Subscribe to an RSS Feed
Sorry for the late posting today. Please place extra orders tonight if possible, but by noon on Thursday at the latest. Sooner the better for harvest purposes.
This week’s CSA selection will include:
Basil (and few other herbs to choose from)
Your choice of carrots/beets/or mixed bunches
and possibly a bit of sweet corn, if it is ripe enough.
We should definately have corn by next week, but may have a little tomorrow.
Also, we will bring extra tomatoes for sale. First come first serve. Have a good evening!
Greetings local food lovers!
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!
Kristen Van Hoesen
Market Manager LocalFarmsFirst.com – a 501c3 non-profit
click here to start shopping on the website
Order is open for Saturday June 29 pick-up. Order will close Sunday June 22nd.
Rhianon for CTFC
Order your fresh local chemical free food from www.suncoastco-op.com, ordering online closes Thursday Noon
Membership is Ownership
For $25 a year you can become a member as well as part owner of the Suncoast Co-op. We are a worker owned cooperative and will give special perks for our member/owners. Patronize from the market and reap the rewards years to come with a vibrant local food economy.
- Receive 10% discount with no market surcharge.
- Half off on any upcoming workshops or events our co-op may host.
- Preferred Patron- If there are 5 apples on the market and 6 are sold, members get preference first on their order being fulfilled.
- You own the business Democratic election of board of directors. Each member gets one vote.
- Hiring Opportunity- we are worker owned cooperative we only hire from within. “With us, for us, we hire ourselves”
Become a member this week with a $25 investment!
Suncoast Co-op Market News
Great new Products
- Lemon Basil
- Farm Fresh Eggs
- Gluten Free Baked goods
- Essential Oils
- Coconut and chocolate chip Banana Bread
- Tomato plants
- Tzatziki sauce
- Bat Guano
- Moringa Crackers
- Pepper Plants
- Sweet Potato slips
- Milk and more!
Make sure you browse all the categories on the left hand side of the market to see all we have to offer from our over 45+ local growers. Please remember to get your orders placed by Thursday noon.
In the News
How to create a FREE Victory vegetable garden with community using a Permablitz
Check out the latest youtube about how to create your very own FREE Victory vegetable garden using the community with a Permablitz! Please subscribe to our youtube channel for future video about local food. Please share with your friends and family as well!
Check out the latest article about the Suncoast co-op from the Tampa bay times! Suncoast Co-op cultivates thriving organic business
Simply Fresh Customer Pick-up 1pm-1:30pm
Customers can now pick-up their orders from Simply Fresh 1pm-1:30pm in Tarpon Springs on Saturdays. Make sure you specify what customer pick up location you want to pick-up at on the second page when you place your order. Simply Fresh Produce & Peanuts is located at 1942 S. Pinellas Ave. Tarpon Springs, FL. Please add a Delivery Charge to your order of $3 located here: Delivery Charge
Now accepting all Major credit cards
We are now accepting all major credit cards for a 3.0% additional convenience fee we will use credit cards for your orders. We can use your credit card at pick-up.
Side of Beef
Update We have some samples from our local provider of beef but unfortunately some of the local farms are sold out. We were interested in gathering enough people to order our own beef and pork to be raised by the local farmers.
Would any of our customer be interested in a portion of a side of beef from a local farm? We have access to grass fed beef in bulk we would have to pre-sell enough in order to consider getting the order. Would you be interested in more beef? What cuts? Please email any of your feedback so we may compile a list and research more Thanks! Suncoastcoop@gmail.com
Looking for Volunteers and Board of Directors
We are always looking for new help in growing the cooperative. For inquire into assisting the growth of the co-op and local food movement please email Suncoastcoop@gmail.com
In Search of Website assistance
We would like to update our website to have more information about our co-op, a place for the members to talk as well as our grower converse, and more information about what our mission is about. Would anyone be interested in volunteering with our board on setting up a wordpress that will link to the market and vice versa. What kind of web experience do you have? Please email Suncoastcoop@gmail.com
You can RSVP for these events either on our On Facebook: Facebook Fanpage or Suncoast Co-op Meet-up: Meet-up
Every Saturday join us for talks about local food movement. Conversations about growing our own food. 10am-2pm at the West Pasco Habitat for Humanity Restore 4131 Madison Street. We have a grower table full of fresh veggies and cottage industry goods. You can pick up your online order at Noon-2pm.
