ALFN Local Food Club:  The Market is Open and CANAS Fall Mixer!

Good Morning Market,

In the words of a famous musical I may or may not have starred in back in high school, Oh, what a beautiful morning! I write you from the comfort of my front porch, a slight breeze blowing as the birds chirp in the warmth of the sun. I just finished a local tamale and fried egg breakfast with loved ones, and there’s a pot full of coffee to keep my fingers typing. Though I grew up in Pennsylvania, it’s mornings like these that make me especially glad to be an Arkansan.

All this great weather also means great food. The market is open all year-round, but this is just about the most prolific time of year for our amazing farmers. We’ve got almost 800 different locally-grown and produced products, just some of which include…

• This will be the last weekend ever to purchase hardy woody plants like tea plants, pawpaws, blueberry bushes, and blackberry bushes from A B C Nature Greenhouse and Herb Farm. Snag some incredible deals on these Arkansas-grown, no-hormone and no-spray plants, teas and herbs!

• 100% pasture-raised, grassfed lamb from McSwain Ranch out in Lonoke. If you’re not already in love with this highly nutritious and delicious delicacy, get some ground for the absolute best lamburgers, roast a leg for a tender feast, or sear some loin chops and you’ll be glad you did!

• Who’d a thunk you could grow a Japanese Minowase Daikon radish right here in Arkansas? Little Rock’s own Willow Springs Market Garden, that’s who! There’s lots of ways to enjoy a daikon, but I believe in pickling whenever possible. Check out the prepared foods section for their two kinds of pepper jellies!

• Snag some chicory/Italian dandelion from Food for Thought Farm’s Bigelow food forest. These leaves are high in vitamins A, C, and iron and are absolutely delicious sauteed with garlic and olive oil.

• Our market is the place to get your restaurant-quality locally-grown herbs & spices. Use them for everything from teas and medicines to adding incredible flavors to your favorite dishes. We’ve got the standards like basil, sage, and thyme as well as the stuff you can’t get at the grocery store like olive leaves, elderberries, and gotu kola leaves.

Our sponsored project CANAS is having a Fall Mixer this Thursday, October 30th from 6:30-9 at the new Good Food by Ferneau. Come mix and mingle with other local agrarians and foodies while enjoying some great local food from Butcher and Public, drinks by Garden Press, and music by DBK! Costumes are welcomed but not required.

Happy Halloween!

- Alex Handfinger
Director of Operations

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Champaign, OH:  Can't Stop This Love

But takin’ this in stride, without you, wouldn’t be the same, somehow…
(Can’t Stop This Love-Daniel Dye and The Miller Road Band)

What an AMAZING sunny, warm, beautiful Sunday morning, lovely local loves!!!

I woke up, today, made coffee, took it out on my deck, and just enjoyed the beginning of a new day!! I had music playing, as usual, and my music of choice happened to be one of my new favorites from a very lovely local band!

You will notice by the lyric and band credit that is our local Daniel Dye and his Miller Road Band. They hosted the local music festival, Friday night, that I attended. It was held in the building that houses Daniel’s mother’s antique shop, and as you enter this wonderfully historic building, you are greeted with warmth. The hugs, the warm glow of the candles and lights, the family, the history…the bands, the music. Such intimacy and such love.

Daniel’s family is such a force of local supporters in this community. It seemed so fitting to use this song, today, to talk about my love of this lovely local market, of our local community, and about the richness of our local entertainers, local music, local hidden venues.

Friday night found us all upstairs in the building being blown away by one band after another. As you know, I am a lover of all music, live music, verses, beats…I let myself get lost in the music which is what I did on Friday evening. Just lost myself in each band until it was all over and I was filled with even more local love than when I entered the building.

Local, the love, the people, the community….it all comes together to make us one big love fest that keeps us moving and grooving.

When you think local, shop local, eat local, listen to local, you are putting more and more strength into our local community spirit.

I love what I am seeing, I love what I am a part of, I love what I am doing, and I love witnessing this flood of all things local…

You just can’t stop this love…

Today is Sunday…the market is open, we welcome your local support, and we just can’t stop our love for all of you…the customers..

This little local market of love and it’s journey just wouldn’t be the same without you, somehow..

PS…check out Daniel’s band…they are amazing!

