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.
Gwinnett Locally Grown: Gwinett.LocallyGrown.net is Open for Orders
Hello Everyone,
This week we distributed everything from the new country store. It’s still not stocked, but it was great to have everything in one location. If the refrigerators doesn’t fail on us like it did when we installed them, we will continue to distribute from there, and it’s almost like drive-thru since it’s closer. It’s the first building on the right when you drive down the driveway.
We have had many questions about our CSA and our garden. Walker, a new intern, arrives tomorrow, and comes with an horticulture degree from UGA, and interning in California. We are praying that he will fit right in.
Many of our raw milk customers will be skipping next week for pick-up, so we will have extra raw milk available. Feel free to either place an order or send me an email, and we can coordinate pick-up on any day. Johnston does not maintain his inventory on milk, so you can always place an order if it shows zero or negative number. I try to adjust when possible.
Wishing everyone a Happy Thanksgiving and hoping you will make some of your veggie and meat selections from several of our farmer’s listed for your Thanksgiving meal.
Fresh Wishes,
Pilar
Farm2Work: The Market is Open! Happy Thanksgiving from Farm2Work!
We have pictures for the baked goods from Rosie’s and Community Bakery now…so delicious! 390 products from which to choose for your Thanksgiving dinner.
If you will be leaving early or out of the office this week, it might be easier and more convenient for you to pick up your order at Eggshells in the Heights or at the Kitchen Co. in West Little Rock.
To old-timers and newcomers on the Market, for the Holidays, or, at any time, if it would be more convenient for you to pick up your order at Eggshells in the Heights or at the Kitchen Co. in West Little Rock, just go to “Your Account” and select the different drop off location. You can do this as often as you need to for your convenience. Or, you can give us a call and we will be happy to make the adjustments for you!
Worth re-posting: Kudos to Maison Terre! One of our own local artisan growers has been “discovered” by the Fabulous Beekman Boys. Their Thanksgiving Bundle has gone big time! We do not have it bundled, but you can find the Pumpkin Muffin Mix, Turkey Brine, and Mulling Spices by Maison Terre on our Market.
Did you see us on the news this week? We had some coverage from the local media which is helping us get the word out about the Market. For some reason, when I post the links on here, it’s really messy…you can find all 3 on our Facebook page, though. Or, send me an email and I will be happy to forward them to you. :)
Happy Thanksgiving!
Go here to place your order:
http://www.farm2work.locallygrown.net
Remember to put any special delivery instructions in the “Comments” section of your orders!
Make it a great day!
Farm2Work
Market Managers
info@farm2work.com
501-412-9493
Republican Valley Produce: Thanksgiving Week
Greetings,
I have so many things to be thankful for this year. I am thankful for my family, my health and for all of you. I hope you have a wonderful Thanksgiving.
Just a few food ideas, Don’t forget the Lettuce, Kale, Cheese, Jalapeno Jelly and Tomatoes for those left-over turkey sandwiches. An RVP customer suggested using Kale instead of lettuce on a sandwich and I would agree it is delicious! About the other three, Take some bread and toast it, add Jalapeno(or Habanero if you want it hotter) instead of Mayo or Miracle-Whip. Then add your turkey, shred some Wiebe cheese over the top (Jalapeno is my favorite) heat until melted and top off with a tomato and lettuce or kale. Talk about a sandwich!
Need a pie or rolls for Thanksgiving, but don’t have enough time, Kris’s pies are a meal in themselves. How about a quick breakfast for the kids, A plate of cinnamon rolls would be nice.
I have added a few jellies and added Green Onions back to the Market. They are a little on the small size, but they will continue to grow. These are being grown from onion sets and aren’t a true scallion. However, they do taste wonderful. Also, we are starting to pick from a new planting of Romaine, so the heads are a little smaller. Finally, we have to say good bye to the Yukon Gold Potatoes and Red Candy Onions. Don’t worry, we have Red Norland potatoes and Candy and White Superstar onions.
Remember, orders are due by 5pm on Sunday. www.rvp.locallygrown.net
Eat well!
Jay
LocalFarmsFirst.com: LocalFarmsFirst.com- The market is open.
Greetings local food lovers!
The market is OPEN – don’t forget to place your order between Thurs 5pm-Monday 7am each week.
Featured this week:
Elk breakfast sausage from High Wire Ranch and European Hazelnuts from Fire Mountain.
