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.
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.
Champaign, OH: Market Fun!
Berries are back from Champaign Berry Farm! They won’t be here, long, so join the market fun and race to get your berry order on!
The Wednesday Market: Good Morning! Time to Order.
Good morning to The Wednesday Market community.
The Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up Wednesday between 3 and 6 p.m. Be sure to browse the website for all of this week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
We hope everyone has a good day, and we’ll see you on Wednesday.
Thanks,
Beverly
CLG: Opening Bell: Peppers, Squash, Meat, Tomatoes...
Good afternoon,
Be careful if you have to be out in the heat. Stay hydrated and take breaks. I’m really looking forward to some cooler fall temps, and rain. If the gardens don’t burn up, they will continue to produce til frost. Oh, frost, that sounds good right about now!
Check out all the Featured Products as well. Use the SEARCH field on the main Market page to quickly find the items you want.
Come early for the best selection from the EXTRAS table.
The market is now +OPEN +for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!
Have a great week!
Steve
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Our Website: www.conway.locallygrown.net
On Twitter: @conwaygrown
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Champaign, OH: Wonderwall
And after all…
You’re my wonderwall…(Wonderwall-Oasis)
I have a love of early 90s music, and I have had it on overload, all week. I had a huge love and crush on the Oasis bad boys. I played this cassette over and over and over. Who knew that this song would come to mean so much to me and my life. Or come to describe this market in my mind.
Some, or most of my weeks are crazy. This week seemed even more crazy and busy than normal. Amazing amounts of baking, obligations on all boards I am on, tasks that needed my attention, all mixed in with making sure that all markets, venues, events, and my shop were taken care of.
The kind of week that made me both kick it hard with excitement but at the same time let sheer exhaustion set in. When I hit that wall, I just sort of stop and sink…and it’s just at that point that I think all of the people and friends who are near and dear to me feel that I need them to swoop in, give me a sign of love, and swoop back out. They sense that I need to reconnect or just be given a moment of out, just to recharge.
I got random texts that made me smile, random running into old pals that offered hugs, an amazing gift from a lovely Bread Head, a long afternoon on a lovely front porch with one of my most treasured friends in this world while we had wine and discussion on all things. When I feel at my most overloaded moments, I need these wonderwall moments.
This little market of local love is our local wonderwall for you. You are busy, your are tired, you get overwhelmed, and it would be easy for you to just do the easy way out, load up on fast foods, processed foods, snack foods, just to keep you going.
BUT…guess what?? You could just as easily and a whole lot healthier,and easier on your wallet, sit down, recharge, enjoy a quiet little space of time, and shop our market. Make it your get away time from reality. Make it your recharge time with your market friends. Make it your wonderwall.
We all need those moments of help. Those moments where you turn, and that person or wonderwall is waiting to help. Use us, depend on us, let us help you build your local wonderwall.
It’s Sunday, I am taking the day off, I will see you all when I check the market, tonight.
Peace and Love,
Cosmic Pam
(Your Wonderwall:)
Middle Tennessee Locally Grown: It's Time to Order from Manchester Locally Grown Farmers' Market
Manchester Locally Grown online farmers’ market is now open for ordering. New this week are seedless Concord grapes from White City Produce & Greenhouses. This week’s market also includes cucumbers, peppers, tomatoes, and lots of other summer vegetables and other goodies from local farmers. Check out all our offerings here: http://manchester.locallygrown.net/market
REMEMBER:
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PLEASE do not write out your checks ahead of your market pickup. Growers can sometimes remove items at the last minute, affecting your invoice. Please wait until your total is established at market.
- We continue to hear from customers who are sure they have placed their orders only to find nothing waiting for them at market. REMEMBER — If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL tnhomeschooler@yahoo.com OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.
Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.
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(L to R) Duck eggs from Solace Farm; Concord grapes and Yellow Pear tomatoes from White City Produce and Greenhouses; Autumn Fern from Dogwood Valley Greenhouse; Green leaf lettuce from Frontier Family Farms.
We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.
Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Don’t forget to spread the word about our wonderful market to everyone you know.
~ Linda
Here is the complete list for this week.
How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map. .
Local Farms First: Canning Season!
Greetings Local Farms First food lovers!
The Season To Preserve Is Upon Us!
Check out all of the seasonal items we have on the market this week! Pickling Cucumbers from Rockwall Gardens are a perfect start to preserve the season by making PICKLES!!! Log on today and taste the season of Colorado Western Slope Summer!!
Thanks for supporting local family farms,
Amy Konash- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com
Siloam Springs, AR: Online Market is Open!
We need your help! The Siloam Springs Farmers Market is considering the possibility of a Tuesday evening market. Will you help us by taking this survey and sharing with friends in Siloam Springs and the surrounding areas?
Dothan, Alabama: FRIDAY Schedule Change Ahead...
Market At Dothan_Eating Locally, Year Round
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Market At Dothan Locally Grown
How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan
Market News
FRIDAY SCHEDULE CHANGE…
“If nothing ever changed, there’d be no butterflies”
Unknown
Market At Dothan’s FRIDAY schedule will change from Weekly to Bi-Weekly…2ND & 4TH FRIDAYS EACH MONTH. This change is effective Saturday, August 30th. The Fall schedule will be FRIDAAYs
September 12th & 26th
October 10th & 24th
*November 14th
*December 12th
*May schedule holiday market…tbd
This change will allow Market At Dothan to continue to operate year round, providing fresh, seasonal, local harvest. This change will offer an easier and more efficient use of your time in shopping, meal planning, etc. helping you to work “smarter not harder”. Shopping and eating seasonally is easy since produce does not change significantly within the season.
For those who want to shop weekly, TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors. There are 12 Saturdays for the Fall season through November 22nd. September will feature SKYCRUISE HOT AIR BALLOON RIDES (TETHERED). October will feature “FRIENDS of VIVIAN B. ADAMS SCHOOL” PUMPKIN PATCH. November will feature SATSUMAS.
As we embrace this schedule change, please consider:
“Do not despise these small beginnings, for the
Lord rejoices to see the work begin”
Zechariah 9:10
“THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!
PICK YOUR “LOCATION”…FRIDAYS OR SATURDAYS…WHEN YOU ORDER
4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
Farm to Table Recipes
Sausage, Pepper & Mushroom Pizza
From EatingWell: September/October 2010
This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there’s no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it’s far better for you. Add in season vegetables from the farmers market for more flavor!
Makes: 6 servings
Active Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS1 pound prepared pizza dough, preferably whole-wheat (The Bread Lady)
6 ounces Italian turkey sausage, about 2 large links, casings removed
1 green bell pepper, sliced
2 cups sliced mushrooms
1/4 cup water
1 cup prepared marinara or pizza sauce
1 cup shredded part-skim mozzarella cheese, preferably “fancy”
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon, until cooked through, 3 to 5 minutes. Place bell pepper, mushrooms and water in a large microwave-safe bowl. Cover and microwave on High until just tender, 3 to 4 minutes. Drain.
Spread sauce evenly over the crust. Top with the sausage, pepper and mushrooms and sprinkle with cheese. Bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes.