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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Tullahoma Locally Grown:  Orders this week


The market will be open for orders until Monday evening with a pick up on TUESDAY AT 6 TO 6:30PM AT THE FIRST CHRISTIAN CHURCH ANNEX. I will only be able to be there for 1/2 hr Tuesday evening, so if you place an order for this week, please try to be prompt in picking it up.

Don’t forget to order your Thanksgiving turkeys and chickens today before midnight. Any orders placed after today won’t be able to be filled since Fountain Springs Farm needs 24 hrs to do the processing.

Thank you everyone and have a blessed week!
Risa

United States Virgin Islands:  Weblog Entry


Good Morning Virgin Islanders,

What a beautiful crisp day.
The Market is open and ready for your support.

Also come to Frederiksted this morning, from 9 am till… behind UCA’s kitchen next to the Fort Frederiksted is the 3rd Annual Rastafari Farmers and Artisans’ Market.

Come out and meet farmers, gardeners, craft vendors. Workshops entertainment, vegan vegetarian and raw food vendors as well.

Lets support this local event!

Give Thanks

Patrick

Fresh Harvest, LLC:  Fresh Harvest for November 18th - Tuesday Delivery!


To Contact Us

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

Recipes


Butternut Squash and Kale Salad
from Bon Appetit

A delicious Thanksgiving side dish!

Ingredients

•8tablespoonsextra-virgin olive oil
•3tablespoonsbalsamic vinegar
•1/2medium shallot, minced
•1teaspoonDijon mustard
•Kosher salt and freshly ground black pepper
•1 1/2cups1/2-inch cubed butternut squash
•1bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
•3/4cupwhole almonds, toasted, coarsely chopped
•Parmesan (for shaving)

Preparation

Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.

Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Market News


Hello!

Happy Thanksgiving Week! We hope this finds you preparing for a lovely week ahead of good food and loving family and friends.

There is a quick ordering window this week. The Market will close on Monday evening, November 19th for Tuesday, November 20th delivery. Delivery will be up under the porch at Trinity Church from 4 – 6 p.m.

John is on a much deserved vacation with his family this week. Twin Forks Farm bread is also taking the week off. So, there will be no potatoes, bread or granola this week.

However, we’ve got lots of other great stuff for the season – winter squashes, sweet potatoes, pumkins for homemade pumpkin pie, great lettuces and greens for cooking, as well as herbs for your stuffing.

If you ordered a pumpkin pie from Dozen Bakery, a turkey from Wedge Oak Farm, or a cheese tray from Bloomy Rind, those will be ready for you on Tuesday!

We appreciate your support, and are thankful to be able to share this harvest with you

We look forward to seeing you on Tuesday!
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!

!

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market customers,

We will have a market this Wednesday before Thanksgiving so you can get your naturally grown holiday meal ingredients fresh from your local farmers! We have so many great items to make your meals special. Surprise everyone with a large chicken instead of a turkey, and a green salad with fresh tomatoes and cucumbers (grown in hoop houses locally!), microgreens, red onions, and gourmet olives atop lettuce, mesclun mix, spinach, or arugula. For other lovely side dishes, consider brussels sprouts, turnips, mustard greens, collards, baby bok choi, kale, turnip greens, swiss chard, and savory hot pepper scones. We have fresh sage to flavor your chicken, turkey, dressing, and many other dishes. We know you will need chicken or duck eggs for baking, sausage to go in your dressing, and pork neckbones, fatback, or bacon to cook with your greens. For dessert, you must try our new sweet squash tartes and hazelnut macaroons, or our coconut almond torte or fruit popsicles. Honey makes a wonderful gift for your dinner hosts, friends, and family, and we have it in all shapes and sizes—samplers, honey bears, half pints, pints, quarts and half gallons. We also have handmade soap, sugar scrub, lip balm, skin toner, and for sale at the market only—greeting cards, notepads, gift card holders, gift tags, and holiday planners.

You can preorder as usual until Monday at midnight and pick up in the Breezeway at Nightbird Books on Wednesday from 4-7 pm. A few of our farmers will also be at the market and have things available for sale from the table:

Green Fork Farm: Chicken, beef, pork, eggs, fresh sage, microgreens, and handmade greeting cards and gifts.

NWA Natural Produce: Tomatoes, green tomatoes, cucumbers, brussels sprouts, mustard greens, collards, red bunching onions, and cilantro.

Crosses Creek Farm: Honey, honey with comb, and beeswax.

Figgieville: Gourmet olives and—New items!— hazelnut macaroons and sweet squash tartes.

We look forward to providing you with the best local, naturally grown and handmade products available. We’ll see you on Wednesday!

Green Fork Farmers Market

South Cumberland Farmer's Market:  Time to order a local Thanksgiving feast!





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

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Roasted Sweet Potatoes

This is my favorite way to prepare sweet potatoes because it is so easy!

