The Weblog

This weblog contains 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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Augusta Locally Grown:  The Market is Open at Augusta Locally Grown

Deep gratitude are the only words that come to mind when I think about all the people who made yesterday’s first Evans Towne Farmers Market such an amazing success. The community came out in droves to show true support for the vision. Yep, we ran out of food … but that’s what happens when you start a farmers market a little too early in the season. Please know that as the weather warms, more farmers will attend with more food and variety to offer. And that’s something we can all look forward to together!

Our Crop Mob at East Georgia Produce is tomorrow in Bartow, GA. If you haven’t already signed up, please contact me at 706-288-7895 for directions, times, and a list of what to bring. We’ll be planting many, many fruit trees and veggie seedlings so get ready to work hard and support a local farmer!

See you all at the market on
Tuesday — our on-line market
Thursday — behind the library

Conway, AR:  CLG Pickup today 4-6pm. Bring Glass Jars.

Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

Remember to bring your glass jars for recycling, and bags for ordered items.

See you this afternoon. Have a great day!

Clemson SC:  Harvest News: Thurs, March 7-Monday, March 11


Clemson Locally Grown Market

To Contact Us

Market Administrator
Donna Putney

Heidi Williams
Virginia Dumont Poston


Beef And Barley Soup
Ingredients for Beef Broth
2 1/2 to 3 pounds soup bones, with meat *
1 large onion, halved widthwise *
2 tablespoons olive oil
3 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

5 tablespoons olive oil, divided
3 medium carrots, peeled, halved lengthwise and cut into 1/4-inch thick slices
2 ribs celery, halved and cut into 1/4-inch thick slices
2 medium parsnips, peeled, halved and cut into 1/4-inch thick slices
1 small onion, coarsely chopped
1 small potato, peeled and cut into 1/2-inch cubes *
1 cup pearl barley
2 leafy sprigs fresh thyme
8 ounces sliced white or cremini mushrooms
Chopped parsley (optional) *

Preheat the broiler. Toss the beef and onion with 3 tablespoons of oil and arrange in a single layer on a foil-lined sheet pan. Set the pan about 4 inches beneath the broiler. Broil, turning partway through, until richly browned on both sides — 3 to 4 minutes per side.

Set the browned meat and onion in a stockpot or heavy soup pot. Add Worcestershire sauce, soy sauce, salt, pepper and water (at least 2 1/2 quarts) to cover. Bring just to the boil and reduce to a simmer. After about 10 minutes, skim off any foam that’s collected at the top. Continue simmering over the lowest possible heat for 1 1/2 to 2 hours.

While the broth is simmering, heat 3 tablespoons olive oil in a large, heavy skillet. When hot, add the carrots, celery, parsnips and onion and saute until just slightly softened, about 5 minutes.

When the meat is falling-apart tender, lift it out with a slotted spoon and allow it to cool slightly on a cutting board. Strain the broth into a clean soup pot — you should have about 1 1/2 quarts —and add the sauteed vegetables. Add the potato, barley and thyme to the pot. Pull apart the reserved meat into small chunks with your fingers, including the gelatinous tendon if you wish, and add to the soup pot. Bring mixture to a simmer and cover until the barley and meat are tender, 45 to 60 minutes. Stir occasionally, adding more water if consistency becomes too thick.

Meanwhile, in the skillet you used for the vegetables, heat the remaining 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the mushrooms and saute, turning, until lightly browned, 4 to 5 minutes.

When the barley and potatoes are tender, add the mushrooms and season with salt and pepper to taste. Garnish with chopped parsley, if desired.

“*” indicates ingredient is available on Upstate Locally Grown

Recipe from NPR’s Kitchen Window.

Market News


The countdown to Spring has begun. Use the next food pickup to stock up on all your winter faves. The next Clemson delivery will be THIS Tuesday, March 12, 2013 at the Clemson Montessori School. from 4:30-5 p.m.

Nature’s Beef is all stocked up and ready for your beef orders. Many of us have met Richard Taylor, owner of Nature’s Beef, when he’s come from Honea Path to help Donna with the drop off. Richard’s farm, Bar T Ranch, consists of 480 acres and is located in Anderson County, centrally located, about 25 miles from Anderson, Greenville, Greenwood and Laurens.

