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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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Old99Farm Market:  Old 99 Farm Week of Nov 18 2012


More cool nites, but hey it’s lovely in the greenhouse. Mist or frost most mornings.

Lots of greens, no new carrots yet, first cutting of claytonia this week.

I’m going to regale you with my speech to the Copetown Lions Club tonite, the live in-person ‘trailer’ for Nicole
Foss talk on Food, Farms and Family.

Here it is.
p(. News flash: the Lions Club voted in favour of being a co-sponsor of this event, along with DundasInTransition and Local 351 of the National Farmers Union in Ontario.)

Trailer for Nicole Foss: Food, Farms and Family, Building Resilience within Limits
Why would you come to a talk like this?
Do you sometimes feel fed-up, cynical, angry, discouraged with how the world is going? Do you doubt some of the positive spin from elected representatives and corporate execs in the news?

I’m going to suggest that A Great Disruption is upon us, and it goes by many names. We see it in many forms: real estate bubble, extreme weather events like Sandy and Katrina, price of fuel, ecological disasters like Deepwater Horizon, Exxon Valdez
Because you can’t have unlimited growth on a finite planet, it happens that we are the endgame generation, it’s happening in our lifetime.

Limits in food production are all around us: fisheries, topsoil, clean water, and minerals like phosphorus, and the big one: fossil fuels, limits on where we can safely dispose of our waste. We’re seeing superweeds and resistant insects and plant diseases, we’re seeing health epidemics like obesity, cancer heart disease to name just a few tangible signs of limits.

People seem to side with one of two extremes in facing this: we’ll be saved by technology, or are doomed by human greed and stupidity. Nicole proposes a middle way which gives more room for action: a ratcheting down of production and consumption, but not entirely by choice because of events beyond our immediate situation.
But if by choice it will be a lot more comfortable: as they say, it’s a lot more fun to jump that be pushed.

But if you do stay the course, stay in the mainstream cultural trance beamed by mass media, tv and the papers, you often end up feeling disempowered, helpless and by turns, like I asked at the outset: fed up, cynical, angry cheated. Why?
The lies and half truths from sources we want to trust, like our elected reps, disempower us.
The regulations that tie us in knots and keep us feeling like schoolkids, help some people and some of them a lot. Like corporate interests who can very easily afford to comply where small farmers, family businesses and proprietorships cannot

We are already in the post peak era, we are past the peak rate of extraction of conventional oil and natural gas and other minerals too; what remains to be seen is what the rate of decline is going to be. It can’t be a prediction though, not like predicting how long to fill a glass of water one drop per second.
It’s more like how to predict when a fish is going to find your bait and try it out for dinner. Too many factors at play to be a simple prediction, but we can forecast the likely scenarios.

When it comes to financial matters, Nicole says change can happen very quickly because of mass behaviour. We go with the crowd, on the way up and on the way down. Mass mood is very fickle and always seems to overshoot the target. We therefore often get a worse reaction that the facts really merit.

Also government action can change the picture, printing money, delaying consequences, making international trade deals, holding elections that avoid talking the real issues.

There is not direct causation in climate upset between burning oil and putting carbon in the air, and Superstorm Sandy. There is a multiplicity of intermediate steps, that’s systemic causation.
NO DOUBT burning fuels, putting carbon in the air leads eventually to catastrophic weather events.

Our local food and farm scene here in the Dundas Flamborough area is pretty good. For food security the farm infrastructure is good;

  • good soil and plentiful water,
  • 4 butchers, 4 feed mills, 4+ equipment dealers,
  • 2 Agricultural Societies with excellent fall fairs,
  • at least one really good men’s service club ,
  • a bee club, poultry club and 4H
  • and some world class farmers,including some organic dairy cashcroppers and market gardeners,

However we are not isolated from damaging events that happen elsewhere. We can’t duck the knock-on effects of an XL Meat Packers disaster, or a drought in Texas, and there will be more.

So along comes Nicole Foss to Copetown, a 50ish woman who lives with her husband on a farm near Ottawa, with a background in biology and environmental law and she says “I think we need to talk about all this”. She is one of those rare courageous people in my opinion, who see through the deception and false optimism in the mass media; she connects the dots for us and speaks out. She has given hundreds of speeches in 15 countries over the last three years. As a result you can make up your own mind and be more in control of your situation. That my friends, is what resilience within limits is all about.

Food comes from farms, better local farms than far away, Farms need paying customers they can rely on. Families need nutritious affordable food. In a time of disruption to the business as usual world we want to believe in, these are all in question. Nicole asks us to consider what we going to do about that for ourselves and gives us a head start.

Come out on Friday Nov 30th at 1pm to listen, learn and think for yourself. Nicole will speak from 1 to about 2:30 and we’ll have informal discussion from 3 to 5. There will be lots of times for questions.

thank you.

StPete.LocallyGrown.Net:  Market NOW Open - Nov. 19, 2012


Please make all checks payable to “STPETE LOCALLY GROWN”. Thank you!

