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.



 
Subscribe to an RSS Feed

Jonesborough Locally Grown:  Pickling cucumbers


Rogue Harbor Farm will have 10 cases of organically grown pickling cucumbers available this week. Price is $25 for a 20lb case. To order in advance for delivery to the market on Saturday July 12th, please call 828-689-4586 or email linda@rogueharborfarm.com

New Field Farm's Online Market:  peas, peppers and more


Greetings,

We’re back to the usual Friday pick-up time, with orders due by Thursday night at 8:00.

I’ve added shell peas, sugar snap peas, green and purple peppers, romaine lettuce, and tomatoes.

Cucumbers and blueberries should be added next week, with u-pick blueberries probably starting next Wednesday, July 16. I’ll keep you posted.

Thank you for your orders.

Enjoy,
Tim

Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 28


Your box for Week 28

Farm Where Life is Good

Produce Subscription (Week 28)

The boxes are green this week…we need some hot-house peppers to change up the colors! Other colorful things like carrots and beets are on their way, slowly. Beets were transplanted this year, so they are actually growing well but slowly. The carrots, well, let me just say, carrots are NOT my favorite thing to grow. Direct seeded, many have washed away in our flooding and slow to germinate all are consumed by faster germinating weeds. My mission this week, should I choose to accept it, is to go find 1500 ft-row of carrots. Grrrrr. But, color coming soon…

The absence of color— white cucumbers in their protective “Surround” coating.


NOTE: The white powder you may find on the cucs is kaolin clay (Surround), an “inert dirt” we use to deter and confuse cucumber beetles. It is “organic” approved and not harmful to humans; it is actually what was in Kaopectate way back when.


Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Again, the brassicas and salad fixings as the focus in your boxes this week; but warm weather veggies are coming right along.

Cucumber, slicing Ahhh, the first cucumbers of the season! We are trying different sizes in the hightunnel, and the small/lunchbox variety as well as the larger slicing variety are represented this week. See what you think.

Broccoli Gosh, I really hope ya’ll like broccoli. It has been a good year for it thus far.

Mesclun Might be the last of the salad mix for a few weeks; hot and wet is not good for the closely planted leaves. We’ll start back up for more in the fall.

Lettuce Again, two different types; a red leaf lettuce and a really red romaine that has a softer leaf, more like a leaf lettuce. The hot temps have them reaching high, about to bolt.

Turnips, salad A few little white crunchies, definitely the last of the season.

Kale (Red Russian) A bunch of young kale for a nice soup, stirfry or green smoothie.
Cabbage (Napa) One more Napa head; last of the early season. More on the way later in the season.

Cabbage (Caraflex) The crunchy variety of cabbage with the funny shape. Whip up a nice Dill Coleslaw; THE best!
Garlic scapes Ok, if you haven’t met scapes before, they are the flower stalk of “hardneck” garlic. They carry all of the garlic yum of typical cloves but are used chopped up as a “green” addition to salads, stir-fry, soups and sides.

Chives I’m thinking it is time for some savory Herb Bread (bread machine-assisted). A tiny, hole-in-the-wall café in Marin County, CA introduced me to this bread. They serve enormous slabs of it with their fresh daily soups. Just the aroma is intoxicating!

Dill Ditto on the Herb Bread (bread machine-assisted). And the Dill Coleslaw. Or maybe just a sprig or two in a light olive oil vinaigrette.

Recipes for your consideration

Coleslaw is a wonderful salad for lunchboxes. Make ahead and it will keep all week, getting more and more flavorful as the days pass.¬

Dill Coleslaw

1 cup Veganaise or Nayonaise
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or sugar
1 Tbsp celery seed, grind a bit in a mortar and pestle to soften seeds
1" bunch of chives, finely chopped
1/2 tsp sea salt
2 Tbsp fresh dill, finely chopped
1 head cabbage, finely sliced
(And increase recipe as you see fit.)

Whisk first 8 ingredients together. Fold into shredded cabbage. Season with salt and pepper as needed.


