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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Northeast GA Locally Grown:  Locally Grown - Availability for February 13th, 2013


Hey Local Food Lovers,

Wow! This past week was my very first experience with Hakurei Turnips from Mill Gap Farm and I’m in love. I like turnips anyway, but these are so unique. The last two years I’ve grown purple top turnips and discovered that I loved the tops as much as the roots, especially as a pesto (go figure). Since I totally failed to plant turnips this year and we’re deep into turnip season, I finally got around to trying this unusual, some might say gourmet turnip.

I prepared these pearl sized ones in a simple and traditional way. In a large skillet I added the turnips (2 orders worth) and enough water to come up halfway, 3 tablespoons of sugar, 1/4 stick of butter, and some salt, and then brought the water up to a soft boil. Rather than cut the greens off I just left them on, and partially covered to steam the greens. You are supposed to reduce the liquid until syrupy and remove the turnips if needed so you don’t overcook them. Then add the greens back to the syrupy buttery liquid to rewarm. Hoila!

My wife liked these so much that two nights later she took the leftover ones and …..put them on our pizza! I have to admit they were delicious but I kidded her pretty hard saying that we’re probably the first two people who have ever eaten a turnip pizza!

That’s the thing I love about this whole local food movement. It’s unpredictable and allows each and every one of us to be creative in the kitchen and in the dirt. I’m gonna be a bit busy this year for my usual gardening habit so I’ve started cultivating herbs and other things in my windowsill to keep my gardening fever at bay. I recently transplanted a butterfly bush cutting and it’s bigger everyday and I love it.

Having been involved in environmental conservation my entire adult life it occurs to me more and more that the best single thing we could do as a society is re-establish a deeper relationship with our food. What I mean by that is learn what’s in season, and learn to enjoy things that are in season. Learn to can during the days of plenty, to enjoy during these colder days of want. Supporting local farms doesn’t just support sustainable land based businesses (meaning people who derive some income from treating the land with a nurturing hand), it supports your brain’s interaction with the natural world.

I think that most people who simply began to eat local food every week of the year, would also begin to do other things. I think they would start to dabble in growing food. I think they would start composting their kitchen scraps. I think they would begin to get interested in plants, and the animals and insects that visit or depend on those plants. I think they would start to share food with their friends and family members. I think they would begin to have farmers as friends, and would likely go to visit their farms, and likely lend a hand with their farms if they can. I think that the earth would feel like a good friend, as the simple result of eating local food every week.

Eating local food is the single best thing! It’s my single best thing anyway. You have to eat right so I figure you might as well…..

EAT WELL,

Justin in Habersham
and
Chuck in Rabun

PS – I also highly recommend Sylvan Falls Sticky Buns. I opened the bag the second I laid hands on it, and boy are they yummy!

Atlanta Locally Grown:  Available for Saturday February 16


I hope this finds you all doing well.
I am slowly getting better. I hope to be back on my feet in the next few weeks.

The gardens are showing their winter age. They are slow to regrow but we have plenty to go round; lots of lettuce, collards, kale, chard, turnips, mustard, mushrooms and other garden goodies.

Neil still has some tasty honey and Flat Creek Lodge cheese looks better than ever. We also have some great pork products available; chops, ribs, ham, roast, tenderloin, ground pork and more.

If you are interested in ordering half of a heritage hog don’t delay. We only have 6 more available.

We have a volunteer for the milk run this week so remember to add you order to the comments section of your order.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Wednesday. Pick ups are on Saturday from 9 to 9:45 at the Piedmont Green Market (Double B Farm booth), Sandy Springs Green Market (Taylorganic booth)(We will be here from 10:15-11 for pick ups only). We will try to make a run to Brookhaven if we have enough orders, otherwise we will need you to p/u at Piedmont.

Thank you,
Brady Bala
Market Manager

Conyers Locally Grown:  Available for Friday February 15


I hope this finds you all doing well.
I am slowly getting better. I hope to be back on my feet in the next few weeks.

The gardens are showing their winter age. They are slow to regrow but we have plenty to go round; lots of lettuce, collards, kale, chard, turnips, mustard, mushrooms and other garden goodies.

Neil still has some tasty honey and Flat Creek Lodge cheese looks better than ever. We also have some great pork products available; chops, ribs, ham, roast, tenderloin, ground pork and more.

