The Weblog

This weblog contains 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.

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Gwinnett Locally Grown:  Wonderful New Products, FREE Event on Tuesday & More!


October 10, 2013

The Market is open Thursday 9am – Monday 9am. After that, ordering is disabled. Pick-up your order Tuesday 4:30-6:30PM at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

Dear Market Customer,

I just got back from a wonderful DoTerra conference in Utah and soaked up so much information about all these wonderful oils and the great scientific info shared on fighting cancer cells, etc. I am super excited to be sharing my insight in upcoming workshops and talks!

Here at the farm we’ve made a few recent changes. We are blessed that our eldest son, Nicolas, moved back in with us and has been taking care of our animals, milking, and helping with market. At the moment we’re also growing this season’s crops in the garden and prepping for winter.

Azura Standard

As I mentioned last week, we’re now a drop location for Azure Standard. They "specialize in natural, organic, earth-friendly foods and products." Ordering is very easy: place an order on their website and choose us as your drop location (Rancho Alegre Farm.)

Our Drop number is 796633. The minimum order is now $3000. They have so many great products that we’re sure we will have no problem reaching that number between all market customers. After placing your order, please forward us your confirmation email to so we can have a count of the orders as they come in.

Upcoming Events

rancho alegre farmFREE Workshop: Healing Digestive Issues with Essential Oils and Fermented Drinks

I will be hosting a talk on the benefits of essential oils and fermented drinks to heal your digestive system and boost your health. I have a lot of personal experience on the subject and have spent years researching a cure for my husband’s digestive issues. I will be sharing my findings and what’s worked for us.

The class is FREE and it’s right after Farmer’s Market pick-up, so plan on staying afterwards and bring a friend or three!

When: Tuesday, October 15, 2013

Where: Rancho Alegre Farm (2225 Givens Road, Dacula, GA 30019)

Time: 7:00-9:00 PM

Cost: FREE!

rancho alegre farmFINAL REMINDER: Children’s Workshop on Columbus Day

October 14 is a school holiday and now ALL kids are welcome to join us for our "Fall Into Learning" workshop.

Price is now only $30 per child, down from $55, and we have extended it to 2:30pm instead of 1:30pm so kids will get a full 6 hours of fun at the farm. Moms and dads can go and run some errands or take a break!

Click here for more details and to register. Payment is required upon registration.

This Week at the Farmer’s Market

Our wonderful vendors keep uploading delicious products to our market. The new bread options from Smokin’ Buns Baked Goodness and the cheese from Weckback Family Cheese are welcome additions, as well as, new herbs, produce, and milled grains like Polenta. Yum! Talk about comfort food!

MEM Reminder

If you placed a other with Mother Earth Meats, pick-up your meat here at the farm October 22nd during market hours (4:30pm-6:30pm.)

FEW WEEKS LEFT: Pet Pistol with FREE Diatomaceous Earth

Only available for a few more weeks! Bo & Lisa’s Lil’ Patch are featuring their Pest Pistol with FREE D.E. (food grade pest control safe for humans and pets) for only $9.75! Put this around your baseboards, in the outlets, any cracks, window sills, even outside across thresholds… perhaps the attic? D.E. is non toxic so pets and small children are safe.  The D.E. included will be enough for 2-3 houses so you’ll get enough to share!

Protect Your Family this Cold Season

Finally, I wanted to mention that, as cold season quickly approaches, you want to prepare your family with immune support and start detoxifying your home. It all starts with nutrient-dense foods and healthy habits, but anyone can catch a bug at school or at the store. DoTerra’s On Guard Essential Oil Blend is called the Protective Blend.

On Guard contains wild orange essential oil, combined with clove, cinnamon, eucalyptus, and rosemary.

It is a fragrant, natural and effective alternative to synthetic options for immune support. It is also safe to use on counter tops, as a non-toxic way to cleanse surfaces, or to clear the atmosphere by diffusing. On Guard is superb for eliminating and controlling pathogens due to the potency of its constituents. Get On Guard here.

