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.
Atlanta Locally Grown: Available for Saturday June 6
I hope this finds you all doing well. The market is open and ready for orders. We will see you Saturday at your selected delivery location.
Thank you,
Brady
Conyers Locally Grown: Available for Friday June 6
I hope this find you all doing well. You may notice a dip in the product availability this week. Taylorganic is going to see his daughter graduate and will not be back in time to deliver. However between Grant Wallace and I we have over 25 vegetables available. We will be digging our first of the season potatoes. We hope to dig all three types; Pontiac reds, Yukon golds and Kenebecs.
We checked last Friday and they are looking great. We also have a fantastic selection of pork available along with a few hogs shares.
We appreciate all you support. We are open till 8pm on Wednesday and will have your products ready Friday between 5-7 at copy central.
Thank you,
Brady
DeForest, WI: Availability for week of June 1
To Contact Us
Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook
Order Sunday, Mon or Tues
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!
Welcome all new account members!
The Market Managers,
John and Dena Schlitz
DeForest Locally Grown Market News
Forest Run Farm is offering rhubarb this week, asparagus, lettuce and greens. Rusty Dog Coffee offers small batch roasts of 100% Arabica blends.
Vegetable plants are available for planting home gardens—peppers, tomatoes and head lettuce will have one more week. Squash, pumpkin, cucumber, eggplant will be available for a couple weeks. Note that CSA credit can not be used on plants, so please pay for them with cash or check.
Friday pick up will be 3-6pm at Forest Run Farm in DeForest. Please make alternate arrangements for pick up if needed. CSA members that pick up at Hilldale should arrive between 8 and noon. All Farmstand CSA members can shop at Forest Run Farm’s vendor location at Hilldale Farmers Market: Bring your punchcard. We still recommend pre-ordering so that you get the most variety.
How to use fresh oregano
- To use fresh oregano, hold the rinsed and dried stems in one hand and strip off the leaves by running your fingers of the other hand down the stems.
- Use whole leaves or chop them with a sharp, dry knife.
- The Italians traditionally also use the buds just before they flower.
- Make a marinade or sauce with other ingredients that pair well with oregano: olive oil, vinegar, garlic, basil, onion, parsley and thyme.
- If you have an excess of fresh oregano, you can dry it by tying the stems together and hanging it in a warm, dry, well-ventilated place.
- Store cut oregano like a cut flower in a glass of water.
CLG: Opening Bell: Blueberries, Beets, Cauliflower & Turnips...
Good afternoon,
New this week: Blueberries, Beets, Cauliflower & Turnips! And check out all the Featured Products as well. Use the SEARCH field on the main Market page to quickly find the items you want.
Lots of EXTRA produce coming to the market every Friday. Come early for the best selection from the EXTRAS table.
Action: Please add your cell number to your account in case we need to contact you quickly regarding your order. Maybe you just left the market and we realize you accidentally left one of your items. This will allow us to call you before you get home. Email me if you would like me to add it for you. kirp1968@sbcglobal.net
The market is now +OPEN +for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve
How to contact us:
Our Website: www.conway.locallygrown.net
On Twitter: @conwaygrown
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Cedar Grove Farm: CSA Availability for 6/4
Hi everyone,
New this week are potatoes, green garlic, mint, and red cabbage. We started digging up our garlic last week and it’s currently drying on the porch. Soon our entire porch will be covered. Right now the bulbs have not fully developed, so it has a much more mild flavor.
Next week we’ll have cucumbers and more cauliflower coming in soon.
Enjoy the harvest!
McColloms Market: News from Jen Perry re Veggies for this Summer
Hi All:
Jen asked me to share the following:
Mountain Meadow Market is seeking all eaters who enjoy fresh, locally grown all natural veggies picked for order. The way it works is I send out an email on a weekly basis letting you know what yummy veggies are ready for picking, you respond with your order, including a date for delivery or pick up. Payment is due upon delivery/pick up. I am based in Gabriels.
There are no strings attached and you are only required to order when you want something I am harvesting.
If you are interested, please let me know and I will add your name to my distribution list.
