The Weblog

This weblog contains 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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Old99Farm Market:  Old 99 Farm, Week of Jan13 2013

You would think spring had arrived this week, a frost out of the ground, big rainstorm and no snow. Very bad for the natural world, tho we like to chuckle about how easy it is to get around.

See for your orders this week. is a recent article on the milk scene.

Here’s an interesting recipe.

Farmer’s Cabbage and Mushroom Pie

This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: 6 to 8

2 unbaked 9-inch pie crusts
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups chopped mushrooms View Available Products
1 teaspoon fresh thyme View Available Products
1/2 teaspoon lemon juice
2 cups chopped cabbage View Available Products
4 ounces farmers cheese or cream cheese View Available Products
Salt, pepper
3 hard boiled eggs, sliced View Available Products

Step by Step Instructions

Place one of the pie crusts into the bottom of a pie pan, making sure to leave at least 1/2 inch of dough hanging over the edge. Refrigerate both top and bottom crust until you are ready to use. Preheat oven to 375 F. Heat the oil in a large skillet. Add the onion, saute until tender, about 5 minutes. Stir in the mushrooms, thyme, and lemon juice. Add the cabbage, cook until tender, 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste. Layer half the cabbage mixture in the piecrust. Add a layer of sliced eggs. Top with remaining cabbage mixture. Moisten the overhanging edge of pie crust with water. Cover the pie with the top crust, sealing the edges with fingers. Bake until crust is browned on top, 30 to 40 minutes.

Thoughts for the week on climate

…why not start with the part of the problem about which you can actually do
something—your own consumption of fossil fuels and your own production of
carbon dioxide—and then go from there?

Political activism, community building, and a great many other proposed
responses to the crisis of our time are entirely valid and workable approaches
if those who pursue them start by making the changes in their own lives they
expect other people to make in turn. Lacking that foundation, they go nowhere.
It’s not even worth arguing any more about what happens when people try to get
other people to do the things they won’t do themselves; we’ve had decades of
that, it hasn’t helped, and it’s high time that the obvious lessons get drawn
from that fact. Once again, if you always do what you’ve always done…

That being said, here are some suggested New Year’s resolutions for those of my
readers who are interested in being part of the solution: and go to this URL

Gallup, NM:  Market Opening Sat Jan 19th

Gallup’s Locally Grown market is back and opening on Sat. Jan 19th, 2013. Pick-up will be at 305 S. 2nd St (Fitz’s) from 9am to Noon.

Currently available items are; Argula, Coffee, Bagels, and Breads.

Place your order soon at

ALFN Local Food Club:  The Market Closes Tomorrow

Good Morning Mammalians,
The Market closes tomorrow morning at 7:30am. Better order now. You may still be sleeping at 7:30am tomorrow morning. What a sweet luxury.
Our Growers’ Giveback Potluck is shaping up nicely. Plenty of RSVP’s and delicious sounding food, plus the chance to enjoy the company of…
- Jerry Markham of Bluebird Hill Berry Farm
- Kent Walker of Kent Walker’s Artisan Cheese
- Jonathan Buford of Andeyo Farm
- Jay and Deanna Fulbright of Arkansas Natural Produce
- Kelly Carney of North Pulaski Farm
- Liz and Ryan of Bussey-Scott Urban Farm
And Yes, folks, there will be a red carpet with photographers, plus speculation on who is wearing what.
Sam Hedges

Cross Timbers Food Cooperative:  Order now open for CTFC 1/26 pickup

The CTFC market is now open for ordering for the Saturday, January 26 pickup. Order will close this Sunday, January 20.


Rhianon for CTFC

Republican Valley Produce:  Postponing this week's orders

Hi, there. This is Linda, Jay’s wife, writing today. It looks like the influenza has hit our household, including Jay. We don’t want to share these germs with you all. For that reason, we are postponing this week’s market delivery. We will send out a message when he’s up and about again to reschedule the deliveries.

I’m sorry for any inconvenience. Hopefully, your households are healthy and stay that way.

Linda Sleichter

ALFN Local Food Club:  Locally Crafted Tea's

Good Morning,
Hope you’re not frozen to death. If you are, we have some locally crafted loose leaf tea’s from Maison Terre now available. They’ll warm you up just fine. I can personally attest to the quality of these tea’s. Just got done drinking a mug of her wonderful Yerba Mate. Plus, Sarah Brown of Maison Terre does own her own tea room, so tea is kind of her thing. Try one this week!
Sam Hedges

Cedar Grove Farm:  CSA Availability for January 17

Hey Folks!
We’re a smidgen behind on the market opening this week — my apologies. Farmer Sara’s been out in the woods all weekend. Wow, what weather we’re having! Partly cloudy and 60’s and 70’s — so excellent for being outdoors. Anyway. We’ve got plenty of tasty treats for you this week. Red butterhead lettuces, carrots, chard, kale, and more!

The market is open! Hope you find something you like!

Farmer Sara

Melody Lane Co-op:  January 14, 2013 - Last Call for Mother Earth Meats


Today is the last day to order Mother Earth Meats for the January 26th delivery.

Get your orders in by 7:00pm this evening. Mother Earth Meats products are listed under GROUP BUYS in The Market.

If you have already submitted your order, please take a moment to double-check that everything is correct on your invoice. You should have received an email confirmation including a copy of your invoice. If you did not receive a confirmation please let me know ASAP. I will compile all of the orders this evening and forward them on to the farmer. Once I have sent them on, it is difficult to change an order.

You will still be able to order other things in The Market until 7:00pm tomorrow evening for pickup on Thursday.

Sandra Walker
Melody Lane Co-op Coordinator

South Cumberland Food Hub:  Time to Order Local Food!

Just a reminder that we are now open this morning for orders until noon. Get your local food while it lasts!
Click here to go directly to the Rootedhere Locally Grown Market Page

Thank you for your supporting your local farmers!

Fresh Harvest, LLC:  Fresh Harvest Cheese added!

Good Morning,
Just in case you missed it last night, The Bloomy Rind cheese shop added new cheeses to the Market!
There are six new cheeses up there, Award winning and delicious from Southern Cheese artisans!
Swing back by the Market and get youself some!
Thanks, and we will see you onWednesday!
John and Tally