Browse through The Market here.

Fresh Wishes,

Pilar Quintero
Market Host
Rancho Alegre Farm

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Local Farms First:  Orders Are Ready For Pickup!

Greetings Local Farms First food lovers!

Pick Up Reminder!!


Don’t forget to pick up your order today between 4-6 PM!

Crested Butte: The CB Pick-Up Location is now at Montanya Distillery, 130 Elk Avenue.

Gunnison: Upstairs at the ORE Office (202 E. Georgia).

Thanks for supporting local family farms,
Amy Konash- Market Manager – a 501c3 non-profit
click here to start shopping on the website:

The Cumming Harvest:  The Market is Open for orders for pick up on Saturday

Sorry for the short and unattractive email. The market is open.

If you have any questions please contact me.

Suzanne Geddes

Jbo Locally Grown:  Oct 12 and Know your Farmer

*Thanks to everyone who ordered online last week!

We’re back for the last few weeks of our Saturday market! Look for crisp fall weather, lots of pumpkins to eat and decorate with…and please remember:

Our fall hours begin Saturday (9am-noon).

Music: Old Time tunes from Nokosee Fields and friends

In addition to our wonderful array of produce, egg, bread/baked goods, meat, cheese, plant and produce vendors, here are some notes for this week:

  • Eric Isenburg will join us with 4- and 6-inch potted sedum plants, some 1 gallon rosemary and lemon grass, and assorted perennials.
  • New vendor Paul Peterson will bring his fresh garden lettuce.
  • Midway Fields Microgreens will be away.

This week in the craft booth:

  • “All Nature Sings,” Herbal soaps by Ginny Wall
  • “Momma Chappell’s Herbs & Art”
  • Patrick Linkous (you know him from Stoney Slope farm) will be coming to market as a crafter this month! Come see his vases from prepurposed/reclaimed barn wood, bedsprings and glass!

This week’s featured farmer is
Tanya King
Read all about ArkAngel Farm here:

See you tomorrow!
Courthouse Square

Middle Tennessee Locally Grown:  Just a Few Hours Left to Order!

Thanks for your orders last week! You have just a couple hours to place your order for Thursday delivery at the Manchester Locally Grown market. Everything you order by noon today will arrive fresh from local farms tomorrow. Pickup will be at Square Books from 3:30-5:00. Please e-mail me if you need to pick up a little later.

Please encourage your local friends and family to shop with us and support local farmers!

Go here to shop our market. See you on Thursday!

~ Linda

South Cumberland Food Hub:  Time To Order Local Food!

Good Morning Everyone,
It’s time to order your local food this morning. And don’t forget about our beautiful mums to add some cheerfulness to your home or office.

We’re open till noon today. Have a great day!

Click here to go directly to the Rootedhere Locally Grown Market Page

Thank you for supporting your local farmers.


New Field Farm's Online Market:  frosty morning and ginger


We had more of a frost than I had expected – I hadn’t expected any! I won’t know until the sun hits the plants if there was much damage. The first hard frost date has definitely been pushed back over the years. We used to routinely have a killing frost by the end of September, if not sooner.

If you ordered ginger don’t forget to pick it up here or at Union Mill. If I don’t see a regular order from you to which I would add your ginger, I’ll email you a reminder Thursday night or Friday morning.

We still have a little cauliflower and a small amount of broccoli. The broccoli would consist of small side shoots that appear after the main head is cut.

The Chioggia and golden beets are almost gone, but there are still plenty of red beets.

The Ailsa Craig and Tropea onions are getting low now and the garlic is gone.

This will be the last week for lettuce, with the Boston already over.

I’ll add honey tonight if I get to extracting today. Otherwise, I’ll have it for next week. You could check and order it separately if it’s available tonight and it will automatically be added to your previous order if you have one.

I’ll have info next week about the bulk order and a possible winter ordering arrangement.

Thanks for your orders,

Farm Where Life is Good:  CSA Produce Subscription Distribution-- Week 41 (Final for 2013 Spring/Summer Season)

Your box for Week 41!

