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.
Heirloom Living Market Lilburn: A Rather Tardy Newsletter
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!
Greetings Lilburn Market Members:
I hope this finds you all well and you enjoyed the weekend with family and/or friends!
It was a chilly 31 degrees this morning with beautiful blue skies and gorgeous views. I couldn’t ask for a prettier place to call home!
Kathy Barnes is coordinating the Lilburn Market and is also the awesome artisan who makes the lanyards, aprons, pouches and pillowcases. Kathy’s organization and attention to detail are a definite plus for me and for the Market! Kathy is also coordinating some of the Group Buys that are happening!
Also, please put Kathy’s phone number in your contact list so if you have any issues on Market day you can contact her directly. Lilburn Market pickup is between 4:30 and 7:00pm on Thursday. If you are unable to pick up during this time frame, please let Kathy know with a Phone call. Please NO texts or emails – it is too crazy at Market to keep track of all three!
Current Group Buy Opportunities
If you are interested in Einkorn Wheat or the product Real Salt, please contact Kathy directly to order these necessary items! You can reach her through email here.
The other opportunity is Green Pasture Fermented Cod Liver Oil Products. I will be sending out an email tomorrow morning with all information pertaining to this great product. Orders will be taken at Market on Thursday and will need to be pre-paid. The order will be placed on Friday and you can pick up your product next Thursday.
Market News
It is with great sadness that I tell you that Marie Wheeler of Bakery on Brooks will no longer be baking for us. To our Gluten Free Members, including yours truly, this is definitely not-a-good thing! Marie’s bakery items consistently ‘wowed’ us all and we have become spoiled with all the truly excellent Gluten Free items she offered to us. Although it is with a very heavy heart that I say goodbye, I wish her God’s continued blessings in her journey. Marie is very involved in volunteer activities and her family. Perhaps if her situation changes, she will be back. She has touched our lives with her energy, goodness, spirit, integrity and love and I am grateful!
New Farmer
Please join me in welcoming Tammy and Jeff Sosby of Peacefield Farm! Here is what Tammy has to tell us about their family farm:
“Peacefield Farm is a family owned and operated farm. The farm has been in the family since the mid 1800`s. We have strong Christian beliefs. We strive to offer the best healthy,naturally grown produce the way God intended it to be. We are certified naturally grown. We follow the national organic guidelines. We offer hydroponic tomatoes year round,and seasonal produce that we grow outside on raised beds with drip irrigation from our wells,and inside high tunnel houses on raised beds. We make our on compost with all plant materials using no animal manure and we make our own organic fertilizer as a supplement to the compost. Thus providing healthy grown produce leaving a small footprint in the environment. Psalm 34:8 Taste and see that the Lord is good. May God bless you.”
To start out, Peacefield Farm is offering: Red Potatoes, Green Tomatoes and Red Beefsteak Tomatoes! I will be ordering some of each! Welcome Tammy and Jeff! We will see you soon as Farmer of the Week!
Vicky and Steve of Fry Farm are back this week with some new Winter Veggies for us. They include: Arugula, Mustard Greens, Mixed Sweet Peppers and Popcorn (both on and off the cob)! I have had several folks ask if this is GMO free! And the answer is Yes! Vicky and Steve are Certified Naturally Grown and use no pesticides, herbicides or fungicides! This Popcorn is FABULOUS! Buying it on the cob is a good lesson for the children in where popcorn comes from… letting them twist and turn the ears in their little hands to remove the kernels will be a fun activity! (and keep them busy for a bit!)
I urge every Member to read the Grower Guidelines which delineate the requirements for Farmer participation in the Market.
Doug of Doug’s Garden is waiting for Mother Nature to finish with his Winter veggies and he believes he will have items to offer next week!
Ricky Brown of Back River Farm is also waiting for Winter Veggies to harvest. At present, Ricky is offering: Peppers and Eggplant! Keep an eye out for other items in the next week!
