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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Northeast Georgia Locally Grown:  Locally Grown - Availability for October 24, 2012


Hey Local Food Lovers,

What a glorious weekend! Yesterday about 12-15 people went out to Brook Franklin’s Leah Lake Farms and aided in the construction of 4 new mini hoop houses constructed of pvc pipes and a wonderful invention called wiggle wire to hold the plastic down.

These community work days on farms are really wonderful. We had the most incredible meal and I met at least 5 or 6 people I’d not known before that came from as far as 45 minutes away to share in their passion for farms and local foods. I personally think that these type of “barn raising” events are as important to communities as the eating local healthy food part. The reason is that the notion of helping your neighbors, and sharing a meal is a rich experience. It not only accomplishes tasks that might take weeks if attempted alone, it builds friendships and a spirit of reciprocity that has ebbed in communities all over the country in recent decades.

Reciprocity isn’t a word I use everyday, but it’s one at the core of the local food movement. Every week both farmers and market customers exchange recipes, growing tips, and often small gifts of a salve to heal a pain, or extra herbs, or whatever is in abundance and from the earth that week. This gifting always inspires a desire to return the gift and a nice chain of exchanges. If I wasn’t about to go and eat dinner I’d fondly try and recount the last dozen exchanges I’ve had but I’m too hungry to concentrate any further.

To sum up, I want to congratulate Leah Lake Farms for not only becoming one of the backbone growers for Locally Grown this past year, but for bringing an incredible community together. We all were inspired and amazed at what has been accomplished on Brooks farm this year. He’s also basically tripled his work and potential output for the following year, so we hope you all are hungry too!

To celebrate too you should EAT WELL!

Justin in Habersham
and
Chuck in Rabun

Fresh Harvest, LLC:  Fresh Harvest for October 21st


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Rotini Pasta with Butternut Squash- Sage Sauce
from Gourmet , 2006

1 lb peeled butternut squash pieces
1 small onion, diced
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage (or a small bunch, unchopped, see recipe for details)
1 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup) plus additional for serving
1 lb penne rigate or rotini or whatever pasta shape you like
1. Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add cubed squash , diced onion, water, salt, and pepper and simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 8 to 10 minutes.
2. If you wish, stir in Parmigiano-Reggiano.
If you have an emersion blender, purée mixture right in pot. If you don’t, transfer mixture to a food processor or blender. Remove squash mixture from heat.
3. While squash mixture simmers, cook pasta in a 6- to 8-quart pot of boiling salted water with a large pinch of kosher salt until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
4. Place pasta in a serving bowl. Toss with enough butternut-sage sauce to coat nicely. If necessary, add a little bit of the reserved cooking water to thin it out. Serve pasta with additional cheese on the side. If you have extra sauce, store it in the fridge for a later date. The sauce thickens as it sits, so on subsequent uses, it will most likely be necessary to use the reserved cooking liquid to thin out.

Market News


Hello!

Fall is the new Spring around here! The weather is beautiful, and we’ve got a great diversity of crops growing for you! Lots of great greens and squashes which make cooking so much fun! There is no frost in sight, so the peppers, basil, and flowers are still going strong. Make sure you enjoy the last bit of these warm season delights.

It is getting closer to Thanksgiving and plan on an ALL LOCAL one. We’ll be delivering on Tuesday, November 20th. We’ll have squashes and sweet potatoes, greens and lettuces, turnips and perhaps some other surprises. Plus, order your turkey from Wedge Oak Farm! These turkeys will be delivered frozen on Tuesday, November 20th along with your Fresh Harvest order. Get your $40 deposit in fast. This deposit will be deducted from final cost. Price per pound is $6.50 Remaining balance will be due at time of market pick up. After you place your order, you will be contacted with all the pertinent information including: size, delivery/ pick-up options, total cost. Call Wedge Oak Farm at 615-766-3773 or 615-497-3434 with questions .