Sweet Potatoes
Olive Oil
Kosher Salt

Preheat oven to 350.

Wash whole sweet potatoes and place them in a roasting pan. Drizzle with olive oil and sprinkle with kosher salt. Cover the roasting pan and place in the oven.

Check on them in 45 minutes.

Cut into pieces to serve.

Market News



Happy Thanksgiving! I hope that you enjoy the amazing local bounty!

Fountain Springs Farm has fresh turkeys for sale. They will be delivered fresh on Tuesday.

Please note that if you have ordered a turkey deposit you do not need to also order a turkey. Eric or Suzanne from Fountain Springs Farm will be in touch with you directly to find out which size turkey you would like. These turkeys will also be delivered fresh on Tuesday.

I have not had time to check out the market list yet so I’ll encourage you to browse the whole list.

Click here to browse the whole list.

I’m passing along the following information on behalf of the Sewanee Community Center. We sure appreciate the support that they provide for us. Please consider supporting them with your membership.

The Board of Directors of the Sewanee Community Center is having a membership drive for 2013 and invites you to join the Center. Completion of the membership form below will put you on the roll. Cards are also available at the Community Center.

Membership is open to all residents of Sewanee and the surrounding area. Members are entitled to organize events at the Center and may run for the Board of Directors and elect future Board members..This drive will continue through November. In December, an election for open seats will occur.

The Sewanee Community Center provides a meeting space for community groups and clubs, hosts the Tuesday’s Farmers’s Market, provides space for yoga, gymnastic, dance and other classes and is available for private parties.

Looking forward to having you join!

Here is the link to the on-line form
http://seisewanee.wufoo.com/forms/2013-sewanee-community-center-membership-form/

For more information on using the Center, contact Rachel Petropoulos – Manager at rpetropo@gmail.com

2012 Board of Directors

Kevin Pulliam – President
Lisa Rung – Treasurer
Helen Stapleton – Secretrary
Howard Franklin
Bob Hoagland
Chris Lancaster
April Minkler
Pat Pulliam
Sarah Marhevsky

Coming Events

Thanksgiving!

The market will operate as usual on the week of Thanksgiving with pick happening on Tuesday the 20th.

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!

South Cumberland Farmer's Market:  Market is open - email coming soon


The market is open for ordering at http://sewanee.locallygrown.net/market. A newsy Thanksgiving email will be coming soon (I’m running late).

Fresh Turkeys are available this week – more info to come in the email.

Tullahoma Locally Grown:  Local Turkeys!


Hey Everyone,
We have local turkeys and chx for your Thanksgiving dinner this week.

You MUST order by SUNDAY EVENING to get one, and our pick up will be on Tuesday eve from 6pm to 6:30.

If you have any questions, just contact me.

Thank you and a very HAPPY Thanksgiving to you all!

Risa. 615-653-3347

The Wednesday Market:  Sweet Potatoes with Blue Cheese


Talk about DIFFERENT! Who would have paired these two? But, if you like blue cheese you are going to love this recipe. None of the gooey sweet and marshmallow-ey we normally think of in a sweet potato casserole but this is a ROCKET of flavor! And so we start the Holidays! Enjoy!

Anna

Judge Sid Esary’s Sweet Potato and Blue Cheese casserole

1 Tbsp unsalted butter
4 garlic cloves
6 sweet potatoes peeled and thinly sliced in the food processor
1 tsp. salt
½ t white pepper
2 c. heavy cream
3 ounces blue cheese

Preheat oven 350.

Butter a 13X9 baking dish . Rub with the garlic cloves leaving the pulpy remanents in the dish. Layer the sliced sweet potatoes, seasoning each layer with some salt and white pepper. Pour cream overall and press down to remove air. Cover with foil and bake 45 mins. Take foil off and raise oven temp to 400 and bake an additional 20 mins till golden brown and potatoes have absorbed cream. Remove from oven sprinkle with blue cheese and serve.
Blast Off!

Statesboro Market2Go:  Happy Thanksgiving--the market is closed.


Happy Thanksgiving!

Don’t forget the market is closed this week, but you still have time to shop at the last Saturday market of the season today, or at the Lantern Light market Tuesday evening (6-8).

Market2Go will re-open next Friday, Nov. 23.

Rivervalley.locallygrown:  Friday Evening


Here it is Friday evening, before the great Thanksgiving celebration, where we all generally eat to much and make ourselves miserable for a few hours following. Is it not great that we live in a portion of this world where we can do just that.

The market will operate on Friday but there are a few changes for the week.
Stutzman’s Pantry will make their deliveries on Wednesday instead of Friday as usual. To be able to get their products this week they must be ordered by Monday night.
Also, Honeysuckle lane cheese is available on the market again. A supply of their cheese is maintained in the Bluebird Hill Berry Farm Cooler and is available for delivery.