Enjoy!
Jen
588-2965
mccollomsmarket@hotmail.com
Also – (From Melinda) – There is one more order before the summer hiatus. It will open Friday, June 6th.
Hope everyone is out enjoying the sun today.
Fresh Harvest, LLC: Fresh Harest for June 1st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Radicchio Cabbage Slaw with Honey
from Martha Stewart Living
This is a fun way to try radicchio!
Ingredients
3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 medium head cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
Directions
Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. Slaw can be refrigerated in an airtight container up to 1 day.Market News
Hello!
Thanks to all of you for your patience and good humor last Wednesday with the different location and the rain. This Wednesday we should be “back to normal”, whatever that means! If it is raining, which is hard to tell right now what the forcast holds, we will be able to be up under the Church awning again.
This week we have a lovely selection. You may have noticed the first warm season crops coming in – summer squashes, cucumbers, and this week the first tomatoes! These are grown by Abe Hershberger, whom we have worked with for years. This Amish family grows using only organic methods. I asked Abe about his having such crops so early in the season, as he has no greenhouse. He heats his seed starting house with wood, and started the seeds in mid January. He kept them warm in there until they got quite large, and set them out in the field in mid March. He did use row covers to protect from frost, but it is still quite amazing they survived. One interesting tip for you gardeners out there – he said he planted his tomato plants horizontally into a trench, so that they would grow roots out of their stem. He feels that may be why they are such hardy plants.
This week we have a nice new batch of Sweet basil plants, ‘Genovese’, in case you need a few more for your garden. Also there are still some nice looking purple basil and cinnamon basil plants available.
Twin Forks Farm Bread is back with us this week after taking a week off. Please support all our wonderful other vendors – Little Seed Farm soaps, Dozen Bakery, Wedge Oak and Bear Creek Farms, The Bloomy Rind, and Tru Bee Honey. We are so honored to be surrounded by such a wonderful group of local food artisans!
We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!
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!
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The Wednesday Market: The Market is Open; Farewell to a Friend
The Wednesday Market is open for orders. Please place your orders by 10 p.m. Monday. Orders are ready for pick up on Wednesday between 3 and 6 p.m. Please see the website for all of this week’s offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
Concord Street Sweets products are not listed on the Market this week because the ladies have an early morning appointment out of town on Wednesday, June 4. All is not lost, however; they plan to set up a table Wednesday afternoon at the Market with a variety of their best-selling goods. Please plan to stop by and make your purchases in person.
Our market continues to grow each week with new customers and new product offerings. We thank you for your loyalty in supporting locally grown agriculture and for your interest in buying locally. As the volume of customers and products increase, we ask that you be patient with us in matters of checking in by vendors and checking out by customers. Sometimes our little building gets so crowded, especially on days when everyone comes all at once, and people have to stand in line and wait. Also, with people going and coming, parking can get crowded. Please know that we are here to serve everyone as efficiently as possible.
We would also like to take this opportunity to acknowledge the contributions of Brenda Fayard, a Wednesday Market volunteer manager extraordinaire and dear friend. Many of you may not even be aware of all of the ways that Brenda has worked to keep the Market going, as she likes to work quietly behind the scenes! She was instrumental in the founding of the Market and has been the main point of contact for our growers, producers, vendors and customers throughout the past three years. Brenda is “retiring” as a market manager as of mid-June. She will continue to participate in the Market as a grower – Blueberry Hill Farm – but is stepping away from her managerial duties. Please join me and my fellow market managers and volunteers in celebrating our friend Brenda’s service, not only to The Wednesday Market community, but to Pike County in general. Brenda, we love you!
And to our customers, we’ll see you Wednesday at the Market!
Beverly
Local Farms First: Rain Crow Farm
Greetings Local Farms First food lovers!
Greens Eggs and Veggies
Rain Crow Farm offers delicious SALAD GREENS, gorgeous farm fresh EGGS, wonderful VEGGIES, and the most precious RADISHES that are all local and so incredibly fresh!!!
Spring is in full swing so check out the market today and order your local food and support our farmers!!
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