Russellville Community Market:  RCM Order Reminder

Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Dothan, Alabama:  UPDATE: COLLARDS, SPROUTS, HORTON & SUGAR JUNKIE, ORDER BY 5p TODAY...

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

UPDATE, UPDATE, UPDATE…
PRICELESS HEALTH added COLLARDS, SPROUTS: SUNFLOWER & SPICY, GREENHOUSE MIX! Lots of ARUGULA…YUM :)
THE SUGAR JUNKIE is BACK! Miranda will be moving soon so get her delicious baked goods…Cookies, Breads & Hand Pies while available! Ordering ENDS @ 5p TODAY!
HORTON FARM has all products available this week, including TENDER. SALAD GREENS!

HOLIDAY SCHEDULE…
WEEKLY MARKET IS BACK, FRIDAYS & SATURDAYS for HOLIDAYS!!!

NOVEMBER:
Fridays & Saturdays…
Nov.14th /Nov. 15th
Nov.21st/Nov.22nd
NO MARKET Nov. 28th/ Nov. 29th – THANKSGIVING HOLIDAY

DECEMBER:
THURSDAY, Dec. 4th, Dothan Nurseries Christmas Open House, 3pm – Until, Vendors Onsite (NO ONLINE ORDERING)
Friday, Dec.12th / Saturday, Dec. 13th – Online Pickup (Last Online Market 2014 Season)

WELCOME KARL’S BAKERY…
Just in time for leftover turkey sandwiches!!!

Karl’s authentic German breads are made from old world family recipes with their own rye sour (a perpetual sour, specially developed and nurtured by Karl himself!). All of Karl’s breads are baked Hearth Style (Artisan) using no pans and no pan grease which can alter the taste. This unique and historic baking process creates a natural bread flavor crust. See all of Karl’s artisan breads listed under Farmers Daughters Co-Op.

SATSUMAS….
COMING SOON…Ripening SLOWLY but surely…Will make available as soon as grower picks! Watch for update via email & Facebook page.

#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net

DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan Nurseries & Todd Farms when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!

“THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!! Your commitment to year round, sustainably grown, locally produced foods is critical to a strong local food economy! Thank YOU!

PICK YOUR “LOCATION”…FRIDAYS OR SATURDAYS…WHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

BUTTERNUT SQUASH with WALNUTS & VANILLA
Yield: Serves 4.
We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.
Save Recipe
Ingredients
1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
3 bay leaves (if boiling the squash)
Salt
1 heaping cup of walnuts (can substitute pecans or pine nuts)
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
Lemon juice
1/2 teaspoon dried thyme
Black pepper to taste
Method
1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.
1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.
2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.
4 Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

Read more: http://www.simplyrecipes.com/recipes/butternut_squash_with_walnuts_and_vanilla/#ixzz3IVT31ru8

Siloam Springs, AR:  Market Update

Good morning! Hope you’re keeping warm on this chilly morning. 70 degree temps one day and 29 the next. Kinda crazy even though we knew well in advance it was going to happen.

After a couple weeks break from Farmers Markets, J.D. Hudson Farms is back up and running and his products are available through the online market. I’m re-sending the product listing with this newsletter.

There is still plenty of time to place an order for pick up on Saturday morning.

Have a great week!

~ Stacy

Champaign, OH:  Brokedown Palace

Mama, mama many worlds I’ve come since I first left home…
(Grateful Dead – Brokedown Palace)

Hello, lovely local market of love customers!!

It’s Tuesday, already!! Where did the time go? It seems like I was just opening the market, Thursday night, and now we will be closing, for the week, tonight, at 10pm!! As always, I urge you to get those orders in!!

Make sure to take advantage of the last of the fall apples, begin thinking about your cold weather menu plans, the upcoming Thanksgiving menu plan…we have it all and we can rock it all, just for you and your needs.

As you all know, for over a month, I have been hitting the road for speaking engagements and presentations. Your assistant manager, Mark, has also been doing the same thing, with me, and together we have helped to promote this market, all vendors, ourselves, and how cross promoting works to everyone’s advantage. We have talked about operating as one big team, a big umbrella of local, and how each of you plays a huge role in this market’s success.

After speaking to the Union County Local Foods Council, last evening, I started to look back, over the years. All of this speaking has made me look back and reflect on both Cosmic Charlie, and this market. It’s fun to remember the early days. How time has a way of letting us find our way, build our way, guide our way.