Anyone out there have a bread machine languishing away in the cupboard? Was that a 90s fad? Well, they are fabulous, let me tell you. We have had fresh bread for the past 8yrs since moving out to the farm; no store purchases. And it is really quite easy to do…_honestly, I don’t have a lot of spare time, let me tell you!_ I don’t use the baking feature of the machine, just the dough making aspect. Then I quick knead and shape and put in a standard loaf pan to rise (30-45min and bake 30min). So you DO have to be around the house to accomplish that last bit. But total actual work time is approx 10min.

Herb Bread (bread machine-assisted)

In your bread machine pan, add:
2 Tbsp maple syrup or sugar
2 Tbsp olive oil
2 ½ tsp active dry yeast
1 ½ cup warm water
2 tsp salt
4 cups bread flour (white, wheat or combo)
3 Tbsp fresh dill, finely chopped
1" bunch chives, finely chopped (alternatives: 2 Tbsp shallots, fine dice; or 2 Tbsp onion, fine dice)
2 Tbsp nutritional yeast (optional)

Makes a 10in x 5in loaf

Set machine to “Dough Mode” and let ’er ride.

When it is done, remove dough from pan, knead 3-4 times, folding over as you go with the goal to shape it quickly into a tube that will fit your loaf pan.

Get your hand wet with water and pat the top to moisten. Make 2-3 slits in top (decoratively) to help with crown rising and place in warm spot for 30-45 min depending on how much wheat flour you used. (I just warm the oven for 1min, then leave it in to rise.) More time for whole wheat, less time for white.

Bake 400F for 30min. Remove and decant from pan. Allow to cool. Slice with a serrated bread knife using a exaggerated sawing motion with very little downward pressure (don’t want to squish it!) The very best is when served slightly warm in thick slabs.


Garlic scapes are a fresh version of the old standby— garlic cloves. Enjoy them blended in a high-protein dressing that will give any fresh offering a profound zing! (If you haven’t used silken tofu before, it is quite versatile. You can find it in the Asian food section of all grocery stores; it is in a 4-5" carton, not refrigerated. Use it to make creamy things higher in protein and without the cholesterol.)¬

Green Garlic Aoili

2 garlic scapes, rough chopped
1 pkg silken tofu, soft
3 Tbsp olive oil
1 Tbsp nutritional yeast
1 Tbsp lemon juice or seasoned rice vinegar
1 tsp Dijon mustard
½ tsp sea salt

Add all to blender and whizzzzzzz until smooth and creamy.

Serve as a dip for fresh veggies or thin slightly with soy milk to make a creamy salad dressing.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Bringing it to the Table by Wendell Berry

Excerpt from Michael Pollan’s introduction:

“Americans today are having a national conversation about food and agriculture that it would have been impossible to imagine even a few short years ago. To many Americans, it must sound like a brand-new conversation, with its bracing talk about the high price of cheap food, or the links between soil and health, or the impossibility of a society eating well and being in good health unless it also farms well. But to read the essays in this sparkling anthology, many of them dating back to the 1970s and 1980s, is to realize just how little of what we are saying and hearing today Wendell Berry hasn’t already said, bracingly, before.”

Well worth the read; Mr. Berry is an excellent write with insight into food, farming and our planet that few have put to paper with such foresight. This is a history lesson and a motivation to change what we can ourselves to make it all better.

Farm News

News this week is all about the heat, the rain and the weeds. But enough about that. Let’s see, well, we are moving to “turn” the early hightunnel position 2 and 3 beds over to cover crops for the summer and fall. Position 1 is held by the tomatoes, cucumbers and peppers “indoors” right now. The other 2 positions have been yielding our spring fare. Now all of those tired, expended, weed-bogged beds are getting tilled and planted into buckwheat or rye & hairy vetch. We need a quick turn around on one of the positions so we can get the fall/winter plantings in, and the other one must do its duty and build the soil for next season’s heavy feeders (tomatoes, peppers and cucumbers.) Wow, the juggling act, huh?
It really takes it outta folks…

“Workin’ hard…workin’ Saturdays!” (What a comparison to last week!)

