Middle Tennessee Locally Grown:  Manchester Locally Grown Online Farmer's Market - It's Time to Order

Manchester Locally Grown online farmers’ market is now open for ordering.

REMEMBER the market closes at 10 pm on Tuesday evenings. This will give our farmers a little more time to harvest their products to fill your orders.

Cider and jelly, perennial plants, local baked goods, pork products, herbal bath & body products, local honey, fresh-laid chicken & duck eggs, and plenty more products are to be found on our market. Give them a try! Don’t forget to check for the flavor of our “Cookies of the Week” from Basically Breads.

REMEMBER:

• Growers can sometimes remove items at the last minute, affecting your invoice. Please wait to make out your check until your total is established at market.
• If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Log back in and 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.
• Be sure to hit that Place Your Order button before 10 p.m. on Tuesday evening.


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 Tuesday evening at 10 p.m.

(L to R) Spinach from Frontier Family Farms, Tears on My Pillow Pie from Debbie’s Delites, Dried Rosemary from Triple B Farm, Honey from Steve’s Bees, Wooden Toy Car Set from Little Raven Woodworks.

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 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. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!

~ 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.

Siloam Springs, AR:  Online Market is Open!

ALFN Local Food Club:  The Market is Open for A Very Local Thanksgiving!

Howdy there Food Club,

It may be hard to believe, but the market is open and it’s already time for your Thanksgiving orders! While good food’s an essential part of any holiday, rarely do the average folk put so much effort into such a thorough and proper feast. While we don’t carry pasture-raised Turduckens on our market, there’s still plenty of other ways to show thanks to our hard-working small Arkansas farms this holiday.

• Those of you that already put down your deposit on a Falling Sky Farm turkey will certainly be thankful you did, and should have already been contacted by the farm about how to get it (let us know if you haven’t). For those that missed out, we recommend trying Hillcrest Artisan Meats or Butcher & Public for a local pasture-raised bird.

• All the turkey talk I’ve heard is that brining is definitely the way to go. Maison Terre has put their own custom blend of organic fruits and spices into a flavor-infusing turkey brine sure to impress the holiday guests!

• Green bean casserole is just about my favorite dish around, and this cast-iron, panko-covered recipe looks like a must-try. We’ve got plenty of local green beans, and I’ll be subbing our superior shiitake mushrooms for their buttons.

• As far as favorite dishes go, potato gratin comes in a very close second. We’ve got plenty of potatoes, peppers, and somehow even the tomatoes needed for this delicious recipe!

• When it comes to dessert, look no further than pie. Period. But how to possibly choose between local apple, blackberry, blueberry, peach, raspberry, strawberry, pecan, or sweet potato?!??!? Beats me!

Thanks to Kevin Shalin over at Rock City Eats for putting together this helpful guide for where to order just about anything else. Pies, dressing, casseroles, and smoked birds, oh my! Yup, this is definitely, 100% my favorite holiday.

Thanks to all of you for buying local all-year round!

- Alex Handfinger
Director of Operations

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!

Dothan, Alabama:  FRESHLY MILLED GRAINS, POUND CAKEs, LIMITED SATSUMAS & CHRISTMAS OPEN HOUSE...

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

HOLIDAY SCHEDULE…
NOVEMBER:
Fridays & Saturdays…
Nov.21st/Nov.22nd
Nov. 28th/ Nov. 29th – THANKSGIVING HOLIDAY- NO MARKET

DECEMBER:
THURSDAY, DEC. 4th, DOTHAN NURSERIES & MARKET AT DOTHAN
CHRISTMAS OPEN HOUSE & FARMERS MARKET
3pm – Until,
VENDORS ONSITE
(NO ONLINE ORDERING)
Friday, Dec.12th / Saturday, Dec. 13th – Online Pickup (Last Online Market 2014 Season)

THE BREAD LADY…
Freshly milled flour made from whole grains. Specify number of cups and kind of grain—hard white wheat, hard red wheat, soft white wheat, buckwheat, spelt, barley, or rye.