This market is the best example of starting from the ground up, learning as we all paved the way, and watched as the market took on the life that we had always hoped it would.

How many roads we have traveled, how many worlds we’ve come since we first said, hello, to you.

Thank you, to each customer and vendor and the YMCA. As I silently went through each memory, last night, of this market, I was filled with love and pride. We could not have done it without all of you!!

Much love, and many thanks!

Peace and Love,
Cosmic Pam

GFM :  Enjoy the Day !

Good Day Everyone,

Well, if the weatherman is right, we are going to have a beautiful day today.

So get out while you can, get those last minute outside chores done, then take the rest of the day off and enjoy the sunshine.

Cold is a coming !

We have some great vendors for our online market, and they don’t mind a bit, helping you out with a few things you might need this week. So check them out, get your orders in early, and we will see you Saturday morning, between 10 and 11 am for delivery.

Have a Great Day !

J. Shelton
CEO/MM

CLG:  Tuesday Reminder - FREEZE!!! Market Closes Tonight at 10pm.

Hello Friends,
By now you’ve heard that we’re in for some freezing temps starting Wednesday night. This lasting cold weather will be the end for many vegetables. You might want to stock up on items you can keep in your fridge: peppers, apples, lettuce, greens, etc. Our growers will be working to protect what they can, but there will be losses for sure.

There’s still time to place your order for pickup on Friday, November 14th. The market closes tonight around 10pm.

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

Middle Tennessee Locally Grown:  Cookies of the Week - Just a Short Time Left to Order!

Basically Breads has announced her “Cookies of the Week” special flavor for this week – oatmeal/molasses/raisin. These delicious cookies are available in 2-packs, half dozens, and dozens. If you have already placed your order, you may place a second order which will be added onto the original by our fabulous software.

Don’t forget to place your order on Manchester Locally Grown market by our new order closing time of Tuesday evening at 10 pm for delivery fresh from local farms on Thursday.

What good eating, so easily available on our online market! Remember that we are a year-round market, not subject to seasonal closings like the local farm stands. Please note that we have bread from two bakeries and lots of pork products! We also have a great selection of perennial plants, herbal & handmade products. Now is a great time to plant perennial plants for spring color. Don’t forget all our eggs, fruits & vegetables, local honey & jams!

Pickup of your order will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me at tnhomeschooler@yahoo.com, or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop at our year-round market and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

Fresh Harvest, LLC:  Fresh Harvest - Got Lettuce?! Still Good Stuff to Order!

Market News

Hello!

The market is still open, and there are lots of good things to order!

We’ve still got cabbage and lots of lettuces of all kinds, beets and greens, not to mention potatoes, both Irish and sweet!

You have until Tuesday evening to place your order.

Thanks so much for your support, and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

Citrus County Locally Grown:  Cooler Days and Nights

MARKET NEWS

With this cooler weather the new season crop of greens are coming soon.
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Several SPECIALS this week. Enjoy the variety and ease of ordering On-Line
.
For an even easier day, we have home delivery service available in most areas.

3 Rock Farm

New this week

Arugula lettuce

A New Earth Farm & Feed

Back with Milk, supplies will be improving over the next few weeks.

New this week

Feed, Chicken Starter 21% Protein
Feed Chicken Layer 17% Protein

Capt. Tim

Special this week Shrimp from the Gulf of Mexico 31/35 – Just $12.99/lb
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New this week

Oysters from Apalachicola

Clams from Cedar Key

Florida Fresh Meat

Reminder: Last week to order Turkeys

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Special this week

Lamb Shoulder Steaks 10% off

Pork Hocks, Pork Sausage and Ground Pork 10% off

Our growers thank you for supporting local growers and businesses. Your orders make a real difference

Pickup is Thursday November 13, 2014

Thank you for supporting your On-Line Farmers Market. Your purchases have made a difference to many families

Your CCLG Team

THE MARKET IS OPEN
The link below will take you there.

www.citruscounty.locallygrown.net/.*

McColloms Market:  November FFFN Order is Now Closed

Hi All:

See you on Wed., the 12th for the Pick Up at 118 Shepard Ave., Saranac Lake from 4:30 to 6:45. Please use the side door entry to the porch (door is accesible from my driveway.)

If you have any questions, etc., call me on my cell at 518-354-0202.

Much appreciated.

Melinda