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.



 
Subscribe to an RSS Feed

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for Sept. 12


Good Evening Locavores,
This is another great week for shopping local products. The summer vegetables are still abundant and now is the time to savour them before cool autumn weather replaces them with fall crops.
There may be a record high number of meat selections on the market this week.
After a short break Lynda
Brady,BG Farms has restocked and updated her listings of beef, pork, and chicken. Lynda was the first meat provider for Northeast Georgia Locallygrown and through hard work and persitence she has been a real market mainstay from the beginning. Thanks Lynda for being there for us.
Have a great weekend and enjoy fresh local food.

Statesboro Market2Go:  The market is open!


Thanks for shopping with us!

Statesboro Market2Go:  The market is open!!


Thanks for shopping with us!
The market is open.

Dothan, Alabama:  NOW ACCEPTING DEBIT/CREDIT...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

HIP TO USE SQUARE

Market At Dothan is now accepting DEBIT/CREDIT CARDS at Dothan Nurseries & Todd Farms when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message.
EASY & CONVENIENT way to pay!

CONGRATS
Patrice M. winner of MARYS PEEPS AUGUST GIVEAWAY! Thanks PATRICE for being a LOYAL customer…we appreciate your support of local food!

ONLINE ORDERS…2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs
September 26th/27th
October 10th/11th & 24th/25th
November 14th/15th – 2nd Weekend ONLY!
December 12th – FRI. ONLY!

Next Market At Dothan Online Order Pick Up FRIDAYS @Dothan Nurseries & SATURDAYS @TODD FARMS:
SEPTEMBER, 26th/27th

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors.

Every Saturday through November 22nd.

*September 20th & October 11th, SKYCRUISE HOT AIR BALLOON RIDES (TETHERED).

*October will feature
FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH.

*Starting November 7th, SATSUMAS.

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

“Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So if you’re not careful you can end up with something mushy and oily.
In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.
The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.” Simply Recipes

Eggplant Parmesan Recipe
Yield: Serves 8
First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.
Save Recipe
Ingredients
2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt
 
1 Tbsp olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2 cup finely chopped fresh basil
Kosher salt
Freshly ground black pepper
 
1 1/2 cups breadcrumbs
1 1/4 cups grated Parmesan cheese, divided
3/4 cup flour
4 eggs, beaten (more if needed)
1/4 cup olive oil (plus more to oil the sheet pans)
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Method

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
 
2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
   
4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
 
6 Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
 
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.
 
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Read more: http://www.simplyrecipes.com/recipes/eggplant_parmesan/#ixzz3CZKSsxni

Augusta Locally Grown:  THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN


IT SEEMS THAT WE HAD A SERVER NETWORK GLITCH today, causing some of you to not get the noon blog. Here it is again:


WHAT A WEEK IT’S BEEN!
So many farmers and volunteers and interns and participants and community partners to thank for the success of our workshops, farm tours, farmers markets and garden projects this week. Deep gratitude to all of you.

And as the lovely fall weather arrives, we gear up for even more…

TUE, SEPT 16
KIMCHI FERMENTATION DEMO
Join Danielle Shelton of Fermdamentals at a cooking demo and free sampling of kimchi using locally grown cabbage and more at the Veggie Truck Farmers Market, 4:30-6:30.

THU, SEPT 18
JandL MARKET CAFE
Farmers Laurie and John Ritchie will launch the JandL Market Cafe at the Evans Towne Farmers Market this Thursday. Their healthy snack foods will be made with local, seasonal ingredients. Come sit outdoor-cafe style and enjoy! The Evsns Towne Farmers Market is every Thursday, 4:30-7p, thru Oct 30.

FRI & SAT, SEPT 19-20
ALG HONORED AS WHOLE FOODS’ BENEFICIARY
Augusta Locally Grown is honored to be selected as Whole Foods’ first nonprofit beneficiary in Augusta. Proceeds collected at their pre-opening “sneak-peek” event on September 19-20 will support our local foods education programs. We’ll also be working with Whole Foods to engage employees at events on local farms. Visit their Facebook page to sign up for the Sept 19-20 event! * Breaking news … Jeff & Janie, two loyal on-line customers, have offered to fund A DOOR PRIZE of an ALG On-Line Market Membership to to one lucky winner who walks through the doors at Whole Foods during our benefit weekend. So sweet of them!!

