The Weblog

This weblog contains 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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Fresh Harvest, LLC:  Fresh Harvest for October 14th

Market News


As the seasons change, we want to remind you that Fresh Harvest will continue through the year! We work with farmers in the area who have invested in year round hoop houses that enable them to keep the veggies coming through the cold months ahead!

Stay tuned to our weblog on Sunday nights for info about our schedule as the Holidays approach, as well as any specials we may offer!

We’ve got lots of great veggies for you this week- all the best Fall has to offer. This really is the best time for veggies. There is so much delicious diversity- from hearty winter squashes and potatoes of all kinds, to turnips and okra, lettuce and all the greens!!

Dozen Bakery has a delicious new bread- Quinoa and Sunflower Seed Sourdough! If you like a flavorful and hearty whole grain bread, and have enjoyed their buckwheat and amaranth loafs, you will definitely want to try it!

The Bloomy Rind, Wedge Oak Farm and Bear Creek Farm have lots of good offerings up, So please support them as well!

You have until Tuesday night to place your order!

Thanks for your support, and we will see you on Wednesday!

John and Tally


Butternut Squash Fettuccine Alfredo
Serves 6

3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, smashed
1 1/2 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
Pinch ground nutmeg
1 pound dry fettuccine
2 tablespoons finely chopped fresh parsley leaves
Arrange a rack in the middle of the oven and heat to 425°F.

Toss the cubed squash with the garlic and olive oil in a large bowl and season with ½ teaspoon of the salt and pepper. Transfer the mixture to a rimmed baking sheet and spread into a single layer. Roast until tender and caramelized, about 30 minutes, stirring once halfway through.

Remove the squash from the oven and let cool for 10 minutes. Transfer the squash and garlic to a blender or food processor. Add the remaining salt, cream, broth, cheese, and nutmeg, and process continuously until smooth, about 1 minute.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

Add the Alfredo sauce and toss with the pasta over low heat. If needed, add some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and evenly coat it with the sauce. Sprinkle with the parsley and more Parmesan and serve immediately.

Dawson Local Harvest:  New Fall Flavors from The Bakery!

Dawson Local Harvest for October 19th*

New Fall Flavors from The Bakery!


Some delicious new Fall Flavors are coming from MY DAILY BREAD this week, including organic Caramel Apple Bread, Orange Cranberry Muffins, and Apple Cinnamon Oatmeal Cookies with Maple Syrup Icing! Yum! These Treats are just here for the season, so get them while you can.

NEW VEGETABLES are back on The Market including Zucchini, Yellow Squash, and tender Green Beans! These warm-weather veggies should take us into November, and we expect TOMATOES (yes, I swear) in the next week or 2. This is going to be your last chance at fresh locally-grown Summer Produce until next year. Make sure you get these while you can!.


REMEMBER! You can now order until Tuesday night at 9 pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 6 pm.

You’ll find the DAWSON LOCAL HARVEST at

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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.

If you like what we’re doing please tell a friend!

Alan Vining
Market Manager

Russellville Community Market:  Market Closes at 10pm!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.

Orders will be ready for pick from 4PM – 6:30PM this Tuesday at the Downtown Russellville Train Depot!

Russellville Community Market


Cincinnati, OH:  This market is preparing to open!

This market was added to the system on Sunday October 14, 2018 05:05 PM. It should be open for business soon!

Cross Timbers Food Cooperative:  Farm & Food Leadership Conference

It’s not too late to catch the 2018 Farm and Food Leadership Conference, tomorrow and Tuesday (October 15-16) in McKinney. Get all the details at

RAF Buying Clubs :  Time to Order!

Happy Fall Buying Club Members!

Ordering has been opened for this Wednesday’s Buying Club drop-offs in Rivermont Area and Forest.

Head over to

to place your order!

The Wednesday Market:  Place Your Orders Today

Good afternoon.

The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. See the website for this week’s product listings. Here is the link:

Have a great Sunday, and we’ll see you at the Market.



V.I Prime Produce locally Grown:  Market close

Good morning Prime Produce family we apologize for the late notice. Market will be temporarily close for two weeks. Ra’s Sonrise and Daughter Stand farm representing the VI in the Breadfruit summit in Hawaii. We apologize for any inconvenience this may cause. Thank you see in two weeks. Prime Produce manager

Green Acres Atkins:  Opening Bell.......make sure to stock your freezer for the cold winter!

Good morning!

Happy Shopping

Place your orders by Wednesday at noon

have a great week

Tom and Kami Green

Green Acres Atkins:  Opening Bell.......make sure to stock your freezer for the cold winter!

Good morning!

Happy Shopping

Place your orders by Wednesday at noon

have a great week

Tom and Kami Green