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.



 
Subscribe to an RSS Feed

South Cumberland Farmer's Market:  Time to Order Local Food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the marketpage

To Contact Us

Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)

Recipes

Market News

FOUNTAIN SPRINGS FARM is back this week.
-————————————————————————————————————————————————————
CALLING ALL CUSTOMERS
Before we know it, the holidays will be here. It’s time to start thinking about holiday gifts and what you would like to see offered on the market. E-mail us your “wish lists” and we’ll see what our vendors can do!
-————————————————————————————————————————————————————
ONLY 5 MORE WEEKS
After October 28th, the market will no longer offer home delivery. Linda & Kir are discussing options for current delivery customers. If you or someone you know may be interested in delivering to customers in Monteagle or Sewanee, please call Linda at 931-592-8384.
-————————————————————————————————————————————————————
Don’t forget…
If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. E-MAIL OR CALL US to get the problem solved so you will not be disappointed on market day.
-————————————————————————————————————————————————————-
If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

Kir Strobel & Linda Boynton
Market Co-Managers


</t*r>

There is plenty more available so take your time and check out the whole list.

Click here to browse the whole list.

Coming Events

Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

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!

Dothan, Alabama:  HAPPY FALL, VENDORS MAKING NEWS, #SHOPLOCAL...




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

VENDORS MAKING NEWS: Working Cows Dairy & Charters Spices & Oils…
Working Cows Dairy…receives Animal Welfare Certificate! Great article in Dothan Eagle…here is an excerpt:
“Grass is all the cows at Working Cows Dairy eat. And that pasture-based diet led the Slocomb dairy farm to receive certification from Animal Welfare Approved, an independent body that audits and certifies farms that raises animals under animal welfare standards, outdoors on a pasture or range. The certification allows the dairy to add the Animal Welfare Approved food label to their products.”

Charters Spices & Oil…Congrats Linda & thanks for adding spice to our life! Great article in the Dothan Eagle, here’s an excerpt:
“At Charter Spices and Oils, DeFord sells everything from sea salts to curry powders and meat rubs in small bags so customers can take them home and try them before investing in a full supply. DeFord opened her specialty spice, oil and vinegar store in January.”

#SHOPLOCAL
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net

DEBIT/CREDIT CARDS
Now accepting Debit & Credit cards @ Market at Dothan Nurseries & Todd Farms when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message.
EASY & CONVENIENT way to pay!

CONGRATS
Barbara J. winner of MARYS PEEPS SEPTEMBER GIVEAWAY! Thanks BARBARA for being a LOYAL customer…we appreciate your support of local food!

ONLINE ORDERS…2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs

October 10th/11th & 24th/25th
November 14th/15th – 2nd Weekend ONLY!
December 12th – FRI. ONLY!

Next Market At Dothan Online Order Pick Up FRIDAYS @Dothan Nurseries & SATURDAYS @TODD FARMS:
OCTOBER 10th & 11th

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors.

Every Saturday through November 22nd.

*October 11th, SKYCRUISE HOT AIR BALLOON RIDES (TETHERED).

*October 11th will feature
FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH.

*Starting November 7th, SATSUMAS.

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!! Your commitment to year round, sustainably grown, locally produced foods is critical to a strong local food economy! Thank YOU!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

“Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So if you’re not careful you can end up with something mushy and oily.
In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.
The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.” Simply Recipes

Eggplant Parmesan Recipe
Yield: Serves 8
First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.
Save Recipe
Ingredients
2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt
 
1 Tbsp olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2 cup finely chopped fresh basil
Kosher salt
Freshly ground black pepper
 
1 1/2 cups breadcrumbs
1 1/4 cups grated Parmesan cheese, divided
3/4 cup flour
4 eggs, beaten (more if needed)
1/4 cup olive oil (plus more to oil the sheet pans)
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Method

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
 
2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
   
4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
 
6 Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
 
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.
 
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Read more: http://www.simplyrecipes.com/recipes/eggplant_parmesan/#ixzz3CZKSsxni

Spa City Local Farm Market Co-op:  Volunteer Needed for Friday


We need one volunteer for the 2:00-3:30 pm slot on Friday.

There are also several openings in the volunteer schedule over the coming weeks and months. Check out our calendar and sign up by visiting http://tinyurl.com/Co-opVolunteers

Please email me with any questions or problems, or if you prefer not to use VolunteerSpot but still want to volunteer.

Thank you!

-Karen Harbut
kgharbut@aol.com
Volunteer Coordinator

Spa City Local Farm Market Co-op:  The market is now open for ordering


The Spa City Co-op on-line market is open. Place your orders between now and 9:00 p.m. Tuesday. Pick up your order at Emergent Arts , 341 Whittington Ave on Friday October 3rd, between 3:30 and 5:30. Please come before 5:00 if at all possible.

Thank you for supporting our local farmers and our co-op!
See You Friday,

Karen Schuman
Market Co-Manager
nwlve1962@gmail.com
(501)276-3318

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for Sept.26


Good evening Locavores
The leaves are beginning to turn but, there are still 124 listings for vegetables available on the market.
Sylvan Falls Mill has updated their products with lots of their stone ground organic grains.
Stock up on the summer crops while they last.
Have a great weekend and enjoy fresh local food.

