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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Tampa Bay :  Weblog Entry

Birdhouse Buying Club of Tampa Bay

Providing Tampa Bay citizens a democratically-managed source of local, healthy, fresh food

Seasonal Box

List to come out Monday morning

Contact Us

Our Website
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Wednesday Pick-Ups"
Look for signs and cars parked in the back!

Market News


The market is now open – if you’d like to order produce, go ahead and place your orders online till 11pm Monday night!

There have recently been a few freezes and, therefore, there is a bit less product this week from Local Roots but great news, she is bringing on a lot more growers and extending into the Ocala area so in the coming weeks and months, there will be a lot more selection.

If you would like to order special items, i.e. not a box, please put your order in ASAP! />
The pick up times have been extended to Wednesday 6-8pm in order to better accommodate our distributor, farmers, and customers!

And Thursday from 1-4pm. (case by case, call ahead)

If there is something special you want, please email before Sunday 4pm.

As for items from certain farmers (Windmill, Morning Star, etc.), if there is not enough product ordered, it doesn’t always make financial sense for us to drive an hour or two to pick it up. We’ll try to communicate better with members when this happens but just wanted to give everybody a heads up.

Check out some great upcoming events down below!

You now can order ANYTHINGEVEN IF the quantity says zero (some exceptions with Gnarly Farms products)

Order here today!.

Email us if you have any questions.

The boxes are now hand-selected by the customer/member instead of pre-packaged. This means the earlier you come, the more selection you’ll have for your box! Please bring your own box or reusable bag as we are running low at the coop. Also, if you have any to donate, it would be greatly appreciated.

We may donate excess food that does not sell in the course of a week to local food programs that the Tampa Underground organizes – the Good Samaritan, the Hub & home church feedings for those in need.

If you would like to be there to help drop off for those folks, please let me know.

Here’s whats been going on at the Co-op.

Over the past few months a ‘steering committee’ has been meeting every month & working to establish bylaws that are in accordance with our values and principles.

We are almost at the point where we can file for Cooperative status with the state of Florida statute 619. Hopefully, within a few months that will be a reality. If you would like to participate, have legal or nonprofit experience, please let us know.

Our location has to change around the end of February/beginning of March.

Right now it looks like we will be moving into the blue building near the current location as another temporary spot. We’re still planning to move around the end of this month and could use some help so let us know if you’d be willing to volunteer your time and/or supplies.

We have also been visiting an aquaponics farm in Dade City called Morning Star Fishermen. They have a 65,000 gallon aquaponics system and are raising tilapia as well as a ton of vegetables. It is a truly inspiring production- they even teach classes and are expanding. We’re thinking of planning a field trip up there with members so be on the lookout for info! We want members to be involved and get to know their farmer(s), so check out the growers on the website, let us know if you are interested in visiting any of them, and we can try to set something up. After all, that’s the point!

Be on the lookout for Recipes under the appropriate tab on Locally Grown!

More updates to come soon!

Coming Events

Ryan, our Market Manager, is back from Cuba! He will be hosting a Tampa Free Skool event talking about his trip and what he learned at Sabroso Cuban Cafe (across from Ella’s on Nebraska) on March 11th at 7:30PM. We hope you’ll all be able to make it and learn some cool stuff about SOCIALISM!

The Coalition of Immokalee Workers (CIW) will be marching from Fort Myers to Lakeland between March 3rd-17th, for Rights, Respect, and Fair Food, ending at the Publix Headquarters. They will be in Tampa on the 13th and 14th. Join them in solidarity!

The Sustainable Urban Agriculture Coalition will be hosting a Community Visioning Meeting at the Enoch Davis Center in St. Petersburg (1111 18th Ave. S) on March 2nd from 2-5PM.

Thank you for supporting our efforts to bring you the healthiest, freshest, and most delicious locally-produced foods possible.

McColloms Market:  Delicious Recipes for Goat Meat

Hi All Again:

Who’s going to be the first one to give Asgaard Farm’s goat meat a try? Here are a few recipes to help spark your (and my) imaginations:

John Vargo’s Breast of Chevon Tonnato
Chef John Vargo from Eat n’ Meet Grill & Larder in Saranac Lake shared his favorite goat breast recipe with us. It’s so delicious, that we wanted to share it with you!

1 breast of goat
4 sprigs of fresh rosemary, chopped
8 sprigs of fresh thyme, chopped
6-8 cloves fresh garlic, chopped
4 ounces extra virgin olive oil
2 tablespoons coarse sea salt
2 cups flour
3 carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 medium can whole tomatoes in juice
2 quarts water
1 cup white wine
1 can white tuna
4 tablespoons capers
½ cup mayonnaise
juice of 1 lemon
½ bunch fresh parsley
1 pound pappardelle pasta or wide egg noodles

