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.



 
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Augusta Locally Grown:  THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN!


EVANS TOWNE FARMERS MARKET EXTENDED THROUGH OCT 24!
The Evans Towne Farmers Market will extend its first year through the fall! As such, we plan to step up the following activities. Please email kim@augustalocallygrown.org if you can help with any of these initiatives:

  • COOKING DEMOS
  • YOUTH FITNESS DEMOS
  • YOUTH HEALTHY FOODS EDUCATION
  • MUSICIANS
  • WEEKLY SPONSORSHIPS
  • MARKETING AND OUTREACH

MORE FARMERS NEEDED FOR THE EVANS TOWNE FARMERS MARKET:
We are always looking for more farmers who meet our local and sustainable guidelines. For more information, visit evanstownefarmersmarket.com.

CAMP VEGGIE TRUCK:
Augusta Locally Grown is gearing up for this summer’s “Camp Veggie Truck.” Camp will focus on healthy, local and seasonal cooking, gardening, exercise and wellness for kids in the Harrisburg community. We’re thrilled to be working with more than 40 SEEP students from the GRU Med School who will act as camp mentors and design curriculum. Big hugs in advance to our truly awesome lead cooking instructors: Samantha Taylor and Caroline Hamlett. The ever-generous St. Luke UMC will host the camp, along with members of the Veggie Truck Team.

OLD STATIONARY BIKE DONATION NEEDED FOR CAMP VEGGIE TRUCK:
Augusta Locally Grown is looking for the donation of a used, functioning stationary bike. We plan to transform the bike into a mill for campers to grind whole grains into flour. Call Kim at 706-288-7895 if you’ve got one!

BENDERDIGGER.COM:
The BenderDigger has just announced its first youth garden project in the River Island community of Evans. ALG will partner with the BenderDigger “to introduce youth to slow foods through sustainable gardening.” The BenderDigger is a community project supported, in part, by the BenderDinker and created by its talented founder, Kristina Williams. To get involved, visit the website: benderdigger.com.

NEW FARMER INITIATIVE:
Congratulations to Pitchfork and a Prayer Organics, a start-up farm in Salley, SC. Young farmers Leah Wong and Joshua Wilburn, both military vets, were just awarded a grant for irrigation from the Farmer Veteran Coalition. ALG is thrilled to have played a small part in helping this farm off the ground with its recommendation for the grant. Join us as we continue to track and celebrate their successes, one very-real farm day at a time.

SEE YOU ALL AT THE MARKET ON TUE/THUR!
Kim

Suwanee Whole Life Co-op:  Market Info/Produce Box Delivery for June 11


Hi Everyone,

The market will be CLOSED this weekend (June 7 – June 9). Nature’s Garden Delivered *boxes will be delivered *to my house on Tuesday, June 11th. The boxes will be on the back deck. If you need to cancel your box for this week’s delivery please put your box on hold or delete the order on NGD’s website by Monday morning. You can also give them a call at (770) 441-9976 to request to skip next week’s delivery. Any boxes not picked up by 7pm on Tuesday will be donated.

The market is closed but please support the other Locally Grown Markets and farmers markets listed below. They are run by wonderful people! For Locally Grown markets, please put “referred by Suwanee Co-op” in the comment to Market Manager section so they’ll know who you are and I know they will take care of you.

Also, the Suwanee Farmers Market is open on Saturday between 8am and 12pm. Visit My Daily Bread and Bradbury Honey at the market. Most of our farmers/vendors will be at various farmers markets this week.

Farmers and Vendors, please feel free to contact your customers to let them know where you are this week.

Lilburn – Heirloom Living Market -Maryanne -http://lilburn.locallygrown.net

Cumming – The Cumming Harvest- Suzanne-http://cumming.locallygrown.net/

Roswell – Melody Lane Co-op – Sandra – http://melodylane.locallygrown.net/

Mountain Fresh Creamery will be on CBS Atlanta Monday morning from around 9:00-9:30! See Mountain Fresh Creamery on tv!

Thank you and see you next week!
Nora

Conway, AR:  CLG Pickup TODAY! Bring egg cartons, please! 4-6pm


Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

Remember to bring your glass jars for recycling, egg cartons, and bags for ordered items. Reduce, reuse, recycle! See you this afternoon. Have a great day!

Palouse Grown Market:  The PGM Market is OPEN!!!!!