Andrew and his crew at The Veggie Patch have a plethora of Winter Seedlings, (oh, how I miss my garden!) Herbs and Veggies. In addition, they also offer some Ready to Eat Products…sauces, soups, pickles..be sure and check them out!
Azure Standard
Order Deadline for October is Tuesday, October 7th at 6:00pm
Azure Standard
Please share this information with friends and family to ensure that we will all have this great resource available to us!
Here’s the scoop:
Azure Standard Order Deadline: Tuesday, October 7th at 6:00pm
Azure Standard Pickup Date: Tuesday, October 14th at 2:30pm
Pickup Location: 963 Buford Drive, Lawrenceville, GA
Drop #: 796431
Drop Name: Heirloom Living Market Lawrenceville
Drop Coordinator: Maryanne Vaeth
Contact Information: Email Drop Coordinator
Phone: 404-432-4337
This Group on Facebook will keep you up to date on the “happenings” with this service!
Azure Standard Lawrenceville Drop Information: My Azure Standard Drop Lawrenceville
A Few Volunteers Still Needed
Please consider helping out Lauren, your Market Coordinator on pickup day! She works very hard to organize, setup and serve your needs!
If you are interested in helping out at the Market, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .
Thanks to Susan Coker, Sue Martinson, The Bruce Wallace Family, Nancy Tuck and of course, Kathy and KEB Barnes!
…this and that…
I am slowing unpacking and organizing! What a chore! Sarah came up today and toted boxes up from the basement, so I have LOTS to do this week!
The Black Lab continues to guard the Homestead and is most displeased that the dogs who live nearby are allowed to roam free and he is not! He lets me know that they are ‘in sight’ by his really annoying high-pitched bark/whine/cry! It is most infuriating/bothersome/exasperating! If anyone has any suggestions, believe me I am more than happy to listen!
Thank you for taking the time to read this missive!
Please “Like” us on Facebook and please share the Market with family and friends!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!
Order now since you are just a click way!
BUY LOCAL ~ Know your Farmer!
Fresh Harvest, LLC: Fresh Harvest for October 6th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Green Bean and Sweet Potato Salad
from Eating Well, The NYTimes
INGREDIENTS
1pound green beans, both ends removed, cut into pieces about 2-inches long
1cup pineapple juice
½teaspoon ground cumin
2bay leaves
¼cup maple syrup
2tablespoons soy sauce
2tablespoons olive oil
1pound sweet potatoes, peeled and cut into 1-inch cubes
1zest from 1 washed lemon, to yield about 2 teaspoons
3cups baby arugula or watercress
1teaspoon sesame seeds, toasted
1. Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
2. Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
3. Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
4. Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
5. Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
Market News
Hello!
It has been a lovely transition to cooler temperatures and some rain, and we welcome the slower days October brings. There are a few more big pushes to make – the strawberry and garlic plantings, but in general October means longer evenings and slower paced days, which are welcome after our summer season!
We missed the frost this week, so there are still lots of lovely Fall flowers to enjoy and Broom Corn for decorating!
We have back with us this week The Bloomy Rind cheeses and Wedge Oak Farm meats.
Please take a minute and vote to support Little Seed Farm! West Elm selected Little Seed as one of 21 finalists nationwide to compete for a $25,000 grant!
The contest is open to public voting from now until October 14th. It’s a tight race and they are up against many larger brands, but so far they’re hanging in there at third place in the voting. You can read more here: https://www.westelmlocalgrant.com/
Wedge Oak Farm has put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
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!
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Heirloom Living Market Hamilton Mill: "Bits and Bites" October 5, 2014
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!
Greetings Hamilton Mill Market Members:
I hope this finds you all well and enjoying the weekend with family and/or friends!
It was a chilly 31 degrees this morning with beautiful blue skies and gorgeous views. I couldn’t ask for a prettier place to call home!
