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.
Yalaha, FL: Not much left now, almost down to our summertime low.
Order now through 5 pm Thursday June 20th for Sat June 22nd Pickup, or tell me when you want to pick up and we may have some flexibility.
Remember to tell me when you want to pick up!
If you have any particular requests, let me know I’m happy to grow to order. Also, we have cultures; water and milk kefir as well as kombucha, let me know if you are interested.
Sign in to order. https://yalaha.locallygrown.net/market
You have to sign in to see the add to cart button. Then set the number and click the add to cart button on the items you want to buy (it is the little picture right next to the quantity box.) Remember you need to check out before your order will be placed.
Remember to let me know when you want to pick up on Sat or maybe even Friday late afternoon or on Sunday. (If I don’t send you an e-mail confirmation of your order and pick up time, please make sure you checked out and completed your order.)
Fresh Harvest, LLC: Last Call - Fresh Harvest
Contact Info
Our Website: freshharvest.locallygrown.net
On Facebook: www.facebook.com/freshharvestllc
Email:
John Drury john.drury@att.net
Phone:
John 615-838-0428
Market News
Hello!
There are 16 quarts of blueberries added to the Market. We could have more if Blue Honey Farm has time to pick them.
This is the first time that we’ve offered Leeks in many years. They are not the easiest veggie to grow, but Bountiful Blessings has some large ones available.
The Market will remain open until Tuesday evening for you to place an order for this week.
Here is some information on how Fresh Harvest works.
*If you see an item as Sold Out, write in the Comment section at check out that you would like that item if more becomes available. We’ll try our best to add it to your order.
*PayPal payments have to be manually added to your account. There will be a delay to crediting your account due to me needing to take time to do the bookkeeping. I also have to go to each account with cash or check payments. These are sometimes delayed by procrastination or being busy. You can still place an order even though it may cause your account to be “overdrawn”. There is no penalty for going into the minus column. Sometimes I’m a little slow in getting to the bank to make deposits, but it eventually happens.
• If you recruit a new customer to Fresh Harvest and they open an account with a $50 deposit, we will credit your account $10 for each new customer who signs up. They will need to tell me your name, so that I can credit your account. Word of mouth has been our best advertising. Any help that you can provide is greatly appreciated.
• Every week, we leave orders at the church for customers who cannot arrive at Trinity before 6pm. This has worked well for those who have difficulty with the 4-6pm window. Please let me know if you need me to leave your order at the church.
• The bag that you receive each week is to be brought back with your next order. We have been negligent in telling new customers how this works. Don’t feel bad if you return multiple bags, it happens all the time.
• We’re into reusing and recycling. Our clean egg cartons, honey jars, paper and plastic bags, berry containers are some of the items that we can reuse. If we can’t reuse the returned items, we’ll recycle them.
• We do guarantee everything that we sell. If you ever have a problem, please let us know and we will credit your account.
• If there are other products or growers that you think should be a part of Fresh Harvest, please let me know.
Thanks for your support, and I will see you on Wednesday!
If you need to text me, my number is 615-838-0428.
John
Recipes
Pan-Steamed Kale with Raisins and Almonds
1 cup chicken broth
3 tablespoons extra-virgin olive oil, divided
1 1/4 lbs. kale, stemmed and cut into 2-inch pieces (14 cups)
1/4 cup golden raisins
1/4 teaspoon garam masala
1 teaspoon lemon juice, plus extra for seasoning
2 tablespoons slivered almonds, toasted
Vegetable broth can be substituted for the chicken broth and regular raisins can be substituted for the golden raisins, if desired.
1. Bring broth and 2 tablespoons oil to boil in Dutch oven over high heat. Add kale and raisins, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine garam masala and remaining 1 tablespoon oil in small bowl.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add garam masala mixture to empty side, and cook until fragrant, about 30 seconds. Stir garam masala mixture into kale. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Sprinkle with almonds and serve.
Middle Tennessee Locally Grown: Lots of News!
Middle Tennessee Locally Grown market
To Contact Us
Our Website:
manchester.locallygrown.net
On Facebook:
Manchester Locally Grown Online Farmers’ Market
By e-mail:
tnmomof10@gmail.com
By phone:
(931) 273-9708
Our Manchester pickup location is across the street from the Manchester City Schools administration building, at
216 East Fort Street, Manchester, TN
Our new Tullahoma pickup location is inside “Nature’s Elite”, in the Cherokee Square Shopping Center next to Dunham’s Sports, at
1802 N Jackson St, Ste 800, Tullahoma TN
If you don’t see a map, click on the address link.