Farmer Story of the Week: . Everyone is looking forward to a wonderful Thanksgiving next week. In the North Fork Valley it is truly an amazing feast with all of our amazing local growers and ranchers providing delicious food to celebrate the many reasons we all have to be grateful. It is my favorite time to be in the valley!
NEW PAONIA PICK UP LOCATION WILL BE AT THE TRADING POST.
Thanks for supporting local family farmers!
Chelsea Bookout
Market Facilitator LocalFarmsFirst.com – a 501c3 non-profit
303-775-5318
click here to start shopping on the website
www.LocalFarmsFirst.com
Florida Suncoast Locally Grown: ON LINE MARKET NOV. 18TH, 2011
FLORIDA SUNCOAST LOCALLY GROWN
ON LINE MARKET OPEN FOR THE SEASON! WELCOME EVERYONE!
IN A FEW SHORT DAYS IT WILL BE THANKSGIVING, CELEBRATED ALL OVER OUR COUNTRY. What will you be thankful for this season? The Florida Suncoast Locally Grown producers and small farmers are thankful for all of you, who have taken the step to support small business in our local communities.
PLEASE NOTE: DELIVERY UPDATE FOR THANKSGIVING WEEK
Pickups should be made on Wednesday Nov 23th this week at Greens on the Gro Farm after 11 am. Thursday pickups will resume for the rest of the year. Maybry’s Market pickups should be made on Fridays in Wimauma.
Florida Suncoast Locally Grown
How to contact us:
Telephone 941-729-5181
Telephone 941-725-0204
Email: GreensontheGro@aol.com
Market News
Some Farm Market News
My Mothers Garden is offering pasture raised pork and beef. A variety of cuts and sizes are available. Many of their products do not last very long, so if you are interested in any of them, buy early!
Woodapples Essentials has been busy making holiday candles and homemade soaps. Speaking from experience, their soaps are incredible! It’s hard to go back to commercially prepared soaps after experiencing their great products!
Piney Point Farms has some red leaf and romaine lettuce that will be maturing soon, along with greens peppers cubanelles, small cherry and grape tomatoes, Kirby cucumbers, pickler cucumbers, and corn. Beets and Kohlrabi are close, but not quite ready!
Greens on the Gro has collard greens, mustard greens, lacinato kale, limited ragged jack kale, arugula. Swiss chard, Japanese eggplant, Hungarian wax peppers , Pak Choi, and tomatoes are still green and lettuce will be about 10-14 days away from harvesting. Malabar and Okinawa Spinach are growing the greenhouse, and a variety of scallions are almost ready to pull.
Florida Suncoast Market is offering certified organic pie pumpkins, carnival squash, spaghetti squash, garlic, fugi apples, baby spinach, red onions, cremini mushrooms, carrots, and sweet potatoes. Avocados, lemons, and locally grown okra and eggplant will also be available. This season the market will make every attempt to identify place of origin on all fruits and veggies.
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Recipes
Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Florida Suncoast Locally Grown products, so we can try it too! The following comments and recipe are from Athens Georgia Locally Grown Website.
Malabar Spinach with Mushrooms
“Greens, mushrooms, garlic and wine have a strong affinity for one another, and this recipe is both quick and delicious. It’s actually even more flavorful if the mushrooms are slightly too mature to eat raw. Malabar spinach is a common green throughout Asia, where it goes by many different names, including Mong Toi. It is very high in iron and needs only the very briefest cooking.”
Source: An interesting blog, http://outofthegarden.wordpess.com (Entered by Janice Matthews)
Serves: 2-4
Vegan!
about 2 cups Malabar spinach leaves
12-16 oz. fresh mushrooms
2 tsp. canola oil
1 tsp. ginger paste (or fresh peeled, minced)
1 T. garlic, finely minced (or garlic paste)
2 tsp. soy sauce
2 tsp. sake, cooking sherry, or shaoxing wine
1. Wash the Malabar spinach leaves carefully, tear larger leaves into pieces, and leave to drain.
2. Wash the mushrooms with minimal water, dry them well, and separate stems from caps. Slice caps medium-thick, and cut stems in half. Heat fry pan quite hot, add 1 tsp. oil and mushrooms, and let cook 2-3 minutes. They should begin to release some of their moisture.
3. Lift pan slightly off burner and shake back and forth, giving mushrooms a little toss without stirring them. Return to hot burner, cook a few minutes more, and repeat. Do this several times, until mushrooms are turning brown and smelling wonderful. Remove mushrooms to a bowl and set them aside. Some liquid will accumulate in the bottom of the bowl. Don’t drain it off.
