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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McColloms Market:  January FFFN Is Now Closed


Pick up will be on Wed., January 9th from 5 – 7 pm at 103 Helen St., Saranac Lake.

My cell phone number is: 518-418-9236. Please call me if you think you’re going to be delayed or can’t make it for some reason.

Thanks so much.

Melinda

TriLakes (NY) Winter Farmers Market:  New season, start-up glitches


We do have potatoes. They were in the system, but listed as zero so didn’t show for you, They are showing now.

Also, the products listed as “trilakes” are actually “Rehoboth”. I copied them over from our Plattsburgh system and the copy didn’t include our farm identity. Sorry for any confusion.

Hope your sunny sparkly snow is as gorgeous as ours is.

CAFE:  A Sunshine State of Mind


1.7.13

A Sunshine State of Mind

According to Elian’s odometer, Parisi Farms is 55 miles from my house via state and county roads. Mostly south (about a half degree of latitude), and slightly lower in elevation (about 100 ft), but not enough to put it out of hardiness Zone 7, let alone into the climates of Florida where Penny came from. I was shivering when I got out of the car at the same frequency I did when back at my house. I compared with her the low temperature for last Saturday, the coldest morning of the year so far, and came out pretty close. How is it, then, that Penny will be picking well over 100 orders of fresh greens for the CAFÉ market today and tomorrow?

First, because Penny seems to carry her own internally-radiated sunshine, and is one of the most focused, hard-working people on the planet! She works in the fields for more hours these days than the celestial sun, having been seen well after dark with flashlight cutting for her markets. “If Eliott Coleman can grow vegetables through the winter in Maine, we ought to be able to do it here in SC,” she contends. I would point out that Coleman’s Maine crops are under 2 layers of insulated greenhouse film, whereas Parisi’s crops thrive sheltered only by the blanket of Penny’s love. Save for a 30’X15’ high tunnel, used mostly as a transplant incubator, her crops stand fully exposed to the best and worst of the Abbeville County winter.

This brings us to the second reason she is able to make such a large harvest during the coldest part of the year. The bulk of the plant tissue contained in the leaves and stems of she will be bunching, bagging, and labeling was added to the plants during the Autumn when temps were higher and days were longer. It is one thing to maintain mature plants into the cold season; it is another to germinate them or get them out of the seedling stage. This is why it will be harder to sustain a harvest in February and March than it is in January. Still, for Penny to be able to harvest so much now she had to have allocated much space and time for these crops several months ago, a sacrifice not many growers are capable of making. We consumers often forget how much harder it is to produce a bunch of greens in January. Incremental growth from week to week is negligible, yet the customer expects the same size and quality at the same price.

As the cloud layer over our heads refused to lift, Elian and I headed down the road to nearby Shamrock Farms and to Southern Oaks Jersey Farm (topics for another time), leaving Penny beaming her sunshine on your soon-to-be-picked up greens.

Market still open till noon.

lance@clemsonareafoodexchange.com
elian@clemsonareafoodexchange.com
renee@clemsonareafoodexchange.com
http://cafe.locallygrown.net/welcome
http://www.facebook.com/ClemsonAreaFoodExchange
?

South Cumberland Food Hub:  Time to order Local Food!


Good Morning Everyone,
It’s time to order local food from the South Cumberland Food Hub. I trust that all of you are having a great new year so far. We definitely are here at the food hub and are looking forward to our best year in business during 2013.

Thank you all for being a part of our success!

Risa

McColloms Market:  Reminder - FFFN January Order Open Until 5 PM Today!


Just in case you want to order but haven’t had a chance, yet.

Here’s the link to the website:

http://mccollomsmarketsl.locallygrown.net/

Thanks.

