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.
Gwinnett Locally Grown: MARKET IS OPEN FOR ORDERING NOW!
The Market is open Thursday Noon-ish – Monday 9 a.m. After that, ordering is disabled. Pick up your order Tuesday 4:30-6:30 p.m. ONLY, at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.
MARKET NEWS!
As I write this, Russell is planning to make Mozzarella and Bococinni tomorrow to replenish his inventory from last week’s accident, so it is listed on market as available this week. He does not have butter however, so for those of you who are “hoarding” it like I am, it’s time to dig into our personal stashes in our freezer!
I have had some inquiries about how to order milk. It is listed under Locally Grown -> Dairy -> Raw Pet Milk. For those of you new to raw milk, it can only be sold in the state of Georgia as “For Pet Consumption Only.” This state required label has nothing to do with the quality.
FARMER PROFILE
I have asked our farmers to let me know when they are interviewed or profiled in a magazine, newspaper or on a website, or have a website of their own, so I can share the information with you and we can all learn more about the farmers we support. Lisa from Bo & Lisa’s Lil Patch sent me the link to information about her/their farm. You can read it here. Some of our farmers also have FaceBook pages, so as I collect the links, I will share them here.
Lisa’s page is doubly cool because it’s the Certified Naturally Grown website, which also gives us information about the CNG program. This is basically a grass-roots program that uses the same rules as the government-run Certified Organic program, but with much less paperwork to contend with. Paper trails for farmers (or for any self-employed person really) are one of the many things I refer to as a “time-sucker” – another thing (usually needed but not necessarily showing a black & white return for the time spent) that stretches the work-day far beyond daylight hours. I personally fully support the CNG program.
Have a wonderful week!
Debbie Moore
Market Manager
grow@ranchoalegrefarm.com
Pilar Quintero
Market Host
Rancho Alegre Farm
Please contact grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to take phone calls on a working farm, especially one that also hosts tours and private events. Remember to follow us on Facebook and Meetup to get notification on all our wonderful events and news.
Fisher's Produce: Delivery Tomorrow
Hello Friends,
We are picking summer squash and a few cucumbers now! We will have tomatoes soon.
Our farm tour/dinner is coming up! One week from Sunday evening. We will be passing out a flier at the CSA delivery.
This week’s CSA share will likely include a selection of your choice of:
Broccoli, Cabbage or Napa Cabbage
Kohlrabi or Salad Turnips
Kale, Collards, or Chard
Beets, Carrots , or combination bunch
Cilantro, Basil, Parsley and Dill
Garlic or Onion
Summer Squash, cucumbers or Eggplant
A few New Potatoes
Please have orders in by noon at the very latest. Tonight is better!
Luke
Champaign, OH: In My Life
There are places I remember
All my life, though some have changed
Some forever not for better
Some have gone and some remain…
(Beatles – In My Life)
Certainly, you can tell that in my life, I revolve around music. All kinds, at any given time of the day. Music speaks to me, soothes me, motivates me!
Growing up, I had music all around me. One set of grandparents introduced me to bluegrass. The other set of grandparents introduced me to big band/jazz. In happier times, my parents listened to all kinds of 60s/70s music. In unhappier times, their music stopped. I grew up on all kinds of music, and I can still close my eyes, listen to a song, and tell you exactly where I was, what I was doing, how I was feeling at that given moment.
I grew up in a neighborhood that had boys playing in early garage bands. We all cruised around in muscle cars, stereos blaring. Teen dances, swim clubs, summer camps, endless crushes, endless tears….they all had a song.
I began sneaking out to concerts when I was really just very young. I fell in love with The Grateful Dead after my first concert. I have wanted to be in a band, run with a band, be the muse that the band sings about, since I was about 14 years old.
Music…I love it all….and, it is what gives me the inspiration to write this Weblog from our little local market.
This week marked the first week of our Market Love Playlist drawing!!! I took all of the customer names, wrote them out, put them in one of my most treasured vintage tophats, and had my daughter draw a name.
The winner is….Jodi Compton!!!
I hope you enjoy the tunes as much as I enjoy weaving them into this little Weblog of love…
Thanks for always being a great support in all of our markets, Jodi!!! Enjoy the tunes…
Next week…another chance to win!!
