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Volunteer information: Would you like to support the growth of the local food movement where you live?
Hello All Members and customers of the Suncoast Co-Op
Do you believe it is already past the middle of August? It is seed planting time. Dave has provided an awesome chart about when the best time to plant seeds or if you chose seedlings. Harvest Calendar for Zone 9
If you’re from the North like me planting a garden at this time of the year is unusual but it is the time to
begin thinking “Garden Time” if you want produce through next May and June.
Concentrating on this time to get the gardens started and productive is NOW. In 60 days or so from when we plant we will have some produce. Hopefully if we plant enough we can all become growers
and sell our produce at the Co-Op Market too.
Our Markets are open and becoming more popular as more people hear about us. As you shop in the on-line market you can see that more and more items are being added on a regular basis.
I am writing to you because as our market continues to grow we need volunteers to help at the
markets. We need lots of volunteers. The founders of the Co-Op have given unceasingly of their time and talent for more than a year and with the help of volunteers they can take a break once in a while.
Tuesdays New Port Richey library courtyard, Main St. 9:30-2pm
First Fridays in Downtown New Port Richey, Cavalier Sq 4:30-9pm
Fresh Friday Night Farmers market
Saturday Habitat for Humanity Restore, 4131 Madison St 10-2pm
Green After Dark
Oct. 5th 5pm-9pm
Green After Dark
Nov 8,9,10 Ecofest at Sims Park, and Starkey Park All day affair
And many other great events!
We will have a training period to familiarize all volunteers about the processes needed to check in produce and fill our member’s orders and in the garden also if you would like to learn to grow food.
Our first information session will be August 26 at Barbara’s home 6410 River Road New Port Richey at 7:30 The
goal of the group meeting will be begin a schedule for days and hours that volunteers can sign up for.
RSVP not required but appreciated. Contact email@example.com or reach me on my cell 727-743-6040 If you have a date in mind and would like to sign up and cannot make the meeting please call me.
Meeting more like minded people is one of the best things that I get out of volunteering at the market.
Exchange of ideas and experiences helps us all to grow a better garden thereby ability to live a healthier life.
Looking forward to hearing from you all.
Janet Cswercko, Volunteer Chair
Contact me at; firstname.lastname@example.org or telephone me at 727-372-1304 or 727-743-6040
Hey Local Food Lovers,
I just want to congratulate everyone for making our August sales amongst the best we’ve had here at Locally Grown. We’ve consistently sold over $1,000 of local food each week so far in August, and this month (especially after school starts back) is usually more a slumping time of year. I think that’s a really encouraging sign that more and more of you are eating local consistently each week of the year. As everyone knows there’s probably been a little less availability at each farm this year due to the crazy rain, but with the number of farms and other food producers increasing slightly this year we’ve been able to hold steady on supply. Even this week with our two of our biggest producers taking a week off (Leah Lake and Ohana Farms) sales are excellent. So thank-you to everyone who is making that happen.
Each week there are more things to talk about than I have time to plug. One very important one is to buy goat cheeses from SPLIT CREEK FARMS in SC this week. Those of you who have tried these cheeses, yogurt, fudge and other products know that we’re lucky to have such a great goat dairy just an hour drive away. Thanks to Teri Parker and her willingness to go pick up these orders a few times a year we all get to enjoy this as a special treat now and then. Since the next order won’t be until November this is your chance until late Fall. Don’t miss it. And if you don’t know what to try I highly recommend the Feta in oil. Of all the feta cheeses I’ve had in my life that one is the best. And I don’t let a drop of the oil it’s packed in go to waste. The spices and bits of cheese make it the perfect oil to add to a casserole or even on top of some roasted potatoes. Every last bit is fantastic.
I also want to remind folks to visit Lake Rabun Hotel and Restaurant’s Featured Farmer Thursdays. Chef Jamie Alred is one of the best things to ever happen to local food in North Georgia and if you don’t believe me go judge for yourself. I always say that when he features each farm, that’s the best their food will taste all year long. To further demonstrate his commitment to local farms he just released a cookbook that features recipes from nine farms all located in the North Georgia Mountains. I haven’t seen it yet, but it’ll definitely be on my shelf soon, or more likely on the counter slowly getting covered with flour, olive oil and sauce spatters the way all my really good cook books do.
