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Jan. 23 Pickup
Here’s What’s available this week at the market..
Market open for Jan. 23rd pick-up
Mid-winter blues and blahs can’t possibly beat all the good stuff available from your Jonesborough Farmers’ Market.
The weather has messed up the meat processing operation of the Sentelles, but rest assured that they will be back next week with all the fine meats and sausages we have all come to depend on.
As usual, farmers drop off is between 4:30 and 5:15 and customer pick-up is between 5:30 and 6:00. You are welcome to come for pick-up earlier, but just remember that you might have to wait a few minutes.
See you there!
The Market Managers
Good Morning Co-People,
The Market is open. Notice anything different? No? Seriously? Gosh, you are so insensitive. We got a new design! Courtesy of Paul Dysinger of Bountiful Blessings Farm in Tennessee. I know it seems random, but Paul is a talented web designer and offered the locallygrown.net community a free facelift. I don’t know about you, but the market products really pop now. Enjoy!
Goodies that caught my eye:
Herb Seedlings from Willow Springs, including Cilantro, Basil, and Arugula. Perfect time to grow your own herbs.
Pork Baby Back Ribs – I slowed cooked these in a crock pot with vinegar, brown sugar, soy sauce, cumin, smoked paprika, and plenty of salt and pepper, and, MAN, they were good.
Firecracker Black Tea – a delicious pepperminty Winter tea.
Funky Goat – my new favorite Kent Walker cheese. It’s got a solid goat funk to it but is not overpowering.
Our Growers’ Giveback Potluck was a smashing success. No, nothing was smashed. The food was unspeakably delicious, and the company above average. I daresay we fed our growers better than they’ve been fed all year (in its twenty day entirety). We even got a chance to applaud our beloved, name-tagged providers. Towards the end of the lunch, a Food Club member stopped while passing Jay Fulbright. Her eyes caught his name tag: “Jay Fulbright of Arkansas Natural Produce,” and lit up. “Your Arkansas Natural Produce? I LOVE you guys!” I considered the event to be a success at that moment.
I’ve been focused most of this week getting things ready for a week-long trip to Little Rock, Arkansas for the annual conference of the Southern Sustainable Agriculture Working Group (SSAWG). About 1300 growers from across the country will be gathering to share knowledge and bring new ideas back home with them. I’m on the conference staff, and they keep me hopping, but I always look forward to going. It’s also exciting for me that it’s being held in Little Rock. Many, many online markets have popped up throughout Arkansas using our Athens Locally Grown system, and I’m looking forward to seeing some of them and the people behind them first hand. I’ve left our Thursday market here in the hands of our many capable regular volunteers, so I’d imagine you’ll never even notice I’m not there. There are a few things they can’t do, such as looking up account history and resolving old payment issues, so you can send those queries to me via email or wait until the following week.
Now, in the past few weeks I’ve talked about the legal organization and considerations behind our market and then the financial operation that keeps everything running. I’ll wrap up my yearly primer on Athens Locally Grown this week with a few words about our growers and other market vendors.
First and foremost, let me preface everything by saying the decision to let a new grower into the market is always made by me alone. I know many farmers markets often get some press regarding one vendor or another feeling left out of the market and complaining that the committee running that market was a little too closed. Well, my efforts to run ALG in a cooperative manner aside, the responsibility here comes back to me. There’s no committee, and no formal application process. I’ve had some potential vendors that I’ve rejected get upset with me and complain that ALG is a “closed” market, and they’re right. It is a closed market in that it’s not open to just anyone to sell through. That doesn’t mean we have arbitrary standards, of course, and actually I think I’ve set the bar pretty high. A good number of our growers also go above and beyond to only bring “the best of the best”, and that pushes the standards even higher. Here’s a summary of what it takes to be able to sell through Athens Locally Grown:
- All growers must use sustainable practices and never use synthetic fertilizers or pesticides. I’ll come back to this later.
- All growers can only sell what they themselves have grown, made, or otherwise produced
- All growers must be from the greater Athens area. Right now, this means within about 75 miles
- All growers must be willing to be part of our ALG community, and not think of us as just a dumping off point.
- All animals raised for meat or eggs must be pastured or sustainably wild-caught
- Handicrafts must be made primarily from items produced or gathered on the farm
- Prepared foods must use organic ingredients if at all possible, and locally grown ingredients if at all possible
- All proper licenses, when required by law, must be obtained
That about covers everything, I think. When I’ve turned down requests to sell through ALG (and I turn down several monthly), the items clearly broke one or more of those standards. There are a few edge cases that I take on a case by case basis. Coffee is one. 1000 Faces was our first coffee vendor, and they offered direct trade coffees (they purchas directly from the coffee growers with no distributor or middle man) and did all the roasting and packaging themselves and to order. That set the standard, and other coffee vendors (such as GranCoffee Roasting Co.) have to match it. Mills Farm was a founding ALG member, but they buy in organic grains for their mill. We now have Sylvan Falls Mill in Rabun Gap as a vendor, and they primarily buy their grains from local (to them) organic growers. From now on, all future millers wanting to sell through ALG will have to meet that standard. And so on.
