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.
Fresh Harvest, LLC: Fresh harvest for June 26th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Garlicky Chickpea and Fennel Salad with Baked Goat Cheese
Serves 4
12 ounces fresh goat cheese
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained, rinsed, and patted dry with a paper towel
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon red pepper flakes
4 large egg whites
1 cup breadcrumbs
Freshly ground black pepper
4 medium fennel bulbs, thinly sliced
Juice of 1 medium lemon
1/4 cup fennel fronds, coarsely chopped
1/4 cup fresh parsley leaves, coarsely chopped
1/2 cup tahini roasted garlic dressing
Use your hands to shape the goat cheese into 20 (1-inch) balls and place on a plate. Refrigerate for 15 to 20 minutes to firm up. Meanwhile, heat the oven and cook the chickpeas.
Arrange a rack in the middle of the oven and heat to 375°F. Line a baking sheet with parchment paper.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beans to the pan in a single layer. Cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and red pepper flakes and stir to combine. Spread out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more. Remove the chickpeas from the heat and cool slightly before serving or store in the refrigerator in an airtight container.
Whisk the egg whites in a small bowl. Combine the breadcrumbs, remaining 1 teaspoon salt, and black pepper in another small bowl.
Remove the cheese balls from the refrigerator. Gently but firmly press each ball into a thick disk, smoothing the sides with your finger. Dip a disk into the egg whites, turning it to coat and then allowing any excess to drip off, and then completely coat in the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining discs.
Bake until golden-brown and the cheese is warmed through, 13 to 15 minutes. (A minute or two under the broiler will brown them more if needed.) Cool for at least 5 minutes before serving. Use a small spatula to gently reshape the disks if needed.
Toss the fennel with the lemon juice in a large bowl. Use immediately or cover and store in the refrigerator (for up to 5 days) until ready to serve.
When ready to serve, stir the chickpeas, fennel fronds, and parsley into the fennel, then divide the mixture between 4 plates. Top with the baked goat cheese rounds and drizzle with the dressing.
Market News
Hello!
It is hot and dry at the farms! It is not as hot as it could be, we know, but that along with no rain here for weeks makes for some very stressful conditions! Seems like Nashville in town has gotten some good showers the past few weeks, but they have all passed us by. Hope we get a nice soak in the next few days!
Summer is upon us! How did the end of June get here so fast!? We have full blown summer crops in – tomatoes, squash, cucumbers galore, as well as blueberries! It is the season of abundance, so start thinking now about your pickling/canning /freezing needs – don’t wait until the end of summer, as there is never a guarantee as to what weather will do and how the crops will fair. If you have any special requests, please let us know!
The Bloomy Rind Cheese shop is back with us this week! We’ve got lots of great meat specials going on as well!
Please as always remember to bring us back your bags . We also appreciate you returning any of the packing we give you for us to re use. We can not use packaging from other sources do please recycle that yourself.
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
Suwanee Whole Life Co-op: Reminder: Order for July 4th TODAY!
I just realized while talking to my husband about our plans for the 4th that we need to order items this weekend! Don’t forget Independence Day is coming up and you need to order neat, seafood, veggies, etc TODAY for your upcoming cookouts and celebrations! :-)
Just a friendly reminder that market orders are due online by 6 pm TODAY. Place your order now so you don’t forget!
Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.
Thank you for placing your order and supporting local farms and businesses!
See you on Tuesday!
Click Here to Place Your Order
Russellville Community Market: Early Opening Oopsies!
Hi all!
So sorry about the earlier opening email. It was sent out in error, but, since we had so many people asking about ordering, we will go ahead and open up the market for orders early today! We will be back to our regularly scheduled opening time of 12:00 noon next week. Spread the word!
Be sure to “Like” our Facebook page for updates and food-related events in your community!
Orders can be placed from Sunday afternoon to Tuesday evening at 10:00 p.m.
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping.
Happy Shopping! See you on Thursday!
FRESH.LOCAL.ONLINE.
ALFN Local Food Club: Market Is Open
ALFN Members,
Welcome to another week of fresh produce and locally-crafted produce on ALFN’s market. Watermelons have arrived! Just in time for July festivities, Hardin Farms have posted three varieties of melon on the market. Beyond melons, patty pans and acorn squashes are available. Folks, we are in the fat of summer!
Updates
This Tuesday from 7-9 pm, Science Cafe will host a conversation on the Science of Food with a panel including Jack Sundell from The Root. Head over there for a lively discussion!
