Subscribe to an RSS Feed
Chicken and Vegi Curry Soup
Coconut and curry lend an exotic tropical flair to this quick and easy savory dish. Fresh green beans, bok choy and carrots add a tender-crisp bite to this Asian-inspired chicken soup. Serve with or over jasmine rice.
1 tablespoon coconut oil
1/2 large onion, chopped (about 1 1/4 cups)
1 cup fresh green beans, cut into 1-inch pieces
1 cup bok choy leaves and stems (about 1 small baby bok choy)
1/2 cup chopped carrots
1 bay leaf
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 to 2 tablespoons curry powder
3 cups gluten-free chicken broth
1/2 teaspoon salt
Freshly ground black pepper
1 cup lite coconut milk
1/2 cup chopped green onions (optional)
1 tablespoon grated unsweetened, dried coconut (optional)
Melt coconut oil over medium heat in a large soup pot. Add onion, green beans, bok choy, carrots and bay leaf. Sauté, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken stock, salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering. If desired, garnish the soup before serving with green onions and coconut.
FARMER OF THE DAY
Please welcome Goodness, Gracious Granola to the market. Summer Cordell has been selling at the market from the very beginning. She’s a great person and has an excellent variety of granola products. Her “You Struck Gold” won the 2010 Flavor of Georgia food contest. Please stop by the market on Saturday to meet her, even if you didn’t order.
Please welcome Heritage Farms to our market. They are a Certified Naturally Grown family farm in west Georgia. They’ve added a variety of pastured meats including lamb, goat, pork, beef and chicken to the market. Enjoy!
EGGS brought to you by Hedgewood Hall, Shady Acres, Hog Mountain and Phoenix Gardens. Get them before they’re gone.
Indian Creek and Costa’s Pasta are selling this week.
Shrimp When ordering peeled & deveined shrimp please indicate wheather you would like the tails on or off.
When placing an order online there are two places to leave a comment. To comment to the Grower, add a comment to the small box next to each of your items in the cart. There is also a larger comment box at the end of your orders which shows up on our final packing sheet seen by me. Of course, you may also email either myself or the grower if you have any questions.
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040.
Donate your used books to the market and pick up one too. We’re sharing! Sample subjects include; organic gardening, sustainability, plant biology, cooking, food sensitivities, children and food, organic, health, food system, medicinal herbs, meditation, juicing, raw food, etc.
PICK UP HOURS
Saturday from 10-12pm.
106 Colony Park Drive, Suite 100 Cumming, GA 30040
Please contact me if you have any questions, problems or suggestions. EMAIL ME
FACEBOOK: You are missing out on many great recipes, articles and ways to connect with your farmers if you’re not connected to our facebook page. Please check us out.
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
Coal Mountain Elementary School Green Team If you are a parent of a child at Coal Mtn ES or a master gardener and would like to become involved in a new committee to build a school garden and green team, please contact Suzanne Geddes at 404-702-2601.
Georgia Organics Conference
Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
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!
Upstate Locally Grown Market
Crock Pot Falafel
- 8 ounces dried chick peas (garbanzo beans), or half a bag.
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 Putney Farm egg*
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon
- 1/2 to 3/4 cup bread crumbs (Panko or homemade)
- 2 T olive oil (for the bottom of your crockpot)
- Split Creek yogurt*
Quick soak beans by boiling for a minute and then allowing to sit for 1 hour or soak overnight.
Drain and rinse beans. And cook until tender and skins slid off easily, about 1.5 hours.
(Or, this recipe works with a 15-ounce can of rinsed and drained chickpeas).
Dump chickpeas them into a mixing bowl and smash with a fork. Set aside.
Using a blender, food processor or hand mixer, blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely.
Pour 2 T of olive oil into the bottom of your crockpot.
Form golf-ball sized patties of falafel and then carefully squish flat (but not too flat or they will crumble!). Dip each side into the olive oil and then nestle into your crockpot. It’s okay if they overlap or are on top of each other.
Cook on high for 2-5 hours. You will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time but this is not necessary.
Serve with Split Creek lemon yogurt, sprinkled with dill and celery seed, or Greek yogurt mixed with celery seed, dill, salt and pepper and lemon juice.
Serve on corn tortillas with lettuce, tomato, and the yogurt sauce. This is enough food for a family of four.
- These products can currently be found fresh on the Market page at USLG
Featured and Fresh Products to Look for this Week:
Baked Goods galore
Carolina Sweet Onions
Spinach, lettuce, and beet greens
… plus all your favorite Putney Farm eggs, Happy Cow milk products, and much, much more!
