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.
The Cumming Harvest - Closed: Newsletter - June 1, 2014
Market News
The market is open and ready for you to place orders online. You may pay here or when you pick up with either cash, check or a credit card. A 3% convenience fee is added to all credit card payments.
Five Hens Farm has their eggs on sale this week. Their chickens are pastured and are supplemented with Non-GMO, organic feed.
GROUP BUY
Gelatin – Collagen Hydrolysate (beef kosher) Unflavored
I’m continuing to offer the group buy orders for Gelatin. You will find it listed under the “Group Buy” category so you can order it along with your normal order.
This item comes from Great Lakes Gelatin and is only shipped in boxes of 12. The order will be placed once we reach that minimum. Cold water Soluble for use in cold beverages or recipes.
Hydrolyzed Collagen is the unique combination of amino acids in concentrated levels that promotes rapid re-production of blood cells for healing and conditioning over other proteins especially for bone and joint health care. This low molecular weight protein is easily digested for healthy enrichment in minutes after ingestion. It will not congeal because it has been hydrolyzed for quick assimilation and improved hydration to the connective tissue. Collagen is important to nitrogen balance, now considered an anti-aging product as it supports age related cartilage damage, and collagen loss. This gelatin comes from all grass fed, hormone free, pesticide free and antibiotic free cows.
PICK UP LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!
Heirloom Living Market Lilburn: "Bits and Bites"June 1, 2014
Bits and Bites
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!
Greetings Lilburn, Crossfit and Hamilton Mill Market Folks:
I hope you are all enjoying the weekend! I have been busy working in the yard and that is the reason for the delay in getting the Newsletter out! I just returned from church and with much to accomplish this afternoon, I will try to make this short… (well, let’s shoot for less verbose!)
Important Reminders, Other Matters and Pertinent Information
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!
The Newsletter is sent out each week to give you information pertinent to the Market. You can skip reading it now and find it under the Blog Tab to read later.
Volunteers Needed
Thank you to Chance Claar-Pressley, who volunteered to coordinate volunteers for all of the Markets. If you are interested in volunteering, please contact Chance at chancita@gmail.com .
Thanks to Marie Wheeler generously volunteered her Tuesday afternoon to take care of Market while I was dealing with the Azure Standard delivery.
A special thank you to Pat Gibbon of the Lawrenceville and Hamilton Mill Market families! Sarah’s truck broke down on the way to the Market and Pat rescued the Market items that were being transported! Not to worry – Sarah was also rescued by her Dad and the truck is back in working order!
Thanks also to Kathy Barnes and her husband Keb for all of their help with Market this past Thursday at Lilburn! Please know that your time and efforts are appreciated!
We still need YOU! The goal is to get enough folks on board so that we can rotate volunteer duties. Can you spare a few hours once a month? Without you as Members, the Market would not exist and now the Market needs your help!
Sarah Rockey is the primary volunteer at the Hamilton Mill Market. Pat Gibbon has also stepped up to help us out! Thank you ladies!
and now for the news…
Farmer Updates
Miss Vicky of Fry Farm has some great produce to offer this week: Green Onions, Leeks, Rainbow Carrots, Baby Carrots, Fresh Dill, Sugar Snap Peas and three kinds of onions.
The Veggie Patch is providing a good selection of wonderful fresh Spring veggie offerings and have fresh Herbs listed as well! Arugula, Bunching Onions, 4 types of Kale or a Mix, Green Lettuce, Red Lettuce, Mizuna, 2 kinds of HOT Peppers, Salad Mix and Swiss Chard. In addition, they offer cuttings if Herbs: German Thyme, Rosemary, 2 types of Parsley, Oregano, Chives and Medicinal Herbs: Marjoram, Lavender and Chamomile. The Heirloom Seedlings, that I planted are all doing well! Andrew and his crew certainly got them off to a banner start — and I cannot wait to reap the fruits (veggies) of my Garden!
