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This weblog contains LocallyGrown.net news and the weblog entries from all the markets currently using the system.

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Greenwood SC:  Harvest News- Greenwood for 10/25/2012



GREENWOOD LOCALLY GROWN
CLICK HERE TO GO DIRECTLY TO SITE

Contact: Donna Putney putneyfarm@aol.com
Ordering: Thursday 6 PM till Monday 9 AM
Drop-off: Tuesday 4-5 PM Wyatt Farms
Map


To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
Market Administrator
Donna Putney

USLG GREENVILLE MARKET MANAGER Anna Schneider
HARVEST NEWS EDITOR/ CLEMSON MARKET MANAGER
Heidi Williams
GREENWOOOD MARKET MANAGER/VOLUNTEER COORDINATOR: POSITIONS OPEN
GREENVILLE DROP-OFFS ARE AT SWAMP RABBIT CAFE TUESDAY 4:00-6
WHOLE FOODS MARKET SERVICE DESK WED 8am-8pm
ORDERING WINDOW THURSDAY 6 PM -SUNDAY 8 PM WEEKLY

Recipes


Pickled Beets and Eggs

Ingredients:

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

Market News

ORDERING IS OPEN FOR GREENWOOD USLG CUSTOMERS

The countdown to Thanksgiving has begun. Use the next food pickup to stock up on all your favorite holiday ingredients. The next Clemson delivery will be THIS Wednesday, Nov. 14, 2012 at the Clemson Montessori School. from 4:30-5 p.m.

Donna will then take a pre-holiday Holiday, and the market will be closed through Dec. 13. It will reopen for ordering Thurs., Dec. 14 for a food drop on Wednesday, Dec. 19, 2012. After that, we won’t reopen until the new year!

Spurgeon Farm has added a variety of winter veggies, inlcuding broccoli, arugula, boc choy, and tsot soi, an extremely cold-tolerant member of the Brassica family. It hails from Asia and can be steamed or stir-fried and complements fish and chicken dishes, especially those with an Asian flavor.

Be sure to stock up on plenty of Happy Cow cheeses, milks, and creams for your Thanksgiving baking. If you haven’t tried for yourself we can tell you, Dodi Spurgeon’s pies are better than your mama’s. Putney Farm eggs, Welch and Son chicken and sausage, and plenty of beef from Richard at Nature’s Beef will provide loads of comfort meals for you and your family as the days grow shorter and colder.

In addition to your order of Putney Farm Eggs (oedere early; supply expected to be low) and sweet potatoes, 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.

Look for 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!


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

You can find recipes for many of these items on our market page.

From week to week, our CSA box reflects a variety of products from a variety of growers: Welch & Son, Split Creek Goat Farm, Happy Cow, Putney Farm, Spurgeon Farm, and Nature’s Beef, among others. The value is great, and the selection is delicious!
We thank you for sending prayers and good thoughts for Donna as she struggles through a stubborn health isue.
Also, please send out prayers for Virginia Dumont Poston and her husband. He is undergoing treatment for a very serious illness and the treatment is reall;y rough. Virginia needs our support and prayers. If you know her, please give her a quick call and let her know we are here for them.
Donna

Coming Events

Announcements


PART-TIME OPPORTUNITY WITH GREENWOOD LOCALLY GROWN
Upstate and Greenwood Locally Grown are all about being local and sustainable. That being said, we feel that it is time that someone local to the Greenwood area have the opportunity to guide this chapter of Upstate Locally Grown Market into its next phase. We are seeking a well-rounded person who cares about sustainable agriculture and local small farms to be our local Market Manager. This person could be a student, grower, or a passionate consumer. Donna is willing to work with and train the right person for as long as it takes.
This position is what you make it, and has great potential for the right person. At the present time, you will need an additional source of income to round out your living expenses.

We plan to continue our good relationship with sister sites and growers from all around the Upstate, so that we can relay needed products to the Greenwood area when needed. The new market manager will work closely with the administrator and our sister USLG Market Managers. Pay is proportional with sales, so this person would be encouraged to recruit new growers and artisans from the our area so our members will have even more choices!

Qualified candidates need basic computer skills, good people skills, a passion for all things “green.” The position requires 20-25 hours/week. Anyone may apply OR get more info by contacting Donna at putneyfarm@aol.com, subject: “Greenwood Going Greener.”

Jonesborough Locally Grown:  Tomorrow at the Market (Oct 27th)


It’s the last Saturday market!

Because we value you ALL, below you will find both a generic and farmer-by-farmer list for our closing week!

