Aiken:  Our first weekend sale

Our first weekend sale was a success. We are in the process of adding more farmers to the market. This market is meant to be an easy conduit between local farmers and customers that enjoy the freshest products available in our area. Thank you for your help in making the first weekend a painless experience.

Joel

Champaign, OH:  It Ain't Over Til It's Over

‘Cause Baby it ain’t over ‘til it’s over…
(Lenny Kravitz – It Ain’t Over Till It’s Over)

I have been in a total old school Lenny Kravitz mood, lately…such a swoon worthy voice. I dug out my, Mama Said cd, the other day, and hello….soulful from way down.

Just like this little local market of love that is filled with so much soul, so much love, so much local goodness…we bring it, old school, from the days when eating was all about real food, local food, seasonal food.

With this bitter cold front, I know it’s easy to say that you don’t want to have to fight the cold to come out and pick up your market orders, so you end up not ordering. Then, you are sad. And, we are sad.

If you think about it…wouldn’t it make more sense to curl up to a computer, smart device, grab coffee, tea, wine, whatever your drink choice may be, and place a week’s worth of grocery shopping from the comfort of where you are? It’s warm, it’s cozy, we have so many options for you to try, and you are not warming up your car, driving to the store, fighting the bitter cold and crowds, and then getting food that is not local or seasonal?

Who else gives you the local love? Who else wants to see you, each week, just so we can show YOU some love? Yeah, not the big box stores.

Go ahead…get comfy, place your orders, and all you need to do is come to one stop to pick it all up. One stop for a local shop! Try it…we promise you will like it…

We close, tonight, at 10pm….you have two hours, and baby, it ain’t over til it’s over…

Peace and Love,
Cosmic Pam

ALFN Local Food Club:  Ch-Ch-Ch-Changes

Maybe I’m bias, but I think Food Club is pretty darn great. Since you’re reading this, I can only assume you feel the same way. We here at ALFN want to keep Food Club up and running, maybe even thriving, for years and years to come. As you may have heard, we’re making a few long-overdue changes to ensure that everyone can continue to shop for healthy, delicious, Arkansas products for years to come.

What’s in Store:

• Beginning Saturday, March 7th in addition to being able to pay via credit or debit card through our website, you will also be able to pay by card when you pick up your order. If you do not have a form of payment, your order can not go home with you. To receive your food, you can come back during Food Club with a form of payment, pick your order up on Monday, or we’ll hold on to it one full week for an additional $10 fee. Though it may not seem like much, we can no longer bear the administrative costs of tracking IOUs.

• Beginning Monday, March 9th the Monday pickup will be 5:00-6:00pm. In order to help cover our costs, all orders picked up on Monday will be charged a $2.50 convenience fee.

If you have questions or concerns about any of these changes, please contact us by replying to this email, or calling (501)291-2769. We only exist because of the continued support of our members and want to make sure that this wonderful Food Club has its best days ahead!

In Other Change-Related News:

It may not feel like it right now, but spring will eventually come (Right? Right?) and we want you to be prepared. So take a look at the Plants, Flowers, & Seeds section of The Market, where sprouts and starts are slowly trickling in. The weather may have your indoor seedling space heavily populated, but there’s always room for a few purple cauliflower plants and an exotic citrus tree or two.

Note for February 28th:

This Saturday, the Little Rockers Kids Marathon will run from East Capitol & Scott Street to President Clinton Avenue & Sherman Street. This will not directly hinder Food Club, but please drive carefully and watch for small pedestrians. If you would prefer to switch to Monday pickup, just reply to this weblog and let us know.

-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!

Statesboro Market2Go:  There's still time to order!

Be sure to place your order this week!

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

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

CLG:  Tuesday Reminder - Market Closes Tonight at 10pm.

Hello Friends,
There’s still time to place your order for pickup on Friday, February 27th. The market closes TONIGHT around 10pm.

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

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown CANCELED this week

Hi Locavores,
We hope you are all staying warm and enjoying the beauty of the snow this morning. We have three inches or more here in Tiger.
At this time more snow is predicted for tomorrow afternoon.
Even though the main roads may be cleared we are aware that many people have difficulties with steep driveways and secondary streets that may be dangerous for driving.
For this reason we have decided the best and safest course is to cancel the market for this week.
Be safe and we will look forward to next weeks market.

Old99Farm Market:  Old 99 Farm, week of Feb 21 2015

Specials this week: stewing hens: a dollar off per kg ($6/kg) and ground beef, a dollar off ($13.40), both pasture raised and finished.

