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.
Fresh Harvest, LLC: Fresh Harvest for February 28th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Stir fried Bok Choy with Wild Mushrooms Over Soba Noodles
from Edible Nashville
ediblenashville.ediblefeast.com
Ingredients
½ tablespoons coconut or vegetable oil
8 baby bok choy (cut into halves)
½ cup water
2 tablespoons rice vinegar
1 cup wild mushrooms, sliced
1 carrot (thinly sliced)
2 cloves garlic, minced
1½ teaspoons sea salt, divided
1 teaspoon turmeric
½ pound hot cooked soba noodles
1 scallion (julienned)
1 cucumber (julienned) juice of ½ lemon
Preparation
1. Melt the coconut oil in a saucepan at high heat. Place bok
choy halves in pan to form a single layer. Add water, rice
vinegar, mushrooms, carrots, garlic, ½ teaspoon salt, and
turmeric. Cover pan and braise vegetables for 5 to 8 minutes.
2. Place the braised bok choy and mushroom mixture over soba
noodles. Garnish with cucumber and scallions.
Market News
Hello!
We know you all enjoyed the beautiful weather today as much as we did! We have lots of news today, so please take a minute to read before you hop on over to the market.
We have a great selection for you this week! There is a bounty of sweet, crunchy lettuces and spinach this week, some lovely root vegetables and radishes, and other mild, juicy greens freshly harvested from our farms just for you! Check out the recipe as a way to enjoy some of our veggies and mushrooms!
- Pre-Order Bouquets are available! This is a special offer as a way for you to save some money on flowers this summer. It also helps support Tally’s early season farm needs, like buying seeds, and supplies. This is a low-income time for farmers, and some investment now in the upcoming season is really helpful! And, during these gray days, how wonderful to think of those vibrant, joyful flower bouquets you can order each week during the summer! Pre-pay now for the Bouquet of the Week Club bouquets, and save yourself $20.00! You get 10 weeks of large bouquets for 12.00 each (normally would be $14.00), and can order them whenever it is convenient for you!
We are on an every-other week schedule through March! Stock up this week on what you can . Our next delivery will be on Wednesday, March 16th.
We have two bits of egg news! For the next few weeks we will be offering on special some Certified Organic eggs from Eaton’s Creek Organic Farm in Joelton. They are a slightly higher price from the regular Fresh Harvest eggs. Our farmer friends at Eaton’s Creek have a new flock of heritage birds, and are still learning about how much they will produce and finding the right market for them. We will be helping them out here for a little bit – let us know what you think!
Also, we are implementing a new policy regarding egg cartons. All eggs will now be packed in new cartons each week.* We will no longer be accepting any other egg cartons than the ones you receive your eggs in from us*. This will better help us ensure and monitor quality . If you did not receive the carton from any eggs bought from us, please do not bring it to us to reuse or recycle. Thank you!
We also have Dylem and Calebs’ Farm eggs this week, if you enjoy supporting these farm kids in their income-generating home project!
A reminder that we can not be responsible for the fate of bags that are left for those that need to pick up after 6:00. We have had some issues lately with bags missing by the time the customer gets there. This is very distressing to us, and we are working with Trinity Church on this issue. In the meantime, please be aware that there is a chance, if you need to arrive after we leave, that you will not find your order there when you get there. Again, we are working on this and will keep you informed.
We so appreciate your support, and look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
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!
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Dawson Local Harvest: March Markets for the Local Harvest
Dawson Local Harvest for March 4th
March Markets and the Local Harvest
HI EVERYBODY!
Spring is around the corner, can’t you tell? And with Spring comes the first plantings of cool-weather Greens at LEILANI’S. That means deliciously fresh organic Lettuces are going in the cold-houses this week, along with Kale, Pok Choi, and Collards! We’ll keep you updated on what’s coming and when. In the meantime, take a look at the Market for this week.
THE MARKET IS NOW OPEN!
REMEMBER! You can now order until Tuesday night at 9pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager
Athens Locally Grown: ALG Market Open for March 3
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
The annual Georgia Organics conference was held this past weekend, over in Columbus, GA. Its generally one of my favorite events of the year, and the Saturday night “Farmers’ Feast” is always the best meal I have all year, but unfortunately I wasn’t able to make it over there this time. It’s been nice seeing all the updates and photos posted to social media, though, and I’m hopeful next year I’ll be able to attend again.