Doug of Doug’s Garden 3 types of Veggie Boxes available on the all Markets this week. The Basic Box and the Herb Lovers Box both contain a plethora of Veggies with the Herb Box having an additional bag of FRESH Herbs! (lots of herbs!) The newest kid on the block is the ‘Slaw Box’, with Kohlrabi, Kale and Carrots. Doug also gives a recipe in the Box description. I also add a Granny Smith Apple and Hakurie Turnips to his recipe! Excellent alternative to traditional Cole Slaw! In addition, he has added 1# bags of Spring Mix Lettuce, Young Spinach and Spicy Lettuce Mix! Depending on what is ready for Harvest this coming week, Doug will have additional items on the Farmers’ Sales Table.
Lizzie’s Pantry is back! She has added a 1.6lb bag of 7 Grain Cereal for those of us who don’t need the larger quantity! Also, check out her Georgia local Olive Oil!
High Garden Center formerly Cedar Seeder! Sunflowers, Broccoli, Wheat Grass, Kale SPROUTS are ready for us to eat! Also called Microgreens or Micros – no matter your preference of names, these are little but mighty powerhouses of nutrient dense food! These are plants and come in pots that fit into the Cedar Planters hand made by George. (You can purchase the planters on the Market also!) Either way – put them in your kitchen window and add to salads, smoothies or juices!
Farmer of the Week
Krista will be at the Markets this week to showcase their wonderful Microgreens as well of the new “Spring Veggie Rolls” and “Veggie Fritters” — those are what I dubbed them when she brought them for us to try! Be sure and stop in Market and check out all of their great products!
In an effort to keep the availability of Organic, Free Trade coffee on the Market, I am working with Sue Martinson of All Saints Lutheran Church. Sue is the coordinator for the Organic and Free Trade Coffees and Teas that they are selling. Look for these items to be available next week on all Markets. Lilburn folks see Sue at the Market each Thursday as she helps with Market and offers samples! The sale of the Coffee and Teas is an ongoing fund raiser for All Saints Lutheran Church. What better way to say thank you to them for the use of their wonderful space than to include the products they are offering? I will be working with Sue in the coming week to get the items listed on all Markets! Look for all the details in Newsletter next week when their products will be listed on the Markets!
Be sure and check out the wonderful meat selections available from B&G Farms.
Carrell Farms is back! Check out their offerings! Great savings on a case of Ground Buffalo – and don’t forget Bones! Water Buffalo makes awesome, rich Bone Broth!
Both Golden Farms and Rocky Acres offer fresh eggs from pastured chickens fed organic, soy and GMO free feed.
If you are interested in Lamb, please contact Maryanne at 404-432-4337. White Gates Farm near Butler, Georgia has Lamb offerings.
Lamb
Neck Bones at $3.50/lb
Stew Meat at $8.00/lb
Shoulder Roasts at $11.00/lb
Whole and Half Legs at $10.50/lb
Lamb Ribs at $11.00/lb
Please email Maryanne at heirloomlivingmarket@gmail.com or call 404-432-4337 to place an order for pickup at Market. *At the present time, there is no ground lamb available.
There is a very limited supply of Salmon Filets and Halibut from Doug’s Wild Alaska Salmon. Their Halibut and Salmon Wild Caught of the Alaska coast by Doug and his Family. The quality and taste are phenomenal!
My Daily Bread supply us with fresh, organic baked goods that are yummy! Be sure and check out Dabrielle’s offerings this week. For those of you who are Gluten Free, Dabrielle does offer Brownies and Sugar Cookies. Her Spelt Bread and Spelt Pumpkin Muffins are also good choices for those who cannot have wheat. Although Spelt does contain Gluten, it can be eaten by some folks who have a slight gluten intolerance! We never know what will be brought for the Farmers’ Sale Table, so be sure and place an order for what you want so you are not disappointed.
Although you may not see Marie of Bakery on Brooks at Market every week, her Gluten Free and Paleo goodies are offered on the Market! She is a creative Baker (read Mad Scientist in the Kitchen) and has found the secret of Gluten Free goodies. Her Paleo Bites are fabulous – don’t know how she does it – but they are small and mighty bites of heaven! Try any of the varieties. I will stick with the Almond Joy thank you very much! Her newest addition of Yeast Rolls are getting rave reviews and I am grateful that there is a Gluten Free option for Bread that is delicious!
