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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The Wednesday Market:  Time to Order; Tips on Storing Bread


Good afternoon to everyone in The Wednesday Market community. We hope you are enjoying today’s weather!

The Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up on Wednesday between 3:30 and 6 p.m. Be sure to check the website for this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net/market

Tuesday, April 1, is National Sourdough Bread Day. Nothing beats fresh-baked wholesome bread from our talented bakers at The Wednesday Market! In recognition of the love of bread, here are some tips on keeping bread fresh:

  • Store bread at room temperature, about 68 degrees F, in a cool dry place away from direct sunlight.
  • Never store bread in the refrigerator, as this is the fastest way for bread to go stale. Scientific studies have shown that this draws out the moisture through a process called “retrogradation”, which simply means that the starch molecules crystallize.
  • Commercially produced bread contains preservatives which protect the bread from molding. It is fine to keep “store-bought” bread in the plastic bag that it comes in, as long as you protect it from heat and sunlight. Otherwise, the bag sweats and the next thing you know – moldy bread!
  • There are a few different ways to store artisanal bread so that the crust will stay crispy. Do not wrap it in plastic wrap or foil or store it a plastic bag or bin. Doing so will cause the crust to go soft, and an airtight environment will cause mold to grow quickly.
  • The best way to store artisanal bread is out on the counter on a cutting board or platter. Once the loaf has been cut, store the bread with the cut end facing down on the surface of the cutting board.
  • If you are not comfortable leaving bread out in the open, store it in a paper bag or wrapped loosely in a kitchen towel. The bread will be able to breathe and will be less likely to mold.
  • If you have more bread than you can possibly consume within a couple of days, freeze it. You can either freeze the whole loaf, wrapped tightly in heavy-duty foil and then in plastic wrap, or place slices in freezer bags. Slices thaw pretty quickly at room temperature. To refresh a loaf that has been frozen, take it out of its wrapping and allow it to thaw at room temperature. Put it in a preheated oven (350 degrees) for about 5 minutes to restore the crispy crust.

And, if all these tips fail and your bread goes stale, there are plenty of things you can do to use it up anyway. Make breadcrumbs or croutons or French toast or a yummy bread pudding. Use the internet to research tasty recipes that use stale bread as an ingredient.

Thank you for supporting locally grown agriculture and for choosing to purchase locally.

We’ll see you at the Market!

Beverly

Rivervalley.locallygrown:  April Market Opens


Rivervalley.locallygrown is open for your ordering from the producers who are offering items. If you purchase from a producer other than Bluebird Hill please place the order by Wednesday p.m.

Thank you

Gwinnett Locally Grown:  IMPORTANT MOTHER EARTH MEATS INFO


This email is a gentle reminder that ordering through Gwinnett Locally Grown will close tomorrow (Monday) mid-morning.

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

MOTHER EARTH MEATS
We are at the point where we have to decide whether to continue offering products from Mother Earth Meats as a Group Buy. We are wavering around the $1,000/month order which Tracy (from Mother Earth Meats) must have to be able to offer free shipping.

We did not make it last month.

Is Mother Earth Meats organic? No. Are they better than grocery store meat? Absolutely! It would be nice if we could all afford 100% organic meat all the time, but most of us cannot, including my husband and I, with only two of us to feed.

I know personally from my past farming experiences that organic feed is extremely expensive, often must be shipped in from long distances, and that 100% grass-fed is a fine art and difficult science – kudos to any farmer who can get enough protein into the diet of an animal being only grass-fed, or can get the price per pound needed if using organic feed! Some can, I could not do either, even supplementing our farm with both my husband I having off-farm jobs when living in Ohio.

My research indicates one chicken would have to sell for around $25 in this area for the farmer to make just a little profit, and hope there are no losses due to predators, the weather co-operates, fences don’t have to be replaced, property taxes don’t increase, etc.

