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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Tullahoma Locally Grown:  We've got eggs!

Frontier Family Farm has some eggs on the market if anyone is interested. Thank you for supporting your local farmers!


South Cumberland Food Hub:  Market is Open!

If you would like local food for your weekend customers, now is the time to order. We are open for orders until noon today. Thank you for supporting your local farmers!

Click here to go directly to the Rootedhere Locally Grown Market Page


Spa City Local Farm Market Co-op:  The market is closed

The Spa City Co-op on-line market is now closed for ordering. Orders can be picked up on Friday between 3:30 and 5:30 p.m. Please set a reminder for yourself so that you don’t forget, and we volunteers will be grateful if you arrive early as it is a long afternoon.

Many thanks for your continued participation in our local market. See you Friday!

Denise Marion
Market Co-manager

The Cumming Harvest:  Newsletter - January 9, 2013

Market News

A new goal for 2013 is to find ways to connect you more with the farmers. Once a month we’ll feature one of our farmers as a Featured Farmer so you can learn a little more about them and why they do what they do. Hope you enjoy this first issue of our Featured Farmer.

Indian Creek Angus is a “Certified Naturally Grown” farm in Carnesville, GA.
An Interview with farmers, Dennis Barron, Carol Corbin, Denny Barron, and Ansley Payne.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

How long have you been farming?
Dennis Barron has been farming his whole life, including when he was young on his father’s farm. But we just began raising grass-fed beef three years ago. Son Denny has been farming his whole life too. Carol just started three years ago, and Anslee, our newest worker, just started January 1.

When and why did you create Indian Creek Angus?
Indian Creek Angus was created in 1995 but started selling grass-fed beef in late 2009. We created it to grow healthy food at a reasonable price and to use sustainable farming methods that would benefit the planet, our community, and our customers.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

Tell us about the land/property you have.
We own 225 acres and we lease another 100 acres. The land straddles Interstate 85 between exits 160 and 164. This land used to be in cotton and indigo, and the land was terraced to keep rain from running off, so now the cows graze on rolling terraced meadows.

What is the most challenging thing about raising cattle?
There are many challenging things about raising cattle, and each of us would have a different answer. Dennis would say it is trying to keep our heads above water financially. Carol would say it is dealing with drought and keeping our cattle well fed year-round. Denny would say it is keeping up with the enormous workload that includes fencing, bush-hogging, moving and feeding cattle, and so forth. Anslee would say it is locating new markets.

We all have learned a great deal about raising grass-fed beef in the last few years. Dennis and Carol attended a grass-fed conference (American Herbataurus Society) in Illinois in November, and we met a number of Amish farmers who are raising grass-fed beef for the Chicago markets. They know a tremendous amount about the genetics of grass-fed beef. It is really like going back in time to breeds that have not been adapted to feedlots. The Amish have always done it the way we are now. We ended up buying a new Murray Grey bull from an Amish farmer in Indiana named Shorty. Murray Grey is a breed from Australia that does very well on grass, and when judged against feedlot carcasses, it proved superior.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

What is your favorite job on the farm? Why?
Carol’s favorite job is moving cattle and inventorying cattle. She likes to spend time with them because they become very used to her company and she can get to know them individually. The calves are so curious about humans and will come up and check us out. Dennis’s favorite job is feeding hay to the cattle in the winter. He likes to watch them eat after he spreads it out for them. Denny loves every job he does, he claims, but he also loves feeding in the winter. Anslee’s favorite job is giving farm tours and meeting customers.

Do you have any help on your farm? Who helps you?
All our help is family help—papa Dennis, mama Carol, son Denny, and Denny’s soon-to-be wife, Anslee, plus the grandkids—Den and Taylor.

Do you have a favorite recipe? What is it?
Our favorite recipes are all on the website (, but the one we like the best is grass-fed beef pot roast with onions, potatoes, water, salt and pepper. We cook it at 200 degrees overnight or all day (8-10 hours) and it comes out perfectly.