KARL’S GERMAN BAKERY…
***New*** Karl’s German Bakery, KARISTA POUND CAKES, CREAM CHEESE & SOUR CREAM. Fine ingredients, no preservatives!

Karl’s authentic German breads are made from old world family recipes with their own rye sour (a perpetual sour, specially developed and nurtured by Karl himself!). All of Karl’s breads are baked Hearth Style (Artisan) using no pans and no pan grease which can alter the taste. This unique and historic baking process creates a natural bread flavor crust. See all of Karl’s artisan breads listed under Farmers Daughters Co-Op.

SATSUMAS….
LIMITED AVAILABILITY…ONSITE ONLY, Friday, 11/21, Pine Top Farm will try to have a limited amount of SATSUMAS weather & ripening permitted! Online Customers will have 1st Priority BUT quantity limited per customer. Watch for update via email & Facebook page. Thank you for your patience!

#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!

“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 YOUR “LOCATION”…FRIDAYS OR SATURDAYS…WHEN 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

BUTTERNUT SQUASH with WALNUTS & VANILLA
Yield: Serves 4.
We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.
Save Recipe
Ingredients
1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
3 bay leaves (if boiling the squash)
Salt
1 heaping cup of walnuts (can substitute pecans or pine nuts)
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
Lemon juice
1/2 teaspoon dried thyme
Black pepper to taste
Method
1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.
1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.
2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.
4 Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

Read more: http://www.simplyrecipes.com/recipes/butternut_squash_with_walnuts_and_vanilla/#ixzz3IVT31ru8

Statesboro Market2Go:  Happy Fall! The market is OPEN!

Lots of fall veggies available this week!
And we will be open this week, but closed the following week for Thanksgiving.
Please order this week, and tell your friends about Statesboro Market2Go!

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown availability list for Nov. 10

Good Evening Locavores,
The market is well stocked with products from vegetables to meats, breads, and skin care.
Remember that Locally Grown will be closed next week so stock up now for this week and for your Thanksgiving dinner.
We farmers may need the extra week off from the market to recover and care for crops through the unseasonable very cold weather descending on us this week.
This cold weather means a pot of chili with grass fed beef locally grown peppers, onions, garlic, and tomatoes simmering on the wood stove. Steaming hot food and toasty warm heat from the fire make frigid winter evenings downright enjoyable.
The market is open for your orders. Have a great weekend and stay warm.

Independence,VA:  Market is open for delivery Friday November 21

Friends of the Market,
Thank you for a great opening day today! Don’t forget to pre-order your pesticide free Christmas tree and wreaths and you can still purchase raffle tickets for the amazing Farmers Market Gift Basket.
Due to the cold weather Windyhill farm will not have greens this week but look for carrots in a week or two. Thanks for supporting the Market and happy shopping!
the links are here: http://independencefarmersmarket.locallygrown.net/market/
you can also get there from the webpage, www.independencefarmersmarket.org

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

UPCOMING EVENTS AND VOLUNTEER OPPORTUNITIES
at Augusta Locally Grown

MONDAY, NOVEMBER 17
“100 IN HARRISBURG” PROJECT
We’re putting in 100 raised beds throughout the Harrisburg community this fall, and we could sure use your help. This week we’ll be installing beds on Monday from 9am-5pm. Contact kim@augustalocallygrown.org if you can give a few hours!

FRIDAY, NOVEMBER 21
THE MAGIC OF EDIBLE MUSHROOMS – FARMER FRIDAY AT WHOLE FOODS
Sample a variety of local, farm-cultivated mushrooms; learn the health benefits of eating mushrooms; incorporate some common and uncommon varieties into your holiday and everyday meals; maybe even learn to grow some of your own. Join us at Farmer Friday! This month features Matthew Kelley of Honey Creek Mushrooms. The free workshop starts at 6pm in the community room at Whole Foods Augusta.