1) Lay the breast of goat out flat on a cutting board and rub with chopped
fresh herbs, half of the chopped garlic, sea salt and half of the olive oil. Roll the breast up and tie with butchers twine across entire roll.
2)Dredge the breast in flour and tap off excess flour
3) Place the rest of the olive oil in a thick bottom pot or deep cast iron pan. Heat the oil on medium high and brown the rolled -tied breast on all sides. Add the carrots, onions, celery and the rest of the chopped garlic until the veggies are somewhat browned.
4) Add the white wine and cook off the alcohol for about 2 minutes. Add the tomatoes and cook for about 5 minutes. Add the water and bring to a boil, turn down the heat and simmer for about 2 hours. Turn off the heat and let braised breast sit in liquid for about 30 minutes to cool
5) Remove the breast from the liquid and set aside on a platter to rest. Place the braising liquid, tuna, ½ the capers, lemon juice and mayonnaise in a blender and puree until smooth
6) Cook your pasta and place on a serving platter while hot
7) Slice the breast of goat fairly thin and lay the slices over the warm pasta. Pour the blended sauce over the goat breast slices and garnish with chopped fresh parsley, whole capers, coarse sea salt, and fresh ground black pepper
Chef’s Note: This dish does not have to be piping hot, in fact it is traditionally served cold without the pasta. I like the pasta, and enjoy it served this way.


Chevon Shepherd’s Pie with Au Sable Valley Tomme
This is a twist on a classic shepherd’s pie recipe, using ground goat for the filling and Au Sable Valley Tomme in the mashed potato topping.

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
½ cup shredded Au Sable Valley Tomme
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 – 2lbs ground chevon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
3 teaspoons chopped herbs (thyme, rosemary, oregano, etc)
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Heat on low the half-and-half, butter and ¼ cup of Au Sable Valley Tomme in a small saucepan. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the warm half and half mixture, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the goat, salt and pepper and cook until browned and cooked through. Sprinkle the meat with the flour and toss to coat,


Champaign, OH:  TGIF!

Don’t forget the market is now open on Thursdsy evening! Shop away folks!

McColloms Market:  March FFFN Order is Now Open!

The pick up will be next Wed., March 6th at the usual spot in Saranac Lake: 103 Helen St. from 5-7 pm. Please call me on my cell at: 518-418-9236 if you think you’re going to be delayed or can’t make it.

I’m trying a new thing this month by including a product listing with this email. Hopefully it will work well for you.

Just in case you need it, here’s the link to the market:

Happy Shopping. See you next week.


McColloms Market:  March FFFN Order is Now Open!

The pick up will be next Wed., March 6th at the usual spot in Saranac Lake: 103 Helen St. from 5-7 pm. Please call me on my cell at: 518-418-9236 if you think you’re going to be delayed or can’t make it.

I’m trying a new thing this month by including a product listing with this email. Hopefully it will work well for you.

Just in case this feature doesn’t function as I think it will, here’s the link to the market:

Happy Shopping. See you next week.


Conway, AR:  Bring Glass Jars to CLG Pickup today 4-6pm.

Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

Remember to bring your glass jars for recycling, and bags for ordered items.

See you this afternoon. Have a great day!

Fisher's Produce:  Farm Update

Hello Bristow Friends,

February is just about over, and we are hoping that winter goes with it. Only 5 weeks until our regular CSA season starts. If things warm up as fast as last year, though, we will have asparagus by the middle of March.

For those of you that plan to join our CSA this year, let me know soon. I am posting an ad in the Bristow Paper tomorrow (Friday), and I plan to start advertising with several area business. We are looking to increase our Bristow membership, but if it increases too much, we may run out of room! If you have any friends that might want to join, let them know as well.

We plan to have a good season this year, with a few updates (including a new wife!) Also, we are looking into partnering with a berry farm to increase or fruit availability this year. We are currently planting blackberries and raspberries for next season and years to come.

Check out our farm blog updates:

See you all soon!


Suwanee Whole Life Co-op:  Market is OPEN

Good Morning Everyone,

The market is now open for ordering!

Please place your orders by Sunday at 5pm.

Have a great weekend!

Vista Marketplace:  Farmers and Crafts Market

Check out our facebook page:
Vista Marketplace at Whaley
Lots of great vendors, great veggies, seafood and meats, and terrific crafts.
If you’re going to the craft show at the Fairgrounds, stop by and see us first. Our admission is FREE!!!

CAFE:  Farmers Market Season is Here!


Farmers Market Season is here!

Will someone please remind the Weather-maker!

Yes, tomorrow afternoon at 3:30 come out and visit us at our table at the first First Friday City of Clemson Farmers Market at Patrick Square, 578 Isaqueena Tr.

I will be selling a variety of things from various CAFÉ growers (including fresh produce from the Student Organic Farm),as well as Leopard Forest coffee.

The first best reason to come is to meet Becky and Sandra Howington of Crescent Moon Farm, who are the Featured Farmers of the day!!

The other best reason to go is to welcome back Katie Tillman and Val Lowe of Friends. They will begin listing some products on CAFÉ a monthly basis beginning tomorrow night.

The City of Clemson and Patrick Square also have a program. Market hours are 3:30-6:30.

Hope to see you there. Lance