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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Mid-Georgia:  Heron Bay Farmers' Market


Ordering for Heron Bay’s Farmers’ Market begins at 8 am today and continues until Thur at 10 pm. Delivery is Saturday between 4 and 4:30. We’ve shortened the drop off time.

Take a look at what will be available this week. I know the Sell Farm is running out of beef and down to a few pounds of ground beef, a couple stews and cubed steak. They still do have a number of steaks, but not many. Not sure when or if they will have more this year?

Thanks for your patronage.


Cedar Grove Farm:  Cedar Grove Farm CSA Availability for February 21

Dear Friends and Neighbors,

I’ll keep it short tonight as we are running late. Things are plugging along slowly. The cold is keeping things down a bit but the winter favorites are still coming. Signs of spring are all around, too. Dylan turned the first beds for spring planting and we brought in a load of worm castings down from Jack’s Baits in Pickens, SC. And, all the rain bodes for a good spring season.

The Market is open. Hope you can find something you like.

Regards, Farmer Jay

Atlanta Locally Grown:  Available for Saturday February 23

I hope this finds you all doing well.
The market is open!

We have quite a few goodies for you this week. The mushrooms are looking nice this week along with a list of veggies that is 49 items long. I am sure you can find some wonderful fair for this weeks meals.

Welcome Atlanta Bake Shop to the market. For starters they have a wonderful Piedmont Park Cupcake in a Jar.

We have a few more heritage hog reservations.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Wednesday. Pick ups are on Saturday from 9 to 9:45 at the Piedmont Green Market (Double B Farm booth), Sandy Springs Green Market (Taylorganic booth)(We will be here from 10:15-11 for pick ups only). We will try to make a run to Brookhaven if we have enough orders, otherwise we will need you to p/u at Piedmont.

Thank you,
Brady Bala
Market Manager

Athens Locally Grown:  Availability for February 21

Athens Locally Grown

How to contact us:
Our Website:
On Twitter: @athlocallygrown
On Facebook:
On Thursdays: Here’s a map.

Market News

I’d like to remind you this week about a feature of the website that’s been there for some time, but that you may have missed. When we started filling orders paperlessly a few years ago, I revamped the “Order History” that you can view by looking at the Your Account page. Back when we had a sheet of paper with your order on it, you could see right then if a grower couldn’t fill an item you had ordered. Now, we try to tell you (we can see that on our little screens), but there have been many times recently when I’ve been asked days or weeks later about missing items (often when someone else picked up the order, and word didn’t get passed back). The system records every time a grower takes something off your order by adding a note to the comment section of the order. Sometimes they’ll also email you in person, but not always. Additionally, the system records when we put an item in your basket or bag, and how you paid. If something turns up missing because the grower didn’t bring it, or if we later discover a bag with your name on it (usually because we accidentally gave you someone else’s), it’ll record that too. We automatically issue refunds for items you paid for but didn’t receive (and you’ll get an automated email each time), and that gets recorded also. You can see all these notes and details about your order by pulling it up in your order history and clicking the link for the PDF Invoice.

If you want to double-check our packing as we hand you your order, you can print out that invoice and bring it with you or load it up on your smart phone. There’s nothing wrong with that, and we welcome your diligence. By 2pm on Thursday, it should accurately reflect what you’re going to be getting that day. I will say that the paperless system has improved our order filling accuracy tremendously. We still have to refund a couple things each week, but well over 99.9% of the items are getting to where they’re supposed to go each week.

If you’ve ordered something one week and want to order it again, but can’t quite remember what it was called or who sold it, there’s a simpler version of your order history right on the market page. If you never use it, you can hide it, but what makes it really useful is the items you ordered previously will have an “add to cart” link right next to them if they are currently being offered for sale again. If you like to buy the same things each week, it can really speed up your shopping time.

Finally, just a reminder that we don’t actually open and begin filling orders until 4:30pm on Thursdays. Sometimes we get a line of people forming at 4pm, when growers are still trying to load and unload. I get a little worried about having all that truck traffic going through a crowd of people for one, and it’s also just human nature to get a little frustrated when you’ve been waiting in line for a while. If the growers have all come early and we have things under control, we will start filling orders early, as soon as we’re able. But keep in mind that we don’t open until 4:30pm, so if you’re in a hurry at 4 and want your items right away, odds are we won’t be able to help you. We’re usually in a mad rush ourselves just trying to get everything organized in the back. The growers fill items in the order that they were bought, not in the order that you arrive, so getting there super early won’t help you get items in short supply.

Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market has closed for the winter. You can watch for news during the offseason on their website. Most of the other area markets are also all closed for the season too. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse, and several ALG vendors also sell there.

Please support your local farmers and food producers, where ever you’re able to do so!

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!

Conyers Locally Grown:  Available for Friday February 22

I hope this finds you all doing well.
The market is open!

