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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Jonesborough Locally Grown:  market open forFeb 27th pick up

Welcome late winter shoppers! You are in luck as we have lots of good stuff for you. Last week’s prize was porvided by the Sentelles (won by the Kennedys) and they gave us enough so that we have saved a package of their hand-made pork sausage for this week’s prize as well. YOU could be the lucky winner.
Farmers deliver from 4:30 to 5:15 and customer pick up is from 5:30 to 6:00. See you there.

the market Managers

Russellville Community Market:  RCM Opening Bell

Hey everyone! Welcome to another RCM Market week.

We hope everyone was able to make it out to the Russellville Seed Swap yesterday! We had an awesome turnout, that I think exceeded last year’s attendance. A big thank you to Dr. Brian Campbell from UCA for coming down. And a big thank you to everyone who came out to support the seed swap and the market!

This upcoming weekend is the Fayetteville Dig In Festival, which I talked about some in last week’s email. Be sure to check out the details at Dig In Festival.

New on the market this week: homemade dishwasher detergent and carpet deodorizer. A great addition to our homemade cleaning products!

Don’t forget to Like us on Facebook for up to date news and exciting RCM announcements. Check out our page for great info on local foods issues and upcoming events too! RCM Facebook

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

Superior Seasons:  Ski the Loppet Sponsors!

Good Day

It’s the last few days to register to Ski the Loppet! Click this link HERE to get registered. The Superior Seasons Market Store is proud to sponsor active, family sport events like the Loppet (partly because we know you’ll be hungry for great, nutrient dense foods when you’re done!!!). Look for our banner and some of our available ingredients at the Breakfast next Sunday!

Ordering Reminders! We are still offering HOME DELIVERY to Individual customers on Wednesdays! CLICK HERE, until Monday at 4:30 pm for Wednesday options. Deliveries occur normally between 12 and 2pm, but let us know if that doesn’t work for you and we’ll try to accommodate.

In the Garden
Our first order of garden seed packs arrived the other day! Watch for available garden packages for sale on Superior Seasons soon. Sally will be putting together some easy combinations of what some experienced gardeners consider to be the best varieties for our area. If you’ve ever had trouble getting kids to eat vegetables – try letting them plant, grow and eat them fresh right out of their own garden or large container. Then try to stop them from “ruining their appetite for dinner eating all those carrots”!

Good Growing

Click to Read the Superior Seasons Weekly!

Stones River Market:  The Market is Back Open Today

Welcome to the last week of February. Spring is just around the corner and our produce farmers are getting all their plans in order and many seeds planted so you can enjoys the fruits of their labor.

New items are always being added to the Market. This week we have the following:

  • Family Favorite House Salad from Farmer Brown
  • Awesome Brownies and Granola Molasses Pecan Bars from Flying S Farms
  • Cedar Sachets from Wedge Oak Farm

Thank you for your orders last week.


See the complete list of products at

ALFN Local Food Club:  Simple Food

Good Morning Marketeers,
The Food Club is now taking orders. Well, really, our farmers are taking orders. Don’t let my elegant words fool you: the real interaction is between you and the farmer.
The Market is full of simple food. That’s what the winter season’s offerings impress on me. Basic but reliable ingredients. Greens, eggs, meat, root vegetables. Nothing to include in a catalog of fanciest gourmet cooking, but the ingredients speak for themselves. Since I started eating through Food Club primarily, I’ve found that good food doesn’t have to take much. Sometimes, two eggs, some shredded beets, and a fistful of greens is all you need.
Speaking of which: we’ve got some great stuff. Kale, turnips greens, asian greens, arugula, plus some specials on eggs, frozen blackberries, and select meats (check the Specials section).
But really, the thing to check out is our Plants Section. We’re loaded with plants of all kinds: fruit trees, berry bushes, lettuces, peppers, tomatoes. Lots of great options, with the greenhouses having done the startup work for you!
Try not to enjoy too much.
Sam Hedges

The Wednesday Market:  Weblog Entry

  I found this article in Kitchen Daily and thought it was a timely reminder of why we should be reading our food labels.
Eat well, live healthy, be happy!

“For numerous suspicious and disturbing reasons, the U.S. has allowed foods that are banned in many other developed countries into our food supply,” says nutritionist Mira Calton who, together with her husband Jayson Calton, Ph.D., wrote the new book Rich Food, Poor Food due out this February.

During a six-year expedition that took them to 100 countries on seven continents, the Caltons studied more than 150 ingredients and put together a comprehensive list of the top 13 problematic products that are forbidden by governments, outside the U.S., due to their detrimental effects on human health.
“If you see any of the following ingredients listed on the nutrition label, don’t buy the product,” Calton warns. “Leaving these banned bad boys on the shelves will speak volumes to grocery stores and food manufactures about what informed consumers simply won’t tolerate.”

