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.
aaaaaaa: Produce Week Sept 28-Oct 4
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Trust Local Foods
How to contact us:
Our Website: trustlocalfoods.com
On Facebook: www.facebook.com/TrustLocalFoods
Monday – Saturday: Here’s a map.
Market News
At the Trust Local Foods retail warehouse, we are offering a larger variety of produce for our customers. Our produce is offered seasonally, as we only get food that is grown locally. Stock up on these veggies while they last! Most of our produce is also grown organically, which means you are getting the highest quality foods around with the lowest environmental impact. “Putting Culture Back Into Agriculture”This Week:
Beets
Cucumbers
Eggplant
Cheddar and White Cauliflower
Collard Greens
Pea Shoots
Blue Adirondack Potatoes
Yukon Gold Potatoes
Red Norland Potatoes
Sun Sugar Cherry Tomatoes
Red Cherry Tomatoes
Walla Walla Onions
Red Onion
White Onion
Garlic
Orange Carrots
Salad Mix
Curly Kale
Early Gold Apples
Paul Red Apples
Orange Seedless Watermelon
Red Seedless Watermelon
Yellow Seed-In Watermelon
Acorn Squash
Carnival Squash
Butternut Squash
Buttercup Squash
Ambercup Squash
Spaghetti Squash
Gem Squash
Ingredients:
3-pound piece filleted salmon
Court Bouillon:
2 pounds fish bones and heads
2 bay leaves
1 onion, stuck with cloves
1 to 2 stalks celery
1 1/2 tablespoons salt
1 teaspoon peppercorns
1/2 teaspoon thyme
1/2 teaspoon tarragon
1/2 cup vinegar
2 cups white wine or dry vermouth
Beurre Blanc:
1/4 cup white wine
1/4 cup wine vinegar
1 tablespoon chopped shallots or onions
1/4 teaspoon salt
Freshly ground black pepper
3 sticks chilled butter, cut into 24 pieces
This recipe contains: Dairy
RECIPEPoached Salmon with Beurre BlancJames Beard
Author and Educator
Beurre blanc, a rich, butter-based sauce from France’s Loire Valley, pairs excellently with fish, especially salmon. As the legend goes, this sauce was stumbled upon by accident, when a chef, rushed for time while making a béarnaise sauce, forgot to add the tarragon and egg yolks and…Voilà beurre blanc!
Yield: 6 servings
Method:
Combine all the ingredients for the court bouillon, except for the wine, and add enough water to cover fish bones and heads (about 4 quarts). Bring to a boil, and cook for 15 minutes. Taste for salt, and correct the seasoning. Add the wine, and continue cooking for 5 minutes.
Wrap salmon in cheesecloth, leaving long ends to use as handles, and lower into the court bouillon. Poach at a feeble bubble 10 minutes per inch of thickness. Test fish with a fork or toothpick until it flakes easily. Be careful not to overcook. Remove salmon to a hot serving dish or gratin dish, and keep warm.
To make the beurre blance, boil the wine, vinegar and onions together in a stainless steel saucepan until they are reduced to 2 tablespoons. Add salt and pepper. Remove the pan from the heat, and, with a wire whisk, beat in two pieces of butter. When this begins to cream, beat in another piece. Continue in this manner, holding the pan over low heat or warm water, until all the butter is added. The resulting sauce will be creamy and light amber in color. Do not let it get too hot, or it will separate.
Serve fish drizzled with sauce.
Champaign, OH: State Of The Plate!!
Ok, so I came to you, last week, informing you of this local event, telling you that I would take reservations and that Oct. 2nd would be the cut off. Just a small event. Just a few people. Some of your fellow vendors as speakers. A few local dishes.
Well…hello, my lovelies!!
This has exploded, sky rocketed, and I am happy to report that we are looking at almost 200 people in reservations!!! Yes, we have hit the big time!!!
So, my problem comes into play…they are capping it off at 200. There are just a few spots to go, and I am afraid if I wait to take your reservations, tomorrow night, I will have to turn you away:( I don’t want to take that chance.
SOOOOOO…if you want reservations for this HUGE, HUGE local event, call the Chamber office ASAP!! Today!!! Make the reservations so you have them!!! They are waiting for your call:)
Thanks so much…and thanks for making your local faces, growers, producers, movers and shakers feel so loved!!
Peace and Love,
Cosmic Pam
South Cumberland Food Hub: New Items
Good Morning from the South Cumberland Food Hub.
Green Door Gourmet has easter egg radishes, Delicata and Spaghetti squashes, 2 kinds of purple eggplant, Baby Hakurei turnips, green tomatoes, braising greens and salad greens and they even have sunflower bouquets this week.
It’s definitely fall and time for fall food and drink. Crow Mountain has fresh pressed apple cider available now.
Click here to go directly to the Rootedhere Locally Grown Market Page
We’re open till noon today. Have a great weekend!
Risa
Middle Tennessee Locally Grown: Market Open FOR REAL - and Welcome Weaver Farms!
I’m so sorry! Something glitched and the market didn’t open when I told it to do so! But it’s open now. I really can’t leave it open past about 11 am tomorrow, so the farmers have time to harvest. But you do have a few hours for ordering.
At this time, please welcome Weaver Farms in Hillsboro! They have listed 18 cuts of pork this week. Give their yummy meats a try! But be sure to place your order by 11 am tomorrow (Wednesday).
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(L to R) Spare ribs, Cubed ham cutlets, Hot sausage.
Here is the complete list for this week. See you on Thursday!
~ Linda
How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Spa City Local Farm Market Co-op: recycle bags
Once again I’m asking that everyone bring in their clean reusable shopping bags so they can be put into use again. Thanks. See everyone Friday. Have a great week.
Karen S
nwlve1962@gmail.com
501-276-3318
Spa City Local Farm Market Co-op: The Market is now closed for ordering
The Spa City Co-op online market is now closed for ordering. Please plan to pick up your order this Friday,Oct.3rd, between 3:30 and 5:30 at 341A Whittington Avenue.
Thank you for supporting our local farmers and our co-op!
See you Friday.
Karen Schuman
Market Co-Manager
501-609-9870
nwlve1962@gmail.com
Champaign, OH: Last Call!
It’s that time…get your groove on, and place those orders!
You have 15 minutes….make it work!
Champaign, OH: Last Call!
It’s that time…get your groove on, and place those orders!
You have 15 minutes….make it work!
New Field Farm's Online Market: Not winding down yet, but...
Greetings,
October is here and with it the end of several summer crops, including the squashes, cucumbers, and tomatoes of every sort. It always feels kind of abrupt – here today, gone the next. But much remains to be harvested and enjoyed.
We should go well into the fall, and even winter, with onions, potatoes, leeks, cabbage, carrots, celery root, and maybe garlic and some beets.
We planted the last lettuce in the hoop house last week and sowed some more salad mix in there as well so we’ll see how long we can keep going with some greens. Spinach and kale should continue for some time as well.
Enjoy the fall and thank you for your orders.
Tim