We have quite a few goodies for you this week. The mushrooms are looking nice this week along with a list of veggies that is 49 items long. I am sure you can find some wonderful fair for this weeks meals.

We have a few more heritage hog reservations.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Northeast Georgia Locally Grown:  Locally Grown - Availability for February 20th, 2013

Hey Local Food Lovers,

You wouldn’t know this but our local farming community is scurrying around like crazy preparing for this years big growing season. I thought I’d spend some time in this message talking about some of the things to expect in 2013 to get you excited and maybe even get you involved.

But first I want to brag on my Valentine’s Day dinner. My wife had to work until late that night so I knew she’d be getting home just before 8pm, too late to go out for dinner. The day before Amy Mashburn had gifted me some excellent jerusalem artichokes (and I had a few more in my fridge too). If I had to guess, most of you out there have scrolled over jerusalem artichokes on the list and had no idea what they are or how to eat them. Well I’m gonna give you a tip. This is the very first dish I ever made with these alien looking root vegetables. But before I get to that let’s talk about this amazing food for a minute.

Despite it’s name the Jerusalem artichoke (also known as a sunchoke) has no relationship to Jerusalem and isn’t related to the artichoke. The plant is In fact a type of sunflower (helianthus) and it’s native to North America, found in the gardens of native americans in modern day Massachusetts way back in 1605 by a french explore named Champlain. The roots became popular with Europeans and the italian word for sunflower is girasole which I guess with the right accent sounds a bit like jerusalem. Champlain thought the tubers tasted like artichokes and said so in his writings and even though I disagree with him, hoila, 400 years later were stuck with this rather unlikely and difficult to market name.

I’m gonna attempt to insert a photo of a blooming J. art here.

What makes these boogers special is they contain 10% protein, are low in starch, contain no oil, but are high in a carbohydrate called inulin that breaks down into fructose. For this reason J.arts as I’ll call them are a healthy choice for diabetics.

But do they taste good. Well try this recipe and judge for yourself. And if you’d like to quick reference this or any other recipe I post, I’ve started posting them to FACEBOOK for quick reference. Here it is my Valentine’s Day Dinner surprise.

Lemon Chicken with Jerusalem Artichokes

• 1 teaspoon lemon zest
• 2 fresh lemons
• 2 Tablespoons olive oil, divided use
• 4 chicken thighs
• Kosher salt and freshly ground black pepper
• 1 cup chicken broth
• 1/4 teaspoon ground saffron
• 1/2 pound Jerusalem artichokes (sunchokes), peeled
• 10 garlic cloves, peeled and halved
• 1/4 cup heavy cream
• 1 Tablespoon fresh thyme leaves
• 1/4 cup pine nuts, toasted
• Hot, cooked rice

Finely grate 1 teaspoon of zest from the lemon and set aside.

Juice both of the lemons (discarding pulp) and set aside.

Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Sprinkle chicken thighs on both sides with salt and pepper. Place skin-side down in the hot pan and quickly brown them, turning only once. Remove to a plate and keep warm.

Add the lemon juice, lemon zest, remaining olive oil, chicken broth, and saffron to the skillet. Bring to a boil, stirring to loosen any browned bits. Add Jerusalem artichokes and garlic cloves. Return chicken to the skillet, along with any accumulated juices. Reduce heat and simmer about 45 minutes, until chicken and sunchokes are tender.

Stir in cream and thyme leaves. Taste and adjust seasoning, if need be. Return to a simmer and cook an additional 10 minutes. Serve over cooked rice and sprinkle with pinenuts to garnish.

I varied this a bit of course substituting saffron rice since I didn’t have the spice, using chicken legs rather than thighs, skipping the pine nuts, and substituting beef broth. Turned out amazing! Please, please someone cook this up and submit a photo to us. I forgot to take a picture, but we’d love to start promoting great recipes with photos to get everyones mouth watering.

Well that took so long I think I may skip all the other grand things I thought I’d talk about. J.Arts stole the show tonight. Buy some and see for yourself.

I will briefly mention that in 2013 more than past years we could benefit from the volunteer support of the community. Here’s a few examples that I’ll elaborate in future editions.

We’ll be hosting another Georgia Mountains Farm Tour to 18 farms across all north georgia in June and we’ll need help both promoting this and helping farmers on the day of the event.

Occasionally helping on market days. At the Clarkesville location we are interested in having a small number of people who can help during pickup hours from 5-6:30 (or 7 in the summer). If you think you might be interested let me know and we’ll put your name on a list.

One last thing. Joni Kennedy of Melon Head Farms will be helping at the Clarkesville Pickup this week. We hope you’ll enjoy getting to meet and talk with one of your farmers. She’s also graciously offered to host a customer/farmer potluck at her farm sometime in Spring. Ask her about that, and maybe we’ll nail down that date soon. That was tip from a customer in our survey last month.