THUR, OCT 2
ARK IN THE PARK!
A FABULOUS, FREE EDUCATIONAL EVENT!!
Join Slow Food CSR at the Evans Towne Farmers Market on Oct 2 for a celebration of the Ark of Taste! The Ark of Taste is SLOW FOOD USA’s living catalog of delicious and distinctive foods facing extinction. Many foods on the Ark, both plants and animals, are grown right here in our area, and you’ll get to SEE some of them, and more importantly, to TASTE some of the wonderful dishes made with these amazing heirloom ingredients.

Contact steve@jstephenfountain.com if you are a farmer willing to show an “ark-listed” heirloom breed at the event, or share an “ark-listed” variety of heirloom veggie or fruit in a chef’s tasting.

Contact kim@augustalocallygrown.org to arrange to bring your group from school, scouts, church, clubs, senior centers, etc!

FRI, OCT 3
MUSCADINE WINE MAKING WORKSHOP
TICKETS ON SALE NOW!
This fun workshop will be held at the West End Market & Bakery in Harrisburg. It’ll be demo style, given the multi-step nature of the process. Participants will see many different stages of wine in its creation. Of course, sampling is all part of the fun. The educational & tasting component of the class costs $15. Start-up wine making kits will also be available for an additional $50, plus grapes! Tickets are on sale through the ALG on-line market. Or contact kim@augustalocallygrown.org to order by mail.

SAT, OCT 4
TASTES OF EARTH:
AN EDUCATIONAL FARM & SITE TOUR
FOLLOWED BY AN ELEGANT FARM DINNER
TICKETS ON SALE NOW!
Southern Native Plantings at Longwood Plantation will partner with Culinary Connections to host an Educational Greenhouse, Nursery & Soil Education Tour called “Dirty to Delicious” followed by an Elegant Farm Dinner by Chef Charleen. The educational component of the event is supported by Georgia Organics. Augusta Locally Grown will provide volunteer table service. Tickets are $40. Purchase yours through the Augusta Locally Grown On-Line Market, the Statesboro Market2Go On-Line Market, or the Savannah Locally Grown On-Line Market. Email kim@augustalocallygrown.org to purchase tickets by mail, or to volunteer!

SUN, NOV 2
CROP MOB AT CLYDE’S FRESH PRODUCE FARM
VOLUNTEERS! SIGN UP FOR YOUR FREE MEAL TICKET!
Grab your shovel and join us for a “Crop Mob” at Clyde’s Fresh Produce Farm in Grovetown, GA. We’ll be planting dozens of fruit trees to give this family farm an extra boost of help for its future. In exchange, volunteers will be fed a simple, delicious, sit-down farm dinner afterwards. Work and farm tour goes from 1p-4:30pm; dinner starts at 5pm. We’ve set our goal at 25 volunteers! Will you be one of them?!! Reserve your free meal ticket today! Big thanks to Earth Fare for already committing 10 volunteers!

OTHER OPPORTUNITIES TO GET INVOLVED:

THE VEGGIE TRUCK FARMERS MARKET needs volunteer cooking demo instructors! Contact kim@augustalocallygrown if you can give us a Tuesday evening in September or October.

THE EVANS TOWNE FARMERS MARKET:
is actively seeking more local farmers and backyard growers to round out the fall season. Contact kim@augustalocallygrown.org for details. Help us make October awesome!

See y’all at the markets!
Kim

Augusta Locally Grown:  THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN


WHAT A WEEK IT’S BEEN!
So many farmers and volunteers and interns and participants and community partners to thank for the success of our workshops, farm tours, farmers markets and garden projects this week. Deep gratitude to all of you.

And as the lovely fall weather arrives, we gear up for even more…

TUE, SEPT 16
KIMCHI FERMENTATION DEMO
Join Danielle Shelton of Fermdamentals at a cooking demo and free sampling of kimchi using locally grown cabbage and more at the Veggie Truck Farmers Market, 4:30-6:30.