IMPORTANT USLG UPDATES
In Transition: Remember to continue to draw down your balances to zero, and pay-as-you-go for a time. USLG is on the move, with many good changes ahead of us.
NEW DROP-OFF LOCATION! SWAMP RABBIT CAFE AND GROCERY, Cedar Lane, Greenville, will be our newest drop-off location for USLG’ers near Traveler’s rest or Downtown Greenville: located along the Swamp Rabbit Bike trail!
New Year, New Opportunities for Potential MARKET HELPERS!
It takes a villiage to make a food system work, you know! We have need for:
- Extra hands at drop off
- Tuesday order packers
- Writers to contribute to Harvest News
- Facebook/Twitter page administrators
- Web helpers (to work on the back end of the site managing weekly orders)
Whether you have an hour a month, a couple of hours a week, or a few extra minutes at drop-off, there are so many ways that we could use your unique talents to benefit local farms, artisans, and families. To see if you might fit into a slot, please email (click here:) Donna at firstname.lastname@example.org
Reduce, Reuse, and Recycle Your Egg Cartons With USLG!
Reduce greenhouse gases and save a trip to the recycling can by throwing your CLEAN Putney Farm cardboard or PET egg cartons back in your reusable grocery bag when they have been emptied out, and bring them to drop-off next time. We can reuse these for your future egg purchases. Thanks!
Please keep Donna and her wonderful husband, Lenard, in your prayers as they struggle through some health issues. We need your support and helping hands to carry us through this rough spot.
Have a wonderful week, happy shopping on USLG, and good family meals from all your goodies! Donna and Lenard, and the whole gang of Market helpers.
Why I Eat Local
Guest Blogger: Lloyd E. Willis, PhD
Dr. Willis, who is a supporter of our Greenwood Locally Grown branch and an English professor at Lander University, has authored two books, one on environmental issues. USLG is thrilled to be able to start featuring his writing in the Harvest News!
Where does environmentalism stand today?
For a number of years I studied the history of environmentalism as an academic subject, and the longer I pursued that goal I found it more difficult to understand the environmentalism of the current moment. Today, it is still hard to determine where things stand. It’s now possible to find organic products in Walmart and most any chain grocery store; some studies show that the United States consumes less gasoline now than it did in 2008; and we all now use cfl lightbulbs, like ’em or not.
But I can never determine if I should see these things as progress or greenwashing that makes us feel just environmentally friendly enough to justify deferring wholesale changes in our daily lives.
The same situation exists on the pollution front: It’s been a while since a river caught on fire in the United States, and it’s now been 23 years since the Exxon Valdez coated Prince William Sound in crude oil, but in the past two years the Deepwater Horizon dwarfed the Exxon Valdez disaster in the Gulf of Mexico and we all bore witness to the world’s greatest peacetime nuclear disaster in Fukushima, Japan. What environmental catastrophes have lost in frequency they have gained back in scale.
I have gone swimming in the Gulf of Mexico, and I have seen many a Florida sunset sink beneath its waters; when the Deepwater Horizon was pumping hundreds of thousands of crude oil into it and Louisiana’s estuaries, I could feel the damage in my soul, but Prince William Sound and Fukushima, Japan are complete abstractions. I understand them as I might understand a Chemistry textbook, but I don’t feel the loss of those environmental travesties.
I applaud those who can think and act globally (thank you, Al Gore) but to truly believe the world can change I have to narrow my focus—like to the food I put in my mouth. For my money, food is the most powerful factor in environmentalism today. The plate and the fork are the unavoidable instruments that maintain our now largely invisible link to the nonhuman world of soil, sun, and water, and the plate and fork bind us all together. Despite differing religions, political points of view, and economic statuses, we all eat. This may be the last thing we all have in common. And today what we put on our plates can be genetically engineered, synthetic, raised by exploited laborers, fertilized with chemicals, sprayed with poisons, and shipped from Argentina or New Zealand. Or it can be organic and local; produced by expert farmers and artisans; and completely wholesome. Each of us gets to decide what we eat, and the decisions we make reverberate into all the larger issues: food miles, national farm policies, fundamental issues about land use, the value and danger of GMO’s, the basic relationship we want to forge with the world around us.
As basic as they are, eating and participating in an economy are always political actions. I thank God that Upstate Locally Grown gives me the opportunity to both eat and buy in ways that allow me to remain true to the values of responsibility and sustainability that I privilege above almost anything else.
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!
