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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.



 
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Princeton Farm Fresh:  The Market is Open


It seems fall may indeed be here! The leaves are starting to change, the weather is thinking about cooling down, and the kids are back in school. Everything should be settling back into a routine by now.
At our farm almost all summer veggies are out of the high tunnel, and the rabbits are eating voraciously at the seedlings in the garden. The garlic has arrived for next years harvest, and we will be planting it in the next few days. Onion seeds are growing and will be in the ground next month- just before the first frost. I am trying to be proactive for next year and getting beds laid, so I don’t have to wait on the ground drying up in the spring.
I wanted to let you know of a decision that was made a few weeks ago by our Meat Farmer. James from Riverbend Farms is a dedicated dad, who gets his kids on the bus in the morning and makes sure that he is there for them when they get home. He attends all of their events and when they are home from school they go with him to the farm. He has come to the realization that during the school year he needs to be closer to home more often now. His kiddos are getting older and are involved in more and more activities. I begged him not to drop our little farmers market and we agreed that coming twice a month would be an option to keep our customers happy and still provide him the time to care for his little ones. So you can look for James and his Grassfed Beef and Pastured Pork on the first and third Friday’s of every month, and if we have a fifth Friday he will be here too.
See everyone on Friday,
Angela

Cedar Grove Farm:  CSA Availability for 10/1


Hello everyone,

We still have a handful of summer items available, but the pickin’s are getting slim. Looks like the broccoli will be ready soon, and the kale and chard should be coming on too. New this week is our tasty arugula, picked at just the right size for a great salad. Enjoy the offerings.

Cedar Grove Farm

Athens Locally Grown:  ALG Market Open for October 2


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Market News

October is here in just a couple days, and it’s coming in with a glorious gentle rain. The weather has been perfect for the fresh crops of leafy greens and brassicas that are out in the gardens. There are quite a few new products are the market this week, and it will only climb for the next several weeks as the Fall goodies come in. One sure sign of fall: all the varieties of arugula listed on the website. Some of our northern farmers will be expecting their first frost in two to three weeks, but it probably won’t reach Athens for a week or two after that. We can expect to see the summer items continue to come in strong until then, and still have some after that thanks to growers who have planted under hoophouses and other cold protection. It’s possible to grow tomatoes in hoophouses here right through the winter, but their production slows down dramatically. That slowdown took Veggie Patch by surprise both of these last two weeks, and they wish they could have filled all the orders that had been placed for them.

That’s really all I’ve got for this week. I’d planned on telling you all about the wonderful annual “Field Of Greens” festival that usually happens in early October down the road in Walnut Grove, but was surprised to learn tonight that it might not happen this year. I’m hoping that it’s just been delayed and that I’ll have more information for you later.

Thank you 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 is open on Saturdays at Bishop Park and Wednesday afternoons downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market is open throughout the week here in Athens, and you can find more information about them here: www.athenslandtrust.org. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse. The other area markets I haven’t mentioned have yet to open for the season, so far as I know.

All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. 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!

Northeast Georgia Locally Grown:  Locally Grown - Availability for October 1st, 2013


Hey Local Food Lovers,

There is a real elegance to a well made meal with simple ingredients. I’m eating for dinner some perfect little zephyr squashes from Shade Creek Farm with mushrooms (oh how I miss Orchard Valley Farm oyster mushrooms don’t you), sweet potato greens sauteed with just a tad chicken bouillon flavor, and tofu (that’s my wife looking out for our protein) then the whole thing over rice. Oh, I must admit there’s a pretty good beer on the side. So simple. Chopsticks and little bowls of course. I know I’m a bit lucky to eat this way so often (mixing of the cultures is so a perk of modern life). But for those who don’t eat with chopsticks, I feel like I’ve described very similar simple meals, but from a slightly different season, and with a more American twang. Cornbread rather than rice, and roasted beats with a cilantro lime sour cream sauce, with beet greens sauteed with garlic. Oh wait, and the cornbread was actually cheddar mini muffins with two different kinds of corn. That was really YUMMY! Oh heck since I made this whole meal before and posted all the photos and recipes I’ll just give you a link to go see if it looks and sounds good. And the good news is we actually have cornmeal for sale right now. Beets? Coming soon?

