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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Siloam Springs, AR:  Online Market is Open and Winter Market Survey


October 25th will be the last day the market is in the park. October 26th will begin the Winter Market through our online market ordering process. First order pick up date will be November 1st.

We are asking that our customers complete the survey at the link below so we can communicate to our farmers what produce you would be interested in purchasing through the winter.

https://www.surveymonkey.com/s/CTW7KK9

Thank you for supporting the farmers through the Siloam Springs Farmers Market!

~Stacy

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market Customers,

With this nice cool weather, fall cooking is starting to sound so good! We have what you need at the market for your soup, stew, casserole, curry, roasted meat and vegetables, stuffed bell peppers, and much more.

Here’s this week’s lineup:

Mushrooms
So good in everything!
Fresh Shiitakes, Dried Shiitakes, and Shiitake mushroom powder.

Vegetables
Great end of the summer, beginning of fall selection includes Delicata and butternut winter squash, elephant garlic, potatoes, green, red, and yellow bell peppers, sweet banana peppers, anaheims, serranos, jalapenos, tomatillos, okra, green beans, cucumbers, cherry tomatoes, and slicing tomatoes.

Herbs
Fresh herbs make everything delicious! We have Italian basil, Thai basil, lemongrass, sage, chives, and mixed Italian herbs.

Meat
Lots of different cuts of pastured lamb, pork, and chicken.

Eggs
From hens that are free range and fed organic grains.

Specialty foods
Lacto-fermented sauerkraut and jalapenos, salsa made with local and organic ingredients, brine-cured olives and pressed olive oil (direct from the organic grower in California).

Botanical bath and beauty products
Handcrafted and made with natural ingredients, these products are a real treat. This week we have soap, mouthwash, lip balm, facial elixir, scented oil, and muscle salve.

Plants
Get ready for next summer by planting a fig tree this fall!

We always have market gift certificates available. You can reserve them online or ask at the market.

To get the best selection of products, reserve your items online from now until Tuesday at noon. We will also have items for sale at the market, so stop by and visit us.

We’ll see you on Wednesday!

Green Fork Farmers Market

Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
205 W. Dickson St.
Fayetteville, AR

To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!

Dawson Local Harvest:  September Taste Treats!


DAWSON LOCAL HARVEST for September 19th

September Taste treats!

HI EVERYONE!
The first glimmers of Fall are manifesting, and with them the promise of new, delicious tastes and fresh recipes to come. BRADLEY’S FARMS is locally famous for their cooking Pumpkins and their Butternut Squash, fabulous for soups and casseroles, plus they have several different varieties of Garlic for you to enhance your cooking with. BRADLEY’S FARM is opening to the public this weekend, and is a great place for superb Pumpkin selection.

Elsewhere, LEILANI’S has lots of fresh Squash available, more Potatoes, and new Okra as well. The Garden Center at LEILANI’S, opens for Fall Wednesdays through Sundays, with new Shrubs and Perennials, Pansies and Mums on the way, plus organic Vegetable Plants in another week here online.

Fall Vegetables like Kale, Lettuce, Spinach, and many others will join The Market roster in the next week or two, so lots of good things are coming your way!

THE MARKET IS NOW OPEN!

REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.

You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net

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 DAWSON LOCAL HARVEST.

United States Virgin Islands:  V.I. Locally Grown Market: Week of September 14, 2014


Good afternoon!
Now is the time of year when this island is HOT. Luckily it’s easy to cool off in the beautiful Caribbean Sea, especially if you have a chilled gallon of delicious Mango Twist on hand from Queen’s Maubi – the rum is optional.
As always you’ll find a great assortment of locally grown and produced veggies, fruits, flowers, baked goods, snacks, and preserves. Support your Locally Grown Market! We’ll see you on Wednesday!

with warm wishes,
Your Locally Grown Producers

The Wednesday Market:  Your Friendly Reminder to Order


Good afternoon to The Wednesday Market community.

