The Weblog
This weblog contains LocallyGrown.net 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.
ALFN Local Food Club: The Market is Open and Thank You!
Good Sunday Market,
First off, a HUGE thank you to everyone that made our fundraiser such a success yesterday. From all of the participants that purchased tickets to our wonderful Board members and volunteers for helping it run smoothly, we had such an amazing time learning how to make honey pilsner pickles, ricotta cheese, and bavarian pretzels. Speaking of which, we can not thank our teachers enough for volunteering their incredibly value time to lend us their expertise. If you’re interested in giving them an extra thank you, they’ve all got wonderful products on the market:
- Angela Gardner of Garden Works led a wonderful workshop on transforming plain old cucumbers into delicious honey pilsner pickles. Garden Works has got plenty of other great preserved local products on the market like sweet apple cider butter and tomato juice. Angela also helps The Root Cafe preserve their pickled okra, nabak kimchi, and my personal favorite, their spicy garden pepper marmalade.
- Kent Walker taught participants how to make a delicious, fresh, and surprisingly easy ricotta cheese. Though he doesn’t sell ricotta on the market, he does have some amazing aged cheeses, including bluff top gouda, garlic montasio, habanero cheddar, leicester, and what I would describe as incredibly soft and delectable ophelia.
- Ashton Woodward of Arkansas Fresh Bakery led us through the steps of making truly authentic bavarian pretzels, the likes of which can not be found on the market. Many folks show up right when Food Club opens to snag whatever delicious extras Arkansas Fresh sent us that week, and you can always add their Arkansas sourdough, birdseed multigrain, ciabatta, or honey flax seed sourdough to your order and guarantee yourself the best bread in town.
Let us not forget that the inaugural St. Joseph Farm Fest is just one week away! Farm Fest is a weekend celebration of sustainable agriculture and healthy lifestyles presented by St. Joseph Farm and the Farm and Food Innovation Center. Join us during two days of farm tours, speakers, artisan craft demonstrations, local music, and good food and drinks at St. Joseph Farm in North Little Rock. You can donate here to help make this amazing festival happen and purchase tickets here to join in on the Fall fun.
Thanks again!
- Alex Handfinger
Director of Operations
Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!
Local Farms First: Last Day to Order!
Greetings Local Farms First Food Lovers,
Don’t forget to place your order before 7am on Monday morning
Try this recipe for a maple-glazed root vegetable roast that will highlight the tasty carrots, potatoes, parsnips and beets on the market.
Have a great weekend!
Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
click here to start shopping on the website:
www.LocalFarmsFirst.com
Stones River Market: The Market is Back Open - Fall Produce has Definitely Arrived
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
The Market is back open this morning and you can sure tell Fall has arrived. There are an abundance of all kinds of greens from arugula, to kale to mustard to turnip and lots more. You will also finds a wide of variety of winter squashes too.
Botanical Harmony returns to the Market with some of her natural skin care products.
Chef Jenny brings a new spice to us. Cinna-Spice is a spice mix that adds a lot of flavor, without using a lot of sugar. It is a blend of ground sunflower seeds, cinnamon, cocoa, pure cane sugar, and flax that can be used with breakfast or anything sweet. It comes in an attractive glass spice jar.
Enjoy it with Oatmeal, Bananas, Peanut Butter or Toast, Smoothies, Coffee, Yogurt & Cherries, Baked Apples, Pancakes, Waffles, & French Toast.
Nuance Coffee & Tea has added another new coffee, this week, from Cameroon. It has notes of: Cherry cola, butterscotch, plum, sweet, long finish. Light roasted and sure to please! Don’t forget about the Cascara (coffee cherry tea) that was added last week too. It has notes of: Baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect on a cool Autumn day. Enjoy!
New this week from Rocky Glade Farm are table gold acorn squash, green acorn, orange Kabocha and sweet dumpling winter squashes. This will probably be the last week for ginger too. It can be refrigerated and used fresh or you can freeze it for long term storage.
It’s mid-October and Thanksgiving is fast approaching. Be sure to reserve your holiday turkey from Wedge Oak Farm and West wind Farm.
There are plenty of other products available this week. Browse the categories to see what your will find.
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Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!
Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! If you have created a dish and want to share with everyone, please send it to me.
Our recipe today uses butternut squash and lacinato kale which there is plenty on the Market. It was recommended to me from the Yummly.com website.
Roasted Butternut Squash with Kale and Almond Pecan Parmesan
Yield: 4 servings (as a side)
Ingredients:
2-2.5 pound butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale
Almond Pecan Parmesan “cheese”:
1/4 cup almonds*
1/4 cup pecans
1 tbsp nutritional yeast
1/8th tsp fine grain sea salt
1 tsp extra virgin olive oil
1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!
I 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!
John
See the complete list of products at http://stonesriver.locallygrown.net/
United States Virgin Islands: VI Locally Grown Market: Week of October 12, 2014
Good morning!
It’s another beautiful day in St. Croix. Your Locally Grown market is open, and full of beautiful tropical fruit, flowers, organic veggies and herbs, crafts, jams, jellies, chutneys, pickles and preserves, as well as bread, muffins, and cakes baked fresh for when you pick up on Wednesday. We look forward to seeing you then!
