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.
Russellville Community Market: RCM is Open for Orders
Hey RCM Community! Welcome to another market week!
One quick announcement: One Nerd Bakery is taking a break from the market this week… for good reason! She’s turning 18! You can still order directly from the Nerd through her Facebook page for Wednesday of this week! So… Let’s all wish her a very happy birthday and be sure to get any orders to her on her Facebook page!
We just hit 2,000 likes on our Facebook page, and we wanted to give out a huge “Thank you.” to all of our awesome RCM members and future members. We wouldn’t be able to do what we do without your awesome support!
Enjoy our great local food and products all year round, right here at the Russellville Community Market site!
Happy shopping! Eat Local!
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.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
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!
Gwinnett Locally Grown: SUNDAY MORNING PRODUCT UPDATES
This email is a gentle reminder that ordering through Gwinnett Locally Grown will close tomorrow (Monday) mid-morning.
The Market is open Thursday Noon – Monday 9 a.m. After that, ordering is disabled. Pick up your order Tuesday 4:30-6:30 p.m. at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.
Sausage. Benji Anderson of Anderson Farm has sausage listed on this market. He will have ground pork in the future! (Ground pork is simply that, with no added spices; sausage has spices added to the ground pork.)
Veggies. I have been corresponding with our veggie vendors. Most are closer to the mountains and experienced three or four 0-temperature nights, which wiped out things that normally made it through the winter. We should start seeing produce available in a week or two.
Eggs. Our egg vendors are swimming in eggs – the days are longer and the weather is warmer – this makes for very happy chickens. For me, it is a low-cost source of protein and a quick meal: egg sandwiches, omelets, quiche, deviled eggs, hard-boiled eggs as a snack or tossed on a salad, egg noodles and angel food cake, egg salad sandwiches. I noticed my grandmother would almost always serve angel food cake for dessert on noodle night. It wasn’t until I was older that I realized she used the egg yolks for noodles and the egg whites for the cake – nice combo!
Ghee. We have plenty in stock to hold you over in between Russell’s butter availability. This ghee has about a 3-month shelf life (although I keep mine in the fridge), so I should pretty well be covered.
Butter and Honey. Coming back soon!!!
Swarming Termites. I’d like to apologize for freaking out a couple weeks ago when the termites started swarming during Market pick-up. Thankfully, none of you witnessed the march across the ceiling and floor towards me and the resulting squeals and gasps – I think they mostly stayed around the door when customers were arriving. Apparently swarming is not unusual here in Georgia (I am still acclimating from stinging things in Ohio) and when Pilar was able to make it out to the store to see what my incomprehensible telephone messages were about, most had disappeared (of course – her somewhat skeptical look was priceless. Now, when I look back on it!)
She brought me some DE (Diatomaceous Earth) which I liberally threw on the remaining creepy crawlies, which immediately killed them. This is available through Bo & Lisa’s Lil Patch (Fresh & Local — > Natural Pest Control). I have read conflicting controlled test results when applied to plants for protection, but I can definitely attest to positive results when applied directly to unwanted insects, perhaps with a little more force than necessary though, lol!
See you Tuesday -
Rancho Alegre Farm
Greeneville Farmers Market, Inc.: One More Round
Here is to hoping this is our last round of cold weather for the year! While I sit and watch our yard get greener ever day, we are not out of any freeze dangers yet.
I see gardens all around getting ready for planting and the new growing season. I love this time of year, without the cold of course. It reminds me that all good things are renewed and love does live on. (Yes, it takes a love of the land and good foods to farm).
Have you joined our
Facebook page yet, or signed up for our
Newsletter? If you want to know what is going to be at the local market when we open on May 3rd, please feel free to join us on Facebook or sign up for our newsletter.
Tullahoma Locally Grown: Happy Spring Equinox!
What a great market last week! I hope you got your blackberries in the ground and they are enjoying the rain today.
Solace Farm has Giant Winter Spinach for sale!
We still have plenty of sweet potatoes for sale.
Fox Farm has steamed Boston Brown bread this week.
Dogwood Valley Greenhouse is listing the last of the daffodil bouquets this week. As I’m writing this on Saturday, we still have some nice blooms, but who knows whether they will last till market day? I appreciate your orders, but want you to be aware that I may have to remove these from your order. The half-price hanging baskets are now gone. I will have this season’s beautiful hanging baskets, including some new types, available in about a month, in time to put out on your porch or patio after last frost. Just about all the perennial plants are now available, young, vigorously growing plants that have not yet reached full blooming size – just right to brighten up your garden this spring.
Visit our booth at the upcoming Tullahoma Health Fair Saturday April 5th 9-12 at Northgate Mall.
See you thursday, what’s in your fridge?
Stones River Market: Time to Order Local Food
I 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!
