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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The Wednesday Market:  Your Friendly Reminder to Order


Good afternoon to The Wednesday Market community.

The Market is open. Please place your order by Monday at 10 p.m. Orders are ready for pick up between 3 and 6 p.m. on Wednesday. Please check the website for all of this week’s offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market

It is almost time for Fall. As the days grow shorter and cooler, we at the Walter house begin to crave the flavors of fall. Some of our favorites are apples, pumpkins, and cranberries. All of my boys like warm spices, including cinnamon, nutmeg, clove, ginger, and allspice.

As some of you readers may know, I spent a few of my “growing up” years in Blue Ridge, GA. I cannot think of fall without considering a pilgrimage to Mercier Orchards on Highway 5 in Blue Ridge. They have the best fried apple pies!

Just this Friday, my husband Joe had some business to attend to in Ellijay. Well, Ellijay is not Blue Ridge, but Ellijay is famous for apples, too, and hosts an annual Apple Festival. So, I asked that Joe bring back some apples for us. Mama wanted some “Cameo” variety, while I requested “Fuji” or “Gala.” Joe learned that Cameos are not ready until late September or early October, though he did bring home a bag of Galas for the boys and me, and Mama received a big bag of mixed varieties. I guess we’ll plan a trip back to apple country for October!

If you enjoy baking with Fall flavors, you might want to check out this great website for some inspiration. Here is a link: http://www.kingarthurflour.com/recipes/

Enjoy your Sunday, and we’ll see you Wednesday!

Thanks,

Beverly

Heirloom Living Market Lawrenceville :  New Pickup Day - Please Read


For Chrome users or plain text users,
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!

Greetings Crossfit / Lawrenceville Market Members:

I hope this finds you all well and enjoying the weekend with family and/or friends!


Please get your orders in before 9:00pm Time TONIGHT!


Yesterday was Moving Day and WHAT a day it was! I am still feeling overwhelmed with the generosity of Kathy and Keb Barnes, Austin Smith, Sarah Rockey, Bruce and Geni Wallace and sons, Sue Wood, Marie Daum, Mary Drisdell, Amanda Drisdell, Ricky Brown (of Back River Farm) and his step-son Heath. Under Keb’s direction and packing expertise, they all worked furiously to load a 26ft U-Haul and 4 trucks for the move! Everyone was working as a team and I was totally amazed by their efficiency and tireless efforts to get me moved. It was an extremely long and arduous day of hard work and words cannot truly express my gratitude!


Today I must return to Dacula to finish up some last items and then my time in “my little yellow house on the hill” is officially finished. My sadness in leaving is mitigated by the knowledge that God has a plan for the next part of my life. He has placed me in the North Georgia Mountains with all of its beauty for a reason. He has given me wonderful friends, a clean, safe, beautiful home in a very peaceful setting. I am blessed and excited about this new journey.


The Black Lab still has a 1/2 acre yard to run in and ‘protect’ and although he has already escaped twice, he was easily retrieved and the yard will be secured this week! He seems to be very comfortable in our new home.


In an effort to make the Market process more efficient, the pickup for all Markets will now be on Thursday.


Volunteer Coordinators have stepped up to oversee the Markets and I will stop in at each Market during pickup times.


Lauren Stephens will coordinate the Crossfit O-Zone / Lawrenceville Market. Please put her phone number in your contact list so if you have any issues on Market day you can contact Lauren directly.

Lauren Stephens 678-622-8508


Crossfit O-Zone/ The Lawrenceville Market will pickup between 4:30 and 6:30pm on Thursday starting this week. If you are unable to pickup during this time frame, please let Lauren know. Since this location has ‘permanent space’, alternate arrangements are possible, but you will need to let her know that is your intention!

Market will close at 9:00pm Sunday for the Crossfit Market!

Due to the time crunch I am currently experiencing, I am forgoing highlighting the individual Farmers items this week! I am sure that you will peruse the Market and shop wisely! Please know that things will be back to normal soon!


Azure Standard

Order Pickup for September is Tuesday, September 16th at 2:30pm

A Few Volunteers Still Needed

If you are interested in helping out at the Market, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .

Thank you for taking the time to read this bit of information!

Please know that we appreciate the support of Crossfit O-Zone Gym for the use of the great spaces for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.

Please “Like” us on Facebook and please share the Market with family and friends!

Market will close at 9:00pm Sunday for the Crossfit Market!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!



Order now since you are just a click way!

Happy shopping!

Take me to the Lilburn Market
.
Take me to the Crossfit Market

Take me to the Hamilton Mill Market




BUY LOCAL ~ Know your Farmer!

Russellville Community Market:  RCM Opening Bell


Welcome to another RCM Market Week!

