The Wednesday Market:  Our Market is Open

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. Please check the website for all of this week’s product offerings. Here is the link: https://wednesdaymarket.locallygrown.net/market

We have but a few days left of summer, so I thought a poem about Fall would be appropriate reading for today.

The Fall

by Marla Wardell

_The abundant, redundant season.
Ushering in the winter, like an appetizer before the big meal.
Just a taste of what is to come.
Beautiful and temporary. _

Leaves dying, revealing their true selves.
Falling, soft at first, then dry and fragile.
Beautiful and temporary.

_Temperatures falling, days shortening,
Sunshine fading, slowly, readying the whole world for rest.
Beautiful and temporary. _

Fall.

Source: http://www.familyfriendpoems.com/poem/the-fall-season-autumn#ixzz3mIgoG6bM
Family Friend Poems

Have a great day, and we’ll see you at the Market on Wednesday.

Thanks,

Beverly

ALFN Local Food Club:  Market Open

Welcome to another week of fresh food! Today’s market has everything from muscadines to kimchi to squash, to greens, to soap, to duck eggs, to honey. Check out what is new this week; the market is open.

News/Update

We had an awesome market day yesterday. Nathan had an interesting AND tasty presentation on juicing. We also caught some great video of our volunteers working for the Super Service Challenge. I will let everyone know once we are ready to upload it for the competition.

I was inspired by Nathan’s workshop and a conversation with one of our volunteers about implementing more mini-events during market Saturday. I’m excited about different ways we can share our knowledge with each other. Look for a future weblog about this subject. I would love to start having more tastings, mini-workshops and other fun mini-show-and-tells during market Saturday. I’ll organize a few avenues for this and get back with all of you. In the meantime, consider ways you could share some of your own expertise!

I had the opportunity this weekend to help with an urban honey harvest. My kids and I had a blast centrifuging the honey, filtering, and bottling the finished product. In the end, we were a happy, sticky mess. Bees are one of those mysterious elements in our world. From thousands of individual bees, self-organization emerges out of seeming chaos. You can see the same self-organization in a school of fish or flock of birds. The individual parts work in synchrony to create honey, defend from predators, or travel as units across aerial paths in the sky. I’ve heard the mathematical models for these self-organized systems are very difficult, but originate within chaos theory. It has always befuddled the curious mind to understand how order emerges from chaos. These natural systems aren’t classical hierarchical systems where the queen decrees commands or the lead bird squawks orders. Yet, discrete chemical traces, body positions, and chaotic stimulus/response mechanisms build order from the bottom.

Of course, human civilization isn’t as good at self-organization. Though we consciously organize, many of our systems can have detrimental effects. The self-organization built off the stimulus/response mechanism of greed can create capitalistic systems that disenfranchise the poor, or degrade the surrounding environment. Such effects aren’t as sweet as the effects of our sister bees’ work. Decades ago, we arrived at a threshold where our societal projects needed conscious design that mimicked natural systems. We still aren’t thinking like bees. However, I can’t help but wonder if ALFN can’t become more bee-like as we evolve. How can we continue to self-organize a local food economy from the bottom. What stimulus/response pathways, traditions, and values can we use to build a sustainable food system? There are many avenues of thought to follow, but it starts not with the queen, but with the thousands of worker bees making choices that determine ecological sustainability—survival. Call it eco-design or bee-thinking. Whatever we call it, the process begins at the bottom with members.

Let the bee stay in your bonnet and have a sweet week.

Sincerely,

Kyle Holton
Program & Market Manager

Fountain Fresh Dairy LLC:  Greens!

Hello everyone,
The summer produce was rather slow this year, but fall greens are now starting to come in! We have some available for tomorrow night pick-up!

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!

Russellville Community Market

FRESH.LOCAL.ONLINE.

Stones River Market:  The Market is Back Open - Fall Arrives

Market News

Welcome back to another week of locally grown and made products. Fall officially arrives this week and temperatures are starting to reflect that.

We also want to congratulate Rainbow Hill Farm. Just recently they received their USDA Organic Certification.

