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.
Conyers Locally Grown: The Market will be closed July 4.
I hope this finds you all doing well. Our market will be closed of Friday July 4. We will be celebrating with our family. I hope you are able to do the same.
If you are interested we have a few 50 lb half hogs available for BBQing on Friday. If you have any other needs this week let me know an we may be able to help.
Thank you,
Brady
Local Farms First: Last Chance To Order!
Greetings Local Farms First food lovers!
Local Honey
Glenn and Toni Austin have a wonderful farm outside of Paonia! On the market they specialize in Local Honey!! Did you know local honey is not only delicious on just about anything, but it will also help reduce the side affects of allergies!! Because the bees are pollinating local plants, eating their honey is an instant medicine to pesky allergy symptoms!! Order some of their honey today and reap the benefits!!!
Thanks for supporting local family farms,
Amy Konash- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com
Martin's Farmstand: June 30 peas and strawberries
The online market is open for orders. We will start picking both sugar snap and hull peas for the stand tommorow. I kind of enjoy picking peas and they are so good. I especially find myself snacking on the snap peas. We will be open for strawberry picking at 7 AM tommorrow (Monday) morning. The heat makes them ripen fast- there are a lot of berries for tomorrow. Come to help me pick them as I can not pick them all myself. This is the mid-late part of strawberry season. There are still a lot of green berries so I believe that we will be still have some strawberries for another ten days or so. Daniel.
Cedar Grove Farm: CSA Availability for 7/2 LOCATION & PICK-UP CHANGE!
Hi everyone,
We have some important news to share about our new downtown market location and pick-up change this week. Lindsey’s shop will be closed and all boxes (other than Oglethorpe) will be brought to the market. This will be our first week at our new location, Creature Comforts Brewery, which is located at 271 W Hancock Ave. It’s right on the corner of Pulaski and Hancock at the old Snow Tire. We will be set up in their lot adjacent to the building, but I’m sure the white tents will give us away. Parking is available in the lot across the street.
Sorry for any inconvenience this may cause. We are both nervous and excited about moving to a new location and hope it works out for the best. It will be a great opportunity to check out the new brewery if you’re into that kind of thing.
See ya’ll on Wednesday!
Princeton Farm Fresh: The Market is Open
This week our market will fall on Fourth of July!! Our hours will be the same, but if you need to make other arrangements we can work around that too.
As we draw closer to our first anniversary, I would like to thank our customers and farmers who have supported this locally grown movement. I am pleased to tell you that your annual membership of $10 has paid for our liability insurance for the next year. We continually bring in new customers and we are slowly adding new farmers too. I am thinking we should have a celebration in the next few weeks to honor our customers and the farmers they support. I will let you know more about that next week.
Thank you again, and I look forward to seeing you on Friday!
Angela
Fresh Harvest, LLC: Fresh Harvest for June 29th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Curry Marinated Summer Squash Salad
from Naturally Ella.com
Ingredients
1 medium yellow squash
½ teaspoon garlic
½ teaspoon tumeric
1 teaspoon cumin
½ teaspoon corriander
¼ teaspoon mustard powder
¼ teaspoon ginger
pinch red pepper flakes
1 tablespoon olive oil
½ cup feta
1 cup chickpeas, drained and rinsed
34 handfuls of kale, lettuce, or other green
Instructions
1. Cut squash in to ¼" thick wedges. Blend spices together and toss with squash
and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or
up to overnight.
2. When ready, preheat oven to 375?.
3. Bake squash until tender and beginning to brown2025 minutes. Remove and let cool slightly.
4. Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.
Market News
Hello!
Hard to believe it is almost July! We wish you all a fun and safe 4th of July on Friday.
We’ve got lots of nice summer produce for you this week. We’ve been waiting all winter for these fruits of summer to come in – tomatoes! Cucumbers! squash! green beans! There is just no way grocery store produce compares to these items when they are picked at their peak in the summer sun.
It is a busy day for us on Wednesday packing your orders. We are receiving deliveries from our other vendors, or driving around Nashville picking up items to fill your orders. We also deliver to restaurants on Wednesday before we get to Trinity to pack. So, we do out best to be all packed and ready for you by 4:00 on Wednesday. It is very hard for us to be ready for you before then, and we hate to rush because that is when mistakes are made! So, unless you have let us know ahead of time, please refrain from showing up too early before 4:00. We really need that time to make sure we are organized and ready for you! We know you understand, and we really appreciate it!
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!
<!— Type your footer text above here
Farm Where Life is Good: Online Market is OPEN for Business (Week 27)
They are breeding like rabbits out here!
