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.
Heirloom Living Market Lawrenceville : Countdown to Market Close...
Market Closes at 9:00pm this evening!
Thank you for your support!
See you at Market on Tuesday!
Fresh Harvest, LLC: Fresh Harvest for August 17th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Potato, Red Pepper, and Feta Frittata
from thekitchn.com
Serves 4 to 6
1 large onion, diced
6 to 8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled
Preheat the oven to 400°.
Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.
Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.
Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.
Market News
Hello!
The middle of August means back to the school routine for many of you! It has been wonderful to see many customers back again after their summer vacations. We appreciate you working your pick up into your busy and ever-changing routine.
We are in peak summer vegetable production mode, so if you haven’t gotten your favorite produce yet put up for winter, now is the time to do so. It is hard to know now how much longer the tomatoes will be good, so buy them now for freezing, canning or drying. Also remember to make some pesto to freeze!
The flowers are just so beautiful and bright, so treat yourself or a friend to a bouquet today.
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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Madison GA: the Market will be closed for 3 weeks......
I am on vacation. We will open Sept 14th people can drop off and pick up on Wed Sept 17th.
StPete.LocallyGrown.Net: Market Opens on Monday @ 5pm - We're Back!
Market Re-Opens on Monday, Aug. 18th at 5pm
Valued Customers:
Thanks to all for your patience in the past three weeks as our business has been closed due to passing of my mom “Queen Aurora”. Our team is ready to get back into swing and we hope you will shop with us on Monday starting at 5pm!
Have you cast your ballot yet?
Last year St. Pete Locally Grown was a runner-up to Sweetwater Community Farm in the Best Food Co-op Category as part of Creative Loafing’s Best of the Bay 2013 competition. This year we qualify for all of the following categories: Best Farmers’ Market, Best Place to Shop Green, Best Health Food Market, and Best Place to Volunteer. We ask for your vote, before 8/31/14, at this link. If you have already voted please go back in and add your vote for us. Help us get on the Best of the Bay List for 2014!
Need suggestions to help you meet the 30 entry requirement? Get help from Keep St. Petersburg Local’s (KSPL) list at this link.
Best,
Tina, YOUR Market Manager
727-515-9469
Stones River Market: Time to Order Local Food - Market Update
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
The Market is back open today. The newsletter is late due to internet problems this morning.
Market Update: We now have an option of pre-paying for your order before pick up. This feature is available through Square. If you are interested in this feature, please send me a note so that I can get it set up.
Rock Hill Road is on vacation this week. Her chickens are still molting and production is way down. She should be back next week.
Apples this week from Rainbow Hill Farm include Gala variety, a mild, sweet apple.
Message from JENuine Health by Chef Jenny:
If you are a fan of the Seeds of Success (Early Bird Mix) now is the time to stock up. This mix will soon be replaced with a seasonal, Pumpkin Spice Mix. There are four large bags available this week, along with 7 small bags. The Seeds of Success have a long shelf life and can also be stored in the refrigerator.
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.
There is an abundance of peppers and potatoes, so this week’s recipe features those two items.
Skillet Potatoes with Peppers and Onions
1 teaspoon olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste
Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.
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/
Green Fork Farmers Market: Weblog Entry
Dear Green Fork Farmers Market Customers,
The online market is now open, so you can place your order from now until Tuesday at noon for pickup at the market on Wednesday.
New this week—
Beyond Organics Farm has pickling cucumbers and okra. Green Fork Farm has lemongrass, tomatillos, yellow bell peppers, red Anaheim peppers, green Anaheim peppers, and Ancho/Poblano peppers available for pre-order, and may have more varieties of peppers and tomatoes for sale at the market this week.
More vegetables available for pre-order—
Mixed cherry tomatoes, yellow squash, zucchini, Shiitake mushrooms, potatoes, sweet banana peppers, serranos, jalapenos, and elephant garlic.
Fresh herbs—
Green basil, Thai basil, parsley, chives, sage, lovage, lemongrass, and a mixed bunch of Italian herbs.
Eggs—
Chicken and duck eggs are both available this week.
Meat—
We have pork, lamb, beef, chicken, and duck. There are lots of different cuts, including specialty meats, artisan sausages, stock/soup bones, and pet food.
Specialty foods—
We have locally crafted cookies, salsa, lacto-fermented sauerkraut and jalapenos, dried Shiitakes, and mushroom powder. We also have some very special olives and olive oil obtained directly from the organic grower in California.
Botanical bath and beauty products—
Dandelion Peace Flower Botanicals has a wonderful handcrafted line of natural bath and beauty products, including liquid and bar soaps, lip balm, scented oils, facial elixir, sugar scrub, mouthwash, muscle salve, and moisturizer.
The best selection of products is available if you pre-order online and then also check out our farmers’ tables at the market on Wednesday for additional products for sale. Or you can just stop in and shop at the market. We look forward to seeing you there!
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
In the Breezeway at Nightbird Books
205 W. Dickson St.
Fayetteville, AR
To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!
The Wednesday Market: Time to Order; Thoughts on Canning
Good afternoon to The Wednesday Market community.
