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: Heading for Halloween
Dawson Local Harvest for Oct. 30th
HI EVERYBODY!
No tricks, just treats this week, with plenty of cool-weather Produce from LEILANI’S,, Pastries, Muffins, and more from MY DAILY BREAD, BRADLEY’S Honey, and much more. Check out the listings for The Market this week.
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
The Wednesday Market: We're Open!
Good evening.
In case you have guessed it, The Wednesday Market is open for orders. Please place your orders by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. Check the website for all of this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net/market
It has been a busy weekend for my household – soccer games in Pike and Rome and some local catering. All of the driving from place to place afforded us the opportunity to take in the splendor of the changing of the seasons. We saw so many different shades of trees and shrubs – purple, red, orange, and yellow.
With the changing of the seasons, different vegetables are coming to the market. This week we have some of the cooler crops, such as cabbage, winter kale, broccoli and cauliflower. We also have tomatillos and several farmers still have eggplant, green tomatoes, herbs and peppers.
Thank you for your support of locally grown agriculture and for choosing to buy locally. We’ll see you Wednesday.
Thanks,
Beverly
Fresh Harvest, LLC: Fresh Harvest for October 25th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Easy Sausage & Peppers
Use up the end of season peppers in this easy dish. Great over pasta, polenta, or as a calzome stuffing! Is easy to freeze as well!
Serves 2
3 tablespoons olive oil
2 medium green or red bell peppers, cored, seeded and cut into 1-inch-thick strips
1 clove garlic, minced
1 medium white onion, halved and thinly sliced
3 uncooked Italian sausages (approximately 3/4 pound), sweet or spicy
- bulk sausage without casing can also be used*
2 cups tomato sauce, homemade or your favorite bottled sauce
Salt and pepper, to taste
Toss the pepper strips in 2 tablespoons of the olive oil, sprinkle a little salt on them, and place them on a baking sheet under the broiler until they are tender and the skins start to blacken, 10 to 15 minutes.
Meanwhile, in a large skillet, sauté the onions in the remaining olive oil until soft, about 5 minutes. Add the garlic and cook for another minute. Use a sharp knife to cut a slit in the sausage casing along the entire length of the sausage. Remove the sausage from the casing, add it to the pan with the onions, and discard the casing. As the sausage cooks and browns, use a wooden spoon to break it up into crumbly pieces. Continue cooking the sausage until nicely browned, about 10 minutes.
Add the roasted bell peppers to the pan. Now add the tomato sauce and stir well. Season with salt and pepper to taste, and let the whole thing simmer for about 10 minutes until the thin liquids have evaporated and the whole thing has a nice, saucy texture. Taste and season if needed.
Market News
Hello!
It is definitely Fall, and the darker, colder days of winter don’t seem far off! Please remember that we grow and sell year round! We will continue to offer eggs, meat, and a selection of winter-hardy vegetables through the coming months. We are blessed to be a part of an amazing community of vegetable growers who have invested much of their time and energy into learning how to grow through the winter. Most of the vegetables in the coming months will be grown in unheated hoop houses which protect the hardy crops from heavy freezes. Still, it is tricky and demanding work, filled with many variables and unknowns! We are so thankful to be a part of this farmer community, as well as grateful to you the customer who supports our locally grown veggies year round!
A few announcements:
Dylem’s Eggs are back this week! They will be on an every other week schedule for the winter months, so if you are a fan of these great eggs you may want to stock up for next week.
It is time to reserve your Wedge Oak Farm pasture raised turkey for Thanksgiving! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.
Dozen Bakery has Pumpkin-Cranberry bread!
The Bloomy Rind, in addition to the great cheese selection, is offering goat milk butter!
We need your bags! Please remember to bring us the reusable bags when you pick up .
We appreciate your support, and will see 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!
<!— Type your footer text above here
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.
New Field Farm's Online Market: THREE ITEMS: PLEASE READ
Greetings,
THERE IS NO ORDER THIS WEEK. Our daughter’s horse Blue is having leg surgery on Friday and I need to be around to help with the logistics. It should be a straightforward procedure and recovery.
THE BULK ORDER WILL BE FRIDAY, NOV. 6.
We’ll have a discount on potatoes, onions and carrots for orders of 10 lbs or more. You can also order smaller amounts of those, as well as whatever other produce is still available. Ordering will be from Wed., Oct. 28 to Wed., Nov. 5.
I’ll send out a reminder this Wednesday.
ABOUT NEXT YEAR. I’m taking a break from farming in 2016! I plan to resume again in 2017.
WE’LL STILL HAVE U-PICK BLUEBERRIES NEXT YEAR.
My first full season farming was in 1975. I’ve farmed 36 out of the last 40 years since that time, the last 29 being here at New Field Farm. Time for a break. There’s also a lot to do around the farm and house that never gets done because it’s too cold and snowy in the winter and I’m too busy the other three seasons. And we could take a summer vacation!
This idea has been brewing since last year, and while the difficulties of this season, such as a bad ankle, porcupines, labor shortage and whatnot didn’t cause the decision, they did help affirm that the time was right.
I’m mentioning this now so you’ll have time to decide where to get local produce for next season.
I’ll get in touch in the fall of 2016 to see who might be interested in joining the online market again.
THANK YOU SO MUCH !! for your support for however many years you’ve been with us. It’s a privilege and an interesting challenge and a deep satisfaction to be able to farm (for all that I grumble about the weather and such) and you all have helped to make it happen. I hope we kept up our end of the bargain providing fresh, organic produce.