The remaining schedule for Featured Farmer Thursdays is as follows:
22: Chattooga Belle Farm, Long Creek, SC, apples, Ed and Kitty Land
29: Local Goods and Gardens, Clayton, GA, figs and produce, Ryan Allred and Christine Smith
5: Taylor Family Farm, Lakemont, GA, David Taylor
12: Old School Community Garden, Sustainable Mountain Living Communities (S.M.L.C), Clayton, GA, a donation will be
given to the S.M.L.C. for use of produce from the Old School Community Garden; and
Turning Creek Artisans, Clayton, GA, honey, Bob Grant,
19: C-Z Farm, Tiger, GA, Pat Crunkleton
26: Trillium Gardens, Clarkesville, GA, micro greens, Steve Whiteman
3: Gibson Farms, Westminster, SC, certified organic grass fed beef, Leland Gibson
10: Ladybug Farms, Persimmon Valley, Rabun County, GA, Teri Jagger Blincoe
17: Burton Mountain Farms, Rabun County, GA, Sid Blalock
24: Chattooga Belle Farm, Long Creek, SC, apples and persimmons, Ed and Kitty Land, and
Turning Creek Artisans, Clayton, GA, honey, Bob Grant
31: Stack Farm, Tiger, GA, persimmons and Asian pears, Bill and Leckie Stack
7: Leah Lake Farms, Smithbridge Township, NC, Brooks Franklin
14: Mill Gap Farm, Tiger, GA, Chuck and Amy Mashburn
21: Tiger Mountain Vineyards, Tiger, GA, recipes using 100% Georgia grown wine, John and Martha Ezzard
Last but definitely not least the Habersham County School system officially kicked off their 2013 Farm To School program this month. Liberty Farms (who is selling tons of okra this week) is the first featured farm and they’ll be feeding every kid at Wilbanks Middle School their fresh potatoes sometime this week I think. Not only that, each of the ten farms that will be featured this year were put into a school calendar so that students, teachers and parents will come to know the farms and foods their kids are eating each month of the year. How’s that for cool!
Here’s a quick list of the farms (and their products) that are participating in this amazing program.
1.) Chattooga Belle Farm, Kitty & Ed Land: Apples
2.) Leah Lake Farm, Brooks Franklin: Beets, Carrots, Spring Onions, Swiss Chard, and Lettuce
3.) Liberty Farm, Jerry, Sherry & Wesley Gerrin: Tomatoes and Irish Potatoes
4.) Melon Head Farm, Joni & Harold Kennedy: Cantaloupe, Rhubarb, Sweet Potatoes, and Watermelon
5.) Mill Gap Farm, Chuck & Amy Mashburn: Sweet Hakurei Turnips
6.) Mountain Earth Farm, Ronnie Mathis: Zucchini Squash, Tomatoes, Lettuce, Kale, Cabbage, and Snap Beans
7.) Shook’s Farm, Angel & Steve Rushing, Thelma & Michael Shook: Eggplant, Peppers, Summer & Butternut Squash
8.) Sylvan Falls Mill, Linda Johnson: Cornmeal and Whole Wheat Flour
9.) Trillium Farm, Steve Whiteman: MicroGreens
10.) Widebottom Farm, James & Phillip Franklin: Watermelon, Peppers, and Peaches
I still plan to tell you all about the Thai cooking school as promised at some point but as usual, I’m behind schedule. When I do finally get around to it I want to include some photos and some recipes so I need to set aside some time to make all that happen at once.
Until then Thanks for supporting our local farms and….
Justin in Habersham
Chuck in Rabun
I think we should celebrate, as of today we have been open for 6 weeks. I like that we are forging new relationships together through great local food. We have a great core customer base and I am enjoying getting to know each and every one of you. Names still escape me, but in time I will get them down.
See you on Thursday!
Availability for Week of August 18
The Market is open!
Online market is open for ordering till Thursday Noon @ www.suncoastco-op.com
Membership is Ownership
For $25 a year you can become a member as well as part owner of the Suncoast Co-op. We are a worker owned cooperative and will give special perks for our member/owners. Patronize from the market and reap the rewards years to come with a vibrant local food economy.
- Receive 10% discount with no market surcharge.
