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.
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
The Market is back open this morning. The hard freeze we had affected some farmers with their produce this week. Erdmann Farm had to remove the last of his products. Rocky Glade Farm will be making an assessment later this morning and should have their inventory updated after lunch. Be sure to check back then.
Flying S Farms has added a celery rice kale soup to her variety of Frozen Soups.
Wedge Oak Farm has added several products in the Duck category as well as Little Buddies Smoked Sausages this week.
West Wind Farms has added turkey sausage patties and still has several whole turkeys available.
Chef Jenny returns this week and has this message:
Get a healthy start to your New Year with snacks and seasonings from the Seeds of Success. NEW to the market this week is SOS Dill-icious Seasoning: a blend of ground sunflower seeds, dill, dehydrated onions, turmeric, sesame seeds, and a touch of sea salt. It is a flavor enhancer that is low in salt and provides the powerhouse benefits of sunflower seeds and turmeric. It is a great topping for: salad, salmon, potatoes, egg salad, tomatoes, cucumbers, winter greens, pasta, chicken, and dips.
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!
Our recipe this week comes from Chef Jenny featuring her new product – Dill-icious Seasoning.
Dill-icious Salmon (Quick-N-Easy!)
1 tbsp vinegar
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 – 3 tsp Dijon mustard
1 tbsp Dill-icous Seasoning
1/4 cup olive oil, plus more for the baking dish
4 oz salmon fillets, skin removed *Wild pacific salmon (without dye) is healthiest.
- Preheat oven to 400 degrees.
- Combine the vinegar, Worcestershire sauce, lemon juice, Dijon mustard, Dill-icious Seasoning, and olive oil.
- Line a 9? × 13? baking dish with foil for easy clean up. Brush the bottom with oil. Spread a spoonful of Worcestershire sauce mixture on presentation side of each salmon fillet. Place it on the foil with presentation side face down. Spoon about half of the sauce over the salmon. Bake for 5 – 8 minutes. (Thinner salmon fillets require a shorter amount of time.)
- Turn salmon fillets over and spoon the other half of the sauce on top. Bake another 5 – 8 minutes, or until the salmon flakes with a fork but still is moist. Baking time depends on the thickness of the fillets.
- When serving, turn presentation side up, and sprinkle with more Dill-icious Seasoning.
Servings: 4
Oven Temperature: 400°F
Tips
- The salmon can be grilled over a medium heat. Place in an oiled foil pan. Grill for 6 – 8 minutes with half of the sauce. Turn the salmon over and add the other half of the sauce. Grill another 6 – 8 minutes, or until it flakes with a fork but still is moist.
- Serve with broccoli or peas.
- Vegetarian Option: Eliminate the salmon and Worcestershire sauce. Saute onions in olive oil. Add frozen peas. In a bowl, whisk together the vinegar, lemon juice, Dijon mustard, dill, salt, pepper, and oil. Combine this mixture in with the peas, onions, and cooked penne pasta. Sprinkle with SOS Dill-icious Seasoning.
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/
Fresh Harvest, LLC: Fresh Harvest for January 11th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Roasted Beet and Carrot Salad
from Martha Stewart – Meatless
Ingredients
2 pound beets, scrubbed and thinly sliced
6 carrots, peeled and thinly sliced
3 tablespoons extravirgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons orange juice
1½ teaspoons sherry vinegar
1½ teaspoons chopped tarragon leaves
3 small Belgian endives, or other lettuces, trimmed, halved lengthwise, and cut into 1inch pieces
4 ounces fresh goat cheese, crumbled (about 1 cup)
? cup chopped toasted pecans
Instructions
1. Preheat oven to 450?. On a rimmed baking sheet, toss beets and carrots with 1
tablespoon plus 1½ teaspoons olive oil? season with salt and pepper. Roast in a
single layer until tender, 2530 minutes, tossing halfway through. Let cool 5
minutes.
2. Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and
remaining 1 tablespoon plus 1½ teaspoons oil? season with salt and pepper.
3. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with
remaining dressing and add to platter. Top salad with goat cheese and pecans just before
Market News
Hello!