4. In the same pan, heat the remaining 1 tsp. of oil on medium high. Add ginger and garlic and stir-fry a minute or two. Add a little of the reserved mushroom liquid. Continuing to stir, add the torn Malabar spinach leaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Do not overcook!
5. Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended. Remove from the heat, salt to taste, and serve at once.
Upcoming Events
Saturday November 26th is SMALL BUSINESS SATURDAY – SHOP SMALL! Shop small and Support your local community, shop small and receive personalized custom service, shop small for unique products and services, shop small and Keep America Working, Shop Small because small businesses are the Backbone of the US, Shop Small because we need both large and small in our economy, Shop small because it is the right thing to do, Shop small and have business accountability, Shop Small because its Eco Friendly, Shop Small because it’s our friends and neighbors in our community!
DID YOU KNOW?
The Sarasota Herald Tribune ran an article October 26th this year about laws. The article was by Linda Brandt, Speaking of Food.
She found the following laws concerning food still on the books!
You cannot eat ice cream in Carmel NY while standing on the sidewalk. It is illegal.
In Newark New Jersey it is illegal to sell ice cream after 6 pm unless the customer has a note from their doctor.
In Connecticut, a pickle is not officially a pickle unless it bounces.
Doughnut holes may not be sold in Lehigh, Nebraska.
In West Virginia, it is illegal to cook cabbage or sauerkraut due to the odors. In fact, perpetrators are subject to imprisonment.
The city of Hackberry Arizona prohibits women from eating raw onions while drinking buttermilk on the Sabbath.
In Gary Ind. A person may not enter a movie house or theater or ride a public street car within four hours of eating garlic.
In Tampa Bay it is illegal to eat cottage cheese on Sunday after 6 pm.
In Tulsa Ok, residents may not open a soda bottle without the supervision of a licensed engineer.
Canned Corn may not be used for fishing bait in the State of New York.
Hamburgers may not be eaten on Sundays in St. Cloud Minn.
In the state of Idaho, it is illegal for a man to give his sweetheart a box of candy weighing less than 50 lbs!
Some of these laws sound like the one we must follow. We can pick and bag
Lettuce together that comes from the same row in the garden, but we cannot include lettuce that comes from another row!
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!
ASN Little Rock Local Food Club Midweek: Market's open and Refer-A-Friend to earn rewards!
The ASN midweek market is now open for ordering!
Place your orders between now and 5:30pm Monday for pick-up 4:30-6:00pm Wednesday at Christ Episcopal Church in downtown Little Rock.
**Log on and place your orders at:
http://lrmidweek.locallygrown.net
__________________________________
It’s Fall—the leaves are turning, the wind is blowing and the Farmers’ Markets are closing down. Many people think they will have to do without fresh local food until next summer—but you know better, because you’re a member of ASN’s Food Club. Help us spread the word about Food Club and for each person you refer who becomes a member, you’ll earn a free month’s membership!
We’ll make it easy for you: just cut and paste the invitation below and email it to everyone you know who likes fresh produce and pasture raised meats from farmers who live where you live. Thanks for helping us grow ASN Food Club—Little Rock’s best source for local food.
________________________________________
Friends,
We all love the fresh local food from our Farmers Markets every summer. Did you know that you can enjoy that great food all year long? Just join me in the ASN Food Club. Food Club is a local food cooperative run by the nonprofit Arkansas Sustainability Network that will give you access to an incredible variety of produce, meats, herbs, eggs, and more—all produced by Arkansas farmers—for just pennies a day. This week, we had pasture raised chicken from Falling Sky Farms, grass fed beef from Farm Girl Natural Foods, organic napa cabbage from Armstead Mountain Farm, and hundreds of other Arkansas products – not to mention dozens of locally-made great holiday gifts!
It’s easy too. Just put in your order at littlerock.locallygrown.net anytime between Sunday evening and Wednesday morning each week, or lrmidweek.locallygrown.net anytime between Friday and Monday. Pick up your fresh local food Saturday morning between 10am and 12pm or Wednesday between 4:30 and 6:00pm, at Christ Episcopal Church at 6th and Scott in downtown Little Rock.
Membership costs just $5 a month and your first two orders are free. To join, go to littlerock.locallygrown.net, or or lrmidweek.locallygrown.net
click on “Your Account”, and choose “I want to create a new account.” Follow the easy instructions and you’ll be ready to go.
