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.
Suwanee Whole Life Co-op: A&A Alta Cucina is back!
Suwanee Whole Life Co-op
Our Website: suwanee.locallygrown.net
Pick Up Location: 4942 Austin Park Avenue, Buford GA 30518 on Tuesdays
Like Us on Facebook: Suwanee Whole Life Co-op
Have a question for other co-op members
Submit questions on our Google Group Discussion Board: https://groups.google.com/forum/#!forum/suwanee-whole-life-co-op
Welcome Back A&A Alta Cucina
I am very excited to welcome back Adriana Coppola from A&A Alta Cucina!* http://www.altacucinaitalia.com/ Adriana had to move A&A Alta Cucina’s commercial kitchen moved to Decatur so during that transition she took a break from our market. I’m happy to announce we will have her items listed weekly on the market again starting this weekend!
Adriana enjoys developing gourmet Italian foods using treasured family recipes and traditions, using only the finest natural ingredients that allows her to offer you the best tasting blending seasonings, infused olive oils, Award Winning balsamic vinegars, tomato sauces, pestos & balsamic jams that you will ever experience so now you can make traditional Italian dishes easily at your in just minutes in a Italian way!
All of her products are HANDMADE in an artisan way and produced in small batches, using old traditions that allows her to put in every single product made, the passion Italians have for their traditions and food.
She is committed to GREEN & LOCAL practices, and only uses 100% NATURAL ingredients, without any artificial flavor, color or preservatives, and when not using Italian ingredients, she uses local ones. Also her packing is natural friendly and she encourages environmental responsibility to her employees and customers by using eco-friendly and recyclable materials.
BUON APPETITO!
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Market News
My Daily Bread is on the Market this week!
My Daily Bread will be listing their items every other week. Feel free to double up on items that you would purchase weekly. Breads, tortillas, muffins, and other items freeze well. Stock up!
Processed meats cause cancer according the The World Health Organization on Monday… Well thanks a lot WHO, but most of us have know that for about 10 + years already! What I’ve noticed in mainstream media this week is that they are not reporting that it is SODIUM NITRITE, the cancer-causing chemical additive that meat companies use as a color fixer to turn their meat products a bright red “fresh-looking” color that is the culprit. NONE of the meats on our market contain sodium nitrite or any other synthetic chemical preservatives.
Southern Essentials finally has more of their popular Lavender with Activated Charcoal soap back on the market. Charcoal and soap-are two words that don’t really seem to go together. Activated charcoal(a specially processed form of carbon) draws impurities and toxins out of the skin, helping to relieve acne and other skin problems. Fragrance Free Activated Charcoal soap is also available.
Buffalo Gal Grassfed Beauty has added EYE REVIVE – Herbal Tallow Eye Treatment. The skin around our eyes can lose its elasticity and collagen more easily than other areas of the face. That’s why we usually see the effects of aging or dietary and environmental stressors around our eyes first. The skin is thinner and more prone to damage. Therefore, it is beneficial to use a product that supports collagen production and helps this skin stay hydrated and smooth, thus reducing dark shadows, puffing, sagging, and the appearance of fine lines. * We created EYE REVIVE, something absolutely UNIQUE to the skincare market, to seriously nourish and support the skin around the eyes so that it maintains its thickness and generates more collagen! AND we use only real, whole food based ingredients — THE BEST WE CAN FIND! No botanical oils are used in this formulation, the only plants are from herbs and essential oils.
New Items on the Market
Vegetables – Radish ‘French Breakfast’
Volunteers Needed
Please consider volunteering. I can’t run the co-op without your help!
WE NEED 1 VOLUNTEER THIS TUESDAY FOR THE 6PM SHIFT!!
THANK YOU Pam, Chuck, Karen, and Vicki for helping out last Tuesday! We couldn’t run the co-op without your support!
The schedule through the end of the year is posted. To sign up click: Vounteer Sign up
No packing is involved just need someone to be there to assist other members. You are welcome to bring your kids as long as they are supervised.
