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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Stones River Market:  Time to Order Local Food


The Market is back open this first week of March.

News for the week:

Don’t forget to scroll through the Featured Products and What’s New ribbons.

Thank you for your orders last week.

John

See the complete list of products at http://stonesriver.locallygrown.net/

McMinnville Locally Grown:  In like a lion


Sitting here watching the snowflakes drift down. Hope that old saying is true – “in like a lion, out like a lamb”. Have a great week!

We appreciate our customers. Click here for McMinnville Locally Grown Market Section

Melody Lane Co-op:  March 3, 2013 - Veggie CSA, Almonds, and Wilderness Family Naturals





Visit The Market any time between now and 7:00pm Tuesday evening to place your order.

Pick up is every Thursday, 3:00pm – 7:00pm, at Sandra’s home in Roswell.



CO-OP NEWS




Thank you to everyone that was able to come to the co-op meeting on Thursday. We had some great conversations about ways to improve the co-op and make it possible to offer more variety. Because of all the new things I have to share with you, this email is a little long. Please read to the end so you don’t miss anything.

I love being able to provide good food to local families but I was reminded on Thursday that this co-op is about more than just food. It’s supposed to be a community. In order to open up communication between members of the co-op we now have a Facebook page. We will use this page to share information about upcoming orders, ask each other questions, and discuss current events. I will also post the details for workshops and farm tours in the events section. I know some of you are not on Facebook or don’t check it regularly so I will still continue to send out this weekly email with the most important information.

FRESH & LOCAL



Moss Hill Farm
www.MossHillFarm.net

The Moss Hill Farm vegetable CSA starts the second week of April. The first season is 6 weeks long and costs $235. We are still working out the details for the Thursday delivery but I am hoping for a similar arrangement to last year – pick up at my home in Roswell on Thursday afternoons. The other option is for you to pick up at the farm in Milton on Wednesday afternoons or Saturday mornings.

If you are not familiar with how a CSA works you can read more about it here. In short, you pay a membership fee to the farmer at the beginning of the season and in return you get a “share” of whatever he harvests each week throughout the season. This year Floyd has plans to harvest at least 10-12 different varieties of vegetables and/or fruits each week. The specific varieties will change week to week as we go through the growing season. Here are a couple of pictures of the shares last year:





Several of us took part in the CSA last year and in 2011 and we have always been very pleased with the quality and selection. These are the freshest, most nutrient-dense vegetables that you will find anywhere. You can read more about how Floyd grows such amazing food at his website www.mosshillfarm.net

Last spring the co-op took a group tour of the farm and I am hoping to be able to arrange that again. I will let you know as soon as I have the details worked out.

GROUP BUYS



Wilderness Family Naturals
www.WildernessFamilyNaturals.com

I am very excited to be able to offer Wilderness Family Naturals products again. I know several of you have been asking when we would order again. Well, you’re in luck, we will hopefully be placing a group order this week. We have to reach a minimum of $300 to get free shipping. If we don’t meet that minimum this week I will keep their items in the market through next week to give more of you a chance to order.

Wilderness Family Naturals provides a wide variety of high quality pantry staples including nuts, seeds, grains, oils, salt, and more. I have already added many of their items to The Market under the category GROUP BUYS. You can also go to their website to see all they have to offer. I am hoping to eventually have everything listed in the market but I am only about half way there. If you see something on their website you want that is not in the market yet, just let me know and I will add it for you. Our co-op price is the same as the prices listed on their website. The advantage of ordering as a group is we get free shipping.

Raw, Organic Almonds (from California)
Many of you have asked about ordering raw, organic almonds. Most everything Wilderness Family Naturals sells comes in a variety of sizes from 1 lb up to larger, bulk quantities. One exception is their raw nuts. Raw nuts are sold in 25 lb packages. My family goes through a lot of almonds but even 25 lbs is too much for me. If anyone would like to split them with me I have listed a few different sizes of raw, organic almonds in The Market under GROUP BUYS > Wilderness Family Naturals > Almonds. When our order arrives we will divide the almonds up into zip-lock bags.

Available sizes are:
1 lb – $10
2 lb – $18
5 lb – $40
10 lb – $78

If you are concerned about the almonds coming from California and therefore not being truly raw I can tell you from experience these almonds do sprout when soaked. Here is the official statement from Wilderness Family Naturals:
“The almonds we sell come from California and they are unbelievably sweet and delicious. As has been mandated by the USDA, these almonds have seen a slight bit of heat after they are shelled, however, these almonds, according to the grower, still sprout. Though we could still purchase unpasteurized almonds from Europe, the quality of California Almonds is so superior to European almonds that we finally made the decision to switch over and the customer response was overwhelming. Everybody loves these almonds and we agree. They are absolutely the best almonds you will ever taste.”




