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.
Suwanee Whole Life Co-op: Market is OPEN for orders! Group Buy This weekend
ORDERING:
The market is now open for ordering!
suwanee.locallygrown.net
GROUP BUY THIS WEEKEND! Fermented Cod Liver Oil, Skate Liver Oil and Infused Coconut Oils Expect to pick up in 2 weeks.
If you do 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. All orders must be placed by 5pm on Sunday.
PICK UP:
Pick up is on Tuesday at 4942 Austin Park Avenue, Buford 30518 from 1pm to 6:45 pm.
PAYMENT:
We take checks, cash, credit card and Dwolla
If you are planning to pay using Dwolla please make sure your deposit includes the 25 cents fee. For example, if your order total is $22.50 make your deposit for $22.75.
Please make sure you understand our pick up policy before you order.
Have a blessed weekend!
Nora
Suwanee Whole Life Co-op: News: FCLO Group Buy this Weekend!
Suwanee Whole Life Co-op
How to contact us:
Our Website: suwanee.locallygrown.net
Pick Up Location: 4942 Austin Park Avenue, Buford GA 30518 on Tuesdays
Facebook: Suwanee Whole Life Co-op
Group Buy : Fermented Cod Liver Oil
This weekend we will be taking orders for Green Pasture Fermented Cod Liver Oils, Skate Liver Oils, and Infused Coconuts Oils.
All prices on the co-op website include discounted group buy pricing, fees and shipping.
THIS ORDER WILL NOT BE AVAILABLE TO PICK UP THIS TUESDAY
This is a pre-paid pre-order. Payment is expected by this Tuesday. I will send out an prior to pick up when it is available. Due to shipping it can take up to 2 weeks before you can pick up.
Market News
I hope everyone had a wonderful and safe Thanksgiving Day!
Peacefield Farms has reduced the price of the tomatoes. Their BEEFSTEAK TOMATOES are flavorful and amazing!
B&G Farms is fully re-stocked with all cuts of grass fed beef, pastured poultry and pastured pork. Lynda thanks you for your patience!
Volunteers Needed!
*THANK YOU Marie, Michelle, and Chuck for helping on Tuesday! You guys are a blessing! We couldn’t have a co-op without volunteers and we appreciate you all so much!
If you are interested in volunteering, I have created a volunteer sign up on Signup Genius. I am asking for volunteers to sign up for 1 hour shifts from 2p to 6:45 pm. No packing is involved just need someone to be there to assist other members. You are welcome to bring your kids as long as they are supervised. Here is the link to the sign up http://www.signupgenius.com/go/10C0A44AEA623A7FA7-volunteer
The link is also posted on the About page on our website.
Thank you in advance for your support!
Upcoming Group Buys
Below is a list of upcoming co-op group buys to help with planning and budgeting. All dates are subject to change.
Green Pasture – Fermented Cod Liver Oils – 11/28/14 – 11/30/14
Grass Fed Cheeses – 12/5/14
Vital Choice (Shellfish Only) 12/5/14
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: Happy Thanksgiving!
Hello, little market of love customers!
We are back, open, and ready to start taking your weekly orders!
Hoping you had a lovely holiday with family and friends!
I know that I am thankful for each of you and the support that you show our market!
I open the market, tonight, hoping that you had peace, love, and happiness, today..
Peace and Love,
Cosmic Pam
Republican Valley Produce: RVP market is Open!
Oops, with all the Thanksgiving Holiday preparations, I completely forgot about opening the Market on Wednesday evening. I hope you had a good time with family and friends. I appreciate your support throughout the years and I hope to be able to continue serving you.
It is an exciting time for me, at the farm. As of Thanksgiving morning, I made the final wiring connections on the new to me walk in cooler. The used 7 by 9 foot cooler is going to give us so much more room to store produce and give me some flexibility when picking and storing our produce we grow and sell. 
I have had the cooler up for several weeks now, but last weekend I cut the hole and installed the new AC unit and Coolbot. A coolbot is an electronic device that tricks the AC unit into running lower than it normally should. With this unit hooked to an Air conditioner, we can cool the cooler to 38 degrees, or even colder. Check it out at www.storeitcold.com I am not finished with the build, I have some additional insulation to add and work on getting the door to seal better, but it is functional. I will be excited to see how it performs next summer.
Remember, orders are due by 10pm on Saturday.
Manhattan folks, you can preorder for the December 6th market this week or next week. It is your choice. Just select “Winter Market” as pick up location.
Happy Thanksgiving!