Peace and Love,
Cosmic Pam
Local Farms First: Weblog Entry
Greetings Local Farms First food lovers!
Pick Up Reminder!!
Don’t forget to pick up your order today between 4-6 PM!
Crested Butte: The CB Pick-Up Location is now at The Daily Dose juice bar right next to Clark’s Grocery Store
Gunnison: Upstairs at the ORE Office (202 E. Georgia).
THERE IS A NEW PICK UP LOCATION FOR CRESTED BUTTE!! THE DAILY DOSE RIGHT NEXT TO CLARKS! THIS AWSOME JUICE BAR WILL BE THE NEW PICK UP LOCATION FOR CB THROUGH THE WINTER!!
Also remember…
There will be different dates to pick up your orders. Please see below for the WINTER DATES!!
January 15th
February 12th
March 5th & 19th
April- back to weekly pickups depending on the weather this winter!
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
Palouse Grown Market: Important News about PGM!!
5-28-2014
Hello to all of you growers and customers. Great News! We are announcing new owners/managers for Palouse Grown Market. Our family will be handing over the reins of PGM to Ashley Douglas and Erica Wagner (See their Bios. below) We had a great first year at PGM and loved working with such a great group of dedicated growers and friendly customers. So…..thanks to all of you for your enthusiastic first year support of the first EVER on-line market here on the Palouse. Let’s all continue to support the health of this beautiful area and the great people that choose to live here by supporting all things healthy.
All the Best & see ya around town!
Kim
Provisions Local Supply Co.
Hello!
We are Provisions Local Supply Co.¬¬- an online, mobile farmers market (previously known as Palouse Grown Market) . We appreciate local farmers and foodstuffs and we know you do too! We believe farmers and local producers are the backbone of this community and we want one thing- more locally produced food and goods in the hands of the people around us. We hope to make it easy for families, home-cooks and restaurants to procure local items.
Good food is our passion.
We currently also own PRLR Mobile Woodfired Cookery- a mobile pizza oven and catering company and use as many local items as possible to make our visions a reality. We are two best friends who set out on a culinary journey looking to inspire passion about food.
We are looking to expand the availability of items for purchase on our website within the next year and hope you’ll follow along in our journey. For now you can reach us through the current Palouse Grown Market website or at 208-310-5109. We’ll be as communicative as possible as we move forward and we’ll be sure to let you know as soon as we’re open for business!
We’re proud to bring Provisions Local Supply Co. to you.
Ashley + Erica
The Cumming Harvest - Closed: Newsletter - May 28, 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.
GROUP BUY
Gelatin – Collagen Hydrolysate (beef kosher) Unflavored
Today we start the group buy orders for Gelatin. You will find it listed under the “Group Buy” category so you can order it along with your normal order.
This item comes from Great Lakes Gelatin and is only shipped in boxes of 12. The order will be placed once we reach that minimum. Cold water Soluble for use in cold beverages or recipes.
Hydrolyzed Collagen is the unique combination of amino acids in concentrated levels that promotes rapid re-production of blood cells for healing and conditioning over other proteins especially for bone and joint health care. This low molecular weight protein is easily digested for healthy enrichment in minutes after ingestion. It will not congeal because it has been hydrolyzed for quick assimilation and improved hydration to the connective tissue. Collagen is important to nitrogen balance, now considered an anti-aging product as it supports age related cartilage damage, and collagen loss.
Ancient Awakenings “Grape Water Kefir” class on Sunday, June 1st. The class will be held in a classroom near the market. Each person that attends will receive 2-3 tablespoons of organic cultures (water grains) and the knowledge to make water kefir indefinitely. You will also learn how to grow cultures in order to supply your family and friends with water grains as well. Limited number of spots available (10 maximum). Class is $60. Please register by placing your class order on the market.
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!
GFM : Market is Open
Be sure to get your orders in for Saturday Pick Up. And while you are picking up your order, visit with our Special Guests.
