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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Stones River Market:  The Market is Back Open - Grilling Edition


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

It is hard to believe we have reached the last week on July. So far it has been a very pleasant summer. There is still plenty of summer left to enjoy too.

We have a first for the Market this week. Two farmers are offering corn – Rainbow Hill Farm and Rocky Glade Farm. The recipe this week, uses that corn on the grill. To accompany the corn on the grill, be sure to see the products offered by Wedge Oak Farm and West Wind Farms. There are other items on the Market that work for grilling too. You will find squash, zucchini, okra and eggplant from Flying S Farms and White City Produce and Greenhouse. You will also find several varieties of garlic this week from our farmers that can be incorporated into your recipes for the grill.

Other items of interest:

In addition to her fruit and veggie empanadas, Casa Segovia-Paz now has chicken and beef varieties available.

The Blue Porch has introduced several new items this morning including bread and butter pickles and pasta salad.

Blueberries are still available from Prospect Hill Farm.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! I am taking a break from recipes this week. If you have created a dish and want to share with everyone, please send it to me.

Summer is grilling season and this weeks recipe focuses on grilling corn that many of us have done but may be new to others. Instructions come from Simply Recipe – http://www.simplyrecipes.com/recipes/grilled_corn_on_the_cob/

Grilled Corn on the Cob

INGREDIENTS

  • 4 ears fresh corn, in their husks
  • Butter (or an herb butter) for serving

METHOD

  1. Prepare your grill, gas or charcoal, with direct, high heat, about 550°F. (You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.)
  2. The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.
  4. Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.
  5. Serve with butter. (Or you can sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.)

I 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!

John

See the complete list of products at http://stonesriver.locallygrown.net/

United States Virgin Islands:  VI Locally Grown Market: Week of July 27, 2014


Good morning!
Your Crucian source for fresh, local, naturally grown produce is open for business! This Locally Grown market is a one stop shop for veggies, fruit, eggs, condiments, bread, baked goods, juice, coffee, flowers, soap, vegan burgers and even vegan pound cake. Peruse the over 100 items on offer in our virtual market, and come by on Wednesday to pick up your order and check out the extra goodies on the table. It’s always a pleasure to see you!

With warm wishes,
Emma Haynes & your Locally Grown Producers

Gwinnett Locally Grown:  THE MOST AWESOME ROASTETD GARLIC RECIPE EVER! (& MARKET REMINDER)


This email is a gentle reminder that ordering through Gwinnett Locally Grown will close tomorrow (Monday) 9.a.m.

The Market is open Thursday Noon – Monday 9:00 a.m. After that, ordering is disabled until Thursday noon-ish. Pick up your order Tuesday 4:30-6:30 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

FEATURE FOCUS: GARLIC
We have three vendors (as of this writing) who have garlic listed, and all the listings are different!

GARLIC BRAIDS: Sylvan Falls Mill. Mike dropped on off last week so you all could see the size and beauty of a braid. This is something I’ve always wanted to do, is learn how to make garlic braids! Made from a combination of hard and soft neck varieties, hung to air dry, and braided together, these will last six months to a year. If you have foodie friends, this is an awesome Christmas present!!!

RED TORCH, or an offering of ASSORTED VARIETIES: Leah Lakes Farm. Red Torch is freshly dug. I have only had dried garlic (to my knowledge) so I intend to buy some this week to see if there’s a detectable difference.

The above three offerings are found under Fresh & Local: Vegetables.

BULK GARLIC: Bo & Lisa’s Lil Patch: Lisa is offering a bulk buy of garlic and is the farmer who found the Pioneer Woman recipe (link listed below.) Her garlic is found under Fresh & Local: Featured Special Sales (first listing), 10-12 heads of garlic for a special price for a limited time.

THE BEST GARLIC RECIPE. EVER!
I don’t know why, but when I was growing up, we never raised garlic. I started growing it in my own garden when my kids were little, but it was used strictly for flavoring, mostly in Italian dishes.

Then a few summers ago, a group I was traveling with stopped at a hole-in-the-wall dive out in the middle of nowhere, Texas (which, judging by the number of cars in the parking lot, was going to mean excellent results.) We ALL ordered Roasted Garlic, served as a vegetable-appetizer.

Oh. My. Gosh. We did indeed, sweat it out of our pores for three days but it was sooooooo worth it!

