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.
Atlanta Locally Grown: Available for Saturday November 15
I hope this finds you all doing well. The market is open. Order up. We have lots of great items available. The greens are getting better with every frost.
Thank you for all your support and please share us with a friend. We enjoy being your farmers.
See you Saturday at your selected delivery location between 9-10.
Thank you,
Brady
Cedar Grove Farm: CSA Availability for 11/14
Hi everyone,
The market is open for the week. We will not be at the farmer’s market on Saturday morning, so all the boxes will be dropped off at Lindsey’s on Friday afternoon. Since Lindsey often closes early on Fridays, we are leaving the boxes on a table in the small shed (smokehouse) behind the building. They can be picked up anytime after 4pm.
Thank you
Cedar Grove Farm
Conyers Locally Grown: Available for Friday November 14
I hope this finds you all doing well. The market is open. Order up. We have lots of great items available. The greens are getting better with every frost.
Thank you for all your support and please share us with a friend. We enjoy being your farmers.
See you on Friday between 5-7 at Copy Central.
Thank you,
Brady
Martin's Farmstand: Weblog Entry
Summer hours (10 am-6 pm Mon-Sat) will be ending on Saturday November 15th. In the meantime you will still find a wonderful spread of late fall vegetables including lots of nice lettuce at the stand and on the website. There are still a lot of nice greens and lettuce in the field. We do not usually get to harvest nice lettuce this late into November.
In the past few weeks we have been filling the coolers and cellers with all the bounty that is still in the fields. This will be available throughout the winter, on our website, at the Potsdam Coop, and at our house on a call ahead or ring the doorbell basis. It is our delight serve you during the winter. Daniel
McColloms Market: Reminder - FFFN Market Open Until 5 pm Today
Just in case you plan to order.
Thanks.
Melinda
Northeast Georgia Locally Grown: Locally Grown availability - November 12th
Hey local food lovers,
Gonna be short and sweet tonight. We’ve got two big announcements though. First, the Wednesday after this one on November 19th will be our last market day in November. We are usually open the Wednesday before Thanksgiving but this year we’re gonna take that week off. So what that means is this week and next you should order big.
One big recommendation is to replace your big store bought turkey with a whole chicken from Ohana Farms or Smart Chick this holiday. These products are so good and so good for you and your family. Next week I’ll try and give a quick recipe for whole roasted chicken. Or send us yours!
Also, on that Wednesday the 19th we’ll have the state director of the USDA’s Natural Resource Conservation Service coming to visit our Gainesville location. They are excited about the grant we were just awarded to expand and market Locally Grown all across Hall County. Please plan to order big and bring a friend that week so we can make a great impression!
It’s a great week to eat well. Hope you enjoy this weeks offerings,
Justin, Chuck, Teri, and Andrew
Athens Locally Grown: ALG Market Open for November 13
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
The recent time change has sure brought darkness early, and the cold winds of late really make it feel like we’re in the depth of winter. It’s easy to lose track of time in the evenings now, so we start calling everyone who hasn’t picket up their orders on Thursday at 7:30, a half hour before we close at 8pm. I’ve gotten a lot of disconnected and changed phone numbers recently while I’ve called, so be sure to check the phone number on your account and change it if needed. You can do that on the website on the Your Account page.
Here’s also a reminder that we will be taking Thanksgiving week off. We will be open as usual next week, so f there are things you’d like for your Thanksgiving meals, you’ll need to plan ahead and order them early. I do still have a few leads on a handful of locally raised heritage turkeys. If you’re desperately searching for a local turkey, drop me a line and I’ll try and get you in touch with a grower who might have some.