Sarah Rockey is coordinating the Hamilton Mill Market. She has been with the Market since the very beginning and has volunteered at all three locations! Sarah has a great deal of knowledge about nutrition, Paleo and ‘eating a clean’ diet. Be sure and check with her if you have questions!
Please put her phone number in your contact list so if you have any issues on Market day you can contact Sarah directly.
Hamilton Mill Market folks pickup the items ordered between 2:30pm and 4:30pm on Thursday. If you are unable to pick up during this time frame, please let Sarah know. Please know that Sarah has responsibilities after Market and must be able to get out on time. If you have an emergency, please let Sarah know!
Market News
It is with great sadness that I tell you that Marie Wheeler of Bakery on Brooks will no longer be baking for us. To our Gluten Free Members, including yours truly, this is definitely not-a-good thing! Marie’s bakery items consistently ‘wowed’ us all and we have become spoiled with all the truly excellent Gluten Free items she offered to us. Although it is with a very heavy heart that I say goodbye, I wish her God’s continued blessings in her journey. Marie is very involved in volunteer activities and her family. Perhaps if her situation changes, she will be back. She has touched our lives with her energy, goodness, spirit, integrity and love and I am grateful!
New Farmer
Please join me in welcoming Tammy and Jeff Sosby of Peacefield Farm! Here is what Tammy has to tell us about their family farm:
“Peacefield Farm is a family owned and operated farm. The farm has been in the family since the mid 1800`s. We have strong Christian beliefs. We strive to offer the best healthy,naturally grown produce the way God intended it to be. We are certified naturally grown. We follow the national organic guidelines. We offer hydroponic tomatoes year round,and seasonal produce that we grow outside on raised beds with drip irrigation from our wells,and inside high tunnel houses on raised beds. We make our on compost with all plant materials using no animal manure and we make our own organic fertilizer as a supplement to the compost. Thus providing healthy grown produce leaving a small footprint in the environment. Psalm 34:8 Taste and see that the Lord is good. May God bless you.”
To start out, Peacefield Farm is offering: Red Potatoes, Green Tomatoes and Red Beefsteak Tomatoes! I will be ordering some of each! Welcome Tammy and Jeff! We will see you soon as Farmer of the Week!
Vicky and Steve of Fry Farm are back this week with some new Winter Veggies for us. They include: Arugula, Mustard Greens, Mixed Sweet Peppers and Popcorn (both on and off the cob)! I have had several folks ask if this is GMO free! And the answer is Yes! Vicky and Steve are Certified Naturally Grown and use no pesticides, herbicides or fungicides! This Popcorn is FABULOUS! Buying it on the cob is a good lesson for the children in where popcorn comes from… letting them twist and turn the ears in their little hands to remove the kernels will be a fun activity! (and keep them busy for a bit!)
I urge every Member to read the Grower Guidelines which delineate the requirements for Farmer participation in the Market.
Doug of Doug’s Garden is waiting for Mother Nature to finish with his Winter veggies and he believes he will have items to offer next week!
Ricky Brown of Back River Farm is also waiting for Winter Veggies to harvest. At present, Ricky is offering: Peppers and Eggplant! Keep an eye out for other items in the next week!
Andrew and his crew at The Veggie Patch have a plethora of Winter Seedlings, (oh, how I miss my garden!) Herbs and Veggies. In addition, they also offer some Ready to Eat Products…sauces, soups, pickles..be sure and check them out!
Azure Standard
Order Deadline for October is Tuesday, October 7th at 6:00pm
Azure Standard
Please share this information with friends and family to ensure that we will all have this great resource available to us!
Here’s the scoop:
Azure Standard Order Deadline: Tuesday, October 7th at 6:00pm
Azure Standard Pickup Date: Tuesday, October 14th at 2:30pm
Pickup Location: 963 Buford Drive, Lawrenceville, GA
Drop #: 796431
Drop Name: Heirloom Living Market Lawrenceville
Drop Coordinator: Maryanne Vaeth
Contact Information: Email Drop Coordinator
Phone: 404-432-4337
This Group on Facebook will keep you up to date on the “happenings” with this service!
