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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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Farm Where Life is Good:  Online Market is OPEN for Business (Week 39)


The long white tunnel…boc choi running the gauntlet

Life on the Farm (Week 39)

Another night of quenching rain awakening to sun and breezes. The trees are just beginning to turn, and growing is slowing down in the fields. Anyone else feeling claustrophobic with the arrival of late dawn and early dusk?

The tomatoes and peppers in the high tunnel are appreciating this respite from frosty weather. Cucumbers, well, they took a hit even inside. The outside offerings are looking mighty peaked as the fields take on that spent Fall appearance…begging for cleanup vs. harvest.

All open spaces are in cover crops now. Some will winter kill, others will hibernate until spring and come back. Garlic seed has arrived and is awaiting planting to overwinter and emerge first in line in the spring.

Hightunnel #3 position building nutrients with peas and oats

The Market is now open for a herbs, tomatoes and just a little 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

A hearty chili with lots to chew and savor— wheat berries, beans, peppers and onion. No fuss, no muss with a one-pot meal.

Zesty Wheat Berry-Black Bean Chili

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large sweet bell pepper, chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed (or dried beans cooked/frozen)
4# tomatoes, chopped w/ juices (blanched 1min and peeled, if desired)
1-2 canned chipotle peppers in adobo sauce, minced (or roast your own)
2 cups vegetable broth
2 Tbsp maple syrup or 2 teaspoons brown sugar
2 cups cooked Wheat Berries, (recipe follows)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro

Heat oil in a Dutch oven/large pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.


Wheat berries, cooked

2 cups wheat berries (hard/high protein varieties work best)
7 cups water
1 teaspoon 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.

Adapted from: Eatingwell.com


This is a simple recipe that uses just one pan, has all the protein you need, lots of flavor for the palate, and packs in those healthy super greens too.

Kale, Lentil, Sausage Skillet

3 teaspoons extra-virgin olive oil, divided
1 package Kielbasa Tofurky sausages
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably French green
12 cups chopped kale leaves, tough stems removed
1 teaspoon chopped fresh sage
1/4 teaspoon salt
Freshly ground pepper to taste

Heat 1 teaspoon oil in a large skillet over medium heat. Add Tofurky Kielbasa sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board and slice into bite-sized discs.

Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.

Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Stir sliced Tofurky sausages into the pan along with pepper. Cover and cook until heated through, about 2 minutes.

Adapted from— Eatingwell.com


These make a great addition to pasta sauce (use up those great tomatoes), mashed potatoes and gravy. AND they freeze well for quick meals later in the winter when fresh herbs are long gone and it is dark out and too late to plan a fancy dinner.

Veggie Balls

1 cup ground raw potatoes
2 tsp soy flour
1 cup finely chopped onions
1 tsp fresh sage, minced
½ tsp fresh thyme, stripped from stems
1 cup whole wheat bread crumbs
1 cup ground walnuts
1/2 tsp. salt
¼ tsp ground black pepper

Mix all above ingredients thoroughly. Form into balls.

Either: Put into baking dish. Cover with your favorite gravy or pasta sauce and bake at 350 degrees for 20 to 30 minutes.

Or: Bake on parchment paper 350 F for 20-30min, cool and freeze for later use.


I think I am craving Thanksgiving. Maybe we need a dry run before the big day! I’m making stuffing, yes I am.

Simple Stuffing

1 large onion, chopped
5 celery stalks, chopped
Optional, 1 large apple, chopped
Optional, 1 cup raisins
Optional, 1 cup craisins (dried cranberries)
Optional, ½ cup pecans, chopped
½ cup margarine (Earth Balance works great)
1 tsp ground black pepper
5-10 leaves fresh sage, chopped (or 1 tsp dried ground sage)
¼ cup fresh parsley, chopped (or 2 Tbsp dried parsley)
3-4 cups vegetable broth (more or less for moist or dry stuffing)
2 loaves stale French bread, cubed or crumbled (or equivalent stale corn bread/muffins)

In a large pot, sauté onion and celery (and optional ingredients) in margarine until onion is clear. Add pepper, herbs and broth; cover and simmer for 10-15 minutes. Remove from heat.

Add stale bread and fold bread into broth mixture until well coated.

Turn into large baking pan; cover with foil. Bake at 325-350?F for 30-45 minutes; remove foil during last 10-15 minutes for crisp top.


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
Summer squash
Zucchini
Cucumbers
Sweet peppers
Baking potatoes
Onions
Celery
Cabbage
Melon
Shallots
Sage
Chives

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.

Madison GA:  The Market is open!!!!!!!!


See everyone Wed at Dixie Seafood!!!!!

