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.
Champaign, OH: Crash Into Me
Sweet like candy to my soul…
Sweet you rock…
and sweet you roll…
(Dave Matthews Band-Crash Into Me)
Have you ever had one of those days where you were gliding along, all happy, cool, groovy…and then, out of nowhere in particular, totally ungroovy events happened? Yeah…well, that was my afternoon. But, instead of crashing down, I have decided to look at all of the positive things that I love, that bring me a sense of pride, and show me where the scene really is!
Our little local market of love, our local spirit, our dedication as a united front to present all that is honest, all that is local, all that is good, all that is what we have built…that is what grounds me. That is what makes me proud, happy, dedicated…it rocks and rolls my soul.
I urge you to think about local, think about this little local market of love, and show us some love. The support that we get, weekly, from customers, vendors, the YMCA, outside comments…it all means so much to us!!
Crash into us…either for the first time, the hundredth time, the weekly time….we totally love it!!
Give us your orders, and we will give you our local love! You have until 10pm…we want you to crash into us…
Peace and Love,
Cosmic Pam
Spa City Local Farm Market Co-op: Market closing tonight
Reminder -
The Spa City Co-op market closes tonight (Tuesday) at 9 pm. Be sure to place your order before that time for pick up on Friday.
Be well, be warm,
Karen Holcomb
Market Manager
CLG: Tuesday Reminder - Market Closes Tonight at 10pm.
Hello Friends,
There’s still time to place your order for pickup on Friday, March 6th. The market closes TONIGHT around 10pm.
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 Twitter: @conwaygrown
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Old99Farm Market: Old 99 Farm, week of Mar 1st 2015
Apparently this blog has not been transmitted for the last two weeks. If you did get a post from me, pls send me a reply.
Here is what I sent out last week:
Specials this week: stewing hens: a dollar off per kg ($6/kg) and ground beef, a dollar off ($13.40), both pasture raised and finished.
Looks like we’re in for below normal temperatures for the rest of the month, about 15dC below in fact. While Alaska and the North face a heat wave. See a powerful interactive site put out by U Maine showing graphics on global climate changes. http://cci-reanalyzer.org
Furthermore, about 10 percent of the world’s food is produced by overpumping groundwater. In essence, we are using tomorrow’s water to meet today’s needs — a theft from the future likely to grow as droughts worsen and spread. [due to climate change, says National Geographic]
http://voices.nationalgeographic.com/2015/02/17/climate-change-poses-existential-water-risks/
Is there too much ‘apocalyptic climate news’ and is it counterproductive? Joe Romm at the best-of-class website, ClimateProgress, has tackled that one several times. He says no, and shows why here: http://thinkprogress.org/climate/2015/02/22/3617410/oscars-doomsday-climate-messages/, “The two greatest myths about global warming communications are 1) constant repetition of doomsday messages has been a major, ongoing strategy and 2) that strategy doesn’t work and indeed is actually counterproductive.” In fact there is not nearly enough information getting out to the public (that would be us_) for informed policy action.
But here at Old 99 we try our best, and bring you a couple of snippets so you can talk the kids at breakfast (or to the parents, as the case may be ).
Cami and I got started on greenhouse planting this weekend, with three greens crops in the ground: lettuce, arugula and mesclun mix. Not that they’ll germinate any time soon, but when the soil does heat up to about 10dC, they’re be waiting!
We have many pork, beef and lamb cuts in the freezers, eggs, flour and root cellar crops. Plus the specials mentioned above.
Tullahoma Locally Grown: The market is open!
To Contact Us
Tullahoma Locally Grown
tullahoma@locallygrown.net
219-309-5311
Candace Pederson
Recipes
from “Ladled” by Kimberly Harris
My Seriously Favorite Easiest Chicken and Rice Soup
(Gluten Free, Dairy Free, and Budget friendly)6-8 servings
1 cup long grain brown rice or 3/4 cup long grain white rice
1 tablespoon yogurt, or raw apple cider vinegar (live culture)
2 tablespoons fat (butter,lard, oil)
1 large/2 small yellow onions, peeled and chopped
4 medium carrots, peeled and diced
2-4 celery sticks, sliced
3 medium garlic cloves, peeled and finely minced by hand or in a garlic press
10 cups filtered water
1.5-2 lbs chicken drumsticks or whole chicken legs
1.5 teaspoons dried (not ground) thyme
2 bay leaves
2 teaspoons unrefined salt and freshly ground pepper
1. In a nonreactive bowl, place the rice, warm water, and vinegar or yogurt. Cover the bowl and leave it in a warm place for 12-24 hours. When the time has passed, drain the water and rinse the rice well. (skip this step if you’re using white rice)
2. In a large pot, heat the fat over medium-high heat but not until smoking. Add the onions, carrots, celery, and garlic. Sprinkle the mixture with salt and sauté, stirring as needed, for 5-7 minutes or until the vegetables start to soften.
