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.



 
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Dothan, Alabama:  UPDATE: NEW PRODUCTS ADDED...




Market At Dothan_Eating Locally, Year Round

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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


NEW PRODUCTS STOCKEDORDER BY TUESDAY, OCT. 21st, 5PM…
Horton Farms – Tender Gourmet Salas Greens, Napa Cabbage, Red Russian Kale
Priceless Health – Arugula, Peppers, Peas
Charters- Saigon Cinnamon, Nutmeg, Cloves
The Sugar Junkie- Pumpkin Loaf, PB&J Loaf

WELCOME
Please Welcome Sandy Valley Farms to Market At Dothan! Scotty grows beautiful and delicious produce naturally without synthetic chemicals. Only their best produce is brought to the market!

FALL GREENS, PERSIMMONS & POMEGRANITES
Turnips, Kale, Swiss Chard, Arugula… Great greens for braising, juicing, sautéing and tossing. Eat local greens, grown without synthetic chemicals.
MARYS PEEPS has Fall Fruit…Persimmons & Pomegranites…

#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!

ONLINE ORDERSPICK UP 2ND & 4TH FRIDAYs/SATURDAYsEACH MONTH:

October 24th/25th

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors.

SATSUMAS….COMING NOVEMBER 7th to TODD FARMS

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 YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN 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

ONE POT KALE & QUINOA PILAF
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Tullahoma Locally Grown:  Jack-O-Lanterns


Hello!
The market is open. Get started here: Tullahoma Locally Grown Market

This week we have Granny Smith and Winesap Apples, Pumpkins to make Jack-o-lanterns, and Gluten Free nut cookies!

See you all Thursday, enjoy your week.
-Candace

South Cumberland Food Hub:  Cabbage is Here!


Good Morning from the South Cumberland Food Hub.

Old Dunlap Produce has green cabbage available now. Fall cabbage is always delicious because the colder weather sweetens it up. They still have some green bell peppers for sale also, but this will probably be the last week for those. Cabbage is abundant however!

All kinds of greens are in and going strong, it’s a great time to get your super vitamins and phytochemicals from the dark green leafy superfoods.

Check out our whole list here:
Click here to go directly to the Rootedhere Locally Grown Market Page

Have a great day!
Risa

Fountain Fresh Dairy LLC:  Market Open!


Hello everyone!
The fall produce is coming in and the market is now open for ordering! We will continue to have two pick-up days on Monday and Thursday evenings at our farm. We are also hoping to add a 3rd pick-up time in Paducah. We will let you know when we start doing that. If you have any questions about the market, please visit the FAQ page on the website or email us at fountainfresh@wk.net. Thanks!

Joyful Noise Acres Farm:  The market closes at 8:00 tonight.


Don’t forget to get your orders in today. Georgia Farm to Table has some great veggies and a pumpkin in the boxes this week. All the veggies are from local farms and are Certified Naturally Grown or (uncertified) organic.
Great way to plan your menu for the week.
Blessings and see you Wednesday.
Mary yBeth

United States Virgin Islands:  6 easy questions about market locations: We want your input!


Hello VI Locally Grown Members!

We are considering some additional market locations to better serve you. Please let us know in this 6 question survey about your preferences for where and when we hold our market. Also, there is a space to tell us anything you would like!

Survey link:
https://docs.google.com/forms/d/16lY6BQdfT4jGRZnWAWuJxdhy8VzW69jwOAUe0TUaHKA/viewform

We always appreciate your feedback, so we can help our growers and you connect in the most convenient ways possible!

Thanks!

VI Locally Grown

Champaign, OH:  Terrapin Station


Inspiration, move me brightly…
Light the song with sense and color…
(Grateful Dead – Terrapin Station)

Inspiration…it’s the basis for all greatness. Without inspiration, where would we all be? How would we get our ideas out? How would we accomplish our goals? How would we live our lives?

As you know, your market manager is a Dead Head taking much inspiration from her love of The Grateful Dead. When people say there is/was nothing like a Grateful Dead concert, well, that is very true. But, what is really amazing, really inspiring, is that each individual would take what they would from each performance. Terrapin Station was a suite of songs/music. A drifting, haunting, suite of Jerry’s voice, drums, taking you on an inspiring journey and then leaving you feeling much different than before the suite began. Your mind could float through the beats, the lyrics, and in the end, you would look around and think…wow…yes, and yes.

I use the term, Inspiration, Move Me Brightly, in quite a lot of my Cosmic Charlie writings and promoting. Inspiration is what I am all about, what I try to make both of my businesses about, and what I love about this little local market of love.

