To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Ginger, Butternut Squash & Sweet Potato*
A magical combination of sweet roots, squash, and spicy ginger!
from thekitchn.com

1 large butternut squash, peeled & seeded
4 medium sweet potatoes, peeled
3 yellow onions, peeled and sliced thin
1 4-inch piece ginger, peeled and julienned
5 tablespoons olive oil
1 tablespoon Kosher salt
1/2 tablespoon black pepper

Preheat oven 400°F.

Cut the butternut squash and sweet potatoes into wedges, about 2 inches each. In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. Use your hands to mix all ingredients together.

Transfer to a parchment-lined baking sheet, and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300°F, and cook for an additional 1 1/2 hours. Reduce oven temperature to 200°F and cook for 1 hour longer. If you are not serving this dish immediately, keep in oven until serving (even if the oven is “off,” the warmth does it good … I even keep it in the oven overnight!).

Market News

Hello!

Happy November! The time change means it’s dark earlier, and we will officially from now on be under the porch up at the church! We are so grateful to the Trinity Presbyterian Church community for allowing us to set up through the winter months. The electric lights and weather protection really make a much more comfortable and efficient delivery!

We have a ton of great veggies on the Market page this week! It is a time of high diversity on the farms, and so many good things to eat! Please enjoy all these offerings now, as soon the icy cold winter days will be here and choices will be much more limited!

Rocky Glade Farm has a special offer on bushel and half bushel boxes of sweet potatoes, so now may be a good time to stock up! This will also be the last week for Thai ginger.

Bear Creek Farm is currently taking pre-orders for Holiday Prime Rib up on the Market, if you want to try something other than turkey for Thanksgiving!

It is time to reserve your Wedge Oak Farm pasture raised turkey for Thanksgiving! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.

We need your bags! Please remember to bring us the reusable bags when you pick up .

We appreciate your support, and will see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

St. Pete Locally Grown
on the web
on facebook
on google
via email
see volunteers on pinterest
see local urban growers on pinterest

Ready To Order?

sign in & shop now
FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

GROW YOUR OWN: Get More Nutrients to Your Plants

Even in retirement, Nathan is contributing to our Market by allowing me to share his instructional gardening videos. Take a look at Nathan’s video “Get More Nutrients to Your Plants” filmed during one of his backyard gardening classes. Enjoy learning how to get your soil to better feed your plants with Mycelium, a naturally occurring nutrient that you can easily introduce into your soil. Thanks to Volunteer Videographer Jeff Yentzer for filming this segment for us.

Message from Your Market Manager

WE’RE BACK!
I’ve just turned 62 and that can put one into a contemplative mood. Our Market is preparing to enter its SIXTH YEAR of operation. I sense local history being made—on a small scale but foundational nevertheless—when I think of all the wonderful growers, customers and volunteers who have graced our small local business called St. Pete Locally Grown over the past five years. I want to launch our Fall Season by giving thanks that we are still moving forward, our resources are sufficient and growing, and the local St. Petersburg Community still sees relevance and value in our humble little Market. What is to come of us in the future? My hope is that more people will follow in the footsteps of our strongly loyal volunteer base and learn this business piece by piece to make it sustainable by the time I choose to leave it behind. When will that be? When I’m no longer needed to manage it. But even then I would like to contribute in some way to its vision and sustainability. Is this my “swan song” season? I really don’t think so. I truly love the Fall and rubbing elbows in a chilly garage with like-minded souls, soaking in the camaraderie that the SPLG experience offers. Operating 8 months of the year will be sufficient for this Market until someone younger decides to manage the distribution of a summer crop to the St. Petersburg Community. Then we will have run full circle because we’ve already proven that is doable! How can you help? Wish us well… by purchasing local veggies through our online Market biweekly—or even just monthly, by volunteering in whatever capacity you can, by caring about our sustainability enough to entice new customers, and by sending us backyard urban growers. And do plan to attend our monthly potluck socials! They are such a great perk for those who have discovered them!

GCF PURCHASE DEADLINE
Orders for veggies from Geraldson Community Farm must be submitted no later then Monday 8pm TONIGHT. After that, you won’t be able to find their produce until the next Market in two weeks. I will send you a reminder at 6pm tonight but it might be best to set up your own reminder long-term. You don’t have to submit your entire order by 8pm tonight, just what you want from GCF. For first timers, I suggest you submit your entire order all at once just to avoid the multiple orders. (The system will think it’s time to charge a membership fee on your second order.) If this should happen to you just call me so I can adjust your invoice.

