Conyers Locally Grown:  Available for Friday February 27

I hope this finds you all doing well. The market is open and ready for orders. March is just around the corner. It potato planting time. My sons an I will drop some 400-500 lbs in the ground in the next week or so. With any lick we will have a bountiful harvest in late spring. It’s also time for most other spring planting items, beets, carrots, collards, kale, radishes and more. I expect transplant by mid march with tomatoes and peppers to follow. It’s exciting to be a farmer this time of year. We have so much potential. I just hope we can keep up.

The market had lots of great things listed for this week. Plenty o pork along with a plethora of garden goodies. Order up and please share us with a friend.

We will see you Friday between 5-7 at copy central (1264 Parker road).

Thank you for all your support,
Brady

Fresh Harvest, LLC:  Fresh Harvest for Feb 22nd - One More Week Off!

Market News

Hello!

Well, that last week was a doozy, wasn’t it? We hope you all were able to slow down some and stay safe and warm.
Thankfully, the weather does seem to be shifting a bit. However, it is still cold enough to warrant one more week off of delivery. It will be good for us all to catch up this coming week on the stuff we couldn’t get to last week!
We plan on starting up again next week, so please look for an email on the night of March 1st.

As always, thanks so much for your support, and we look forward to seeing you Wednesday, March 4th!

John and Tallahassee

Coming Events

Dawson Local Harvest:  The Market is Back!

The DAWSON LOCAL HARVEST for February 27th

The Market is Back!

HI EVERYBODY

After a week of annoying and inconvenient weather it looks like things might return to a little more normal, and that’s good news for all you Locavores out there! MY DAILY BREAD was without power for several days but they are back and rarin’ to go. It also looks like we may be offering a new vendor shortly, with more coming this Spring, so stay tuned for some exciting announcements!

In the meantime we hope you’ll take a look at The Market for this week.

THE MARKET IS NOW OPEN!

REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.

You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net

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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.

Have a happy and healthy week!

Alan Vining
Market Manager

Suwanee Whole Life Co-op:  Reminder: Place your co-op order

Just a friendly reminder since orders look a little lighter than normal. I know a couple of you were sad last week at pick up when you forgot to order so I thought I’d send out a quick reminder :-)

If you want Organic, Raw Mixed Nuts please don’t’ forget to order. We only have 8 out of the 25 pounds needed to get bulk pricing. If we do not reach the minimum I will cancel the nuts.

I will leave the market open until 6pm to give more time to place your order. At 6pm, I will send orders to the farmers/vendors and the market will be closed.

If you already placed an order- Thank you and I’ll see you on Tuesday!

Thanks for your support!
Nora

The Wednesday Market:  Weblog Entry

Good afternoon, everyone.

The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday, and orders are ready for pick up Wednesday between 3 and 6 p.m. Check the website for this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net/market

What could be better on a dreary rainy day than creating something hot and tasty in the kitchen? That is my goal today! At the least, I have two birthday cakes to prepare – one for my husband and another for a friend who works at our favorite restaurant. Joe and Karina share the same birthday, Feb. 23.

Tomorrow night the boys and I are going to make one of Joe’s favorite meals: pork tenderloin with herbed roasted potatoes, fresh baked bread, and mixed green salad with homemade dressing. For a side vegetable, we will choose steamed broccoli or fresh spinach sautéed with garlic. And for dessert, we’ll have devil’s food cake with fudge frosting served with vanilla ice cream.

Joe loves flavorful food, and this menu is a showcase for the flavors that he loves: rosemary, garlic, red pepper flakes, oregano, and freshly ground black pepper.

Do you use herbs in cooking? Having grown up with a parent who shunned anything but plain meat and potatoes, I have enjoyed learning how to use herbs and spices to create all kinds of different dishes, savory and sweet. Here are just a few of the many herbs that are commonly used in cooking: basil, mint, rosemary, oregano, thyme, cilantro, parsley, chives, dill, sage, and tarragon. All of these herbs are available in dried form, but I encourage you to experiment with using fresh herbs whenever they are in season. And, fortunately for us within The Wednesday Market community, we can purchase these wonderful herbs from several of our farmers!

Here is a simple recipe for a tasty dipping sauce for hot, fresh baked bread. You can use dried or fresh herbs, and you can tweak the recipe to use more of the herbs you really like and less of the ones you do not prefer.

