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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Conyers Locally Grown:  Available for Friday November 16

I hope this finds you all doing well.

The market is open. We have lots of great things available this wee, We have some great Broccoli Raab, Collards, Kale, Swiss Chard, Turnips, Lettuce, Mustard, Sweet Potatoes, Honey, Mushrooms, Green Onions and much more for you holiday meal. But better than that, We have plenty to make every meal special.

We will have the turkeys at the market this week. Please remember to pick up even if you do not place an order. We will also get milk this week.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Dothan, Alabama:  Holiday Market Schedule

Happy Thanksgiving to you and yours. We are very thankful for your support! With the holidays fast approaching, here is a reminder of the Market schedule. We are open Friday, November 16th for the last day of the “Fall” Market. We will re-open on Friday, November 30th through Friday, December 14th for the “Holiday” Market.
Welcome new vendor, Ramona Laird and Shea with Southern Temptations Tea Room. Ramona has authored a beautiful cookbook just in time for the holidays. She is happy to sign a copy for you!
Get all of your Thanksgiving treats such as greens, pecans, Satsumas and much more from the Market for your best feast ever!
See you at the Market! Keep it fresh, local and lively!
Susan and Amanda

Champaign, OH:  Summer loving...

Whoa was it gorgeous today or what? I know it can’t last but all things need a rest right? Winter is a time for regrouping so we should welcome the change of seasons to slow down a bit.

Please check out our new items and enjoy! Don’t forget we have many items that would make a great compliment to any meal, special or everyday, for this week and next. A reminder that the market will be open this week but will take one week off for the holiday next week so order extra if needed for pickup this Thursday. See you Thursday at the Y!

Farmer At Your Door:  Thanksgiving Turkeys !

Thanksgiving Turkeys – Only 2 Left !

Fresh, organically raised, free range turkeys. If you have to be a Thanksgiving Turkey, being raised on the Redmer Farm is about as good as it gets. We truly pamper these birds. They are large breasted bronze — truly beautiful. We hand raise a small number of these every year and give each one individual attention. We do not use any antibiotics or hormones. We feed only certified organic grain from Nature’s Organics supplemented with organic heirloom vegetables from the garden. We allow them to wander free all over the farm. They can graze in the pastures, wander about in the woods, chase down bugs, and fly up to sit where they wish. There hasn’t been a chemical used on Redmer farm land in over 30 years, so their freedom doesn’t expose them to any herbicides or pesticides. We do bring them in at night so they can roost protected from predators.

Most of my turkeys have been already sold. But I do have 2 left which I am offering through the market. Each turkey is $100. This includes processing at Twin Cities Pack and delivery to your door. They will be delivered on Saturday, November 17.

They can be kept fresh under proper refrigeration for up to one week which means through Thanksgiving. After that they should be frozen. I will be e-mailing customers so that I can get delivery directions. Thank you.

Monroe Farm Market:  MFM November 15 Delivery

Hello Friends of the Market,

We are excited to bring you farm fresh produce, meats, eggs, and breads this week. We have so many items to help you prepare for a delicious tasting Thanksgiving dinner next week. 

For those of you who purchase chicken this week, the price listed is only an estimation. Chicken is $4.00 per pound and actual totals will be adjusted by Wednesday. If there is any questions, please feel free to contact me at

Thank you and have a wonderful week.


Cedar Grove Farm:  Cedar Grove Farm CSA Availability for November 14

Dear Friends and Neighbors,

November is always such a transition month. One day we have a hard frost and the next day its up in the 70’s again. The Fall colors around the farm are peaking this week. There are a lot of dogwoods throughout the woods with beautiful red leaves plus the maples, sweet gum, hickory, persimmon and red oak all producing a palette of colors. This is my favorite season.

In the garden the transition season is a challenge. The early Fall plots are fading and the newer beds are coming on as haphazardly as the weather. There is a new harvest of salad mix this week but the arugula bed is down. The hoop house crops are going strong but not ready for listing. Otherwise, the listings are the same as last week.

The Market is open. Hope you find something you like.

Regards, Farmer Jay

South Cumberland Food Hub:  Time to order Local Food!

Buy Local, Eat Local

To Contact Us

South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
Risa Brown


Parmesan-Roasted Broccoli


4 to 5 pounds broccoli
4 garlic cloves , peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)


Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil . Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest , lemon juice, pine nuts , Parmesan, and basil. Serve hot.

Market News

We have lettuce! Lots of beautiful hydroponic lettuce this week! Perfect for your tasty salads. One of the great things about hydroponically grown lettuce is that it has a very long shelf life. And that means less waste and more profit for you. Order early for best availability.

We also have organic broccoli, turnips, assorted greens and squashes. This is the time of year for the nutritious green superfoods, so don’t miss out.

Remember, you have 2 ordering times per week now- Mondays till noon and Wednesdays till noon.

Thank you for supporting your local food hub!


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!

Madison GA:  madison 11-11-2012 fresh produce

Fresh produce available for order.

Conway, AR:  Opening Bell and Other Updates

The market is open for ordering. To place an order, visit Please make sure to hit the checkout button. You will receive a conformation email once you place your order.

A Message From Crimmins Family Farm
Just wanted to let the market know that after this week’s listing, we will be taking a two week break and recuperate!! We won’t list again until Sunday, December 2 (for pickup on Dec. 7)
We currently have ~30 items listed, many greens, lettuce, sweet potatoes, etc. If folks are interested in our ‘Perry county’ organic produce for both pre-Thanksgiving and Thanksgiving day meals, this would be the week to order.
Anyway, just an FYI and thanks for all ya’ll do. Have a happy Thanksgiving.
God bless,
Chuck Crimmins

TEDxTalk At Hendrix College
I am writing on behalf of TEDxHendrixCollege, a student organization at Hendrix that hosts conversation surrounding the amazing talks found at If you are unfamiliar with TED, it is an international nonprofit committed to ideas worth spreading. In their annual conferences they bring together remarkable people to talk about their work in the areas of technology, entertainment, design, the arts, non-profits, and many others. These talks are made available online for free to the global community. TEDx means an independently organized TED event. Each month our organization hosts a discussion surrounding a certain topic, moderated by a professor or community member who is an expert.
It is an important goal for our organization to not just hold conversations for Hendrix students, but also for Conway community members. We want bridge the gab between Hendrix and Conway to get the most diverse group of opinions on the subject. On Thursday November 15th at 7:00 PM, we will be hosting an event on the Hendrix campus surround the question, “What is Beauty?” Art History professor Rod Miller will moderate the discussion. We would be honored if you and the members of Conway Locally Grown would join us for this event. It will be held in the Mills Center for Social Sciences just North of the campus auditorium and South of the library off Washington Ave. There will be a short reception after the event where you can meet students and continue the discussion. We hope you will be able to join us!
Natalie Levine

Urban Farming Project Kicks Off Fundraiser
On October 24th the Urban Farming Project launched an exciting Kickstarter project. Their goal is to raise $5000 in 30 days. This will go towards purchasing a 2000 gallon water tank with a timed, drip irrigation system.
For the whole story click here.

What is Kickstarter?
Kickstarter is a funding platform for creative projects. Everything from films, games, and music to art, design, and technology. Kickstarter is full of ambitious, innovative, and imaginative projects that are brought to life through the direct support of others. Since its launch on April 28, 2009, Kickstarter has helped raise over $350 million that has been pledged by more than 2.5 million people, funding more than 30,000 creative projects.

Building Community Around Food
This week we raised $15 for the Conway Locally Grown Community Fund, a micro lending program that will fund sustainable and community oriented projects. So far we have raised $1740.40 for our next round of Community Fund investments. We plan to start taking applications for the next round of funding in December. To read more about how the CLG Community Fund works, visit our and scroll to the bottom of the page.

Food Pantry Donations
This week CLG Members raised $35 for the food pantry! This year we have raised $1912.35 for the Saint Peter’s Food Pantry.

Have a great day!

Cumberland, TN:  CSFM's last week

The Cumberland Sustainable Farmers Market is now open for the final week of the 2012 season.

We are considering hosting a one week holiday market in December, we’ll announce dates and time in a later post.

Thanks for supporting your local farmers!