New Port Richey Library 5939 Main street
Join the co-op every Tuesday at the New Port Richey Library 5939 Main street. We have a grower table set-up along with other vendors selling fresh veggies and products made from our local growers. Get your local food going on all week long.
Free Film showing: Shift Change
June 25th 6pm
New Port Richey Library
5939 Main Street
SHIFT CHANGE is a documentary film by veteran award-winning filmmakers Melissa Young and Mark Dworkin. It tells the little known stories of employee owned businesses that compete successfully in today’s economy while providing secure, dignified jobs in democratic workplaces.
Suncoast Co-op Membership Meeting
July 10th 7pm
Sims Park Pavilion
Join the co-op board in our 2nd membership meeting. Mark your calendars, We are composing the Agenda and release closer to the date.
We are in need of volunteers and coordinators to help us set-up more future events. What events would you like to see? What can you help us set-up in the future that others would like to attend to increase awareness of local food? Please Email us if you would like to host events for the co-op.
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!
The Cumming Harvest:
We've got fruit available today and tomorrow!
Just a short note to let you know about the fruit and berries we have available this week and next couple of weeks.
Just added Yellow and white organic peaches!
We also have blackberries, blueberries, raspberries, and strawberries too.
Enjoy them while they last!
Where Can You Find Our Farmers this Summer?
In case you’re in FFFN withdrawal and don’t know where to find our farmers this summer, here’s a bit of a rundown:
Asgaard Farm and Rehoboth Homestead will be at the new Friday afternoon/evening Farm Fresh Friday Farmers Markets. The markets are every other Friday, including this Friday, the 21st, from 3 to 7 pm, at Green Goddess Natural Market, in the new plaza in front of Hannaford’s.
Asgaard has their cheeses, caramels, soaps, and meats. Rehoboth Homestead expects to bring gorgeous Swiss Chard, several types of kale, beautiful butterhead, leaf, and romaine lettuces,
scallions, green garlic & garlic scapes, salad mixes, arugula, sunflowers!, fresh free-range, organically-fed chickens, and fresh, free-range, organically-fed eggs – duck and chicken.
If you would like to receive reminders of the Farm Fresh Friday markets, please sign up for Green Goddess newsletter or follow them on Facebook.
And on Saturdays, Asgaard Farm, Harmony Hills and Lake Flour Bakery can be found in Riverside Park in Saranac Lake from 9 am – 2 pm.
And last, but by no means least, Dan Tower from Dan’s Busy Bees can usually be found on Tuesdays, from 10 am – 2 pm in the Fusion Market parking lot at the other Saranac Lake Farmers Market.
Happy shopping and enjoy the sunshine – finally.
Your box for Week 25!
Farm Where Life is Good
Produce Subscription (Week 25)
It was a beautiful, perfect harvest day today, with slight breeze, 70 degree temps and on-off clouds and sun; wish you were here (for the spinach!) Ok, enough about the spinach. Wait, another deer story, and it relates to spinach. I was bent over harvesting spinach—-
Razz’ view of the spinach
(just so you know, every little bitty leaf is individually harvested with tender loving care; well by pound number 30 I don’t know about the “love part”
)—-ok, back to the deer story, yes another one—- I am quietly harvesting spinach (not a loud job in general) when I happen to look up and there is a yearling deer 2 beds (that’s 72 inches to you and me) over from me eating, yes EATING
, our/your lettuce!!!!! I stood up straight. He looked at me, chewing. I said, “What do you think you are doing?” He didn’t answer, just bent and took another bite. Another bite!
I hopped one bed and that got his attention— a little tail flick. I hopped another bed and just about slapped him on the rump before he turned and sauntered, SAUNTERED
mind you, 10ft away. I did a minor Razz deer dance (I figured I needed to stretch a little anyway from the spinach harvesting for the past 2hrs) but there he stood. So, off I went, walking him out of the production fields. I tell ya, these young men.
Spinach, spinach everywhere.
How To Freeze your Spinach:
Start a very large pot of water to boil.
Fill a very large bowl with ½ water and ½ ice cubes.
Place a metal colander atop and cover with lid.
When boiling rapidly, fill colander with washed spinach leaves and cover.