But first—want to make sure you all know a couple of things:

1) Our market will be open online all winter, with the exception of Christmas week. Several new vendors are planning to sell online so we should see more produce as long as it’s available, plus goat cheese, lamb, chicken, beef, sausage, breads, croissants & more! Market will open for ordering November 4th.

2) NEW for the holiday season: Farmers market gift baskets! We have designed two sizes (thank you Bear) and you will be able to customize your own or purchase a pre-selected gift assortment. More details to come! The baskets will be available starting mid-November online, and also at the holiday markets in Jonesborough (Saturdays between Thanksgiving and Christmas). Samples will be on display at the info booth tomorrow. Come check them out and start to think about all the great gift possiblities from the market!

Now for tomorrow:
Music by Ed Snodderly

Listing by item:

Produce:
Baby bok choi
Chard
Chiles: fresh, roasted chiles and chile powders
Eggplant
Fall squash
Kohlrabi
Leeks
Lettuce: Greenleaf, romaine, lettuce mix
Microgreens: Buckwheat and Sunflower
Parsley
Peppers: sweet and hot
Pumpkins
Radishes
Sage
Shiitake mushrooms—dried
Shuck beans/ “ leather britches”
Tomatoes (maybe, the very last!)
Turnips
Watercress

From the farm
NEW: USDA pasture raised broiler chickens 2-4 lb size
Eggs (including animal welfare approved)
Lamb cuts
Grass-fed Beef
Flavored and plain goat cheeses, Colby, Feta

From the kitchen:
Hot coffee, jams, breads, croissants

Crafts:
Handcrafted cuttingboards, rolling pins and more
Hand-dyed alpaca yarns, rovings, and felting starter kits
Photography
Pottery
Goat’s milk soap

For the garden/decorating
Roses
Butterfly bushes
Christmas cactus
shrubs
trees
Broom Corn
Pumpkins
Trees
composting worm bins

Listing by vendor:

Buffalo Trail Orchard:
Pumpkins and fall squash

Chapo’s Chile Patch:
Fresh and roasted chiles and chile powders

Clover Creek Farm:
Lamb cuts and Animal Welfare Approved Eggs

David Cook:
Photography

Dominick’s Garden:
Chard, leeks, lettuce, hot peppers, sweet peppers, eggplant, radishes, broom corn, sage, parsley, turnips, kohlrabi

Garst Valley Creek Farm:
Kale, curly mustard, florida broadleaf greens

Grizzwood:
Handcrafted cuttingboards, rolling pins and more

Kany Farm:
Eggs and NEW: USDA pasture raised broilers 2-4 lb size

McIntosh Woods (Andy McIntosh):
Greens, turnips, shuck beans/ “ leather britches” and maybe the last of his late-season tomatoes

Midway Fields:
Buckwheat & Sunflower microgreens, composting worm bins

Only the Finest:
Hand-dyed alpaca yarns, natural rovings for spinning and felting, and starter kits for the “do-it-yourself-ers” that want to try their hand at creating felt!

Perry Phillips:
Roses, butterfly bushes, Christmas cactus, shrubs, trees

Rogue Harober Farm (USDA certified organic):
Watercress, baby bok choi, Greenleaf lettuce, romaine, lettuce mix

Salamander Springs Gardens:
Dried shiitake & ?

Shiny C Farm:
Grass fed beef

Tim Roberts:
Kitchenware and ornamental pottery

Ziegenwald Dairy:
Flavored and plain goat cheeses, Colby, Feta, goat’s milk soap

Sentelle’s Homemade Sausage will not be at the market, but will be selling online.
Honeymoon Acres will be at the market if they extract enough honey tomorrow!

See you tomorrow!
9am-noon
Courthouse Square

Republican Valley Produce:  RVP-Check out the Changes


Hello,

The time has come to make a few changes. With the Farmers Market drawing to a close, it will be time to have a new pick-up schedule in Manhattan. Since our daughter graduated from speech (HUGE ACCOMPLISHMENT), we will move our delivery point to CICO park, where the Wednesday Farmers Market is at. Pick up will be between 5:15 and 6:00.

With that said, for each of the Winter markets in Manhattan, first one Saturday November 3rd, we will schedule our delivery to the winter market and not Wednesday night. I will make up a schedule and share it with everyone ASAP.

If you are in Clay Center, I will deliver your orders on Tuesday. If you order any breads or Cheeses, I will delivery them to you on Saturday afternoon.

About the Farm, we are starting to pick our lettuce. It seems like it has been a long time coming! Truth be told, it was really only 4 weeks ago! The Kale is coming along, so is the chard.

Remember, orders are due by Sunday at 5pm, Clay Center deliveries will be on Tuesday and Saturday in Manhattan at the first winter Market at Pottorf Hall.

