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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Jonesborough Locally Grown:  Saturday 8/30


Happy Labor Day weekend everyone. Have a seat on our front porch, relax with a cup of coffee and listen to music by Rural Route.

Are you grilling out this weekend? You will find Sentelle’s smoked sausages, Shiny C’s steaks, Kany & JEM’s chicken, or Clover Creek’s lamb Italian sausage and racks superb on the grill.

River Island Taters will have sweet potatoes and those wonderful fingerlings and blues. Salamander Springs Gardens returning this week with shiitake mushrooms, garlic, sweet corn and cukes.

Have you tried Buffalo Trail’s apples? Or Ziegenwald’s goat cheese? The best!

Heavy Metal Milkman will have his creative works along with our regular artists, pottery by Tim Roberts and woodwork by Grizzwood. And don’t forget your four-legged friends, shop at Sheek Treats.

New! Jonesborough Locally Grown t-shirts available Saturday!

Front is this image, back tells about the Saturday market & store.

  • Printing is sage green on dark brown shirt
  • Regular sizes (small-xxl) and women’s cuts as well (S,M,L)
  • Shirts are preshunk, 100% cotton, screened locally!
  • Cost is $15 ($12 for our members, vendors & volunteers)!
    Get yours Saturday at the info booth!
    T-shirt sales and annual memberships all support JLG with operating funds. Purchase a membership with cash or check before October 1st and save 10%! Learn about member benefits at the info booth Saturday or see our Boone Street Market blog

Another announcement: The Appalachian Resource Conservation and Development Council (ARC&D) is beginning the first greater Tricities local food and agriculture newsletter, with the mission of providing a quarterly selection of stories, news, events, and resources. The newsletter will have something for everyone—-from growers and producers, consumers, community leaders, educators, and food-related agencies/businesses.

If you are interested in receiving this quarterly newsletter to learn more about local food and agriculture events, stories, and organizations in our area, you can register your e-mail at: ARCD ag newsletter subscribe link

See you on the street and you never know when someone is going to kick up their heels!

Deb

Middle Tennessee Locally Grown:  Welcome Steve's Bees!


Steve’s Bees has added fresh local honey to the market! Get some soon! This week’s market will be open till 11 today.. Even if you have already placed an order, you are welcome to order again this week. The software will total everything up for us.

The Cumming Harvest - Closed:  Weblog Entry


Market News

The market is open and ready for you to place orders online. You may pay here or when you pick up with either cash, check or a credit card. A 3% convenience fee is added to all credit card payments.

Some new items this week are Watermelons, Lima Beans, Mushrooms and Eggplant Parmesan.

Group Buy

Green Pasture The order has been placed for those of you that ordered during the last several weeks. It should arrive to us by Sat, Sept 6th. I ordered a few extras in case you missed it, these extras will be on the extras shelf when they come in.

Butter I have one 2 lb. salted butter available for $12. Send me an email if you want me to add it to your order this week. First come, first serve. I will be opening butter group orders up next week, look for butter listed in the Group Order category.

PICK UP LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

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!

Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 35


Your box for Week 35

Farm Where Life is Good

Produce Subscription (Week 35)

How is everyone doing? The summer bounty is here…have you noticed yet? We hope you are enjoying the cooking and the eating. I am an Italian drunk on noodles right now! (It will make sense below…)

A little pink petunia amoungst the winter squash.


Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Twenty-four pounds in your boxes this week; use caution, lift from below and bend your knees!

Chard , rainbow

Tomato, cherry variety

Tomato, saladette

Tomato, red slicer variety Sorry, photography will not due justice in distinguishing the different types. But, suffice to say, there are 3-4 red varieties, and the little orange guys are Jaune Flamme. See how they go for ya!

Tomato, Black Krim This one we can see the difference by photo. It is a unique one.

Pepper, sweet Crunchy and tangy. Enjoy ’em while they last!

Pepper, Alma paprika (immature) Another variety of paprika pepper; a tad more kick than last week’s. This one is my favorite— white, yellow, orange or red. When they come on strong later in the summer…gasp, it is almost over…they are wonderful to dehydrate and grind to a powder and use on absolutely everything all winter!

Carrot Ooo, maybe there are the ingredients for a standard Midwestern salad this week? Lettuce, tomato, cucumber, carrot…oops, forgot the radish!
Lettuce, red and green summercrisp

Squash, zephyr I discovered a kitchen implement I didn’t know I had; a plastic, handheld mandoline-thing (by Progressive?) that rapidly makes the most beautiful yellow and green communion wafers out of zephyrs and zucchini. Perfect for pizza topping!

Zucchini Have you tried the Zucchini Brownies yet? Have I asked you this yet?