6-7-2013

It’s always darkest before the dawn. So if you’re going to steal your neighbor’s newspaper, that’s the time to do it. ~Author Unknown

Bok Choy Brown Rice Salad with Orange Sesame Dressing
Yield: about 8-10 servings
Ingredients

For the salad:
4 cups brown rice, cooked and cooled
1½ cups cooked shredded chicken
1½ cups shredded carrot
3 baby bok choy, rinsed, trimmed, and thinly sliced (Deeproots Farm)
½ cup frozen peas, thawed
¼ cup minced fresh cilantro (Deeproots Farm)
4 scallions, chopped
1 tbsp. sesame seeds (white or black)

For the dressing:
3 cloves garlic, minced or pressed
1 tbsp. freshly squeezed orange juice
1 tsp. orange zest
2 tbsp. rice vinegar
1½ tbsp. soy sauce
1½ tbsp. sesame oil
1 tbsp. honey
Salt and pepper, to taste
¼ cup canola oil
Directions

To make the salad, combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl. Toss gently to combine.

See you Tuesday at the market!
-Kim

Independence,VA:  Independence Farmers Market online pre-order market is open!


Market Fans,
Enjoy the convenience of on-line shopping!

Order early for fast pick up, best selection and avoid the disappointment of arriving to find your favorite goods have already sold out.

Don’t forget the usual array of produce, excellent eggs, meat products, baked goods, not to mention, soaps, crafts, etc, etc, etc.
Pre-order from now through 5 pm Sunday

Customer pick up of pre ordered products is from 4:00 to 6:00 PM Wed.

A list of the products we have available for pre-order is at http://independencefarmersmarket.locallygrown.net:

See you Wednesday, the Market managers

Champaign, OH:  Strawberries, strawberries!


Thank you everyone for such a great market tonight! Fun, fun and more fun! The market is open and ready for business. Hurry as strawberry and scape season will be over before we know it.

Find us at http://Champaignoh.locallygrown.net.

Local Farms First:  The Market is OPEN! Welcoming Camelot Farms!



Greetings local food lovers!

The Market is Open!

We are happy to welcome Camelot Farms to the market!

They’re offering homemade, high-altitude baked goods like raspberry muffins, applesauce bars and granola!

Thank you for supporting local family farms,
Kristen Van Hoesen
LocalFarmsFirst.org – a 501c3 non-profit
(970) 641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com

Clemson SC:  6/6/13 Harvest News; The Market is Open


-

Recipes

Kohlrabi
According to the “Huffington Post article”:, it’s easy to see how kohlrabi could throw you off your game the first time you see it. It looks like someone teleported a vegetable from Mars right into your kitchen. But in truth, kohlrabi is incredibly versatile. Kohlrabi, cabbage, Brussels sprouts and kale are all cousins, so you can expect that any flavor that goes nicely with one, will be lovely with the other.

After asking a formerly vegetarian friend what she likes to do with kohlrabi best, she said, “Honestly, just peel it, slice it, sprinkle it with salt and eat it raw.” We love her style and hope you follow suit. You can basically treat kohlrabi, both the green and purple varieties, like a sweet, overgrown radish. Do be sure to remove all of the peel (which is really tough), unless you plan to cook it until it’s soft.
www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html?
“Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.” — WSBLEND

  • ROASTED KOHLRABI*
    Serves Three to Four
    (received 4.5 stars out of 5 in 77 ratings)
    INGREDIENTS
    4 kohlrabi bulbs, peeled
    1 tablespoon olive oil
    1 clove garlic, minced
    salt and pepper to taste
    1/3 cup grated Parmesan cheese

Directions
1.Preheat an oven to 450 degrees F (230 degrees C).
2.Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Adapted from Allrecipes.com

Market News

WELCOME Upstate Locally Grown Members.

THE MARKET IS OPEN FOR ORDERING!

