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Thank you for all the orders today, lets keep them coming!
I have noticed that some of you were being charged a membership fee, again. If you were wrongly charged, I have gone back in and credited your account to take that off your total due at pick-up. I am not sure why you got charged, but I think it was because when I set up RVP 3 years ago, I didn’t see the button to click for Lifetime membership. I had clicked annual. I have since changed it, but I think a few of you signed up prior to that change and the computer remembers when you signed up. I am going to contact the website Admin and see if we can get this fixed. If not, I will keep doing this annual fix!
Finally, if you know of people who are interested in RVP, please let them know. We are wanting to grow our membership. We have plenty of produce available and would love to help feed more people.
The Market is open and, well, really full. As in, I’d list some highlights of what you may find to your liking, but the very prospect is exhausting. How about this: locally grown food. That’s what you can find this week, and it’s as much a highlight as I can muster, given the astounding abundance.
I hope many of you made it out to the Cornbread Festival yesterday, and I hope you felt as ashamed of yourself as I did after my thirtieth piece of cornbread. Shout out to Loblolly and The Root Cafe for their prize-winning, locally-sourced fare. And a shout out to Angela Gardner and ALFN, for entering an amateur cornbread made of Ozark popcorn seed that was then popped, ground into meal, and made into some wild and tasty cornbread. We will be winning the Amateur Competition next year.
And I hope you got a chance to taste all the different greens at the festival. It’s cool to have a food festival that honors something so deeply traditional (and not artery-clogging) to the South as greens. And it reminds me of how good greens are. I mean, rich Southern food good. And the market has loads of greens, not to mention pork lard, bacon, peppers, ham hocks… all the stuff you need for good greens. Load up, I say, and eat some tradition!
Happy Market Day to all! It’s that time again!
A Special Announcement:
Many of you have been patiently waiting, but good news has arrived! Bright Moon Ranch has their chickens back on the market! They have grown huge, ranging all the way up to a 4.5 lb bird. Be sure to check out this delicious meat product under the Meat (Chicken) category.
A good read: We try not to get too political here at RCM, but I think this article by Michael Pollan (famed author, journalist, activist; Omnivore’s Dilemma, etc.) gives us insight into the importance of what RCM stands for, as well as the importance of what your continued support as customers means for the local food movement— Vote for the Dinner Party by Michael Pollan
See you Thursday!
You can now follow RCM on Facebook! Check out our new page for great info on local foods issues and upcoming events. RCM Facebook
Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.
Happy Shopping! See you on Thursday!
Russellville Community Market
Market is open and taking orders at: http://wednesdaymarket.locallygrown.net/market until 10 p.m. Monday for pick up this Wednesday 11/7/12.
Many of you have asked about local turkeys for your Thanksgiving meal. This year there was only one grower of naturally raised heritage beed turkeys that sell through ALG, WesTen Heritage Farm. Unfortunately, they’re just one farms and the demand is so great that they actually sold out way back in May. Or February, even. A very long time ago. You may still be able to find turkeys raised with care from other farms across the country, perhaps even a state or two away, that will ship to you. Just head over to localharvest.org to search for those. Should any of the local farms have some turkeys available after all (or if I find some other locally sources I don’t yet know about), I’ll let you know!
We will be taking Thanksgiving week off. It’s the only week of the year we close completely, so if there are things you’d like for your Thanksgiving meal, you’ll need to plan ahead and order them early. We’ve looked ahead on the calendar to next month, and it looks like we should be able to be open the week of Christmas on our regular schedule. We’ll keep you informed there.
Our “Meet the Grower” table this week will be occupied by Covenant Valley.
Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Athens Locally Grown products, so we can try it too!
Farmer’s Cabbage and Mushroom Pie
This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: 6 to 8
2 unbaked 9-inch pie crusts
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups chopped mushrooms
1 teaspoon fresh thyme
1/2 teaspoon lemon juice
2 cups chopped cabbage
4 ounces farmers cheese or cream cheese
3 hard boiled eggs, sliced
Step by Step Instructions
1. Place one of the pie crusts into the bottom of a pie pan, making sure to leave at least 1/2 inch of dough hanging over the edge. Refrigerate both top and bottom crust until you are ready to use. Preheat oven to 375 F.