The Market is open for orders. Remember to place your orders by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. on Wednesday. Please see the website for this week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
If you stopped by Concord Street Sweets’ table this week, you may have seen the huge box of green beans that my Mom grew and that she was selling last week. My folks can flat out grow some green beans! We like the White Half-Runner variety, which is the kind planted by North Georgia people. This year’s crop is particularly bounteous, and Mama has already canned 36 quarts. If you have ambition for putting up your own canned goods, don’t wait too long, as summer is fleeting. With that thought in mind, here is a poem for all of you home canners out there:
“Pickle-Making Day”
p=. By: Nan Sexton
The shelves all filled up look so nice
p=. the kitchen smells of tang and spice
p=. things are cleaned up, put away
p=. today was pickle-making day
p=. The cukes that made a garden hill
p=. now are steeped in spice or dill
p=. on the shelf is where they’ll stay
p=. to dress up our Thanksgiving day
p=. or make a tangy Christmas treat
p=. or just be something good to eat
p=. when winter winds soon whine and moan…
p=. …they’ll be something we’ve homegrown
Enjoy your Sunday, and we’ll see you Wednesday!
Thanks,
Beverly
Russellville Community Market: RCM Opening Bell
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 Whole Foods Awaits!
Good Morning Food Club,
The market is open and ready for your orders of delicious local food! Even as the kids head back to school (sorry, kids!) and vacations come to an end, the bounty of summer continues in the market. Apples and watermelons, okra and tomatoes, eggplant and elderberries; sometimes, the selection of local produce feels endless! But even the most hardcore locavores gotta make the occasional trip to the grocery store. Thanks to Whole Foods Market Little Rock, you can purchase non-local items while still supporting local: For their Community Giving Day, ALFN will receive 5% of their total sales this Tuesday, August 19th. We’d love if you’d come on by and help spread the word to show how serious Little Rock is about local!
For your convenience (and last-minute orders), we’ve changed the hours of our market from noon on Sunday to noon on Wednesday. Some of the amazing items you can get this week include:
- Those of us at the market yesterday were lucky enough to sample Ratchford Farms’ elk summer sausage. This is a sausage packed full of flavor that even non-elk lovers enjoyed, and the Ratchfords are a nationally-recognized gem of the Ozarks.
- I’ve enjoyed my fair share of time outdoors during this beautiful, cool summer, and I’ve never gotten poison ivy nearly as frequently or severely. I’m ordering Food for Thought Farm’s poison ivy salve to save me from the next time I enjoy a walk in the woods.
- Add in some bug banisher from Tammy Sue’s Critters and I should be well protected for any outdoor excursion. She’s only got 5 days left to fund her kiva.zip loan, and loan amounts are currently being doubled! So please help out and spread the word and make sure Tammy Sue gets funded.
- If you’re a believer that a good meal reflects the colors of the rainbow, look no further than organic sweet colored peppers from Rattle’s Garden. These are absolutely gorgeous peppers that just so happen to taste incredible, too.
- I’ve been informed by a loyal Food Club customer that local peaches make the absolute best cobbler…which makes me sad to say that we’re just about at the end of this year’s season. Snag some today from Barnhill Orchards for the last taste of fresh ones ’til next summer.
Interested in helping start the first solar energy cooperative in the Little Rock area? Arkansas Interfaith Power and Light will host the first organizational meeting this Wednesday, August 20th, from 5:30-7 at St. Michael’s Episcopal Church, 12415 Cantrell Rd. in Little Rock. At the meeting Frank Kelly, Chairman of Arkansas Renewable Energy Association, will facilitate a discussion of a new initiative in which a group of homeowners, schools, houses of worship, and small businesses might purchase clean energy systems together. Systems are individually owned, but participants benefit from group negotiating power and bulk prices. A solar energy co-op could help us all afford to declare energy independence, so interested folks are encouraged to come out with a brown bag supper regardless of church or religious affiliation.
Hope to see you at Whole Foods on Tuesday!
- 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!
Farm Where Life is Good: Online Market is OPEN for Business (Week 34)
The combine ready to go to work
Life on the Farm (Week 34)
Well, the wheat harvest is in. Whew! Pretty excited about it; we grew some good grain! Once we get things figured out with this new addition, we will have some wheat options available in the market. Hoping for wheat berries (hot cereal), flour, wheat bran.
Lots and lots of local wheat!
We have a big day ahead of harvesting cukes, zukes, and broccs, seeding the last of the field items (before switching to high tunnel plantings), feeding the brassicas one last time, coaxing the celery to be more crisp (haven’t perfected this item yet!), and dreaming about the original Sunday designation as “The Day of Rest”. :) Who thought of that anyway? Whimps!
Get your order in for the last of the peach special orders…we are picking up next week.
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
A wonderful and simple recipe to take advantage of the moment when all of the summer produce is coming into season. It is flexible enough to be used as a stand-alone or a side. If you haven’t tried polenta, you should!