Order today for pickup Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Farm Booth, Tuesday 4-6 at Swamp Rabbit Café, and Tuesday 4-8PM or Wed 8-8 at Whole Foods Market, Greenville.
NEW DROP-OFF ARRANGEMENTS BEGIN IN JUNE: Beginning on June 4, Putney Farm/ Upstate Locally Grown Market will have a farmer’s Market booth on Tuesday from 5-8PM at Anderson Farmer’s Market.
Where: Anderson Farmer’s Market
When: 5-8 PM on Tuesdays.
What: Farmer’s Market Booth and CLG pick-up opportunity. Many of your favorite growers will be there with their fresh veggies and fruit. This will be an opportunity to pick up extras that aren’t (yet) offered on USLG. Just choose the Anderson Drop-off and we will have your orders ready for you there.
Donna
A REVIEW OF OUR POLICIES: THE WELCOME LETTER:

_Welcome to Upstate Locally Grown Market, where you may enjoy a delectable array of locally and sustainably produced choices.
Feel free to browse anytime.
Ordering:

  • The market will be open for ordering from Thursday at 6pm until Monday 12pm.
  • Go to the Market page and browse fresh, sustainable local items directly from the grower.
  • When you are finished ordering, Proceed to check-out, where you may make notes under each item to specify your wishes. i.e.: “I would like a serving for four”….or “The smallest piece you have, please”… or, “Please phone me with the final price of my meat” etc.
    *Please be free with your comments and questions in the comment section at ordering. We will read it and take care of your questions. We want to make getting your locally grown products easy for you!_

_ * Upon completing your order, you will receive an automatic e-mail with your order totals. *IMPORTANT: If you do not receive a confirmation email with your order on it, then your order did not go through.. and your products would still be in your shopping cart, where we cannot see them.
If this is the case, try again, or email upstatesc@locallygrown.net for instructions.
*Payment is convenient. Simply click on the PayPal Donate Button anywhere you see it on the site after you receive your confirmation totals. You may deposit any amount and draw down, or deposit the exact amount; it is up to you. These credits are to be used for products or membership only, as we are not able to refund your credits in cash. Remember that the meat and cheese orders will be adjusted to the actual weight of each piece after you order, so please allow for this.
Spending credits: When you deposit to PayPal, we will post the credits to your USLG account. The software does the math and will credit and subtract when you order. These funds are not refundable in cash.
You must spend all of your funds before becoming inactive, or else donate it to Upstate Locally Grown operating funds, as it is not refundable in cash.
We hope that you enjoy being a part of the Upstate Locally Grown family.
We also hope that you will want to become part of the cooperative effort between farmer and consumer that we have created here. If you would like to learn about volunteer opportunities, please respond to this email, or send me a note at upstatesc@locallygrown.net

Your Market Manager
Donna Putney
864-353-6096 text
upstatesc@locallygrown.net_*What happened Last week*, you say? Some of you may have wondered why the markets didn’t open last week. Well, The Putneys have both been ill lately, with Lenard having been in the hospital. We have been suffering from a bacterial infection and we believe we have found the source in our water lines, so are thinking that we will quickly recover. We plan to go full speed this week.


What’s new this week? Green onions *are looking good! So are the *nasturtiums, so get some to add a peppery interest to your tossed salads. Kohlrabi is at its finest. You can use it fresh in salads and slaws, or try our recipe to the left. Strawberries and lettuces are on the way out, but there are still plenty of greens for your dining pleasure. Summer squash is coming along, and tomatoes are putting on some steam. *WE HAVE POTATOES! * Our first picking of Yukon Gold potatoes was a wonderful surprise! We had no idea what was going on underground till a couple of rogue hens scratching in the straw scratched up a couple of huge taters! So, Lenard and I began to feel around under there and found some beautiful new potatoes for you! They are crispy and buttery and melt in your mouth! Be sure to order some this week, and make a note of whether you want large or small ones.

OCCASIONAL CSA:(NEW) What you will see in the occasional CSA this week: an array of lettuces from Putney Farm, with Amaranth and Lamb’s quarters, spring onion, an herb sampler, and edible flowers to garnish a freshly harvested garden green and herb salad. ( Suggestion: A simple vinaigrette of extra-virgin olive oil, herb, balsamic or wine vinegar, salt and pepper is best to allow the other flavors of the herbs, greens and flowers to shine through.)
The featured eggs will be Jumbo Fresh Duck Eggs. These jumbo eggs are wonderful for baking, because they add fluff to cakes, pancakes, etc. Besides baking, the rich flavor and texture also lend a boost to an _egg salad _or potato salad, and we love them as boiled, fried, or scrambled eggs. Your CSA bag will be rounded off with a cheese, and a protein. Order early while quantities last.