Can I afford one once in a while? Yes, because my husband and I put a very high priority on supporting local farms, and a lesser priority on the latest electronic gadget, stylish clothes, or a new vehicle every year (I could write many blogs on establishing local foodsheds, of which I am very passionate!)

For me, Mother Earth Meats is a great alternative, for those of us who cannot afford full-on organic all the time, and not interested in store-bought meat. The animals are pastured. If supplemental feed is needed, it is non-GMO. Most of all, it is affordable.

Highlights of Mother Earth Meats (www.motherearthmeats.com)
• Mother Earth Meats is more than just chicken. Tracy works with several farmers to provide pastured, grassfed, hormone, antibiotic and cruelty-free beef, bison, elk, goat, lamb, chicken, turkey, duck and pork, as well as other products like Druck’s raw milk cheese, organ meats, bones for broth/stock and traditional cooking fats.

• Animals are pastured!

• There are no nitrates/MSG in the uncooked sausages, fresh bacon or seasoned bacon.

• Mother Earth Meats does not add any kind of salt or chemical washes to their meats, nor do they use gases to sterilize it. (Grocery store meat is downright scary if everybody knew all the details!)

• Mother Earth Meats does not use any fertilizers at the farm, other than their own manure and homemade compost.

• The turkeys are pastured/free-range and are given a limited amount of non-GMO feed which does include corn/soy.

Pork lard is already rendered and pork fat is not; the same is true for beef lard and fat (however, you can easily render it yourself in the oven!)

• There is NO sales tax or added delivery fee!

• Slight fluctuations in price will occur due to actual packaged weight.

If you’ve hung in with me this far, the next MEM order is due by April 8, for delivery April 22. Here is how to place your order:

Placing a Mother Earth Meats order: Here’s how it works:
• 1. Place your order of Mother Earth Meats on their website by the second Tuesday of each month.
• 2. At checkout, fill out the Shipping Address with OUR address as follows: Rancho Alegre Farm, 2225 Givens Road, Dacula, GA 30019. Please see the snapshot on the right for a graphic explanation. IMPORTANT: Click on Buyer’s Club so you are not charged shipping!
• 3. Pay online when you order.
• 4. Forward us your order confirmation via email with subject line MEM ORDER to grow@ranchoalegrefarm.com
• 5. Pick up your order the fourth Tuesday of the month during Gwinnett Locally Grown hours of 4:30-6:30.

See you Tuesday and thanks for your participation!
Debbie Moore
Market Manager
grow@ranchoalegrefarm.com

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.

ALFN Local Food Club:  The Market is Open


a guest Hello from former Food Club family member Sam Hedges

Hello friends,
Sam Hedges here, recently transplanted from Arkansas’ fertile soil into the New Mexican desert.

I’ve lived in Albuquerque for three months now, and in this time I’ve crystallized an important message for all of you…

Food Club is awesome. I say this because Albuquerque is devoid of anything like Food Club. No locallygrown.net, no year-round market, no convenient source of locally grown food.

Believe me, I’ve tried. In my four years with Food Club, I forgot the experience of buying produce from California in a grocery store. Having to go back to it is a bumpy transition, but without a Winter farmers market, I don’t have much choice (why you don’t see year round farming in a mild climate like NM is a whole ‘nother conversation). And an open-air market is great, but it’s no Food Club. What I’ve been missing is a way to really shop locally, and my move to Albuquerque has helped me appreciate just how unique Food Club is.

The closest I’ve gotten here is a place called Skarsgard Farm. They run a giant CSA, where you can order farm boxes week to week. It seemed to be the thing I was looking for. Imagine my surprise when I received a box of organic produce, mostly grown in Texas and California. Turns out I missed the fine print. I don’t care. It feels enough like Food Club that I can pretend it’s local. I even trick myself into thinking it tastes better. As long as it keeps me out of the grocery produce aisle.

Complaining aside, New Mexico is a great place, always worth experiencing. I’ve been farming for a month now, and most Arkansas farmers would be envious of the 60 degree days in February, the lack of humidity, absence of bugs, and unceasing sunshine. Turns out, the desert is an ideal place to farm as long as you have water.

