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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Naples,FL:  market closes in 4 hours


Please get your orders in the market closes tonight at 11

Dothan, Alabama:  PLEASE READ: ONLINE ORDER PICK UP = 2ND & 4TH FRI./SAT...




Market At Dothan_Eating Locally, Year Round

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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

ONLINE ORDERS…2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs
September 12th/13th & 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 12th/13th & 26th/27th

“If nothing ever changed, there’d be no butterflies”
~ Unknown

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors. There are 12 Saturdays for the Fall season through November 22nd. September will feature SKYCRUISE HOT AIR BALLOON RIDES (TETHERED). October will feature “FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH. November will feature 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

Local Farms First:  Strawberries are Back!



Greetings Local Farms First food lovers!

Abundant Life Berries

Abundant Life is USDA certified organic. Try combining strawberries with the peaches that are also in season. Maybe strawberry peach cobbler?

Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
518-332-9832
click here to start shopping on the website:
www.LocalFarmsFirst.com

Statesboro Market2Go:  The market is open!


Upcoming “food” events in our area – we hope you’ll join us for these educational and fun opportunities!

Saturday Sept 20 – Farm Heritage Day at Hunter Cattle – all day – great for the entire family! Call Hunter Cattle or see their Facebook page for more information.

Tuesday Sept 23 – Rebecca Faulk, our local food blogger, will serve up shrimp and grits and share her journey to Hollywood to compete in ABC’s The Taste – all at the Lunch and Learn Series at the Garden of the Coastal Plain. Make reservations – 912-871-1149.

Saturday Oct 4 – “Tastes of Earth” farm tour & visit, followed by an elegant dinner, at Southern Native Plantings/Longwood Plantation. Get more information and buy your tickets HERE under Event Reservations.

Thursday Oct 30 – Food writer Martha Nesbit from the Savannah Morning News and Savannah Magazine discusses cooking and her writing influences at the Garden of the Coastal Plain. Lunch will be a selection of her dishes from her Savannah Celebrations cookbook. Make reservations – 912-871-1149.

Enjoy shopping! The market is open!

South Cumberland Farmer's Market:  Time to Order Local Food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the marketpage

To Contact Us

Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)

Recipes

Market News

TOUR WITH THE BAREFOOT FARMER
The Tennessee Organic Growers Assoc.(TOGA) is organizing a tour of Long Hungry Creek Farms owned and operated by Jeff Poppen, known as the “Barefoot Farmer.” The tour will be this Sunday, September 7 from 9:00 a.m. to 4:00 p.m. and will be free except for the transportation to and from the farm starting at the Nashville Farmers Market. Depending upon response, we may combine rental vans and/or car pooling. So please register soon so we may coordinate the logistics. Free lunch will be provided by the Long Hungry Creek staff!

Long Hungry Creek Farm was created in the 1970s and is still operated by Jeff who practices an organic method of farming called biodynamic, and sometimes referred to as “beyond organic.” Simply stated, Jeff’s method of farming not only provides a prodigious supply of great produce for his CSA members and community, but it enhances his land and protects our watershed. I have often stated, that if all inputs stopped flowing into Middle Tennessee, Jeff’s farm would most likely keep producing because it is one of the most self-sufficient farms in the state. Jeff is a multi-faceted farmer and very generous with his time, expertise, and his produce.

Please register soon at http://events.r20.constantcontact.com/register/event?oeidk=a07e9nmc6zh23af945f&llr=djzrg9lab.

See you there!
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NON-GMO FEED AVAILABLE
The Scotts, in Manchester, have forwarded this info for your consideration. Please contact them directly if you are interested.

We are ready to place on order for the non-GMO livestock feeds mentioned earlier, so we’re taking orders for the quantity of feeds each customer wants to determine how much to order. The feed prices are listed below and come in 50 lb. bags. Please let us know by Wed. Sept. 10th what feeds you would like and the quantity.

Thank you!
Dorothy Scott

BROILER ……………………$24.57
CHICK STARTER…………..$25.25
LAYER………………………..$23.57
SOY-FREE LAYER………….$25.57
SWINE……………………….$21.25
CATTLE………………………$24.25
GOAT…………………………$24.25

Manchester Farm Center
251 Interstate Drive
Manchester, TN 37355
931-954-5533
celebrationfeeds@blomand.net
-————————————————————————————————————————————————————
DAYSPRING FARM OFFERS
Pumpkins, butternut squash, and eggs.

We farm organically and almost all our seeds are heritage varieties obtained from seed saver exchanges. The ones that are not, are organic varieties. Our animals are all pasture raised with no antibiotics or hormones and our chickens have had only non-GMO feed in addition to their ranging. We are excited to be bringing these products to the market.

