Local Farms First:  THE MARKET IS OPEN!!

Greetings Local Farms First food lovers!

Fresh Local Food!

This week on the market there are STRAWBERRIES from Abundant Life Organic Farm and Fire Mountain Farm and Apiary, SPINACH from Rockwall Garden, SALAD GREENS The Living Farm, Rain Crow Farm and Rockwall Garden, SWISS CHARD Rain Crow Farm, KALE from The Living Farm, TURNIPS from Rain Crow Farm, RADISHES from Rain Crow Farm, EGGS from Bella Farm, Razorz Roost, The Living Farm, MEAT from Tomichi Creek Natural Beef and Rockin JC Ranch, PICKLES from Ellen’s Pickles, HERBS AND MORE!

Thanks for supporting local family farms,
Amy Konash- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com

Dothan, Alabama:  Happy Fathers Day, New Summer Produce & July 4th...

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

HAPPY FATHER’S DAY!
Market At Dothan celebrates fathers and fatherhood, paternal bonds, and the influence of fathers in society.

CLOSING FOR FRIDAY, JULY 4th…
Market At Dothan will be closed June 28th – July 4th in observance of the Independence Day holiday. Online Ordering will resume Saturday, July 5th.
Stock up now for your July 4th BBQ’s, beach & lake trips. Wishing you and your family a very safe and happy holiday!

THE BREAD LADY…
Welcome back! Order your sandwich bread, cinnamon rolls & bread mixes today!

NEW COOP PRODUCTS..
Salt Cured Bacon, Kathy’s KLUCKERS
Mizuna Greens, Tatsoi & Daikons, Greens of Pronto…
Local Peaches by Sarah – Never Sprayed…
Crookneck Squash, Todd’s Farm – Chemical Free…
Farm Raised Pharaoh Quail and
Purple Majesty Heirloom Potatoes, Russell Farms.
Coming Soon…OKRA!

FRESH BLACKBERRIES

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, Tomatoes
Coming Soon…OKRA
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler. Feel free to experiment with the ratios and the fruit. You can easily add in some blueberries or nectarines. If your peaches aren’t perfectly sweet to begin with, you may need to add more sugar to the filling.

Peach Cobbler Recipe
Yield: Serves 8.
Use ripe, sweet, flavorful, firm peaches. The cobbler will only be as good as the fruit going into it, so taste test your fruit first. The best peaches to use with this recipe are yellow peaches. White peaches, although delicious on their own, are too delicate and don’t hold their flavor as well as the yellow when cooked.
Preparation and cooking time: 1 1/2 hours.

INGREDIENTS
*4 lbs of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges
1 cup sugar, divided 2/3 cup and 1/3 cup
1/2 cup quick cooking (instant) tapioca
1 teaspoon grated lemon peel
1 1/2 tablespoons lemon juice
2 teaspoons vanilla
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground nutmeg
*3/4 cup (6 oz) butter, cut into 1/2 inch chunks
*2/3 cup whipping cream

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Gwinnett Locally Grown:  MARKET IS OPEN FOR ORDERING & JUNE MOTHER EARTH MEATS DEADLINES

The Market is open Thursday Noon – Monday 9:00 a.m. After that, ordering is disabled until Thursday noon-ish. Pick up your order Tuesday 4:30-6:30 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

FARM NEWS
Camp registration is now open for July. For information, go here. To book your reservation for your 5-14 year olds, go here.

GROUP BUY NEWS – MOTHER EARTH MEATS
For those of you who like to order Mother Earth Meats in bulk, this month’s final order date is Saturday. Please note that Tracy has moved to Saturday deliveries, which will be the last Saturday of this month. This is an effort to keep prices down, so he is setting up a delivery route instead of shipping FedEx. If you have not ordered in bulk before, you can find the instructions in several past web blogs on the Gwinnett Locally Grown website, just scroll down through the blogs. Basically, go to his website at motherearthmeats.com and be sure to use Rancho Alegre Farm’s address as the delivery address (2225 Givens Road, Dacula.)

