Princeton Farm Fresh:  The Market is Open

Here is to the Polar Vortex coming this week, or as we at our house call it the Polar Freeze Your Tootsies Off Vortex. I guess this signals winter is coming early this year. Maybe we can hope for an early spring too? That is what I will be hoping for, early Spring 2015. I am already looking at seeds for next year.
See you on Friday,
Angela

The Wednesday Market:  Place Your Market Order Now; It's Cranberry Season!

Good afternoon to all of our friends within The Wednesday Market.

The Market is open! Please place your orders by 10 p.m. Monday. Orders are ready for pick up on Wednesday between 3 and 6 p.m. Check the website to see all of this week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market

The holiday season is almost upon us, and my favorite holiday is Thanksgiving, when we, along with all of my brothers and sisters, their husbands and wives, and the grandchildren (and their “significant others”!) gather at our parents’ home for a traditional family celebration. Mom and I work days ahead of time to prepare the buffet meal to serve our clan – now 28 members strong!

One of my favorite contributions to the meal is homemade cranberry sauce, so I thought that I’d share some tips about cranberries with you. The following information is from: http://www.whfoods.com

How to Select and Store Cranberries

A fruit with a short season, fresh cranberries are harvested between Labor Day and Halloween and appear in markets from October through December.
Choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality.

Fresh ripe cranberries can be stored in the refrigerator for up to 20 days. Before storing, discard any soft, discolored, pitted or shriveled fruits. When removed from the refrigerator, cranberries may look damp, but such moistness does not indicate spoilage, unless the berries are discolored or feel sticky, leathery or tough.

Once frozen, cranberries may be kept for several years. To freeze, spread fresh cranberries out on a cookie sheet and place in the freezer. In a couple of hours, the fully frozen berries will be ready to transfer to a freezer bag. Don’t forget to date the bag before returning to the freezer.

Once thawed, frozen berries will be quite soft and should be used immediately.

Dried cranberries are sold in many groceries and may be found with other dried fruits.

Tips for Preparing Cranberries

While not as fragile as blueberries, fresh cranberries should be treated with care. Just prior to use, place cranberries in a strainer and briefly and gently rinse under cool running water.

When using frozen berries in recipes that do not require cooking, thaw well and drain prior to using. For cooked recipes, use unthawed berries since this will ensure maximum flavor. Extend the cooking time a few minutes to accommodate for the frozen berries.

Cranberries retain their maximum amount of nutrients and their maximum taste when they are enjoyed fresh and not prepared in a cooked recipe. That is because their nutrients are unable to withstand the temperature (350°F/175°C) used in baking.

A Few Quick Serving Ideas

• Take advantage of cranberries’ tartness by using them to replace vinegar or lemon when dressing your green salads. Toss the greens with a little olive oil and then add color and zest with a handful of raw cranberries.

• To balance their extreme tartness, combine fresh cranberries with other fruits such as oranges, apples, pineapple or pears. If desired, add a little fruit juice, honey or maple syrup to chopped fresh cranberries.

• For an easy-to-make salad that will immediately become a holiday favorite, place 2 cups fresh berries in your blender along with 1/2 cup of pineapple chunks, a quartered skinned orange, a sweet apple (such as one of the Delicious variety) and a handful or two of walnuts or pecans. Blend till well mixed but still chunky. Transfer to a large bowl. Dice 3-4 stalks of celery, add to the cranberry mixture and stir till just combined.

• Combine unsweetened cranberry in equal parts with your favorite fruit juice and sparkling mineral water for a lightly sweetened, refreshing spritzer. For even more color appeal, garnish with a slice of lime.

• Add color and variety to your favorite recipes for rice pudding, quick breads or muffins by using dried cranberries instead of raisins.

• Sprinkle a handful of dried cranberries over a bowl of hot oatmeal, barley, or any cold cereal.

• Mix dried cranberries with lightly roasted and salted nuts for a delicious snack.

I hope you find this information helpful and will include cranberries in your holiday menus.

We’ll see you at the Market on Wednesday. Have a great Sunday!

Beverly

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.

Old99Farm Market:  OLd 99 Farm, WEek of Nov 9th 2014

I have 5 lambs in the freezer now, from 20 to 30 lb of meat each. And still lots of ground beef, chicken, and veal.

Check listings for vegetables, leafy greens, root veg and herbs. Still have tomatoes on the vine believe it or not.

Mike Langhens and Camelia will be minding the farm this week; I’m off on a permaculture teachers course in Michigan. Back on Saturday.

Being a local relational eater in a consumerist world takes courage and commitment. A lot of it. We swim against the tide, and the current is strong. The three sirens of consumerism – comfort, control and convenience – are at play in what and how we eat.

Read more at resilience.org.
www.resilience.org/stories/2014-11-06/the-local-food-challenge-wind-up

Healthy eating
Ian and Camelia (and Mike from Germany)

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

Time to order Mother Earth Meats!!

Delivery will be Saturday, November 22nd in time for Turkey Day!!