Green Pasture
www.GreenPasture.org

Just about everyone has gotten their cod liver oil and butter oil from our previous group order. There are still two things we are waiting on – Plain Butter Oil and Cod Liver Oil Capsules. They are back in stock on the website and should be here by the end of this week so I will let you know as soon as they arrive.

At the co-op meeting on Thursday we decided to place another order for some of us that are getting low. We did not quite meet the 12 bottle minimum so I went ahead and ordered a few extra of the most popular flavors. I have them listed in The Market under GROUP BUYS > Green Pasture. They are available first come, first served so hurry on over there before they are gone.

Here is what’s available:

2 – High Vitamin Butter Oil, unflavored
1 – Fermented Cod Liver Oil, unflavored
1 – Fermented Cod Liver Oil, Cinnamon Tingle
2 – Skin Care – Calm Balm

WORKSHOPS & EVENTS



Up to this point workshops and events have been listed in The Market. I have found that it is hard to keep up with the RSVPs that way so I want to try something different. I created an events section on the new Melody Lane Co-op Facebook page. Please go there to RSVP for events. If you do not have a Facebook account just send me an email letting me know you are coming.

Our next demonstration, Rendering Animal Fats, is this Thursday, March 7th
Animal fats have been used in traditional cooking and soap making for thousands of years. Two of the most common are pork fat (lard) and beef fat (tallow). The process of rendering raw animal fat into a usable ingredient is easy and does not require any special equipment but it does take several hours. This Thursday I will be rendering several pounds of lard and tallow in my kitchen. You are welcome to stop by any time during normal co-op hours (3:00pm – 7:00pm) to see a mini-demonstration of the process and I will be happy to answer any questions you may have. There is no charge for this event. In two weeks we will use some of that tallow to make soaps and lotions.

Here is a great video by the Weston A. Price Foundation with more information about traditional fats.


Other upcoming events include:

March 9, 2:00pm – Workshop at East West Farm – Biodynamic Composting

March 14, 7:00pm – Demonstration – Making Homemade Raw Milk Yogurt

March 16, all day – Atlanta area Weston A. Price Conference

March 21, 1:00pm – Workshop – Making Soap & Lotion with tallow

March 23, 1:00pm – East West Farm Spring Fling and Farm Tour

April 4, 7:00pm – Workshop – Making Fermented Vegetables

April 6, 1:00pm – East West Farm Chicken Processing Class

CONTACT INFO


Sandra Walker
Melody Lane Co-op Coordinator
melodylanecoop@yahoo.com
770-841-3437

And now on Facebook!

South Cumberland Food Hub:  Local Food!


To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes

Market News


The days are getting longer and Spring is doing its best to spring. It’s kind of strange that we’ve had these last couple of days of snow. I thought we were all thru with that. But it can’t last much longer, warm weather is on the way!

I watched a film called “Food Inc” this week and was astonished at the things I learned. I highly recommend it if you haven’t seen it. The film was put together very well and it’s true that a picture is worth a thousand words. It served to “cement” my beliefs about local foods even more, and opened my eyes to other issues surrounding our current food production system that I wasn’t aware of. Be sure to watch it, you will be glad you did.

We have eggs, breads, meats, greens, sweet potatoes and winter squash this week. So order early for best availability.

Thank you for supporting your local farmers!

Risa


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!

Champaign, OH:  Read All About It!


I have been thinking of a way to share a resource, that although is one I love dearly, is better used by being shared. I have a vice to admit. I love books! So here’s the plan…I will lend these as long as they keep coming back to the roost. I’ve posted a few randomly-selected works and you can sign them out just like purchasing a product, but of course there is no fee. Let’s try to have them out for two weeks at a time and if you need longer, you can email me and we’ll make it work. We’ll see how it goes and I’m hoping they will be kept safe in your trust. I’ll add to the list as I find time. I know you trendsetters believe in lifelong learning too so I feel this is good for both of us. If I find some snag with copy write issues, I might have to just bring them to the market to set out, but let’s try and see how it works! The more we all learn, the better we can teach others and expand our services to our communities in which we serve through all avenues we touch! Enjoy!

