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.
Athens Locally Grown: ALG Market Open for June 30
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
It’s too hot to fish, and too hot to come up with anything entertaining for this week’s email. Instead, I’ll just open the gates and let you see firsthand everything our growers are offering. It’s so hot, they’ve even listed the first okra of the season!
Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Other Area Farmers Markets
The Athens Farmers Market is open on Saturdays at Bishop Park and Wednesday afternoons downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market from the Athens Land Trust is open Saturday mornings and Wednesdays from 11am-2pm in the atrium at St. Mary’s Hospital. They have a website too. The Comer Farmers’ Market is open for the season on Saturday mornings from 9am to noon. Check www.facebook.com/comerfm for more information. The Oconee County Farmers Market is open on Saturdays in Watkinsville. Their website is www.oconeefarmersmarket.org. Washington, GA also has a lovely little Saturday market, running from 9-1. You can learn all about them here: www.washingtonfarmersmkt.com. If you know of any other area markets operating, please let me know.
All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
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!
Green Fork Farmers Market: Weekly product list
Dear Green Fork Farmers Market Customers:
NEW this week:
Berry Connected has Blueberries available! These will probably only last a couple of weeks, so get them while you can!
Foundation Farm has local honey! Limited availability—stock up.
Green Fork Farm has basil this week! Also— Nasturtium flowers and leaves. They are beautiful and have a nice peppery flavor that’s great in salads and other dishes.
Beyond Organics has pickling cucumbers.
Vegetables—Squash, cucumbers, radishes, collards, kale, beet greens, green onions, sorrel, potatoes, onions, garlic, and snap beans.
Herbs—Basil, mint, sage, oregano, fennel, and mixed herb bunches.
Eggs—Pastured, free range chicken and duck eggs.
Meat—Pastured beef, chicken, goat and lamb.
Fermented foods—Sauerkraut, okra, and jalapenos.
Salsa—Made with locally grown and organic ingredients.
Olives and Olive Oil—organic and directly from the grower in California.
Edible flowers— Nasturtium flowers and leaves.
Go ahead and place your order, then pick up and pay on Wednesday from 4-7 pm at Nightbird Books in Fayetteville.
If you aren’t able to place an order, stop by to shop with us on Wednesday. We will have a variety of items for sale from the table.
See you on Wednesday,
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
Inside Nightbird Books
205 W. Dickson St.
Fayetteville, AR
To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—-if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!
Cook Farm: Cook Farm
Hi from the farm,
Yeah! I have a few tomatoes on my counter :) There is a good chance I will have some tomatoes at the pick-up locations. I have added a few new items to the line-up.
Thanks for shopping with me!
Susan Cook
316-807-4800
Please call if you do not receive email notification of your order
Gwinnett Locally Grown: MAREKET CLOSES IN A FEW HOURS!
Good morning everyone, and good Monday to you all!
Remember the market will close in a few hours, don't forget this up coming weekend is the 4th of July! Make sure to pick up everything you need for your grilling weekend.
- Pastured Chicken
- Pastured Pork
- Grass fed beef
- Fresh organic Veggies
Have a blessed week, and I'll see you all on Tuesday for pick up!
Champaign, OH: I Got You, Babe
Him: I got flowers in the spring I got you to wear my ring
Her: and when I’m sad, you’re a clown and if I get scared, you’re always around
Her: so let them say your hair’s too long ‘cause I don’t care, with you I can’t go wrong
Him: then put your little hand in mine there ain’t no hill or mountain we can’t climb…
(I Got You, Babe-Sonny and Cher)
Am I hearing a song implant all around the market, right at this moment, with this lyric/song? Go ahead…you can sing it…
I have a best friend who I have had the pleasure of being his best friend, since third grade. A fellow West Ender, a life long, cooler than cool pal, who, even miles away, and years under our belts, is still my most trusted pal.
I think that we have a sixth sense when one of us needs to make the other laugh, or go to bat for the other, or just get over the rough spots.
One of the things that we do, to make the other laugh, is to text song lyrics, when we think the other most needs it. Today, I got this lyric…so, of course, we continued to text until we got the whole song, and as expected, in the end, I was smiling. And feeling connected. And knowing that no matter what, the people who have been with you, from beginning to the end, are your people.
Exactly how I feel, as I manage this market. We all have become like family…customers, vendors, YMCA…a circle of old time pals. We support, we encourage, we laugh, and we help…
Like a life long pal…this market is for you, whenever you need us, the most! Let us take over, make your shopping easier. Your load a bit lighter. Let us put that song in your heart, right when you need it the most…
Go ahead…place your order. Let us do the rest. You are our song lyrics…let us complete your song…
Peace, Love, Stay Groovy…
Cosmic Pam
Dodgeville, WI: Week of June 26
It was a welcomed rain that came on Saturday evening. The hot winds during the day on Saturday are really hard on plants. I am sure they appreciated the moisture after such a stressful day. Check out what we have to offer this week and if you wish to be a vendor please take the extra step and sign up to do that. As always questions can be answered at 345-5895
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