Let me get back to that first requirement: “sustainable practices”. There’s no set definition of that, and there’s really a sliding scale. For example, I sometimes use a gasoline-powered rototiller, and our no-till growers and the no-hydrocarbon growers would frown upon that. There is a generally accepted definition of what is “conventional” agriculture, and that includes the use of synthetic fertilizers and pesticides, and confined and grain-fed animals. Those are easy to exclude. At the other end, there is the USDA Organic Certification and Certified Naturally Grown certification. Few small diversified growers can meet the expense of USDA certification, but a good number of our growers are CNG certified. This program uses the USDA rules as a starting point, made a few things more strict, and uses a system of growers certifying other growers to keep things honest. My farm had been CNG certified for nine years (though I dropped my certification last year simply because my garden got really, really small), and many others area farms have followed since then. If a new grower does not have a certification, then I talk to them, get information about them, and visit their farm in person when necessary. A good number of our growers were ALG customers long before growing for market themselves, so I’ve gotten to know the people and the decision to let them in was easy.
In short: the growers have satisfied my standards, and I personally have approved them for inclusion in ALG. However, I want you to not just take my word for it. We have monthly farm tours during the warm seasons so you can go on-site yourself and see the farms in action. We have a semi-regular “meet the grower” table at the Thursday pickups so you can talk with the growers yourself face-to-face. We encourage them to take photos for their online photo album, to describe their practices, and to take care with their product listings. We want to facilitate communication between you and them, so when you place an order, they see your name and email address in case they need to clarify a request or offer a substitution, and likewise for most of our growers you can see their contact info when you view their grower profile (while logged into the site) so you can get clarification from them when needed.
I’m often wrestle with some of those edge cases. Doug’s Wild Alaska Salmon was one such case. The salmon and halibut they sell was caught in Alaska, but Doug and his family live here (well, just over the line in South Carolina). They own their own small boats, and catch the fish themselves. Their practices are certified sustainable by a reputable organization up there, and their products are high quality. They’ve worked out the logistics of getting fish to you every week (by keeping a supply at my house in a freezer they own). I have in the past talked with sugar cane growers from South Georgia, fisherman from Savannah, olive growers from Savannah, citrus producers from Florida, and other people making items we just can’t get from growers located right here. Often, the logistics of getting their items from there to here on a regular and timely basis is what breaks down, but I hope that over time we’ll be able to expand the items at our market without compromising our community of growers located right here.
Hopefully that explains how our growers get into ALG, what standards they have to meet, and so on. It’s a very important topic, perhaps the most important one for our market, but much of it goes on behind the scenes. I know you’ve put your trust in me, and I take that very seriously, If you’d like to talk with me in person about this or any other aspects of ALG, I’d love to do so. Just pull me aside when you come by to pick up your order.
Thanks 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 has closed for the winter. You can watch for news during the offseason on their website. Most of the other area markets are also all closed for the season too. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse, and several ALG vendors also sell there.
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!
Hey everyone! Welcome to another market week.
I’d like to welcome Momma T’s Treasures to the market, as a new grower! They have products ranging from hand-and-body scrubs to personalized wall art! Be sure to check them out under the grower page to read more about them!
Newly added this week, Jerusalem Artichokes! Also, don’t forget that we recently added Hoof Hollow Hobbies, who are selling eggs, okra seeds (almost garden time!), and soap gift basket
Community news: This week and weekend start the Southern Sustainable Agricultural Working Group conference in Little Rock. We have a representative going from RCM to hopefully learn all they can in order to improve the market from all sides. This should be an exciting conference!
Happy ordering, and we look forward to seeing you on Thursday between 4:00-6:30!
You can now follow RCM on Facebook! Check out our new page for great info on local foods issues and upcoming events. RCM Facebook
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.
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
Check out the new produce! Online Market Open Now!
Place your order today in our online market!
Order online Wednesday 5pm – Friday 9am for pickup or delivery Saturday afternoon.
Order online Sunday 10am – Tuesday 9am for pickup or delivery Wednesday afternoon.
OPEN 7 DAYS A WEEK!
Monday – Sunday
10 am – 7 pm
Membership is Ownership! Become a Member today here
Featured Producer: Sundew Gardens!