Jay, Linda and the kiddos
CSA Farmers Market: Thomas Creamery Retires Nov 2014
Thomas Creamery
Letter from Thomas Creamery……
Have you “herd” the news? We are retiring. We have decided it was time for us to “head out to pasture”.
As of this week we are closing our farm and creamery. This is our last week bottling milk, making yogurt, and delivering our products to stores. All of our cows, our “Jersey girls”, have headed to a large pastured organic farm in Missouri.
We sincerely thank each of you as well as all of our stores for faithfully supporting our farm over the years. We have been honored with the distinction of producing some of the top yogurt and milk in the nation for quality and nutrition (see Cornucopia Institute). And we have eight fabulous employees who have worked hard for the success of the farm.
We were originally “city kids” and have been on the farm 17 years now building our business. Now it is time for us to slow down and take a rest. Keep an eye on us in the future as we look toward the Traverse City area. We just may be at it again in a few seasons.
We deeply thank you with all our hearts for your support all these years. You are the ones who have made us successful.
If anyone would like to continue with the Thomas Organic Creamery tradition of creating nutrient-dense yogurt and milk, our creamery equipment is for sale. We would love to train the right person who has the desire to continue what we have started. Please feel free to contact us by email at thomasyogurt@4cld.net.
Sincerely, Harley and Linda Thomas
Gwinnett Locally Grown: Market is open for ordering!
The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.
MARKET NEWS
HAPPY THANKSGIVING!
On this day, I’m grateful to have the food we offer at Market, to the Growers who lovingly work the land and provide this food to you, and our Customers who support Gwinnett Locally Grown!
May this day be warm and wonderful for each and every one of you as you celebrate with family and friends!
I’m thankful for you all!
Growers of the Week!
Thank you for the outpouring of support for The Veggie Patch at Bouchard Farms, Callidora Farms, and Rancho Alegre Farms Freshly Made!
We are working to get more great food and products to the Market!
The Veggie Patch at Bouchard Farms
USDA Certified Organic
Local USDA Organic Produce Farm
Website: www.veggiepatchga.com
The Veggie Patch grows a huge variety of organic vegetables practicing sustainable organic farming in order to provide locally grown produce for a healthy lifestyle. On our 300 acre farm we harvest from about 30 acres as well as from 7 green houses.
Throughout the year the Veggie Patch grows a wide variety of vegetables including; 6 varieties of kale, lettuces, tomatoes, watermelon, okra, eggplant, peppers, collards, beets, squashes, carrots, celery, Asian lettuces and cabbage, spinach, corn, culinary and medicinal herbs…….and the list goes on. We have a large variety of seedlings available for home gardeners as well in the spring and the fall.
The Veggie Patch organic veggies can be purchased at Athens Farmer’s Market, on-line locally grown markets, at the farm, or join our CSA to get a veggie box every week.
Callidora Farms
Website: www.callidorafarms.com
Grass-fed, pasture raised meats
Callidora Farms is owned and managed by Raul and Genel Rivera (The Farmers). Farming is new to them, but it has been in Raul’s heart since his childhood days. In 2008, Raul began searching for the perfect land to purchase and start farming. After 5 years of searching, he finally found the perfect 71-acre plot in historical Madison, GA where he and his family could live the dream of operating a sustainable farm. Soon after buying the land, The Farmers realized that sustainable farming is both a way of life and a business. Having little knowledge in farming, the first year and a half was a definite learning curve. During that learning curve the one philosophy they adhered to was to provide natural solutions to all of the challenges that they face so that the animals experience the best life possible.
A growing number of people want to know where their food comes from, how it is being raised, and who is raising it. The Farmers believe that the best way to obtain these answers is to get connected to farmers who are very passionate about how food is raised. Their passion for staying connected to their food source drives them to continue to seek better ways to farm.
We also have yummy baked goods in time for the holidays!
Rancho Alegre Freshly Made
Website: ranchoalegrefarm.com
Rancho Alegre Freshly Made produces freshly-made products for you and your family. We focus on gluten-free, low carb baking as well as healthy salsas with NO PRESERVATIVES. Everything made fresh on market pick up day.
If you are trying to be gluten-free or are looking for delicious freshly-made products, order from Rancho Alegre Freshly Made.
In stock now! Saddle Creek Bee Farm specializes in pure raw wildflower honey. This honey is collected from Gwinnett and Barrow Counties. It is a great item to beat those allergies! Mixed selection of squeezable plastic, and glass containers.
We also have Wilderness Family Naturals Coconut Sugar, Flour and Organic Popcorn in the Market for sale! When you come to pick up your order, check them out! They are also now online!