We are happy to be back after a long hiatus! That was one big cold snap, but we return again with a nice selection of winter vegetables for you! All the farmers and producers we feature work extra hard in the winter to keep their crops alive and in top quality. And also the meat producers, who have new animal babies arriving this time of year and it is an extra challenge to keep them alive and healthy. It is continually amazing the dedication of these farmers to brave the conditions to provide food for you, as well as the dedication of you, our dear customers, who brave packed winter schedules and horrible conditions to retrieve your food! We really appreciate this Fresh Harvest community!
We do have some big news regarding one of our long-term producers and dear friend of Twin Forks Farm. They have decided, after much deliberation, to retire from bread baking. They will continue to offer their wood-fired granola. We wish them all the best in this new stage of their life!
We are please to let you know that we do have another exceptional baker on board to offer their artisan style bread. We are really excited, but we will all have to wait until the end of the month. So stay tuned!
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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Champaign, OH: Standing On The Moon
Standing on the moon…
I see a shadow on the sun…
Standing on the moon…
The stars go fading one by one…
(Standing On The Moon…Grateful Dead)
You know how on some days, things seem monumental? Or you feel stressed, or in my case, sick all week? You know how we may get frustrated, irritated, angry? You know how so many of us can take a small problem, make it grow until we feel it’s the worst problem in the world?
We have all been there. We all do it. It’s life. We all get upset over things.
Then, you know how something even bigger comes along, something that shakes your soul? Something that is beyond belief? It catches you off guard, it brings you way down to what is really important in life?
That happened to me, yesterday. I have been sick (we ALL know that by now:), I was in an all morning/afternoon meeting (with a board that I LOVE), was tired when I left, and feeling frustrated that I was heading home to a nap, once again. I was also feeling blue because I needed to cancel plans for the evening because I just wasn’t up for the fun of the evening.
I arrived home, after my meeting, happened to check my Facebook page, only to see a huge amount of messages generating from my private sorority page.
You all know that I love and cherish the groups I am a part of. The friendships that I cultivate from each. Well, one of the groups that is nearest and dearest to me is my college sorority. Much like this little market of love, in the early days, our chapter of sorority built it’s chapter, on campus, in 1982. I was lucky enough to be a part of the building as one of the first pledge classes. The founders, the pledges, we worked long and hard, much like right here, to grow our sorority, each and every year.
But, we were the core group. The carriers of the flame. Our love and sisterhood continues to bond us. The messages, yesterday, were about one of our sisters who had fallen into a sudden and sad health issue and in 7 minutes, her life changed, we all sit in unity, today, as we do not know the outcome. We have reunited, across the United States, to hope for a miracle.
My reason for writing this, today, is that it’s easy to feel blue if things are not going the way we want but then you look at the bigger picture, and these small things, like me and my illness, don’t matter, really.
What matters are the bonds, the love, the groups that we form, that we protect, and that we nurture.
Today is Sunday…if you feel like letting a little love shine towards my sorority sister, it would be lovely. If it makes you look around and show someone around you some love, that would be amazing.
Love and friendship…it’s what I stress in this market, in life, and in my relationships with people in my life.
As always, this market is here, to help you through the week. We love each of our customers, vendors, and volunteers…we all need each other.
We are here, shining the lovelight…
We look forward to your orders, not because of the market sales, we look forward to connecting with each and every one of you, on Thursdays. We are a market family…and that is hard to find, elsewhere.
Peace and Love,
Cosmic Pam
CLG: Opening Bell: NEW GROWER!!! Read all about Bar C Family Farm
Good afternoon,
Please join me in welcoming a new Grower to CLG. The Clark family produces quite a variety of items on 7 acres in El Paso, just east of Vilonia. They will be offering pork, vegetables, and baked goods! If you have any questions about their items, you can email them to get a quick answer. And even though it’s the middle of winter, most of our vegetable producers are already planning and planting for their spring gardens! Be sure to share us with your friends on Facebook, especially those who are concerned about where their food comes from. We have several items priced under $3 that make great gifts for any occasion. And… CLG is the only farmers market in Conway open right now!
