Upstate Locally Grown Market
www.upstatesc.locallygrown.net

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TO CONTACT US
Market Administrator
Donna Putney
HARVEST NEWS EDITOR/ CLEMSON MARKET MANAGER
Heidi Williams
GREENWOOOD MARKET MANAGER/VOLUNTEER COORDINATOR

Courtney Rebovich
DROP_OFF SCHEDULE

Recipes

Polish Stuffed Cabbage Rolls
“*” Denotes ingredients available at USLG now!
Adapted from Organic Valley Cooperative

This and many other healthy recipes are available from our Market Page under “Recipes”

1 pound Nature’s Beef lean Ground Beef*
1/2 cup long grain organic white rice, uncooked
1 onion (or several green onions*, white part only), minced (medium-sized)
salt & pepper to taste
1 green cabbage head* (medium-large)
28 ounces canned whole tomatoes (or 1 quart home-canned whole tomatoes, with juices)
tomato juice to taste (if needed)

1. Add water to a large pot or deep pan, to a depth of two of more inches and bring to boil. Meanwhile, mix beef, rice, onions, and salt and pepper to taste. Form the mixture into rounded shapes that are about the size of a kiwi, 15-20 total. Set aside.

2. Use a sturdy, small knife to cut out the center core of the cabbage. Place whole cabbage core side down in the boiling water. Turn it occasionally in the boiling water to allow the leaves to soften. Using tongs or your fingers, carefully peel softened leaves off the cabbage (you can transfer the head to a colander and run water over it to cool it a bit first, if desired). After the outer leaves have been peeled off, return cabbage head to the pan to continue softening the inner leaves. Peel off as many leaves of the cabbage as you have meat balls.

3. Heat oven to 350 degrees. Butter or oil a deep 9-by-13-inch glass or ceramic baking dish, or a large roasting pan. Use a sharp knife to trim off part of the thicker, rounded portion of the rib on each cabbage leave—this will help them fold up better. For each roll, place a meatball on the inside of the leaf, fold the bottom of the leaf over the meat, fold the sides over that, and then roll the whole thing up. Place the rolls in the baking dish or pan in a single layer, seam side down.

4. Cut the remaining cabbage into chunks about the same size as the meatballs, and place them over and around the rolls. Arrange the tomatoes (you can cut them in half if they’re large), over the rolls and pour the tomato liquid over all. The liquid should come about one-quarter way up the sides of the rolls; if not, add tomato juice as needed. If you’ve used unsalted tomatoes and juice, add salt and pepper to taste at this point.

5. Cover the dish tightly with aluminum foil or a lid and bake until rice in the meatballs is fully cooked, 1 to 2 hours. You can check for doneness by slicing into one of the rolls. Serve hot from the oven.

Market News

Featured and Fresh Products to Look for this Week:

Seeds (Putney Farm, Parisi Farm, Blessed Bounty) Carrots Snow peas Beans Perilla Coriander Vitex Yellow Flag Iris Produce (Parisi Farm, Spurgeon Farm, Putney Farm) Broccoli Bok Choy Cabbage Leeks Mixed Greens Microgreens Kale Sweet Carolina Onions Turnip Tops Green Garlic Wild native chives Parsely Thyme Rosemary Beet Greens Beets Proteins (Taylor’s Natural Beef, Welch And Son (Broken Wing) Farm, Happy Critters Ranch) Boston Butt Chicken Mild Sausage Hot sausage Ground Beef Steaks Stew Beef Soup Bones Brisket Eggs

