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 Cumming Harvest - Closed:  Weblog Entry


Market News

The market is open and ready for you to place orders online. You may pay online or when you pick up with either cash, check or a credit card. A 3% convenience fee is added to all credit card payments, online and in person.

JavaGenesis Coffee Roasting will be taking a short vacation this week and will return to the market on Sept 27.



Group Buy


I will be ordering Grassfed Butter from Mountain Valley Farm in Ellijay this week. Place your orders online under the group order category.

Future Group Orders
Gelatin will be added the week of 9/24.

PICK UP LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

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!

Spa City Local Farm Market Co-op:  The market is closed


The market is closed
The Spa City Co-op online market is now closed for ordering. Please plan to pick up your order this Friday, Sept. 19th, between 3:30 and 5:30 at 341A Whittington Avenue.

Thank you for supporting our local farmers and our co-op!

See you Friday!
Denise Marion
Market Co-manager
501-655-3130
Spacity@locallygrown.net

Www.spacity.locallygrown.net

Posted by: Denise Marion at Tuesday September 02, 2014 09:24 PM CDT

Champaign, OH:  Local Love


Show yourself, and us, some weekly love!

Get your orders in by 10:00pm, tonight!

Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 38


Your box for Week 38

Farm Where Life is Good

Produce Subscription (Week 38)

The frosting is on the FarmWLIG cake. Grrrr. Brrrr. Sad to see all of the summer vegetables take such a big hit from frost. I remember them as seedlings! But the daytimes have been beee-ah-utiful. Great harvest experience today. Tanning while working!

Baby photos: Awww, do you remember when…


Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Left over sandbags and other delicacies in your boxes this week. Seriously, LIFT FROM BELOW (28#)

Potato, Swedish Peanut fingerling More of this little twirp. How were they? We haven’t had a chance to try them yet.

Melon Two varieties, Canary and Honey White. Again, we struggled with many forces to make these get to the boxes. Hopefully they are sweet and nice; very sorry if they are not. They freeze perfectly for winter smoothies!

Tomato, cherry variety Variety pack of bite-sized wonders. They roast down to chewable treats beautifully! Try it; 200F, sliced in half, drizzled with olive oil, sprinkle with sea salt and pepper, and toss a couple garlic cloves (in their skins) on the tray too; roast for 3-6hrs.

Tomato, paste More fresh salsa.

Tomato, slicer variety 5 different large slicers and a couple of the little orange Jaune Flamme.

Pepper, sweet Italia (red), purple, chocolate. More colors of the pepper.

Pepper, Feher Ozon paprika (immature) Just a titch of spice.

Pepper (Jalapeno) Just one to kick-start your salsa or such.

Squash, zephyr Probably the last of the yellow beauties. Sayonara until next summer.

Zucchini Also the last of the Zzzzzzs.

Cucumber, variety pack Same old, same old.

Cabbage, tendersweet The last of this delicate variety; moving next week to the winter variety. The outer leaf(ves) have taken a beating in the field; remove to find the delicate, pale inner leaves perfect for salads.

Kohlrabi Peel, cut into sticks and dip away. They store whole for months.

Onions, yellow and red Working thru the various varieties…

Parsley Mince it up for a simple tomato salad with vinaigrette.

Cilantro It’s hanging in there thru the frosts, but probably the last of the “love-it-hate-it” herb.

Recipes for your consideration

I was introduced to this dipping sauce to be used with asparagus spears, etc. on the steamed side of things. BUT, it is absolutely drinkable! So maybe we need to try it with crunchy kohlrabi. What do you think? I’m thinking, yes.¬

Toasted Sesame Aioli

1/4 cup Veganaise or Nayonaise
1 Tbsp toasted sesame oil
2 tsp soy sauce
2 tsp lemon juice (I’ve also substituted seasoned rice vinegar)
1 tsp sesame seeds, toasted
1/2 tsp ginger root, zested/grated
1 clove garlic, minced

Whisk all ingredients together; served chilled with dip-able vegetable of your choice.


