Champaign, OH:  Last Call!!

Get your motors running!

Order up…..you are in the last minutes!

Champaign, OH:  Stand By Me

When the night has come, and the land is dark…
And the moon is the only light we will see…
(Stand By Me- Ben E. King)

Well, little local market of love customers, we have arrived at that bewitching hour…the hour that is the last call, the last hour of the market for the week.

The night has truly come to a very busy day, a very productive day, for your market manager. I am trying to get my shop ready to throw open the doors. It amazes me how I can totally get lost in whatever I am doing, only to look at the time, and be amazed that an entire day has floated by.

You have this last hour to make your choices on the market. Place your orders, relax, and know that we are here, standing by you, making sure that we give you the best of the best. The Rock Stars Of Local…

Peace and Love,
Cosmic Pam

Statesboro Market2Go:  Be sure to order!

We are staying open until 8 am tomorrow to give you plenty of time to place your order!
Thank you for shopping with Market2Go.

Russellville Community Market:  RCM Order Reminder

Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Dothan, Alabama:  UPDATE: PRICELESS HEALTH FARM PRODUCE...

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

PRICELESS PRODUCE UPDATED…
CSA- Full – may include Turnips & 1/2 Shares – include young Vidalia Onion!
Arugula – LAST of the season
KALE Pesto-No Nuts!
Greenhouse Mix – of Baby Chinese Cabbage, Baby Siberian Kale, Baby Bok Choi, and Baby Swiss Chard!
Lettuce – Mesclun, Red Oakleaf
& More…new combos.
Order by 5p Today. Pick Up FRIDAY or Saturday @ Dothan Nurseries 10a-12p

KNOW YOUR FARMER, KNOW YOUR FOOD…
For the next several Fridays, Market At Dothan will feature one of our growers/producers at the Friday Market Pick Up!
This week DIANNE HERRING of D’s JELLY will be on hand to answer your questions and share news from Herring Orchard, Garden & Kitchen. Come out and visit with Dianne from 10AM-12PM, Friday, 2/20/15 @ Dothan Nurseries

NOW AVAILABLE CASABLANCA RANCH QUARTER BEEF…
LOCAL GRASS FED, GRASS FINISHED BEEF…
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do not feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*GROUND BEEF PATTIES
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*LIVER
****SOUP BONES

LIMITED LETTUCE…
This week Scotty has a limited availability of RED OAKLEAF LETTUCE grown in Healhty Soil.

WELCOME…
SPRING HILL FARM
“We are a small farm located in Ozark, AL. We keep bees, raise chickens and plant a big garden. We love to make our food from scratch and have sold at local farmer’s markets. We specialize in whole wheat bread, pretzels, and cinnamon rolls from freshly ground flour. We also make soup mixes, spice mixes, fresh homemade cookies, and brownies. "

#MARYS PEEPS…
" KUMQUAT SATSUMA PEPPER JELLY…My new version of pepper jelly is made with fresh kumquarts, and satsumas, with some sweet pineapple. Add the final touch with jalapinos and bell peppers. All grown without pesticides, and no additives. I hope you will try this and enjoy it. It will be an added jar of flavor for you pantry. Remember that all my products are prepared for you in my home kitchen with complete sanitary conditions as possible."

SPECIAL: KATHY’S KLUCKERS…
BOGO (BUY ONE, GET ONE) PURPLE HULL. PEAS!

#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net

DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

PURPLE HULL PEAS & SAUSAGE
INGREDIENTS
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
4 cups fresh purple hull peas
1 quart chicken broth
12 to 16 ounces spicy andouille-style sausage or similar spicy smoked sausage
salt and pepper, to taste
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 4 to 6 Servings
PREPARATION

In a medium skillet or sauté pan, sauté the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer over low heat for 30 minutes.
Meanwhile, slice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender.
Uncover and increase heat to medium (a low boil); continue cooking for about 3 to 5 minutes to reduce slightly.
Add salt and pepper, as needed.
Serve with cornbread.

South Cumberland Farmer's Market:  NO MARKET TODAY ! !

MARKET IS CANCELLED TODAY. This is the first time we have ever had to call market because of weather, but since there is a State of Emergency for middle and east Tennessee and the Sewanee PD is advising against any road travel if not an emergency we feel it is prudent to keep as many people of the roads as possible.

See you next week!

Thanks!
Kir and Linda

Suwanee Whole Life Co-op:  Co-op Pick Up moved to Wed

Good Morning! Due to weather conditions, power outages, and because we have many farmers and vendors that can’t make delivery today, we’ve decided to move market pick up to Wednesday instead.

