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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.



 
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We Are One Farmers Market:  Its Thanksgiving Order Week


Hello all-

Abigail’s Bakery has opened up her pie offering for this week only, which includes the gambit of Thanksgiving pies in optional millet or spelt flour (gluten free) choices.

Also Friday will be exciting as Cow Hampshire will be here with live music!

For more details sign up for our regular newsletter at www.weare1farmersmarket.org.

United States Virgin Islands:  Welcoming Rain


Good Morning

What a lovely morning rain today. A well needed moisture after almost 2 weeks of dry to the bone sunshine.

Check out what the Market has to offer this week.

Eat Well, Live Well, Be Well

Patrick

CAFE:  Weblog Entry


11.12.12

Locavore CAFÉ-teria

The seasonally anticipated Upstate Locavores Potluck took a new turn last week, at least for me, from being a rallying event for the once-more-disparite locavore community to becoming a showplace for locavore cuisine. With (or without) the CAFÉ challenge to increase the local ingredient content of a dish to 3 or more, we got many artfully prepared delicacies made ENTIRELY with (many more than 3) local ingredients, even all CAFÉ-sourced ingredients!

I suggest that we continue or supplement these Locavore events as occasions to share experiments and recipes and as opportunities to demonstrate how to use what is local in season! That would be reason enough for the event. No program or special guests would be necessary. Just a culinary event. Let me know what you think.

Back to the program of last week, allow me to say a few words of appreciation for Ellie Taylor, tireless healthy and local food activist, for all she has done to get people inter-activated. Ellie (with her co-creator Catherine Molbley – a story for another day) has instigated events that are not only delicious and social, but also educational.

Last week’s Potluck was no exception, and I liked the way it pushed the limits of what might be considered food by including a broader range of farm-raised products. We might also use these Potlucks as opportunities to share with each other what we are doing with non-food parts of crops, seed swaps, etc.

Let’s applaud for those CAFÉ growers who participated in the gift displays and presentations:

Bill’s Goat Hill (though, sadly, they couldn’t attend) [honey, candles, paperwhites, etc.]
Crescent Moon Farms [artisan cheeses, soaps]
Goats on the Hill Farm and Dairy *[artisan fudges]
*Loose Stone Farm
[difficulties]
Quilt n Nut [plump pecans]
Wild Earth Gardens [amazing personal care, medicinal items and the magic honey]
Whoever I forgot

Many thanks also to my co-manager, Elian, as well as her parents, Carol and Darrell Yardley of Yardley Farms (deserving many stories of their own), Emily Havener, and anyone else involved in the production at the Holy Trinity Episcopal Church in Clemson.

As was announced Friday, the Yardley’s were awarded the CAFÉ-challenge prize. Congratulations to them. I feel that almost every dish deserved a prize and I wish I had taken more care to document the event. Perhaps we can post the recipes on our website.

One locaculianary effort that I feel deseves honorable mention was that put forth by *Jason Myers and Maria Mayorga *for two delectable demonstrations of dishes containing Briarwood Farms rabbit.

Look forward to more holiday sharing ideas and events on your CAFÉ calendar.

Eat well, shop well (open til noon), and stay well! Lance

lance@clemsonareafoodexchange.com
elian@clemsonareafoodexchange.com
renee@clemsonareafoodexchange.com
http://cafe.locallygrown.net/welcome
http://www.facebook.com/ClemsonAreaFoodExchange
?

Old99Farm Market:  Old 99 Farm, Week of Nov 11, 2012


For orders go to www.old99farm.locallygrown.net and be amazed at how much selection there is!

This week I’m reserving this post to announce an important event happening on Nov 30th. Nicole Foss is coming to Copetown Commmunity Centre to present her views on Food, Farms and Family – Building resilience in this era of limits. Nicole is well-known outside Canada, has lectured in 15 countries over the past two years. Before that she was E.D. of the Agri-Energy Producers’ Association of Ontario. She says" I live on a farm myself and was once a biologist and an environmental consultant, so I have plenty of background in these areas. I also have a great interest in health and nutrition, which fits in with a food focus, and a considerable dislike of GMOs."

