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This weekend we will be taking orders for Wild Sustainably Caught Sockeye Salmon. We usually purchase our salmon through Vital Choice but this time we are going directly to the fisherman, Heidi Dunlap, a second generation fisherman from The Wild Salmon Co. thewildsalmonco.com
Heidi and I have been in contact since March and I’ve been anxiously waiting for our co-op to be able to purchase her recent catch! Prices are $13/lb for sockeye portions and $12/lb for whole salmon filets. The portions will be 2 per pack for $13.40 and the whole filet is $20.60. (Prices include 3% market surcharge). They are boneless, frozen and in vacuum sealed packs.
This is a pre-order and it will be available at the November 13th pick up. I will try to squeak in a shellfish, tuna and sardine (if available) order with Vital Choice before the end of the year but this will be the last time we order salmon this year.
From Wild Salmon Co.:
Hi! I’m Heidi and I run the Wild Salmon Company. We are a tiny outfit committed to providing our customers with an amazing product—delicious, nutritious, sustainably-harvested wild sockeye salmon. So committed in fact, that everything we sell is fully guaranteed. We are also dedicated to the notion that we all should know where our food comes from; that it strengthens our community and our biosphere when we buy organic, locally-sourced food. I am not an organic farmer, though, I am an Alaskan fisherman, and have been since I was fifteen years old. My dad, my brother, me, it’s always been a part of my family. I have been a deckhand, gillnetting for sockeye salmon in southwest Alaska for nearly twenty years, and now I run my own operation.
How it works……
We catch the fish in Bristol Bay and as they are picked out of the net they are placed directly, and with great care, into an icy, briny slurry that quickly cools the salmon. Then the fish are delivered to a processing facility where the fish are filleted, de-boned, and flash frozen, preserving that “just-caught” freshness.
Our promise to you……
In “real” life, I am also a serious foodie, and I struggle to discern a difference between our product and the freshest of the fresh. And that’s no fish tale. This is what I do and really, it seems like what I am supposed to do. Hopefully, this site can show you all why, around here, we are committed to providing delicious, sustainably harvested, high-quality food at an affordable price. Welcome, try our fish, and I promise you will see what the fuss is all about!
Upcoming Bulk Order Schedule
- Nov 9th – 11th: Wilderness Family Naturals ( I will include Unrefined Sea Salt in this order)
- Nov 16th – 18th: Carrboro Coffee Roasters
- Nov 30th – Dec 2nd: Kenny’s Farmhouse Cheese
Thank you for your continued support!
Karen Schuman and James Milburn are tomorrow’s pick-up day volunteers. Thank you!
More volunteers are needed for all upcoming pick-up days, including the next one on November 9.
To sign up, visit our calendar on VolunteerSpot.
If you have any problems or prefer to contact me directly, my email is email@example.com
Every now and then, crops “come in” during times when the Market is not open. Now is one of those times. Since we’d like to do whatever we can to support our growers, we’ll post “availability notes” when necessary.
Today, Star Gap Farm has around 10 lbs. of eggplant available. If you’re interested, please give Trish & Dan Stewart a call at (870) 269-2684 or (870) 213-5872.
Thanks so much!
We’re putting out a call for volunteers again. Now, so that we actually know who is going to be volunteering on Saturday, please sign up through our volunteer calendar. If that link doesn’t work, please e-mail me at firstname.lastname@example.org and let me know you’d like to volunteer for an Early or Late shift. Then I can add you to our online calendar. If you’re an experienced volunteer, we’d especially like your help, as we have some new volunteers that could use your practiced guidance!The response was so good last time we sent out a call, I want to make sure we don’t have too many people show up! Thanks!
Learn about Permaculture and create your own victory garden with these upcoming workshops!
At the Suncoast Co-op we look at our farmers as our hero’s these supermen and women get up daily to grow the food that sustains our society. But over the years the farmers role from provider of sustenance was transformed into a provider of commodities. We have grown a food supply that is incredibly reliant on one energy source; Fossil fuels, the average food calorie takes 10 calories of oil in order to be produced. Also with the advent of petrochemical fertilizer and herbicides these poisons that work as neurotoxins are sprayed all over our food in order to increase the overall profitability of the farm.
Saving money on our food in the short term, but increasing our health costs in the long term. We cannot keep this system going forever. So instead we choose to learn and activate a different direction. Victory Gardens! With modern day techniques and design practices the average backyard grower can produce more then enough for themselves and sell or trade the surplus. With gardens we can grow our way out of the local depression and into a active economy. Out of a garden enough surplus can be produced to increase our local food resilience.
