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.
Fresh Harvest, LLC: Fresh Harvest for August 24th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Seared Summer Squash and Egg Tacos
By MARTHA ROSE SHULMAN
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.
INGREDIENTS
2 tablespoons extra virgin olive oil
1 small onion, cut in half lengthwise and sliced across the grain
1 1/2 pounds summer squash, diced
2 garlic cloves, minced
1 to 2 serrano chilies, minced
Salt to taste
Freshly ground pepper
8 eggs, beaten
2 to 4 tablespoons chopped cilantro
10 warm corn tortillas
PREPARATION
1.Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the squash and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
2.Beat the eggs and season with salt and pepper. Add to the squash mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.
Market News
Hello!
We hope you are all surviving the heat wave! Looks like we are finally having a typical Tennessee summer.
It is Fall planting time, as well as planning for winter. We do plan on selling through the winter season, and having winter hardy crops for you as well as our meat and egg, bread and cheese offerings.
We are done with blueberries for the season, and The Peach Truck has departed for the year. However, we still have melons of all kinds coming in, and there will be some available for pick up on Wednesday. We appreciate any feed back you may have on these offerings!
Remember flowers for your table this week, or for a friend!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
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!
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Oglethorpe Fresh Locally Grown: Weblog Entry
Some really yummy local produce at your finger tips with Oglethorpe.locallygrown.net, Check out this weeks offerings. Quick reminder to our Oglethorpe Locally Grown Friends: market opened at 6:00 Sunday, August 24 for Wednesday, Ausgust 27 pick-up. Wednesday pick-up days are quite lively from 4-7 p.m. with extras from the growers, meet a grower and check out the rest of all that is Oglethorpe Fresh, 111 South Platt Street. First 100 customers $15 annual membership waived. Tell a friend and We hope to see you there.
Heirloom Living Market Lilburn: The "Un- Newsletter"
The Lilburn Market is OPEN for ordering until 6:00pm Monday!
Bakery Reminders
Dabrielle and Bruce of My Daily Bread will not have offerings on the Market NEXT week, so be sure and stock up on your favorites when you order this week!
Farmers of the Week
Brother and Farmers Roger and Reggie Ramos of Grow With The Flow will be joining us this Thursday at Market! I will include information about them in your reminder email on Thursday. (I am sure AT&T will have things back up and running by then – hopefully!)
Friday 9:00am thru Monday 6:00pm
Order now – you are just a click away!
Thanks for your support!
Take me to the Market.
Heirloom Living Market Hamilton Mill: Market Update
The Hamilton Mill Market Is Open…!
No Newsletter this week! Internet has been down since Friday evening!
Reminders:
Reminders:
Bakery on Brooks on vacation THIS week!
Take me to the Market.
~Maryanne
Heirloom Living Market Lawrenceville : Market Update
Market Closes at 9:00pm this evening!
No Newsletter this week! Internet has been down since Friday evening!
Reminders:
Reminders:
My Daily Bread on vacation NEXT week!
Bakery on Brooks on vacation THIS week!
Thank you for your support!
See you at Market on Tuesday!
Russellville Community Market: RCM is Open!
Welcome to another RCM Market Week!
Be sure to check out the newly listed items this week! Lots of great, local products to be had!
Happy shopping! Eat Local!
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.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
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!
FRESH.LOCAL.ONLINE.
ALFN Local Food Club: The Market is Open and Green Groceries Gala!
Good Morning Market,
First off, a huge, gigantic THANK YOU to the Board members, growers, customers, volunteers, friends, and family that came out and supported us at Whole Foods Market Little Rock last Tuesday. It was awesome to see so many friendly faces and we can’t thank Whole Foods enough for having us. While we don’t yet have the totals on the amount raised, whatever it ends up being, it’ll be thanks to all of you, our amazing network of supporters.
Anyways, the market is open and it’s making me hungry!
- Welcome to new grower The Root Cafe and their scrumptious canned and pickled products. That’s right, folks, besides running the premiere local foods restaurant of the same name, the folks at The Root are actually expert canners as well. Be it dilly beans, chicken stock, green tomato pickles, muscadine wine jelly, pickled okra, or spicy garden pepper marmalade, you’ll find all of that and so much more under locally produced products.
- For those feeling down about the end of fresh peaches, look no further than fresh organic cantaloupes from Crimmins Family Farm to fill the void. I’ll probably eat mine with a dollop of fresh ricotta, but there’s plenty of other options if you’re feeling more adventurous.
- Lots of delicious legumes from Kornegay Berry Farm. Be it butter beans, brown crowder, purple hull, or lady cream peas, they’re all great sources of protein, dietary fiber, and so much more.
- You know when you’ve got that last piece of bar soap that’s too small to do anything with? Thanks to Homayd Natural Care Products, you can save it! Order a suds saver in red, black, or blue under apparel & fabric items.
- Check out the special sale on pawpaw trees from A B C Nature Greenhouse and Herb Farm. They’ll give you a mango and sunflower hybrid pawpaw tree at a great price, and you’ll have delicious homegrown fruit for years to come!
For those of you that haven’t heard of the Green Groceries fresh food pantry, it’s an amazing partnership with our hosts at Christ Episcopal Church to get fresh groceries to low-income folks that often can’t afford it, all while supporting local farmers. On Saturday, September 13th, the church will host a Farm to Church Gala, using the BEST local chefs and ingredients to benefit Green Groceries. You can purchase tickets in the Christ Church office during the week or by calling (501)375-2342.
Thanks for supporting a stronger local food system for all!
- Alex Handfinger
Director of Operations
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!
