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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Vista Marketplace:  Vista Marketplace @ Whaley


Products available include but are not limited to: Fresh Beufort seafood, pork, beef, rabbit, chicken, goat, cheese, raw milk, collards, beets, spinach, mustard greens, jerusalem artichokes, turnips and turnip greens, apples, oranges, pecans, jams & jellies, chow-chow, Windy Hill Donuts, cider, hard cider, wassail,cookies, assorted pastries, breads, prepared foods, quilts, art, jewelry, crafts, soaps, lotions, essentials oils, and so much more. Come check it out.

And don’t forget our online farmers market…you can order and get your products either mid-week or pick up at the market on Saturday. If the veggies you need are not listed, email me and we will try to get items for you! That gives you the best of both worlds!

Like us on Facebook: Vista Marketplace at Whaley

Homegrown Co-op:  Order now for Saturday Pickup or Delivery

Contact Us

2310 N Orange Ave, Orlando
(407) 895-5559

Online Market

Place your order today in our online market!

Saturday Market:
Order online Wednesday 5pm – Friday 9am for pickup or delivery Saturday afternoon.

Wednesday Market:
Order online Sunday 10am – Tuesday 9am for pickup or delivery Wednesday afternoon.

Farm Store


Monday – Sunday
10 am – 7 pm

Membership is Ownership! Become a Member today here

Upcoming Events

Friday February 8th:

Valentine’s Day Farmer’s Market at the Co-op

Sunday January 20th:

Wild Weeds Herb Walk

Feautured Producer: Aquaponic Lynx

Aquaponic Lynx LLC started out as a business to supply aquaponics systems and equipment but the backyard systems are producing more than we can eat ourselves.

Either by helping people grow food in their own back yards or providing some food for the local market we want to be involved in local food.

Aquaponics has to be free of toxic chemicals since they would kill the fish and bio-filter that run the system and I hate to have dangerous substances around the house so even in the soil gardens I don’t use any pesticides and I try to keep pests in check by growing mixed crops and moving things around all the time since I’m unwilling to spend much time spraying even “safe” things.

Current surplus is lufa which are a great crop for our long hot Florida summers.

Upcoming Member Monday Special!

Next Monday, January 21st members will receive 10% off on any produce that is green! This means avocado, kale, cucumbers etc!

Don’t forget to have your member card ready at checkout!

Shop at the On-line Farmer’s Market.

Place your order before Friday at 9am for pick-up or delivery on Saturday.

Your order is FINAL once placed, and you are responsible for pick-up and payment.

Pickup is from 12-7pm on Saturday January 19th. Sorry, we cannot accommodate early pickups at this time.

Don’t forget, orders for the following items must be placed by 4:00pm Thursday to satisfy your order
Fresh bread orders from Olde Hearth Bread Company

We think local food is the best news ever, but never want to be junk mail. Wish to stop receiving these emails?
Simply click the “unsubscribe” link at the bottom of this email.

Suncoast Co-op:  Fresh local food from your own community's farmers.

To Contact Us

How to contact us:
Our Website: Suncoast Co-op Ordering
On Facebook: Facebook Fanpage
Facebook Group: Facebook Group.
Suncoast Co-op Meet-up: Meet-up
Suncoast Co-op Youtube: Youtube Videos


Membership is Ownership

For $25 a year you can become a member as well as part owner of the Suncoast Co-op. We are a worker owned cooperative and will give special perks for our member/owners. Patronize from the market and reap the rewards years to come with a vibrant local food economy.

  • Receive 10% discount with no market surcharge.
  • Half off on any upcoming workshops or events our co-op may host.
  • Preferred Patron- If there are 5 apples on the market and 6 are sold, members get preference first on their order being fulfilled.
  • Discount Membership to the Tampa Bay Time Bank of $10 will also give Time bank hours to members who volunteer.
  • You own the business Democratic election of board of directors. Each member gets one vote.
  • Hiring Opportunity- we are worker owned cooperative we only hire from within. “With us, for us, we hire ourselves”

Become a member this week with a $25 investment!

Suncoast Co-op Market News

Please remember to get your orders placed by Thursday noon.

Great new Products
Eggs, Cheese, Milk, Grass Fed Beef, Pasture Raised chicken, Kale, Broccoli, Tomatoes, Lettuce and so much more are on the market! Make sure you browse all the categories on the left hand side of the market to see all we have to offer from our over 45+ local growers.

