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.
South Cumberland Food Hub: Open for Orders
Good Morning from the South Cumberland Food Hub.
We still have local fruit available- peaches, blackberries and blueberries. They won’t be in season long due to their short ripening season and popularity so if you want berries or peaches for a longer period, order enough to freeze for later.
We have a good variety of produce available this week so check out the whole list here:
Click here to go directly to the Rootedhere Locally Grown Market Page
Have a wonderful day! We’re open till noon.
Risa
Cedar Grove Farm: Reminder about CSA location change
Good morning,
Just reminding everyone that all the boxes will be going to the downtown market which has moved to the parking lot of Creature Comforts Brewery located at the corner of Pulaski and Hancock. We will be there from 4-7. See you then!
Champaign, OH: Thank You!
Another great market!! We thank you for staying so loyal to the local love of this market!!
If you ordered, we will see you at Thursday’s pick up!! If not, we will see you when the market re-opens on Thursday night!
We would like to wish everyone a very safe holiday, this weekend…
Peace and Love,
Cosmic Pam
Champaign, OH: Attention, Local Customers!
Please proceed to the check out aisle…this party is just about over for the week!!
Get your groove on and place those last minute orders!
Champaign, OH: Alice's Restaurant...
You can get anything that you want
At Alice’s restaurant…
(Arlo Guthrie – Alice’s Restaurant)
Well, we are not Alice’s Restaurant but we ARE your little local market at Champaign Locally Grown and you CAN get just about everything you may want or need, right here, from us!
Alice’s Restaurant, the movie, is a traditional, must watch, with my best friend from high school, at every Thanksgiving prep time. We both know we are watching as we prepare in separate kitchens. Me, here, in Ohio, while she is in North Carolina, or on the off years that she comes back and we spend it, together. She and I both like traditions, and Alice’s Restaurant along with The Big Chill, are must watch movies, for both of us, during the Thanksgiving holiday. This started years and years and years ago….and we keep the tradition alive.
Traditions are good, traditions keep us grounded, keep us believing, help us to keep memories happening.
The upcoming July 4th is a holiday, steeped in traditions that honor our country.
Do you keep traditions alive? Do you keep old traditions or do you strive to create new memories and traditions? How do you celebrate? Is it with a picnic, a dinner, a breakfast?? Think about starting a tradition of showing your local little market a bit of July 4th love by placing your orders and trust with us. This could be your new tradition….choose from our very big variety of items, plan your menu, think about all that you have going on, this weekend, and then let us take the work out of your hectic schedule. Make us your new tradition on a holiday.
Because, you can get anything you want at Champaign Locally Grown…
You have until 10pm, this evening…
Peace and Love,
Cosmic Pam
Farm Where Life is Good: CSA Produce Subscription Distribution -- Week 27
Your box for Week 27
Farm Where Life is Good
Produce Subscription (Week 27)
Ok, the rain stuff again…. (Can I belly-ache enough to jinx us into drought next season?)
Things are actually looking pretty good, considering. The hightunnel growth is absolutely incredible. A foot per week on the cucumber vines. How is that possible? Never mind the time-lapse camera setup, we can catch these puppies growing with the naked eye! Outdoor cucs are coming along too. The melons are just getting over their transplant shock and beginning to reach out a bit. The onions are looking absolutely fabulous! And the weeds are trying to conquer the universe! (But we have them in our sites.)
Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).
Brassicas and leaves are the focus in your boxes this week!
Kohlrabi These little space-aged beasties are unique; good for fresh eating/snacking as well as cooking like broccoli (stir-fry) or potato (baked fries) among other methods! 
Broccoli More broccoli; hope ya’ll like broccoli. Lots of seeding and planting to make these little fellas produce prodigiously. 
Mesclun Stick a handful or two in your morning fruit smoothie! 
Lettuce, 2 heads Two different types, working thru the wide variety we have planted in the underwater field! 
Turnips, salad Another, probably last pearly white bundle for adding crunch to your salads. 
Kale (Dinosaur) Potently wonderful dark green kale for green smoothies, lentil stew, or flavorful sesame-ginger wilted kale salad. 
Cabbage (Napa) Huge head of fluffy and crunchy, mildly mustardy Chinese cabbage that serves tasty fresh salads/coleslaw as well as satisfying Asian-style noodles/soups/stir-fry. 