I’m sure there are great things on the Market, but I’m not going to look, because it’ll make me jealous.

Sincerely,
Sam Hedges

Jbo Locally Grown:  JBO Online market open 3/30/14


The market is open for your shopping pleasure.

This week we welcome a new egg vendor, “Appalachian Journey” home to “Only the Finest” alpacas.

This will be “Carol’s Cakes” last week of selling online this season. Her cakes, cookies and muffins freeze very well. Carol will be getting her shoulder fixed and will return good as new at the Saturday market in May.

We will be in the large room this week, vendors may unload at the side door.

Order now through Tuesday April 1st at noon and pick up Wednesday April 2nd between 500 & 600 pm at the Jonesborough Visitors Center.

Happy shopping
Deb

Russellville Community Market:  Welcome to Market Week!


We’re open! One Nerd Bakery is back on this week, so be sure and check out her products.

Don’t miss out on Green Acres Bloomsdale spinach.

Enjoy our great local food and products all year round, right here at the Russellville Community Market site!

Happy shopping! Eat Local!

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

Be sure to “Like” our Facebook page for updates and food-related events in your community!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

FRESH.LOCAL.ONLINE.

Champaign, OH:  Time To Shine!


As we see March drift away from us, and March Madness soon go into The Final Four, the excitement gets overwhelming!!

The excitement as March leads us into April, spring weather, sunshine, a new growing season…the hard work for our growers starts to happen! The Final Four leads us into excitement as we watch teams rise and fall, work their hardest, give their all! We all cheer, hope the best for each of our teams, and in the end, are proud of all teams and their accomplishments!

It is now time to start that same cheering, hoping for the best season, and supporting our local growers!! March Madness gives way to their time in the spotlight!! They deserve all of our cheering skills!! Go, Local, Go!!

It’s their time to shine…

United States Virgin Islands:  V.I. Locally Grown Market: Week of March 30, 2014


Good Morning!

Our apologies for the late opening of the market – it seems the host server was down briefly this morning. No worries, though, your Locally Grown market is up and running, and stocked as usual with all your favorite produce, herbs, flowers, and baked goods.

Have you been getting enough greens lately? Between Bijou Farm, RaS Sonrise Daughter Stand Farm, Queen CaribBee and Ridge to Reef Farm you have your pick of hearty braising greens, delicate lettuces, and flavorful salad mixes. You can’t get enough!

We look forward to seeing you Wednesday!

with warm wishes,
Emma Haynes & Your V.I. Locally Grown Producers

Stones River Market:  The Market is Back Open - April Arrives this Week


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

The Market is back open this morning. I return from my trip out west ready to get back to the farm and get more vegetables and flowers in the ground. April is not far away and should mean an end to this very cold winter we have had.

There will be normal deliveries this week for Nashville customers.

With my return, Carol’s Vibration Cooking and Meadow Branch Beef have listed their items on the Market. Wild Flours is still out this week.

I forgot to mention last week that Cedar Thicket Farm has re-stocked bay leaves.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! Here is a simple recipe using Market produce that I found courtesy of Yummly and allrecipes.com. It is an easy roast that can be served with oven roasted vegetables. You can find the recipe here.

Beef Pot Roast

Ingredients:
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black
pepper

Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.

3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

I 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!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Champaign, OH:  It's a Nice Day for the Sugar Shack!


Just a reminder that the Marc and Shary extended this very lovely invitation! Happening, today!!

The weather looks inviting for a visit to our sugar shack on Sunday! Please join us for what will likely be our last boil of the season from noon to 4 p.m. You can find us at 2089 N. State Route 560, Urbana, which is about 2.5 miles north of Westville. The drive is on the east side of the highway. It’s a long wooded lane – please drive slowly, as kids and animals may be about. Stop at the white building with two garage doors, and the sugar shack will be behind it. Follow the steam!

Marc and Shary Stadler
Valley View Woodlands