Do you have any short term or long term goals for your farm?
Our biggest short-term goal is to mob-graze our cattle this spring. Mob-grazing is intensive rotational pasture management. It means that we fence the cattle into small areas each day and then move them every day or sometimes twice a day. It is the best way to have the grass grazed completely (not letting them take just the best of it), to spread manure evenly over the pastures, to rid the cattle of parasites (from sitting in the same places every day), and to get the most weight gain. Cattle love to move to a new pasture, so when you move them often, they think they have entered an exciting new restaurant and they eat like crazy.

Our long term goal is to decrease the time it takes to get the cattle to the processor. We need about three years’ growth now, and we want to get that down to two years. Our short-term goal will directly impact on our long term one. In the long run we want to have the finest and healthiest beef in Georgia (or the southeast). We think it’s pretty good now, but we think it can be even better.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

How do you decide which cattle to take to the processor?
Once when Dennis was asked this question, he answered, “The one that made me the maddest that day.” In truth, we take them when they are the right age and weight. For Carol this is the hardest part of the job, because she gets to know the cattle individually, and saying good-bye to them is very painful. We all thank them for giving their lives for our customers’ well-being and for the benefit of our farm. And we know that if we didn’t harvest them, they would never have had the good life they did on our farm.

Indian Creek Angus has been selling with us since 2010. They would love to have you come out and visit their farm in person, just contact them to schedule a good time. You can find them on Facebook at and their website

Every Spring we’ve had a Market Festival to help bring in the season, introduce customers to farmers and to hopefully connect with new customers interested in locally grown. I’d like to get a jump start on planning a Spring Market Festival and would like to get a planning group together. If you are interested in helping or even better have event planning experience and would like to help us organize a Spring Market Festival, please email me at

You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

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


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

The Wednesday Market:  Soup Improvements

Well this isn’t 50 ways to leave your lover, but it is 20 Ways to Improve Any Old Soup! Try a few of these suggestions during these chilly days. I LOVE soup. We have FIVE kinds of kale at market this week: Curly, Blue Scotch, Lacinato, Nigerian Dwarf, and Red Russian!! You will only find ONE kind at Ingles….plain. If you scroll farther back in the Wednesday Market website “Weblog” you will find the recipe for Spicy Kale soup, Heck, triple the recipe, it freezes Very well.
Enjoy! and thanks for supporting the Wednesday Market for fresh local food!
Anna Evans and The Market Girls
Anna, Brenda, Sharon, Beverly, and Irma
A great group of dedicated volunteers!

20 Ways To Improve Plain Old Soup ;-)

1. Add parsley. If your soup tastes flat or seems to be lacking something, parsley will brighten it up. Plus it is a great source of Vitamin C. [Add the parsley just as the soup is finishing cooking. High heat over long time will destroy Vitamin C.] If it still seems to need something, it may be salt.

2. Add lime. A little lime juice and cilantro can give a brothy soup a Mexican flair. Or if you add lemon, you can get more of a Greek feel. Strands of citrus zest can also make a beautiful soup garnish.

3. Add sautéed garlic. Slice the garlic as thin as you can and sauté it until it is good and crispy. You only need a pinch sprinkled over the middle of the bowl.

4. Add a dollop of dairy. Greek yogurt, creme fraiche or sour cream not only looks pretty on top of a soup that has some body to it, but it will give it a richer, fuller flavor. These kind of dairy products enhance any number of soups, from tomato to black bean. Great on chili too!

5. Put a pastry lid on it. Use puff pastry (you can find squares of puff pastry that fit easily over a six (measure) inch ramekin) to add a golden flaky top to a thick or chunky soup.

6. Give it some veggies. Use a mandolin to cup paper-thin slices of cucumber (or tomato) that you then sprinkle with herbs and float on the soup bowls. Or, shave curls off carrots or zucchini and make a little pile on top of the center of the soup.

7. Spice it up. Just a half teaspoon of cayenne pepper or a few shakes of Tobasco sauce can completely change the character of a soup. If you’re not used to spicy soup, add a little and taste, then add a little more until it achieves a level of spice you are comfortable with.

