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.
CLG: Opening Bell: Apples, Squash, Sweet Potatoes, Tomatoes...
Good afternoon,
Two products that signal summer nearing an end: apples and sweet potatoes! Both available now, along with plenty of other summertime favorites. Why not stock up on grilling favorites, and enjoy a side of savings? Just type “special” in the search field to see what’s on sale. (Hint: brats & burgers!)
Check out all the Featured Products as well. Use the SEARCH field on the main Market page to quickly find the items you want.
Come early for the best selection from the EXTRAS table.
The market is now +OPEN +for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve
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
Champaign, OH: Bittersweet Symphony
‘Cause it’s a bittersweet symphony, this life…(Bittersweet Symphony-The Verve via The Rolling Stones (bloody legal battle)
Still in my music love fest of my 90s music obsession. Yesterday, I found myself humming and singing this song, over and over, as it just seemed to fit the day, the time of the season, my mood.
We are in a holiday weekend. The holiday weekend that marks the passing of summer. Also known to me as the saddest holiday around. I am a girl of the summer. Summer is where the fun is, summer is where the sun is, summer has signified freedom and carefree days for as long as I can remember in my life.
In my Cosmic world, it begins to mark the end of my market season out in the physical farmers markets. The sun begins to shine a bit differently, the shadows begin to take on a different look, the leaves begin to look a bit sad as the wayward ones begin to fall to the ground.
The ending to this summer is no different than most of the summers of my years. It’s been an amazing run, Cosmic Charlie exploded all over the place, I celebrated my fifth year in operation, this month, and I show no signs of stopping. But, I am also ready to go back to my normal crazy pace vs. my insane crazy pace. My shop is calling my name down in Springfield, it will soon be time to introduce the Cosmic soups of the season at The Depot Coffeehouse, the season will take on a the beauty of shimmering jewels as the leaves and the sun unite. My friends will all get to see me, again, life will take on the easy pace that fall brings.
So, yes…bittersweet…the hello/goodbye. The anticipation of the next summer. The mental prep for an upcoming winter.
But, the sweetness in all of this is our little local market of love. No matter the season, no matter the weather, no matter the month…we are here for you bringing you the seasonal local goodness that you have come to love, trust and depend on from us.
As your local physical markets all begin to close up for the season, in the next month, remember to just continue your local shopping with us. We are the constant in the ever changing seasons.
Peace and Love,
Cosmic Pam
Middle Tennessee Locally Grown: It's Time to Order from Manchester Locally Grown Farmers' Market
Manchester Locally Grown online farmers’ market is now open for ordering. This week we are delighted to welcome Steve’s Bees from Manchester as a producer. Check out Steve’s wonderful local honey in four sizes. There is nothing better to help fight your seasonal allergies than fresh local honey.
This week’s market also includes cucumbers, peppers, tomatoes, Concord grapes, and lots of other summer vegetables and other goodies from local farmers. Don’t forget our great local creamline milk and chicken and duck eggs! Check out all our offerings here: http://manchester.locallygrown.net/market
REMEMBER:
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PLEASE do not write out your checks ahead of your market pickup. Growers can sometimes remove items at the last minute, affecting your invoice. Please wait until your total is established at market.
- We continue to hear from customers who are sure they have placed their orders only to find nothing waiting for them at market. REMEMBER — If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL tnhomeschooler@yahoo.com OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.
Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.
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(L to R) Berry Berry Granola from Triple B Farms; fresh-cut zinnia bouquet from White City Produce & Greenhouses; white gaura from Dogwood Valley Greenhouse; one quart jar of honey from Steve’s Bees; dried oregano from Solace Farm.
We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.
Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Don’t forget to spread the word about our wonderful market to everyone you know.
~ Linda
Here is the complete list for this week.
How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map. .
Farm Where Life is Good: Online Market is OPEN for Business (Week 36)
Aren’t they just gorgeous? This is how I enjoy my tomatoes.
Life on the Farm (Week 36)
Well, putting it all up is in full swing. Soups to can, snacks to dehydrate, cukes to pickle, salsas to process. I have a 3 gallon bin of “Clausen knock-off” fermented dill pickles bubbling away in the pantry as we speak. My first trial with fermenting. If the recipe is true to form, and I get my “Clausen Dills”, I will be ecstatic! I love those crisp, salty, tangy deli dills. I’ll keep ya’ll posted. Maybe I’ll get the nerve to ferment some cabbage next week for sauerkraut; love it on Tofurky Beer Brats and fresh made buns.
I know I am always complaining about the deer…but, they are a lot to complain about. The latest is the eating of ripening watermelon. Yes, they bite right into the big melon.
How do their little mouths do it?
Thus far honeydew and cantaloupe have escaped, but I am sure that is not going to last. The trial of edemame is probably over (mowed down this week by the critters) and the fall peas…well probably history. 200 feet of both…sad to see. How much does that 10ft high fence cost again?
Safety in numbers?
The Market is now open for a wide selection of warm weather produce.
Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.
Deliveries will be made Wednesday per usual to your chosen Dropsite Location .
Recipes for your consideration
Coleslaw is easy to make even if you don’t follow the recipes to the letter. The creamy, sweet, tangy, crunch can be a traditional side-salad, a southern traditional hot sandwich topper or a quick lunch meal on the go.
