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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Local Farms First:  Soup Season!


Greetings Local Farms First Food Lovers,

For me, autumn means soup season! There’s nothing like a warm, comforting bowl to ease us into the colder weather. Check out this recipe for Potato Leek soup, a classic fall dish that will put the delicious varieties of potatoes and leeks on the market to good use.

Don’t forget to place your order before 7am on Monday morning.

Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit

click here to start shopping on the website:
www.LocalFarmsFirst.com

Farm Where Life is Good:  Online Market is OPEN for Business (Week 38)


Frost, really?

Life on the Farm (Week 38)

Well, I’m on my way to California…and frost descended upon the Midwest. Is it payback for escaping? Will there be sriracha peppers when I get home? How about winter squash? Did the fennel survive? And the cilantro? Average first frost is 29 Sept in our little hollow. Now I know what average means, truly. Mayhap this harkens a rough winter ahead? Or rather, a nice, long further-frost-free-Fall?

There’s frosting on the window pane and sorrow in your eyes" Name that tune…

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

Time for some tangy tomatoes served up in southern style.

Fried Green Tomatoes with Horseradish Dip

4-5 green slicer-type tomatoes
1 cup white cornmeal
1 cup panko bread crumbs
1 teaspoons sea salt
2 teaspoons freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 cup soymilk w/ 1 tsp cider vinegar
1/2 cup Sour Supreme, (Tofutti brand)

1 cup sour Supreme (Tofutti brand)
¼ cup Veganaise or Nayonaise
1/4 cup horseradish (Go crazy, and grate some fresh, but watch out; fumes will knock you over…seriously! Otherwise, use the plain jar stuff.)
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
1/2 tsp sea salt

1 quart corn oil, for frying

Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.

Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.

In a second shallow bowl, combine the soymilk/vinegar and ½ cup Sour Supreme.

Meanwhile, combine 1 cup Sour Supreme, Veganaise, horseradish, lemon zest, lemon juice and 1/2 teaspoon of salt to make the horseradish dip. Cover and refrigerate until serving.

Heat the oil in a cast iron pan to 365 degrees F, medium-high heat until a sample of crumbs really sizzles.

Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.

Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

Adapted from: Guy Fieri— Food Network


Cayenne pepper provides the “fire” and cooling cucumbers provide the “ice” in this simple but well-seasoned Southern (meets Northern) side dish.

Fire and Ice Tomatoes

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
1 tablespoon mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

In a large bowl, combine the tomatoes and onion; set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 minute.

Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight. Serve with a slotted spoon.

From: Cooking.com


A little bit of chopping and then toss it in the crockpot for a slow cook overnight. Lunch for a week!

Crock Pot Creamy Tomato Soup

1 tbsp olive oil
1 cup diced celery
1 cup diced carrots
1 cup diced onions
2# tomatoes (~5-6 slicers)
1 tsp fresh thyme, stripped from stems
1/4 cup chopped fresh basil or cilantro (for different taste experiences)
3 1/2 cups vegetable broth
1 bay leaf
2 tablespoons margarine
2 tablespoons flour
3 Tbsp nutritional yeast
1/3 cup grated parmesan-flavor vegan topping (Galaxy Foods)
1 3/4 cups soymilk (unflavored) warmed
Salt and black pepper, to taste

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.

You can blanch to skin the tomatoes if you’d like (or not; we blend it at the end of cooking, so skins just add good fiber in my mind.) To do so, boil a pot of water, drop the whole tomato in, push it around for 30-60 seconds, then remove with a slotted spoon and dunk in cold water. The skin will split and peel off easily with your hands.)

Core and chop the tomatoes, making sure to reserve the juices. Add tomatoes and juice to slow cooker. Then add vegetable broth, thyme, basil/cilantro, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove bay leaf. Using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in a regular blender).

Melt the margarine over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed soymilk and stir until smooth. Pour back into the slow cooker and stir, add the Parmesan-style topping and adjust salt and pepper, to taste.

Adapted from: Skinnytaste.com


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!.

Did You Know…

Lycopersicon
(ly-koh-PER-see-kon)
The tomato has a long history, starting with the Aztecs, who called it xitomatl (pronounced shee-TOH-mahtl or zee-toh-ma-tel). Botanists originally named it Solanum because of its close resemblance to its botanical cousin, the deadly nightshade. French botanist Joseph Pitton de Tournefort attempted to distance it from that reputation by providing a new Latin botanical name, Lycopersicon esculentum. Linnaeus rejected the taxonomic split and new name, and moved it back to to the Solanum genus.

