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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Martin's Farmstand:  Half price gleaning in the strawberry field


The strawberry season is winding down. Starting tommorrow morning all the strawberry patches are open for half price ($.65 per lb)gleaning. Gleaning will last into next week some time, as long as there are any berries left to pick. We are at the stand and ready to give service from 10 AM-6 PM Mon- Sat. You can start picking before 10, It is best if it is regular stand hours when you are finished and ready to check out. Daniel

Statesboro Market2Go:  The market is open!


Welcome new vendor Fisheads!
Take a look at the beautiful lettuce they have this week.
Enjoy shopping!

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for July 11


Good evening Locavores,
There are lots of those yummy summer vegetables coming into the market now. Blackberries and blueberries for dessert and sweet snacks. Melon Head farm is living up to their name by bringing the first watermelons to market this season. Expect more sqaushes and tomatoes each week.
Have a great weekend and enjoy fresh local food.

Dothan, Alabama:  Sunflowers, Spices & Summer Grilllin'




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

FIRE UP THE GRILL
ALL on the Grill: Black Angus grass fed beef, pastured pork, local veggies, fruits, even dessert!
Dinner in 20 minutes: no hot stove or oven heating up the kitchen!
No Clean Up: enough said!

THIS WEEK @MARKET AT DOTHAN

CHARTERS
New Spices Added: Hungarian Paprika, Whole Cloves, Red Pepper Flakes, Ground Nutmeg

HORTON FARM
Kale Cubes…frozen kale cubes ready for soup & stews…genius!

MARY’S PEEPS
Check out new products: Comb Wildflower Honey, Peach Pepper Jelly, Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!

PRICELESS HEALTH FARM

New: Cucumbers-blonde & Dutch varieties, Tomatoes, heirloom, Purple Beans & much more!

THE BREAD LADY
Pizza Crust Restocked…yum!
Banana Bread & Pumpkin Walnut are available…delicious & moist! Get them now!

NEW COOP PRODUCTS..
Heirloom & Green Tomatoes, Sun Gold Cherry Tomatoes, Watermelon Radish & Sunflowers!
Farm Raised Pharaoh Quail and more.

PLEASE. RECYCLE…Please return CO-OP Baskets! Thanks!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Basket could be…Squash, Tomatoes, Eggplant, Cucumbers, Peppers,
Coming Soon…FIGS, CARROTS
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Grilled Eggplant Sandwich
    
www.simplyrecipes.com
Servings: 4

Ingredients
  * 1 globe eggplant, sliced crosswise into 1/4-inch thick rounds 
  * Salt 
  8 ounces fresh mozzarella * (Substitute GOAT CHEESE) cheese, sliced into 1/4-inch slices 
 * 1 beefsteak tomato 
  1 red onion 
  * 10 -12 fresh basil leaves 
  About 1/4 cup olive oil 
  * 2 Tbsp red wine vinegar 
 * 2 Tbsp balsamic vinegar 
  6 burger buns 
Notes / Directions
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.

2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.

3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.

4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.

5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.

  • Ingredients available on Market Page
    http://marketatdothan.locallygrown.net/market

Fountain Fresh Dairy LLC:  Market Open!


Hello everyone,
The market is open for ordering. The sweet corn is starting to come in and we have a few dozen available!

Savannah, GA:  The Modern Food Industry


As I think about the term Local vs Conventional I am reminded of the Modern Food Industry. Several years ago I read a book written in 1918 called The Science of Eating written by Alfred W. McCann. This was truly an eye opener to what was going on behind the curtain in the food and agriculture business. There are two chapters that I am reminded of (1) “Two Kinds Of Food – The Constructive and The Destructive.” (2) “The Modern Refining Processes Are More Deadly Than War.” Wow! That’s what I said…
Conventional produce, processed foodstuff, GMO’s, and Confined Animal Feedlot Operations (CAFO ) produce foods that are truly inferior to locally grown products.
Joel Salatin said “Everything we’ve done in modern industrialized agriculture is to grow it faster, fatter, bigger, cheaper. Nobody is thinking about E. coli, type 2 Diabetes and the ecological health of the whole system”
Their are certain guidelines or fixed laws that farmers use for growth and development when it comes to crops and live stock. But, when it comes to men, women and children, foods are consumed in ignorance and without any idea of how it was grown or produced.
Ann Wigmore said “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison”
And the former U.S. Surgeon General C. Everett Koop in 1988 said that " poor nutrition helped account for more than 75 percent of deaths in the U.S.
The terms “Buying Local” and “Local Farming” are not new but very old. These terms and practices are over 200 years old and are what most people knew as a life style. The only foods that were available are those that were in season.
Back then 40 percent of Americans were farmers and all were in local communities sharing thier produce. Today less than 2 percent of Americans are farmers or even live on a farm. So buying local is not something new, it is what we used to do that is finding its way back to mainstream living. Knowing who grows your food, how it is grown, what the animals eat and how they are treated make a huge difference in the mindset of many consumers today.
We here at SLG want to share the best foods available that are locally and sustainably grown. We are still a small group of family and friends that are trying to grow into a large community of people who care.

