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.
Jonesborough Locally Grown: Spring Greens!
In case you missed this week’s Herald and Tribune….here are a couple of recipes featuring “heritage greens” that you should find at the market this month.
“Heritage greens” are those early wild or naturalized spring greens that settlers eagerly collected to add vitamins and minerals to their diet after a long winter of salted meat and corn mush.
Now these most basic, old-timey plants have been rediscovered—chickweed (try it in pesto), nettles (tea for allergies), watercress (piquant salad green), lamb’s quarters (sautee like spinach). They aren’t weeds! They have found a place on menus at gourmet restaurants, and our vendors are also bringing them to market. Try them to add variety to your spring salads._(Small).JPG)
Watercress is a leafy green that was brought to America from Europe, and is suggested to have been eaten in Roman times. A native of the Nasturtium, it has a peppery flavor and is full of healthy nutrients. It grows in clear, cold water—something which helped settlers locate fresh water sources, and it helped them prevent scurvy, too. Watercress is good in green salads and on sandwiches, or try this recipe for watercress soup.
*Note: it is important to know the water source of watercress, be sure it is a protected headwater free of bacterial contamination.
Watercress Soup
By market customer Mitzi Sobol
• 2 T. olive oil
• 1/2 Vidalia onion
• 2 shallots
• 3 small Yukon gold potatoes
• 1 clove garlic
• 8 oz. watercress
• 1 can coconut milk (14 oz)
• 1 ½ cups vegetable broth
• Salt and pepper
1. In a heavy soup pot, saute garlic, onion, and shallots in the olive oil until soft.
2. Cut potatoes in small cubes.
3. Add potatoes to sauté mixture. Saute potatoes about 5 minutes.
4. Add vegetable broth, bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are soft.
5. Add watercress and simmer for about 5 minutes, just to watercress is cooked. Overcooking the watercress will destroy the color.
6. In a blender in small batches, blend the cooked vegetables with the coconut milk.
7. Return to soup pot. Heat. Season to taste with salt and pepper.
Lamb’s Quarters is a naturalized spinach relative, with even more nutritive value than spinach. Some say, sautéed in olive oil, it has even more taste than spinach. This recipe from Jonesborough Farmers Market founder farmer Heather Halsey:
Lamb’s Quarters Quiche
Enough for one deep-dish quiche
• Your favorite pie crust
• 8 oz sharp cheddar cheese (or similar), grated
• 4 cups packed fine-chopped lamb’s quarters, stems and leaves, raw
• 2 whole eggs
• 5 egg whites
• 1 cup skim milk
• 1/8 tsp ground nutmeg
• Paprika to sprinkle on top
Directions:
• Preheat oven to 350 degrees
• Sprinkle ¾ cup cheese in bottom of uncooked pie crust
• Pack lamb’s quarters on top, filling pie shell close to the top
• Whisk whole eggs, egg whites, skim milk and nutmeg together
• Pour egg mixture on top of lamb’s quarters, slowly
• Mixture should be visible but not as high as the greens
• Sprinkle rest of cheese on top
• Dust with paprika
• Bake 45 minutes or until golden brown and firm in center
Enjoy!
~Karen
Statesboro Market2Go: The Market is Open!
Thank you for shopping with us!
Please tell your friends about Statesboro Market2Go!
Northeast Georgia Locally Grown: Northeast Georgia Locallygrown Availability list for May 16
The market is now open for orders.
Augusta Locally Grown: THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN
RIVERWOOD PICK-UP LOCATION CLOSING – MAY 20
This Tuesday, May 20, will be our LAST DAY at Riverwood. It is a sad but inevitable end-of-an-era. Sales at that location have sunk below what it costs to run. We believe that other local foods options, including the Evans Towne Farmers Market, have pulled customers in multiple directions. And that’s a good thing overall!!! But it is sad to leave behind the Riverwood community where much of our start took root. Of course, the biggest hug goes to our fearless market manager Meghann, who has developed quite a fan base there. She’s gonna take some time off as a manager, but will continue with us in some form or another because, of course, she’s family now. We hope our Riverwood customers will switch over to our AJCC site, which is open 4pm-6pm, just a few miles away. If you have any questions about this transition, please contact kim@augustalocallygrown.org.
