Martin's Farmstand:  Abundant Strawberries

The next picking for strawberries starts at 2 PM tommorrow (Wednesday) afternoon. Tommorrow’s picking has the potential to go well over 2000 quarts- there are a lot of berries in every patch that will be nicely ripened by picking time. This is the time to fill the freezer- or maybe you just wish to to pick some to go with homemade ice cream or shortcake. Strawberries are a wonderful way to enjoy summer. Make sure you get your taste of them soon. Daniel

Citrus County Locally Grown:  URGENT NEWS

News from our Market

We are short on vegetables this week. There are three vendors working to fill the gap. Product is still being loaded. Please check back to see the latest.
Market will remain open until 12 Noon Wednesday to compensate for the late items being posted.

NW Crystal River Pickup
Rainelle Ave.
Is Closed this week

Please call Michael 352.895.3942 to discuss special arrangements.

Ocala Central Pickup Point

A New Earth Farm and Feed
Located at:
3423 E Silversprings Blvd
Ocala, FL 34470

Link to Location Map.

Dunnellon “Temporary”

Located at:
1644 W. Pinion Lane
Dunnellon, FL 34434

Link to Location Map.

Our growers thank you for supporting local growers and business.

Pickup is Thursday June 26th
An email will sent to all customers early Thursday confirming pickup points

Thank you for supporting your On-Line Farmers Market. Your purchases have made a difference to many families

Your CCLG Team

THE MARKET IS OPEN
The link below will take you there.

www.citruscounty.locallygrown.net/.

Champaign, OH:  The Rains Came

Locavores!! It got really super stormy and rainy, out there, this evening!!

If you were part of my vendors up at the Mechanicsburg Farmers and Artisans market, we all JUST made it into our cars after an amazing market!! The drive back to town was really dark and eerie.

But, home safe and sound, and sending out the evening reminder to get your orders in! This market is rain, shine, sleet or snow….we never close for weather. So, grab your lists, see what you still need to order, and get groovin’!

You have until 10pm, this evening. I will give you a last call, and then I will give you closing time shout out!

Don’t miss out on the fun…get your orders in, we are having an AMAZING market of high numbers, and we want to see your smiling faces at order pick up!!

Peace and Love,
Cosmic Pam

Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 26

Your box for Week 26

Farm Where Life is Good

Produce Subscription (Week 26)

Rain is the topic of this week too. And heat! Just found our first damp-loving and heat-loving pests— aphids. They were finding succor on a weak little kale plant, much his neighbors’ junior. Off they all when to the compost for recycling and renewal! The lettuce is just beginning to suffer from bottom rot with all of the damp; and their tops are feeding our little herd of deer who have oddly taken up residence at Farm WLIG. A young fawn spent the night under our side steps, several yearlings daily investigate the greenhouse, adult females frequently are seen to saunter across the yard unfazed by us, the dog, and the hub-bub. Needless to say, none of us are pleased by the wee beasties; lettuce without a heart is no lettuce at all!

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Green is the color of life in your boxes this week!

Broccoli No huge heads (need to work on our nitrogen) but plenty of florets for easier preparation and less dense stem to throw away. (How’s that for glass half full?)
Mesclun More quick salads this week.

Lettuce Another mix of types and colors. The iceberg and butterhead types are not taking the heat well, so harvested before they left us…hard to grow but wonderful to eat! The baby romaines are heartier and will give you the crunch.

Kale (White Russian) A new variety to the farm; highly recommended. See what you think.

Cabbage (Caraflex) How about a fresh spring coleslaw? Is it still spring? Was it ever?

Cabbage (Napa) These beauties are leafy and crispy and delicate and perfect for the Bangkok Curry recipe below. Thanks, MP.

Potatoes, Purple majesty or All Blue Purple Mag is the deepest color; All Blues have a white “line” just under the skin when sliced. Both are similar in their “handling” when cooked. Good for salads, boiling, fries.

Garlic chives I think I like these little fellas better than regular chives. Now I am craving some Chedda-n-chive biscuits!

Dill Well, dill. I have missed you. Anyone else? Mince with a nice olive oil and sea salt over some boiled blue potatoes. Mmmmm, a meal in itself.

Thyme Try making some of your own homemade mustard. This Beer-Thyme Mustard Recipe
is awesome and simple.