- Half off on any upcoming workshops or events our co-op may host.
- Preferred Patron- If there are 5 apples on the market and 6 are sold, members get preference first on their order being fulfilled.
- You own the business Democratic election of board of directors. Each member gets one vote.
- Hiring Opportunity- we are worker owned cooperative we only hire from within. “With us, for us, we hire ourselves”
Become a member this week with a $25 investment!
Suncoast Co-op Market News
Want bigger plants and a lush vegetable garden this season?
Azomite: Check out our commercial youtube for Azomite with this rock dust you can add micro-nutrients to your soils that helps convert woody mulch into rich veggie gardens. Learn how one of our growers did it in Tarpon Springs Tarpon Springs Permaculture garden using Azomite
Great new Products
- Pasture Raised Chickens $7.50 for a whole chicken approx. 1-2 lbs. Due to an illness in the family and warm weather of summer our local farmer is selling the chickens younger then normal. We are passing along the savings to you for the whole chicken for $7.50
- Essential Oils
- Vegan Cookies
- Tempeh – Fermented Soy a vegan protein source
- Papaya Plants
- Summer Greens Mix
- Local Pork meat!
- Butterfly plants
- Fresh Herbs
- Sweet Potato Leaves
- Black Bean: Burger, Meatloaf, Hummus
- Kang Kong Greens
- Cranberry Hibiscus
- Moringa Leaf Powder
- Jamaican Cherry
- Farm Fresh Eggs
- Gluten Free Baked goods
- Sweet Potato slips
- Milk and more!
Make sure you browse all the categories on the left hand side of the market to see all we have to offer from our over 45+ local growers. Please remember to get your orders placed by Thursday noon.
In the News
Above is a picture of the " mobile Farmacy" that the Habitat for Humanity is building for our co-op. In the next few weeks we will be moving the location of the pick-ups outdoors.
Check out photo’s from our latest permablitz at Kinship Garden located at the rear at West Pasco Habitat for Humanity. Kinship Garden Facebook photos.
Permablitz: Deidra’s House! Sheet mulching, Hugelkulture, Worm composting Port Richey, Florida
We had a permablitz this morning where a group of our Suncoast Co-op members got together to set-up an edible garden for someone who’s volunteered at 3 or more permablitzs. Check out the video of our event and please share to your friends! Like to get more people to see the video for us. Thanks! Lets make it go viral eating the suburbs one lawn at a time! http://www.youtube.com/watch?v=ycnpbYr-XUY
Check out the latest article about the Suncoast co-op from the Tampa bay times! Suncoast Co-op cultivates thriving organic business
Simply Fresh Customer Pick-up 1pm-1:30pm
All Tarpon orders delivered in Suncoast Co-op bags, please return the bags the following week when you re-order. Thanks
Customers can now pick-up their orders from Simply Fresh 1pm-1:30pm in Tarpon Springs on Saturdays. Make sure you specify what customer pick up location you want to pick-up at on the second page when you place your order. Simply Fresh Produce & Peanuts is located at 1942 S. Pinellas Ave. Tarpon Springs, FL. Please add a Delivery Charge to your order of $3 located here: Delivery Charge
Now accepting all Major credit cards
We are now accepting all major credit cards for a 3.0% additional convenience fee we will use credit cards for your orders. We can use your credit card at pick-up.
Side of Beef and Pork coming soon!
Would any of our customers be interested in a portion of a side of beef or Pork from a local farm? Please email any of your feedback so we may compile a list and research more Thanks! Suncoastcoop@gmail.com
Looking for Volunteers and Board of Directors
We are always looking for new help in growing the cooperative. For inquire into assisting the growth of the co-op and local food movement please email Suncoastcoop@gmail.com
In Search of Website assistance
We would like to update our website to have more information about our co-op, a place for the members to talk as well as our grower converse, and more information about what our mission is about. Would anyone be interested in volunteering with our board on setting up a wordpress that will link to the market and vice versa. What kind of web experience do you have? Please email Suncoastcoop@gmail.com
You can RSVP for these events either on our On Facebook: Facebook Fanpage or Suncoast Co-op Meet-up: Meet-up
Every Saturday join us for talks about local food movement. Conversations about growing our own food. 10am-2pm at the West Pasco Habitat for Humanity Restore 4131 Madison Street. We have a grower table full of fresh veggies and cottage industry goods. You can pick up your online order at Noon-2pm.
