The Weblog

This weblog contains 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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Adams Road farm market:  The Food Shed online farmers market is OPEN

The Food Shed online farmers market is now open and will close Tuesday at 7:30pm with pickup on Thursday 3-7pm.

The Info~Labs series continues on Tuesdays at 5:30pm. Join John from Grass is Greener meats & produce for quick tips on cutting up a whole chicken. John will also talk about the benefits of using sharp knives in the kitchen. John uses Japanese water stones in his knife sharpening service. Bring any knives you have to be sharpened in a container. John will take a look and give you a quote.

Big News is no fee in the month of April. This is brought to you by Coach Guard Custom Designs. Please check out thier website

Last but not least

  • We want to thank you for your business.
  • We want to thank you for telling your friends about us.
  • We want to thank you for sharing us on Facebook and other social media sites.

We know you have a choice and we thank you for shopping small! Be it the floral shop, health food, print shop, custom graphics, restuarants, etc. it is more important than ever to shop small. Thank you from the bottom of our gardening toes! We invite you to look around your neighborhood and check out the small businesses just in case you need their services, foods or goods.

Please check out the offerings this week, there are new food items available.

Shop small, shop local, shop slow….

McMinnville Locally Grown:  Market Time!

Are you ready for a new week? Don’t forget to get your greens this week.

Have a great week! Click here for McMinnville Locally Grown Market Section

Stones River Market:  The Market is Back Open Today - A Couple of Growers Return

Welcome back to another week of local products. A couple of long time Market growers return this week and several new products have been added by our regular producers.

Ferris Family Farm has added several new plants for your home garden.
Rainbow Hill Farm returns this week with a variety of new items including salad bowls, strawberry plants, and other vegetable plants
Wedge Oak Farm now has artisan sausages made from their charcuterie and managalitsa pork
White City Produce and Greenhouse returns this week a variety of vegetable and herb garden plants

Nashville Customers – Please remember to not order this week since no deliveries will be made.

Thank you for your orders last week.


See the complete list of products at

Gwinnett Locally Grown:  Final Hours to Order

Remember The Market closes Monday at 9am. You have a little less than 24 hours to place your final orders.

You can still order doTerra Deep Blue Rub

I just posted a very interesting article on my blog about the healing properties of essential oils. I am such a believer in these therapeutic natural oils, that I decided to introduce them to The Market and make them available for everyone.

We have the doTerra Deep Blue Rub (great for back and joint pain) available for IMMEDIATE pick-up. Order Deep Blue Rub here for just $34, that is at wholesale price (for a limited time)!

Also, look at my doTerra price sheet and you can order any of their products at the shown WHOLESALE PRICE (plus s/h)! Once you see the sheet, message me here with what you’d like to order. S/H is only $4. But remember, the Deep Blue Rub is available right now for immediate pick-up on Tuesday.

Fresh eggs and milk are still available, and there is plenty for everybody.

Also, Johnston Family Farms is back this week offering their raw milk -labeled for pet consumption, and other dairy products, like their delicious cheeses and raw cream in pint and half-gallon containers.

Get your Johnston Dairy Products Here.

And remember to recycle your egg cartons! Bring them back for us to reuse. Mother Nature and The Market will thank you! :)


Please Keep the Produce Boxes Requests Coming!

As we mentioned before, we haven’t been able to place an order for the produce boxes because we did not have enough people committed to buying them AND pre-pay at least on a monthly basis.

Some of you have already responded and committed. If we get just a few more people telling us that they would like to pre-pay AND pick-up their boxes on a regular basis, we can get an order going ASAP.

If you have not done so yet, please fill out this form and let us know that you want to commit. If we have the necessary quota, we can bring it back to The Market as soon as possible, but again, we need committed customers.

The Market closes Monday at 9AM. After that, online ordering will be disabled. Please be sure to place your final orders before then! We will open again Thursday at 9AM.

Happy Sunday!

linkPilar Quintero
Market Host
Rancho Alegre Farm
Follow Us on Facebook

Palouse Grown Market:  Market Liftime Membership

There has been a question regarding our membership fee. Many of you have received an automated message stating that the $15 membership is renewed annually. This is not the case, our membership is a $15 lifetime fee and is paid after you have completed your second trial order.

Welcome to all the new customers, what a great response! Check out Deep Roots and Solstice Farms on the grower page!

The first market opens May 3 and closes May 5. So the first pickup will be Tuesday May 7.

South Cumberland Food Hub:  Local Food!

To Contact Us

South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
Risa Brown


Market News

Thank goodness Spring is finally here, even if we did have some pretty cool weather today. We’re on the verge of having snow peas and strawberries from Rainbow Hill Farm, so keep checking your emails from the South Cumberland Food Hub. I’ll be sure to let you know as soon as we have them.

The Spring Gathering hosted by Gaining Ground this last week was a really fun event. Food was provided by Market 212 and was very delicious. The fellowship was great as well as the information shared. So many farmers want to grow good food and market it locally to stores and restaurants! The local food movement is really growing and now is a great time to be involved. If you haven’t gotten your copy of “Taste Buds, A Guide to Local Food”, let me know and I can get one for you. It’s an awesome publication that lists the local farms in your area and what they supply, as well as listing the local restaurants in the area interested in local food.
I hope everyone has a great week!

Thank you for supporting your local farmers!


Coming Events

Noted Chef to Speak April 27 • Events
Chef and author Frank Stitt will speak at the first public event of Rivendell Writers’ Colony in Sewanee at 10 a.m., Saturday, April 27. This event is free, but reservations are required because of limited seating. Call 598-5555 or email to make a reservation.

Frank Stitt is an outstanding chef and restaurant owner who has won many awards for his cooking skills with Southern cuisine and his advocacy for local food. The dinner accompanying this event will be catered by Julia’s Restaurant of Sewanee and local foods will be served. This sounds like an evening you won’t want to miss.

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!

Fresh Harvest, LLC:  Fresh Harvest for April 21st

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May


Swiss Chard and Rice Gratin
+I like this dish as much cold as I do hot. It’s easy to make ahead for dinner and then serve at room temperature.

1 large bunch Swiss chard, washed and stemmed
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh rosemary
3 large eggs
1/2 cup (2 ounces) grated gruyère cheese
1 cup cooked basmati brown rice

1. Bring a large pot of water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine.

2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil.

3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard . Stir for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat.

4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil.

5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold.

Market News


This week we have our organically grown tomato transplants and a selection of herb plants. These tomato varieties are grown by John Drury using only organic potting mix and non-GMO seed. They are a variety of types – cherry, heirloom, and hybrid. All delicious and guaranteed to be great tomato plant!

There wil also be the beginning of our herb transplant selection. The basil varieties are still a few weeks off.

There is still time to get the Bouquet of the Week Club Special! The offer will end in May, when the flowers start coming in. Sign up and you get 12 bouquets during the summer season for a price of $140.00, which is $12.00 a week, which will be $2.00 off the normal weekly bouquet price.

The greens and lettuces this week are just beautiful – they are really loving this spring growing weather! The selection is limited, but we should have enough amounts for all, so enjoy the good stuff!

Wedge Oak farm has some new sausages and bacon this week! These sausages and bacon are made from their Mangalitsa pork and will be the only Mangalitsa products available for hundreds of miles around. These are freshly processed, and are allergen free as well as no casein or gluten.

We really appreciate your support, and look forward to seeing you this 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!


Middle Tennessee Locally Grown:  The Missing Link...

Sorry… hit “Send” too soon…

Come browse through our listings!

Middle Tennessee Locally Grown:  The Market is Open!

Welcome to Manchester Locally Grown online farmers’ market. The market is open for your shopping pleasure, and will remain open till Wednesday at noon. This week we have several new perennial plants from Dogwood Valley Greenhouse. Our yummy lettuce and spinach will make a great salad, topped with hard-boiled eggs,and you can also enjoy cookies for dessert; a whole meal from our market products.

We have everything from soaps & lotions to herbs & spices to laying pullets (young hens). Come browse through our listings!

Dothan, Alabama:  New Recipe...Guacamole Goat Cheese Toast

Using Market at Dothan’s seasonal produce as a guide, we will be adding seasonal recipes to the website weekly. For our first recipe, Guacamole Goat Cheese Toast, several of the ingredients can be purchased at the market for freshest flavor! Click Recipe tab to view.

Pre-ordering saves you time and guarantees you get your favorite foods before it sells out at the market. The process is simple and convenient.

Last week Farmer’s Daughters Farm to Market / Cubicle Co-Op box had: eggs, organically grown lettuces and green onion tops, radishes, collards, bread, brownie mix …always seasonal.
Thanks for spreading the word…
Have a great week and we will see you Friday!
Susan and Amanda