His grandfather purchased the land in the 1930s, as all southern farms in those days, it was mostly growing cotton and raising mules. The first beef cattle were purchased in the 1940s. Purebred Angus were purchased in the 1950s.

Today, Bar T Ranch is home to the third- and fourth-generation farmers, working together to provide a safe, wholesome, and nutritious product for your family. By using the tools available in the cattle industry today, along with the Lord’s guidance, Richard feels as though these goals are definitely achievable. Many of their cuts of beef – steaks, roasts or hamburger, over 30 different cuts in all, as well as purchasing a half or whole beef.

To inquire about a half or whole cow, contact Richard at (864) 369-7181 or visit his Web site at

Spurgeon Farm still has a variety of winter veggies, including collards, beets, kale, and more. Check out their offerings and more under vegetables.

In addition to your order of Putney Farm Eggs (duck and chicken) and sweet potatoes, Nature’s Beef, Welch & Son sausage and chicken, Happy Cow milk products, Swamp Rabbit Cafe baked goods, and more, be sure to click on vegetables on the left-hand navigation bar of our market page and spend some time browsing veggies.

Occasional CSA Box
For veggie lovers with commitment issues
No need to pay up front. We will give you what’s fresh and bountiful in an occasional box for $25. Just order as you like, once a week, once a month, or just once in a while. Here are a few things you can look for in this week’s $25, occasional CSA box. Be sure to order yours today! We have a limited number of these available, so act fast!

- salad microgreens
- winter greens from Spurgeon farms
- Happy Cow cheese
- and a few fun surprises!

We thank you for registering at Clemson Locally Grown Please encourage your friends, family, and co-workers to join you.

Clemson Locally Grown donates 3 percent of our order profits to Clemson Montessori School, in return for use of their school parking lot as a drop-off location. We also appreciate the helpful hands of CMS market volunteers. Feel free to lend your hands, if you have a moment to do so.

Donna’s Corner

This week, I wanted to share with you this article about the difference between organic and sustainable and beyond organic farms that protect soil and food quality by avoiding:

  • pesticides
  • chemical fertilizers
  • herbicides
  • antibiotics
  • growth hormones
  • and genetically modified seed.

USDA Certified Organic is a real certification. Sustainable is not a certified label or official policy. Most people consider sustainability a philosophy that describes planet protective actions that can be continued indefinitely, without causing damage to the environment.

That said, while you can’t officially label a food product as “Sustainable,” sustainable farming is not just a philosophy. Sustainability is observable and measurable via economic profit, social benefits for the community and environmental conservation.
There are various definitions of sustainable agriculture. The Alliance for Sustainability offers four goals based on the following values:

  • Ecological soundness
  • Economic viability
  • Social justice
  • Humaneness

Part of the definition offered by ATTRA, the National Sustainable Agricultural INformation Service, includes: “Sustainable agriculture is one that produces abundant food without depleting the earth’s resources or polluting its environment. It is agriculture that follows the principles of nature to develop systems for raising crops and livestock that are, like nature, self-sustaining. Sustainable agriculture is also the agriculture of social values, one whose success is indistinguishable from vibrant rural communities, rich lives for families on the farms, and wholesome food for everyone. But in the ?rst decade of the 21st Century, sustainable agriculture, as a set of commonly accepted practices or a model farm economy, is still in its infancy—more than an idea, but only just.”

The U.S. Department of Agriculture provides a legal definition that says it is an "an integrated system of plant and animal production practices having a site-specific application that will, over the long-term

  • Satisfy human food and fiber needs.
  • Enhance environmental quality and the natural resource base upon which the agriculture economy depends.
  • Make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls.
  • Sustain the economic viability of farm operations.
  • Enhance the quality of life for farmers and society as a whole.

The bottom line is that sustainable agriculture provides an opportunity for small farmers to make a living for themselves and their families by embracing farming practices we can all be proud of, by acting as stewards of the earth and the animals who share the planet with us.

Happy eating!

Did you know, anyone who has a recipe or article published in the Harvest News is entitled to one added month of membership! Tell us about your garden, share your favorite eats with us, or even a book review. Please email your CLG content to Heidi.

