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.
Joyful Noise Acres Farm: Order reminder.
Dont forget to place your orders before 8:00 tonight.
See you Wednesday.
Blessings,
Mary Beth
Yalaha, FL: Market Open Week of Aug 17-21
Still not much new to offer. We have done much farm clean up and are hoping to get some more farms on board offering products.
We are getting fall seeds in and hopefully it will be a busy fall.
If you are on the fence about joining now I encourage you to join. There are no fees just to join. You can make your fist two orders before paying any membership fees so you can try it out to decide if this is for you or not. The more people we get involved in local food, the more we will have available to offer.
Princeton Farm Fresh: The Market is Open
I am getting very excited for fall veggies this year. We are planting leaf lettuce, winter squash, and seeding kale, broccoli, spinach, onions, carrots, beets, and peas this week. Am I in a rush? No! Since we moved here to Kentucky, I really look forward to the change in seasons. I love the fall, with its changing leaves, crisp mornings, and early nights. Our family enjoys bonfires, campouts, and watching the stars in the fall. Kentucky has the best fall weather. Plus the fall vegetable options, the veggies that love getting frost. I had never experienced a sweet brussel sprout, now I can’t wait to get that first frost, just for this tasty treat.
See you on Friday,
Angela
Athens Locally Grown: ALG Market Open for August 20
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
One of the things I love most about our maturing local food system around Athens is all of the small food businesses that have popped up that use the great food our farmers grow. The most visible are the many restaurants that Athens is getting known for, but just as important to the system are the bakers and picklers and preservers and all the other people who create something ready to eat using locally grown ingredients.
ALG is lucky to have several such vendors, and the recent enactment of Georgia’s “cottage food” laws means it’s easier than ever to put your talents in the kitchen to work for you. If you’re interested in doing this, there’s an upcoming workshop in Griffin, GA you might want to check out.
WHAT: Starting a New Food Business in Georgia
WHEN: October 6-7, 2015
WHERE: Room 174 of the Melton Building, UGA Campus at GRIFFIN, Georgia
DEADLINE TO REGISTER: Thursday, September 10, 2015
COST: $150 per person
REGISTER ONLINE with a credit card at https://estore.uga.edu/C27063_ustores/web/store_cat.jsp?STOREID=42&CATID=205
SPACE IS LIMITED TO 40 PARTICIPANTS, so register early!
Comments from past attendees: Informative, organized, planned, full of resources, networking. Enjoyed the interaction with the speakers & the attendees, the frank discussions & valuable advice.
The program will answer: Should I produce my product myself or have a co-packer do it? What federal and state food safety regulations will I have to meet? How do I get started?
This workshop will address many of the concerns of the food entrepreneur just getting started. The course will include presentations by Extension faculty from the UGA Department of Food Science & Technology in Athens, the Food Product Innovation and Commercialization (FoodPIC) Center in Griffin, representatives from the Georgia Department of Agriculture and FDA, and others.
Topics of concern to the food product entrepreneur, may include: Food safety and sanitation, Getting your label reviewed, Meeting GDA and FDA regulations, Record keeping and product traceback, Choosing a co-packer or shared kitchen. The program will conclude with product show & tell by attendees, and a panel discussion with experts and faculty answering your questions about the challenges in starting, running, and growing a food business in Georgia.
LODGING: Participants are responsible for their own lodging. A block of rooms at the Quality Inn & Suites, 2014 North Expressway, Griffin, GA 30223, will be available until Friday, Sept. 10, 2015. The room rate is $72.99 plus tax for either single or double room. Do NOT make your hotel reservation online for this workshop! Call 1-770-229-6001 and mention the “Starting a New Food Business” group to get the discount rate.
Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Other Area Farmers Markets
The Athens Farmers Market is open on Saturdays at Bishop Park and Wednesday afternoons downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market from the Athens Land Trust is open Saturday mornings and their farm stand is open Tuesday afternoons. They have a website too. A new Athens Sunday market has opened up at the Classic Center, every Sunday from 11 to 4 now through October. They have a website here: http://www.sundaycentermarket.com. The Comer Farmers Market is open in downtown Comer on Saturday mornings. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse in Watkinsville. The Shields Ethridge Cultivator Market is held monthly in Jefferson. If you know of any markets operating, please let me know.
All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
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!
Conyers Locally Grown: Available for Friday August 21
I hope this finds you all doing well. The market it’s open and ready for orders. We got some hogs loaded up and heading to the processor first thing tomorrow morning. We should have a fresh batch of pork in a week or so. We hope to get the fall garden going soon as well.
We will see you on Friday between 5-7 at Copy Central
Thank you for all your support,
Brady
Old99Farm Market: Old 99 Farm Week of Aug 15 2015
Did you notice that post on friday that we are now in ecological ‘overshoot’ as a planet, as of Aug 13? Means even the renewable resources we consume from here to the end of the year, cannot be replaced/renewed in an annual cycle. Worth pondering…
Fewer items each week passing as the seasonal items get sold out, and we’re waiting for the next harvest. But fun to say, today I picked the crop of peaches from our orchard, organic, mostly untended fruit trees. One whole 10 kg basket! Needless to say you will not be seeing these in the store! Unless you ask me very nicely …
Special is now over for lamb, but I am taking several animals to butcher at the end of the month. I have a sad story to relate on that; I found that the sheep have a high parasite load from not being rotated often enough around my paddocks and I lost two to anemia. The rest had to be treated with antibiotics so they are no longer organic. But you decide if that’s a deal breaker: they have had great pasture, no drugs, a good life.
Did you ever see the BBC series on This Living Earth with David Attenborough? I just found his two documentaries on The Truth about Climate Change, one from 2006 and one from 2013. They’re on youtube. https://www.youtube.com/watch?v=2JmrmwIyhAE
Healthy eating
Ian and Cami
Palouse Grown Market: It's Sunday!
Last day of the week to order from Palouse Grown Market!
Farm-direct, freshest food on the Palouse, with easy ordering and pick up.
Do your weekly shopping in just a few clicks!
Thanks for supporting local farms and folks!
Holly
Market Manager
StPete.LocallyGrown.Net: Market NOW Open - Aug. 17th, 2015
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: The Benefits of Weeds
Yes, the roots of weeds have the power to help your garden grow and your veggies to flourish. Here is Nathan’s take on “Weed Power!” filmed during one of his backyard gardening classes. Here is how you can benefit from the weeds in your yard. BEFORE you decide to eat weeds, do some checking at “www.eattheweeds.com” to gain more insight.
Summertime Volunteer & Training Opportunities
ATT: RAW DAIRY LOVERS
Our recent plan for getting raw dairy to you from The Dancing Goat has been cancelled due to a well deserved promotion and additional responsibilities for our would-be volunteer. Congratulations to Miss Carol! I am back asking for a volunteer to pick up dairy in Oldsmar every other Thursday afternoon. Pam says picking up anytime after Noon until 4 or 5pm will work well. Volunteer will pick up crates (2 or 3 to transport the egg cartons) and 2 or 3 large styrofoam coolers/ice at our home on Thursday on the way to Pam’s. There is a back up person who is ready to help on an emergency basis with 3 or 4 days notice whenever the primary volunteer has something come up. We will not be able to continue carrying The Dancing Goat’s products as of Oct. 1st without a volunteer to go to Oldsmar and pick up every other Thursday for our Market. Only THREE Markets remain to train someone to fill this spot. Please respond to make arrangements for training with Nathan this week (on 8/20) if at all possible.
FRIDAY DELIVERIES – We would like to train more delivery people to prepare for the fall wave that will descend upon us sometime in October or November. We have three shifts to fill for Friday deliveries of about 2.5-hours each sometime between 1130AM & 630PM. Delivery volunteers are asked to attend a 20-minute phone conference orientation at their convenience. How does it work? Volunteer teams of two deliver via a large air-conditioned cargo van throughout St. Petersburg, near Largo, and into Gulfport. Volunteers must be detail oriented to manage checkoff sheets and distribute invoices. If this sounds like YOU, please call Tina right away at 727-515-9469.
Details of volunteer needs for the following folks are listed at the links below.
St. Pete Locally Grown Market is the hub for selling & delivering fine products of many of St. Petersburg’s urban entrepreneurs.
Pioneer Settlement Garden in St. Pete
The Dancing Goat in Oldsmar
Alexandra Lake Farm in Dade City
Message from Your Market Manager
CHANGE IN MARKET SHOPPING DATES
Effective on October 5th, our Market Calendar has been revised to change dates that St. Pete Locally Grown Market will be open for end of year holidays. Here is the Revised Calendar which you can always access via a link from the Weblog page. I suggest you save it as a Favorite. The calendar timeframe is now different in the weeks of October 12th through November 13th. They are now the opposite of what they were on the old calendar. In other words, the weeks that were open for that timeframe are now closed and vice versa.