Should be pinned right to the top
https://www.facebook.com/NGLGmarket

I just had an idea. If you’re enjoying cooking Locally Grown food and have a camera of some kind (and we know that you do) send us a picture of any meal you cook, via e-mail or best to post it on our FACEBOOK (and bonus points if you include a recipe), and we’ll give you $1.00 off your next purchase. Wow, we just made this whole idea up right here and NOW this minute.

You heard right, a 1 BUCK awesome local food COUPON in exchange for a photo of your meal. On average there’s about 60 of you who buy from Locally Grown each week, so if all 60 of you post in the next lets say 4 weeks, we’d be happy to pump some bucks of love back at you. Cause we do love that you buy local food from US, and this may just be the best coupon idea ever! Don’t forget these little steps 1) Cook a meal, 2) Take a pick, 3) Post or e-mail your pic, 4) Then come to pickup (easy to forget that part, oh and first you should order food to pickup of course), 5) Get your food, 6) And remind us, "Hey I posted an awesome food pic and you guys have a COUPON thingy-o!. Then we’ll say Great. You cook good! Maybe I could invite myself over for dinner some time. We don’t come up with great ideas often around here, but this seems kind of great.

Don’t forget to cook folks. Just like you can’t forget to pick okra (even if it’s like 5 days late), and water the plants. It’s dry out there folks.

Ok, two items to plug before signing off.

AMY’S FLAN. It’s under Ethnic/Specialties, which was kind of the them for this e-mail right.

MELONS, WINTER MELON. This is one that folks really need to learn how to cook. I’ll let my wife post a photo and recipe. Here that Ching-Yu, I’m calling you out to earn your BUCK COUPON.

Seriously folks, don’t be shy, MAN or WOMAN UP and fly your LOCAL FOOD FLAG high and strong. Cook something good, don’t forget to mail a picture (post it FB better), get a coupon, participate, enjoy, share.

EAT WELL,

Justin, Chuck, Teri and Andrew

E-MAIL
soque@windstream.net

POST
https://www.facebook.com/NGLGmarket

Farm Where Life is Good:  Online Market is OPEN for Business (Week 40)


Rog taking Allis to task for broken bolts on her tow bar! The seed drill needs to get to work while the sun still shines.

Life on the Farm (Week 40)

We had a little fun that got in the way of opening the market. Ugh, sorry (sheepish grin!) But, back at it.

These warm summer-(f)all days are testing our adaptability scores. We definitely know broccoli varieties chosen for cool fall weather do not like warm summer weather…and other than harvesting and putting in the cooler, we have little we can do about it! And it is quite clear that once a squash plant has experienced 29F temps, it will NOT re-emerge to enjoy 80F temps like us! Rog is also getting quite good at draining all water lines nightly (Agility for Farmers), just in case we are surprised by 60 degree temperature swings and it goes below freezing at night. But, warm sunny days demand water, water, water.

But boc choi and baby mesclun/salad mix are loving it all. So greens are baaaack. Stock up on chlorophyll before the snow flies!

Sneaking away to treat the Mutt to some water-based adventure for a few hours…shhhhh.

We are discovering thru the consumption of “farmer’s potatoes” (those cut by the potato harvester), that many of the Gold Rush baking potatoes have “hollow heart”. This is a developmental problem caused by potato stress (who know potatoes can be as stressed as humans?!) during tuber formation, and is not related to pests or disease. We are unable to screen for it, because externally, potatoes are unblemished. If you receive unacceptable potatoes, please let us know and we will replace them for you.

