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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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Heirloom Living Market Lilburn:  Last Minute Order??


Heirloom Living Market will close for this week at noon today.

Don’t forget one lucky customer will win $25 off their order…and there will be yummy product samples and prizes!!
Be sure to get last minute orders in before NOON!!

Melody Lane Co-op:  March 13, 2013 - Moss Hill Farm Vegetable CSA





The Market is fully stocked with meat from Mother Earth Meats and will remain open until Friday to make sure everyone gets a chance to order.


FRESH & LOCAL



Moss Hill Farm ~ www.MossHillFarm.net

I am happy to announce:
Vegetable deliveries from Moss Hill Farm will start again on April 11th.
Sign up now to reserve your spot!

Fill out this CSA Application and drop it off at my house with your deposit any time. You can place it in the locked drop-box in the carport if I am not home when you come by.

These are the freshest, most nutrient-dense vegetables you will find anywhere. Almost everything we get will have been picked that very same day. You can’t get much fresher than that unless you grow it yourself! My family and many of my close friends have been buying from Floyd Keisler for years and we have always been very pleased. Moss Hill Farm is located in nearby Milton, Ga. They are Certified Naturally Grown and use only organic, sustainable, bio-dynamic methods. I know that sounds like a lot of greenwashing buzz words, but you can go to his website for a more in-depth description of everything he does to enhance the soil and work with nature, rather than against it. www.MossHillFarm.net

What’s better than looking at a webpage? How about taking a tour of the farm to see for yourself! To kick off the 2013 growing season, Floyd has invited us to come take a tour of the farm on Wednesday, March 27th. The tour is free and children of all ages are welcome. Go to our events page on facebook to RSVP. For those of you that are not available on a Wednesday afternoon, just contact Floyd at keisler1@bellsouth.net to schedule a personal tour at a time that is more convenient for you. He will be happy to show you around and answer all your questions.

Floyd sells his vegetables through a CSA program. (What is a CSA?) Full share members will pick up from the co-op every week. Half share members pick up every other week. Payment in full is required before the start of each “season”. See the list of seasons and pricing below or download the 2013 CSA Application. If you can’t commit to a whole season, there will be a limited number of extra shares available each week on a first come, first served basis. Extra shares will be posted in The Market and you can pay for them online or in person when you come to pick up.

2013 CSA Schedule:

SPRING (6 weeks: April 11 – May 16)
full share – $235 | half share – $140 | week-to-week $48

SUMMER (12 weeks: May 23 – August 8)
full share – $440 | half share – $260 | week-to-week $48

FALL (12 weeks: August 15 – October 31)
full share – $440 | half share – $260 | week-to-week $48

WINTER (6 weeks: November 7 – December 12)
full share – $235 | half share – $140 | week-to-week $48


You may be wondering, what exactly is in a share? The specific varieties will change week to week depending on what is in season, but we usually get 10 – 12 different items each week. That’s enough to provide all of the vegetable needs for an average family of four. The spring and winter are usually heavier in root vegetables and leafy vegetables, while the summer and fall are heavier in flowering vegetables and fruiting vegetables. I have listed some examples below. In addition, each CSA share will also include herbs, flowers, goji berries, and cherries, when available.




Roots
carrot
beet
radish
potato
turnip
onion
Leafy Greens
lettuce
chard
kale
choi
arugula
beet greens
mustard greens
Flowering
broccoli
cauliflower
herbs
Fruiting
beans
squash
tomato
pepper
cucumber
okra
pumpkin


Spring Share Summer Share
Fall Share Winter Share

CONTACT INFO


Sandra Walker
Melody Lane Co-op Coordinator
melodylanecoop@yahoo.com
770-841-3437

Connect with other members of the co-op and join the conversation now on Facebook

The Cumming Harvest:  March 13, 2013


RECIPES

ASSERTIVE GREENS WITH ONIONS OR SHALLOTS AND CREAM

A bit of background — all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The “tender greens” (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The “assertive greens” (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.

This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.

Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook’s Illustrated magazine
Serves: serves 4 (about 2 cups of cooked greens)
Vegetarian!

Ingredients

2 pounds kale, collards, mustard or turnip greens, washed and coarsely chopped
1 1/2 tsp. salt
2 T. unsalted butter
2 medium walking onions (white portion only) or shallots, chopped fine
1/4 cup heavy cream
1/2 tsp. sugar
1/2 tsp. minced fresh thyme leaves
1/8 tsp. ground nutmeg
salt and pepper to taste

Step by Step Instructions

1. The essential blanching step: Bring 2 quarts of water to a boil in a deep pot, add the salt and greens, and stir until wilted. Cover and cook until the greens are just tender (about 7 minutes). Drain in a colander. Rinse the pot with cold water, refill it with cold water, and pour in the greens to stop the cooking. Gather a handful of greens, lift out of the water, and squeeze dry. Repeat with the rest. Roughly cut each bunch of greens, and proceed with the rest of the recipe.
2. Melt the butter in a large sauté pan over medium heat. When the foaming subsides, add the onions or shallots and cook, stirring frequently, for 3 to 4 minutes. Then add the squeezed, cut greens and stir to coat them with the butter.
3. Stir in the cream, sugar, thyme, and nutmeg. Cover and cook until the greens are heated through (about 2 minutes). If any excess liquid remains, remove the lid and continue to simmer until the cream has thickened slightly (about 1 minute longer).
4. Season with salt and pepper to taste, and serve immediately.