More recent botanical shuffling has placed it back in the Lycopersicon genus. Whether you say “to-may-to” or “to-mah-to,” once Americans were convinced tomatoes were safe to eat, they quickly rose in popularity with American gardeners and cooks. Joseph Campbell helped things along by introducing condensed tomato soup in the late 1800s; Campbell’s tomato soup remains a popular American food staple today. (But we FarmWLIGers know we can do better, don’t we!?)

The fruit (or vegetable according to an 1893 U.S. Supreme Court ruling on taxation of tomatoes) have been found to contain lycopene, a powerful natural antioxidant. Cooked tomatoes have more lycopene than raw, and are potentially valuable in preventing certain cancers and improving the skin’s ability to protect against harmful UV rays.

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Tomatoes
Summer squash
Zucchini
Cucumbers
Sweet peppers
Potatoes
Onions
Celery
Cabbage
Cilantro
Parsley

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.

CLG:  Opening Bell: Apples, Squash, Sweet Potatoes, Coffee...


Good afternoon,
We had a great time at Conway’s Ecofest on Saturday! We met so many people that share our interest in eating locally for our health, and the health of this little mudball we call Earth. Over 600 items available this week!

Check out all the Featured Products and use the SEARCH field on the main Market page to quickly find the items you want.

Come early on Friday for the best selection from the EXTRAS table.

The market is now +OPEN +for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

How to contact us:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Stones River Market:  Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome to another week at the Market. Are you enjoying this first taste of fall weather this weekend? Some products have been added to the Market this week representative of Fall – winter squashes and turnip greens.

CASA Segovia-Paz is off this week and will return soon. Chef Jenny and JENuine Health is back with her seeds. Rainbow Hill Farm brings back his large cabbage heads to the Market. Just in time for Fall, Flying S Farms lists her pumpkin-cranberry bread and Healthy Harvest Breads adds sweet pumpkin bread. West Wind Farms is also taking reservations for their fresh Thanksgiving turkeys. This year, they have four different sizes.

A note from Chef Jenny:

Snack “healthy” with this Fall Snack Special from the Seeds of Success. This high protein snack satisfies cravings for salty and sweet. Snack Special Includes: Fall Pheasant Mix (seeds, pecans, cranberries, and pumpkin spices), Sweet & Salty Seagulls (seeds, honey, kelp and sea salt), and Cuckoo Cocoa Banana (seeds, banana chips, cocoa, and spices). All natural ingredients

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! If you have created a dish and want to share with everyone, please send it to me.

Our recipe this week comes from Chef Jenny with JENuine Health using several items found on the Market.

Savory Apple & Cheddar Pizza
Quick-N-Easy! *Kid-Friendly! I was introduced to this recipe in culinary school. The combination of ingredients did not appeal to me at all. However, when I tasted it, I was pleasantly surprised how all of the flavors came together.

Ingredients
4 pizza crusts, individual crusts (I used Mama Mary’s Thin and Crispy.) *You can also use pitas.
3 tbsp olive oil
3 cups mushrooms, baby bella or shitake, sliced
1/2 cup onion, chopped 2 green apples, sliced thin
1/4 tsp salt
2 tbsp rosemary, fresh and chopped (or 2 tsp dried), plus 4 sprigs for garnish (optional)
2 cups sharp cheddar cheese, grated
2 pkgs. Sweet & Salty, Seeds of Success

Procedure
1. Preheat the oven to 425 degrees.
2. For a crispy crust, bake the pizza crust on a cookie sheet for 5 minutes before adding all the toppings.
3. Meanwhile, heat oil in a skillet to medium heat. Add the mushrooms and onions and saute for 3 minutes.
4. Reduce the heat to medium-low. Add apples, salt, and rosemary. Stir to combine. Cook for 4 – 5 minutes, or until apples are slightly tender.
5. Remove the pizza crusts from the oven. Divide the apple mixture between all 4 crusts. Top each pizza with cheddar cheese and pecans.
6. Bake for 10 minutes, or until the cheese reaches desired consistency.
7. (Optional) Garnish each pizza with a sprig of rosemary.

Recipe Tips
1. You can also try this pizza with pears, Parmesan cheese, and walnuts. Omit the apples, cheddar, and pecans and follow the same recipe.
2. Serve with a cup of broccoli soup or a Caesar salad.

  • Non-Vegetarian Option: I would not recommend adding any meat to this pizza. If meat is desired, enjoy your favorite lean meat on the side.