Available now!: 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.
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
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
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.
Hello, friends,
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.
This year-round online farmers’ market offers several types of winter vegetables, as well as other foods and herbal products produced on local farms. Support your friends and neighbors who have grown and produced these items. Don’t forget to check out the indoor plant offerings from Dogwood Valley Greenhouse. Check back in a couple of days to see the succulent dish gardens which will be added soon.
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A sampling of items available from our local farmers: (L to R) Honey from Steve’s Bees, Mini Cinnamon Amish Bread from Basically Breads, Sleeping Cat Lotion Bar from Solace Farm, Green Oakleaf Lettuce from Frontier Family Farm, and Aloe Vera Plant from Dogwood Valley Greenhouse.
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
All this cold weather and hearing about the colds and flu that are affecting our community has me thinking about nutrient rich bone broth. I make and freeze bone broth to drink, and use in soups or stews. The Nourished Kitchen blog is a great source for information and recipes about making and using bone broths. (http://nourishedkitchen.com/bone-broth/)
Here is an excerpt from the blog:
What’s the difference between broth, stock and bone broth?
In traditional foods circles you’ll hear a lot about broth, stock and bone broth – and they’re typically used interchangeably. Bone broth, broth and stock are built on the same basic foundation: water, meat or bones (or both), vegetables and seasonings. As it cooks, the liquid is typically skimmed (although this is not necessary since the scum that rises to the top of the stock pot – off-putting as it is – is a rich source of amino acids) and eventually the solids are removed by straining the stock with a fine-mesh sieve or reusable coffee filter.
Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is rich in minerals and gelatin.
Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger.
Why bone broths are good for you
Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids. Bone broths are a good source of amino acids – particularly arginine, glycine and proline. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which improves collagen status, thus supporting skin health. Gelatin also support digestive health which is why it plays a critical role in the GAPS diet. And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too. Chicken stock inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections. Pretty cool, huh?
Perpetual Soup or Bone Broth the Easy Way
YIELD: As much or as little broth as you want, my family consumes about 2 to 3 quarts of broth each day.
Perpetual soup: Bone broth can be made in a slow cooker using this simple technique.
Ingredients
1 whole chicken (or the frame of a roasted chicken)
2 sweet bay leaves
1 tbsp black peppercorns
any vegetable scraps you have on hand or a whole onion, several carrots, 2-3 stalks celery, a head of garlic, thyme or parsley(optional)
filtered water
Instructions
Place one whole chicken or the frame of a roasted chicken into your slow cooker with sweet bay, black peppercorns and any vegetable scraps you have on hand. Cover with filtered water and cook on low for one week.
After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or, preferably, a reusable coffee filter which will help to clarify the broth. Replace the broth you remove from the slow cooker with an equivalent amount of filtered water. If you’re using a whole, fresh chicken, you may also remove chicken meat from the slow cooker as desired for stir-fries, in soups or in casseroles.
At the end of the week, strain off any remaining broth and discard or compost the bones. The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Wash the insert of your slow cooker and start again.
I encourage you to visit the page at the link provided for additional information and more recipes. Beef soup bones, marrow bones, chicken frames, and whole chickens are available to order via the online market.
Link for bone broth recipe: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/
Link for blog article: http://nourishedkitchen.com/bone-broth/
Northeast Georgia Locally Grown: Northeast Georgia Locallygrown Availability list for Jan. 9
Good Evening Locavores,
One more cold night and we can look forward to some warmer days ahead.
The frigid temps and especially cold wind we experienced this week have set back some of the vegetables outside but, it also makes some of the root crops sweeter.
Many of your farmers are also growing vegetables in hoophouses and their value for providing wintergrown vegetables is now paying off with winter vegetables.
Now is also a good time to enjoy extra dishes of grassfed meats and eggs.
The delicious baked goods will top off a hearty hot winter meal.
This is a good time to stock up on the all natural skin care products to relieve chapped lips or hands.
Thanks for supporting your local farmers through the bitter cold this past week.
