more to come.

Zucchini Ditto. These glossy green beauties are summer at its best. (No squash beetles!! Yeaaaaa!)

Cucumber, slicing Two varieties. Refrigerator pickles this week, just like Nana used to make! And maybe some falafal too!

Cucumber, lunchbox Grab-n-go for a quick snack.

Broccoli I feel like I should apologize for the broccoli every week. But I am enjoying it; sure hope you are too.

Lettuce, green and red summer crisp Oddly enough the summer crisp varieties like the heat? Enjoy your summer salads!

Spinach Hot or cold, dip-i-dized or smoothy-ized, you can’t go wrong with…SPINACH!!!!.

Onion, green/scallion Here are some more savory sticks for cooking and fresh eating.

Dill Whip this into a creamy ranch dressing. Perfect for the cucumber salads this week.

Lemon basil No photo, just shake-n-sniff. Incredible aroma! Well, if you like citrus that is. ?

Recipes for your consideration

These simple and sweet crispy treats are nice as a quick side, lunch snack or topping your favorite sandwich.¬

Refrigerator Pickles

7 cups cucumbers, sliced & peeled (peel alternate strips for a visual change)
1 teaspoon salt
1 cup white sugar (or maple syrup)
1 cup thinly sliced white onions, red onions, shallots or green onions
1 cup cider vinegar
1 teaspoon celery seed
1 Tbsp fresh dill, minced

Put the peeled and sliced cucumbers in a large mixing bowl. Add the salt and mix well. Refrigerate for an hour.

Prepare remaining ingredients. Add to cucumbers.

Mix well to make sure the sugar dissolves and all is well mixed.

Place in glass jar or other flavor-safe container(s).

Refrigerate up to 3wks.

Who knew the things you can create with cauliflower? Do a Pinterest recipe search for Buffalo-style too (with a nice Ranch/dill dip…mmmmm good without the hot part).¬

Cauliflower BBQ bites

1 head cauliflower
1 cup of flour
1 cup of non-dairy milk
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of paprika
1/2 teaspoon of brown sugar
1/2 teaspoon of liquid smoke (optional)
1 cup of BBQ sauce

Pre-heat oven to 450f.
Cut cauliflower into thin strips about 1/2 inch wide, and 2 -3 inches long.

Mix flour, non dairy milk, garlic powder, onion powder, paprika, brown sugar, and liquid smoke together in a bowl.

Dip cauliflower pieces in flour mixture, making sure to coat the entire piece.

Place cauliflower pieces onto a non stick baking sheet, or sheet coated with cooking spray

Place in oven for 15 minutes.

While cauliflower is cooking, heat BBQ sauce in a sauce pan.

Remove cauliflower pieces from oven and dip in BBQ sauce. Place pieces back on baking sheet and cook for 5 more minutes.

Remove from oven, and enjoy!


Always looking for quick and easy broccoli with rich flavor. Here’s another one; one mixing bowl and one baking sheet. Not too bad…¬

Cheezy Roasted Broccoli

2-3 Tbsp tamari or soy sauce (or Bragg’s Liquid Aminos)
1 Tbsp maple syrup
6 cups broccoli (stalks sliced thin and florets cut into bite-sized pieces)
2-3 Tbsp extra virgin olive oil
1/2 cup nutritional yeast flakes
1/4 tsp black pepper

Turn oven to 400 degrees.

Prep broccoli and toss well with all ingredients.

Lay broccoli in one layer on a baking sheet.

Bake at 400 degrees for 10-20 minutes – or until edges become tender and caramelized. Cooking time will depend on how large your florets have been sliced and how tough your broccoli is.

Cool. Serve over quinoa or brown rice for a nice meal-in-a-bowl.


Everyone feel free to add your favorite recipes to the website.

Farm News

We are in full growing swing. Everything is reaching for the sky and pushing out fruits. The sunshine and moderate days have been quite welcome. The fall seedings are going in over these few weeks; here’s hoping for a late first-frost. The winter squash is the biggest concern.

But wait…

Tomatoes are coming…

The marathon of fresh produce eating is half over; pat your healthy selves on the back and keep on truckin’!