MARKET NEWS
The remodeling of our store is proceeding. Your orders are now in individual crates stacked on shelves with your invoice attached to the outside of the crate, which eliminates the overflow onto other people’s orders and gives the store more space. There will be help available in moving the crates so you can offload your items into your bags. With this heat, it might be helpful if you bring insulated bags, but we have a healthy supply of grocery bags available if you forget.

We also have an additional refrigerated unit, so feel free to order as much milk and as many eggs as you can consume! The store will eventually have shelves which will allow us to sell even more products than we currently have available. This expansion is extremely exciting!!!!’

Leah Lakes, our veggie vendor, will return for next week’s market. They are on vacation enjoying family which includes a graduation. Congratulations Leah Lakes family members!

We have duck eggs available again as an add-on at market Tuesday (we are out of goose eggs for the season). Also, don’t forget that if you are interested in Goat’s Milk and can pick up any day but Tuesday, contact Nik The Goat Guy at 404-542-0981. Goats have to be milked every day and a week-end pick-up would be lovely. Please contact him first though, we can’t accommodate walk-ins due to hosting private events almost every week-end!

PRODUCER PROFILE
Benji from Anderson Farms has uploaded more pork inventory and will be delivering Tuesday. I especially love his ground pork – the way he raises his hogs produces healthy pork fat, and I tend to mix hamburger and pork together for things like lasagna, pizza, etc. because I think it makes for a fuller flavor. I also add my own spices to ground pork to make my own sausage, because my husband and I have widely diverging tastes, so it’s easy to satisfy us both by dividing a pound in half and adding custom spice blends.

Please share with me your favorite way to fix pork chops! Our recipe section on the Gwinnett Locally Grown website is now enabled, you can add the recipe there, or bring me a copy, or email me, and I will add it.

Benji also will be delivering leaf fat for those of you who render your own lard! Here are excellent instructions, plus information on why lard from properly raised hogs such as Benji’s is very good for a person. This product typically sells out very fast, so order early.

Love ribs? I do! Here is a tip on fixing St. Louis Ribs: There is a thin membrane on the back of the ribs that needs to be removed before cooking. All these years of eating off the farm, and I never knew that! Here is a great YouTube video that shows how and why. Now that I’m doing it, I can tell that there is definitely a difference in taste and texture.

I know people are extremely passionate about their barbecue, so if you’d like to share your recipe, I would enjoy that, and I’m sure others will too. I leave it to you to use your favorite barbecue sauce with the St. Louis Ribs.

Our market listings are growing, and I know this makes for a memory-hogging email, so I thought I would add the market link here, instead of including all of the listings. I hope this is helpful for you.

Shop Gwinnett Locally Grown listing now!

Debbie Moore
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please contact grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

CSA Farmers Market:  Too Wet to Mow

We are very grateful that it is too wet to mow the lawn today, after three grueling weeks of no rain the plants were looking sad and not growing, for some farmers the only moisture available was the sweat from the farmers brow either from working or worrying about the plants that were begging for rain.

*Depending upon which soil type the farmer has will also depend upon who suffers the most from either too much rain or not enough rain. Law family farm, just north of us, has clay which is great for holding moisture. White Pine Farm has sand which does not hold moisture, so during dry spells they suffer, fortunately they irrigate from their pond. They use drip irrigation that has tiny emitters every foot which allows one drip of water to come out every few seconds, this slow process allows the soil to remain moist for the plants, since it is from the pond it is loaded with nutrients that are not available from well or city water, but even with that the plants are not happy. The drip is simply life support as it does not have what rain water has in it. The sky during a thunderstorm is electrically charged which produces nitrogen oxides and also the rain drops gather nitrogen-bearing molecules from air pollutants in the sky; this added nitrogen makes the plants happy and when the rain falls on their leaves they green up and grow.

*As far as being too wet to mow that sometimes can either be a good or a bad thing. White Pine Farm likes to mow grass and use the grass clippings around the plants to help smoother the weeds and as a way to add more organic matter to the soil. The earth worms love it. They can raise to the surface find moisture and good food to eat as a thank you to the farm they digest the grass and poop great stuff out that the plants love.