Baked Goods (Palmetto Baking Company, Swamp Rabbit Cafe, and Spurgeon Farms) Sourdough Cookies Muffins Scones Pound Cake Pies, both sweet and cheesy Meals (Scratch Meals, Spurgeon Farms) Soup 4-Cheese Tomato Pie Beef Stroganoff Chicken and Dumplings Dairy (Split Creek Farm,Happy Cow Creamery, and Southern Oaks Dairy) (Did you know that both Happy Cow Creamery and Split Creek Farm are known accross the nation?) Cottage Cheese Butter Cow’s Cheese Goat Cheese Raw Milk (Cow and goat) Plants (Putney farm, Garden Delights, Parisi Farm) cabbage strawberries collards Basil Malva Tomatoes Peppers (Coming soon) Blackberry pennyroyal lariope Akebia Jerusalem Artichokes

… plus much, much more! (350 active products as of today)

IMPORTANT USLG UPDATES

LAMB IS IN!
It’s what you’ve been waiting for: Carolina Natural Farms, LLC of Greer, SC has lamb in. Order today under “meat”.

40 VARIETIES OF TOMATO PLANTS: heirloom and organic!
Julie Thompson-Adolf continues to add varieties of plants to USLG all at a discounted price! This week, she’s added 40 new varieties of tomato plants, some more heirloom flowers, and expect to start adding pepper plants next week! As a reminder, plants that you found last year for $4.95 will be discounted to $3.95 on USLG. Each plant comes with a lovingly hand-tied note about planting and care.

Don’t fear about early planting! Usually, it’s too early to plant tomatoes, but according to horticultural lore, we won’t have any more freezes once the redbuds bloom.

CONTEST NEARING FINAL HOURS

The Garden Delights giveaway will end April 1 at midnight. Click through to Julie’s blog to enter her “Spring into Spring” giveaway . The winner receives two fabulous books: “The Heirloom Tomato by Amy Goldman” and “Grow Great Grub: Organic Food from Small Spaces” by Gayla Trail; six packets of seeds from Baker Creek Heirloom Seeds and Seed Savers Exchange; six organic heirloom tomato plants from Garden Delights; and a gardening tub. The giveaway runs until April 1 at midnight EST. Of course, no purchase necessary…to enter, visit http://growingdays.blogspot.com and leave a comment under the giveaway post, or go to the Garden Delights Facebook page and leave a comment there about your favorite garden treat! Free books, plants, and seeds—all of Julie’s (and our) favorite things!

PLANT SALE AND SWAP
Date/Location Change!

11:30 a.m. to 3 p.m., Saturday, April 14th at Swamp Rabbit Cafe in Greenville. If you’ve been looking for an excuse to get out to Swamp Rabbit, here it is! A USLG-sponsored plant sale/seed swap. Not only will we have seeds, but we’ll plant starts as well, for those of you who prefer yours already growing. Also available are gallon sized pots of perennials from Putney Farm. We are inviting several growers to share Seedy Saturday with us, so c’mon over and join the crowd; by bike, skates, foot, whatever, just get there. If you haven’t yet heard about Swamp Rabbit grocery and cafe, read about them online.

2nd ANNUAL FARM TO FORK
Clear your calendar for June 9th, when the Greenwood, SC Festival of Flowers, sponsored by Park Seed and Self Regional, will present our Second Annual Farm to Fork Dinner featuring many of USLG’s best growers in an all-local feast! Our partners, Wyatt Farms, of Greenwood, will once again do the hosting. We already have some fantastic chefs lined up and are selecting the menues to fit in as many local edibles as possible into a scrumptious and elegant affair.

Whether you are a seasoned Master Gardener or just beginning; whether you have a full-fledged farm, an urban plot, or a balcony with flower pots, you will glean priceless info and meet some great folks to hang out with.

If you have plants to sell, or need organic plants, you will enjoy your day here. Visit our little farm in the scenic rolling hills of Friendship Community, Honea Path and see our healthy hens at work in the pasture. Easy to find from Greenville, 25 S, from Clemson/Anderson; HW 76, From Greenwood, 25 N or 252. “RSVP here:”puneyfarm@aol.com or on Upstate Locally Grown under “EVENTS” on the Market page.