Farm Where Life is Good

Produce Subscription (Week 41)

A majority of fall veggies in your boxes this week, with the standard tomato/pepper holdouts! Use caution when lifting— topping 26lbs!

Kohlrabi Just a snack; they need another week or two. Either a purple or a green one for each box. Just trim, peel and munch.
Melon, honeydew A couple small ones, last of the season. Hoping they held out well.
Celeriac Same ugly fella, same wonderful taste addition to many things. Had a great potato, celeriac, onion creamed soup this week with diced red pepper confetti for added pizzazz!

Radish, Daikon/winter These incredible winter radishes are sizing up nicely! Holy cow. Get your vitamin C while it lasts!
Greens, Daikon radish Couldn’t let their greens go to waste. Crisp and slightly mustard-y. Sauté them up as a side with garlic and ginger, pop one or two in a smoothie, chop and add to a savory lentil stew.

Kale (Lacinato) The “lacy” kale; sorry, but the little green caterpillars have been feasting. Soak well in cold water and scan the back side of the leaves, just to be sure they didn’t follow you home.

Rutabaga The rutabaga pulled a bait-n-switch. We were monitoring one bed while the other one sized up huge! You have just got to make pasties.
Potatoes, Kennebec Well, just potatoes.

Squash, winter (Pie pumpkin) Make up some puree and freeze for your Thankgiving pie feast.
Tomato, slicer/heirloom and paste variety Wow, energizer bunnies of the tomato world…

Sweet pepper specialty variety A multitude of specialty peppers; use them on the grill, in your cold salads/slaws, as a pick-me-up for a routine sandwich, or just dipped in some fresh dill dip!
Peppers, Sweet Italia
Peppers, sweet (Jimmy Nardello)
Peppers, Sweet Cayenne
Pepper, sweet lunchbox

Carrots Well, we will never make it to Paris on our carrot-growing skills! Try these mongo carrots sliced in thin disks, soaked in ice water overnight, and then eat like chips, plain or with dip. Served like that at a farming conference we attended; easier than carrot sticks.

Dill Dill with carrots, dill with potatoes, dill with dip-n-veggies, dill with everything!!
Thyme Perfect all-around herb for some great vegetable stews with all of these roots!
Parsley Fresh and bold to give some zing to your tomato salads.

Recipes for your consideration

Make your own pumpkin puree for the Fall season. Click here to open a PDF document walking you thru the steps.

Pumpkin Spice Hot Chocolate

2 1/2 cups non-dairy milk
1/2 cup pumpkin puree
2 tablespoons cocoa powder
3/4 – 1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
stevia or other sweetener to taste

Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.

Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.

You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.

From: Weblog— Fat-free Vegan Kitchen: Sinlessly Delicious

Sweetened only with dates and maple syrup, these nutty, fruit-topped cakes do double duty as both a decadent breakfast and a healthy dessert. Both the cakes and compote can be made ahead and reheated before serving.
Pumpkin Oatmeal Cakes

2 cups water
1/2 cup chopped dates (about 3 ounces)
3/4 cups pumpkin puree
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon powdered ginger
1/2 teaspoon salt
1 tablespoon ground flaxseed
1 1/2 cups steel-cut oats
1 1/4 cup plain coconut milk (the drinking kind, not canned) or other non-dairy milk
non-stick spray

Place the water and dates in a blender and blend until dates are finely chopped. Add the pumpkin, spices, salt, and flaxseed and blend until well-combined.
Heat a large saucepan and toast the oats, stirring occasionally, until fragrant, 1-2 minutes. Carefully add the pumpkin mixture, standing back in case it spatters, and then the coconut milk. Stir well, reduce heat to low, and cook, stirring frequently, for about 30 minutes or until thick and chewy.
Line a 11×7-inch baking dish with parchment paper or spray with non-stick spray. Spread the oats in the dish, smoothing the top. Cool on the counter for an hour and then refrigerate until completely chilled, at least an hour. Turn out onto a cutting board and cut into 16 triangles or rectangles.
Spray a large non-stick frying pan with a light coating of cooking spray and heat over medium-high heat. Add half of the oatmeal cakes and cook on each side until lightly browned, 2-3 minutes per side. Remove to a warm oven and repeat with remaining cakes. Keep warm until ready to serve.
Place two cakes on each dessert plate. Top with warm Apple-Pecan Compote, below.
Apple-Pecan Compote

