The Weblog

This weblog contains 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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Vista Marketplace:  Please order by 6:00PM

The deadline for your orders for this week is today at 6:00pm. Please review the website and see if there’s anything you need.
We’re hoping for some greens, beans, sweet potatoes, turnips or beets,and fruit for this week’s basket. I even saw some green tomatoes at the market last week! This week the basket includes a surprise dip mix from Gourmet Magic.

South Cumberland Food Hub:  Time to Order!

Good Morning Everyone,
Just a reminder that we are taking orders until noon today here at the South Cumberland Food Hub. Check out our great variety of produce!

Thank you for supporting your local farmers!


Dothan, Alabama:  Holiday Market

Have yourself a merry, local Christmas… The Holiday market has everything you need for gift giving and holiday cooking! Don’t miss out on seasonal favorites: Satsumas, pecans and fall greens. Also, hydroponic spring mix lettuce and tomatoes are available…both outstanding!
The Bread Lady is ONLY taking Pre-orders during the holidays…order early for best selections!
See you Friday, 9am – noon .
Susan and Amanda

Athens Locally Grown:  Availability for December 6

Athens Locally Grown

How to contact us:
Our Website:
On Twitter: @athlocallygrown
On Facebook:
On Thursdays: Here’s a map.

Market News

This is the season for holiday artisan markets, and it seems like there are more than ever in Athens this year. The big one seems to be at Big City Bread, and will be next week, on Thursday and Friday. But there are others, and I’ll spread the word when I hear the details via out Twitter and Facebook feeds. If you don’t already follow them, you can find the addresses right above. You’ve already demonstrated your commitment to buy some of your food from local farmers. Giving gifts made from local artisans is just as important, and can be even more rewarding!

Winter is a great time to garden here, but it’s also a great time to learn more about the craft. Here’s one event coming up:

If you enjoy working with people, digging in the dirt and talking “trash”, we want you to become a volunteer Master Composter with the Athens-Clarke County Master Composting Program! Become a home composting expert and teach your family, friends, neighbors, and fellow community members, “How to Compost”. Master Composters are an elite group of volunteers who have undergone an extensive training class in all aspects of the composting process, and then use that information to teach others how to turn their organic material into a beneficial soil amendment.

DATES: Wednesday evenings, January 30th – Wednesday, March 20, 2013 including two Saturday morning field trips as follows: Saturday, February 16 and Saturday, March 2, 2013.
TIMES: 6:00 PM – 8:00 PM
LOCATION: ACC Solid Waste Department Administration Building Training Room, 725 Hancock Industrial Way, Athens 30605
COST: $130
TO REGISTER: Contact ACC Cooperative Extension at (706) 613-3640 or for more information or an application visit:

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!


Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Athens Locally Grown products, so we can try it too!

Broiled Halibut with Miso Glaze

This is a classic Japanese take on fish. Doug’s Halibut was the perfect cut for this. I served one steak with some spinach and shitake dumplings and Hon Tsuyu soup base (Fooks) with rice noodles and it served three generously.

Source: Modified from Eating Well January 1997 (Entered by mary songster)
Serves: 2-3


8oz. Halibut Steak
1/8 c shiro miso (white miso)
1 Tbl. rice wine or vermouth
1 Tbl mirin
1 Tbl. toasted sesame seeds
lime wedges and pickled ginger for garnish

Step by Step Instructions

1. Bring Halibut steak to room temperature. Put rack in oven in the top third. Preheat Broiler Cover Pan in foil and oil (spray works really well)
2. Mix together miso, vermouth and mirin. Put Halibut on prepared pan and cover with half the sauce. Broil 3 minutes. Carefully flip Halibut and add other half of sauce to that side. Broil three more minutes. Done
3. Put fish on plate sprinkle with sesame seeds and add garnish and serve.

Other Area Farmers Markets

The Athens Farmers Market is held every Saturday morning at Bishop Park from 9am to noon for the next several weeks (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Local Farms First:  Last Chance to Order Local!

Greetings local food lovers!

Last chance to order local!!

There’s still plenty of produce on the market! Grab up potatoes, carrots, greens, chickens and more while you can.

Thanks for supporting local family farms!

Maya Silver – a 501c3 non-profit
click here to start shopping on the website:

Old99Farm Market:  Old 99 Farm Week of Dec 2, 2012

For orders, go to Bring egg cartons PULEEZZ@!!

We had a successful event with Nicole Foss last sunday; over 60 people attended, 2/3 stayed through to the end of the discussion and were still asking questions after 5o’clock. Her conclusions:

  • prepare for a very different world
  • there will be a major initial shock, (maybe financial, maybe energy related) followed by a long (decades) period of adjustment
  • no more business as usual
  • embrace a simpler future
  • contrast expectations of entitlement with reality of limits

She was emphatically supportive of permaculture design approaches to local food security. I will have another post summarizing the many points she made in her 2 hour lecture.

