The Weblog

This weblog contains 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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Athens Locally Grown:  ALG Market Open for September 17

Athens Locally Grown

How to contact us:
Our Website:
On Twitter: @athlocallygrown
On Facebook:
On Thursdays: Here’s a map.

Market News

The heat has been hard on the plants, as it is always this time of year. When it’s hot and humid like it’s been, flowers have a really hard time setting fruit, and we see a sudden drop-off of the summer veggies. It’s supposed to get cooler and rainier this week, so that’ll be a big help to them and to the fall veggies that are on the way!

We are still getting new customers every week (and we love seeing new masked faces!) so for all of you here’s a quick run-down on how Thursdays go:

  • Don’t arrive at the beginning of your pickup window if you’ve got that flexibility. We fill the bags alphabetically (because it’s easier on us that way), but your arrival time or last name has no bearing on what items you get. The growers fill orders based solely on the time you placed your order, so that’s all been long decided by Thursday. Take your time getting there and that’ll naturally spread things out a bit. Flatten the curve, if you will.
  • I’m bad with faces as it is, and masks make it even harder to recognize you and even hear you when you give your name. Many of you had papers with your name written in big letters we could read through the window, and that is wonderful. If you think to do that same, it’ll make things even smoother.
  • The pickup loop does have a fair bit of room, but we don’t want you backing up into Tallassee. If you arrive faster than we can deliver orders, we may ask you to pull ahead into the loop and circle around. That may mean that some people who arrived after you may get their food before you, but as I said above, that doesn’t affect at all what items you get when things run short.
  • We’ve still got three pickup windows, and it’s totally ok if you come later than the slot you chose. If you come early, odds are high that we haven’t filled your bags yet and we may ask you to come back. Tallassee is a pretty drive, and I recommend taking it to the county line and back, just for the scenery.
  • We’re not accepting in-person payments unless absolutely necessary. We’ll have a drop box for checks or labelled envelopes of cash, but we greatly prefer Venmo payments to @athenslocallygrown or online payments through a card tied to your account. Venmo is free, and card payments have a 3% processing fee.
  • We can not accept any recycling just yet, though that may change once we get settled.
  • We cannot take your own bags or bins out of your car and fill them up
  • If you’d like to go through your items before you leave to make sure you’ve got everything, or that we didn’t mix up people’s items, feel free to pull into the lot and have a look.

Thank you 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 at our brand new home on Tallassee Road!

Other Area Farmers Markets

If ALG doesn’t have everything you need, please support our growers at the other markets that are now back up and running, or at their own locations. The Comerian takes online orders for Saturday pickup at the bakery here: The Athens Farmers Market is holding their Saturday market once again in Bishop Park. It’s not anything like it was before, so you’ll want to read up on all the changes on their website, The West Broad Farmers Market is back too, holding a drive through market just like us (and using my software too, so it’ll be nice and familiar). You can join them at And of course Collective Harvest is going strong over at

All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!

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!

Russellville Community Market:  The Market Closes at 10 Tonight!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.

Orders will be ready for pick-up from 4PM – 8:00PM this Tuesday outside the Downtown Russellville Train Depot. Your order will be brought to your car in full-service fashion!

We still have Fresh Okra, Sweet Potatoes, Winter Squash, Bell Peppers, Decorated Cookies, and more! Every purchase you make supports a local farmer or artisan. All of our vendors live within 150 miles of Russellville. You are making a difference in our community, and we are thankful for your support!
Check back frequently as our farmers regularly update what they have available.

Russellville Community Market


Cumberland County, TN:  CSFM open for ordering

Hello everyone! Sorry I’m late this evening just got in from a long trip to Fl.
Here are the items available this week. I am not sure how many more weeks we will be opening the market, if you have any comments please let me know.
Thank you for supporting CSFM.
See you Thursday!

Dawson Local Harvest:  It's Sunday night, the Dawson Market is OPEN!

Dawson Harvest Market is Open!

Check out the Market to see everything available for you this week.