The pest situation appears fairly stable at this time. Deer entertain Roger all night, every night. Potato beetles are into their second breeding cycle, so we are squishing eggs daily on the young potato plants. Leafy greens of the brassica-family are well past, so flea beetles have nothing to poke holes in right now. And we have been diligent with row covers (and more successful with them too) on the long-lived brassicas, like cabbage and broccoli, so the little green inch worms have not grossed us (or you) out at all this season!

That said, I just about jumped out of my skin while reaching for the dill…but isn’t he/she pretty!

Please bring your boxes back this week. Reduce – Reuse – Recycle (thanks!)


And a SURPRISE first purple sweet pepper of the year hidden in someone’s box! Enjoy the colorful little fella.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Suwanee Whole Life Co-op:  News


Suwanee Whole Life Co-op

How to contact us:
Our Website: suwanee.locallygrown.net
Pick Up Location: 4942 Austin Park Avenue, Buford GA 30518

Eden Foods Order

We have an incredible opportunity to participate in a bulk buy from Eden Foods with Lizzie’s Pantry! Focused on all natural, organic, NON-GMO goodness, Eden Foods is the oldest natural and organic food company in North America.

This order offers:
Snacks – Organic, dried, no refined sugars, no sulfites, no preservatives, pure yummy dried fruit and mix snacks for your family!Just in time for back to school. Snacks come in a case of 12, individual 1 oz pocket packs. You can’t go wrong with these varieties and it’s perfect timing to stock up for the school year.

Whole Grains – Organic, non-gmo Popcorn, Quinoa, Millet and Buckwheat! The pricing and product is superb.

Beans – Organic beans canned in Eden’s certified organic and kosher cannery with purified water and zero chemical additives. 15 oz BPA free lining cans or dried.Perfect for the fall and stocking up your pantry.

Sea Salt- French Celtic, fine grind, hand harvested stone ground sea salt

Tomatoes – Organic canned Roma tomatoes in Amber Glass or 14.5 oz BPA free lining cans

Apple Cider Vinegar – Organic, raw, aged in wood, in amber glass

Sauerkraut – Organic, fine cut in glass jar

These items are perfect for stocking up your pantry, the school year and food storage!

Orders accepted through July 30, 2014. Customers will be notified on or before August 20, 2014 for pick-up and payment. Shipping is FREE!

How to Order:
1. Print and Fill out an order form

2. Bring your order form to co-op pick up and drop in payment box or email to sales@lizziespantry.com before July 30th

When filling out your order form please put “Suwanee Whole Life Co-op” on the Representative line so Lizzie’s Pantry will know to deliver to our warehouse location. Also don’t forget there is a 3% food tax and shipping is free.

If you have any questions regarding this special order please contact Lizzie’s Pantry at liz@lizziespantry.com.

A simple way to save on organic, non-gmo goodness. Don’t miss out on this savings!

VOLUNTEERS NEEDED!

THANK YOU Linda, Marie, Stephanie, Diana, and Kelly for volunteering on Tuesday!!!

The July calendar is posted and we 4 more volunteers!

If you are interested in volunteering, I have created a volunteer sign up on Signup Genius. I am asking for volunteers to sign up for 1 hour shifts from 2p to 6:45pm. No packing is involved just need someone to be there to assist other members. You are welcome to bring your kids as long as they are supervised. Here is the link to the sign up http://www.signupgenius.com/go/10C0A44AEA623A7FA7-volunteer

The link is also posted on the About page on our website.

Thank you in advance for your support!

New Items

New Items this week:
Mushrooms – Fresh Wild Chanterelles from Sweet Pea Garden
Sauté these Chanterelles right away for a delicious, earthy treat! These edible mushrooms smell faintly of apricots and are nutty in taste. Chanterelles are best when sautéed past golden. Meaty with a little crispness from the sauté they are a seasonal delight.

Upcoming Group Buys

Below is a list of upcoming co-op group buys to help with planning and budgeting. All dates are subject to change.