Be sure to check out the newly listed items this week! Lots of great, local products to be had!

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!

Russellville Community Market

FRESH.LOCAL.ONLINE.

ALFN Local Food Club:  The Market is Open!


Good Sunday, Market!

Welp, it looks like we’ve emerged from the heat of Summer and the fog of whatever the heck that was to find ourselves in some just about perfect weather. Some time in the midst of enjoying these gorgeous days, please take 10 minutes to fill out our customer survey if you haven’t yet. We really want to hear your voice on how things are going and things we might do better, and taking the survey will enter you for the chance to win $15 in Food Club credit! The survey will close Wednesday at noon, just like the market. Speaking of which…

  • A HUGE market welcome back to Drewry Farms & Orchards. Good luck choosing between their 5 different varieties of locally-grown apples: Golden Delicious, Jonathan, Suncrisp, Gala, and Pinova. They’ve also got beautiful butternuts, nutritious sweet ’taters, gigantic autumn buckskin pumpkins, and delicious homemade salsa. Ah, the tastes of autumn…
  • Bulk unshelled organic purple hull peas from Crimmins Family Farm. Get 5 lbs. of organic purple hull peas at a price that can’t be beat and then invite some friends over for an old-fashioned shellin’ party. Throw ’em in a pot with some Falling Sky Farm bacon and you’re good to go!
  • There’s a new eggman in town, and he’s USDA certified organic! It looks like the hens at Green Acres Atkins get about as good a diet as all of us, all while getting to graze under the protection of chicken tractors.
  • New colors of suds savers from Homayd Natural Care Products. Use these homayd savers to get every last bit out of one of her lavender tea, milk and honey, or butter bar body soaps.
  • I had a great time at Pop Up in the Rock: Park Hill yesterday. It was so great seeing so many people come together to show the potential of a community, including our very own Geek Eats with the. most. amazing. gourmet. deli. sandwiches. ever. I’m going to beg the head geek to keep making more, but in the meantime, we’ve still got his wonderful selection of hummus, pesto, and granola.

Local Farms First:  Soup Season!


Greetings Local Farms First Food Lovers,

For me, autumn means soup season! There’s nothing like a warm, comforting bowl to ease us into the colder weather. Check out this recipe for Potato Leek soup, a classic fall dish that will put the delicious varieties of potatoes and leeks on the market to good use.

Don’t forget to place your order before 7am on Monday morning.

Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit

click here to start shopping on the website:
www.LocalFarmsFirst.com

Farm Where Life is Good:  Online Market is OPEN for Business (Week 38)


Frost, really?

Life on the Farm (Week 38)

Well, I’m on my way to California…and frost descended upon the Midwest. Is it payback for escaping? Will there be sriracha peppers when I get home? How about winter squash? Did the fennel survive? And the cilantro? Average first frost is 29 Sept in our little hollow. Now I know what average means, truly. Mayhap this harkens a rough winter ahead? Or rather, a nice, long further-frost-free-Fall?

There’s frosting on the window pane and sorrow in your eyes" Name that tune…

The Market is now open for a herbs, tomatoes and just a little bit more.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Time for some tangy tomatoes served up in southern style.

Fried Green Tomatoes with Horseradish Dip

4-5 green slicer-type tomatoes
1 cup white cornmeal
1 cup panko bread crumbs
1 teaspoons sea salt
2 teaspoons freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 cup soymilk w/ 1 tsp cider vinegar
1/2 cup Sour Supreme, (Tofutti brand)

1 cup sour Supreme (Tofutti brand)
¼ cup Veganaise or Nayonaise
1/4 cup horseradish (Go crazy, and grate some fresh, but watch out; fumes will knock you over…seriously! Otherwise, use the plain jar stuff.)
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
1/2 tsp sea salt

1 quart corn oil, for frying

Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.

Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.

In a second shallow bowl, combine the soymilk/vinegar and ½ cup Sour Supreme.

Meanwhile, combine 1 cup Sour Supreme, Veganaise, horseradish, lemon zest, lemon juice and 1/2 teaspoon of salt to make the horseradish dip. Cover and refrigerate until serving.

Heat the oil in a cast iron pan to 365 degrees F, medium-high heat until a sample of crumbs really sizzles.

Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.

Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

Adapted from: Guy Fieri— Food Network


Cayenne pepper provides the “fire” and cooling cucumbers provide the “ice” in this simple but well-seasoned Southern (meets Northern) side dish.

Fire and Ice Tomatoes

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
1 tablespoon mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

In a large bowl, combine the tomatoes and onion; set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 minute.

Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight. Serve with a slotted spoon.

