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 November 2- Final week of 2014 season
This week will be the final week of the 2014 season.
For those of you that pick up at the Hilldale Farmers Market on Saturday, since the market was scheduled to begin their indoor season Saurday, we will not be delivering to Hilldale. You are still welcome to order and pickup at the farm Friday 4-6pm.
Bauman’s Natural Meats and Pheasants will be at the Hilldale Indoor Winter Market beginning Nov. 15. The hours are Saturdays from 9am to 1pm. Bauman’s also has an email sales offering that they deliver into Madison and surrounding communities on a regular basis. Contact them for more info.
Rusty Dog Coffee also offers online ordering with USPS (you pay for shipping) delivery of their products.
Forest Run Farm has added garlic and spinach to their online offerings this week and will continue to have squash, pumpkins, and potatoes to add to your order at pickup as last week.
Thank you for supporting local foods this season!
Athens Locally Grown: ALG Market Open for November 6
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
Athens had its first freeze of the season this weekend, so we can expect to see a quick decline in the range of summer veggies available at our market. It won’t be the complete end, though, and that’s due in some part to a great program that was funded through the USDA. Several of our growers qualified for a grant program in the last few years that allowed them to build what are known as “high tunnels”, a type of hooped greenhouse made of a rigid metal pipe frame and then covered with a skin of plastic. They’re sometimes heated, but often the solar heat captured by the plastic and by passive water heat collectors is enough to keep what’s growing warm enough through the night. The program is an advanced research project, building upon earlier work done on a few farms. The goals include seeing if a standardized high tunnel design can be easily built and operated on a wide variety of small farms, and to see if they can greatly increase production during a time of year when small growers have traditionally had little to nothing harvestable.
It’s a long-term project, and we’re only seen a few winters of production from the tunnels, but so far all of the growers involved are excited and optimistic. It’s not often that you see federal agriculture dollars make their way to small scale producers, and it’s even rarer that you see money spent on projects that can have such a large return on the investment for the community. Not only are the growers able to extend their income potential, but we customers have access to more variety of fresh food for a longer part of the year. Not only that, but it can help growers who were only marginally able to break even (if that) get on more secure footing, and so keeping more farming operations going in the long term. It’s not a lot of money involved (as far as federal dollars go), but the USDA seems to have found a point of high leverage here.
In part because of the expected production of these tunnels, the Saturday Athens Farmers Market runs well into December (the Wednesday market has closed for the season). Athens Locally Grown, of course, will continue the year round, as we have for the past eight years.
We will be taking Thanksgiving week off, however. It’s usually the only week of the year we close completely, but looking ahead on the calendar Christmas and New Year’s Day are on Thursdays this season, and we’ll be closed both those weeks as well. So, if there are things you’d like for your Thanksgiving and Christmas meals, you’ll need to plan ahead and order them early. I’ll be giving more reminders as the holidays grow near.
I’m already getting requests for sources of locally raised heritage turkeys. They’re very hard to come by here, because the summer heat is pretty brutal for turkeys. However, I think I may know of a very few turkeys available here and there, so if you’re desperate for a local turkey, drop me a line and I’ll try and get you in touch with a grower who might have some. Be warned that the total available from all the farms put together is probably less than ten birds.
Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Other Area Farmers Markets
The Athens Farmers Market is open on Saturdays at Bishop Park. You can catch the news on their website. The West Broad Farmers Market is open throughout the week here in Athens, and you can find more information about them here: www.athenslandtrust.org. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse. The other area markets I haven’t mentioned have yet to open for the season, so far as I know.
All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
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!
Green Fork Farmers Market: Weekly Product List
Dear Green Fork Farmers Market Customers,
New This Week—Please welcome Diamond T Meats as a new vendor at our market! Check out all of their cuts of beef, pork, and chicken raised on pasture and non-GMO feed. You can also stop by the market this week to meet them and find out more about their farm and their products.
Green Fork Farm is bringing back chives this week, as well as a mixed fresh herb bunch.
Figgieville is also bringing back a full line of olives directly from the grower in California.
Also this week:
Vegetables—arugula, kale, lettuce, spinach, sweet potatoes, radishes, green onions, turnip greens, butternut squash, bell peppers, Anaheims, sweet banana peppers, poblanos, jalapenos, and serranos.
Microgreens—Kale and Radish Mix, Radish Mix.
Herbs—Mint, sage, lemongrass, lovage, and a mixed herb bunch.
*Meat*—pastured beef, chicken, lamb, pork, organ meats, soup bones, and parts for stock.
Eggs—Chicken and duck eggs, grown on pasture and organic grains.
Specialty foods—fermented sauerkraut and jalapenos, salsa made from local and organic ingredients, and olive oil from organic California-grown olives.