Two weeks ago at pickups, we had some representatives from the campus organization “Real Food UGA” who are working hard to get more locally-sourced food available in the university’s many kitchens. I’ve asked them to write a few words about their important project to share with you, and here they are:
In 2009, a couple of UGA students learned about a campaign taking place on college campuses across the country called the Real Food Challenge. By harnessing the multi-million dollars of purchasing power that colleges and universities hold, the food industry could finally see positive change. The RFC classifies ‘real food’ as meeting at least one of the following criteria: fair, local, sustainable, ecologically sound, or humane. Since then, students at UGA have been working to get the President to sign a commitment stating that 20% of our food will meet a higher standard by the year 2020. And, as we have entered the 6th year of this campaign, we know that now is the time that real change can actually be made.
What exactly does this “work” look like? Examining, researching, and tracking all the food purchases UGA makes, educating students about the global impact of the food economy, meeting with faculty and administration, and uniting with other campus organizations and Real Food campaigns across the country. But, now we are asking for the help of our community. If issues such as workers’ rights, farmers’ livelihoods, community health, or animal treatment matter to you, we ask you to do one thing: sign our petition. The more names we have, the more our administration will know that this is something we need, and something we need now. When you’ve signed it, pass it along. If you wish to raise your voice alongside us, please check out our website or get in touch with us at realfooduga@gmail.com and we would be happy to give you more information.
Member farm Brad River Pastures is hosting their annual spring educational tour on their Elberton Farm on April 16th. Participants will learn about the role of heritage livestock on small sustainable farms, including managed rotational grazing of rare Gulf Coast Native Sheep and rare American Guinea Hogs. Participants must pre-register and pre-pay to attend and provide contact information. The cost is $10 for adults and children over 13 ($5 for Broad Rivers CSA Members!). $3 supervised children, and ages 3-12 Children under 3 years are free. To sign up, or for more info, contact Cathy Payne at broadriverpastures@gmail.com.
Finally, this week Shalley Carrell from Carrell Farms will be at our “Meet the Grower” table at order pickups. They were popular last time they took the table, teaching us about their 100% pastured water buffalo, lamb, and alpaca farm.
Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Other Area Farmers Markets
The Athens Farmers Market has closed for the winter. You can watch for news during the offseason on their website. The Comer Farmers’ Market is continuing, weather permitting, on Saturday mornings from 10am to noon. Check www.facebook.com/comerfm on Friday evening for their plans. The other area markets are also all closed for the season, I believe. If you know of any winter markets operating, please let me know. And they might all be closed, but we’ll be here all year round!
All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
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!
Farm Where Life is Good: Spinach/carrots/garlic/honey at mini-market Drop site #1-- Inver Grove Heights
Persephone is back from Hades
Farm Where Life is Good
Farm News
How about that Saturday, huh! We were tanning in the high tunnel workin’ the spinach in 70+deg temps. Quite nice to shed the coat and work in shirt-sleeves while tidying and harvesting…and tanning!
The Persephone Period has past, and the spinach sure knows it! The little fellers are perked up and reaching for the sky. Here’s to hoping those fridgid nights are past and spinach distribution can resume…we will be setting up the mini-farmer’s market in front of the Inver Grove Heights Animal Hospital each day. We are offering bagged (sweet, sweet) spinach and a small variety of other things for sale (cash only, self-serve.) Check in at the farm phone (715 426-7582) if you want to confirm the table is out, but usually open by 9am and closed by 5pm, Mon—Wed—Fri. (It varies a bit with Razz’ traveling schedule.)
So, get your spinach fix and check out these carrots! We have some fabulous garlic heads too; everyone needs some “kapow” in their diet this time of year. And honey, honey, honey.
Mini-Market Location:
7131 Cahill Ave
Inver Grove Heights, MN 55076
Table to the left of the front door
For the really local folks, we welcome on-farm sales with a “heads-up” call too, so let us know. 715 426 7582
You won’t believe it, but this is delightful— piping hot poured over a huge pile of lightly steamed spinach. Whew, gotta have it!
3 medium red potatoes (about 4×3in)
? of a medium red pepper (about 4×3in)
2 orange carrots (about 5×1in size)
½ small sweet mild onion (about 3in diam.)
4 medium garlic cloves, roasted
½ cup raw cashews
1 teaspoon fresh lemon juice or seasoned rice vinegar
¾ teaspoon chickpea miso
½ teaspoon mustard seed powder
½ teaspoon paprika
1 ½ teaspoons Himalayan pink salt or sea salt
If you haven’t roasted the garlic, peel and mix with a splash of veggie broth. Wrap in tin foil, and/or parchment and roast at 400 degrees in a regular or toaster oven, about 20-25 minutes, until garlic just starts browning.