If you are interested in ordering half of a heritage hog don’t delay. We only have 6 more available.

We have a volunteer for the milk run this week so remember to add you order to the comments section of your order.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Conway, AR:  Opening Bell and Other News


Greetings Conway Locally Grown Community,

As spring approaches, things get busy quickly. The time is now to analyze, adjust, reform, and plan ahead. Falling Sky Farm is already ordering chicks and scheduling butcher days, in addition to starting the move-in process at their recently purchased farm house! The Conway Locally Grown Advisory Board gathered this past Friday to asses where we are as a market and how we need to improve. Everyone came away from the meeting with something they need to do or help with in order to make our market the best it can be. As director, I have a list of things to tackle, the first and most important of which is to be more visible and accessible to you, the customers and growers. Soon we will add a list of contact information on the market website to help you know who to contact for questions, concerns, and comments. In the meantime, don’t hesitate to email me with any questions at gabe@conwaylocallygrown.com

Tour Bluebird Hill Berry Farm
On a separate note, Jerry and Jeaneane Markham of Bluebird Hill Berry Farm wish to let you know that they are going to sponsor a farm visit opportunity. The date will be June 2, 2013 beginning at 1:00 p.m. with a hamburger lunch. Use this link, www.SignUpGenius.com/go/70A0E4CA8A929AA8-farm/7501473, to sign up for the farm visit. More information will be coming as the date draws closer.

From Cedar Rock Ridge:
Two items:
1. I made Skoosh this morning. Time to restock!
2. Carissa made this incredibly, awesome meatloaf last week using CLG products and wanted to pass on the recipe. Sure to be a hit at your house too. Here’s the recipe:

1 lb ground beef (Falling Sky Farm)
1 small onion, finely diced (optional)
1 egg (Cedar Rock Ridge)
1/2 cup milk
1/2 cup breadcrumbs or oatmeal
2-3 teaspoons Beaverfork Blend seasoning (Cedar Rock Ridge)
1/2 cup barbeque sauce (Drewry Farm & Orchards)
1/2 cup candied jalapenos (Cedar Rock Ridge)
Heat oven to 350°F.
Mix all ingredients except barbeque sauce and candied jalapenos. Place mixture in a lightly greased baking dish and form into a loaf. Spread barbeque sauce evenly over top of loaf. Place candied jalapenos evenly over top of loaf.
Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer reads 160°F.
Enjoy!

The market is now open. Go to conway.locallygrown.net/market to place your order. Hit the checkout button only once when you are finished and you will receive a confirmation email when your order has been placed. Make sure and check out the yummy recipe from Carissa and Steve at Cedar Rock Ridge. Thanks and have a great week!

Gabe Levin
Gabe@ConwayLocallyGrown.com

GFM online farmers market:  Online ordering open


Too busy to get to market on Saturday? No problem, you can now place your order after hours and pick up on Thursday 3-7pm.

The “After Hours” online ordering is open and will close Tuesday 5:30pm.

For the month of February there is no fee to order online. Use it every week to try it out. We think you will like the convenience to order your favorite local foods.

Thanks and we appreciate your support!

We value your feedback. If you have a comment or suggestion please let us know by sending us an email from our website. www.grangerfarmersmarket.com

StPete.LocallyGrown.Net:  Market NOW Open - Feb. 11, 2013


Message from Market Manager

MARKET CLOSES WEDNESDAY 12 NOON; DEADLINE FOR ORDERING FROM GERALDSON COMMUNITY FARM (GCF) IS TUESDAY 6PM

A REPRIEVE FOR VALENTINE’S DAY
It is too late to get delivery for Valentine’s Day but if you are celebrating on Friday, you’ve got one last chance. Please the love of your life AND support LOCAL small businesses all in one fell swoop! Looking for something sweet with healthy ingredients? May we suggest Flour-less Organic Chocolate Gluten Free Cake by GateauOChocolat on our Market. Check our Q&A page for other unique gift suggestions.

ECO BUSINESS OF THE MONTH
Going Green Tampa has declared St. Pete Locally Grown “Eco Business of the Month” for February 2013. We are honored!