3. Add 10 cups of filtered water, chicken, thyme, bay leaves, and rinsed brown rice to the pot.
4. Add 2 teaspoons of salt and a generous sprinkle of pepper. Cover the pot and bring the soup to a simmer. Turn the heat to low and simmer, covered, for 1 hour.
5. Remove the bay leaves and chicken legs/drumsticks from the pot and let the chicken cool. When cool enough to touch, remove the skin from the chicken and shred the chicken meat, making sure there are no bones in the shredded meat. Return the meat to the pot and add more salt and pepper to taste if needed.
6. Garnish the soup with fresh minced parsley, if desired, and serve. Save the chicken bones for making into stock!
White Rice Version:
Leave the rice out until after the first hour of cooking time. Remove the meat and while the chicken is cooling, add the white rice. Cook the soup with the rice for another 20 minutes and return the cooled meat to the pot. Season to taste.
Market News
Hello Everyone!
The Market is open.
I wanted to share this amazing soup recipe that I made with Fountain Springs Farm Chicken Legs.
Get started here: Tullahoma Locally Grown Market
Have a great week!
Candace
 |
GFM : Finally, Some Sun Shine
Good Afternoon Friends and Neighbors,
Finally we have some sunshine and a little warmth. I see signs of spring, again. Animals having kids, grass growing and farmers getting things ready for planting.
We still have a few die hard farmers that grown things year round, have meat available year round, and some homemade craft items year round.
Why not take a look around and place your order today.
Thanks and have a great week.
J. Shelton
Cross Timbers Food Cooperative: CTFC Market Open for March 14 Pick-up
Hey, folks—
Ordering for the first March delivery is OPEN.
Orders can be placed through Sunday, March 8.
Pickup is from 1:30 – 2:30 PM on Saturday, March 14.
Enjoy,
Wylie
for Cross Timbers Food Cooperative
StPete.LocallyGrown.Net: Market NOW Open - Mar. 2, 2015 - Welcome Valued Customers!
Broccoli flowers in the winter garden of Nathan’s Natural Veggies
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.
Save Money. Buy Bulk.
Our Market’s definition of “bulk” may be different than you are used to. We don’t have cases of vegetables to sell but we do have packages of items weighing from 1 to 3 pounds that are priced to sell due to oversupply. They are still FRESHLY HARVESTED but there is so much to sell that Growers would rather discount them than toss them into the compost. From arugula to green beans to oregano, our ECONOMY category (as we call it) just might hold the nuggets that you don’t have access to in these larger quantities. Dry some pungent Greek oregano and share as gifts with your co-workers. Freeze stringbeans for up to nine months! Swiss chard works wonders in soups and stews which freeze very nicely. Try Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans. To view all ECONOMY items—from “The Market” page—simply click on “ECONOMY” under categories listed on the left side of your screen. To switch back, select “All Products” instead. This is called “filtering”. If you need help, call your Market Manager at 727-515-9469. Stock up and save money!
Message from Your Market Manager
DIRECT ORDER
We are going to try something that will make it possible for you to order larger plants in bigger pots. We have not been able to manage these within our current deliveries on Fridays. Debra Black of Mrs. Chippy’s Plant World is the first Grower to experiment with what we are calling “Direct Order”. If it catches on… who knows? Here’s how it all works! Whenever you order an item that is labelled as a “DIRECT ORDER”, the Grower (initially, Debra) will take responsibility for delivering that item to you at a convenient pre-arranged time, separate from your normal SPLG Friday delivery. The price of the plant includes the Grower’s delivery fee AND you will pay for the plant(s) just as you always have, included with your regular order from us. The only difference is that you will receive an email from the Grower after Market close on Wednesday to schedule convenient delivery of your plant(s). Questions? Please call your Market Manager at 727-515-9469. We are grateful to Debra for having such a passion for selling the larger, more developed plants which will assist our customers in building beautiful edible food forests more quickly.
THIS WEEK’S FRUIT
Medjool dates, papayas, honeybells and mammoth royal mandarins, boscs and braeburns. No strawberries this week! Our customers appear to be losing interest in them. Please let us know if you want them on the next Market in two weeks.
NATHAN’S WINTER GARDEN
If you haven’t visited Nathan’s garden lately or taken a recent tour before our monthly potluck social, here’s what you’ve been missing. Nathan’s Natural Veggies: winter garden tour Feb 2015
WELCOME TO OUR NEWEST CUSTOMERS
Once you have submitted your order, if in doubt about what you owe, you can always confirm what you have been charged for by checking your account history and viewing your most current invoice. Instructions on how to do that are on our Q&A page under the question entitled Since you don’t provide an invoice with delivery, how do I know what I owe? Also, since your vegetables are picked fresh within 24 hours of delivery, they should be lasting for WEEKS in your refrigerator. When you accept delivery, please take a few minutes to inspect your order to protect your vegetables from unnecessary spoilage. Lastly, it is imperative that you understand our policy on Unclaimed Orders found on our Q&A page. When you make a purchase you are agreeing to abide by this policy.
