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.
Spa City Local Farm Market Co-op: Volunteers
Dana Garrett and Huey Grandstaff are this week’s market volunteers. Thank you!
Kathy Summerhill and Jean Groden are alternates (you will be contacted directly if needed to substitute).
-Karen Harbut
kgharbut@aol.com
Volunteer Coordinator
Fisher's Produce: Peaches, tomatoes, and okra!
Hello friends,
We are going to be back at the Tractor Supply today with vegetables. Our regular CSA season is over, but we have plenty of to sell. We will be offering bulk discounts on tomatoes, cucumbers, and potatoes for canning, pickling, and storage. We also have onions, okra and sweet peppers available. And Loring peaches! We picked at an orchard in Arkansas yesterday. They are excellent.
Tomatoes 1.50/lb
Bulk tomatoes 20 lb for $20.00
Cucumbers 1.50/lb
Bulk cucumbers 20 lb for $20.00
Potatoes 1.50/lb
Bulk potatoes 20 lb for $24.00
Peaches 1.50/lb
Okra, sweet peppers, and eggplant 3.00/lb
Jalapeños 4/$1.00
Green chilis 3/1.00
Garlic 0.50-0.75/bulb
We will be at the Tractor Supply parking lot from 5:00-6:00pm today. If you want any bulk items, please email us so that we can box them up for you ahead of time.
Luke
CSA Farmers Market: Sauteed Kale
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup stock or water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft. Turn heat to High add the stock and kale, toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe.html?oc=linkback
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Dothan, Alabama: 2ND PICK UP LOCATION COMING AUGUST 9TH...
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
COMING IN AUGUST…
2ND *MARKET AT DOTHAN PICK UP LOCATION…
SATURDAYS…
@ TODD FARMS ROADSIDE PRODUCE
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
MARKET PICK UP DAYS & LOCATIONS…
FRIDAYS, DOTHAN NURSERIES, 10AM-12PM
Order from ALL Market AtDothan Vendors
STARTING SATURDAYS, AUGUST 9th:
TODD FARMS (7miles North of Ross Clark Circle) HWY 431 Headland, 8AM-11AM
Order Online www.MarketAtDothan.locallygrown.net From:
*HORTON FARM
*SANDSPUR FARM
*TODD FARMS ROADSIDE PRODUCE
*FARMERS DAUGHTERS COOP
*CHILLVILLE
Other Vendors Onsite @ Saturday Pick Up include: Lynn Koning Pottery, Paws Pictures, Todd Farms, Mt. Moriah Farms, Headland Roasting Co.
http://marketatdothan.locallygrown.net/market
Farm to Table Recipes
OKRA & TOMATOES
“ Good news…okra can be a perfectly un-slippery vegetable if it is sautéed quickly, on high heat. That way you get all the benefits of the crunch and flavor, but without the slurp. This recipe is one such preparation. The pairing of okra and tomatoes is classic. In this recipe, inspired by one in Donald Link’s Real Cajun, sliced okra is seared first on high heat, before being simmered together with tomatoes, onions, and garlic.” Bon Appetit Y’all !
www.simplyrecipes.com
Servings: 4
Category: Veggie
Ingredients
5 Tbsp vegetable oil
1 celery rib, sliced thin
1/2 onion, sliced thin
1 jalapeño chile, seeded, sliced thin
3 garlic cloves, sliced thin
1 Tbsp tomato paste
* 2 Tbsp red wine vinegar
1 1/2 cups chicken or vegetable broth
1 teaspoon fresh rosemary, minced
* 1/2 to 3/4 pound fresh okra
* 5 plum tomatoes, diced
Salt and pepper
Notes / Directions
1. Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.
2. While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.
3. As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.
4. Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.
5. As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don’t want to cook the okra to the point it starts releasing slime.
6. Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.
