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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ALFN Local Food Club:  The Market is Open and FRESH is Here!


Good Morning Market,

Happy Father’s Day to all the papas out there! What better way to celebrate dad than ordering him some great local food from the market? Lots of our farmers are fathers themselves, and I’m sure they’d love nothing more than your continued support of their small, diversified farms.

The Arkansas Local Food Network is SO excited to announce the release of the 2nd edition of our FRESH Local Foods Directory. FRESH is our digital and print directory of Little Rock and North Little Rock community and school gardens, area farms and market gardens, hunger relief efforts seeking donations of local food, farmers markets, restaurants and food stores with local options, food and garden organizations, and SO MUCH MORE. Our 2nd edition has a greatly expanded farm section, awesome local food blogs, and updated and expanded listings for all. FRESH was made possible by our sponsors at the Blue and You Foundation of Arkansas, 2nd Presbyterian Church, the Arkansas Community Foundation, Brainstorm Business Consulting, Juli & John Brandenberger, Karen Huber, Beti Gunter, Sue & Rusty Nuffer of Armstead Mountain Farm, and all of the wonderful small farms and businesses that purchased ads.

Come celebrate with us next Saturday, June 21st from 3-5pm at the The Green Corner Store & Soda Fountain to grab a copy, enjoy some yummy local snacks, and snag some of the most delicious desserts in town from Loblolly Creamery.

We’ve got 7,500 copies ready to distribute, so let us know if you’d like to take a box or two and get them into good hands. Make sure and invite your local-loving friends, and we hope to see you twice next Saturday!

Sincerely,

- Alex Handfinger
Director of Operations

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!

Gwinnett Locally Grown:  SUNDAY MARKET REMINDER


This email is a gentle reminder that ordering through Gwinnett Locally Grown will close tomorrow (Monday) 9.a.m.

The Market is open Thursday Noon – Monday 9:00 a.m. After that, ordering is disabled. Pick up your order Tuesday 4:30-6:30 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019.

Thank you for your orders and be sure to tell your friends, family and co-workers about good, healthy local food!

See you Tuesday!
Debbie Moore
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Remember to follow us on Facebook and Meetup to get notification on all our wonderful events and news.

Farm Where Life is Good:  Online Market is OPEN for Business (Week 25)


9 hours of flail-mowing…whew and ouch!

Life on the Farm (Week 25)

Things are slowly getting back to quasi-normal this week. With the sunny, warm weather, we were able to get a lot of the seeds and transplants in that were waiting out the wet soil. 1500 row-ft of carrots…translate that to 1500 row-ft of challenging weeding! If the weather cooperates, we are going to try some flame-weeding on the carrot beds this year. It’s tricky— weed 1-2 days before the carrots emerge and get the pesky weeds. Too soon and the weeds are still hiding. Too late and the carrots go up in flames too! Oy vey! But, we’ll give it the ole’ college try.

(Just had a flame-out of our power momentarily as I type, so maybe this newsletter and market opener will be delayed!)

Rog is back to being vertical again. Whew! But can’t lift, pull or push more than 10# for 6wks. Now you tell me, how do I enforce that? You’ll be seeing a new face on delivery days. A childhood friend of Roger’s, John Myaya, has been helping out on the farm. He’s a great help and will share the heavy lifting for the next few weeks.

Taking back the field from weeds— occultation!

The cool weather, spring produce has already bolted (i.e. gone to flower) given the unusually warm spring we have had thus far (and losing a week of harvest last week), so we’re experiencing a dearth of items this week and probably next. Eat your salads and enjoy them!

Broccoli coming along; napa cabbage next door under cover.

The Market is now open for some leafy spring greens.

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

If you’ve never tried grilling your salad, you certainly should! A little olive oil, a little salt, and a minute on the grill and you’ll have crisp greens with crunchy grilled flavor. You will be amazed how much romaine one person can eat when it’s prepared this way! Different and fun!

Grilled Romaine

romaine lettuce
olive oil
sea salt
pepper
crushed croutons

Cut each head in half the long way.

Brush with olive oil, and sprinkle with sea salt & pepper (Tip: Brush the concave sides first – if you do the flat side first, all the salt falls off when you turn the head over to brush the back)

Grill 1-2 minutes per side. It works well to grill these on 3 sides – concave side down, leaning to the left, then concave side down, leaning to the right, then flat side. They don’t take long, just a couple of minutes total!