SATISFACTION GUARANTEED
Our Market has high standards for what it sells. Despite that—as seasons transition—the challenges of evolving weather and pesky insects can take its toll on the crops. Market Growers are being very selective about what they are willing to present to you. No, it won’t always be picture perfect (which is part of its charm) and sometimes an insect is going to evade capture! But we won’t send you anything that we wouldn’t eat ourselves. If for any reason we have goofed and you are dissatisfied, please report it to me right away so we can rectify the situation. That’s how we get better and we all benefit from that. Your satisfaction is key to our success as a resource for St. Petersburgs’ lovers of chemical-free, organically & locally grown vegetables.
Upcoming Events
All these and more are posted on our Calendar of Events
WORKSHOPS & EVENTS
- “Successful Urban Farming in St. Petersburg” on Mar. 14th, 1-3PM Cost $35/$25. RSVP NOW
- “REAL DIRT: Make Your Own” on Mar. 21st, 1-3PM Cost $35/$25. RSVP NOW
- “Monthly Potluck Social”, Mar. 28th, Nathan’s Garden Tour Begins at 5:30PM for active Market customers, growers, and volunteers. BY Whoozin.com e-vite ONLY. Our Speaker is valued Market customer and local non-profit Executive Director Barbara Rhode, founder of a locally acclaimed program called The Red Tent Women’s Initiative. More to come on this highly anticipated talk!
Volunteer Opportunities
We are currently organizing our volunteer needs by Grower and by Market. So when you are interested in learning how to garden and/or how to run an urban market—including a model for great delivery service for the Market—consider volunteering for the organizations below. Check back for more Growers to be listed and don’t miss the link below to a (Goat) Nanny Program.
Nathan’s Natural Veggies in St. Pete
Pioneer Settlement Garden in St. Pete
St. Pete Locally Grown Market in St. Pete
The Dancing Goat in Oldsmar
Alexandra Lake Farm in Dade City
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!
Green Fork Farmers Market: Market this week
Dear Green Fork Farmers Market Customers,
It looks like it might be a good idea not to have a market this Wednesday. The weather is supposed to be bad, and we don’t want to have orders that can’t be filled by farmers, or farmers who bring in product and customers aren’t able to pick up, or have to cancel it altogether. So we will take a break and be back next week.
It’s supposed to be nice the rest of the week, though—so we’d like to let you know about the Dig In! Food and Farming Festival *coming up this weekend. The festival will feature Douglas Gayeton as the keynote speaker, who will present on Friday evening and Saturday afternoon about food, farming, and food system change. There will also be classes, kids’ workshops, an opening reception and film, information/vendor fair, seed and tool exchange, food and farming art show, short films and discussions, and yummy local food. Take a look at the festival schedule and pre-register at *diginfestival.com.
Have a good week, and we’ll see you next Wednesday!
Green Fork Farmers Market
ALFN Local Food Club: Market Reminder! Plants, Facial Products, Policy Changes, and More!
I hear it’s nearly time to get those seedlings in the ground, not that I know anything about gardening. But I believe it, because I heard it from a farmer, which is something I find myself saying pretty often these days. Those of you with a greener thumb than I, may be pleased to find that things are slowly but surely being added to our Plants, Flowers & Seeds section. Order early and often for the best selection from everything that ABC Greenhouse and Herb Farm and Willow Springs Market Garden have to offer.
Speaking of additions to the market, check out the intriguing new facial care products from Homayd Natural Care Products made with skin loving ingredients like aloe vera, rosehip oil, and other essential oils.
And just in case you’ve been living under a rock, allow me to remind you of all the exciting things going on at ALFN:
- Beginning Saturday, March 7th in addition to being able to pay via credit or debit card through our website, you will also be able to pay by card when you pick up your order. If you do not have a form of payment, your order can not go home with you. To receive your food, you can come back during Food Club with a form of payment, pick your order up on Monday, or we’ll hold on to it one full week for an additional $10 fee. Though it may not seem like much, we can no longer bear the administrative costs of tracking IOUs.
- Beginning Monday, March 9th the Monday pickup will be 5:00-6:00pm. In order to help cover our costs, all orders picked up on Monday will be charged a $2.50 convenience fee.
When you pick up the order you’ll undoubtedly be placing before The Market closes on Wednesday at noon, these policies will be in place. Please read them carefully now, to ensure that you aren’t caught off guard. If you have questions or concerns about any of these changes, you may contact us by replying to this email, or calling (501)291-2769.
In other exciting news, ALFN is seeking applicants for a part-time Program and Market Manager position. We’re looking for motivated folks that are passionate about sustainable agriculture to manage our programs, communicate with our stakeholders, and contribute to the sustainability and growth of our mission. Check out this link to read the full job description. Interested candidates should send a cover letter, resume, and contact information for two professional references to arlocalfoodnetwork@gmail.com by Sunday, March 15th. Contact Alex at arlocalfoodnetwork@gmail.com or 501.291.2769 if you have any questions.
-Rebecca Wild
Program Manager
Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!