1 cup Veganaise or Nayonaise
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or sugar
1 Tbsp celery seed, grind a bit in a mortar and pestle to soften seeds
1 small onion or shallot, minced
1/2 tsp sea salt
1 # shredded cabbage
1 pepper, sweet (bell, banana, paprika), fine slice or chop
1 cup red cabbage (optional), shredded
1 carrot, grated (optional)
Whisk first 7 ingredients together. Fold into shredded veggies. Season with salt and pepper as needed.
This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. Serve over bite-sized pasta (bowties, or other similar) or mashed potatoes.
2 lb wheatmeat/seitan (Whitewave brand), ripped into bite-sized pieces
Salt and freshly ground pepper to taste
1 Tbsp vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbsp paprika (substitute: 3 fresh paprika pepper, minced)
1 Tbsp all-purpose flour
1/2 cup dry white wine or vegetable stock
1 lb paste tomatoes, diced
1/2 cup sour Supreme (Tofutti brand)
Chopped fresh parsley for garnish
Season the wheatmeat liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the wheatmeat on all sides. Remove to a plate and sauté the onions in the same pot until tender but not browned, about 5 minutes.
Add the peppers and sauté another 5 minutes.
Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.
Add the wine and stir to scrape up the brown bits in the bottom of the pan.
Stir in the tomatoes and return the wheatmeat to the pan.
Simmer tightly covered over low heat or bake in a 300F (150C) oven until cooked through, about 20 minutes.
Place the SourSupreme in a small bowl and stir into it some of the liquid from the pot. Add the mixture back to the pot and stir to mix well. Serve garnished with chopped parsley.
Simple, beautiful, and fresh.
1 packet filo pastry
4-6 tomatoes, sliced ¼"
1-2 green onion, sliced
Good olive oil
Salt and pepper
Fresh parsley and oregano, chopped
Coat an ovenproof dish with some olive oil.
Open the packet of filo pastry. Take out a layer at a time and wrinkle it loosely on the pan, as artistically as you like. Repeat with a sheet at a time until you cover up the dish. Lightly brush the top with olive oil.
Arrange the sliced tomatoes, overlapping on top of the pastry keeping the edges exposed.
Sprinkle the spring onions on top.
Sprinkle with chopped parsley and fresh oregano.
Sprinkle with salt and pepper.
Drizzle with olive oil.
Bake in a preheated oven 350F for 10 minutes or until the pastry turns golden. Watch it closely, as it burns easily.
Adapted from: http://goodfoodeveryday.wordpress.com/
If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!.
Did You Know…
The Twin Cities Veg Fest is coming to town in September. I am going to enjoy the food, because I am going to enjoy the food! Come have some fun and eat some good, legal food with us.
Sunday, September 28, 2014 from 10 am to 4 pm
Coffman Memorial Union at the University of Minnesota, Twin Cities campus
Subscription Box Highlights
Anticipated this week for the CSA/Subscription Boxes:
Tomatoes
Summer squash
Zucchini
Cucumbers
Sweet peppers
Kale
Cabbage
Onions
Garlic chives
Basil
Start your meal planning now!
We hope to feed you soon!
Roger and Lara
**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.
Local Farms First: Fresh Summer Goodness!
Greetings Local Farms First food lovers!
Plums, Pears, Beans, Carrots, Greens, Arugula and sooo much more!! Log on today to see what our farms have to offer!! The Living Farm, Abundant Life Organic Farm, Rockwall Garden, Rain Crow Farm, Thistle Whistle Farm, and more have fresh local organic food for your family to enjoy!!
Thanks for supporting local family farms,
Amy Konash- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com
Siloam Springs, AR: Online Market is Open!
Hoping all our market customers and families enjoy the Labor Day Holiday!
Have a blessed week!
~Market Management
South Cumberland Farmer's Market: Keel Produce Announcement
This just in from Keel Produce:
Keel is forming associations with other growers and will be offering more products than ever before. Look for their offerings soon!
Spa City Local Farm Market Co-op: The market is open
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 August 22nd 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, and I look forward to seeing you Friday!
Denise Marion
501/655-3130
Spacity@locallygrown.net
Spacity.locallygrown.net
Carolina Foothills, SC: Good Food!
http://carolinafoothills.locallygrown.net/market
Clicking the above link will take you to market !
Big Fish. Healthy Eating!
Yes! The Tilapia are HUGE and ready to eat!
I visited Bo’s Garden Farm and saw the Tilapia for myself. Wow! Get a lot of these fish now and freeze them! This is one of those times when they are abundant and BIG!
I actually was amazed at their size!
I also saw lots of fish fertilizer as fish waste is collected! Hopefully that will get listed! This gardener definitely wants a gallon of that brown gold!
Leah Lake Farm is back with *Lettuces*and Greens As well as garlic.
Sylvan Falls Mill offers stone milled Organic grains and flours so you can make your own breads or just order your breads and pastries from them!
Butternut Squash is here! Both Baird Farms and Wild Earth Gardens are offering those!
And lastly, remember your personal care products which are offered here and hand made using the best ingredients! Soaps , Salves, Herbal Mists, Lip Balms, as well as products for Home and Garden!
Welcome Back People!
Eat Well & Live!