Speaking of which, when you place your order, you can also order your Thanksgiving turkey!

Please remember to email us a copy of your order so that we make sure your order comes here safe and sound!!

In stock now! Saddle Creek Bee Farm specializes in pure raw wildflower honey. This honey is collected from Gwinnett and Barrow Counties. It is a great item to beat those allergies! Mixed selection of squeezable plastic, and glass containers.

We also 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!

Remember we have Kombucha available! If you are not familiar with it, Kombucha is a naturally fermented tea with natural probiotics! It has been around for centuries originating in Asia. It is said to have healing properties and because it is naturally fermented, is a great support for the digestive system. When your here, ask me for a sample! I’d love your feedback!

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

*If anyone has plastic grocery bags you’d like to get rid of and recycle, we can always use them at the Market! Feel free to bring them with you on Tuesday…

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. If you are interested in Goat’s Milk, contact Nic The Goat Guy at 404-542-0981. We generally have some goat’s milk available during market hours, whether you have placed a market order or not. Please contact him first though to confirm. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

Champaign, OH:  Take It Easy

Don’t let the sound of your own wheels…
Drive you crazy…
(The Eagles – Take It Easy Lyrics)

It’s been a super crazy week that I just ended and I am looking ahead at another super crazy week. People are always asking me how I do it? How I stay full of energy? How do I get it all done? How much more can I take on?

Well…my answer is always that I just keep on keepin’ on:) Seriously, I really don’t let myself get too crazy. I thrive on all that I do, I let my passion fuel me, I let this little market of love drive me, I fall back on my friends when I need to crash or vent, I do it all with a song in my heart, and I know when to take a time-out, I know when to take a day to hide.

The truth is, I am a born multi-task master. I groove to the fast pace. I get excited at a crazy, action packed week. And, then…I end my days, I have a glass of wine, and I smile at all that happened, was accomplished, and the dreams that keep being realized.

It’s this crazy passion, this crazy love for all that I do that helps me run this market for all of you:)

I love it, I love you, I love that we are bringing local to the next level.

Today, just happens to be an easy day for me. It’s been a morning that I am not rushing out the door to twenty different deliveries, meetings, shop, my life. I look forward to a day of sunshine, tasks, aka, my life, to get done, and a day of total recharge.

As crazy as I like my Cosmic life, I also like the rare day that I can just take it easy…

Enjoy your Sunday, Local Loves! While you are taking it easy, think about how much easier your entire week can be if you just throw us your orders…we can do it all for you so that the sound of your own wheels won’t make you crazy…

Peace and Love,
Cosmic Pam

Tullahoma Locally Grown:  Thank you

The month of Thanks!
I am thankful for every meal I have eaten which included scrumptious local ingredients from this very market in little Tullahoma! I’m also thankful that for 8 years this market has been connecting local growers with local eaters… how cool is that?

In planning your Thanksgiving break, keep in mind pickup will be Wednesday the 26th from 4:15-6.

This week, Frontier Family Farm has pecans, arugula, radishes, lettuce and spinach! Solace Farm has her beautiful garlic braids, spinach, radishes, beets, and kale! Wayne Diller has eggs and popcorn. Double Tree Farms still has pumpkins for pies, roasts, steaks, and a filet mignon. Tom has alfalfa, mung, fenugreek, and bean salad sprouts this week!

Market closes Noon Wednesday, what’s in your fridge?

Get started here: Tullahoma Locally Grown Market

Champaign, OH:  We Have A Goal! We Want To Rock That Goal!

Hello!!

I am here, this morning, as not only your market manager but also as your representative on the Local Foods Council of Champaign County AND I have now recently joined forces with the grant writing team of Amanda Douridas (OSU Extension), Laura Haverkos (Second Harvest Food Bank), and Lori Garrison (In Good Taste Catering)…

We have, over the years, been working toward a goal in Champaign County that would also benefit surrounding counties. The goal seemed so far reaching, a few years ago, it seemed to pie in the sky, it seemed out of our grasp after going to tour the dream of all dreams….AceNet in Athens, Ohio.

What is this goal? Why is she writing this in a Weblog? What does she want us to do?

I am going to make this short, to the point, and urge you to consider helping us out, if this applies to you.

Our goal is a shared-use COMMERCIAL kitchen. A kitchen where time would be rented by vendors/anyone who needs a commercial kitchen setting to process their products.

Many vendors are out of luck when it comes to many products that need to be prepared and processed in a commercial kitchen. Or, they are forced to travel to OSU, use that facility, taking time, travel, money, and hassle.

We came to you, two years ago, asking you to fill out surveys. That was met with a lot of…meh…plus, we had nothing to show you, nothing in sight.

Well, we now have received the first step in the grant process. This grant gives us the money to do our research, collect information, submit, and take all the next steps, quickly, in writing the proposal for the last step of the grant…the big enchilada…the grant that will give us the means to establish the….drumroll…SHARED USE COMMERICAL KITCHEN.

