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.
Russellville Community Market: RCM Opening Bell
Welcome to another RCM Market Week!
Be sure to check out the newly listed items this week! Lots of great, local products to be had!
Happy shopping! Eat Local!
Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.
Happy Shopping! See you on Thursday!
FRESH.LOCAL.ONLINE.
CLG: Opening Bell: Bacon, Broccoli, Hummus, Coffee...
Good afternoon,
If you haven’t started planning your garden yet, don’t delay. It won’t be long before we’ll be listing many varieties of tomato and pepper plants. And lots of other veggie plants, too.
Check out all the Featured Products and use the SEARCH field on the main Market page to quickly find the items you want.
Come early on Friday 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
ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – kirp1968@sbcglobal.net
Our Website: www.conway.locallygrown.net
On Twitter: @conwaygrown
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Champaign, OH: Winter Winds
But if your strife strikes at your sleep…
Remember spring swaps snow for leaves…
You’ll be happy and wholesome again…
When the city clears and sun ascends…
(Winter Winds- Mumford and Sons)
Well, we really did get hit with much snow, cold, and winds, yesterday. In fact, we have had a week of this frosty, cold, snowy weather.
It’s been the kind of cold that drives you under layers of blankets, mounds of layers of clothing just to move about your day, and many, many thoughts of sun drenched, warm days to come. We really are in the last stretch of the winter months but it is not going to let us go, so easily. It wants us to truly know it’s presence.
So, we endure, we are patient, we are ever knowing that spring is around the corner. It’s this frozen last part of winter that makes us appreciate what’s ahead, what’s to come, and what it feels like to bask in warm rays.
We also remain patient by waiting for the next growing season to begin. To see the return of so many of our seasonal vendors. But, in the meantime, we remain steady, strong, and ready to take your weekly orders.
We rock the numbers, each and every week! We are seeing the return of familiar faces and friends. We are here, just for all of you, to make the last weeks of this cold, cold winter, a bit easier on you.
Give us your orders, and let us take the work out of it for your week. We are that bit of warmth and happiness in this frozen mess. We look forward to seeing you!
Peace and Love,
Cosmic Pam
Stones River Market: Time to Order Local Food
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
What a week we had last week! I hope everyone made it safely through the ice and snow. I want to thank everyone who made it to pick up this week as it was a challenge for the vendors as well as the customers.
Some news for this week:
Ms. Rosie has added wild blackberry jam this week.
The Dylem and Caleb from Rocky Glade Farm are selling eggs from their hens. The Vaughn Brothers are committed to caring for their livestock well, working together to make the farm land better and have fun at the same time!
There are plenty of other products available this week. Browse the categories to see what your will find.
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Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!
Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!
It has been a while since I have posted a recipe. Our recipe today comes from Chef Jenny using products from the Market including Jenny’s SOS Seasoning.
Quinoa & Mushroom Omelet
The quinoa gives this omelet a nice bite and the SOS Seasoning and mushrooms pair nicely with the eggs.
- 1 tbsp olive oil, for sautéing
- 2 cups mushrooms
- 1/4 cup oregano, dried
- 1 1/2 cup quinoa, cooked
- 1-2 tbsp SOS Original Seasoning
- 8 large eggs
- butter, for cooking the eggs
- 1 cup cheddar cheese, shredded
- salt and pepper to taste
- Pour olive oil in a fry pan. Heat to medium. Add the mushrooms and oregano. Cook mushrooms for 4 -5 minutes or until lightly browned. Add the cooked quinoa and SOS Original Seasoning. Remove from heat.
- Preheat oven to warm.
- Whisk 2 eggs at a time in a bowl. Put some butter in the bottom of a small non-stick pan. Heat over a medium heat. When the pan is hot, add the 2 eggs.
- As the eggs begin to set, scrape the eggs on the sides of the pan towards the center. Tilt the pan until the raw egg flows to the bottom to cook.
- When it is almost done, place a fourth of the mushroom/quinoa mixture and some cheddar cheese on one half/side of the eggs.
- Fold the other half over the filling and allow the cheese to melt. Slide omelet onto a plate. Keep omelet warm in the oven as you prepare the other omelets.
- Repeat steps 3 through 6 three more times.
- Sprinkle with salt, pepper, and additional SOS Original Seasoning to taste.
Servings: 4
Degree of Difficulty: Easy
Recipe Tips
- Quick-N-Easy Version: Pour all the eggs into a large oiled or buttered pan and scramble. When the eggs are almost done, add the quinoa/vegetable mixture and top with cheese
- Rice can be substituted for the quinoa.