Growing in Kinship Garden
Learn how to garden for FREE!
We are having frequent work days on Wednesdays and Saturdays at Kinship Garden behind the West Pasco Habitat for Humanity at 4131 Madison street. If you are apart of the Tampa bay Time Bank

Partnership with Tampa Bay Time Bank
Starting in February we will be rolling out our partnership with the Tampa Bay Time bank where for every volunteer hour you give to the co-op you can get time bank hours back to trade/barter with others in the community using their website. We will have more information about this Time bank as the weeks go on ask us more in person or check out the website at

Now accepting all Major credit cards
We are now accepting all major credit cards for a 3.0% additional convenience fee we will use credit cards for your orders.

Please take our Survey
We appreciate you taking 5 minutes to fill out a Survey about the co-op, your feedback helps us do a better job: Survey for the Suncoast Co-op

Eat 10% Local
We are launching a campaign advertising our co-op and for local citizens to start shifting their food budget 10% local. We hope to encourage a food Renaissance and share this vision to people of the Suncoast area becoming an edible cornucopia. We hope to engage and educate people into the local food movement via movies, book studies, and Permablitzes social activities to enhance the development of the movement.

Looking for Volunteers and Board of Directors
We are always looking for new help in growing the cooperative. Becoming a board of director is taking on a leadership position and requires membership/ownership, while volunteering is for short term opportunities to assist the co-op and requires no membership. For inquire into assisting the growth of the co-op and local food movement please email the co-op with what your most interested in assisting the co-op with at Put Subject: Board of Director or Volunteer to receive more information

Coming Events

You can RSVP for these events either on our On Facebook: Facebook Fanpage or Suncoast Co-op Meet-up: Meet-up

Peace Hall Learning Garden Blitz
Sunday, January 27, 2013 at 8:30am
At Peace Hall at corner of Sims Lane and Grand blvd.

We will be adding vegetables and harvesting at Peace Hall Learning garden to get ready for the fall season. We are looking for a small group of organizers to also take lead on the garden and make sure its kept full of veggies. If you attend and spend 1 hour or more at the garden we will mark you as attending a Permablitz for future permablitz reciprocity. Join us with any tools you have, wheelbarrows, gloves, water, and your own breakfast or lunch. We will break around 11:30 for lunch. If you feel generous please bring extra food or water for others. Thanks!

Critical Thinkers Book Discussion Group
Tuesday, January 22, 2013 6:00 PM
New Port Richey Library
5939 Main St, New Port Richey, FL

Upstairs in Meeting Room A
Join us at the New Port Richey Library for the start of the Critical Thinkers Book Discussion Group. We will be meeting every other Tuesday starting Jan 8. We will focus on topics that shape our views of the future like Permaculture and localization. We’ll look at economic, social, political and philosophical issues that prepare us to be active participants in creating a better world. Our first book is Ishmael by Daniel Quinn.

Ishmael is a 1992 philosophical novel by Daniel Quinn. It examines mythology, its effect on ethics, and how that relates to sustainability. The novel uses a style of Socratic dialogue to deconstruct the notion that humans are the pinnacle of biological evolution. It posits that human supremacy is a cultural myth, and asserts that modern civilization is enacting that myth with dangerous consequences. It was awarded the $500,000 Turner Tomorrow Fellowship Award.

Free Film Showing: Ingreedients
Tuesday, January 29, 2013 at 6:00pm
New Port Richey Public Library

Join us for a free film showing of Ingreedients. In the documentary film inGREEDients, registered nurse and filmmaker, David Burton, discovers an alarming connection between diet and illness while investigating trans fats and hydrogenated oils in America’s food supply. Do you know what a partially hydrogenated oil is? What does zero grams of trans fat per serving really mean? Find out in this compelling documentary that takes the audience on a time-line journey through the history of human food consumption from prehistoric times to the present, when heart disease is the number one killer of humans and despite recent changes in food labeling laws, pounds of trans fats are consumed everyday. This documentary features interviews with medical doctors, natural health doctors, scientists and researchers, politicians, and the lawyer that successfully stood up against two corporate food giants whose products are household names across America. The film also includes a brief look at heart disease, diabetes, and obesity, the three diseases most directly connected with our consumption of trans fats, chemical food additives, and processed food. With cutting edge animations rarely achieved in low-budget indie filmmaking, inGREEDients will entertain, inspire, and educate all audiences.

Free Film Showing: Edible City
Tuesday, February 26, 2013 at 6:00pm
New Port Richey Public Library

Join us for a free film showing of Edible City! Edible City: Grow the Revolution is a fun, fast-paced, feature-length documentary journey through the local Good Food movement that’s taking root in the San Francisco Bay Area, across the nation and around the world.

Documenting a broad spectrum of activists, organizations and inspired citizens, Edible City shows how everyone can get involved in transforming our food system.

Edible City introduces a diverse cast of extraordinary and eccentric characters who are challenging the paradigm of our broken food system. The movie digs deep into their unique perspectives and transformative work– from edible education to grassroots activism to building local economies— finding hopeful solutions to monumental problems.