The 4 Pack of Honey from Dances With Bees has been a great seller of late! Try a little of each of Jay’s Bee’s Honey. My favorite remains the Gallberry. He has also added a 3lb jar of Honey to his offerings! It is ‘early honey’ and quite good! Jay says: “…rich multi-floral source blend with a fine bouquet of scent and flavor. Wildflower is derived from a mixture of assorted nectars starting with the Maple blossoms in February up through the Tulip Poplar blooms in April and May.” I didn’t know that! Thanks for sharing, Jay!
Patti makes some outstanding Natural Body Products from the honey and beeswax. Her Gardener’s Friend Soap is fantastic and coming in quite useful for an after garden scrub!
Cedar Rock Dairy
Sam of Cedar Rock Dairy has shared a photo of the newest addition at the Farm. It appears that Mama Jade is very protective of her pretty little Baby Jade! Can’t wait to get down to see all of the new additions this Spring! Sam’s Farm is located in Butler, Georgia which is over 2 hours away from our area! Although we try and stay within a 100 mile radius (Local), the quality of the milk from Sam’s tested A2 Jersey herd are an exception! In order for it to work for Sam, we must have a minimum weekly order! Please keep sharing the Market with friends and family so that our pets can continue to enjoy wonderful, fresh milk!
Watsonia Farm
I am sad (read: very, very sad) to report that the folks at Watsonia Farms have lost 90% of their Organic Peaches to a little teeny tiny worm. This little pest has devastated their Organic Peach crop and organic solutions were not able to rid the fruit of the infestation. They do have a ‘conventional peach orchard’ (quite separate from the organic grove)that was also attacked but conventional methods were able to ‘save’ the fruit of those trees. Because pesticides were used, we are unable to offer these at Market. Please keep the Watsonia Family in your prayers.
I am continuing to look for other ‘semi-local’ Organic Peaches, but so far have been unable to locate a good source! I will keep looking and keep you updated!
… this and that …
Again this week, I have been busy with “life” and so this Newsletter is later than usual. There is much to do on my little 1 acre homestead and the garden is really starting to take off! Although I enjoy the work and the sunshine, it keeps me very busy! The Black Lab has found the woodpile and thinks it is his job to distribute kindling or even larger branches throughout the yard. I am hoping a chicken wire barrier will prevent further scattering! Another item added to the list of things to do today!
It is time to say – thank you for taking the time to read this missive…
Please “Like” us on Facebook and please share the Market with family and friends!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!
Order now since you are just a click way!
BUY LOCAL ~ Know your Farmer!
Joyful thoughts and bountiful blessings!
~Maryanne
“Like” us on Facebook!
Stones River Market: Time to Order Local Food
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
Welcome to June. School is now out and vacations are coming. Other area farmers markets are open. We continue too and are always looking to add vendors so that you can enjoy local foods all season long.
Garlic scapes are plentiful this week from Kelly Creek Farm and Ferris Family Farm. This week’s recipe features the scapes.
A market favorite – carrots – are brought back by Rocky Glade Farm. Cabbage and broccoli return from White City Produce and Greenhouse.
Enjoy spring onions from Cedar Thicket Farm and Rainbow Hill Farm. You will also find lots of lettuce and greens from many of our farmers.
Meadow Branch Beef will be on vacation this month.
There are plenty of other products available this week. Browse the categories to see what your will find.
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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! If you have created a dish and want to share with everyone, please send it to me.
Garlic scapes are an unusual product. This recipe features those as well as sugar snap peas. I would suspect snow peas might make a good substitute.
Pasta with garlic scape pesto and fresh peas
Ingredients:
1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 2 to 3 cloves of finely chopped garlic)
1/3 cup olive oil
1/3 cup roasted hazelnuts
kosher salt and freshly ground black pepper to taste
½ pound snap peas
1 cup peas
4 tablespoons finely grated parmesan
¼ cup mint leaves
1 pound spaghetti
Directions:
Make the pesto: puree the garlic scapes, hazelnuts, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the motor running, slowly add the oil. Season the pesto with additional salt and pepper to taste.
In a large pot of heavily salted boiling water, cook the spaghetti until al dente adding the snap peas and peas during the last minute of cooking. Reserve 1 cup of the pasta cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. To serve sprinkle with the parmesan and mint leaves.
