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.
Heirloom Living Market Hamilton Mill: 'Bits and Bites' February 1, 2015
Bits and Bites
It does not seem possible that today is February 1! Although we have had a few ‘cold snaps’, which unfortunately took out some of our Farmers’ crops, it has been a relatively mild winter. I was a little nervous that winter weather would preclude a trip down to Market on Thursday; however, luckily that has not been the case! (knock on wood!)
One of my most favorite things about Winter is all of the wonderful Soups that are both nourishing and hardy. Growing up in Ohio, Soups were definitely part of our Winter fare. The warmth of the kitchen combined with scrumptious aroma of bread baking and a delectable soup bubbling on the stove-top served not only to feed my body but also nourish my soul. Whether it was a Cauliflower and Potato Soup, Gumbo, Chili, Beef Vegetable Soup with Barley, Split Pea Soup with Ham or Chicken with Rice, I relished those dinners. The aromas of soup simmering still tug at my heart-strings and invite me to remember simpler times. Gertrude, our cook and my Mother used to expound on ‘cooking with love’ – and I truthfully do not believe you can make soup without putting your touch of love in it!
Yesterday I cooked up a batch of Chicken Curry and Rice Soup with Carrots, Onion, Garlic and Celery. The pungent aroma and taste of the Curry was perfect with a fruit salad and Gluten Free Parker House Rolls from Bakery on Brooks. Earlier in the week, I made a Split Pea, Cabbage and Pork Shank Soup. Carrots, onions and garlic were added and after cooking, I used the emulsion blender to get a thicker texture and added bits of the Pork. I will have the recipe at Market this week for those of you who are interested. (But if you plan on making it, you will need Pork Shank, Cabbage, Carrots and Onions from the Market)
The Pork Shank (from Heritage Farm) I put in a brine for about 16 hours before roasting in a slow oven. Fabulous flavor and very tender.
Specials, New Items, Updates
Greg of Heritage Farm has Lamb Chops on Special this week. In addition, he has listed Mild Breakfast Sausage and Hot Breakfast Sausage this week along with Rabbit. Hmmm… I remember eating Rabbit as a child, but have never cooked it. I need to explore this option and will let you know my results! Thanks Greg, for bringing us a variety of good, grass-fed, nutritious meat options. What an opportunity to explore new culinary delights!
Greg has also added a Bulk Pack – Organ Feet and Bones consisting of Soup Bones, Pig Feet, Lamb Bones, Fat Back, Chicken Necks and Backs, Turkey Necks, Ham Hocks, Organ Meat. This is 20#‘s of various items for $30.00!! This is a phenomenal deal and if you make your own Pet Food, it is a fabulous find. Needless to say, I got one Bulk Pack for the Black Lab! The offering is limited in number and in frequency of availability! So, grab it now if you want it! You will not be disappointed!
Elderberry Syrup is listed on all Markets and will be available on the Farmers’ Sale Table at all Markets.
Elderberry’s high anti-oxidant properties and capacity to build the immune system make it a perfect immune booster and can assist in shortening the duration of the flu, colds and sinus infections.
Historically, both elderflowers and elderberries were given to build the immune system and prevent colds and flu.
A recent Norwegian study has shown that elderberry juice (Sambucus nigra) not only stimulates the immune system, but also directly inhibits the influenza virus. The active ingredients in the elderberry were found to halt the spread of the virus by disarming the enzyme responsible for attacking the cell walls.
Elderberry has been proven effective against eight different influenza viruses. The study indicated that it may provide protection against a wide range of flu viruses, solving the problem of the “mutating flu”, because most strains of the virus use the same enzyme mechanism to penetrate cells.
The study, reported in The Journal of International Medical Research, showed that on average, flu patients given the elderberry extract recovered within 3.1 days compared to 7.1 days for those given the placebo. Researchers found that the patients who took the elderberry extract also had higher levels of antibodies against the flu virus. A previous study published by The Journal of Alternative and Complementary Medicine found that nearly 90 per cent of flu patients given elderberry extract were completely free of symptoms within two to three days, as compared to at least six days with a placebo.
Elderberry Syrup is very high in Vitamin A and C and bioflavinoids, and may be taken as a prophylactic against winter colds. The diuretic and anti-inflammatory activity of elderberries helps explain its use in rheumatic and arthritic conditions.
Elderberries have a long-established effect in regulating bowel activity, moderating extremes of diarrhea and constipation.
I am using my Mother’s recipe which contains: Elderberries, Cinnamon, Cloves, Nutmeg, Ginger and Honey. All ingredients are Organic. The added Spices all have their own unique medicinal qualities which is the reason for their addition. It is available in the 8oz size as well as the 16oz size.
Marie of Bakery on Brooks has done it again! She created Paleo Treats Cherry Almond Crispies. An explosion of flavor and they have chocolate in them too! Wow! Check them out!
