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.
The Wednesday Market: Don't Forget to Order
Good afternoon.
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. See the website for all of this week’s listings. Here is the link: https://wednesdaymarket.locallygrown.net/market
Today is a great day to stay inside, make soup, and read a book! Here’s hoping you all have a good finish to the weekend, and we’ll see you Wednesday at the Market.
Thanks,
Beverly
Russellville Community Market: RCM Opening Bell
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 before 6pm 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.
We need a few more orders for FarmHouse PoundCakes. They have gluten free poundcakes, regular poundcakes, and granola.
Thank you for placing your order and supporting local farms and businesses!
See you on Tuesday!
Click Here to Order
Link to this week’s newsletter:
http://suwanee.locallygrown.net/weblog/view/28799
Pre-order Turkey info:
http://suwanee.locallygrown.net/weblog/view/28809
StPete.LocallyGrown.Net: Market NOW Open - Nov. 2, 2015 Welcome Back!
To Contact Us
St. Pete Locally Grown
on the web
on facebook
on google
via email
see volunteers on pinterest
see local urban growers on pinterest
Ready To Order?
sign in & shop now
FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.
GROW YOUR OWN: Get More Nutrients to Your Plants
Even in retirement, Nathan is contributing to our Market by allowing me to share his instructional gardening videos. Take a look at Nathan’s video “Get More Nutrients to Your Plants” filmed during one of his backyard gardening classes. Enjoy learning how to get your soil to better feed your plants with Mycelium, a naturally occurring nutrient that you can easily introduce into your soil. Thanks to Volunteer Videographer Jeff Yentzer for filming this segment for us.
Message from Your Market Manager
WE’RE BACK!
I’ve just turned 62 and that can put one into a contemplative mood. Our Market is preparing to enter its SIXTH YEAR of operation. I sense local history being made—on a small scale but foundational nevertheless—when I think of all the wonderful growers, customers and volunteers who have graced our small local business called St. Pete Locally Grown over the past five years. I want to launch our Fall Season by giving thanks that we are still moving forward, our resources are sufficient and growing, and the local St. Petersburg Community still sees relevance and value in our humble little Market. What is to come of us in the future? My hope is that more people will follow in the footsteps of our strongly loyal volunteer base and learn this business piece by piece to make it sustainable by the time I choose to leave it behind. When will that be? When I’m no longer needed to manage it. But even then I would like to contribute in some way to its vision and sustainability. Is this my “swan song” season? I really don’t think so. I truly love the Fall and rubbing elbows in a chilly garage with like-minded souls, soaking in the camaraderie that the SPLG experience offers. Operating 8 months of the year will be sufficient for this Market until someone younger decides to manage the distribution of a summer crop to the St. Petersburg Community. Then we will have run full circle because we’ve already proven that is doable! How can you help? Wish us well… by purchasing local veggies through our online Market biweekly—or even just monthly, by volunteering in whatever capacity you can, by caring about our sustainability enough to entice new customers, and by sending us backyard urban growers. And do plan to attend our monthly potluck socials! They are such a great perk for those who have discovered them!
GCF PURCHASE DEADLINE
Orders for veggies from Geraldson Community Farm must be submitted no later then Monday 8pm TONIGHT. After that, you won’t be able to find their produce until the next Market in two weeks. I will send you a reminder at 6pm tonight but it might be best to set up your own reminder long-term. You don’t have to submit your entire order by 8pm tonight, just what you want from GCF. For first timers, I suggest you submit your entire order all at once just to avoid the multiple orders. (The system will think it’s time to charge a membership fee on your second order.) If this should happen to you just call me so I can adjust your invoice.
SPLG’S FRUIT BASKET
Fresh coconuts, carambola (aka starfruit), and papayas (both ripe and green) are available—all locally grown in St. Pete. Also available are U.S. grown bosc pears and gala apples from Washington State.