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: Locally Grown Market: Week of June 6, 2014
Good morning!
It’s another beautiful day in paradise. Your locally grown market is packed with all sorts of delicious and nutritious fresh produce, herbs, fruits, and lovingly crafted baked goods. We even have beautiful hand carved bamboo trays and calabash bowl sets from local artist Shelli Brin. Come take a look online for the best selection, or swing by the courtyard behind Polly’s at the Pier Wednesday afternoon. We look forward to seeing you!
With warm wishes,
Emma Haynes & Your Locally Grown Producers
Tullahoma Locally Grown: Market is Open!
I apologize if you were trying to order yesterday, I never registered that it was Saturday.
Great products on the market this week.
Chicken from Fountain Springs Farm needs to be ordered before Tuesday.
Casey Farm milk is back on the market.
Double Tree Farms has carrots, leeks, a plethora of green onions, and 13 vegetable plants for your garden; tomatoes, peppers, squash, cucumbers, and more. Petalland has stakes to support your tomatoes.
Happy June!
The market closes at Noon on Wednesday, what’s in your fridge?
Get started here: Tullahoma Locally Grown Market
-Candace
Champaign, OH: My Ever Changing Moods
Daylight turns to moonlight and I’m at my best
Praising the way it all works, and gazing upon the rest, yeah
The cool before the warm, the calm after the storm
(The Style Council – My Ever Changing Moods)
Life seems to always be changing, always at some sort of crossroads, always offering a new glimpse, always looking ahead. Change is essential to getting things done, making things progress, for jumping out of comfort zones.
I am the type of person who jumps into change without thinking. If I think too hard about changing things, they become overwhelming, too scary, a bit insane. I am the girl who likes change to happen now! I do not like limbo, I do not like the gray area, I don’t like a lot of maybes…I like solid, positive, do it now, kind of changes.
I like to push boundaries, I like my endeavors to succeed. For me, whatever I am involved in, totally consumes me.
Just like with this market. When Heather decided to step aside and hand me the reigns, I accepted, instantly. Never mind my fear, inside, that while I knew the on-site job of managing this market, I knew very little about the behind the scenes managing of it. But, I quickly learned, quickly made it mine, and hoped for the best.
When I decided to expand Cosmic Charlie into an actual storefront, I readily accepted the offer, while inside I was screaming…WHAT ARE YOU DOING?? But, 6 months later, I am doing just fine.
This week, I jump into another change…I take on the role of managing yet another farmer’s market in Mechanicsburg. When asked to take the position, I readily accepted…now, I am like…WHAT???? But, I will jump into it all on Tuesday, and make it all happen.
Just like in the early days with this little local market. It brought change to the canvas of our local scene. It was not always met with open arms. Heather faced many obstacles but we all had the vision that this change was needed. And, look at us now…we faced the changes!
Ever changing moods are good in all of our lives. Change takes us from our everyday, from our comfort zones, from our tried and true, and it pushes us to go a bit further in a new direction.
Just this week, why don’t we all start small by ordering an item off of the market that you wouldn’t normally ever order. Try something that you have wanted to try but were afraid to try something new. If you have never ordered, try that change, too! Make the leap into the ordering process!
Making changes is what keeps us growing, keeps us moving forward, and puts that little kick in our lives that we all need!
Go, make a change, do something new and different…just don’t forget to order!
Peace and Love,
Cosmic Pam
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. We offer a wide variety of locally produced vegetables, vegetable and herb plants, hanging baskets, perennial plants, eggs, herbal & handmade products, creamline milk, popcorn & granola, desserts, & sunflower seeds.
A gift certificate from Manchester Locally Grown market or from Dogwood Valley Greenhouse is also always welcomed.
We appreciate your support of your friends and neighbors who produce these quality items on their own farms.
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(L to R): ‘Rutgers’ tomato plants and Dill plants from White City Produce & Greenhouses, Tears On My Pillow Pie from Debbie’s Delites, Popcorn from Wayne Diller, and Lavender-Vanilla Soap from Solace Farm.
There is plenty more available, so take your time and check out the whole list. Ordering will close on Wednesday at 10 a.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.