Life on the Farm (Week 27)
Somehow these wee beasties know deep down that we are softies. But on the surface, during the growing season, we do not look on them with smiles. (The youngsters are cute tho, aren’t they?) The bean seedlings are holding their own against them, although we just weeded them so they are much easier to find. The rows of lettuce heads are holding their own too, but they have gone undercover and might cook in this hot-humid weather. The peas, well, the peas are a foregone conclusion.
Fava bean sprout…any Silence of the Lambs fans?
Fava beans are a trial this year; we’ll see what ya’ll think. Edamame will hopefully make its debut too. Both will require some extra cooking/eating time, but might just be worth it. Need to stay culinarily creative here in the Great White North if we are all going to eat local. California it ain’t!
Lettuce incognito…shhhhh.
More field flooding last night. Approx 1.7 inches in about an hour. We just happen to be on the ATV with the mutt doing a field reconnaissance, heard the thunder and promptly got drenched. HUGE raindrops. Wow! Well, no need to water this week…again!
The Market is now open for some herbs and brassicas.
Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.
Deliveries will be made Wednesday per usual to your chosen Dropsite Location .
Recipes for your consideration
One pan, lots of flavor, huge nutrition.
2 tsp extra-virgin olive oil
1 pkg Kielbasa Tofurky sausages
1 onion, thinly sliced (alternates: chives, garlic chives, leeks)
2 Tbsp chopped garlic
pinch crushed red pepper
2 1/2 cup water
1 1/2 cup red wine
1 1/2 cup lentils, preferably French green
8-12 cup kale, chopped
1-2 tsp sage, fresh, chopped
1/4 tsp sea salt
ground black pepper, to taste
Add oil and onion to large skillet pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
Add kale, sage, sausage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Add black pepper to taste.
_ Adapted from EatingWell Magazine_
Light and flavorful, packed with good stuff. Kids might find the creative noodle type either fascinating and fun or ew! and gross!
Asian noodles with Napa cabbage
Asian noodles with Napa cabbage
4 oz thin rice noodles or bean-thread/cellophane noodles
3 Tbsp toasted sesame oil, divided
1 onion, quartered and thinly sliced (alternate: chives, garlic chives)
2 cloves garlic, crushed/minced
4 heaping cups napa cabbage, thinly sliced/shredded
1 cup fresh mung bean sprouts (alternate: broccoli)
8 oz spinach leaves (alternate: kale)
12-16 oz firm tofu, diced (Wildwood brand is best!)
3 Tbsp season rice vinegar
1/8 cup tamari/soy sauce
large handful fresh herbs (basil, mint, parsley, or cilantro) coarsely chopped
1 small hot pepper, deseeded and finely chopped (or 1 Tbsp sriracha)
1/4-1/2 cup chopped peanuts
Prepare noodles according to package directions (they aren’t cooked like regular pasta noodles, beware.) Set aside.
Fry tofu in 2 Tbsp sesame oil until just turning brown; use spatula to turn frequently.
Add onion and stir-fry until translucent; add cabbage and stir-fry until cabbage is tender-crisp and lightly browned.
Add sprouts and peppers; continue stir-fry until sprouts are tender-crisp.
Add spinach and herbs and cook until just wilts.
Whisk together vinegar, soy sauce, 1 Tbsp sesame oil and pour over vegetables; heating thru.
Toss with noodles and chopped peanuts. Serve hot.
Adapted from: Wild About Greens by Nava Atlas
An odd one, the kohlrabi veggie, but pretty darn good! Milder than broccoli and much more versatile!
2-3 kohlrabi, stems and leaves removed
2 Tbsp melted coconut oil or olive oil
salt
chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.
On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.
Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
Remove and eat warm with ketchup, creamy horseradish-dill dip, hummus, etc.
_ Source: fiveandspice.com¬_
Did You Know…
Eating fruits and vegetables will allow you to live longer. Have a look at the data…
Subscription Box Highlights
Anticipated this week for the CSA/Subscription Boxes:
Broccoli
Kale
Kohlrabi
Napa cabbage
Head lettuce
Salad turnips
Salad mix
Baby leeks
Cilantro
Sage
Garlic Chives
Maybe a handful of garlic scapes…
Start your meal planning now!
We hope to feed you soon!
Roger and Lara
**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.
Dawson Local Harvest: More Choices at DLH this week.
The DAWSON LOCAL HARVEST for July 4th.
HI EVERYONE. Happy July Fourth! Hope you’re all looking forward to a big weekend. Let DLH help by grouping all your Produce and victual needs together, sort of one-stop natural foods shopping! We’ve got some new things this week, so please take a look at the website for the latest additions.
REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
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! We guarantee your satisfaction with all products in DAWSON LOCAL HARVEST.