Brandon Wills, Dabrielle and Bruce’s son of My Daily Bread has been keeping us supplied with our Organic Baked Goods these past few weeks! At his Mother’s side at the Bakery Brandon has learned his Mom’s secrets of making wonderful, nutritious Breads and Goodies. I am sure he will be happy to have his parents back home this week – and so will we! With their daughter packed and moved and some Beach time and R & R under their belts, they are ready to head back home — we thank Brandon for his good work and welcome Dabrielle and Bruce home with open arms! Next week, Challah, Rye and Tortillas will return to their offerings and grace our tables!
The freezer at Crossfit/Lawrenceville Market still has several packages of frozen Yellow Squash, which Farmer Ricky Brown of Back River Farm put up after the harvest this summer. Perfect to add to soups or casseroles. Please email me if you would like a package to be included with your order this week. Email order for Yellow Squash
Burnell Farms is going strong bringing us some great winter veggies! Broccoli, Brussell Sprouts, Huge heads of Savoy Cabbage, Carrots, Kale and Romaine Lettuce are all listed in their offerings this week. Tammy just added Young Spinach. I’m in…
Carrell Farms has delicious Water Buffalo Use a combo of Water Buffalo and Beef Bones to make an outstanding Bone Broth!
Be sure and check out Shalley’s all Natural Body Products. I recently purchased Shalley’s Silky Bamboo Lotion a combination of Tallow and Coconut Oil and essential oils as a balm for my raw and chapped hands. Oh, the difference just one application made! This is something that I will not be without.
Markets close at 8:00pm Monday. Be sure and get your order in and thank you for supporting our LOCAL Farmers!
Pickup at Crossfit Market
Pickup Day and Time: Thursday 4:30pm – 6:30pm
Pickup Location: Crossfit O-Zone
519 Hurricane Shoals Road NE
Lawrenceville, GA 30046
Click Here for Map
Pickup Day and Time: Thursday 2:30 – 4:30pm
Pickup Location:
Hamilton Mill Community Clubhouse
1669 Hamilton Mill Parkway
Dacula, GA 30019
Click Here for Map
Pickup Day and Time: TUESDAY, 4:30pm – 6:30pm
Pickup Location: All Saints Lutheran Church
722 Rockbridge Road, SW
Lilburn, GA 30047
Click Here for Map
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BUY LOCAL ~ Know your Farmer!
Fresh Harvest, LLC: Weblog Entry
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Roast Chicken with Kohlrabi and Carrots
from The NY Times
INGREDIENTS
1 whole chicken (about 3 to 3 1/2 pounds), trussed
Salt and freshly ground black pepper to taste
3 tablespoons finely chopped fresh thyme
3 tablespoons unsalted butter, 1 tablespoon of the butter at room temperature
1 teaspoon oil
3 small onions, peeled and cut in half through the root end
1 ¼ cups chicken stock or bouillon
4 small kohlrabi, peeled and quartered
3 medium-size carrots, trimmed, peeled and cut crosswise into 1/2-inch pieces
3 large cloves garlic, peeled and crushed
1 tablespoon flour
Sprigs of parsley for garnish
PREPARATION
Preheat oven to 350 degrees. Season the chicken with salt, pepper and thyme.
In a large, heavy skillet heat 2 tablespoons of the butter and the oil. When very hot, add the chicken, and brown on all sides. Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned. Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
Add the kohlrabi, carrots and garlic to the casserole. Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven. Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices. The chicken is done when the juices run pale yellow. Transfer it to a baking dish, and set aside. With a slotted spoon remove the vegetables to a side dish, cover and reserve.
Carefully deglaze the casserole, adding the remaining stock. Bring to a boil on top of the stove, and reduce by a third. Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth. Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon. Taste, and correct the seasonings. Add the reserved vegetables to the sauce and keep warm.
Remove and discard the trussing string, quarter the chicken, and place on a serving platter. Arrange the vegetables around the chicken, and spoon the sauce over the chicken. Garnish with sprigs of parsley, and serve immediately.
Market News
Hello!
Valentine’s Day is fast approaching, so please remember to spread the Local Love! We will have for you some nice gift items. While we don’t have flowers this time of year, we will have Flower Subscription Gift Certificates for the flower lover in your life! We will provide a lovely card for you to give which you can pick up on Wednesday the 11th. We will also next week have potted blooming hyacinths which you can pick up next Wednesday, and would be great gifts for a teacher, co-worker or neighbor.
The Bloomy Rind has some sweet heart shaped cheese for whatever special meal you may be fixing.
Our veggie quantities are low this week. It’s winter out there, folks! Now may be the time to try a new veggie – escarole and endive for cooking and salads, and kohlrabi is wonderfully versatile as well. Lots of nice beets and carrots as well, which are always great no matter if they are raw, roasted or steamed.
Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
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!
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Plattsburgh Online Ordering: online farmers market ordering open
Hi folks. We are accepting orders through Tuesday evening. See you Saturday!