Thank you in advance for your support!
Upcoming Group Buys
Below is a list of upcoming co-op group buys to help with planning and budgeting. All dates are subject to change.
Unrefined Sea Salt – 11/6 – 11/8
Wilderness Family Naturals – 11/20 – 11/22
VitalChoice – Seafood only 12/4 – 12/6
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: The market is open!
The market is open. Today we had our first freeze of the season. What does that mean for your produce, nothing right now. It was a very light freeze and everything in the high tunnels is going to be just fine. When we start seeing freezing weather, you will start to taste the difference. The produce will start to taste sweeter.
There are several items that are available for the first time this year. Napa Cabbage, Yellow Turnips, Green onions, orange carrots, purple carrots, and spinach. The first winter market in Manhattan is this week, November 7th. So deliveries to MHK will be to the winter market in Pottorf Hall. We will do deliveries to Clay Center and Wakefield on Tuesdays as usual.
We will then deliver to Manhattan again on Wednesday November 11 and 25th, then to the winter markets on the 7th and 21st.
I will get out a schedule for the rest of the season soon.
Orders are due by Saturday at 10:00.
Thanks,
Jay
Jonesborough Locally Grown: Saturday Market Oct. 31st
THANK YOU EVERYONE FOR SUPPORTING US THIS SEASON!
And a huge thank you to all the volunteers that make this market happen! Saturday will be our last 2015 farmers market.
But don’t forget, our year round Boone Street Market carries local products from a lot of your favorite vendors.
Don’t miss the Halloween tricks and treats. Kids – Follow the Fiddler Costume Review on the street at 1100.
PLANTS
Perry Phillips – bushes and trees for fall planting
Local food is fresh food. If you’re buying at a Farmers Market, the produce has often been picked that morning.
PRODUCE
Rogue Harbor Farm – variety of lettuces, Siberian and red ursa kales, watercress, baby pac choi
Dominick’s Garden – sweet potatoes- orange, white and purple, sweet and hot peppers, gourds, decorative broom corn, radishes and cotton, yes cotton!
Buffalo Trail – apples, squash, pumpkins
Ranchito la Chiva – beets, turnips
Serenity Knoll – a variety of produce
Salamander Spring – fresh and dried shiitake mushrooms
Rural Resources – sweet potatoes and more
River Island Taters – sweet potatoes
FROM THE FARM
Sentelle’s Homemade Sausage – pork products
Kany/Perservation Farm – chicken products
Clover Creek Farm – lamb products & eggs
Rosey Apiaries – honey
Dotson Farm – eggs, eggs, eggs
Ziegenwald Diary – goat cheese
Only the Finest – alpaca fiber
FROM THE KITCHEN
Farmhouse Gallery – wood fired breads, granola bars, muffins
Dona Eva – tamales, salsa
FROM THE ARTIST
Tim Roberts Pottery
Free Reign goat milk soap
The Rusty Barn Star
Earth Thyme
WoodshopKitchen
Bluebird houses
Sticky Paws
Sheek Pet Treats
Ann Florence
BREAKFAST
This weeks menu:
Sausage biscuits with Sentelle’s homemade sausage
Sausage & egg biscuits
Parfaits – yogurt with apples, granola and caramel sauce
Music
James Edgar and Friends – old time music and beyond…
Featured Farmer
Pumpkin Head and friends.JPG)
See you on the street,
Deb
Gwinnett Locally Grown: Weblog Entry
The market is open! Don’t wait until the last minute to place your order!
Kombucha, Kombucha Starter Kits and SCOBYs are available for purchase on the market. Made in-house at Rancho Alegre Farm.
Naturally fermented, refreshing tea that is a natural probiotic and helps to alkalize the body. Kombucha has been around for centuries and has been promoted for its many health benefits! Keep refrigerated to reduce further fermentation and avoid expansion in bottle. One gallon of our kombucha in a glass jug is available for $25. $5 is refundable if you return the jug. Or you can buy a 2-pack ($5), 6-pack ($12), or individual 12oz amber bottles for $3 each.