BANJO-B-QUE – MAY 23, 24
One of the most enthusiastic advocates for local foods in our community is Patrick Sutter. And this month he’s taking it one step further! Patrick and three of his fellow grill buddies have entered their team in the “Backyard Category” of the Banjo-B-Que national contest in Evans. And get this: they’re using local beef and pork from Savannah River Farm, including a top-of-the-line Berkshire hog. Their team – called “SHADOW BBQ” – will promote and celebrate ALG and the Evans Towne Farmers Market while cooking up some serious contest entries. More than 7000 folks are expected to attend this food/music event with more than 80 teams from 28 states. Come cheer Shadow BBQ on as they cheer on our local foods movement! Order tickets at banjobque.com.
FARM FRIDAY AT WHITE HILLS POSTPONED TO MAY 23:
“Farm Friday” will start up at White Hills lavender farm in Dearing, GA, next Friday, May 23.
RAISED BED GARDENING WORKSHOP – MAY 25:
The dynamic father-son duo, Steve and David Gianino, will host another popular Raised Bed Gardening Workshop 101 on Sunday, May 25, at 3pm, at Legacy Gardens in Evans. Cost is $20 and includes a garden salad meal afterwards. Tickets can be ordered on-line through ALG or contact David directly by texting 706-877-0935.
PICKIN’ PARTY AT HEXEMAUS FARM – JUNE 1
Volunteer spots have filled up fast for this berry picking Crop Mob at Hexemaus Farm in Waynesboro on Sunday, June 1. Chef Charleen will provide the farm meal afterwards to our volunteers! There are only a few meal tickets left, so sign up soon if you’re willing to work for food! Contact kim@augustalocallygrown.org.
SUMMER TOMATO SANDWICH CONTEST – JULY 17
Calling all local chefs and would-be chefs!!!!!! ALG will host a “Summer Tomato Sandwich Contest” at the Evans Towne Farmers Market on Thursday, July 17. Heirloom tomatoes will be provided by the Urban Ag R&D project in Appling. Contestants provide the fixings! Judges are being lined-up, sponsors sought and trophies ordered. Contact kim@augustalocallygrown.org if you’re ready to show this town what you can do with a tomato sandwich.
See you all at the markets!
Kim
Rural Resources : Time to order local food!
It’s time to order online from Mobile Farmers Market!
click here to go directly to the market page
To Contact Us
Rural Resources Mobile Farmers Market
mfmmanager@ruralresources.net
423-636-8171
Recipes
Nettle Pesto
Italians make nettle pesto, or pesto d’urtica, in springtime.
3 cups raw stinging nettles
3 medium garlic cloves (or green garlic)
1/4 cup pine nuts, toasted (or walnuts)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Parmesan cheese, finely grated
1. Using tongs or gloves, measure 3 tightly packed cups of raw young nettle tops. Add them to salted boiling water for 1 to 2 minutes, drain immediately and then place the greens in a bowl of ice water to stop the cooking. Cool, strain and squeeze dry using a tea towel to remove every drop of moisture that you can.
2. Coarsely chop the nettles to make about 1 cup. Add them to the bowl of a food processor with the garlic cloves and pine nuts. While pulsing, slowly add the olive oil, 1 tablespoon at a time. Season to taste with salt, pepper and Parmesan cheese. You might add a small knob of soft butter and a squeeze of lemon juice if it needs brightening. Blend once more to incorporate the final additions.
Makes 1 generous cup
Market News
It’s still early in the season ,but we have some new veggies and other items on the market this week. It has been really exciting to drive around Greene County and see fields finally filling up with young plants. Melissa and Katee, the Rural Resources farmers, have been busy planting tomatoes, cucumbers, squash, and other crops that will be ripening before you know it!