VOTE FOR ST. PETE LOCALLY GROWN
Your support is needed! Just go to Stage 3 at this link to cast your ballots. Here is where you’ll find us listed: Within Goods & Services, please vote for us as Best Farmer’s Market, Best Place to Shop Green, and at the bottom of the list under “Best Category We Forgot” please select Best Online Farmers Market to get it on next year’s ballot. (For Best Farmer’s Market VENDOR, please select “The Dancing Goat”) Within People, Places and Politics, please declare us the Best Place to Volunteer.
SPLG’S FRUIT BASKET
Ginger Gold Apples, Cantaloupe melons, local avocados, local star fruit (aka carambola), Medjool dates, luscious peaches, red Starkrimson pears, and green papayas grown in St. Pete!
Upcoming Events
All these and more are posted on our Calendar of Events
WORKSHOPS & EVENTS
- “Monthly Potluck Social”, Aug. 22th, Nathan’s Garden Tour Begins at 5:30PM for active Market customers, growers, and volunteers. BY Whoozin.com e-vite ONLY. Want to Learn about Cooking with Essential Oils? Attend this month and Learn How to Incorporate Essential Oils in your Daily Cooking. Jennifer Gilman, Master Herbalist and Owner of The Herbal Cabinet, will teach us how to use these precious oils to enhance the flavor of our food. You’ll learn conversions from teaspoons to drops and how to adjust your favorite recipes. She’ll be bringing a couple dishes for us to sample…Yum…and she’ll have a few “Cooking with Essential Oil Sample Kits” for sale to get you started. The kits will have a variety of oils for just $15. Jennifer uses only PURE Essential Oils that have the FDA Supplement Facts Panel on them which shows that they can be ingested.
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NO WORKSHOPS BY NATHAN IN SEPTEMBER
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!
Fresh Harvest, LLC: Fresh Harvest for August 16th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Minted Summer Couscous with Watermelon and Feta
The Kitchn.com
Serves 4 to 6
1 1/4 cups water
1 cup whole wheat couscous
1/2 teaspoon fine sea salt
Pinch of saffron, optional
2 or 3 medium limes, preferably organic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 to 2 teaspoons honey, depending on your preference
1/4 teaspoon freshly ground black pepper
1 1/2 cups seedless watermelon, cut into 3/4-inch cubes
1/2 cup loosely packed torn fresh mint leaves, plus a few leaves for garnish
1/2 cup crumbled mild feta, preferably sheep’s milk
Add the water to a small heavy saucepan and bring to a boil. Remove from the heat. Stir in the couscous, 1/4 teaspoon of the salt, and the saffron, cover, and set aside until the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork and transfer to a large serving bowl, spreading and fluffing the grains again. Set aside ?to cool for about 15 minutes.
Meanwhile, zest the limes until you have 2 teaspoons zest. Squeeze the fruit until you have 3 tablespoons juice. Place the zest and juice in a small screw-top jar and add the olive oil, honey, the remaining 1/4 teaspoon salt, and the pepper. Shake vigorously until the dressing is amalgamated.
Once the couscous has cooled, distribute the watermelon, celery, and mint across. Drizzle the dressing across and gently toss to combine. Season with salt and pepper to taste (keeping in mind that feta can be quite salty). If you have time, allow to sit for 30 minutes for flavors to meld.
To finish, toss again, top with the crumbled feta and the mint leaves for garnish, ?and drizzle with a touch more olive oil.
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Market News
Hello!
We have a great selection of items on the Market for you this week!
Have you felt that slight hint of the approaching Fall? You will be able to see it this week with the veggies, as we have a wide selection of greens, many potato varieties, and beautiful winter squash! There are still the summer staples of cucumbers, tomatoes and summer squash, but these won’t be around much longer so enjoy them while you can!
Also, lovely medium to large watermelon this week, for you fruits of summer pleasure!
Dozen Bakery has listed a new cookie this week – peanut butter! Can’t wait to try that one! Also, The Peach Truck may be gone, but there are still peach galetes available which are absolutely delicious and will satisfy that peach craving!
We are happy to have Little Seed Farm’s goat milk soap with us again. If you haven’t tried their soap, please do. Their handcrafted, all natural soap made with goat milk from their own herd is known for its skin soothing properties and wonderful smell!
We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!
Thanks so much – and we’ll see you on Wednesday!
John and Tallahassee
Coming Events
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!
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