Looks like we’re in for below normal temperatures for the rest of the month, about 15dC below in fact. While Alaska and the North face a heat wave. See a powerful interactive site put out by U Maine showing graphics on global climate changes. http://cci-reanalyzer.org

Furthermore, about 10 percent of the world’s food is produced by overpumping groundwater. In essence, we are using tomorrow’s water to meet today’s needs — a theft from the future likely to grow as droughts worsen and spread. [due to climate change, says National Geographic]
http://voices.nationalgeographic.com/2015/02/17/climate-change-poses-existential-water-risks/

Is there too much ‘apocalyptic climate news’ and is it counterproductive? Joe Romm at ClimateProgress has tackled that one several times. He says no, and shows why here: http://thinkprogress.org/climate/2015/02/22/3617410/oscars-doomsday-climate-messages/, “The two greatest myths about global warming communications are 1) constant repetition of doomsday messages has been a major, ongoing strategy and 2) that strategy doesn’t work and indeed is actually counterproductive.” In fact there is not nearly enough information getting out to the public (that would be us_) for informed policy action.

But here at Old 99 we try our best, and bring you a couple of snippets so you can talk the kids at breakfast (or to the parents, as the case may be ).

Cami and I got started on greenhouse planting this weekend, with three greens crops in the ground: lettuce, arugula and mesclun mix. Not that they’ll germinate any time soon, but when the soil does heat up to about 10dC, they’re be waiting!

We have many pork, beef and lamb cuts in the freezers, eggs, flour and root cellar crops. Plus the specials mentioned above.

Healthy eating,
Ian and Camelia

Dothan, Alabama:  UPDATE: WELCOME MT. MORIAH FARMS & PRICELESS SPINACH!

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

KNOW YOUR FARMER, KNOW YOUR FOOD…
This week JENNIFER MERCER of SANDSPUR FARMS will be available to answer your questions and share news from Sandpur Farms. Come out and visit with Jennifer from 10AM-12PM, Friday, 2/27/15 @ Dothan Nurseries

WELCOME MT. MORIAH FARMS…
“Mt. Moriah Farms is a small, family farm located about 8 miles southwest of Slocomb, Al. We raise registered Nigerian Dwarf goats, A jersey milk cow, several pigs, bees, and a variety of chickens. We also have a small orchard, a small grove of pecan trees and several gardens.” Many of you know Teresa and her girls…check out their products. Thank you!

PRICELESS HEALTH FARM…
SPINACH IS BACK! An all time favorite is back…1Gallon bag is $5.50. 10 bags available this week. Order now!

EMPTY BOWLS…
Market At Dothan is excited to participate in this years Empty Bowls project benefitting The Wiregrass Food Bank on Saturday, February 28th at the Cultural Arts Center.
What is Empty Bowls Dothan?
Empty Bowls Dothan is an event to help support hunger prevention in the Wiregrass. On event day, bowls created and donated by local potters, community members, and students will be offered for sale. For $10 each, attendees will receive a bowl of their choice and a basic meal of soup, bread, and water. All funds raised from the sale of the bowls will go to the Wiregrass Area United Way Food Bank.
Hope to see you there. #FightHunger

CASBLANCA RANCH LOCAL GRASS FED, GRASS FINISHED BEEF…
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do not feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*GROUND BEEF PATTIES
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*LIVER
****SOUP BONES

#MARYS PEEPS…
" KUMQUAT SATSUMA PEPPER JELLY…My new version of pepper jelly is made with fresh kumquarts, and satsumas, with some sweet pineapple. Add the final touch with jalapinos and bell peppers. All grown without pesticides, and no additives. I hope you will try this and enjoy it. It will be an added jar of flavor for you pantry. Remember that all my products are prepared for you in my home kitchen with complete sanitary conditions as possible."

SPECIAL: KATHY’S KLUCKERS…
BOGO (BUY ONE, GET ONE) PURPLE HULL. PEAS!

#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 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!

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

Farm to Table Recipes

SAUSAGE, KALE & LENTIL SOUP
Ingredients
2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving
Directions
Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).

Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.

Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Per Serving: Calories 380; Total Fat 13 grams; Saturated Fat 3 grams; Protein 25 grams; Total Carbohydrate 44 grams; Sugar: 4 grams; Fiber 9 grams; Cholesterol 23 milligrams; Sodium 1207 milligrams