*On the other hand when a farmer is putting up hay they need the hay dry. They cut the hay with a haybine, which has rubber and metal rollers that squeeze out more moisture. The hay is left in the field allowing the wind, the sun and the heat to remove the remaining moisture so it can be baled into either round or square bales, if it is not dry enough the hay begins to decompose and heat up.

*I remember a time when my brother put up hay in his barn that was not dry enough. The steam rose from the bales and when he put his hand into the bales his hand scorched from the heat. In a fit of panic he called the fire department and we proceeded to remove the hay. No fire happened that night, but many a farmer’s barn has been lost because of hay that was not dry enough.
Until Next Time
Marian Listwak

Fisher's Produce:  Delivery tomorrow

This week’s CSA share will likely include:

1.5 lbs new potatoes
1 lb tomatoes
Choice of Cabbage or beets
A choice of kale, chard, turnips, or carrots
Choice of garlic, onions, or leeks
2 lb combination of squash and cucumbers
Choice of Bell peppers, eggplant, or green beans

Please have orders in by 12:00, but the sooner the better. See you tomorrow!

Luke

Fisher's Produce:  Delivery tomorrow

This week’s CSA share will likely include:

1.5 lbs new potatoes
1 lb tomatoes
Choice of Cabbage or beets
A choice of kale, chard, turnips, or carrots
Choice of garlic, onions, or leeks
2 lb combination of squash and cucumbers
Choice of Bell peppers, eggplant, or green beans

Please have orders in by 12:00, but the sooner the better. See you tomorrow!

Luke

Naples,FL:  Market is open to order for delivery on Tues. June 17

Market is open for orders to be delivered Tuesday, June 10th.

Local Farms First:  Pick Up Reminder!!!

Greetings Local Farms First food lovers!

Pick Up Reminder!!

Don’t forget to pick up your order today between 4-6 PM!

Crested Butte: The CB Pick-Up Location is now at The Daily Dose juice bar right next to Clark’s Grocery Store

Gunnison: Upstairs at the ORE Office (202 E. Georgia).

Thanks for supporting local family farms,
Amy Konash- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
970-641-7682
click here to start shopping on the website:
www.LocalFarmsFirst.com

Champaign, OH:  Soul Kitchen

Let me sleep all night in your soul kitchen
Warm my mind near your gentle stove…
(The Doors – Soul Kitchen

Soul Kitchen…if you follow the Cosmic Charlie Facebook page, you know that the Cosmic kitchen is often referred to as the Cosmic Soul Kitchen.

Soul kitchen comes from my early love of, The Doors and Jim Morrison. It also reflects my early California days when I lived in Venice Beach, grooved to the bohemian scene, absorbed the tales and haunts of earlier times from some of my favorite rock stars. Don’t even get me started on my time spent living in San Francisco and my love of The Grateful Dead:)

Anyway, in my early, early teens, I had a deep love of all things The Doors. My room was plastered with posters, my early college dwellings were a meca of posters of Jim…

When I moved to Los Angeles, I knew that my very first apartment out of college needed to be in Venice Beach. I knew that The Doors used to hang at a soul food restaurant called, Olivia’s, in Venice Beach. I loved being so close to so much rich history in the rock world. I also had befriended people who lived up in Laurel Canyon which thrilled me to be able to travel the roads and imagine where Jim lived, where Joni lived, where all the magic happened in the 60s and 70s.

Anyway…I have adopted, Soul Kitchen, as the Cosmic baking area, with a loving nod to my love of The Doors. Tunes blare when I am hard at work at baking, and so it seems appropriate that this tune joins our Market Love playlist.

And, with that, we did a HUGE playlist drawing…here are the week’s winners…

*Laurie Cuddington
*Julia Gibson
*Cortney Brugh
*Robert Munch

Congrats!!!

The drawings continue, each week!!! The fun never ends at our little locally grown market!

And, the Cosmic Coupon of Love winner is…

*Kay Schenkel!!

Way to rock the market, locavores!!

See you all at pick up, tomorrow night!!

Peace and Love,
Cosmic Pam

The Cumming Harvest - Closed:  Newsletter - June 11, 2014