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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Conway, AR:  CLG Pickup TODAY 4-6pm. Bring Glass jars, egg cartons please.


CLG Pickup TODAY 4-6pm. Bring Glass jars, egg cartons please.

Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

If something comes up that you cannot personally pick up your order today, please contact someone to pick up for you.

Remember to bring your glass jars for recycling, egg cartons, and bags for ordered items. Reduce, reuse, recycle! See you this afternoon. Have a great day!

Come early for the best selection from the EXTRAS table!

Thank you,
Steve

How to contact us:

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

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

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Joyful Noise Acres Farm:  JNA Market open for ordering


Good morning everyone,

What a cold pick-up day on Wednesday! The little children didn’t seem to mind being out to play but I could not get enough layers on my toes or nose. A cup of hot tea really helped, thanks Dena.

Honey: the honey orders are due this Sunday. Bob will start pouring on Monday so please get your orders and checks in the mail.

Credit Cards: We have been having problems with the credit card option on the Locally Grown site for some time now. Many of you have been double charged, or not charged. We have also experienced delayed payments so we have decided to terminate this option for the time being. You can pay by cash, check or credit card at pick-up.

*Good Shepherd Herbals *shared some valuable information on some of their products: Cold and flu season is upon us! It’s time to stock our medicinal cabinet with a few cold and flu helps:

Elderberry Syrup ~ Elderberries have antiviral and immune stimulating properties. The berries are useful for most all upper respiratory complaints (particularly sinus irritation) caused by colds, influenza and other viral respiratory disorders.

Breathe Easy Tea ~ Licorice Root- the demulcent actions heals mucus membranes, especially in the lungs. Peppermint Leaf- excellent for the sinuses. Mullein- a mild expectorant, soothing to irritated mucus membranes. Elecampane- known primarily as an antiseptic expectorant especially for bronchitis and pneumonia. Ginger Root- useful for colds; cough, lungs and sinuses.

Throat Tonic~ Both Licorice Root and Marshmallow Root are soothing to the mucus membranes in the throat. Wild Cherry Bark- pain cause by a red, inflamed throat may be alleviated with its use. It is also known for its bronchial antispasmodic action making it useful for coughing associated with bronchitis, chest colds and pneumonia. Slippery Elm- healing and strengthening, soothing for a scratchy throat. Fennel Seed- useful for sore throat and immune support.

Our Farmer of the Week is Paul Foster of Burr Stone Mill. He fresh grinds organic corn into grits, cornmeal and corn flour. He also makes cane syrup and Hickory Bark Honey. He has sent samples for us to try this week so come hungry!

There are so many great items to choose from so I will let you get your grocery shopping done and see you Wednesday!
Chip and Mary Beth

Claxton Coop:  Weblog Entry


We are working to get all the vendors in place for a February 1 kickoff.

Champaign, OH:  Back at it again!


Good evening! Many thanks to the great hands which pitched in tonight to help at market pickup. Pam and crew are fantastically organized and have your orders ship-shaped and certain! Thanks guys! A bit of fun for all as we are opening up early tonight! Shop, my friends, and enjoy your weekend. Just think…every day of this miserable cold is simply one day closer to spring!

Suwanee Whole Life Co-op:  New Vendor- Lizzie's Pantry


Suwanee Whole Life Co-op

How to contact us:
Our Website: suwanee.locallygrown.net
On Facebook: www.facebook.com/GAWholeLifeSuwanee

New Vendor: Lizzie’s Pantry

I am very excited to welcome Liz Carter of Lizzie’s Pantry in Hoschton, GA to our family of growers and vendors!

If you’ve been making the drive out to Breadbeckers in Marietta to get your wheat and other whole grains, now you don’t have to! Lizzie’s Pantry provides Wheat, Whole Grains, Flours, Mixes, and Spices that are ALL GMO Free, Chemical Free and Nothing Added.

