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.
GFM : Everyone wants to save $
Understanding coupons
Participants will learn difference between manufacturer & digital coupons, How to stack coupons, how to use store app coupons. July 27
*Free gift at each class / Each participant will receive manufacturer coupons for sales & promotional products
Class size is limited. 2 times available. Cost: $11.00
PREPAYMENT IS REQUIRED TO HOLD YOUR SEAT.
For Tickets follow the link below.
https://www.greenevillefarmersmarket.com/couponing-for-beginners.html
Classes will be taught by Melissa Widner
GFM : Customers are awesome.
THANK FOR YOUR SUPPORT
PHYSICAL MARKET OPEN
EVERY SATURDAY MAY TO OCTOBER
9 AM TO 1 PM
690 ERWIN HWY. @ THE DOAK HOUSE MUSEUM ON TUSCULUM UNIVERSITY CAMPUS
PRE-ORDER HERE TO PICK UP AT THE MARKET
Siloam Springs, AR: Online Market is Open!
www.siloamsprings.locallygrown.net
Big shout out to Chef Alec from 28 Springs for a great cooking demo Saturday. If you missed out don’t worry – I’m including the recipes at the end of the newsletter. They are easy to make and include fresh vegetables that can be purchased at our market.
Join us for great music this weekend provided by Statehouse Electric under the pergola in the shade.
Statehouse Electric is Corey Post and Tim Patterson, with occasional special guests. The Fayetteville, Arkansas duo features high lonesome vocals with harmonies and heartfelt playing.
Drawing from traditional music, classic country, Americana, country blues, gospel, and rock and roll, they create a compelling sketch of the American musical landscape, stretching from the deep past into the present.
Their original material synthesizes their disparate influences into a unique sound that is sympathetic to what has come before, but seeks new expression.
Here are the recipes from the cooking demo:
Blistered Shishito Peppers with Sesame Seeds and Garlic Aioli
Shishito Peppers
Vegetable Oil 4 Cups and a bit extra for blistering peppers
2 Eggs
Lime Juice 4 Tbsp
5 Cloves Garlic, Minced
Salt and Pepper To Taste
Toasted Sesame Seeds
For the Aioli:
In a food processor combine the garlic, eggs, and lime juice. After it is thoroughly combined, while the food processor is on slowly pour in the oil. Once the oil is immulsified and the aioli is the desired consistency stop adding the oil. Add salt and pepper to taste.For the Toasted Sesame Seeds:
In a dry pan slowly toast the sesame seed on low heat. You could also toast them in the oven on a dry sheet tray for 5 minutes at 250 degrees Fahrenheit.For the Peppers:
Preheat a decent sized frying pan or cast iron on high heat then add enough oil to lightly coat the bottom of the pan. Once you start to see the pan slightly smoking add your peppers to the pan. Stir the peppers around as they cook. Once they start to blister and char slightly pull them from the pan and sprinkle with salt and toasted sesame seeds.
Limpin Susan Recipe
½ Cup Okra Quartered Lengthwise
1 Jalapeno Minced (Or scotch bonnet if available)
2 Cups Cooked Rice (Carolina Gold Rice would be the best option, works best if cool and cooked the day before or a few hours beforehand)
1 Tbsp Garlic Minced
1 Tbsp Ginger Minced
1 Tbsp Shallot Minced
3 Tbsp Vegetable oil
Salt and Pepper to Taste
Preheat pan on high and once hot add oil. Once oil starts to smoke add in the okra. Shake the pan every 20-30 seconds until okra starts to blacken and char. After the okra has charred add in your cooked rice and salt slightly. Keep pan in motion as to fry the rice and toast the edges. Once rice is fried and you can see slight browning in spots, add your Jalapeno( or other hot peppers), garlic, ginger, shallots, and turn the pan down to a medium, once everything is sweated and thoroughly combined season to taste.
Champaign, OH: Hello, there!
And, just like that, we are looking at Monday…
It felt like we just drifted into Friday, not s care in the world, and here we are….Monday.
Does Monday catch you a bit off guard? I admire people who spend their Sunday getting all prepared for the week ahead. I’m not that girl. I have never been that girl.
I’m the girl squeezing the fun, the laziness, the mindless out of every last second of my Sunday.
Which may explain my Monday morning terror trip of reality! But, you know helps? Knowing that at least my market shopping can be made easy with our little local market, right here, online, bringing you the best of the best.
Monday terror trip avoided…all with the click of your ordering!
XOXO,
Cosmic Pam
The Hippie
Athens Locally Grown: Weblog Entry
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
I really love celebrations of local food, whether I’m traveling or close to home. One of my favorites lately, and not just because I’m currently the reigning champion, is the garlic pie contest at the Clayton Garlic Festival. It’s being held this Saturday at the Clayton Farmers Market, held at the Food Bank of NE Georgia. It’s small compared to the Athens Saturday markets, but the people there are wonderful and any excuse to go visit Clayton is a good one. If you come by, a donation gets you samples of all the pies submitted for the contest, including some by highly regarded restauranteurs. I was lucky enough to win last year with a mock chicken garlic pot pie, and I’m going to try to win it again this year with something completely different. I’d love to see you there, from 10:00 to 12:30!
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. The Oconee County farmers market is held every Saturday 8 to noon in downtown Watkinsville. Washington, GA also has a lovely little Saturday market, running on Saturdays from 9 to 2pm. You can learn all about them here: www.washingtonfarmersmkt.com 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 11 to 3pm. 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!
RAF Buying Clubs : Time to Order!
Ordering has been opened for this Wednesday’s Buying Club drop-offs in Rivermont Area and Forest.