The Market is now open for a herbs, wheat berries, tomatoes and just a wee bit more.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Crunchy slaw with creamy dressing and tangy apple surprise in each bite. ’Tis the apple season.

Boc Choi Apple Slaw

1/3 cup Sour Supreme (Tofutti brand is best)
1/3 cup Veganaise or Nayonaise
2 TBSP white wine vinegar
2 tsp sugar or honey
1/2 tsp celery seed
1/2 tsp salt
6 cup very thinly sliced bok choi (1-pound head, trimmed)
1 tart apple, julienned or shredded
1 carrot, julienned or shredded
1/2 cup slivered scallions or red onion

Whisk first 6 ingredients together.
Toss with vegetables/fruit; let sit in refrigerator 2-3hrs prior to serving.

Adapted from— Cooking.com


And to say Ta Ta! to the summer season, celebrate (or cry) with a fresh bowl of cool and tangy vegetable soup.

Gazpacho

2 cloves garlic, minced
1 small red onion, diced
1 cucumber, diced
1 medium red bell pepper, roughly chopped
2 lbs tomatoes, diced (approx 8 tomatoes)
1 zucchini, diced
2 stalks celery, diced
1/4 cup extra virgin olive oil
1/8 cup red wine, balsamic or sherry vinegar
1 Tbsp sugar
½-1 fresh jalapen?o, seeded and finely chopped
? cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
½ tsp sea salt, to taste
¼ tsp black pepper, to taste

In the bowl of a food processor or in a blender, combine one-half of all vegetables, all of the almonds, bread, olive oil, vinegar, sugar, salt and pepper. Puree until smooth.

Remove to large bowl.

Add the remaining vegetables to the food processor/blender, and pulse until all ingredients are minced but still recognizable.

Combine with puree. Test for salt and pepper.

Chill soup for at least a couple of hours; soup needs to be very cold!

Garnish with cilantro and fresh French bread drizzled with olive oil and grilled.


We eat a lot of gravy…it is a simple one-pan way to make up something flavorful and then just add a protein and top a starch or greens. This recipe is where we start, and modify the herbs as cravings direct.

Gravy Every Day

1 lb mushrooms (your choice), sliced or chopped
1 onion, diced
3 cloves garlic
1 Tbsp olive oil
1/4 cup dry white wine
1/4 cup fresh parsley, chopped (or 1 Tbsp dry)
5-10 leaves fresh sage, chopped (or 1 tsp dry)
Optional/substitutions: 1 tsp thyme (3-4 sprigs), 1 Tbsp chives or garlic chives, chopped
1/4-1/2 tsp fresh ground black pepper
4 cup vegetable broth/bouillon
1/4-1 tsp sea salt (if needed)
1/2 cup wheat flour or corn starch
1/4 cup nutritional yeast
1 cup cold water (1/2 cup margarine for high fat version)

Sauté mushrooms, onions, garlic in olive oil until onions clear and mushrooms tender. Add wine (if using); allow to evaporate a few minutes.

Add parsley, sage and black pepper.

Add vegetable broth, cover and bring to a light simmer for 10-15 minutes.

Add salt if desired.

Mix flour and nutritional yeast with cold water in a container with lid. Shake vigorously to create a thick,
pourable paste with no lumps. Add more water as needed.

Alternatively, for high fat version, melt margarine in pan, mix in flour and nutritional yeast. Add more melted margarine as needed to make a paste (roux). Stir over low heat for 2-3min.

Slowly pour paste into simmering broth while stirring constantly with whisk or slotted spoon. Note gravy consistency; stop adding or make up more paste as needed to achieve gravy consistency you prefer.


Warm, creamy, chewy, rich, satisfying. Perfect for pre-school/pre-work sustenance to get you thru until lunch (or snack time!)