RECIPES FOR WHAT’S IN ABUNDANCE
Looks like spinach, eggplant and squash are beginning to come in strong. Here are all sorts of spinach recipes that can handle the varieties (Longevity, Ceylon, and Malabar) we have on our Market this week. With such a variety of squashes like Floridor, Zephyr, and “Eight Ball” Zucchini, any number of these zucchini recipes would be great. I plan to broil mine after splashing a little coconut oil on lengthwise planks. DO notice that we’re offering both squash & eggplant variety packs this week. This is my favorite NO-FAIL spicy eggplant recipe for which the Ping Tung Long is perfect. The only caveat is that you must be sure the eggplant you use has thin skin. Seriously, this dish even beats the locally renowned ABC Seafood’s dish.
EATING THROUGH THE WINTER
Weather is changing everywhere and I was so interested in the perspective offered by the current newsletter from Local Harvest on what farmers are going through up North as winter approaches. What do they do during the winter when the farmer’s markets have closed down? How do they earn a living? Luckily in Florida we can grow year round but finances are pretty tight in the summer months for local Florida farmers too. Great ideas from the North are worth a read on how those Northerners manage Eating Through the Winter. Did you know that SPLG is a proud contributing member of Local Harvest? Please visit our listing and post a review while you’re there.
RECENT PHOTOS OF NATHAN’S GARDEN
We have been fortunate—and SO Blessed—over the past several months to have yet another college intern in Nathan’s Garden and he has taken such lovely photos of the transformation he is helping to create there. We are very grateful to Volunteer and Intern Samuel Letchworth for these fabulous panoramic photos. Thank you Samuel!
Upcoming Events
All these and more are posted on our Calendar of Events
WORKSHOPS & EVENTS
- *"Monthly Potluck Socials" for November and December are being combined into one festive Holiday event on Dec. 6th. Mark your calendars now and expect an Evite to arrive soon!
Volunteers Needed
WE ARE CURRENTLY RECRUITING FOR FRIDAYS
- Friday morning distribution preparation. Everything from preparing customer coolers to loading up the van for delivery shifts. Commitment is from 7:30AM until around 11am. Detail oriented.
- Friday deliveries: We have three delivery shifts. Commitment is a 3-hour shift between 1130AM & 630PM. Delivery volunteers are asked to train to become a part of our Friday team and attend a 20-minute phone conference orientation at their convenience. Teams of two deliver throughout St. Petersburg, near Largo, and into Gulfport. tion at their convenience. How does it all work? Volunteer teams of two deliver via a large air-conditioned cargo van throughout St. Petersburg, near Largo, and into Gulfport. Successful volunteers are detail oriented and like meeting people. Our delivery duos are forming bonds and meeting smiling and grateful customers excited about their vegetables. Please call Tina at 727-515-9469.
Upcoming Events
All these and more are posted on our Calendar of Events
WORKSHOPS & EVENTS
- “Monthly Potluck Socials” for November and December are being combined into one festive Holiday event on Saturday, Dec. 5th. Mark your calendars now and expect an Evite to arrive soon!
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!
Stones River Market: The Market is Back Open - Welcome to November
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
Did everyone remember to turn back their clocks last night with the end of daylight savings? The Market is back open this morning with a good supply of locally grown and made products.
I have an important note about the Market. As we have grown so has the expenses for the Market. Beginning today, November 1, the market surcharge will increase by 3%. I am always working to improve the Market for customers and farmers and this increase should help with that.
Notes and products about the Market this week:
Erdmann Farm will be taking a two week break but will return with plenty of kale and arugula as well as some new items – broccoli and cabbage.
Farrar Farms contintues to add their listing. This week it is beef short ribs.
Flying S Farm brings a greens mixture to the Market – Ka Co Tu Mus – which is mixture of kale, collards, turnip and mustard greens.
Rainbow Hill Farm has eight varieties of apples available including Arkansas Black, Fuji and Pink Lady. They also have bulk size apples for making applesauce if you want to preserve them for winter.
Rocky Glade Farm has an abundance of sweet potatoes so has list bushel size quantities. This is also the last week for galangal and their ginger is almost gone.
Thanksgiving is fast approaching. There is still time to reserve a fresh turkey from West Wind Farms.
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/
Champaign, OH: End Of The Road Hits The Big Time!
I got home, last night, and found an email from Lee and Jennifer of End Of The Road Farms!! I was so excited for them, and knew you would also be excited!
A HUGE congrats to them!!
Congratulations! Your farm is now featured on the Certified Naturally Grown home page.
