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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Conway, AR:  Tuesday Reminder - Market Closes Tonight after 10pm.


Hello friends!

There’s still time to place your order for pickup this Friday, March 22nd.

The market closes TONIGHT after 10pm, maybe even midnight! Come early on Friday for the best selection from the Extras table. See you Friday!

The market is now OPEN for orders. Click here to start shopping:*

https://conway.locallygrown.net/market

How to contact us:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Dawson Local Harvest:  REMINDER - Dawson Local Harvest Orders close tonight at 9 PM


Happy Tuesday! The market closes this evening at 9 pm but there is still time to get those last minute orders in.

Click link to order: www.dawsonville.locallygrown.net
ORDER CONFIRMATION:
If you don’t get an email right after you order then your order is NOT complete. Log back in and your order will still be there waiting for you to check out.

PICK UP:
Pick up is on ***FRIDAY*** at Leilani’s – 4141 Hwy 53 E Dawsonville, GA – from 4 pm – 6 pm

PAYMENT:
We take checks, cash and credit cards at the shop at pick up time

Champaign, OH:  Tuesday Love


Don’t forget that you only have until 8pm the show us some love!!

It’s our new order closing time, and we don’t want you to miss the fun!

XOXO,
Cosmic Pam

Fresh Harvest, LLC:  Last Call for 2 Weeks - Fresh Harvest




Market News

Hello!

Slim pickings for green veggies, but plenty of carrots and mushrooms are available. This is probably the last time for those delicious winter carrots.

Cookies and Apple Galettes are a special treat, at least for me.

As always Bloomy Rind has a lot of interesting items in the Cheese category that go very well with Dozen Bakery’s breads and baguettes.

The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be April 3rd.

Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.

Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.

John

Recipes


Thick-Cut Sweet Potato Fries
1/2 cup cornstarch
Kosher salt
1 teaspoon baking soda
3 pounds sweet potatoes, peeled and cut into 3/4-inch-thick wedges, wedges cut in half crosswise
3 cups peanut oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Whisk cornstarch and 1/2 cup cold water together in large bowl. 2. Bring 2 quarts water, 1/4 cup salt, and baking soda to boil in Dutch oven. Add potatoes and return to boil. Reduce heat to simmer and cook until exteriors turn slightly mushy (centers will remain firm), 3 to 5 minutes. Whisk cornstarch slurry to recombine. Using wire skimmer or slotted spoon, transfer potatoes to bowl with slurry. 3. Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes. 4. Heat oil in 12-inch nonstick skillet over high heat to 325 degrees. Using tongs, carefully add one third of potatoes to oil, making sure that potatoes aren’t touching one another. Fry until crispy and lightly browned, 7 to 10 minutes, using tongs to flip potatoes halfway through frying (adjust heat as necessary to maintain oil temperature between 280 and 300 degrees). Using wire skimmer or slotted spoon, transfer fries to prepared wire rack (fries that stick together can be separated with tongs or forks). Season with salt to taste and transfer to oven to keep warm. Return oil to 325 degrees and repeat in 2 more batches with remaining potatoes. Serve immediately.

Siloam Springs, AR:  Weblog Entry


www.siloamsprings.locallygrown.net

Spring is in the air! Our farmers are planting root crops like potatoes, carrots, onions, and more. Greens are already growing well as we’ve seen at Opossum Hollow Farm. Seedlings are growing in greenhouses. Bees are buzzing everywhere enjoying the nectar from the tiniest of the first wildflowers to show up in spring. New worker bees are emerging to help bring in the pollen and nectar for the summer honey harvest. Bacon is growing in the woodland pastures, and steak and chicken are free ranging under the beautiful sun. Chickens are laying eggs a plenty. Life is good on the farm.

It’s a beautiful week for Spring Break. Get outside and soak up some Vitamin D this week. Remember to place an order by Thursday at 10 p.m. See you Saturday!

Winnsboro, TX:  Market is Open


Good morning,

What a nice weekend; feels as though Spring is finally here to stay! Fruit trees are budding, onions & other early starters are well on their way to being ready, chicks are hatching… I just love this time of year!

Thank you for being part of our small local farms.

Have a beautiful sun shining week,
Stacy

winnsboro.locallygrown.net

Spa City Local Farm Market Co-op:  ATP Ordering


Just a reminder that if you plan to order from Arkansas Natural Products, you’ll need to do so by 9pm, Monday night, March 18th. The rest of the Market closes Tuesday night at 9pm.
Barbara Schuette
Market Manager
itsallgood1947@gmail.com

GFM :  Lots of Produce Will be Available


Just a few of the many things you will find at the Greeneville Farmers Market online and at our physical market opening May 11, 2019. We are located at 690 Erwin Hwy., The Doak House Museum, on Tusculum University Campus. Saturdays 9 am to 1 pm.

V.I Prime Produce locally Grown:  Market open


Good evening Prime Produce Market is now open and accepting orders.

Dawson Local Harvest:  The Market is open!


Good evening!

The market is open for order. Check out Back in Time farms for fresh, CNG chicken. There’s plenty of veggies on the market, but get the tomatoes while you can, they’ll be gone soon.

Have a great week!!

Gina