Thanks,
Tim
Suwanee Whole Life Co-op: Market is OPEN for orders!
Just a friendly reminder that the market closes today at 6 pm.
Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.
Thank you for placing your order and supporting local farms and businesses!
See you on Tuesday!
Stones River Market: Time to Order Local Food - A New Farmer Joins This Week
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
Welcome to the last week of October. Halloween is this Saturday and Daylight Savings ends next weekend as well. We welcome a new farmer to the Market. Farrar Farm LLC joins us from Flatcreek, TN. They bring grass fed beef to the Market. Read their bio on the Growers page to learn more about them.
Some notes for the week:
Ferris Family Farm returns to the Market with some greens from her farm.
Frontier Family Farm has a fall gem – Brussels sprouts – on the Market this week.
Flying S Farms introduces pumpkin yogurt biscuits and pumpkin pecan raisin cookies.
This is the last week of honey from Rocky Glade Farm. They have also added Asian greens and half bushels of sweet potatoes.
Fuji apples from Rainbow Hill Farm makes their appearance on the Market.
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!
I am taking a break from recipes. Look for them to return soon.
I 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!
John
See the complete list of products at http://stonesriver.locallygrown.net/
CLG: Opening Bell: Kale, Beets, Squash, Broccoli!
Good afternoon,
This nice rain should mean a welcome boost to so many of the vegetable plants still producing. Look around the site and try some new foods this week. Beets, pickled okra, arugula, turnips…
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
Middle Tennessee Locally Grown: Time to Order Local Farm Products!
Manchester Locally Grown Farmers’ Market
How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Good morning, everyone!
Manchester Locally Grown online farmers’ market will be open for ordering until Tuesday evening at 10 pm. See the section of this message entitled “Important Ordering and Pickup Information.”
——————————————————————————————————————————————————
NEWS AND NOTES
As October winds down, this week should offer one more good opportunity to work outside, planting perennials for next spring’s bloom between rainshowers. Don’t forget Dogwood Valley Greenhouse‘s “Fall Special” on perennial and herb plants and ferns: Buy 3, get one of equal or lesser value at no charge. Please make a note on your order form of which plant you would like for free (name 3 choices).
Summer and fall vegetable production is still in full swing, and several of our farmers have a good selection on the market. White City Produce and Greenhouses has added eggplant, turnips, and Cayenne peppers this week. These other great vegetables are still available on our market from local growers: zucchini, tomatoes, summer squash, spinach, red potatoes, peppers, okra, lettuce, cabbage, and cucumbers.
But our farmers’ market is not only about vegetables. Please take note of some of the seasonal items available this week: Live Water Kefir Grains and Square Bale Grass Hay from Triple B Farms; Ground Beef from Paccman Ranch; Scuppernong and Muscadine ciders, jelly, and fruits from White City Produce & Greenhouses.
We also have lots of our regular year-round items: perennial, herb, and fern plants, as well as a good selection of houseplants; local milk, eggs, and honey; pork and chicken cuts; dried herbs and fresh, as well as lots of homemade herbal products too.
 |
 |
 |
 |
 |
(L to R) Turnips and Eggplants from White City Produce & Greenhouses, Mixed Lettuce from Frontier Family Farm, Creamline Milk from Casey Family Farm, Japanese Tassel Fern from Dogwood Valley Greenhouse.
————————————————————————————————————————————————
Important Ordering and Pickup Information
Ordering will be open until Tuesday at 10 p.m., and your order will be available for pickup on Thursday between 4:00 and 5:30 (note later pickup hours) at Square Books, 113 East Main Street, Manchester. We can also hold your order in the refrigerator till Friday, if it’s more convenient for you to pick it up between 9:00 am and 2:00 pm. If you prefer to utilize this free service, please make a note on your order or call my cell at (931) 273-9708.
Thanks so much for your support of Manchester Locally Grown Market, and your friends and neighbors who have grown and produced these items. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. We have more variety than many large Saturday markets, and our items will be in your hands on Thursday! Instead of fighting the crowds and getting up early to search for what you want at the Saturday market, check out the wonderful products our local growers have for you, from the comfort of your own computer.
We have some new farmers considering joining our market, if they can expect large sales to help pay their transportation costs. Please help us grow the market by sharing this e-mail with your friends, calling their attention to the later pickup hours, which may be more convenient for them. And if you haven’t ordered from Manchester Locally Grown for a while, please check out our wide variety of offerings this week.
Blessings,
Linda
Siloam Springs, AR: Winter Market is Officially Open!
The outdoor market closed for the season October 24th. What a GREAT last day! Fall weather showed up and the rain stayed away. Lots of customers came to celebrate Customer Appreciation Day and Tom Leadabrand and Leah Bailey won te drawing and each received a beautiful basket filled with market products.
Our online Winter Market returns with familiar and new vendors. Vang’s Fresh Market joins us with produce and watch for Pure Joy Ice Cream to join us online.
Orders can be placed Sunday morning through Wednesdays at 9 p.m., and will be available for pick up Saturday mornings between 9-11 a.m. at the Main Street Conference room (103 E Alpine, ste2) payment is made at time of pick up and we accept cash or SNAP benefits.
Looking forward to being able to continue to provide fresh, locally grown oods to our community!