There are still plenty of peppers and tomatoes available on the Market including a new one from Flying S Farms. They bring us the infamous ghost pepper, at one time it was the hottest pepper known. If you like to preserve them for winter, now is the time to take advantage of the varieties available.

You will also find numerous varieties for winter squash on the Market this week. Properly stored, they can last several weeks.

Lettuces and greens are starting to return to the Market. Rocky Glade Farm brings a flower sprout kale which is perfect for kale chips due to their thicker leaves. Frontier Family Farm have several varieties of lettuce and brings back bags of spinach.

Fresh baby ginger is back on the Market also from Rocky Glade Farm.

There are plenty of other products available this week. Browse the categories to see what your will find.

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! The recipe this week was shared to me by Catherine with Flying S Farms. It came from Getting Healthy with Jana.

Garlic Rubbed Roasted Cabbage Steaks

Ingredients

• 1 (approx 2lb) head of organic green cabbage, cut into 1? thick slices
• 1.5 tablespoons olive oil
• 2 to 3 large garlic cloves, smashed
• kosher salt
• freshly ground black pepper
• spray olive oil OR non-stick cooking spray

Instructions
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!

CLG:  Opening Bell: Coffee, Apples, Greens, Kale!

Good afternoon,
The variety and quantity of local food offered this week is amazing! Despite the heat and lack of rainfall, we still have turnip greens, kale, winter squash, and more! Great job, Growers!!! And follow this link ( http://issuu.com/arkansastimesvisitorsguide/docs/arkansas_food___farm_fall_harvest_2 ) to read about all the great things happening at Barnhill Orchards in Lonoke. (page 22)

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

Middle Tennessee Locally Grown:  Time to Order Local Farm Products!

Hello, friends!

Manchester Locally Grown online farmers’ market will be open for ordering until Tuesday evening at 10 pm. Pickup will be on Thursday from 4:00 till 5:30 (note later pickup hours). 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 appreciate your support of your friends and neighbors who have grown and produced these items.

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NEWS AND NOTES

The variety of foods this time of year is wonderful, with the fall vegetables coming in while the summer vegetables are still in abundant supply. But farmers’ markets are not all about vegetables. Please take note of some of the new and returning seasonal items available this week.

Triple B Farms has added Live Water Kefir Grains, a natural probiotic, and Square Bale Grass Hay for your animals.

Reminders: Ground beef from Paccman Ranch, as well as Scuppernong and Muscadine ciders, jelly, and fruits from White City Produce & Greenhouses, are in limited supply this fall season.

Dogwood Valley Greenhouse is running a fall special on perennial and herb plants and ferns: Buy 3, get one of equal or lesser value free. Fall is actually the best time of year to plant perennials, as well as a great time to get a jump on your spring gardening. Fall-planted perennials establish a strong root system over winter, allowing for spectacular spring blooming.

Local milk and eggs; pork and chicken cuts; and more are available here! Three types of dried herbs and five of fresh are also available to flavor those dishes! We have lots of homemade herbal products too.

(L to R) Scuppernong Cider from White City Produce & Greenhouses, Square Bale Grass Hay and Live Water Kefir Grains from Triple B Farms, Autumn Leaves Lotion Bar from Solace Farm, Purple Aster Plant 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, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. We have new farmers considering joining our market, if they can be guaranteed of large sales. Please share this e-mail with some of your friends, and call 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 offerings this week.

Blessings,
Linda

Here is the complete list for this week.

Siloam Springs, AR:  Online Market is Open,

Check out the newest listing by Dorothy of M&D Specialty Growers – Chinese Chestnuts! These are Certified Naturally Grown and sold by the pound. We are so pleased to be able to offer these at our market!

She also has figs available but they are producing a little more slowly. If you are interested in figs please email me at farmersmarket@mainstreetsiloam.org

Per-order your favorite items and pick them up Saturday morning between 9 a.m. And noon.

Dothan, Alabama:  Closed this week...Online Ordering Resumes Saturday, September 26th

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

We’ll be back next Saturday, September 26th @ 5pm for online ordering! Have a great week!
Thank You!

Naples,FL:  market closes tonight

please get your orders in