THU, SEPT 18
JandL MARKET CAFE
Farmers Laurie and John Ritchie will launch the JandL Market Cafe at the Evans Towne Farmers Market this Thursday. Their healthy snack foods will be made with local, seasonal ingredients. Come sit outdoor-cafe style and enjoy! The Evsns Towne Farmers Market is every Thursday, 4:30-7p, thru Oct 30.

FRI & SAT, SEPT 19-20
ALG HONORED AS WHOLE FOODS’ BENEFICIARY
Augusta Locally Grown is honored to be selected as Whole Foods’ first nonprofit beneficiary in Augusta. Proceeds collected at their pre-opening “sneak-peek” event on September 19-20 will support our local foods education programs. We’ll also be working with Whole Foods to engage employees at events on local farms. Visit their Facebook page to sign up for the Sept 19-20 event! * Breaking news … Jeff & Janie, two loyal on-line customers, have offered to fund A DOOR PRIZE of an ALG On-Line Market Membership to to one lucky winner who walks through the doors at Whole Foods during our benefit weekend. So sweet of them!!

THUR, OCT 2
ARK IN THE PARK!
A FABULOUS, FREE EDUCATIONAL EVENT!!
Join Slow Food CSR at the Evans Towne Farmers Market on Oct 2 for a celebration of the Ark of Taste! The Ark of Taste is SLOW FOOD USA’s living catalog of delicious and distinctive foods facing extinction. Many foods on the Ark, both plants and animals, are grown right here in our area, and you’ll get to SEE some of them, and more importantly, to TASTE some of the wonderful dishes made with these amazing heirloom ingredients.

Contact steve@jstephenfountain.com if you are a farmer willing to show an “ark-listed” heirloom breed at the event, or share an “ark-listed” variety of heirloom veggie or fruit in a chef’s tasting.

Contact kim@augustalocallygrown.org to arrange to bring your group from school, scouts, church, clubs, senior centers, etc!

FRI, OCT 3
MUSCADINE WINE MAKING WORKSHOP
TICKETS ON SALE NOW!
This fun workshop will be held at the West End Market & Bakery in Harrisburg. It’ll be demo style, given the multi-step nature of the process. Participants will see many different stages of wine in its creation. Of course, sampling is all part of the fun. The educational & tasting component of the class costs $15. Start-up wine making kits will also be available for an additional $50, plus grapes! Tickets are on sale through the ALG on-line market. Or contact kim@augustalocallygrown.org to order by mail.

SAT, OCT 4
TASTES OF EARTH:
AN EDUCATIONAL FARM & SITE TOUR
FOLLOWED BY AN ELEGANT FARM DINNER
TICKETS ON SALE NOW!
Southern Native Plantings at Longwood Plantation will partner with Culinary Connections to host an Educational Greenhouse, Nursery & Soil Education Tour called “Dirty to Delicious” followed by an Elegant Farm Dinner by Chef Charleen. The educational component of the event is supported by Georgia Organics. Augusta Locally Grown will provide volunteer table service. Tickets are $40. Purchase yours through the Augusta Locally Grown On-Line Market, the Statesboro Market2Go On-Line Market, or the Savannah Locally Grown On-Line Market. Email kim@augustalocallygrown.org to purchase tickets by mail, or to volunteer!

SUN, NOV 2
CROP MOB AT CLYDE’S FRESH PRODUCE FARM
VOLUNTEERS! SIGN UP FOR YOUR FREE MEAL TICKET!
Grab your shovel and join us for a “Crop Mob” at Clyde’s Fresh Produce Farm in Grovetown, GA. We’ll be planting dozens of fruit trees to give this family farm an extra boost of help for its future. In exchange, volunteers will be fed a simple, delicious, sit-down farm dinner afterwards. Work and farm tour goes from 1p-4:30pm; dinner starts at 5pm. We’ve set our goal at 25 volunteers! Will you be one of them?!! Reserve your free meal ticket today! Big thanks to Earth Fare for already committing 10 volunteers!