2. Heat the oil in a large skillet. Add the onion, saute until tender, about 5 minutes. Stir in the mushrooms, thyme, and lemon juice. Add the cabbage, cook until tender, 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste.
3. Layer half the cabbage mixture in the piecrust. Add a layer of sliced eggs. Top with remaining cabbage mixture.
4. Moisten the overhanging edge of pie crust with water. Cover the pie with the top crust, sealing the edges with fingers. Bake until crust is browned on top, 30 to 40 minutes.
Upcoming Local Food Events
Nov 10th: PLACE’s Fall Pie Contest, 10:00am till the pie runs out, $5 Anyone can enter the contest by bringing a pie (or pies) to the Athens Farmers Market at Bishop Park by 9:30am with $5 and the recipe(s). Contestants also get to taste all the pies. Prizes will be awarded for best sweet pie and best savory pie. Great warm up for those looking to perfect their pies before Thanksgiving. Don’t feel like baking? Everyone is welcome to taste all the pies for $5/person. After tasting all the selections, each person can vote for their favorite sweet pie and savory pie.
Nov 8th: DW Brooks Lecture 2012 World Food Prize Laureate and UGA CAES alumnus Daniel Hillel will deliver the 2012 DW Brooks Lecture. There are areas of the planet where people rely on less than a foot of rainfall each year to grow the food they need to feed their communities. It’s a precarious life, but tools like hyper-efficient drip irrigation and soil preservation methods have made this kind of farming possible in some of the world’s most inhospitable climates. Daniel Hillel, the 2012 World Food Prize Laureate and a 1950 graduate of the University of Georgia, spent the better part of his career perfecting these arid- land farming methods in Israel and sharing them with farmers across the Middle East, Africa and parts of Asia. On Nov. 8, Hillel will return to Athens to deliver the College of Agricultural and Environmental Sciences’ 2012 D.W. Brooks Lecture at 11 a.m. in the Georgia Center for Continuing Education. The college will host a reception from 10 to 11 a.m. before the lecture. Admission is free. http://georgiafaces.caes.uga.edu/index.cfm?public=viewStory&PK_ID=4561
Other Area Farmers Markets
The Athens Farmers Market is held every Saturday morning at Bishop Park from 9am to noon (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.
Also, Watkinsville has a thriving farmers market every Saturday morning, behind the Eagle Tavern. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. ALG member Sarah C. adds, “Oglethorpe County/Lexington, GA has a nice, growing farmers market on Saturday mornings from 8AM-noon and Tuesday afternoons from 4-PM.” If you know of other area farmers markets, please let me know so I can list them here as well.
Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!
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!
New Items available online now to order! Fall Farm Tour !
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
Featured Producer: Sundew Gardens
We’ve been growing our gardens here at Sundew Gardens since 1983. Starting in the mid 1980’s, we’ve been marketing our produce through several “Community Market Gardening” sources. Sundew Gardens was certified organic in the 1990’s, and although no longer certified, we continue to use natural and practical non-synthetic soil improvements and pest controls.
All of our produce is grown in real soil, improved with natural mineral, ocean borne, and compost fertilizers (no hydroponic salts). The soil only get better over time since we use only sustainable, natural methods. We grow a wide selection of vegetables, herbs, citrus, blueberries, and chickens for eggs.
Sundew Gardens also markets our produce through our U-Pick “Harvest Gardening” program. See my Florida gardening column in the Winter Park Observer, East Orlando Sun or Seminole Voice newspapers. Please visit the Sundew Gardens facebook page for information on our daily projects, harvest, tours, and classes we offer. Hope to see you in the garden, Tom Carey.