In our Victory Garden workshop you will learn how plants work, how to create thriving soils out of Florida sand, Pest identification, different styles of gardening, as well as planting schedule for Florida gardeners. Come to the class and receive free edible plants! The class is around 3 hours and is $30 or $15 for Sunoast Co-op members. If you are financially unable to pay for the classes contact us for volunteer time bank hours you can trade volunteering in Kinship Garden for workshop.
In our introduction to Permaculture course we will give you the tools to start designing your home to be more conscious design to create sustainable human habitats. Learn how to connect different pieces of the puzzle with your garden to increase fertility. Learn about the founders of permaculture, permaculture concepts from around the world, and how you can design your own permaculture homestead. Learn a step by step process of growing your very own food forest here in Florida! Come to the class and receive free edible plants! The class is around 3 hours and is $30 or $15 for Sunoast Co-op members. If you are financially unable to pay for the classes contact us for volunteer time bank hours you can trade volunteering in Kinship Garden for workshop.
Proceeds of the workshop will benefit both Habitat for Humanity’s mission and the Suncoast Co-op’s goals as well of making an edible New Port Richey.
Here are the class notes so you can see what to expect to learn. We will also have social networks for you to join in order to share knowledge, ideas, organize gardening together as a community for free.
Victory Gardening class: Victory Vegetable Gardening Prezi
Introduction to Permaculture : Introduction to Permaculture Prezi
Help us spread these workshops by going to our facebook and RSVPing to attend! Share the events with your friends and neighbors in New Port Richey and West Pasco/North Pinellas areas. Suncoast Co-op Facebook Fanpage Thanks!
All classes start at 11am
Oct. 27 Victory Vegetable Gardening
Nov. 10 Ecofest- Free Presentations at the New Port Richey Library Ecomarket! Check out Pasco Ecofest for more details!
Nov. 17 Victory Vegetable Gardening
Nov. 24 Introduction to Permaculture
Dec. 8 Victory Vegetable Gardening
Dec. 15 Introduction to Permaculture
Jan 12 Victory Vegetable Gardening
Jan 19 Introduction to Permaculture
Jan 26 Victory Vegetable Gardening
Harvest News- 10/25/2012
Clemson Locally Grown Market
Pickled Beets and Eggs
2 c. (about 1 lb.) beets*
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 tsp. salt
Small piece stick cinnamon
3 or 4 whole cloves
6 hard cooked eggs*
Wash beets; cut off leaves and stems, leaving about 1 inch of the stem. Cook until tender. Drain and skin. Boil together for 10 minutes all remaining ingredients except the eggs. Add whole, hard cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days.
“*” indicates ingredient is available on Upstate Locally Grown
WELCOME CLEMSON USLG CUSTOMERS
We’re greener, we’re leaner, and CLG is better than you’ve ever seen ’er!
We hope you’ve been enjoying the cooler weather as much as we have! The next Clemson Drop will be THIS Wednesday, Oct. 31, 2012 at the Clemson Montessori School. from 4:30-5 p.m.
New this week! Spurgeon Farm has added broccoli, arugula, boc choy, and tsot soi. “What is tsot soi?” you ask. Tsot soi is an extremely cold- tolerant member of the Brassica family. It hails from Asia and can reportedly be harvested even from under snow! (Not that WE will have that problem.) It can be steamed or stir-fried and complements fish and chicken dishes, especially those with an Asian flavor. I suggest sauteeing with plenty of garlic and ginger in some olive oil mixed with toasted sesame oil. YUM!
In addition to your order of Putney Farm Eggs, Nature’s Beef, Welch & Son sausage and chicken, Happy Cow milk products, Swamp Rabbit Cafe baked goods, and more, be sure to click on vegetables on the left-hand navigation bar of our market page and spend some time browsing veggies. More greens and other fall vegetables will be available in the coming weeks.
Occasional CSA Box
Here are a few things you can look for in this week’s $25, occasional CSA box. Be sure to order yours today! We will only have a few of these available this week, so act fast!
- baguette from Swamp Rabbit Cafe
- red detroit beets from Spurgeon Farms
- swiss chard from Spurgeon Farms
- herb medley from Putney Farms
- potatoes from Putney Farm
- broccoli from Spurgeon Farm
- eggs from Putney Farm
We thank you for registering at Clemson Locally Grown Please encourage your friends, family, and co-workers to join you.
Clemson Locally Grown donates 3 percent of our order profits to Clemson Montessori School, in return for use of their school parking lot as a drop-off location. We also appreciate the helpful hands of CMS market volunteers. Feel free to lend your hands, if you have a moment to do so.
Support Your Local Farmer’s Markets!
FREE MONTH OF MEMBERSHIP!
Did you know, anyone who has a recipe or article published in the Harvest News is entitled to one added month of membership! Tell us about your garden, share your favorite summer eats with us, or even a book review. Please email your CLG content to Heidi.