Good morning!
Welcome to Middle Tennessee Locally Grown online farmers’ market! The market opened for ordering before 8 AM on Sunday, as always. Sorry I didn’t have time to send out a newsletter till now!
But remember: you don’t have to wait till you receive the newsletter to place your order. The market is open.
If you have already placed your order, we thank you. But if you missed any of these new additions, feel free to place a second order. At checkout the software will automatically combine the two for us.
As always, everything you see on our website is the “cream of the crop” from local farmers, the best products picked and made with pride especially for YOU! When you place an order with our farms, you know you are supporting your friends and neighbors, located in Middle Tennessee.
Please look around at various categories, since there may be more new things added to the market after I send out this message. Also please be sure to read the section of the page entitled “Important Ordering and Pickup Information.”
Pick up your order in either Manchester or Tullahoma, and let us know via the drop-down menu which location you prefer for pickup. Your location may change from week to week as you prefer.
Farm News of the Week:
More Vegetables – and Honey!
And Plants! And Healthy Snacks!
Albert Lynn says the spring broccoli and cauliflower are finished, but he has added two types of zucchini:
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Dogwood Valley Greenhouse has added a few new items, and made several available again after an absence:
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(Top, L to R) African violet with ‘girl’ foliage; white Balloon flower.
(Middle, L to R) Creeping Rosemary in Terracotta Pots, Bright Pink Coneflower.
(Bottom, L to R) Orange Daylily with Red Throat, Rex Begonias.
Knottynuffacres has added some new items in a couple of categories:
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(L to R, top) Granola with Dried Cranberries; Honey (spring is lighter, fall is darker because of different pollens available.)
CS3 Farm has added several new items:
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(Top, L to R) Cinnamon Infused Honey, Black China Tea.
(Middle, L to R) Herbal Power Balls, Ginger Fig Shrub Concentrate.
(Bottom, L to R) Pecan Thyme Hummus, Pumpkin Seed Butter.
Altamont Mennonites have added “Trust” variety tomatoes!
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Important Ordering and Pickup Information
Ordering will be open until TUESDAY at 10 pm, and your order will be available for pickup at your choice of the following:
- Thursday afternoon between 4:00 p.m. and 5:30 p.m.* under the big pavilion on Fort Street with signs that say “Coffee County Farmers Market.” It’s behind the Farm Bureau building on Main Street, and across the street from the Manchester City Schools administration building, 215 East Fort St, Manchester.
- Or on Fridays between 4:00 p.m. and 5:00 p.m. inside “Nature’s Elite”, next to Dunham’s Sporting Goods, in the Cherokee Square Shopping Center on North Jackson Street in Tullahoma.
We can also deliver your order to your home (or other location) on FRIDAY afternoon for a small fee, if it’s more convenient for you. If you prefer to utilize this service, please place an order for it, same as other products, selecting your delivery area. Don’t forget to give us your location address in the comments section of the order. Also please text Linda at (931) 273-9708 for specific arrangements.
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. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. We offer a great variety of local farm products, and our items will be in your hands in time to plan for the weekend. Wonderful local products are available for ordering from the comfort of your own computer.
More new farmers are considering joining our market, if they can expect enough sales to help pay their transportation costs. Please help us grow the market by sharing this e-mail with your friends and inviting them to give us a try. And if you haven’t ordered from Manchester Locally Grown for a while, please check out our wide variety of offerings this week. Also please let us know if we can improve our selection or scheduling in any way to better suit your needs.
Blessings,
Linda & Michael
Here is the complete list for this week.
Stones River Market: You have until 10:00pm Monday to order
Good MONDAY Afternoon…There is still time to order, Market will close at 10pm tonite.
Here are a few things I forgot to mention in yesterdays Weblog.
BB’s Gourmet Pretzels: has add GLUTEN FREE Peanut Butter cookies (2 large cookies or 12 large Cookies). If you came to the Meet and Greet few weeks ago, Brenda was sampling them and has they on the market now.
Dogwood Valley Greenhouse: Rosemary Herb Plant, Fresh Cut Russian Sage, Balloon Flower Plant and beautiful African Violets. Still have several vegetable plants available.
Meadow Spring Farm: Be sure to order their delicious Strawberry Jam.