From: Cooking.com


A little bit of chopping and then toss it in the crockpot for a slow cook overnight. Lunch for a week!

Crock Pot Creamy Tomato Soup

1 tbsp olive oil
1 cup diced celery
1 cup diced carrots
1 cup diced onions
2# tomatoes (~5-6 slicers)
1 tsp fresh thyme, stripped from stems
1/4 cup chopped fresh basil or cilantro (for different taste experiences)
3 1/2 cups vegetable broth
1 bay leaf
2 tablespoons margarine
2 tablespoons flour
3 Tbsp nutritional yeast
1/3 cup grated parmesan-flavor vegan topping (Galaxy Foods)
1 3/4 cups soymilk (unflavored) warmed
Salt and black pepper, to taste

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.

You can blanch to skin the tomatoes if you’d like (or not; we blend it at the end of cooking, so skins just add good fiber in my mind.) To do so, boil a pot of water, drop the whole tomato in, push it around for 30-60 seconds, then remove with a slotted spoon and dunk in cold water. The skin will split and peel off easily with your hands.)

Core and chop the tomatoes, making sure to reserve the juices. Add tomatoes and juice to slow cooker. Then add vegetable broth, thyme, basil/cilantro, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove bay leaf. Using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in a regular blender).

Melt the margarine over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed soymilk and stir until smooth. Pour back into the slow cooker and stir, add the Parmesan-style topping and adjust salt and pepper, to taste.

Adapted from: Skinnytaste.com


If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!.

Did You Know…

Lycopersicon
(ly-koh-PER-see-kon)
The tomato has a long history, starting with the Aztecs, who called it xitomatl (pronounced shee-TOH-mahtl or zee-toh-ma-tel). Botanists originally named it Solanum because of its close resemblance to its botanical cousin, the deadly nightshade. French botanist Joseph Pitton de Tournefort attempted to distance it from that reputation by providing a new Latin botanical name, Lycopersicon esculentum. Linnaeus rejected the taxonomic split and new name, and moved it back to to the Solanum genus.

More recent botanical shuffling has placed it back in the Lycopersicon genus. Whether you say “to-may-to” or “to-mah-to,” once Americans were convinced tomatoes were safe to eat, they quickly rose in popularity with American gardeners and cooks. Joseph Campbell helped things along by introducing condensed tomato soup in the late 1800s; Campbell’s tomato soup remains a popular American food staple today. (But we FarmWLIGers know we can do better, don’t we!?)

The fruit (or vegetable according to an 1893 U.S. Supreme Court ruling on taxation of tomatoes) have been found to contain lycopene, a powerful natural antioxidant. Cooked tomatoes have more lycopene than raw, and are potentially valuable in preventing certain cancers and improving the skin’s ability to protect against harmful UV rays.

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Tomatoes
Summer squash
Zucchini
Cucumbers
Sweet peppers
Potatoes
Onions
Celery
Cabbage
Cilantro
Parsley

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

Conway, AR:  Opening Bell: Apples, Squash, Sweet Potatoes, Coffee...


Good afternoon,
We had a great time at Conway’s Ecofest on Saturday! We met so many people that share our interest in eating locally for our health, and the health of this little mudball we call Earth. Over 600 items available this week!

Check out all the Featured Products and use the SEARCH field on the main Market page to quickly find the items you want.

Come early on Friday for the best selection from the EXTRAS table.

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:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

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

Stones River Market:  Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome to another week at the Market. Are you enjoying this first taste of fall weather this weekend? Some products have been added to the Market this week representative of Fall – winter squashes and turnip greens.

CASA Segovia-Paz is off this week and will return soon. Chef Jenny and JENuine Health is back with her seeds. Rainbow Hill Farm brings back his large cabbage heads to the Market. Just in time for Fall, Flying S Farms lists her pumpkin-cranberry bread and Healthy Harvest Breads adds sweet pumpkin bread. West Wind Farms is also taking reservations for their fresh Thanksgiving turkeys. This year, they have four different sizes.

A note from Chef Jenny:

Snack “healthy” with this Fall Snack Special from the Seeds of Success. This high protein snack satisfies cravings for salty and sweet. Snack Special Includes: Fall Pheasant Mix (seeds, pecans, cranberries, and pumpkin spices), Sweet & Salty Seagulls (seeds, honey, kelp and sea salt), and Cuckoo Cocoa Banana (seeds, banana chips, cocoa, and spices). All natural ingredients

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! If you have created a dish and want to share with everyone, please send it to me.

Our recipe this week comes from Chef Jenny with JENuine Health using several items found on the Market.