Food Marketing and Farmers’ Markets
A member of ALFN sent me an interesting article this week from The Washington Post. Entitled, Farmers Markets Just Aren’t What They Used To Be, the piece traces the recent changes in demand at the farmers market. In the first decade of the second millennium, the local farmers market burgeoned with consumers and growers. Many business models solely targeted the farmers market. However, today farmers are finding a decrease in sales unless they diversify or adjust their marketing. The article cites a couple of interesting reasons for the shift. First, a changing demographic of consumers visit the farmers market to shop with their eyes, but not necessarily their wallet. The farmers market becomes an event for consumers to buy a beer and some prepared food and meet with friends. Attributed to a declining culinary tradition with consumers spending more on food services such as restaurants and ready made delivered meals, farmers can struggle to sell basic ingredients for meals directly to the consumer. Some farmers respond to this changing demographic by providing cooking classes and suggested recipes with their produce. Second, the article cites the evolution of the farmers market from a local agriculture-supported market to a market that embodies a lifestyle choice. This shift requires a change in marketing to attract consumers based on a certain lifestyle. I find this evolution to be unfortunate. The shift marks a move away from concrete values for supporting a local economy and a move toward superficial consumerism centered on the identity of the buyer. In other words, the shift symbolizes a move away from buying local tomatoes to buying the idea of tomatoes. Third, farmers markets are still in direct competition with the brick and mortar food stores that are becoming more savvy. I applaud box stores purchasing from local growers, but I worry about the power dynamics. The hierarchical exchange between local grower and corporate grocer can easily force growers to be sharecroppers.
Ultimately, farmers markets are beautiful democratic spaces. These local spots of exchange can become unbalanced, however. The local tomato can be symbolized to be either sappy compassion for poor farmers, or the local tomato can get wrapped up in the identity politics of the chic, bobo culture. In the end, let a tomato be a tomato. The point of exchange is the concrete moment that should be valued. When we buy from local farmers, we simply put value in the thing itself. When a farmer grows a tomato for the local market, the farmer puts value in the thing itself. There are demands that arise from this simple interaction. Consumers will demand quality products with locally cultivated taste and health profiles.Growers will demand equitable exchange rates to maintain the market.
Thanks to all of our members and growers who make this market work with a simple market exchange that embodies the human need to eat.
Have a great week.
Kyle Holton
Program & Market Manager
Russellville Community Market: RCM Opening Bell
Good morning everyone and welcome to a another week of fresh food from the Russellville Community Market!
Our growers have a great selection of fresh meats, veggies, herbs, and baked goods this week. Be sure to check out all the listings!
Also have a look at the “Featured Items” and “What’s New” sections at the top of the market page for all the latest products available.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
Orders can be placed from Sunday afternoon to Tuesday evening at 10:00 p.m.
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping.
Happy Shopping! See you on Thursday!
FRESH.LOCAL.ONLINE.
Tullahoma Locally Grown: Your Market is OPEN on 6/26/2016
Good Morning.
We hope you are enjoying the weekend. Your Tullahoma Locally Grown Market is now open. Feel free to browse and select your items between now and Wednesday at noon.
You are invited to pay special attention to new offerings from Paccman Ranch. They are offering bulk orders on Grain Finished Angus Beef.
Here is the link to the market: Tullahoma Locally Grown Market
Thank you for your support. Have a great day,
Fuel So Good Coffee Roasters
Stones River Market: FLOWERS for the Fourth!
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
It’s So dang hot!! We know it happens annually in Tennessee but it’s always near debilitating when it hits!!
Don’t let that ruin some wonderful Independence Day celebrations. Be sure to stock up on the cut flowers, beautiful red, white and lavender Gladiolas would make such a stunning display! Erdmann Farms is working through this heat to bring some absolutely breathtaking flowers to the market!
Lavender bundles will be available for $10 each for ordering and at pickup. Our friends Charlotte and Mark have a beautiful lavender farm in College Grove and the harvest this year is spectacular. This variety, Grosso, is incredibly fragrant and it dries so well. The culinary uses are many and it tastes as wonderfully as it smells! Don’t miss out on these.
Benjamin’s Fresh Organic Sprouts continue to be a pickup favorite and Benjamin thanks you all for your support of his venture. He will continue with alfalfa and add some new mixes soon! 2+ ounces for $2 is a great deal!
Sweetpea Bamboo is still available and if you saw it at market pickup last week will know it is good stuff! They have also added SORREL!! Tart, lemony greens for your salads, smoothies and so much more!
STOCK UP and be prepared for your holiday weekend early and local with meats, eggs, produce, vegan seasonings and prepared goodies!
Show your love for Stones River Market with our NEW, REUSABLE market bags! L & L Contractors does it again, sponsoring these awesome bags with our logo on one side and theirs on the other! They are a wonderfully roomy bag! Every order $100 and up will receive a free bag! You may purchase these for $3 each as a fundraiser to purchase more bags and market TEE SHIRTS! These will be listed on the website and available for purchase at pickup as well! THANK YOU FOR YOUR SUPPORT!!!
Choosing to vote with your dollars at Stones River Market is so incredibly important to us. We know you could go anywhere so the choice to purchase locally, through this market, is very honoring and we thank you so much!
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/
CLG: Opening Bell: Cantaloupe, Peppers, Peaches, Melons!
Good afternoon!
Great news just in time for your Independence Day gatherings: Hardin Farms has listed their delicious cantaloupes, sweet corn, watermelons, and squash! Cubed cantaloupe freeze very good for smoothies all year so stock up now!
