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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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, August 8th, 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:  Close Out!


Thank you for ordering from our little local market of love, this week!!

We will see everyone, who ordered, on Thursday!!

If you were with us, last Thursday, you know that we are in a bit of a reconstruction phase at the YMCA. Please be patient with the temporary set up, the YMCA is working as quickly as possible!

Thanks, again…we love your local support!

Peace and Love,
Cosmic Pam

Middle Tennessee Locally Grown:  Just a Short Time Left to Order!


Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. tomorrow (Wed), for delivery fresh from local farms on Thursday. Don’t forget all our yummy vegetables, eggs, creamline milk, and new perennial plants & hanging baskets!

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

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.

Statesboro Market2Go:  Don't forget to place your order!


This week is National Farmers Market Week. Celebrate and support your local food producers by placing your order with Statesboro Market2Go!

www.statesboromarket2go.locallygrown.net

Champaign, OH:  Don't You Forget About Me


Don’t you forget about me…
Don’t, don’t, don’t, don’t…
Don’t you forget about me…
(Simple Minds – Don’t You Forget About Me)

A little 80’s club music, anyone? A little Breakfast Club? A little reminder that we are still here, your faithful little market, waiting in the background, to all of your fair fun!!

You can still order from us!! You can even order from the fair!! Because, on Thursday, you may be very, very happy that you thought ahead and ordered some really super healthy, local food, to start the weekend, after the fair!!

Your market is open until 10pm, this evening!! Get ready, take just a small amount of time, and order!!

Don’t you forget about us because we never, ever forget about you, our lovely locavores!

The clock is ticking…

Peace and Love,
Cosmic Pam

ALFN Local Food Club:  Turkey Time?


Thanksgiving probably isn’t on your mind at all this time of year, but maybe it should be! Our pragmatic friends at Falling Sky Farm are certainly already thinking about it. Having just received an adorable batch of baby gobblers, they’re now taking deposits on pasture raised turkeys for this fall. I recall multiple inquiries last November as to where one could buy a pastured bird, but by then all the best sources were sold out! If you want to impress your loved ones with tasty turkey that surpasses all others this year, I highly recommend reserving your bird before The Market closes tomorrow morning.

-Rebecca Wild
Program Manager

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!

Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 32


Your box for Week 32

Farm Where Life is Good

Produce Subscription (Week 32)

Ok, all of that talk about “they are almost here” complete with squash flowers and then baby squash pictures…well, we jinxed ourselves. We now have 100s of pounds of summer squash. This is the bounty we talk about members getting to share; so do your part, now. We will be distributing 100# of squash per car when you come out here to haul this stuff away!!!!!!

Zephyr squash coming out of our ears!

New items are blooming and fruiting as we speak. Tomatoes are a week or two away; a new variety of “saladette” sized offerings will be showing up, along with the various cherries, slicers and paste. Tomatillos, always a bumble bee favorite for some reason, are setting fruit like crazy. Salsa verde and white bean/tomatillo soup for everyone!!

It’s raining tomatoes…soon.

Pretty little green paper lanterns.


Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Lots of color and poundage (21#) in your boxes this week.

Pepper, sweet Just a taste! They are coming right along in the high tunnel and field; nice variety of sweet, just-o-hint, and spicy.

Potatoes, new Another couple pounds of potatoes for a nice potato salad. Get creative with all of the color, crunch and flavor in this week’s box.

Cabbage, red Here’s a tiny red head for slicing very fine and adding color to your daily salads.

Carrot And some shredded carrot for more color in the cucumber salads.

Beans, green There is really nothing like fresh greeners! If you can’t get them on the menu this week, blanch in a pot of boiling water for 3 minutes, drop into a bowl of icewater for a few minutes, drain; pop into a freezer bag in meal-sized batches and savor this winter.

Squash, zephyr Eat your squash— and like it!

Zucchini A couple jumbo sized for stuffing or baking. It also freezes well when shredded and squeezed dry; save for Chocolate Zucchini Waffles this winter! (and some normal sized ones too.)

Zucchini, baby striped A couple of these little striped fellas. Perfect for slicing length-wise, marinating in some olive oil, balsamic, salt and pepper and then tossing on the grill for a quick side dish.

Cucumber, slicers A couple varieties of slicers for salads; lots of cucumber salad this week!

Cucumber, lunchbox Snack on these to tide you over to dinner.

Cucumber, Little Potato or True Lemon and/or Mini-white Just starting to see the specialty cukes show up. You will have a sample of either the Little Potato or the True Lemon (camera shy, sorry; round/white w/ pale yellow accents) variety and a Mini-white. Report back what you think.

Broccoli Another pound of the powerhouse greens!

Broccolini And a tight bunch of specialty broccolini for steaming or grilling, and dipping in the incredible Garlic Sesame Aioli.

Lettuce, green summer crisp The end of lettuce for a few weeks.

Onions, white Bulb onions are here. 50% of harvest happening this week, next week the rest. You’ll be getting a sampling of fresh ones (like today, a nice sweet Sierra Blanca) and then later the cured ones that will store a bit.

Onion, green/scallion Packed with onion flavor!

Garlic, Siciliano variety First of the season; this stuff is fresh so quite “sharp” in flavor— a little goes a long way. It is not “cured”, so it won’t last like dried garlic. Keep in the refrigerator. (Siciliano: “It has a rich, deep flavor with a zesty medium pungency and a crisp, crunchy texture that is like a water chestnut with flavor and an attitude. Its richness makes it excellent for raw eating as in pesto and salsa.”)