Set timer for 90 seconds…don’t walk away or you’ll have spinach mush.
When time’s up, remove lid and plunge colander into ice water for 60 seconds.
Remove and drip dry for a few minutes.
Remove in handfuls and squeeze well.
Place in a pile on cutting board.
Chop as fine as you like.
Place in freezer bags in portions that are logical to your intended use. (Think spinach dip that calls for one of those blocks of frozen spinach.)
Freeze well. And enjoy spinach year-round!
Spinach IS top billing this week; along with a pound of that green superfood, you’ll find in your boxes this week the following:
Radish A little cherry bomb, called “Cherriette”.
Lettuce, romaine More salad and sandwich crunch!
Broccoli (mini or head) Ok, so the heads are small too. A persnickety little veggie to grow!
Boc Choi (black summer) Is boc choi the new “kale joke” for this CSA?
Baby braising greens Quicker and easier into the hot pan.
Pea shoots The Tea House introduced us to these wonders…see what you think.
Spinach, loose leaf If you are overflowing, consider prepping for spinach dip come 4th of July (see above)
Dill This little sprig is early dill; Razz’ favorite herb (showing Scandinavian heritage!)
Oregano Another early herb, perennial this time…made it thru the snow and cold. Visit Italy this week.
Recipes for your consideration
Everyone feel free to add your favorite recipes to the *website. The more the merrier; it should be pretty self-explanatory to enter them. KAH had an addition she shared with the group , and I put it on the website for ya’ll.
Pea shoots come but once a year. I never knew they existed until one evening I was introduced to them by MP while eating take out from The Tea House in St. Paul (great restaurant, by the way). They were simply done. And the taste— well it’s first the texture of greens and then “pea flavor” comes thru. Very odd. Very delicious.
Sauteed Pea Shoots
1 Tbsp toasted sesame oil
¼# washed, rough chopped pea shoots
1 Tbsp tamari soy sauce
1 clove garlic, crushed/minced
In a large skillet, heat oil on medium-high. Add pea shoots, soy sauce and garlic. Cover and cook for 3-5 min, until pea shoots are well wilted but still retain a bright green color. Serve immediately.
Dill in salad; perfect combo. This dressing recipe packs it all.
1/3 cup seasoned rice vinegar
1/3 cup toasted sesame oil
3 Tbsp maple syrup
1 1/2 tsp tamari soy sauce
1 Tbsp Dijon mustard
1 Tbsp fresh dill
Combine all ingredients in small bowl; whisk together until well emulsified.
Here’s a wonderful way to use up those herbs in combination. And fresh bread! Whew, nothing better. (a little tedious, but if you have a bread machine, toss it all in on “dough” setting and then just pat out your dough, let it rise and bake that impressive aroma right into your home.) Next time you see Roger, ask him what he calls this bread.
1 package (1 Tbsp) active dry yeast
1 1/2 cups warm water
3 1/2 cups all-purpose flour
2 Tbsp olive oil, plus additional for the loaves
2 tsp sea salt
1 Tbsp chopped fresh oregano leaves
1 Tbsp chopped fresh thyme leaves
1 Tbsp chopped fresh chives
Course sea salt
In a large mixing bowl, stir together the yeast, 1/2 cup of the warm water, and 1 cup of the flour. Sprinkle the remaining flour on top of the mixture and do not stir. Allow the yeast mixture to rise until it rises up through the flour, 30 to 60 minutes.
Add the remaining warm water, olive oil, salt, and the herbs, stirring to combine. Turn out onto a floured work surface and knead 5 minutes, until smooth and elastic. It should be very soft and a little bit sticky. Shape into a ball and place in an oiled bowl, coating the dough well with additional olive oil. Allow to rise until double in volume.
Punch the dough down and divide into two equal pieces. Shape into balls and place on heavily floured surface at least 6 inches apart. Brush the tops with olive oil and allow to rise until doubled in volume.
Stretch and shape each ball into a 10-inch disk and place on a heavy baking sheet that has been dusted with cornmeal. Prick the dough all over with a fork. Sprinkle with course sea salt. Bake in a preheated 450F oven for about 20 minutes, until golden brown. Cool on a wire rack. Makes two 10-inch loaves, to serve 6 to 8.