Order Online Now
Thinning Greens Oviedo, Fl
Radished Varieties with Tops Oviedo, FL
Bok Choi, Baby Kissimmee, FL
Cucumbers, Baby English Micco, FL
Heirloom Tomatoes Sarasota, FL
Scallion/Green Onion Oviedo, Fl
Free Range Local Turkey Fellsmore, Fl
Pepper, Habanero Apopka, FL
Fall Farm Tour
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.
Fifth Anniversary Celebration
Shine Shed is a local collaborative art group who’s primary goal is to involve the community and encourage creative expression of all sorts, in any and every way. We invite all members of this beautiful community to share their ideas and assist in executing the vision of the many wonderfully talented artist that we can find in each of us. Our goal is to share the beauty around us all and allow for EVERYONE to take part!
Shine Shed would like to involve YOU, Homegrown members! With your help we are going to create an art piece for Homegrown Local Food Coop’s 5th Year Anniversary. We ask for donations of any spare art materials (paint brushes, paint, fabric, etc), scrap metal, Christmas lights, or even some old newspaper! Whatever you have and are willing to donate would be greatly appreciated so we can share this work of art with you!
Please drop all materials off at the Farm Store: 2310 N. Orange Ave, Orlando, Fl 32804
Not a Member yet? Don’t pay an extra 10%! Support your local food economy now by becoming a member
Place your order before Tuesday at 9am for pick-up or delivery on Wednesday.
Your order is FINAL once placed, and you are responsible for pick-up and payment.
Pickup is from 2-8pm on Wednesday November 7th. Sorry, we cannot accommodate early pickups at this time.
Don’t forget, orders for the following items must be placed by 4:00pm Monday to satisfy your order
Fresh bread orders from Olde Hearth Bread Company
Prepared foods from Venetian Gourmet and Purely Raw
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Simply click the “unsubscribe” link at the bottom of this email.
Stones River Market:
A Special Note to Nashville Customers
For NASHVILLE customers only.
I forgot to mention this in the earlier email. Please do not order this week. There will be no deliveries to Nashville.
Sorry about this and I will see you next week.
Dear Green Fork Farmers Market Customers,
We have a lot of naturally grown and handmade products available this week for pre-order until Monday at midnight, or for sale from the farmers tables at the market on Wednesday from 4-7 pm in the breezeway at Nightbird Books.
This week we continue to offer honey, bees wax, fruit popsicles, vegetables, microgreens, eggs, olives, baked goods, herbs, herbal bath and beauty products, beef, chicken, and pork.
NEW this week: Summer Kitchen Family Farm has GRANOLA for sale; Beyond Organics Farm has the SPINACH you’ve been waiting for; and Green Fork Farm introduces duck eggs for sale this week.
We can’t wait to receive your order and see you at the market on Wednesday.
Green Fork Farmers Market
Stones River Market:
Time to Order Local Food - Daylight Savings Ends
Did you remember to set your clocks back this morning? We all got to enjoy an extra hour of sleep.
Welcome to November. Don’t forget to order your turkey for Thanksgiving.
Dogwood Valley Greenhouse is running two specials this week.
1) Buy 2, Get 1 free on all trade gallon pots of Perennials, Ferns, & Herb Plants from Dogwood Valley Greenhouse. Most are out of bloom now, but are strong, healthy plants, which will develop good root systems before cold weather. They are eager to burst into bloom in your garden next spring. Order your 2 plants as usual on the market, and in the comments section indicate your first & second choices of an additional free plant. Please be specific if there are 2 or more varieties listed (astilbe, carnation, etc.).
2) Also, purple Wandering Jew hanging baskets are HALF-PRICE while supplies last.
Flying S Farms has plenty of hot peppers this week. They are great to dry, purée, chop/freeze, ferment, and pickle. Also soups are back and some new jams have been added.
From Mike with Ridiculous Chocolate: “Since we are getting closer to colder weather, with any order of my chocolate, I will add a sample packet of my hot cocoa.”
Erdmann Farm and Meadow Branch Beef are taking a break this week, but will return to the Market next week.
Thank you for your orders last week.
See the complete list of products at http://stonesriver.locallygrown.net/