The Weblog
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.
Russellville Community Market: RCM Opening Bell & Thanksgiving Announcement
SPECIAL ANNOUNCEMENT: As the Thanksgiving holiday quickly approaches, we want to take this opportunity to remind everyone that we will NOT have a market day on the week of Thanksgiving. This has been our tradition in the past, but thought a reminder might be necessary. Be sure to stock up for any of your Thanksgiving needs THIS WEEK. Thanks everyone, and if you have any questions, please feel free to email us!
Welcome to another RCM Market Week!
Be sure to check out the newly listed items this week! Lots of great, local products to be had!
Happy shopping! Eat Local!
Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.
Happy Shopping! See you on Thursday!
FRESH.LOCAL.ONLINE.
Suwanee Whole Life Co-op: Reminder: Place your co-op order today!
Just a friendly reminder that the market closes today at 6 pm.
Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.
Thank you for placing your order and supporting local farms and businesses!
See you on Tuesday!
Click Here to Order
Gwinnett Locally Grown: What are you waiting for?
Quick! Order before the market closes!! Market’s open until Monday at noon! Click here to order now!
Don’t forget to follow us on facebook and on instagram @gwinnettlocallygrown for discount codes and promotions!
Upcoming Workshops
These are the upcoming workshops hosted at Rancho Alegre Farm:
Healthy Eating for a New You – Thursday, November 19 at 7 PM – 9 PM- Cost: $15 – Enjoy a delicious meal with Kelia Bortini and her husband. They will show you how he achieved a 90 pound weight loss that he has sustained for 3 years now. They turned to whole foods and a new way of eating.
Hope to see you there!!
Visit ranchoalegrefarm.com for more information and as always, contact me for any questions or for more information!
See you Tuesday,
Amanda
-Market Manager
Stones River Market: The Market is Back Open
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
Welcome back to another week of local products. I have returned from my annual trip to Washington D.C. and you will notice all the products back on the Market from Erdmann Farm including brocoli, cabbage and kale.
Other items of interest this week include:
Farrar Farms continues adding to the product line with beef heart, tongue, minute steak and more.
Frontier Family Farm adds mesclun to his listings.
Just added to the Market are cranberry orange cake bars from Flying S Farms.
Rocky Glade Farm has added endive to go along with their other greens and potatoes.
There are plenty of other products available this week. Browse the categories to see what your will find.
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Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!
Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!
I am taking a break from recipes. Look for them to return soon.
I 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!
John
See the complete list of products at http://stonesriver.locallygrown.net/
Berea Gardens: Happy Fall!
Hello Friends,
Just a reminder for you that we are still going strong and have some beautiful produce this Fall. It has been a very pleasant growing season and the crops have done exceptionaly well.
November 25 will be our last day to set up at the Calhoun County Farmer’s Market, but this Online Market will remain open each week to provide you with fresh goodness that is all grown right here, even through the Winter.
Beginning with this email I will again start sending out our availability list to you each Sunday. Please get your orders in by 9 AM Tuesday morning for pickup on Wednesday afternoons between 4 and 7. That gives us time to assure that any baked items you order are fresh out of the oven! If you haven’t ordered for a while please review the “Q’s and A’s” tab at the top of our webstore page for ordering details.
Blessings,
Bob Gregory
CLG: Opening Bell: Chard, Strawberries, Cabbage, Kale!
Good afternoon,
This Friday is the LAST MARKET before Thanksgiving so get all the farm-fresh ingredients for your Thanksgiving meal now. Just under 600 wonderful products available for your table, as well as gifts for your friends and neighbors. December 4th will be our next market, so stock up on all your favorite items. Of special interest: Mushrooms from ABC and buy one get one free Swiss chard from Barnhill Orchards!
From Tammy Sue’s Critters:
We are having a Christmas Open House for our customers on November 28, from 10-2. There is no charge for this event. We will be fully decorated, have a fire in the fire pit, have light refreshments and the critters will all be excited! Our address is 4 Cheyenne Tr. North Little Rock, 72120.
Tammy Pope
Tammy Sue’s Critters
Come early on Friday for the best selection from the EXTRAS table. And save your eggshells throughout the week for the laying hens! :-)
The market is now OPEN for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve
ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Our Website: www.conway.locallygrown.net
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Independence,VA: THe MArket is open for orders to be pickuped up November 20th
Friends of the Market,
It’s almost time for the annual Green Friday Christmas tree fundraiser and winter market on November 27th and again December 5th. You can order your pesticide free trees and wreaths now!
Exciting news, we are hiring a part-time Market coordinator. You can view the job description on the Webpage and our Facebook page. Please help spread the word and/or consider doing it yourself.
Isn’t it great to have all the produce on the Market! Just a reminder, the Market closes to orders at 8 pm Wednesday evening. If you have questions, feel free to email me at independencefarmersmarket.org or call 276-768-0597. Pickup is Fridays from 10-noon in the conference room (across from the gift shop)in the 1908 Courthouse. Please bring cash or checks. You’ll still be dealing with each individual vendor.
Happy shopping! Here are the links:http://independencefarmersmarket.locallygrown.net/market/
you can also get there from the webpage, www.independencefarmersmarket.org
Thanks and hope to see you Friday!
Michelle
Siloam Springs, AR: Online Market is Open!
www.siloamsprings.locallygrown.net
Welcome Sharpening on Site to our online market! You’ve probably seen them set up at the market once a month during the outdoor market season. Well, now you can order sharpening services online too! Services are available for kitchen knives, hunting knives, salon and barber shears and cloth scissors. Look under Sharpening Services.
Gardens by You and Me creates and sells a wonderful Lavender Pillow Spray. You can find this under Home and Garden Supplies. Would make an excellent gift.
