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.
Berea Gardens: Happy Fall!
Hello Friends,
Just a reminder for you that we are still going strong and have some beautiful produce this Fall. It has been a very pleasant growing season and the crops have done exceptionaly well.
November 25 will be our last day to set up at the Calhoun County Farmer’s Market, but this Online Market will remain open each week to provide you with fresh goodness that is all grown right here, even through the Winter.
Beginning with this email I will again start sending out our availability list to you each Sunday. Please get your orders in by 9 AM Tuesday morning for pickup on Wednesday afternoons between 4 and 7. That gives us time to assure that any baked items you order are fresh out of the oven! If you haven’t ordered for a while please review the “Q’s and A’s” tab at the top of our webstore page for ordering details.
Blessings,
Bob Gregory
CLG: Opening Bell: Chard, Strawberries, Cabbage, Kale!
Good afternoon,
This Friday is the LAST MARKET before Thanksgiving so get all the farm-fresh ingredients for your Thanksgiving meal now. Just under 600 wonderful products available for your table, as well as gifts for your friends and neighbors. December 4th will be our next market, so stock up on all your favorite items. Of special interest: Mushrooms from ABC and buy one get one free Swiss chard from Barnhill Orchards!
From Tammy Sue’s Critters:
We are having a Christmas Open House for our customers on November 28, from 10-2. There is no charge for this event. We will be fully decorated, have a fire in the fire pit, have light refreshments and the critters will all be excited! Our address is 4 Cheyenne Tr. North Little Rock, 72120.
Tammy Pope
Tammy Sue’s Critters
Come early on Friday for the best selection from the EXTRAS table. And save your eggshells throughout the week for the laying hens! :-)
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
ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.
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 Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Independence,VA: THe MArket is open for orders to be pickuped up November 20th
Friends of the Market,
It’s almost time for the annual Green Friday Christmas tree fundraiser and winter market on November 27th and again December 5th. You can order your pesticide free trees and wreaths now!
Exciting news, we are hiring a part-time Market coordinator. You can view the job description on the Webpage and our Facebook page. Please help spread the word and/or consider doing it yourself.
Isn’t it great to have all the produce on the Market! Just a reminder, the Market closes to orders at 8 pm Wednesday evening. If you have questions, feel free to email me at independencefarmersmarket.org or call 276-768-0597. Pickup is Fridays from 10-noon in the conference room (across from the gift shop)in the 1908 Courthouse. Please bring cash or checks. You’ll still be dealing with each individual vendor.
Happy shopping! Here are the links:http://independencefarmersmarket.locallygrown.net/market/
you can also get there from the webpage, www.independencefarmersmarket.org
Thanks and hope to see you Friday!
Michelle
Siloam Springs, AR: Online Market is Open!
www.siloamsprings.locallygrown.net
Welcome Sharpening on Site to our online market! You’ve probably seen them set up at the market once a month during the outdoor market season. Well, now you can order sharpening services online too! Services are available for kitchen knives, hunting knives, salon and barber shears and cloth scissors. Look under Sharpening Services.
Gardens by You and Me creates and sells a wonderful Lavender Pillow Spray. You can find this under Home and Garden Supplies. Would make an excellent gift.
Don’t forget to plan for what you need for Thanksgiving from the market. Herbs, eggs, baked goods, jams & jellies, pork and poultry, and chestnuts are available. Chestnut stuffing is starting to sound pretty tasty and here is a recipe you might want to consider:
Chestnut Stuffing with Fennel,
INGREDIENTS
1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fennel seeds
4 ounces pancetta, sliced 1/8 inch thick and diced
1 small rosemary sprig
1 dried chile de árbol or other dried red chile, stemmed and broken in half
1 small onion, finely chopped
1 small fennel bulb, halved lengthwise and finely diced
1 1/2 teaspoons thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon finely grated lemon zest
3/4 cup dry white wine
2 1/4 cups chicken stock or low-sodium broth
6 tablespoons unsalted butter
10-ounces roasted and peeled chestnuts, very coarsely crumbled
2 large eggs, lightly beaten
3 tablespoons chopped flat-leaf parsley
INSTRUCTIONS
Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.
MAKE AHEAD
Bake the stuffing, covered with foil, for 30 minutes then refrigerate overnight. Heat covered until cooked through, about 20 minutes, then uncover and bake for 20 minutes longer.
(http://www.foodandwine.com/recipes/chestnut-stuffing-with-fennel)
Have a great week!
