Suwanee Whole Life Co-op:  News - Fresh Non GMO Spices and more...

Jonesborough Locally Grown:  Notes for 9/12

Greeting Market Fans!
It is sure to be a SWEET day at the market this week—we have several excellent honey vendors. Stock up and buy some for a friend while its available!!

Music tomorrow: “Well Worn Shoes”

More market community news:

Market scenes on YouTube: You can now see the short films on local ag by summer intern Eleanor Goodrich, featuring several of our market growers. View them here: local food video shorts

You can help with our final fundraising push for the store! At least 4 ways to get involved:
1: Become a member! Read all about it at jfmstore.blogspot.com

2: Buy a tshirt! All proceeds to the store.

3: Help out during our Storytelling Festival fundraiser! Oct 3-4-5, we’ll be using our new store location to sell market goodies and local-ingredient food to festival-goers!! You can help in the kitchen, as a cashier, or as a host telling people about the market & store….Talk to Heidi about these options!

4: Donate shirts for aprons! “Sophie & Grace” are making special market aprons using recycled fabrics and our market logos. These will be given to the market and 100% of sales will return to the market/store. If your market tshirt is worn out, let us recycle it! Also any men’s dress shirts or ladies shirt-dresses can be used. Please bring any shirts to the info booth. Check out this prototype!

See you Saturday!
~Karen

Champaign, OH:  End Of The Road Farms

Our vendors are a busy and active bunch!! We continue with the invitations and hope to see customers, vendors, and friends, taking advantage of all these fun events!!

This is from Lee and Jennifer Ruff:

Have you ever wondered how sorghum molasses is grown, harvested, squeezed, and processed using draft horse power?

If so, please join us at

End of the Road Farm

Saturday, Saturday 27th
2pm – 4pm

Sorghum samples, recipes, CSA information, pastured eggs,
and other organic, seasonal produce will be available!

We ask that you please remember this is a working farm, as well as our home, and we are happy to have you over as guests, BUT
To ensure this is a fun, SAFE afternoon for all, please understand:
Children must be well supervised
No public restrooms are available
Buildings are off-limits

Thank you, and hope to see you Saturday

455 W. First St. Fletcher 45326

Take St. Rt. 36 West out of Urbana – you’ll go
thru St. Paris and Lena, then pass Poor Farmer’s
Campground just before entering Fletcher
Turn left at the 1st stoplight in Fletcher
Take the first Right at the large white church –
you’re now on First Street which becomes our driveway! Follow it pass the Dead End sign,
thru the gate, and we’ll show you where to park!
Please RSVP to Jennifer at (937)903-5249 or endoftheroadfarmoh@gmail.com if you plan on attending to help us prepare! Thanks!!

Champaign, OH:  Oakview Farm Meats!

An announcement and invitation from our friends at Oakview Farm Meats!

SECOND ANNUAL
CUSTOMER APPRECIATION
OPEN HOUSE
SATURDAY, OCTOBER 11, 2014
9:00 AM – 5:00 PM
AT
THE OAKVIEW FARM MEAT SHOP
OAKVIEW FARM
1/2 MI. S. OF URBANA
GREEN MOUNTAIN PELLET GRILL SPECIALS
MARK WILL BE GRILLING MEAT ON THE GMG GRILL
FOR
BREAKFAST SANDWICHES 2/$5.00
IN-BONE PORK CHOPS $5.00 EA,
BURGERS 2/$5.00
BRATS 2/$5.00
SLIDERS $1.00 EA.

Select Farmers Market Vendors will also be set up.

Gwinnett Locally Grown:  Market is now open for ordering

The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday 4:30-6:30 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

MARKET NEWS
Mother Earth Meats is transitioning to a 6-week delivery cycle. The next delivery will be October 4th, and cut-off for ordering bulk packages is September 21st. It is likely he will remain on the 6-week cycle, so please plan accordingly.Here is the direct link to the most popular package but don’t be afraid to browse the website!

Once you have ordered on Mother Earth Meats website, if you could email your order to us so that we make sure your delivery arrives here smoothly!

Remember: market hours are only 4:30 to 6:30 – producers are delivering up to 4:30 and I close the doors at 6:30. Thanks for your kind attention to this matter :-) Please also remember to bring your bags!

We hope you got a chance to look at the new shelving in the Country Store. It’s just the first of many exciting improvements to come!

CLICK HERE NOW to Shop Gwinnett Locally Grown!

My best to all -

Shop often and eat well!

Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. If you are interested in Goat’s Milk, contact Nik The Goat Guy at 404-542-0981. We generally have some goat’s milk available during market hours, whether you have placed a market order or not. Please contact him first though to confirm. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

Old99Farm Market:  Old 99 Farm, week of Sept 7 2014

Market day is here already tomorrow, so please order by noon thursday latest. I expect to have fresh lamb from our pastures via the butcher.