For Your Reading Pleasure
Riverwalking: Reflections on Moving Water by Kathleen Dean Moore
This is a collection of short essays with the central theme of the title, but generally nature writing very well done. It is a book I pick up and read every now and again. The stories are simple, real and a pleasure to engage. An escape from the hectic nature of everyday life— into just plain nature. Enjoy.
What a happy sight; our gold is in those fields!
It’s late on a Tuesday night; another full day of harvesting is packed and chilling in the cooler. Growing is going fairly well. Planting is (somewhat) on schedule; melons and winter squash hardening off outside the greenhouse and another round of salad mix is seeded in. More lettuce and broccoli is being started in the basement. Weeds are out of control and low on the priority list. Gotta move them up a bit before they consume us!
We are happy to be growing some good food.
Everyone be careful now with the boxes! Open gently; return for pickup next week.
Have a wonderful week, and enjoy the vegetables.
Roger and Lara
Greetings All:Heirloom Living Market will close at Noon today!
David Huenergardt of The Roastin’ Fool and Dabrielle and Bruce Wills of My Daily Bread will be our Farmers of the Week! What a dynamite combo! Stop in and try a taste of David’s Vigilance Blend coffee, smooth, rich and creamy, along with a tasty treat from Dabrielle’s kitchen! Have you tried Organic Spelt Bread or the Pumpkin Spelt Muffins from My Daily Bread? Dabrielle’s offerings are all organic and scrumptious! She will have items on the Farmers’ Sale Table, but her Baked goods sell quickly! Ensure that you get the item you want by placing your order today! We are so happy to share their wonderful products with you!
Shalley and David Carrell Farms have listed their Water Buffalo meat! Some of you were lucky enough to get a taste at Market pickup last week! It has a rich and flavorful profile! Try some – you will not be disappointed!
Johnston Family Farm has FRESH Raw Cow Milk!
Little Tots Estate is still offering BOGO for Goat Milk!
All Raw Milk is labeled for Pet Consumption! This is the only way the RAW milk can legally be sold in the state of Georgia.
Fresh Veggies are coming in fast and furiously! Be sure and check out your fresh options under the Veggie Section of the Market! You will find plentiful offerings from Fry Farm, Doug’s Garden, Back River Farm and Phoenix Gardens! Lots of veggies!
Organic Peaches are listed on the Market and can be purchased by the box or by the pound!
We appreciate your support of the Market, our dedicated, LOCAL Farmers/Growers and Artisans and the local economy!
There are many nutrient-dense, fresh, local, pesticide/chemical/GMO FREE foods and grass fed, pasture raised meats available to keep you and your family well fed and healthy! So, Shop The Market Before It Closes!
We will see you Thursday at Gwinnett Gymnastics Center between 4:30pm and 7:30pm!
As always, Mary will have a couple of recipes featuring products she has purchased from the Market!
Joyful thoughts and bountiful blessings!
~Maryanne and Mary
“Like” us on facebook!
Take me to the Market.
TOMATOES You can’t say your in the summer harvest until you have tomatoes and this week we have some from Hog Mountain. Thanks to all this rain we’ve had, farms are experiencing early summer harvests and we’ve already seen zucchini and squash listed online, so no wonder we have tomatoes.
RAW GOAT’s MILK David Cowart has a small herd of dairy goats in Suwanee and will be listing milk very soon. He’s listed as MRK Farm and says this about his farm. “We grow dairy goats which produce milk and we have some blueberries too. Our small goat herd eats grass, tree leaves, weeds, bushes, vines, in about 9 acres of pasture and woods. Once a day, they eat some non-medicated grain mix which does include some corn and soy. On the milk stand, they usually eat alfalfa while they are being milked.”
New Grower Sweet Pea Gardens is located South Forsyth County growing produce year round. They grow a variety of vegetables, fruits, & herbs for their family and sell the extras.
WATSONIA FARMS How were the peaches? I was so excited to be able to offer you peaches last week and glad many of you got to enjoy them. I hope to offer these and more of their fruit harvests again soon.
RAW COW MILK Since Brown Eyed Girl is on vacation this month please feel free to take advantage of the Carlton Farm delivery to Chalcedon Church on Pilgrim Mill Road. Chad Carlton delivers there every Wednesday from 3:30-4:30pm.
Questions?: Please feel free to contact the farmers directly, they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)
LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!