Two interesting things happened at Cedar Rock Ridge this week. First, I went out the front door one afternoon and heard a loud buzzing sound in the woods. I found it was thousands of honey bees massed on my honey tree. I’ve been watching the bees in this large living oak tree with a hollow top for years, but I’ve never seen this sight before. I texted a video to our bee experts at Drewry Orchards and Green Acres Atkins. They both told me that the bees were swarming. Apparently they outgrew their space in the tree, so 2/3 of the bees leave with their queen to find a new home. The remaining 1/3 remain with a virgin queen. This necessary event is very risky for both groups. The bees that leave don’t have any honey to sustain them during the coming winter, so they must work hard or they won’t survive. The bees that don’t leave have plenty of honey, but if the virgin queen doesn’t mate successfully on her mating flight, there will be no more worker bees, and the original colony will not survive either. Before I could take another video, the swarm took flight heading southwest over my garden, scattering chickens like they’d seen a hawk. A swarm makes a very loud noise! Interesting creatures for sure. Read up on them and you will be amazed! I tried to encourage Carissa to scurry up the tree with a jar to get some honey, but we couldn’t come to terms. Oh well… The second thing was weevils! While inspecting my plants one morning I found several of these evil little creatures. We don’t use chemicals of any kind, so I got a glass jar with a bit of water and dish soap in it and began to pick them off by hand, dropping them into the jar. This continued all week, with fewer weevils every day. I still check the plants and occasionally find a weevil with a short future. I tried to find out more about these pests so I could tell you what kind they were, but there are over 60,000 species of weevils! With so many pests and other variables working against us, it’s amazing that our Growers can produce anything at all! But they do, week after week, all year long. Thanks, Growers!!!
Most items are listed by 6pm Sunday, but check back again before the market closes Tuesday night to see if any other items are ready to be harvested for you! Don’t forget to check out the recipes section also! Eat fresh! Eat local! Eat for better health!
Usually our volunteers have the market ready for customers to pick up before 4pm. If you are out and about and want to know if we are ready, just text me to see: 501-339-1039.
Check out over 500 wonderful items listed right now. See you on Friday!
Come early on Friday for the best selection from the EXTRAS table. And save your eggshells throughout the week for the laying hens! :-)
The market is now OPEN for orders.
Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve
ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Middle Tennessee Locally Grown: Time to Order Local Farm Products!
Manchester Locally Grown Farmers’ Market
How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Hello, folks!
The market is open today as usual, and will remain open for your orders till Tuesday evening at 10 pm, so come see all the great new products this week. Also be sure to read the section of this message entitled “Important Ordering and Pickup Information.”
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NEWS AND NOTES
We have lots of delicious spring and summer vegetables available: beets, carrots, kohlrabi, onions, potatoes, spinach, yellow squash, and zucchini. This week White City Produce & Greenhouses has added Pickling Cucumbers, Arugula, Beets “Detroit Dark Red”, and Green Bell Peppers.
Several of our farmers are offering fresh-cut herbs, to liven up your summer cooking. If you’ve never tried fresh-cut herbs, pick up a few this week and watch the expressions on the faces of your loved ones as they taste the difference!
* Triple B Farms offers basil, lemon balm, mint, peppermint, sage, and thyme. They also have several flavors of loose-leaf teas.
* White City Produce & Greenhouses offers apple mint and oregano.
* Solace Farm offers fresh oregano, spearmint, and thyme, as well as several dried herbs.
Remember that we also have delicious pork and beef cuts, rich creamline milk, organic free-range chicken and duck eggs, jams and jellies, live plants for your perennial border, porch, or patio. Please take note of our great selection of hand crafted farm products, candles, essential oils, and bath & beauty products. Stop by Square Books soon and see our market table, with lots of non-perishable farm products for sale. Pick up some jam or jelly, hand lotion or soap, herbal tea, a candle, or a basket of herb plants to enjoy or to give as a gift.
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(L to R) Fresh-cut Sage from Triple B Farms; Pickling Cucumbers, Beets “Detroit,” and Green Bell Peppers from White City Produce & Greenhouses; Creamline Milk from Casey Family Farm.
IMPORTANT ORDERING AND PICKUP INFORMATION
Ordering will be open until TUESDAY at 10 p.m., and your order will be available for pickup on THURSDAY between 4:00 and 5:30 at Square Books, 113 East Main Street, Manchester. We can also hold your order in the refrigerator till Friday, if it’s more convenient for you to pick it up between 10:00 am and 2:00 pm. If you prefer to utilize this free service, please make a note on your order or call my cell at (931) 273-9708. If neither of those pickup times works for you, please make a note on the order, and we will work out an alternative arrangement.
Thanks so much for your support of Manchester Locally Grown Market, and your friends and neighbors who have grown and produced these items. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. We offer a great variety of local farm products, and our items will be in your hands in time to plan for the weekend. Wonderful local products are available for ordering from the comfort of your own computer.
More new farmers are considering joining our market, if they can expect enough sales to help pay their transportation costs. Please help us grow the market by sharing this e-mail with your friends, calling their attention to the later pickup hours, which may be more convenient for them. And if you haven’t ordered from Manchester Locally Grown for a while, please check out our wide variety of offerings this week. Also please let us know if we can improve our selection or scheduling in any way to better suit your needs.
Blessings,
Linda