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.
Augusta Locally Grown: THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN!
EVANS TOWNE FARMERS MARKET EXTENDED THROUGH OCT 24!
We are pleased to announce the extension of the Evans Towne Farmers Market through October 24!! The Evans Towne Farmers Market is held every Thursday, 4:30pm-7pm, behind the Columbia County Library. In order to keep this market viable and vibrant, we hope the community will continue to come out in full support. The following needs are real and pressing. Your help will truly help make this a sustainable venue in the long run. Contact firstname.lastname@example.org if you can help!!!
• COOKING DEMO VOLUNTEERS NEEDED: We want to offer a healthy cooking demo at the Evans Towne Farmers Market EVERY Thursday. ALG will supply the ingredients, the sound system and the make-shift outdoor kitchen. We need talented, dynamic volunteers to do demos each week. Time: 5:15pm-6pm.
• MUSICIAN VOLUNTEERS NEEDED: We enjoyed the talents and generosity of many volunteer musicians during our first four months, and now we need to fill slots for the next four months. ALG provides the tent and electrical cord. Musicians are encouraged to put out a tip jar. Time is 4:30pm-7pm.
• KIDS FITNESS DEMO VOLUNTEERS NEEDED: We plan to start a new Kids Fitness Demo each week, drawing on local sport groups and fitness groups. ALG will supply the staging area and a sound system. Time is 6pm-6:30pm.
• SET-UP VOLUNTEERS NEEDED: We hope that community groups will commit to a week of set-up help. Community groups may put up a tent to promote their own missions after they help with set up. Set up volunteers will work with our newly appointed “Market Satisfaction Coordinator,” the ever-awesome Carly McClellan! Set Up Time is 2pm-4:30pm.
• WEEKLY SPONSORS NEEDED: Local business owners: please consider becoming a “Weekly Sponsor” of the Evans Towne Farmers Market. For a sponsorship of $150, the business or group sets the theme for the day and hosts the Sponsor tent. A sponsor may sell and promote their business that day at the market. We also promote you via our website and Facebook. See evanstownefarmersmarket.com for more info.
• COMMUNITY OUTREACH: We need help marketing in YOUR specific neighborhoods. Can we list the farmers market in your HOA newsletter? Can we come talk with your church or social group about buying local, seasonal foods? Is there a way to involve your neighborhood in a way that would be fun for them? Let us know!
OTHER NEWS AT THE EVANS TOWNE FARMERS MARKET:
The Augusta District Dietetic Association will be at the market this Thursday, June 6, for a cooking demo featuring summer squash. Thank you ADDA!!
“Stuffed Puppies,” a prepared food vendor already popular at the Augusta Saturday Market, will join us in June.
“Crums on Central” food truck, of Augusta, plans to begin with us in mid-June.
“Houston Berry and Veggie Farm” of Keysville, GA, will join us in June.
CAMP VEGGIE TRUCK:
Augusta Locally Grown will partner with the Veggie Truck Team and students from GRU School of Medicine to host “Camp Veggie Truck,” on five consecutive Tuesdays in June and July. Camp Veggie Truck will focus on cooking with local, seasonal, whole foods as well as veggie gardening and other wellness activities. Your donations through the ALG on-line market will help purchase kid-friendly cooking supplies.
SEE YOU AT THE MARKETS ON TUESDAYS AND/OR THURSDAY!
McColloms Market: June FFFN Order is Open
The order is now open. In order to give our growers enough time to get the orders picked, I will be closing the market at noon on Monday, June 3rd. Remember, pick up this month will be on Tuesday, June 4th from 4:30 – 6:45 pm at 103 Helen St. in Saranac Lake.
If you have any questions, please give me a call at: 518-418-9236.
Thanks so much. Hope to see you next week.
PS – This will be the last order until September.
Conway, AR: CLG Pickup TODAY! Bring glass jars, please! 4-6pm
This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.
Remember to bring your glass jars for recycling, egg cartons, and bags for ordered items. Reduce, reuse, recycle! See you this afternoon. Have a great day!
Suwanee Whole Life Co-op: Market is OPEN for ordering
The market is now open for ordering!
Please make sure you get a confirmation email after you order. If you do not receive one immediately after you placed your order, then your items are still in your cart and your order is not complete.
Thank you and have a wonderful weekend!
Champaign, OH: Order up!
After our 100% flawless and awesome market tonight from the great assistance of Michelle “aka the Pretzle Lady” Comer, the market is once again open for business! Enjoy those strawberries and greens while they are here! They are beautiful!
Palouse Grown Market: The PGM Market is OPEN!!!
Happy Friday Everyone!!
We are excited to offer pre-ordering for WINTER BULK STORAGE CROPS. “Pokey Creek Farms” is taking pre-orders on a wide variety of winter storage crops. They sell in 25 and 50 pound bags. Orders of carrots and beets must be made by June 5th (potatoes and Onions by June 28) to have time to plant and grow in the field. Delivery to Moscow will be in Late September and Late October. Orders will be paid for at the time of delivery! Free delivery to local restaurants.
“Last night, there came a frost, which has done great damage to my garden…. It is sad that Nature will play such tricks on us poor mortals, inviting us with sunny smiles to confide in her, and then, when we are entirely within her power, striking us to the heart.” ~Nathaniel Hawthorne, The American Notebooks
Great Kale Recipe from ANOTHER of my favorite cookbooks
From The Smitten Kitchen Cookbook from Deb Perelman
FOR THE SALAD
1/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale (Affinity Farm)
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled FOR THE DRESSING
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
salt and freshly ground black pepper to taste
Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.
Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.
Add the radishes, pecans and cherries. Crumble the goat cheese over top.
Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.
NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.
It’s NOT to late to plant starts. Check out the starts from Affinity and Deeproots. We planted a row of tomatoes from Affinity on Sunday and they look great! We plan on making lots of salsa at Solstice Farm this fall!
Also…feel free to put “Farm photos” on our PGM’s facebook page. Share what’s going on at YOUR farm/garden/kitchen garden planters.
Until next week!
Local Farms First: The Market is Open! Home Cookin' With Pork Chops & Applesauce!
Greetings local food lovers!
The Market is Open!
Try this recipe:
Season pork chops with paprika, garlic powder, sage, thyme, salt and fresh pepper to taste. Place flour on a small flat plate and lightly pat the chops with flour, shaking off any excess flour so they are lightly coated. Heat a large skillet over medium heat and add butter when the pan is hot. When the butter melts, place chops in the skillet and cook 3 1/2 to 4 minutes. Turn over and cook an additional 3 – 4 minutes, or until the internal temp is 145° F. Remove from the pan and set on a platter to rest for three minutes. Serve with warm applesauce.
Thank you for supporting local family farms,
Kristen Van Hoesen
LocalFarmsFirst.org – a 501c3 non-profit
click here to start shopping on the website:
Tampa Bay : Potluck Rescheduling
Birdhouse Buying Club of Tampa Bay
Providing Tampa Bay citizens a democratically-managed source of local, healthy, fresh food
GFM : Welcome June
If you are unable to make the market on Saturdays, don’t sweat it. We are keeping the online market open year round so that you can still get your fresh produce and other goodies.
Remember to order by Sunday evening at 3 PM, and pickup is on Wednesdays at the Greene County Fairgrounds, by the Livestock Pavilion.
Fresh veggies are starting to come, so be sure to check out the listing each week.
Spa City Local Farm Market Co-op: Volunteers
Tomorrow’s pick-up day volunteers are Sallie Culbreth and Karen Schuman. Thank you!