New Port Richey Library 5939 Main street
Join the co-op every Tuesday at the New Port Richey Library 5939 Main street. We have a grower table set-up along with other vendors selling fresh veggies and products made from our local growers. Pick-up fresh local food till you can pick up your order on Saturday.
Lettuce Beat Crime
August 20th 7pm
5919 Main St., New Port Richey, Florida
RSVP and add friends on facebook: Facebook RSVP
We are calling out our co-op community! “Rally the Troops!” Every volunteer who comes out to represent the co-op will get a free co-op button. Support the co-op by attending the August 20th Vox Pop for City of New Port Richey’s council meeting. Our co-op will be vox poping about our plan to grow community gardens througout the Suncoast/Nature coast area and our demonstration gardens at Kinship Garden and Peace Learning garden. We have a plan to show how grassroots mobilization we can Lettuce have peace in our community !
Stay for the duration of the City council meeting to learn about our city’s Environmental committee who will be going over how the past year they have been promoting the development of an Ordinance to allow community gardens in New Port Richey as well as a Free seed lending library located at the New Port Richey library. Support the Environmental board of your city’s plan to bring community gardens.
We want to show the city how together we can cooperate to transform the landscapes into edible landscapes that we can cooperatively work and benefit from lower of crime, production of local food, and a renewal of community civic spirit and pride in New Port Richey. Lettuce have peace!
Scientific studies show that crime decreases in neighborhoods as the amount of green space increases and that vegetation has been seen to alleviate mental fatigue, one of the precursors to violent behavior (Kuo and Sullivan, 2001). • Community gardening is recognized by many police departments as an effective community crime prevention strategy. “In Philadelphia, burglaries and thefts in one precinct dropped by 90 percent after police helped residents clean up vacant lots and plant gardens” (“Healing America’s cities” p. 5-6, as cited in Englander, 2001). From: http://www.communitygarden.org/docs/learn/articles/multiple_benefits.pdf
Night in the Tropics
August 25th 5pm-9pm
Main street & Grand
A Night in the Tropics is a Key West style street party with a good-times Caribbean atmosphere, and one of Greater New Port Richey Main Street’s most popular events. It will take place on Friday, August 23rd from 5 p.m. to 11pm in Downtown New Port Richey. The main features are two stages of live music and dance, a classic & customized car cruise-in, vendors selling Latin and American fare, as well as tropical arts and crafts; with commercial items and programs to round out the mix. There is also a Tropical Beer Garden featuring Budweiser products and great musical entertainment.
Kinship Garden Seed Starting
August 24th 9am-2pm
Join the co-op in revamping the Kinship garden with a seed starting blitz. Our nursery at the garden will be complete and we will begin planting fall/winter crops en mass to transplant into the gardens. Learn how to grow for Fall/Winter and help jump start Kinship Garden.
Request for Proposal of Events: We are in need of volunteers and coordinators to help us set-up more future local food related events. What events would you like to see? What can you help us set-up in the future that others would like to attend to increase awareness of local food? Please Email us if you would like to host events for the co-op.
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!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
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*Chimichurri Potato & Tomato Salad *
This salad is excellent served warm or cold. To keep the potatoes from soaking up all that chimichurri if you’re serving it warm, drizzle about 1 teaspoon onto the pan-roasted potatoes, toss, then add the chimichurri sauce. The sauce can be stored in the fridge in an airtight glass container for about two weeks.
For the salad
1 T olive oil
Salt & pepper
1 c cherry tomatoes, halved
Chimichurri (recipe to follow)
For the Chimichurri
1 c fresh Italian parsley (packed)
1/2 c fresh cilantro (packed)
2 large garlic cloves
1/2 c olive oil
1/3 c vinegar (red wine is preferable, but cider vinegar also works well)
1/2 t crushed red chile flakes
1/2 t salt
1/4 t ground cumin
1. Prepare the chimichurri sauce. Finely chop the cilantro, parsley and garlic cloves and set aside in a bowl. Add the crushed chile flakes, salt, cumin, and toss. Add the vinegar and olive oil and mix well. Cover and set aside.