Rockin’ H Farm is starting to dry off their goats for breeding season and will only have a limited amount of goat milk until the end of November and then will be out until March. If you’d like to have some delicious goat milk over the winter, stock up now and freeze it!
The Market is open Thursday at 9am – Monday at noon.
After Monday at noon, ordering is disabled until Thursday morning.
Pick up your order Tuesday from 4-7pm only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.
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:
Choose Natural Solutions for Your Health! – Thursday, November 5 at 7 PM – Cost – FREE – Come and learn how essential oils can replace many items you have in your home naturally!
Essential Oils for Mood Management – Tuesday, November 10 @ 10am – Cost – FREE – Join us as we discuss how essential oils can help with feelings of stress or jut helping manage your mood!
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.
Visit ranchoalegrefarm.com for more information and as always, contact me for any questions or for more information!
See you Tuesday,
Amanda
-Market Manager
New Field Farm's Online Market: BULK ORDER UPDATE
Hi,
Having harvested for our last farmer’s market of the season on Monday, I can see that there isn’t as much “bulk” left in the field for the bulk order as in previous years.
I plan to harvest what root crops remain over the weekend and on Monday so I can list exactly what we still have to offer on the website on Tuesday. And hopefully by then we will have extracted the honey so we can offer some of that as well.
THE WEBSITE WILL BE UPDATED NEXT TUESDAY NOV. 3. ORDERING WILL BE THE USUAL TIME OF TUESDAY NIGHT UNTIL THURSDAY EVENING AT 8:00. PICK UP WILL BE FRIDAY NOV. 5.
I’ll send a reminder next Tuesday.
Please let me know if you have any questions or comments.
Thanks,
Tim
Tullahoma Locally Grown: Only 2 Hours Left to Order
Good Morning.
Your Tullahoma Locally Grown Market is open for another 2 hours — it will close at noon today. You still have some time for your last minute bread, coffee, vegetables, meat, eggs, and dairy orders.
Here is the link to the market: Tullahoma Locally Grown Market
Thank you for your support. Have a great day,
Fuel So Good Coffee Roasters
The Cumming Harvest - Closed: This Week at The Cumming Harvest
Market News
Good Morning,
I just got a new shipment of Raw Cheeses from Meadow Valley Farm in Indiana and it’s listed online.
BUTTER!! from grass-fed cows, produced by an Amish family in Indiana is shipping to us this week and I hope will be in this Saturday.
The online ordering closes on Thursday at 8pm.
Your Account
FREE MEMBERSHIP You can now waive your membership fee of $25 just by signing up to volunteer one full Saturday morning, 8:30am-12:30pm. It’s fun and rewarding to experience “behind the scenes” of our locally grown market. Volunteers greet farmers and customers, organize food delivery and pick up, and check-out customer orders using a ipad. Check out this online sign up sheet to find an opening. http://www.signupgenius.com/go/4090d4baca92fa13-thecumming
UPDATE CONTACT With all the hustle and bustle of back-to-school and new routines, it’s easy to forget things like picking up your TCH order. Remember that we can’t keep your items past 12pm, and we’ll try contacting you any way we know how to make sure you get what you ordered. Now’s a great time to check the phone number on your account to make sure it’s a number I can reach you at 11:45am on a Saturday. I start calling everyone who hasn’t picked up yet then, and will keep trying to reach you until 12pm, when we have to pack it all up. I hate seeing people’s food go somewhere else, and having a good phone number on your account is the best way to keep that from happening.
Main Market Location and 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
To Contact Us
The Cumming Harvest
thecummingharvest@live.com
Facebook
Twitter
The contact information for each farmer and vendor is located on the Grower page.
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!
Farm Where Life is Good: Online Market is OPEN for Business-- Spinach, greens and honey, oh my!
Cover Crop: The nutrients that are now feeding the high tunnel spinach thru the winter; isn’t it beautiful?