You can sprinkle them with crushed croutons and Parmesan cheese once off the grill – and eat them by picking them up by the base and biting pieces off – like a big green grilled carrot. Delicious!

From: Kathy & Beth


A little time consuming to make, but well worth the effort. If you’d like to use as a main course, consider increasing the recipe and adding a protein (the Italian or kielbasa Tofurky-brand sausage, diced; nice!)

Greens Risotto

1 tsp sea salt
1 cup cooked greens (boc choi, mustard, spinach, kale, chard, wild greens)
2 Tbsp olive oil
1 shallot, minced (alternate: chives, green onion, onion)
3 garlic cloves, minced
1 cup Arborio/risotto rice
2-3 cup vegetable broth, divided
1/2 cup dry white wine (optional)
3 Tbsp nutritional yeast
1 Tbsp margarine (Earth Balance brand is nice)

Bring a large pot of water to a boil and add a spoonful of salt.

Put the greens into the boiling water. Stir the greens and let boil for about 3-5 min. Remove the greens with a skimmer or tongs and immediately dump them into a big bowl of ice water. Once the greens are cool, drain them in a colander.

Roll up the greens in a cloth or tea towel. Twist one end of the cloth one way, then the other end of the cloth the other (like a candy wrapper) and squeeze out as much moisture as you can.

Chop the greens finely (don’t use a food processor, or you will get mush). The finer you chop, the smoother your risotto will be. Remove any stray stems.

Melt 2 tablespoons of the olive oil in a large saucier or heavy pot over medium-high heat; add the shallot. Cook for 2 to 3 minutes, stirring often.

Add the garlic and the rice and stir to combine. Stirring constantly, cook everything for a minute or so or until all the rice is well coated with margarine.

Stir 1 teaspoon of salt and 1 cup of the vegetable stock into the rice and increase heat to high. When the rice starts boiling strongly, turn down the heat to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second cup of stock.

When the second cup is absorbed, add the greens and the third cup of stock. If using store-bought broth, switch to water for this third cup—otherwise your risotto could become too salty. Stir well to combine. Keep stirring constantly to develop the creaminess in the risotto and to distribute the greens evenly. Let the stock absorb well. Add white wine and allow to absorb, stir well.

Add additional salt, if desired. The risotto may need another full cup of stock or water, as you want the dish to be loose, not firm (and you will need at least a little more stock to loosen the risotto for the nutritional yeast).

Add tablespoon of margarine as well as the nutritional yeast. Stir everything well and let the margarine and nutritional yeast melt in the risotto for about 2 or 3 minutes, stirring often. Serve immediately.

Adapted from: Organic Gardening website

Did You Know…

The Predisposition Theory, proposed during the 19th century, suggested that host plant must first be negatively predisposed by unfavorable conditions before the pest can prevail. This theory brings into practice the concept of plant-positive (vs. pest-negative) means of managing plant-pest interactions. (“Plant-pest interactions” Ha! Mind you, I type that phrase calmly when I am NOT sitting amoungst my flea-beetle ravaged spring greens.)

“Let a man profess to have discovered some new Patent Powder Pimperlimplimp, a single pinch of which being thrown into each corner of the field will kill every bug throughout its whole extent, and people will listen to him with attention and respect. But tell them of any single common-sense plan, based upon correct scientific principles, to check and keep within reasonable bounds the insect foes of the farmer, and they will laugh you to scorn. — Benjamin Walsh, The Practical Entomologist (1866)

Thomas Jefferson (in a letter to his daughter in 1793) wrote: “When earth is rich it bids defiance to droughts, yields in abundance and of the best quality. I suspect that the insects which have harassed you have been encouraged by the feebleness of your plants and that has been produced by the lean state of the soil.”

So the trick to “true” organic growing is: Healthy plants are not bothered by pests. Some trick, huh? And the trick to THAT trick is…. Well, it’s what we are striving toward here at FarmWLIG. Stay tuned!

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Broccoli
Boc choi
Kale
Head lettuce
Radish or salad turnips
Potatoes
Salad mix
Chives
And maybe some kohlrabi and/or spring cabbage if they size up after this rain!

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.

CLG:  Opening Bell: Wickles, Squash, & Marigolds! Farm Tour info.


