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.

Subscribe to an RSS Feed

ALFN Local Food Club:  Simple Food

Good Morning Marketeers,
The Food Club is now taking orders. Well, really, our farmers are taking orders. Don’t let my elegant words fool you: the real interaction is between you and the farmer.
The Market is full of simple food. That’s what the winter season’s offerings impress on me. Basic but reliable ingredients. Greens, eggs, meat, root vegetables. Nothing to include in a catalog of fanciest gourmet cooking, but the ingredients speak for themselves. Since I started eating through Food Club primarily, I’ve found that good food doesn’t have to take much. Sometimes, two eggs, some shredded beets, and a fistful of greens is all you need.
Speaking of which: we’ve got some great stuff. Kale, turnips greens, asian greens, arugula, plus some specials on eggs, frozen blackberries, and select meats (check the Specials section).
But really, the thing to check out is our Plants Section. We’re loaded with plants of all kinds: fruit trees, berry bushes, lettuces, peppers, tomatoes. Lots of great options, with the greenhouses having done the startup work for you!
Try not to enjoy too much.
Sam Hedges

The Wednesday Market:  Weblog Entry

  I found this article in Kitchen Daily and thought it was a timely reminder of why we should be reading our food labels.
Eat well, live healthy, be happy!

“For numerous suspicious and disturbing reasons, the U.S. has allowed foods that are banned in many other developed countries into our food supply,” says nutritionist Mira Calton who, together with her husband Jayson Calton, Ph.D., wrote the new book Rich Food, Poor Food due out this February.

During a six-year expedition that took them to 100 countries on seven continents, the Caltons studied more than 150 ingredients and put together a comprehensive list of the top 13 problematic products that are forbidden by governments, outside the U.S., due to their detrimental effects on human health.
“If you see any of the following ingredients listed on the nutrition label, don’t buy the product,” Calton warns. “Leaving these banned bad boys on the shelves will speak volumes to grocery stores and food manufactures about what informed consumers simply won’t tolerate.”

Ingredients: Coloring agents (blue 1, blue 2, yellow 5, and yellow 6)Found In: Cake, candy, macaroni and cheese, medicines, sport drinks, soda, pet food, and cheese
Why the U.S. Allows It: We eat with our eyes. “Recent studies have shown that when food manufacturers left foods in their natural, often beige-like color instead of coloring them with these chemical agents, individuals thought they tasted bland and ate less, even when the recipe wasn’t altered,” Calton says. This may explain why the use of artificial dyes—the most popular being red 40, yellow 5, and yellow 6—have increased five-fold since 1955.
Health Hazards: Back in the day, food coloring came from natural sources, such as saffron and turmeric. “Today most artificial colors are made from coal tar, which is also used to seal-coat products to preserve and protect the shine of industrial floors,” Carlton says. “It also appears in head lice shampoos to kill off the small bugs.”

Ingredient: Olestra (aka Olean)Found In: Fat-free potato chips
Why the U.S. Allows It: Procter & Gamble Co. took a quarter century and spent a half a billion dollars to create “light” chips that are supposedly better for you, Calton says. They may need another half a billion bucks to figure out how to deal with the embarrassing bathroom side effects (including oily anal leakage) that comes with consuming these products.
Health Hazards: “This fat substitute appears to cause a dramatic depletion of fat-soluble vitamins and carotenoids, robbing us of the vital micro-nutrients," Calton says, adding that many countries, including the U.K. and Canada, have banned it.

Ingredient: Brominated vegetable oil (aka BVO)Found In: Sports drinks and citrus-flavored sodas
Why the U.S. Allows It: BVO acts as an emulsifier, preventing the flavoring from separating and floating to the surface of beverages, Calton says.
Health Hazards: “Because it competes with iodine for receptor sites in the body, elevated levels of the stuff may lead to thyroid issues, such as hypothyroidism, autoimmune disease, and cancer,” Calton says. That’s not all. BVO’s main ingredient, bromine, is a poisonous chemical that is considered both corrosive and toxic. It’s been linked to major organ system damage, birth defects, growth problems, schizophrenia, and hearing loss, which explains why it’s been nixed in more than 100 countries.

Ingredient: Potassium bromate (aka brominated flour)Found In: Rolls, wraps, flatbread, bread crumbs, and bagel chips
Why the U.S. Allows It: This flour-bulking agent helps strengthen dough, reducing the amount of time needed for baking, which results in lowered costs, Calton explains.
Health Hazards: Made with the same toxic chemical found in BVO (bromine), this additive has been associated with kidney and nervous system disorders as well as gastrointestinal discomfort. “While the FDA has not banned the use of bromated flour, they do urge bakers to voluntarily leave it out,” Calton says.