Whole Grain Fruit and Nut Hot Breakfast Cereal

1 1/4 cups old-fashioned rolled oats
1/2 cup raisins or craisins or dried peaches/apricots
2 cups soymilk (or coconut or almond or hemp or ricemilk)
1/8 teaspoon salt
1 1/4 cups Cooked Wheat Berries, (recipe follows)
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted (see Tip)

Microwave: Place oats, raisins, soymilk and salt in a large, microwave-safe bowl. Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve.

OR

Stovetop: Bring soymilk to a boil in a medium saucepan over medium-high heat. Stir in oats, fruit and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.

Tip: Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Cooked Wheat Berries

2 cup wheat berries (hard/high protein varieties work best)
7 cup water
1 tsp salt if desired

Rinse and pick thru to eliminated stones and debris. Add to pot of water (and salt).

Bring to a boil over high heat, reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse. Serve hot or cool for freezer storage.

If storing, cover and refrigerate for up to 2 days or freeze for up to several months.


If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!.

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Tomatoes
Cucumber
Sweet peppers
Potatoes
Spicy mesclun
Boc choi
Broccoli
Onions
Celery
Melon
Shallots
Garlic
Parsley
Thyme

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

Fresh Harvest, LLC:  Fresh Harvest for September 28th


Fresh Harvest for September 28th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes
Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison

Serves 4

2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar

Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.

Market News
Hello!

We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/

Also, they have put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!

Please make sure to support our other local vendors. Little Seed farm has wonderful soaps and body care products made with their very own goat milk. Dozen Bakery has the wonderful fall time treat of their apple gallette. Also, Bear Creek Farm has some new items up that you will be excited to try!

Lots of great veggies and flowers, as well!

Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events
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 October 3


I hope this finds you all doing well. Wow, October 3. This year is just cruising by. Here we are entering October. I have to say I am very glad to be here every day. Farming is a pleasure. It is hard work but I am very glad to be able to do it. While I am nowhere near where I was before my accident I am slowly getting things done. The lettuce is going in, more beets, chards, carrots, cabbage, collards, kale, mustard and more are on the way. With broken equipment and soar backs we are making it happen. The pigs are also thriving. They fake a tremendous amour of effort each sag but the pay off is great. The best pork around. Take advantage of it while you can the shares are going quick.

Ordering is open till Wednesday at 8 pm. We will see you on Friday between 5-7 at copy central, 1264 Parker road.

Thank you,
Brady

Atlanta Locally Grown:  Available for Saturday October 4


I hope this finds you all doing well. Wow, October 4. This year is just cruising by. Here we are entering October. I have to say I am very glad to be here every day. Farming is a pleasure. It is hard work but I am very glad to be able to do it. While I am nowhere near where I was before my accident I am slowly getting things done. The lettuce is going in, more beets, chards, carrots, cabbage, collards, kale, mustard and more are on the way. With broken equipment and soar backs we are making it happen. The pigs are also thriving. They fake a tremendous amour of effort each sag but the pay off is great. The best pork around. Take advantage of it while you can the shares are going quick.

Ordering is open till Wednesday at 8 pm. We will see you on Saturday between 9-10 at your selected delivery location.

Thank you,
Brady

Fresh Harvest, LLC:  Fresh Harvest for September 28th


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison

Serves 4

2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar

Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.

Market News

Hello!

We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/

Also, they have put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!

Please make sure to support our other local vendors. Little Seed farm has wonderful soaps and body care products made with their very own goat milk. Dozen Bakery has the wonderful fall time treat of their apple gallette. Also, Bear Creek Farm has some new items up that you will be excited to try!

Lots of great veggies and flowers, as well!

Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee


Coming Events

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!

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DeForest, WI:  Availability for week of Sept 28


Last week was the last week of sweet corn. Farmer Rich thanks you for your support and he is looking forward to next season, already. There may be some corn available for freezing, contact him directly if your interested.
This week Forest Run has added some more greens to it’s selections.
And as the days get shorter and the forecast calls for cooler temps, don’t forget to get in your supply of Rusty Dog Coffee before the market season closes.