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
FROM YOUR MARKET CO-MANAGERS
In order to give our growers and artisans time to arrive and have their products checked in, please remember that market pickup hours begin at 4:30 p.m. If you need to pick up your order earlier than 4:30, please e-mail us at cumberlandfm@gmail.com. Thanks, all!-————————————————————————————————————————————————————-
THE BREAD PEDDLER is back this week with pizza. -————————————————————————————————————————————————————
FROM YOUR MARKET CO-MANAGERS (just in case you missed it last week)
To all our wonderful growers and customers: The Cumberland Farmers’ Market co-managers are growers and artisans, too (read: we’re also busy). We make every effort to respond to your calls and e-mail questions in a timely manner. Consequently, while the market is open (Sat. 5 p.m. to Mon. 10 a.m.), we will check once a day for your questions and get back to you. During the remainder of the week, we will check for your questions every other day. To get the fastest response, please send your questions to: cumberlandfm@gmail.com rather than any other address.
Another item: during the past month, we have had inquiries about fruit bars, energy bars, and the like. We have checked with out bakers and learned that the prices of ingredients (especially dried fruit and nuts) have risen exponentially. This would result in the price of such market items increasing at least 50 percent. If you feel so inclined and would like to pursue this, please e-mail us. -————————————————————————————————————————————————————-
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.
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!
South Cumberland Food Hub: More Fruit is Here!
Good Morning from the South Cumberland Food Hub.
Ferrel Farms has beautiful watermelons and cantaloupes this week, as well as the most delicious, super sweet corn you’ve ever eaten!
Pickett Farm has their delicious and pretty Kennebec potatoes ready now. They had a bumper crop and they are plentiful.
Crow Mountain Orchard has plums and pears now in addition to freestone peaches. Look for grapes and nectarines next week.
There are many more items to choose from, so check out the whole list here:
Click here to go directly to the Rootedhere Locally Grown Market Page
Have a great day!
Risa
The Cumming Harvest - Closed: Newsletter - July 23, 2014
Market News
The market is open and ready for you to place orders online. You may pay here or when you pick up with either cash, check or a credit card. A 3% convenience fee is added to all credit card payments.
Indian Creek Angus has listed a quarter cow on sale this week. It is a 452# Hanging Weight with bone out steaks. It includes ground beef, steaks, roasts, cube steak, boneless stew, short ribs, brisket, flank, skirt, and soup bones. It’s approximately 67 lbs of beef. It’s regularly priced at $565.00 ($5 per hanging weight pound) but it’s been reduced to $500.00 which is $4.43 per hanging weight. Which translates to $7.46 per pound take home price.
Squash, Zucchini, Eggplant, Cucumbers are still popular this time of year and grow so well in Georgia. You will find most of the farmers selling them and what you see online is just a small amount of what they have. Plan ahead and purchase enough to preserve either by canning or freezing. If you would like a bulk order, email me or the farmer and we’ll work it out for you. http://www.pickyourown.org/freezing_summer_squash.htm
Group Buy
All Group Orders are pre-paid for pickup at a later date. Watch this newsletter each week for pick up day.
Green Pasture I will keep this group order open each week until the minimum order of 12 items has been reached.
Great Lakes Gelatin I still have 3 containers of the Gelatin – Collagen Hydrolysate (beef kosher) Unflavored for sale. Order online under “Group Orders”.
PICK UP LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!
Old99Farm Market: Old 99 Farm, week of July 20 2014
Quick reminder, time to place your orders at www.old99farm.locallygrown.net. Since it’s already Wed morning, I’ll accept orders up to noon on Thursday.
Lots of zucchini squash, light and dark skinned varieties. Strawberries are over but still can pick raspberries. Honey crop is in too.
Healthy eating,
Ian and Camelia
Spa City Local Farm Market Co-op: The Market is closed for ordering.
The Spa City Co-op online market is now closed for ordering. Please plan to pick up your order this Friday, July 25th, between 3:30 and 5:30 at 341A Whittington Avenue.
Thank you for supporting our local farmers and our co-op!
See you Friday.
Julie Alexander
Market Co-manager
501-655-9411