Thanks!

Jay

Upstate Locally Grown Market:  Market News for 10/25/2012


Upstate Locally Grown Market

upstatesc.locallygrown.net

To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
Market Administrator
Donna Putney

USLG GREENVILLE MARKET MANAGER Anna Schneider
HARVEST NEWS EDITOR/ CLEMSON MARKET MANAGER
Heidi Williams
GREENWOOOD MARKET MANAGER/VOLUNTEER COORDINATOR: POSITIONS OPEN
GREENVILLE DROP-OFFS ARE AT SWAMP RABBIT CAFE TUESDAY 4:00-6
WHOLE FOODS MARKET SERVICE DESK WED 8am-8pm
ORDERING WINDOW THURSDAY 6 PM -SUNDAY 8 PM WEEKLY

Recipes


Pickled Beets and Eggs

Ingredients:

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

Market News

ORDERING IS OPEN FOR GREATER GREENVILLE/ TRAVELER’S REST USLG CUSTOMERS

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!


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

You can find recipes for many of these items on our market page.

From week to week, our CSA box reflects a variety of products from a variety of growers: Welch & Son, Split Creek Goat Farm, Happy Cow, Putney Farm, Spurgeon Farm, and Nature’s Beef, among others. The value is great, and the selection is delicious!

Coming Events

Carolina Farm Stewardship Association
Date: October 26-28, 2012
Location: Greenville, SC, various locations
Carolina Farm Stewardship Association’s 27th annual Sustainable Agriculture Conference is in Greenville this year! This is an amazing opportunity for everyone from backyard gardeners interested in self-sufficiency to expert career farmers to take workshops and take it to the next level. To register, visit their website.
Kids Halloween costume contest and snack party
Date: Saturday October 27 12-3
Location: Whole Foods, Greenville
Kids 12 and under are invited to trick or treat throughout the store for “spooky” snacks. There will also be a costume contest with first prize being a $50 gift certificate.
TD Saturday Market Autumn Harvest
Date: Saturday October 27 8-12
Location: downtown Greenville, main street
The TD Saturday Market Autumn Harvest will offer an assortment of seasonal produce, gourmet foods and colorful flowers from over 40 different market vendors. The market will also feature a morning filled with special events, including children’s trick-or-treating, a costume contest and pumpkin carving.

Announcements


PART-TIME OPPORTUNITY WITH CLEMSON LOCALLY GROWN
Upstate and Clemson Locally Grown are all about being local and sustainable. That being said, we feel that it is time that someone local to the CLEMSON/ ANDERSON area have the opportunity to guide this chapter of Upstate Locally Grown Market into its next phase. We are seeking a well-rounded person who cares about sustainable agriculture and local small farms to be our local Market Manager. This person could be a student, grower, or a passionate consumer. Donna is willing to work with and train the right person for as long as it takes.
This position is what you make it, and has great potential for the right person. At the present time, you will need an additional source of income to round out your living expenses.

We plan to continue our good relationship with sister sites and growers from all around the Upstate, so that we can relay needed products to the Clemson area when needed. The new market manager will work closely with the administrator and our sister USLG Market Managers. Pay is proportional with sales, so this person would be encouraged to recruit new growers and artisans from the Clemson/Anderson area so our members will have even more choices!

Qualified candidates need basic computer skills, good people skills, a passion for all things “green.” The position requires 20-25 hours/week. Anyone may apply OR get more info by contacting Donna at putneyfarm@aol.com, subject: “Clemson Going Greener.”

Local Farms First:  The Market is Open! Tomatoes Live On!



Greetings local food lovers!

The Market is Open!

Tomatoes still abound on the market from Abundant Life & Holy Terror Farms.

Snatch ’em up and get canning!

Thanks for supporting local family farms!

Maya Silver
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com

Suwanee Whole Life Co-op:  Market is OPEN- Salmon order this weekend!


Market News

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!

The market is now open for ordering!
suwanee.locallygrown.net

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!

Spa City Local Farm Market Co-op:  Volunteers


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.
http://tinyurl.com/Co-opVolunteers

If you have any problems or prefer to contact me directly, my email is kgharbut@aol.com

Thanks!

-Karen Harbut
Volunteer Coordinator

Stone County, AR:  Eggplant


Hi, Everyone!

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!

ALFN Local Food Club:  Call for Volunteers!!


Hey ya’ll,
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 arlocalfoodnetwork@gmail.com 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!

Suncoast Co-op:  Learn about Permaculture and create your own victory garden with these upcoming workshops!


Supermen
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

Thanks,
Eric Stewart
Suncoast Co-op