Recipes for your consideration

Mind you, this is a concoction, but straight from the field, to the stove, to the table, to our bellies on this harvest day. Quick and satisfying.¬

Braised brassicas with tofu and ginger

1 tub tofu, extra-firm (Wildwood brand is my favorite)
1 bunch garlic chives
1 Tbsp toasted sesame oil
1/2 cup tamari/soy sauce
1-2 Tbsp sriracha (homemade from last year! Yum.)
2 Tbsp maple syrup
1 inch ginger root, zested
2 Tbsp sesame seeds
1 tsp garlic powder (dried from last season) or 2 cloves fresh, minced
1-2 cup broccoli, rough chopped
1 bunch kale

Drain tofu and cut into bite-sized cubes. Chop garlic chives. Heat sesame oil in wok or large fry-pan to medium-high. Add tofu and chives and braise for 5-10 minutes, until moisture from tofu is evaporated and tofu is just beginning to brown.

Meanwhile, mix tamari/soy sauce, sriracha, maple syrup, ginger, sesame seeds, garlic powder. When tofu is done, add to bowl of sauce and set aside.

Strip kale from heavy stems and rough chop. In same wok/pan, maintain med-high heat and add kale and broccoli (and any green brassicas will do— mustard greens, boc choi, turnip greens, etc.) Toss every 30 seconds or so to thoroughly wilt/braise the greens. Cook to your preference but try to maintain a bright green color for optimal nutritional content.

Add marinated tofu back to wok/pan while still heating. Toss to coat greens and mix. Serve over rice, rice noodles, quinoa, etc.

---

This is a nice “make ahead” and pop in your lunch box option. High protein, low carb, great flavors.¬

Tofu Quinoa Burgers

½ cup quinoa
1 tsp olive oil
¼ cup minced scallion/onion/chives
¼ cup chopped parsley
10oz tofu, mashed
1 tsp thyme
1 tsp paprika
1 tsp soy sauce
½ tsp sea salt
4 Tbsp garbanzo flour
2 Tbsp almond butter or tahini

In saucepan, boil ¾ cup water and add quinoa. Return to boil, reduce heat and cover. Cook approx 14min or until all water absorbed. Transfer to bowl to cool. (Or cook according to package directions.)

Preheat oven 400F and lightly oil sheet pan.

In sauté pan, sauté scallion/onion/chives in oil, approx 3-4min until soft. Stir in parsley and cook until wilted. Transfer to quinoa bowl.

Drain (press if you’d like) and crumble tofu into quinoa bowl. Add herbs/spices, soy sauce, salt, garbanzo flour and almond butter/tahini; knead and mix with hands. Make ¼ cup patties approx. 1/2 in thick and place on baking sheet.

Bake 20min, until tops are browned and crust has formed.

---

Anyone been to Noodles &Co.? We find it a nice stop for a quick dinner on the road; my favorite is the Bangkok Curry with Tofu. MP loves it too and wrangled this recipe from somewhere on the web; yahoo!¬

Bangkok Curry

1 lb rice noodles, thin/flat type
1 cup (or more!) broccoli florets
1 cup carrots, julienne cut
1/2 cup scallions (cut on bias) or red onion, half-moon sliced
1/2 cup sweet red pepper, julienne cut
1 cup button mushrooms, sliced
1 Tbsp ginger root, zested
1 Tbsp Thai curry paste (red or green)
1 Tbsp canola oil
1 can coconut milk, lite
1 Tbsp tamari/soy sauce
1/2 cup sweet chile sauce
1 cup napa cabbage, finely sliced (per person)
1 tsp black sesame seeds
4 oz tofu, extra-firm (per person), bite-sized cubes

Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.

Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.

Place large sauté pan over high heat. Add canola oil and sauté mushrooms and cubed tofu until lightly golden.

Add coconut milk and Thai curry paste.

Add carrots, broccoli, peppers, scallions, ginger, sweet chile sauce, sweet soy, and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce.

Make a bed of napa cabbage on plate, add noodles/sauce/veggies atop. Sprinkle with black sesame seeds.

Everyone feel free to add your favorite recipes to the website.

For Your Reading & Viewing Pleasure

I stumbled upon several interesting sites recently and saved them for the newsletter. This first one regarding Keeping Vegetables Fresh is a quick read. Good recommendations.

And this five minute video about Grilling Your Vegetables Properly will get you all prepped for some wonderful summer grill-fests with FarmWLIG fare.

When I was trialing some burgers for the recipe section, I came across this site that itemizes 10 Vegetables for Making Burgers and many associated recipes. Great resource for some creative patties!

And finally, I’m always on the lookout for ways to encourage/brainwash/entice/bribe/fool/coerce kids into eating whole, fresh, colorful food. As a kid, I ate my green beans by cuttting them into small pieces and swallowing them whole, just so I could leave the dinner table. Quite the transition to today! This colorful USDA fruits and veggies poster is printable as a PDF and might be educational for any of ya’ll working or living with kids.

Farm News

The high tunnel is shaping up nicely. After weathering the scourge of the cutworms, we still have a goodly number of healthy tomato plants. Some of the creative cherry types we are trying this year may be few and far between, but ce la vie.