BUT…we need your help….if this is something that could be of use, to you, either as an established vendor, someone who would like to become a vendor but need the kitchen, OR, if you know of someone in need of this kind of set up…let them know that they can come and get more information…

Tuesday evening, 6pm, The Depot Coffeehouse….sponsored by your friends of Champaign Locally Grown…you favorite LOCAL market!!

Free coffee!!! Also, sponsored by Champaign Locally Grown, a bit of information from your very fun team of grant writers, the emcee of the evening will be your favorite market manager, AND…ALL OF THIS FUN FOR ONLY ONE THING THAT WE ASK OF YOU…

While you are there, you fill out a painless survey!!! Yes, you will need to fill it out, hand it to me, have your coffee, listen to the quick chat, and be on your way…it is IMPORTANT that we get the surveys!!!

I must stress that we are NO LONGER in just the dreaming stage. We are in our first level, research needed grant phase!!! It is all happening!!! Even if you can’t yet see it…we can see it behind the scenes!!

Vendors…if you cannot be at the meeting but need to fill out a survey, email me, and I will have copies at Thursday’s market!!*

Here is the blurb that also went out in the newspaper…

OSU Extension and the Champaign County Local Foods Council has received a grant to investigate the use of a commercial shared-use kitchen in Urbana. We need to find out who will use the kitchen and what it will be used for. Please join us for an open discussion to plan the use of the kitchen on November 11 at 6pm at The Depot Coffehouse in Urbana.

As part of the grant, we are also offering a social media marketing workshop. Please hold the date February 5, 2015 from noon – 4pm. It will be held at the Community Center in Urbana.

Please help us…we need you, we need your surveys, we need your help…again, this is all very exciting because it is all really happening!

Peace and Love,
Cosmic Pam

Stones River Market:  The Market is Back Open - Holiday Schedule Announced

Market News

The Market is back open and here is the latest news. Casa Segovia-Paz, Carol’s Vibration Cooking, and Erdmann Farm are taking a vacation this week. They will return next week with a full inventory of items.

Brussels Sprouts from Rocky Glade Farm return this week. There is nothing like fresh Brussels sprouts added to your dinner table.

We only have a few weeks left of apples from Rainbow Hill Farm. Making their appearance today are Pink Lady. Pink Lady apples have a crunchy texture and a tart taste with a sweet finish.

The holidays are fast approaching. I will publish this schedule again but make your plans accordingly.

• Those who ordered Wedge Oak Farm turkeys will pick them up on Wednesday, November 19.
• Those who ordered West Wind Farms turkeys will pick them up on Wednesday, November 26
• No deliveries to Nashville customers on Thursday, November 27.
• In the past, we have closed Christmas week but this year will be a little different. Pick up for that week only will be moved to Tuesday, December 23 at the regularly scheduled 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! If you have created a dish and want to share with everyone, please send it to me.

Our recipe this week comes from Chef Jenny with JENuine Health featuring winter squashes and her SOS seasoning.

Butternut SOS Soup

1 butternut squash, peeled, and cut into 1-inch cubes
1 onion, chopped
4 cloves garlic, chopped
2 tbsp butter
6 cups vegetable or chicken stock (or more if needed)
1/2 – 1 tbsp Seeds of Success Original Seasoning or curry powder
1/4 tsp fresh grated ginger or ginger powder
salt and freshly ground black pepper, to taste
oil, for drizzling on foil lined tray

1. Preheat oven.

2. Roast squash in the oven on an oiled tray. Bake for 35-40 minutes or until tender.

3. Sauté onions, garlic, SOS Original Seasoning, and ginger in butter over medium-low. Cook until translucent.

4. Remove squash from the oven.

5. Put squash, onions, and stock in a blender or food processor. Blend until smooth. Heat, eat, and enjoy.

Servings: 4
Oven Temperature: 400°F

Tips:
For a creamier soup, add a 1/4 cup of milk.
Vegetarian Protein: add roasted pumpkin seeds.
Non-Vegetarian Protein: add shredded chicken.
Serve with a dark leafy green.

Source:
Author: JENuineHealth by Jenny Drake
Web Page: http://www.jenuinehealth.com

CLG:  Opening Bell: Several Special Notes!

Good afternoon,
Cold nights coming this weekend. Warm up with some hearty stew or some purple hull peas, with or without a ham hock. Only 2 markets left before Thanksgiving. Start making your Thanksgiving menu now and stock up.

Please see notes from growers.
From Tammy Sue’s Critters:
We will be doing a Christmas Open House at our farm on November 29 from 10-2. We will have the goats to be seen, a fire in the fire pit with s’mores. Also it’s a great opportunity for Christmas Shopping. The farm is at 4 Cheyenne Trail, Sherwood 72120.

From Barnhill Orchards:
This will be the last week for Kieffer pears.

From Geek Eats:
Got a holiday party coming up? You can now order Geek Eats hummus in larger quantities for a great price. Stock up and wow your holiday friends!

Coming soon: ONLINE PAYMENT OPTION. More info to come. Also, please spread the word that CLG is the only YEAR-ROUND farmers market in Conway!

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

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