Zucchini, baby striped I’ve gone nutty on the zucchini “boat” theme. Pinterest is dangerous. How about pesto quinoa zucchini boats, or taco zucchini boats, or eggplant “parmezan” zucchini boats (see below)

Cucumber, slicers

Cucumber, lunchbox

Cucumber, Little Potato, True Lemon, Crystal Apple and/or Mini-white

Broccoli OR
Broccolini

Onions, white and Walla walla

Pepper, hot (El Jefe Jalapeno) And one hot fella. We cut back on these spicy things for lack of interest. But maybe just one at a time for some seasoning?

Parsley

Cilantro

Recipes for your consideration

I spend my life adapting recipes to accommodate strict vegetarian eating; so you may have noticed my recipes are a bit interesting. I haven’t converted them back because I like what I make, as it is. Please adapt them to your way of eating as you see fit. This one gets a squirrely name because I can’t legally steal the name of a cheese town in Italy without concern for the EU coming to get me!¬

Eggplant Parmeezian Zucchini Boat

4 medium zucchini, washed and stem end removed
1 medium eggplant, peeled (or not if thin skinned) and diced
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
½ cup + 4 tablespoons grated parmeezian-flavor vegan topping (Galaxy Foods; this is taste-tested as the best by me!)
2 tablespoons chopped fresh parsley
2 Tbsp nutritional yeast
1 cup almond meal (or breadcrumbs)

Marinara sauce
1 Tbsp olive oil
½ cup onion, diced
2 cup tomatoes, diced
1-2 cloves garlic
1 tsp oregano
1 Tbsp nutritional yeast
1 Tbsp maple syrup/brown sugar

Sauté onion in olive oil until soft; add tomatoes, garlic and oregano and simmer uncoverd on low while you prepare the boats. Add maple syrup/brown sugar after it is as thick as you want it and have removed from heat.

Preheat oven to 350°F and place a rack in the middle. Line a baking dish with parchment paper and set aside.

Bring a pot of salted water to a boil and cook zucchini for 5 minutes until just tender. Drain and set aside to cool.

In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium-low heat, add onion, salt and sauté for 5 minutes until translucent.

Finally add eggplant cubes and sauté – stirring every now and then – until browned and soft, about 10 to 12 minutes. Add garlic and mix well.

Slice the zucchini in half and scrape out the fillings with a spoon or melon-baller. Add ¾ cup zucchini flesh to your eggplant concoction. Save remaining for squash soup or making stock/broth.

Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this.)

Add grated parmeezian topping, parsley, black pepper and nutritional yeast and stir until well combined.

Add almond meal (or breadcrumbs) ¼ cup at a time and mix with your hands until it reaches a firm consistency (you might need to use more or less almond meal). Set aside.

Arrange zucchini boats on the lined baking dish, drizzle with remaining tablespoon of olive oil and brush to coat.

Fill the hollowed zucchini boats with a spoonful of marinara sauce and top with eggplant mixture, spoons and fingers.

Sprinkle with grated parmeezian topping and bake in the oven for 25 to 30 minutes until golden.

Adapted from: www.theironyou.com


This is just an excuse to eat lots of noodles, tomatoes and peppers. Love it!¬

Italian “Drunken” Noodles

2 Tbsp Olive oil
4 Tofurky Italian sausage, diced
1 large onion, quartered and sliced thinly
1 tsp salt
1 tsp Italian seasoning (or combo of oregano, basil, thyme, parsley)
½ tsp cracked black pepper
3 sweet peppers, cored and thinly sliced
4 cloves garlic, pressed or minced
½ cup white wine
3 cups tomatoes, diced
2 Tbsp parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked (wide flat pasta noodles; lasagna noodles would work, but when cooked, slice them lengthwise in ½ or 1/3.)

Place a large, heavy-bottom pan or braising pot over medium heat; add olive oil and onion and stir/sauté until browning.

Add the salt, Italian seasoning and cracked black pepper, and stir to combine. Add sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender.

Add garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.

Add diced tomatoes with their juice and diced Tofurky sausage, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 1-2 Tbsp olive oil, add in the chopped parsley and half of the julienned basil; stir, and keep warm while you prepare the noodles.

Prepare the pappardelle noodles according to instructions on package.

Drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce.

Serve garnished with remaining basil, grated parmezan-flavor vegan topping (Galaxy Foods), and/or chopped parsley.


The origin of this is at the Beirut Restaurant in St Paul. You must go, and you must order Veggie #4. Combo platter with eggplant stew and falafel. I am forever trying to reverse engineer the eggplant stew. This is my latest.

