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.



 
Subscribe to an RSS Feed

Conyers Locally Grown:  Available for Friday December 21


I hope this finds you all doing well.

This is going to be the last market of the year. We will take the week off between Christmas and New Years. So remember that when ordering.

We have lots of fine produce items available this week. Lots of greens, beets, carrots, cabbages, mushrooms and more. We also have a list of new cheeses from Flat Creek Lodge. They are making several fine varieties that will please your guest over the holidays. We will be making our regular milk run up this week so make sure you order up.

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

Madison GA:  The Market is open!!


Good evening everyone the market is now open. After talking to a number of growers the market will close next week and the following week. Next Wed is the day after Christmas and the following week Wed will be the day after New Years Day. I hope this is ok with everyone. See everyone Wed!!

Clemson SC:  Order Now for Christmas Dinner


Clemson Locally Grown

There is still time to order your Local food for holiday meals. Our market will close at noon Monday for drop-off this week.
We still have plenty of wonderful eggs,chicken and beef from contented free ranged animals, chemical free and no preservatives.
Remember special treats from our friends, Happy Cow Creamery and Split Creek Farm too.
See you soon!
Donna

Conway, AR:  Opening Bell, Old Trucks, and SSAWG Scholarships!


Season Greetings Conway Locally Grown Community,

Sadly, automobile mechanics was not part of my liberal arts education, but I do know that screeching sounds and smoke coming from under the hood means this: something is wrong. And so this past Friday afternoon found myself, my driver Troy Hopkins, the Falling Sky Farm delivery truck, several hundred pounds of undelivered meat, and some of your precious orders all stranded at a repair shop in south Little Rock.

While waiting for Andrea to come to our rescue, I reflected on the breakdowns (pun intended) of our little market, and concluded that the success of the local food movement depends largely on the willingness of customers to accept a degree of uncertainty in the supply and distribution of their food.

The day may never come when everything that is ordered through our market makes it smoothly, without delay or mix-up, from farm to market to customer. I prefer to see these small failures in a positive light however, like blemishes on an heirloom tomato. In the same way that the ugly spots do not diminish the superior quality of the fruit, the hitches in the distribution of local food are a small price to pay for the rich rewards of the local food experience.

So the next time something is missing from your order, think of it as proof of the authenticity of your food experience, a guarantee that your food is real, and it’s being produced by real farmers who are subject to the uncertainties of nature (and old trucks).

CLG Community To Provide 4 Scholarships For SSAWG Conference
The Community Fund is going to provide four scholarships to the 2012 Southern SAWG Practical Tools and Solutions for Sustaining Family Farms Conference in Little Rock 25th thru the 26th. The event attracts over 1200 farmers and food advocates and offers fifty-six 1.5 hour sessions on a broad range of topics. These sessions will provide organic and sustainable production and marketing information for commercial horticultural and livestock producers, enterprise management lessons, farm policy education and community food systems development information.
Click here to learn more about the SSAWG Conference!

Applications for the SSAWG Scholarships are due by this Friday December 21st and will be awarded on December 24th. Anyone in the CLG Community is eligible to apply!
Click here to fill out an application!

For all of those wondering, CLG will be open the week of Christmas and New Years!

The market is now open. Go to Conway.locallygrown.net/market to place your order. Remember to hit the checkout button when you’re finished, and you will receive a confirmation email when your order has been placed.

Sincerely,
Gabe Levin

Stone County, AR:  The Market's Open!


Hi, Everyone!

Market’s Open!

Come on in!

Swainsboro, GA:  MARKET IS OPEN


This week we are proud to announce we now have pork on the site again. Look below to see what the farmers have to offer.

The Wednesday Market:  Wednesday Market Holiday Plans


Season’s Greetings to everyone!

The Wednesday Market is open and taking orders for Dec. 19 at http://wednesdaymarket.locallygrown.net/market today and Monday until 10 p.m.
The Christmas and New Year’s holidays are quickly approaching, and we need to let you know about The Wednesday Market’s schedule for the next two weeks.

As you place your orders today and tomorrow, please keep in mind that this is the last opportunity before Christmas and New Year’s Day that you will have to place orders and pick up your items. The Market will be closed on Wednesday, Dec. 26 (the day after Christmas). You may want to consider ordering extra items this week to get you through the holidays!