Remember we have Kombucha available! If you are not familiar with it, Kombucha is a naturally fermented tea with natural probiotics! It has been around for centuries originating in Asia. It is said to have healing properties and because it is naturally fermented, is a great support for the digestive system. When your here, ask me for a sample! I’d love your feedback!
If there is something you’d like to see in the Market, please let me know! I would love your imput!
*If anyone has plastic grocery bags you’d like to get rid of and recycle, we can always use them at the Market! Feel free to bring them with you on Tuesday…
Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.
CLICK HERE NOW to Shop Gwinnett Locally Grown!
Thanks for all your support!
Shop often and eat well!
Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com
Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm
Please email 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.
Old99Farm Market: We're termites gnawing at the foundations, are we?
I met an acquaintance in the Home Hardware today from about 2009 who attended Peter Bane’s Urban Permaculture weekend at the farm.
Well, I have kept on with this hopeful track, mainly because it is so practical. No false promises or groundless illusions, just scalable actions we can each and all take at the household level and up. One household in each block, one block in each neighbourhood, one neighbourhood in each settlement and on it goes. Unstoppable.
I have just come back from a wonderful permaculture teacher training course with Peter Bane. The outcome: three of us are planning to run a basic permaculture course here next summer. I will want to talk with many of you about how to leverage the local networks we’re a part of. So please, if you feel the urge, get back to me pronto.
(If you’re at the ‘so what’s permaculture anyway stage, I suggest you google ’primer on permaculture and pick one of many matches. Such as http://www.ibiblio.org/london/permaculture/mailarchives/permaculture-links/msg00137.html
or
http://www.bigskypermaculture.ca/node/30
On a large thought scale…
These two excerpts from a long essay by Albert Bates on his blog, http://www.peaksurfer.blogspot.ca/ are a good thumbnail of a possible future.
(Just got Eliz May’s fundraising letter. Same assessment of the situation.)
George Lakey in his 1976 Manifesto for Nonviolent Revolution <https://www.warresisters.org/revisiting-manifesto-nonviolent-revolution> laid out a five-stage strategy for nonviolent revolution:
Stage 1. Cultural Preparation or “Conscientization:” Education, training and consciousness raising of why there is a need for a nonviolent revolution and how to conduct a nonviolent revolution.
Stage 2. Building Organizations: Affinity groups or nonviolent revolutionary groups are organized to provide support, maintain nonviolent discipline, provide a coherent vision, and recruit and train people into networks.
Stage 3. Confrontation: Organized and sustained campaigns of picketing, strikes, sit-ins, marches, boycotts, die-ins, blockades to disrupt business as usual in institutions and government.
Stage 4. Mass Non-cooperation: Similar affinity groups and networks of affinity groups around the country and world, engage in similar actions to disrupt business as usual.
Stage 5. Parallel Government: Developing parallel institutions to take over functions and supplant former practices of government and commerce.
Like Naomi Klein, whose This Changes Everything <http://peaksurfer.blogspot.com/2014/10/this-changes-nothing-naomi-kleins.html> was long on dirty laundry and short on detergent, Stewart Brand (in new book rEVOLution)breaks down the things that stand in the way of real change: fiat money manipulation, dollared democracy, incest between the government, media and banking interests. What we’re left with, Brand argues, is “a man-made system designed to serve us, an ideological machine. It has gone wrong and is tyrannizing us. We wouldn’t tolerate that from a literal machine. If my vacuum cleaner went nuts and forced me to live in economic slavery … I’d chuck it out the window.”
<http://4.bp.blogspot.com/-rGZLuWh7-4E/VHHfkxXryuI/AAAAAAAAH48/4Jb3GwIpWVI/s1600
/Russell-Brand.jpg>
Brand and Klein are both at Stage 1. The Transition <http://www.transitionnetwork.org/> movement has already moved on to stages 2,4 and 5. It skipped stage 3 because confrontation was viewed as unnecessary, and Transition’s stage 4, non-cooperation, is very selective. Like Permaculture’s David Holmgren, <http://peaksurfer.blogspot.com/2014/01/charting-collapseniks.html> Transition’s Rob Hopkins <http://www.transitionnetwork.org/blogs/rob-hopkins> is making revolution without breaking glass.
They are termites, gnawing at the foundations of death-wish winner-take-all dying empire, while drawing up blueprints for the giant earthen mounds that will replace the crumbling plastic and tinfoil edifice of globalized consumer civilization.