Statesboro Market2Go:  The market is open!


Thank you for shopping with us!

Augusta Locally Grown:  THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN


WHAT A WEEK OF BLESSINGS IT’S BEEN!
HERE COMES ANOTHER

THUR, OCT 2
ARK IN THE PARK!
A FABULOUS, FREE EDUCATIONAL EVENT!!
Join Slow Food CSR at the Evans Towne Farmers Market on Oct 2 for a celebration of the Ark of Taste! The Ark of Taste is SLOW FOOD USA’s living catalog of delicious and distinctive foods facing extinction. Many foods on the Ark, both plants and animals, are grown right here in our area, and you’ll get to SEE some of them, and more importantly, to TASTE some of the wonderful dishes made with these amazing heirloom ingredients. 4:30PM-7PM.

FRI, OCT 3
MUSCADINE WINE MAKING WORKSHOP
TICKETS ON SALE NOW!
This fun workshop will be held at the West End Market & Bakery in Harrisburg. It’ll be demo style, given the multi-step nature of the process. Participants will see many different stages of wine in its creation. Of course, sampling is all part of the fun. The educational & tasting component of the class costs $15. Start-up wine making kits will also be available for an additional $50, plus grapes! Tickets are on sale through the ALG on-line market. Or contact kim@augustalocallygrown.org to order by mail.

SAT, OCT 4
TASTES OF EARTH:
AN EDUCATIONAL FARM & SITE TOUR
FOLLOWED BY AN ELEGANT FARM DINNER
Ticket sales are now closed. Wishing all the best to the farm hosts at Longwood Plantation, Chef Charleen of Culinary Connections, and to Ariana Williams, the first-ever GRU Idol who will provide beautiful music for the event.

TUE, OCT 14
CHILLIN’ AT THE CHILLY CHILI COOK-OFF
AT THE VEGGIE TRUCK FARMERS MARKET
All market patrons are invited to come judge this chili cook-off competition among GRU Medical College of Georgia students at the Veggie Truck Farmers Market. Six competitors; only one trophy! Come share free chili and corn bread on this chilly fall occasion.

SUN, NOV 2
CROP MOB AT CLYDE’S FRESH PRODUCE FARM
VOLUNTEERS! SIGN UP FOR YOUR FREE MEAL TICKET!
Grab your shovel and join us for a “Crop Mob” at Clyde’s Fresh Produce Farm in Grovetown, GA. We’ll be planting dozens of fruit trees to give this family farm an extra boost of help for its future. In exchange, volunteers will be fed a simple, delicious, sit-down farm dinner afterwards. Work and farm tour goes from 1p-4:30pm; dinner starts at 5pm. We’ve set our goal at 25 volunteers! Will you be one of them?!! Reserve your free meal ticket today!

See y’all at the markets!
Kim

Savannah, GA:  Allergies?


While working on the farm this past
weekend I realized that fall pollen season was once again about to unload its dusty venom. During my inspection in my bee hives I noticed an incredible amount of new pollen that the bees were bringing in to the hive. The colors were a bright yellow and a fluorescent orange. Wow!
Ten years ago I had extreme allergies and nothing worked against the yellow snow. So I started reading and found out that in some studies honey and bee pollen arrested some symptoms. My suffering was intense and miserable and if all the medications didn’t work the allergy ended up moving into my throat then my lungs and I would be sick for weeks. Then I read a few articles on quercetin , a natural pollen blocker and antihistamine and also found out it does far more than just that. Boy was this a life changer.
I am very pro active twice a year. First in the spring and then in the fall about a month before the pollen season sets in I start my regime of honey, bee pollen and quercetin. I have not had to take any shots or any medication since I started this ten years ago.
So get ready if you suffer, the pollen season is here again. There are 50-200 different varieties of these pollen producing perennials that are the main culprit for causing allergic reactions.
This time of year is a little different than in the spring. In September and August it is mainly shrubs, herbs and wildflowers, such as:
All types of Ragweeds; Rosinweed, Red Root Pigweed, Tumbleweed, Amaranth, Milkweed, Germander, Busch Clover, and Goldenrod .
And of course some molds.
Be your own Dr. use natural organic substances; they truly work.

Heirloom Living Market Lilburn:  Lilburn Market is Open!


The Lilburn Market is OPEN for ordering!

Ordering Hours:
Friday 9:00am thru Monday 6:00pm

“Bits and Bites” Newsletter will arrive in your inbox tomorrow!

Be sure and get your orders in before Market closes MONDAY at 6:00pm! Order now – you are just a click away!


Take me to the Market.

Heirloom Living Market Hamilton Mill:  Hamilton Mill Market is Open!


The Hamilton Mill Market Is now Open…Happy Shopping!


“Bits and Bites” Newsletter will arrive in your Mailboxes tomorrow!


Pickup Day and Time: Thursday, 2:30 – 4:30pm
Pickup Location: Community Clubhouse
1669 Hamilton Mill Parkway
Dacula, GA 30019



Take me to the Market.

Joyful thoughts and bountiful blessings,

~Maryanne