Big news this week, certified organic raw milk dairyman Mark McAfee is visiting Ontario and will speak at the Copetown Community Centre on Monday Sept 16, 7:30. His topic: The New Science of Farm-Fresh, Unprocessed Milk: Still a Health Hazard?
Mark, founder and spokesperson for the Raw Milk Institute (RAWMI) in California, proposes an alternative point of view on raw milk safety, a proposal for legalization in Ontario, the role of herdshares in community-based agriculture, and the role that RAWMI training can play in a thriving and self-regulating agricultural sector.
This talk is hosted by the Hamilton chapter of the Weston A Price Foundation. Potluck at 6:30, talk at 7:30 at the Copetown Community Centre on Governors Rd.
Bring your hubby or wifey and kids for the potluck, or just come for the talk; learn what’s good about raw dairy products for your health.

Now Old 99 produce: we have lots of veggies, in case you wondered?! As of Sept 7th, we can offer over 60 items including the following crops: dill, chives, lovage, mint, basil, beet tops, beet root, tomatoes, chard, rhubarb, celeriac, eggplant, carrots, bush beans (slender purples and greens), snap peas, peppers, cucumbers, summer squashes and kale. The raspberries are ripe, and showing a bountiful crop. Camelia has prepared dill pickles in whole and spears. The raspberries are ripe, doing u-pic this week. The last puppy was sold yesterday and I admit to feeling the loss; she was a lovable puppy.

Here’s your energy/climate thought for the week. Cooking. Did you know that while modern cooking stoves are convenient, when it comes to energy use they leave a lot to be desired. As described on http://www.lowtechmagazine.com/2014/07/cooking-pot-insulation-key-to-sustainable-cooking.html, the thermal efficiency of an electric stove does not exceed that of a conventional open fire. In both cases almost 90% of the primary energy is lost during the cooking process.

Cooking food could be achieved in a far more energy efficient way, especially if the cooking pot itself is insulated. This is the principle behind the fireless cooker, a well-insulated box that keeps food simmering with only the heat of the cooking pot itself. A fireless cooker doubles the efficiency of any type of cooking device because it shortens the time on the fire and limits heat transfer losses.

In the early twentieth century, fireless cookers were common additions to western kitchens, similar to the refrigerator or cooking stove. Some models even integrated fireless cookers with gas or electric stoves. These functioned by lowering an insulated hood over the cooking pot once the heat had been switched off.

So if you want to do your part, read up at the link provided, then try some of the methods for reducing waste heat in your kitchen.

Healthy eating,
Ian and Camelia

South Cumberland Food Hub:  Time to Order Local Food!

The South Cumberland Food Hub is open for orders until noon today. Don’t miss out on all the local fruits and vegetables available now.

Have a great week!
Click here to go directly to the Rootedhere Locally Grown Market Page

Risa

The Cumming Harvest - Closed:  Newsletter - September 10, 2014

Middle Tennessee Locally Grown:  Just a Few Hours Left to Order!

Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. today (Wed), for delivery fresh from local farms on Thursday. Don’t forget all our yummy vegetables, eggs, creamline milk, perennial plants & hanging baskets! And all the new summer vegetable and fruit bounty on the market, as well as Steve’s Bees local honey! And our newest additions, Mad Hatter jams and Doorstep Bakery bread! What good eating, so easily available on our online market!

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

New Field Farm's Online Market:  What's new and reminder

Greetings,

Please remember that orders should be in by Thursday night at 8:00. A little later is okay if you forget or are busy, but Friday mornings generally don’t work.

Also, please remember that there’s a minimum of six orders per season to be a member of this market. Most people have done that or more, but for those who haven’t please make the effort before the end of the regular season at the end of next month. If you have any questions about this please let me know.

We’re adding Kennebec potatoes, a white baking, mashing, and general use potato. For the first time in many years there is little or no scab which is great to see.

We’re also adding Copra onions, a yellow cooking onion. They’re still curing in the barn so it’s not time to buy in quantity for the winter, but they’ll last a long time all the same.

Spinach is another addition this week. I’m estimating how much is ready so if it’s sold out you can ask for some on your order and we’ll see what we can do.

Squash is iffy with the cool weather, but we should have enough cucumbers this week.

Golden beets are back. They’ll mostly be on the small side.

We should also have some beans again.

The second planting of broccoli has been eaten aggressively by deer the last week or so, despite some electric fencing. I’ve never seen them go after it this way, especially this time of the year. Signs of an early, cold winter?

Enjoy the full moon and thank you for your orders.

Tim