4 apples
1 tablespoon lemon juice
1/2 cup chopped pecans
1/2 cup maple syrup
1/4 cup water
1/4 teaspoon cinnamon

Peel, core, and dice the apples and toss with the lemon juice.

Heat a large saucepan. Add the pecans and toast them, stirring constantly, for about 2 minutes.

Add the remaining ingredients and cook on medium-high heat until apples are tender and much of the water has cooked off, about 15 minutes.

From: Weblog— Fat-free Vegan Kitchen: Sinlessly Delicious

These baked pies have a long and varied history, with versions in so many ethnic kitchens. This version with rutabaga, hails from England, Finland and the Iron Range. A bit of a fuss to make, but make a bunch! Freeze for quick winter meals.

Pasties (pronounced like “past-time”, not “paste”)

3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening (EarthBalance margarine sticks work great.)
1 1/4 cups ice water

2 tablespoons olive oil
1 cup onion, diced
4 cloves garlic, minced
1 cup carrots, small dice
2 cups rutabaga, peeled and diced
2 cups potatoes, peeled and diced
1/2 pound mushrooms, chopped
½ lb wheat meat/seitan (optional)
2 tablespoons water
½-1 cube vegetable bouillon
2 Tbsp balsamic vinegar
1 teaspoon thyme
salt and pepper to taste

In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs (Work 2 butter knives in opposite hands, slicing across themselves, over and over). Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside in refrigerator.

Combine olive oil, onion, garlic carrot, rutabaga, potatoes, mushrooms, seitan, vinegar, thyme, salt and pepper. Dissolve bouillon in water to make a paste. Add and stir and fold well to mix all ingredients.

Preheat oven to 400 degrees F.

Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet.

Bake in preheated oven for 45 minutes, or until golden brown. Or freeze “raw” and bake later. Or freeze “baked” and microwave for a quick meal.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

We may have highlighted this website before, but here it is (again). Now is the time for fall plantings and you might just find some wonderful additions to your landscape amoungst these pollinator-friendly options .

Farm News

Rog and his rutabaga.

As the fall descends, keep us in mind if you bag your fallen leaves. If you want to send them to a good home, drop us a line
and we can see if the pick-up logistics make sense. They make wonderful winter compost right on the beds; the worms start working them right away and then again in early spring.

You have all been wonderful eaters this 2013 season! We appreciate your business, your feedback, your patience and your humorous participation at times.

We will update you later this week about Fall box options, and The Market will stay open for a while longer too for individual items.

Please bring all boxes back by next week. Reduce – Reuse – Recycle (thanks!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Champaign, OH:  Last call!

Hurry! 5 minute warning!

I don’t even though if you could log in that quickly but I’ll give you that chance….

Have a great evening!

ALFN Local Food Club:  Step Right Up! Everyone's A Winner!

It’s that time again. The Arkansas State Fair is headed this way, and with it all the gargantuan, gastronomic monstrosities you can imagine. Turkey legs the size of small children, funnel cakes topped with entire snow drifts, corn dogs as long as your arm, cotton candy in every shade of the rainbow, and fried everything as far as the eye can see. No matter which crazy concoctions you choose to splurge on there’s one thing that always holds true: it’s not good for you, but it’s so good.

Alas, man cannot live on grease alone and that’s where The Market comes in. We have all the wholesome, whole foods you’ll crave once you crawl away from the neon lights and climb back onto the nutrition wagon. So stock up while you still can because The Market closes tomorrow morning and we will not be open next week, but stay tuned because we’ll be back before you know it and have some exciting things in store.

~Rebecca Wild