Cilantro Mmmm, cilantro rice again. (I am a broken record on that stuff!)

Parsley Mince a sprig for each of your cucumber salads; nice fresh flavor enhancement.

Recipes for your consideration

Get the taste of summer in a colorful, fresh potato salad!¬

Summer Garlic Potato Salad

2# potatoes, peeled and cubed
1 sweet bell pepper (green or color), diced
2-4 carrots, diced
1 small onion, diced
1 small cucumber, halved and seeded, diced
½ tsp sea salt
¼ tsp ground black pepper
2 stalks celery, diced (optional)

Dressing:
1 pkg soft silken tofu (make sure it is the “silken type”, common Mori-Nu brand)
3 tbsp olive oil
3 tbsp Dijon mustard
2 tbsp seasoned rice vinegar
1-2 cloves garlic
½ tsp sea salt

Set a large pot of water to boil. Add potatoes and cook until just tender (don’t overdo and let them start falling apart.) Drain and let sit until dry.

Prepare vegetables while you wait for the potatoes.

In a blender, add all dressing ingredients (last 6 on the list) and blend on high until well blended and creamy.

Add potatoes to vegetables, toss with dressing and then add salt and pepper. Give a final few stirs to incorporate all.

Refrigerate and serve.


The fresh garlic this week will give this recipe some pizzazz; don’t eat it on a date!¬

Cilantro Pesto

1 cup cilantro
2 Tbsp tahini
2 Tbsp fresh lemon juice or seasoned rice vinegar
2 cloves garlic, crushed
1/4 tsp sea salt
1-2 Tbsp water, as needed to thin

Place all ingredients in blender and process until smooth.

Pour over steamed veggies (great on summer squash), potatoes, pasta, or any other combination for a bright, sassy meal.

From: The Saucy Vegetarian by Joanne Stepaniak


I have gone nutty with my newly acquired 2014 hashbrown iron. Summer squash is just the next in line to fall to its clutches. Mmmmm good.¬

Squash hashbrowns

1 pound red potatoes, grated
1 medium yellow squash, grated
1 medium zucchini, grated
1 small onion, finely chopped
4 cloves garlic, minced
1 teaspoon seasoned salt (see add’l recipe on website, for a make-it-yourself version)
1/4 teaspoon pepper
1 tablespoon olive oil

If you have a food processor, run the potatoes, yellow squash, zucchini through it on the grate setting. If you don’t have a food processor, you can use a box grater to grate the vegetables.

Squeeze the excess moisture from the vegetables. .

Chop onions and mince garlic; add to grated vegetables.

Add the seasoned salt and pepper to the vegetables and stir to thoroughly combine.

Add oil to a largest skillet you have. Spread the hash brown mixture evenly over the bottom of the pan.

Cook over a medium high flame until the bottom is crispy, approximately 4 – 6 minutes. Then flip and cook until the other side is crispy, approximately 4 – 6 minutes.

Notes:
If you have a waffle iron, you can try cooking the grated vegetables in it. Brush or spray with oil. Place 1/2 cup of grated veggies over each square on the waffle maker. Spread evenly over the bottom of the waffle maker, lock the lid down, and cook for 8 – 10 minutes or until the hash browns are crispy and cooked through.

Are you thinking what I’m thinking? Carrots, beets, eggplant?!? The possibilities for sneaking veggies into breakfast are endless!

From: http://www.5dollardinners.com


Everyone feel free to add your favorite recipes to the website.

Farm News

Other that the attack-of-the-zephyr-squash, things are progressing well into the warm weather produce. More color coming in too; a nice change from the rainbow of green! We are seeing more pollinators hopping about; it is quite the pleasure to sit and pick with a symphony of buzzes all around you.

Where sci-fi creative imaging comes from



Bumble hanging a BA!

Worker honeybee— note the tattered wings; she is nearing the end of her 6wk lifespan.

Thus end-ith another week of produce. Eat hardy, eat well. Use caution, the boxes are getting heavy. Don’t trust the box handles! Keep a hand on the bottom of the box.

Razz, the day after harvest.

Ok, enough reading. You had better get started eating!

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Farm Where Life is Good:  Fire Sale-- Last minute orders for 5# wax beans



Bonanza of Wax Beans

Put it Up— Fire Sale!

Available until 12midnight only.

Hate for all of that pickin’ to go to waste! If you are interested in a few hours of freezing or canning and packing away some beans for the winter, order now!

Get ’em while they are here…all too soon gone in the Great White North.

Head to The Market and find your wax bean bundle in the SALE section. (Open until 12midnight only; taking add-on/last-minute orders for the bulk wax beans only.)

Have a wonderful week, and have fun putting them up.

Roger and Lara


Russellville Community Market:  RCM Order Reminder


Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

United States Virgin Islands:  Join the Fall VI-CSA! Starting early Sept


Greetings VI Locally Grown members!

There are now available shares in our FALL Community Supported Agriculture program!

Take your pick -mixed certified organic Vegetables, fruits, coffee, and egg shares weekly for 10 weeks, and our lowest priced CSA for the year. Please share with your friends!

Your membership stabilizes our farm so we can focus our time on the challenging task of growing food organically instead of marketing, and in turn you get assurance of having local, certified organic food in your kitchen weekly.

Now available in Christiansted, Frederiksted, Charlotte Amalie, and St. John, starting Sept. 13. To all our loyal and new VI Locally Grown & CSA members -THANK YOU!!
http://www.ridge2reef.org/csa-registration-page.html