I hope you will make every every to attend and bring your teenage or older children if you have such. I think Nicole has a sparkling way of exposing the cliche assumptions about the future and presenting real alternatives.

Copetown Community Centre, 1pm to 5pm, Nov 30. Donations suggested subject to ability to pay: $10. You can register with your Old 99 membership account.

This event is co-sponsored by Old 99 Farm, Transition Dundas, and the Wentworth chapter of the National Farmers Union.

Athens Locally Grown:  Availability for November 15


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

First off. let me announce again, in case you missed it, that Athens Locally Grown will be closed next week. Thanksgiving week is the one week a year that we close down completely, so we can all travel to family, prepare feasts of thanksgiving, and otherwise mark the holiday. That means if you’d like any ingredients for your Thanksgiving meal, you will need to purchase them this week! The Saturday Athens Farmers Market at Bishop park is also still open, so that’ll give you one last chance should something not come through from us on Thursday.

And what a glorious selection we have for you this week! Each year’s pre-Thanksgiving availability list at Athens Locally Grown seems to outdo the last, and this week’s suits our 11th year. Can you believe we have green beans? Tomatoes? Peppers? Eggplant? Squash & zucchini? Cucumbers? And of course there is all the fall produce you’d expect to see: the greens, salads, root veggies, and so on. Our growers have put so much effort and resources to extending their seasons, every year able to grow a little bit more a little bit longer, and it has really all paid off. I hope you can reward their efforts by making as much of your Thanksgiving meal locally grown as possible. If you’re going to be traveling, pack up the bounty and take it with you! You might not be at home, but that doesn’t mean you can’t be having a Georgia Thanksgiving.

Of course the traditional centerpiece for a carnivore household’s table, the turkey, is extremely hard to come by. This year there were few growers raising pastured heritage turkeys, and they sold out six months ago or earlier. There’s an obvious market there with far more demand than supply, so hopefully other growers will join in in upcoming years. If you weren’t able to get your hands on one of those available this year, or you’re just not the turkey-eating sort, there is more than enough veggies available to make a meal fit for a king. We have so many things to be thankful for in our community, and the abundance of locally grown food is right up there.

If your Thanksgiving menu isn’t set, take a look around the internet for seasonal recipe ideas. Even if you’ll be getting ingredients at the grocery store, it’s still feasible to cook with produce that is typically at its peak about now. Here are three of my favorite Thanksgiving pages to get you started:

So, one last time: Athens Locally Grown will be closed next week. If you’d like any ingredients for your Thanksgiving meal next week, you will need to purchase them this week!

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!
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!

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Athens Locally Grown products, so we can try it too!

Jerusalem Artichoke Soup

Simple and tasty — If you want to sound fancier, call it “Sunchoke Soup.” “Sunchoke” is the marketing name for these root vegetables, which come from a sunflower-like plant that is native to eastern North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though when it is cooked like this, the taste is similar. (Note: Although the original recipe calls for peeling sunchokes, this can be tedious and I suspect peeling loses nutrients. I just scrub them thoroughly and cut them into equal-sized pieces so they will cook evenly.)

Source: Adapted from www.simplyrecipes.com (Entered by Janice Matthews)
Serves: Serves 4.
Vegan!