“We are having a revolution here, make no mistake. But it is going to be non-violent.” – Peter Schweitzer, Forty Years on The Farm <https://vimeo.com/20679416>
Right, now I hope to hear from you, right here on this blog.
Jonesborough Locally Grown: Holiday Market 11/29
Happy Thanksgiving everyone!
We will be hosting a Holiday Market the next four Saturdays on the plaza in front of Boone Street Market. The hours will be 1100am to 300pm. I will send out a listing of your favorite vendors that will be set up each Saturday.
This Saturday, Nov. 29th:
Eric Isenberg – greenry
Perry Phillips – plants
Tim Roberts – pottery
Todd Peters – metal art
Eva – tamales
Mitchell Ridge Farm – alpaca items
Come on out and shop local.
See you on the plaza
Deb
The Cumming Harvest - Closed: Newsletter - November 26, 2014
Market News
Good Morning! Happy Thanksgiving!
Roast Turkey from Alton Brown
Bring on the Brine. This recipe says to start 2 days ahead but what the heck…go ahead and start it this morning if you want to. Myself and many customers agree that brining is the only way to cook a perfect pasture raised turkey.
HARVEST NEWS:
In November the Harvest provided samples of JavaGenesis Coffee and scones from our new vendor Seven Sisters Scones. The scones and coffee were a big hit, look for more samples and goodies in the coming months.
GIFT BASKETS – This year give a unique gift that celebrates local and healthy foods. Check out our gift baskets for sale when you come in on Saturday. Great for Holiday gift giving and Get Well baskets too.
This past Saturday the market hosted a Kombucha class where students learned to make Kombucha tea at home. If you are interested in making Kombucha but missed the class let us know and we’ll plan another class.
Did you know?
Don’t be fooled…ask for grass fed and grass finished beef.
Hopefully you already know that grass fed beef is a better choice.
In the US, the majority of conventionally raised cattle live the last several months of their lives on feed lots and are exclusively fed grain to fatten them up faster; that is when their nutritional value plummets. Cattle are not designed to eat grain, therefore they get sick and are given antibiotics to stay alive. It completely changes the nutritional makeup of the beef and this is why red meat has been considered unhealthy. Cattle raised on grass alone produce beef that is higher in vitamins, minerals, and omegas. It is also 4-6 times lower in fat and the fat that you are getting is good healthy fat. The cattle raised by Indian Creek Angus and Heritage Farm are never given antibiotics, hormones or steroids like feed lot cattle.
Benefits of 100% grass-fed beef
•Less total fat
•More heart-healthy omega-3 fatty acids
•More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks
•More antioxidant vitamins, such as vitamin E
Grass finished beef
Many farmers will tell you that their cattle is grass fed but they also will feed their cows grain just before processing. Make sure you ask the right question, “Are your cows grass fed and grass finished?” The farmers that sell at The Cumming Harvest only sell 100% Grass fed and grass finished beef.
How do you cook grass fed beef?
The farmers say that since the meat is leaner you will want to cook it at a lower temp and for a longer time. Also, different cuts prefer a specific cooking method. If you have questions, we can help, just email us or the farmer for time tested recipes and techniques.
LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040.
Google Map
PICK UP HOURS
Saturday from 10-12pm.
106 Colony Park Drive, Suite 100 Cumming, GA 30040
Please contact me if you have any questions, problems or suggestions. EMAIL ME
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
CLASSES – Coming soon…Herbal Workshop
Using Herbs to Heal – herbal remedies you can make at home.
Date/Time – TBD
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!
ALFN Local Food Club: Market Reminder!
I know. I know. As far as food-related things go, it’s pretty hard to see past Thursday right now, and with good reason. Your fridge is packed. Your freezer is packed. It seems like enough food to last a month or more, but I’m here to tell you that it’ll be gone before you know it. There’ll be dinner guests and doggy bags, seconds, thirds, and late night snacks.
Or maybe you really do have a month’s worth Thanksgiving vittles, in which case, now is the time to think about minimizing monotony by maximizing your leftovers. Fresh broccoli is a great addition to any turkey casserole, and kale gives additional nutritional punch to vegetable soup. For those of you dealing with a whole lotta ham, don’t overlook the wintery deliciousness of purple hull and lady cream peas. On the other hand, sometimes the beauty of leftovers is not having to cook anything at all. In that case, consider elevating your day-after sandwiches with some garlic and chive or altus port farmer’s cheese.
Whatever you do with your leftovers, you can’t go wrong unless you don’t get your order in before The Market closes.
-Rebecca Wild
Program Manager
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!