There are also a few local food-related projects trying to get off the ground through crowd-sourcing the funds. Cathy Payne of Broad River Pastures is trying to bring back the American Guinea Hog from the brink of extinction. One was she is doing that is by writing a book about these pigs, and the people who are bringing them back. You can find the campaign and browse all the great perks available to supporters, here: https://www.indiegogo.com/projects/hogs-with-heart-writing-project—2#home. André Gallant, a local food writing you’ve probably read in the Athens Banner-Herald and elsewhere, is writing a book about the Georgia oyster industry. He’s already met his funding goals, but there’s still plenty of time for you to contribute above and beyond and get in on some of the great perks available. You can find his project here: https://www.indiegogo.com/projects/the-high-low-tide-help-me-fund-my-oyster-book/x/845178. Finally, Marc Tissenbaum was a long-time ALG volunteer and cashier, one of the first group of market volunteers that came on board back when we set up at Gosford Wine. He recently had to stop helping out at market, though, because he took a new job as a project manager at Nuçi’s Space. It’s a tenuous connect to local food, I grant you, but the project is well worth it. The nominal goal may be to save the R.E.M. steeple from collapse, but the finds they are trying to raise will do so much more toward their mission of providing obstacle-free treatment of depression and other related disorders to the Athens community. They do great work, and their fund-raising goal is an important one. You can find it here: https://www.indiegogo.com/projects/reconstruction-of-the-steeple—2/x/845178.
Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Other Area Farmers Markets
The Athens Farmers Market is open on Saturdays at Bishop Park. You can catch the news on their website. The West Broad Farmers Market is open throughout the week here in Athens, and you can find more information about them here: www.athenslandtrust.org. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse. The other area markets I haven’t mentioned have yet to open for the season, so far as I know.
All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
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!
Fresh Harvest, LLC: Fresh Harvest for November 9th - Lots of Good Stuff!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Dumpling Squash with Sage and Cream
from Martha Stewart.com
This is a nice alternative to baked winter squashes that are sweetened
6 dumpling squashes (about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh sage
1 cup homemade or store-bought low-sodium veggie or chicken stock, or water
4 garlic cloves, halved
1/4 cup heavy cream
DIRECTIONS
Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
Market News
Hello!
We have a ton of great stuff for your selection this week! There is a large variety of delicious veggies – lots of lettuces, winter quashes, greens and cabbages, beets and carrots, and more! Looks like we are heading into a cold spell, so please remember to take advantage of all this fresh goodness we have to offer! We always plan to have offerings for you through the winter, but it is hard to know how cold winter will get and how the vegetables will be affected. So enjoy good food now, while we have it!
We have a new item from Tru Bee Honey – their latest offering brings together two Tennessee traditions steeped in heritage: beekeeping and whiskey making. They let their raw honey “age” in a charred oak barrel that’s been soaked in whiskey by a legendary southern distillery. Use this rich, smokey honey in hot teas and toddies, drizzled on homemade biscuits or as a secret ingredient in a glaze or backyard grilling sauce. The recycled glass bottle contains 7.5 oz of 100 percent pure, raw honey; it does not contain alcohol.
Thanksgiving is almost here! Remember we will be delivering on Tuesday, November 25th that week. If you order a turkey from Wedge Oak Farm, they will be available for pick up starting on Wednesday, November 19th.
We have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Pies will be delivered on Tuesday November 25th.
And, last but NOT least, The Bloomy Rind is happy to announce the return of the “Cheese Plate in a Bag”. These will be available for Thanksgiving pre-order as well. Each size includes assorted wedges of 3, 4, or 5 cheeses along with some preserves and Marcona almonds. All you will need is a cheese board and a knife. It also makes a fabulous hostess gift for the food lover.
3 cheeses (serves 6-9) $29
4 cheeses (10-15) $42
5 cheeses (14-18) $55
Thanks so much for your support, and we 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!
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Plattsburgh Online Ordering: farmers market online open - garlic
We have added Harvest Hill garlic to the line-up.
FYI – the apple and cider prices are the same as at the orchards.
Open for orders until 9 pm Tuesday.
Thank you for supporting the winter market and its growers.
Dawson Local Harvest: DAWSON LOCAL HARVEST for November 13th
DAWSON LOCAL HARVEST for November 13th
HI EVERYBODY!
A couple of hints about what’s coming in the next few weeks. First of all, as we approach Thanksgiving and Christmas, be aware MY DAILY BREAD will have a variety of scrumptious Holiday Dessert Platters for the season!
And speaking of the fast-approaching Holidays,, LEILANI’S always makes Custom Wreaths, Swags, and other Christmas Decor which will be available starting Thanksgiving week.
Finally, lots of fresh winter veggies are being planted by our Growers, more or less as we speak, and there’s going to be lots of ultra-fresh Produce in your future in December and on into the new year! Stay tuned!
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