Remember we are having a Market Celebration Drawing for my 1st year as Manager and the upcoming Markets 11th Birthday!!! During June and July your name will be put ‘in the hat’ when you place your order. There will be a 1-$25, 1-$10 and 2-$5 Gift Certificate drawing August 7th, be sure to place an order each week to increase your chances for our Gift Certificates.
Look forward seeing you “On the Porch” at Quinn’s Mercantile Wednesday June 19th from 5:00 – 6:30pm, please contact me if you are unable to make delivery or are running late, please phone, email or text me so we can make arrangements to get your order to you.
How to contact us:
Email: stonesrivermarket@gmail.com
Website: stonesriver.locallygrown.net
Facebook: www.facebook.com/StonesRiverMarket
Locations: Quinn’s Mercantile on Wednesdays: 307 North Spring Street, Murfreesboro
map: https://goo.gl/maps/GAkJS1wawbr
GFM : You can be a part of our Family
FARMERS MARKET
FUND
You can help make fresh, local food available
to all in our community.
HELP US GROW
Siloam Springs, AR: Online Market is Open!!
www.siloamsprings.locallygrown.net
Thank you to Chef Kurt from 28 Springs for demonstrating how to make Bacon wrapped Chopped Pork Steak with Onion Gravy, Smashed Purple Potatoes, sauteed Swiss Chard and Brandied Blueberries over Ice Cream. The pork, onion, garlic, swiss chard, purple potatoes and blueberries are all available at the market! Recipes will be included at the bottom of this newsletter.
We will have a cooking demo the third Saturday of July, August, and September as well. Join us at 10 a.m. in front of the concession kitchen. SNAP recipients receive $10 in Double Your Dollars if they attend. Sign in at the Market Welcome Station before 10 a.m.
Place your order by 10 p.m. Thursday for pick up at the market in Memorial Park on Saturday between 9-noon.
Here are the recipes Chef Kurt shared with us Saturday:
Bacon Wrapped Chopped Pork Steak & Onion Gravy
Pork Steak Onion Gravy
½ Cup Small Diced Onion 1 Cup Julienned (sliced)
1 T. Granulated Garlic 1 T. AP Flour
1 T. Smoked Paprika 1 Cup Chicken Stock
1 tsp. Cumin 1 tsp. Black Pepper
1 tsp. Kosher Salt ¼ tsp. Kosher Salt
1 tsp. Ground Black Pepper
1 LB. Fresh Ground Pork
4 Strips Bacon
4 Tooth Picks
M.O.P (Method of Production)
1. Finely dice onion and put in bowl
2. Add all seasonings and mix
3. Add ground pork and fold in
Do Not Over Mix if you do it turns to pork loaf
4. Portion into 4 each 4oz balls
5. Wrap with bacon
6. Use the toothpick to secure the bacon
7. Heat a cast iron add bacon wrapped pork
8. Reduce heat and cover cook for 6 minutes then turn and cook for 6 more minutes
9. Allow resting for 5 to 10 minutes
For the Gravy
1. Add onions to cast iron pan and sauté till onions are soft or translucent
2. Add AP Flour and cook for a few minutes
3. Add Chicken stock and stir till thickens
4. Serve over toothpick less pork steak.
Brandied Blueberries & Ice Cream
¼ Cup Butter
¾ Cup Light Brown Sugar
½ tsp. Cinnamon
3 each Orange Slices
Juice of the rest of the orange
1 qt. Blueberries
¼ Cup Brandy
Ice Cream Pretty much whatever your favorite is.
M.O.P.
1. Melt butter over medium heat
2. Add light brown sugar
3. Add cinnamon and orange slices
4. Allow to cook till nice and bubbly
5. Add half of the blueberries and cook for 2 minutes
6. Remove pan from heat add brandy and replace on burner make sure to catch on fire.
7. Allow alcohol to burn out
8. Add the rest of the blueberries
9. Scoop ice cream and serve over ice cream
ENJOY!!!!!!
Growing Together : Reminder - Order by Noon!
If you’d like to order for this week, please order by noon!
Link to order: http://growingtogether.locallygrown.net.
Magney Legacy Ridge Farm: CSA #12
Dear CSA-ers,
This week’s preassembled bag will include Malabar Spinach, Fennel, Cucumbers, Baby Beets, Kale, Summer Squash, Spring Onions, and Eleonora Basil.
Just a quick reminder that our minimum order for delivery is $20. We understand hitting that right on the head may be difficult some weeks, so we just ask that you get close to that each week. If there are circumstances that make that hard for you just reach out to us, your farm team.