Keep warm, safe and enjoy local food.
South Cumberland Farmer's Market: Time to Order Local Food!
It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the marketpage
To Contact Us
Cumberland ’s Market
cumberlandfm@gmail.com
931-592-3399 (no voice mail)
Recipes
Market News
DEAR GROWERS/ARTISANS
Tuesday is the annual CFM Board meeting, Jan. 13th, 1:30 p.m., at the Sewanee Community Center.
We hope you will all be there whether you are a voting member or not. You can also join if you would like to vote!
BEGINNING FEBRUARY 1st
If you come to market and forget your check book, credit card, or cash, we will give you an addressed envelope to take with you. Your payment should be mailed within 24 hours of market closing so it will arrive in time to post to your account before the next market.
THE DEPARTMENT OF AGRICULTURE will be presenting the following workshops:
Farmers Market Boot Camp
Fruit Production and Direct Marketing
Locally Raised Beef
Poultry Workshop
The only workshop that doesn’t have a fee appears to be the Locally Raised Beef Workshop. Send us a (new) e-mail to cumberlandfm@gmail.com if you would like to see the information on these workshops. (Do NOT Reply to this e-mail.)-————————————————————————————————————————————————————-
MARCELLA FROM FOX FARM has let us know that her pork chops and breakfast sausage are on sale this week.
She has just accepted a teaching job that will not allow her to continue selling on the CFM market. Fox Farm will continue to sell whole and half hogs and lambs on a limited basis however. Check back weekly.
She says further, “I want to thank all our faithful customers and I look forward to rejoining the market during summer vacation.”
Thanks again,
Marcella-————————————————————————————————————————————————————-
WHITE CITY PRODUCE AND GREENHOUSES reminds us that, while their growing season has ended for the winter, their CSA’s are still on the market and available for ordering. The deadline will be here before you know it, so please order soon so you will not be disappointed.-————————————————————————————————————————————————————-
EXTENDING YOUR GROWING SEASON
There will be six webinars, each 75 minutes long, in February and March of 2015. All webinars will be broadcast from 6:30 p.m. – 7:45 p.m. EST.
Webinar Schedule
• February 17 — Season Extension Opportunities & EQIP Funding
• February 24 — Structure Options, Construction, Ventilation & Temperature Control
• March 3 — Organic Certification & Marketing High Tunnel Crops
• March 10 — Crop, Irrigation & Equipment Options
• March 17 — Insect, Weed & Disease Control
• March 24 — Producer Views & Series Wrap-up
For more information, and to register, please contact Miranda at 859-218-4384 or miranda. hileman@uky.edu.-————————————————————————————————————————————————————
EBT CAPABILITY IS BACK!
We are pleased to announce that the CFM is once again able to process EBT cards.-————————————————————————————————————————————————————-
REQUESTING DELIVERY
If you would like your market order delivered, please contact Rachel Lynch. E-mail: radelo50@yahoo.com or phone 931-598-0774.
Payment of all CFM orders MUST be made in advance of Tuesday’s delivery. Checks must be mailed in time to be posted to customer accounts before closing of market ordering on Monday. Mail checks made out to CFM to Kir Strobel, 744 Timberwood Trace, Monteagle, TN 37356.-———————————————————————————————————————————————————
PLACING AN ORDER
Before you order, be sure you see the little shopping cart. If you do not, log out and log in again. If this fails, turn off your computer completely and start again. This includes ordering from smart phones.
If you want to leave a comment for a grower, be sure to put it in the “Leave comment for grower” area in RED beneath the item you’re ordering. Placing comments in the market manager section will not be seen by the growers.-————————————————————————————————————————————————————
Don’t forget…
If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. E-MAIL OR CALL US to get the problem solved so you will not be disappointed on market day.
Please remember the market closes at 10 a.m. on Monday; therefore, your order must be completed and placed, and you should be signed out of the software.-————————————————————————————————————————————————————
If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.
Kir Strobel & Linda Boynton
Market Co-Managers
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There is plenty more available so take your time and check out the whole list.
Coming Events
Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .
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!