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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South Cumberland Food Hub:  Local Food!

The South Cumberland Food Hub is now open for orders until noon today. Have a great day and thank you for supporting your local food hub!

Click here to go directly to the Rootedhere Locally Grown Market Page


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


Collard Green Slaw

Source: Vegetarian Times January 2009 (Entered by Wendy Sundgren)
Serves: 8 servings

8 oz. collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red pepper, diced (1 cup)
1/2 cup rice or cider vinegar
1/3 cup sugar
1/4 cup coconut oil
1 tsp. powdered mustard
1 tsp. celery seeds
1/2 tsp. salt
1/4 tsp. ground black pepper

Step by Step Instructions

Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.

Whisk together vinegar, sugar, oil, mustard, celery seeds, salt, and black pepper in a small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and black pepper, if desired. Cover, and chill 4 hours or overnight.

Swiss Chard Gratan
2 bunches Swiss chard leaves, chopped (about 8 cups packed)
1 cup water
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, more for the baking dish
1 cup low fat milk
2 tablespoons unbleached white flour
Sea salt and freshly ground black pepper
1/4 cup grated Comté or Parmesan cheese, divided
1 tablespoon whole wheat bread crumbs

Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9×9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.

Market News

Good Morning!

If you’re wondering why the limited veggies this week, there are two reasons. First of all, this is the time of year when the winter crops have ending and we’re waiting on the spring crops to be ready for picking. This usually takes about 4 weeks, but it doesn’t mean that every farmer won’t have veggies, it just means you’ll have to be quicker on the draw when ordering. Don’t get discouraged and look forward to what’s to come.

The other reason we’re low on veggies this particular week is the Georgia Organics Conference. This is a yearly conference for farmers, customers, market managers, businesses, teachers, students or anyone interested in growing sustainably in Georgia. Quite a few of our farmers are participating in this on Friday and Saturday, therefore cannot participate in the market.

TIP: If you want to see what’s on sale each week, you can either look in the “WEEKLY SPECIALS” category or type “sale” into the search box.

I am placing an order for cod liver oil and coconut oil on Friday, Feb 22. If you are interested in ordering please send me an email of what you’d like to

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


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

Swainsboro, GA:  Market closes tonight

Just a reminder, the market will be closing this afternoon at 5pm. There is still time to order.

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

The market is closed for ordering. We’ll see you Friday for pickup between 3:30 and 5:30 pm. Please set yourself a reminder to come for your order.

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

Hi, Everyone!

The Market" is now closed. Thanks for your orders!

See you next week!

Spa City Local Farm Market Co-op:  Volunteers

Our pick-up day volunteers for this week’s market are DocJody and Huey Grandstaff. Thank you!

There are several volunteer openings for future pick-up days. To check out our calendar on VolunteerSpot and sign up, please visit:

Remember, for EVERY shift volunteered, whether a full 1:00-5:30 slot or a 1:00-3:30 slot, each volunteer will receive TWO FREE MONTHS of co-op membership.

In addition, for every 1:00-5:30 shift completed, each volunteer will receive a $5 Walmart gift/gas card!

If you have any questions or prefer to contact me directly, my email is


-Karen Harbut
Volunteer Coordinator

Champaign, OH:  Blustery eh?

Ohio is feeling more like Canada these days, eh? I say put on another sweater and an extra cat and stay home for the night! Anyway, just wanted you to know you have about 100 minutes left to order for the week, but whose counting? Get your wish list fulfilled and we’ll see you Thursday!

Russellville Community Market:  Order Reminder! and Seed Swap Reminder

Hey everyone!

Just a quick reminder to those of you who have yet to place your orders—we will be closing the market at 10:00 p.m. this evening. Don’t worry, that’s plenty of time to get your order in! Just follow the RCM link at the bottom of this email and order away!

Also, don’t forget about the Russellville Seed Swap this Saturday February 23rd from 2-4 p.m. at All Saints. We’d love to see you there!

Be sure to check out our RCM Facebook page for the latest updates about products, food news, and community 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

ALFN Local Food Club:  Market Closes Tomorrow

Evening Ladies and Gentlemen and Fellow Sapiens,
The Market closes tomorrow morning. Still some lovely produce and meats to order. Bread? What about bread? Cheese!
Also, Tara Stainton of Rattle’s Garden has uploaded her beautiful, self-made garden notecards, featuring high quality pictures of her garden. They come with envelopes. Check them out under “Crafts”!
Sam Hedges

Gallup, NM:  Market Open

Market Open for Sales,

Closing Friday morning so growers can harvest and we can eat local.

Pick Up on Saturday’s 9am-12pm at 305 S. 2nd St.

Click Here for

to get your order going!