Azure Standard Lawrenceville Drop Information: My Azure Standard Drop Lawrenceville
A Few Volunteers Still Needed
Please consider helping out Sarah, your Market Coordinator on pickup day! She works very hard to organize, setup, breakdown and serve your needs! Thanks to Karen Thain and Sara Heath who generously volunteer their time.
If you are interested in helping out at the Market, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .
…this and that…
I am slowing unpacking and organizing! What a chore! Sarah came up today and toted boxes up from the basement, so I have LOTS to do this week!
The Black Lab continues to guard the Homestead and is most displeased that the dogs who live nearby are allowed to roam free and he is not! He lets me know that they are ‘in sight’ by his really annoying high-pitched bark/whine/cry! It is most infuriating/bothersome/exasperating! (just ask Sarah!) If anyone has any suggestions to assist in changing this behavior, believe me I am more than happy to listen!
Thank you for taking the time to read this missive!
Please “Like” us on Facebook and please share the Market with family and friends!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!
Order now since you are just a click way!
BUY LOCAL ~ Know your Farmer!
Champaign, OH: Pleasant Valley Sunday
Another Pleasant Valley Sunday…
Another Pleasant Valley Sunday…
(Monkees – Pleasant Valley Sunday)
So, it was the MOST amazing, golden Sunday, today. It was one of those days where I greeted it with large cups of coffee, no real plan on the horizon, and nothing much on my schedule!
I headed to town and before I left my driveway, I got a phone call from a friend, plans were made, and we spent the morning and afternoon doing the whole local vibe.
We had coffee at The Depot, we headed to Oktoberfest, we bought little trinkets of local jewelry, we enjoyed the sights and sounds, we returned to The Depot for lunch! Because lunch at The Depot means sandwiches on Cosmic breads. We went on a little shopping trip for super cool boots, and then we had long conversations that took on the meandering that only two good friends understand. Her life, my life, the next step for my business, her business…just a really golden day. A very pleasant valley Sunday!
I love when a weekend of local activities keep the town busy, keep everyone in the local spirit, and when they make me so proud, once again, to be alive in this vibrant community that supports local so well!
This little local market of love is one of the best local vibes, around! It is Sunday evening, a pefect fall evening with a bit of chill to the air. Get all cozy, think about your week, think about your local food needs, and place your orders!!
By making it a pleasant kind of Sunday, you are setting yourself up to have a pleasant kind of week, all week!
We are here for you!
Peace and Love,
Cosmic Pam
Green Fork Farmers Market: Weekly Product List
Dear Green Fork Farmers Market Customers,
Fall is here, and we have some great fall vegetables to add to our lineup this week.
New this week—Beyond Organics has arugula, lettuce, turnip greens, and cilantro. Green Fork Farm has radishes, cilantro, mint, green onions, and both Asian and Spring Mix microgreens.
Also available this week:
Vegetables—tomatoes, pumpkins, elephant garlic, butternut squash, bell peppers, Anaheims, sweet banana peppers, jalapenos, and serranos.
Mushrooms—fresh log-grown Shiitakes, dried Shiitakes, and mushroom powder.
Herbs—green basil, Thai basil, purple basil, sage, lemongrass, lovage, tarragon, and mixed Italian herbs.
Meat—pastured chicken, lamb, pork, organ meats, soup bones, and parts for stock.
Eggs—Chicken and duck eggs, grown on pasture and organic grains.
Specialty foods—fermented sauerkraut and jalapenos, salsa made from local and organic ingredients, and olive oil from organic California-grown olives.
Botanical bath and beauty products—soap, lip balm, mouthwash, scented oil, facial elixir, and muscle salve.