Easy Herbed Dipping Sauce for Fresh Baked Bread
Oregano
Basil
Rosemary
Kosher Salt
Freshly Ground Black Pepper
Red Pepper Flakes
Fresh Minced Garlic
Extra Virgin Olive Oil

Start with ¼ teaspoon EACH of oregano, basil, rosemary, and kosher salt, and mix together in a small dish. Add freshly ground pepper to taste, along with a pinch of red pepper flakes. Add about 2 cloves of freshly minced garlic. Top with about ¼ cup of extra virgin olive oil and stir gently to combine. Taste, and adjust seasonings to suit. This makes enough for about 4 servings (depending, of course, on how much bread you have and how much you like dipping it!). I always make a lot more because my boys really love this sauce.

To learn more about the use of herbs in cooking, please follow this link to an article from Cooking Light magazine, “11 Herbs Every Cook Should Use,” http://www.cookinglight.com/cooking-101/essential-ingredients/all-about-herbs-slideshow

Thank you for supporting locally grown agriculture and for choosing to buy locally. We’ll see you Wednesday!

Beverly

Gwinnett Locally Grown:  Sunday Market Reminder!

The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

MARKET NEWS

*_Thank you, thank you for all of you that braved the cold to come pick up your orders in this crazy cold weather! Tuesday didn’t happen so I’m so grateful to our wonderful customers who made it happen yesterday! Hats off to you all!! You are awesome!!

_Grower Highlight of the Week!

Bo & Lisa’s Lil Patch

Certified Naturally Grown

*_*Lisa Says…
Bo & Lisa are not new to farming , but are new to having our very own farm.
We have 14.28 acres in beautiful Aragon Ga., 70 miles from Lilburn, Ga. We share a passion and love for farming naturally with wholesome products that are good for your health and budget._

*_*Bo is a beekeeper! We have Italian bees and produce RAW honey . We only strain it once and never heat our honey, so that you receive the FULL nutritional benefits. Our bees are happy to pollinate our blueberry field._

*_*Yes! We are blueberry farmers too! Our blueberries shrubs are 4 years old and
are producing more each year. We do not use any chemicals, only a natural fossil substance (Diatomaceous Earth) that is edible and healthy for all to eat._

*_*We appreciate your willingness to support local farming and our desire to be good stewards of the land we have been given. We would like you to know that a portion of our sales go to a Christian Health Retreat and Healing Center (homeforhealth.net) in Kentucky for healing spiritually as well as physically through Jesus Christ . This facility is run by medical missionaries and is close to our hearts as Lisa is a cancer survivor! We donate funds to help with scholarships for those who have no means of getting help for their illness. We donate as well to other cancer centers such as the AFLAC Cancer Center for children in Atlanta. You can read about how Jesus healed Lisa at : http://www.cancer-research-awareness.com/god-healed-lisa.html
Thank you for letting us grow healthy nutrient dense food for your family and for helping to support these other causes. Be well friends and many blessings to you and your family.
In His service, Bo and Lisa*_*

I’m working to get natural dog and pet treats on the Market! Stay tuned for that!

I’m looking to post a survey real soon to see everyone’s interest in different items. We have opportunities to get some really cool items but there are minimum limits for some to get them offered on the Market. So be looking for that as I share the wonderful items available to us and see your interest!

Is anyone interested in Azure Standard? They are a group buy that is delivered once a month. We have the opportunity to participate….so go on
https://www.azurestandard.com. Please email me if you would like to participate!

_As Always….
_Please share with friends and family about us so that we can give more people the opportunity to buy and eat healthy! Local farmers need our support to keep providing us with all the fresh foods! If we don’t give them enough business, it’s hard for them to continue to deliver to us. Please let’s not let that happen! Tell your friends about us so we can keep the Growers supported as this is how they make their living. *_

Thank you to all of you who support Gwinnett Locally Grown!

Browse through to see all the great Growers we have and maybe you will find something new!

We have Wilderness Family Naturals Coconut Sugar, Flour and Organic Popcorn in the Market for sale! When you come to pick up your order, check them out! They are also now online!

If there is something you’d like to see in the Market, please let me know! I would love your imput!

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

Thanks for all your support!

Shop often and eat well!

Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

Russellville Community Market:  RCM Opening Bell

Welcome to another RCM Market Week!

Be sure to check out the newly listed items this week! Lots of great, local products to be had!

Happy shopping! Eat Local!

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.