8. Float a couple of croutons on top. It is so easy to make your own. Just grind some fresh pepper into a puddle of olive oil at the bottom of a large bowl. Cut cubes of bread, toss the cubes in the herb mixture, then spread on a baking sheet. Bake at 400 degrees until they dry out. I like to take one of Concord Street Sweets’ Country Rustic loafs and turn the whole loaf into fabulous panko type crumbs and croutons. Her bagettes are to die for too ;-)

9. Create 3D art. For instance, balance a single sprig of an herb crossed with a piece of citrus zest on top of each serving. Pick an herb that was used in the soup recipe. If you don’t know what exactly went into your soup, crush pieces of the herbs you would like to use between your fingers and smell the combined fragrance. If it smells pleasing, it is probably a good match.[We are going to teach you how to grow your own herbs, THIS year, stay tuned.]

10. Add edible flowers. Use sweet flowers (pansies, rose petals, and day lilies) with sweet fruit soups. Go for spicier pepper-like options with nasturtiums. Try clove flavored ones like carnations/dianthus or plain old clover blossoms. Whatever flowers you choose, make sure you have identified them properly. Make sure the flowers you have are edible by finding them listed in at least THREE different WRITTEN edible flower sources. Also, do not eat flowers from the florist trade, as they have probably been sprayed with high levels of pesticides. TIP: Three pansy blooms will give you 100% of your daily requirements of Vitamin C! Toss them into a salad, they are gorgeous as well as nutritious. Edible flowers are loaded with vitamins and anti-oxidants and add tons of nutrition and beauty!

11. Pep it up. Sometimes a simple grinding of black pepper can be all the contrast a light colored soup needs. Light creamy soups also look elegant with a dusting of paprika or other colorful spices. Try Hungarian or smoked paprika for a bit of a change.

12. Make it grate. Grate some parmesan cheese onto the surface of the soup. Or sprinkle on a little shredded cheddar. Whatever your favorite cheese, there’s probably a soup that would pair beautifully with it, so don’t be afraid to experiment. If you’re not sure, before you offer your flavor combination to guest, put a little soup in a ramekin and add a tiny serving of the cheese to preview the effect. I LOVE to add Brie to the Fresh mushroom soup recipe you can find on this weblog.

13. Make it fit for royalty. Custard cutouts (better known as royales) are traditionally floated on consommés and elegant cream soups like asparagus. To make then, you combine an egg with a tablespoon or two of milk, and flavor it with salt, pepper and nutmeg . Pour it into a greased loaf pan and bake in a hot water bath in a 300 degree oven for 25 minutes, or until well set. Cut the custard into decorative shapes with small cookie cutters. Hmmm….This sounds like a lot of trouble doesn’t it? Yeah, me too, skip this one…lol.

14. Add a ring. Float a single onion ring on the surface of a thick soup (such as potato). Alternately, sprinkle on a handful of canned fried onions, or those strange little fried string potatoes in a can are fun!

15. Make it seedy. Roasted sesame seeds or pepitas (pumpkin seeds) add a nice nuttiness to boldly flavored soups. Actual nuts, such as almonds, which have been sliced, minced or slivered, can also look nice floating in soup. Try adding nut butters [peanut, almond, etc] to soup made from butternut squash.

16. Give it some crunch. Sprinkle on chow mein noodles or tortilla chips/strips.

17. Make a swirl. Make a pesto sauce, or a balsamic reduction (or even just some plain olive oil), or for sweet soups, a chocolate or fruit flavored sauce. Put it in a squeeze bottle and make patterns on the surface of the soup. This would be pretty for sour cream that you water down a bit with milk and put in a squeeze bottle. Why not make your soup as pretty as it is tasty? You deserve pretty food!

18. Got milk? Add milk instead of water when reconstituting canned cream soups. Add stock instead of water to brothy soups. Steam some fresh vegetables and toss them into canned soup to add a burst of flavor (not to mention a few extra vitamins). Always add cream/milk to soup as the last thing, then heat just to a simmer, NEVER never, never bring a cream based soup to a ‘boil’. It will create the most disgusting curdled stuff you have ever seen. Taste fine, but you would have to be blind to be able to eat it! lol.