Green Pasture – Fermented Cod Liver Oils- 7/18/14 – 7/20/14

Muddy Pond – Pure Sorghum Syrup – 7/25/14 – 7/27/14

Jason Wiebe Dairy- Farmstead Cheese – Grass Fed Cheeses – 8/1/14-8/3/14

Kenny’s farmhouse Cheese – Grass Fed Cheeses – 8/1/14-8/3/14

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

ALFN Local Food Club:  Market Reminder!


It’s another fantastic week in local food, and Arkansas is overflowing with deliciousness! Make sure to get your order in before The Market closes tomorrow morning at 7:30.

After you’ve ordered one of everything our awesome farmers have to offer, check out another way to show your support. One of our favorite farms, Tammy Sue’s Critters, is looking to expand their herd and they need your help to do it. If you can temporarily spare $5 to help them reach their goal, you’ll be ensuring access to all those great soaps, lotions, lip balms, and body butters for years to come. Check out their Kiva Zip page to find out more.

A Note About Monday Pickup:

Opinions differ when it comes to refrigerating certain types of produce, namely tomatoes, potatoes, onions, and garlic. Whether or not these items are put in the fridge upon delivery is up to the farmer, but it’s up to us to make that call when packing Monday orders. Since the kitchen hovers around 80°F, plastic bags trap even the tiniest bit of moisture and create a perfect incubator for mold. With that in mind, we feel refrigeration is the better option. However, if you prefer some things be left out, just leave a comment on your order and we’re happy to oblige!

-Rebecca Wild
Program Manager

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Russellville Community Market:  RCM Order Reminder


Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Middle Tennessee Locally Grown:  Just a Short Time Left to Order!


Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. tomorrow (Wed), for delivery fresh from local farms on Thursday. Don’t forget all our yummy vegetables, eggs, creamline milk, and new perennial plants & hanging baskets!

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.

Champaign, OH:  All Day and All Of The Night


All day and all of the night…
All day and all of the night time…
All day and all of the night…
(All Day & All Of The Night-The Kinks)

So, you know what’s really jazzy about this little local market of love? You guessed it by the song lyrics of the day….we are open, all day, AND all of the night!!

Instead of a market that is only open for 3 hours, one day a week, we are open, for you, all the time. Except for a 24 hour span of time. I know that the big super stores brag about the same thing but with those stores, you end up with mass produced, lack luster, sub par, shipped in from where the heck? places!

With us, you know our faces, you know our products, you know our stories…so, in the comfort of whatever you are doing, wherever you are in, all day, and all of the night, you’ve really got us. (As you can see, The Kinks, are my baking tunes of choice, this morning, with the implant of song lyrics:) Just for you. And, we do it because we love building our market with you, the most important part of this market!

I can’t tell you how many nights, I wake up with something on my mind, or a new Cosmic idea, or just the fact that I now can exist on little sleep, big mugs of coffee, and some loud tunes…but, what is fun to see, is that there are other insomniacs out there who are ordering all night at our market. I always have my phone, right with me, as I sleep. On the nights I am awake or up late baking into the early morning hours, I hear email alerts of orders coming through. I love knowing that so many people are ordering when the time fits their schedule.

So, remember…not only are we the little LOCAL market of love but we are there for you…all day and all of the night:) We will always leave the light on for you.

Today is Tuesday…the market will close at 10pm, tonight! Get those orders in before we close!! More produce is in, our weekly amazing products are all listed, we have yet another new vendor ready to hit the market, soon!! The fun just never ends!!

Get your groove on…no matter if it’s all day or all of the night…

Peace and Love,
Cosmic Pam

CLG:  Tuesday Reminder: Market Closes Tonight!


Hello Friends,
There’s still time to place your order for pickup on Friday, July 11th. The market closes tonight around 10pm.

How to contact us:

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Fisher's Produce Tulsa:  Ordering open


This week’sWednesday is our last delivery of the regular delivery season. We Will be stopping at ALL locations for our last week. Get stocked up on potatoes and onions and other items with a good shelf lie!

This week’s CSA share Will likely include:
tomatoes
potatoes
cucumbers and/or squash
onions
sweet corn
a sweet pepper and/or eggplant
green been or okra

Please have orders in by noon on Tuesday.

Luke