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.
Dawson Local Harvest: DAWSON LOCAL HARVEST for November 6th
HI EVERYONE
Sorry for the late post. We were down in Atlanta celebrating my mother’s 86th Birthday and I just managed to get to my computer. The Harvest is transitioning to a Fall Produce schedule, so take a look at The Market for this week’s availability.
THE MARKET IS NOW OPEN!
REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager
Princeton Farm Fresh: The Market is Open
This month I thought I would share my thankfulness thoughts with you. It is the month to be thankful after all.
I am most thankful for my family. Who have joined me on the wild ride called farming. They support me with everything they have and really pitch in as team members on the farm.
I would like to thank our community who has come out and supported our efforts here at Princeton Farm Fresh. I look forward to every Friday. To seeing all the fresh produce that comes to the market and the customers who love what we (farmers) do. I am truly thankful for YOU (Princeton) allowing and supporting this market.
See you all on Friday!
Angela
Plattsburgh Online Ordering: online ordering open - apples and caramels
Asgaard Farm has added their full range of wonderful goat milk caramels, and we have Honeycrisp, Cortland, and McIntosh apples and fresh cider from local orchards. Market is open for ordering through 9 p.m. Tuesday. Enjoy!
Fresh Harvest, LLC: Fresh Harvest for November 2nd
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Orzo Pasta with Butternut Squash, Spinach & Blue Cheese
Serves 4 to 6
2 1/2 cups cubed butternut squash (1/4-inch cubes)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup regular or whole wheat orzo
2 cups shredded spinach
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup blue cheese crumbles
Preheat oven to 425?F. Toss butternut squash with the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)
Place the spinach in a large bowl and set aside. In a small skillet, heat olive oil until just warm. Stir in garlic, remove from heat and allow to sit until ready to use.
Place the orzo in a pot and cover with at least 2" of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta along with the blue cheese and garlic olive oil. Toss until well combined and serve warm.
Market News
Hello!
This week we have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Claire has said she will bring samples by next week, November 12th for your tasting. Pies will be delivered on Tuesday November 25th, which will be the day we are changing our delivery to that week of Thanksgiving.
Remember we also have turkeys available for Thanksgiving pre-order from Wedge Oak farm, and The Bloomy Rind will also be offering cheese trays.
This week our Country Faire Toffee is back! This toffee was a big hit last year. A bag makes a great hostess gift! It is homemade locally, one batch at a time. Ingredients: butter, sugar, milk chocolate, almonds (no preservatives).
We will be up under the awning at the church from now through the winter. This will be rain or shine. With the time change, it gets dark so early, and there are lights up there that make the late pick ups more pleasant!
Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
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!
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Spa City Local Farm Market Co-op: from Debe Hudson, ABC Nature
Since I will be getting really busy very soon, putting new poly on the greenhouses, planting seeds and getting things ready for late winter, early spring planting times, we thank you all for the patronage and for keeping our little farm here west of London, in the middle of the forests. We also hope you all have an awesome Thanksgiving and hopefully will have an awesome Christmas!
Thanx again for your help in keeping our farm afloat and hopefully we will be back as soon as seeds start showing their little heads and get transplanted!
Debe Hudson and Milton Bence
A B C Nature Greenhouse & Herb Farm!
479.885.6575
Cedar Grove Farm: Changes in Cedar Grove Farm CSA for remainder of 2014
Dear friends and neighbors,
The official 2014 Cedar Grove Farm CSA season has ended. As you know, in past years we have continued the service throughout the late fall and winter months depending on the weather and on the production from our hoop houses. This year the CSA service will end on December 20. For the next 7 weeks, ordering will start after the availability list is sent on Monday evenings and will end on Thursday night. Pickups will be left on a table in the smoke house behind Lindsey’s Culinary Market on Fridays, after 4:00PM, or alternatively at the market on Saturday mornings at Bishop Park. Please send a message indicating a preference for your pickup. At the end of the year, if there is any balance left in your CSA account, you will receive a full refund.
Unfortunately, in 2015, we will have to discontinue our CSA. We are joining a second Saturday morning market next year – Freedom Farmers Market at the Carter Center in Atlanta. Due to the logistics and increased demands from the additional market we will be harvesting only for the Saturday mornings.
We are extremely grateful for your support and for the opportunity to share our harvest with you these past three years. We absolutely will continue to sell at the Athens Farmers Markets on Saturdays for the rest of this year and in the future.
Thank you so much for your patronage.
Best regards, Jay Payne
The Wednesday Market: Market is Open; Eat Your Greens!
Good afternoon to The Wednesday Market community. We hope you are well on this bright, crisp fall afternoon!
The Market is open for orders. Please place your order by 10 p.m. on Monday. Orders are ready for pick up on Wednesday between 3 and 6 p.m. Be sure to check the website for all of this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net/market
My children are on a weekend binge of Halloween candy. We are putting it away today and encouraging them to eat their greens. Stephen’s little raised bed garden is full of green goodness right now, and we plan to harvest some lettuce and turnip greens to eat with our supper this evening.
Whether you prefer mustard greens, turnip greens, collard greens, kale, chard, spinach or broccoli – what is your preferred way to cook them? No doubt about it, Joe and I love them cooked the Southern way with lots of pork added to them, graced with a shake or two of hot pepper sauce. My brother-in-law, Aaron, on the other hand, prefers his greens barely cooked. My sister Teresa uses a technique similar to stir-frying. Here is how to do it:
Rinse the greens well. Remove the tough stems. Stack several leaves one on top of the other and starting on a long side, roll them together. Beginning at one end, chop the greens crosswise into thin shreds. Mince a couple of cloves of garlic. Heat some olive oil in a cast iron skillet, add the garlic and saute briefly, about 30 seconds, or until the garlic is heated and fragrant. Add the shredded greens. Cook and stir until they turn bright green and are crisp-tender, taking care not to scorch the garlic. Enjoy! My kids also like broccoli and spinach stir fried with garlic. Maybe you will try this with your favorite greens, too.
Happy cooking!
Thanks,
Beverly
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!
FRESH.LOCAL.ONLINE.