Also, Dozen Bakery will be taking pre-orders for pies to be delivered that Tuesday, and The Bloomy Rind will be offering artisan cheese trays! WOW!

Speaking of The Bloomy Rind, they will be offering several farmstead goat cheeses from Capriole in Indiana (near Kentucky). We are getting some special pre-holiday promotional pricing, so this is a great time to try these cheeses. In particular, the whole wheels of O’Banon will easily keep 6+ weeks and make a lovely presentation for entertaining.

We are growing and selling year round. We depend on word of mouth for our advertising. So if you could, please tell a friend about us. If they sign up and get in a deposit, we will credit your account $10.00. Make sure they let us know who referred them!
Also, if you haven’t checked out our Facebook page, Fresh Harvest, LLC in a while, we have some new pictures up there. Be sure to “like” us, and you’ll automatically get updates. Although, admittedly, they can be few and far between. But we try!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

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!

DeForest, WI:  Availability for week of October 21


The market is open! Please note that a few items are marked at “0” not because they are “Sold Out” but because 1. ) they are items that need to be weighed at pick up (like squash) or 2.) they may still be too small for harvest (like lettuce). Please note in your comment section that you are interested in that item.

We still have tomatoes and peppers in the hoop house. New this week are leeks and Purple or Golden Turnips. No doubt there will be extra items available at the market on Friday that you can add to your order, so stop in and have a look.

Please note that beginning this week, pick up time will be shortened to 3:30-5:30pm. Please arrange an alternate pick up if you can not make this window: Choose 1.) 5:30-8pm Friday or 2.) Sat 8am-noon. Again, please notify us if you need an alternate pick up during these final weeks. Send a note to farmer@forestrunfarm.com or include it in the comments section during ordering.

Champaign, OH:  Falling for fall...


Roasting marshmallows and playing at the MAIZE in Milford Center makes me appreciate our seasons in Central Ohio. Another week is here so search the market and order up! We love our customers and our LocallyGrown Family!

Monroe Farm Market:  Oct. 25 Delivery


Hello Friends of the Market,

The online market is now open.

It’s not too late to buy pumpkins. We have an assortment of pumpkins to choose from.

Enjoy your week.

Jennifer

Cedar Grove Farm:  Cedar Grove Farm CSA Availability for October 24


Dear Friends and Neighbors,

This nice mild autumn weather is making for a good growing season with several summer crops still coming in along with the cold tolerant crops getting a good start. We still have okra, peppers, eggplant and squash. A nice savoy leaf cabbage and the fat Watermelon radish are new this week and arugula and broccoli are back. The turnips and watermelon are not available although the turnips will return.

FYI, we have planted a big plot of garlic for next year – twice as much as this year’s crop – and there are 2000 strawberry plants on the porch ready to go in the ground this week. The onion slips and shallot bulbs will be started soon. Next spring is going to be big. We hope everyone will come back and tell your friends about us, too.

The market is open. Good eating.

Regards, Farmer Jay

Dothan, Alabama:  All treats, no tricks at the market!


http://marketatdothan.locallygrown.net

Pre- order for your shopping convenience…
Pick up Friday, 9 am – 12 pm at Dothan Nurseries.

Keep it fresh, local & lively!
Gratefully,
Susan & Amanda

Swainsboro, GA:  MARKET IS OPEN


My bad guys. The market is open until Wednesday/Thursday. Order,order,order. And, tell all of your friends. Let’s make this a success.

Madison GA:  Madison Locally Grown Product List 10/24


The market is open. See you on Wednesday for pick-up between 4 and 6 p.m.

Stay tuned for information regarding new Market Manager beginning November 7 and new pick-up location.

Patty Lay
Market Manager
(541) 914-5183

Swainsboro, GA:  Market closes tomorrow morning


Hi Everyone!!! Hope you are all having a great weekend and enjoying this wonderful fall weather. The market is now open. PLease place your order and we will see you Friday!!!