Ingredients: Synthetic hormones (rBGH and rBST)Found In: Milk and dairy products
Why the U.S. Allows It: Gotta keep moo-ving things along. Dairy farmers inject cows with genetically-engineered cow growth hormones to boost milk production by about 10 percent, according to Calton.
Health Hazards: “Cows treated with these synthetic hormones often become lame, infertile, and suffer from inflamed and infected udders,” Calton says. Humans, who consume these cows byproducts, are in no better shape, she adds: “The milk is supercharged with IGF-1 (insulin growth factor -1), which has been linked to breast, colon, and prostate cancers.”

Ingredient: ArsenicFound In: Poultry
Why the U.S. Allows It: Big brother FDA permits arsenic in chicken feed to promote growth, improve efficiency in feeding the birds, and boost pigmentation. “The arsenic affects the blood vessels in chickens and turkeys, causing them to appear pinker and, therefore, fresher,” Calton says.
Health Hazards: The European Union has outlawed the use of arsenic since 1999, Calton says, and the Environmental Protection Agency classifies inorganic arsenic as a “human carcinogen.” Take matters into your own hands by sticking to organic birds only.

Ingredient: AzodicarbonamideFound In: Breads, frozen dinners, boxed pasta mixes, and packaged baked goods
Why the U.S. Allows It: While most countries wait a week for flour to naturally whiten, the American food processors prefer to use this chemical to bleach the flour ASAP.
Health Hazards: It’s not enough to just ban this product in Singapore. You can get up to 15 years in prison and be penalized nearly half a million dollars in fines for using this chemical that’s been linked to asthma and is primarily used in foamed plastics, like yoga mats and sneaker soles.

Ingredients: BHA and BHTFound In: Cereal, nut mixes, gum, butter, meat, dehydrated potatoes, and beer
Why the U.S. Allows It: “Made from petroleum [yummy!], these waxy solids act as preservatives to prevent food from becoming rancid and developing objectionable odors,” Calton says. A better solution may be natural rosemary and sage. In a 2006 study, some organic herbs and spices proved to be efficient at preventing oxidative decay in meat, which ultimately could improve the shelf-life of these products.
Health Hazards:  

Citrus County Locally Grown:  Gonna get cold again this week!

Happy Sunday you’all! While the weather has been beautifull and warm the last several days and is expected to remain so for the next few more, it’s supposed to get back down in the 30’s later this week! Bring in or cover what plants you can that are not cold hardy!

This week’s market has a lot to offer. Please be sure to check each tab for new products, you don’t want to miss out!

See you on Thursday!

Happy Gardening, Healthy Eating and Blessings,

The CCLG Team

Green Fork Farmers Market:  Weekly Product List

Dear Green Fork Farmers Market Customers,

It’s time to place your order for this Wednesday’s market. You can do so until Monday at midnight for pickup on Wednesday from 4-7 pm in the Breezeway at Nightbird Books, 205 W. Dickson St. in Fayetteville.

It’s not easy at this time of year, but our producers are busy bringing you a great variety of products, including spinach, chard, collards, kale, green onions, eggs, honey, pork, chicken, bath and beauty products, baked goods (including gluten free options), olives, and olive oil.

Coming in March: Beef from Green Fork Farm and NEW! Lamb from Black Sheep Ranch. Stay tuned for more information in the coming weeks.

NEXT WEEKEND! The Dig In Food and Farming Festival is coming! Films start on Thursday. Friday includes workshops for farmers, advanced gardeners and water conservationists, and the opening reception and films in the evening. Saturday is packed with classes, workshops, discussions, keynote address, films, information and vendor fair, seed swap, and food tastings. Food will also be available for purchase. View the full schedule and obtain passes at Admission also by donation at the door.

Hope to see all of you soon!

Green Fork Farmers Market

Manchester Locally Grown:  Manchester Locally Grown market is open!

Dear Market Members:

Spring is ever-so-softly slipping our way. I can feel it in the air. Signs of the very early part of spring are more and more common. The robins have returned in force to Coffee County, the daffodils are blooming, and the sunshine (when we see it) is warmer each day.

There are lots of eggs on the market this week, including duck eggs; as well as soaps and lotions. Solace Farm has added adorable handmade baby moccasins. Hansen’s Milk & Honey Farm has lots of local honey (so good for allergies). Dogwood Valley Greenhouse has daffodil bouquets again this week, and probably next as well. Grundy Greens’ lettuces and Frontier Family Farms’ spinach are delicious this time of year. And Wayne Diller’s popcorn will make a great healthy dessert. There are several perennials and a few houseplants available from Dogwood Valley Greenhouse.

Come browse through the market and choose a few things for your family this week. Click here to begin shopping.

South Cumberland Farmer's Market:  The Cumberland Farmer's Market is OPEN!

It’s time to order from the Cumberland Farmers’ Market

click here to go directly to the market page

To Contact Us

Cumberland Farmer’s Market


Here’s another great recipe from Kir Strobel! This one sounds perfect for a chilly winter’s night.