Browse The Market and Place Your Order!

Conway, AR:  Opening Bell: Tamales, Mushrooms, Honey, Pork, Sausage!

Hello friends!

Pork, chicken or jalapeño & cheese.
Five for $7. All same kind.
At market this Friday, September 18th.
Text me your order.

Early shoppers on Friday found some really nice items on the extra table: cherry tomatoes, cucumbers, onions, yellow squash, eggs etc. And there were also several loaves of bread baked by Sandra at Hickory House. This sourdough bread is baked in an outdoor cob oven and it is amazing! Look for more on the extra table this Friday.

The last Friday of this month we will have a trailer full of gourds and pumpkins from strike farm. The trailer will be located in the parking lot and you can select the pumpkin you like and just add it to your order total.

Be sure to SEARCH for your favorite items using the search field. For instance, type in the word “sale” or “pork” and see what pops up. We have almost 500 items available now!

Most items are listed by 6pm Sunday, but check back again before the market closes Tuesday night to see if any other items are ready to be harvested for you! Eat fresh! Eat local! Eat for better health!

And save your eggshells throughout the week for the laying hens! :-)

In accordance with the current guidelines, we will not have more than 10 people in the lobby at any time. We have four volunteers who can bring your order to your car if you prefer, just call or text 501-339-1039.

Come early on Friday for the best selection from the Extras table. See you Friday!

The market is now OPEN for orders. Click here to start shopping:*

How to contact us:


Phone or text: Steve – 501-339-1039

Email: Steve –

Foothills Market:  The Market is open!!

Happy Sunday folks!
We have added a new recipe this week. It is “Acorn Squash (Picadillo de Chayote),” a fast and easy authentic Costa Rican family dinner recipe. You can find it in the recipes section! Also, baked goods: Homemade Brownies (with or without nuts), Blueberry Buttermilk muffins, Cantaloupe Tea Bread and Sweet Potato Cinnamon bread (w/nuts). Don’t wait to place your order!

Browse through the market between now and 5 p.m. on Wednesday. We’ll have the order ready for pickup on Thursday 4:30-5:30 p.m. at the Chamber of Commerce building.

The Wednesday Market:  Ordering Time is Here

Good afternoon.

The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 2 and 4 p.m. Wednesday. See the website for this week’s product offerings. Here is the link:

Thank you for supporting Georgia Grown. Have a great afternoon, and we’ll see you at the Market.



Berea Gardens:  Market open

Hi All,

The market is open for orders this week. We are happy that Tom McColley is back this week with lots of Sweet Red Peppers, some of his excellent Tomatoes and Sweet Potatoes, along with some other items. Hope to see you!

Bob & Lynnita

Magney Legacy Ridge Farm:  CSA #29

Dear CSA-ers,

This week’s preassembled bag will contain Green Beans, Mixed Peppers, Malabar Spinach, Swiss Chard, Roselles, Chives and Beets. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

At a little more than a week out from Autumnal Equinox, changes in day-length are becoming quite noticeable. As the angle of the sun becomes lower in the sky, mornings warm up slower, and evenings cool more quickly. The farm periphery is lighting up with Fall wildflowers: bright yellow goldenrod, vivid violet ironweed, and stark white boneset. We have seen migrating monarch butterflies, and the caterpillars of swallowtails eating voraciously to accumulate the energy to overwinter as chrysalises. Though we are not seeing any color change on the tree leaves yet, it will come soon. If you are able, we would encourage you to spend some time observing the outdoors during this beautiful window of the year.