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? . 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

All these and more are posted on our Calendar of Events

SUCCESSFUL URBAN FARMING IN ST. PETERSBURG” on March 9th, 1 PM Details are on Calendar of Events. This will be held every Second Saturday of the month and is open to the public. RSVPS are required and will help determine if the class will be held. Bring your friends and save $10 each on this valuable experience! You can now pre-purchase this workshop on our Market. This class makes a great gift for any occasion! RSVPs now being accepted.

HOPE TO SEE YOU ON FEB. 23RD at 6PM
Sponsored by St. Pete Locally Grown, potluck socials are held on the 4th Saturday of each month. These events are held exclusively for actively participating Market customers, growers, and volunteers and are meant to create a social atmosphere in which to network, share resources and experiences. Each event will include a brief informational lecture on subjects relevant to our group, including community building, growing and preparing food, health practices, to name a few. Presenters for the February potluck have yet to be announced. An invitation to attend will be sent via Evite and RSVPs to qualifying members.

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!

Dothan, Alabama:  Nearing end of season for Fresh Turnips...


http://marketatdothan.locallygrown.net

This may be the last week for local turnips…now is the time to buy & freeze…greens are washed, trimmed and ready to cook OR freeze!

Giveaways on our Facebook Page…like us at Facebook.com/MarketAtDothan

Now accepting Spring 2013 Market Vendors…see Growers Page for more info.

Spring 2013 Market Opens Friday, March 22nd – May 24th, 9am – 12noon…Stay tuned for more info.

Thank you for supporting your only year round, local farmers market…as always, keep it fresh, local and lively!

Gratefully,
Susan & Amanda
Facebook.com/MarketAtDothan

Cedar Grove Farm:  Cedar Grove Farm CSA Availability for Feb. 13


Dear Friends and Neighbors,

These past several weeks show why we don’t have a formal CSA season for this time of the year. The crops are just too inconsistent with the short, overcast days. But still, what we have is delicious and worth the choice if you can get it. Dylan added the really sweet Hakurie salad turnips this week. If you haven’t tried them they are good either roasted or raw in a salad. Everything else this week is a return from last week except the dastardly spinach that has been removed. The beet and carrots are as sweet as eve. We still have some sweet potatoes although the supply is finally starting to dwindle. I estimate that we have sold nearly a ton of the sweet yams this year.

So, the market is open. Hope you find something you like.

Regards, Farmer Jay

Swainsboro, GA:  MARKET IS OPEN


The market is now open.

This week we welcome The Acacia Tree Farm to swainsboro locally grown. For those of you who shop at the Swainsboro Farmers market in the summer, you will know Pete, and his son Martin, who always have wonderful items from their garden.

We hope as more costumers sign up to swainsboro locally grown, we will have more farms to supply fresh produce, meats, and other products.
Keep spreading the word!!

Fresh Harvest, LLC:  Fresh Harvest for February 10th - Lots of News and Good Stuff for VDay!


To Contact Us

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

Recipes


Sweet Potato and Sausage Soup
from Bon Appetite magazine

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked chorizo sausage or other smoked sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1/2 lb fresh spinach

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Market News


Hello!
We are back this week with lots of good veggies as well as other offerings . We are now on an every other week schedule, so our next delivery after this week will be on Wednesday, February 27th. Stock up on eggs, meats and bread for the weeks ahead!

We have LOTS of great stuff for Valentine’s Day!

Turnbull Creek Farm has opened up orders for the Bouquet of the Week special. This is a great gift for the flower lover in your life! Starting in May, the recipient gets 12 bouquets for a reduced price of $10.00 a bouquet. The Bouquet of the Week special is $120.00, and if you sign up for it this week Tally will bring you a card with info on it for you to give to the recipient.

Dozen Bakery has some decorated heart shaped cookies that will be an instant hit for any lucky recipient. Very kind of Claire to do the baking for us!

Bloomy Rind is offering a great cheese selection, including “cheese with heat” and heart shaped chevre! That sounds like an amazing way to start off a nice dinner complete with some of the Vday Specials that Bear Creek Farm is offering this week.

And, Earthwind Botanicals has some great smell good products, which are nice treats for teachers, coworkers, or parents.

We really appreciate your support and understanding during this winter season.
We look forward to seeing you this 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!

!