Baby leeks These little fillies are long in the field, surviving the winter. Unfortunately they are also entering their second year growing and thus going to flower. So, they have a firm central stalk (looks like a garlic scape in the field; same family) inside the layers of leek leaves. Not grocery store approved, but I couldn’t bear to toss such nicely savory seasoning. Slice lengthwise, rinse the layers well and then chop and use like onion in all of your cooking. They keep quite well too; store relatively dry in plastic. 
Cilantro I have been made aware there are two types of people— those who relish cilantro with intensity and those who categorize it with dishwashing soap. Sorry to the later…I am one of the former! 
Garlic chives I’m thinking about finely diced garlic chives with chopped cilantro in steamed rice with a pinch of sea salt and dollop of olive oil. Mmmmm, harvest night’s dinner indeed! 
Sage Just in case you need an herb with depth for a rich bean stew for a rainy evening! 
Recipes for your consideration
A quick-reference chart for Green Smoothies from simplegreensmoothies.com
Here’s an easy and tasty recipe for a sweet green morning or afternoon boost.¬
2-4 cups lettuce, kale leaves, or spinach
3?4 cup water (if using all fresh fruit, consider ice cubes instead to make a nice cold drink)
3?4 cup orange juice or peeled orange w/ seeds removed
1 cup strawberries (fresh or frozen)
1 cup blueberries (fresh or frozen)
1-2 bananas (fresh or frozen)
Handful raw walnuts, pecans or almonds
Add more water to adjust thickness to preference.
Place first two ingredients in a high-powered blender and let ’er rip! Then add fruit and nuts and repeat. Drink one-a-day to keep the cravings away!
For beginners, choose lettuce as your “green” and use less. Your tastebuds will become accustomed to more green as you go.
We need to spread the cilantro around! Whip up this salad dressing for leafy greens, potato salads, pasta salads, cabbage salads, etc.¬
1/2 cup olive oil
1/2 cup cilantro
3 Tbsp fresh lemon juice or seasoned rice vinegar
2 Tbsp water
2 tsp maple syrup, agave syrup, brown rice syrup
1-2 cloves garlic, crushed
1/8 tsp sea salt
Pinch ground black pepper
Alternate: 1/4 cup garlic chives in place of garlic cloves
Place all ingredients in blender and process until smooth.
From: The Saucy Vegetarian by Joanne Stepaniak
_Polenta is THE versatile staple. Seasoned nicely with leeks, you can eat it soft as described here; or you can spread the leftovers in a baking dish (1/2" thick) and let it cool. Cut it like brownies and store in fridge. You can fry it up for breakfast the next day! _¬
2 Tbsp olive oil
3 large leeks, sliced lengthwise, rinsed and sliced crosswise
2 1/4 cup water
2 cup vegetable broth
1 bay leaf (or try a couple of fresh sage leaves)
1 cup dry polenta
1/3 cup grated parmesan-flavor vegan topping (Galaxy Foods)
1 Tbsp margarine
Sauté leeks in olive oil over medium heat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf.
Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
Remove pan from heat. Discard bay leaf. Stir in 1 tablespoon margarine and grated parmesan-flavor vegan topping. Season polenta to taste with salt and pepper. Divide polenta among plates.
_ Adapted from Bon Appetit_
Everyone feel free to add your favorite recipes to the website.
For Your Listening Pleasure
If you haven’t heard any of them yet, have a listen to some TED talks.
" TED is a nonprofit devoted to spreading ideas, usually in the form of short, powerful talks (18 minutes or less). TED began in 1984 as a conference where Technology, Entertainment and Design converged, and today covers almost all topics — from science to business to global issues — in more than 100 languages. Meanwhile, independently run TEDx events help share ideas in communities around the world. "
Informative, funny, ingenious, creative. Much better than the reality TV show du jour!
Farm News
“Workin’ hard…workin’ Saturdays!” (Reference anyone?)
The wet fields are making it ever more difficult to get any direct-seeded crops into the ground, let alone the transplants. I fear a dirth of herbs and roots coming soon. Luckily most of what we do are transplants, and we have been cramming them in right an left on sunny days.
First high tunnel cucumber of the season, shared amoungst the harvest crew.
The first go-round of cover crop and mulch production in the fallow fields just got mowed. The mulch will be used for the outdoor peppers, eggplant and melons. The fields will be turned under and replanted with the summer cover, buckwheat. Bees are anticipating the bounty as we speak!
John running the sickle-bar mower on the 2-wheeled tractor; Rog is still “on the bench”.
Please bring your boxes back this week. Reduce – Reuse – Recycle (thanks!)
Have a wonderful week, and enjoy the vegetables.
Roger and Lara
Russellville Community Market: RCM Order Reminder
Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!
Happy ordering!