Each and every vendor in this market brings their own spark, their own imagination, their own inspiration. I love hearing from them, each week. I get lost in what they all are doing, working on, planning, executing. This market is just a hotbed of inspiration. A band of richness in ideas. This little market that has become such a rich in ideas little family, continues to amaze me and inspire me, each and everyday.

Much like the years when I was standing at Dead shows, finding inspiration everywhere I looked and listened, I get that same inspired feeling with my band of fearless vendors, keeping the inspiration alive and well.

This is Monday morning. I am blown away by the numbers, so far, at this market. We have all of today and all of tomorrow to order but we are poised to blast through and possibly break our highest record.

Be inspired to order…if you have never placed an order, be inspired to do so. You never know where that first leap will take you. Just as you never knew quite where Jerry’s voice and music would take you, it was always better on the other end, after that leap into his magic and lyrics. This market can do the same. It can turn you on to our local vibe, it can start your local journey, and it can inspire you to always turn to us for all of your local goodness.

Take the journey…

Peace and Love,
Cosmic Pam

Martin's Farmstand:  Celeriac and parsnips


We still have a large selection of good food at our stand. Eat up on things like lettuce, celery, peppers etc. There lots of them now, soon they will be gone.
This is the season to be thinking about packing a stash of the storage vegetables away. Potatoes like cool and dark (45-55 degrees), Squash likes warm and dry (45-70 degrees), Onions and garlic like dry and some air circulation (32- 75 degrees) These are all harvested and ready for you now. Next week we will be harvesting red beets, carrots, turnips, rutabaga, parsnips, celeriac etc for storage. This group gets stored moist and as cold as you can with out freezing. You can pack them into wet sand or sawust to keep the humidity in them or if if you can keep them cold (30s)just plain plastic bags work ok. Should we save some for you?
Does your diet change as the selection of local food changes? Eat lots of what is in season; by the time you are tired of it something else will be coming into season. Daniel

Northeast Georgia Locally Grown:  Locally Grown - Availability for October 22nd, 2013


Hey Local Food Lovers,

Just a reminder to get some good local food this week. I want to emphasize how special breakfast foods are here on Locally Grown. I just had family in town for the weekend and was able to cook up an entirely local food feast with local sausage from Smart Chick Farms, eggs from Ohana (with peppers from Oakcrest cooked in), then corn muffins featuring Sylvan Falls corn meal.

We’ve also been eating the Cinnamon Roll Bread from Keep it Simple. Yum, yum, yum. She also has muffins, and pancake mix. Eating local is an event 3 times a day, so if you’re not yet eating local food breakfast every day give it a try. We also have granola from Habersham Bakers. Leslie’s Garden Dream is offering some brand new breads that look like they’d go great for breakfast or anytime.

That’s it for this week.

EAT WELL,
Justin, Chuck, Teri and Andrew

GFM :  Online Market Open


Orders are currently available for placement between Monday and Thursday. p(. Orders can be picked up at the Greeneville Farmers Market, between 10 AM and 11 AM. The Greeneville Farmers Market is located at the Greene County Fairgrounds, under the livestock pavilion. If there is a change in our location during season, we will notify you when we send out the list on Monday.
The Market is now open year round..
From 6 pm Monday, through Thursday at 3 PM customers can place orders on “the Market” page of this website for delivery to the Fair Grounds on Saturday from 10 am to 11 am.. To get notification when the market is open, create your free customer account. When ordering is open, just click on “the Market” and start shopping! See the Q&A section for all the details!
Make Checks out to the Greeneville Farmers Market, or bring Correct Change.
p(. Featured Vendor: Apple Town Bagels
We import bagels and bread from Brooklyn, NY in bulk and pack them for resale at local markets. The founders of Apple Town Bagels arrived in Erwin, TN when the home made balloon they used to escape the Peoples Republic of New England crash landed in Rock Creek Park. The wonderful people of Unicoi County granted Kelly and Joyce political asylum and they quickly set up a homestead on an acre of land just outside the city limits. 
One day Kelly had a craving for an onion bagel, so he went shopping. He went to super markets in three counties but alas he had no luck. Being the resourceful fellow that he is, Kelly started calling every bagel shop he could find in the five boroughs of New York City. Three days later a man named JJ agreed to sell him some onion bagels but he had to take a pallet of 45 cases.
Kelly said “Great, I will figure out what to do with the other 44 cases when they arrive!”
Lucky for Kelly he had a neighbor with a little extra freezer space so he would have a place to keep them fresh. A few days later his mom found a little deli downtown they could lease for a few months. The store is now closed but our bagels are still available through outlets like this. The rest as they say is history! I hope you enjoyed this some what true tale.

Thanks for Shopping with us.