Peace and Love,
Cosmic Pam

Stones River Market:  The Market is Back Open

Market News

The Market is back open this morning to the last week of October and Halloween. This is also the last week of Daylight Savings Time. Remember to set your clock back one hour next Saturday.

Items of interest this week:

Chef Jenny is taking a week vacation but will return next week.

Last week Double Star Bar Farms listed fresh ginger. Now they have a ginger plant that you can grow in your house and have fresh ginger whenever you need it.

With Botanical Harmony’s return to the Market, Tracey has added skin care product gift baskets this week.

Many of you have enjoyed the empanadas from Casa Segovia-Paz. Loraine has added another dessert empanada – sweet potato jam and chocolate.

West Wind Farms restocked their nut butters. We now have peanut, almond and cashew available.

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.

We don’t have too many weeks left where we can cook outside so this week’s recipe takes advantage of the grill and using sweet potatoes. The recipe comes from Yummly and Simply recipe and the author makes a few comments about the ingredients. Lemon juice can be substituted for lime and parsley can be substituted for cilantro in case you do not like the taste of cilantro.

Grilled Sweet Potatoes

Ingredients
2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing
1/4 cup finely chopped fresh cilantro (including tender stems)(Note: parsley can be used as a substitute)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt

Method
1. Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2. Combine all of the dressing ingredients into a small bowl.
3. Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4. Toss the sweet potatoes in a bowl with the dressing and serve hot.

Read more: http://www.simplyrecipes.com/recipes/grilled_sweet_potatoes/

Gwinnett Locally Grown:  Sunday Market Reminder!

The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

MARKET NEWS

Highlighted Grower of the Week!

Natural Elements Organic Soaps are 100% natural, organic and have anti-bacterial, anti-fungal, anti-inflammatory, and antiseptic properties to speed up the healing processes. N.E.O.S. can be used in the morning and evening on face and body to wash away daily pollution as well as helping with skin disorders.

All of the products are formulated with a Chamomile, Rosemary, Spearmint, Green-tea and 13 of the finest Carrier Oils. We use Almond oil, Jojoba oil, Grape Seed oil, Flax seed oil, Hemp oil, Shea oil, Walnut oil, Wheat Germ oil, Soy Bean oil, Coconut oil, Apricot Seed, Sunflower, Olive oil, and Avocado seed oil. Each product contains your Omega 3,6,9, A, D, and K giving your body all the essentials it needs. The intensely moisturizing formula is what makes it so good at battling dry skin disorders such as Eczema, Psoriasis, infatigo, lesions, boils, acne, or shingles. The healing properties help reduce your calcium deposits, blemishes, and uneven skin tones.

Each week, I want to remind you who our Grower’s are and why they are so special!

We also have Wilderness Family Naturals Coconut Sugar and Flour in the Market for sale! We also have organic popcorn from them in the Country Store! I was able to get the flour and sugar on Market so be sure to check them out and check the popcorn out on Tuesday in the Country Store!

Remember we have Kombucha available! If you are not familiar with it, Kombucha is a naturally fermented tea with natural probiotics! It has been around for centuries originating in Asia. It is said to have healing properties and because it is naturally fermented, is a great support for the digestive system. When your here, ask me for a sample! I’d love your feedback!

If there is something you’d like to see in the Market, please let me know! I would love your imput!

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

My best to all -

Shop often and eat well!

Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. If you are interested in Goat’s Milk, contact Nic The Goat Guy at 404-542-0981. We generally have some goat’s milk available during market hours, whether you have placed a market order or not. Please contact him first though to confirm. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

CLG:  Opening Bell: Summer & Winter Squash, Apples, Green Tomatoes...

Good afternoon,
It’s amazing that we still have growers producing summer squash at the end of October! Great job! And I saw some nice turnips and beets on the EXTRAS table on Friday. Start making your Thanksgiving menu now and stock up. Only 3 markets in November. Coming soon: ONLINE PAYMENT OPTION. More info to come.

From Cedar Rock Ridge: With winter approaching, it’s time to think about next year’s garden. If you plan to have tomatoes, peppers, or anything that requires pollinators, then you’ll want to have Korean Hyssop in your garden. It’s a perennial that grows 3-4 feet tall and produces dozens of blue/purple flower spikes which draws hundreds of bees everyday during summer. I’ve only got 20 left at $2.25 each. Comes back every spring!

