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.



 
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Atlanta Locally Grown:  Available for Saturday October 20


I hope this finds you all doing well,

Its been a long day so I’ll be quick.

The gardens are popping, the mushrooms are prolific, the honey is fantastic, and the eggs are outstanding.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Conyers Locally Grown:  Available for Friday October 19


I hope this finds you all doing well,

Its been a long day so I’ll be quick.

The gardens are popping, the mushrooms are prolific, the honey is fantastic, the eggs are outstanding and T-Bells chunky salsa is listed this week.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Athens Locally Grown:  Availability for October 25


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Market News

Yesterday was our annual “Hunter’s Moon Feast” out at my place, an event that celebrates another wonderful year of Athens Locally Grown. This past year was our eleventh year of connecting our community’s small sustainable growers with those looking for the kind of food they produce, and every year has been better than the last: more growers, more food choices, more people fed. The feast doesn’t mark the end of the season, though! We go on all year ’round, even after the other farmers markets shut down for the winter. Our growers have gotten pretty good at managing their passively-heated hoop houses and actively heated greenhouses to keep the greens coming through the winter, and sometimes even surprise us with beans, cucumbers, and even tomatoes when the ground outside is icy.

It was a busy and really pretty stressful week for me at Locally Grown. I’ve been working on a big software and server upgrade for our website for a couple months, and Thursday night after our pickup was my go-live date. There’s a huge list of what changed, since practically everything but the actual look and feel of the system got touched in some way. It used to be when I made changes, it was no big deal, but now there are about 300 markets across the continent using the website all at the same time, and I have to treat things like I’m a big software company with many thousands of customers. Because, I kind of am. There were a few minor glitches that have been getting worked out, but over all things went very well. I’ve seen billion dollar companies mess up server upgrades, so I was a bot nervous. Now that that’s done, I’ve got a whole mess of improvements and new features I’d like to add. It’ll be an exciting year ahead!

Thank you for your support of Athens Locally Grown, all of our growers and their hard work, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market happens Saturday mornings at Bishop Park and on Wednesday afternoons downtown at outside City Hall. You can find more information on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, in front of the Oconee County courthouse. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Porterdale, GA:  Available for pickup October 27


Hello everyone!
Just a quick message tonight-

Your orders are due by 9 pm Wednesday and pickup is from 10-11 at the depot in Porterdale on Saturday.
Thanks for being a part of this market!
H

Northeast Georgia Locally Grown:  Locally Grown - Availability for October 24, 2012


Hey Local Food Lovers,

What a glorious weekend! Yesterday about 12-15 people went out to Brook Franklin’s Leah Lake Farms and aided in the construction of 4 new mini hoop houses constructed of pvc pipes and a wonderful invention called wiggle wire to hold the plastic down.

These community work days on farms are really wonderful. We had the most incredible meal and I met at least 5 or 6 people I’d not known before that came from as far as 45 minutes away to share in their passion for farms and local foods. I personally think that these type of “barn raising” events are as important to communities as the eating local healthy food part. The reason is that the notion of helping your neighbors, and sharing a meal is a rich experience. It not only accomplishes tasks that might take weeks if attempted alone, it builds friendships and a spirit of reciprocity that has ebbed in communities all over the country in recent decades.

Reciprocity isn’t a word I use everyday, but it’s one at the core of the local food movement. Every week both farmers and market customers exchange recipes, growing tips, and often small gifts of a salve to heal a pain, or extra herbs, or whatever is in abundance and from the earth that week. This gifting always inspires a desire to return the gift and a nice chain of exchanges. If I wasn’t about to go and eat dinner I’d fondly try and recount the last dozen exchanges I’ve had but I’m too hungry to concentrate any further.

To sum up, I want to congratulate Leah Lake Farms for not only becoming one of the backbone growers for Locally Grown this past year, but for bringing an incredible community together. We all were inspired and amazed at what has been accomplished on Brooks farm this year. He’s also basically tripled his work and potential output for the following year, so we hope you all are hungry too!

To celebrate too you should EAT WELL!