Stones River Market: The Market is Back Open - Stock Up on Tomatoes and Peppers
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 the last week in August and some new products have been added today. Double Star Bar Farms has added two kinds of artisan bread. Erdmann Farm brings back gladiolas but in orange, red and white. Kelly Creek Farm introduces hydroponic Better Boy tomatoes. Ozark Gold and Rhode Island Greening apples return from Rainbow Hill Farm. White City Produce and Greenhouse has an abundance of concord grapes.
You will also find an abundance of peppers and tomatoes from most of our produce farmers. Now is the time to stock up for canning and freezing to have locally grown produce this winter.
Wild Flours is back this week as well with their breads, flours and cinnamon rolls.
A note from Chef Jenny about her new product – Pumpkin Spice:
Pumpkin Spice is a mixture of toasted seeds and pecans combined with honey, vanilla, and fall spices. This crunchy snack is sure to satisfy all your taste buds. For a special treat, try it with: Sweet Potatoes, Baked Apples, Acorn Squash, Pumpkin Lattes, or Vanilla Yogurt.
There are plenty of other products available this week. Browse the categories to see what your will find.
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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! I am taking a break from recipes this week. If you have created a dish and want to share with everyone, please send it to me.
I am taking a break from recipes this week. They will return next time.
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/
Farm Where Life is Good: Online Market is OPEN for Business (Week 35)
What is it we do with these again? (Rog contamplating Zephyr squash)
Life on the Farm (Week 35)
We are in a race between the weather and the winter squash! The plants are beautiful, the beds and rows are nicely weed-free with a clover interplanted covercrop sprouting, and the squash beetles are nowhere to be seen. Cucumber beetles have found the blossoms, but we are hoping that is just flower cosmetics. So if the weather holds out, and the first frost is late, we may be looking at a good harvest of winter squash this year.
No weeds, just nitrogen-fixing clover! Yay!
The Market is now open for a wide selection of warm weather produce.
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
Sometimes a sub-sandwich or wrap-sandwich just needs a little pizzaz. 3-4 slices of pickled peppers is just the key. And being a capsaicin (i.e. (E)-N-(4-Hydroxy-3-methoxybenzyl) -8-methylnon-6-enamide, trans-8-Methyl-N-vanillylnon -6-enamide) wimp, I need the sweet ones to start with. So, I sneak only a little bit of fire in these beauties!
11 cups peppers, sliced ¼" (seeded or not)
—options include combinations of sweet or hot; banana, jalapeno, serrano, paprika, peperoncino, habanero
6 cups white vinegar
2 cup water
3 cloves garlic, crushed
Prepare your jars, lids and rings.
In large glass or stainless steel bowl, combine peppers and set aside.
In large stainless steel sauce pan, combine vinegar, water and garlic. Bring to boil, reduce and simmer for 5-8 minutes until garlic has infused liquid.
Pack peppers into ½" head space, covering peppers.
Wipe rim, place lid and rings on and tighten.
Place jars in steam canner, and immerse insuring covered with at least 1" water.
Bring to boil, process 10 minutes.
Remove canner lid, waiting 5 minutes. Remove jars to counter and allow to seal 24hrs.
Remove rings, confirm sealed and store.
A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles!
2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
6 large cloves garlic, chopped
2 Tbsp freshly chopped oregano leaves
2 Tbsp chopped flat-leaf parsley
5 Tbsp red wine vinegar
5 Tbsp good olive oil
1 red bell pepper, seeded chopped
1 orange bell pepper, seeded and chopped
2 red onions, chopped
1 seedless cucumber, unpeeled, and chopped
4 tomatoes, chopped
3/4 cup kalamata olives, pitted and chopped
1 1/2 lb tomatoes, pureed (approx 6 tomatoes)
4 tsp sea salt
2 tsp ground black pepper
Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl.
Add the tomato puree, salt, and pepper and stir well. Taste for seasoning, cover, and refrigerate for at least 3 hours. Serve cold.
Light tomato soup with pasta to add body. Refreshing and simple. You will want to double this for leftovers!!
Sopa de Fideo (South of the Border Tomato Noodle Soup)
1 Tbsp olive oil
1 medium onion, diced
3 medium tomatoes, diced
2-5 garlic cloves, minced
7 oz fideo pasta or broken angelhair pasta (less or more as you desire)
4 cup vegetable broth
1/2 cup cilantro, chopped
tortilla chips, crushed
Sauté onion in olive oil over low heat until soft. Add tomatoes and garlic and simmer until tomatoes are soft/dissolving.
Meanwhile, toast pasta in 2 Tbsp olive oil until just seeing color change.
Add broth and tomatoes to pasta; bring to boil and simmer until pasta cooked thru (approx 4min.)
Remove from heat; stir in cilantro. Top with crushed tortilla chips and serve.
If anyone has some good recipes for this weeks ingredients, pop on over to the website and enter them there for everyone’s benefit!.
Did You Know…
The next generations are the future of agriculture. (Well, of course you did, but maybe the significance of that has yet to come to the fore.) Will they be stewards or users of the land? Now is the time to cultivate (pun intended!) the ethic that will guide their choices in careers, eating habits and social endeavors. This Parent and Teacher Curriculum Guide is a canned (another pun!) program to help parents and teachers enter the realm of growing food with their kids/charges.
See what you think and pass it on.
Subscription Box Highlights
Anticipated this week for the CSA/Subscription Boxes:
Tomatoes
Carrots
Summer squash/Zucchini
Cucumbers
Sweet peppers
Eggplant
Broccoli
Chard
Onions
Jalapeno pepper
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.