See the complete list of products at http://stonesriver.locallygrown.net/
United States Virgin Islands: V.I. Locally Grown Market: Week of March 23, 2014
You have another bountiful market to look forward to this week. Queen CaribBee has finessed another batch of her famous cashew fruit chutney, which is just as excellent on a cracker as it is on a slice of roast pork or grilled vegetables. Supply is limited, so order some while it lasts!
You’ll find more beautiful fresh fruits and vegetables, baked breads and muffins, Tahirah’s award-winning vegan burgers, flowers, hand-crafted soaps, and much more on the market! We look forward to seeing you on Wednesday!
with warm wishes,
Emma Haynes & your V.I. Locally Grown Producers
Champaign, OH: Sweet Sunday and The Sweet Sixteen!
It’s been a weekend of basketball tourney viewing for me, how about you?
My bracket looks so messed up, I was proud, even as my alma mater lost, at how well and controlled they played. I am elated for all of my University of Dayton alum friends and their alma mater!! Even as they beat one of my all time favorite teams, last night, I was happy for my passionate UD friends!
So, we now have The Sweet Sixteen upon us, and we have such a sweet, sunshine Sunday upon us!!
Make it even sweeter by organizing your week and ordering from our market, today!! The more free time you make for yourself, the more time you have to watch all of March Madness unfold!!
Manchester, TN: It's Time to Order from Manchester Locally Grown Farmers' Market
Manchester Locally Grown online farmers’ market is now open for you to place your weekly order. It’s time for early spring planting – but don’t go overboard and put in your tomatoes or peppers just yet. We have the early vegetables and perennials you want for your garden.
White City Produce & Greenhouses has broccoli, three types of cabbage, and cauliflower plants.
Dogwood Valley Greenhouse has listed just about all their perennial plants , young, vigorously growing plants that have not yet reached full blooming size – just right to brighten up your garden this spring. Give them plenty of room when you set them into the garden. They also write:
We are listing the last of the daffodil bouquets this week. As I’m writing this on Saturday, we still have some nice blooms, but who knows whether they will last till market day? I appreciate your orders, but want you to be aware that I may have to remove these from your order. This season’s beautiful hanging baskets, including some new types, will be available in about a month, in time to put out on your porch or patio after last frost. The flowering almond bushes are beginning to bloom. At 4-5 feet mature height, these beautiful bloomers would be a great addition to the midground or background of your landscape.
Spring vegetables are also on the market to add to your refrigerator. Frontier Family Farm offers delicious spinach and mixed lettuce, and White City Produce & Greenhouses has broccoli, cabbage, spinach, peppers, tomatoes, and turnips.
The market also has our usual great selection of baked goods, eggs, herbal bath & beauty products, granola, handmade crafts & soaps, herbal teas and creamline milk. 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.
(L to R) Catchfly Plant from Dogwood Valley Greenhouse, Dried Oregano from Solace Farm, Broccoli Plants “Blue Dynasty” from White City Produce & Greenhouses, Cage-free Chicken Eggs from Twilight Farm, Bright Pink Creeping Phlox from Dogwood Valley Greenhouse.
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.
Here is the complete list for this week.
How to contact us:
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Siloam Springs, AR: Spring has arrived!
Market is open for business again! Orders will be accepted through Wednesday at 5 p.m. www.siloamsprings.locallygrown.net
Only 5 weeks until the physical market opens up! April 19th is the official Opening Day for the 2014 season. The online market will still be available and we hope to add our additional produce vendors online. Orders will continue to be accepted from Sunday -Wednesday each week and pick up will be at the market in the park each Saturday. Meal planning couldn’t be easier with the online market. Plus, you can browse the additional selections before or after you pick up your order.
Here is another recipe to try using spring onions and eggs. Enjoy!
10 thin spring onions
4 large eggs, lightly beaten $
1 cup milk $
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper $
2 tablespoons butter
5 ounces Gruyere cheese, cubed
1. Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.
Andrea Reusing, Southern Living
Green Fork Farmers Market: Weekly Product List
Dear Green Fork Farmers Market Customers,
NEW this week! Plentygood Farm is offering their beautiful, sweet-smelling tuberose bulbs for planting. Comes complete with instructions.
This week we also have gourmet salad mix, fresh and dehydrated Shiitake mushrooms, dehydrated apples, olives, olive oil, herbal bath and beauty products, chicken and duck eggs, lamb, duck, beef, chicken, and pork.
Place your order now until Monday at midnight for pickup at the market on Wednesday 4-7 pm. If you aren’t able to place an order, stop by to shop directly from our farmers’ tables. We’ll be in the Breezeway at Nightbird Books, 205 W. Dickson St. in Fayetteville. Indoors, rain or shine!
Green Fork Farmersssss Markt