Charles and Lynn Blankenship
Christia and Rich Crook
-———————————————————————————————————————————————————-
DELIVERY DRIVER IS GIVING UP HERROUTE”!
After more than 4 years, Linda Boynton will be ending her tenure as the CFM delivery driver effective the end of October. She and market co-manager Kir Strobel are currently working on options for current delivery customers. If you or someone you know may be interested in delivering to customers in Monteagle or Sewanee, please call Linda at 931-592-8384.
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Don’t forget…
If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. E-MAIL OR CALL US to get the problem solved so you will not be disappointed on market day.
-————————————————————————————————————————————————————-
If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

Kir Strobel & Linda Boynton
Market Co-Managers


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There is plenty more available so take your time and check out the whole list.

Click here to browse the whole list.

Coming Events

Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

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!

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for Sept. 5


Good Evening Locavores
It’s another great day for salivating over fresh local food products.
Treat yourself and you will also be supporting your local farmers and we all appreciate that.
Have a great weekend and eat local!
The market is now open for orders.

Lake Placid Online Farmer's Market:  September Market Open!!


Hi everyone,

It’s that time again—the Lake Placid Online Farmer’s Market is live and ready for ordering!

Beth from Rehoboth regrets that she does not have photos included this month…however, she has added lots of tomatoes – cherries, saladettes, heirlooms, and you can buy 100 pounds for canning. Beth has also added incredibly beautiful and delicious sweet peppers in various colors and shapes. All of these items are organically grown.

As always, email me with any questions at c.sausa0526@gmail.com.

Best,
Christie

Old99Farm Market:  In step or Out of Step?


When have you ever felt your values or worldview or ethics were out of step with the world (room, neighbourhood, dining table, etc.) around you? I post these thoughts from Albert Bates, posted today at http://www.peaksurfer.blogspot.ca/2014/09/stranded-ethics.html

…Robert Jay Lifton, author of Death in Life: Survivors of Hiroshima, wrote an op-ed for The Sunday New York Times (Aug 23, 2014) called The Climate Swerve, pointing out the sudden shift in awareness towards the existential threat we face from our careless destruction of the atmospheric commons.

…To truly inhabit the 21st century we will all share a common epiphany: that we have reached the Age of Limits and the Era of Consequences. We are at or soon approaching that inflection point. Here, now. From that shift it will follow as inexorably as night follows day that the ethics of the past are not just passé, but counterproductive. Anyone clinging to them will be regarded as a fool, a fossil and a social pariah. ([ig: out of step]

…The late Zenmaster, Shunryu Suzuki Roshi, in Zen Mind Beginners Mind said it is important to understand that Zen is nothing special. Any roshi will say the same. There is no attainment. Just sit. Nothing special.

…As the ethics of the 20th century become stranded, the ethics of permaculture will become invisible. Permaculture will become the new normal. It will simply be taken for granted.

… So too, Permaculture is nothing special. Acting ethically towards future generations is nothing special. Living today as if there really is going to be a tomorrow is not a fringe activity. Just do it. Already, everyone else is starting to, too.

Say I, on the matter of climate, it is beginning to be impossible, just barely, to ignore it, or deny it.

I hope you will go to www.WatchDisruption.com. This documentary from www.350.org with make you check your bearings, your ‘out-of-stepness’. Even the trailer is compelling.

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


GOINGS ON, HERE AT AUGUSTA LOCALLY GROWN:

WED, SEPT 10
HERB GARDEN TRANSFORMATION AT EDGAR’S GRILLE
This Wednesday we’ll start transforming the restaurant patio landscaping at Edgar’s Grille into a teaching herb garden for culinary students at Helms College. Hugs to Chef Lonnie Stephenson for blessing the project with the folks at Goodwill Industries. More hugs to Karen Smith of Southern Native Plantings at Longwood Plantation for donating a big ol’ truck full of compost. Contact kim@augustalocallygrown.org if you can give a few hours of hard work that day.

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!

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!

OTHER VOLUNTEER & GIVING OPPORTUNITIES:

  • THE BENDERDIGGER YOUTH TEACHING GARDEN in Evans could use some help with mulching! Contact benderdinker@gmail.com if you can give a few hours of help.
  • THE LOCAL FOODS CLASSROOM AT THE WEST END MARKET & BAKERY is planning to create a small-scale, children’s aquaponics project, with help from the Hobby Farmers Association. We’re looking for the donation of two 10-gallon fish tanks to get it started.
  • THE VEGGIE TRUCK FARMERS MARKET needs volunteer cooking demo instructors! Contact kim@augustalocallygrown if you can give us a Tuesday afternoon in September or October.
  • THE EVANS TOWNE FARMERS MARKET also needs volunteer cooking demo instructors! This one is on Thursday afternoons. We’re also actively seeking more local farmers and backyard growers for this market to round out the fall season. Contact kim@augustalocallygrown.org for details.

See y’all at the markets!
Kim

Carolina Foothills, SC:  Market Opens Tonight


Hello Everyone,

Just a quick reminder that the market opens tonight at 4:00 PM. Come one, Come all Bring Friends!!!!!

Happy Shopping,

Susan.