We appreciate Clemson Montessori School for allowing us to host our drop-off in their shady parking lot!

And 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! Be sure to “like” us on Facebook so you can stay in touch with all the latest updates.

Have a wonderful week, happy shopping on USLG, and may you enjoy good family meals from all your goodies!

Donna and Lenard, Heidi, and the whole gang of Market helpers.

Suwanee Whole Life Co-op:  Market is Open for ordering-FREE Kombucha Starters

Good Morning Everyone,

I forgot to mention yesterday in the Co-op news that I will be offering FREE Kombucha Tea starters. A $1 refundable jar fee is charged and your account will be credited once the jar is returned. Make your own delicious, probiotic rich, organic kombucha tea at home for a fraction of the cost of commercial bottled teas! Cultures For Health has a wonderful YouTube video on how to make Kombucha Tea to get you started. The kombucha SCOBY is listed on the market website to order.

The market is now open for ordering!

Please place your orders by Sunday at 5pm.

Have a great weekend!

Champaign, OH:  Sorry for the delay

Good evening! Sorry for the delay as I just can’t get my habits wrapped around this opening thing on Thursdays! I’ll get there but geesh am I slow on the uptake. Sorry for the delay and thanks to Pam, Charlene and Mark for the heavy lifting tonight! Great market guys!

Tampa Bay :  Buy Online Till Monday night! Check out Gnarly Farms spotlight!

Birdhouse Buying Club of Tampa Bay

Providing Tampa Bay citizens a democratically-managed source of local, healthy, fresh food

Seasonal Box

List to come out Monday morning

Contact Us

Our Website
On Facebook
Wednesday Pick-Ups"
Look for signs and cars parked in the back!

Market News


The market is now open – if you’d like to order produce, go ahead and place your orders online till 11pm Monday night!

There have recently been a few freezes and, therefore, there is a bit less product this week from Local Roots but great news, she is bringing on a lot more growers and extending into the Dade/Brooksville/Ocala area so in the coming weeks and months, there will be a lot more selection.

If you would like to order special items, i.e. not a box, please put your order in ASAP! />
The pick up times have been extended to Wednesday 6-8pm in order to better accommodate our distributor, farmers, and customers!

And Thursday from 1-4pm. (case by case, call ahead)

If there is something special you want, please email before Sunday 4pm.

As for items from certain farmers (Windmill, Morning Star, etc.), if there is not enough product ordered, it doesn’t always make financial sense for us to drive an hour or two to pick it up. We’ll try to communicate better with members when this happens but just wanted to give everybody a heads up.

Check out some great upcoming events down below!

You now can order ANYTHINGEVEN IF the quantity says zero (some exceptions with Gnarly Farms & others that have strict availability)

Order here today!

Email us if you have any questions.

The boxes are now hand-selected by the customer/member instead of pre-packaged. This means the earlier you come, the more selection you’ll have for your box! Please bring your own box or reusable bag as we are running low at the coop. Also, if you have any to donate, it would be greatly appreciated.

We may donate excess food that does not sell in the course of a week to local food programs that the Tampa Underground organizes – the Good Samaritan, the Hub & home church feedings for those in need.

If you would like to be there to help drop off for those folks, please let me know.

Here’s whats been going on at the Co-op.

Over the past few months a ‘steering committee’ has been meeting every month & working to establish bylaws that are in accordance with our values and principles.

We are almost at the point where we can file for Cooperative status with the state of Florida statute 619. Hopefully, within a few months that will be a reality. If you would like to participate, have legal or nonprofit experience, please let us know.

_Our location change has been pushed back due to the conditions of the building that has been offered to us. Hopefully, we will be in the new space before summer hits. _

Please stay tuned for more details as they unfold.

Farm Spotlight

Gnarly Farms

We are starter homesteaders on a rental property within the Tampa City limits forging our way through sandy soils toward a tiny little eden.

The idea that organic food is best for you is not new, but we believe it based on the fact that this is how nature existed before the dawn of our own alterations to stamen and pistil. In light of this, we utilize organic fertilizers (primarily manure and compost) and focus on interplanting and biointensive methods to keep pests at a minimum rather than resorting to harmful chemicals.