Happy Thanksgiving Message from the Levy’s, Urban Farmer Nathan and Market Manager Tina

SINCERE THANKS TO OUR VALUED CUSTOMERS, TREASURED VOLUNTEERS AND ALL GROWERS
Your dollars support our homestead, including our urban farm. Your encouragement keeps us moving in the right direction. Your friendships enrich our lives beyond measure. We are honored to do such Blessed work for our Market Community members.

THANK YOU TO OUR SUNDAY LECTURERS
Chris Tisch, Lisa Duncan-Thayer, and Nathan Levy truly delivered this past weekend. Our Market members and the St. Petersburg Community greatly benefit from the investment of our volunteer lecturers. Thank you to all of this season’s lecturers and to all those who attended. Future lectures will be rolled into our Market Community socials that will be held monthly beginning in the New Year. These events will be held exclusively for active Market customers and are meant to bring together growers, customers and volunteers in a social atmosphere and provide a educational platform to learn about growing our own food. It also helps customers to get to know the farmers who grow their food!

NEW GROWER HAS JOINED US
Richard B. Nicholson’s Gardening Enterprise has signed up and will soon be offering his homegrown chemical-free veggies through our Market. Welcome Richard!

LOOK FOR NEW PRODUCTS THIS WEEK!

PLEASE READ PRODUCT DESCRIPTIONS CAREFULLY
Just a friendly reminder that we cannot always issue a refund when a customer does not read a product description before purchasing. Our Growers invest time to put this info together so you can get better use from what you buy. Remember you can always contact the Market Manager prior to purchasing if you don’t have sufficient info. Call Tina at 727-515-9469. We are also open to your email suggestions for improvement.

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? on the third bullet item. 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

Green Saturday, Catherine Hickman Theatre, Gulfport, November 24, 2012. Buy fruit & nut trees PLUS see the Movie “Grow”. View and/or print flyer to share. We need your help to get the word out about this event.

NATHAN’S SATURDAY WORKSHOP “Successful Urban Farming in St. Petersburg” is on hold for now. New schedule will be released soon.

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!

The Wednesday Market:  Thanksgiving Week 2012


Get your orders in for a local Thanksgiving Feast at http://wednesdaymarket.locallygrown.net/market before 10 pm.

Thanks to our growers and consumers for keeping it local!

Mid-Georgia:  Heron Bay Farmers' Market


Hi,

Unfortunately The James Farm is unable to have a market tomorrow, Tue, due to pressing Holiday chores. Hopefully they will be able to come next week.

Happy Thanksgiving from all the farmers!

Bill

Tampa Bay :  Corn, Tomatoes & Picking Cukes - Don't Forget to Pick up Your Turkey Today or Wednesday!


Working to build into a transparent, democratically managed, sovereign Food Cooperative that makes more affordable & available nutrient dense, fresh, local/regional foods

Market News

Hey foodies

We have some thanksgiving hams from My Mothers Garden in Wimauma.

2 @ 9lbs – 8$ per lb

We only have 0 more boxes available

There’s only Corn, organic tomatoes & pickling cukes available this week in the store. Of course we have beef and some other meat items.

We have 1 extra turkey available. Email me asap about that!

Check out some of the new items online!

This weeks all local seasonal box pick:

No BOXTHANKSGIVING WEEK – Special orders only

We are grateful to all the members and customers – make sure you buy your membership today to avoid being charged more for your purchase!

Get the specials along with reduced costs to all the cool events coming up this Fall! Remember the first 100 get 1/2 off lifetime membership when that is established. We only have @ ’pre’memberships 60 left!

Ok so here’s the deal with the order system:

1. All Orders placed bewteen Monday morning & Tuesday night by 11pm

2. Pick up Wednesday between 2pm & 7pm at the new co-op

If we don’t have enough product that week to fill your order, we will put you down for the following week

If you have questions, please contact Ryan @ BHbuyingclub@gmail.com

We are starting to ramp up business as the growing season slowly picks up from the wet summer and fall that delayed planting for farmers.

So keep your eyes peeled for new items popping up on the website!

We are all right now volunteering for the buying club – no one is on salary currently and everyone is pulling together to make purchases because of the desire to build a food system we can trust and because of a common belief that healthy food is right!

So if you have time and or professional skills, ideas, please don’t hesitate to join in.

Just email a resume and interest to BHbuyingclub@gmail.com

Come out and check out the new space across the street from Ella’s Folk Art Cafe!

Upcoming Local Food Events

Farm to Fork Dinner
Ella’s Folk Art Americana Restaurant
Nov 12th
Here’s the link to the ticket site

Contact

Ryan Iacovacci
Buying Club Market Manager
727.424.0279
BHbuyingclub@gmail.com

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!

