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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Spa City Local Farm Market Co-op:  The market is closed.

The market is closed
The Spa City Co-op on-line market is now closed. Orders can be picked up between 3:30 and 5:30 p.m. this Friday at the Art Church. Please set yourself a reminder and do come before 5:00 if you can. Many thanks for supporting our food co-op. See you Friday!

Hannah Seewald

Stone County, AR:  That's it for the week!

Hey, Everyone!

The Market’s now closed.

See you next week!

The Cumming Harvest - Closed:  Newsletter - March 20, 2013



This is a recipe from one of the workshops I attended on Saturday at the North Georgia Chapter Weston A Price Conference. I’ve tried to cure a pork belly once but had to throw it out because I used way too much salt. This presenter cured bacon two ways, one with smoked salt and the other with added maple syrup. Both were really good so to make sure you don’t listen to me, go by what she says here and hopefully yours will turn out better.

If you buy a half or whole hog from a pasture-based farmer, you’re going to get anywhere from 4 to 10 pounds of pork belly. Why not do something with it? My first pork belly sat in my freezer for 6 months, because I was afraid to touch it. I was worried about bacteria during the curing process and the fact that I didn’t own a smoker.

But curing bacon doesn’t have to be complicated.

Then, there’s the recent Wise Traditions article on nitrates/nitrites. My takeaway was that we’re not sure of the actual quantities of nitrites and nitrates in the celery salt that is used for “no-nitrate bacon.” In light of that, common grocery store bacon could be a better option. But making your own bacon from a pastured animal, and curing it with sea salt is the best way to know exactly what is in your food.

How does the cure work?
The salt preserves the meat, gives it flavor, and draws out meat juices to make the meat drier and more shelf-stable. It is then stored in the refrigerator and used as needed over the course of several months. But my family usually goes through a full pound of pork belly in one breakfast. We are shameless, pastured bacon fanatics.

Basic Recipe
1 pound pork belly
1 Tbsp fine sea salt per pound of meat
Note: Using smoked sea salt will give it the “bacon-y” flavor that most of us are used to.
1 tsp pepper
1 Tbsp maple syrup

Make a paste of salt, pepper, and maple syrup. Place the belly in a freezer ziplock bag and coat it with the paste. Let it sit for five days in the refrigerator, turning over each day to make sure the cure is distributed evenly. You can let it go longer, but it will get saltier.

After 5 days, remove it from the bag and slice the cold belly (an electric knife works really well).
Lastly, slice the rind off. Keeping the rind on during slicing helps the belly stay together. If the belly starts to slide around while you’re slicing it, put it back in the fridge for a few minutes to firm it up again.

I like to bake my bacon in a Pyrex dish in the oven- 375? for 23 minutes. Some people like it on a
lower temperature- 325? for 35 minutes.

Market News

Good Morning!
This past weekend I attended a Weston Price conference and workshops at Rancho Alegre. David Wetzel told us about how he arrived at the decision to produce fermented cod liver oil the traditional way. He has a new product that blends cod liver oil, coconut oil and butter oil all in one. It’s the consistency of the gel, I tried the cinnamon and carob banana, both were easy to take at least for me. I also learned about curing bacon, making sourdough and preparing organ meats. I have some handouts I can pass on to you if you’re interested, just let me know.

Do you have a kindle? About once a week someone tells me about a free kindle e-book about health, recipes and food. If you would like to know about these deals, watch The Cumming Harvest on Facebook, they are usually only good for the day.

Yonah Mountain Coffee will be our Farmer of the Day this Saturday. Come ready for a sample of freshly brewed coffee. If you missed their story last week, check it out here.

Welcome Good Shepherd Herbals to the market! Look for their products soon. Father’s Bounty Homestead is the home of Good Shepherd Herbals. Herbal salves, goat’s milk soaps and medicinal tea blends are made with care on their family farm. They also offer a line of livestock herbals for worming and dietary supplementation which can be viewed when you visit their website at

I will place another order for Cod Liver Oil and Coconut oil on March 31. Send me an email,, or sign up at Saturday pick up.

Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest


March 24 – Gwinnett Environmental and Heritage Center is hosting a Grow Your Own Food Event.

March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

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!

Russellville Community Market:  Market Reminder

Only a few more hours of ordering time for the market! Be sure to get your orders in by 10:00 p.m. tonight!

Don’t forget we have new pick up times available from 4:00pm to 6:30pm.

We look forward to seeing you at the Market on Thursday at All Saints Episcopal Church!