COMING EVENTS


SMALL ACTS, WHEN MULTIPLIED BY MILLIONS OF PEOPLE, CAN TRANSFORM THE WORLD
lET YOUR VOICE BE HEARD:
The Greenville March against Monsanto was a great success, as was the get-together afterward at Swamp Rabbit Café and Grocery. We have formed some great friendships and made some strong and healthy alliances with this group of concerned citizens, which will positively affect the future of Upstate Locally Grown and help us to grow in the direction we are looking for. You will hear more about this in coming newsletters, but I can tell you that it will be all good news!
Facebook Page here Website: Here. What’s it all about?The March against Monsanto world-wide mission statement can be found here
Watch the full length documentary “The World According to Monsanto” here
Basically, our local group is concerned about 1)unwanted GMO’s showing up in our foods without giving us a choice whether we want these or not. 2)There is no law about labeling, so we want labeling to be mandatory. 3)We also are concerned with the loss of the bee and pollinators due to use of systemic pesticides that remain in the plant and its pollen. 4) Educating folks about these issues and more environmental concerns is a major part of our mission, and USLH plans to be a part in this education. If you follow us on Facebook, you already know that we are generating lots of links to sources of studies and other info to keep us in the know on these issues. Please “follow us (Upstate Locally Grown)”: https://www.facebook.com/upstatelocallygrown?ref=hl if you would like to know more.

You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.

Upstate Locally Grown Greenville:  Helpful hints and A Reminder of our Policies


Welcome to Upstate Locally Grown Market, where you may enjoy a delectable array of locally and sustainably produced choices.
Feel free to browse anytime.
Ordering:

  • The market will be open for ordering from Thursday at 6pm until Monday 12pm.
  • Go to the Market page and browse fresh, sustainable local items directly from the grower.
  • When you are finished ordering, Proceed to check-out, where you may make notes under each item to specify your wishes. ie: “I would like a serving for four”….or “The smallest piece you have, please”… or, “Please phone me with the final price of my meat” etc.
    *Please be free with your comments and questions in the comment section at ordering. We will read it and take care of your questions. We want to make getting your locally grown products easy for you!
  • Upon completing your order, you will receive an automatic e-mail with your order totals. *IMPORTANT: If you do not receive a confirmation email with your order on it, then your order did not go through.. and your products would still be in your shopping cart, where we cannot see them.
    If this is the case, try again, or email upstatesc@locallygrown.net for instructions.
    *Payment is convenient. Simply click on the PayPal Donate Button anywhere you see it on the site after you receive your confirmation totals. You may deposit any amount and draw down, or deposit the exact amount; it is up to you. These credits are to be used for products or membership only, as we are not able to refund your credits in cash. Remember that the meat and cheese orders will be adjusted to the actual weight of each piece after you order, so please allow for this.
    Spending credits: When you deposit to PayPal, we will post the credits to your USLG account. The software does the math and will credit and subtract when you order. These funds are not refundable in cash.
    You must spend all of your funds before becoming inactive, or else donate it to Upstate Locally Grown operating funds, as it is not refundable in cash.
    We hope that you enjoy being a part of the Upstate Locally Grown family.
    We also hope that you will want to become part of the cooperative effort between farmer and consumer that we have created here. If you would like to learn about volunteer opportunities, please respond to this email, or send me a note at upstatesc@locallygrown.net

Your Market Manager
Donna Putney
864-353-6096 text
upstatesc@locallygrown.net

Upstate Locally Grown Greenville:  6/6/13 Market Harvest News! Market is open for ordering!


-

Recipes

Kohlrabi
According to the “Huffington Post article”:, it’s easy to see how kohlrabi could throw you off your game the first time you see it. It looks like someone teleported a vegetable from Mars right into your kitchen. But in truth, kohlrabi is incredibly versatile. Kohlrabi, cabbage, Brussels sprouts and kale are all cousins, so you can expect that any flavor that goes nicely with one, will be lovely with the other.

After asking a formerly vegetarian friend what she likes to do with kohlrabi best, she said, “Honestly, just peel it, slice it, sprinkle it with salt and eat it raw.” We love her style and hope you follow suit. You can basically treat kohlrabi, both the green and purple varieties, like a sweet, overgrown radish. Do be sure to remove all of the peel (which is really tough), unless you plan to cook it until it’s soft.
www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html?
“Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.” — WSBLEND

  • ROASTED KOHLRABI*
    Serves Three to Four
    (received 4.5 stars out of 5 in 77 ratings)
    INGREDIENTS
    4 kohlrabi bulbs, peeled
    1 tablespoon olive oil
    1 clove garlic, minced
    salt and pepper to taste
    1/3 cup grated Parmesan cheese

Directions
1.Preheat an oven to 450 degrees F (230 degrees C).
2.Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Adapted from Allrecipes.com

Market News

WELCOME Upstate Locally Grown Members.