Ingredients: Coloring agents (blue 1, blue 2, yellow 5, and yellow 6)Found In: Cake, candy, macaroni and cheese, medicines, sport drinks, soda, pet food, and cheese
Why the U.S. Allows It: We eat with our eyes. “Recent studies have shown that when food manufacturers left foods in their natural, often beige-like color instead of coloring them with these chemical agents, individuals thought they tasted bland and ate less, even when the recipe wasn’t altered,” Calton says. This may explain why the use of artificial dyes—the most popular being red 40, yellow 5, and yellow 6—have increased five-fold since 1955.
Health Hazards: Back in the day, food coloring came from natural sources, such as saffron and turmeric. “Today most artificial colors are made from coal tar, which is also used to seal-coat products to preserve and protect the shine of industrial floors,” Carlton says. “It also appears in head lice shampoos to kill off the small bugs.”

Ingredient: Olestra (aka Olean)Found In: Fat-free potato chips
Why the U.S. Allows It: Procter & Gamble Co. took a quarter century and spent a half a billion dollars to create “light” chips that are supposedly better for you, Calton says. They may need another half a billion bucks to figure out how to deal with the embarrassing bathroom side effects (including oily anal leakage) that comes with consuming these products.
Health Hazards: “This fat substitute appears to cause a dramatic depletion of fat-soluble vitamins and carotenoids, robbing us of the vital micro-nutrients," Calton says, adding that many countries, including the U.K. and Canada, have banned it.

Ingredient: Brominated vegetable oil (aka BVO)Found In: Sports drinks and citrus-flavored sodas
Why the U.S. Allows It: BVO acts as an emulsifier, preventing the flavoring from separating and floating to the surface of beverages, Calton says.
Health Hazards: “Because it competes with iodine for receptor sites in the body, elevated levels of the stuff may lead to thyroid issues, such as hypothyroidism, autoimmune disease, and cancer,” Calton says. That’s not all. BVO’s main ingredient, bromine, is a poisonous chemical that is considered both corrosive and toxic. It’s been linked to major organ system damage, birth defects, growth problems, schizophrenia, and hearing loss, which explains why it’s been nixed in more than 100 countries.

Ingredient: Potassium bromate (aka brominated flour)Found In: Rolls, wraps, flatbread, bread crumbs, and bagel chips
Why the U.S. Allows It: This flour-bulking agent helps strengthen dough, reducing the amount of time needed for baking, which results in lowered costs, Calton explains.
Health Hazards: Made with the same toxic chemical found in BVO (bromine), this additive has been associated with kidney and nervous system disorders as well as gastrointestinal discomfort. “While the FDA has not banned the use of bromated flour, they do urge bakers to voluntarily leave it out,” Calton says.

Ingredients: Synthetic hormones (rBGH and rBST)Found In: Milk and dairy products
Why the U.S. Allows It: Gotta keep moo-ving things along. Dairy farmers inject cows with genetically-engineered cow growth hormones to boost milk production by about 10 percent, according to Calton.
Health Hazards: “Cows treated with these synthetic hormones often become lame, infertile, and suffer from inflamed and infected udders,” Calton says. Humans, who consume these cows byproducts, are in no better shape, she adds: “The milk is supercharged with IGF-1 (insulin growth factor -1), which has been linked to breast, colon, and prostate cancers.”

Ingredient: ArsenicFound In: Poultry
Why the U.S. Allows It: Big brother FDA permits arsenic in chicken feed to promote growth, improve efficiency in feeding the birds, and boost pigmentation. “The arsenic affects the blood vessels in chickens and turkeys, causing them to appear pinker and, therefore, fresher,” Calton says.
Health Hazards: The European Union has outlawed the use of arsenic since 1999, Calton says, and the Environmental Protection Agency classifies inorganic arsenic as a “human carcinogen.” Take matters into your own hands by sticking to organic birds only.

Ingredient: AzodicarbonamideFound In: Breads, frozen dinners, boxed pasta mixes, and packaged baked goods
Why the U.S. Allows It: While most countries wait a week for flour to naturally whiten, the American food processors prefer to use this chemical to bleach the flour ASAP.
Health Hazards: It’s not enough to just ban this product in Singapore. You can get up to 15 years in prison and be penalized nearly half a million dollars in fines for using this chemical that’s been linked to asthma and is primarily used in foamed plastics, like yoga mats and sneaker soles.

Ingredients: BHA and BHTFound In: Cereal, nut mixes, gum, butter, meat, dehydrated potatoes, and beer
Why the U.S. Allows It: “Made from petroleum [yummy!], these waxy solids act as preservatives to prevent food from becoming rancid and developing objectionable odors,” Calton says. A better solution may be natural rosemary and sage. In a 2006 study, some organic herbs and spices proved to be efficient at preventing oxidative decay in meat, which ultimately could improve the shelf-life of these products.
Health Hazards:  

Citrus County Locally Grown:  Gonna get cold again this week!