Melinda

StPete.LocallyGrown.Net:  Market NOW Open - Jan. 7, 2013


Featured Garden: Brenon’s Homegrown, St. Petersburg, Fl

Message from Market Manager

DEADLINE FOR ORDERING FROM GERALDSON COMMUNITY FARM (GCF) IS TUESDAY 6PM
If you don’t want to place your entire order right away, you can always come back and place a separate order from other Growers before Wednesday noon when the Market closes. We are required to place our order with GCF early Wednesday morning and it will help us NOT to over-order. THANK YOU for working with us on this.

BUY A GIFT AND SUPPORT LOCAL SMALL BUSINESSES Check our Q&A page for suggestions!

WELCOME TO OUR NEWEST CUSTOMERS! Once you have submitted your order, if in doubt about what you owe, you can always confirm what you have been charged for by checking your account history and viewing your most current invoice. Instructions on how to do that are on our Q&A page under the question entitled Since you don’t provide an invoice with delivery, how do I know what I owe? . Also, since your vegetables are picked fresh within 24 hours of delivery, they should be lasting for WEEKS in your refrigerator. When you accept delivery, please take a few minutes to inspect your order to protect your vegetables from unnecessary spoilage. Lastly, it is imperative that you understand our policy on Unclaimed Orders found on our Q&A page. When you make a purchase you are agreeing to abide by this policy.

Ready to Order?

Click here to sign in & shop now

  • If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you.

Get to Know Us

Upcoming Events

All these and more are posted on our Calendar of Events

  • NEXT SATURDAY! “SUCCESSFUL URBAN FARMING IN ST. PETERSBURG” on Jan. 12th, 1 PM Details are on Calendar of Events. This will be held every Second Saturday of the month and is open to the public. We will be asking for RSVPS to determine whether or not to hold each monthly class. Bring your friends and save $10 each on this valuable experience! You can now pre-purchase this workshop on our Market. This class makes a great gift for any occasion! RSVPs now being accepted.
  • MARK YOUR CALENDAR NOW FOR JAN. 26TH
    We will begin holding potluck socials on the 4th Saturday of each month, starting January 26, 2013. These events will be held exclusively for actively participating Market customers, growers, and volunteers and are meant to create a social atmosphere in which to network, share resources and experiences. Each event will include a brief informational lecture on subjects relevant to our group, including community building, growing and preparing food, health practices, to name a few. Presenters for the January potluck are Clark & Peggy Tibbits on “Intentional Community Living: 30 Years Experience”. An invitation to attend has been sent via Evite and RSVPs are being requested.

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!

Athens Locally Grown:  Availability for January 10


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Market News

Given that we’re starting a new year of Athens Locally Grown (our twelfth!), and we’re continually welcoming new members to our market, I’m be devoting the next few mailings to the behind the scenes operation of ALG. This week, I’m going to talk about the many legal issues surrounding our market. Even though many people call us “the co-op”, ALG is legally an extension of my wife’s and my tiny vegetable farm. There’s no board of directors, no shield corporation, no pot of grant money. It’s just us, and while that keeps things very simple, it also exposes my family to a ton of potential liability. It’s never been an issue (except when the whole raw milk thing erupted) but there are several things we do specifically toward that end:

  • The growers list their own items and set their own prices. When you buy from them, it is from them, not from me, and not from Athens Locally Grown.
  • Athens Locally Grown never takes ownership or possession of the food. The growers drop it off, and you pick it up.
  • Everything at the market has a customer’s name attached to it when it arrives. ALG does not repackage any items.
  • When you pay, you’re paying into a shared cash box for all of the growers. This lets you write a single check for convenience, but you are really paying all of the growers directly and individually.
  • The growers give a small percentage of their sales, generally 10%, back to the market to cover the expenses of keeping the market going. I’ll cover the details of finances another week.
  • ALG never buys from a grower and resells the items to you. Never.
  • When a grower sells items that need licenses from either the state or the federal government, ALG verifies that the proper licenses have been obtained.