Life on the Farm
The cold nights have added the sugar to the spinach, just like we like it! So come and get it! That chlorophyll will boost you like no other! It keeps for at least 3wks in the fridge; amazing stuff.
And while you are at it, how about some fixin’s for fall and winter soups and breakfasts. Make a few crockpot batches and freeze for those easy dinners this dark and cold winter.
Jump on to The Market; it is now open for spinach needs and your annual honey and wheatberry supplies.
Ordering will be open from Tuesday night until Thursday 12n. Get your orders in now so packing can begin specific to your requests.
PLEASE NOTE: Deliveries will be made FRIDAY to your chosen Dropsite Location .(ONLY 3 dropsite options.)
Recipes for your consideration
A wonderful rich, sweet and chewy bowl of warm pie (masquerading as hot cereal) is a perfect start to the day. The complex carbs will sustain you for hours.
Slow Cooker Apple Pie Breakfast Porridge
2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups almond/soy/rice/hemp milk
1-1/2 cups water
1 cup uncooked uncooked wheat berries
2 tablespoons maple syrup or honey
1-1/2 tablespoons Earth Balance margarine, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Garnishes: chopped nuts, raisins, dates
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).
Spoon porridge into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked porridge in microwave proof bowl. Add 1/3 cup almond/soy/rice/hemp mild. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Adapted from many sources
Portuguese Kale Soup (Caldo Verde), otherwise referred to as Portuguese Penicillin (think, “chicken soup”). Nuff said!
Portuguese Kale Soup (Caldo Verde)
2-3 Tbsp extra-virgin olive oil, divided
1 package Tofurky kielbasa, cut into ¼ – ½ inch rounds
1 medium onion, chopped
2 garlic cloves, minced
1 pound potatoes, peeled and cut into 1-inch pieces
6 cups stock/broth
1 pound Tronchuda cabbage (Porteguese kale), dense stems and center ribs discarded (saved for veggie stock) and leaves very thinly sliced
2 bay leaves
2 Tbsp chopped fresh parsley leaves
2 Tbsp chopped fresh thyme leaves
½-1 tsp sea salt (depending on salt in stock/broth)
1 cup white beans, cooked/canned
Accompaniment: piri-piri sauce or other hot sauce
Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown Tofurky Kielbasa, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl.
Add onion and garlic to pot with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
Add potatoes, stock/broth, and salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes.
Mash some potatoes into soup to thicken, then add chopped/sliced cabbage/kale and simmer, uncovered, until tender, about 5 minutes.
Stir in Tofurky kielbasa and beans and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with ground black pepper and hot sauce.
Adapted from many sources
This one sounds odd, but oh-so flavorful and colorful (and packed with protein). Give it a try; adding other chopped veggies as you see fit. Bob’s Red Mill has chickpea flour and nutritional yeast, otherwise, the bulk sections of the co-op-y type stores do too. You can also make your own chickpea flour with a VitaMix…what an awesome invention!
2 cups chickpea flour
1/2 cup nutritional yeast
3 T flax meal
2 tsp baking powder
2 tsp turmeric
1 tsp garlic powder
1/2 tsp sea salt
3-4 cups loosely packed spinach
Water, as needed
In a large bowl, combine all the dry ingredients, except the spinach. Mix well.
Chop the spinach up fine.
Heat a large saute pan on medium heat.
In a small bowl, combine 1/3 cup of the dry mixture and a scant 1/3 cup water. Whisk that together. If you want an omelet, make the batter a little thinner with more water. If you want a pancake consistency, make the batter a little thicker.
Add a little amount of spinach into the bowl with the batter. Pour the mixture into the saucepan and cook. These cook like a pancake, so when you see the mixture bubble, you know it’s time to flip to the other side and cook for another minute.
Repeat these steps until all the omelets are done.
Store these in the fridge. They should last a couple weeks that way. They can also be frozen.
From— http://mywholefoodlife.com/2015/08/31/spinach-chickpea-omelets/
Go get ready for the coming cold! Eat well, stay healthy.
Roger and Lara
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