Check it out here: www.naturallygrown.org Don’t be modest – tell your friends and customers! Certified Naturally Grown farms and apiaries are committed to the highest ideals of sustainable agriculture. Congratulations on becoming one of our poster farmers! Thanks for all you do to help build a sustainable food system in your community. We will of course highlight your farm via our Facebook and Twitter accounts. If you use social media, be sure to share our Facebook post about your farm, and re-tweet our mention of your farm on Twitter. The CNG TeamCLG: Opening Bell: Squash, Kale, Beets, Pecans!
Good afternoon,
We will only have a market the first 3 Fridays in November so plan your Thanksgiving meal soon. Lots of great products for your table, as well as gifts for your friends and neighbors.
Now is the time when our Growers start watching the weather very closely as we anticipate the first frost. Many summer crops are tender and will die with even the slightest frost. But winter crops (greens, turnips, kale) taste sweeter AFTER frost. Lots of delicious items again this week!
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
Jonesborough Locally Grown: You're Invited to a Boone Street Market Birthday Party!
Everyone Welcome!
Monday Nov 2 10am-2pm
Planned festivities include
- apple-butter making by Mountain View Bakery
- potato roasting by Sunset View Farm
- fresh roasted coffee by Panacea Roastery
- Baked goods samples from Farmhouse Gallery and Elke’s Backstube.
- Birthday cake will be cut and shared at noon!
This is also one of our member appreciation days, with 10% off for members all day!
Tomorrow is a great time to renew or join as as ‘Friend of Locally Grown’….birthday special: 10% off all memberships!
Thank you to event sponsor First Bank and Trust!
Middle Tennessee Locally Grown: Time to Order Local Farm Products!
Manchester Locally Grown Farmers’ Market
How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Good morning, everyone!
Manchester Locally Grown online farmers’ market will be open for ordering until Tuesday evening at 10 pm. See the section of this message entitled “Important Ordering and Pickup Information.”
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NEWS AND NOTES
Vegetable production is still in full swing, with several recent additions of cool-season crops, and several of our farmers have a good selection on the market. Frontier Family Farm has added Brussels sprouts and broccoli this week. And White City Produce & Greenhouses has added spinach. These other great vegetables are still available on our market from local growers: turnips, red potatoes, cabbage, and cucumbers; and several types of tomatoes, lettuce, and peppers.
But our farmers’ market is not just about vegetables. Please take note of some of the seasonal items available this week: Live Water Kefir Grains and Square Bale Grass Hay from Triple B Farms; Ground Beef from Paccman Ranch; and Scuppernong cider and jelly from White City Produce & Greenhouses.
We also have lots of our regular year-round items: perennial, herb, and fern plants, as well as a good selection of houseplants; local milk, eggs, and honey; pork and chicken cuts; dried herbs and fresh, as well as lots of homemade herbal products too.
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(L to R) Brussels Sprouts and Broccoli from Frontier Family Farm, Baby Moccasins from Solace Farm, Broiler Chicken from Wayne Diller, Basket of Herb Plants from Dogwood Valley Greenhouse.
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Important Ordering and Pickup Information
Ordering will be open until Tuesday at 10 p.m., and your order will be available for pickup on Thursday between 4:00 and 5:30 (note later pickup hours) at Square Books, 113 East Main Street, Manchester. We can also hold your order in the refrigerator till Friday, if it’s more convenient for you to pick it up between 9:00 am and 2:00 pm. If you prefer to utilize this free service, please make a note on your order or call my cell at (931) 273-9708.
Thanks so much for your support of Manchester Locally Grown Market, and your friends and neighbors who have grown and produced these items. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. We have more variety than many large Saturday markets, and our items will be in your hands on Thursday! Instead of fighting the crowds and getting up early to search for what you want at the Saturday market, check out the wonderful products our local growers have for you, from the comfort of your own computer.
We have some new farmers considering joining our market, if they can expect large sales to help pay their transportation costs. Please help us grow the market by sharing this e-mail with your friends, calling their attention to the later pickup hours, which may be more convenient for them. And if you haven’t ordered from Manchester Locally Grown for a while, please check out our wide variety of offerings this week. Also please let us know if we can improve our selection or scheduling in any way to better suit your needs.