Easy Shepherd’s Pie Recipe (serves 4)


1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables – chopped carrots, corn, peas
1 1/2 – 2 lbs potatoes (3 big ones) (try mashed sweet potatoes!)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice


1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). (Or: My favorite method to peel potatoes is to not cut them but to pierce the skin and put them in boiling water for about a minute or two; then plunge them into ice water and then twist the skins off.)

2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. (Purists can use olive oil.)

3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to
cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of
beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Mash potatoes in bowl with remainder of butter, season to taste.

6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. (That last part is optional; I’m usually challenged enough just to get the potatoes spread out fairly evenly. I make these up in individual portions and freeze in glass or plastic containers. Very easy to slightly thaw, remove from plastic container – never cook in them – and microwave for a quick, easy dinner.)

7. If you’re doing a whole baking dish instead of individual portions: Cook in 400 degree oven until bubbling and brown
(about 30 minutes). Broil for last few minutes if necessary to brown.

Market News

Dear Market Members:

The market has been very quiet lately. We are experiencing that lovely season of peace before the whirlwind of spring and summer begins. It’s nice to sit by the fire and think about all the reasons we have to be grateful: we’re warm, we’re well-fed, we have a wonderful supportive community to live in.

Have you heard the birds chirping? What a cheerful sign that spring is on the way! We’ve been seeing daffodils, too. In honor of those cold-defying harbingers of spring, I offer to you this poem by William Wordsworth. You’ve no doubt read it before, but take another look at how he captures the contemplative spirit of a grateful heart. He is grateful, as we are now, for the memories of spring that get us through these cold winter nights!

Daffodils, by William Wordsworth

I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.

Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.

The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed—and gazed—but little thought
What wealth the show to me had brought:

For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.

Online at

Best wishes,


Click here to visit the market

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!

Republican Valley Produce:  RVP-Snow, Snow and more Snow on the way!


I realized that I hadn’t opened the market for this week. We have been busy moving snow, sledding and planting that I just forgot.

We ended up with 9-10 inches of snow. Everything came through just fine. With a strange East wind, most of the snow blew off all the high tunnels and I only cleaned them off once. It probably was required, but better safe than sorry!

On the growing front, I am planning on planting tomatoes in 3.5 weeks. It is hard to believe, but that is what my calendar says. I may have to adjust. The onions appear to be doing well. I am glad I have them planted, instead of trying to get them planted this week. I have carrots coming up too. I hope everything makes it through these bitterly cold mornings.

We will be tearing out stuff in the next two weeks to make room for new plantings. We will be offering salad mix this week and probably the following week too. I will leave the Kale for two more weeks, but then it will have to come out too.

The transition time is always hard to figure out, but I will see if we can keep some stuff going in another tunnel while I clear out the other two. We have 24 flats of plants growing with 50 to 98 seedlings in each one. As soon as the weather evens out, we will be planting.

We will try to fill all orders this week with normal delivery times, but with the winter weather coming in on Sunday night/Monday morning and a baby that can’t make up its mind when it wants to come, it could change. Don’t let that scare you from ordering, just keep it in mind.

Orders are due by 5 pm on Sunday!



Tahlequah Farmers Market:  market closed

The on line market is closed today. We will reopen Sunday…if the website will let me on!

Statesboro Market2Go:  The Market is Open!

The market is OPEN!

Seems like 2 things we have plenty of are cabbage and carrots. This week I’ll share a coleslaw dressing recipe. I grate a head of cabbage and maybe one (sometimes 2) carrots in my food chopper. Then I mix the grated veggies with the dressing. SO GOOD!
1 1/4 cup mayo
1/3 cup sugar
1/4 cup white vinegar
1/4 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper

Happy Shopping!


March 7 is just around the corner and our new market is building steam! We are currently seeking weekly sponsors for the 2013 season. If your local business can support our efforts and would like to be featured for an evening at the Thursday market, please contact or call 706-288-7895. For more info visit

ALG will join efforts with the Augusta Boys & Girls Clubs to recruit volunteers from its “Cooking Matters” classes at three locations, starting in April. Augusta Locally Grown will help bring seasonal & local foods awareness to this nationally-recognized curriculum which focuses on affordability and whole foods. If you would like more details about these volunteer opportunities, please contact

Lisa Kessler of White Hills Lavender Farm has launched an educational blog on herbs and health. This health-care-professional-turned-farmer offers a wealth of practical knowledge and passion. Read the blog at

Channel 6 recently interviewed veggie farmer Mike Fuller at Brandywine Farm in anticipation of the Evans Towne Farmers Market. The airdate is not yet known but look for it soon!

Congratulations to ALG volunteer and local health care professional Lauren Belcher for being named “Young Dietician of the Year” by the Georgia Dietetic Association. Look for Lauren and her colleague Nellie at the “Farm-acy” Nutrition Ed booth sponsored by the ADDS at the Evans Towne Farmers Market soon.

SEE Y’ALL at the market pick up on Tuesday.