The Weblog

This weblog contains 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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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 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


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


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.
~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!
Sam Hedges

Russellville Community Market:  It's Market Time! --Please Read

Hey all! Welcome to another RCM market week!

Special Announcement: The week of Christmas, (market week beginning the 23rd), RCM has opted to close for the holidays! This gives all of our RCM’ers a chance to spend time with family and friends. Take this week to stock up on all your staple market products for the Christmas holiday!

Still need to do some last minute Christmas shopping, but are unsure of what to buy? RCM offers tons of unique gift ideas! Just look at Bean’s Homestead’s Post Office Banks. I got to see one last week, and these things are cool! A very neat gift idea! Check out Drewry Farm’s holiday gift baskets—many of their best items packaged as one! Also, think someone might be interested in RCM’s products, but they haven’t pulled the trigger on ordering? Toss an RCM Christmas gift certificate their way! The perfect gift! Or just give the gift of good, locally grown food!

Item Listing Announcement: Just in… Bright Moon Ranch will be listing pork and lamb today. It may not be available right when the market opens, but it should become available by this evening at the latest!!!

You can now follow RCM on Facebook! Check out our new page for great info on local foods issues and upcoming events. RCM Facebook

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

Homegrown Co-op:  New Items! Order now for Wednesday pickup or delivery! Fall Gift Baskets and Gift Memberships!

Contact Us

2310 N Orange Ave, Orlando
(407) 895-5559

Online Market

Place your order today in our online market!

Saturday Market:
Order online Wednesday 5pm – Friday 9am for pickup or delivery Saturday afternoon.

Wednesday Market:
Order online Sunday 10am – Tuesday 9am for pickup or delivery Wednesday afternoon.

Farm Store


Monday – Sunday
10 am – 7 pm

Membership is Ownership! Become a Member today here

Upcoming Producer: Sista Suzies Organic Gardens

Coming Soon

Sista Suzie’s started out as a small, backyard garden that grew & grew!

Available Now Online to Order

Gift Membership – Full Vestment

-Tomato – Beefsteak

-Beets, Red Root

-Fennel Zefa Fino

-Kale, Green

-Squash, Chayote

Fall Fundraiser/Member Monday Discount

In our 3rd annual December fund drive, we seek YOUR donation of just $30!
We are recruiting 300 people to each donate $30 in the next 30 days to meet our fundraising goal, which will fund improvements to the Co-op that allow us to better serve our members and our farmers.

Are you 1 of the 300?

This Monday, December 17th, all members will receive 25% off ANY Citrus purchased in the Farm Store!

Tasty Citrus Salsa!


-1 red grapefruit peeled and diced

-1 orange, peeled and chopped

-1 tomato, chopped

-1 cup diced bell pepper (any color, or a mix of red, yellow and green)

-1 jalapeno pepper or poblano pepper, seeded and minced

-3 tbsp red onion, diced

-1 tbsp fresh chopped cilantro

-1 1/2 tsp sugar

-1/4 tsp salt


Combine all the salsa ingredients in a medium mixing bowl. Drain juice before serving. Makes about 2 cups of orange and grapefruit salsa.

Taken from

Remember to have your member card ready at checkout!

Not a Member yet? Support your local food economy now by becoming a member

Shop at the On-line Farmer’s Market.

Place your order before Tuesday at 9am for pick-up or delivery on Wednesday.

Your order is FINAL once placed, and you are responsible for pick-up and payment.

Pickup is from 12-8pm on Wednesday December 19th. Sorry, we cannot accommodate early pickups at this time.

Don’t forget, orders for the following items must be placed by 4:00pm Tuesday to satisfy your order
Fresh bread orders from Olde Hearth Bread Company
Prepared foods from Venetian Gourmet and Purely Raw

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Stones River Market:  The Market is Back Open - Last Week of the Year

The Market is back open and I want to remind everyone this is the last week we are open for the year. Our normal pick up schedule returns for everyone this week.

If you are still shopping for the holidays, we have plenty of items that may work. Besides gift certificates, I found hand made wash cloths from Rhonda Carey. There are fruit baskets from White City Produce and Greenhouse. Baked goods from Flying S Farms, Ganache Desserts, Rhonda Carey and Wild Flours are available this week.

Planning for the holiday meal? Stock up on locally grown chicken, beef and pork from Wedge Oak Farm and West Wind Farm.

Ridiculous Chocolate has returned to the Market this week with his organic chocolate. Erdmann Farm is back as well with several types of produce including broccoli.

Thank you for your orders last week.


See the complete list of products at

Green Fork Farmers Market:  Weekly Product List

Dear Green Fork Farmers Market Customers,

The market is going strong this winter, with plenty of great naturally grown and handmade products available. Blue Pony Bakery keeps introducing new delectable baked goods—this week it’s Honey Whole Wheat Bread and Chocolate Meltaways you won’t believe!

In addition to made-to-order baked goods, you can stock up on fresh, naturally grown food this week to cook up for your friends and family during the holidays. Check out our selection of vegetables, honey, pork, chicken, beef, eggs, and microgreens. Consider the gift of local food this season as well! A ham, chicken, roast, honey, jar of granola, loaf of bread or dozen cookies would be just the thing. Or maybe soap, body oil, lip balm, sugar scrub, healing salve, handmade holiday cards, gift card holders, or notepads. If you aren’t sure what to give, a Green Fork Farmers Market gift certificate is sure to please!

We really appreciate your order so we can harvest fresh for you and have your items waiting when you arrive to pick up at the market. If you aren’t able to place an order by Monday at midnight, we welcome you to stop by the market and buy directly from your local farmers on Wednesday from 4-7 pm in the Breezeway at Nightbird Books on Dickson Street in Fayetteville. We’ll see you there!

Green Fork Farmers Market

South Cumberland Food Hub:  Time to Order your LOCAL Food!

To Contact Us

South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
Risa Brown


Acorn Squash Butter

Submitted By: Kris L.
Photo By: Stacy C.
Prep Time: 20 Minutes
Cook Time: 1 Hour 40 Minutes
Ready In: 3 Hours
Servings: 48
“Cinnamon, nutmeg, ginger, and clove lend a pumpkin pie-like flavor to this squash butter.”

3 acorn squash, halved and seeded
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/4 cups brown sugar
1 (12 fluid ounce) can frozen apple juice
concentrate, thawed

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Fill two 9×13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
3. Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

Market News

Christmas is just around the corner and tis the season for local food. We’ll be closed for ordering on Monday the 24th so we won’t be delivering on Christmas Day. Stock up this week for your Christmas dinners.

We have plenty of fresh greens, winter squash, summer squash, and even some tomatoes left. Try making some acorn squash butter for the holidays. It would go great served with your turkey or ham, and would be delicious on homemade biscuits.

Have a great week!

Thank you for supporting your local food hub!


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!