Coming Events

Food Safety Manual Writing Workshop
Sponsored by College of Charleston, Clemson Extension Service, and Lowcountry Local First
May 4, 10 a.m. to 4 p.m.
The workshop includes a discussion from a South Carolina GAP-certified small farmer,an introduction to the online food safety program and the creation of the food safety manual with the assistance of agricultural support staff. Participation in this two-day workshop is free of charge to South Carolina farmers. It, includes lunch, access to the College of Charleston computer labs and a printed version of your manual and forms. For more information or to RSVP, please email AgDirector@LowcountryLocalFirst.org with “Food Safety Manual Training” in the subject line and your name, address, and phone number in the body of the email.

Appalachian Regional Commission’s April 2012 Growing the Appalachian Food Economy: A Forum on Local Food Systems and Sustainable Agriculture
Registration is open for this multi-state event, to be held April 3-4 at the Renaissance Asheville Hotel in Asheville, North Carolina, will focus on how Appalachian communities can expand the role that food assets and sustainable agriculture play in local economic development to increase employment opportunities, spark entrepreneurial ventures, and build local wealth.

The registration fee is $75.00 and includes optional local food and farm tours immediately following the forum on Wednesday, April 4.
Register soon! Space is limited. Visit www.arc.gov/localfood to register and to get detailed information on the agenda, lodging, and more. Contact ARC at conferences@arc.gov or 202.884.7700.

Greenville Organic Foods Organization
2012 Urban Farm Tour

On Saturday, May 12, the second annual Urban Farm Tour, hosted by GOFO will feature extraordinary examples of city residents who are making our city more sustainable by growing their own food, raising chickens, keeping bees, catching rain water, implementing energy saving solutions and much more. Best of all, these wonderful hosts are willing to inspire others with their knowledge, their successes and the lessons that they have learned.
This self-guided tour will include over 25 sites to visit, all within 10 miles of downtown Greenville. The goal is to show city residents just how easy it is to practice sustainable living by growing food and implementing energy efficiency right where we live, work and play.
GOFO is now accepting applications for the 2012 Urban Farm Tour. If you’re interested in becoming a UFT site you can apply online here or via the GOFO or UFT website by Feb 20. (Please note that submitting an application does not guarantee inclusion in the tour. Applicants will be notified by March 1st whether or not they will be a featured site).

Contact Us

2310 N Orange Ave, Orlando
(407) 895-5559
info@homegrowncoop.org
www.HomegrownCoop.org

Online Market

Place your order today in our online market!

Saturday Market:
Order online Wednesday 5pm – Friday 9am for pickup or delivery Saturday afternoon.

Wednesday Market:
Order online Sunday 10am – Tuesday 9am for pickup or delivery Wednesday afternoon.

Farm Store

OPEN 7 DAYS A WEEK!

Monday – Saturday
10 am – 7 pm
Sunday
11 am – 5 pm

Upcoming Events

Movie Night: Forks Over Knives
Saturday, March 31st

April Farm Tour: Sundew Gardens
Sunday, April 1st

Folks, This Ain’t Normal: An evening with Joel Salatin
Wednesday, April 18th

In The News

Does A Chocolate Habit Help Keep You Lean?

Market News

Join us this weekend for two member events!

Movie Night: Forks Over Knives
Saturday, March 31st

April Farm Tour: Sundew Gardens
Sunday, April 1st

Its the beginning of the Florida Blueberry Season!
Now available on the online market: Blueberries, 6 oz

Recipe of the Week

Baked Quinoa Patties

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt
1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder
1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed
1/3 cup / .5 oz / 15 g crumbled feta
1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F / 200C.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.
Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.
Gently stir in the feta.
At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you’re still having trouble getting the mixture to hold – mix in flour, a couple tablespoons at a time.
Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
Enjoy hot, or allow to cool to room temperature on a cooling rack.
Makes about a dozen patties.
Prep time: 10 min – Cook time: 25 min

To Contact Us

The Cumming Harvest
thecummingharvest@live.com
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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!