The Weblog

This weblog contains 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.

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Siloam Springs, AR:  Online Market is Open!

Join us this weekend for Music at the Market with guest musician Sarah Loethen!

Last weekend Tintos & Tapas owner Jasmine Allgood demonstrated how to make a delicious fall soup with fresh market ingredients. The recipe is below. Enjoy!

1 Lb Ground Pork
1.5 cups celery
2.5 cups of diced carrots
1 Lrg Onion yellow or white
4 garlic cloves
8 Potatoes small to medium size
2 Tomatoes largely chopped
2 green peppers
2 Corn on the cobb
1 tsp of pepper
2 tsp Salt
1/2 tsp Oregano
Chopped Cilantro & Scallions to garnish

The green peppers can be any variety you like – it can be a mix of sweet peppers, or one specific kind.

Yalaha, FL:  Market Open

Order now through 5 pm Thursday August 15th for Sat August 17th Pickup, or tell me when you want to pick up, we usually have some flexibility.

Remember to tell me when you want to pick up!

Sign in to order.

You have to sign in to see the add to cart button. Then set the number and click the add to cart button on the items you want to buy (it is the little picture right next to the quantity box.) Remember you need to check out before your order will be placed.
Remember to let me know when you want to pick up on Sat or maybe even Friday late afternoon or on Sunday. (If I don’t send you an e-mail confirmation of your order and pick up time, please make sure you checked out and completed your order.)

Athens Locally Grown:  ALG Market Open for August 22

Athens Locally Grown

How to contact us:
Our Website:
On Twitter: @athlocallygrown
On Facebook:
On Thursdays: Here’s a map.

Market News

Not much news on the farming front this week. It’s been hot, but not abnormally so for August, and we’ve had enough rain to keep the ground from drying out. My eldest turns 15 tomorrow, and that had me reminiscing — I’ve been running our little market for longer than Vivian’s been alive, and some of you who have been on this journey with us will remember me filling orders with a baby strapped to my chest, first on the lawn outside Kudzu Coffee, and then on the patio of Big City Bread. Much has changed since those days!

Thank you 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 evenings downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market is back as well, Saturdays from 9 to 1, and you can watch for weekly news here: The Comer Farmers’ Market is open on Saturday mornings from 9am to noon. Check for more information. The Oconee County farmers market is held every Saturday 8 to noon in downtown Watkinsville. Washington, GA also has a lovely little Saturday market, running on Saturdays from 9 to 2pm. You can learn all about them here: Folks to the east can check out the Hartwell Farmers Market, which starts bright and early on Saturday morning from 7am to noon, and Tuesday afternoons from 11 to 3pm. If you know of any other area 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!

GFM :  Shop Local

We have several fine vendors on Saturday Mornings at our physical market. We are open from 9 am to 1 pm. You will find not only, locally grown produce, but fresh homemade breads, baked goods, jams, jellies and one of a kind crafts for your birthday, special occasions and early christmas shopping ideas.

Lots of things here on our online market should be pre-ordered, such as breads, jam’s, jellies, handmade crafts as there may be limited supplies at the market and you don’t want to miss your chance to pick up what you heart desires.

Stay safe, have a great week, and we will see you Saturday.



Just a Few Notes: CULTURED TRADITIONS has a new treat called Fermented Dessert, like a parfait with Coconut ‘pudding’ and fermented Fruit Jam. Sounds Yummey! CT also has a number of items On Sale at 25% Off! This Sale won’t last so Check out their Listings.

We are very lucky to have all the delicious varieties from Appalachian Mushrooms. You’ll find several different choices, all are CNG and all-natural, too. Great way to expand your Menu.!

THE DAWSON MARKET IS OPEN NOW! Lots of wonderful, healthy Eggs, Baked Goods, Meat, Veggies, and More! YOU CAN PLACE YOUR ORDER NOW!

Fresh Harvest, LLC:  Fresh Harvest for August 18th

Market News

Bloomy Rind has returned this week! They have a dozen excellent items including their Burrata (fresh cream-filled mozzarella).

It’s that time of the year – middle of August – where we all start dreaming of green veggies. I usually try to grow spinach every year. 2,000 seeds have been planted and have germinated which is a great initial success, but there’s a long way to go and a lot of bad stuff can happen like rabbits, blister beetles and stubbornness to grow in this heat. Slowly but surely green veggies will return. The Hershbergers have a couple of interesting greens listed this week, Sweet Potato Greens and Buckwheat Salad Greens. Abraham has had the buckwheat greens before, but I confess I have not tasted them. He says the leaves are mild and can be eaten alone or mixed with other salad items. I found a simple recipe for Sweet Potato Greens (below). Included was this: “Maple syrup adds a touch of sweetness to this dish.” Maple syrup is right up there with butter. It’s hard to add too much of either to anything.

R and R Farms is back with their lettuce. Abe has 16 watermelons. Growing Together has Matt’s Wild Cherry Tomatoes. Lots of fine items from Wedge Oak and Bear Creek Farms.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.



Sauteed Sweet Potato Greens
1 large bunch sweet potato greens (about half a pound)
1/2 small white onion, diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons maple syrup
Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems. Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes. Add stem pieces and sauté until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.

Russellville Community Market:  Ordering Closes at 10PM on the Market!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.

Orders will be ready for pick from 4PM – 6:30PM this Tuesday at the Downtown Russellville Train Depot!

Ordering on The Market Closes at 10PM!
Fresh Salsa, an assortment of squash and peppers, freshly picked Golden Delicious and Gala apples, live plants, fresh herbs, okra, ground lamb, beef rib steak, artisan breads and pastries, free range eggs, jams, jellies, and more are all available on The Market this week!
Thank you for choosing to shop and eat local.

Russellville Community Market


Conway, AR:  Opening Bell: Apples, Potatoes, Okra, Squash!

Good afternoon!

We had two growers on vacation last week, but they are back now with lots of goodies. Check out the new baked items from Drewry Orchard.

I have listed my last batch of pickles for the year: bread-and-butter, or wickles. Either variety is only $4.50 per pint. Keep them in the refrigerator and enjoy some crunchy goodness every day.

It’s still grilling season. Pick up some pork chops, bratwurst, burgers, or chicken and fire up the barbie this week. Grilled zucchini is delicious! And you might as well throw some jalapeños on there too.

Be sure to SEARCH for your favorite items using the search field. We have over 625 items available now!

Most items are listed by 6pm Sunday, but check back again before the market closes Tuesday night to see if any other items are ready to be harvested for you! Eat fresh! Eat local! Eat for better health!

And save your eggshells throughout the week for the laying hens! :-)

The market is now OPEN for orders. Click here to start shopping:

Please check your email a few minutes after you place your order to make sure you get an order confirmation. Thanks!

Miami County Locally Grown:  Enter to win our Gift Baskets!!

Remember to check out our 6 Gift Baskets in the MCLG category, that we’re giving away next month!

Full of a wide variety of Market products, the drawing for these Baskets has been a fun way to thank customers each year for eating local and supporting their area family farmers and producers.

This year we took the two themes, Breakfast and Grilling, that have been most popular in the past, and created 2 baskets for each theme! Plus a Homemaker’s and English Tea basket :-)

Just place a Market order on our website by September 15th, and select which Baskets in the MCLG category you’d prefer (or feel free to enter for all 6, although once your name is drawn for one basket, you’re ineligible to win the others, so we’re sure of 6 winners! We want to spread the winnings and Market goodness out!)

Good luck, Happy Sunday to everyone, and THANK YOU for your continued support :-)

Magney Legacy Ridge Farm:  CSA #20

Dear CSA-ers,

This week’s preassembled bag will include Baby Beets with tops, Lovelock Head Lettuce, Spring Mix, Casper White Eggplant, Mixed Tomatoes, Baby Bell Peppers, and Oregano. Custom orders may be placed between now and Tuesday evening on the website at:

As the August heat drags on and the summer rains have abruptly ended, it’s never been a better time to have the water lines up and running again. We thank Ray Magney and his heroic effort, fighting mud, and at times dark, to get the system fully functioning. We cross our fingers for no further issues, and thus far have been able to irrigate (and use water in the house) all week. Consistent irrigation is of particular importance to our summer lettuces and germinating the late rotation of fall carrot seeds. If soil moisture for either of these crops drops below a certain point, they will fail. This has definitely been an important fix.
We’ve struggled with missing some of our team members this week. You never fully appreciate what people do until they’re not around to do it. This is beginning to place us a bit behind with Fall planting, but the transplant seedlings are looking strong, and we seem to have good establishment on our direct seed crops. Hopefully favorable conditions in the coming weeks will give us a chance to catch up. Everything in agriculture is timing, it is keeping time to a rhythm of rhythms.
This week’s featured vegetable is the beet. Beets are in the “amaranth” family, being most closely related to Swiss Chard and Spinach. The beet originates from Southern Europe and the Mediterranean region although it is featured most prominently in Eastern European cuisine. Beets are rich in folate and manganese and may help lower blood pressure. We grow many different types of beets, though the majority of this week’s share will be a traditional red variety called “Rhonda.” All parts of the beet are edible, including the tops which can be treated like Swiss Chard. A simple preparation for baby beets to cut the tops and bottom of the root off, boil them until they fork tender, then cool, peel, slice, and serve them on salad. In Detroit, boiled baby beets are a standard addition to most Greek Salads.
As always, we thank you for your support of our business. If you have great recipe ideas, or a dish made with our vegetables that turned out well, please tag us @magneylegacyridgefarm. We love hearing from our customers, and we look forward to bringing you more healthy local produce in the future.

The Magney Legacy Ridge Farm Team

This week’s recipe: Ratatouille!
2 zucchinis
2 yellow squash
2 small eggplants
3 slicer tomatoes
1 (26-ounce) jar of tomato basil pasta sauce
3 bell peppers
2 tablespoons fresh oregano
2 tablespoons fresh parsley
2 teaspoons fresh thyme
2 tablespoons fresh basil (about 7-9 leaves)
1 teaspoon of minced garlic
Salt and pepper, to taste
4 tablespoons of olive oil
Step 1: Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
Step 2: Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12")
Step 3: Layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
Step 4: Prepare your herb drizzle. Combine the minced garlic, chopped oregano, thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
Step 5: Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.
Step 6: Enjoy!