Gnarly Farms is our smallest grower but also can be found at the Twilight Market in Ybor every Tuesday night, including the Birdhouse online market!

Be on the lookout for Recipes under the appropriate tab on Locally Grown!

More updates to come soon!

Coming Events

How to: Cuban Communism
Sobroso in Seminole Heights
March 11th 7:30pm
Ryan, our Market Manager, is back from Cuba! He will be hosting a Tampa Free Skool event talking about his trip and what he learned over some cuban coffee. * We hope you’ll all be able to make it and learn some cool stuff about SOCIALISM!

The Coalition of Immokalee Workers (CIW) will be marching from Fort Myers to Lakeland between March 3rd-17th, for Rights, Respect, and Fair Food, ending at the Publix Headquarters. They will be in Tampa on the 13th and 14th. Join them in solidarity!

Spring into Sustainable Living
March 9th 10:00am until 6:00pm
Wheat Berries Homestead in Brooksville FL

“Come join us at our homestead for a day full of community and learning. Alone we can do so little, Together we can do so much.”

“Beets & Brews”:
Farm to Fork Dinner
March 23rd 6:30pm until 11:30pm

A farm to fork experience presented by Geraldson Community Farm and The Roosevelt 2.0!
Just-harvested vegetarian dinner!
Live music from Jerrod Simpson of Between Bluffs, The Black Mary’s and more to come!
Art demonstrations from Tempus projects.
Beer tasting from Florida Beer Company
Community and Local Love!

Thank you for supporting our efforts to bring you the healthiest, freshest, and most delicious locally-produced foods possible.

GFM :  New Vendor

Did I mention we have a new vendor join us this week? OH, I am so sorry! Check out Paisley’s Art, they have wonder items made from re-purposed items. Each item is unique and you won’t find another like it. Stop by and check out their photo album, and say hi.

GFM :  Spring Ahead

Don’t forget to set your clocks ahead one hour this Saturday. I love knowing I will have more hours in the evenings, and that the days are getting longer. Hopefully the warm weather is close behind.

In the mean time, enjoy shopping from the comfort of your chair, and the warmth of your house.

Local Farms First:  Sunchoke Salad

Greetings local food lovers!

The Market is Open!

The time has come to get EXCITED about fresh, seasonal local produce again!

Get your dose of sunshine in with some sunchokes this week from Abundant Life Organic Farms! Related to the sunflower family, sunchokes are great for digestive health and provide you with Vitamin C to fend off late-winter colds and potassium.

Try them roasted in a salad with pumpkin seeds and goat cheese or boil and puree into a delicious, nutritious dip!

Thanks for supporting local family farms!

Maya Silver – a 501c3 non-profit
click here to start shopping on the website:

Suwanee Whole Life Co-op:  Group Order for Kenny's Farmhouse Cheese

Group Order for Grass-fed Cheese This Weekend

This weekend we will be placing a group order for Grass-fed cheese from Kenny’s Farmhouse Cheese. Prices and available sizes will be on the market website tomorrow for ordering. The pricing will include shipping and taxes/fees. The cheese will be available for pick up on March 19th.

•Cows Raised without synthetic hormones
•Cows are grass-fed and raised on pasture
•Old World, Handmade Cheese making Techniques
•Cheeses are made with raw milk and aged at least 60 days to comply with the USDA regulations for raw milk cheese production
•Vegetable-based rennet, to make it more acceptable to vegetarians
See Kenny’s website for more detailed information about his process:

Benefits of Grass-Fed Cheese
•One of the few foods that contains a perfect balance of omega-3 and omega-6 fats, a ratio ideal for your health
•Very high in “conjugated linoleic acid;” in fact, it contains five times more CLA than dairy from grain-fed cows! CLA, which are most abundant in grass-fed products, are among the most potent cancer fighters in all foods.
•Considerably higher in beta-carotene, vitamin A, vitamin D, and vitamin E than cheese and other dairy from grain-fed sources.
•High in the healthy calcium and protein your body needs
•Free from growth hormones

The market will open around 7am on Friday.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious foods possible!