Middle Tennessee Locally Grown:  It's Time to Order from Manchester Locally Grown Farmers' Market


Manchester Locally Grown online farmers’ market is now open for ordering. Here are some of the current highlights at the market:

  • Frontier Family Farm green leaf and green oakleaf lettuces, cucumbers, and sweet green peppers.

  • White City Produce and Greenhouses vegetables – green beans, peppers, pickling cucumbers, eggplant, mixed greens, okra, onions, summer squash, zucchini, and tomatoes.

  • Solace Farm beets, carrots, several types of garlic, chicken and duck eggs, and herbal products

  • Doorstep Bakery French Sourdough bread and “Mad Hatter” jams

  • Little Raven Woodworks handmade toys

  • Dogwood Valley Greenhouse perennial, fern, and herb plants

  • Steve’s Bees local honey

  • Brooks Girls Cookie Creation and Debbie’s Delites baked goods

  • Casey Family Farm creamline milk

  • Triple B Farms herbal products

  • Check out descriptions of all of this week’s offerings here.

    REMEMBER:
    • PLEASE do not write out your checks ahead of your market pickup. Growers can sometimes remove items at the last minute, affecting your invoice. Please wait until your total is established at market.
    • If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL tnhomeschooler@yahoo.com OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.

    Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.

    (L to R)
    Baby mocassins from Solace Farm; Organic, gluten-free cookies in several varieties from Brooks Girls Cookie Creation; Orange reblooming daylily and Japanese tassel fern from Dogwood Valley Greenhouse; Fresh sage from Solace Farm.



    We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

    Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!

    ~ Linda

    Here is the complete list for this week.

    How to contact us:

    On Facebook
    By e-mail
    By phone: (931) 273-9708
    On Thursdays: Here’s a map. .

    Heirloom Living Market Lawrenceville :  "Bits and Bites" September 20, 2014


    For Chrome users or plain text users,
    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!


    Please get your orders in before 9:00pm Time TONIGHT!

    Market Update



    In the past Farmers/Growers had to deliver their items on Tuesday, Wednesday and Thursday to accommodate each of the Heirloom Living Market pickup locations. I also spent 3 full days preparing for each Market in addition to the hours spent doing the back-office chores. Moving to the Mountains required a change in the operational model. The Farmers/Growers now can ‘make the rounds’ to all of the Markets on one day! Thankfully, Volunteer Coordinators have stepped up to oversee the Markets and I will be available to help out a bit at each of the Markets.


    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.

    Lauren Stephens 678-622-8508


    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!

    Market will close at 9:00pm Sunday for the Crossfit Market!

    A Few Volunteers Still Needed



    We are still in need of Volunteers to help with the setup of Market. Our Market Members are a community of folks who want nutrient-dense, fresh, clean food and are dedicated to eating local and supporting our Farmers and Growers. It is necessary to work as a community to continue to bring you the products you shop for each week. Please consider helping out at Market for an hour or two at least ONE Thursday each month. Duties will include: Receiving deliveries from Farmers and Growers; ensuring items are distributed correctly to each order; packaging individual meat items in bags and labeling with Member name; general setup of display items and assisting Lauren as needed. Volunteer hours are anytime between 2:00pm and 7:00pm on Thursday.


    If you are interested in helping out at the Market, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .


    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.


    Several of our Farmers/Producers are not in the immediate area and it is not feasible for them to continue delivering if it is not cost effective for them.


    Sam Jones of Cedar Rock Dairy is in Butler, Georgia. Because I believe the milk from Sam’s all Jersey, tested A2, closed herd is the best milk from a taste as well as a nutritional standpoint, I certainly do not want to give up this valuable resource. For reasons that I am unable to determine, our milk orders have decreased recently. The cost of Sam’s milk is competitive with other Farmers providing Raw Milk for Pet Consumption. The quality is unequaled! Share the Market with others so we can continue to support Cedar Rock Dairy and drink great milk!


    Dabrielle and Bruce Wills of My Daily Bread travel from Cleveland, Georgia to bring us their delicious organic bakery offerings. Could I find a more ‘local’ organic bakery? To be honest – I have tried. The quality of products, price and commitment of others has not measured up to the standards of the Market that have always been exceeded by My Daily Bread. Going forward, this is a small family run bakery, whose products reflect their passion and commitment to providing nutrient-dense, organic and delicious fare must have a minimum order to continue with the Market.


    If minimums are not met and you have ordered items, you will receive an email letting you know that your items cannot be delivered. Perhaps we will make items available on an every-other-week schedule if orders continue to fall below minimum. Please be assured that we are doing everything we can to provide you with what you want from the local Farmers/Growers and Producers; but, please understand that Buying Local means supporting those who are committed to providing ‘Local’!

    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.


    Vicky Steve Fry of Fry Farm have no offerings on Market this week. Vicky’s Father had back surgery. Please keep him and the Fry Family in your prayers.