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.
~ 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.
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
Farm Where Life is Good: Online Market is OPEN for Business (Week 23)
Meet Flail, our new mower for mulch/green manure management.
(Seen here prepping the oats-n-pea “manure” for the tomato/pepper/cucumber beds.)
Life on the Farm (Week 23)
Planting continues in earnest at Farm WLIG. Direct seeding has been a challenge with the major downpours and flooding, but the transplants are getting settled nicely. We were just out putting in more green onions and the shallots and bulb onions planted a few weeks back look fabulous!
More lettuce and broccoli and kale made their debut today too. (While I sunburned the back of my calves wearing the first shorts of the season over fish-white-winter legs!) If we are lucky, the first round of summer squash will hit the dirt tomorrow.
The Transplant Wagon: Tiny transplants headed out to the big wide world!
The Market is now open for some leafy spring greens and wonderful potatoes.
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
Beautiful eating by BR and Co.
Potatoes, blue
Potatoes, blue
Parsnips, peeled
Sea salt
Margarine
Soymilk
Chives, fresh
1. Choose your volume of ingredients based on the volume of eaters. Wash, peel and rough dice potatoes and parsnips. Bring pot of water to boil, with sufficient water to cover your volume of spuds and snips. Add potatoes and parsnips to boiling water and simmer for 10min or so until both are soft when poked with a fork.
2. Drain potatoes and parsnips and return to pot. Add Tbsp of margarine (or more as needed), a pinch or two of sea salt, a splash of soymilk and mash with potato masher to the consistency you prefer (mashed vs. just smashed).
3. Dice the chives, reserve small amount for garnish, and stir in the remainder to mashed spuds and snips. Reserve any chive flowers for garnish or break up the buds and incorporate into the mash with chive greens.
4. Serve warm. Salt and pepper to taste.
Minorly complex recipe with great variety of flavor mixes.
Spicy Grits and Greens
1 Tbsp olive oil
7 oz Gimme Lean vegetarian sausage (1/2 tube) (optional)
1 medium onion, chopped
3 c water
1 tsp chipotle chile peppers in Adobe sauce, finely chopped (optional, hot!)
1/8 tsp sea salt
1/8 tsp ground black pepper
1 c grits (otherwise known as polenta)
1 c greens, rough chop (kale, chard, mustard, boc choi, spinach) 1/3 c Sour Supreme/“Better than Sour Cream” Tofutti brand
1/2 red peppers, roasted, julienne cut
3/4 c Daiya veggie cheese, mozzarella-style, shredded
1. In a large skillet, sauté onion in olive oil on low-medium until translucent. Add veggie sausage if you like, and stir/chop it around until cooked and in small pieces. Remove to small bowl and set aside.
2. To the same pan, add water, chile peppers, salt and pepper; bring to boil, then reduce to low simmer. Add grits gradually while stirring; keep stirring on low heat for 5 minutes. Add greens and stir to incorporate.
3. Remove from heat and stir in Sour Supreme. Transfer to greased 9×9 pan or individual ramekins. Spoon veggie sausage/onion mix on top, add few strips of peppers and sprinkle with Daiya veggie cheese. Bake 20 minutes at 350F. Let stand 5-10min prior to serving.
Adapted from: Eat Well, Lose Weight
A staple around the farm. The sauce is actually quite quick to make, and easily adaptable to whatever flavor you have a hankering for. And it hides huge quantities of greens in plain sight.
10 oz noodles (elbow mac, fusilli, small shells, other small noodle)
4 cup greens, rough chopped (spinach, mustard, arugula, dandelion, etc
3/4 cup raw cashews (find in the “bulk” section of coop-type stores; keep in the freezer for quick creamy recipes)
2 1/2 cup water
5 Tbsp nutritional yeast flakes (again, find in bulk section)
2 Tbsp cornstarch
2 Tbsp unbleached, all-purpose flour
2 tsp garlic granules/powder (make it yourself in the Fall)
1 1/2 tsp onion granules/powder (another make-it-yourself in the Fall)
1 1/4 tsp smoked paprika (if you don’t like the smoky taste, use all sweet/regular paprika) 1 1/4 tsp sea salt
1/2 tsp sweet paprika (another make-it-yourself, in the Summer; THE best, seriously!)
