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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CLG:  Opening Bell: Melons, Okra, Pickles, Potatoes...


Good afternoon,
We’re glad to have Crimmins Family Farm back this week. They will be harvesting several kinds of tomatoes and summer squash. Barnhill Orchards has lots of okra and fall squash for your dining pleasure. Also, I just listed 18 jars of Buffalo Style Hot Sauce, made from cayenne peppers, Fresno chiles, garlic and tomatoes grown at Cedar Rock Ridge, along with onions from Barnhill Orchards. Tasty!

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

Middle Tennessee Locally Grown:  It's Time to Order from Manchester Locally Grown Farmers' Market


This weekend I had the privilege of attendig a Farm-to-Table event in Winchester. It was amazing to see all those people enjoying a meal which had been prepared using all local products. We don’t need supermarkets when we have so many great local farmers!

Manchester Locally Grown online farmers’ market is now open for ordering. 32 types of summer vegetables, 47 types of bakery goods, and 30 types of herbs & spices, as well as milk, eggs, and live plants, are on the market this week. Take a look at our offering 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.


(L to R) Grape tomato “Smarty” and Fresh-cut Zinnias from White City Produce & Greenhouses; Pink Anemone plant and Dwarf Red Carnation plant from Dogwood Valley Greenhouse; Granola “Berry-Berry” from Triple B Farms


REMEMBER—

Double-check your order placement. If you place an order and you do NOT receive an Order Confirmation e-mail within several minutes… you do NOT have a successfully placed order! 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. If you are having problems with an order, e-mail us so we can help you get the order you want: tnhomeschooler@yahoo.com


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.

The Wednesday Market:  Order Now; Peach Ice Cream


Good evening. This is your weekly reminder that The Wednesday Market is open for orders. Please place your orders by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. on Wednesday. Be sure to check the website for all of this week’s offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market

In last week’s blog, I said that I’d write this week about peaches and share with you a recipe for homemade peach ice cream.

My husband’s cousins grew up in Ft. Valley, Peach County, Georgia. When Joe’s cousins were teenagers, growing up in the long hot summers there, they worked at the Lane Packing Company. Those were the days when Lane sold their peaches at a simple roadside stand. As we all know by now, the Lanes have turned their small, family-owned orchard into a booming year-round enterprise. Tourists come in droves to visit Lane Southern Orchards these days.
Joe’s Aunt Mary and Uncle Mike were the most genteel, welcoming people I have ever met. When I married into the family, they treated me as if I were one of their own children. Visiting them was an incredible pleasure for me because Aunt Mary was such a wonderful hostess. Staying at her house was like being a guest at a bed and breakfast. My room was appointed with fresh, elegant linens and the bedside stand had a vase of flowers cut from Aunt Mary’s own gardens. She was an adventurous cook and loved to try new recipes for family and friends. It was at Aunt Mary’s house that I had my first occasion to eat peach ice cream. In honor of Aunt Mary, here is her recipe:

Georgia Peach Ice Cream

Pulse in food processor 2 cups peaches and 1 ½ cups sugar. Pour peach mixture in large bowl and add 3 eggs, 2 ½ cups sugar, 1 can evaporated milk, and 1 tablespoon vanilla flavoring. Mix well and pour into ice cream freezer. Pour in a quart of 2% milk until you reach the fill line of freezer. Freeze according to your freezer directions. Serve with pound cake.

Now, Aunt Mary’s recipe does not call for cooking the ice cream base before freezing. Modern home economists would frown on this recipe, as certain segments of the population, including the elderly, pregnant women, and people with compromised immune systems are greatly discouraged from consuming raw eggs, due to the risk of salmonella. So, what now?

Here is a modern recipe, featuring cooked custard, that I believe to be as good as Aunt Mary’s, and we know that this recipe, when prepared properly, poses no risks:

Georgia Peach Ice Cream

4 eggs
1 ¼ cups sugar, divided
½ teaspoon salt
4 cups whole milk
2 cans (14 ounces each) sweetened condensed milk
1 ¾ pounds fresh peaches, peeled and sliced

In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a spoon and an instant-read thermometer dipped in the mixture reads at least 160 degrees. Do not allow to boil. Remove from heat immediately.

Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard.Refrigerate several hours or overnight.

When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Pour custard into cylinder of ice cream freezer; stir in peaches. Freeze according to manufacturer’s directions. Makes about 3 ¾ quarts. Source: http://www.tasteofhome.com/recipes/georgia-peach-ice-cream

I hope that you try making peach ice cream for you and your family. Better hurry, before peach season is over. Enjoy the rest of your weekend, and we’ll see you on Wednesday at the Market!

Thanks,

Beverly

Farm Where Life is Good:  Online Market is OPEN for Business (Week 32)


Buckwheat covercrop in bloom— bees are hummin’!

Life on the Farm (Week 32)

I was just sitting out in the onion fields, having weeded and needing a break. I heard footsteps behind me and who should arrive but a couple of yearling deer headed out to dinner. Their appetizer was apparently onion tops. They walked with in 10ft of me as I sat quietly, curious myself. Ambling over to the bed of onions, one bent to take a bite. I couldn’t contain myself any longer, “Hey!”. She looked up at me. That was IT. She JUST looked up at me, sitting/fuming 10ft away. And then bowed her head to take another bite. What! I made to rise and that spooked her enough to bolt 10ft down the line. The appetizer was just too appetizing, apparently. I had to haul my aching bones off the ground and (almost) physically move them out of the field. Deer these days! Sheesh.

Onions “before” the deer found them (I am NOT going to show you “after”

A few remaining special orders of Colorado Peaches and Bartlett Pears brought to us and you by a friend of a friend with a family farm in Colorado. Ordered now by the 20# box (you’ll need that many to actually get some home uneaten!) and delivered to your dropsite the week of approximately Aug 24 (peach) and Sept 7 (Pear). They are fabulous for fresh eating, baking, canning, freezing or drying.

(We are happy to take phone/in-person orders on these too with checks-in-the-mail if you prefer.)

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

Nothing like a little healthy fiber (and you get to use up that squash too!) This super moist cake freezes well for winter breakfasts on the go.

Zucchini Cake

2/3 cup margarine (Earth balance is the best!)

1/2 cup sugar
3/4 cup maple syrup
5 cup grated zucchini (squeeze out excess liquid)
1/2 cup applesauce
1/2 cup soymilk
4 tsp vanilla
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp salt
1 cup wheat bran
1 cup white AP flour
1 1/3 cup whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp baking powder
2 cup chopped walnuts

With beaters, blend margarine, sugar and maple syrup.
Add zucchini, soymilk, applesauce and vanilla and beat.
Add spices and salt and beat.
Add bran, flours, baking soda and powder and beat.
Add walnuts and beat.
Line baking pan w/ parchment (9×13?)
Pour in batter and spread.
Bake 350ºF x 60min.


This just struck me as a wonderful idea; naturally gluten-free (if it matters), low carb, high vegetable and mighty tasty too!

Squash Pizza Boats

yellow squash
olive oil
garlic powder, onion powder, oregano, basil, thyme
pizza sauce
Daiya cheeze
pizza toppings

Preheat the oven to 350 degrees.

Cut the squash in half length-wise and scoop out the seeds.

Brush a casserole dish with olive oil. Roll squash around in the olive oil to lightly coat. Place cut side up in dish.

Sprinkle the squash with garlic powder, onion powder, oregano, basil, and thyme.

Place some of the pizza toppings inside the boat.

Spoon pizza sauce over the toppings.

Place a couple of tablespoons of cheese on top of the pizza sauce.

Add more of your favorite toppings.

Bake at 350 degrees for 25 minutes.

From: http://www.5dollardinners.com


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:

Broccoli or Broccolini
Head lettuce
Green onions
Summer squash/Zucchini
Cucumbers
Red cabbage
New potatoes
Green beans
Beets
Garlic
Parsley
Cilantro

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.