Green Fork Farmers Market: Weekly Product List
Dear Green Fork Farmers Market Customers,
New this week—Green Fork Farm has blueberry jam available, made from local, organically produced berries.
Also available this week:
Vegetables—lettuce and spinach.
Herbs—Cilantro.
*Meat*—pastured beef, chicken, lamb, pork, organ meats, soup bones, and parts for stock.
Eggs—pastured chicken eggs.
Specialty foods—fermented sauerkraut and jalapenos, salsa made from local and organic ingredients, sugar cookies, and olives directly from the grower in California. Figgieville will also have a new shipment of olive oil coming in soon.
Place your order from now until Tuesday at noon, and we’ll reserve your products for pickup on Wednesday from 4-7 pm. Or you can stop by to see what we have for sale on our tables.
Thanks so much for supporting our local farmers and artisans!
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
Dawson Local Harvest: Preparing for February
The DAWSON LOCAL HARVEST for February 6th
Preparing for February.
HI EVERYBODY!
A couple of Notes about vendors. MY DAILY BREAD has not been listing lately because they’re in Florida tending to a sick daughter. They will be there for a bit, yet. We’ll let you know as soon as they are able to do the HARVEST again.
On a brighter note, LEILANI’S GARDENS has rebuilt both of their coldframes (like a greenhouse without the heaters and fans). Coldframes extend the growing season by protecting tender plants from the cold, which means earlier Tomatoes in Spring, longer producing cold crops in Winter. LEILANI’S will also be adding a third coldframe later this year, along with other improvements for better production. We’ll keep you up to date on other news as it comes along.
In the meantime, take a look at The Market to see all that’s available this week.
THE MARKET IS NOW OPEN!
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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager
Suwanee Whole Life Co-op: Reminder: Don't forget to place your co-op order today
Just a friendly reminder :-)
Don’t forget to place your order today by 5pm
I noticed a few people still have items in their carts. If you need those items please login and submit your order.
If you did NOT receive a confirmation email immediately after you placed your order, then your items are still in your cart and your order is not complete.
The Wednesday Market: Your Friendly Reminder to Order
Good afternoon!
Well, it just started raining here, and the weather forecasters say we are going to be socked in for a while. I guess it’s good that we have the Superbowl to watch this evening!
Before you settle down in front of the TV to watch the big game, please remember to place your order. The Wednesday Market is open. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. on Wednesday. Be sure to check the website for all of this week’s offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
We’ll see you on Wednesday!
Thanks,
Beverly
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.
ALFN Local Food Club: The Market is Open with New Products!
Hey There Food Club,
The market is open, and even in the dead of winter, our growers keep us excited and full with loads of new products like…
- Heritage breed pasture-raised brown eggs from McSwain Ranch. Our favorite lamb grower also raises happy and healthy hens that are now laying delicious eggs!
- Red Russian kale from Arkansas Natural Produce, which I’d say should be sauteed with smoked paprika.
- A whole host of preserved products from Drewry Farms & Orchards, including spicy pickled green tomatoes, chow-chow, apple jelly, blueberry peach spread, cinnamon apple jelly, peach spread, rhubarb berry jam, and Kenny’s best ever salsa. They’re also baking apple cranberry, honey sweet potato, and Italian garlic and herb breads, harvesting honey, and yes, they’ve STILL got plenty of Arkansas black apples!
- Tammy Sue’s Critters is at it again, this time with adorable pumps filled with her homemade goat’s milk lotions. These come in a variety of scrumptious scents including cherry almond, gracious gardenia, grapefruit, juicy pear, lavender, lemon verbena, lemongrass, midnight pomegranate, peppermint, southern peach, or unscented.
- Willow rooting compound from Food For Thought Farm. I had to Google it, but this stuff apparently works magic for propagating plant cuttings.
Thank you for supporting local growers all year-round!
- 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!
Stones River Market: The Market is Back Open - Welcome to February
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
Wow! February is already here which means Spring is fast approaching. Farmers are getting their greenhouses filled for the coming season. It has been a particularly tough Winter on our year round growers but they will get more products added soon.
Some items of interest this week:
Flying S Farms has a new biscuit – sour cream sweet potato butter biscuit.
Frontier Family Farm’s greenhouse has been very productive this winter with them offering spinach and a gourmet spring mix.
In anticipation of spring, Carol’s Vibration Cooking has added a bug and sun protection lotion bar.
Nuance Coffee & Tea has added several new coffees to their offerings this week. They are ALL Peaberry bean coffees from: Kenya, Malawi, Papua New Guinea, and Zimbabwe. These are some rare and outstanding coffees that have been hand sorted to ensure only the finest beans are selected. Enjoy!
Ever cooked with duck eggs? Wedge Oak Farm has them on the Market and many people are finding benefits to using them in their cooking.
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 is still soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.
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/