ALFN Local Food Club: The Market Is Open
The ides of November are upon us. The assassination of Caesar may not be at hand, but the gobblers are beginning to look nervously around them wondering if the tragedy of the past is doomed to repeat…“Et tu Brute?” The forest floor is pulling up her blanket and the trees are slowly crawling down into themselves for another sleep. Yards are receiving their final mow, and the sharp breeze has reminded my children of hot chocolate. The market isn’t sleeping, but still bursting with food thanks our growers know-how in extending the season of warmth into the shadowed chill. Turn on the kettle for a quick brew while you peruse our regional harvest. The market is open.
Updates
1. Little Rock Urban Farming (LRUF) is back in our market with beautiful organic produce. Check out what they have to offer this week. LRUF is an active member of the urban farming community in Little Rock. LRUF and Chris Hiryak are the backbone behind the Southern Center for Agroecology which is a nonprofit that provides workshops and services for the community such as the fermentation workshop last week. Besides checking out their produce in our market, check out their websites: LRUF and SCA.
2. Remember to give Tammy Sue a visit for the Christmas Open House on November 28th from 10:00-2:00. Tammy Sue’s Critters Farm is located at 4 Cheyenne Tr. in North Little Rock.
3. Also, A B C Nature Greenhouse & Herb Farm has new stock of Blue and Golden Oyster mushrooms in the market this week. You don’t want to miss those tasty, friendly fungi!
4. Barnhill Orchards has a special on Swiss Chard this week. The price for the 8 oz and 16 oz are the same! Also, I’m told the frost has sweetened the chard!
Reflection
The time of year has arrived when my kids look at all the bagged leaves and final grass clippings of our neighbors and grin. Over the past few years, I’ve offered a paying job to my kids. They go around our neighborhood with a wheelbarrow picking up the curbed leaves and clippings and return them to our yard. The first year I offered a dime per bag. Last year, we renegotiated and the average price per bag was 15 cents. This year, negotiations are underway. When they are finished, our yard has huge leaf piles I use for various mulching activities. Along with the fall weather, the sounds of raking leaves and the last drones of lawn mowers have reinvigorated a curious interest I have. Every year, I find myself pulling Robert Frost off the shelf during this time of year. And I always read one of my favorites. Here it is:
Mowing
By Robert Frost
There was never a sound beside the wood but one,
And that was my long scythe whispering to the ground.
What was it it whispered? I knew not well myself;
Perhaps it was something about the heat of the sun,
Something, perhaps, about the lack of sound—
And that was why it whispered and did not speak.
It was no dream of the gift of idle hours,
Or easy gold at the hand of fay or elf:
Anything more than the truth would have seemed too weak
To the earnest love that laid the swale in rows,
Not without feeble-pointed spikes of flowers
(Pale orchises), and scared a bright green snake.
The fact is the sweetest dream that labor knows.
My long scythe whispered and left the hay to make.
I could drone on and on about this poem…I once taught American Literature in high school, so you know I am an able torturer. I will not wax, but in the waning hours of green and warmth, I must at least reflect on the sufficient and invigorating life lived with good labor. Fall is a time when labor is visualized. It would seem, the work of this year reaches maturity after toil begets blossom and fall climaxes with the fruit of our labor. With each fluid motion of energy, the scythe’s whispers pile up to make hay. Our mind’s intentions take bodily energy, and we pirouette our labors into the world. What do our swinging arms say as they cut through time and space? Do they pile up into tangible mounds of hope and help? Does our labor make hay that feeds beast and spirit in the wintering hours?
I also like this poem because I have a slightly odd obsession with scythes. On my rocky perch within the eastern-most Ouachita foothills, I don’t really need a scythe…but, jeez, I want one. I think they are one of the coolest hand tools out there. I’m afraid I’ve been guilty of watching YouTube videos of scything competitions with mowers and weed eaters. Like, you have to check out this video: Scythe vs. Weed Eater
Well, may you hear the whisper of your own earthly labors above the modern, metal caucaphony. May there be silence in your fields and whispers of good labor at your feet.
Cheers,
Kyle Holton
Program & Market Manager
United States Virgin Islands: This Week in VI Locally Grown
Hey Everyone!
The market is now open for orders and we have lots of new meat cuts available. I also have some veggie burgers and muffins too. Stop on by. Get a flower bouquet, grab some greens from Bijou farms or Ridge2Reef Farm. The rain is here, yay!
See you Wed!
Dothan, Alabama: NEW PRODUCTS, Last Market 'til Thanksgiving, CHRISTMAS OPEN HOUSE: THURSDAY, DECEMBER 3rd, 3PM-5PM
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.com
On Facebook: www.facebook.com/MarketAtDothan
Market News
MARKET VENDOR NEWS…
HOLIDAY ONLINE SCHEDULE
Last Market, Nov. 20th, ’til Thanksgiving 2015!
