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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Cedar Grove Farm:  Cedar Grove Farm CSA Availability for March 7


Dear Friends and Neighbors,

My apologies. I forgot to send the message last night, but better late than never.

Our winter season is winding down, and we are busy getting the spring garden started. We will start major in-the-field plantings next week and continue on into April with 1000s of transplants that are already growing in trays. We are also planting new beds in several hoop houses to insure that there are good supplies. The varieties are too numerous to list but you can find them on our website at www.farmcedargrove.com on the CSA page. There are more varieties and quantities than ever before and with our continued commitment on quality.

For now, the list is the same as last week with the return of the delicious salad mix. With those sweet baby lettuces combined with radishes, carrots and turnips you can make a really nice salad. The chard and kale plus the sweet potatoes provide not only delicious eating but, also, lots of great nutrition.

The market is open. We hope you find something you like.

Regards, Farmer Jay

Northeast Georgia Locally Grown:  Locally Grown - VIDEO BONUS


Hey Local Food Lovers,

One more time! I figured out the trick to send video and just had to send it out again with the actual video. If you still can’t see it, SORRY, just paste the link at the bottom of the page.

Here’s the Video:

And the link:

http://www.youtube.com/watch?v=2OX8qJN1Azs&feature=youtu.be

Enjoy….MORE KALE,

Justin Ellis
Market Co-Manager
Northeast Georgia Locally Grown
www.northeastgeorgia.locallygrown.net
soque@windstream.net

StPete.LocallyGrown.Net:  Market NOW Open - Mar. 4, 2013


Message from Market Manager

NEXT WEEK we will have Doug’s Wild Caught Alaska Sockeye Salmon on our Market. Please Visit Doug’s Grower page and website for details. We hope you are as excited as we are!

MARKET CLOSES WEDNESDAY 12 NOON; DEADLINE FOR ORDERING FROM GERALDSON COMMUNITY FARM (GCF) IS TUESDAY 6PM

WELCOME TO OUR NEWEST CUSTOMERS! Once you have submitted your order, if in doubt about what you owe, you can always confirm what you have been charged for by checking your account history and viewing your most current invoice. Instructions on how to do that are on our Q&A page under the question entitled Since you don’t provide an invoice with delivery, how do I know what I owe? . Also, since your vegetables are picked fresh within 24 hours of delivery, they should be lasting for WEEKS in your refrigerator. When you accept delivery, please take a few minutes to inspect your order to protect your vegetables from unnecessary spoilage. Lastly, it is imperative that you understand our policy on Unclaimed Orders found on our Q&A page. When you make a purchase you are agreeing to abide by this policy.

Ready to Order?

Click here to sign in & shop now

  • If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you.

Get to Know Us

Upcoming Events

All these and more are posted on our Calendar of Events

NEXT SATURDAY==>"SUCCESSFUL URBAN FARMING IN ST. PETERSBURG" on March 9th, 1 PM Details are on Calendar of Events. This will be held every Second Saturday of the month and is open to the public. RSVPS are required and will help determine if the class will be held. Bring your friends and save $10 each on this valuable experience! You can now pre-purchase this workshop on our Market. This class makes a great gift for any occasion! RSVPs now being accepted.

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!

Northeast Georgia Locally Grown:  Locally Grown - Availability for March 3rd, 2013


Hey Local Food Lovers,

I want to start out by welcoming Leah Lake Farms back after a short hiatus (that felt long). Even though there’s just a few offerings in each category, make Brook’s feel your love by buying up everything that he has. I just spoke with him an hour ago and he mentioned that he loves selling out. We all do!

I’ve been talking to a lot of farmers on the phone today and getting some amazing insight into their farms. For instance, Sid Blalock at Burton Mountain Farms reminded me today that he has 3,000 tilapia fish that are probably just 2-3 months from being harvestable size. What’s amazing about it is that they’ve been primarily fed organically grown vegetable matter from his greenhouses. Everytime a plant like chicory grows a little to large to be sold for human consumption he can feed it to the fish! Heck, those tilapia are eating healthier than most people I know. Not only that, but the water from the fish tanks is then filtered over rock beds where he grows his watercress. This helps clean the water for the fish, while helping the watercress get all the nutrients they need. It’s an amazing system, and the first of its kind in our whole region. Sid’s a real pioneer. I keep telling him to send me a great recipe for his watercress for those who haven’t tried it yet. Anyone who has or finds a good watercress recipe send it in.