Middle Tennessee Locally Grown:  Manchester Locally Grown is open for orders


Dear market customers,

Please welcome Natasha and Grace Brooks to our list of growers. Natasha’s Triple B Farm in Manchester makes tea, raw granola, has a small selection of medicinal plants and has various herbs fresh and dried, all grown on our farm. Her daughters Grace and Ruth are competitive gymnasts, who travel in and out of state during their meet season. They have established Brooks Girls Cookie Creations, making a variety of cookies specializing in gluten free and other common allergies. The girls use the money from cookie sales to help pay for their gymnastics fees.

This week we have a good selection of baked goods, herbs & teas, local honey, perennial plants and houseplants, vegetables, soaps & lotions. In addition to baby moccasins from Solace Farm, this week we also offer elvish cloaks from the Brooks Girls. This will probably be the last week for Daffodil Bouquets from Dogwood Valley Greenhouse.

Browse the market and place your order by Wednesday at noon for delivery at Square Books Round Cookies, 113 East Main Street, Manchester, on Thursday afternoon.

Thanks for your order!
Linda

Champaign, OH:  Get your flapjacks ready!


The Stadler’s of Valley View Woodlands announce the arrival of the first syrup of the season! A small batch has been gathered, evaporated, bottled and is ready to leave the shack! Awesome job Mother Nature! Thank you for the start of what we hope is a hearty season of syrup blessings! Great job guys!

Heirloom Living Market Lilburn:  Test Weblog


This is a test of Weblog! We are still working on some software issues but correcting them one by one!

Hope you all are having a good weekend!

Stay warm!

—Maryanne

South Cumberland Farmer's Market:  Time to order local food!




It’s time to order from the Cumberland Farmers’ Market

click here to go directly to the market page

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Here’s another recipe from Kir Strobel. As I look out at the snow falling, this recipe really appeals to me!

Quick and Easy Meatball Chili

Prep Time: 10 mins

About This Recipe – This can also be made in a crockpot on low for about 6 hours.

Ingredients

24 frozen cooked Italian meatballs, partially thawed enough to cut through
1 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) cans red kidney beans, drained and rinsed
1 cup chopped onions
1/2 cup chopped celery
1 (28 ounce) cans crushed tomatoes
1 (15 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1 teaspoon cumin
1 -2 tablespoon chili powder
1/4 cup chopped cilantro (optional, but really gives unique flavor to the chili)
shredded cheddar cheese, to sprinkle for garnish

Directions

1. Cut the meatballs into quarters – or whatever looks good.
2. Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well.
3. Bring to a gentle simmer.
4. Cover and simmer for 30-35 minutes.
5. For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT
CHEESE).
6. Cover and cook on low for about 6 hours or on high for about 4 hours.
7. Serve hot with some cheese on top, if desired.

I use the crockpot version of this. And to make it easier on myself, when I make a meatloaf, I make up a batch
of meatballs. I put the meatballs on a cookie sheet and bake them right along with the meatloaf. As soon
as the meatballs are cooled, I put them in a freezer bag (double bag so they won’t get freezer burn), and
freeze them. They really don’t tend to stick together. It’s so easy to pull them out to use for the chili recipe or
spaghetti or other pasta.

Total Time: 40 mins

Market News



Dear Market Members:

I got to see Jeff Poppen, The Barefoot Farmer, speak at Gailor Auditorium Friday evening. I learned so much in such a short time! Jeff spoke clearly in plain talk about some really complicated stuff: for example, the chemistry of plant nutrition and how microbes help plants take up the nutrients they need through their roots – with different microbes being needed for different purposes. He spoke about how to help increase the variety and number of microbes in your soil. He talked about cows and rotational grazing and how cows fit into the plan for a well-nourished vegetable crop. One line has stuck with me: “A cow can live on two acres and make four acres fertile.” Don’t you love cow economy?

We’ve got a few new items this week, including Pita and the Wolf from Chickweed, White Chocolate Pecan Ice Cream from Ivy Wild, and Bali Blue Moon Coffee from Jumpoff Mountain Java. Be sure to check them out!

See you on Tuesday!

Andrea

Click here to visit the market

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!

Champaign, OH:  The Harlem Shake


Good day friends! I have nothing new to report other than the volunteers of the market have no plans to perform the Harlem Shake for you contrary to popular gossip. We could practice up on our foxtrot or salsa but no shake shall be forthcoming! I do have a special update for you to be revealed later if I get a few free minutes! I think you will enjoy the new offering but we’ll see! Don’t forget the market is open for business!