Have questions? Email ASN Food Club"ASN Local Food Club":mailto:asnlocalfoodclub@gmail.com or call (501) 291-ASN9.
Florida Suncoast Locally Grown: On Line Market Updates
Hello Everyone!
On Friday Evening Nov. 18th the on line Florida Suncoast Locally Grown Farmers Market will open for the season.
We have taken a little time and have completed evaluating the past growing season, our resources, and our goals.
We will continue to support small farmers and producers and will continue to look for local growers that may be interested in the advantages of the on line market.
We will continue to offer pick up locations for local produce, but have decided to discontinue several pick up sites.
Effective immediately we will NO longer
deliver to: Ocean Harvest on Manatee Avenue, Anna Maria Fish Market, or Village of the Arts in Downtown Bradenton.
The only active pick up locations will be at our Farm -Greens on the Gro Farm, in Palmetto, and Mabrys Market in Wimauma.
We will still have local produce available at the Downtown Bradenton Farmers Market on Saturday Mornings from 9 am to 2pm, and our Farm Stand.
If there is enough interest we may continue delivering, but there will be a charge. There are many things that contributed to these changes, too many to mention in this email.
There are over 100 members signed up at the newly discontinued locations that need to update their pick up location on line.
We are so appreciative to all of you that have supported small local farms and the market, and encouraged by all the new consumers looking for local, chemical and pesticide free, fresh and tasty food!
Thank you to all of you who have supported the on line market, and we look forward to a healthy bountiful fall season!
The Cumming Harvest: Newsletter - November 16, 2011
Recipes
Perfect Turkey
A perfectly seasoned and juicy turkey. Cooks Illustrated also recommends letting the turkey sit in the fridge for an hour after rinsing off the brine…helps the skin to brown and crisp up.
Ingredients
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
Directions
1.Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2.Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3.Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4.Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Market News
This week at the market…
Thanksgiving is just 8 days away, so this is the last week to order for your Thanksgiving menu. We didn’t have turkey’s but there is more than enough veggies available online to make a meal fit for a king. We have so many things to be thankful for in our community, and the abundance of locally grown food is right up there.
If your Thanksgiving menu isn’t set, take a look around the internet for seasonal recipe ideas. Even if you’ll be getting ingredients at the grocery store, it’s still feasible to cook with produce that is typically at its peak about now. Here are two pages to get you started:
Paleo Thanksgiving Meal
Rescue Thanksgiving Recipes
Tom’s Shrimp Company is selling online this week and will be our “Farmer for the day”. He will be set up under our tent meeting you as you walk up to pick up your order. If you miss ordering online, or have friends that would like to buy, bring them along, he’ll have extra shrimp to sell. Online shrimp orders will be taken until 6am Thursday. NOTE: He will NOT be online next week (Thanksgiving).
Costa’s Pasta is selling this week and will be back on a regular schedule selling every other week.
My Daily Bread has two specials this week. Cinnamon rolls with cream cheese frosting are $1 off.
These are delicious anytime, warmed in the oven.
Also, perfect for your Thanksgiving meal, Whole Wheat Yeast Rolls are $5.50 this week.
Farm Fresh Foods Thanksgiving sale this week…20% off of all their items. Also, get larger sized soups to feed your crowd, try the sauces or chutneys to accompany your turkey, and order our galettes as a sweet finish to the meal!
Forsyth County Honeybees
Nicholas Weaver is a Cumming beekeeper, fighting for his and all other beekeepers right to have honeybees. Please sign our petition at Change.org to show your support.
UPDATE: The Forsyth Cty commissioners have granted Nicholas a repreave until a new code can be written to include honeybees and beekeeping. The Forsyth county beekeepers association has been asked to help write the code to be approved within the next 6 mos. We still need your support to show commissioners the importance of bees in our community.
NEW LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040.
Google Map
NOTE: Because we are not handicap accessible, handicapped customers will need to call us upon arrival. 404-702-2601
Book Exchange
Are your bookshelves overflowing?
We are collecting books/cd’s/dvd’s that you are willing to donate to our table. Example topics include but not limited to 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
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
Farm Partner
Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
Business Partner
Secure Services, Inc Thank you for generously providing our market location!
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!
Tullahoma Locally Grown: New Item!
Tom’s Naturals has added a sprout and micro green sampler to the market. This is a great opportunity to taste test several of his products for one price. Mini plants are full of nutrition, so try some this week!
Risa