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.

Subscribe to an RSS Feed

StPete.LocallyGrown.Net:  Market NOW Open - Nov. 12, 2012

Please make all checks payable to “STPETE LOCALLY GROWN”. Thank you!

Message from Market Manager

NEXT SUNDAY’S LECTURES are the last ones until the New Year so don’t miss them. Come find out what it’s like to be a Grower on our Market! You never know, YOU might be next… See details below on these lectures and other community happenings in our list of Upcoming Events. There you will find flyers that you can either print or email to help promote these events.

New Growers Have Joined us
Worden Farm certified organic produce is now offered through our online Market! Suncoast Food Alliance has worked hard to make this happen. Also joining us this week is Grower Papaya Pete Tropical Treats offering RED papayas which we’ve not yet had available to us! Thank you, Papaya Pete, for coming on board to share your abundance.

Just a friendly reminder that we cannot always issue a refund when a customer does not read a product description before purchasing. Our Growers invest time to put this info together so you can get better use from what you buy. Remember you can always contact the Market Manager prior to purchasing if you don’t have sufficient info. Call Tina at 727-515-9469. We are also open to your email suggestions for improvement.

We take our cue from weekly sales to our treasured customers. We will buy more volume if we know we can sell it. So if we sell out this week on any item, we’ll know we have to get more next time around! Please support us in buying your veggies and fruits through us so we can gauge our purchasing to have adequate inventory that meets our customers needs. It’s a tricky maneuver but we love figuring it out!

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? on the third bullet item. 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

SATURDAY WORKSHOP – Nov. 17, 2012 from 1 pm – 3 pm. “Successful Urban Farming in St. Petersburg” with Nathan Levy. Cost is $35 per individual OR pay $25 each when you bring a friend. (price includes copy of “What We’ve Learned”) RSVP is not required. You are not obligated to sell your produce through our Market if you take this course. Would you like to produce for yourself as our Growers do for our online Market and feed your own family healthy abundance? Become more independent and self-sustaining as you speed up your learning curve with Nathan’s experience:

  • Growing vegetables year round regardless of temperature
  • Using free materials for most all of garden needs
  • Harvesting weeds and seeds for extra bounty
  • Winning the “battle of the bugs”
    This workshop is a great refresher for garden veterans and solid advice for beginners! This 2-hour workshop is jam-packed with information for you to apply in your backyard vegetable patch as you plant, maintain, and harvest from your fall garden. LOCATION: Nathan’s Backyard Garden, 5305 20th St. N., St. Petersburg, FL 33714 QUESTIONS: Call Nathan at 727-403-1655.

FREE SUNDAY LECTURES ON November 18th, 2 PM – 4:30 PM

“What it Means to be a Grower for StPete.LocallyGrown.Net” with Chris Tisch @ 2:00PM

Have YOU ever considered selling your extra produce through our online Market? Hear what Chris Tisch of Velouria Farms has to say about being a Grower for StPete.LocallyGrown.Net. He joined us as a Grower soon after we opened our online Market. He grows vegetables year round and has been a key player in selling his vegetables all summer long through the Market. Chris will share his insight on the benefits of growing chemical free produce for himself and sharing his excess with the St. Petersburg community through the Market. LOCATION: Nathan’s Backyard Garden, 5305 20th St. N., St. Petersburg, Fl 33714 QUESTIONS: BRING: lawn chair & beverage. FREE Sunday Garden Lecture Series is Sponsored by StPete.LocallyGrown.Net

“Starting A Small Scale Urban Farm” with Lisa Duncan @ 3:15PM

Market Grower Lisa Duncan of Mother Nature’s Pantry and Tina Levy of St. Pete Locally Grown will converse on tips for getting a quick harvest when starting a new garden. Lisa will share first hand experience about starting small, observing results, experimenting with different techniques, materials and tools, and expanding from there if desired. LOCATION: Nathan’s Backyard Garden, 5305 20th St. N., St. Petersburg, Fl 33714 BRING: lawn chair & beverage. FREE Sunday Garden Lecture Series is Sponsored by StPete.LocallyGrown.Net

GE-FREE Thanksgiving, Thursday, November 15, 2012 This coming Thursday, Nov. 15, Food & Water Watch will be hosting a wonderful event: A “GE-Free Thanksgiving,” featuring savory, local, genetically engineered-free food. Come CELEBRATE YOUR EMPOWERMENT. They’re having a dandy Thanksgiving meal full of genetically engineered-free food, most from our own area! Meet fine folks, kindred spirits like y’all. Break bread together at our campaign table this Thursday. Suggested donation is $6 and the event proceeds will go to support the Roosevelt 2.0. HOWEVER ANYONE IS WELCOME, regardless of whether they are able to pay or not. View and/or print flyer to share. Please help promote this event. Green Saturday, Catherine Hickman Theatre, Gulfport, November 24, 2012. Buy fruit & nut trees PLUS see the Movie “Grow”. View and/or print flyer to share. We need your help to get the word out about this event.

