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.



 
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Manchester Locally Grown:  Reminder: Ordering Closes at 10 pm



Manchester Locally Grown market





Our pickup location is across the street from the Manchester City Schools administration building, at

216 East Fort Street, Manchester, TN

If you don’t see a map, click on the address link.




Good morning!




This is just a friendly reminder to place your order online for this week. Market ordering will close tonight (Tuesday) at 10 pm. Please don’t forget to order! But if you do forget, give me (Linda) a call Wednesday morning. I will most likely be able to get hold of the farmers and place a late order for you.

Remember to hit that last “submit” button. I really dislike disappointing a customer who comes to market, only to find no order in their name because they didn’t hit the last button. When your order is placed, you will receive an email confirmation. If for any reason you fail to receive this confirmation, please contact Linda as soon as you realize it’s missing.

Also please go to our Facebook page and like, comment, and share this week’s post. Facebook isn’t allowing me to post on multiple sites, or sometimes post multiple photos. So please help us spread the word. Surveys indicate that word of mouth is the most effective form of advertisement. Please help us advertise our fantastic growing market!

See you on Thursday!


Blessings,
Michael & Linda

McColloms Market:  January FFFN Order is Closed


Hi All:

The order for January is now closed. See you on Wednesday between 4:30 – 6:30 for the order pick up at my house, 118 Shepard Ave.

Best,

Melinda
518-354-0202

Fresh Harvest, LLC:  Fresh Harvest - Last Call




Market News

Hello!
Bear Creek has added Toulouse Sausage in the Heritage Breed Pork category. It is a classic french pork sausage with garlic, white wine, nutmeg and rosemary. Delicious in cassoulet and pasta dishes.
There are plenty of eggs, mushrooms, cheeses, beef, chicken, pork, Dozen bakery products and winter storage veggies still available.
The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be February 6th.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Chicken in the Pot with Carrots, Mushrooms, and Thyme
1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion sliced
4 medium carrots, halved crosswise, then halved or quartered lengthwise depending on thickness
8 ounces white mushrooms, brushed clean and halved if large
3 sprigs fresh thyme (1 1/2 teaspoons fresh leaves) or 1/2 teaspoon dried thyme
1/2 cup dry white wine

1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
2. Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs and wine; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.

Stones River Market:  There is still time to ORDER, open until 10pm


Just a reminder there is still time to get your order in today. Market closes at 10pm tonight. You’ll pick up your order on “The Porch” of Quinn’s Mercantile this Wednesday 1-23-19.

Wedge Oak Farm updated several of their Meat items and added a some new items. It is the season to make soups and stews right now, they have wonderful meat options available.

CS3 Farms has also added Black Vanilla Tea, I have this tea…it is very delicious!

See you “On the Porch” at Quinn’s Mercantile Wednesday January 23rd from 5:00 – 6:30pm, please contact me if you are unable to make delivery or are running late, please phone, email or text me so we can make arrangements to get your order to you.

How to contact us:

Email: stonesrivermarket@gmail.com
Website: stonesriver.locallygrown.net
Facebook: www.facebook.com/StonesRiverMarket
Locations: Quinn’s Mercantile on Wednesdays: 307 North Spring Street, Murfreesboro
map: https://goo.gl/maps/GAkJS1wawbr

Siloam Springs, AR:  Online Market is Open!


www.siloamsprings.locallygrown.net

Good morning! This week Opossum Hollow Produce will not have anything online as Tom, Cheryl, and myself will be attending the Southern Sustainable Agriculture Working Group conference in Little Rock. We are excited about networking with other farmes and learning as much as we can. We will be attending a couple of special sessions and I am going on a field trip to Heifer Ranch! Friday and Saturday are general conference sessions and hopefully we’ll all be able to attend different sessions so we come away with as much info as possible.

Payne Farms is now selling pecans! These pecans are grown by a neighbor who has a farm in Sapulpa. They are Pawnee Mammoth Pecan Halves and were just processed (shelled & packed) this month! They are super fresh and Ericka says she is having a hard time not eating them. :) You will find them under the Nuts category and she is selling 1 lb and 3 lb packages. They store well in the freezer so be sure to stock up!

Remember to buy your farm fresh eggs, locally raised pork, poultry, lamb, and beef, and locally made breads, honey, all natural personal and home care products, and Mica’s awesome bar soaps!

Have a great week! Our Main Street Director Kelsey will be at Pour Jons to administrate order pick up.