Hi Co-op members,
Volunteers are needed for Friday, February 3, and all future dates. Sign up now at http://tinyurl.com/Co-opVolunteers
As you have already read, the co-op hours on Friday pick-up days will be changing. Volunteers will be needed beginning at 1:00 pm. The new pick-up window for members to get their orders will be 3:30 to 6:00 pm.
The slots are set on VolunteerSpot as follows:
Volunteer hours can be modified to fit your schedule. If the times on VolunteerSpot do not work for you, just select the slot that most closely matches your availability. Then click the “Contact Organizer” button to notify me and I will make the change.
My contact email: email@example.com
Link to VolunteerSpot:
Link to co-op website: http://www.spacity.locallygrown.net
Deadline Wednesday 9 AM for SFA Items
All items from the Suncoast Food Alliance are available for purchase until tomorrow morning, Wednesday, at 9 AM, at which point we pull them off the Market to prepare for submitting our group order. We have not yet met our minimum order for several of the items. Please help us meet our minimums by purchasing those items before they are removed for the week.
JUST ADDED (we don’t get these counts until milking has finished on Tuesday night)
cow creme, cottage cheese
Also added: more goat cheese and goat kefir
sauerkraut, many new beverages and juices, onion flatbread is back!
Sign-in now to place your order.
THANK YOU FOR YOUR CONTINUED SUPPORT Shop on!… The online Market does not not until Wednesday 9 PM.
We thank you for your interest and support of our efforts to expand our delivery network and attract like-minded folks who want the healthiest, the freshest and the most delicious locally-produced foods possible!
The Russellville Community Market will close tonight at 10:00pm for ordering, so get your orders in soon!
See you on Thursday at All Saints Episcopal Church!
You can now follow RCM on Facebook!
Check out our new page for great info on local foods issues and upcoming events. RCM Facebook. Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates.
Lots of exciting new things are afoot at New Earth Farm. Check out our new website at www.newearthfarm.org As the pungo farm gets up and running, we are excited at all of the new energy and action that is happening. Enjoy the smattering of winter veggies that are available!
ALFN Local Food Club:
Reminder - Ordering ends tomorrow morning
Visit www.littlerock.locallygrown.net to select your fresh local food for pick up this Saturday.
Also please note:
ASN Local Food Club to Launch Community Fund, Dollar-to-Dollar Match Opportunity!
Beginning in Spring 2012, in cooperation with Conway Locally Grown, ASN will help fund small-scale agriculture or community-based projects that support local food in Arkansas.
To get this initiative off the ground, a generous donor has agreed to match every dollar we raise—up to $2,000! This is an exciting opportunity to support our community. For more information or to donate, contact EmailASN@gmail.com.
Save the Date- ASN Local Food Club Stakeholders Meeting!
Do you participate in Food Club? Are you a grower, producer, customer? Please join us on February 18, 2012, 12 pm – 2 pm to provide your input at our annual stakeholders meeting. Don’t miss this opportunity to have your voice heard. It’s a potluck-style lunch. ASN will provide the main course so please let us know if you plan to attend.
The chickens must think it’s spring. There will be extra eggs for sale at pick up this afternoon from 4:30- 5:45 at the community center.
Also: a reminder from Frontier Family Farms:
Only 2 weeks left to sign up for the spring and full year CSA with Frontier Family Farms. We will be set up outside the market. We will also have extra eggs and some extra lettuce.
Village Community Market:
Reminder: Ordering for Village Online Market closes today
Tuesday Jan. 24th, 2012
Reminder: Ordering for Village Online Market closes today at 9:00 p.m.
For those who have not yet placed an order and need to, the website address is:
For those who have placed an order, it will be delivered Friday, Jan. 27th to the Village Indoor Market at the Carmona Center around the corner by the Outdoor Market. Pick up between 2:30 and 5:00.
Our Farmers and Artisans thank you for your support!
Volunteer Online Market Manager
The market closes tonight at 10 P.M. To place an order, visit Conway.locallygrown.net/market Please make sure to hit the checkout button. You will receive a conformation email once you place your order.
Alternative Monday Pickup
Don’t forget our alternative Monday evening pickup at La Lucha Space for those of you who can’t pickup on Fridays. La Lucha Space is located at 2035 Prince Street, the white house located on the South East corner of Prince and Donaghey. This alternative pick up will run from 5-7 P.M. on Mondays. If you are planning on selecting the La Lucha pick up, please use caution when selecting items that will not perish over the weekend. If you have a question of wether a product will perish over the weekend, please email the grower to find out.
Have a great day and don’t forget to follow us on Facebook.
Conway Locally Grown
Promote Your Page Too