The Weblog

This weblog contains 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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Spa City Local Farm Market Co-op:  The market is closed.

The Spa City Co-op market is now closed for ordering. Please plan to pick up your order this Friday between 3 and 4:30 pm.
Should you be unable to pick up, please arrange for a friend to do so for you.

Thank you for ordering from Spa City Co-op
This weeks market manager:

Karen Holcomb

Russellville Community Market:  Remember To Order!

Russellville Community Market closes at 10 p.m. this evening – be sure to place your order!

Pick up is Thursday at All Saints Episcopal Church on Phoenix from 4 – 6:30 p.m.

See you on Thursday!!

Russellville Community Market


Miami County Locally Grown:  Tonight's featured vendor?

Covington Cheese Company!!

I thought I had met people whose passion for producing quality food consumed them – then I met Andrea Littlejohn, gregarious, passionate, and full of energy. I’ve read of and spoken with so many growers who had great ideas for a value added product, only to find the regulations and restrictions so daunting, they never got further than the research phase.

Prior to accepting the manager position with the Virtual Market, I sat down to read the different food production rules in Ohio, and nationwide, finding just how intimidating food production can be, for a small-time, start-up operation… what type of crates you can use to legally haul your produce to market, the licensing required to transport frozen and refrigerated goods, what you’re allowed to incorporate into your baked goods, which butchers are licensed and inspected appropriately for reselling… I could go on all night, without even touching on the cost!

Then take such an involved process as cheese? How driven would a person have to be to go thru all that rigmarole? Well, meet Andrea Littlejohn, the cheese-maker extraordinaire of Covington Cheese Company!

And not just any cheese, but a wide variety of handmade, raw milk artisan cheeses, as she’s committed to presenting the healthiest, most natural cheese possible. And where does she create such a product? Her 20’x20’ USDA licensed commercial kitchen… stepping from her lovely home into that pristine workplace, I was undeniably impressed – it was immaculate, and impeccably organized. To stand there and think how much cheese can be made by one grey-haired lady, I was envious of her energy and her talent… if anyone could make such a business endeavor flourish, it’s Andrea!

Being a business owner with several federal licenses and a fully-licensed and inspected facility is a far cry from the woman who began her cheese-making career four years ago, before she learned what an uphill battle she had in front of her. Having been licensed to sell in April of this year, she still has testing and courses to complete regularly to keep her licensing current, from her milk-hauler license to her weekly milk testing for antibiotics. So this is definitely a woman who loves what she does!

Having always sourced the milk for her cheese locally, she currently turns to Lauxfield Farm, a Grade A Jersey dairy in Houston. Conveniently only 6 miles from her home, Andrea heads to the farm once a week for the milk she’ll turn into her artisan cheeses, knowing the importance of trusting the dairy responsible for milk she’s sourcing to produce her craft.

Jerseys are famous for the cream and butterfat in their milk, and all of that cream goes into Andrea’s cheese. Not only that, but her cheese is as natural as possible, as she uses only rennet, salt, cultures and fermentation to create the different varieties – and often the only cultures in her cheese are the natural cultures from the raw milk!

Cheese made from raw milk must be aged for a minimum of 2 months, and some of Andrea’s selections, such as her parmesan, are aged for more than a year!

Andrea is convinced cheese is an art form, and she’s just as adamant there’s nothing better than sharing her art. When she started giving me ideas for using some of her full-flavored cheeses as a garnish in quiche, for an incomparable mac ‘n cheese, or the perfect accent to a party tray, I realized just how much I’d been missing all my life, as I was completely unfamiliar with Fontina, Gruyere, Havarti, Brie, Manchego… and to think I can now experience such variety from a local producer, with a truly local, exquisite product? Not ooooh and aaaah, but Mmmmmm and thanks!!

Dawson Local Harvest:  REMINDER! Dawson Local Harvest Market Closes @ 9pm!

Dawson Local Harvest for Sept. 22md


Just a quick reminder to get your orders in for this week’s Harvest. The Market closes at 9 pm Tonight!