Here is a list of the items that will be listed weekly starting tomorrow:

More info:
Our Story
Our mission is simple. Lizzie’s Pantry makes eating healthy affordable by delivering Farm-to-Table basics, restaurant quality food, quality ingredients, gourmet spices, premium products for cooks, and bakers who care.

Why Lizzie’s Pantry?
It’s Pantry Basics! Healthy ingredients create healthy and yummy food. Our grains, flour, wheat and mixes are all natural, GMO Free, Chemical Free, Soy Free, Aluminum Free and easy to use.

Fresh Gourmet Spices are a must. We provide the finest and most authentic varieties, with the highest levels of purity and freshness.

Our focus on the highest standards of quality and service provides you with the knowledge that you can enjoy tasty meals without killing your budget. You no longer need to sacrifice your health and budget, for quick and convenient.
For more information check out their website at http://www.lizziespantry.com/ or at Facebook https://www.facebook.com/LizziesPantry

Here is a list of the items that will be listed weekly starting tomorrow:

Cereal – 7-Grain Cereal with Flax (8 lb Pail)
Cereal – Steel Cut Oat Cereal (2 lbs)
Flour – Bronze Chief Whole Grain Wheat Flour (10 LB Bag)
Flour – Natural White All Purpose Flour (10 LB Bag)
Flour – Prairie Gold Whole Wheat White Flour (10 lbs)
Flour/Bakery Mix Pancake – 7-Grain w/Flax (2 lbs)
Grain Mill – Hand Crank
Grains – Spelt (5 lbs in bag)
Grains – Wheat Berries Bronze Chief (25 lbs in bag)
Grains – Wheat Berries Bronze Chief (45 lbs in pail)
Grains – Wheat Berries Kamut Khorasan (5 lbs in bag)
Grains – Wheat Berries Prairie Gold (25 lbs in bag))
Grains – Wheat Berries Prairie Gold (45 lb pail)
Plastic Pail Opener
Seeds – Flax Seed Brown, Milled (1.75 lb Bag)
Spices – Basil, Cut & Sifted (1 lb Bag)
Spices – Chili Pepper Flakes, Dried (12 oz)
Spices – Cinnamon Saigon, Ground (.88 lb)
Spices – Cinnamon Sticks 2 3/4" (1 lb bag)
Spices – Cumin, Ground (1 lb bag)
Spices – Garlic Powder (1.25 lbs)
Spices – Jalapeno Peppers, Dried (1 lb bag)
Spices – Thyme, Cut & Sifted (1/2 lb bag)
2 Gal & 5 Gal Plastic Buckets
Gamma Lids

Soaking/Sprouting Whole Grains – Why and How?

Here’s my basic knowledge on soaking and sprouting grains. There is a lot of science in this process but I’ve attempted to explain it in simple terms to make it easy to understand.

Grains are seeds and the purpose of a seed is to become a plant. Seeds pass through the digestive system undigested so they can be planted. Think of a bird that eats off a perfectly ripen tomato from your garden- then next spring you have tomato seedlings in your front yard nowhere near your garden. (Happens to me every Spring) The bird excreted the seeds and now the seeds have turned into plants.

Seeds have many compounds that protect them from being digested. These compounds or anti-nutrients include gluten, lectins, enzyme inhibitors and phytic acid. These anti-nutrients can be harmful to our bodies. Many traditional cultures that consume grains regularly have used century old methods like soaking, sprouting and fermenting to neutralize these anti-nutrients and make the grains more digestible and the nutrients more bio-available.

Soaking and sprouting grains activates enzymes and increases the grains nutritional value. Sprouted wheat contains four times the amount of niacin as non-sprouted wheat and nearly twice the amount of vitamin B6 and folate. Spouted wheat also contains more protein and fewer starches. This makes it have a lower glycemic index making it more suitable for those suffering from blood sugar conditions.

How to Soak Grains
You need to soak grains in water (warmer than room temp, about 100-110 degrees) with an acidic medium added (such as buttermilk, yogurt, kefir, juice, vinegar) at room temperature or above for about 12-24 hours.