SPLG’S FRUIT BASKET
Fresh coconuts, carambola (aka starfruit), and papayas (both ripe and green) are available—all locally grown in St. Pete. Also available are U.S. grown bosc pears and gala apples from Washington State.

RECIPES FOR WHAT’S IN ABUNDANCE
Looks like spinach, eggplant and squash are beginning to come in strong. Here are all sorts of spinach recipes that can handle the varieties (Longevity, Ceylon, and Malabar) we have on our Market this week. With such a variety of squashes like Floridor, Zephyr, and “Eight Ball” Zucchini, any number of these zucchini recipes would be great. I plan to broil mine after splashing a little coconut oil on lengthwise planks. DO notice that we’re offering both squash & eggplant variety packs this week. This is my favorite NO-FAIL spicy eggplant recipe for which the Ping Tung Long is perfect. The only caveat is that you must be sure the eggplant you use has thin skin. Seriously, this dish even beats the locally renowned ABC Seafood’s dish.

EATING THROUGH THE WINTER
Weather is changing everywhere and I was so interested in the perspective offered by the current newsletter from Local Harvest on what farmers are going through up North as winter approaches. What do they do during the winter when the farmer’s markets have closed down? How do they earn a living? Luckily in Florida we can grow year round but finances are pretty tight in the summer months for local Florida farmers too. Great ideas from the North are worth a read on how those Northerners manage Eating Through the Winter. Did you know that SPLG is a proud contributing member of Local Harvest? Please visit our listing and post a review while you’re there.

RECENT PHOTOS OF NATHAN’S GARDEN
We have been fortunate—and SO Blessed—over the past several months to have yet another college intern in Nathan’s Garden and he has taken such lovely photos of the transformation he is helping to create there. We are very grateful to Volunteer and Intern Samuel Letchworth for these fabulous panoramic photos. Thank you Samuel!

Upcoming Events

All these and more are posted on our Calendar of Events

WORKSHOPS & EVENTS

• *"Monthly Potluck Socials" for November and December are being combined into one festive Holiday event on Dec. 6th. Mark your calendars now and expect an Evite to arrive soon!

Volunteers Needed

WE ARE CURRENTLY RECRUITING FOR FRIDAYS

• Friday morning distribution preparation. Everything from preparing customer coolers to loading up the van for delivery shifts. Commitment is from 7:30AM until around 11am. Detail oriented.
• Friday deliveries: We have three delivery shifts. Commitment is a 3-hour shift between 1130AM & 630PM. Delivery volunteers are asked to train to become a part of our Friday team and attend a 20-minute phone conference orientation at their convenience. Teams of two deliver throughout St. Petersburg, near Largo, and into Gulfport. tion at their convenience. How does it all work? Volunteer teams of two deliver via a large air-conditioned cargo van throughout St. Petersburg, near Largo, and into Gulfport. Successful volunteers are detail oriented and like meeting people. Our delivery duos are forming bonds and meeting smiling and grateful customers excited about their vegetables. Please call Tina at 727-515-9469.

Upcoming Events

All these and more are posted on our Calendar of Events

WORKSHOPS & EVENTS

• “Monthly Potluck Socials” for November and December are being combined into one festive Holiday event on Saturday, Dec. 5th. Mark your calendars now and expect an Evite to arrive soon!

Market News

Did everyone remember to turn back their clocks last night with the end of daylight savings? The Market is back open this morning with a good supply of locally grown and made products.

I have an important note about the Market. As we have grown so has the expenses for the Market. Beginning today, November 1, the market surcharge will increase by 3%. I am always working to improve the Market for customers and farmers and this increase should help with that.

Notes and products about the Market this week:

Erdmann Farm will be taking a two week break but will return with plenty of kale and arugula as well as some new items – broccoli and cabbage.

Farrar Farms contintues to add their listing. This week it is beef short ribs.

Flying S Farm brings a greens mixture to the Market – Ka Co Tu Mus – which is mixture of kale, collards, turnip and mustard greens.

Rainbow Hill Farm has eight varieties of apples available including Arkansas Black, Fuji and Pink Lady. They also have bulk size apples for making applesauce if you want to preserve them for winter.

Rocky Glade Farm has an abundance of sweet potatoes so has list bushel size quantities. This is also the last week for galangal and their ginger is almost gone.

Thanksgiving is fast approaching. There is still time to reserve a fresh turkey from West Wind Farms.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

I am taking a break from recipes. Look for them to return soon.