The ownership issue is key. It’s one of the reasons why we can’t deliver, and why we usually can’t hold items for you if you aren’t able to pick up your orders. Delivery might be a good business for someone (if they could figure out all the legal requirements), but it’s not at all what I want to be into. Many food co-ops and even some farmers markets aren’t as careful with all this as I try to be, and that has gotten other groups similar to us into serious legal trouble (deserved or not). There are so many grey areas in all this, and the written regulations don’t even consider that something like Athens Locally Grown might exist. We’re so firmly in the grey areas with most everything we do that it’s just too risky for me to bring us into the areas that are clearly black.

So, these are the sorts of things that guide my thinking as Locally Grown has grown over the years. Everything we do has legal ramifications, and the state of Georgia has a reputation for being no nonsense when it comes to enforcement — with the little guy, anyway. That has became extra obvious in recent years, and the FDA is also putting pressure on groups like us too. I’m not a lawyer, but every time we enter those grey areas, I make sure we follow the intent of the laws, don’t flaunt anything, and have a good defense and a paper trail should we need it. And when that doesn’t work, the good folks at the Farm to Consumer Legal Defense Fund are behind us. They have consumer memberships, too, and I do encourage everyone who is able to become a member of the FtCLDF.

The FtCLDF was my legal counsel in the federal lawsuit against the FDA I (and one of our members) was a plaintiff on. The lawsuit was in response to the seizure and destruction of 110 gallons of South Carolina milk purchased by ALG members in October 2009. During the pre-trial phase, the FDA moved to dismiss the suit, and went so far as to claim that the milk dumping, filmed and placed on YouTube, with an FDA agent clearly identified, never happened. The judge refused to dismiss, and gave the FDA six months to give a yes or no answer to whether what we did is really considered illegal. Exactly six months later, they responded that it was illegal, but also claimed that even though an FDA agent was at my house giving direction, they had no hand in the dumping. They also went on record stating that individuals were legally free to cross state lines and buy raw milk to take home with them (something that the FDA agent at my house said, on camera, was completely illegal under all circumstances). After that, the judge dismissed the suit without fully ruling whether ALG was also free to facilitate our members collectively ordering and picking up milk across state lines. In any case, the state of Georgia still says what we were doing was illegal, so raw milk is still very hard to come by.

And there in a nutshell is the legalities behind ALG. In the following weeks, I’ll get more into the nuts and bolts of finances and other aspects of how we work.

A few other notes this week: One of our meat producers, BPH Farms, has changed their farm name to BG Farms. Their products remain the same. Also, the website has undergone a bit of a cosmetic facelift. Everything still works the same, but the colors are a bit different. As many of you know, there are several hundred markets like ours around North America using the software I wrote for ALG. One farmer in Tennessee is also a graphic designer, and is working on a set of “skins” he can offer to those other markets. I’ve installed one basic skin at our market, and may put in others to look at as he makes them. It’ll never affect how the site works, so don’t let the colors throw you off.

Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market has closed for the winter. You can watch for news during the offseason on their website. The other area markets are also all closed for the season too. All but Athens Locally Grown, that is.

Please support your local farmers and food producers, where ever you’re able to do so!

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:  Locally Grown - Availability for January 9th, 2013


Hey Local Food Lovers,

We want to say thanks to everyone who has already helped provide us some feedback going into the 2013 growing season by taking our quick survey. We’ve had 28 people complete it so far which is quite a few of you. The more feedback we get the better prepared we’ll be going forward. For one, it’ll let our growers know the types of foods you’d like to see more of here on the website. We had quite a few farmers ask us what they thought were the best crops to grow, and our guesswork can never replace your direct feedback.

It only takes a minute or two fill out this quick survey on the web and its totally anonymous so any all other types of feedback is encouraged.

Just click here or paste the following link in your browser.
https://www.surveymonkey.com/s/5CWLM8P

Even if you haven’t shopped here in a while, let us know what you think, especially if you think you’d like to give Locally Grown another try.