Here’s a basic or steps to follow (from www.kitchenstewardship.com)
1. Mix the grains – whole or flour form – with whatever liquid is called for in the recipe, along with the sweetener and fat. (Add 10% wheat flour if using oats, because oats are too low in phytase.)
2. If the liquid is water or milk, replace 1 Tbs per cup with an acidic medium such asvinegar, lemon juice, whey.

If the liquid is something cultured already, you can just mix it up with the grain: yogurt, buttermilk, kefir
3. Allow to rest at room temperature for 12-24 hours.
4. Add remaining ingredients and proceed with recipe

How to Sprout Grains
Here’s are instructions on how to sprout grains and make sprouted flour (from www.nourishedkitchen.com)

1. Start with clean grain, so take care in sorting through it to make sure all pebbles and grains with poor appearance are adequately removed.
2. Rinse grains thoroughly.
3. Add grain to a ceramic or stainless steel crock, pouring filtered water over the grain until the grain is completely submersed under several inches of water.
4. Soak the grains overnight in warm water.
5. In the morning, pour the grains into a fine mesh sieve and rinse them well.
6. Throughout the day, rinse the grains multiple times taking care to stir them so all grains are rinsed evenly.
7. Continue rinsing the grains for two to three days until the grains have sprouted to your liking.
8.Rinse the grains one last time, drain them and either refrigerate them or dehydrate them to grind into flour.

How to Make Sprouted Flour
1. Start with grain that has been sprouted for only a day or two – until the sprout barely emerges from the end of the kernel. The longer it sprouts, the more difficult it is to grind and use in baking.
2. Pour the grain into a thin layer on a mesh screen for your dehydrator and dehydrate at about 105 ° – 110 ° F until thoroughly dry. Alternatively, spread it on a baking sheet and set it in an oven set to the lowest setting you can manage. Note that sprouted grain dried in an oven has inferior baking qualities as compared to that which is dried through the more reliably low temperatures of a dehydrator.
3. Once the grain is thoroughly dry, simply add it to the hopper of your grain mill and grind as you normally would.

Other new items on the market

Herbs (Medicinal) – Disolva-Tox 2 oz
Veggies – Pak-Choy

Far East Herbs is offering their Dislova – Tox herbs in a smaller size. This is a perfect size to try it out or to give as a gift. Instructions on how to prepare are also included. Traditional Chinese Medicine uses: Tumors, Cysts, Cancer, Immune System Builder, Polycystic Ovaries, and Goiter. Used to soften masses, dissipates hard nodules, and as a blood purifier.

Finch Creek Farm has a new crop of Pak- Choy also know as Bok Choy. Pak Choy is a mild Asian vegetable that is wonderful in stir fry, soups and curries. It is rich in vitamins A & C.

Upcoming Group Buy Schedule

Great Lakes Gelatin – 2/7/14
Pastured Butters (Mountain Valley Farm) – PRE-ORDER by 2/7
Green Pasture – FCLO- 2/21/14
Old State Farms- Unrefined Maple Syrup- Spring 2014
Muddy Pond- Sorghum Syrups – Spring 2014

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!

Gwinnett Locally Grown:  Gentle Reminders & FREE Milk Kefir


The Market is open Thursday Noon – Monday 9 a.m. After that, ordering is disabled. Pick-up your order Tuesday 4:30-6:30PM at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

FARM NEWS
As I write this blog on Thursday morning, I am noting that it is warmer in Alaska than Florida! Farms do what they can to produce food, but Mother Nature always has the final say. Let’s hope there are no more frozen pipes, baby animals born in the freezing cold, and that farmers trying to grow vegetables in greenhouses are able to supplement with some type of cost-effective heat!

SPECIAL NOTE: Contacting Me
If you have questions pertaining to Gwinnett Locally Grown or milk availability, please contact me (Debbie) at grow@ranchoalegrefarm.com. I am a part-time employee, and as such, am not always on the farm, and often working from home. I do try to set aside time most mornings to return emails.