Justin in Habersham
and
Chuck in Rabun

Fresh Harvest, LLC:  Fresh Harvest for October 21st


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Rotini Pasta with Butternut Squash- Sage Sauce
from Gourmet , 2006

1 lb peeled butternut squash pieces
1 small onion, diced
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage (or a small bunch, unchopped, see recipe for details)
1 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup) plus additional for serving
1 lb penne rigate or rotini or whatever pasta shape you like
1. Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add cubed squash , diced onion, water, salt, and pepper and simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 8 to 10 minutes.
2. If you wish, stir in Parmigiano-Reggiano.
If you have an emersion blender, purée mixture right in pot. If you don’t, transfer mixture to a food processor or blender. Remove squash mixture from heat.
3. While squash mixture simmers, cook pasta in a 6- to 8-quart pot of boiling salted water with a large pinch of kosher salt until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
4. Place pasta in a serving bowl. Toss with enough butternut-sage sauce to coat nicely. If necessary, add a little bit of the reserved cooking water to thin it out. Serve pasta with additional cheese on the side. If you have extra sauce, store it in the fridge for a later date. The sauce thickens as it sits, so on subsequent uses, it will most likely be necessary to use the reserved cooking liquid to thin out.

Market News


Hello!

Fall is the new Spring around here! The weather is beautiful, and we’ve got a great diversity of crops growing for you! Lots of great greens and squashes which make cooking so much fun! There is no frost in sight, so the peppers, basil, and flowers are still going strong. Make sure you enjoy the last bit of these warm season delights.

It is getting closer to Thanksgiving and plan on an ALL LOCAL one. We’ll be delivering on Tuesday, November 20th. We’ll have squashes and sweet potatoes, greens and lettuces, turnips and perhaps some other surprises. Plus, order your turkey from Wedge Oak Farm! These turkeys will be delivered frozen on Tuesday, November 20th along with your Fresh Harvest order. Get your $40 deposit in fast. This deposit will be deducted from final cost. Price per pound is $6.50 Remaining balance will be due at time of market pick up. After you place your order, you will be contacted with all the pertinent information including: size, delivery/ pick-up options, total cost. Call Wedge Oak Farm at 615-766-3773 or 615-497-3434 with questions .

Also, Dozen Bakery will be taking pre-orders for pies to be delivered that Tuesday, and The Bloomy Rind will be offering artisan cheese trays! WOW!

Speaking of The Bloomy Rind, they will be offering several farmstead goat cheeses from Capriole in Indiana (near Kentucky). We are getting some special pre-holiday promotional pricing, so this is a great time to try these cheeses. In particular, the whole wheels of O’Banon will easily keep 6+ weeks and make a lovely presentation for entertaining.

We are growing and selling year round. We depend on word of mouth for our advertising. So if you could, please tell a friend about us. If they sign up and get in a deposit, we will credit your account $10.00. Make sure they let us know who referred them!
Also, if you haven’t checked out our Facebook page, Fresh Harvest, LLC in a while, we have some new pictures up there. Be sure to “like” us, and you’ll automatically get updates. Although, admittedly, they can be few and far between. But we try!

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!

DeForest, WI:  Availability for week of October 21


The market is open! Please note that a few items are marked at “0” not because they are “Sold Out” but because 1. ) they are items that need to be weighed at pick up (like squash) or 2.) they may still be too small for harvest (like lettuce). Please note in your comment section that you are interested in that item.

We still have tomatoes and peppers in the hoop house. New this week are leeks and Purple or Golden Turnips. No doubt there will be extra items available at the market on Friday that you can add to your order, so stop in and have a look.

Please note that beginning this week, pick up time will be shortened to 3:30-5:30pm. Please arrange an alternate pick up if you can not make this window: Choose 1.) 5:30-8pm Friday or 2.) Sat 8am-noon. Again, please notify us if you need an alternate pick up during these final weeks. Send a note to farmer@forestrunfarm.com or include it in the comments section during ordering.

Champaign, OH:  Falling for fall...


Roasting marshmallows and playing at the MAIZE in Milford Center makes me appreciate our seasons in Central Ohio. Another week is here so search the market and order up! We love our customers and our LocallyGrown Family!

Monroe Farm Market:  Oct. 25 Delivery


Hello Friends of the Market,

The online market is now open.

It’s not too late to buy pumpkins. We have an assortment of pumpkins to choose from.

Enjoy your week.

Jennifer

Cedar Grove Farm:  Cedar Grove Farm CSA Availability for October 24


Dear Friends and Neighbors,

This nice mild autumn weather is making for a good growing season with several summer crops still coming in along with the cold tolerant crops getting a good start. We still have okra, peppers, eggplant and squash. A nice savoy leaf cabbage and the fat Watermelon radish are new this week and arugula and broccoli are back. The turnips and watermelon are not available although the turnips will return.

FYI, we have planted a big plot of garlic for next year – twice as much as this year’s crop – and there are 2000 strawberry plants on the porch ready to go in the ground this week. The onion slips and shallot bulbs will be started soon. Next spring is going to be big. We hope everyone will come back and tell your friends about us, too.

The market is open. Good eating.

Regards, Farmer Jay