Please bring your boxes back this week. Reduce – Reuse – Recycle (thanks!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

ALFN Local Food Club:  Market Reminder!

It’s almost August, and The Market is chock full of fantastic summer food. But while you’re ogling the mini red seedless watermelons from Hardin Farms and certified organic peaches from Green Acres Atkins, don’t forget that there’s more to summer than just the food.

There’s also the bugs. That’s right. Summer in Arkansas just wouldn’t be the same without a few ticks and our ever-present mascot, the mosquito. Luckily, we have a something on The Market to help you tame the swarms and avoid the itch. If you’re not already a devoted fan of bug banisher from Tammy Sue’s Critters, order a tube today and prepare to be converted. Using a few select essential oils, this magical substance manages to repel insects without harmful chemicals, and it even smells great!

Of course, even if you can stave off the insect world, sometimes it only takes a leaf or two to ruin a great hike. If you’ve ever encountered poison oak, ivy, or sumac during your outdoor adventures, you know the importance of washing off the offending oils and dousing itchy areas in calming calamine as quickly as possible. Why not take things one step further and soothe while you scrub? With calamine soap from Homayd Natural Care Products you can do just that!

With these two tools in your arsenal, you can enjoy all the outdoor opportunities for fun that summer in The Natural State has to offer, but only if you order before The Market closes tomorrow morning.

-Rebecca Wild
Program Manager

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!

Citrus County Locally Grown:  Egg Special & Back to School


With schools in Citrus County going back Tuesday, time to think about healthy snacks in the refrigerator, how about organic carrots and celery. Checkout Red Wagon Produce.

Red Wagon Produce

Bringing locally grown produce to the On-Line Market Much of it grown on their own farm.

NON GMO CORN is now being harvested.

Naturally Grown – Organic Items Available include:

  • Florida Avocado
  • Beetroot
  • Celery
  • Peppers
  • Broccoli
  • Cucumbers

3 Rock Farm


1 Dozen Normally $4.50 SPECIAL $4.05
18 Count Normally $6.50 SPECIAL $5.85

Good quantities of MICRO GREENS types include;

  • Bok Choy
  • Mild Brassicas Mix – contains Mizuna, Cabbage, Kale, and Kohlrabi.
  • Beets
  • Arugula
  • Basil


  • Low sugar Oat & Nut Granola.
  • Lots of FRESH Basil
  • And of course, homemade scones!

Capt. Tim


Mom’s Kitchen & Gardens

New Items:

  • Lemon Marmalade
  • Datil Pepper Jelly

Possibly some mixed beans
Check out our Full range of Jellies and Jams

Ocala Central Pickup Point

A New Earth Farm and Feed
Located at:
3423 E Silversprings Blvd
Ocala, FL 34470

Link to Location Map.

Dunnellon “Temporary”

Located at:
1644 W. Pinion Lane
Dunnellon, FL 34434

Link to Location Map.

Our growers thank you for supporting local growers and business.

Pickup is Thursday August 7th
An email will sent to all customers early Thursday confirming pickup points

Thank you for supporting your On-Line Farmers Market. Your purchases have made a difference to many families

Your CCLG Team

The link below will take you there.

Old99Farm Market:  Old 99 Farm, week of July 27 2014

This is the week of new beef! So if you were waiting for grass fed and finished hamburg, steaks, ribs, roasts, this week is it. I took two yearlings, small young animals, so the their will be veal ribs and steaks. A couple of you ordered quarters which will come off the 30month old animal.

Beets, tomatoes, eggplant, chard, cuccumbers, summer squashes, and honey and eggs in abundance.

Know any families looking for a eventempered large outdoor dog? We still have four Maremma pups, now 9 weeks old.

Thanks to the 6 or 8 people who came to help with the hay unloading, we had fun and got the work done very quickly and comfortably. The ones who could stayed after for a beer and a lively conversation about the state of LAWKI (life as we know it).

Healthy eating,
Ian and Camelia

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

Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. tomorrow (Wed), for delivery fresh from local farms on Thursday. Don’t forget all our yummy vegetables, eggs, creamline milk, and new perennial plants & hanging baskets!

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

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