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!

Tampa Bay :  6 Seasonal Boxes left, Farm to Fork Tonight & New Organic Farm!

Working to build into a transparent, democratically managed, sovereign Food Cooperative that makes more affordable & available nutrient dense, fresh, local/regional foods

Market News

Hey foodies

A new Naturally Grown farm has come online – R&B Organics in Melbourne! They are not certified organic, but check out their website & give them a call if you want to chat. Here’s a link to R&B Organics in Melbourne, FL – they don’t use any petroleum based fertilizers or chemicals.

Farm Update: Come out to the Farm to Fork and meet some of the growers TONIGHT! Gnarly Farms, Willow Herbal Delights, My Mothers Garden, Local Roots, and more!

Come out after the dinner between 8 & 11pm and have a drink to support Community Stepping Stones

We only have 6 more boxes available available this week and dozens of items available.. and there will be some extra produce at the co-op available for purchase wed-friday.

Check out some of the new items online!

This weeks all local seasonal box pick:

Portabella Mushrooms
Bell Peppers
Baby Carrots
Tat Soi (chinese spinach)

We are grateful to all the members and customers – make sure you buy your membership today to avoid being charged more for your purchase!

Get the specials along with reduced costs to all the cool events coming up this Fall! Remember the first 100 get 1/2 off lifetime membership when that is established. We only have @ ’pre’memberships 60 left!

Ok so here’s the deal with the order system:

1. All Orders placed bewteen Monday morning & Tuesday night by 11pm

2. Pick up Wednesday between 2pm & 7pm at the new co-op

If we don’t have enough product that week to fill your order, we will put you down for the following week

If you have questions, please contact Ryan @

We are starting to ramp up business as the growing season slowly picks up from the wet summer and fall that delayed planting for farmers.

So keep your eyes peeled for new items popping up on the website!

We are all right now volunteering for the buying club – no one is on salary currently and everyone is pulling together to make purchases because of the desire to build a food system we can trust and because of a common belief that healthy food is right!

So if you have time and or professional skills, ideas, please don’t hesitate to join in.

Just email a resume and interest to

Come out and check out the new space across the street from Ella’s Folk Art Cafe!

Upcoming Local Food Events

Farm to Fork Dinner
Ella’s Folk Art Americana Restaurant
Nov 12th
Here’s the link to the ticket site


Ryan Iacovacci
Buying Club Market Manager

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!

Fresh and Local CSA Market:  Taking Orders Now for Delivery on November 15. Last Delivery Before Thanksgiving!!

<If you don’t want to receive these emails there is an unsubscribe link on here that you can use to remove yourself from future mailings)

Eggs are back! SInce they keep for weeks, you may want to order several dozen this week.

Please place your vegetable, meat and cheese orders for delivery this THURSDAY, November 15

This week we’ve dropped the 1lb blocks of Farmstead Fresh Raw Milk Cheeses and added the 5lb blocks. 5lb blocks have a fridge life of over 2 years!(but what you receive will be fresh from the dairy). The 5lb blocks are much more practical for delivery. If you’ve already ordered aged raw milk cheese from us, I’ll bet you’ve already been asking yourself “how can I get MORE?”

Blocks of Farmstead Fresh Raw Milk Cheese come sealed inside of a cardboard case (bad metaphor, but like Velveta does (or did)) They make an elegant, healthful, Christmas gift.

Cheese orders must be received no later than noon tomorrow, Nov 13 if they are to be delivered on Thursday.

We’ll take vegetable orders up to 5 pm on Tuesday.

Please remember: we can run out of some items. All orders are first-come-first-served. You’ll get the best fill by ordering early.

I’ll check the cauliflower again this afternoon. If this warm weather has promoted its growth, I’ll let you know if we have cauliflower available on Thursday.


DeForest, WI:  Availability for week of November 11

To Contact Us

Contact info:
See What’s Happening:
Forest Run Farm on Facebook

Last Week to Order

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!

Join us for the 2013 season—Check back in April!

The Market Managers,

John and Dena Schlitz

Market News

This is the final market for the season of 2012. We will take orders through Wed at noon of this week. We do have quite a bit of Winter Squash available, please consider picking a few out to use over the next few weeks.

The herbs look wonderful! We also have greens and roots to use for Thanksgiving Dinner. Check out the recipe listed as it is a favorite to make the night before and then cook just before the meal.

