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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Cumberland County, TN:  CSFM open for ordering

Hello everyone! Sorry I’m late this evening just got in from a long trip to Fl.
Here are the items available this week. I am not sure how many more weeks we will be opening the market, if you have any comments please let me know.
Thank you for supporting CSFM.
See you Thursday!

Dawson Local Harvest:  It's Sunday night, the Dawson Market is OPEN!

Dawson Harvest Market is Open!

Check out the Market to see everything available for you this week.

Browse The Market and Place Your Order!

Conway, AR:  Opening Bell: Tamales, Mushrooms, Honey, Pork, Sausage!

Hello friends!

Pork, chicken or jalapeño & cheese.
Five for $7. All same kind.
At market this Friday, September 18th.
Text me your order.

Early shoppers on Friday found some really nice items on the extra table: cherry tomatoes, cucumbers, onions, yellow squash, eggs etc. And there were also several loaves of bread baked by Sandra at Hickory House. This sourdough bread is baked in an outdoor cob oven and it is amazing! Look for more on the extra table this Friday.

The last Friday of this month we will have a trailer full of gourds and pumpkins from strike farm. The trailer will be located in the parking lot and you can select the pumpkin you like and just add it to your order total.

Be sure to SEARCH for your favorite items using the search field. For instance, type in the word “sale” or “pork” and see what pops up. We have almost 500 items available now!

Most items are listed by 6pm Sunday, but check back again before the market closes Tuesday night to see if any other items are ready to be harvested for you! Eat fresh! Eat local! Eat for better health!

And save your eggshells throughout the week for the laying hens! :-)

In accordance with the current guidelines, we will not have more than 10 people in the lobby at any time. We have four volunteers who can bring your order to your car if you prefer, just call or text 501-339-1039.

Come early on Friday for the best selection from the Extras table. See you Friday!

The market is now OPEN for orders. Click here to start shopping:*

How to contact us:


Phone or text: Steve – 501-339-1039

Email: Steve –

Foothills Market:  The Market is open!!

Happy Sunday folks!
We have added a new recipe this week. It is “Acorn Squash (Picadillo de Chayote),” a fast and easy authentic Costa Rican family dinner recipe. You can find it in the recipes section! Also, baked goods: Homemade Brownies (with or without nuts), Blueberry Buttermilk muffins, Cantaloupe Tea Bread and Sweet Potato Cinnamon bread (w/nuts). Don’t wait to place your order!

Browse through the market between now and 5 p.m. on Wednesday. We’ll have the order ready for pickup on Thursday 4:30-5:30 p.m. at the Chamber of Commerce building.

The Wednesday Market:  Ordering Time is Here

Good afternoon.

The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 2 and 4 p.m. Wednesday. See the website for this week’s product offerings. Here is the link:

Thank you for supporting Georgia Grown. Have a great afternoon, and we’ll see you at the Market.



Berea Gardens:  Market open

Hi All,

The market is open for orders this week. We are happy that Tom McColley is back this week with lots of Sweet Red Peppers, some of his excellent Tomatoes and Sweet Potatoes, along with some other items. Hope to see you!

Bob & Lynnita

Magney Legacy Ridge Farm:  CSA #29

Dear CSA-ers,

This week’s preassembled bag will contain Green Beans, Mixed Peppers, Malabar Spinach, Swiss Chard, Roselles, Chives and Beets. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

At a little more than a week out from Autumnal Equinox, changes in day-length are becoming quite noticeable. As the angle of the sun becomes lower in the sky, mornings warm up slower, and evenings cool more quickly. The farm periphery is lighting up with Fall wildflowers: bright yellow goldenrod, vivid violet ironweed, and stark white boneset. We have seen migrating monarch butterflies, and the caterpillars of swallowtails eating voraciously to accumulate the energy to overwinter as chrysalises. Though we are not seeing any color change on the tree leaves yet, it will come soon. If you are able, we would encourage you to spend some time observing the outdoors during this beautiful window of the year.

• ¼ cup plain low-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped chives
• 2 teaspoons dark maple syrup
• 1 ½ teaspoons dried buttermilk powder, such as SACO or nutritional yeast
• ¼ teaspoon salt
• ¼ teaspoon dried dill weed
• 1/8 teaspoon freshly ground pepper
• 1 pound small or baby beets (weight is with no greens attached)
• 8 cups baby spinach
• 4 strips bacon, cooked and crumbled
• Chive blossoms for garnish

1. Make Dressing: Combine yogurt, mayonnaise, vinegar, chives, maple syrup, buttermilk or yeast, salt, dill and pepper in a bowl and whisk to combine. Alternatively puree in a mini prep. (If doubling the dressing a blender works well.)
2. Make Salad: Place beets in a large sauce pan, cover generously with water. Bring to a boil and simmer until the beets are tender when pierced with a fork, 40 minutes to 1 hour 10 minutes depending on size. Drain and cool. Trim, peel and cut into wedges or slices.
3. Arrange spinach in salad bowls. Top with the beets, bacon and ranch dressing. Garnish with chive blossoms.

