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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Swainsboro, GA:  MARKET IS OPEN


Hey Everyone,

Sorry for the late market opening. The market will be open until Wednesday evening. Look below to see what the farmers have to offer this week.

Atlanta Locally Grown:  Milk


We have someone who is willing to pick up milk Friday. If you are interested please let us know via email or a a comment in your order. We will need to make sure we can order enough to cover their fuel expenses

Thank you,
Brady

Conyers Locally Grown:  Milk


We have someone who is willing to pick up milk Friday. If you are interested please let us know via email or a a comment in your order. We will need to make sure we can order enough to cover their fuel expenses

Thank you,
Brady

The Wednesday Market:  The Wednesday Market is Open!


The Wednesday Market is open!

Log on to www.wednesdaymarket.locallygrown.net and place your orders before 10 p.m. tonight for pick up on Wednesday between 3:30 and 6:30 p.m.

Thank you for supporting local agriculture!

Your Wednesday Market Volunteers

South Cumberland Food Hub:  Time to order Local Food!


Good Morning to everyone on this bright, sun shiny morning! Your local food hub is open for orders until noon today.

Click here to go directly to the Rootedhere Locally Grown Market Page

Thank you for supporting your local food economy!

Risa

CLG:  Opening Bell


Greetings Conway Locally Grown Community,

It’s SSAWG week! The Southern Sustainable Agriculture Working Group conference runs Wed. through Sat. at the Peabody hotel in Little Rock. I will be attending a mini course entitled “Regional Food Hubs: Moving from Ideas to Action” to learn what I can about opportunities to further develop and cultivate our market. I hope to pick up some inspiration and a vision for a bigger and better CLG in 2013 and beyond. I look forward to seeing some of you at the conference and also to reporting my findings and inspirations to you in the near future.

The market is now open. I would like to clarify that the Monday La Lucha Space pickup option is available again, for those of you who use that option. Go to conway.locallygrown.net/market to place your order. Hit the checkout button when you’re done, and you will receive a confirmation email once your order has been placed.

Thanks and have a great week,
Gabe Levin

CAFE:  Holiday Reminder


1.21.13

Holiday Reminder

Attention CAFÉ shoppers: Don’t do like I do and think that a Monday holiday is another Sunday. CAFÉ market closes today at noon. Pickup is tomorrow in the usual places.

Serve (food) and be served! Lance

lance@clemsonareafoodexchange.com
elian@clemsonareafoodexchange.com
renee@clemsonareafoodexchange.com
http://cafe.locallygrown.net/welcome
http://www.facebook.com/ClemsonAreaFoodExchange
?

Upstate Locally Grown Market:  Weblog Entry


Your market is open this week for drop-off on Tuesday Jan 22.
Since your Market Manager is feeling under the weather this week, Donna will pinch-hit this eveniong and share some blogging about our growers.
THE FRESHEST PRODUCE AVAILABLE ANYWHERE BUT YOUR OWN GARDEN *
You do not want to miss the most beautiful, most delicious, and freshest greens available to you anywhere. Spurgeon and Spurgeon are outdooing themselves to produce masterpieces of the winter garden; crispy, tender and mild Chards, spicy Arugula, healthy and sweet beets. You will not find a fresher veggie assortment anywhere, friends, because Mr. Spurgeon picks your greens just hours before they are dropped off to you, chills them, packs them individually to your order, and hands them off to us for their short ride to your kitchen!
*TRULY FREE-RANGED SELECT BEEF:

Also: take note that Nature’s Beef at Taylor Farm is preparing the next generation of beef for you by rotating them on his hundreds of acres of pasture paddocks. Mr. Taylor lovingly moves the herds around to green pasture, even if this means that he has to load the herd in his cattle hauler to keep them out of traffic while they are transported to the next paddock.
THE NEXT GENERATION:
I just love to see all the little new born calves in the front pasture this time of the year. Mr. Taylor keeps the moms and calves as close to the house as possible so he can check on them as they are being born and make sure Mom and baby are doing okay. If a mother is having any trouble at all, Mr. Taylor knows about it and is Johhnie-on-the-spot to come to the rescue.
KEEPING A HEALTHY CLOSED HERD *
To give you some background on this herd, from what I understand, this is a closed herd, meaning that no cattle come from the outside. This keeps out any possibility of bringing in any disease from other farms, and keeps his beautiful herd in top condition.
*CONTENTED COWS *
When I walk past the pastures on my hikes, The evidence of a well-cared-for herd is abundant. Shiny coated, well-built, very calm cows sometimes wander over to the fence because they are used to having people pay attention to them. I am in awe of the beauty of the herd, the vast, tree-lined green pastures, and the neatness of a well-cared-for farm, and I feel honored to have been transplanted to this area and to have become friends with such an awesome rancher as Richard Taylor.
*ATTENTION TO DETAIL *
As you order meat from him, you will soon become aware, as I am, of Mr. Taylor’s meticulous attention to detail and his keen desire to give excellent customer service. He may phone or email you to be sure he understands exactly what you want. I don’t know how many times he checks and double-checks, but your orders are always correct, and well-marked.
*WE ARE HONORED WITH FINE GROWERS