Market News

Good Morning!
Coming Soon…Yonah Mountain Coffee.
March 23rd Yonah Mountain Coffee will be visiting the market to show their products and brew a fresh batch of coffee just for you! Yonah Mountain Coffee has an interesting story that you can read about on their website HERE.

GREEN PASTURE
I will place another order for Cod Liver Oil and Coconut oil on April 1st. Send me an email, thecummingharvest@live.com, or sign up at Saturday pick up.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

EVENTS


March 16 – Weston Price Conference at Rancho Alegre Farm. Info and Register Here

March 24 – Gwinnett Environmental and Heritage Center is hosting a Grow Your Own Food Event.

March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

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!

Stone County, AR:  That's it for this week!


Hey, Everyone!

The Market’s now closed.

We’re sorry to report the upcoming cold frame workshop has been postponed. We’ll keep you posted on the new date.

Don’t forget the Master Gardeners’ annual “bare root” tree and shrub sale at the Stone County Fair Grounds this Saturday, March 16, from 9A-12. Plants will sell for $4 each.

And, if you have just a few minutes, you might give a call to your Senators to stress how much you care that they create an equitable and sustainable farm bill. Our farmers need our support! The SSAWG Webpage will tell you everything you need to know.

Thanks so much! Have a great week!

Champaign, OH:  That's a wrap!


Thanks everyone for a wonderful market! Woo hoo to each of you! Thank you vendors and customers for such support!

Also, don’t forget to mark your calendars Monday night to come hear an update of our local foods scene following the documentary The Economics of Happiness at 7 PM at UU. It will be great information!

Manchester Locally Grown:  Market is Closing Soon


Don’t forget to place your order before tomorrow at noon for delivery Thursday afternoon. Please let me know if you have any problems setting up your customer account or placing your order. E-mail manchesterlocallygrown@yahoo.com .

Blessings,
Linda

Russellville Community Market:  Order Reminder!


Only a few more hours of ordering time for the market! Be sure to get your orders in by 10:00 p.m. tonight!

Don’t forget we have new pick up times available from 4:00pm to 6:30pm.

We look forward to seeing you at the Market on Thursday at All Saints Episcopal Church!

You can now follow RCM on Facebook! Check out our new page for great info on local foods issues and upcoming events. RCM Facebook
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

Russellville Community Market

Conyers Locally Grown:  FFA Plant Sale Starts March 25


Some of you may already know but for all the others, get ready. The Newton County High School FFA is having there 2013 plant sale. the sale will be held at the schook greenhouse everyday after school from 3:30 till 6:00, starting Monday March 25. They will have the sale untill they sell out. according to Mr. Belcher the greenhouse is filled from top to bottom. All the proceeds benefit the Newton County High School FFA program. The plants are propigated by the students with Mr. Belchers guidance.

2013 Plant Sales

Plant Type: Cost:
Begonia (red) Single plant $.50
Flat $10.00 (18 per flat)
Coleus (different Types) Single Plant $1.00
Marigold (Disco Queen) pack $2.00
Flat $10.00
Tomatoes (Better Boy, Beef Master, Rutgers)
pack $2.00
Flat $10.00

Geraniums (Red) Single Plant $6.00
Hanging Basket $10.00
Wave Petunia (blue, purple, pink)
Single Plant $1.50

Impatiens (mixed flats) pack $2.00
Flat $10.00
Boston Ferns (green) Basket $10 .00

Lantana Single Plant $2.00

Bell Peppers. pack 2.00
Flat $10.00
Sweet potato (ornamental)
Single plant $1.00

Vinca. pack $2.00
Flat $10.00

New Guinean Impatient. Single plant $1.50
10” pot $3.00

Verbena. Single plant $1.50
Mixed hanging baskets. $8.00

Conway, AR:  Market Reminder


Greetings Conway Locally Grown Community,

This is a reminder that the market closes tonight at 10pm. Have a great day.*

Old99Farm Market:  Old 99 Farm, week of Mar10 2013


More greens this week. Regrowth kale and mizuna, chard.
Eggs still priced at a dollar off, that’s $4.50 for large, $5.50 for ex large.
Had the first lambs arrive, three so far but twins died at birth. I found it hard to take.

Read The Insatiable Bark Beetle by Reese Halter, if you’ve ever wondered about the impact of climate chaos on the natural world that sustains us. I just finished it; had me weeping and chuckling by turns.

Anyone check that website for kitchen utensils I posted last week? Thanks to a member, we can buy neat helpful stuff for food prep wholesale.

eat well,
Ian