OTHER OPPORTUNITIES TO GET INVOLVED:

THE VEGGIE TRUCK FARMERS MARKET needs volunteer cooking demo instructors! Contact kim@augustalocallygrown if you can give us a Tuesday evening in September or October.

THE EVANS TOWNE FARMERS MARKET:
is actively seeking more local farmers and backyard growers to round out the fall season. Contact kim@augustalocallygrown.org for details. Help us make October awesome!

See y’all at the markets!
Kim

Carolina Foothills, SC:  **** REMINDER-MARKET OPENS TODAY!!!!


Hello everyone,

I had some feedback on my mistake from last week…..

Turns out some of you liked the “hour change” to the market. If it isn’t a problem then I will keep it at a 4:00PM OPENING.

SO…. New Day, New Time, why not try something NEW on the site?

There’s Baked Goods from Sylvan Falls Mill, Eggs from The Happy Berry,Rabbit from The Giggle Farm, Fresh Vegetables from the Leah Lake Farm, Also, Honey, Herbs and Spices, Pet Food, Flowers and many other items.

So take a look and try something New.

Happy Shopping,

Susan.

Spa City Local Farm Market Co-op:  Visit JV Farms Sept. 20


VISIT OUR GROWER:
JV FARMS FALL HOG ROAST AND POTLUCK

JV Farms would like to invite Spa City Locally Grown Members To join us at the farm Saturday September 20th at 3:00 PM for our Fall 2014 Hog Roast and Potluck at The Milk Barn. Meat will be ready at 4:30.

Join us for some locally grown food, fun, and fellowship with other locally grown foodies just like youself. We ask that you bring a side dish/desert for the table, lawn chair, and beverage of choice. We will have a bonfire and live music after dinner. The address to the Milk Barn is 6158 Sycamore Dr. Bismarck AR 71929. Any questions or direcitons call us at 501-732-9093.

Joyful Noise Acres Farm:  The Market is open for ordering.


Good morning.
I am looking out over the foggy pasture at all the white chickens roaming around. It is a beautiful, peaceful site and I find myself filled with gratitude for our slice of land and what we get to do here and for you in knowing the value of clean food and what it takes to produce it. On behalf of all the farmers and growers, I say “thank you”.

If you want fresh chicken this week, Joyful Noise Acres Farm will have them available for pickup Thursday afternoon. Send me an e-mail if you are interested in fresh birds, and how many. We will also have cut up whole birds.

Most of you don’t know this but Two Daughters Bakery has been leaving a few extra items each week. Most of you don’t know this because they are gone before you get here. This week she left Caramel Apple Cupcakes in a jar. It was incredible! Rich and creamy icing over fresh apple cake with just the right amount of spice. These make a wonderful treat for you or a lovely small gift for someone else. It dangerously comes with a spoon attached so don’t tell your family you bought it just in case it does not make it home.

Amestoy Farm has an abundance of Jalapeno peppers, cayenne peppers, Okra, Bell Peppers and eggplant. He is offering them at a discounted price for bulk purchases. This is an easy way to get some extras put up for winter. I chop my bell peppers and freeze them in plastic bags. I can pull out a handful to saute when needed. The cayenne peppers make an easy and wonderful hot sauce. With gift giving season around the corner, think about making a gift from the kitchen.

We are blessed to have so many wonderful growers and producers to provide nutritious foods for us, thank you for supporting locally grown.

Mary Beth

Suwanee Whole Life Co-op:  Market is OPEN for orders!


ORDERING:
The market is now open for ordering!
suwanee.locallygrown.net

If you do NOT receive a confirmation email immediately after you placed your order, then your items are still in your cart and your order is not complete. All orders must be placed by 5pm on Sunday.

PICK UP:
Pick up is on Tuesday at 4942 Austin Park Avenue, Buford 30518 from 1pm to 5 pm.

PAYMENT:
We take checks, cash, credit card and Dwolla

If you are planning to pay using Dwolla please make sure your deposit includes the 25 cents fee. For example, if your order total is $22.50 make your deposit for $22.75.

Please make sure you understand our pick up policy before you order.

Have a wonderful weekend!
Nora