Ingredients

2 T. unsalted butter or olive oil
1 cup peeled, chopped onion
2 pounds Jerusalem artichokes, cut in chunks
1 quart vegetable stock (pref.) or water
2 to 3 cloves garlic, peeled and chopped
to taste salt and pepper

Step by Step Instructions

1. Heat the butter or oil in a soup pot, and cook the onions (plus 2 stalks of celery, chopped, if desired) until soft but not brown (about 5 minutes). Add garlic and saute another minute. Sprinkle with salt and pepper, if desired.
2. Add the Jerusalem artichokes and stock to the pot, and bring to a simmer. Reduce heat to low and simmer, covered, until the artichokes begin to break down (usually 45 minutes to an hour).
3. Puree the soup. (This is easiest with an immersion blender. If you use an upright blender, do it in batches, filling the canister only up to about 1/3 of its capacity and holding the lid, because hot soup tends to spew out the top of blenders! Alternatively, you also could push the soup through the finest grate on a food mill or push it through a sturdy sieve.) Finally, taste the soup and add more salt if desired. Pour into bowls, sprinkle with more freshly ground black pepper, and serve.

Other Area Farmers Markets

The Athens Farmers Market is held every Saturday morning at Bishop Park from 8am to noon (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, behind the Eagle Tavern. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. ALG member Sarah C. adds, “Oglethorpe County/Lexington, GA has a nice, growing farmers market on Saturday mornings from 8AM-noon and Tuesday afternoons from 4-PM.” If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Northeast GA Locally Grown:  Locally Grown - Availability for Novemer 14th, 2012


Hey Local Food Lovers,

Looks like it’ll be another short message tonight. There’s still a lot going on in the farming world I could tell you about, but this time of year tends to involve a lot of planning that may or may not be interesting to you. For instance, our group of growers has been coordinating orders of supplies for the last several years to cut down on costs, and make it easier for everyone. We’ll be gearing up for that soon, and each year our order gets bigger and bigger. I guess that’s a sign that the farming scene is continuing to grow.

I also know of a lot of folks working on projects right now. For instance, two area farms are engaged in aquaponics and I hope to fill you in on their progress soon. If you’re wondering what aquaponics is, it’s the combination of raising fish and then recycling the nutrient rich water to feed greenhouse vegetables. Another farm is trying to get in a well so they can construct a new greenhouse. Then there’s a bunch of folks with fairly new greenhouses that they are using now.

On the marketing front, we’re considering allowing the market to continue year round rather than go to an every other week schedule as we have the last two years. We’ll probably wait and see how things go through early December, but for now we’re planning to continue a little longer. We’ll need folks to continue to be hungry for fresh local food all winter long for it to work, so please, don’t forget to continue to inform your friends and neighbors about Locally Grown. We just reordered our business cards so if you’d like to pass a bunch out just ask and we’ll spread them around.

Here’s what our business card looks like:

Oh, I just thought of one more thing to plug. If you haven’t taken a look in a while please visit our RECIPE page. One of our customers, Patricia Howell added a really cool recipe for using MIl Gap Farm’s Jerusalem Artichokes to make Hummus. If you make this dish or any dish from our RECIPES page and take a photo to send us we’ll post it in one of our SUNDAY messages. In fact, any dish you are especially proud of that features food you bought at Locally Grown, please send it to us. We’ll show it off, and help give people great ideas of ways to cook all this terrific food. We’d really enjoy you’re involvement as we know you guys are some swell cooks. It’s the next best thing to getting invited over for dinner!

That’s it for this week. Enjoy all the cool offerings and don’t forget to ….

EAT WELL,

Justin in Habersham
and
Chuck in Rabun

South Cumberland Farmer's Market:  Dogwood Valley Greenhouse specials this week


Dogwood Valley Greenhouse is running two specials this week. Buy 2, Get 1 free on all trade gallon pots of Perennials, Ferns, & Herb Plants from Dogwood Valley Greenhouse. Most are out of bloom now, but are strong, healthy plants, which will develop good root systems before cold weather. They are eager to burst into bloom in your garden next spring. Order your 2 plants as usual on the market, and in the comments section indicate your first & second choices of an additional free plant. Please be specific if there are 2 or more varieties listed (astilbe, carnation, etc.). Also, purple Wandering Jew hanging baskets are HALF-PRICE while supplies last.

Tullahoma Locally Grown:  Time to order Local Food!


Local Real Food


It’s time to order local food from Tullahoma Locally Grown.