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

Middle Tennessee Locally Grown:  It's Time to Order from Manchester Locally Grown Farmers' Market

Manchester Locally Grown online farmers’ market is now open for ordering.

With the cooler temperatures comes a new selection of cooler season vegetables from White City Produce and Greenhouses, Solace Farm, and Frontier Family Farms. Be sure to check them out. Some will be available for only a short time longer.

What awesome baked goods we have from Basically Breads and Doorstep Bakery. These two bakeries are both newcomers to the market in the last couple months. Give their goodies a try!

Weaver Farms pork products have also been added in the last few months, and definitely deserve to be added to your menu this week.

Dogwood Valley Greenhouse reminds you that now is the ideal time to plant all perennials: cooler temperatures will develop strong root systems for good winter survival rates and prolific spring bloom.

Herbal bath & body products, local honey, fresh-laid chicken & duck eggs, and plenty more products are to be found on our market.

REMEMBER:

Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.

(L to R) ‘Cylindra’ Beets and ‘Autumn Leaves’ Lotion Bar from Solace Farm, ‘Stonehead’ Cabbage from White City Produce & Greenhouses, Green Oakleaf Lettuce from Frontier Family Farm, Elvish Cloak from Brooks Girls Cookie Creation.

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 for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!

~ Linda

Here is the complete list for this week.

How to contact us:

On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

The Wednesday Market:  Reminder to Order

Good evening.

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

Sunday’s weather promises to be spectacular! Please take some time to drive out to McCrary Farms in Molena and visit the inaugural Home Harvest Celebration. Festivities are planned from mid-morning until 5 p.m. We hope to see you there!

Thank you for supporting locally grown agriculture and for choosing to buy locally. We’ll see you on Wednesday at the Market!

Thanks,

Beverly

Local Farms First:  Root Vegetable Pancakes?!

Greetings Local Farms First Food Lovers,

Tis the season for root vegetables! Need a creative way to prepare them? Try this recipe for Root Vegetable Pancakes. Think latkes with a bit more snazz. Its a great way to use the beets, potatoes, celeriac, garlic, onions, carrots, and parsnips on the market.

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

Enjoy!

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

Champaign, OH:  Saturday In The Park

People dancing, people laughing, a man selling ice cream…
Can you dig it (yes, I can) And I’ve been waiting such a long time…
(Saturday In The Park-Chicago)

Well, I wasn’t in the park, today, but I did spend the entire afternoon, outside, soaking up the sun, because it was just THAT nice, outside!!!

I usually don’t bother you with a Saturday blog but there is an added product that I wanted to alert you to so that you can race and take advantage!

Champaign Berry Farms just added tubs of frozen blackberries!!! The warm day, the sunshine, and now the added frozen berries…I can totally dig it!!

Order while the quantities remain! Cathy also added a recipe for blackberry pie to the recipe section!!

Go, celebrate this sun drenched, warm, beautiful day, by ordering the last bit of berry sunshine to stock in your freezer!! Think of all you can make happen during the dreary months of winter with these in your freezer!!

Have an amazing rest of the day that is now taking us into a beautiful evening…

Peace and Love,
Cosmic Pam

Dothan, Alabama:  NEW HOLIDAY SCHEDULE!

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

HOLIDAY SCHEDULE…
Effective NOVEMBER 7th, WEEKLY MARKET IS BACK, FRIDAYS & SATURDAYS for HOLIDAYS!!!

NOVEMBER: Fridays & Saturdays
Nov. 7th /Nov. 8th – NEXT PICK UP (order 10/25 through 11/4, 5pm)
Nov.14th /Nov. 15th
Nov.21st/Nov.22nd
NO MARKET Nov. 28th/ Nov. 29th – THANKSGIVING HOLIDAY

DECEMBER:
THURSDAY, Dec. 4th, Dothan Nurseries Christmas Open House (NO ONLINE ORDERING)
Friday, Dec.12th / Saturday, Dec. 13th

SATSUMAS….COMING SOON…Will make available as soon as grower picks! Watch for update via email & Facebook page.

#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 @ Market at Dothan Nurseries & Todd Farms when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!

“THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!! Your commitment to year round, sustainably grown, locally produced foods is critical to a strong local food economy! Thank YOU!

PICK YOUR “LOCATION”…FRIDAYS OR SATURDAYS…WHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

ONE POT KALE & QUINOA PILAF
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.