Tell your friends about
Savannah.LocallyGrown.net
Locally grown foods are truly amazing.

Carolina Foothills, SC:  Vacation


http://carolinafoothills.locallygrown.net/market

The Market will be closed this week!

Your Farmer / Market Manager is out of town!

We will be back next week!

Eat Well!

Jonesborough Locally Grown:  Jonesborough Saturday Market 7/12


Bring a big bag to the market this Saturday.

Produce will be plentiful, sounds like beans are going to make a big appearance this week. Also zucchini, squash and shiitake mushrooms. Chapo’s Chile Patch will have eggplant and chiles.

Carol’s Cakes will be with us this week, happy to have her back! And as always we have a great selection of meats, goat cheese and baked goods.

Music by Symphony Rags

See you on the street!

Deb

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


THE GREAT SUMMER TOMATO SANDWICH CONTEST AT THE EVANS TOWNE FARMERS MARKETTHURSDAY, JULY 17, 5pm
Picture this: 7 chefs, 42 locally grown tomatoes, 4 judges, 1 trophy. The heat is ON! “Market Stadium” will once again take the stage with Augusta’s top chefs competing to create the season’s best tomato sandwich. The best part: market patrons will be invited to sample! Come cheer on these chefs who regularly support local farmers: Here’s the line up:

  • Chef Christopher Byrd, The Retreat Tapas Bar
  • Chef Dave McCluskey, Local Pop
  • Chef Anne Mcinnis
  • Chef Lonnie Stephenson, Edgar’s Grille
  • Chef Kit Stiles-Williams, Matters of the Heart
  • Chef Charleen Tinley, Culinary Connections
  • Chef Matthew Wallace, A Table and A Season

This event is sponsored by AgGeorgia Farm Credit and the trophy was created by Handcrafted Cutting Boards. Big thanks to them all!

LOCAL FOODS EDUCATION CLASSROOM:
The West End Market & Bakery in Harrisburg has graciously provided space to create a “Local Foods Education Classroom.” Several community partners are working together to create a garden tool lending library, a culinary arts classroom and a seed swap bank … all within the bright, cheery classroom on Broad Street. Big thanks to Culinary Connections and the Savannah River Grange for jumping in with us to get the work done.

FRIG DONATION NEEDED:
We are in dire need of a donated full-size refrigerator for the Local Foods Education Classroom. Please contact kim@augustalocallygrown.org if you have an extra for us. We’ll glad come pick it up.

THE WEST END CSA:
This week, the West End Market & Bakery launched an all-new CSA! Working with many of the farmers you already know and love, the CSA (Community Supported Agriculture) provides you with a special deal on a weekly basket of seasonal foods for a set number of weeks. In exchange, you provide the farmers with an upfront payment as commitment to their good work. To learn more, contact hexemausfarms@gmail.com.

NATIONAL FARMERS MARKET WEEKAUGUST 3-9
So … here’s a scoop for you …. the US Postal Service will be issuing a farmers market postage stamp in celebration of National Farmers Market Week in early August. Yep, you know things are getting serious when your social movement gets a stamp. Here at Augusta Locally Grown, we’re also gearing up for the national celebration. Chef Charleen Tinley has already signed on to do cooking demos at the Veggie Truck Market and the Evans Towne Market that week. WANT TO HELP MAKE IT AWESOME TOO??!! Contact Kim at 706-288-7895 and we’ll brainstorm!!!

RAMEN NOODLE REVOLUTION: A COLLEGE STUDENT COOKING COMPETITIONAUGUST 14
The Evans Towne Farmers Market has just announced its “Ramen Noodle Revolution” for college students who cook. Turn one of those nasty packets into a glorious meal using local foods! The competition is free; only 8 competitors will compete for the trophy. To enroll, contact kim@augustalocallygrown.org.

See you all at the markets!
- Kim

Heirloom Living Market Lilburn:  Shop the Market!


The Lilburn Market is OPEN for ordering!

Ordering Hours:
Friday 9:00am thru Monday 6:00pm

“Bits and Bites” Newsletter will arrive in your inbox in the morning!

Be sure and get your orders in before Market closes MONDAY at 6:00pm! Order now – you are just a click away!


Take me to the Market.




Joyful thoughts and Bountiful Blessings!

~Maryanne

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