If you have a produce box and/or market order pick up will be tomorrow Wednesday)from 1pm to 6:45pm.

We hope this doesn’t cause too much inconvenience but the safety of our farmers, vendors and members is our highest concern.

Thank you and stay warm!
Nora

Champaign, OH:  Here Comes The Sun

Little Darling the smiles returning to their faces…
(Here Comes The Sun-The Beatles)

Well, we’ve got the sun. It’s freezing cold, snowy, patches of ice, but I will take the sun!! Just the sight of the sun out my windows warms my soul, makes me smile, and helps me begin the countdown out of the winter mess of blues…

So, to celebrate the sun, why not take a bit of time, collect your thoughts, make a list, and place your market orders from the comfort of wherever you are. It’s easy, stress free, requires no bundling up for the grocery store, no fighting the winter crazed crowds. Just you, the market, your order, and then, done! All that’s left if zipping to the YMCA, on Thursday evening, to grab your order and head home.

Easy, fun, healthy, affordable…you will feel the sunshine your soul…

Peace and Love,
Cosmic Pam

CLG:  Tuesday Reminder - Market Closes Tonight at 10pm.

Hello Friends,
There’s still time to place your order for pickup on Friday, February 20th. The market closes TONIGHT around 10pm.

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 Twitter: @conwaygrown

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Old99Farm Market:  Old 99 Farm, week of Feb 15 2015

Just finished a 485 page book, The Third Plate, by well-respected chef/author, Dan Barber. Yes, it’s about food and food production, and it’s provocative.

For example,“At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but even the most enlightened eating of today is ultimately detrimental to the environment and to individual health.”

He’s a permaculturist, without using the word, and, judging by the encyclopedic range of quotes and books listed in the bibliography, he hasn’t heard of it. No matter. It’s wonderful when ‘earth care, people care, fare share’ can be invoked without mentioning the ‘p’ word.

Example: “Food production is a disturbance, but the goal is to “disturb feelingly,” to disturb in a way that mimics natural systems. Whether you’re talking about a goose, a fish, or raising wheat, you’ve got to intimately know the environment from which it is coming and mimic nature to produce the best flavor.”

My point? Most people here on this list are interested in healthy food that tastes good. But care less about the systemic consequences of how that food is produced. We should, because if we don’t, one household at a time, we’re just as responsible as Monsanto, laggard politician or any monocrop farmer of ruining the world we live in. And that to such a degree that our children will curse our graves.

The solution, Barber says, lies in the “third plate”: an integrated system of vegetable, grain, and livestock production that is fully supported—in fact, dictated—by what we choose to cook for dinner. The third plate is where good farming and good food intersect. See his TED talks at http://www.ted.com/talks/dan_barber_how_i_fell_in_love_with_a_fish

And in other news…

In its most recent report, the Intergovernmental Panel on Climate Change (IPCC) calculated how much carbon we can emit and still keep a decent chance of limiting warming to two degrees above pre-industrial levels. This is known as a carbon budget. Two degrees is the internationally-accepted point beyond which climate change risks become unacceptably high.

As of 2010, we could release a maximum of about 1000 billion more tonnes of carbon dioxide and still have a 50:50 chance of staying below two degrees, according to the IPCC.

A very recent paper (published online in Nature, http://www.nature.com/nature/journal/v517/n7533/full/nature14016.html on Jan 7 2015) compares this allowable carbon budget with scientists’ best estimate of how much oil, gas and coal exist worldwide in economically recoverable form, known as “reserves”.

Were we to burn all the world’s known oil, gas and coal reserves, the greenhouse gases released would blow the budget for two degrees three times over, the paper finds.

The implication is that any fossil fuels that would take us over-budget will have to be left in the ground. Globally, this equates to 88 per cent of the world’s known coal reserves, 52 per cent of gas and 35 per cent of oil, according to the new research.

For us Canadians, that means 75/24/82 percent of oil, gas and coal respectively. Just consider how THAT will affect your standard of living???

Here at the farm, we had the mercury dip to -30dC last night; it’s finally in a range where Celcius sounds a bad as Fahrenheit! Frozen water lines, tractors that won’t start, frozen combs on roosters. Global warming is a misnomer, it should be climate weirding, because even these deep freezes are a consequence of global climate balancing.

Yes we have food. Delicious food, tho perhaps not as good as Dan Barbers. You will enjoy the carrots for sure. Pre cut squash in one kg bags, frozen, celeriac, leeks, and green onions, as well as eggs, flour and meats.

Healthy eating,
Ian and Camelia