THE MARKET IS OPEN FOR ORDERING!

Order today for pickup Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Frm Booth, Tuesday 4-6 at Swamp Rabbit Café, and Tuesday 4-8PM or Wed 8-8 at Whole Foods Market, Greenville.
NEW DROP-OFF ARRANGEMENTS BEGIN IN JUNE: Beginning on June 4, Putney Farm/ Upstate Locally Grown Market will have a farmer’s Market booth on Tuesday from 5-8PM at Anderson Farmer’s Market.
Where: Anderson Farmer’s Market
When: 5-8 PM on Tuesdays.
What: Farmer’s Market Booth and CLG pick-up opportunity. Many of your favorite growers will be there with their fresh veggies and fruit. This will be an opportunity to pick up extras that aren’t (yet) offered on USLG. Just choose the Anderson Drop-off and we will have your orders ready for you there.
Donna

What happened Last week, you say? Some of you may have wondered why the markets didn’t open last week. Well, The Putneys have both been ill lately, with Lenard having been in the hospital. We have been suffering from a bacterial infection and we believe we have found the source in our water lines, so are thinking that we will quickly recover. We plan to go full speed this week.


What’s new this week? Green onions *are looking good! So are the *nasturtiums, so get some to add a peppery interest to your tossed salads. Kohlrabi is at its finest. You can use it fresh in salads and slaws, or try our recipe to the left. Strawberries and lettuces are on the way out, but there are still plenty of greens for your dining pleasure. Summer squash is coming along, and tomatoes are putting on some steam. *WE HAVE POTATOES! * Our first picking of Yukon Gold potatoes was a wonderful surprise! We had no idea what was going on underground till a couple of rogue hens scratching in the straw scratched up a couple of huge taters! So, Lenard and I began to feel around under there and found some beautiful new potatoes for you! They are crispy and buttery and melt in your mouth! Be sure to order some this week, and make a note of whether you want large or small ones.

OCCASIONAL CSA:(NEW) What you will see in the occasional CSA this week: an array of lettuces from Putney Farm, with Amaranth and Lamb’s quarters, spring onion, an herb sampler, and edible flowers to garnish a freshly harvested garden green and herb salad. ( Suggestion: A simple vinaigrette of extra-virgin olive oil, herb, balsamic or wine vinegar, salt and pepper is best to allow the other flavors of the herbs, greens and flowers to shine through.)
The featured eggs will be Jumbo Fresh Duck Eggs. These jumbo eggs are wonderful for baking, because they add fluff to cakes, pancakes, etc. Besides baking, the rich flavor and texture also lend a boost to an _egg salad _or potato salad, and we love them as boiled, fried, or scrambled eggs. Your CSA bag will be rounded off with a cheese, and a protein. Order early while quantities last.

COMING EVENTS


SMALL ACTS, WHEN MULTIPLIED BY MILLIONS OF PEOPLE, CAN TRANSFORM THE WORLD
lET YOUR VOICE BE HEARD:
The Greenville March against Monsanto was a great success, as was the get-together afterward at Swamp Rabbit Café and Grocery. We have formed some great friendships and made some strong and healthy alliances with this group of concerned citizens, which will positively affect the future of Upstate Locally Grown and help us to grow in the direction we are looking for. You will hear more about this in coming newsletters, but I can tell you that it will be all good news!
Facebook Page here Website: Here. What’s it all about?The March against Monsanto world-wide mission statement can be found here
Watch the full length documentary “The World According to Monsanto” here
Basically, our local group is concerned about 1)unwanted GMO’s showing up in our foods without giving us a choice whether we want these or not. 2)There is no law about labeling, so we want labeling to be mandatory. 3)We also are concerned with the loss of the bee and pollinators due to use of systemic pesticides that remain in the plant and its pollen. 4) Educating folks about these issues and more environmental concerns is a major part of our mission, and USLH plans to be a part in this education. If you follow us on Facebook, you already know that we are generating lots of links to sources of studies and other info to keep us in the know on these issues. Please “follow us (Upstate Locally Grown)”: https://www.facebook.com/upstatelocallygrown?ref=hl if you would like to know more.

You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.