This marks the first week we will be offering our summer squash and zucchini through the market. We have been picking sporadically for farm lunches this past week. After sampling some, we are very excited for some of the heirloom varieties we will have for you this year.
This week’s highlighted vegetable is Malabar Spinach (scientific name: Basella alba). Malabar Spinach is a leafy green vegetable hailing from India. When Winter Spinach (scientific name: Spinacia oleracea) is starting to whither in the heat, our Malabar Spinach is just starting to spread its leaves. The two vegetables can be used interchangeably in recipes, but careful observation will reveal some of the differences. Malabar has thicker leaves, with a more succulent texture than those of Winter Spinach. Likewise, it is sometimes used to thicken soups, or as a sturdy addition to stir fries. Our friends Gabby and Daniel from Paducah’s Branch Out restaurant (now open) made an excellent kimchi slaw from it last year. We enjoy it raw in salads or as a topper for burgers and sandwiches. Nutritionally, Malabar is a powerhouse, containing generous portions of vitamins and trace minerals. In particular, it has high levels of Manganese, which is essential for aiding bone density, and the processing of food into energy. We hope you enjoy this vegetable as much as we do!
Malabar Spinach with Mushrooms
1/2 bunch malabar spinach (about 2 c torn leaves)
12-16 oz fresh mushrooms, preferably a little past their prime
1 tsp plus a spritz of canola oil
or Pam
1 tsp ginger paste
1 TB garlic paste
2 tsp soy sauce
2 tsp shaoxing wine (sake or cooking sherry would probably work in a pinch)
mushroom cooking liquid (see below)
salt to taste (only if necessary since soy sauce can be salty)
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Wash the malabar, tear larger leaves into pieces and leave to drain.
Wash the mushrooms with minimal water and dry them well. Separate the stems from the caps. Slice the stems medium-thick, and cut the stems in half. Heat a nonstick frying pan on high heat. Spray with Pam, or use a small spritz of oil (if you prefer not to use nonstick pans, you will need about 1 tsp oil for this). When pan is quite hot, add the mushrooms. Let them cook two or three minutes undisturbed. They should begin to release some of their moisture. Lift the pan slightly off the burner and shake back and forth, holding it level to the stove, giving the mushrooms a little toss without stirring them. Return pan to the hot burner and let the mushrooms cook a few minutes more, then shake-toss again. Repeat several times, until the mushrooms are turning brown and smelling wonderful. When they are well browned, remove to a bowl and set aside. Soon a little liquid will begin to accumulate in the bottom of the bowl. Don’t drain it off.
In the same pan, heat 1 tsp canola oil (or spray with Pam again) on medium-high. Add ginger and garlic pastes and stir-fry a minute or two, until they begin to stick to the pan. Add a little of the reserved mushroom liquid. Continue to stir another minute or two, then add the torn leaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended. Remove from the heat, salt to taste, and serve at once.
As always, we wish you an excellent week full of delicious, fresh eating. We thank you for your continued support of our farm and invite you to tell your friends and neighbors about our CSA program.
Thanks so much,
The Magney Legacy Ridge Farm Team
Athens Locally Grown: ALG Market Open for June 20
Athens Locally Grown
How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.
Market News
This week marks the equinox and the first official day of Summer. Looks like it’ll be a beautiful start to it too, weather-wise. The days won’t get too hot, and we’ll be getting plenty of rain that clearers up just in time for AthFest. The summer veggies love this weather (the tomato plants in my garden are going gangbusters) and even the leafy greens are able to keep on producing. I know it’ll never happen, but I wouldn’t mind if the rest of the summer stayed just like this.
Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Other Area Farmers Markets
The Athens Farmers Market is open on Saturdays at Bishop Park, and Wednesday evenings downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market is back as well, Saturdays from 9 to 1, and you can watch for weekly news here: http://www.athenslandtrust.org/west-broad-farmers-market/. The Comer Farmers’ Market is open on Saturday mornings from 9am to noon. Check www.facebook.com/comerfm for more information. Washington, GA also has a lovely little Saturday market, running on winter hours now on Saturdays from 1-4pm. Folks to the east can check out the Hartwell Farmers Market, which starts bright and early on Saturday morning from 7am to noon, and Tuesday afternoons from noon to 4pm. You can learn all about them here: www.washingtonfarmersmkt.com. If you know of any other area markets operating, please let me know.
All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
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!
Dawson Local Harvest: The Dawson Market is OPEN!
HI GUYS!
THE DAWSON MARKET is now Open for delicious Produce, Meats, Baked Goodies, and More!!