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.
United States Virgin Islands: Happy July 4th Weekend - online market open!
Hope you all re having a lovely long weekend! See you for pick-up on Wednesday.
As a reminder, we still have lamb cuts available!
LB
Stones River Market: Happy Independence Day!
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
Freedom is a wonderful thing and a true blessing but with much responsibility to our communities and neighbors and local producers/makers and business people! Freedom’s pricetag is a good burden to have: caring for each other and the bigger picture!
As always, thank you for choosing Stones River Market. This is truly a community market and we love what we do for you!
Plenty of summer veg from Flying S Farm and White City Produce
Have you tried Seeds of Success seasonings on roasted corn? You may find yourself slightly addicted!!
Don’t forget the dogs in your life! Nom Noms is dedicated to providing quality, researched nutrition treats for your loved ones. Your dogs will beg for them!
The weather may be hot, but a second planting of herbs, flowers and veggies (or even a first planting for some) can still happen!
Rainbow Hill Dogwood Valley Greenhouse Sweetpea and White City Produce may still have what you are looking for!
Erdmann Farms has absolutely GORGEOUS cut flowers!!
The Stones River Market L & L Contractors market bags are still available for purchase. Through the month of July, all $100 purchases receive one FREE bag. No limit through the month. If you spend $100 each week, then you receive a bag each time. Use them, share them… your choice! Thank you!
See you all Wednesday,
Ashleigh & Tracey
Market Managers
(931)952-1224
stonesrivermarket@gmail.com
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Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!
I am taking a break from recipes. Look for them to return soon.
See the complete list of products at http://stonesriver.locallygrown.net/
ALFN Local Food Club: Market Is Open
In the middle of July 4th weekend, don’t forget to plan your eats for next week. The fourth may pass, but the vines are still growing and the chickens keep laying. The market is open!
NEWS
Canning Workshop
The Southern Center for Agroecology and The Root Cafe will be conducting three workshops over the next three months. The first one is next week! Check it out:
Please join us at the Kitchen at Christ Church (509 Scott St, Little Rock, AR, 72201) and learn how to preserve the abundant summer produce of Arkansas! The Root Cafe’s Angela Gardner will share and demonstrate the important steps and subtle nuances of preserving the harvest safely and efficiently so that you can enjoy the delicious flavors of summer all winter long! Sign up today as space is limited for this workshop series brought to you by The Southern Center for Agroecology and The Root Cafe.
There will be three workshops ($35 each):
- July 7, 2016 6-8pm: Salsa Canning — For our first session, we will discuss the tools and basics of water bath canning as well as ways to change the pH to ensure food safety. Using this knowledge, our recipe for the evening will be a sunny summer infused salsa incorporating tomatoes, peppers and peaches.
- August 25, 2016 6-8pm: Pickled Cucumber Canning — A classic Dill Pickle will be the recipe for the evening. Expect to learn tips to keep cukes crunchy and take home a jar of pickles to share with friends.
- September 15, 2016 6-8pm: Fig & Jalapeno Canning — With summer coming to an end we will wrap up our last session with a course on preserves and a discussion on ways to make jams and jellies."
For sign-up details you can visit the Facebook "event"https://www.facebook.com/events/1732174990387727 or purchase tickets here: Canning Workshop.
Dry Goods
So far the dry goods have been a success! We’ve had good sales and a strong response. If you are interested to pre-order for the next shipment, go ahead and order this week or next. Thanks!
Kyle Holton
Program & Market Manager
Russellville Community Market: RCM Opening Bell
This week, beat the heat and do your grocery shopping from the comfort of your own home!
RCM has just about everything on your shopping list: baked goods, meats, cheese, eggs, milk, flour, fruits, veggies, herbs, spices, jams, and more.
A few clicks, a drive on Thursday afternoon to pick up your order, and you’re set!!
Be sure to check out the newly listed items this week! Lots of great, local products to be had!
Happy shopping! Eat Local!
FYI: There are lots of new items in the “Featured Items” section as well as the “What’s New” section at the top of the market page.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
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!
FRESH.LOCAL.ONLINE.
Dodgeville, WI: Market for the week of July 3
We had a busy market Saturday morning. All of the produce vendors were able to sell everything they brought!!! Check out what is listed for this week and we can make arrangements to get fresh produce to you my mid week.
Have a safe and fun 4th of July weekend.
Spa City Local Farm Market Co-op: The market is open
The Spa City Co-op online market is now open for ordering at spacity.locallygrown.net. Please place your orders by Tuesday night at 9 pm, and plan to pick up 3-5 pm on Friday July 8th, at Emergent Arts.
