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.



 
Subscribe to an RSS Feed

ALFN Local Food Club:  The Market Is Open: Folksy Foodies


Why, Hello Digital Community,
I didn’t see you there. Did you hear? The Market is open, and in a wave of grace, we received a cold front that kicked the heat down a few notches. It feels indescribably good outside right now, and ALFN really thinks you ought to take advantage, since we may not see a day like this for another three months. ALFN knows what it’s talking about.

Quick musing: Folksy Foodie. I think this can be the phrase to label the unique Arkansan locavore. See, we have the kind of foodie slant, loving fresh food and gushing over pictures of food on Facebook and eating purple carrots. But we also have a long, rich background of agriculture and gardening that the more progressive havens of foodism lack. You talk to people at pickup on Saturdays, and they can easily remember growing this stuff as kids with their grandparents. It’s a little new age and old age. We are Folksy Foodies. Eh, try it out, see if it sticks.
__________________________________________________

Local Food in the House, Ya’ll…

Out of town for the 4th weekend? Don’t forget about our Monday pickup option. Just because you must miss Saturday pickup, doesn’t mean you have to go without your local groceries.

Bulk Cabbage from Armstead Mountain Farm. A saw a few customers take their bulk cabbage home yesterday, with plans for fermentation. Toss in some garlic and other shredded root veggies, and you’ve got a funky mess.

Ghost Peppers from Willow Springs Market Garden. This pepper should come with a skull and crossbones. Infamous for being hot beyond the realm of reason. Brave souls have tried… and died. Well, I don’t know if anyone’s died, but the idea makes the pepper more alluring, doesn’t it?

Moringa Leaves from Willow Springs Market Garden. This could be an interesting horizon-broadener. A super-healthy green, so they say, superior in taste to spinach and collards, etc. Eat raw or sautéed.

OKRA from Kellogg (Certified Naturally Grown), Barnhill, and friends. I love fresh okra so much. Roast or grill it (helps pull out some of the slimy) and it is so divine.

Gray Zucchini from Bluebird. Interesting. A staple, Jerry says, in Latin cuisine, with a gray-green skin. Anyone tried the Zucchini-Pepita salsa at Local Lime? This might be the time to recreate it at home.

Squash, Squash, Squash. Acorn, Butternut, Yellow, Zucchini. So much squash. Perfect for carving figurines and giving them to your children as toys. The bonus is that when your children get tired of your carven toys, you can eat them.

Tomatoes, Tomatoes, Tomatoes from everywhere. Little cherries, heirlooms, hybrids. Order some tomatoes + MeatWorks or Falling Sky smoked bacon + Arkansas Fresh multigrain bread and baby, you got a BLT.

Bulk Basil from Rattle’s Garden. $10 for 1 gallon. Not bad. Time to make pesto. Also, lots of fresh basil from Little Rock Urban Farming, Armstead, etc. plus a multitude of herbs for cooking.

Arkansas Natural Produce and Crimmins’ Family Farm are taking a little vacation. Yes, I miss them too. Until then, try consoling yourself with hot peppers and blueberries. And chicken feet.


Sharing and So-shia-lizin’…

Wanting to visit a U-Pick place for some berries? Loretta Elmore in Hot Springs…
“Yes it is berry picking time, We are starting u pick next week. We will be open for picking starting Tuesday morning, our hours will be 6am to 12pm everyday except Thursdays and Saturdays, We charge $2 a pound which usually averages about $12 a gallon for U-pick. Anyone wanting to pick should give us a call at 501-984-5498.”

A day in the life of Tammy Sue’s Critters
A look at today on the farm. Get up, feed and milk. Spend several hours moving hay and making sure all critters have fresh water. Then make delivery to Little Rock, head to Sherwood Farmer’sMarket, set up in a little bit of heat, work till 8:00. Time to head home and feed and milk again. Then, looks like rain, we have to cover 26 rolls of hay with tarps. Finally at 10:30 shower and have fresh peaches on ice cream! Wow, what a day."

Starting July 7th, Boulevard Bread Co will be open for brunch on Sundays. I love brunch.

And, last but not least, Le Pops was recently featured in the Food Network’s magazine as Arkansas’ best ice cream treat. Some serious recognition there, indeed.

Good week to all, and a happy 4th!

Sincerely,
Sam Hedges

Madison GA:  The Market is Open!!!!!!


See everyone Wed.!!

Farm Where Life is Good:  Online Market is OPEN for Business (Week 27)


Early potatoes are flowering— harbinger of new potato harvest coming up.

Farm Where Life is Good

Life on the Farm (Week 27)

The birds are tweeting and chirping and singing, the sun is shining, a gentle breeze is blowing, and the bees are in a frenzy gathering their nectar and pollen from all of the bolted (i.e. flowered) early spring brassicas.
(Note the “pollen baskets” full of yellow pollen on both sides of rear legs.)

It’s going to be a beautiful day out in the fields. Other than more rain Friday night making the soil difficult to work and plant, growing is going well here at Farm WLIG.

