Dawson Local Harvest:  Time to order!

Good evening!

We’ve got ground goat and goat sausage on the market this week, as well as a few new offerings from Cultured Tradations!

Have a great week!

Yalaha, FL:  Kale Sale Continues

Kale Sale

Order now through 5 pm Thursday April 11th for Saturday April 13th Pickup, (or contact me if you want a different day, we do have some flexibility.) Again this week Friday may be best or early Sat Morning.

Remember to tell me when you want to pick up!

Calendula flowers are available (let me know if I should add them to the market) Eddible and/or medicinal. I haven’t done pictures to make the listing but they are Bright Orange.

Let me know if you are interested in getting fresh cultures for Kombucha, Milk Kefir, or Water Kefir. My Kefir grains especially have been growing fast. The Kombucha scoby is a little slower about it.

Please let me know what micro greens or shoots you are interested in and I can start growing enough to make them available (most take less than 2 weeks.)
Also, if you want me to list super foods like Purslane, let me know, I have it volunteering wild here and I also have nettles this season.

If you have any particular requests, let me know I’m happy to grow to order.

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.)

Russellville Community Market:  Ordering Closes at 10PM on the Market!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.

Orders will be ready for pick from 4PM – 6:30PM this Tuesday at the Downtown Russellville Train Depot!

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The Market Closes at 10PM! We have Kale from Green Acres Atkins, T-Bone Steaks from Bluff Top, Local Raw Honey, French Macarons from Kuroki Bakery, Fresh Free Range Eggs, Whole Wheat Pizza Dough, and so much more on the Market this week.
Make sure to place your order before it’s too late!

Russellville Community Market

FRESH.LOCAL.ONLINE

Magney Legacy Ridge Farm:  CSA #2

Dear CSA-ers,
The online Market is open for this week’s orders. This week’s pre assembled CSA bag will contain: Spring Mix, Collards, Beets, Kale, Parsley, Romaine, Basil.
Our farm’s busy season has begun! The Sun shines longer by the day and warms the waking Spring soil of Princeton’s Pleasant Valley. The likelihood of frost dwindles marking the time which it becomes safe to plant outdoors. Between Thursday and Friday alone the team transplanted over 4500 plants from the greenhouse to the first of our outdoor fields. These vegetables, some familiar and others new, will be yours to choose from on the online market. The following weeks will be nonstop planting, seeding, and turning over winter crops for summer ones. Please be patient with our selection during the transition time.
A vegetable we’d like to highlight this is Collard Greens. Historically an important culinary staple of the deep South, Collards are similar in taste and preparation to Kale. The primary difference is that Collard Greens have significantly larger leaves that lack the curl or savoying (the term for the bumpy texture on Tuscan Kale) typical on Kale varieties. Botanically, the plants are the same species. Like all leafy Brassica family plants, Collards are excellent source of Vitamins A, C, and K. If you’re looking for a bit of adventure this week, we encourage you to try swapping in Collards for Kale in a recipe.
Collard Chips
A crispy, healthy twist on an old Southern favorite.
Ingredients
2-4 collard leaves
1 tsp. olive oil (or use olive oil Misto sprayer)
pinch salt
Instructions
Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or spray with Misto sprayer. Use just a light coat, too much oil will leave your chips soggy.
Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
Sprinkle collard chips with salt or other preferred seasonings.
Serve immediately.

Speaking of recipes, we’re launching the recipes tab on our website:
https://magneyfarm.locallygrown.net/recipes
Recipes will be added under this tab weekly, creating a helpful and convenient resource to help you cook the vegetables we grow. If you have a great recipe for our vegetables, we invite you to share it with us. We may put it on the site to share with the rest of the CSA community! As always, we thank you for your support. You are helping us create a strong sustainable farm for the West Kentucky region. We hope to be an asset to our community.

Sincerely,
The Magney Legacy Ridge Farm Team

The Wednesday Market:  Happy Sunday! Place Your Orders

Good afternoon, and Happy Sunday on this warm Spring day!

The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. See the website for this week’s product offerings. Here is the link: https://wednesdaymarket.locallygrown.net/market

Have a great day, and we’ll see you Wednesday.

Thanks,

Beverly

Foothills Market:  The Market is Open!

Foothills Market is open for another week of shopping for fresh, local food.

When you shop at Foothills, you are supporting local farmers dedicated to sustainable practices. This means you’re getting food that’s not only good for you, but that is also good for the earth.

Shop the market between now and Wednesday at 5:00. We’ll have your order ready for pick-up on Thursday afternoon.

Eat something fresh this week!

Suwanee Whole Life Co-op:  Reminder!! Order now so you don't forget

Just a friendly reminder, if you haven’t already placed your order, that market orders are due online by 6 pm TODAY. Order now so you don’t forget :-)

Click Here to Place Your Order For WEDNESDAY pick up in Suwanee

Thank you for placing your order and supporting local farms and businesses!

Independence,VA:  Market closes Monday night at 8 pm!

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Good morning,

Time to get your Online Market order in before the Market closes tomorrow night at 8 pm!

To Shop: Independence Farmers Market.

Thank you for supporting the Independence Farmers Market!

Abby

Green Acres Atkins:  Opening bell!

Good morning !

Rain rain go away but please come again another day. But rain hasn’t stop farmer Tom he is busy growing produce for us!

Please place your orders by Wednesday noon at greenacresatkins.locallygrown.net

Have a great week!
Tom and Kami

CLG:  Opening Bell: Shiitake Mushrooms, Honey, Plants, Sausage!

Good afternoon!
Look at all the goodies for sale this week! The extra table has been looking really nice lately. Thinking of a garden? Search “plant” to see what is available. Take a look around the site in the areas you haven’t looked at before. Enjoy!

Be sure to SEARCH for your favorite items using the search field. We have over 675 items available now!

Most items are listed by 6pm Sunday, but check back again before the market closes Tuesday night to see if any other items are ready to be harvested for you! Eat fresh! Eat local! Eat for better health!

And save your eggshells throughout the week for the laying hens! :-)

The market is now OPEN for orders. Click here to start shopping:

https://conway.locallygrown.net/market

Please check your email a few minutes after you place your order to make sure you get an order confirmation. Thank you!
Steve