2. Bring a large kettle of salted water to a boil. After washing the potatoes, cut them into 1 1/2? chunks. Cook for about 6-8 minutes, or until just fork-tender, then drain completely.
3. In a large skillet, heat the olive oil over medium high heat. Add the potatoes and spread into an even layer so that they cook evenly. Cook until golden brown on one side, toss gently with a spatula or spoon, then brown the other side. Remove from heat and set aside to cool completely.
4. To assemble your salad, combine the potatoes and about 1/4 cup of chimichurri sauce and fold together gently. Add the halved cherry tomatoes and toss again. Garnish with extra chimichurri and herbs, serve as an entree or side, and enjoy!
It is hard to believe it is the middle of August – officially the “dog days” of summer. But these days have been so nice and cool, it feels like we have skipped August and have headed right into September. It is a lovely temperature for working, although the rains are still holding up progress on the Fall plantings. We are in a bit of a lull this week, as we transition in between crops and seasons. We have lots of the summer basics – tomatoes, eggplant, peppers, and potatoes. So think ratatouille, with a side of mashed potatoes. Yum!
In the coming weeks, we will have new plantings coming in of heirloom and cherry tomatoes, more summer squash and cucumbers, beans, and lettuces.
It is also the end of the season for the Peach Truck. It has been so great having them with us!
Dozen Bakery is taking a week off – the baker is on her honeymoon! They’ll be back next week with all their goodies.
Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!
Thanks so much for your support, and we look forward to seeing you !
John and Tallahassee
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!
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Auburn Locally Grown:
The Auburn Locally Grown Market Is Open!
New on the market this week is hand-made pasta and a variety of new breads: banana bread, zucchini bread, rampicante bread, potato sourdough, buttermilk bread, and granola bread. We have pears, and a variety of peppers and eggplants. Milk from Working Cows Dairy is back on the market. We need a minimum order for them to deliver. Go ahead and order milk. If we don’t make the minimum, I will deduct it from your order and you will not be charged for it.
Thank you for your support.
See you on Thursday.
Jan Garrett, Market Manager
Check around to see new items listed. Try some great bread from Afton Market at only $2.95 per pound loaf, freshly baked. Wonderful cookies and brownies and more from Bridgets Bakery. Jam, jelly, carrots, garlic bulbs. So many choices. Here’s the website and I will be in touch.
2310 N Orange Ave
Orlando, FL 32804
Place your order today on our online market
Order online Wednesday 3pm – Friday 9am for pickup or delivery Saturday afternoon.
Order online Saturday 1pm – Tuesday 9am for pickup or delivery Wednesday afternoon.
Wednesday, August 21st @ 7:00PM:
Member-Owner Meeting @ Homegrown Co-op
This Wednesday, August 21st at 7PM there will be a member meeting at Homegrown Co-op. We will be discussing financials, operations and the future of Homegrown. This meeting is open to all members of the Co-op and attendance is strongly encouraged.
Tentative Meeting Agenda
7:00PM – CALL TO ORDER – INTRODUCTIONS
7:15PM – FINANCIAL/MEMBERSHIP OVERVIEW
7:35PM – ONLINE MARKET AND RETAIL OPERATIONS
7:50PM – THE FUTURE / REVITALIZATION
8:20PM – ANNUAL MEETING AND BOARD DEVELOPMENT
8:40PM – OPEN DISCUSSION
9:00PM – MEETING CLOSE
Shop at the On-line Farmer’s Market
Place your order before Tuesday at 9am for pick-up or delivery on Wednesday.
Your order is FINAL once placed, and you are responsible for pick-up and payment.
Pickup is from 12pm-7pm on Wednesday. Sorry, we cannot accommodate early pickups.
Don’t forget, orders for fresh bread from Olde Hearth Bread Company must be placed by 4:00pm Monday to satisfy your order
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Greetings Local Farms First food lovers!
Thistle Whistle Farm!
This Certified Organic Farm outside of Hotchkiss offers a wide variety of exotic species!! Mark Waltermire grows rare plants and crops that add such a variety to the market! This popular farm has a great reputation for wonderfully delicious produce! Order from Thistle Whistle Farm today!!!
Thanks for supporting local family farms,
Amy Konash- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
click here to start shopping on the website: