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.



 
Subscribe to an RSS Feed

Conway, AR:  Opening Bell: Winter Storm Warning...in March?


Good afternoon,

Spring is in the air… Well, hold on just a bit. It seems that we may have to wait just a little longer. Some ice and very cold nights at the start of the week remind us that it’s too early to start planting things in our home gardens. Faulkner county is in Plant Hardiness Zone 7b. As a general rule, I wait until Spring Break (3rd week of March) to plant out my pepper and tomato plants. Any earlier and plants need to be covered on any nights below freezing.

Life happens: Please add me to your cell phone as a contact in case you need to reach me regarding your order or pick-up. CLG Steve 501-339-1039.

The market is now OPEN for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

How to contact us:

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Lake Placid Online Farmers Market:  March Market!


Hi everyone,

It’s time for another market pick up day! We will accept orders from today until March 3rd. Pickup will be on the 5th.

Don’t hesitate to contact me at c.sausa0526@gmail.com if you have any questions.

Thanks!
Christie

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market Customers,

NEW this week! NWA Natural Produce has turnip greens available, along with kale, collards, spinach, mustard greens, cilantro, radishes, carrots, onions, and potatoes.

BlackSheep Ranch has a new batch of lamb, with many cuts to choose from.

This week we also have gourmet salad mix, fresh and dried Shiitake mushrooms, olive oil, olives, elephant garlic, herbal bath and beauty products, dried apples, pesto, salsa, eggs, chicken, duck, pork, beef, pet food, and dog bones.

Stop by the market on Wednesday from 4-7 pm to pick up your order, or to shop directly from our market tables. We’re looking forward to seeing you there!

Thanks so much,

Green Fork Farmers Market

Manchester, TN:  Manchester Locally Grown - It's Time to Order Local Farm Products!


Welcome to very very early spring in Tennessee! With the turning of the calendar page to March, we can become a bit more hopeful that we’ve seen about the last of the cold weather. I’m hesitant to proclaim that just yet, with the threat of freezing rain and ice in the forecast for Sunday night. All I know for sure is that my daffodils are officially running more than two weeks late in beginning to bloom. Normally they are out by mid-February, but it will be at least a few more days, maybe a week, before I see their first cheery yellow faces.

Manchester Locally Grown online farmers’ market is now open for you to place your weekly order. This week we are pleased to welcome back White City Produce & Greenhouses with Certified Organic fruits, vegetables, and herbs. Tami is offering spinach, broccoli, cabbage, bell peppers, tomatoes, turnips, scupadine grapes, and six kinds of fresh herbs. Along with beets and several types of garlic from Solace Farm; mixed lettuce and spinach from Frontier Family Farms; popcorn from Wayne Diller; and sunflower seeds from El Man’s Seeds, the new listings from White City will really help to brighten up our late winter dining and give us a good local source of several vitamins.



(L-R) Bell peppers, broccoli, and cabbage from White City Produce & Greenhouses; Lettuce Mix from Frontier Family Farm; tomatoes from White City Produce & Greenhouses.

Local farms are also offering produce, baked goods, plants, eggs, herbal bath & beauty products, granola, handmade crafts & soaps, and herbal teas. Please support your friends and neighbors who produce these quality items on their own farms. A gift certificate from Manchester Locally Grown market or from Dogwood Valley Greenhouse is always welcomed.

There is plenty more available so take your time and check out the whole list. Ordering will close on Wednesday at 10 a.m. Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Don’t forget to spread the word about our wonderful market to everyone you know.

We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient. Just call (931) 273-9708 if you need to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

~ Linda
Here is the complete list for this week.

How to contact us:
On Facebook
By e-mail
On Thursdays: Here’s a map.

The Wednesday Market:  How the drought in California will effect us.


Hi Wednesday Market Watchers!

Early estimates are that only 12% of the crops normally planted in California will be planted this year. This is a direct result of the drought conditions there. They just do not have the water resources to continue the way they were growing. Changes must take place to better utilize water, and that will happen, but it will take time and of course MONEY. Which all equates to the price of fruits and vegetables going up this year. And probably an increase in the quantity of foods being imported into this country. Importing food is a very bad idea to me, the USDA has absolutely NO control over other countries farming practices! Remember the hepatitis that came in on strawberries grown in Mexico about 8 or 9 years ago? Have you been considering a second career as a farmer? If you are already farming/gardening would you like to become more organic/sustainable in your practices? It is an excellent time to get into food production! The Spalding County Extension office, and County Agent Wade Hutcheson, is offering Sustainable Farming/Gardening classes this month. This class is targeting small farm production. Believe you me, you can grow a LOT of food in a relatively small space of ground if the soil is properly managed? You do not have to farm multiple acres in order to do a good job growing a LOT of food. As little as a quarter of an acre can give your family a nice supplemental income. This class will emphasize local food production. Topics include: Soil fertility and cover crops, organic disease management, vegetable selections and planting tips, and local market updates.
  • The first class is Thursday March 6th. Very inexpensive, only $5.00! Call the Spalding county Extension Office 770-467-4225 or email uge2255@uga.edu to register. You must register by Monday March 3rd in order to attend. The classes are being held at the Kiwanis building at the Fairgrounds in Griffin. *
I dream of seeing the southern crescent of Atlanta, a 75 mile semi-circular swath extending from I-20 East to I-20 West, becoming the epicenter of organic farming/gardening in Georgia!

Get busy and learn, it will soon be time to plant!
And yes, YOU can do it!
Anna Evans, Market Volunteer

Cumberland Farmer's Market:  Time to Order Local Food!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

To Contact Us

Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)

Recipes


In case you missed it last week, take advantage of Brown’s Hollar eggs and make this scrumptious casserole! It freezes well so you can make a pan ahead for company or when you just don’t feel like cooking.

The beauty of this casserole from allrecipes.com is that you can assemble the ingredients the night before and then bake it in the morning. Use local farm-fresh eggs featured on the market as well as our own locally made sausage and enjoy!

SAUSAGE EGG CASSEROLE

Ingredients:
Makes 12 servings
3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chili peppers, drained
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted

Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chilies. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Market News

Do you remember this quote from Will Rogers: “Buy land. They ain’t making any more of the stuff?” Apparently Wall St. has embraced that and is buying up farmland in a very big way. Who knew? If you want to read more, copy and paste this link:

http://www.oaklandinstitute.org/sites/oaklandinstitute.org/files/OI_Report_Down_on_the_Farm.pdf
-—————————————-

This in from Fountain Springs Farm!

NON-GMO, SOY-FREE Feed.

Due to our rising concern and our customers’ concern for livestock being fed Genetically Modified Organisms (GMO) and soy feed, we have found a reliable source of NON-GMO and soy-free feed that we are now feeding to all of our meat chickens, laying hens, turkeys, and pigs. Now, ALL our meat here at Fountain Springs Farm is not only always pasture raised with no added hormones or antibiotics, it’s now fed 100% NON-GMO and SOY-FREE feed. This feed does cost a considerable amount more than our previous feed. Unfortunately, this means the prices for our chicken and eggs will have to go up a bit to cover the additional cost of the feed. We will also have pork available in the coming weeks. We here at Fountain Springs Farm thank all our customers for their business in the past, and we look forward to providing you in the future with the cleanest, safest, and healthiest meat available. If you have any questions or concerns you are welcomed to email or call us at: earle415@blomand.net or 931-212-2103.

If you are in the Chattanooga area you can get our products at:
Main Street Meats
Easy Bistro
Farmer’s Daughter
212 Market Restaurant
-—————————————-

And even more farm news:

Browns Hollar Creations has 20 dozen
fresh free-range eggs this week on the market. Also, for the fishing person or
gardener, they have good worms for both. They are large and smaller red wigglers, and they always send extras.

White City Produce has extended its signup for CSAs. You will now have through March 31st to select a CSA from White City Produce!

Don’t forget the Animal Alliance cartridge box on the shelf in the hall. They appreciate your contributions!

If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

Kir Strobel & Linda Boynton
Co-Market Managers


</t*r>

There is plenty more available so take your time and check out the whole list.

Click here to browse the whole list.

Coming Events

Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

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!

McColloms Market:  Addendum to March FFFN


Hi All:

Just to confirm, since I made an error in my original post, the pick-up for this order will be this Wed., March 5th (not the 9th.) Sorry for any confusion.

Also, just an fyi, the Juniper Hill folks are out of town this week which is why they’re not selling anything in this month’s market.

See you on Wed.

Thanks.

Melinda

Dothan,Alabama:  Welcome, Spring & Twitter




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.co
On Facebook: www.facebook.com/MarketAtDothan

Market News

WELCOME

Aughtmon 1918:
“Hand made goat milk soap in several different fragrances, made from liquid goat milk not pasteurized. 100% all natural soy based candles with a wooden wick, available in several fragrances,scented with natural oils unless otherwise specified. Soaps and candles are all made from the highest quality products available and are high quality product that you would see in the high end retail stores.”

ORDER @ www.MarketatDothan.locallygrown.net through Tuesday 5pm.

SPRING
Market At Dothan pick up market will be moving out of the greenhouse into the “Sun Perennials” area on the Left side of the showroom. More Spring news soon :)

TWITTER
Please Follow, Mention & Retweet MarketAtDothan Or www.Twitter.com/MarketAtDothan

MARKET AT DOTHAN:
www.MarketAtDothan.locallygrown.net
THE most convenient way for you to put sustainably grown, locally produced whole foods on your table year round.

gratefully,
Susan & Amanda
Galatians 5:22-23

 


   

Farm to Table Recipes


Vegetable Fried Rice
From EatingWell: April/May 2006

Nothing could be easier than this light version of fried rice. We’ve used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.

READER’S COMMENT:
“I added broccoli and sweet onions in addition to the other veggies, it was delicious! "

Makes: 2 servings, 2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

NUTRITION PROFILE
Low saturated fat | Heart healthy | High fiber | Gluten free |

View Our Nutrition Guidelines » INGREDIENTS
1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot red pepper sauce, to taste

Notes / Directions
1. Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.

2. While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.

3. Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

Spa City Local Farm Market Co-op:  The market is open.


The Spa City Co-op market is now open for ordering at spacity.locallygrown.net. You have until Tuesday at 9 pm to place your orders. Please plan to pick up your order at Emergent Arts on Friday from 3:30 to 5:30.

The manager for this market is Karen Holcomb, 501-760-3131, ksholcomb@gmail.com.

If you haven’t signed up to volunteer for a market, please do so from the Volunteer Spot link on the market page. Working a market is fun and a great way to meet people and learn more about the market.

Have a good week; See you Friday!

Claxton Coop:  Market Open!


It’s the start of another great week at the Co-Op. Snag some yummy lady fingers or slather a piece of whole wheat bread with some local honey or organic butter. Nosh on some vanilla yogurt or blueberry stevia muffins. Take home a dozen free range eggs, a juicy grass fed steak or a hand-made soy candle.

Take your pick!