CHRISTMAS MARKET & OPEN HOUSE:
Dothan Nurseries
Thursday, DECEMBER 3RD
3PM -5PM
Spring Hill Farm – New item! Holiday Cranberry Conserve is filled with cranberries, raisins, onions, spices and toasted pecans. It is especially good on leftover turkey sandwiches! Thank you for shopping local!
SANDSPUR FARMS
NEW . . .
We’re bringing satsumas to the market from 2 local growers here in Marianna!
We are hoping to be fully RESTOCKED with PORK and BEEF for Christmas Open House at Dothan Nurseries.
PORK & BEEF cuts still AVAILABLE
We raise our animals to the highest standards and it only
makes sense for them to be processed in the highest standards
also. Our processor is a federally inspected USDA facility
that is also Animal Welfare Approved.
NEW . . .
Casseroles!!
Satsumas!!
AVAILABLE NOW . . .
Green bean casserole
Mixed greens, blanched or bundled
Collards, small & young leaves or chopped
Mustard Greens, small & young leaves
Turnip Greens, good size root, second planting
Curly Kale, for all of those chip recipes
Applesauce
Apple pie filling in a jar
Cranberry Sauce
Grape Jelly
Peach Jelly
Pear Jelly
Frozen, old fashioned biscuits
WELCOME KATHY’S CHURPERS
Kathys’s Churpers is located in Henry County, Alabama. Raising happy cage free laying chickens for yummy cage free eggs. Antibiotics free and no hormones.
.
Smith Farms
We are small family farm in the Floida panhandle. We specialize in raising livestock naturally: grass-fed and free of the chemicals that have become a crutch for the industry. We have been doing this for 15 years not only because we think its important to know what goes into your hamburger, but because the taste is noticeably superior. Give our natural products a try and you will not want to go back!
AUGHTMON 1918…
“This week the loofah soaps are $2.00 off, now $5.00. Better stock up with these prices. Also this week with every order of $12 or more you will receive a free 8 ounce bottle of lotion, a retail value of $7.50.”
CASABLANCA RANCH…
QUARTER BEEF AVAILABLE NOW…
LOCAL GRASS FED, GRASS FINISHED BEEF, LOCALLY PROCESSED BY USDA FACILITY…Half Beef Available there is NO Additional Processing Fee…you pay Hanging Weight $4.60 per pound and pick up from Market At Dothan…NO driving to processor wasting your time or gas! STEAKS – Rib Eyes, Filet Mignon, NY Strip, T Bone; Ground Beef Bundles – bulk pricing.
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do NOT feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*STEAKS: Filet, Rib Eye, NY Strip
*STEW MEAT
****SOUP BONES, MARROW BONES, OXTAIL
HORTON FARMS…
PEPPERS- Lots of Banana Peppers. Check out Cheesy Banana Pepper recipe below!
Raspberry Chocolate Sauce
Strawberry Vinaigrette Dressing
Strawberry Balsamic Sauce
All Natural Sunscreen
Blackberry Peach Preserves
Old Fashioned Peach Preserves
Peach Salsa -Ros recommends this on Fish Tacos!
REDUCE, REUSE & RECYCLE…
1. BRING US YOUR REUSABLE BAGS (2)
2. WE LABEL IT WITH YOUR NAME &
FILL YOUR ORDER USING YOUR BAG
3. RETURN EMPTY BAG TO REFILL
#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net
DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards when you PICK UP your order during designated Market hours of 10A-12P on Fridays. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
Farm to Table Recipes
SAUTEED MIXED GREENS…
Ingredients:
1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste
Method
1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
Read more: http://www.simplyrecipes.com/recipes/sauteed_greens_with_pine_nuts_and_raisins/#ixzz3rUiUxiNy
The Cumming Harvest - Closed: Turkey Deliveries
Hi All,
If you have pre-ordered a holiday whole turkey or turkey breast, the actual delivery date is Nov. 21st and NOT Nov 19th as listed on the site. These turkeys are planned to deliver fresh and not frozen and available for you to pick up between 10-12pm on November 21st.
Please contact me if you have any questions.
Thank you,
Suzanne Geddes
thecummingharvest@live.com
Statesboro Market2Go: The market is open!
Welcome Franklin Farms, citrus growers!
Be sure to order this week!
ALFN Local Food Club: Volunteer Help
Hey Members,
I had a couple of cancellations and could use some help tomorrow in the market. I have one spot open in the early shift, and two spots open in the late shift. Sign up for the early and late and get $10 volunteer credit!!
Here is the link: Volunteer Spot
Thanks!
Kyle Holton
Program & Market Manager