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 Cumming Harvest - Closed:  Milk

Resources for Milk:

Steve Lawson, Cleveland, GA. Raw Jersey Milk.
His cattle graze on grass, and he also feeds them non-medicated grain and hay during milking time.

Mountain Fresh Creamery, Cleveland, GA. Low pasteurized, non-homogenized Holstein cow milk.
Cows graze on grass, also feeds grain and hay during milking.

Carlton Farms, Rockmart, GA. Raw Jersey Milk.
Cows graze on grass, small amt of feed at milking time. No hormones or antibiotics.

In order to sell and deliver, these vendors need to sell at least 125 gallons per week. This has been the issue in the past with other dairy vendors and the reason milk isn’t listed. You may visit each of these farms and buy milk directly from them, but my goal is to get one of them to deliver to us for your convenience. Please reply to this email and let me know if you are interested in raw, pasteurized or either, and how many gallons you would order.

Thank you,
Suzanne Geddes
Market Manager/Owner

South Cumberland Food Hub:  Time to order!

Good morning everyone!
It’s time to order local food. We’re taking orders until noon today. 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 - January 16, 2013

Market News

I hope you enjoyed our Featured Farmer of the Month article last week. Look for an interview with Cane Creek Farm in February.

Enjoy the items listed this week, and if you ever have any problems, questions, suggestions or compliments, please email the market manager.

Please check out our recipes page on the website. Wendy Sundgren, a customer and amateur chef has entered some really great recipes for us using produce and meats from the market. If you have any recipes using items you’ve gotten from the market, please feel free to share them.

If you came by last week you would have seen Cane Creek Farm as our Farmer of the Day. Chuck Pugh was showing his line of medicinal extracts. They are growing the plants that produce the extract on their farm. BotaniPharm’s growers, including Cane Creek Farm LLC, are all small family farmers, who share a passion for sustainable, organic production. BotaniPharm was launched with a commitment to the values of sustainable production, reliable potency, and uncompromising purity. Look for his products online this week.

You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

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!

Champaign, OH:  Thank you!

Thank you to everyone who placed orders this week! We’ll see you Thursday!

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

Old99Farm Market:  Old 99 Farm, Week of Jan13 2013

You would think spring had arrived this week, a frost out of the ground, big rainstorm and no snow. Very bad for the natural world, tho we like to chuckle about how easy it is to get around.

See for your orders this week. is a recent article on the milk scene.

Here’s an interesting recipe.

Farmer’s Cabbage and Mushroom Pie

This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: 6 to 8

2 unbaked 9-inch pie crusts
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups chopped mushrooms View Available Products
1 teaspoon fresh thyme View Available Products
1/2 teaspoon lemon juice
2 cups chopped cabbage View Available Products
4 ounces farmers cheese or cream cheese View Available Products
Salt, pepper
3 hard boiled eggs, sliced View Available Products

Step by Step Instructions

Place one of the pie crusts into the bottom of a pie pan, making sure to leave at least 1/2 inch of dough hanging over the edge. Refrigerate both top and bottom crust until you are ready to use. Preheat oven to 375 F. Heat the oil in a large skillet. Add the onion, saute until tender, about 5 minutes. Stir in the mushrooms, thyme, and lemon juice. Add the cabbage, cook until tender, 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste. Layer half the cabbage mixture in the piecrust. Add a layer of sliced eggs. Top with remaining cabbage mixture. Moisten the overhanging edge of pie crust with water. Cover the pie with the top crust, sealing the edges with fingers. Bake until crust is browned on top, 30 to 40 minutes.

Thoughts for the week on climate

…why not start with the part of the problem about which you can actually do
something—your own consumption of fossil fuels and your own production of
carbon dioxide—and then go from there?

Political activism, community building, and a great many other proposed
responses to the crisis of our time are entirely valid and workable approaches
if those who pursue them start by making the changes in their own lives they
expect other people to make in turn. Lacking that foundation, they go nowhere.
It’s not even worth arguing any more about what happens when people try to get
other people to do the things they won’t do themselves; we’ve had decades of
that, it hasn’t helped, and it’s high time that the obvious lessons get drawn
from that fact. Once again, if you always do what you’ve always done…

That being said, here are some suggested New Year’s resolutions for those of my
readers who are interested in being part of the solution: and go to this URL

Gallup, NM:  Market Opening Sat Jan 19th

Gallup’s Locally Grown market is back and opening on Sat. Jan 19th, 2013. Pick-up will be at 305 S. 2nd St (Fitz’s) from 9am to Noon.

Currently available items are; Argula, Coffee, Bagels, and Breads.

Place your order soon at