Dal is the BEST, simply the best. This recipe is pretty simple. Make extra, it is great for lunch boxes.¬

Tarka Dal

1¼ cup dry red split lentils
1 cup water
1 tsp turmeric
1 Tbsp mild curry powder
1 Tbsp coconut oil
½ tsp cumin seeds
1 large onion, diced
3 cloves garlic, finely chopped
2 tomatoes, cored and finely chopped
¾ tsp salt
¾ tsp garam masala
1 Tbsp margarine

Rinse lentils well, place in saucepan and cover with cold water (not the 1 cup listed in the recipe, just cover them with water). Bring to boil and boil rapidly for 10 minutes. Drain, rinse with hot water and place back in the pot with the measured water, turmeric and curry powder. Simmer with the lid on for 15 minutes adding more water a bit at a time if need be until the lentils are fully cooked and there is very little water left.

Meanwhile heat 1 Tbsp of coconut oil and fry the cumin seeds a few seconds. Add the onion and fry until slightly golden brown, about 10 minutes. With a few minutes left add the garlic (you can add a finely chopped chili now if you want more heat, keep in mind this is a mild dal). Add the tomatoes and cook until they start to break down.

Stir this into the lentils along with the garam masala, salt and margarine. Stir until the margarine melts and everything is well blended.

Make Your Own Garam Masala
1 teaspoon cardamom seeds (from green cardamom pods)
1 small cinnamon stick
1 teaspoon cumin seeds
1/4 teaspoon cloves
1 teaspoon black peppercorns
Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and store in a dark place away from heat. Makes about 2 tablespoons.

From: Fatfreevegan.com


I found this on the InterWeb. Urban legend has it that it is not EXACTLY the recipe but close. See what you think.¬

Chipotle Pico de Gallo Salsa Recipe

6 vine ripened tomatoes, diced
1/2 red onion, finely chopped
1/3 cup fresh cilantro, chopped
1-2 jalapeno, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt (or to taste)
pepper to taste

Toss all ingredients together.

Chill at least an hour to allow flavors to blend.

Note: Chipotle recommends cutting tomatoes into quarters and removing the seeds and the pulp before chopping. That really made a difference.


Everyone feel free to add your favorite recipes to the website.

Farm News

Frost is no longer on the horizon, it is in our rear-view mirror. Two nights of hard frost have knocked out much of the “outdoor”/non-hightunnel things. Summer squash, winter squash (I’m going to cry), eggplant, basil, green beans (tried to squeak in one last batch). Peppers may hold on, same for the tomatillos and ground cherries. The kale and cabbage are loving it. Brussels sprouts are just playing with me…they will not behave and head up.

Frost is beautiful on the celery

Last plantings of broccoli and cauliflower took a major hit from cabbage loupers after the deer danced all over the row covers…*I think that is what you call a symbiosis*…but hoping they will give us some floral heads, any heads. The up-and-coming boc choi, beets and fennel are getting a new set of hoops/row cover tomorrow in an attempt to foil the deer…and save their little green and red lives.

Painted Pony beans

If we can figure out how to harvest the dry beans, maybe a batch will show up soon in the boxes. That is the veggie-scoop out where winter seems to be coming early. Just a few more weeks for the boxes of bounty…

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Russellville Community Market:  RCM Order Reminder


Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Champaign, OH:  You're Gonna Make It After All!


Love is all around, no need to waste it…
You can have a town, why don’t you take it…
You’re gonna make it after all…
You’re gonna make it after all…
(Theme song from The Mary Tyler Moore Show)

So, I’m not going to lie…I hum this song, a lot. I grew up watching this show. I really wanted Rhoda’s apartment but the whole concept of the girls living the big city life really appealed to this girl.

And, this song popped into my head, today, as I was downtown, wearing one of my many hats, both figuratively, and literally. I am on several different downtown boards with offshoots of different committees that I head. Anyway, today, it was the downtown Holiday Open House I was about. Since I head up the promotions on that committee, I was around town handing out posters, rack cards, and answering questions.

One thing that I notice about the local downtown is the attention they give to customer satisfaction. When I am dining at a local restaurant, I love that one will know what wine I drink. One will know that I am a strict vegetarian but not vegan. One knows exactly how I like my coffee. One knows I won’t take dessert but I love a good cheese plate with my glass of wine.