Cheers,
Jillian & your VI Locally Grown Producers
CLG: Opening Bell: Boiled Peanuts, Coffee, Apples, Green Beans...
Good afternoon,
With the growing season for many vegetables coming to a close, it’s time to buy in bulk to preserve the goodness through next summer. This weekend I dehydrated 2 pounds of jalapeno slices. They will taste great in soups and stews this winter. I also put up 12 jars of pasta sauce using organic tomatoes picked less than 100 feet from the kitchen. By dehydrating, canning and freezing, you can eat local all 12 months!
From ABC Nature Greenhouse & Herb Farm:
We will be turning in our plant board license so will no longer have hardy woody plants. This is the last week to order the following: Blueberry bush $7, Blackberry bush $7, Pomegranate bush $25, Hardy kiwi vine (male & female) $35, and goji berry vine $10.
Check out all the Featured Products and use the SEARCH field on the main Market page to quickly find the items you want.
Come early on Friday for the best selection from the EXTRAS table.
The market is now +OPEN +for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Our Website: www.conway.locallygrown.net
On Twitter: @conwaygrown
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Middle Tennessee Locally Grown: It's Time to Order from Manchester Locally Grown Farmers' Market
Manchester Locally Grown online farmers’ market is now open for ordering.
I thought it appropriate this week to take a quick look at how much this market has grown in the last few months. Here are the new farms and products which have been recently added:
Thank you for supporting and encouraging local farmers, and in the process, feeding your family healthy local foods.
All the summer vegetables are still available, but will be winding down soon: green beans, pickling cucumbers, eggplant, mixed greens, okra, onions, summer squash, zucchini, beets, carrots, and several types of garlic, tomatoes & peppers.
Dogwood Valley Greenhouse has lots of healthy perennial plants for your garden. Now is the ideal time to plant perennials: cooler evening temperatures (and daytime too!) will help these plants to develop good strong root systems for good winter survival rates and beautiful blooming next season.
Herbal bath & body products, fresh-laid chicken & duck eggs, and craft products are also available here.
REMEMBER:
- PLEASE do not write out your checks ahead of your market pickup. Growers can sometimes remove items at the last minute, affecting your invoice. Please wait until your total is established at market.
- If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL tnhomeschooler@yahoo.com OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.
Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.
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(L to R) Arugula and Spinach from Frontier Family Farm, Creamline Milk from Casey Family Farm, “Mad Hatter’s” Plum-Cherry Cordial Jam from Doorstep Bakery, and honey from Steve’s Bees.
We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.
Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!
~ Linda
Here is the complete list for this week.
How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map. .
South Cumberland Farmer's Market: THIS JUST IN FROM BROWN'S HOLLAR FARM
This week we have lots of jalapeno peppers, both red and green sweet bell peppers, eggs, and turnip greens.
Siloam Springs, AR: Online Market is open!
Two more Saturdays at the park…..but you can order your favorite meats, eggs, winter produce, baked goods, jams and jellies and crafts through the online market. What could be better!
Gwinnett Locally Grown: Sunday Market Reminder!
The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.
MARKET NEWS
Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.
I mentioned before that we are expanding the Market and adding new items!
Remember we have Kombucha available! If you are not familiar with it, Kombucha is a naturally fermented tea with natural probiotics! It has been around for centuries originating in Asia. It is said to have healing properties and because it is naturally fermented, is a great support for the digestive system. When your here, ask me for a sample! I’d love your feedback!
If there is something you’d like to see in the Market, please let me know!*_
CLICK HERE NOW to Shop Gwinnett Locally Grown!
My best to all -
Shop often and eat well!
Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com
Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm
Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. If you are interested in Goat’s Milk, contact Nic The Goat Guy at 404-542-0981. We generally have some goat’s milk available during market hours, whether you have placed a market order or not. Please contact him first though to confirm. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.
Dothan, Alabama: PLEASE WELCOME...FALL GREENS, PERSIMMONS & POMEGRANITES...
Market At Dothan_Eating Locally, Year Round
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Market At Dothan Locally Grown
How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan
Market News
WELCOME…
Please Welcome Sandy Valley Farms to Market At Dothan! Scotty grows beautiful and delicious produce naturally without synthetic chemicals. Only their best produce is brought to the market!
FALL GREENS, PERSIMMONS & POMEGRANITES…
Turnips, Kale, Swiss Chard, Arugula… Great greens for braising, juicing, sautéing and tossing. Eat local greens, grown without synthetic chemicals.
MARYS PEEPS has Fall Fruit…Persimmons & Pomegranites…
#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net
DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan Nurseries & Todd Farms when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message.
EASY & CONVENIENT way to pay!
ONLINE ORDERS… PICK UP 2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs
October 24th/25th
November 14th/15th – 2nd Weekend ONLY!
December 12th/13th – 2nd Weekend ONLY!
TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors.
SATSUMAS….COMING NOVEMBER 7th to TODD FARMS
“THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!! Your commitment to year round, sustainably grown, locally produced foods is critical to a strong local food economy! Thank YOU!
PICK YOUR “LOCATION”…FRIDAYS OR SATURDAYS…WHEN YOU ORDER
4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
Farm to Table Recipes
ONE POT KALE & QUINOA PILAF
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.