Happy Sunday you’all! While the weather has been beautifull and warm the last several days and is expected to remain so for the next few more, it’s supposed to get back down in the 30’s later this week! Bring in or cover what plants you can that are not cold hardy!

This week’s market has a lot to offer. Please be sure to check each tab for new products, you don’t want to miss out!

See you on Thursday!

Happy Gardening, Healthy Eating and Blessings,

The CCLG Team

Green Fork Farmers Market:  Weekly Product List

Dear Green Fork Farmers Market Customers,

It’s time to place your order for this Wednesday’s market. You can do so until Monday at midnight for pickup on Wednesday from 4-7 pm in the Breezeway at Nightbird Books, 205 W. Dickson St. in Fayetteville.

It’s not easy at this time of year, but our producers are busy bringing you a great variety of products, including spinach, chard, collards, kale, green onions, eggs, honey, pork, chicken, bath and beauty products, baked goods (including gluten free options), olives, and olive oil.

Coming in March: Beef from Green Fork Farm and NEW! Lamb from Black Sheep Ranch. Stay tuned for more information in the coming weeks.

NEXT WEEKEND! The Dig In Food and Farming Festival is coming! Films start on Thursday. Friday includes workshops for farmers, advanced gardeners and water conservationists, and the opening reception and films in the evening. Saturday is packed with classes, workshops, discussions, keynote address, films, information and vendor fair, seed swap, and food tastings. Food will also be available for purchase. View the full schedule and obtain passes at Admission also by donation at the door.

Hope to see all of you soon!

Green Fork Farmers Market

Middle Tennessee Locally Grown:  Manchester Locally Grown market is open!

Dear Market Members:

Spring is ever-so-softly slipping our way. I can feel it in the air. Signs of the very early part of spring are more and more common. The robins have returned in force to Coffee County, the daffodils are blooming, and the sunshine (when we see it) is warmer each day.

There are lots of eggs on the market this week, including duck eggs; as well as soaps and lotions. Solace Farm has added adorable handmade baby moccasins. Hansen’s Milk & Honey Farm has lots of local honey (so good for allergies). Dogwood Valley Greenhouse has daffodil bouquets again this week, and probably next as well. Grundy Greens’ lettuces and Frontier Family Farms’ spinach are delicious this time of year. And Wayne Diller’s popcorn will make a great healthy dessert. There are several perennials and a few houseplants available from Dogwood Valley Greenhouse.

Come browse through the market and choose a few things for your family this week. Click here to begin shopping.

South Cumberland Farmer's Market:  The Cumberland Farmer's Market is OPEN!

It’s time to order from the Cumberland Farmers’ Market

click here to go directly to the market page

To Contact Us

Cumberland Farmer’s Market


Here’s another great recipe from Kir Strobel! This one sounds perfect for a chilly winter’s night.

Easy Shepherd’s Pie Recipe (serves 4)


1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables – chopped carrots, corn, peas
1 1/2 – 2 lbs potatoes (3 big ones) (try mashed sweet potatoes!)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice


1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). (Or: My favorite method to peel potatoes is to not cut them but to pierce the skin and put them in boiling water for about a minute or two; then plunge them into ice water and then twist the skins off.)

2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. (Purists can use olive oil.)

3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to
cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of
beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Mash potatoes in bowl with remainder of butter, season to taste.

6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. (That last part is optional; I’m usually challenged enough just to get the potatoes spread out fairly evenly. I make these up in individual portions and freeze in glass or plastic containers. Very easy to slightly thaw, remove from plastic container – never cook in them – and microwave for a quick, easy dinner.)

7. If you’re doing a whole baking dish instead of individual portions: Cook in 400 degree oven until bubbling and brown
(about 30 minutes). Broil for last few minutes if necessary to brown.

Market News

Dear Market Members:

The market has been very quiet lately. We are experiencing that lovely season of peace before the whirlwind of spring and summer begins. It’s nice to sit by the fire and think about all the reasons we have to be grateful: we’re warm, we’re well-fed, we have a wonderful supportive community to live in.

Have you heard the birds chirping? What a cheerful sign that spring is on the way! We’ve been seeing daffodils, too. In honor of those cold-defying harbingers of spring, I offer to you this poem by William Wordsworth. You’ve no doubt read it before, but take another look at how he captures the contemplative spirit of a grateful heart. He is grateful, as we are now, for the memories of spring that get us through these cold winter nights!

Daffodils, by William Wordsworth

I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.

Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.

The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed—and gazed—but little thought
What wealth the show to me had brought:

For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.

Online at

Best wishes,


Click here to visit the market

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!