2 Tbsp olive oil
½ cup onion, diced
1 bell pepper, diced
2 cloves garlic, minced
4 cups zucchini/yellow squash, ¼" slice or large dice
1 cup corn kernels
1-2 jalapeno, small dice (or small can green chiles)
1 cup fresh tomatoes, diced
Salt and pepper to taste
1 cup extrafirm tofu, crumbled and marinated in ¼ cup seasoned rice vinegar, 2 Tbsp olive oil, 1 tsp chili powder, salt/pepper
½ cup cilantro, chopped
Sauté onion in oil over medium heat until soft. Add peppers, garlic, zucchini, corn, jalapeno and tomatoes. Mix well and cover to simmer 10min until squash is tender.
Season with salt and pepper as desired.
Add marinated tofu and cilantro, mix and warm thru.
Serve as a side dish, burrito/taco filling, over prepared polenta.
To make polenta (it’s just “grits, dummy”), you can make a basic recipe (below) and modify how you like. Then either eat it “soft” with foods piled on top like a mound of mashed potatoes, or you can “mold” it and serve it decoratively. The simplest way to prepared the firm polenta is to spread it on a lightly oiled (or parchment papered) baking sheet to a thickness of approximately ½"-1". Let it sit (or refrigerate to hurry it up); then cut into a shape you like. Serve as-is or grill for some decorative grill stripes.
You can make variations sweet and cinnamon-y… or garlic-y… or spicy-y. Sky’s the limit; it’s a great staple if you like corn.
3 cups water
1/2 teaspoon salt
1 cups corn grits
1 tablespoons margarine
Bring the water and salt to a boil in a large pot. Add the corn grits in a thin stream stirring until well mixed (don’t just dump in; you’ll get lumps!) Reduce heat and simmer, stirring occasionally, until the mixture is very thick.
Remove from heat. Stir the margarine (and any variations) into the corn grits until combined. Serve “soft” or spread on prepared baking sheet for the “firm” variant.
Variations: minced fresh garlic, parmesan-flavored vegan sprinkles, nutritional yeast, fresh herbs, cumin/chili powder/paprika, cinnamon/nutmeg/maple syrup
With all of the cucumbers, I couldn’t pass on falafels. We had a great dinner of them last night. I cheated and used a box-mix that I found hidden on a back shelf (it was late!), but here is a recipe I have used before. Spice variations abound, so I have included some suggestions.)
4 cups stemmed and torn kale or Swiss chard
1- 15.5 ounce can chickpeas, rinsed and drained
(or 2 cups dried chick peas soaked in water 24hrs)
3 medium to large cloves garlic, chopped
1.5 Tbsp tahini
1.5 Tbsp fresh lemon juice
1/4 tsp cumin
sea salt and black pepper
3-4 Tbsp oat flour
~ 4 Tbsp high-heat oil for cooking
Other seasonings: fresh parsley, coriander, fresh cilantro, onion/scallions. Add to food processor with other ingredients.
Add kale, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine
Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
Taste and adjust seasonings as needed. More salt, pepper and lemon juice, and a touch more tahini?
Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
Add falafel (however many will fit very comfortably) to the pan.
Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
Cook until the underside is golden brown as well.
Serve immediately with hummus and paprika, or inside a pita or wrap with creamy cucumbers & dill
Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Adapted from: minimalistbaker.com
Creamy cucumbers and dill
1 tub Sour Supreme by Tofutti
2 cloves garlic, minced or pressed
1 scallion, minced
2-3 Tbsp fresh dill, fine chopped
2 sprigs fresh parsley, fine chopped
½ tsp sea salt
¼ tsp black pepper
4 cucumbers, diced
Mix all ingredients together and let sit for 10-15min for flavors to merge.
Fill tortilla/wrap or pita pocket with cucumbers, top/stuff with 2-4 falafel patties. Enjoy!!!
Another polenta option; savory with sun-dried tomatoes (hey, they are easy to make on your own too!)
Kale, Sun-dried Tomatoes & Garbanzo Beans with Polenta
1 Tbsp olive oil
1-2 clove garlic, minced or pressed
1 bunch of kale, stems removed and leaves coarsely chopped
1/4 cup chopped oil-packed sun dried tomatoes
1 can chick peas (or garbanzo beans), rinsed and drained (or cook your own)
a pinch of red pepper flakes
salt and freshly ground pepper to taste
1 Tbsp white wine vinegar
Heat the olive oil in a large skillet. Add chick peas and sauté for a minute or two.
Add the kale, the garlic and sun dried tomatoes to the skillet. Stir over medium heat until the kale is bright and tender, approximately 5-10 minutes.
Add the white wine vinegar, salt and pepper and stir for another minute.
Remove from heat and serve over slices (or “soft” bowl) of nutritional yeast & garlic-spiced polenta.
If anyone has some good recipes for this weeks ingredients, pop on over to the website and enter them there for everyone’s benefit!.
Subscription Box Highlights
Anticipated this week for the CSA/Subscription Boxes:
Tomatoes
Summer squash/Zucchini
Cucumbers
Sweet peppers
Cabbage
Wax beans
Potatoes
Lettuce mix
Onions
Garlic
Oregano
Thyme
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.