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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Plattsburgh Online Ordering:  Order for Saturday

Two notables:
Duck eggs are in season.
If you want Maple, order online. Pat will bring your order down but is too busy at the sugar house to stay at market.

And the sunny forecast is #3, and maybe the MOST notable of the three.

See you Saturday, ans we al thank you for your support.

Farmer At Your Door:  The Market is open

Hi everyone! The Market is open until Tuesday night….even though it doesn’t feel like it, spring is coming very soon! March is coming in like a lion, but animals and plants alike know before we do that spring is on its way. Outside the maple sap is beginning to flow! Our geese began laying again, after a long winter, and gave us two beautiful big white eggs today! Many gardeners are starting plants indoors (tomatoes, peppers, eggplants, onions) and the temperature outdoors is supposed to climb to the 50’s by the end of the week. Melt, snow, melt! Good things are going to start growing again and we’ll be here to deliver them to you….thanks again for supporting local farms and eating local!

Old99Farm Market:  Old 99 Farm, week of Mar 3rd, 2013

I’m adding a few greens back on the list, chard, onions, kale, in addition to the mizuna.

Lots of goose eggs, try a few, priced to be the same as chicken eggs per gram. I’m offering a dollar off the regular price for chicken eggs this week.

A regular member has offered to make available Norpro kitchen utensils at wholesale prices. You can go to the website, browse the categories, (lots) and prepare a list. In a couple of weeks we’ll see how large the order is, combined. Here’s the page for the meat grinder/pasta maker:

Did you read the excerpts on climate upset last week? Are you a climate denier or a climate “hawk”? In either case you might like to try this on for size: what stage, of the classic stages of grief model, are you at? What have you come through? What’s next?
The five stages of grief describes “a process by which people allegedly deal with grief and tragedy, especially when diagnosed with a terminal illness or catastrophic loss.” As Wikipedia puts it:

1. Denial 2. Anger 3. Bargaining 4. Depression 5. Acceptance

The great New Yorker writer Elizabeth Kolbert perhaps best summed up this form of denial. Her three-part series, “The Climate of Man,” which became the terrific book, Field Notes from a Catastrophe, famously ends:

It may seem impossible to imagine that a technologically advanced society could choose, in essence, to destroy itself, but that is what we are now in the process of doing.


Champaign, OH:  The calm before the white stuff...

Well they are saying it is coming but who knows, right? Snow is snow and if we get it, the weather rock will turn white proving that yes, it snowed! All we know for certain is that it is national pound cake day, a great time to celebrate the life of Dr. Seuss, time to love one another and support your community by shopping local! To that end, just remember that the market closes tomorrow at 8 pm and the roads should be cleared off by Thursday evening just in time for market pickup! Share the love and read a Dr. Seuss book to a loved one while eating a piece of local pound cake!

The Wednesday Market:  The Wednesday Market welcomes new producers!

Good morning to all our Wednesday Market friends.

Please join us in welcoming two new producers this week, Flour Petals of Griffin, and Plan To Cook in Zebulon. Flour Petals offers locally ground cornmeal and flour with no added preservatives or additives. Plan To Cook offers loaves of egg/yeast bread, yeast rolls, cinnamon rolls, oatmeal craisin cookies and chocolate chip cookies. For more information about products from these producers, check out their listings.

Please plan to visit The Wednesday Market’s booth at the Business Expo sponsored by the Pike County Chamber of Commerce on Tuesday, March 12, from 3 to 6 p.m. at Life Springs Church in Meansville. Our table will be loaded down with products from the Market!

The Wednesday Market is open for ordering. Please log on to to place your orders by Monday at 10 p.m. You may pick up your orders between 3:30 and 6:30 p.m. on Wednesday.
Until then, happy eating!

Your friendly market volunteers,

Anna, Brenda, Sharon, Irma, and Beverly

CAFE:  Shamrock Time!


Honestly, I had no intention of delaying my report on Shamrock Farms until nearly St Patrick’s Day, but since I have, I will call attention to the proclivity of the Hamel clan to indulge in excessive seasonal decoration, evident in the sculpted-styrofoam igloo-with-polar-bears scene that was still on display in their front yard when Elian and I pulled up to visit way back in early January. Inside the house were a few vestiges of their 14 themed Christmas tree exhibit. I invite the Hamel’s, or anyone else, to send a photo of what they may have put out for the rapidly-approaching mid-March Fest. My grayish January photographs do not appear too far out of season thanks to the sustained late-winter chill we are having.. Photographing farms in winter in a flattering fashion can be difficult; sort of like asking someone to sit for a portrait before breakfast. For greener pictures of Shamrock Farms see their CAFÉ Growers page


Like the clover-leaf suggested in their farm’s name, the Hamels of Shamrock Farms: Bob, Pat, and Rob; can be viewed as a (secular) trinity of sorts, each having her/his own unique talents that they employ in bringing to life so much great food and good will from their rather unassuming, semi-suburban, oversized lot in Abbeville. Let me quickly characterize (incompletely and selectively) each of them in a way that I hope will enhance your appreciation of their fine products:

PATRICIA HAMEL: ancestors from Lithuania and Ireland – sources of unique family heirloom seeds – grew up in NYC – ran a catering business and cooked for family-run country inn – amazing baker but they don’t have a certified kitchen – adds the flare to the seasonal decorating

ROBERT (“BOB”) HAMEL: ancestors French – grew up in ME – worked for a seed breeder in the early stages of genetic engineering – in his own gardens, by contrast, he has always used heirloom seeds and without poisonous chemicals – jack-of all trades for the country inn – has amazing wood shop – an excellent New England craftsman – carved igloo and polar bears (pictured) out of recycled styrofoam crates.

ROBERT (“ROB”) HAMEL: son of Pat and Bob – grew up in CT, then ME – worked in marine biology – learned bartending – sailor – artisan woodworker – skilled gardener – AWARD WINNING VINTNER (sorry, not available thru CAFÉ).


In Abbeville since 2001 – they relocated here from FL following a traumatic semi-truck accident which disabled both Bob and Rob – they have been gardening and interacting with their land and community in various individual ways ever since – creating the great products they share with us.

In Pat’s words:

“We sold at the Abbeville Farmer’s market for 3 years until they allowed many non farmers to sell there. We grew everything we sold and to have to compete with people that buy from state markets to resell as their own is not where we want to be. These re-sellers don’t even have a garden and yet they sell as farmers. We now sell from our farm and on CAFE as well as to a few restaurants. We are a small family farm and really love being able to provide really fresh and safe to eat produce for our customers. We only use the very best seeds if we purchase any they are organic and heirloom it is our goal to bring back the old plants that many have forgotten ! Heirloom seeds are much harder to get and grow they have lower germination rates and are not immune to anything like the hybrids are but we feel it is worth the effort so that everyone can enjoy that fantastic old world flavor that has been lost over the years ! Our irrigation system required several years to design and is a drip system using very little water but maximizing its distribution . Overall we follow the old ways in the garden such as use whats natural grass clippings , wood chips, sawdust, leaves and winter over crops to add nutrients back in the soil.”

They may have exotic and cosmopolitan credentials but no household offers greater Southern hospitality than the Hamels’. Elian and I were both treated to cups of tea and sips of wine, and then sent home with a loaf of Lithuanian raisin bread to share with our families. As tight a family as a family-farm could ever find, we thank the Hamel’s of Shamrock for fusing their individual talents and continental/Celtic/New England influences in ways that greatly enhance our Market.

Stay lucky! Lance

Market still open until noon!

See photos on our Facebook page.

South Cumberland Food Hub:  Time to Order Local Food!

Good Morning Everyone!

It’s a beautiful day and time to order from your local Food Hub. We’re open till noon. Have a great day!

Click here to go directly to the Rootedhere Locally Grown Market Page


Conyers Locally Grown:  Milk

We have a volunteer to make the milk run on Friday, so order up. Just put your request in the comments section of you order.

Thank you,

Swainsboro, GA:  MARKET IS OPEN

Look below to see what the farms have to offer this week

Republican Valley Produce:  Baby John has arrived

John Augustus Sleichter was born at 3:07pm on 3/3/13. He was 8 lbs 2 oz, 18.5 inches long.

Everyone is doing well, but he did have a rough delivery.

Happy Family!