Eggplant Tomato Onion Stew

1 eggplant (medium, unpeeled and diced)
6 paste/saladette tomatoes (sliced)
1 onion (sliced)
1 tsp cumin powder
1 pinch cayenne pepper (optional)
1 tsp sea salt
¼ tsp black pepper
1/2 cup water

In a large saucepan or skillet, add cumin, sea salt, cayenne (optional) and black pepper and water and stir well.

Add the vegetables; bring to a boil.

Reduce heat to simmer. Cover and cook for 20 – 25 minutes or until the eggplant are tender.

Serve plain or over quinoa, rice or your favorite grain.


Everyone feel free to add your favorite recipes to the website.

For Your Viewing Pleasure

Have any of you seen Craftsy online? It is apparently (I am just beginning to explore it) an educational venue with videos for learning a whole host of things.

My first foray is into a free Knife Skills course. Very much worth your time if you want to optimize your time spent cooking.

Have a look-see.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


South Cumberland Food Hub:  Organic Melons!


Good Morning from the South Cumberland Food Hub.
Old Dunlap Produce has organic watermelon and cantaloupe on the market this week, as well as organic onions, non GMO sweet corn,(actually all of their produce is non GMO),green and red bell peppers, green beans and okra.

White City produce has some pretty concord grapes available.

Solace Farm has loads of delicious organically grown garlic and

Green Door Gourmet has organic slicing tomatoes, regulars and seconds for canning.

Browns Hollar is out of eggs for a couple more weeks, this is the molting time for laying hens and they really drop in production. They should be back on the market soon.

Check out the whole list of products here:
Click here to go directly to the Rootedhere Locally Grown Market Page

We’re open till noon today. Have a great day!
Risa

New Field Farm's Online Market:  What's new


Greetings,

The one new item this week is broccoli. I entered 20 pounds as the amount available, but’s it very hard to predict how much there will actually be. It could be more or less. I walk through a planting and note the number of heads of a certain size and guess if they’ll be ready by Friday morning and if so then what their weight might be. It’s a very inexact science.

If the broccoli is sold out you can ask for it in the comment section and I’ll add it to your order if it’s available.

We’re still planting lettuce from the greenhouse and sowing salad mix and arugula. In the days ahead we’ll be harvesting the Copra onions, our storage onion, and putting them in the barn to cure. The other day Madeleine and I cut the stems off the garlic which is done curing to make way for the onions.

With September on the way we’ll be offering fall crops like cabbage, kale and leeks soon and rye and oats are beginning to be sown to cover bare ground for the winter.. As Joni Mitchell sang, “The seasons they go round and round”.

Thanks very much for your orders.

Enjoy,
Tim

Statesboro Market2Go:  There's still time to order!!


Don’t forget to order this week!

www.statesboromarket2go.locallygrown.net

Champaign, OH:  Hello!!!


Just your little local market manager flying in to tell you that it is Tuesday evening, you have until 10pm to get your orders groovin’ and then the market will once again close for the week!!

So many of you have ordered…I want to see even more of you!

Make me smile, make me sing…go do your thing!

Peace and Love,
Cosmic Pam

ALFN Local Food Club:  Market Reminder & Holiday Pickup Schedule!


Gearing up for a three day Labor Day extravaganza? Don’t forget to order all the noms you’ll need before The Market closes tomorrow at noon. Surely a hot, humid, holiday weekend like this qualifies as a great reason to break out the barbecue and invite over a whole mess of folks. Allow me to suggest some offerings:

  • Italian sausage links from Falling Sky Farm. Seeing the success of their apple brat special last week, these clever farmers have decided to offer the same deal on their delicious Italian sausage. Buy 10 pounds, and you save $1.50 per pound! If you think you’ll never use that much meat, throw one of these babies on a bun with some caramelized peppers and onions, and say hello to your new favorite food!
  • Farm fresh eggs a’plenty from any of our talented, chicken herding farmers. Brown, white, green, or jumbo, these are sure to make the best deviled eggs you’ve ever tasted.
  • Ice cold watermelon from Green Acres Atkins. Short of a blast from the hose, there’s nothing more refreshing than chilled watermelon. This may be the last week we have them, so order now while the getting is good.

All this and more could be yours this Saturday, just in time to throw the best Labor Day bash on the block! On the other hand, if you’ll be out of town this weekend but still want to eat great next week, we’ve got that covered too. We’re moving the Monday pickup to Tuesday so no one has to miss out on The Market’s offerings. That’s right; you can have your cake and eat it too, as long as it’s zucchini bread made with locally produced zucchini and eggs!

-Rebecca Wild
Program Manager

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Russellville Community Market:  RCM Order Reminder


Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market