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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Oglethorpe Fresh Locally Grown:  Oglethorpe Locally Grown Update


Don,t forget the Market

We Have Sweet Potato and fresh mixed greens coming in coming from our growers.

Quick reminder to our Oglethorpe Locally Grown Friends: market opened at 6:00 Sunday,October 19 for Wednesday, October 22 pick-up. Wednesday pick-up days are quite lively from 4-7 p.m. with extras from the growers, meet a grower and check out the rest of all that is Oglethorpe Fresh, 111 South Platt Street. First 100 customers $15 annual membership waived. Tell a friend and We hope to see you there
Posted by Walter

Cedar Grove Farm:  CSA Availability for 10/22


What’s new this week? Cabbages, spinach, dill and cilantro. Enjoy the offerings!

Cedar Grove Farm

Cedar Grove Farm:  CSA Availability for 10/22


What’s new this week? Cabbages, spinach, dill and cilantro. Enjoy the offerings!

Cedar Grove Farm

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market Customers,

Yay for fall! Each week brings great new products to the market. We’ll continue to run the market through the winter with items changing each week, so make sure you try everything while it lasts and get some extras of your favorites to store for later!

New this week—Beyond Organics has Dinosaur kale, also called Lacinato or Toscano kale, plus lettuce spring mix. Green Fork Farm has Chinese cabbage, beet greens, Asian salad or braising mix, romaine lettuce, and sweet potatoes.

Also available this week:

*Vegetables*—arugula, lettuce, spinach, pumpkins, radishes, green onions, turnip greens, elephant garlic, butternut squash, bell peppers, Anaheims, sweet banana peppers, jalapenos, and serranos.

*Mushrooms*—fresh log-grown Shiitakes.

*Herbs*—green basil, Thai basil, parsley, cilantro, mint, sage, lemongrass, lovage, and mixed Italian herbs.

*Meat*—pastured chicken, lamb, 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.

Our farmers work hard to bring you the highest quality, healthiest products possible, grown without chemical fertilizers or pesticides. Go ahead and place an order this week, and we’ll see you on Wednesday.

Thanks so much,

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!

Fresh Harvest, LLC:  Fresh Harvest for October 19th


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Meatballs Over Greens
from thekitchn.com
A nice change from pasta!

Serves 4
1 pound ground meat
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional

Combine the meat, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.

Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.

Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.

Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn’t large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they’ve been browned. Then combine them back in the pan before simmering with the tomato sauce.)

Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.

While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)

To serve, put greens on the plate and top with meatballs and sauce.

Recipe Notes
To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned.
Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.

Market News

Hello!

It’s a beautiful Fall week ahead, and we have a great selection of veggies for you. There are a few summer crops, like the peppers, still hanging on until frost. Wonder when that will be? So far this year we are later than last year.

The Bloomy Rind is back this week with a new cheese selection, and don’t forget Little Seed Farm and their fantastic selection of soaps!

Thanksgiving time is not far, and please include Fresh Harvest in your plans! We’ll be delivering that week on the Tuesday before Thanksgiving. We’ll have lots of good veggies as well as pre-order pies available from Dozen Bakery and cheese trays from The Bloomy Rind!

Wedge Oak Farm has put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!

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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The Wednesday Market:  The Market is Open


The Wednesday Market is open for orders. Please place your orders by 10 p.m. on Monday. Orders are ready for pick up on Wednesday between 3 and 6 p.m. Be sure to see the website for all of this week’s offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market

We’ll see you on Wednesday!

Thanks,

Beverly

Dawson Local Harvest:  FALL VEGGIES READY FOR YOUR TABLE!


DAWSON LOCAL HARVEST for October 24th

FALL VEGETABLES READY FOR YOUR TABLE NOW!

HI EVERYONE!

I’ve been looking forward to this day for a while, because many of the much-awaited Fall Vegetables are available for the first time this week! New for the season from LEILANI’S is Buttercrunch Lettuce, Red Mustard Greens, Gonzales Cabbage, Bok Choi, plus they are adding Spinach, more Collards, Swiss Chard, Dinosaur Kale, and a Lettuce Salad Mix to the Availability for this week.

Also worth noting is a delicious prepared and ready to gobble Gluten-free Greek Pasta Salad from MY DAILY BREAD, along with some new additions to their Jams and Jellies and a couple new Bread and Dessert options.

In other News, in case you were wondering, the DAWSON LOCAL HARVEST will be open YEAR-ROUND, so you’ll be able to get fresh, all-natural vegetables and lots of the other wonderful products available from the Harvest through the Fall and Winter.

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

Madison GA:  The market is open!!!!!!!!


See everyone Wed!!

Russellville Community Market:  RCM Opening Bell


Welcome to another RCM Market Week!

Be sure to check out the newly listed items this week! Lots of great, local products to be had!

Happy shopping! Eat Local!

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

Be sure to “Like” our Facebook page for updates and food-related events in your community!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

FRESH.LOCAL.ONLINE.

ALFN Local Food Club:  The Market is Open!


Good Morning Food Club,

The market is open with the bounty of Autumn blooming our product selection. The variety of our products really is one of my favorite reasons for eating local: I’ve never seen such beautiful and delicious diversity in the aisles of any grocery store. As the seasons change, so do the products, and really, isn’t that how things are supposed to be? Some of the wonderful food this week includes:

  • Freshly processed, pasture-raised, GMO-free fed whole chickens from Falling Sky Farm. Unlike most broiler chickens, these have access to fresh air, green grass, sunlight, and the chickens are processed on the farm to ensure a clean and low stress environment. You can taste the difference by roasting one and using the leftovers for chicken salad and chicken stock.
  • I’ve never seen a market with more varieties of greens, so now’s the time to try some new ones! Arkansas Abundance has got delicious joy choy, arugula, bibb lettuce, gourmet lettuce, mustard greens, and spinach, while Barnhill Orchards brings us baby bok choy, broccoli greens, green and red butter crunch, collard greens, curly leaf and Florida broadleaf mustard greens, turnip greens, dino kale, and green and red leaf lettuce. Meanwhile, Crimmins Family Farm has got all certified organic arugula, white-stemmed bok choy, endive, mixed asian greens, turnip greens, kale, green butterhead, green leaf crisp, and last but certainly not least, mizuna. PHEW!
  • The Root has preserved the sweetness of summer for us in the most delicious way possible. Their red or golden muscadine preserves would be the perfect sweet to add to your morning carbs, and I’m definitely going to put some sweet summer squash relish on the next sausage I see.

Another huge thanks to all our friends that made it out to Foodcraft last weekend! We want to know what other types of workshops y’all would like to see in the future. Please take 5 minutes to fill out this survey and you’ll be entered for the chance to win $15 in Food Club credit!

Happy Eating!

- 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!