Botanical Bath and Beauty Products—soap, lip balm, mouthwash, scented oil, facial elixir, and muscle salve.
Place your order from now until Tuesday at noon for pickup on Wednesday 4-7 pm. We will also have extras for sale on our tables.
We won’t have a market next Wednesday, November 12, so stock up now. We’ll return for our next market on November 19.
Thanks so much to all of you,
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
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!
Dawson Local Harvest: DAWSON LOCAL HARVEST for November 6th
HI EVERYONE
Sorry for the late post. We were down in Atlanta celebrating my mother’s 86th Birthday and I just managed to get to my computer. The Harvest is transitioning to a Fall Produce schedule, so take a look at The Market for this week’s availability.
THE MARKET IS NOW OPEN!
REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager
Princeton Farm Fresh: The Market is Open
This month I thought I would share my thankfulness thoughts with you. It is the month to be thankful after all.
I am most thankful for my family. Who have joined me on the wild ride called farming. They support me with everything they have and really pitch in as team members on the farm.
I would like to thank our community who has come out and supported our efforts here at Princeton Farm Fresh. I look forward to every Friday. To seeing all the fresh produce that comes to the market and the customers who love what we (farmers) do. I am truly thankful for YOU (Princeton) allowing and supporting this market.
See you all on Friday!
Angela
Plattsburgh Online Ordering: online ordering open - apples and caramels
Asgaard Farm has added their full range of wonderful goat milk caramels, and we have Honeycrisp, Cortland, and McIntosh apples and fresh cider from local orchards. Market is open for ordering through 9 p.m. Tuesday. Enjoy!
Fresh Harvest, LLC: Fresh Harvest for November 2nd
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Orzo Pasta with Butternut Squash, Spinach & Blue Cheese
Serves 4 to 6
2 1/2 cups cubed butternut squash (1/4-inch cubes)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup regular or whole wheat orzo
2 cups shredded spinach
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup blue cheese crumbles
Preheat oven to 425?F. Toss butternut squash with the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)
Place the spinach in a large bowl and set aside. In a small skillet, heat olive oil until just warm. Stir in garlic, remove from heat and allow to sit until ready to use.
Place the orzo in a pot and cover with at least 2" of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta along with the blue cheese and garlic olive oil. Toss until well combined and serve warm.
Market News
Hello!
This week we have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Claire has said she will bring samples by next week, November 12th for your tasting. Pies will be delivered on Tuesday November 25th, which will be the day we are changing our delivery to that week of Thanksgiving.
Remember we also have turkeys available for Thanksgiving pre-order from Wedge Oak farm, and The Bloomy Rind will also be offering cheese trays.
This week our Country Faire Toffee is back! This toffee was a big hit last year. A bag makes a great hostess gift! It is homemade locally, one batch at a time. Ingredients: butter, sugar, milk chocolate, almonds (no preservatives).
We will be up under the awning at the church from now through the winter. This will be rain or shine. With the time change, it gets dark so early, and there are lights up there that make the late pick ups more pleasant!
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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Spa City Local Farm Market Co-op: from Debe Hudson, ABC Nature
Since I will be getting really busy very soon, putting new poly on the greenhouses, planting seeds and getting things ready for late winter, early spring planting times, we thank you all for the patronage and for keeping our little farm here west of London, in the middle of the forests. We also hope you all have an awesome Thanksgiving and hopefully will have an awesome Christmas!
Thanx again for your help in keeping our farm afloat and hopefully we will be back as soon as seeds start showing their little heads and get transplanted!
Debe Hudson and Milton Bence
A B C Nature Greenhouse & Herb Farm!
479.885.6575
Cedar Grove Farm: Changes in Cedar Grove Farm CSA for remainder of 2014
Dear friends and neighbors,
The official 2014 Cedar Grove Farm CSA season has ended. As you know, in past years we have continued the service throughout the late fall and winter months depending on the weather and on the production from our hoop houses. This year the CSA service will end on December 20. For the next 7 weeks, ordering will start after the availability list is sent on Monday evenings and will end on Thursday night. Pickups will be left on a table in the smoke house behind Lindsey’s Culinary Market on Fridays, after 4:00PM, or alternatively at the market on Saturday mornings at Bishop Park. Please send a message indicating a preference for your pickup. At the end of the year, if there is any balance left in your CSA account, you will receive a full refund.
Unfortunately, in 2015, we will have to discontinue our CSA. We are joining a second Saturday morning market next year – Freedom Farmers Market at the Carter Center in Atlanta. Due to the logistics and increased demands from the additional market we will be harvesting only for the Saturday mornings.
We are extremely grateful for your support and for the opportunity to share our harvest with you these past three years. We absolutely will continue to sell at the Athens Farmers Markets on Saturdays for the rest of this year and in the future.
Thank you so much for your patronage.
Best regards, Jay Payne