Source
Author: JENuine Health By Jenny Drake
Web Page: http://www.JENuineHealth.com
Copyright: Copyright © 2013 JENuineHealth

I 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!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Champaign, OH:  Born To Be Wild


Get your motor runnin…’
Head out on the highway…
Looking for adventure…
In whatever comes our way…
(Steppenwolf – Born To Be Wild)

I am a fast paced person. I always have been since the youngest days of my life that I can remember. My grandmother used to love to encourage me. She wanted me to go, explore, run, be quick, be strong, know myself. We used to have these really super great conversations when I was young, in their backyard, while swinging on this huge porch swing that my grandfather built for her. We would have long chats over ice cold RC Cola, store bought oatmeal cookies, and Juicy Fruit chewing gum. Gosh, I miss that woman.

Anyway, she encouraged me to never let one second of the day go by in idle motion. (I admit, I do cheat with my afternoon power naps in the sunshine)…She, like me, loved taking adventures and creating. Also, like me, she hated the mundane. She hated wasting one minute on things that did not interest her, with people who annoyed her, or taking time out to think of the grocery, watch television, household tasks, or any other activity that took time away from the things she was passionate about.

This morning, I had a minute of time and was up in my daughter’s room, tidying some things that were cast aside when she departed for her semester away. I saw a big pile of fashion magazines, and with a morning of free time, thought I would sink into my favorite chair for a look. That lasted all of 5 minutes. I was bored, my mind was racing, I was thinking of all that I wanted to accomplish, today, and how this type of activity was sucking the life out of me. Not to mention the prices on each of the magazines.

Maybe I was bored because I am at an age where I am very secure with myself, I know my look, I have a business that I love, and I, unlike many of the articles I glanced over, just take life and run with it.

Which leads me to the theme of this weblog, today. I am a free bird of sorts, I like my life to be as action packed as possible, and mundane events, like grocery shopping, simply slow me down. And, I am pretty sure I am not the only one who feels this way.

Why spend time driving, parking, mindlessly pushing your cart, looking at endless labels full of bad ingredients, of products trucked in from who knows where, and at prices that are insane. And, once your cart is ready for check out, you may or may not be greeted by a friendly, helpful face. Oh, the whole process drives me bonkers.

So, enter our little local market of love. You can shop as quickly as you like or as slowly as you like. You can put in a single order or five orders. You can shop from your phone, wherever life finds you at that moment. Not a cart to push, not a crowd, not a mean face, no preservative laden foods…you get hard working vendors and lovely volunteers to get your orders. AND…it takes almost no time from your daily schedules!!!

You can shop WHILE you have your adventures!!

Like a true nature’s child, we were born to be wild. Shop our market, and then get right back out there. You can thank me at order pick up night:)

Peace and Love,
Cosmic Pam

South Cumberland Farmer's Market:  Keel Produce is Back This Week!


Keel Produce is back on the market this week with many offerings!

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.

  • This week we are happy to see the return of Frontier Family Farm vegetables – their green leaf and green oakleaf make excellent salads, especially in combination with their cucumbers and sweet green peppers.

  • What a bountiful supply of vegetables we still have available! White City Produce and Greenhouses still has lots of green beans, several types of peppers, pickling cucumbers, eggplant, mixed greens, okra, onions, summer squash, zucchini, and several varieties of tomatoes. Solace Farm has beets, carrots, and several types of garlic.

  • Doorstep Bakery French Sourdough bread and “Mad Hatter” jams make awesome snacks or elegant additions to any meal.

  • It’s time to think about what perennial plants your garden needs this fall. Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, colorful coral bells, and the gauras are beautiful in the fall.

  • The market also includes local honey, creamline milk, fresh-laid chicken and duck eggs, and other goodies from local farmers.

  • Check out all our 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) “Mad Hatter” Three Berry Jam and French Sourdough Bread from Doorstep Bakery, Green Oakleaf Lettuce from Frontier Family Farms, Garlic leaf card set from Solace Farms, and Southern Maidenhair Fern from Dogwood Valley Greenhouse.



    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. .

    StPete.LocallyGrown.Net:  Market NOW Open - Sept. 15, 2014 - Market Schedule Announced



    Be sure to READ an important “Market Schedule Announcement” below! Our Summer Schedule is becoming permanent.

    To Contact Us

    St. Pete Locally Grown
    on the web
    on facebook
    on google
    on pinterest
    via email

    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    MARKET TUTORIAL
    Don’t miss our helpful shopping hints now posted as a link at the top of every web page on St. Pete Locally Grown. Check it out and then share it with anyone who asks about us!