Let’s see, what else do I want to mention quickly. Even though it’s a slower time of year, there’s a lot going on that you might be curious about. Melon Head Farms just completed construction of their new greenhouse yesterday adding yet another farm that is capable of year round growing now. That’s why we’re open every week this winter, because there are plenty of greens all winter long. I enjoyed my favorite long-stewed kale recipe for lunch today. Even though we still only have a few recipes up, check out the ones we do have, and please add one of your own. Anyone that adds a recipe and also posts it to our FACEBOOK page will get a free sticker that says EAT WELL BUY LOCAL with a pretty sharp and happy carrot man in the center. There’s not many of those stickers out there yet, so think of it as your LOCAL FOOD EATER badge of honor.

I also had a Daikon Radish for dinner that I freshly dug out of the garden this afternoon. That’s about the only harvestable vegetable I’m growing this winter, but its always fun when folks walking the Greenway see me digging up stuff and yell, “WHAT IS THAT?” If you’ve never seen a Daikon they can grow to the size of Baguette. We cut them up and add them to stews as a more nutritious potato substitute and they are so yummy. Sorry we’re not listing any this week for you to try, but hint, hint to our growers, this is a winter hearty vegetable that we all should become more familiar with.

If you have some unusual vegetable varieties not listed in our survey please let us know. There’s nothing more fun than discovering a new nutritious food for the first time.

One last plug, only partially related. The SRWA that sponsors the market is having a bareroot tree sale this Friday at the Mauldin House parking lot (across from the Clarkesville Library) from 3-6pm. We’ll be selling maple, persimmon, river birch and white oak for $1 each. Pre-ordering is over, but if you want to just drop by and see what we have left, we should have plenty and possibly some leftover pines. We’re planting close to 3,000 trees the end of this week.

Thanks to everyone for supporting Local Food and Farms and don’t forget to….

EAT WELL,
Justin in Habersham
and
Chuck in Rabun

Champaign, OH:  Oakview Special this week


A deal this week from our special friends at Oakview Farm Fresh Meats…bulk ground pork for $2/pound! Now that’s something to brag about!

Cedar Grove Farm:  CSA Availability for January 10


Hey Folks!
Well, the Winter season is rolling right along. I recommend the heads of lettuce this week — our hoop house lettuces are BEAUTIFUL, full, and delicious. If you haven’t tried the red butterheads, this is your week! We’ve got an abundance of them, so they’re on special. Get both red and green lettuce in one head — thick red outer leaves and tender green inner leaves! Makes for an outstanding salad. Get them while they last :)

I’m also recommending the kale this week. I’ve got a tasty kale quiche recipe for you to use on it:

Kale Quiche
1 bunch kale, chopped (or chard or spinach)
1/2 tsp salt
1/2 tsp pepper
1/4 cup vinegar
2 Tbsp olive oil
1 pie crust
4 eggs
3/4 cup Greek yogurt
1/4 cup milk/cream/half&half
1 cup cheese, grated

Heat oil and cook the greens with salt, pepper, and vinegar until tender. Press out any extra juice. Mix eggs, liquids, cheese, and greens together. Pour into pie shell. Sprinkle cheese on top. Bake at 425 for 15-20 minutes. Reduce heat to 325-350 and bake for 30-45 minutes more until firm. Enjoy! Makes 1 quiche. Note: if you like bacon, and I do, I suggest frying up 3 pieces of bacon and cooking the greens in bacon grease instead of olive oil. Then you can chop the bacon and add it to the quiche as well. Delicious! Recipe compliments of Becky Harmon. Thanks, Becky!

Okay, those are my recommendations this week. We’ve got many good things to choose from. The market is open. I hope you find something you like.

Please remember, pickup is at Lindsey’s Culinary Market on Thursday from 3:30 to 6:00PM and payment during the Winter season is expected at delivery unless your balance covers the charge. If you’re writing a check, make it out to Cedar Grove Farm — Lindsey will collect it and pass it on our way.

Thanks!
Farmer Sara