Joyful Noise Acres Farm:  Don't forget to place your orders.

Please remember to place your orders before 8:00 pm tonight.
We are so glad to have Amy from Farm Fresh Foods on the market this week. She has heirloom carrots and tomatoes, and prepared foods – hummus, orzo salad, quinoa patties and roasted apple sauce.
See you Wednesday,
Mary Beth

Atlanta Locally Grown:  Available for Saturday August 15

I hope this finds you all doing well. The market is open and ready for orders. We will see you on Saturday between 9-10 at your selected delivery location.
Thank you for all your support,
Brady

Conyers Locally Grown:  Available for Friday August 14

I hope this finds you all doing well. The market is open and ready for orders. We will see you on Friday between 5-7 at Copy Central(1264 Parker Rd).
Thank you for all your support,
Brady

Champaign, OH:  Do The Salsa!

Well, not the actual dance BUT this salsa recipe looks so good that you may feel like doing a bit of salsa dancing after you try it!

Right now, on the market, we have tomatillos, from Anchor Acres! Laurie wanted to share this recipe so that you could see how simple using the tomatillos can be!

Salsa making (2)
People

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Laurie Cuddington

To
Pamela Bowshier

Here’s my attempt at a salsa “recipe” based on how I make salsa, based on how I learned from my Mexican friend in San Diego. I will try to be thorough, but don’t let that make you think that it’s difficult to prepare, because it’s NOT, it’s super simple. :-) Read through before starting! lol

Start with about 1-2 pounds of tomatillos. Remove the husks and stems – this is very easy. I slide the husks up from the bottom (where they are starting to open anyway) and then kind of grab the stem with the inverted husk and give a little twist and the stem comes right off with the husk. (The description is WAY more complicated than the doing.) Now wash the tomatillos – they have a slightly sticky coating that will not completely wash away but that’s okay, just gently rub off what comes off. Now put the tomatillos in a pot of water with enough water for them to move around and float or sink – whatever they choose to do. Because once they are ready one of the signals is that they will float, but if they float a bit at first, that doesn’t count. Anyway, bring that pot to a boil and also put in your choice of hot pepper – if you want a mild salsa, you only need one small slightly hot variety of pepper, but if you want the salsa more spicy, then put a second and/or hotter pepper. The pepper(s) should just be washed but that’s all. Now if you have room in your pot, as the pepper(s) and tomatillos get a head start, you could add your tomatoes (maybe half the amount of tomatillos that you are using). If you don’t have room, just wait til the first set of veggies is done and you can do the tomatoes after (same water). So you are watching for when the tomatillos float and look sort of lightly cooked, softened up a bit. Same for the pepper(s). As they are to that point, fish out the ones that are done and put them in your blender (if it is not very big, you will have to do separate batches). But with the pepper(s), set them out onto a plate or cutting board and cut out the stem. You can also remove some of the seeds if you need to lower the heat. Smell the pepper if you want to get an idea of how spicy it is. Put maybe only a half pepper in the blender to start – you can always add more but you can’t take any out! Tomatoes will also need stems removed when they are ready for the blender. They need much smaller cooking time than the tomatillos and peppers (or even uncooked completely if you want). Now what you also want to put in the blender are an onion or two (quartered is fine) and garlic. I like a whole bulb of garlic but you can decide how much garlic you like – remove the husks from the cloves and just drop the cloves in the blender with those hot veggies. You also need to add salt (maybe a tablespoon?) and sugar (also tablespoon?). Oh and cilantro! Put some leaves of fresh cilantro if you have it. Of course there are other things you could put, too, but this is what I do. :-) There is plenty of liquid in the veggies themselves that you probably do not need to add any. (This does make a “runnier”-style salsa which I like, so I don’t make any effort to drain the normal veggie juices.) (However if you actually did need to add more liquid, ladle some out of the veggie cooking water – only add a teeny bit at a time til you see how it is.) So what is VERY IMPORTANT is that you blend up what you have put in the blender and then TASTE it!!! You can taste it plain and you can taste it on a tortilla chip or whatever you’re wanting to serve it on, because you want to see how it is! Then, you adjust – more garlic, more hot pepper, more salt, more sugar, more onion, ETC – little bits at a time and re-blend and re-taste until it is perfect. Tasting is part of the fun. :-) But, if you are saving for freezing (this salsa freezes very well) or serving to guests, I don’t recommend double-dipping, haha

Athens Locally Grown:  ALG Market Open for August 13

DeForest, WI:  Availability for Week of August 9

The market is now open

Fresh Harvest, LLC:  Fresh Harvest for August 9th

Market News

Hello!