GWINNETT LOCALLY GROWN NEWS
Our on-file card processing feature is now working! Please feel free to now keep a credit card on file. We are researching ways of doing this that will be more stable on the forefront for you, and more efficient on the back side for us, but in the meantime, we are back up and running!

We will be giving away FREE milk kefir grains again at Market on Tuesday. We have plenty! If you would like some, please bring a small glass container. This is a $5 value!

GROUP BUYS-CO-OP NEWS
Azure Standard delivery will be Tuesday. We will let you know what time as soon as we do.

Green Pasture: We are collecting everyone’s orders and researching the best way to place the group order. Low volume orders are not very cost effective, so after we place this one, we will let you know future plans.

TUESDAY NIGHT WORKSHOPMAKING SYRUP
Who:
Gwinnett Canning Club
What:
How To Make Pecan Praline Syrup
When: Tuesday, January 28, 2014, 6:00 – 9:00 PM
Where: Rancho Alegre Farm
Why: Learning the different aspects of canning is fun, especially as part of a group!
Cost: A $2 donation is suggested.

Fresh Wishes,
Debbie Moore,
Market Manager

Pilar Quintero
Market Host
Rancho Alegre Farm

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

South Cumberland Food Hub:  Clear things Up


Good Morning from the South Cumberland Food Hub.
I need to clear up a couple of things about Green Door Gourmet. It is a working farm called Hidden Valley Farm owned and operated by Sylvia Ganier. They have a farm store on the premises called the Green Door Gourmet. They practice organic and biodynamic techniques in growing all of their produce. Brandon Tavalin is the farm manager and his wife, Amy, works for the TN Dept. of Ag. I think I’ve got my information straight now. It’s a beautiful farm in West Nashville that is open for tours. We should schedule a tour some time and all go together.
They have some awesome produce at great prices, so don’t miss out.

We’re open till noon for orders.

Click here to go directly to the Rootedhere Locally Grown Market Page

Thank you for supporting your local farmers!

Risa

Champaign, OH:  Interested in learning more about food safety?


Good morning! I’ll be sending out a couple of emails today with some good information for opportunities in the community. For starters, have you ever wanted to learn more about the standards of safe food handling, maybe for the expansion of your garden to a bit of a processing idea? There is a class that certifies you how to do that!

Work in a restaurant and need an even higher level of instruction? There is a class for that too! Now stay with me here…I have copied and pasted some of the information from the OSU Extension website for the dates, times and locations where these classes will be taught. It appears partly jumbled because it is in tabular form but I wanted you to have more information than less. Tune in to the OSU extension website or call the Champaign County Extension office at (937) 484-1526 and they can guide you. Classes are both here or in Springfield and taught by the great Carol Miller. It could be just the motivation you need to keep that business plan excitement growing! (There are two types of training so scroll down to the second if the first does not apply.)

What is ServSafe™ Managers?(Level 2)

What is EmployeeFood Safety Training?
(Level 1)

Employee Food Safety Training is a 4-hour basic food safety education for food service workers (such as servers, cooks, deli workers,dishwashers, daycare workers, cafeteria and food stand workers) who do not need certification but need basic safe food handling knowledge and skills. The Employee Food Safety Training enhances employee understanding of major food safety principles, including time and temperature abuse, cross-contamination, and personal hygiene. The program includes hands-on activities, lots of class participation and a Certificate of Completion.

ServSafe™ Managers has become the industry standard in food safety training and is accepted in almost all United States jurisdictions that require employee certification. The 16-hour ServSafe™ Managers program
provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. This course empowers you to protect against foodborne illness outbreaks, minimize liability risks and improve food quality.
Upon successful completion of the course
and exam, participants receive a Certificate of Certification from the National Restaurant Association.