Kale and Sweet Potato Thanksgiving Dressing

4 tablespoons unsalted butter
3 large leeks, sliced or use 1/2 diced onion
1 large sweet potato, peeled and diced
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale focaccia, cubed, any flavor
1 large egg
2 cups low-sodium chicken broth or veggies stock
1 cup diced parmesan cheese, plus 1/4 cup shredded

Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish. Heat 1 tablespoon butter in a heavy pot over medium heat. Add the leeks (onions) and potato and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute. Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.

Jonesborough Locally Grown:  more produce just posted!

A couple of growers just added these items you might want to know about:

Fresh Shiitake Mushrooms from Rodney Webb at Salamandar Springs Gardens

cayenne peppers
From Dominick Haynes (Dominick’s Garden)

Thanks! Updated product list follows.

We Are One Farmers Market:  Its Thanksgiving Order Week

Hello all-

Abigail’s Bakery has opened up her pie offering for this week only, which includes the gambit of Thanksgiving pies in optional millet or spelt flour (gluten free) choices.

Also Friday will be exciting as Cow Hampshire will be here with live music!

For more details sign up for our regular newsletter at

United States Virgin Islands:  Welcoming Rain

Good Morning

What a lovely morning rain today. A well needed moisture after almost 2 weeks of dry to the bone sunshine.

Check out what the Market has to offer this week.

Eat Well, Live Well, Be Well


CAFE:  Weblog Entry


Locavore CAFÉ-teria

The seasonally anticipated Upstate Locavores Potluck took a new turn last week, at least for me, from being a rallying event for the once-more-disparite locavore community to becoming a showplace for locavore cuisine. With (or without) the CAFÉ challenge to increase the local ingredient content of a dish to 3 or more, we got many artfully prepared delicacies made ENTIRELY with (many more than 3) local ingredients, even all CAFÉ-sourced ingredients!

I suggest that we continue or supplement these Locavore events as occasions to share experiments and recipes and as opportunities to demonstrate how to use what is local in season! That would be reason enough for the event. No program or special guests would be necessary. Just a culinary event. Let me know what you think.

Back to the program of last week, allow me to say a few words of appreciation for Ellie Taylor, tireless healthy and local food activist, for all she has done to get people inter-activated. Ellie (with her co-creator Catherine Molbley – a story for another day) has instigated events that are not only delicious and social, but also educational.

Last week’s Potluck was no exception, and I liked the way it pushed the limits of what might be considered food by including a broader range of farm-raised products. We might also use these Potlucks as opportunities to share with each other what we are doing with non-food parts of crops, seed swaps, etc.

Let’s applaud for those CAFÉ growers who participated in the gift displays and presentations:

Bill’s Goat Hill (though, sadly, they couldn’t attend) [honey, candles, paperwhites, etc.]
Crescent Moon Farms [artisan cheeses, soaps]
Goats on the Hill Farm and Dairy *[artisan fudges]
*Loose Stone Farm
Quilt n Nut [plump pecans]
Wild Earth Gardens [amazing personal care, medicinal items and the magic honey]
Whoever I forgot

Many thanks also to my co-manager, Elian, as well as her parents, Carol and Darrell Yardley of Yardley Farms (deserving many stories of their own), Emily Havener, and anyone else involved in the production at the Holy Trinity Episcopal Church in Clemson.

As was announced Friday, the Yardley’s were awarded the CAFÉ-challenge prize. Congratulations to them. I feel that almost every dish deserved a prize and I wish I had taken more care to document the event. Perhaps we can post the recipes on our website.

One locaculianary effort that I feel deseves honorable mention was that put forth by *Jason Myers and Maria Mayorga *for two delectable demonstrations of dishes containing Briarwood Farms rabbit.

Look forward to more holiday sharing ideas and events on your CAFÉ calendar.

Eat well, shop well (open til noon), and stay well! Lance

Old99Farm Market:  Old 99 Farm, Week of Nov 11, 2012

For orders go to and be amazed at how much selection there is!

This week I’m reserving this post to announce an important event happening on Nov 30th. Nicole Foss is coming to Copetown Commmunity Centre to present her views on Food, Farms and Family – Building resilience in this era of limits. Nicole is well-known outside Canada, has lectured in 15 countries over the past two years. Before that she was E.D. of the Agri-Energy Producers’ Association of Ontario. She says" I live on a farm myself and was once a biologist and an environmental consultant, so I have plenty of background in these areas. I also have a great interest in health and nutrition, which fits in with a food focus, and a considerable dislike of GMOs."

