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.
Farm Where Life is Good: Online Market is OPEN for Business (Week 40)
Rog taking Allis to task for broken bolts on her tow bar! The seed drill needs to get to work while the sun still shines.
Life on the Farm (Week 40)
We had a little fun that got in the way of opening the market. Ugh, sorry (sheepish grin!) But, back at it.
These warm summer-(f)all days are testing our adaptability scores. We definitely know broccoli varieties chosen for cool fall weather do not like warm summer weather…and other than harvesting and putting in the cooler, we have little we can do about it! And it is quite clear that once a squash plant has experienced 29F temps, it will NOT re-emerge to enjoy 80F temps like us! Rog is also getting quite good at draining all water lines nightly (Agility for Farmers), just in case we are surprised by 60 degree temperature swings and it goes below freezing at night. But, warm sunny days demand water, water, water.
But boc choi and baby mesclun/salad mix are loving it all. So greens are baaaack. Stock up on chlorophyll before the snow flies!
Sneaking away to treat the Mutt to some water-based adventure for a few hours…shhhhh.
We are discovering thru the consumption of “farmer’s potatoes” (those cut by the potato harvester), that many of the Gold Rush baking potatoes have “hollow heart”. This is a developmental problem caused by potato stress (who know potatoes can be as stressed as humans?!) during tuber formation, and is not related to pests or disease. We are unable to screen for it, because externally, potatoes are unblemished. If you receive unacceptable potatoes, please let us know and we will replace them for you.
The Market is now open for a herbs, wheat berries, tomatoes and just a wee bit more.
Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.
Deliveries will be made Wednesday per usual to your chosen Dropsite Location .
Recipes for your consideration
Crunchy slaw with creamy dressing and tangy apple surprise in each bite. ’Tis the apple season.
1/3 cup Sour Supreme (Tofutti brand is best)
1/3 cup Veganaise or Nayonaise
2 TBSP white wine vinegar
2 tsp sugar or honey
1/2 tsp celery seed
1/2 tsp salt
6 cup very thinly sliced bok choi (1-pound head, trimmed)
1 tart apple, julienned or shredded
1 carrot, julienned or shredded
1/2 cup slivered scallions or red onion
Whisk first 6 ingredients together.
Toss with vegetables/fruit; let sit in refrigerator 2-3hrs prior to serving.
Adapted from— Cooking.com
And to say Ta Ta! to the summer season, celebrate (or cry) with a fresh bowl of cool and tangy vegetable soup.
2 cloves garlic, minced
1 small red onion, diced
1 cucumber, diced
1 medium red bell pepper, roughly chopped
2 lbs tomatoes, diced (approx 8 tomatoes)
1 zucchini, diced
2 stalks celery, diced
1/4 cup extra virgin olive oil
1/8 cup red wine, balsamic or sherry vinegar
1 Tbsp sugar
½-1 fresh jalapen?o, seeded and finely chopped
? cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
½ tsp sea salt, to taste
¼ tsp black pepper, to taste
In the bowl of a food processor or in a blender, combine one-half of all vegetables, all of the almonds, bread, olive oil, vinegar, sugar, salt and pepper. Puree until smooth.
Remove to large bowl.
Add the remaining vegetables to the food processor/blender, and pulse until all ingredients are minced but still recognizable.
Combine with puree. Test for salt and pepper.
Chill soup for at least a couple of hours; soup needs to be very cold!
Garnish with cilantro and fresh French bread drizzled with olive oil and grilled.
We eat a lot of gravy…it is a simple one-pan way to make up something flavorful and then just add a protein and top a starch or greens. This recipe is where we start, and modify the herbs as cravings direct.
1 lb mushrooms (your choice), sliced or chopped
1 onion, diced
3 cloves garlic
1 Tbsp olive oil
1/4 cup dry white wine
1/4 cup fresh parsley, chopped (or 1 Tbsp dry)
5-10 leaves fresh sage, chopped (or 1 tsp dry)
Optional/substitutions: 1 tsp thyme (3-4 sprigs), 1 Tbsp chives or garlic chives, chopped
1/4-1/2 tsp fresh ground black pepper
4 cup vegetable broth/bouillon
1/4-1 tsp sea salt (if needed)
1/2 cup wheat flour or corn starch
1/4 cup nutritional yeast
1 cup cold water (1/2 cup margarine for high fat version)
Sauté mushrooms, onions, garlic in olive oil until onions clear and mushrooms tender. Add wine (if using); allow to evaporate a few minutes.