Employee Training: When & Where
February 11, 2014
(Registration due February 7)
Clark County Agricultural Agencies Building
4400 Gateway Blvd
Springfield, OH 45502

Also May 13, 2014 and July 8, 2014
(Registration due May 9) (Registration due July 3)

Manager Level:
March 11 & 18 8:30 am-4:30 pm
(Registration due March 4)
Springview Government Center
Admin Meeting Room
(Near the Sheriff’s Department)
3130 East Main Street
Springfield, OH 45505

I have really left off quite a bit of information so please go to the website for all the rest including more dates and locations!

Have a great morning!

The Cumming Harvest:  The Market is Open for online ordering


Market News

THE MARKET IS OPEN FOR ORDERING! You may place orders today until Thursday at 8pm.

Please remember orders of milk, corn meal/flour/grits and Buttercups whipped butter will be delivered on Tuesday. You may pick these items up on Tuesday or we can hold for you till the following Saturday.

My Daily Bread is back this week with their many delicious breads, jellies and other great baked goods.

The Pasty

Farm Fresh Foods has added two versions of the old fashioned pasty. My father-in-law in Ohio has always made these for us when we visit, before that I had never heard of them before. His family is from Cornwall England which is probably why he knows and loves them. The pasty was a popular coal miner lunch because it was a filling and healthy meal neatly packaged in a flaky crust.

History of the Pasty: The pasty came to the Upper Peninsula through Cornwall England. When tin mining started going bad in England during the 1800’s the Cornish miners immigrated to America hoping to earn there fortunes in newly developing mines. No one knows for sure though whether the Cornish invented the pasty, or whether they picked it up from some other group.

When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have. The other ethnic groups looked up to the Cornish and wanted to emulate their mining successes. Many Cornish practices were then copied by the other ethnic groups, including the pasty as the standard lunch for miners. The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours. Pasty rivalry occurred between the Finns, Swedes, Irish, Poles, Germans, Scots, Italians and French with each group contributing something in the way of seasoning and other ingredients. All groups agree that pasties must contain two things, potatoes and onions. The portability of the pasty not only made it easy to carry, but if it should get cold it would be relatively easy to heat up. This was done by putting the pasty on a shovel and holding it over a head-lamp candle. Miners never ate a pasty with a fork, they ate it end to end, and held it upright to keep the juices in. Since entire Cornish families worked in mines and each member of the family wanted different ingredients in the pasty, the Cornish wife would stamp the bottom corner of each pasty with an initial. According to the Cornish Recipes Ancient and Modern, “The true Cornish way to eat a pasty is to hold it in the hand, and begin to bite it from the opposite end to the initial, so that, should any of it be uneaten, it may be consumed later by its rightful owner. And woe betide anyone who take’s another person’s corner!” There was a superstition among the Cornish miner’s that the initial corner should not be eaten, instead it was dropped on the ground for the mining gremlins to eat. These “gremlins” caused mischief in mines, causing accidents and mine collapses, feeding them supposedly kept them out of trouble.

CHANGE IN MILK PRICES
We are so fortunate to have the excellent milk from Cedar Rock Dairy and Sam has done his best to serve our needs. Just like everything else, feed prices continue to increase and Sam has experienced 2 increases since he started with the Market. This last one was significant enough that he has no choice but to increase the price of milk. Effective immediately, milk will increase $0.50 per container.

GREEN PASTURE If you placed an order with me for Green Pasture products, they are in. I will have all the orders at the market on Saturday. Please plan to pay for your items when you come to pick up.

Thank you so much for your support and I look forward to seeing you soon.

LOCATION
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!

Spa City Local Farm Market Co-op:  The market is closed


The Spa City on-line market is now closed for ordering. Set your reminder to pick up your groceries between 3:30 – and 5:00 p.m. on Friday at Emergent Arts in the front of the Dryden Pottery building on Whittington ave.

See you then.
Denise Marion
Market Co-manager
501-318-6095
Spacity@locallygrown.net