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.
DeForest, WI: Availability for Week of August 17
This week, Bauman’s Natural Meats and Pheasants are once again offering their naturally raised beef, pork and chicken. They also offer a mild honey BBQ sauce.
Ripp-N-Good sweet corn is available- and there are quantities for freezing.
Be sure to check out the full market listing, and select the specific grower if you are using Farm Stand CSA punch cards.
Atlanta Locally Grown: Available for Saturday August 23
I hope this finds you all doing well. The market is open for orders. We will see you Saturday between 9-10 at your selected delivery location.
Thank you and please share us with a friend,
Brady
Conyers Locally Grown: Available for Friday August 22
I hope this finds you all doing well. The market is open for orders. We will see you on Friday between 5-7 at Copy Central (1264 Parker road).
Thank you and please share us with a friend,
Brady
Heirloom Living Market Lawrenceville : Countdown to Market Close...
Market Closes at 9:00pm this evening!
Thank you for your support!
See you at Market on Tuesday!
Fresh Harvest, LLC: Fresh Harvest for August 17th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Potato, Red Pepper, and Feta Frittata
from thekitchn.com
Serves 4 to 6
1 large onion, diced
6 to 8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled
Preheat the oven to 400°.
Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.
Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.
Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.
Market News
Hello!
The middle of August means back to the school routine for many of you! It has been wonderful to see many customers back again after their summer vacations. We appreciate you working your pick up into your busy and ever-changing routine.
We are in peak summer vegetable production mode, so if you haven’t gotten your favorite produce yet put up for winter, now is the time to do so. It is hard to know now how much longer the tomatoes will be good, so buy them now for freezing, canning or drying. Also remember to make some pesto to freeze!
The flowers are just so beautiful and bright, so treat yourself or a friend to a bouquet today.
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
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!
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Madison GA: the Market will be closed for 3 weeks......
I am on vacation. We will open Sept 14th people can drop off and pick up on Wed Sept 17th.
StPete.LocallyGrown.Net: Market Opens on Monday @ 5pm - We're Back!
Market Re-Opens on Monday, Aug. 18th at 5pm
Valued Customers:
Thanks to all for your patience in the past three weeks as our business has been closed due to passing of my mom “Queen Aurora”. Our team is ready to get back into swing and we hope you will shop with us on Monday starting at 5pm!
Have you cast your ballot yet?
Last year St. Pete Locally Grown was a runner-up to Sweetwater Community Farm in the Best Food Co-op Category as part of Creative Loafing’s Best of the Bay 2013 competition. This year we qualify for all of the following categories: Best Farmers’ Market, Best Place to Shop Green, Best Health Food Market, and Best Place to Volunteer. We ask for your vote, before 8/31/14, at this link. If you have already voted please go back in and add your vote for us. Help us get on the Best of the Bay List for 2014!
Need suggestions to help you meet the 30 entry requirement? Get help from Keep St. Petersburg Local’s (KSPL) list at this link.
Best,
Tina, YOUR Market Manager
727-515-9469
Stones River Market: Time to Order Local Food - Market Update
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
The Market is back open today. The newsletter is late due to internet problems this morning.
Market Update: We now have an option of pre-paying for your order before pick up. This feature is available through Square. If you are interested in this feature, please send me a note so that I can get it set up.
Rock Hill Road is on vacation this week. Her chickens are still molting and production is way down. She should be back next week.
Apples this week from Rainbow Hill Farm include Gala variety, a mild, sweet apple.
Message from JENuine Health by Chef Jenny:
If you are a fan of the Seeds of Success (Early Bird Mix) now is the time to stock up. This mix will soon be replaced with a seasonal, Pumpkin Spice Mix. There are four large bags available this week, along with 7 small bags. The Seeds of Success have a long shelf life and can also be stored in the refrigerator.
There are plenty of other products available this week. Browse the categories to see what your will find.
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Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!
Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! I am taking a break from recipes this week. If you have created a dish and want to share with everyone, please send it to me.
There is an abundance of peppers and potatoes, so this week’s recipe features those two items.
Skillet Potatoes with Peppers and Onions
1 teaspoon olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste
Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.
I 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!
John
See the complete list of products at http://stonesriver.locallygrown.net/
Green Fork Farmers Market: Weblog Entry
Dear Green Fork Farmers Market Customers,
The online market is now open, so you can place your order from now until Tuesday at noon for pickup at the market on Wednesday.
New this week—
Beyond Organics Farm has pickling cucumbers and okra. Green Fork Farm has lemongrass, tomatillos, yellow bell peppers, red Anaheim peppers, green Anaheim peppers, and Ancho/Poblano peppers available for pre-order, and may have more varieties of peppers and tomatoes for sale at the market this week.
More vegetables available for pre-order—
Mixed cherry tomatoes, yellow squash, zucchini, Shiitake mushrooms, potatoes, sweet banana peppers, serranos, jalapenos, and elephant garlic.
Fresh herbs—
Green basil, Thai basil, parsley, chives, sage, lovage, lemongrass, and a mixed bunch of Italian herbs.
Eggs—
Chicken and duck eggs are both available this week.
Meat—
We have pork, lamb, beef, chicken, and duck. There are lots of different cuts, including specialty meats, artisan sausages, stock/soup bones, and pet food.
Specialty foods—
We have locally crafted cookies, salsa, lacto-fermented sauerkraut and jalapenos, dried Shiitakes, and mushroom powder. We also have some very special olives and olive oil obtained directly from the organic grower in California.
Botanical bath and beauty products—
Dandelion Peace Flower Botanicals has a wonderful handcrafted line of natural bath and beauty products, including liquid and bar soaps, lip balm, scented oils, facial elixir, sugar scrub, mouthwash, muscle salve, and moisturizer.
The best selection of products is available if you pre-order online and then also check out our farmers’ tables at the market on Wednesday for additional products for sale. Or you can just stop in and shop at the market. We look forward to seeing you there!
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
In the Breezeway at Nightbird Books
205 W. Dickson St.
Fayetteville, AR
To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!
The Wednesday Market: Time to Order; Thoughts on Canning
Good afternoon to The Wednesday Market community.
The Market is open for orders. Remember to place your orders by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. on Wednesday. Please see the website for this week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
If you stopped by Concord Street Sweets’ table this week, you may have seen the huge box of green beans that my Mom grew and that she was selling last week. My folks can flat out grow some green beans! We like the White Half-Runner variety, which is the kind planted by North Georgia people. This year’s crop is particularly bounteous, and Mama has already canned 36 quarts. If you have ambition for putting up your own canned goods, don’t wait too long, as summer is fleeting. With that thought in mind, here is a poem for all of you home canners out there:
“Pickle-Making Day”
p=. By: Nan Sexton
The shelves all filled up look so nice
p=. the kitchen smells of tang and spice
p=. things are cleaned up, put away
p=. today was pickle-making day
p=. The cukes that made a garden hill
p=. now are steeped in spice or dill
p=. on the shelf is where they’ll stay
p=. to dress up our Thanksgiving day
p=. or make a tangy Christmas treat
p=. or just be something good to eat
p=. when winter winds soon whine and moan…
p=. …they’ll be something we’ve homegrown
Enjoy your Sunday, and we’ll see you Wednesday!
Thanks,
Beverly