TUESDAY, DECEMBER 9
LOCAL GIFTS HOLIDAY BAZAAR
Twinkling lights will create a festive feel at our 3rd annual “Local Gifts Holiday Bazaar” held at the AJCC on-line market pick-up. This mini event is a great place for Columbia County folks to get those locally crafted stocking stuffers! 4pm-6pm.

FRIDAY, DECEMBER 12
GIVE THE GIFT OF GROWING FOOD – FARMERS FRIDAY AT WHOLE FOODS
Engage in a conversation of compassionate ways that you can help others learn to grow, cook, and share their own food. This free workshop will be hosted by Steve Fountain of Icebox Farm and Slow Food CSR; Marsha and Phil Jones of Good Neighbor Ministries & G.R.O.W. Harrisburg; and AJ Evans of the Veggie Truck Team. Come share a “stone soup” of local veggies as we share ideas! Starts at 6pm, in the community room at Whole Foods Augusta.

“Ms. Kim’s Nutcracking Christmas Party” – an annual event for our student interns – will also be held at Whole Foods that evening. Join us (around the firepit maybe?) where we’ll be shelling pecans to sell in support of our Veggie Truck Market EBT doubling program!

TUESDAY, DECEMBER 30
NO ON-LINE MARKET
There will be no ALG On-Line Market on Tuesday, December 30. This is the only week each year that we close. Stock up for New Years on December 23rd! We will resume the ALG On-Line Market on January 6.

SAVE THE DATE: FEB 20-21
GEORGIA ORGANICS CONFERENCE
We’d love to see the CSRA make a big splash at the annual Georgia Organics Conference. This February, it’ll be held in Athens. Registration for this event opens on Nov 24. What a great way to network on behalf of our own local foods movement. Visit georgiaorganics.org for more information.

OPPORTUNITIES AT AUGUSTA LOCALLY GROWN
We are currently encouraging folks to consider the following opportunities with our organization:

• MARKET DELIVERY SERVICE – If you are interested in starting your own delivery service on Tuesdays for on-line market customers, please email kim@augustalocallygrown.org.

• GROVETOWN PICK-UP LOCATION – If you are interested in managing a pilot on-line market pick-up location in Grovetown for ALG, please email kim@augustalocallygrown.org.

• BURKE COUNTY LOCALLY GROWN – We are currently providing mentorship for an all-new on-line market in Burke County. If you are a farmer/grower interested in selling through that market, please email Taylor Brooks at Tbrooks.bco@gmail.com or call Adam Sowell at 706-551-4331.

YOUR INPUT IS WELCOME:
Our Board of Directors will meet to review this year’s activities on December 2. Your input is welcome! If you have any suggestions, ideas, complaints, feedback or kudos to send our way, we’d be happy to bring them to the table. We’ll be reviewing ALL our nonprofit activities, including the ALG On-Line Market, the Evans Towne Farmers Market, the Veggie Truck Farmers Market, farm tours, educational activities, healthy food access initiatives, crop mobs, teaching gardens and more. Send to Board President Amy Sutter at arsutter@ymail.com.

SEE YOU AT THE MARKETS (OR MAYBE THE GARDENS?!)
CHEERS!
Kim

Heirloom Living Market Hamilton Mill:  To Market...To Market...

The Hamilton Mill Market Is now Open…Happy Shopping!

Siloam Springs, AR:  Produce update......

Tom, owner of Opossum Hollow Produce, has been working hard all week long to keep the high tunnel warm and the produce alive. Cold snaps like the one we are experiencing this week causes the plants to be stressed. Uncovering them and exposing them to the cold could harm them so there will be no produce available this week at market.

Tom says, “We’ll be back next week with Spinach, Kale, Chard and Lettuce. Its too early to tell if we’ll be posting an inventory on the https://siloamsprings.locallygrown.net/ on-line market site, but we’ll keep y’all posted. Thanks for sticking with us. This is a tricky time of year complicated by even trickier weather”.

We appreciate Tom and all his hard work. We thank our customers for understanding this situation.

See you tomorrow morning!