Volunteers are needed to help run every market pickup. If you volunteer for one full afternoon shift, you get a 2 month extention of your membership, and a $5 Kroger gift card to compensate you for you time and gas. It’s fun and you learn alot. Go to the Volunteer Spot URL on the market page to sign up.
Have a safe holiday everyone!
See you next Friday,
Karen Holcomb
Market Manager
ksholcomb@gmail.com
501-760-3131
501-282-6314 C.
Dothan, Alabama: July 2, 2016 Market at Dothan is OPEN
Dothan’s SUSTAINABLE Market is now Open
This and That from Your Growers
It might be the heat that’s making us a bit touched in the head, but we growers have been taking amongst ourselves and decided to come clean about some of the crazy things that make our farms unique. Jennifer from Sandspur Farms volunteered to go first. Enjoy and be on the lookout for more!
“Back during prohibition there were families that made moonshine. Everyone knows that. What some people might not know is that the land where I raise my pigs, cows and vegetables was site of such a place. We have a natural spring that is still wet this many years later. My great grandfather along with my great uncle and some neighbors were moonshine makers of that time. My Granny would stay at home and keep an eye out for the law, if they came she would fire a shotgun. My great uncle once told me of a time when she fired the shotgun as a warning to them. He took off running as fast as he could through the woods and kept running for about 5 miles. Later that evening, he made it back home. I guess as long as the police didn’t SEE you doing it they could not do anything about it. That same old man turned 91 this past January and still gets tickled about those days. I must admit that I find their stories highly amusing too.”
What’s a ZOODLE?
1 Tbs butter
1 large zucchini, spiralized into noodles
1-2 medium heirloom tomatoes ( such as Mini Orange Tomatoes)
2 fresh eggs
2 Tbs mozzarella cheese
Salt and pepper to taste
Melt butter in a skillet over medium heat. Place zoodles in skillet, salt, pepper and cook, flipping every 2 minutes until slightly soft and beginning to brown. Cut tomatoes into small pieces and place in skillet with zoodles. Cook until tomatoes are blistered and warm through. While the tomatoes are cooking, ready a pan to poach the eggs. Turn heat on zoodles down to low so they don’t get too brown, then Poach eggs. Layer a bowl with zoodles and tomatoes, cheese, then finish with poached eggs on top. Add more salt and pepper as needed.
Footnotes
Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com
On Facebook: www.facebook.com/MarketatDothan
For Friday Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
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!
Fresh Harvest, LLC: Fresh Harvest for July 3rd
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Grilled Potato, Onion, and Bacon Skewers
Serves 6
30 thin-skinned baby potatoes (no bigger than a ping-pong ball)
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 medium onion
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
7 ounces (5 slices) thick-cut bacon, preferably fairly lean, cut into 1-inch pieces
1 tablespoon chopped flat-leaf fresh parsley
Equipment: You’ll need 6 (14-inch) flat metal skewers, or 12 (7-inch) skewers.
Put potatoes in a pot and cover with water. Add 1 tablespoon of the salt. Cover, bring to a boil on a camp stove, then reduce heat and simmer until potatoes are tender when pierced with a knife, 8 to 10 minutes. Drain, transfer to plates, and let cool completely.
Cut onion into 1-inch chunks and separate into pieces. In a large bowl, combine oil with remaining 1/2 teaspoon salt and pepper. Add potatoes, onion, and bacon and toss to coat.
On a flat metal skewer, about 14 inches long, thread 2 pieces of onion, a piece of bacon, and a potato, pressing them close together; repeat until you have 5 potatoes and end with bacon and onion. Thread 5 more skewers in the same way. Alternatively, use 12 (7-inch) skewers and halve the amount threaded on each skewer.
Meanwhile, heat a charcoal- or wood-fired grill to medium-high (about 450°F; you can hold your hand 5 inches above cooking grate only 3 to 4 seconds). If you’re using a charcoal fire, start it when you have about half the skewers threaded.
Grill skewers, turning often, until onion and bacon have some char to them, 10 to 20 minutes. Set skewers on a platter and sprinkle with parsley.
Market News
Hello!
Happy 4th of July everybody! We hope you are able to enjoy the day with family and friends. John and Tally are feeling lucky to be on family vacations away from the farms this weekend.
We have a full selection of great summer produce this week! Tomatoes are here, as well as squash, cucumbers,fresh-dug potatoes. basil, eggplant, and blueberries! This is it, folks! The summer eating you have been waiting for!
There will be no flower bouquets offered this week, as with Tally’s traveling schedule she will be unable to do them this week. There are some sunflowers available, and if you have a special request please let her know! The flower bouquets will be back next week!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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 pos