Our weekly deer story is of a curious yearling venturing into the high tunnel. With all of the string trellising installed, it is a challenge for a biped with a higher order brain to navigate, let alone a quadriped with a flighty brain. We had visions of mass destruction of the tomatoes and cucumbers, as we ran out to ask the youngster to evacuate. Thankfully, it is a happy ending to this week’s deer story. She/he turned and sauntered out (I think they are completely without a startle reflex here in WI.)

The cucumbers are getting fat and sweet peppers are actually starting to turn colors. Soon, very soon!

Herbs headline The Market this week— a version from every culinary corner of the world. And more leafy things.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Kale, Lentil, Sausage Skillet

2 teaspoons extra-virgin olive oil
1 package Kielbasa Tofurky-brand sausages, sliced
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably French green
8-12 cups chopped kale leaves
1 teaspoon chopped fresh sage
1/4 teaspoon salt
Freshly ground pepper to taste

Add the oil and onion to large skillet and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.

Add kale, sage, sausage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Add black pepper to taste.

Adapted from: EatingWell magazine
-——————————————————————
Gravy Every Day

We eat a lot of gravy…it is a simple one-pan way to make up something flavorful and then just add a protein and top a starch or greens. This recipe is where we start, and modify the herbs as cravings direct.

1 # button mushrooms, sliced or chopped
1 large yellow onion, diced
3 cloves garlic, minced
1 Tbsp olive oil
¼ cup dry white wine (optional)
¼ cup fresh parsley, chopped (or 1 Tbsp dried parsley)
5-10 fresh sage leaves, chopped (or 1 tsp dried, ground sage)
¼-½ tsp fresh ground pepper
4 cups vegetable broth
¼-1 tsp sea salt (if needed)
½ cup wheat flour or cornstarch
¼ cup nutritional yeast (optional, gives robust flavor)
1 cup cold water (1/2 cup margarine, for high fat version)

Sauté mushrooms, onions, garlic in olive oil until onions clear and mushrooms tender. Add wine (if using); allow to evaporate a few minutes.

Add parsley, sage and black pepper.

Add vegetable broth, cover and bring to a light simmer for 10-15 minutes.

Add salt if desired.

Mix flour and nutritional yeast with cold water in a container with lid. Shake vigorously to create a thick, pourable paste with no lumps. Add more water as needed.

Alternatively, for high fat version, melt margarine in pan, mix in flour and nutritional yeast. Add more melted margarine as needed to make a paste (roux). Stir over low heat for 2-3min.

Slowly pour paste into simmering broth while stirring constantly with whisk or slotted spoon. Note gravy consistency; stop adding or make up more paste as needed to achieve gravy consistency you prefer.

Did You Know…

“Until 100 years ago, most recipes didn’t call for specific measures.” (From The Science of Good Cooking) Recipes were basically suggestions of ingredients. And since most people had limited repertoires, had learned traditional cooking at the elbow of another cook (another family member or work supervisor), and were limited to (or blessed with) local, seasonal ingredients, meal variety was not what it is today. Considering our dietary dependence on fossil fuel these days, maybe limited variety and local ingredients is something to get back to!

But today we have measuring devices; if you want to be uber-precise, go with weight measuring. Short of that pain-in-the-neck, make sure you have both “dry” measuring cups, “liquid” measuring cups, and measuring spoons to reduce variability. Nowadays, you can find dry measuring cups with the added convenience of 2/3 and ¾ cup; and measuring spoons with 1 ½ Tbsp and drop/smidgen/pinch options too!

To use a dry cup, dip it into your dry ingredient, hold level and sweep the top edge with a flat blade/knife. To use a liquid cup, set it on a level surface and pour your liquid ingredient in while holding your eye at cup-level; fill until the liquid at the center of the cup (not edges) is at the appropriate line. To use measuring spoons for dry ingredients, follow the dry cup dip-and-sweep method. To use measuring spoons for liquid ingredients, hold steady and level and fill to the brim.

Easy conversions for scaling up or down your recipes: 1 Tbsp = 3 tsp and 4 Tbsp = ¼ cup

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Salad turnips
Salad mix
Kale
Spinach
Broccoli
Thyme
Sage
Cilantro
Cucumber (maybe)

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

Stones River Market:  Time to Order Local Food - Happy Fourth of July


The Fourth of July is this week and the Market will be open as scheduled with the regular Wednesday pick up.

Special note for Nashville customers – No pick up this week as I will not be in the office Thursday nor Friday.

Other announcements:

Wheat grass is back from Double Star Bar Farm.
Gladiolas are a new cut flower added by Erdmann Farm.
Wedge Oak Farm wants me to let you know that they have various sizes of delicious ribs in time for the holiday. They also have suckling pig and will make a special delivery to allow for thawing.

Since the Fourth is a perfect time for grilling, don’t forget about the products offered from Meadow Branch Beef, Wedge Oak Farm and West Wind Farms.

Finally, Stones River Market has been approved to accept SNAP. I will have the necessary equipment soon. Please share this information with anyone you might know.