“We’ve been growing our gardens here at Sundew Gardens since 1983. Starting in the mid 1980’s, we’ve been marketing our produce through several “Community Market Gardening” sources. Sundew Gardens was certified organic in the 1990’s, and although no longer certified, we continue to use natural and practical non-synthetic soil improvements and pest controls. All of our produce is grown in real soil, improved with natural mineral, ocean borne, and compost fertilizers (no hydroponic salts). The soil only get better over time since we use only sustainable, natural methods. We grow a wide selection of vegetables, herbs, citrus, blueberries, and chickens for eggs. Sundew Gardens also markets our produce through our U-Pick “Harvest Gardening” program. See my Florida gardening column in the Winter Park Observer, East Orlando Sun or Seminole Voice newspapers. Please visit the Sundew Gardens facebook page for information on our daily projects, harvest, tours, and classes we offer.”
Available Now from Sundew Gardens:
Turnip Purple Top
Upcoming Member Monday Special!
This Monday, January 21st members only special is in! Members will receive 10% off any the recipe ingredients below:
Roasted Beets with Balsamic Glaze Recipe
2 pounds beets, medium sized, scrubbed clean,
green tops removed
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Remember to have your member card ready at checkout!
Not a Member yet? Support your local food economy now by becoming a member
Place your order before Tuesday at 9am for pick-up or delivery on Wednesday.
Your order is FINAL once placed, and you are responsible for pick-up and payment.
Pickup is from 2-8pm on Wednesday January 23rd. Sorry, we cannot accommodate early pickups at this time.
Don’t forget, orders for the following items must be placed by 4:00pm Monday to satisfy your order
Fresh bread orders from Olde Hearth Bread Company
Prepared foods from Venetian Gourmet and Purely Raw
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Hello CCLG Members! Happy Sunday and welcome to your Market this week!
We have a new volunteer with the Market this week who has agreed to help with our Face Book Page! Thank you Becca Jackson for all that you do! So if you see her about with a camera in hand, don’t worry, she’s not selling your photos to the tabloids, just updating our social media presence! You can visit us and LIKE our Face Book Page at https://www.facebook.com/CitrusCounty.LocallyGrownLlc.
It appears that we have had an explosion in the Processed Foods tab of the Market with lots and lots of new Jams and Jellies and Preserves listed from SaraFay Farm. We also have a limited supply of Mixed Veggies and some new seeds available this week from Shoebox Herb Gardens. With Oysters Rockefeller, Lobster Tails, local Cedar Key Little Neck Clams, and Tilapia from Simply Seafood how can you go wrong? Let’s not forget the BOXES of Tomatoes and Bananas available from Register Cracker Farm or all the wonderful organic meats from Florida Fresh Meat Company. And no breakfast is complete without naturally colored, farm fresh, free range eggs from Fox Hollow Farm! 3 Rock Farm has your citrus fix again this week with Florida Naval Oranges and Tangerines while Coffey Break Farm has a limited supply of their delicioius flavored Chevres (goat cheeses)! With four pregnant mamas let’s wish them well with the upcoming births and more of that wonderful milk!
It’s going to be a big week at the market, order your delicious produce and goods between now and Tuesday night!
Thank you, Blessings, Healthy Eating, and Happy Gardening!
The CCLG Team
Stones River Market:
Time to Order Local Food - Special Note to Nashville Customers
Welcome back to another week of local products. Even though the produce offerings have dwindled, there are still plenty of other products for you to choose.
This a big week for our farmers. Many of us are attending the Southern Sustainable Agriculture Working Group Annual Conference. There will be plenty of opportunities for us to learn how to provide more products for you.
Nashville Customers – Please do NOT order this week since I will be attending the conference and not at Polk Ave.
Other notes for you this week. Rhonda Carey returns this week baking her pies and granola. Farmer Brown’s Salad of the Week is Curried Cashew. Flying S Farm added a barley and vegetable soup. Wedge Oak Farm has added pork belly and pig’s ears.
Thank you for your orders last week.
See the complete list of products at http://stonesriver.locallygrown.net/
Howdy Ya’ll! The market is open for business. Come get the best produce in the the territory — it’s only a click away!
Farmers' Market Begins with New Format
Heron Bay Farmers’ Market Begins Saturday Feb. 9th
USING NEW INTERNET FORMAT ONLY
Orders must be placed at www.midgeorgia.locallygrown.net
You must set up an account at the above website in order to participate! We don’t share or sell your information!!!
All orders must be made through our website between Monday at 8 am (beginning on Feb. 4 with order closing on Thursday at 10 pm).
Ordering will close each Thur. at 10 pm until the following Monday at 8 am when ordering can resume.
Delivery will be on Saturdays between 4 and 5 pm in the Cannongate Golf Club Parking Lot
If anything changes, we will let you know. Thanks for your past patronage.
I will send a reminder on Feb. 4.
See you there!