The Market is open. Please place your order by Monday at 10 p.m. Orders are ready for pick up between 3 and 6 p.m. on Wednesday. Please check the website for all of this week’s offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market

It is almost time for Fall. As the days grow shorter and cooler, we at the Walter house begin to crave the flavors of fall. Some of our favorites are apples, pumpkins, and cranberries. All of my boys like warm spices, including cinnamon, nutmeg, clove, ginger, and allspice.

As some of you readers may know, I spent a few of my “growing up” years in Blue Ridge, GA. I cannot think of fall without considering a pilgrimage to Mercier Orchards on Highway 5 in Blue Ridge. They have the best fried apple pies!

Just this Friday, my husband Joe had some business to attend to in Ellijay. Well, Ellijay is not Blue Ridge, but Ellijay is famous for apples, too, and hosts an annual Apple Festival. So, I asked that Joe bring back some apples for us. Mama wanted some “Cameo” variety, while I requested “Fuji” or “Gala.” Joe learned that Cameos are not ready until late September or early October, though he did bring home a bag of Galas for the boys and me, and Mama received a big bag of mixed varieties. I guess we’ll plan a trip back to apple country for October!

If you enjoy baking with Fall flavors, you might want to check out this great website for some inspiration. Here is a link: http://www.kingarthurflour.com/recipes/

Enjoy your Sunday, and we’ll see you Wednesday!

Thanks,

Beverly

Heirloom Living Market Lawrenceville :  New Pickup Day - Please Read


For Chrome users or plain text users,
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!

Greetings Crossfit / Lawrenceville Market Members:

I hope this finds you all well and enjoying the weekend with family and/or friends!


Please get your orders in before 9:00pm Time TONIGHT!


Yesterday was Moving Day and WHAT a day it was! I am still feeling overwhelmed with the generosity of Kathy and Keb Barnes, Austin Smith, Sarah Rockey, Bruce and Geni Wallace and sons, Sue Wood, Marie Daum, Mary Drisdell, Amanda Drisdell, Ricky Brown (of Back River Farm) and his step-son Heath. Under Keb’s direction and packing expertise, they all worked furiously to load a 26ft U-Haul and 4 trucks for the move! Everyone was working as a team and I was totally amazed by their efficiency and tireless efforts to get me moved. It was an extremely long and arduous day of hard work and words cannot truly express my gratitude!


Today I must return to Dacula to finish up some last items and then my time in “my little yellow house on the hill” is officially finished. My sadness in leaving is mitigated by the knowledge that God has a plan for the next part of my life. He has placed me in the North Georgia Mountains with all of its beauty for a reason. He has given me wonderful friends, a clean, safe, beautiful home in a very peaceful setting. I am blessed and excited about this new journey.


The Black Lab still has a 1/2 acre yard to run in and ‘protect’ and although he has already escaped twice, he was easily retrieved and the yard will be secured this week! He seems to be very comfortable in our new home.


In an effort to make the Market process more efficient, the pickup for all Markets will now be on Thursday.


Volunteer Coordinators have stepped up to oversee the Markets and I will stop in at each Market during pickup times.


Lauren Stephens will coordinate the Crossfit O-Zone / Lawrenceville Market. Please put her phone number in your contact list so if you have any issues on Market day you can contact Lauren directly.

Lauren Stephens 678-622-8508


Crossfit O-Zone/ The Lawrenceville Market will pickup between 4:30 and 6:30pm on Thursday starting this week. If you are unable to pickup during this time frame, please let Lauren know. Since this location has ‘permanent space’, alternate arrangements are possible, but you will need to let her know that is your intention!

Market will close at 9:00pm Sunday for the Crossfit Market!

Due to the time crunch I am currently experiencing, I am forgoing highlighting the individual Farmers items this week! I am sure that you will peruse the Market and shop wisely! Please know that things will be back to normal soon!


Azure Standard

Order Pickup for September is Tuesday, September 16th at 2:30pm

A Few Volunteers Still Needed

If you are interested in helping out at the Market, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .

Thank you for taking the time to read this bit of information!