Good afternoon,

New this week: Wickles (wicked hot dill pickles), only 22 QUARTS, and marigold plants only 50 cents. And Green Acres Atkins has yellow squash on sale, 2 pounds for only $3. Check out all the Featured Products as well. Use the SEARCH field on the main Market page to quickly find the items you want.

Come early for the best selection from the EXTRAS table.

The market is now +OPEN +for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

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

p. Join our friends at The Locals on a Farm Tour Field Trip

When: Saturday, June 28th—Departing from The Locals 8am, arriving back around 530pm

Where: AR Killer Bee & Tomato Farm (Toadsuck), Rattle’s Garden (Vilonia) and Meadowcreek (Fox)

How: register online http://www.thelocals.be/civicrm/event/info?reset=1&id=52
or in person at The Locals (1024 Van Ronkle, Conway)

Registration fee includes transportation and lunch

Questions? email sandra@laluchaspace.com

United States Virgin Islands:  VI Locally Grown Market: Week of June 15, 2014


Happy Father’s Day, and Good morning!

Your Locally Grown market is open and full of delicious, nutritious, indulgent and beautiful produce and goods. New to the market we have Nidulari’s Rye bread, baked in a wood-fired oven for a toothsome crust and hearty texture. If you have yet to try Ras Sonrise Daughter Stand Farm’s lovely vegan Banana ice-cream, this is the week! It’s truly exceptional.

Peruse this week’s offerings of vegetables, fruit (mangoes!), herbs, baked goods, crafts, and more; we look forward as always to greeting you on Wednesday!

with warmest wishes,
Emma Haynes & Your Locally Grown Producers

Heirloom Living Market Lawrenceville :  Happy Father's Day and Reminder to Order


Market Closes at 9:00pm this evening!

Remember we must meet the minimum for delivery for the trip to be cost effective for the good folks at My Daily Bread! Get your orders in now, so we can all be enjoying our yummy items on Tuesday! We are not half way to our minimum!


My Daily Bread will be on vacation for 2 weeks starting next week! Be sure and keep this in mind when ordering your Bakery items. Fortunately, Dabrielle’s items freeze well, so stock up this week!

Happy Father’s Day!

Wishing all of our Dads a very Happy Father’s Day!

Market closes at 9:00pm tonight, click on over and place your order now!

Take me to the Market.



Thank you for your support! See you at Market on Tuesday!

Dawson Local Harvest:  The DAWSON LOCAL HARVEST


The DAWSON LOCAL HARVEST for June 20th

HI EVERYONE! Boy, lots of new things popping in this week and I’ll get to that in a moment. First, condolences to the folks at BEEBERRY FARMS who had a sudden passing out of town and were understandably unable to fulfill their orders last week. Our thoughts are with them. They are nack with us and have added Baby Romaine Lettuce to the vegetable section. BRADLEY FARMS alsoe has Lettuce, Bronze Beauty, available as well. LEILANI’S GARDENS has added quantities of Heirloom Tomatoes like Cherokee Purple, Brandywine, Black krim, and German Johnson to their offerings; if you want a particular variety send them an email (see Our Growers) and they’ll do their best. They’ve also upped the quantities of most of their other veggies. It certainly is s a wonderful time for incredibly fresh Fruits and Vegetables!

REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.

You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net

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:  Daughters


On behalf of every man, looking out for every girl
You are the God and the weight of her world…(Daughters-John Mayer)

Happy sunny Sunday, Locavores, and Happy, Happy Father’s Day to the lovely men who are fathers, in whatever shape or form that may be.

Father’s Day is always a mixed bag for me. Basically, I grew up without a father. My father left, zipped off on his way, see you later, it’s been swell, and goodbye. I have no idea what he does with his life. I have no idea at all about the man who was supposed to be so important in my life.

But, this is not a depressing Weblog nor do I ever, I repeat ever, feel sad for this life changing event that happened when I was young. Because, although it could have made me sad, sent me to therapy, made me bitter, it did quite the opposite.

I was lucky to actually accumulate so many fatherly impacts in my life from so many of the greatest men I will ever know. My grandfather, of course, the man that I adored and still adore even though he has been gone for a good amount of years. The day that my dad hit the road was the day that my grandfather took my hand and led the way.