To Contact Us

Tullahoma Locally Grown
tullahoma@locallygrown.net
615-653-3347
Risa Brown

Recipes

Market News

We have sweet potatoes, and lettuce and all kinds of greens this week. Butternut squashes, peppers and delicious baked goods as well.
Healthy Harvest Breads has holiday Pumpkin Bread back on the market. Very delicious!
Here’s a note from Linda of Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse is running two specials this week. Buy 2, Get 1 free on all trade gallon pots of Perennials, Ferns, & Herb Plants from Dogwood Valley Greenhouse. Most are out of bloom now, but are strong, healthy plants, which will develop good root systems before cold weather. They are eager to burst into bloom in your garden next spring. Order your 2 plants as usual on the market, and in the comments section indicate your first & second choices of an additional free plant. Please be specific if there are 2 or more varieties listed (astilbe, carnation, etc.). Also, purple Wandering Jew hanging baskets are HALF-PRICE while supplies last.

Check out our coming events for Tuesday the 13th. Hope to see you there!

Risa

Thank you for eating locally!!


 

 
    
       
     
 
       
    

 

Follow the link to get started: Link to Tullahoma Locally Grown Market Section

Coming Events

There is a seminar at DW Wilson Community Center on Tuesday Nov. 13th entitled:
“Why Do I Feel This Way?”
This is a workshop on how we interact with the foods we eat. What a great opportunity to learn about our health for FREE from Rev. Suka Chapel-Horst, PhD, RN, QMHP. So come out and learn how to eat healthier and what kinds of foods are beneficial for your body. The workshop is from 5:30-7:30pm

Hope to see all of you there!

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 November 11th


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes


Curly Endive Salad with Poached Egg
from Martha Rose Schulman
serves 6

2 heads curly endive, washed and dried (about 6 cups)
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
1 sweet red pepper, very thinly sliced
6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
6 large or extra-large eggs
1 tablespoon vinegar (any kind)
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves

For the dressing:

2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar

1 teaspoon balsamic vinegar

Salt to taste

1 teaspoon Dijon mustard

1 small garlic clove, minced or pureed

1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

1. Combine the endive, herbs, red pepper and croutons in a large bowl.
2. Poach the eggs.
3. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Market News


Hello!

Thanksgiving is almost here! We hope you are all preparing for as much local goodness as possible! We will have a lot of great items available for you Thanksgiving week. Please remember that delivery day will be Tuesday, November 20th at Trinity from 4 – 6. If you have ordered a Wedge Oak Farm turkey, that is when they will be available for pick up.

ALSO! We have two amazing opportunities to pre- order items that will both add amazing deliciousness to your holiday festivities, and ease your work load – what an amazing combo! I am sold already!

Dozen Bakery is making perfectly beautiful and scrumptious pumpkin pies . These need to be ordered this week for delivery next Tuesday.

And – what an amazing opportunity this is – you can pre-order your Thanksgiving cheese assortment from The Bloomy Rind this week for pickup with next week’s order. Kathleen will assemble a selection of Southern and American artisan cheeses and include some preserves and marcona almonds. All you need is a cutting board or platter and a knife. There are two options: 3-cheese selection (approx 12 oz of cheese, ideal for 6-8 people) OR 5-cheese selection (approx 20 oz of cheese, ideal for 8-12 people). Cheeses will vary based on availability and what’s tasting great in the case. There’s also an option for a full round of Rush Creek Reserve (approx 12 oz) that includes preserves and almonds. Again – orders for these cheeses and the pumpkin pie need to be in THIS week for pickup the week of Thanksgiving.

Please remember we’ll be under the Trinity Church porch!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
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 possible!

!

Porterdale, GA:  Available for pickup November 17


Hello everyone!
Just a quick message tonight-

Your orders are due by 9 pm Wednesday and pickup is from 10-11 at the depot in Porterdale on Saturday.
Thanks for being a part of this market!
H