Be sure to “Like” our Facebook page for updates and food-related events in your community!

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

FRESH.LOCAL.ONLINE.

CLG:  Opening Bell: Bacon, Broccoli, Hummus, Coffee...

Good afternoon,
If you haven’t started planning your garden yet, don’t delay. It won’t be long before we’ll be listing many varieties of tomato and pepper plants. And lots of other veggie plants, too.

Check out all the Featured Products and use the SEARCH field on the main Market page to quickly find the items you want.

Come early on Friday for the best selection from the EXTRAS table.

The market is now OPEN for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.

How to contact us:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Champaign, OH:  Winter Winds

But if your strife strikes at your sleep…
Remember spring swaps snow for leaves…
You’ll be happy and wholesome again…
When the city clears and sun ascends…
(Winter Winds- Mumford and Sons)

Well, we really did get hit with much snow, cold, and winds, yesterday. In fact, we have had a week of this frosty, cold, snowy weather.

It’s been the kind of cold that drives you under layers of blankets, mounds of layers of clothing just to move about your day, and many, many thoughts of sun drenched, warm days to come. We really are in the last stretch of the winter months but it is not going to let us go, so easily. It wants us to truly know it’s presence.

So, we endure, we are patient, we are ever knowing that spring is around the corner. It’s this frozen last part of winter that makes us appreciate what’s ahead, what’s to come, and what it feels like to bask in warm rays.

We also remain patient by waiting for the next growing season to begin. To see the return of so many of our seasonal vendors. But, in the meantime, we remain steady, strong, and ready to take your weekly orders.

We rock the numbers, each and every week! We are seeing the return of familiar faces and friends. We are here, just for all of you, to make the last weeks of this cold, cold winter, a bit easier on you.

Give us your orders, and let us take the work out of it for your week. We are that bit of warmth and happiness in this frozen mess. We look forward to seeing you!

Peace and Love,
Cosmic Pam

Stones River Market:  Time to Order Local Food

Market News

What a week we had last week! I hope everyone made it safely through the ice and snow. I want to thank everyone who made it to pick up this week as it was a challenge for the vendors as well as the customers.

Some news for this week:

Ms. Rosie has added wild blackberry jam this week.

The Dylem and Caleb from Rocky Glade Farm are selling eggs from their hens. The Vaughn Brothers are committed to caring for their livestock well, working together to make the farm land better and have fun at the same time!

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

It has been a while since I have posted a recipe. Our recipe today comes from Chef Jenny using products from the Market including Jenny’s SOS Seasoning.

Quinoa & Mushroom Omelet
The quinoa gives this omelet a nice bite and the SOS Seasoning and mushrooms pair nicely with the eggs.

• 1 tbsp olive oil, for sautéing
• 2 cups mushrooms
• 1/4 cup oregano, dried
• 1 1/2 cup quinoa, cooked
• 1-2 tbsp SOS Original Seasoning
• 8 large eggs
• butter, for cooking the eggs
• 1 cup cheddar cheese, shredded
• salt and pepper to taste

1. Pour olive oil in a fry pan. Heat to medium. Add the mushrooms and oregano. Cook mushrooms for 4 -5 minutes or until lightly browned. Add the cooked quinoa and SOS Original Seasoning. Remove from heat.
2. Preheat oven to warm.
3. Whisk 2 eggs at a time in a bowl. Put some butter in the bottom of a small non-stick pan. Heat over a medium heat. When the pan is hot, add the 2 eggs.
4. As the eggs begin to set, scrape the eggs on the sides of the pan towards the center. Tilt the pan until the raw egg flows to the bottom to cook.
5. When it is almost done, place a fourth of the mushroom/quinoa mixture and some cheddar cheese on one half/side of the eggs.
6. Fold the other half over the filling and allow the cheese to melt. Slide omelet onto a plate. Keep omelet warm in the oven as you prepare the other omelets.
7. Repeat steps 3 through 6 three more times.
8. Sprinkle with salt, pepper, and additional SOS Original Seasoning to taste.

Servings: 4
Degree of Difficulty: Easy

Recipe Tips

• Quick-N-Easy Version: Pour all the eggs into a large oiled or buttered pan and scramble. When the eggs are almost done, add the quinoa/vegetable mixture and top with cheese
• Rice can be substituted for the quinoa.

Source
Email: jenny@jenuinehealth.com
Web Page: http://www.jenuinehealth.com