Oh yeah. Split Creek Goat dairy products will come back in March. We’re on a quarterly schedule (4x per year) so you’ll have to really order big when it comes. We’ll let you know. (*volunteers to do more frequent runs would also be considered).

Whew! Ok, that’s it this time. Really. I told you we were scurrying. I only touched on about 10%!

Eat Well,

Justin in Habersham
Chuck in Rabun

StPete.LocallyGrown.Net:  Market NOW Open --Feb. 18, 2013

Message from Market Manager

PLEASE SHARE this urban farming educational opportunity with everyone you know. Local farming education is where it’s at! And The Faith House (via the Sustainable Urban Agriculture Coalition of St. Petersburg) is a major contributor to this local effort! Learn to grow your own food or learn how to help others grow food. This is key to a local sustainable economy and a healthy food chain.


WELCOME TO OUR NEWEST CUSTOMERS! Once you have submitted your order, if in doubt about what you owe, you can always confirm what you have been charged for by checking your account history and viewing your most current invoice. Instructions on how to do that are on our Q&A page under the question entitled Since you don’t provide an invoice with delivery, how do I know what I owe? . Also, since your vegetables are picked fresh within 24 hours of delivery, they should be lasting for WEEKS in your refrigerator. When you accept delivery, please take a few minutes to inspect your order to protect your vegetables from unnecessary spoilage. Lastly, it is imperative that you understand our policy on Unclaimed Orders found on our Q&A page. When you make a purchase you are agreeing to abide by this policy.

Ready to Order?

Click here to sign in & shop now

  • If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you.

Get to Know Us

Upcoming Events

All these and more are posted on our Calendar of Events

SUCCESSFUL URBAN FARMING IN ST. PETERSBURG” on March 9th, 1 PM Details are on Calendar of Events. This will be held every Second Saturday of the month and is open to the public. RSVPS are required and will help determine if the class will be held. Bring your friends and save $10 each on this valuable experience! You can now pre-purchase this workshop on our Market. This class makes a great gift for any occasion! RSVPs now being accepted.

Sponsored by St. Pete Locally Grown, potluck socials are held on the 4th Saturday of each month. These events are held exclusively for actively participating Market customers, growers, and volunteers and are meant to create a social atmosphere in which to network, share resources and experiences.

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!

Green Fork Farmers Market:  Weekly Product List

More products just listed for order this week

Wanted to let you know that there are some new items that just became available for order this week: kale, spinach, collard greens, and green onions. You can still place an order until Monday at midnight. If you have already placed an order for this week, you can place an additional order and it will be added to your first.

Green Fork Farmers Market

Champaign, OH:  Tell a friend, tell a neighbor!

As I attended an inspirational event yesterday which discussed the increasing demands on the world’s food supply, I was reminded that we are on the right track with this whole local food discussion. The best option is to grow your own of course, which many of you do. Secondly, and this is the part where we come in, you can purchase your food locally from trusted growers. We strive and will continue to strive to assist you with both of these options. By hosting events like farm tours and other educational opportunities, we will help you to learn more about producing your own if interested and growing a stronger relationship with those that can provide items for you.

Did you know that Champaign County used to grow almost everything: tomatoes, strawberries, blueberries…you name it! Harold Watters, a former local staffer with OSU Extension, said we would be amazed at how well many of those items did here. We know our soils will support these items but we have many other reasons they just aren’t grown here anymore. I would like to change this and encourage the growth again of these items. We’ll talk more about how I think we can learn to do this again later.

To do this though, we need to continue to support both financially and emotionally the growers/producers that we do have who already stick their necks out year after year, through drought and hail, changing climates, increasing input expenses, and more. Supporting a farmer means money paid stays here at home in our local economy. It doesn’t get shipped overseas. It circulates here and allows them to reinvest in us: maybe expanding into another vegetable or fruit, buying newer equipment that improves efficiency of harvesting an item, or just allowing them to repair something that was broken. Every dollar counts. With each dollar you share with them, they are helping us. I know it was overused for many years but as a science geek myself, synergistic relationships benefit both parties. That is what I think of when thinking about the relationship between the farmer and the consumer. Both are better with the other around!

So I’ll get off my soapbox and just ask you to share our website with a friend or neighbor. Tell someone why you feel supporting your local food system is important. Recommend a particular vendor and share your favorite items. As the bumper sticker says, “No Farms, No Food”. That is the truth. My guess is you ate something today, and I’ll bet you’ll do it tomorrow too, so please consider shopping local when at all possible. It matters.

Dothan, Alabama:  Spring Market begins March 22nd...

Countdown to Spring market has begun!
Until then, get all your local favorites online,
All greens still available … Can get greens customized: all roots, all greens or combo greens with roots. All conveniently packaged ready to cook or freeze.
Accepting new vendors…see Growers page.
Giveaways at
Keep it fresh, local and lively!
Susan & Amanda