We hope to see you on Thursday for the market pick-up!
Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!
FRESH.LOCAL.ONLINE.
Russellville Community Market
Fisher's Produce Tulsa: Sweet Corn and Tomatoes!
Only this week and next to stock up on corn and tomatoes! That will be the end our regular season. This is a B-week with delivery to JCT. We will be stopping by both JCT and Spirit Event Center next week. We will be gone to camp meeting the week after that and then will assess what we have left to sell.
This week’s CSA will likely include:
Tomatoes
Sweet corn
Okra
Squash/cucumbers
Potatoes/onions
(And cantaloupe/ honey dew for JCT)
Luke
Russellville Community Market: RE: IMPORTANT PLEASE READ: Small Amendment...
A small amendment to the previous post…
Meatworks will still, unfortunately, be closing their doors, however a sliver of good news:
Their final delivery day will the July 10th to Russellville, instead of July 3rd.
Sorry for the mistake.
-RCM
Russellville Community Market: IMPORTANT--PLEASE READ re: Meatworks
Hello there RCM Community!
I wanted to send a message out to all of our awesome customers today and let you know of some not so happy news.
As some of you may already know, who receive their weekly emails, Meatworks Butchery has decided to shutter their doors at this juncture in time, and will, unfortunately, no longer be selling through RCM.
However, this week will be their very last week for orders to the Russellville area, so you are still able to order their products.
In combination with the 4th of July holiday, this week is a great week to stock up on all of Meatworks’ products.
Again, this is the last week that Meatworks will be selling through RCM, so stock up on all of your favorite products from Meatworks.
For those who were not subscribed to their emails, please read below for their take on closing their doors.
From Meatworks:
The Good, The Bad, The Ugly
We have made the difficult decision to close our doors on July 10th. There are a multitude of reasons and much prayer that has gone into this decision. First, we just don’t have the vocabulary to express how much we have loved sharing our passion and purpose with so many of you who have become dear, sweet friends. You have supported us, encouraged us and truly made a difference. You are the good we see happening all around! Thank you for following us along in this endeavor. The decision was made for many reasons, as I’ve stated, but mostly can be lumped into 3 broad groups, production, financial and physical.
We would soon have a production issue in the coming months and year. Quality animals, that we trust the sourcing of, are difficult to find to say the least. And when found, are an astronomical price which are following the commodity pricing increases, as they should. But that would require us to increase prices at least 20-25%. Another tangible issue is financial. We do have many supportive patrons, but they are scattered around the state. We run all over the state to deliver our product, while at home we have too inadequate support. This is not a sustainable practice. To our Mena patrons we see weekly~ we say a blessed thank you!! Your shining support and friendship is forever valued! You are our real food heroes! The third reason is basically exhaustion. Sheer and total exhaustion: mental, physical, emotional and spiritual. We have been at this point for a while but felt like we could persevere and push through until the other things resolved themselves.
We made this decision to honor our families, farms and health over our passion. We will continue to raise animals on our farms. We have not derailed the farms, but will be able to get back to the business of the farms.
As I type this newsletter, it is not our intent to sell beef and pork as we did before, from the farm. We need a break. I won’t say never, but I will say not for now!
Our wind-down schedule will be:
MeatWorks storefront will be open on
July 1 & 2, 8 & 9, regular hours.
We will deliver our regular routes on July 3rd to Little Rock, Searcy, Cabot, Ft. Smith and Russellville.
Texarkana on July 8th.
Final delivery on July 10th to Little Rock, Russellville and Hot Springs.
Our website will be functional for a couple more weeks. Feel free to order as usual from there. If you have a substantial order, feel free to call 479-394-2900 on the days we’ll be there.
You can purchase bulk pork, whole or half for $3.69/lb. hanging weight.
Obviously, we will be discontinuing the Farm Fan Points application.
To those of you who are shocked and wondering what’s next, here is a small list of producers I would trust to consume their products:
Beef:
Ryan Pace: www.whollycowfarms.com
Cody Hopkins (Beef, pork, poultry)
Falling Sky Farms
Poultry:
Charlie Joe Farmstead~Hatfield
charliejoefarmstead@gmail.com
870-389-6930
Christopher Farm~Shady
479-216-4667
~The MeatWorks Family
END
We are sorry to bring this unfortunate news, but wanted to give all of our RCM customers plenty of notice to get your final Meatworks orders in this week!
WE WILL SINCERELY MISS YOU, MEATWORKS. Thank you for all of the hard work, passion, dedication, and love you have put into local food. We wish you the best!
-RCM