This week we have
-Chicken, pork & eggs
-Tomatoes, cucumbers, peppers, carrots
-Cheddar Onion Sourdough bread, Chocolate Pumpkin Seed croissants
-Flower bouquets
-Gluten Free Fusilli pasta, Spicy Garlic Mohawks
-And so much more!!
Head over to
buyingclubs.locallygrown.net
to see our full selection and place your order!
-Restoration Acres Farm Buying Club Team
Magney Legacy Ridge Farm: CSA #16
Dear CSA-ers,
This week’s preassembled bag will contain Spring Mix, Carrots, Tomatoes, Oregano, Garlic, and Green Beans. Custom orders may be assembled between now and Tuesday evening at https://magneyfarm.locallygrown.net/market
Summer is clipping right along and we’re finally seeing some of the intense heat of a typical West Kentucky summer. This is good news for things like eggplant and peppers, but less good for those crops that prefer cooler weather like lettuce. Believe it or not, we’re just a week or two away from planting our Fall brassicas like broccoli, kale, and cauliflower. Fall will be here before we know it, but for the time being, it looks like things will be hot and dry.
Naturally, fate would have it that a waterline has broken. We are still able to limp through daily irrigation with hoses run from the house, but our farm water infrastructure is in dire need of repair. In some ways, this is a bit of serendipity as it forces us to embark on a much needed improvement that we had been delaying. In other ways, it means a week of digging ditches and tying together larger diameter water lines in the late July sun. Wish us luck!
Our highlighted vegetable this week is the Green Bean. Beans are of dietary significance globally, and the Green Bean is a staple of our own regional cuisine in the Southern United States. They are delicious prepared in a variety of ways and have good nutritional value as they contain both fiber and protein. As a plant, the Green Bean is important to the sustainability and organic goals of our farm. Green Bean plants use their roots to fix nitrogen which helps improve the health of our soil for subsequent plantings. The only downside is that beans are incredibly labor intensive to harvest at the scale of our farm since each bean must be picked by hand. We hope that you cherish and enjoy this wonderful vegetable in your bag this week.
As always, thank you for your support of our farm. You make our vision for healthy, sustainable agriculture in Western Kentucky possible.
Sincerely,
The Magney Legacy Ridge Farm Team
Fresh Harvest, LLC: Fresh Harvest for July 21st
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!
We’re running a little late tonight due to the Hershberger’s summer road trip this week to visit some of their family up north. As I was waiting for his phone call with his items for me to list on the Market, my strange mind starting thinking about Lou Reed’s song Waiting for My Man. The song and the Hershbergers’ delay in getting home have nothing in common, but that’s what I was humming.
When I wrote this last week, I paused and thought that this could jinx the lettuce supply, but I wrote it anyway. “It’s unusual to have tasty, local lettuce available in mid-summer. Both Pig & Leaf Farm and RnR Farm have figured out a way to keep the delicious lettuce growing in the heat.” This week we have no lettuce, but it should be returning very soon.
We only have 50 pints of blueberries. I imagine that this is the last week. Bloomy Rind has Cultured Maple Butter. The word “butter” always gets my attention. I have a reputation for my love of butter.
I use to be a flower grower years ago, but I gave it up when Tally joined Fresh Harvest. My favorite flower to grow was Lisianthus. It’s a beautiful rose-like flower, but the reason I liked it was because it is so long lasting. This week Pig and Leaf Farm has bouquets of several different colors. Also, Evelyn Raines has some beautiful zinnias available. They are a mix of colors and are sold by the stem for a $1 each.
The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.
Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.
Hemp Honey and Sorghum are available under Honey.
You have until Tuesday night to place your order.
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
Blue Potatoes Mashed with Roasted Garlic
3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
salt and pepper
1. Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
2. In a large bowl add the garlic, sour cream, butter and Parmesan to the potatoes and mash until desired consistency. Add salt and pepper to taste.
Fresh Harvest, LLC: Fresh Harvest for July 21st
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!
We’re running a little late tonight due to the Hershberger’s summer road trip this week to visit some of their family up north. As I was waiting for his phone call with his items for me to list on the Market, my strange mind starting thinking about Lou Reed’s song Waiting for My Man. The song and the Hershbergers’ delay in getting home have nothing in common, but that’s what I was humming.
When I wrote this last week, I paused and thought that this could jinx the lettuce supply, but I wrote it anyway. “It’s unusual to have tasty, local lettuce available in mid-summer. Both Pig & Leaf Farm and RnR Farm have figured out a way to keep the delicious lettuce growing in the heat.” This week we have no lettuce, but it should be returning very soon.
We only have 50 pints of blueberries. I imagine that this is the last week. Bloomy Rind has Cultured Maple Butter. The word “butter” always gets my attention. I have a reputation for my love of butter.
I use to be a flower grower years ago, but I gave it up when Tally joined Fresh Harvest. My favorite flower to grow was Lisianthus. It’s a beautiful rose-like flower, but the reason I liked it was because it is so long lasting. This week Pig and Leaf Farm has bouquets of several different colors. Also, Evelyn Raines has some beautiful zinnias available. They are a mix of colors and are sold by the stem for a $1 each.
The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.
Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.
Hemp Honey and Sorghum are available under Honey.
You have until Tuesday night to place your order.
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
Blue Potatoes Mashed with Roasted Garlic
3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
salt and pepper
1. Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
2. In a large bowl add the garlic, sour cream, butter and Parmesan to the potatoes and mash until desired consistency. Add salt and pepper to taste.
Yalaha, FL: Dog Days of summer
Order now through 5 pm Thursday July 25th for Sat July 27th 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!
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.)