A reminder about our schedule: order between now and Monday at noon. Delivery takes place from 9:00 until 11:30 on Wednesday morning. If you live in downtown Greeneville or Tusculum, you can meet us at Takoma Hospital, or you can order delivery right to your door!
Otherwise, you can pick up your orders at Rural Resources on Thursday evening when we host our seasonal suppers (you can arrange other times to pick up by e-mailing mfmmanager@ruralresources.net or calling 423-636-8171).
Thanks for your support of fresh, local food—and happy Mother’s Day to all you amazing moms out there!
Eva—MFM Online Manager
Local Product Highlights
This week we have two new greens: Mizuna, a peppery Asian green somewhat similar to arugula, and rouge d’hiver, a red romaine.
If you’re looking to get your own garden started, we have some plant starts for sale, such as sage. The teen program is also selling bags of rabbit manure. This is an excellent soil amendment that can be applied directly to your garden without composting!
There is still plenty of pastured pork sausage from animals raised by teen program participants. This mild, flavorful sausage has gotten rave reviews from everyone who has tried it.
Thank you for helping to connect farms, food and families by purchasing locally produced food that is healthy, fresh, and delicious!
Carolina Foothills, SC: Market Opens Tonight!
http://carolinafoothills.locallygrown.net/market
Happy Friday
Warm Welcome to our newest grower ,Earthen Organics! Offering worm casting products to help your garden and plants grow healthier and stronger.
The Giggle Farm! Gotta smile at just hearing the name ! They are offering Rabbit Meat by the pound. If you’ve never tasted this you’re in for a treat.
Enjoy your time here!
Eat Well
Heirloom Living Market Lilburn: Lilburn Market is Open!
The Lilburn Market is OPEN for ordering!
Friday 9:00am thru Monday 6:00pm
“Bits and Bites” Newsletter will arrive in your inbox in the morning!
Take me to the Market.
Joyful thoughts and Bountiful Blessings!
~Maryanne
“Like” us on facebook!
Take me to the Market.
Heirloom Living Market Hamilton Mill: Hamilton Mill Market is Open!
The Hamilton Mill Market Is now Open…Happy Shopping!
Take me to the Market.
~Maryanne
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Heirloom Living Market Lawrenceville : Lawrenceville Crossfit Market is Open!
The Market Is now Open…Happy Shopping!
Heirloom Living Market ~ Crossfit O-Zone is now open!
519 Hurricane Shoals Rd., Suite J
Lawrenceville, GA 30046
~Maryanne
“Like” us on facebook!
Take me to the Market.
Joyful Noise Acres Farm: TheJNA Farm Market is open for ordering
Good Morning and Happy Friday!
We have another great week of great food ready for all of you. The radishes are coming in, the fresh herbs are prolific and sweet strawberries are gracing our tables. I LOVE fresh food!
I know many of you are gluten free, for various reasons, but can eat corn. Burr Stone Milling Company has wonderful certified organic corn flour, corn meal and grits. An absolutely delicious way to enjoy hot, bread is with Popovers. Take some time to play with this recipe, it really is simple and honestly, even if they don’t popover, they are still amazing – especially loaded with Buttercups Honey Butter Blend. http://www.yummly.com/recipe/external/Corn_-buttermilk-and-chive-popovers-305375
Farm Fresh Foods *brought beautiful radishes to the market last week and has plenty more. I like them grated, sprinkled with dill and White Balsamic Vinegar from *Home Appetit. It makes a delicious condiment for a sandwich or side for *Joyful Noise Acres Farm *pork chops.
With bug season upon us, don’t forget to order Itch Salve from Good Shepherd Herbals. If you have a bug bite, apply a paste of Bentonite clay for 30 minutes to help remove the toxins, then wash and dry the area and apply the itch salve.
We are excited to have Justin coming over on Wednesday to talk about fermented and cultured foods. He will bring samples of water kefir and kombucha. He is passionate about culturing and enjoying the foods that result from caring for the cultures. Justin has been culturing foods for about 3 years so bring your questions.
Have a great weekend and thank you for supporting locally grown foods.
Blessings,
Mary Beth