Thank you for your orders last week.

John

See the complete list of products at http://stonesriver.locallygrown.net/

Russellville Community Market:  The Market is Open for the Holiday Week!


Hello everyone! This week’s market day lands directly on July 4th, and RCM WILL be open! The selection may be a bit smaller this week, with farmers and artisans taking time off for the holiday, but there is still plenty to choose from!

As always, the ordering period will be from 12:00 noon today until Tuesday at 10:00 p.m., with our regular hours of 4:00-6:30 on Thursday evening for pickup.

We hope to see a lot of you on market day this week!

Have a happy 4th of July week!

Don’t forget to Like us on Facebook for up to date news and exciting RCM announcements. Check out our page for great info on local foods issues and upcoming events too! RCM Facebook

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

Gwinnett Locally Grown:  Group Buys for July - MEM and Green Pasture


Johnston’s Raw Cows Milk

Remember, if you were on our Raw Milk Prepaid Program, today is the first day to order Johnston Family Farms raw cows milk.

Only $6.95 per gallon!

Just as a quick reminder, our Raw Cow’s Milk Prepaid Program is now closed and our customers are encouraged to order Johnston’s raw cow’s milk as an alternative to our own.

Johnston Family Farms provides our market customers with top-quality raw cow’s milk and has the lowest prices I’ve seen so far. In the state of Georgia, raw cow’s milk is sold labeled for pet consumption. Get your Johnston Family Farms raw milk here. We trust you will be very satisfied with the switch to Johnston’s milk!

We are hiring

We have 2 job openings here at Rancho Alegre Farm for the perfect candidates. We’re looking for a (1) General Manager and (2) a Farmer couple or individual. For more details or to apply, click here. Also, if you are interested in volunteering, please let us know here.

Remember to order Mother Earth Meats now

MEM has changed the way we order to make it easier for you and us, and we are LOVING the new system!

Now, you can order directly from their website but need to put OUR address as your shipping address. Here’s how it works:

1- Place your order of Mother Earth Meats on their website.

2- At checkout, fill out the Shipping Address with OUR address as follows: Rancho Alegre Farm, 2225 Givens Road, Dacula, GA 30019. Please see the snapshot on the right for a graphic explanation. IMPORTANT: Click on Buyer’s Club so you are not charged shipping!

3- Forward us your order confirmation via email with subject line MEM ORDER* to grow@ranchoalegrefarm.com

4- Pick-up your order July 23rd.

Remember, last day to order is July 9th, so be sure to place your order with plenty of time! We have to reach the $1,000 order limit in order for them to deliver, so order as much as you can!

We’re also now taking orders for Green Pasture products

It’s been a while since we did a group buy on Green Pasture products, so if you need to stock up on Fermented Cod Liver Oil or any of their other great products, visit The Market’s Green Pasture page and pre-order directly. We will let you now a pick-up date shortly.

rancho alegre farmIf there’s something from Green Pasture’s website that you’d like to order that is not listed, fill out this short form to let us know.

Yummy veggies
We are BLESSED with new vendors and customers, and the variety of products, both edibles and household items, keeps growing. Visit our FRESH & LOCAL section to find from cilantro and blueberries to chocolate croissants and homemade soap.

Questions?
Please feel free to contact the farmers directly; they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market Customers,

Don’t forget to place your order for Wednesday’s market, just in time for 4th of July! We have a great selection of meats to throw on the grill—lamb, pork, chicken, and beef. We have yummy potatoes, garlic, green onions, and fresh sage, mint, fennel, and basil. And NEW this week—Green beans from Beyond Organics Farm and mixed summer squash from Green Fork Farm. We also have honey, beeswax, locally roasted coffee, herbal bath and body care products, and vegetable seeds still available.

There’s plenty to choose from, so go ahead and place your order from now until Monday at midnight, then pick up your order and pay on Wednesday from 4-7 pm in the Breezeway at Nightbird Books, 205 W. Dickson St. in Fayetteville.

We’ll see you on Wednesday!

Green Fork Farmers Market

Tullahoma Locally Grown:  Fourth of July


Hi Everyone,
Just a note to let you know that we will be having pick up on Friday the 5th this coming week instead of Thursday which is July 4th. Same time, same place, but Friday instead of Thursday.

Thank you all!!

Risa

Manchester Locally Grown:  Market Is Closed This Week


I’m sorry that our delivery day falls on July Fourth this year. I’m going to leave the market closed this week unless I hear from several of our farmers wanting it open. I hope you all have a fabulous Fourth! Don’t forget to put out your flag!

— Linda

Suwanee Whole Life Co-op:  Produce Box delivery will be on TUESDAY


Hello Everyone,

I have received confirmation that Nature’s Garden Delivered produce boxes will be delivered on TUESDAY not Monday. We will have our normal TUESDAY pick up on July 2nd.

I will send an email after the boxes are dropped off so please do not arrive until you see the “Items are Ready” email on Tuesday afternoon.

Thanks so much,
Nora