Add parsley, sage and black pepper.
Add vegetable broth, cover and bring to a light simmer for 10-15 minutes.
Add salt if desired.
Mix flour and nutritional yeast with cold water in a container with lid. Shake vigorously to create a thick,
pourable paste with no lumps. Add more water as needed.
Alternatively, for high fat version, melt margarine in pan, mix in flour and nutritional yeast. Add more melted margarine as needed to make a paste (roux). Stir over low heat for 2-3min.
Slowly pour paste into simmering broth while stirring constantly with whisk or slotted spoon. Note gravy consistency; stop adding or make up more paste as needed to achieve gravy consistency you prefer.
Warm, creamy, chewy, rich, satisfying. Perfect for pre-school/pre-work sustenance to get you thru until lunch (or snack time!)
Whole Grain Fruit and Nut Hot Breakfast Cereal
1 1/4 cups old-fashioned rolled oats
1/2 cup raisins or craisins or dried peaches/apricots
2 cups soymilk (or coconut or almond or hemp or ricemilk)
1/8 teaspoon salt
1 1/4 cups Cooked Wheat Berries, (recipe follows)
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted (see Tip)
Microwave: Place oats, raisins, soymilk and salt in a large, microwave-safe bowl. Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve.
OR
Stovetop: Bring soymilk to a boil in a medium saucepan over medium-high heat. Stir in oats, fruit and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.
Tip: Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
2 cup wheat berries (hard/high protein varieties work best)
7 cup water
1 tsp salt if desired
Rinse and pick thru to eliminated stones and debris. Add to pot of water (and salt).
Bring to a boil over high heat, reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse. Serve hot or cool for freezer storage.
If storing, cover and refrigerate for up to 2 days or freeze for up to several months.
If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!.
Subscription Box Highlights
Anticipated this week for the CSA/Subscription Boxes:
Tomatoes
Cucumber
Sweet peppers
Potatoes
Spicy mesclun
Boc choi
Broccoli
Onions
Celery
Melon
Shallots
Garlic
Parsley
Thyme
Start your meal planning now!
We hope to feed you soon!
Roger and Lara
**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.
Fresh Harvest, LLC: Fresh Harvest for September 28th
Fresh Harvest for September 28th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison
Serves 4
2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar
Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.
Market News
Hello!
We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/
Also, they have 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!
Please make sure to support our other local vendors. Little Seed farm has wonderful soaps and body care products made with their very own goat milk. Dozen Bakery has the wonderful fall time treat of their apple gallette. Also, Bear Creek Farm has some new items up that you will be excited to try!
Lots of great veggies and flowers, as well!
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!
Conyers Locally Grown: Available for Friday October 3
I hope this finds you all doing well. Wow, October 3. This year is just cruising by. Here we are entering October. I have to say I am very glad to be here every day. Farming is a pleasure. It is hard work but I am very glad to be able to do it. While I am nowhere near where I was before my accident I am slowly getting things done. The lettuce is going in, more beets, chards, carrots, cabbage, collards, kale, mustard and more are on the way. With broken equipment and soar backs we are making it happen. The pigs are also thriving. They fake a tremendous amour of effort each sag but the pay off is great. The best pork around. Take advantage of it while you can the shares are going quick.
Ordering is open till Wednesday at 8 pm. We will see you on Friday between 5-7 at copy central, 1264 Parker road.
Thank you,
Brady
Atlanta Locally Grown: Available for Saturday October 4
I hope this finds you all doing well. Wow, October 4. This year is just cruising by. Here we are entering October. I have to say I am very glad to be here every day. Farming is a pleasure. It is hard work but I am very glad to be able to do it. While I am nowhere near where I was before my accident I am slowly getting things done. The lettuce is going in, more beets, chards, carrots, cabbage, collards, kale, mustard and more are on the way. With broken equipment and soar backs we are making it happen. The pigs are also thriving. They fake a tremendous amour of effort each sag but the pay off is great. The best pork around. Take advantage of it while you can the shares are going quick.
Ordering is open till Wednesday at 8 pm. We will see you on Saturday between 9-10 at your selected delivery location.
Thank you,
Brady
Fresh Harvest, LLC: Fresh Harvest for September 28th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison
Serves 4
2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar
Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.
