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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CAFE:  Weblog Entry


5.11.13

WHAT/WHO IS NEW ON CAFÉ THIS WEEK?

Summary – At market opening we have 30 growers offering 579 products, but check again tomorrow and Sunday as other farms may sneak on and more products and quantities may be added. This is especially true for growers who attend the Greenville Farmers Market this morning, like Gibson Farms and The Happy Berry.

Summer crops – Early summer crops are appearing on the CAFÉ Market page in small amounts. Some, especially those from C&D Farm, show no availability at all. That is because I asked growers to show all their products they wanted transferred to the new website. Some of these will be for sale in a week or two when we get there.

New Website – We are running a test of the new website as you order (on the old one) this weekend. We hope to “go live” with it as soon as next week.

Heirloom Living Market Lilburn:  Market is Open!


Good Morning All!

The Market is open for ordering! Browse, shop, check out new items!

Newsletter will follow later in the day!

Have a wonder-filled day!

Joyful thoughts and bountiful blessings!

~Maryanne and Mary

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Northeast Georgia Locally Grown:  Locally Grown - Availability for May 15th, 2012


Hey Local Food Lovers,

Whether you are brand new to Locally Grown or have been with us from the beginning, we want to welcome you to the first week of our extended ordering hours!

For the last 3 years we’ve had a rather short ordering window from Sunday at 9pm until Monday at 9pm (just 24 hours) for customers to peruse the market looking for local food goodies. We hope that by adding two more days to that timeframe (Friday – Monday) we may make it easier for some of you to check out the market all weekend.

Pickup is still on Wednesday from 5-7pm. Please be sure and mark your calendars to pick up your order and be sure to give us your cell phone on your account so we can reach you if it looks like you forgot. If you don’t make it by 7 pm we do have to bill your account as farmers pack orders specifically for you and leave it at the market in good faith that you’ll come and pay for it. It’s a great system, very convenient, and allows you to buy food from farms across at least a 5 county area of Northeast Georgia.

That’s the great thing about our market. Over 20 farms and just about every food group is represented.

Friday messages will typically be shorter, just to let you know the market is on, then we’ll do our usual Sunday night thing where we ooh and aah over all the great offerings. And I usually will give a tip or two on some great ways to eat some local food.

So have it and don’t forget to ……

EAT WELL,

Justin in Habersham
and
Chuck in Rabun

Statesboro Market2Go:  The Market is Open!!


Available this week…peas, asparagus, strawberries, potatoes, cabbage, collards, and more!! And be sure to check out the garden section for home & garden needs!
Enjoy shopping!!

South Cumberland Food Hub:  Weblog Entry


To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes

Market News

Brown’s Hollar chickens are having a hard time keeping up with all the eggstra demand during this busy time of year, so please be patient with the “girls” until things slow down a little and they get a chance to catch up.

We’ve got local strawberries this week from Potts Farm in Wartrace. They are a delicious variety called “Chandler” and are packaged in gallon baskets. Call, text or email me for availability. Strawberries are a wonderful addition to spring salads- yum!

Thank you for supporting your local farmers!

Risa


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!

Vista Marketplace:  Saturday Morning Brunch


Hey everyone,
Come out to the Vista Marketplace tomorrow for a terrific Brunch prepared for you. We will be serving Farm Cheddar Veggie Quiche, Tomato Basil Cheese with Sundried Tomato Quiche, Grits, and Sausage Gravy with Biscuits. Rain or Shine you can dine on our covered porch!!!!! Some of the vendors attending are listed below:

Cameron’s Sea Eagle Seafood
Gifts To Go
Floral and Hardy
Butter Patch Farms
OHS Company
Cathi’s Corner Farm
Becky’s Soap Shoppe
Oak Grove Farms
Veggie Patch Farms
Complete Gourmet
Cottle Strawberry Farm
Lone Palmetto Farms
Sallie’s Greatest Jams and Jellies
Smokin’ Cole’s BBQ sauce and Rubs
Mint Produce
Elegant Stage
Hanna Hands Farms
Personalize It Boutique

Local Farms First:  Winter Squash in the Summertime...



Greetings local food lovers!

If the snowy weather has you in a wintry mood, go with it!

Try winter or spaghetti squashes from Holy Terror Farm

Cooking is as simple as roasting in the oven and scooping out the delicious, nutritious vegetable interior.