We appreciate Clemson Montessori School for allowing us to host our drop-off in their shady parking lot! In appreciation, we contribute a portion of every item you order to the school for them to use as needed for education. Next time you see staff from the Montessori school, please say “thank you” from Clemson Locally Grown Market for us!
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!
Have a wonderful week, happy shopping on USLG, and good family meals from all your goodies!
Donna and Lenard, Heidi, Anna, and the whole gang of Market helpers.
We’d like to welcome Orobianco to the market. You asked for cheese and we got it. It’s available today and tomorrow till 8pm for online ordering.
Orobianco (Italian for White Gold) is a new, local company that offers the best fresh mozzarella cheese and original mozzarella creations in the Atlanta area.
The cow milk used does not contain any artificial ingredients, color additives or synthetic substances, and is minimally processed so that it can be considered “natural” under FDA guidelines. Guaranteed GMO free. Cows are not treated with rBST or fed with genetically engineered crops.
img src=“http://www.cb.locallygrown.net/files/photo/image/5230/small/LFFnewWebPage.jpg?1295924408” align=“right”/>
Greetings local food lovers!
Don’t forget to pick up your order today between 4-6 PM!
Crested Butte: The CB Pick-Up Location is now at Montanya Distillery, 130 Elk Avenue.
Gunnison: Upstairs at the ORE Office (202 E. Georgia).
Paonia: Anytime at the Trading Post
Thanks for supporting local family farms!
Market Facilitator LocalFarmsFirst.com – a 501c3 non-profit
click here to start shopping on the website
Turkeys Now Available for Thanksgiving!
Place your order today in our online market!
Order online Wednesday 5pm – Friday 9am for pickup or delivery Saturday afternoon.
Order online Sunday 10am – Tuesday 9am for pickup or delivery Wednesday afternoon.
OPEN 7 DAYS A WEEK!
Monday – Sunday
10 am – 7 pm
Membership is Ownership! Become a Member today here
Crazy Hart Ranch Turkeys: Available for Pre-order!
Local Thanksgiving Turkeys! This year half hens are available! Hens are 7-9 lbs. and Toms are 14-16 lbs. Prices are $11.50 per pound (approximately $80 – $184 per turkey). Pickup will start November 17th. Crazy Hart Ranch is harvesting November 14th. Your turkey will be vacuum packed and delivered frozen. After placing your pre-order we will be contact you for your size requests with more information and to get your credit card number on file. Linda’s Turkeys are raised on the pasture supplemented with a feed ration free from antibiotics, hormones, animal byproducts and roxarsone. Sustainable farming methods are used and the environment is not polluted and the earth’s resources are not depleted. Animals are raised humanely in a natural environment. The result is a product unmatched in quality and taste!
Available on the Online Market
Crazy Hart Ranch Turkeys for Pre-order!
What: Seminole Springs Antique Rose and Herb Farm
When: Sunday, November 11, 2012 @ 10 a.m. until 12 noon
Where: Eustis, FL
(an hour’s drive from downtown Orlando)
We will meet once again in Eustis, FL to visit with a third grower, Seminole Springs Antique Rose and Herb Farm, who partners with Homegrown. While we are there, Farmer Traci Anderson will take us on a tour of this family run nursery, and provide us with a mini workshop on growing and using herbs.
Handouts will be included, so, be certain to make a reservation <email@example.com> since space is limited. For those that like active participation mixed with comedy, Traci will give us an opportunity to keep up with the potting machine conveyor belt.
After the tour, participants are invited to picnic on the grounds, visit the gift shed, and share a glass of herb tea. As this is Veteran’s Day, please, feel free to invite a Veteran in your life to attend this farm tour as your guest.
To make a reservation for you and/or any accompanying guests, please contact: Jackie McFadden, firstname.lastname@example.org, 404-571-9602, or sign-up at the Homegrown Store.
Not a Member yet? Don’t pay an extra 10%! Support your local food economy now by becoming a member
Place your order before Friday at 9am for pick-up or delivery on Saturday.
Your order is FINAL once placed, and you are responsible for pick-up and payment.
Pickup is from 12-7pm on Saturday October 27th. Sorry, we cannot accommodate early pickups at this time.
Don’t forget, orders for the following items must be placed by 4:00pm Thursday to satisfy your order
Fresh bread orders from Olde Hearth Bread Company
Prepared foods from Venetian Gourmet and Purely Raw
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More Available for this week
We have opened the market for one more day, it will close tonight at midnight. With the Traditional CSA closing this week, we have a better idea of what will be available.
Added to the list is Sweet potatoes, spinach, carrots, beets, and tomato. Delicata and Sweet dumpling as well as a few butternut are still available for choice at pick up.