• ¼ cup plain low-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped chives
• 2 teaspoons dark maple syrup
• 1 ½ teaspoons dried buttermilk powder, such as SACO or nutritional yeast
• ¼ teaspoon salt
• ¼ teaspoon dried dill weed
• 1/8 teaspoon freshly ground pepper
• 1 pound small or baby beets (weight is with no greens attached)
• 8 cups baby spinach
• 4 strips bacon, cooked and crumbled
• Chive blossoms for garnish

1. Make Dressing: Combine yogurt, mayonnaise, vinegar, chives, maple syrup, buttermilk or yeast, salt, dill and pepper in a bowl and whisk to combine. Alternatively puree in a mini prep. (If doubling the dressing a blender works well.)
2. Make Salad: Place beets in a large sauce pan, cover generously with water. Bring to a boil and simmer until the beets are tender when pierced with a fork, 40 minutes to 1 hour 10 minutes depending on size. Drain and cool. Trim, peel and cut into wedges or slices.
3. Arrange spinach in salad bowls. Top with the beets, bacon and ranch dressing. Garnish with chive blossoms.

Naturally, the changing of the seasons will affect the composition of the CSA bags and online market. The disappearance of some items and the reappearance of others is what is meant by “seasonal eating.” For millennia, this was the way in which humans ate, perhaps imbuing a greater sense of the seasons, a deeper appreciation for food, and a heightened connection with the Earth from which all food comes. We hope that in some small way, your participation in the CSA Online Market helps you reconnect with these deeply human rhythms.

Our featured vegetable, Swiss Chard, really comes into its groove during Autumn. This season we’ll be offering a rainbow Swiss Chard that is a blend of 3 different varieties, which includes a new favorite called ‘Pink Passion.’ The leaves of Swiss Chard are best removed from the stem and eaten cooked. While the stems themselves are fibrous, they can be chopped crosswise in quarter to half inch slices and cooked with the leaves or separately in stir-fries. Chard stems are also great for juicing. Nutritionally, Chard is great choice for powering up your immune system with Vitamins C and K as well as many trace minerals. We hope that you are as happy to have this one back from its summer hiatus as we are!

Sauteed Swiss Chard with Raisins and Pine Nuts

• 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1/3 cup golden raisins- I would use the Rozelles from this weeks bag
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Coarse salt and ground pepper

• Step 1
Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
• Step 2
In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
• Step 3
Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

As always, we would like to thank you for support of our farm. We have been opting to forgo farmers’ markets in efforts to strengthen our presence in CSA. It is your enthusiasm that has led this decision, and we feel blessed to be serving such a wonderful community.

The Magney Legacy Ridge Farm Team

Washtenaw Organic Collaborative:  Ordering Open for Washtenaw Organic Collaborative

ORDERING OPEN Sunday, September 13th through through Tuesday, September 15th for pickup SATURDAY, SEPTEMBER 19th.

HOW IT WORKS : Order Sundays-Tuesdays for Saturday pickup or delivery.

1) CREATE AN ACCOUNT Enter your contact info & pick-up location or delivery option – this can be adjusted later. Here is a map of the current pick-up locations: Brines Farm and Slow Farm.

2) ORDER Select “The Market” and begin placing items in your cart. When finished, select “proceed to check out.” There you can verify the quantity of items ordered, leave notes for your growers, and choose your pick up location or delivery option, and pay. You’ll receive a receipt by email. All submitted orders are considered final on Tuesday at 11:59pm.

3) PICK UP & ENJOY Every Saturday, pick up your individually packaged order. The Slow Farm pickup location is a no contact pickup – please stay in your car, we will place items in your trunk. The Brines Farm pickup location is self-service off of farmhouse porch. Paid delivery option will arrive at your doorstep about midday. Pick up will be at either:

Brines Farm: Saturdays 9am-5pm (self-serve porch), 6384 Walsh Rd., Whitmore Lake, MI 48189. OR

Slow Farm: Saturdays, 9am-12pm (no-contact pickup, items placed in your car), 4700 Whitmore Lake Rd., Ann Arbor, MI 48105

Final Notes:
- Double check the pickup location noted on your receipt/invoice – and remember it for Saturday.
- Delivery to your location is created by adding the $10 delivery item to your order basket.
- If we cannot fulfill an item it will be refunded.
- We cannot accommodate late pick ups or changes in pick up locations.
- Missed Pick Ups will be donated or returned to vendors.

We appreciate your support! See you on Saturday!