Plants—Figgieville still has fig trees ready to plant this fall.
Place your order from now until Tuesday at noon for pickup on Wednesday 4-7 pm. We will also have extras for sale on our tables.
Don’t forget that our farmers raise your food naturally without chemical fertilizers or pesticides, so you know you are getting the best possible food for yourself and your family and friends. Place your order now and we’ll see you on Wednesday.
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
205 W. Dickson St.
Fayetteville, AR
To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!
South Cumberland Farmer's Market: We Received an E-mail From Jennifer, but No Last Name
Jennifer — Please send us an e-mail directly to cumberlandfm@gmail.com regarding the account question you asked. We are unable to reply in the format you used, as it is a third party e-mail redirector, and we don’t have your last name in your e-mail.
Thanks!
Kir and Linda
Heirloom Living Market Lawrenceville : Milk is Available
Hey Ya’ll —
I messed up and didn’t update the quantity of milk available for Sam!
There is milk available; not to worry! I have fixed the issue!
Thanks to Esther for letting me know!
Newsletter is coming later today and you have until tomorrow at 6:00pm to order!
~Maryanne
The Wednesday Market: The Market is Open
Good afternoon on this crisp fall day!
The Market is open for orders. Please place your order by 10 p.m. Monday and it will be ready for you to pick up on Wednesday between 3 and 6 p.m. See the website for this week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
Thank you for supporting locally grown agriculture and thank you for choosing to buy locally. We’ll see you Wednesday at the Market!
Thanks,
Beverly
Farm Where Life is Good: Online Market is OPEN for Business (Week 41)
Hay Art by Rog.
Life on the Farm (Week 41)
Well, sniff, the season is coming to a close. This will be the last Online Market for the 2014 season at Farm Where Life is Good. Stock up on wheat berries, potatoes, onions and herbs while the local stuff is here! Think “THANKSGIVING”!
We are putting all of the outdoor fields to bed. Cover crops are all in. Field debris is being hauled to the compost piles. And garlic is being planted this week. Perennial herbs are likely going to be dug, divided and moved this week too, so they can settle in for the winter in their new locations. If you want some bare-root thyme, chive, garlic chive plants, let us know.
It has been a challenging season on the growing front, but quite the pleasure on the market front. We have enjoyed your business, your feedback and your excitement over the various products coming from Farm WLIG.
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Preparing for Winter and the 2015 Maple Season…with room for Fall expansion.
The Market is now open for the last week of the season.
Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.
Deliveries will be made Wednesday per usual to your chosen Dropsite Location .
Recipes for your consideration
Simple, quick, protein-rich, phytonutrient rich, and warm! Just what is needed on a cold, Fall evening in the Great White North.
2 Tbsp olive oil
3 cloves garlic, minced
6 fresh or frozen plum tomatoes, chopped
1/2 head cabbage cut into 1-inch squares (about 5 cups)
1 quart water
2 cups vegetable broth or homemade stock
1 tsp rosemary or thyme, crumbled
1 1/4 tsp salt
2 cups drained and rinsed canned or dry/soaked/cooked white beans, preferably cannellini beans
¼ cup coconut bay-con (recipe below)
In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
Add the cabbage, water, broth, rosemary/thyme, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the coconut bay-con over the top.
This is a unique con that can be undertaken by any food con-artist, even you! The coconut gives you some awesome fiber and healthful oils. The other ingredients just give you some tastebud “wows”! And with all of the potent seasoning, it will satisfy hunger pangs until the next mealtime, so snack away..
2 Tbsps tamari, Bragg’s aminos or soy sauce
1 Tbsp liquid smoke
1 Tbsp pure maple syrup
1/2 tsp smoked paprika
3 1/2 cups large flaked coconut (about a 7 oz.)
mineral salt for sprinkling, optional
coconut oil, for greasing
Preheat oven to 325 degrees.