Don’t forget to plan for what you need for Thanksgiving from the market. Herbs, eggs, baked goods, jams & jellies, pork and poultry, and chestnuts are available. Chestnut stuffing is starting to sound pretty tasty and here is a recipe you might want to consider:
Chestnut Stuffing with Fennel,
INGREDIENTS
1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fennel seeds
4 ounces pancetta, sliced 1/8 inch thick and diced
1 small rosemary sprig
1 dried chile de árbol or other dried red chile, stemmed and broken in half
1 small onion, finely chopped
1 small fennel bulb, halved lengthwise and finely diced
1 1/2 teaspoons thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon finely grated lemon zest
3/4 cup dry white wine
2 1/4 cups chicken stock or low-sodium broth
6 tablespoons unsalted butter
10-ounces roasted and peeled chestnuts, very coarsely crumbled
2 large eggs, lightly beaten
3 tablespoons chopped flat-leaf parsley
INSTRUCTIONS
Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.
MAKE AHEAD
Bake the stuffing, covered with foil, for 30 minutes then refrigerate overnight. Heat covered until cooked through, about 20 minutes, then uncover and bake for 20 minutes longer.
(http://www.foodandwine.com/recipes/chestnut-stuffing-with-fennel)
Have a great week!
ALFN Local Food Club: The Market Is Open
The ides of November are upon us. The assassination of Caesar may not be at hand, but the gobblers are beginning to look nervously around them wondering if the tragedy of the past is doomed to repeat…“Et tu Brute?” The forest floor is pulling up her blanket and the trees are slowly crawling down into themselves for another sleep. Yards are receiving their final mow, and the sharp breeze has reminded my children of hot chocolate. The market isn’t sleeping, but still bursting with food thanks our growers know-how in extending the season of warmth into the shadowed chill. Turn on the kettle for a quick brew while you peruse our regional harvest. The market is open.
Updates
1. Little Rock Urban Farming (LRUF) is back in our market with beautiful organic produce. Check out what they have to offer this week. LRUF is an active member of the urban farming community in Little Rock. LRUF and Chris Hiryak are the backbone behind the Southern Center for Agroecology which is a nonprofit that provides workshops and services for the community such as the fermentation workshop last week. Besides checking out their produce in our market, check out their websites: LRUF and SCA.
2. Remember to give Tammy Sue a visit for the Christmas Open House on November 28th from 10:00-2:00. Tammy Sue’s Critters Farm is located at 4 Cheyenne Tr. in North Little Rock.
3. Also, A B C Nature Greenhouse & Herb Farm has new stock of Blue and Golden Oyster mushrooms in the market this week. You don’t want to miss those tasty, friendly fungi!
4. Barnhill Orchards has a special on Swiss Chard this week. The price for the 8 oz and 16 oz are the same! Also, I’m told the frost has sweetened the chard!
Reflection
The time of year has arrived when my kids look at all the bagged leaves and final grass clippings of our neighbors and grin. Over the past few years, I’ve offered a paying job to my kids. They go around our neighborhood with a wheelbarrow picking up the curbed leaves and clippings and return them to our yard. The first year I offered a dime per bag. Last year, we renegotiated and the average price per bag was 15 cents. This year, negotiations are underway. When they are finished, our yard has huge leaf piles I use for various mulching activities. Along with the fall weather, the sounds of raking leaves and the last drones of lawn mowers have reinvigorated a curious interest I have. Every year, I find myself pulling Robert Frost off the shelf during this time of year. And I always read one of my favorites. Here it is:
Mowing
By Robert Frost
There was never a sound beside the wood but one,
And that was my long scythe whispering to the ground.
What was it it whispered? I knew not well myself;
Perhaps it was something about the heat of the sun,
Something, perhaps, about the lack of sound—
And that was why it whispered and did not speak.
It was no dream of the gift of idle hours,
Or easy gold at the hand of fay or elf:
Anything more than the truth would have seemed too weak
To the earnest love that laid the swale in rows,
Not without feeble-pointed spikes of flowers
(Pale orchises), and scared a bright green snake.
The fact is the sweetest dream that labor knows.
My long scythe whispered and left the hay to make.
I could drone on and on about this poem…I once taught American Literature in high school, so you know I am an able torturer. I will not wax, but in the waning hours of green and warmth, I must at least reflect on the sufficient and invigorating life lived with good labor. Fall is a time when labor is visualized. It would seem, the work of this year reaches maturity after toil begets blossom and fall climaxes with the fruit of our labor. With each fluid motion of energy, the scythe’s whispers pile up to make hay. Our mind’s intentions take bodily energy, and we pirouette our labors into the world. What do our swinging arms say as they cut through time and space? Do they pile up into tangible mounds of hope and help? Does our labor make hay that feeds beast and spirit in the wintering hours?
I also like this poem because I have a slightly odd obsession with scythes. On my rocky perch within the eastern-most Ouachita foothills, I don’t really need a scythe…but, jeez, I want one. I think they are one of the coolest hand tools out there. I’m afraid I’ve been guilty of watching YouTube videos of scything competitions with mowers and weed eaters. Like, you have to check out this video: Scythe vs. Weed Eater
Well, may you hear the whisper of your own earthly labors above the modern, metal caucaphony. May there be silence in your fields and whispers of good labor at your feet.
Cheers,
Kyle Holton
Program & Market Manager
United States Virgin Islands: This Week in VI Locally Grown
Hey Everyone!
The market is now open for orders and we have lots of new meat cuts available. I also have some veggie burgers and muffins too. Stop on by. Get a flower bouquet, grab some greens from Bijou farms or Ridge2Reef Farm. The rain is here, yay!
See you Wed!