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Champaign, OH:  Turkey, turkey and more turkey...

Good evening friends! If you are like me, we have already left-over the leftovers for homemade pizza tonight as we have had our fill. That being said, we start anew with the home stretch towards Christmas this week with your old friends. I promise we will let you enjoy each week but will highlight all the great items for fresh eating and gift-giving. We are thankful for your friendship and committment to shopping local. Please consider us as we ask you extend Small Business Saturday thru this week. Shop away and thank you for shopping with us!

Cedar Grove Farm:  Cedar Grove Farm CSA availability for November 28

Dear Friends and Neighbors,

Here I sit tonight just about to fall into a deep slumber. The Paynes and friends finally had our Thanksgiving dinner. My sister, Lindsey, organized the Thanksgiving dinner at the Emmanuel Episcopal Church on Thursday – over 500 meals served – and then had to cook for some paying customers, too. So, we waited patiently for tonight, and it was absolutely worth it. Where do I begin? Turkey, of course, brined to perfection and roasted in the oven, sweet potato casserole, mashed potatoes, roasted cauliflower with Gruyere cheese, cream, mustard and bread crumbs, sauteed spinach and chard, Marlene’s famous green beans with a reduced balsamic, butter, crispy fried shallots and bacon bits, cornbread dressing, homemade cranberry compote, gravy with giblets and fresh baked dinner rolls. Then we had to have four different pies – pecan, pumpkin, apple and yum yum (mother-in-law Helen’s specialty) topped with real whipped cream. To wash it all down there were two bottles of Pinot Noir – one French and one Californian and – wait for it – a 1996 Chateau Marguex Bordeaux. Best of all, though, was the three generations and several friends who joined us. I hope all of you had as much to be thankful for. We truly are blessed.

Before we go to the available produce for the week, I wanted to update y’all on the Cedar Grove Farm CSA. This is the last week of the Fall Season. As I mentioned before we will continue on a week by week basis. The weekly operation will be managed by our star farmer, Sara Callaway. She will be sending a message shortly describing how we will run the ordering and pickups through the Winter season. The 2013 Spring Season CSA will be much like this year only bigger and better. I am sending a Cedar Grove Farm business card with your order this week so that you will have our contact information for your convenience and to share with your friends. Lots of plans are already underway for next year’s gardens.

The farm is blessing us, too. Cauliflower is done for the Fall. Beets, Shunkyo radish and spinach are back as well as Winterbor kale. Everything else from last week – lots of salad mix, carrots and other good eats – are there for your choosing. I hope you find something to your liking.

The market is open.

Regards, Farmer Jay

Madison GA:  The market is open!!

Hope everyone had a great Thanksgiving and I’ll see everyone Wed.

Madison GA:  Hello the market is open!!

Hope everyone had a great Thanksgiving! I’ll see everyone Wed.

Swainsboro, GA:  MARKET IS OPEN

Hope everyone had a good Thanksgiving. THE MARKET PICKUP WILL MOVE TO THURSDAY 4-5. Please take a moment to look at what the farmers have to offer this week. See you THURSDAY!!!!!!

Conway, AR:  Opening Bell

Greetings Conway Locally Grown Community,

Hope you had a wonderful thanksgiving! Our nation’s ailing food system was the subject of discussion at my house, and I wanted to share these thoughts with you.

Many critics of local food, organic food, or small-scale agriculture point out that this kind of food is pricy and elitist. Perhaps some of you have come across items offered through Conway Locally Grown that you felt were too expensive, or at least more expensive than the groceries at conventional food markets. I would like to offer an argument to you that justifies paying a little more for your food, and the argument requires understanding the difference between price and cost. Conventional, industrial foods may be offered at a lower price, but that is only because the true costs of the production and consumption of industrial food are not reflected in the price you pay at the register.

Consider the fact that Americans have been spending a smaller and smaller percentage of their income on food each decade since the industrial agricultural revolution of the mid 20th century. Now consider also the reverse trend in the increasing rates of obesity, diabetes, heart disease, and other diet related illnesses. Does it make sense for us to be saving money producing and consuming lesser quality foods, only to turn around and spend that money on our increasing health care costs? Of course correlation does not imply causation, and there are many factors that contribute to our declining health as a nation, but poor diet is surely among the culprits.

In addition to health costs, environmental and social costs are also left out of the price of industrial foods. Industrial agriculture uses chemically and mechanically intensified production methods that erode our soils and poison our waterways. The centralized organization of corporate agriculture also tends to concentrate wealth and prevent the growth of local and rural economies. If one were to account for all the costs of food production and consumption, one quickly realizes that there is no such thing as cheap food. I’m not suggesting that the more you spend on your food, the healthier you’ll be. Many foods are expensive simply because of the difficult nature of their production. I am suggesting, however, that you think of the food you are eating as an investment in your personal health, the health of your family, the health of the environment, and the health of society. Isn’t avoiding the costs of losing these things worth paying a slightly higher price for good food?

The market is now open. Remember to hit the checkout button when you’re finished, and you will receive a confirmation email when your order is placed. Thank you for investing in the health of your community.

Have a great day,

Gabe Levin

Fresh Harvest, LLC:  Fresh Harvest for November 25th

To Contact Us

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


Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)

1 head Tatsoi leaves
sesame seeds, for garnish

2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. Siracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)

While Tatsoi is cooling in ice water, mix dressing ingredients into a bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, stirring a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.

Market News


Check out our Facebook page, Fresh Harvest, LLC , to see pictures of the winter growing that is happening on our farms. We’ve got lots of good stuff in the hoophouses and fields right now, and more still to come. As long as the weather cooperates in a reasonable manner, we should be good for delivering through the New Year and into spring.

Westhaven deliveries will resume this week! Delivery time is Thursday morning at 8:40 a.m.

We hope you all had a peaceful Thanksgiving with lots of good food, family and friends. It was a beautiful day for being outside!

If you are still feeling full from turkey, we’ve got lots of greens this week to share with you. Raw or cooked, the lettuces, kale, and Asian greens are so vibrant and fresh, they feel as good to your body as they taste to your mouth!

We appreciate your support, and 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!


The Wednesday Market:  Wed Mkt Nov. 28, 2012

Need your greens? We got em and more…Veggies this week include:
Arugula, Swiss Chard, Broccoli, Carrots, Cauliflower, Cabbage, Collards, Kale, Mustard Greens, Buttercrunch, Green Leaf, Romaine, Kohlrabi, Turnip Greens, Sweet & Hot peppers…
Click link
for all that and much more!
Orders in before 10 pm Monday will be ready to pick up Wednesday from 3:30 to 6:30.
Your Friendly Wednesday Market Voluteers

South Cumberland Farmer's Market:  Pick your own/select your own Christmas Trees in Summerfield

Tom Melton on Clouse Hill Road, between Tracy City and Monteagle, has Christmas trees available again this year. You can pick them yourself or he can help you. Call him to learn more. His home number is 592-4434 and his cell is 235-5207.

Jonesborough Locally Grown:  Online Ordering is open for Nov 28th Pick-up

Get in the shopping mood…lots of great products this week including decor for your house and gift baskets for your family and friends. Not to mention – of course, lots of good eats!

Reminder to customers: Pick up time on Wednesday is from 5:30 to 6pm. You can come early, but…you may have to wait for the vendors to complete their delivery. Also, we are trying very hard to make sure that all orders are complete, but it is a huge help to us if each customer takes the time to check that what is in the basket matches their invoice. Adjustments made at pick-up are so much easier than those that have to be made later.

Looking forward to seeing you Wednesday.
Market Managers