You can now follow RCM on Facebook! Check out our new page for great info on local foods issues and upcoming events. RCM Facebook
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

Russellville Community Market

goodeatsandmeats:  Time to Place your Meat Orders

Hi Everyone,

It’s that time…time to place your meat orders!

I realize it’s been a bit longer between orders, it has been an extremely busy winter for me. I’m looking forward to Spring and grilling season!

Please have your order in by Monday, March 25th. Expect delivery to be in late April (after Spring Break, of course).

Here is the website address for ordering:

I will also send a .pdf order form in a separate email.

Please email me at or call me at 317-581-1470 with any questions.

I look forward to seeing everyone soon.


Champaign, OH:  Wrapping it up!

Many thanks to the familiar faces we saw at Urbana University for the viewing of the Economics of Happiness last night. It was a great discussion too about our local foods scene. With the risk of leaving someone out, I’ll try to thank some of you for your overwhelming support in our community: Charlene and Joe Stapleton, Lonny LeFever, Ardell Price, Gary Schenkel, Marilyn Welker, Janet Ward and many others who were present to kick start our lives. Thanks to each of you! We even had some wonderful customers there! Thanks guys!

Just a reminder to get your orders in soon as the market closes tonight. I will leave it open for a few extra minutes as I have a meeting and will try to avoid “texting” during the discussion. It usually wraps up before 8 but don’t worry if I close it around 8:15 pm.

Here’s hoping you don’t blow away! Bundle up and thanks to everyone who already ordered this week! See you Thursday!

ALFN Local Food Club:  It's not too late!

That’s right, the market is still open! Get your order in while you can.

To our members celebrating Passover next week, Chag Pesach Sameach! Don’t forget to stock up on local Seder supplies. Need fresh parsley for the Karpas and gefilte fish? Grass-fed lamb shanks for the Zeroah? We have pastured eggs, beef and buffalo brisket, potatoes, mushrooms and more!

-Rebecca Wild
ALFN Food Club Coordinator

Melody Lane Co-op:  March 19, 2013 - NEW From Mimi's Mountain Home

Don’t forget to go to The Market by 7:00pm today to place your order for pick up on Thursday.


The Weston A. Price Conference on Saturday was a huge success. Thank you to all the presenters and volunteers for their help. My favorite part was interviewing the farmers. I got a really good response from both the audience and the farmers so I would like to find a way to organize more “meet the farmer” events in the future.


From Mimi’s Mountain Home ~

From Mimi's Mountain Home
I am pleased to introduce a new vendor to the co-op. From Mimi’s Mountain Home offers all-natural, homemade cleaning products and soaps based on recipes passed down through the generations. You can read more at their website and while you’re at it, go on over and give them a “like” on facebook

You will find their products listed in The Market under the category FRESH & LOCAL. I had an opportunity to try some samples last week and I am very impressed. They smell great and seem to work well so far. Currently available in the market is dish soap, dishwasher detergent, laundry soap, fabric softener, glass and window cleaner, multi-purpose cleaner, bath bombs, and bath salts. They are working on some new products, too, including color safe “bleach”, shower spray, shampoo bars, deer repellent, and furniture polish to name a few. Everything, of course, is all natural. Their products do not contain optical brighteners, and are not made with Zote Soap or Fels-Naptha, which are not natural soaps.

For their grand opening with the Melody Lane Co-op, From Mimi’s Mountain Homehas a special for us – Mimi’s First Market package, in your choice of scent: citrus, lavender, or rosemary mint. A 30 dollar value for only 20 dollars!

Mimi’s First Market
package – $20.00 – includes:
  • 32 loads of laundry and fabric softener
  • 1 bath bomb
  • 4 oz bath salts
  • 16 oz of lemon dish soap
  • 32 oz unscented window cleaner
  • 2 bath teas

Moss Hill Farm ~
There are only a few spots left in the Moss Hill Farm vegetable CSA. Floyd Keisler will delivery his fresh picked vegetables to us every Thursday starting on April 11th. Read more details about how it all works on the co-op Weblog or email me if you have any question. Fill out this CSA Application and drop it off at my house with your deposit any time to reserve your share for the upcoming season.

And don’t forget about the Moss Hill Farm tour on Wednesday, March 27th.


Visit our events page on facebook for all of our upcoming workshops and events.

We are palnning some more traditional food demonstrations and working on setting up farm tours for Carlton Farm and Johnston Family Farm (another grass-fed dairy and creamery). Look for details coming soon.