Here is the recipe for Roasted Garlic Lisa from Bo & Lisa’s found. I am an avid fan of Pioneer Woman, a tv show on one of the cable cooking channels, in n0 small part because she lives on a working ranch, which is well-integrated into her show.

ONE FINAL NOTE, MOTHER EARTH MEATS: Ordering for this cycle (Tracy is moving to six-week drops rather than one a month), officially ended Saturday, but you can probably still get in on the August 9 delivery if you call him by tomorrow (Monday) evening. I shared a link on our FaceBook page about an announcement Tracy recently made. Due to how FaceBook has changed who you see in your newsfeed, you may not have received that post. Please check it out.

My best to all -

Shop often and eat well!
Debbie Moore
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please contact grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news. If you are interested in Goat’s Milk and can pick up any day but Tuesday, contact Nik The Goat Guy at 404-542-0981. Goats have to be milked every day and a week-end pick-up would be lovely. For right now, we generally have some goat’s milk available during market hours, whether you have placed a market order or not. Please call Nik first to verify. Please contact him first though, we can’t accommodate walk-ins due to hosting private events almost every week-end!

CLG:  Opening Bell: Coffee, Peaches, Dill Pickles, Candied Jalapeños...


Good afternoon,
We’re glad to have RoZark Hills Coffee Roasterie back this week. Be sure to check out the 11 varieties of coffee roasted just up the road in Rose Bud, AR. Summer’s bounty continues with so many wonderful items listed this week. Order your favorites, and try something new!

Milk news: Please call Talitha to order milk: 501-253-3039.

Check out all the Featured Products as well. Use the SEARCH field on the main Market page to quickly find the items you want.

Come early for the best selection from the EXTRAS table.

The market is now +OPEN +for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

How to contact us:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Middle Tennessee Locally Grown:  It's Time to Order from Manchester Locally Grown Farmers' Market


Manchester Locally Grown online farmers’ market is now open for ordering. Perennial, fern, house, shrub, & herb plants; chicken & duck eggs; herbal & handmade products; popcorn, sunflower seeds, & granola; pies, cakes & cookies; fresh & dried herbs are available this week.

Summer vegetables are at their best, with beans, beets, cabbage, carrots, corn, cucumbers, eggplant, garlic, lettuce, okra, onions, peppers, yellow & zucchini squash, and tomatoes all on the market.

Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.

White Half-runner Beans, Cherokee Purple heirloom tomato, yellow crookneck squash, & Jalapeno pepper from White City Produce & Greenhouses; Mixed lettuce from Frontier Family Farm


REMEMBER—

Double-check your order placement. If you place an order and you do NOT receive an Order Confirmation e-mail within several minutes… you do NOT have a successfully placed order! Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. If you are having problems with an order, e-mail us so we can help you get the order you want: tnhomeschooler@yahoo.com


We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Don’t forget to spread the word about our wonderful market to everyone you know.

~ Linda

Here is the complete list for this week.

How to contact us:

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

Siloam Springs, AR:  Online Market is Open!


Ordering online ensures the availability of the items that sell quickly!

Enjoy shopping!

Fresh Harvest, LLC:  Fresh Harvest for the week of July 27th


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Cool Ziti with Eggplant and Tomatoes
by David Tanis from The New York Times
This pasta salad is heavy on the vegetables!

Ingredients:
2 pounds ripe tomatoes, cut in wedges
Olive oil
Salt and pepper
2 or 3 garlic cloves, minced
1/2 teaspoon hot red pepper flakes
2 teaspoons capers, rinsed and roughly chopped
2 medium eggplants, about 1 pound
12 ounces ziti or other short pasta
1/4 pound ricotta salata or mild feta, at room temperature
1 small bunch basil, for garnish

Preparation
1.Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, red pepper flakes and capers. Stir gently to distribute.
2. Slice eggplant into long strips about 1/4-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.
3.Boil the pasta in abundantly salted water until al dente, then drain and rinse briefly. Blot dry and put in a wide serving bowl. Add tomato mixture and eggplant. Toss gently to distribute. Taste for salt and hot pepper and adjust.
4.Crumble cheese over top. Drizzle with a little more oil and garnish with torn basil leaves.

YIELD
4 to 6 servings

Market News

Hello!