Local Farms First:  Tons of wonderful LOCAL Items!!



Greetings Local Farms First food lovers!

Log on today and place your order for LOCAL Produce and More!!

This week there are so many wonderful items:
Arugula
Basil
Beef
Beets
Bok Choy
Cabbage
Carrots
Chickens
Chives
Cilantro
Collards
Cucumbers
Eggs
Ellens Pickle Products
Crafts
Greens
Flowers
Garlic
Exotics
Gooseberries
Honey
Hot Peppers
Plants
Turnips
Juice
Kale
Lamb
Lavender
Thyme
Mint
Jam
Onions
Oregano
Plums
Pork
Radishes
Sage
Salad Mixes
Swiss Chard
Tomatoes
Zucchini

As you can see summer is in full swing at Local Farms First farms!!! There is such a bounty, take advantage of the goodness and log on today to place your order!!

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:  National Farmers Market Week, August 3rd -9th


This week is National Farmers Market Week! August 1st was national recognition for Women who Farm – stop by
this Tuesday and visit Tang from Thao Farm and Dia from Lee Farm and let them know how amazing they are! Also, on Saturday do the same for Jennifer from R Family Farm and Houa from Xiong Farm!

Saturday is Kids Day! Marshall Mitchell will be our guest musician, the Benton County Master Gardeners will be there with adult education and a great children’s craft – Making Insect viewing boxes, and Mary Hanson is back with another art project!

We also want to share that Yum Yum Bakery, who has been a faithful market vendor, is now inside Pour Jons. This means they won’t be at market on Saturday but they will be just down the street selling those same great scones where you can also pick up a cup of coffee or your favorite tea. Stop by and see them and congratulate them on their new location. They’ve worked hard to see this come to fruition.

We still have the Double Dollar program for SNAP customers and Seniors who have vouchers. Visit the market Welcome Station to double your spending power!

South Cumberland Farmer's Market:  Grandmother Mountain Organics...


… has herbs and garlic this week. Check it out!!

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market Customers,

You know what they say in the summer, don’t leave your car unlocked or you will come back to discover the seat filled with zucchini!

If this hasn’t happened to you yet, you’re in luck. It’s time to order for this week’s market, and we have a lot of great summer products available—zucchini, yellow squash, tomatoes, green beans, potatoes, Shiitake mushrooms, bell peppers, sweet banana peppers, jalapenos, serranos, herbs, eggs, chicken, beef, duck, lamb, pork, botanical bath and beauty products, olives, olive oil, cookies, lacto-fermented sauerkraut and jalapeno slices, dried Shiitakes and Shiitake powder, salsa, and pet food.

Place your order from now until Tuesday at noon by clicking on the link below, then pick up on Wednesday 4-7 pm. Or you can stop by to shop at the market on Wednesday and visit with some of our local farmers!

We look forward to providing you with fresh food grown locally without chemical fertilizers or pesticides, and high quality handmade products.

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!

South Cumberland Farmer's Market:  Time to Order Local Food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the marketpage

To Contact Us

Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)

Recipes

Market News


NEW FROM DEBBIE’S DELIGHTS
Banana Split Bread! Give it a try!
-————————————————————————————————————————————————————-
JUMPOFF MOUNTAIN JAVA ANNOUNCES
The 2014 season of Guatemala Huehuetenango (way-way-ten-ango) is finally here and well worth the wait! The medium/dark roast level enhances the sweetness (especially chocolate notes) without losing the brightness in the cup. A very well-balanced coffee with good body, creamy mouth feel, and a lingering but nice finish.—————————————————————————————————————————————————————-
If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

Kir Strobel & Linda Boynton
Market Co-Managers


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There is plenty more available so take your time and check out the whole list.

Click here to browse the whole list.

Coming Events

Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

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!

Spa City Local Farm Market Co-op:  recycle plastic bags


Once again I’m asking that everyone bring in their clean reusable shopping bags so they can be put into use again. Thanks. See everyone Friday. Have a great week.
Karen S
nwlve1962@gmail.com
501-276-3318