19. Add rice, pasta, barley to your soup. Or if you are looking to go gluten free, try quinoa as an alternative to wheat [gluten] based products. By doing this, you take your soup from appetizer to substantial main course, especially if you have cheese or meat involved. Experiment with the textures of these ingredients until you find what matches the flavors of the soup. p.s. I only put pasta in soup as I am warming it to serve it, I never freeze or store it with pasta in it. It just gets too mushy, yuck.

20. Add mushrooms. Dried mushrooms are much cheaper and every bit as nutritious. If you reconstitute dried mushrooms (such as shitake)soak in warm water overnight, stir the soaking liquid into your soup, then float a few fresh mushrooms on top. Shitake are known to have fabulous medicinal benefits.
PLAY in your food and Enjoy!

Champaign, OH:  That's a wrap!

Thanks to everyone who placed an order tonight! We’ll see you Thursday!

Rivervalley.locallygrown:  Reminder of order time

Just wish to remind each of you that the order time for Stutzman’s Pantry ends tonight and the order will be phoned to them Wednesday morning.

Russellville Community Market:  Market Reminder

Once again we are at the end of the ordering period for this weeks Market. The Russellville Community Market will close tonight at 10:00pm for ordering, so get your orders in soon!

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

Champaign, OH:  Last hours for the market this week!

Get your orders in folks! The market closes in just a few hours tonight at 8. We will see you Thursday with the smiling faces of Charlene, Mark and Pam: they are our sunny, sunny market volunteers ready and willing to pack your orders, fill your bags, and send you on your way with fresh, local yumminess!

Tampa Bay :  Update: Co-op opens Friday & New Space Needed!

Birdhouse Buying Club of Tampa Bay

Providing Tampa Bay citizens a democratically-managed source of local, healthy, fresh food

Seasonal Box

List to come out Monday morning

Contact Us

Our Website
On Facebook
Wednesday Pick-Ups"
Look for signs and cars parked in the back!

Market News


We have received a flood of emails and messages about pick up and ordering. As it seems everyone did, we took some time off and now we’re back.

Be sure to update your items if you’re a producer and place your orders if you’re a customer.

Pick up will be next week on Wednesday, ordering opens up this Friday!

If you’re interested in know whats been happening, check below the pictures.

Otherwise, go ahead and order Friday ANYTHINGEVEN IF the quantity says zero (email if there’s something you want and is ‘sold out’)

… the market opens Friday, closes Monday & pick up is Wednesday

Order here today!

Email us if you have any questions.

The Birdhouse finally has again farm fresh eggs available (for pet consumption only of course), of which are coming from Ocoee FL – Lake Meadow Naturals Farm. Check them out by clicking here

So come early if you want to buy local, fresh and mostly organic produce.

Any extra produce that does not sell in the course of a week, there has been discussions about donating excess food to local food programs that the Tampa Underground organizes – the good samaritan, the Hub & home church feedings.

Here’s whats been going on at the Co-op.

Over the past few months a ‘steering committee’ has been meeting every month & working to establish bylaws that are in accordance with our values and principles.

We are almost at the point where we can file for Cooperative status with the state of Florida statute 619. Hopefully, within the month that will be a reality.

The problem is our location has to change at the end of February.

We need a permanent spot that we can call home for the state and county to recognize, as our agreement for the Ella’s location was only for 6 months.

The steering committee has begun looking, but currently, the co-op needs to raise funds in order to afford a space. The co-op is current paying for itself but not much more.

If you have any leads on building space, opportunities, and or would like to get involved in the steering committee, please let us know ASAP. – General Email


Josh – – Steering Committee Chair

We can’t thank those who have been behind the scenes making all this stuff happen – so to those who know who they are, THANK YOU for your help from farm to fork to the website and more.

Without volunteers, non of this awesome local & regional food would be possible.

If you’d like to get involved, please send an email to, or simply show up to the co-op near Ella’s and lets have a chat!

Some cool events & happenings are always in the pipeline.

Thanks again to everyone for your support.

Coming Events

Local food stuff happening this year soon to come!

Thank you for supporting our efforts to bring you the healthiest, freshest, and most delicious locally-produced foods possible.