Blessings,
Linda
ALFN Local Food Club: Weblog Entry
Happy All Saints Day!
The market is open for the holidays!
Market Updates
Maison Terre has two new featured products in the market this week: Dijon Mustard and Aleppo Hot Sauce. Check ’em out to spice up your dishes this week! Sarah provides all the delicious details that go into her products…himalayan salt, turmeric, white wine. See her listings for more info!
Last week, Saturday’s market was exploding with harvest foods. From squash to spinach to apples to pears, there is so much available right now. I had a few members tell me they were stocking up for the winter…what a good idea. Take advantage!
Food Labels Part II
If you go to the Our Growers page, you will notice there are basically four labels provided by our local growers: Conventional, No Chemical, Certified Organic (USDA), Certified Naturally Grown. Some of these labels have been the source of heated debate in our country for a few years. I thought it might be helpful to remind everyone of the basic differences. Don’t worry, I won’t go into the policy black hole of regulated food, but simply outline the basic differences. Let’s hack our way out of the jungle and entanglement of food policy and at least find a small hill where we can view the landscape. Why is this important? Consumers drive demand, and ALFN works to empower local consumers to make their own choices, and in so doing, nourish our own local food economy.
There are two basic divisions that form a grid or landscape of food policy in America. First, agricultural practice can be divided into conventional and organic systems. Second, growers can be certified or not certified. We will see that the line between these two pairs is somewhat fluid. On ALFN’s site, you will see growers divided into four categories: Conventional, No Chemicals, USDA Certified Organic, and Certified Naturally Grown. Some growers have chosen the N/A category, and many of these producers offer added value products such as soaps. Though all products can be fit into these categories, some producers choose not to provide a category and opt for the N/A. In truth, everything from t-shirts, to coffee cups, to shampoos can be labeled if growers/producers can track the origin of the elements used in making the product.
For now, let’s investigate the initial pair of categories mentioned above—conventional and organic food labels. First, conventional products simply mean that the grower uses synthetic chemical pesticides, fertilizers, and/or herbicides. All of our conventional growers are transparent about this, and attempt to reduce the amount of synthetics used. The term “conventional” refers back to the period of post World War II called the Green Revolution. Conventional farming often refers to huge agribusinesses with acres and acres of monocultures. This description does not fit ALFN’s conventional growers who have diversified production with orchards and multiple plots of vegetables. For these types of small-scale conventional farmers, the use of synthetics are used with discretion and not in broad, indiscriminate ways.
In contrast to conventional practices, organic growers do not use synthetic chemical pesticides, fertilizers and/or herbicides. Also, organic producers may not use genetically modified organisms (GMOs). This first division between conventional and organic seems pretty straightforward. However, organic labeling has come under fire in the past few years. Why? Well, under the certification provided by the USDA, organic growers can still use pesticides. However, these pesticides must be naturally-derived and not synthetically produced. Confused? Natural pesticides have been used by farmers for centuries. These pesticides are derived from the leaves and roots of other plants. However, critics argue these pesticides, though they are natural, can still be toxic when overused. The USDA doesn’t require farmers to record the volume used per year. Critics argue this has opened the door for industrial farming to be labeled as organic in law, but not in spirit. Food activists such as Michael Pollan have suggested big agribusiness has green-washed the original intent of USDA organics in America. A few years ago, there was an interesting exchange between two journalists from the NYTimes and MotherJones concerning green-washing in America. Check out these two articles for more information: NYTimes, MotherJones
Considering the national controversy, the organic labeling of food has become a whirlpool of confusion. For organic growers in the ALFN network, these controversies can seem distant. All of our organic growers choose a type of label for philosophical and economic reasons. However, all of our growers welcome customer inquiry into their practices. As I’ve said previously, a local, healthy, robust food system isn’t based on labels, but a network of familiarity based on relational access. Next week, I plan to discuss the division between certified organic and non-certified organic labels. We will differentiate between “No Chemicals”, “Certified USDA Organic”, and “Certified Naturally Grown.”
In the end, we don’t eat labels. We eat good food. Defining good must always push beyond the superficial and into the intentions and effects of our relationship with the earth.
Kyle Holton
Program & Market Manager