Please know that we appreciate the support of Crossfit O-Zone Gym for the use of the great spaces for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.

Please “Like” us on Facebook and please share the Market with family and friends!

Market will close at 9:00pm Sunday for the Crossfit Market!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!



Order now since you are just a click way!

Happy shopping!

Take me to the Lilburn Market
.
Take me to the Crossfit Market

Take me to the Hamilton Mill Market




BUY LOCAL ~ Know your Farmer!

Russellville Community Market:  RCM Opening Bell


Welcome to another RCM Market Week!

Be sure to check out the newly listed items this week! Lots of great, local products to be had!

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.

ALFN Local Food Club:  The Market is Open!


Good Sunday, Market!

Welp, it looks like we’ve emerged from the heat of Summer and the fog of whatever the heck that was to find ourselves in some just about perfect weather. Some time in the midst of enjoying these gorgeous days, please take 10 minutes to fill out our customer survey if you haven’t yet. We really want to hear your voice on how things are going and things we might do better, and taking the survey will enter you for the chance to win $15 in Food Club credit! The survey will close Wednesday at noon, just like the market. Speaking of which…

  • A HUGE market welcome back to Drewry Farms & Orchards. Good luck choosing between their 5 different varieties of locally-grown apples: Golden Delicious, Jonathan, Suncrisp, Gala, and Pinova. They’ve also got beautiful butternuts, nutritious sweet ’taters, gigantic autumn buckskin pumpkins, and delicious homemade salsa. Ah, the tastes of autumn…
  • Bulk unshelled organic purple hull peas from Crimmins Family Farm. Get 5 lbs. of organic purple hull peas at a price that can’t be beat and then invite some friends over for an old-fashioned shellin’ party. Throw ’em in a pot with some Falling Sky Farm bacon and you’re good to go!
  • There’s a new eggman in town, and he’s USDA certified organic! It looks like the hens at Green Acres Atkins get about as good a diet as all of us, all while getting to graze under the protection of chicken tractors.
  • New colors of suds savers from Homayd Natural Care Products. Use these homayd savers to get every last bit out of one of her lavender tea, milk and honey, or butter bar body soaps.
  • I had a great time at Pop Up in the Rock: Park Hill yesterday. It was so great seeing so many people come together to show the potential of a community, including our very own Geek Eats with the. most. amazing. gourmet. deli. sandwiches. ever. I’m going to beg the head geek to keep making more, but in the meantime, we’ve still got his wonderful selection of hummus, pesto, and granola.

Local Farms First:  Soup Season!


Greetings Local Farms First Food Lovers,

For me, autumn means soup season! There’s nothing like a warm, comforting bowl to ease us into the colder weather. Check out this recipe for Potato Leek soup, a classic fall dish that will put the delicious varieties of potatoes and leeks on the market to good use.

Don’t forget to place your order before 7am on Monday morning.

Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit

click here to start shopping on the website:
www.LocalFarmsFirst.com

Farm Where Life is Good:  Online Market is OPEN for Business (Week 38)


Frost, really?

Life on the Farm (Week 38)

Well, I’m on my way to California…and frost descended upon the Midwest. Is it payback for escaping? Will there be sriracha peppers when I get home? How about winter squash? Did the fennel survive? And the cilantro? Average first frost is 29 Sept in our little hollow. Now I know what average means, truly. Mayhap this harkens a rough winter ahead? Or rather, a nice, long further-frost-free-Fall?

There’s frosting on the window pane and sorrow in your eyes" Name that tune…

The Market is now open for a herbs, tomatoes and just a little bit more.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Time for some tangy tomatoes served up in southern style.

Fried Green Tomatoes with Horseradish Dip

4-5 green slicer-type tomatoes
1 cup white cornmeal
1 cup panko bread crumbs
1 teaspoons sea salt
2 teaspoons freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 cup soymilk w/ 1 tsp cider vinegar
1/2 cup Sour Supreme, (Tofutti brand)

1 cup sour Supreme (Tofutti brand)
¼ cup Veganaise or Nayonaise
1/4 cup horseradish (Go crazy, and grate some fresh, but watch out; fumes will knock you over…seriously! Otherwise, use the plain jar stuff.)
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
1/2 tsp sea salt

1 quart corn oil, for frying

Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.

Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.

In a second shallow bowl, combine the soymilk/vinegar and ½ cup Sour Supreme.

Meanwhile, combine 1 cup Sour Supreme, Veganaise, horseradish, lemon zest, lemon juice and 1/2 teaspoon of salt to make the horseradish dip. Cover and refrigerate until serving.

Heat the oil in a cast iron pan to 365 degrees F, medium-high heat until a sample of crumbs really sizzles.

Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.

Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

Adapted from: Guy Fieri— Food Network


Cayenne pepper provides the “fire” and cooling cucumbers provide the “ice” in this simple but well-seasoned Southern (meets Northern) side dish.

Fire and Ice Tomatoes

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
1 tablespoon mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

In a large bowl, combine the tomatoes and onion; set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 minute.

Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight. Serve with a slotted spoon.

From: Cooking.com


A little bit of chopping and then toss it in the crockpot for a slow cook overnight. Lunch for a week!

Crock Pot Creamy Tomato Soup

1 tbsp olive oil
1 cup diced celery
1 cup diced carrots
1 cup diced onions
2# tomatoes (~5-6 slicers)
1 tsp fresh thyme, stripped from stems
1/4 cup chopped fresh basil or cilantro (for different taste experiences)
3 1/2 cups vegetable broth
1 bay leaf
2 tablespoons margarine
2 tablespoons flour
3 Tbsp nutritional yeast
1/3 cup grated parmesan-flavor vegan topping (Galaxy Foods)
1 3/4 cups soymilk (unflavored) warmed
Salt and black pepper, to taste

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.

You can blanch to skin the tomatoes if you’d like (or not; we blend it at the end of cooking, so skins just add good fiber in my mind.) To do so, boil a pot of water, drop the whole tomato in, push it around for 30-60 seconds, then remove with a slotted spoon and dunk in cold water. The skin will split and peel off easily with your hands.)

Core and chop the tomatoes, making sure to reserve the juices. Add tomatoes and juice to slow cooker. Then add vegetable broth, thyme, basil/cilantro, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove bay leaf. Using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in a regular blender).

Melt the margarine over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed soymilk and stir until smooth. Pour back into the slow cooker and stir, add the Parmesan-style topping and adjust salt and pepper, to taste.

Adapted from: Skinnytaste.com


If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!.

Did You Know…

Lycopersicon
(ly-koh-PER-see-kon)
The tomato has a long history, starting with the Aztecs, who called it xitomatl (pronounced shee-TOH-mahtl or zee-toh-ma-tel). Botanists originally named it Solanum because of its close resemblance to its botanical cousin, the deadly nightshade. French botanist Joseph Pitton de Tournefort attempted to distance it from that reputation by providing a new Latin botanical name, Lycopersicon esculentum. Linnaeus rejected the taxonomic split and new name, and moved it back to to the Solanum genus.

More recent botanical shuffling has placed it back in the Lycopersicon genus. Whether you say “to-may-to” or “to-mah-to,” once Americans were convinced tomatoes were safe to eat, they quickly rose in popularity with American gardeners and cooks. Joseph Campbell helped things along by introducing condensed tomato soup in the late 1800s; Campbell’s tomato soup remains a popular American food staple today. (But we FarmWLIGers know we can do better, don’t we!?)

The fruit (or vegetable according to an 1893 U.S. Supreme Court ruling on taxation of tomatoes) have been found to contain lycopene, a powerful natural antioxidant. Cooked tomatoes have more lycopene than raw, and are potentially valuable in preventing certain cancers and improving the skin’s ability to protect against harmful UV rays.

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Tomatoes
Summer squash
Zucchini
Cucumbers
Sweet peppers
Potatoes
Onions
Celery
Cabbage
Cilantro
Parsley

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



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