Market News
Hello!
We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/
Also, they have 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!
Please make sure to support our other local vendors. Little Seed farm has wonderful soaps and body care products made with their very own goat milk. Dozen Bakery has the wonderful fall time treat of their apple gallette. Also, Bear Creek Farm has some new items up that you will be excited to try!
Lots of great veggies and flowers, as well!
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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DeForest, WI: Availability for week of Sept 28
Last week was the last week of sweet corn. Farmer Rich thanks you for your support and he is looking forward to next season, already. There may be some corn available for freezing, contact him directly if your interested.
This week Forest Run has added some more greens to it’s selections.
And as the days get shorter and the forecast calls for cooler temps, don’t forget to get in your supply of Rusty Dog Coffee before the market season closes.
Heirloom Living Market Lawrenceville : Bits of "Bites and Bites"
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!
Greetings Crossfit / Lawrenceville Market Members:
I hope this finds you all well and enjoying the weekend with family and/or friends!
Market Update
Lauren Stephens will coordinate the Crossfit O-Zone / Lawrenceville Market. Please put her phone number in your contact list so if you have any issues on Market day you can contact Lauren directly.
Crossfit O-Zone/ The Lawrenceville Market pickup is between 4:30 and 6:30pm on Thursday. If you are unable to pickup during this time frame, please let Lauren know. Since this location has ‘permanent space’, alternate arrangements are possible, but you will need to let her know that is your intention!
Our Farmers, Growers and Producers have been very good to us; delivering orders even when there were only one or two items for the Market. The upside has been that rarely do we NOT receive items because it was not ‘cost effective’ for a Farmer to bring it to Market. The downside has been for the Farmers/Growers/Producers who have made the effort but spent more in their time and gas then the product was worth. In other words they lost money serving our needs.
I have worked to increase Market growth in the past and will continue my efforts via more listings on various internet sites. Word of Mouth advertising by our current Members is the best way to grow the Market. The effort of the Farmers, Coordinators, Market Manager and Volunteers at present far outweigh the benefits.
Please do your part and pass on information about the Market to friends, family, neighbors and co-workers.
Farmer Updates
Shalley of Carrell Farms has let me know that the ‘Chubs’ of Ground Water Buffalo will NOT be available for several more weeks. Last week folks who ordered a pound of Ground Water Buffalo received a pound of Ground Water Buffalo Patties instead of the ‘Chub’ (packaged roll). This is the same product as the ground, just in different form and packaging.
With the end of Summer, we are now getting into the Fall Veggies; however, just as with every change of season, the crops are slow to come in at the beginning of each season! Although we do have a good selection, the variety may be a little slim for the next few weeks! Keep checking here and on the website for new offerings.
Ginger and Turmeric are being offered this week as well as Broccoli from The Veggie Patch. Both Ginger and Turmeric have wonderful medicinal properties and I am stocking up now for the coming cold and flu season! And I am excited to have Broccoli available again.
Turkey
I am still working to find a local source for our Holiday Turkeys and will send more information as soon as possible. We will have a sign-up sheet for folks who are interested in finding out more about availability at Market this week. Be sure and let us know you are interested. Typically Farmers ask for a deposit, ranging from $25 – $50 when orders are placed. This amount will be paid directly to the Farmer supplying the Turkeys.
Thank you for taking the time to read this bit of information!
Please “Like” us on Facebook and please share the Market with family and friends!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!
Order now since you are just a click way!
BUY LOCAL ~ Know your Farmer!
Fresh Harvest, LLC: Fresh Harvest for September 28th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison
Serves 4
2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar
Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.
Market News
Hello!
We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/
Also, they have 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!
Please make sure to support our other local vendors. Little Seed farm has wonderful soaps and body care products made with their very own goat milk. Dozen Bakery has the wonderful fall time treat of their apple gallette. Also, Bear Creek Farm has some new items up that you will be excited to try!
Lots of great veggies and flowers, as well!
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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Florida Suncoast Locally Grown: market is open:)
hello everyone,
just want to send out a reminder that the market is back on weekly. eddie will be back at his Saturday market also starting oct. 4 for those of you who pick up there. Kathy will be back at downtown bradentons market starting oct. 4. I have added a few new items and in the coming weeks we will have a new grower selling fresh local grown veggies and prodoce. hope to see everyone soon, thanks.