Middle Tennessee Locally Grown:  Manchester Locally Grown Online Farmer's Market - It's Time to Order

Manchester Locally Grown online farmers’ market is now open for ordering.

PLEASE NOTE a new closing time for orders: 10 pm on Tuesday evenings. This will give our farmers a little more time to harvest their products to fill your orders.

Cider and jelly, perennial plants, local baked goods, pork products, herbal bath & body products, local honey, fresh-laid chicken & duck eggs, and plenty more products are to be found on our market. Give them a try!

REMEMBER:

PLEASE do not write out your checks ahead of your market pickup. Growers can sometimes remove items at the last minute, affecting your invoice. Please wait until your total is established at market.

If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Log back in and press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL tnhomeschooler@yahoo.com OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.

Be sure to hit that Place Your Order button before 10 p.m. on Tuesday evening.

Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Tuesday evening at 10 p.m.

(L to R) Spinach from Frontier Family Farms, Tears on My Pillow Pie, from Debbie’s Delites,

We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!

~ Linda

Here is the complete list for this week.

How to contact us:

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

http://manchester.locallygrown.net/files/product/image/117269/original/larger_spinach.jpg?1360769611

Spa City Local Farm Market Co-op:  New crop pecans!

Wolfe’s Pecans are back just in time for that Thanksgiving pecan pie. Be sure to get all the ingredients for your Thanksgiving from our local farms.

Denise

Siloam Springs, AR:  Online Market is Open!

www.siloamsprings.locallygrown.net

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With the impending extreme cold weather we are going to be experiencing this week, Tom, of Opossum Hollow Produce, feels it is best not to list any inventory on the market and market management supports that decision. Even though the produce is growing in a high tunnel and will also be under row covers, it is difficult to determine what the harvest will be. However, he will be present at the online market pick up Saturday with whatever he has been able to harvest and you will have the option to purchase produce when you pick up your order. I may be able to send out an update Friday with a list of what he was able to harvest. We apologize for any inconvenience this may cause in your planning for the week. Thank you in advance for understanding.

If you have some kale from Opossum Hollow Produce here is a recipe for some nourishing soup that will help keep you warm this week:

INGREDIENTS

4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces

1 medium onion, finely chopped

1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)

4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

DIRECTIONS

Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Keep warm this week and we’ll see you Saturday!

~ Stacy

Recipe source: http://www.marthastewart.com/326547/acorn-squash-soup-with-kale

ALFN Local Food Club:  The Market is Open and Tammy Sue Open House!

Howdy Food Club,

Do you know what time it is?!?! It’s time to order some local food and products on the market. Yippee, skippy!

But seriously folks, we’ve got a pretty cool thing going here. When people from bigger, supposedly cooler cities find out that we can order online from over 30 local growers all year-round, they are usually pretty shocked that you can find a market of this quality in a city of this size. So be proud, tell a friend, and order some amazing local products, including…

• Brand new cheeses from the artisans at White River Creamery. The folks that brought you delicious flavors of fetas, fromage blancs, chevres, and even ricotta have hit us with the brand-spanking new garlic and chive fresh farmer’s cheese. It looks and sounds like my version of heaven on earth and I am literally counting down the days until I taste it.

• It’s the return of Armstead Mountain Farm and their magically-colored organic vegetables! Brighten up your day with a beautiful purple bell pepper, pink shunkyo radish, or snack on some color royalty with a scarlet queen turnip. And yes, they do taste even better than they look!

• ‘Tis the season for mulling some hot beverages, and luckily we’ve got Maison Terre doing the hard work of putting your mulling spices together. Order some, mix them in with some warm apple cider, tea, or wine, and cozy on up to actually try and enjoy the cold weather.

• Do you ever sit down with a tub of Geek Eats hummus and only minutes later wonder where the heck it all went? Well, you probably ate it all in a fit of flavor addiction. That’s OK, it happens to the best of us. Luckily, he’s now offering his original, carrot curry, chipotle, and rosemary & black bean hummuses (or is it hummi?) in 2-lb. helpings. So, you know, maybe it’ll make it all the way to Tuesday!

• It’s the most, dry-skinned tiiiime, of the yearrrrr. OK, maybe not the best song, but it’s a real problem that some goat’s milk lotion from Tammy Sue’s Critters could fix right up.

Speaking of Tammy Sue, she and her critters would like to invite you to the annual Christmas Open House at their farm on Saturday, November 29th from 10am-2pm. Tammy’s got a beautiful place on the outskirts of North Little Rock at 4 Cheyenne Trail, North Little Rock 72120. So come on out and meet the goats, alpaca, free-range chickens, dogs, cats, and GUARD LLAMA and even do a little holiday shopping while you’re at it!

Most Sincerely,

- Alex Handfinger
Director of Operations

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Spa City Local Farm Market Co-op:  Holiday market schedule

The Spa City Co-op will have only this one current market before Thanksgiving. There will be NO market the day after Thanksgiving (the 28th), so the following market will open on Saturday the 29th, with pickup on Friday December 5th.

There will also be a market on December 19th, then no market until January 9th.
Scheduling will resume normally after that for 2015.

Have a wonderful Thanksgiving!

Lake Placid Online Farmer's Market:  November Market Open

Hi everyone,

I have been informed that we have Garlic available this time, along with a great selection of products from Rehoboth, Harmony Hills, Asgaard, and others.

Order asap, as we will be closing the market promptly at 5 pm on Monday. As always, email me with any questions.

Thanks,
Christie
c.sausa0526@gmail.com

Statesboro Market2Go:  The market is open!!

Thank you for shopping with us!

Spa City Local Farm Market Co-op:  Weblog Entry

The Spa City Co-op on-line market is now open for ordering at spacity.locallygrown.net. Please place your orders before Tuesday at 9 pm, and plan to pick up your order at Emergent Arts on Friday the 17th between 3:30 and 5:30, by 5 pm if possible.

As always, our co-op depends on volunteers to keep it going. Please go to VolunteerSpot at http://tinyurl.com/Co-opVolunteers and sign up to help Friday.

Denise Marion
Market Co-manager
spacity@locallygrown.net
501-655-3130

Dothan, Alabama:  WELCOME KARL'S BAKERY & A LOCAL THANKSGIVING... New Products!

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Market At Dothan_Eating Locally, Year Round

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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

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

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for Nov.7

Good Evening Locavores,
Another round of cold mornings is here as we begin our market. These crisp days are beautiful with sun and blue sky smiling on our North Georgia Mountains. This combination of sun and cold mornings is also responsible for creating that delicious shift to sweet, refined flavor of winter greens.
Enjoy them fresh daily now and freeze some for later. They go great with the grass fed free range meats, breads and milled products in the market.
Note that Simplyhomegrown Farmers Market in Clayton at the Covered Bridge Shopping Center is open this Saturday and next Saturday from 9:00 to 1:00 pm.
Stay warm and enjoy fresh local food.