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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Russellville Community Market:  Coffee Lovers: REJOICE!


Happy Monday, RCM folks!

We thought we’d start off the week with some exciting news…

We are very excited to be partnering with Penny University Coffee to bring our community fresh, locally-roasted coffee. If you’ve never heard of these guys, check them out over at their website!. You can find their coffee under the Coffee category [we’re clever that way :)] on the left hand side of “The Market” page.

We are looking forward to hearing just how delicious their coffee tastes!

Questions? Comments? Concerns?

Drop us a line at our Facebook page, send us an email at RussellvilleCommunityMarket@gmail.com, or give us a ring at 913-636-8193

Thanks!

-RCM

Fountain Fresh Dairy LLC:  Pickup Time


Hello everyone,
We are doing another pickup time this week in Paducah near the mall. It will be tomorrow evening (Tuesday the 29th) between 6-9pm, so all orders would need to be in by tonight. We don’t have a definite spot, so leave a note in the comment box at checkout if there is a place and time that works for you to meet and we will work something out. This is not going to be a regular pickup time, it is just this week. Thanks!

Northeast Georgia Locally Grown:  Locally Grown - Availability for July 30, 2014


Hey Local Food Lovers,

Ayla and I are sitting here writing the message tonight. That is to say, I’m pecking one handed while she sort of dozes intermittently on my shoulder, and momma tries to get a half hour nap before next feeding.

I’m having a ball with my new family. We took grandma and grand aunt blueberry picking today and ate tons of tomato sandwiches, fresh salads, squash casserole and other tastes of the season over the weekend. The highlight for me was using Promised Lands hickory wood to smoke some pork. Been wanting to try that since it was offered and it made a mighty fine flavor. I highly recommend it as a gift for your grilling men out there. It’ll make them feel their primal selves a little more deeply.

Last week was a record breaking week for Locally Grown, in sales that is. And we had some great new volunteers in Gainesville, Cale, Hildreth and Ron. Huge thanks to them and all our volunteers that make market possible. We had so much stuff that I’m guessing I couldn’t have fit more than 30-40 lbs more in my vehicle!

We like to let you know about little things (and big things) we’re considering adding or changing to help grow and improve the market. It looks like a TRAILER for both hauling and possibly storing stuff may be in our near future. In fact, I added a trailer hitch to my vehicle last week just in case its sooner rather than later. We thought we’d mention it just on the off chance that any of you knew of a trailer that could be bought for a bargain. Needs to be no bigger than 5×8. Could be open or enclosed but as light as possible. We’ll keep you posted. We’re enjoying the challenge of hauling more local food!

Well that’s it for tonight. Baby duty calls. Thanks for shopping and…

EAT WELL,
Justin
Chuck
Teri & Andrew

Atlanta Locally Grown:  Weblog Entry


I hope this finds you all doing well.

Wow today was a hot one. My little pigs were not so happy. However they did find their way to the mud. The ducks and chickens were also a bit cranky. The hot days of summer are for real.

The vegetables look great, lots of tomatoes, potatoes, squash, beans and more.

We are in the process in transforming our summer garden to fall. We will start planting a few things in another week or to. The fall transplants will be ready soon and hopefully the so will my rows.

We are going to start taking reservations for our fall hog harvest. They will be ready mid October. The shares should be about the same size as they have been.

The market is open till 8 pm on Wednesday. We will see you on Saturday at your selected delivery location. Please remember to share us with a friend.

Thank you,
Brady

Conyers Locally Grown:  Available for Friday August 1


I hope this finds you all doing well.

Wow today was a hot one. My little pigs were not so happy. However they did find their way to the mud. The ducks and chickens were also a bit cranky. The hot days of summer are for real.

The vegetables look great, lots of tomatoes, potatoes, squash, beans and more.

We are in the process in transforming our summer garden to fall. We will start planting a few things in another week or to. The fall transplants will be ready soon and hopefully the so will my rows.

We are going to start taking reservations for our fall hog harvest. They will be ready mid October. The shares should be about the same size as they have been.

The market is open till 8 pm on Wednesday. We will see you on Friday between 5-7 at copy central (1264 Parker road). Please remember to share us with a friend.