We’ve got full on summer produce for you this week! Lots of good stuff to enjoy while it lasts – fresh green beans, cucumbers, tomatoes galore – none of which are as good as when they are just picked for you! It is time to think tomato preservation, as we’ve got a special on tomato culls for canning/freezing. Also, think pickles! These Japanese cucumbers make great pickles!

Blueberries are still here and couldn’t be better! Remember they are listed under the “Fruits” section of the Market page.

This Wednesday at pick up at Trinity Church from 4 – 6, we will have some of our vendors with us. It will be a festive occasion, and a perfect time for you to connect with some of the people behind the products we offer. Little Seed Farm will be there with their soaps and other skin care products, as will Tru Bee honey. Dozen Bakery and Twin Forks Farm will be offering samples, and we may have a few other surprises as well.

Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee


Coming Events

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!

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DeForest, WI:  Availability for week of July 27


To Contact Us


Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Order Sunday, Mon or Tues

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!

Welcome all new account members!

The Market Managers,

John and Dena Schlitz

DeForest Locally Grown Market News

Thanks to all of you that took advantage of the offerings from Baumans Natural Meats and Pheasants. Their selections will be available again for pickup August 22, (and Sept. 26, Oct. 24). Farmers Kalton and Sheryl thank you for the orders.

The crew at Rusty Dog Coffee is back from vacation and is ready to roast and grind your coffee beans to order.

Farmer Rich says sweet corn should be available this coming week, if the weather and raccoons cooperate. Note that the quantity is listed at Zero, but if you are interested, add a note to your order with how much you’d like. Orders will be filled as corn is available.

Forest Run Farm will have greens, cucumbers, green beans, an assortment of peppers, and zucchini. There may be additional items available like eggplant, berries, lettuce and tomatoes. They are currently listed at Zero, but if you are interested in them, add a note to your order what/how many you’d like.

Friday pick up will be 3-6pm at Forest Run Farm in DeForest. Please make alternate arrangements for pick up if needed. CSA members that pick up at Hilldale should arrive between 8 and noon. All Farmstand CSA members can shop at Forest Run Farm’s vendor location at Hilldale Farmers Market: Bring your punchcard. We still recommend pre-ordering so that you get the most variety.

Zucchini chips

1 large zucchini, approx. 12 – 14 ounces
1 teaspoon extra virgin olive oil
1 teaspoon nutritional yeast
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/4 teaspoon salt
freshly ground black pepper

Using a mandolin or your expert knife skills thinly slice zucchini into 1/8th of an inch thick coins. Toss in remaining ingredients and bake at 300°F on a silpat or parchment lined sheet trays for 50 – 60 minutes until brown and crispy.

The Wednesday Market:  Here is Your Weekly Reminder to Order!


Good evening to everyone within The Wednesday Market community.

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

Are all of you enjoying the bounty of this summer’s vegetables? I just have to tell y’all about the tasty supper my family had at Mama’s house tonight. The occasion for celebration was my brother Jeremy’s 31st birthday. It was a very impromptu party. Mama and I planned the menu in about a 10-minute phone conversation. Soon thereafter, my brother and my husband were tending to the grill loaded with New York strip steaks, yellow summer squash, onions, and mushrooms, and yellow and white sweet corn. We also grilled a loaf of French bread, cut on the bias, that I served with my favorite topping – a mix of chopped homegrown heirloom tomatoes, minced garlic, chiffonade of basil, a sprinkle of sea salt and a drizzle of vinegar. The steaks were perfect, and the side vegetables were colorful and savory. For dessert, Mama made Jeremy’s favorite cake, which we call “Mississippi Mud.” It’s really an old-fashioned chocolate pudding cake, the kind where you mix batter and put it in a casserole dish, then pour boiling water combined with cocoa powder and sugar over the top before you put it in the oven. Something magical happens in the oven – as the mixture cooks, cake rises to the top and the bottom becomes a layer of chocolate pudding. It is delicious served warm, with a scoop of vanilla ice cream. A good time was had by all!

Here is a little teaser for next week: I’ll write about peaches and share a recipe for homemade peach ice cream.

Until then, enjoy the remainder of the weekend, and we’ll see you Wednesday at the Market.

Thanks,
Beverly

South Cumberland Farmer's Market:  Blueberry and Blackberry Cobblers Just Added to the Market


Brown’s Hollar just added cobblers to the market. The blackberries are local, wild berries; the blueberries are local, organically grown berries Yum!