We know this time of year schedules are changing – school is starting, vacations are ending… Thanks so much for including us in your already busy day! We appreciate the effort you put into buying local and supporting us!

There is a lot of great summer produce this week! There is a special on the ‘Juliet’ paste tomatoes if you want to do any preserving for winter. Also red peppers are in! These beauties are so versatile, and good for you! They carry a lot of vitamin C, and kids love them sliced up raw.

The Bloomy Rind is back with us this week with another amazing selection. They are gearing up for The Southern Artisan Cheese Festival. This year it is Saturday, September 12th from 3 – 6 pm at RocketTown in downtown Nashville. Mark your calendars!

Also, the Peach Truck is no longer, but Dozen Bakery has amazing Peach Galettes available! The fruit of the moment is watermelon! Don’t let summer slip by without indulging in this treat! There is nothing like it. We have them on the Market under “Fruits”, and they come in all sizes!

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

Northeast Georgia Locally Grown:  Weblog Entry

Wait… Justin isn’t going to write Sunday blogs anymore!? Looks like someone will have to develop a new skill. Free-writing I think it’s called. No promises. Having the opportunity to lead a nutrition meeting this last Tuesday, I suppose we can start there. In preparing for the topic at hand, I realized my priorities around nutrition have changed in the last year or so. My amazing mom has been a registered nurse for most of her life has always wanted to combine what we eat with our long term health. So she got a nutrition certification, started monthly nutrition meetings at her home, and asked me to share at this month’s gathering. Or was it just an excuse to share food with good people? The fruit not falling far from the tree, I also have an interest in nutrition… But my past concentration on nutrient density, bioavailability, blah blah blah has slowly changed with my education, involvement with this market, and getting to know more farmers. I pick my weekly food items based on diversity, peak harvest season, color, taste, methods used to grow, and I might even be a little biased towards my favorite people growing it. My diet is more and more centered around what’s fresh and available, and what’s fresh and available is new almost every week of the year. It’s also interesting to think about our relationship with our growers in turn affecting our meals. If enough people express interest in a certain variety of produce that grows well here, we might see it being grown the next year! That is the beauty in small diverse farms, they typically throw in an experimental crop from year to year.

Anyway, the topic I chose for the nutrition gathering was “Stress and Food.” I went through the mechanics of short term stressors and long term stressors, how your body produces some powerful drugs/hormones, and how those hormones like cortisol can affect how your body assimilates food. I learned some interesting things while researching, but the in-short, the message was to come to the plate relaxed and with a clear head. When you do this, your body is able to more efficiently transport, store, and build more efficiently. A whole other topic is being aware of stressors (like driving in Atlanta, resenting your boss, or a sleepless night) and how you can create ways to dissipate the cortisol from your system.

That being said, I leave you with: Don’t be an Orthorexic. Because stressing out about eating healthy would be irony at it’s finest.

My current kitchen experiments: cold brewed chamomile tea (unsweet or honey sweetened), chilled chanterelle and watercress salad, lemongrass and nutmeg infused pickles

Oh! And if you are interested in growing food, there is a workshop for small and beginning farmers Tuesday August 18th 5pm in Clayton (Register by this Friday) See Flyer: https://goo.gl/BdGMdd

Market closes at 9pm Monday

Green Fork Farmers Market:  Weekly product list

Dear Green Fork Farmers Market Customers,

NEW this week—Bee Well Gardens has a beautiful purple Passionvine available, and Green Fork Farm has a new variety of sweet pepper available, Jimmy Nardello. Super sweet and delicious!

Also available this week:

Vegetables—Potatoes, tomatoes, green bell peppers, mixed colored bell peppers, jalapenos, poblanos, red Anaheims, green Anaheims, Jimmy Nardello peppers, and sweet banana peppers.

Herbs—Green basil, purple basil, Thai basil, tarragon, and mixed herb bunches.

Meat—Pastured beef, chicken, and pork.

Fermented foods—Sauerkraut and jalapenos.

Cookies—Chocolate chip cookies made with wheat or oat flour.

Salsa—Made with locally grown and organic ingredients.

Olives—organic and directly from the grower in California.

Plants and Flowers—Culinary, medicinal, and pollinator plants, ready-made flower arrangements.

Place your order from now until Tuesday at 5:00 pm for pickup on Wednesday from 4-7 pm at Nightbird Books in Fayetteville.

If you aren’t able to place an order, stop by to shop with us on Wednesday. We will have a variety of items for sale from the table.

See you on Wednesday,

Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
205 W. Dickson St.
Fayetteville, AR

To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!

Madison GA:  The Market is Open!!!!!!'

See everyone at Auto1 on Wed!!!!!