Mix the first four ingredients in a small bowl making sure to break up any clumps of paprika. In a large bowl add coconut flakes, drizzle the wet mixture over top and gently toss making sure to coat each flake well, about 45 seconds or so.
Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet/s. I used two sheets so they could be laid out in a single layer as much as possible but you can also use a single cookie sheet or a large 9 × 13 baking dish and have good results (the key is to stir during baking). Sprinkle coconut flakes lightly with a bit of mineral salt if desired.
Place in oven and bake for 20-25 minutes. Set the timer for intervals of 5 minutes and stir each time making sure to rearrange all pieces by bringing the center to the outside and the outside to the center for even cooking. You may even like to change the position of the sheets in the oven after the second interval, moving the top sheet to the bottom rack and vice versa. After the first 15 minutes, keep close and keep watch as the coconut bacon can burn very quickly at this point. I really babied my coconut bacon towards the end, it’ll be worth your while if you do too!
Remove when coconut has a nice browned and caramelized color. Let cool, it will get crispy as it cools.
Once completely cooled you can store leftovers in an air tight container and keep in the pantry for up to a week or two. If it softens a bit, re-crisp in the toaster oven on medium for a few minutes, or under the broiler for a few seconds, keeping an eye that it doesn’t burn.
Notes:
Use more or less maple syrup to suit your taste. I like the maple flavor and usually add a heaping Tbsp. Omit it if you don’t want any maple flavor at all.
Keep in mind there are different flavors of liquid smoke…ie, hickory, mesquite, etc., use your favorite.
For a more intense smoke flavor, add up to 1 Tbsp more of the liquid smoke of choice.
Some recipes call for an addition of 1 Tbsp water or oil in the seasoning mixture. I found that I didn’t need it and do not call for it in my recipe. Use your discretion as to whether you want/need to add this ingredient. Oil is used to help coat and bind the seasoning to the coconut flakes. Water is used to ensure there is enough liquids to coat flakes evenly.
From— http://thesimpleveganista.blogspot.com/2013/05/coconut-bacon.html
This is good. Breakfast or dinner. Good. And making a bunch of cooked/shredded potatoes, then freezing them in recipe-sized batches gets you a head-start on winter breakfast hashbrowns. Bonus!
8 cups torn kale leaves
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra-virgin olive oil
When preparing kale, remove the tough ribs (grasp around stem lightly and strip toward tip), chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
Heat oil in a large nonstick/cast iron skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
From: Eating Well magazine
If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!
Did You Know…
Vegetable Stock is a pre-compost treatment that will speed up your composting BUT, more importantly, will give you a load of fabulous soup stock for all your winter eats. This website description of making your own stock is about the best I have found. The slow-cooker is the best idea, because I agree, hot-hot cooking of the stock will make it bitter. Ugh. (But you can simmer on the stove too…so don’t let that dissuade you.)
And if you are averse to the thought of using “scraps” to make your stock, just start thinking of the process of saving your vegetable cuttings as advanced prep of ingredients for another recipe…not as saving scraps.
Every fall I can a ton of stock while I am making soups to can. Celery is one of the best flavorings, along with onions and garlic. Those go in just about ever soup I make for canning. So, insto-presto, I have the ingredients for a batch of stock!
And if you keep earthworms for composting, they love the advanced treatment of the veggies prior to their feeding. Just a little perk…for the red-wiggler-philes out there.
Whip up a batch or two, save it in different sizes/forms, and thoroughly enjoy it over the winter.
Subscription Box Highlights
Anticipated for the last week of 2014 CSA/Subscription Boxes:
Tomatoes
Sweet peppers
Potatoes
Winter squash
Kohlrabi
Spicy mesclun
Boc choi
Onions
Celery
Shallots
Garlic chives
Leeks
And a few bulb fennel if they are worth the picking (tiny little slow pokes!)
Start your meal planning now!
We hope to feed you soon!
Roger and Lara
**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.