Source
Email: jenny@jenuinehealth.com
Web Page: http://www.jenuinehealth.com
I 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!
John
See the complete list of products at http://stonesriver.locallygrown.net/
ALFN Local Food Club: The Market is Open and Policy Changes Are Coming!
Good Morning Market,
Thanks so much to everyone that came out to the incredible new Whole Foods on Thursday! We don’t have final numbers yet, but the store was packed all day and it was wonderful to see so many friendly faces. Even after a week like this last one, the market is open with delicious local food, including new organic spice blends and even deodorant from Maison Terre.
Many of our long-time members can recognize how much ALFN has grown over the eight years since we started out of a garage on Victory Street. With growth comes new challenges, and so our Board of Directors has been working incredibly hard to figure out how to make Food Club financially viable moving forward. After weeks of thoughtful debate, we’ll be implementing a few policy changes beginning March 7th:
- Changes to Monday Pick-Up: Beginning 3/9, the new hours of Monday Food Club will be 5-6pm. In order to help cover our costs, all orders picked up on Monday will be charged a $2.50 convenience fee.
- Pay By Credit Card at Pick-Up: In addition to still being able to pay by credit or debit card through our website, beginning on 3/7, you will also be able to pay by card while at pick-up. If you do not have a form of payment, your order can not go home with you. To receive your food, you can come back during Food Club with a form of payment, pick your order up on Monday, or we’ll hold on to it one full week for an additional $10 fee. Though it may not seem like much, we can no longer bear the administrative costs of tracking IOUs.
These decisions are not made lightly and are only so that we can continue to provide this service moving forward. If you have questions or concerns about any of these changes, please do not hesitate to contact me at (501)291.2769 or arlocalfoodnetwork@gmail.com. We only exist because of the continued support of our members and want to make sure that this wonderful Food Club has its best days ahead!
Most 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!
United States Virgin Islands: VI Locally Grown Market, Week of 2-22-15
Hello Everyone!
The VI Locally Grown market is now open for orders. Tomatoes, tomatoes, tomatoes…are coming in! We will have several pints of tomatoes (cherokee purple, roma, grape, and cherry) at the market this week and I will be adding them to the online ordering system soon. Thank you for your continued support!-Castiel and your VI Locally Grown producers
Middle Tennessee Locally Grown: Manchester Locally Grown Online Farmer's Market - It's Time to Order
Manchester Locally Grown Farmers’ Market
How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Hi, Everybody!
Welcome to another week of shopping at Manchester Locally Grown online farmers’ market. The market will be open for ordering until Tuesday at 10 pm, and pickup will be on Thursday from 3:00 till 4:30.
What to get that gardening friend whose birthday happens to fall in a decidedly “non-gardening” kind of month? Why not get this friend a gift certificate from Dogwood Valley Greenhouse? It will be redeemable in just a couple of weeks. (promise!) Winter is the perfect time to enjoy houseplants, succulent planters and herb collection baskets from Dogwood Valley Greenhouse. Don’t forget to let us know if you might be interested in purchasing flowering hanging baskets, vegetable plants in gallon pots, or 6 packs of bedding plants this spring. If there is something else special that you would be interested in, please let them know by e-mail to tnhomeschooler@yahoo.com.
This year-round online farmers’ market offers eggs, herbal products, local honey, winter vegetables, fresh greens, and pork products, all produced on local farms. Go through all the categories and find some great things to brighten up your winter meals. Support your friends and neighbors who have grown and produced these items.
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A sampling of items available from our local farmers: (L to R) Dried oregano from Solace Farm, Various flavors of jam from Doorstep Bakery, Aloe plant from Dogwood Valley Greenhouse, Cylindra Beets and Snowflake Lotion Bar from Solace Farm.
Ordering will be open until Tuesday at 10 p.m., and your order will be available for pickup on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator till Friday, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service.
Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!
Blessings,
Linda
Siloam Springs, AR: Online Market is Open!
www.siloamsprings.locallygrown.net
We’re thrilled to announce that two of our farmers were awarded 2015 Ozark Slow Food Micro-Grants!
After a competitive application process through Ozark Slow Food, Thomas Fairbanks of Opossum Hollow Produce and Roger & Jennifer Remington of R Family Farm were each selected to receive $800 towards projects that specifically aid the diversification and enhancement of the production and distribution of sustainably grown, locally-produced food in the region.
Tom Fairbanks will use the matching grant towards building a layer house to bring farm-fresh, cage-free, non-GMO eggs to the Siloam Springs Farmers Market. Opossum Hollow Produce is a small retail-oriented farm that sells fresh vegetables, cut flowers, eggs and honey. Everything is naturally grown without chemical spays or fertilizers.