Thank you,
Brady

Athens Locally Grown:  ALG Market Open for July 31


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Market News

We’ve reached that busy part of the year, when the slowness of summer turns over to the hustle and bustle of another school year and the gardens go into overdrive producing more than most people can handle. Often, late in August, it gets so hot here that everything pauses (flowers can’t set fruit when it’s really hot for too long), but for now all the squash, all the tomatoes, all the corn, the okra, and so forth of going gangbusters. If you’ve never tried preserving the summer harvest, now is a great time to learn. Former ALG member Liana Krissoff (like so many in this college town, she moved off to another city a couple years ago) has a wonderful book, “Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry”, that is both a great introduction and a valuable resource of more seasoned folks. Equipment is easy to come by, and there’s little impediment to getting started.

One thing that can be hard to find when all the produce is coming in at once is kitchen space. Athens has an answer for that problem, too. Jennie Phillips-De la Vega, owner of Mama Bird’s Shared Kitchen (where she makes her popular granola), located downtown, is actively searching for kitchen clients. She sent me this the other day:

Do you have a large dinner to prepare? Do you need a place for an evening for a group? Do you have a girl scout troop that needs to earn a cooking badge or the like? Do you have a food related business that needs a certified kitchen to prepare your product? Mama Bird’s has three business options. Private options available as well. I’m here for you. Contact me! 678-997-9647, mamabirdsgranola@gmail.com, www.mamabirdssharedkitchen.com.

I’ve not used her kitchen, but I’ve rented a commercial kitchen for a few hours at a time in years past, and it’s amazing how much difference all that space can make. The fees I’ve paid have always been totally worth it.

Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market is open on Saturdays at Bishop Park and Wednesday afternoons downtown at city hall. You can catch the news on their website. The West Broad Farmers Market is open throughout the week here in Athens, and you can find more information about them here: www.athenslandtrust.org. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse. The other area markets I haven’t mentioned have yet to open for the season, so far as I know.

All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!

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!

Cedar Grove Farm:  CSA Availability for 7/30


Hi everyone,

The peas are here! The peas are here! That’s the best news I can offer this week, as there’s not much else to report. The pink-eyed purple hulls are coming in, and we’ve got lady peas and crowder peas behind them. There are a lot of people who wait anxiously for their Southern peas and the time is finally upon us. We’ll all be out there picking peas ‘til the cows come home, or it’s time to pack up for market…

Enjoy this week’s offerings! See y’all on Wednesday.

Have a happy and a healthy,

Cedar Grove Farm

Dawson Local Harvest:  Let's Play a Little CHICKEN!


The DAWSON LOCAL HARVEST for August 1, 2014.

Let’s Play a Little CHICKEN!

HI EVERYBODY! We are very pleased to have a new vendor, Grace Acres Farms. Their first product listing with the Harvest is FREE-RANGE ALL-NATURAL WHOLE CHICKENS! You can sign up right now with a deposit of $10 to reserve your own Chicken. They are scheduled to arrive August 29, and I believe the Balance due will be in the $10-15 range for a 4-5 lb. bird, which is a super price. I expect huge interest, and quantities will be somewhat limited, so don’t delay if you’re interested in ordering.

Elsewhere, BLUE LAKE GREEN BEANS are now available, and after Tomatoes (in my opinion) “real” fresh Green Beans have the biggest difference in taste for fresh veggies vs, grocery store beans. And yes, we have POTATOES, red and white, just $2 a pound. A couple of other last minute additions may sneak in as well, so take a look at the Market for this week.

THE MARKET IS NOW OPEN! REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.

You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net

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! We guarantee your satisfaction with all products in DAWSON LOCAL HARVEST.

Farm Where Life is Good:  Online Market is OPEN for Business (Week 31)


Nothing so striking as a beautiful squash blossom.

Life on the Farm (Week 31)

Special offering 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.)

Yesterday’s beautiful weather had the many species of bees a-buzzin’. Great to see. They were all working the “bolted” (flowered) broccoli like crazy (not sure what that honey will taste like!)

Finally the bees have shown up to work (here on a watermelon flower)

And (TaDa!) the side product of the bees’ labor…

The Market is now open for all your produce desires.

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

Creamy, velvety Queso that’s cashew-, soy-, and gluten-free! Eggplant gives it that creamy texture that’s also lighter in calories than queso and reheats extremely well. Ridiculously close to the real thing! Let the dipping begin!

Queso Sauce

6 Asian-style eggplant
Olive oil
Sea salt
1.5-2 cups unsweetened original almond milk
2-3 Tbsp nutritional yeast
1/4 tsp finely minced fresh garlic (or garlic powder)
1 tsp cumin
1 tsp chili powder
2 tsp cornstarch (optional for thickening)
1/4 cup chunky medium salsa, slightly drained (OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies)
OPTIONAL: Smoked paprika and hot sauce for added color and flavor upon serving.

Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch), then sprinkle both sides of the flesh with a little sea salt and arrange in a colander to help draw out some of the moisture and bitterness. Let set for 10-15 minutes, then rinse with cool water and thoroughly pat dry between two clean towels.

Preheat oven to high broil and place an oven rack near the top of the oven. Arrange the dried eggplant rounds on a baking sheet lightly spritzed with non-stick spray and drizzle both sides of the eggplant with a little olive oil. Sprinkle with a very small amount of salt.

Broil on high for 4-5 minutes on each side, watching carefully as to not let them burn. Flip at the halfway point to ensure even cooking. Once the eggplant appears tender and both sides have golden brown color, remove from the oven and wrap loosely in foil to steam.

After a few minutes, unwrap and peel the eggplant skin away. It should come right off. If you pack your roasted eggplant into a 1-cup measuring cup, it will be approximately 1 cup.

Place eggplant in a blender with the 1.5 cups (to start) almond milk, 2 Tbsp nutritional yeast, minced garlic, cumin, chili powder and cornstarch and blend on high until smooth and creamy. Taste and adjust seasonings as needed. I added a pinch more sea salt and a little more nutritional yeast. To thin, add more almond milk.

Transfer to a small saucepan and warm over medium to medium heat until slightly thickened and bubbly – about 5 minutes. The longer you go the thicker it will become.

NOTE: If it isn’t looking as thick as you want, thicken with a slurry of cornstarch by adding an additional 1 tsp cornstarch to a small bowl with a little almond milk and 2-3 Tbsp of the cheese mixture. Whisk to combine and then stir back into the pot. This should thicken it right up.

Once hot and thickened, remove from heat and stir in DRAINED salsa or Rotel. Don’t put the liquid in or it will make it runny. Pour into a serving dish and top with a little smoked paprika and hot sauce for flavor/color.

Serve with chips, crackers or veggies. Keep warm in a mini crockpot or over a tea light warmer if you have one.

Refrigerate and cover leftovers. Reheats extremely well in the microwave or in a saucepan. Will keep for up to a few days, but best when fresh.

Adapted from: http://minimalistbaker.com/


Crispy tofu that’s baked not fried and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that’s gluten free!

Crispy Peanut Tofu & Cauliflower Rice Stir Fry

STIRFRY
12 ounces extra firm tofu, organic & non-GMO if possible
1 Tbsp Toasted sesame oil
1 small head cauliflower
2 cloves garlic, minced

SAUCE
1.5 Tbsp Toasted sesame oil
1/4 cup low sodium soy sauce
3.5 – 4 Tbsp light brown sugar, honey or maple syrup
1/2 tsp chili garlic sauce
2.5 Tbsp peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS
Veggies (baby bok choy, green onion, red pepper, broccoli)

Toppings: Fresh lime juice, cilantro, sriracha

Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).

Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.

Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.

Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.

Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.

In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).

Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.

Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.

Rinse your pan under very hot water water and scrape away any residue. Place back on stove.

Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

Plate cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

From: minimalistbaker.com


All through the summer and fall we eat these with our fingers for pre-dinner snacking. The simplicity is belying; the beans showcase the basil brilliantly.

Lemon Basil Snap Beans

Boil yellow (or green) “green” beans in salted water until tender (just beyond tender crisp). Drain and rinse with cold water to stop their cooking.

Turn the beans into bowl and keep them at room temperature up to 3 hours. When you’re ready to eat, toss the beans with a generous amount of coarse salt and 1 cup of minced lemon basil leaves for every ½ pound of beans. Enjoy them at room temperature.


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
Cauliflower
Head lettuce
Green onions
Summer squash/Zucchini
Cucumbers
New potatoes
Green beans
Beets
Dill
Lemon basil

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



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Local Farms First:  Place Your Orders For Fresh Local Summer Produce!



Greetings Local Farms First food lovers!

Order Before Monday Morning!!

This week there is an abundance of Carrots, Beets, Radishes, Turnips, Greens like Kale, Chard, Lettuce Mixes, Pickles, Eggs, Chicken, Beef, Juice, Pork And Summer Berries!!

Please Log on to Local Farms First and order to support your hard working local farmers!! Thank You :)

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