These two growers that I have mentioned, Alton and Dodi Spurgeon and Richard Taylor, are, in my opinion, some of the best growers in the Upstate, always reliable, and always producing the finest quality food available anywhere. I will also say that they are folks of fine character, and that I am honored to be given the opportunity to offer their products to you.
We have several fine growers; in fact, I believe the finest group of growers a person could wish, hope, or pray for. These folks choose to stay with us , and that makes me very happy. We are all very blessed to have this fine group of highly principaled farmers all in one place, Upstate Locally Grown. Please click on the link to order and we will drop-off to you on Tuesday or Wed, depending on your drop-off spot.
Donna

Clemson SC:  Reminder That your Market is Open until Monday at Noon


Your market is open this week for drop-off on Tuesday Jan 22, 4:30-5:15. If you can’t pick up at this time, please text me @ 864-353-6096 so we can make arrangements.
THE FRESHEST PRODUCE AVAILABLE ANYWHERE BUT YOUR OWN GARDEN *
You do not want to miss the most beautiful, most delicious, and freshest greens available to you anywhere. Spurgeon and Spurgeon are outdooing themselves to produce masterpieces of the winter garden; crispy, tender and mild Chards, spicy Arugula, healthy and sweet beets. You will not find a fresher veggie assortment anywhere, friends, because Mr. Spurgeon picks your greens just hours before they are dropped off to you, chills them, packs them individually to your order, and hands them off to us for their short ride to your kitchen!
*TRULY FREE-RANGED SELECT BEEF:

Also: take note that Nature’s Beef at Taylor Farm is preparing the next generation of beef for you by rotating them on his hundreds of acres of pasture paddocks. Mr. Taylor lovingly moves the herds around to green pasture, even if this means that he has to load the herd in his cattle hauler to keep them out of traffic while they are transported to the next paddock.
THE NEXT GENERATION:
I just love to see all the little new born calves in the front pasture this time of the year. Mr. Taylor keeps the moms and calves as close to the house as possible so he can check on them as they are being born and make sure Mom and baby are doing okay. If a mother is having any trouble at all, Mr. Taylor knows about it and is Johhnie-on-the-spot to come to the rescue.
KEEPING A HEALTHY CLOSED HERD *
To give you some background on this herd, from what I understand, this is a closed herd, meaning that no cattle come from the outside. This keeps out any possibility of bringing in any disease from other farms, and keeps his beautiful herd in top condition.
*CONTENTED COWS *
When I walk past the pastures on my hikes, The evidence of a well-cared-for herd is abundant. Shiny coated, well-built, very calm cows sometimes wander over to the fence because they are used to having people pay attention to them. I am in awe of the beauty of the herd, the vast, tree-lined green pastures, and the neatness of a well-cared-for farm, and I feel honored to have been transplanted to this area and to have become friends with such an awesome rancher as Richard Taylor.
*ATTENTION TO DETAIL *
As you order meat from him, you will soon become aware, as I am, of Mr. Taylor’s meticulous attention to detail and his keen desire to give excellent customer service. He may phone or email you to be sure he understands exactly what you want. I don’t know how many times he checks and double-checks, but your orders are always correct, and well-marked.
*WE ARE HONORED WITH FINE GROWERS

These two growers that I have mentioned, Alton and Dodi Spurgeon and Richard Taylor, are, in my opinion, some of the best growers in the Upstate, always reliable, and always producing the finest quality food available anywhere. I will also say that they are folks of fine character, and that I am honored to be given the opportunity to offer their products to you.
We have several fine growers; in fact, I believe the finest group of growers a person could wish, hope, or pray for. These folks choose to stay with us , and that makes me very happy. We are all very blessed to have this fine group of highly principaled farmers all in one place, Upstate Locally Grown Clemson

Atlanta Locally Grown:  Available for Saturday January 19


I hope this finds you all doing ell.
It finds me in pain and discomfort. I am sure you all know by now about my accident.
Luckily I survived with just a broken leg and broken ribs to go along with the glass lodged in my hands, face and head. And lets no forget the muscle tares, strains and sever bruising. But Thank the lord and all who have been praying for me I am alive.

The market is open for the week. My sons have stepped up to the plate to make sure we are moving along. We will be tilling, hilling and planting soon so I will be calling on the promised help soon.

The veggies, cheese, mushrooms and more all look great this week. And yes all the orders we get along with any donations you may wish to make will be helping to keep us afloat. The first of the bills have hit and it looks ugly.

We have not had any takers on the milk run yet. I should be able to make a long trip, riding shotgun, in a few more weeks to train my nephew on where to go so keep an eye out.

I also add to the market this week our new Heritage Hog Reservations. This pork is different from any others you have tried. It is a much darker meat with tremendous flavor. This type of hog also finishes larger than our previous pigs.
They are MuleFoot – Red Waddle crosses.
I expect them to finish in late July or August. They are priced a bit higher than the last round but with rising feed cost, the extra expenses in labor, fuel and added boar and sow cost I see no other alternative.
I will say this though, the quality of the meat and the increased finishing size will keep the cost around $5.00 to $5.50 per lb.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Wednesday. Pick ups are on Saturday from 9 to 10 at the Piedmont Green Market (Double B Farm booth), Sandy Springs Green Market (Taylorganic booth)(We will be here from 10-11 for pick ups only). We will try to make a run to Brookhaven if we have enough orders, otherwise we will need you to p/u at Piedmont.

Thank you,
Brady Bala
Market Manager