Naturally, the changing of the seasons will affect the composition of the CSA bags and online market. The disappearance of some items and the reappearance of others is what is meant by “seasonal eating.” For millennia, this was the way in which humans ate, perhaps imbuing a greater sense of the seasons, a deeper appreciation for food, and a heightened connection with the Earth from which all food comes. We hope that in some small way, your participation in the CSA Online Market helps you reconnect with these deeply human rhythms.

Our featured vegetable, Swiss Chard, really comes into its groove during Autumn. This season we’ll be offering a rainbow Swiss Chard that is a blend of 3 different varieties, which includes a new favorite called ‘Pink Passion.’ The leaves of Swiss Chard are best removed from the stem and eaten cooked. While the stems themselves are fibrous, they can be chopped crosswise in quarter to half inch slices and cooked with the leaves or separately in stir-fries. Chard stems are also great for juicing. Nutritionally, Chard is great choice for powering up your immune system with Vitamins C and K as well as many trace minerals. We hope that you are as happy to have this one back from its summer hiatus as we are!

Sauteed Swiss Chard with Raisins and Pine Nuts

• 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1/3 cup golden raisins- I would use the Rozelles from this weeks bag
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Coarse salt and ground pepper

• Step 1
Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
• Step 2
In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
• Step 3
Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

As always, we would like to thank you for support of our farm. We have been opting to forgo farmers’ markets in efforts to strengthen our presence in CSA. It is your enthusiasm that has led this decision, and we feel blessed to be serving such a wonderful community.

The Magney Legacy Ridge Farm Team

Washtenaw Organic Collaborative:  Ordering Open for Washtenaw Organic Collaborative

ORDERING OPEN Sunday, September 13th through through Tuesday, September 15th for pickup SATURDAY, SEPTEMBER 19th.

HOW IT WORKS : Order Sundays-Tuesdays for Saturday pickup or delivery.

1) CREATE AN ACCOUNT Enter your contact info & pick-up location or delivery option – this can be adjusted later. Here is a map of the current pick-up locations: Brines Farm and Slow Farm.

2) ORDER Select “The Market” and begin placing items in your cart. When finished, select “proceed to check out.” There you can verify the quantity of items ordered, leave notes for your growers, and choose your pick up location or delivery option, and pay. You’ll receive a receipt by email. All submitted orders are considered final on Tuesday at 11:59pm.

3) PICK UP & ENJOY Every Saturday, pick up your individually packaged order. The Slow Farm pickup location is a no contact pickup – please stay in your car, we will place items in your trunk. The Brines Farm pickup location is self-service off of farmhouse porch. Paid delivery option will arrive at your doorstep about midday. Pick up will be at either:

Brines Farm: Saturdays 9am-5pm (self-serve porch), 6384 Walsh Rd., Whitmore Lake, MI 48189. OR

Slow Farm: Saturdays, 9am-12pm (no-contact pickup, items placed in your car), 4700 Whitmore Lake Rd., Ann Arbor, MI 48105

Final Notes:
- Double check the pickup location noted on your receipt/invoice – and remember it for Saturday.
- Delivery to your location is created by adding the $10 delivery item to your order basket.
- If we cannot fulfill an item it will be refunded.
- We cannot accommodate late pick ups or changes in pick up locations.
- Missed Pick Ups will be donated or returned to vendors.

We appreciate your support! See you on Saturday!

Champaign, OH:  Irish Heartbeat

I’m going back
Going back to my own ones
Come back to talk
Talk a while with my own ones
Cause the world is so cold
Don’t care nothing ’bout your soul
You share with your own ones…
(Van Morrison and The Chieftains)

Happy Sunday morning!!

Your market manager is enjoying a slow morning, drinking coffee, listening to Van Morrison, and thinking about this market, and how I hope that you know, how much I care of about your soul, and your happiness, and your well being…

The market is open for all that you need for the week. When you purchase from the market, not only are you getting such beautiful, nutritional food, but you are also getting the heart and soul of each grower/producer.

What I have been witnessing, ever since the March move of the market, and with each week, is that the market has built such a network of love and spirit. Customers becoming family, and sharing…recipes, thoughts, small items that they have grown, music…and, I love putting things into all of your boxes, off and on, just to let you all know how much you are appreciated, and hoping that you think of the market as your weekly bit of heart and soul.

The market is open for ordering, and this morning seems like the perfect kind of morning for sitting, making a list, and giving us your orders.

Remember…while we are a year round market, the produce season/berry season is not going to last forever…so take advantage!

We are seeing the arrival of fall squash, and pumpkins!! We also will see The Airport Cafe step in to offer the pies that they are so well known for around this county, and surrounding counties, as we have had to say farewell to Burns Bakery and Fudge! We also have your favorites from Ruthie’s Pies, and Lori Crawford will be stepping in with more cupcake options, via her Ga-Ga’s Goodies…

Soon, I will be offering my Cosmic soups, again, and new, fall breads…

Have a lovely Sunday, everyone…

Cosmic Pam

Green Acres Atkins:  Good morning

Good morning

Hope you all are doing well!

The peas are doing well we just installed the Hotwire fence to try and keep the critters out

Please place those orders by noon on Thursday at

Tom and Kami