Speaking of recipes, we have some other new ones on our recipes section of the website this week. One is for yummy Cream Scones using Sylvan Falls own organically grown and water wheel ground whole rye flour, and whole wheat flour. One of the cool things about the recipe section is it links to products available through Locally Grown and you can click to order the products as your read the recipe. Another interesting one is a Microgreen soup which incorporates microgreens from Mighty Micros, Kale available from 3 or 4 of our farms this week, Jerusalem artichokes from Chuck and Amy and cilantro available from Leah Lake Farms. That’s four products in one recipe all available this week. Big thanks to our customer Cristy Damron for submitting that great recipe. And finally, lots of people at the Clarkesville pickup got to taste test Jerusalem Artichoke Hummus thanks to Amy Mashburn sending some down. That recipe is also available for all those that fell in love with it thanks to its submission by Patricia Howell.

If you’ve got an awesome recipe, please post it to our RECIPES page. Sarah Gillespie had an outstanding idea to one day in the near future to publish a cookbook of the great Locally Grown recipes that feature the favorite foods of local farmers with their local produce. I think that would be awesome. Anybody with some free time on their hands should step right up for that project!

Ok, before I go I want to try some technological shenanigans. I haven’t tried to paste a You Tube video in a message yet, so if this doesn’t work my apologies. I’ll put the link below just in case. But you’ve got to check out this amazing video of Ronnie Mathis the farmer behind Mountain Earth Farms feeding kale chips and green smoothies to middle schoolers at Wilbanks Middle School. This is part of the brand new FARM 2 SCHOOL program where Habersham County school kids will hopefully get to eat a lot of fresh local food this year. They are off to a great start. We’re proud of Ronnie for being the inspiration behind this program getting started and for changing forever these kids understanding of where food comes from.

If you enjoy this video please spread it around to everyone you know and encourage them to buy and eat local food in 2013!

or

http://youtu.be/2OX8qJN1Azs

AND DON’T FORGET TO EAT WELL,
Justin in Habersham
and
Chuck in Rabun

Atlanta Locally Grown:  Available for Saturday March 9


I hope this finds you all doing well.

The market is open and ready for orders.

I do not think I am up to the milk run this week. While I have been improving I am still having difficulties when I sit in any position for any length of time. I think it is going to be a few weeks longer.

The market picking are looking nice this week. While our garden is going through a replant, Taylorganic has lots of goodies. We will have some great mushrooms.

We are down to our last few hog reservations, if you are interested please don’t delay.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Wednesday. Pick ups are on Saturday from 9 to 9:45 at the Piedmont Green Market (Double B Farm booth), Sandy Springs Green Market (Taylorganic booth)(We will be here from 10:15-11 for pick ups only). We will try to make a run to Brookhaven if we have enough orders, otherwise we will need you to p/u at Piedmont.

Thank you,
Brady Bala
Market Manager

Conyers Locally Grown:  Available for Friday March 8


I hope this finds you all doing well.

The market is open and ready for orders.

I do not think I am up to the milk run this week. While I have been improving I am still having difficulties when I sit in any position for any length of time. I think it is going to be a few weeks longer. The three local dairies that I mentioned last week would love to hear from you.

The market picking are looking nice this week. While our garden is going through a replant, Taylorganic has lots of goodies. We will have some great mushrooms.

We are down to our last few hog reservations, if you are interested please don’t delay.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Athens Locally Grown:  Availability for March 7


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Recipes

ASSERTIVE GREENS WITH ONIONS OR SHALLOTS AND CREAM

A bit of background — all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The “tender greens” (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The “assertive greens” (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.
This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.

Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook’s Illustrated magazine (Entered by Janice Matthews)
Serves: serves 4 (about 2 cups of cooked greens)
Vegetarian!

Ingredients

2 pounds kale, collards, mustard or turnip greens, washed and coarsely chopped
1 1/2 tsp. salt
2 T. unsalted butter
2 medium walking onions (white portion only) or shallots, chopped fine
1/4 cup heavy cream
1/2 tsp. sugar
1/2 tsp. minced fresh thyme leaves
1/8 tsp. ground nutmeg
salt and pepper to taste

Step by Step Instructions

1. The essential blanching step: Bring 2 quarts of water to a boil in a deep pot, add the salt and greens, and stir until wilted. Cover and cook until the greens are just tender (about 7 minutes). Drain in a colander. Rinse the pot with cold water, refill it with cold water, and pour in the greens to stop the cooking. Gather a handful of greens, lift out of the water, and squeeze dry. Repeat with the rest. Roughly cut each bunch of greens, and proceed with the rest of the recipe.
2. Melt the butter in a large sauté pan over medium heat. When the foaming subsides, add the onions or shallots and cook, stirring frequently, for 3 to 4 minutes. Then add the squeezed, cut greens and stir to coat them with the butter.
3. Stir in the cream, sugar, thyme, and nutmeg. Cover and cook until the greens are heated through (about 2 minutes). If any excess liquid remains, remove the lid and continue to simmer until the cream has thickened slightly (about 1 minute longer).
4. Season with salt and pepper to taste, and serve immediately.

Market News

Just a short note this week, so you can get right to ordering. I’ve included a great recipe up above from the website. There have been several nice recipes added to the system this week, and I encourage you to share with us how you use your ALG purchases there. There are currently 60 recipes now marked as being in season using ingredients you can buy right now, and many more there you can browse. As the ingredients come into and out of season, the recipes themselves do too, and that has made for a great way to find new ideas and make the most of what’s available from our growers. Unlike other recipe sites on the ‘net, this one is built right in to the market, and you can add ingredients to your shopping cart right from the recipes themselves (or view recipes while looking at specific products for sale). All the recipes come from your fellow shoppers, and we’d really like to see your recipes there too!

I’ve also noted our upcoming farm tour down below. It looks like this spring will see many wonderful local food events around town, and I’ll share them with you in this space. Please let me know of any you might know about. I consider myself “in the know” about these things, and still there are events going on that I don’t find out about until they’ve come and gone.

Thanks so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Upcoming Local Food Events

March 23rd: Be a Farmer For A Day at Long Shot Farms Have you ever wanted to learn how to plant asparagus? How would you like to give it a go? Here is your chance to do it with no risk! Long Shot Farm in Arnoldsville, Oglethorpe County, is a new establishment focusing on Granax onions, tomatoes, and perennial blueberries and asparagus. It will take some time to establish their beds, and Rochelle Long needs your help. Come join a small group of volunteers to help plant asparagus. Participants will go home with asparagus crowns of their own while supplies last. The event will be held on Saturday, March 23 and will begin at 10:00 AM. You will spend two hours planting asparagus crowns into the prepared bed, enjoy a free lunch around noon, and tour the farm after lunch. Sign up for this free tour by adding reservations to your order (look in the “Event Reservations” category). For more information, contact Cathy Payne at broadriverpastures@gmail.com.

Other Area Farmers Markets

The Athens Farmers Market has closed for the winter. You can watch for news during the offseason on their website. Most of the other area markets are also all closed for the season too. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse, and several ALG vendors also sell there.

Please support your local farmers and food producers, where ever you’re able to do so!

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!

Madison GA:  The market is open!!!


See everyone Wed.

Adams Road farm market:  GFM presents The Food Shed~open


The online farmers market is open and will close Tuesday at 7:30pm. To busy to get to the market on Saturday? No problem, you can place your order after hours and pick up on Thursday.

Help us welcome new producer Tavernier’s hand crafted confections. Sherry is a creative and seasoned artisan in chocolate. Try the delicous liquid gold caramel and taste the difference quality ingredients make.

Share the online farmers market with your friends by forwarding this email. When your friend registers we will ask who sent them. You will then be automatically entered to win a year subscription to the online market place. A drawing every Wednesday in the month of March. Be sure to share us with a friend each week and when they register you will get a chance to win!

In addition for sharing us with your friends, when 1 of your friends registers for an account we will remove the surcharge from your order this week. That’s right, you can win now and on Wednesday!

Info-Labs on Tuesday at 5:30pm.

March 5th Grass is Greener meats and produce will talk about eggs and what all the adjectives mean. Organic, free range, pastured, cage free, run free, natural, vegetarian, cruelty free and more will be explained.
March 12th Fred Dunfee with Positive Organic Living will talk about using compost for a greener healthier garden. Plus if you register so they know you are attending you will receive a free goody bag with a sample of his nutrient dense compost and an info pack. To register go to www.positiveorganicliving.com and click on the contact page at the top of the tool bar. Use the form to let them know you are attending and would like the sample and free information.

United States Virgin Islands:  VI Locally Grown market 3/3/13


Happy Sunday!
It’s March, and things are starting to seem a bit more like springtime. Check out the VI Locally Grown market for farm-fresh produce, eggs and more! We hope to see you this Wednesday!