Roger & Jennifer Remington will use the matching grant towards building an egg washing machine that will be installed in a new egg washing station on their farm. Due to a high volume of customers and current Arkansas law regarding number of laying hens at small farms, this will enable them to supply more pastured, non-GMO eggs to meet customer interest. R Family Farm is a pasture based farm supplying the local community with non-GMO and pastured beef, pork, chicken, eggs, and raw milk. Their animals are free of antibiotics, GMOs, steroids, and growth hormones.
Can you tell eggs are in high demand? Glad it looks like we’ll have plenty more at the Farmers Market this year!
Citrus County Locally Grown: Last Week of February
Our growers thank you for supporting local growers and businesses. Your orders make a real difference
Michael is recovering at home and thanks all of you for your well wishes, prayers and support.
Please remember MILK IS AVAILABLE but we need to get our order to the farm on Tuesday so we will stop taking orders for milk, MONDAY NIGHT, so please do place your orders early!
ARBOR TRAILS NURSERY has joined our market and we are getting very positive feedback from our customers. Their produce is grown hydroponically and it’s beautiful. Some of the lettuce weigh 1 1/2 – 2Lbs and crisp too. They come with roots, so keep the roots moist to keep them fresh.
Check out the:
Green Leaf Lettuce
Green Butter Crunch
Red Leaf Lettuce
Red Bok Choy
Green Bok Choy
3 Rock Farm
Winter is in full swing and the outdoor pickins are slim. However we do have plenty of eggs and microgreens!
Microgreens contain considerably higher levels of vitamins and carotenoids— up to five times greater than their mature plant counterparts. Put some Microgreens in soups, salads and sandwiches and add some extra nutrients today!
Variety of Flavors
*Arugula
*Bok Choy
*Mild Brassica Mix
*Spicy Brassica Mix
Thank you for supporting your On-Line Farmers Market. Your purchases have made a difference to many families
Your CCLG Team
THE MARKET IS OPEN
The link below will take you there.
Dothan, Alabama: Know Your Farmer: Jennifer @ Sandspur Farms & "Empty Bowls"...
Market At Dothan_Eating Locally, Year Round
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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
KNOW YOUR FARMER, KNOW YOUR FOOD…
This week JENNIFER MERCER of SANDSPUR FARMS will be available to answer your questions and share news from Sandpur Farms. Come out and visit with Jennifer from 10AM-12PM, Friday, 2/27/15 @ Dothan Nurseries
EMPTY BOWLS…
Market At Dothan is excited to participate in this years Empty Bowls project benefitting The Wiregrass Food Bank on Saturday, February 28th at the Cultural Arts Center.
What is Empty Bowls Dothan?
Empty Bowls Dothan is an event to help support hunger prevention in the Wiregrass. On event day, bowls created and donated by local potters, community members, and students will be offered for sale. For $10 each, attendees will receive a bowl of their choice and a basic meal of soup, bread, and water. All funds raised from the sale of the bowls will go to the Wiregrass Area United Way Food Bank.
Hope to see you there. #FightHunger
CASBLANCA RANCH LOCAL GRASS FED, GRASS FINISHED BEEF…
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do not feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*GROUND BEEF PATTIES
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*LIVER
****SOUP BONES
WELCOME…
SPRING HILL FARM
“We are a small farm located in Ozark, AL. We keep bees, raise chickens and plant a big garden. We love to make our food from scratch and have sold at local farmer’s markets. We specialize in whole wheat bread, pretzels, and cinnamon rolls from freshly ground flour. We also make soup mixes, spice mixes, fresh homemade cookies, and brownies. "
#MARYS PEEPS…
" KUMQUAT SATSUMA PEPPER JELLY…My new version of pepper jelly is made with fresh kumquarts, and satsumas, with some sweet pineapple. Add the final touch with jalapinos and bell peppers. All grown without pesticides, and no additives. I hope you will try this and enjoy it. It will be an added jar of flavor for you pantry. Remember that all my products are prepared for you in my home kitchen with complete sanitary conditions as possible."
SPECIAL: KATHY’S KLUCKERS…
BOGO (BUY ONE, GET ONE) PURPLE HULL. PEAS!
#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net
DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
Farm to Table Recipes
SAUSAGE, KALE & LENTIL SOUP
Ingredients
2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving
Directions
Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Per Serving: Calories 380; Total Fat 13 grams; Saturated Fat 3 grams; Protein 25 grams; Total Carbohydrate 44 grams; Sugar: 4 grams; Fiber 9 grams; Cholesterol 23 milligrams; Sodium 1207 milligrams