If you know of any other farms to tour or have an idea for a real food workshop please let me know!


Sandra Walker
Melody Lane Co-op Coordinator


Heirloom Living Market Lilburn:  Market News and Updates

News Flash! Our* Facebook Page* is up! Please go to Heirloom Living Market and check it out! We would appreciate it, if while you are in the vicinity, you would click on the “Like” button and share our link with friends and family!

I am having my morning cup of Vigilance Blend coffee from The Roastin’ Fool as I write this post! It is a delightful way to wake up and start your morning! David has joined our Market Family and now, you too can experience a memorable, delicious cup of coffee! Look for his Vigilance Blend coffees on the Market!

This past week was very busy! Market Pickup last Thursday went well and everyone was glad to meet Bruce and Dabrielle from My Daily Bread. They brought wonderful treats for tasting and to sell! We met many new people and had fun! One of the absolutely BEST parts of being a Market Manager is meeting the new customers that have ordered – which is most everyone right now – and welcoming back people we already know! I am always excited to share new products that are available, get to know a little about you, get your feedback on the Market and what we can do to improve it from your perspective!

Mary will be back this week, so be sure to say “Hi” (and let her know how hard Betsy and I worked last week!) Also, please know that Mary is your “go-to-person” for meal ideas, what goes with what, spices to use to make dishes interesting and delicious! She truly has a talent for pairing foods that make your meals extra special! Mary, through her company, Patchwork Pastures offers wonderful organic spices and flavor-infused sea salts. Look for a couple of recipes in your Produce Box this week! Those will be from Mary to assist you in using all of the healthy, fresh veggies that Doug has harvested just for you in your Produce Box!

Mary Beth Sellars of Joyful Noise Acres Farm offers us free-range pork and chicken. I roasted a chicken from Joyful Noise on Sunday and it was succulent and very flavorful! Since this week will probably be our last ‘cold snap’, I am fairly certain the whole chicken I ordered this week is bound for the Soup Pot! Thank you, Mary Beth for joining our Market Family and providing us with such delicious meats!

Dena from Good Shepherd Herbals has joined our Heirloom Living Market Family. Her Herbal Tea Blends, Tinctures and Herbal Salves offer a natural alternative to chemical laden OTC’s and meds. Dena shared a jar of her Trauma Balm with me this past Saturday. I was having a particularly difficult bout with Sciatica. Alternating between applying therapeutic essential oils and Trauma Balm I was able to find relief and am symptom free today! (Read: I am NO longer in pain and once again a pleasant person to be around! I thank you Dena)
Check out what Dena has to offer on the Market and know that very soon, she will be at Market pickup to share her knowledge! If you have questions about products, you can reach Dena at

I was invited to a “Meet The Farmers” event sponsored by Certified Naturally Grown this past Sunday at* Phoenix Gardens *in Lawrenceville. Brennan and Gwendolyn Washington have created a 2.5 acre sustainable nirvana of gardens. They also have laying hens and are raising meat birds! It was amazing to see the creative way they have interspersed sustainable agriculture in their space! I have invited them to become a Produce Grower for the Market and hope they will be joining us very soon with their great produce and eggs.

I was also fortunate enough to speak with VIcky and Steve Fry from* Fry Farm* in Bethlehem, GA. Their 20 plus years of growing great veggies and fruits have earned them an excellent reputation in the community. Such nice people! I have also invited them to provide produce to us and am looking forward to hearing from them soon and welcoming them into our growing Market Family!

The Weston A. Price Conference which I attended this past Saturday was an excellent opportunity to learn more about fermented foods, organ meats, making nitrate free bacon, making fish stew and other useful information. It was also a time to connect with old friends, meet some new people and make contact with additional vendors. I will be writing about it soon!

I warned you all last week that I can be verbose -but I had lots of news to share! One last IMPORTANT item – If you are NEW to grass-fed meats, this link contains vital information for you! We want you to enjoy your healthy choice of grass-fed meat and you will find out exactly how by reading this document! Get the document here.

Thanks so much for taking the time to read the news and my musings! The Market is open for ordering until Wednesday at Noon. Now, if you haven’t ordered your goodies for the week, hop on over to the market and shop!

Joyful thoughts and blessings,


Tahlequah Farmers Market:  TFM Egg Deals!!!

The first 3 people to place their FIRST ORDER with the On Line Market will receive a dozen farm fresh eggs FREE!