Other businesses know that I am a busy girl and support all that I am doing or involved in. Most know my style of dress, and if I am in a funk or having an off day, and dress in a muted version of me, they are quick to ask if I am feeling okay or if I am sick.

My point is that in my adventures in town, this theme song playing in my head, it occurred to me…customer friendliness and satisfaction are alive and well!!

I began to reflect on this little local market of love. A little local market of customer service. Just like the downtown businesses, we strive to make each customer happy. We strive to get to know them, make them a part of the local family, anticipate their orders, their needs, their expectations.

We love to give love to our local customers!! We hope this is reflected in our actions, in our smiles, and in our total gratitude that you are choosing us, each week, to bring you the best of the best that we have to offer.

I cannot tell you how happy I was when I left town and had this local love fest going on.

You all are the best, you give us your best, and in turn, we hope that you see our best, each and every week.

You have until 10pm…get the love vibe going…we are hear, all evening, taking your orders…

Peace and Love,
Cosmic Pam

ALFN Local Food Club:  Last Call!


It’s that time again. Time to take one final lap around The Market and find a few more fabulous foods (muscadines!) you’ll need to make next week a delicious week. It’s also last call to share your thoughts with us via our customer survey. The survey closes as noon tomorrow, but we want to hear from as many of our Food Club friends as possible! So if you haven’t had a chance to voice your opinion yet, please take a few minutes and help us make ALFN an even better organization.

-Rebecca Wild
Program Manager

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Farm Where Life is Good:  Tomato Last-minute Sale-- open 'till midnight only.



Slicers have taken on new responsibilities!

Attack of the Tomatoes, Part II — Summer Sale!

Available until 12midnight only. Market is open ONLY for Tomato Sale…ONLY for Tomato Sale. All previously placed orders are packed and ready for delivery.

The tomatoes of the slicing variety (4 different ones) are literally popping off the vines. They want to be on your sandwiches and in your salads this week. They want to be dehydrated or oven roasted for your winter treats. They want to be quarterd and frozen for SuperBowl chili! Order now! Delivery tomorrow.

Get ’em while they are here…with two frosts already on the farm, they will not last.

Head to The Market and find your slicer tomato options in the SALE section.

(Open until 12midnight only; taking add-on/last-minute orders for the slicer tomatoes only.)

Delivery tomorrow to your chosen dropsite, like usual.

Have a wonderful week, and have fun putting them up or munching them down.

Roger and Lara


Middle Tennessee Locally Grown:  Just a Few Hours Left to Order!


Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. tomorrow (Wed), for delivery fresh from local farms on Thursday. Don’t forget all our yummy vegetables, eggs, creamline milk, perennial plants & hanging baskets! And all the summer vegetable and fruit bounty on the market, as well as Steve’s Bees local honey! And our newest additions, Mad Hatter jams and Doorstep Bakery bread! What good eating, so easily available on our online market!

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

aaaaaaa:  Produce Week Sept 14-20









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Trust Local Foods

How to contact us:
Our Website: trustlocalfoods.com
On Facebook: www.facebook.com/TrustLocalFoods
Monday – Saturday: Here’s a map.

Market News

At the Trust Local Foods retail warehouse, we are offering a larger variety of produce for our customers. Our produce is offered seasonally, as we only get food that is grown locally. Stock up on these veggies while they last! Most of our produce is also grown organically, which means you are getting the highest quality foods around with the lowest environmental impact. “Putting Culture Back Into Agriculture”

This Week:
Brussel Sprouts
Beets
Blue Adirondack Potatoes
Yukon Gold Potatoes
Red Norland Potatoes
Sun Sugar Cherry Tomatoes
Red Cherry Tomatoes
Heirloom Tomatoes
Red Onion
White Onion
Garlic
Orange Carrots
Purple Carrots
Mixed Butter Lettuce
Salad Mix
Curly Kale
Green Peppers
Early Gold Apples
Paul Red Apples
Honey Dew Melons
Galia Melons
Orange Seedless Watermelon
Red Seedless Watermelon
Yellow Seed-In Watermelon
Cantaloupe
Tasty Bites Melon
Buttercup Squash
Ambercup Squash
Spaghetti Squash