See you in a week!

Spa City Local Farm Market Co-op:  ATP Ordering


Just a reminder that if you plan to order from Arkansas Natural Products, you’ll need to do so by 9pm tonight, Monday, the 21st. The rest of the Market closes Tuesday at 9pm.
Thank you.
Barbara Schuette
Market Manager
itsallgood1947@gmail.com

Winnsboro, TX:  Market is Open!


Good morning!

I hope you all are staying warm. The market is open once again this morning through tomorrow. I will be out of town on Thursday, so please do your best to be on time for order pickups this Thursday while my fill-in is substituting! Thanks for shopping local!

Have a great week,
Stacy

McColloms Market:  Reminder - January FFFN Market Open Until Tonight


Hi All:

If you’re intending to place an order this month, you have until this evening to do so.

Stay warm. Thanks a million.

Melinda

Athens Locally Grown:  ALG Market Open for January 24


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

All this rainy weather has really been getting me in the mood to get out and garden. Not in the rain, no, but it’s the perfect weather for going through my favorite seed catalogs, organizing my tools, and getting everything ready for when the sun shows up and warms things up again. I can’t wait! In the meantime, our farmers have got you covered, with leafy greens from their outdoor beds and warmer weather crops coming out of their hoop houses.

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

Most other area markets are starting to close down for the season or move to winter hours. The Athens Farmers Market will return in the Spring. You can catch the news on their website. The West Broad Farmers Market is closed for the season, and you can watch for their return here: http://www.athenslandtrust.org/west-broad-farmers-market/. The Comer Farmers’ Market is open on Saturday mornings from 9am to noon. Check www.facebook.com/comerfm for more information. Washington, GA also has a lovely little Saturday market, running on winter hours now on Saturdays from 1-4pm. Folks to the east can check out the Hartwell Farmers Market, which starts bright and early on Saturday morning from 7am to noon, and Tuesday afternoons from noon to 4pm. You can learn all about them here: www.washingtonfarmersmkt.com. If you know of any other area markets operating, please let me 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!

Fresh Harvest, LLC:  Fresh Harvest for January 20th




Market News

Hello!

At the last delivery, with it being my first solo run, a couple of clever customers serenaded me with different tunes. They crooned “All Alone Am I” and “All By Myself”. I had a different song stuck in my head, Emmylou’s “Two More Bottles of Wine”, particularly as I was approaching home.

TruBee Honey has added their Beeswax Lip Balm to the Market this week. TruBee has another product that Fresh Harvest is considering offering if you have interest. It is Hemp Honey with CBD. TruBee uses their whipped honey and adds CBD oil to it. You can add 1/2 teaspoon of the Hemp Honey to tea at night. CBD has the reputation of being a sleep aid. Since the oil is extracted from hemp, it is often asked if CBD will get you high. Hemp has very little of the ingredient THC, so it doesn’t have that effect. I’m not sure about getting the munchies, though. It’s hard for me to discern where my cravings for sweets comes from. Let me know if you are interested or would like more information concerning Hemp Honey.
Check out TruBee’s website: https://www.trubeehoney.com/collections/all If there are any other items that they carry that you would like, I’ll try to get them for you.

Some of the offerings this week:
Bear Creek Farm – has a Special on Chuck Roast at $6.75 lb. and Beef Chorizo for Chili – perfect for the winter.
Wedge Oak Farm – has just made traditional cajun Boudin Artisan Sausage links, Potsticker Artisan Sausages. They just processed chickens so they have fresh chickens and cuts as well as freshly butchered pork shoulder (Coppa) steaks.
Bountiful Blessings’ wonderful carrots,
Henosis the local mushroom grower will have King Oyster mushrooms. Storage life is 4 weeks refrigerated.
Bloomy Rind has 14 different delectable items this week listed in Cheeses.
We have plenty of eggs, granola, honey, and coffee.

Deliveries will continue to be every other week. The next delivery will be Wednesday, February 6th. You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Chicken in the Pot with Carrots, Mushrooms, and Thyme
1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion sliced
4 medium carrots, halved crosswise, then halved or quartered lengthwise depending on thickness
8 ounces white mushrooms, brushed clean and halved if large
3 sprigs fresh thyme (1 1/2 teaspoons fresh leaves) or 1/2 teaspoon dried thyme
1/2 cup dry white wine

1. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
2. Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes.
3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs and wine; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.