I grew up in the West End of our town and was lucky enough to have so many families watching over me. So many of the dads of my neighborhood pals took on the role of being the fatherly impacts in my life. They made sure I always had a ride to a practice, a game, they made sure I had enough spending money if they were taking a carload of all of us friends to places. They would step in and give me advice, played catch with me and taught me how to swing a bat for softball.

My best friends dads all adored me. They made sure I went on family vacations with their families, they took me out to family dinners. They always made sure I was accounted for. I was the adopted daughter to so many families.

Dads of old boyfriends were always so kind to me and in fact, long after the old boyfriend was history, I remained, and still remain a friend to some of these fathers. One of them is still on a few downtown boards where my Cosmic shop is located. On my opening day of the Cosmic shop, he walked through the door and exclaimed…You did good, kid!

So, while I didn’t grow up with the traditional kind of father figure, I was lucky enough to grow up with many, many amazing father figures. They all go into the person I have become, and they are why I celebrate this day.

I never ask myself how my life would have been had my father stuck around. I ask myself how my life would have been had I not had so many fatherly impacts from so many fathers watching over me.

Today, I am sending out the local love to all of you amazing fathers who somehow, somewhere, everyday, are making an impact on both your own child’s world and also on the worlds of others. You don’t even need to have kids to be out there making a difference in someone’s or something’s life.

Celebrate the day! Celebrate the love!

Celebrate how all of the positive influences that I have talked about also give a positive influence to our local community, our local environment, our local vibe. It all goes hand in hand. And, this little market is proud to be a part of the local positive vibe.

We are open until Tuesday evening at 10pm…and we are always here for you, making that positive impact.

Peace and Love,
Cosmic Pam

Middle Tennessee Locally Grown:  It's Time to Order from Manchester Locally Grown Farmers' Market


Manchester Locally Grown online farmers’ market is now open for ordering. We have some new summer vegetables, grown in this local area by your neighbors and friends. We also offer a wide variety of vegetable and herb plants, hanging baskets, perennial plants, eggs, herbal & handmade products, creamline milk, popcorn & granola, desserts, & sunflower seeds.

A gift certificate from Manchester Locally Grown market or from Dogwood Valley Greenhouse is also always welcomed.

We appreciate your support of your friends and neighbors who produce these quality items on their own farms.

(L to R) Miniature Red Carnation, Dark green zucchini, Shorter Darker Coneflower, Stonehead Cabbage, Large Pink Daylily with Purple Throat Markings. These plants are from Dogwood Valley Greenhouse, and these vegetables are from White City Produce & Greenhouses.

There is plenty more available, so take your time and check out the whole list. Ordering will close on Wednesday at 10 a.m. Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Don’t forget to spread the word about our wonderful market to everyone you know.

REMEMBER—

Double-check your order placement. If you place an order and you do NOT receive an Order Confirmation e-mail within several minutes… you do NOT have a successfully placed order! Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. If you are having problems with an order, e-mail us so we can help you get the order you want: tnhomeschooler@yahoo.com

We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

~ Linda

Here is the complete list for this week.

How to contact us:

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

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market Customers,

NEW this week! Beyond Organics has the first new potatoes of the season, plus yellow spring onions. Great combination on the grill, in the skillet, or in the oven! Throw in some fresh herbs and Shiitake mushrooms for summery goodness.

Green Fork Farm has baby chicks for sale, fuzzy cuteness ready for your brooder. 4 different varieties of pullets will grow into a beautiful egg-laying flock and deliver a stunning carton of different colored eggs.

If you aren’t ready to start your own flock but would like to have baby chicks for a short time, you can rent them from Green Fork Farm. Very popular with the kids, and parents too—you get to pet them and watch them grow, then give them back. Win-win!

Also available this week—locally grown bok choy, kale, lambs quarters, lettuce, green onions, fresh and dried Shiitakes, mushroom powder, many different kinds of fresh herbs, beef, chicken, duck, lamb, pork, cookies, sauerkraut, chicken and duck eggs, pet food, an amazing collection of botanical bath and beauty products, and olives and olive oil straight from the farm in California.

Place your order now until Tuesday at noon to reserve your products for pickup at the market on Wednesday 4-7 pm. We’ll be in the Breezeway at Nightbird Books, 205 W. Dickson St in Fayetteville. If you aren’t able to pre-order, we will have items available for sale at the market, so stop by to see us.

Thanks so much,

Green Fork Farmers Market

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. 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.