If enough vendors show interest in participating in the Christmas Market planned for Saturday, Dec. 22, we will be open from 10 a.m. til 2 p.m. Look for an update on Friday, Dec. 21, as to whether the Christmas Market will be open.

Ordering will resume on Sunday, Dec. 30, and close at 10 p.m. on Monday, Dec.31, for orders to be picked up on Wednesday, Jan. 2.

Thank you to our producers and consumers for supporting The Wednesday Market this year. We look forward to serving you in 2013!

Your Wednesday Market Team

Fresh Harvest, LLC:  Fresh Harvest for December 16th


To Contact Us

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

Recipes


Butternut Squash and Walnut Spread
from Martha Rose Schulman’s Recipes for Health
2 pounds pumpkin or winter squash, such as kabocha or butternut, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes)

3 tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

2 tablespoons finely chopped fresh mint

1/8 teaspoon freshly grated nutmeg

1/4 cup (1 1/4 ounces/35 g) lightly toasted walnuts, finely chopped

1 ounce Parmesan, grated (about 1/3 cup)

Salt and freshly ground pepper

1. Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil. Place in the oven and bake until tender, 40 to 60 minutes depending on the type of squash and the size of the pieces. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.

2. Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.

Yield: 2 cups

Market News


Hello!

Greetings on this downright balmy December evening!
This Wednesday delivery will be our last before a two week break. We will resume delivery on Wednesday, January 9th, so look out for the Market to open on Sunday, January 6th. Stock up this week on meats, bread, cheese, eggs, and veggies to get you through the next couple of weeks!
SInce after this Wednesday we won’t see you until the New Year, we want to wish you a Merry Christmas and Happy Holidays to all our dear friends and customers. We hope your holiday is filled with family, friends, love, warmth, laughter, and good food.
It is the time of year for counting blessings, and as farmers we have many. We are very grateful to you all for your support and good cheer during this winter season. You make this work possible for us, and we appreciate all the effort you put into supporting local agriculture!

We are planning to grow and sell year round, and will have a good supply of greens and squashes into the spring! It is hard to know what is in store for us, weather wise. So far it has been so mild that everything has been doing great!

We will have Gift Certificates available this week. These are great presents for friends, neighbors or family who have yet to try Fresh Harvest and need some encouragement. They are good for any product on the Fresh Harvest website.
Other ideas for gift giving are Tru Bee honey, a cheese plate from The Bloomy Rind, granola from Twin Forks Farm, or a selection of cookies from Dozen Bakery!

Please take some time this Holiday Season to spend quality time with those you love. Life is so precious and fleeting, and every day that we have together is a gift to be savored.

We appreciate your support, and 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!

!

Jbo Locally Grown:  Online Market open for Dec19 pick-up


Hello JB Farmers Market Customers-
Lots of great products this week for your holiday festivities.
Reminders:
~Please check quantity available when you are ordering. Do not order more than is available – it causes alot of confusion!!!
~ Kany Farms will have a few fresh turkeys available but exact weight will not be posted until Monday night.Wait to order turkeys until then. She said it’s hard to catch a live turkey and get it to stand still on the scale!
~ Don’t worry about placing multiple orders, the software takes care of this for us, it is not a problem.
~ Please try to get gift basket orders in by Monday, so production can keep up.
~Pick up time is 5:30 -6pm.
~ Remember there is NO market on December 26th.

ALFN Local Food Club:  Market in Throws of Holiday


‘Tis the Season for Over-eatin’,
I’m on my fifth potluck dinner this week. Praise the gods of agriculture for Food Club! Else, I’d have a hefty tab at Kroger, with lots of limp produce and shrink-wrapped mystery meat.
The Market is open. Plenty of good things. Now is the time to order what you’ll need for the holidays! Food Club will not be open for the week of Christmas (the 29th), so it’s time to stockpile! Eggs, meat, salad greens, bread, cheese! Holi-daze!
Plus, there are plenty of stocking stuffer gifts to consider: goat’s milk soaps and lotions. Jams and jellies. Gift baskets. Pork chops.
Load that basket up! And remember, no market opening this time next week. Happy Holidays locavores!
Sincerely,
Sam Hedges