Savory Apple & Cheddar Pizza
Quick-N-Easy! *Kid-Friendly! I was introduced to this recipe in culinary school. The combination of ingredients did not appeal to me at all. However, when I tasted it, I was pleasantly surprised how all of the flavors came together.

Ingredients
4 pizza crusts, individual crusts (I used Mama Mary’s Thin and Crispy.) *You can also use pitas.
3 tbsp olive oil
3 cups mushrooms, baby bella or shitake, sliced
1/2 cup onion, chopped 2 green apples, sliced thin
1/4 tsp salt
2 tbsp rosemary, fresh and chopped (or 2 tsp dried), plus 4 sprigs for garnish (optional)
2 cups sharp cheddar cheese, grated
2 pkgs. Sweet & Salty, Seeds of Success

Procedure
1. Preheat the oven to 425 degrees.
2. For a crispy crust, bake the pizza crust on a cookie sheet for 5 minutes before adding all the toppings.
3. Meanwhile, heat oil in a skillet to medium heat. Add the mushrooms and onions and saute for 3 minutes.
4. Reduce the heat to medium-low. Add apples, salt, and rosemary. Stir to combine. Cook for 4 – 5 minutes, or until apples are slightly tender.
5. Remove the pizza crusts from the oven. Divide the apple mixture between all 4 crusts. Top each pizza with cheddar cheese and pecans.
6. Bake for 10 minutes, or until the cheese reaches desired consistency.
7. (Optional) Garnish each pizza with a sprig of rosemary.

Recipe Tips
1. You can also try this pizza with pears, Parmesan cheese, and walnuts. Omit the apples, cheddar, and pecans and follow the same recipe.
2. Serve with a cup of broccoli soup or a Caesar salad.

  • Non-Vegetarian Option: I would not recommend adding any meat to this pizza. If meat is desired, enjoy your favorite lean meat on the side.

Source
Author: JENuine Health By Jenny Drake
Web Page: http://www.JENuineHealth.com
Copyright: Copyright © 2013 JENuineHealth

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!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Champaign, OH:  Born To Be Wild


Get your motor runnin…’
Head out on the highway…
Looking for adventure…
In whatever comes our way…
(Steppenwolf – Born To Be Wild)

I am a fast paced person. I always have been since the youngest days of my life that I can remember. My grandmother used to love to encourage me. She wanted me to go, explore, run, be quick, be strong, know myself. We used to have these really super great conversations when I was young, in their backyard, while swinging on this huge porch swing that my grandfather built for her. We would have long chats over ice cold RC Cola, store bought oatmeal cookies, and Juicy Fruit chewing gum. Gosh, I miss that woman.

Anyway, she encouraged me to never let one second of the day go by in idle motion. (I admit, I do cheat with my afternoon power naps in the sunshine)…She, like me, loved taking adventures and creating. Also, like me, she hated the mundane. She hated wasting one minute on things that did not interest her, with people who annoyed her, or taking time out to think of the grocery, watch television, household tasks, or any other activity that took time away from the things she was passionate about.

This morning, I had a minute of time and was up in my daughter’s room, tidying some things that were cast aside when she departed for her semester away. I saw a big pile of fashion magazines, and with a morning of free time, thought I would sink into my favorite chair for a look. That lasted all of 5 minutes. I was bored, my mind was racing, I was thinking of all that I wanted to accomplish, today, and how this type of activity was sucking the life out of me. Not to mention the prices on each of the magazines.

Maybe I was bored because I am at an age where I am very secure with myself, I know my look, I have a business that I love, and I, unlike many of the articles I glanced over, just take life and run with it.

Which leads me to the theme of this weblog, today. I am a free bird of sorts, I like my life to be as action packed as possible, and mundane events, like grocery shopping, simply slow me down. And, I am pretty sure I am not the only one who feels this way.

Why spend time driving, parking, mindlessly pushing your cart, looking at endless labels full of bad ingredients, of products trucked in from who knows where, and at prices that are insane. And, once your cart is ready for check out, you may or may not be greeted by a friendly, helpful face. Oh, the whole process drives me bonkers.

So, enter our little local market of love. You can shop as quickly as you like or as slowly as you like. You can put in a single order or five orders. You can shop from your phone, wherever life finds you at that moment. Not a cart to push, not a crowd, not a mean face, no preservative laden foods…you get hard working vendors and lovely volunteers to get your orders. AND…it takes almost no time from your daily schedules!!!

You can shop WHILE you have your adventures!!

Like a true nature’s child, we were born to be wild. Shop our market, and then get right back out there. You can thank me at order pick up night:)

Peace and Love,
Cosmic Pam

South Cumberland Farmer's Market:  Keel Produce is Back This Week!


Keel Produce is back on the market this week with many offerings!