Trellising the cucumbers in the hightunnel. Cucs in a couple weeks!

Three beds of hightunnel peppers are putting down their roots. Hoping soon to start seeing the flowers that signal the arrival of sweet peppers again. Here’s hoping for another good Year of the Pepper.

Peppers…TMTC! The sweet color from last season.
(Here’s to hoping.)

Please bring your boxes back this week. Reduce – Reuse – Recycle (thanks!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

New Field Farm's Online Market:  FIRST MARKET THURSDAY JULY 3

Greetings,

We do still exist and we are still farming! Every year even I feel like the harvest is long in coming so I’m sure some of you are scratching your head and wondering where the produce is. In fact, the harvest has begun the first week of July every year except one since we began the online market eight years ago. The exception was in 2012 when we began the last week of June.

The start of the online market is tied to the start of our Boston farmer’s market. That way we can grow enough quantity to provide for both markets. The Boston market begins the first week of July.

So – because Friday is the holiday THE FIRST MARKET WILL BE THURSDAY JULY 3. The locations and pick-up times will be the same.

I’LL UPDATE THE SITE AND SEND ANOTHER EMAIL ON TUESDAY AND ORDERING CAN BEGIN TUESDAY NIGHT.

If you have any questions or comments please let me know.

Thanks,
Tim

ALFN Local Food Club:  Market Reminder!

It’s another hot, muggy day here in The Natural State. Fortunately, when the worst heat of the year starts to roll in, it brings with it some of the best food there is to be had! What does that mean for The Market?

• Fresh Fruit Galore: Stock up on fresh blueberries from Kornegay Berry Farm. These petite nutritional powerhouses are as versatile as they are tasty. When you grow tired of muffins, make blintzes. Don’t want to set and entire day aside to make jam? Take a magical shortcut. No sweet tooth? No problem. Don’t like blueberries? (Really?) I guess that’s okay, too. There’s plenty of blackberries from Barnhill Orchard. If berries alone don’t fulfill your fruit desires, check out the specials section for a sneaky surprise. Barnhill Orchard has also listed fresh fruit baskets. Order one of these to lay claim to blackberries and peaches. You can’t go wrong with that combo.

• Veritable Veggie Cornucopia: That’s right; vegetables are coming in left and right from all your favorite farms. Get your green beans from Green Acres Atkins, Armstead Mountain Farm, or Kornegay Berry Farm. Grab some green tomatoes from Willow Springs Market Garden, Crimmins Family Farm, or Green Acres Atkins. Crimmins is also here for all your ripe tomato needs with their certified organic slicers, Juliets, and sungolds.

• Delicious Dairy Accompaniments: Few things go better with great produce than great cheese. I’ve taken to snacking on fresh sliced tomato with a dollop of rosemary chevre from White River Creamery. Add a drizzle of olive oil and some fresh cracked pepper, and you’ve stumbled upon a 10 second side dish that’ll steal the show. For something a bit heartier, try some 6 pepper chevre on a grilled pizza. For dessert, a spoonful of chocolate chevre pretty much perfection, but you can throw in some bread and fruit if you must.

Whatever you need to snack your way through summer, be sure to get your order in before tomorrow morning at 7:30, or you’ll be out of luck until next week.

-Rebecca Wild
Program Manager

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!

Russellville Community Market:  RCM Order Reminder

Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Middle Tennessee Locally Grown:  Just a Short Time Left to Order!

Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. tomorrow (Wed), for delivery fresh from local farms on Thursday. Don’t forget all our yummy vegetables, eggs, creamline milk, and new perennial plants & hanging baskets!

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

Tullahoma Locally Grown:  Market is open!

Hey there, the market is open!

Get started here: Tullahoma Locally Grown Market

Solace Farm has a bounty of garlic on the market!

Double Tree farms has leeks, and Power Plants has plenty of lettuce and herbs.

Fox Farm products will not be available for the next few weeks.

Thank you for your continued support for these local products and farmers!

Market closes Noon Wednesday, See you Thursday 4:15-6

Champaign, OH:  Rainy Days....

Hangin’ around, nothin’ to do but frown
Rainy days and Tuesdays (Mondays) always get me down…
(The Carpenters – Rainy Days And Mondays)

That’s right…it’s not Monday but it is Tuesday and it is supposed to be a rainy type of day, today.

Why not make the most of it and kick back, look at the market, and get your orders in? As of midnight, last night, this market is breaking a record for this time of the week, we brought in record amount of brand new customers, and we have so much to offer, and so many new vendors who seem to be joining us, weekly!

Take the rainy day and make it a day of sunshine…order, feel good about the local love, and feel good about the goodness that will await you on Thursday!

Peace and Love,
Cosmic Pam