1 Tbsp margarine (Earth Balance is best)
1 Tbsp nutritional yeast flakes
1. Bring a large pot of water to boil. While that is starting, rough chop your greens; rinse and spin in a salad spinner. Add pasta to boiling water and set timer for time according to directions minus 1 minute. Add greens for that last minute of cook-time.
2. When time’s up, drain well and return to large pot; cover to keep warm.
3. Meanwhile, put cashews and water in blender. Start slow and wean up to high speed. Blend until it is pure cream, no pieces of nut. (Time depends on blender power.)
4. While that is blending, measure out remaining dry ingredients (5 Tbsp nutritional yeast, cornstarch, flour, garlic, onion, salt, paprika x2). Once cashew cream is well on its way, add to blender and mix well.
5. Transfer to sauce pan and heat over medium heat, whisking continuously. Once simmering, reduce to low heat and whisk 3-5min until thickened.
6. Pour over greens and pasta and fold in to cover/distribute well. Add margarine and last Tbsp nutritional yeast and stir well. Salt and pepper, to taste. Serve hot/immediately.
Did You Know…
Food shelves/pantries have a tough time rounding up fresh produce…especially up here in the great white north. Check out this entrepreneurial venture looking to solve this food gap. Consider planting an extra row or bush if you have the room in your garden plot.
Subscription Box Highlights
Anticipated this week for the CSA/Subscription Boxes:
Garlic chives
Boc choi
Braising greens
Lettuce
Radish or salad turnips
Potatoes
Parsnips
Rhubarb
Scorzonera (maybe…still haven’t quite figured this root vegetable out!)
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.
Siloam Springs, AR: Online Market is open!
Market is open for business again! Orders will be accepted through Wednesday at 5 p.m. www.siloamsprings.locallygrown.net
Hope everyone is still enjoying the option of ordering online. I enjoy using the online market to help me plan my meals for the week. On market days, I select the produce I need to complement the meals I’ve planned and each Saturday I pick up my meats, baked goods, etc. that I pre-ordered.
Enjoy perusing the list of wonderful products available through the Siloam Springs Online Farmers Market and physical market.
~ Stacy
Market Manager
South Cumberland Farmer's Market: Time to Order Local Food!
It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page
To Contact Us
Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)
Recipes
Market News
TASTE OF THE MARKET
The spring TASTE OF THE MARKET is all set for Saturday, June 28, from 1 to 4 p.m. at the Sewanee Community Center. It is free for everyone! Drinks will be available for purchase. Growers and artisans will have tastes and samples of their products available and will be selling them as well. There will be no charge for paid CFM members, and just a $5.00 fee for non-paid CFM growers and artisans. For information, e-mail or call: cumberlandfm@gmail.com . Phone: 931.592.3399 (no voice mail). In addition, we will have Art at the Market. Everyone (any age!) is invited to submit an item or items… anything that relates to anything sold on the market. It can be a painting, sculpture, quilt, photograph, or any other artistic medium. In addition artists will be able to sell their art at that time and set their own prices. For information on how to register your art, please contact Leslie Lytle at sllytle@blomand.net or call 592-6594. -——————————————————-
BELIEVE IT OR NOT, IT’S TURKEY ORDERING TIME ALREADY! THIS IN FROM FOUNTAIN SPRINGS FARM:
It is time for us to take turkey orders for Thanksgiving. There are turkey deposits on the market for anyone who would like to make sure they have a NON-GMO-fed and pastured-raised, fresh, never frozen, turkey for Thanksgiving. Place your order for a deposit and the deposit comes off the total price of turkey when picked up.
The turkeys are $3.75 per pound and weigh about 12 to 25 lbs. We deliver them the Tuesday before Thanksgiving.
When you place your order for a deposit, leave a comment on the weight that you would like. We will get as close as we can.
Thanks so much.
Fountain Springs Farm
Suzanne Earle-——————————————————-
If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.
Kir Strobel & Linda Boynton
Market Co-Managers
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There is plenty more available so take your time and check out the whole list.
Coming Events
Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .
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!