Atlanta Locally Grown:  Closed for Thanksgiving


I wanted to take a moment and wish you all a happy Thanksgiving. This is is time of year when we can reflect on our progress and begin to plan the next few rounds if gardens and such.
We have had a wonderful year and have much appreciation for all our customers and farmers.
Thank you and we will see you in two weeks
Brady

Conyers Locally Grown:  Closed for thanksgiving.


I wanted to take a moment and wish you all a happy Thanksgiving. This is is time of year when we can reflect on our progress and begin to plan the next few rounds if gardens and such.
We have had a wonderful year and have much appreciation for all our customers and farmers.
Thank you and we will see you in two weeks
Brady

Northeast Georgia Locally Grown:  Locally Grown - Availability for Novemer 21st, 2012


Hey Local Food Lovers,

As you may have noticed there’s been no announcement about going to an every other week schedule as we have in past years. That’s because we have quite a few farmers with greenhouses now, and if all goes well we should have greens and other veggies 12 months a year from now on. That’s a big and noteworthy change to our local food system here in Northeast Georgia, and an exciting one as well. Thanks to two or three of participating farmers offering to help on Wednesdays with the pickups, we plan to try out staying on a weekly schedule a bit farther into the winter. Maybe even all winter if enough folks continue eating.

It’s also interesting to note that beginning around August a lot of our customer base kind of disappears until next spring. I don’t want to conjecture too much, but I think it has a lot to do with what we’re accustomed to eating. Everyone knows what to do with a tomato, okra, cucumbers, watermelon, and maybe even eggplants (though the numbers start dwindling with eggplant). But the cold season crops are just not commonly thought of as food for a whole lot of people. I know that sounds crazy but it’s true. I’d dare say the majority of people in north Georgia, and probably the nation rarely if at all eat kale, turnips, beets, collards, arugula, asian greens, radishes, etc. etc. And that’s totally o.k. The last thing I would ever want to do is make someone feel bad because they don’t know what a jerusalem artichoke is or how to eat it. That’s still fairly new knowledge to me frankly. But I do wonder how we can share these foods with more people and let folks know what seasonal eating is all about.

Yesterday my wife (Ching Yu) and I drove up to Stack Farms in Tiger to pick about 20 or so Asian Persimmons. I had never in my life had or heard of an Asian Persimmon until about 2 years ago. Now late October and early November is permanently associated with Asian Persimmon harvesting time. I think I like them better than apples. There’s several reasons for this. First persimmons are one of the easiest fruit trees to grow without the need of any pesticides whatsoever. I don’t know why this is, but since organic fruit trees are so rare, it makes Asian Persimmon a highly desirable fruit for organic growers. Second, persimmons have two stages, an early stage where they are hard and crisp like an apple, and then a juicy, almost gooey stage once they are fully ripe. This makes it almost seem like two different fruits in one. Third, if picked before ripe and refrigerated, they will keep for many weeks, so that means fruit well into the winter. Fourth, there is no core, you can eat the whole thing, skin and all. There’s just a small leafy stem at the top. Nothing to throw away! Fifth, they are from Asia. This may be of special interest to me since my wife is Taiwanese, but I love the multicultural world of food. Food has become one of the best ways to connect with people across extremely diverse cultures and geographies. The exchange of foods is what makes our modern times a spectacular age to live in.

So I probably should have picked a whole lot more of these now that I’ve said all this. I think for fun we’ll have a persimmon taste testing this week and if you like them we can always go back and get more. The Stacks trees were totally loaded up with them. We won’t pressure you, but if you have a taste and like them, take one home. It may take a few exposures before you’re hooked for life, but that’s o.k.

And that’s our goal for all these other sorta unusual foods on Locally Grown. Nothing makes us happier than someone trying kale for the first time.

Speaking of first time items. Sid Blalock is finally selling his WATERCRESS on Locally Grown. Not even I have tried this tasty treat before, so I can’t even describe it yet. But it’s already in my basket. If you’re curious too, give it a try, if you like it please write about your experience and send it to us, or post it to our FACEBOOK page. As you well know a well described food experience can get people’s mouths watering.

Until then….

EAT WELL,
Justin in Habersham
and
Chuck in Rabun

Madison GA:  Nov 21 2012


The market is open! Great things for Thanksgiving!! Enjoy the Holiday.

Athens Locally Grown:  Reminder: We are CLOSED this week!


Hi there! This is just a reminder that Athens Locally Grown will be closed this week to allow us all to celebrate Thanksgiving. I am very thankful for all the food options available to us provided by members of our community who care about the health of both the people eater the food they provide and the land from which it came from. And I find it very fitting that I get to express these thanks via a meal made from that very same food.

In the meantime, there’s a UGA anthropology student who is using Athens Locally Grown as the subject of her class project. If you have a few minutes to help a future anthropologist become a little better at her craft, please fill out her survey here: https://docs.google.com/spreadsheet/viewform?formkey=dFd2Mk1XVzN4RkZTeTd5ZUFxWjBNQVE6MQ.

Thanks, and happy Thanksgiving! We’ll see you in two weeks.