    Turkey

    Several people have asked about Turkey. I am working to find a local source for our Holiday Turkeys and will have more information in next week’s Newsletter. 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 – $35 when orders are placed. This amount will be paid directly to the Farmer supplying the Turkeys.


    …this and that…


    The Black Lab has claimed the property as his own! Since there are no ‘leash laws’ here, the sight of dogs meandering down the road behind the house has un-nerved him a bit; but he has let them know that venturing beyond the middle will not be tolerated! (Keep in mind, the yard is fenced!) The biggest issue seems to be the family of cats who live across the street and wander into our yard at night. Due to his history with a very aggressive barn cat when he was a puppy, he has a strong dislike for felines and the yard is scoured every morning to ensure only their scent remains. I shudder at the thought of what will happen if he catches a cat in the yard. So far daylight finds no cats on the property. There are horses and cattle nearby and their calls to each other have him cocking his head and listening intently. Given his affinity for horses and ability as an escape artist, I keep a pretty close eye on him when we are out in the yard! All things considered, he is doing well.


    As I begin to unpack and settle in my new home, I continue to marvel at the circumstances that have brought me to this new adventure in my life. I am joyful to awaken to fresh mountain air, gorgeous sights and a sense of peace that had eluded me for some time. The prayers of all of you “Prayer Warriors” truly interceded on my behalf and God blessed me with a beautiful place to call home, friends who assisted in getting me packed up, organized and moved and who continue to encourage me and support me as I make this transition. I am humbled and eternally grateful for His blessings and your love and support.


    Thank you for taking the time to read this bit of information!

    Please know that we appreciate the support of Crossfit O-Zone Gym for the use of the great spaces for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.

    Please “Like” us on Facebook and please share the Market with family and friends!

    Market will close at 9:00pm Sunday for the Crossfit Market!
    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!

    Happy shopping!

    Take me to the Lilburn Market
    .
    Take me to the Crossfit Market

    Take me to the Hamilton Mill Market




    BUY LOCAL ~ Know your Farmer!

    South Cumberland Farmer's Market:  Time to Order Local Food!





    It’s time to order from the Cumberland Farmers’ Market
    click here to go directly to the marketpage

    To Contact Us

    Cumberland ’s Market
    cumberlandfm@gmail.com
    931-592-3399 (no voice mail)

    Recipes

    Market News

    FOUNTAIN SPRINGS FARM IS BACK THIS WEEK!
    -————————————————————————————————————————————————————
    CALLING ALL CUSTOMERS!
    Before we know it, the holidays will be upon us. It’s time to start thinking about holiday gifts and what you would like to see offered by the market. Please e-mail us your “wish lists” and we’ll see what our vendors can do!
    -————————————————————————————————————————————————————
    ONLY FIVE MORE WEEKS
    After October 28th, the market, will no longer be offering home delivery if a replacement driver(s) cannot be found. Linda and Kir are discussing options for current delivery customers. If you or someone you know may be interested in delivering to customers in Monteagle or Sewanee, please call Linda at 931-592-8384.
    -————————————————————————————————————————————————————
    Don’t forget…
    If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. E-MAIL OR CALL US to get the problem solved so you will not be disappointed on market day.
    -————————————————————————————————————————————————————-
    If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

    Kir Strobel & Linda Boynton
    Market Co-Managers


    </t*r>

    There is plenty more available so take your time and check out the whole list.

    Click here to browse the whole list.

    Coming Events

    Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

    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!

    Naples,FL:  Market will close tonite Please get your orders in


    Please take time to place your order.

    Carolina Foothills, SC:  Use your Device!


    http://carolinafoothills.locallygrown.net/market

    Hey there folks!

    Did you know that you can order from your smart phone or pads just by clicking on the above address. Ordering made easy without being on your computer.

    Easy for our growers to update product offerings as well! This is unique to this site and Awesome!

    Eat Well,

    Marantha ( volunteer )

    Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for Sept. 19


    Good Evening Locavores
    Your Locallygrown market is open for orders. What a great opportunity to excercise your right to choose and enjoy fresh healthy food.
    As you shop for your favorites you may also want to try some new and different.
    Have a great and safe weekend.

    Statesboro Market2Go:  The market is open!


    Don’t forget Farm Heritage Day tomorrow at Hunter Cattle, 10:00 am until 6:00 pm, the Main Street Statesboro Farmers Market tomorrow morning, and get your tickets for the site tour and elegant dinner at Southern Native Plantings (order tickets here) on October 4.

    Happy shopping!

    Carolina Foothills, SC:  Market Info


    Hello,

    I have gotten some requests to add the market site ID so here you go,

    http://carolinafoothills.locallygrown.net/market

    Happy shopping,

    Susan.