Greeneville Farmers Markets is hosting a Youth Sports Day, Saturday, May 31st, 8 AM to 1 PM. Information on local Sports groups, talk to TC Cheerleaders and coaches, Greeneville Astros and meet Gizmo (10 AM to 11 AM). Or, join our vendors in a friendly round of Cornhole Toss. Plus all our regular vendors with fresh produce, fresh baked good, locally crafted items. SNAP Benefits and Credit / Debit Cards accepted by most vendors.
We look forward to seeing at the Market!
Farm Where Life is Good: CSA Produce Subscription Distribution -- Week 22
Your inaugural box for Week 22!
Farm Where Life is Good
Produce Subscription (Week 22)
Welcome to the first week of the season! 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).
Greens and storage roots in your boxes this week; winter-spring combo!
Pea shoots A quick hit of a green springtime seedling! They come but once a year. Green smoothie, quick flash braise, salad, sandwich topping…versatile and unique. 
Braising greens, triple bunch A variety of flavors; pair them with a tangy barbeque sauce + protein of your choice. (Sorry, I forgot to photo these fellas. You’ll recognize them!)
Lettuce A pint-sized romaine and a big fluffy leaf-lettuce! 
Spinach, Red Kitten A little different look to this variety with its red veins. But same old spinach and its plethora of nutritional bennies! Spinach 
Parsnips These are perfect for some freezer pot-pies. Dice with other roots, make up a simple roux for a mellow gravy and fold it all in a nice crust. Bake and freeze. Or freeze and bake. 
Potatoes, Purple majesty What a name for a potato, huh?! 
Boc choi, red and green Flash braise in a pan with a little sesame oil, cover and steam. Serve under Honey Sesame Wheatmeat 
Radish, red rover Spring crunch and a little sweet bite! 
Chives Keep it simple with potatoes and chives. 
Recipes for your consideration
A little time consuming to make, but well worth the effort. If you’d like to use as a main course, consider increasing the recipe and adding a protein (the Kielbasa Tofurky-brand sausage, diced, nice)
1 tsp sea salt
1 cup cooked greens (mustard, spinach, kale, chard, wild greens, pea shoots)
2 Tbsp olive oil
1 shallot, minced (alternate: chives, green onion, onion)
3 garlic cloves, minced
1 cup Arborio/risotto rice
2-3 cup vegetable broth, divided
1/2 cup dry white wine (optional)
3 Tbsp nutritional yeast
1 Tbsp margarine (Earth Balance brand is nice)
Bring a large pot of water to a boil and add a spoonful of salt.
Put the greens into the boiling water. Stir the greens and let boil for about 3-5 min. Remove the greens with a skimmer or tongs and immediately dump them into a big bowl of ice water. Once the greens are cool, drain them in a colander.
Roll up the greens in a cloth or tea towel. Twist one end of the cloth one way, then the other end of the cloth the other (like a candy wrapper) and squeeze out as much moisture as you can.
Chop the greens finely (don’t use a food processor, or you will get mush). The finer you chop, the smoother your risotto will be. Remove any stray stems.
Melt 2 tablespoons of the olive oil in a large saucier or heavy pot over medium-high heat; add the shallot. Cook for 2 to 3 minutes, stirring often.
Add the garlic and the rice and stir to combine. Stirring constantly, cook everything for a minute or so or until all the rice is well coated with margarine.
Stir 1 teaspoon of salt and 1 cup of the vegetable stock into the rice and increase heat to high. When the rice starts boiling strongly, turn down the heat to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second cup of stock.
When the second cup is absorbed, add the greens and the third cup of stock. If using store-bought broth, switch to water for this third cup—otherwise your risotto could become too salty. Stir well to combine. Keep stirring constantly to develop the creaminess in the risotto and to distribute the greens evenly. Let the stock absorb well. Add white wine and allow to absorb, stir well.
Add additional salt, if desired. The risotto may need another full cup of stock or water, as you want the dish to be loose, not firm (and you will need at least a little more stock to loosen the risotto for the nutritional yeast).
Add tablespoon of margarine as well as the nutritional yeast. Stir everything well and let the margarine and nutritional yeast melt in the risotto for about 2 or 3 minutes, stirring often. Serve immediately.