    Market Schedule Announcement

    After much consideration I have decided to make SPLG’s biweekly Market schedule a permanent change for several reasons. At sixty, I need a bit more time to relax, as much as I love this Market work so dearly! Secondly, we’ve proven this summer that our biweekly efforts produce almost as much income as two successive weekly Markets. This change will mean less wear and tear on all our resources, including our dedicated volunteers who commit their free time to year-round service of our Market customers and without whom our business cannot exist. Most of all, our biweekly summer schedule has given me such a feeling of well being!

    How will this change impact our valued customers? Not at all. You will continue to enjoy great locally grown, freshly harvested produce delivered with gentle hands from kind, volunteering spirits, and wonderful monthly potluck socials that bring us all together to celebrate the diversity of our local food movement and the wonderful commonalities of our members. I appreciate all of your ongoing support for St. Pete Locally Grown. I step into the future with delight! Tina, YOUR Market Manager

    Message from Your Market Manager

    Sorry, no COW raw dairy this week except for cow yogurt. “Grower” is waiting for heifers to have their calves! GOAT raw dairy is available as usual.

    NATHAN’S WORKSHOPS
    This coming Saturday’s workshop on Sept. 20th will start at 8am sharp for anyone learning how to make their own dirt, what Nathan calls “REAL DIRT”. This particular workshop is held every month year-round on the third Saturday of the month. If you miss this one, there is always next month. What’s important about this one is the timing. Tis the season to be planting and the condition of your soil is going to impact the yield of your precious garden and the time you have invested. Hope to see you! Get all the details on both the September & October workshops, plus a preview of Nathan’s garden at this link. You can Rsvp BELOW under the “Workshops & Events” AND get a peek at Nathan’s dirt. He’s really got it down…

    CHANGES ON SPLG EVENTS CALENDAR
    - We will combine potluck socials for November and December into one event we call our Annual Holiday Party—on December 6th. DO mark your calendars now. Active customers, volunteers, and growers will receive their invitations in early November.
    - In November we will be open two weeks in a row just before Thanksgiving so we can close for the week of Thanksgiving. You will have plenty of time to be prepared for this important day of sharing food and being grateful. All weeks of Market schedule are posted on our event calendar and reflect the permanent bi-weekly schedule.

    FEATURED FRESH FRUIT THIS WEEK ==>Fuji apples, green seedless grapes (large and sweet!), Red Sensation pears, and Green Goose pluots. We don’t want any leftovers so please buy fruit this week!

    WELCOME NEW GROWER THIS WEEK!
    JR’s Greens has posted some gourmet cowpeas that originated from Cuba. They are intentionally harvested small to be consumed whole either raw or sauteed. Joe Ramon, upcoming urban farmer, will have lots more interesting produce in the weeks ahead. We are thrilled to have another backyard grower in our repertoire! YOU can do it too. We’ll teach you how.

    LOCAL SUMMER FARMERS
    We are grateful to ALL who contribute goods to our online Market year round. We love the local raw dairy, eggs, honey, and all the household & garden products, coffees, herbal remedies, dried goods, fruit, and natural skin care products that we have come to rely on. The summer is especially challenging for our Growers who farm in the heat. Special thanks to those who have been responsible for almost all the greens and veggies purchased through our Market this summer. Without these dedicated folks, our Market could not have stayed open this summer. Thanks to all!
    Brenon’s Homegrown continues to nurture specialized greens & herbs that are tough to find locally.
    Faithful Farms is bursting at the seams with freshly harvested-to-order produce like lettuces, kales, turnips, spinach, and a beautiful variety of herbs. As hydroponic producers, they are ahead of the curve with fall produce and we have it on our Market now. Yay! They are allocating more volume to us this week so let’s show them our support.
    Glory Road Gardens delivers only the highest quality microgreens and we’re so glad they have returned to our Market. They were missed!
    Nathan’s Natural Veggies is our summer provider of lettuce mixes with substantial textures and tastes. He has become our summer salad specialist.

    COMING TO MARKET THIS FALL
    Doug Wild Alaska Salmon returns to Florida in November so our Market will have salmon to sell right after Thanksgiving.
    Geraldson Community Farm will be back with 100% Certified Organic produce. Availability and variety this year is supposed to improve over last year. We were satisfied last season… but bring it on!
    Pioneer Settlement Garden intends to provide our Market with produce again this fall. We are thrilled!