Bring a pot of water to a boil and cook potatoes (skins on), red pepper, carrots and onion until potatoes are soft enough to pierce with a fork, about 25 minutes. Drain veggies and place on plate to cool slightly. You can reserve some of the cooking water to thin out sauce if needed, depending on what you are using it for.
Place potatoes only into a high speed blender (if you don’t have a high speed blender use a regular one, but consistency may not be as creamy, smooth or gooey). Blend on high until you get a gooey sticky consistency. If you have a Vitamix, use the tamper tool to push down the potatoes. If you don’t have one, then you will need to stop and push down the potatoes every once in a while.
Once potatoes are blended and gooey, add pepper, carrots, onion and garlic to the blender and blend again until smooth.
Add in the rest of the ingredients and blend. If you want to thin it out, add some of the reserved cooking water, 1 tablespoon at a time until you get the desired consistency.
Keep this cheeze sauce in the fridge. It will thicken as it cools so when you take it out, heat it slowly and mix well to get the smoothness back. Add water if you need to thin it out. You can also freeze leftovers in a freezer safe container as it freezes great. Defrost slowly when ready to eat. You may think it didn’t freeze well, but as you heat it up the consistency comes back with a bit of mixing!
To make the ultimate Mac n Cheeze:
Cook your pasta according to package directions.
Drain pasta reserving about 1 cup pasta water.
Add the pasta back into the pot and add desired amount of cheese sauce.
Then add pasta water 1 tablespoon at a time, mixing well in between additions, until you get the desired consistency of your Mac n Cheese. If your pasta is too starchy (as some gluten free pastas are) you can also use regular water to do this. Add salt if needed, it most likely will since the sauce is no longer as concentrated. Devour!
Adapted from— http://www.veggiesdontbite.com/2015/07/08/ultimate-cheese-sauce/
Spring is coming, stay sane and eat well!
Roger and Lara
**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.
The Wednesday Market: Remember to Order; Welcome Top Shelf Cakes, Sweets, and More
Good afternoon.
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up Wednesday between 3 and 6 p.m. Check the website for all of this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net
We welcome a new vendor this week: Top Shelf Cakes, Sweets, and More. With 28 years of experience as a caterer, Terry Helms is now selling her pimento cheese, chicken salad, and smoked pulled pork bbq through The Wednesday Market. She also plans to sell gluten free desserts.
The weather today is sunny, warm, and beautiful. We hope you all have time today to enjoy some time outside.
Thank you for supporting locally grown agriculture, and we look forward to seeing you Wednesday.
Thanks,
Beverly
Paris Arkansas Farmers Market: Sunday Order Funday!
Hello River Valley!
Just a friendly reminder to get those orders in today before 10pm! We have such great items available from our amazing Arkansas producers! Check it out!
—tempting baked goodies!
—farm fresh beef, chicken and pork!
—eggs, eggs, eggs!
—jams, jellies, pickled veggies
—local honey!
—beautiful hand crafted items
—seasonal veggies!
and more! come check it out….and thanks for GOING LOCAL!!!
<3
PAFM
Russellville Community Market: RCM Opening Bell
Hey everyone, and welcome to a new 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!
FRESH.LOCAL.ONLINE.
Suwanee Whole Life Co-op: Reminder: Place your co-op before 6pm today!
Just a friendly reminder that market orders are due online today by 6 pm.
Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.
Thank you for placing your order and supporting local farms and businesses!
See you on Tuesday!
Click Here to Place Your Order
CLG: Opening Bell: Urban Farm Project info. Sweet Potatoes, Pork, Turnips, Spinach!
Good afternoon!
I was very impressed with the produce at the market on Friday. The spinach, bok choy, kale,and Romaine lettuce looked better than anything you can find at Kroger, and it’s all grown locally just for you! Did you notice the new item: Gourmet Premium Dog Food! Check out over 500 wonderful items listed this week. Have a great week!
See you on Friday!
Also, please check out this link for more information about the upcoming paint night fundraiser. They’ll be painting an awesome EAT LOCAL picture!
https://www.facebook.com/events/915844865196390/
Come early on Friday for the best selection from the EXTRAS table. And save your eggshells throughout the week for the laying hens! :-)
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
ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.
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 Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846