Pea shoots come but once a year. The Tea House in St. Paul (great restaurant, by the way) has them seasonally. They are simply done. And the taste— well it’s first the texture of greens and then pea-flavor comes thru. Very odd. Very delicious.¬
Sauteed Pea Shoots
1 Tbsp toasted sesame oil
1/4 lb pea shoots
1 Tbsp tamari soy sauce
1 clove garlic, crushed/minced
In a large skillet, heat oil on medium-high. Add pea shoots, soy sauce and garlic. Cover and cook for 3-5 min, until pea shoots are well wilted but still retain a bright green color. Serve immediately.
Anything with potatoes and olives has to be good! Two of my favorite things.¬
Garlicky potatoes with greens and olives
6 medium new potatoes, scrubbed
1 bunch kale, chard, spinach or mustard greens, chopped (when chopped probably 3 big handfuls)
2 Tbsp olive oil
6 cloves garlic
1/2 cup pitted Kalmata olives, roughly chopped
1 Tbsp lemon juice (or substitute seasoned rice wine vinegar)
1 Tbsp fresh basil, chopped
salt and pepper to taste
Slice potatoes thickly. Boil in hot water until just tender with fork-test. (Don’t let them fall apart to mush.) Drain and set aside.
De-stem kale (if using); chop roughly. De-stem chard (if using); chop roughly and then thinly slice the stem. (If using) spinach, just chop roughly.
Heat oil in pan, sauté garlic for just 1 minute over low heat (don’t toast it!)
Add potatoes and kale or chard (if using spinach or mustard greens, wait to add for 2-3 minutes; they don’t take as long to cook). Add ¼ cup water, turn up heat to medium-high and cook 5-7min until greens are tender but bright green.
Remove from heat and stir in olives and lemon juice/rice vinegar, sprinkle with basil and salt and pepper. Serve immediately.
Simple, sweet and delicious.
Parsnips, peeled and sliced
Dill weed, dried
1 Tbsp olive oil
Pinch sea salt, to taste
Heat oil over medium heat in a skillet w/ a lid. Add parsnips and sauté for a few minutes.
Add enough water to pan to cover bottom 1/4 inch. Sprinkle dill weed over parsnips (as much as you like…approx 1-2 tsp). Add salt. Bring to a boil, cover and reduce heat to simmer.
Monitor every 3-4 minutes until water has boiled away. Allow the parsnips to cook just a little bit longer until lightly caramelized. Serve immediately.
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For Your Reading Pleasure
GOMBBS: Greens, Onions, Mushrooms, Berries, Beans, and Seeds or G-BOMBS!
Click here for a brief tutorial on this list of essential foods to have in your daily diet. This spring at Farm WLIG, we are doing our part to satisfy the “G” for you. (Now you just have to eat them!)
Farm News
Well, another downpour last night. And then the mosquitoes emerged today, en mass! (So you get to hear about them for awhile.) It felt like a muggy rainforest day all during harvest. A quick trip up the hill on the ATV to scope out morel mushrooms was just what we needed to dry off from the steamy day.
Flea beetles are out in record numbers; they have foiled our fabric row covers, and we are hesitant to use chemicals (even natural ones) to knock them out. We can’t seem to figure out how to reduce their populations, and just end up feeding them our boc choi, arugula, kale, mesclun. Gets depressing after awhile. We apologize for the lacy appearance of the various greens in your boxes this week…
So as not to end on that lousy note, morel mushroom season is just about to start (we hope). If we can find enough of the wee-little wild beasties, we will offer them on the market. Stay tuned.
Please bring your boxes back next week. Reduce – Reuse – Recycle (thanks!)
Have a wonderful week, and enjoy the vegetables.
Roger and Lara
Spa City Local Farm Market Co-op: The Market is closed for ordering.
We will see you Friday the 30th between 3:30 and 5:30 pm at 341A Whittington Avenue.
Have a fun, safe weekend.
Julie Alexander this week’s market manager
501 six five five 9411
Spacity@locallygrown.net
South Cumberland Food Hub: Time to Order Local Food!
Good Morning from the South Cumberland Food Hub. This week we have fresh herbs, spring veggies including broccoli, cabbage, kale and swiss chard, delicious strawberries, fresh eggs and breads, and many other items.
Check out the entire list here:
Click here to go directly to the Rootedhere Locally Grown Market Page
Have a great day!
Risa