    MORE VOLUNTEERS NEEDEDNOW EVERY OTHER WEEK
    - We especially need customer oriented folks to join our Friday delivery teams which head out around 11am. We provide all the training & coaching you might need, a comfortable air-conditioned cargo van in which to ride with a skilled partner who will help you be successful AND have a good time doing it. The commitment for this is about 3 hours every other week.
    - We also need more folks on Thursdays to package vegetables for Friday delivery.
    - On Friday morning we are currently seeking folks who like working with a team to load customer coolers and help to get the van ready for deliveries.
    - We will train and we promise you will have fun! Please call or email me if you want to meet some fabulous, like-minded people!

    WELCOME TO OUR NEWEST CUSTOMERS!
    Once you have submitted your order, if in doubt about what you owe, you can always confirm what you have been charged for by checking your account history and viewing your most current invoice. Instructions on how to do that are on our Q&A page under the question entitled Since you don’t provide an invoice with delivery, how do I know what I owe? Also, since your vegetables are picked fresh within 24 hours of delivery, they should be lasting for WEEKS in your refrigerator. When you accept delivery, please take a few minutes to inspect your order to protect your vegetables from unnecessary spoilage. Lastly, it is imperative that you understand our policy on Unclaimed Orders found on our Q&A page. When you make a purchase you are agreeing to abide by this policy.

    SATISFACTION GUARANTEED
    Our Market has high standards for what it sells. Despite that—as seasons transition—the challenges of evolving weather and pesky insects can take its toll on the crops. Market Growers are being very selective about what they are willing to present to you. No, it won’t always be picture perfect (which is part of its charm) and sometimes an insect is going to evade capture! But we won’t send you anything that we wouldn’t eat ourselves. If for any reason we have goofed and you are dissatisfied, please report it to me right away so we can rectify the situation. That’s how we get better and we all benefit from that. Your satisfaction is key to our success as a resource for St. Petersburgs’ lovers of chemical-free, organically & locally grown vegetables.

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • REAL DIRT: Make Your Own” on Sept. 20th, 8AM Cost $35/$25. RSVP NOW
    • “Monthly Potluck Social”, Sept. 27th, Garden Tour Begins at 5:30PM for active Market customers, growers, and volunteers. BY Whoozin.com e-vite ONLY. Our Speaker is Chris Acosta of St. Petersburg Yoga, a major contributor to everyone’s yoga health for at least 25 years. What if what we are feeding our heads is at least as important as what we are feeding our bodies? Chris Acosta’s talk “From Feeding the Body to Feeding the Mind” will help us clean up our mental ingestion. As founder of St. Petersburg Yoga, Chris has been teaching transformation through mindfulness for over 25 years. Expect to feel motivated as Chris shares his perspective on feeding ourselves—figuratively and literally—in pursuit of a new paradigm for personal wellness.

    Volunteer Opportunities

    We are currently organizing our volunteer needs by Grower and by Market. So when you are interested in learning how to garden and/or how to run an urban market—including a model for great delivery service for the Market—consider volunteering for the organizations below. Check back for more Growers to be listed.
    Nathan’s Natural Veggies
    Pioneer Settlement Garden
    St. Pete Locally Grown Market

    REAL DIRT: Make Your Own”

    VIEW OR PRINT WORKSHOP FLYER

    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!

    Princeton Farm Fresh:  The Market is Open


    Ray and I are heading out to get more hands on training at “Armed to Farm” a sustainable agriculture training for Veterans this week. We are excited to learn from others that are being successful farming, and bring home ways to make more local food available right here in our community.
    The kids (Hannah & Jonah) will be running the market this week. I guess I should stop calling them kids as Jonah just turned 20 and Hannah is almost 18, but to a mom they will always be kids. I know that they will take great care of you while I am learning this week. I find it quite an accomplishment on their part that they can take care of the farm and market with their capable hands. Barring any escaping doggies, they should be just fine to hold down the fort.
    I hope you all have a great week!
    Angela

    Spa City Local Farm Market Co-op:  The market is open


    The market is open
    The Spa City Co-op on-line market is open. Place your orders between now and 9:00 p.m. Tuesday. Pick up your order at Emergent Arts , 341 Whittington Ave on Friday August 22nd between 3:30 and 5:30. Please come before 5:00 if at all possible.

    Thank you for supporting our local farmers and our co-op, and I look forward to seeing you Friday!

    Denise Marion
    501/655-3130
    Spacity@locallygrown.net

    Spacity.locallygrown.net