For now, suffice it to say that indeed you can jump in and learn what your options are with permaculture design of your home or small farm, this weekend. This was not planned, but my permaculture mentor, Peter Bane, is travelling to the Buffalo area and has agreed to come for a visit and workshop. Sunday Dec 9, 1pm to 5pm, cost is $100 for one to three people. So round up a couple of friends and come to the farm (or Copetown Community Centre, depending on response). Register here online or via email but advance registration is required.

Nicole was quite positive about what permaculture can contribute to building family resilience to shocks and surprises, financial, energy, etc. in coming years.

Peter will speak on “Designing Resilient Communities: How our Towns and Suburbs can Incubate the new Eco-Agriculture and Launch a Food Security Revolution”, building on his handbook. This is for people/families with a quarter-acre lot or a small farm, in the city, suburbs, or beyond.

The Permaculture Handbook will be available for sale, price C$45. If you want one, let me know in advance so Peter can bring enough with him. I think this book offers a clear and comprehensive picture of what low-impact, high-satisfaction living can look like in the post-petroleum age. It shows how to reduce dependence on money, on fossil fuels, and on distant supplies of critical resources. The book answers such vital questions as: how much food will the family need; what kinds of crops are most important and valuable to grow; where can we invest our scarce financial resources for the biggest return; how can the farm enhance local ecosystems and communities; what tools and machines are really needed to take care of the land; and a thousand others. More importantly, it teaches the reader how to make complex decisions about land and livelihood consistent with new and emerging economic and ecological realities.


Porterdale, GA:  Available for pickup December 8

Hello everyone!
Just a quick message tonight-

Your orders are due by 9 pm Wednesday and pickup is from 10-11 at the depot in Porterdale on Saturday.
Thanks for being a part of this market!

CAFE:  Another - yawn - holiday party?


Another Holiday Party?

Knowing how my schedule is I feel I need to justify asking you to crowd another occasion into your shrinking 2012 calendar. Last year we had our holiday party during and after the market pickup time for the sake of calendar efficiency, but those of us involved with the market operations felt our attentions too compromised to give the event the attention it deserves.

We offer this party as an opportunity to celebrate CAFÉ’s existence not only as a market but as an “exchange” in every sense of the word. The acronym CAFÉ was meant to suggest a gathering place for community to form around food needs and supply. We deserve to take the time to stop and simply appreciate one another, so here we are providing such an opportunity.

In the spirit of exchange it is a potluck for several reasons: Not only does it spread the cost and labor, it also allows us to continue what we started at the last Upstate Locavores potluck – sharing local, in-season culinary experiments as well as traditional treats. We encourage you to be local and creative!

The best reason to come to this event may well be for the live musical entertainment:

CAFÉ member, volunteer, and locally-grown musician Scott Chapman will share the stage with Evan Dehner for an “acoustic duo”

Other attractions include, but are by no means limited to:

Holiday Punch by Dana Howard

Door prizes donated by CAFÉ growers and members

Miscellaneous party favors

Ad hoc awards and prizes

Alcoholic beverages will be allowed

So please, if you can swing by after the end of your working Friday, or at the beginning of your busy Friday evening, share some moments with us celebrating the food community we have co-created at The Arts Center between 7 and 9 PM!

PS: Beggars allowed. Don’t let lack of prep time keep you away. Just eat lightly. There is plenty of food around this year.

Eat well, shop well (open til Mon noon), and stay well! Lance

Northeast GA Locally Grown:  Locally Grown - Availability for December , 2012

Hey Local Food Lovers,

I hate to rob you of a well thought out message to get your taste buds tingling, but I’m exhausted and a homemade pizza just came out of the oven, so this week is gonna be as brief as they come.

One other reason we’re distracted this week is we have multiple farm get-togethers this week, Locally Grown having their farmer potluck tomorrow, Clarkesville Farmers Market meeting on Tuesday night and Simply Homegrown meeting on Thursday night. Whew! Busy.

We’ll be plotting out some interesting new ideas for 2013 at our meeting so stay tuned for that.

And those of you who love the Split Creek goat cheeses we’ll be bringing those back for next week’s order so get ready to stock up.

Until then remember to EAT WELL,

Justin in Habersham
Chuck in Rabun

Cedar Grove Farm:  Cedar Grove Farm Availablility for December 3

Hey Folks!
Farmer Sara here. This week we’ve got some delicious wintery treats for you. Sweet potatoes are still going strong, and our winter greens are picking up speed in the hoop houses. A new radish is on the scene this week — a spicy delight called Shunkyo. The butterhead lettuce is fattening up and we’re offering baby heads this week. Green tomatoes, peppers, and eggplant are all finally done and won’t return until next summer. In the meantime, we’ve got a great recipe for you for all those sweet potatoes and greens — check our recipe page for Indonesian Sweet Potato and Greens Soup! It’s a personal favorite of mine.

IMPORTANT — this week, pickups move to THURSDAYS. Still at Lindsey’s, from 4-6pm. Winter time is slowing down work-wise and we’re trying to condense our deliveries. Thanks for making the shift with us.

And, as you see, the CSA continues. We’ll be taking payment week to week, or up front, your choice, from now until next Spring. So please continue to order from us through these Winter months. We appreciate your business!

Farmer Sara