Thanks, Alan, Market Manager

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

Hello friends,
It’s time to decorate for fall! On the extras table this Friday, we will have field corn. $1 per ear. Come early if you need a lot.

There’s still time to place your order for pickup this Friday, September 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!

How to contact us:


Phone or text: Steve – 501-339-1039

Email: Steve –

Our Website:

On Facebook:

New Field Farm's Online Market:  Fresh Baby Ginger!


I decided it was time to check on the ginger and it’s far enough along to begin harvesting.

If you already ordered and would like some you can order it and the site will add it to your current order.

Here’s the info that accompanies the ginger in the market section:

This BABY GINGER is grown in our hoophouse. It has a lovely aroma, excellent flavor, and is beautiful to look at (click on the photo for a close-up. The piece in the photo, minus the tops, is a 1/4 lb.). It’s great for cooking, tea, smoothies, pickling, and anything else where you want the flavor of fresh ginger.

IT FREEZES REALLY WELL, retaining it’s flavor almost indefinitely. It peels or grates easily and then the unused portion (still frozen – don’t let it thaw out!) is returned to the freezer.

It keeps fresh in a bag in the fridge for about two weeks. It’s helpful to rinse it once in a while and then return it to the fridge. This ginger is a nice addition to the diet during our long winters.

The ginger is propagated vegetatively, like potatoes. The seed ginger arrived from the Big Island of Hawaii in late March and was germinated in the house until late May when it was planted out in the hoop house. Many months of watering and weeding followed. We should be harvesting it until the end of October or so. The variety is called Bubba Blue.


Champaign, OH:  Tuesday Dose Of Love!

Show yourself some love by making your week a bit easier!! Place your order, for the week, and then sit back, enjoy, and breeze through on Thursday, to pick it all up with ease!

You have until tomorrow morning!

Cosmic Pam

New Field Farm's Online Market:  Weblog Entry


We’re adding baby bok choy, some cabbage and the first few cauliflower heads that have sized up.

I thought summer was on the way out, but not yet. More temps in the 80s are on the way. This warmth and humidity does give a late season boost, but it cuts both ways, good and bad. We have more cukes and squash which is unusual for us this time of the year, and the cauliflower that seemed to be coming slowly took a jump this past week. The bad edge of the sword is that the heat and humidity brought on a rapid, late season flush of basil downy mildew that I thought we had dodged this year. So no more basil. But we had a good three month run of it. The first planting of spinach, which likes life to be cooler and less humid, hasn’t fared well, either. Hopefully, the second planting will do better.

On we go. Enjoy the last week of summer.


GFM :  Country Christmas Craft Fair & Music



  • MUSIC* by
    Patrick G. Frank…A poet-songwriter-essayist and column writer with a teaching/counseling background from Arden, NC. He has six books independently published and available through Amazon. His style is folk-country-blues and he plays out at an open mic in Hendersonville on a weekly basis. He is married to Linda and they have three adult children between them.

Henry Flanders…Singer-guitarist-songwriter Henry Flanders crafts soul-filled songs overflowing with layers of melody and harmony with witty words which offer up his unfiltered take on the truth of life’s twisting journey. Henry is an excellent guitarist, songwriter and singer who has just released his first CD. He resides in Hendersonville, NC.

Bring the Family & a Chair to enjoy the sounds, smells & Excitement of the Country Christmas Craft & Produce Fair.

Fresh Harvest, LLC:  Fresh Harvest Reminder! Cherry Tomatoes Added and Oyster Mushrooms!

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May


Market News


We have added cherry tomatoes to the Market Page! There are not too many days left of tomato season, so get them while you can!

There is also the delicious treat of oyster mushrooms ! Annnddd don’t forget the broccoli!

Lots of good items still available, so please head on over to the Market and place your order!

Thanks so much for doing your local food purchasing with us. We love our customers, and we really appreciate your support!

See you 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!