Thanks for supporting local family farms,
Maya Silver
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com

Palouse Grown Market:  The PGM Market is OPEN!!!!!


“Might it not be that eating and farming are inseparable concepts that belong together on the farm, not two distinct economic activities as we have now made them in the United States?”
-Wendell Berry, The Gift of Good Land

Welcome to all of the new customers and growers/artisans!
We will be changing the “market is closed” time to Mondays at 6:00 a.m.
We had the time set for Sundays at 11:00 p.m.. When Sunday evening rolled around last week, we didn’t want to stay up that late…. a tad late when the alarm goes off at 5:30 on Monday.
It looks like Deeproots farm has nice looking kale starts for sale this week. We bought chard starts last week and the plants were so nice and healthy looking.
Here is a great way to use kale… a favorite snack at our house!

Spicy Smoky Kale Chips Recipe
Yield: 2-3 (we would triple a recipe like this)
Recipe adapted from What’s Cooking with Kids
Ingredients:
About one bunch of kale, rinsed and dried
Olive oil
Salt, to taste
About 1 tablespoon of chili flakes (or to taste)
Sprinkling of paprika or Cayenne pepper power (optional)
Directions:
Preheat oven to 350 degrees.
Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.
Place kale pieces in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt and chili flakes.
Put the kale pieces in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. They will burn easy, be aware of how they are baking
For more smoky or spicy flavor, lightly dust the kale chips with paprika or Cayenne pepper power.

PGM is now on Facebook!

Happy Planting!
-Kim

Upstate Locally Grown Market:  Hello! Ordering is open for drop-off on Tuesday May 14 starting at 4 pm at Swamp Rabit Cafe and Wed for Whole Foods Market


Hello! Ordering is open for drop-off on Tuesday May 14 starting at 4:30-5:30.
We are all very busy trying to get our fields planted between rains; the ground is already saturated, and it is not too good for the soil to plow wet ground. But, we have plenty of good crops in store for you for this late spring and summer. Our tomatoes have grown a couple of feet already, and some have little green ones already, too. Potatoes are going wild! Sweet potato slips are ready, some are already in; some top be planted as soon as this letter goes out. We put in green beans, beets, chard, and onions already. Lettuce is looking very healthy. Hang in there a couple more weeks.
Many of you have committed to CSA’s; many of you are picking up things you need at local Farmer’s Markets, and that is great. This means that the conscious of the Upstate has been raised to the point of being more aware of where your food comes from and supporting local growers! Please be careful, though, while you are out there shopping, and _please ask _two very important questions: 1) “Is this produce from your farm?” 2)“What pesticides are used in growing this produce?”
Other questions that might serve you well to ask are: “How important is it to you to use GMO free seeds?” “What antibiotics do you use in your feed?” If you are not satisfied with the answers, please just move along to the next booth. Plenty of growers out there go that extra mile to bring you delicious food free of any chemicals. We only allow that kind of grower and that kind of food on our market site. We pre-screen, we visit their farms, we know the growers personally, and that they do grow what they sell; or label it as whose it is.
We would like to make something clear now: there is only ONE protein grower who is certified organic, and that is because his cattle are totally grass fed. The reason that others aren’t certified organic? Anyone who feeds grain at any time in the animal’s life most certainly has fed something tainted with GMOs. We cannot get organic feed here in SC without paying huge shipping costs which make the feed 3 times or more what we are now buying. Local groups are working on this situation, but that is how it is at the present. Local growers are lucky to break even today with the sky-rocketing feed costs as it is, and would have to more than triple the cost of our products to just stay even. Think about it: would you pay three or more times as much for Organic eggs/chicken/beef/lamb/turkey/goat milk/cheese? We would like to know what you think about this.
The problem all boils down to “Round-up Ready Corn” and “Round up Ready Soy”.
This March against Monsanto thing is worth looking into, folks. We don’t hate Monsanto. We don’t want anyone to go broke. We just want a choice about what we eat. We would like labeling so we know what products have possible GMO’s in them. At this point, we don’t know. We have no idea about the feed we give our animals, nor the baby formula we give our infants. Please look into what all this fuss is about and be pro-active. Let the world know that millions of us want clean food and heirloom veggies. Even our seeds are at risk, as Monsanto buys up the seed companies and Patents our heirloom seeds that have been passed from generation-to generation. There used to be laws; like anti-trust laws that prevented companies from being so big and controlling so much. Where did these laws go? There used to be laws against conflict of interest; yet many of our lawmakers and even the FDA execs have been Monsanto employees. YIKES! What has slipped up on us? If you care about our food, please go onto Facebook and “like” Putney Farm, Upstate Locally Grown, and March against Monsanto Greenville SC. You are in for an awakening. There is a plethora of info about what is happening.
Okay, folks, so I have ranted. It is because I care about the food that you eat so passionately that this one issue has captured my attention to the point of it being a mission: a mission of saving our food systems from total chemical contamination and genetically engineered seed that messes with our health.
We will have a drop-off this week if we receive sufficient orders to cover transportation; if not, then we will save your orders for next week.
Feedback is welcome. We are all a part of USLG, and we all have a voice. Please help me to take this market in the direction it needs to go from here.
Best to all of you!
Donna and Lenard Putney