I hope you will make every every to attend and bring your teenage or older children if you have such. I think Nicole has a sparkling way of exposing the cliche assumptions about the future and presenting real alternatives.

Copetown Community Centre, 1pm to 5pm, Nov 30. Donations suggested subject to ability to pay: $10. You can register with your Old 99 membership account.

This event is co-sponsored by Old 99 Farm, Transition Dundas, and the Wentworth chapter of the National Farmers Union.

Athens Locally Grown:  Availability for November 15

Athens Locally Grown

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

Market News

First off. let me announce again, in case you missed it, that Athens Locally Grown will be closed next week. Thanksgiving week is the one week a year that we close down completely, so we can all travel to family, prepare feasts of thanksgiving, and otherwise mark the holiday. That means if you’d like any ingredients for your Thanksgiving meal, you will need to purchase them this week! The Saturday Athens Farmers Market at Bishop park is also still open, so that’ll give you one last chance should something not come through from us on Thursday.

And what a glorious selection we have for you this week! Each year’s pre-Thanksgiving availability list at Athens Locally Grown seems to outdo the last, and this week’s suits our 11th year. Can you believe we have green beans? Tomatoes? Peppers? Eggplant? Squash & zucchini? Cucumbers? And of course there is all the fall produce you’d expect to see: the greens, salads, root veggies, and so on. Our growers have put so much effort and resources to extending their seasons, every year able to grow a little bit more a little bit longer, and it has really all paid off. I hope you can reward their efforts by making as much of your Thanksgiving meal locally grown as possible. If you’re going to be traveling, pack up the bounty and take it with you! You might not be at home, but that doesn’t mean you can’t be having a Georgia Thanksgiving.

Of course the traditional centerpiece for a carnivore household’s table, the turkey, is extremely hard to come by. This year there were few growers raising pastured heritage turkeys, and they sold out six months ago or earlier. There’s an obvious market there with far more demand than supply, so hopefully other growers will join in in upcoming years. If you weren’t able to get your hands on one of those available this year, or you’re just not the turkey-eating sort, there is more than enough veggies available to make a meal fit for a king. We have so many things to be thankful for in our community, and the abundance of locally grown food is right up there.

If your Thanksgiving menu isn’t set, take a look around the internet for seasonal recipe ideas. Even if you’ll be getting ingredients at the grocery store, it’s still feasible to cook with produce that is typically at its peak about now. Here are three of my favorite Thanksgiving pages to get you started:

So, one last time: Athens Locally Grown will be closed next week. If you’d like any ingredients for your Thanksgiving meal next week, you will need to purchase them this week!

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!
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!


Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Athens Locally Grown products, so we can try it too!

Jerusalem Artichoke Soup

Simple and tasty — If you want to sound fancier, call it “Sunchoke Soup.” “Sunchoke” is the marketing name for these root vegetables, which come from a sunflower-like plant that is native to eastern North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though when it is cooked like this, the taste is similar. (Note: Although the original recipe calls for peeling sunchokes, this can be tedious and I suspect peeling loses nutrients. I just scrub them thoroughly and cut them into equal-sized pieces so they will cook evenly.)

Source: Adapted from (Entered by Janice Matthews)
Serves: Serves 4.


2 T. unsalted butter or olive oil
1 cup peeled, chopped onion
2 pounds Jerusalem artichokes, cut in chunks
1 quart vegetable stock (pref.) or water
2 to 3 cloves garlic, peeled and chopped
to taste salt and pepper

Step by Step Instructions

1. Heat the butter or oil in a soup pot, and cook the onions (plus 2 stalks of celery, chopped, if desired) until soft but not brown (about 5 minutes). Add garlic and saute another minute. Sprinkle with salt and pepper, if desired.
2. Add the Jerusalem artichokes and stock to the pot, and bring to a simmer. Reduce heat to low and simmer, covered, until the artichokes begin to break down (usually 45 minutes to an hour).
3. Puree the soup. (This is easiest with an immersion blender. If you use an upright blender, do it in batches, filling the canister only up to about 1/3 of its capacity and holding the lid, because hot soup tends to spew out the top of blenders! Alternatively, you also could push the soup through the finest grate on a food mill or push it through a sturdy sieve.) Finally, taste the soup and add more salt if desired. Pour into bowls, sprinkle with more freshly ground black pepper, and serve.

Other Area Farmers Markets

The Athens Farmers Market is held every Saturday morning at Bishop Park from 8am to noon (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, behind the Eagle Tavern. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. ALG member Sarah C. adds, “Oglethorpe County/Lexington, GA has a nice, growing farmers market on Saturday mornings from 8AM-noon and Tuesday afternoons from 4-PM.” If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!