Clemson SC:  Ordering is Open


Hello! Ordering is open for drop-off on Tuesday May 14 starting at 4:30-5:30.
We are all very busy trying to get our fields planted between rains; the ground is already saturated, and it is not too good for the soil to plow wet ground. But, we have plenty of good crops in store for you for this late spring and summer. Our tomatoes have grown a couple of feet already, and some have little green ones already, too. Potatoes are going wild! Sweet potato slips are ready, some are already in; some top be planted as soon as this letter goes out. We put in green beans, beets, chard, and onions already. Lettuce is looking very healthy. Hang in there a couple more weeks.
Many of you have committed to CSA’s; many of you are picking up things you need at local Farmer’s Markets, and that is great. This means that the conscious of the Upstate has been raised to the point of being more aware of where your food comes from and supporting local growers! Please be careful, though, while you are out there shopping, and _please ask _two very important questions: 1) “Is this produce from your farm?” 2)“What pesticides are used in growing this produce?”
Other questions that might serve you well to ask are: “How important is it to you to use GMO free seeds?” “What antibiotics do you use in your feed?” If you are not satisfied with the answers, please just move along to the next booth. Plenty of growers out there go that extra mile to bring you delicious food free of any chemicals. We only allow that kind of grower and that kind of food on our market site. We pre-screen, we visit their farms, we know the growers personally, and that they do grow what they sell; or label it as whose it is.
We would like to make something clear now: there is only ONE protein grower who is certified organic, and that is because his cattle are totally grass fed. The reason that others aren’t certified organic? Anyone who feeds grain at any time in the animal’s life most certainly has fed something tainted with GMOs. We cannot get organic feed here in SC without paying huge shipping costs which make the feed 3 times or more what we are now buying. Local groups are working on this situation, but that is how it is at the present. Local growers are lucky to break even today with the sky-rocketing feed costs as it is, and would have to more than triple the cost of our products to just stay even. Think about it: would you pay three or more times as much for Organic eggs/chicken/beef/lamb/turkey/goat milk/cheese? We would like to know what you think about this.
The problem all boils down to “Round-up Ready Corn” and “Round up Ready Soy”.
This March against Monsanto thing is worth looking into, folks. We don’t hate Monsanto. We don’t want anyone to go broke. We just want a choice about what we eat. We would like labeling so we know what products have possible GMO’s in them. At this point, we don’t know. We have no idea about the feed we give our animals, nor the baby formula we give our infants. Please look into what all this fuss is about and be pro-active. Let the world know that millions of us want clean food and heirloom veggies. Even our seeds are at risk, as Monsanto buys up the seed companies and Patents our heirloom seeds that have been passed from generation-to generation. There used to be laws; like anti-trust laws that prevented companies from being so big and controlling so much. Where did these laws go? There used to be laws against conflict of interest; yet many of our lawmakers and even the FDA execs have been Monsanto employees. YIKES! What has slipped up on us? If you care about our food, please go onto Facebook and “like” Putney Farm, Upstate Locally Grown, and March against Monsanto Greenville SC. You are in for an awakening. There is a plethora of info about what is happening.
Okay, folks, so I have ranted. It is because I care about the food that you eat so passionately that this one issue has captured my attention to the point of it being a mission: a mission of saving our food systems from total chemical contamination and genetically engineered seed that messes with our health.
We will have a drop-off this week if we receive sufficient orders to cover transportation; if not, then we will save your orders for next week.
Feedback is welcome. We are all a part of USLG, and we all have a voice. Please help me to take this market in the direction it needs to go from here.
Best to all of you!
Donna and Lenard Putney