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.
Four Seasons Farmers Market: REMINDER--Four Seasons Farmers Market Ordering--
Good Morning, ordering concludes at noon today (June 25). If you do place an order, it will be available for pickup at Berry Natural from 3-6 PM on Wednesday June 26.
But don’t worry, if you missed a chance to place an order this week, we will re-open on Sunday, June 23.
Thank You!
Fresh Harvest, LLC: Last Call - Blueberries -Fresh Harvest
Contact Info
Our Website: freshharvest.locallygrown.net
On Facebook: www.facebook.com/freshharvestllc
Email:
John Drury [email protected]
Phone:
John 615-838-0428
Market News
Hello!
We have over 30 pints of blueberries still available.
There’s still plenty of veggies, cornish hens, chicken breasts and ground beef.
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
Lemon Blueberry Muffins
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups blueberries
1 tablespoon unbleached all-purpose flour
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one third of your. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. 3. Spray twelve-cup muffin tin with vegetable cooing sprouts or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired and serve warm.
Siloam Springs, AR: Online Market is Open!!
www.siloamsprings.locallygrown.net
Join us this Saturday for music by Tater, Mater, & Squarsh! Listen to great music while shopping or bring a blanket or chair and grab a snack from one of our bakers, or pecans and blueberries from our farmers. Chickadees is close by and offers amazing, fresh food options as well as smoothies.
Tintos and Tapas downtown is now open on Saturday mornings for breakfast and the chorizo and egg empanadas are soooo good!
When you shop at the market stop by and get your Farm to Table discount punch card. Our annual Farm to Table dinner is September 8th. 3 punches on your card = $10 off up to two tickets! Our dinner will be held the amazing Red Oaks Barn just a few miles east of town. It’s a beautiful farm setting that you will enjoy! Visit the Market Welcome Station to pick up your punch card and to to get the card punched each week.
Hope you are all enjoying our new location in Memorial Park! With everything there is to do at the park it makes it a fun, family experience!
Have a great week and see you Saturday!
Magney Legacy Ridge Farm: CSA #13
Dear CSA-ers,
Sorry for the delay- With this crazy weather we have had some issues with our internet. Rural living comes with its satellite and wireless internet issues.
This week’s preassembled bag will include: Fennel, Dill, Chives, Spring Mix, Baby Carrots, Summer Squash, and Swiss Chard. Custom orders can be placed between now and Tuesday evening on the website at: https://magneyfarm.locallygrown.net/market
As of Friday’s Summer Solstice, we’ve officially entered the summer season. From here on, days will get progressively shorter until Winter Solstice in late December. At this point in the year, our summer crops like tomatoes, peppers, and eggplants should really be ramping up. Look forward to seeing them in the coming weeks. A quick reminder that we will not be delivering on July 4th. We take this week off every year as a midway point on the year and a truly deserved respite during our busiest season. We will still be at Farmers Markets on Saturday the 6th as the vegetables won’t slow down during this time. So, stock up now, or plan to come see us at the markets.
For agriculture, especially in-soil, organic agriculture like we practice, the seasons and weather have significant effect on crop growth. This past week has presented a truly challenging amount of wind and rain. Rain delays planting and can erode soils where plants have not had time to establish their roots. Some of the more violent windstorms have ripped whole plants out of the ground. Additionally, many of our pest problems become more significant with wet weather. The good news is, we have not yet had any structural damage due to severe winds, and thus far our tunnels remain undamaged by the weather. Admittedly we are struggling with the outdoor grow spaces right now though. We humbly ask the you please be patient and understanding with our selection.
This week’s featured vegetable is fennel. Our fennel crop has reached maturity and looks very strong. This crop is relatively new to us, although it traces its origin seaside to the coastal regions of the Mediterranean. Likewise, it has been used in Mediterranean, Mideast, and European cuisine for millennia. Fennel is strongly aromatic and anecdotally associated with bravery and vision. Culinarily, all parts of the plant can be used. The wispy leaves are used as fragrant seasoning, while the decadent “bulbs” may be braised, grilled, roasted, sautéed, or even juiced. The plant has good amounts of Vitamin C and Potassium. For your convenience, we have included a recipe for Summer Squash with Goat Cheese, Fennel and Dill. We hope you enjoy this unique vegetable, so rarely available in the United States.
Summer Squash with Goat Cheese, Fennel and Dill
Ingredients:
• 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
• 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil, for dressing
• 2 teaspoons fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 3 ounces fresh goat cheese, crumbled
Directions:
• In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.
As always, we wish you and your family the best during this coming week. We’re always happy to share the joy of fresh local eating with you, and we encourage you to share our CSA program with your friends and neighbors. Thank you so much for being with us.
Sincerely,
The Magney Legacy Ridge Farm Team
Champaign, OH: Red and Black!
No…it’s not a school chant, it’s to let you know that not only do we have red raspberries, on the market, but we now also have the black raspberries!! My personal favorite!!
So, let’s all chant…red and black, red and black!!! And, get those orders in for these delicious SEASONAL gems!!! Remember…they don’t last long, and you want to enjoy them while the season allows us!!
Thanks, Champaign Berry Farm!!
XOXO,
Cosmic Pam
Athens Locally Grown: ALG Market Open for June 27
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
Summer is truly upon us. Looking through the market listings this week, I see all the summer favorites: tomatoes, eggplant, squash, cucumbers, beans, peppers, and okra. Only the corn and melons have yet to make an appearance, but I expect we’ll be seeing them soon.
Thursday next week is July 4th. After consulting with all the growers, we have decided to not open market next week, to give our growers (and you) the opportunity to spend the holiday with family and community. There are many other area farmers markets, such as the one downtown at Creature Comforts on Wednesday evenings, so you’ll have other opportunities to buy your favorite items from the growers at those other markets. There are a few things that are only at ALG (such as the salmon), so you’ll want to stock up on those this week to get you through next week.
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!
GFM : Saturday Physical Market
SATURDAY JUNE 29, Greeneville Farmers Market, Greeneville’s Oldest, Established Farmers Market.
New Vendors Welcome.
Vendors for Saturday are:
- The Ole Farm House w/pre-ordered Sourdough Bread (can be preordered @ gfm.locallygrown.net) Goat Milk Soap (2 new scents) Herbs (fresh & Dried) Dill, Fennel, Basil. Fingers crossed, a few Celebrity Tomatoes, Swiss Chard.
- Cedar Ridge Farm w/Local Real Honey and other items.
- KBears and More w/Handmade Teddy Bears, Cork Trivets and other handmade crafts. (Kathy also offers pre-orders on a lot of her handmade crafts on gfm.locallygrown.net)
- Christy Did w/beautiful handmade and embroidered items, emergency info seat belts sleeves, Lip Balm Holders and many more unique items. (you will find she offers pre-orders on a lot of her items also on gfm.locallygrown.net)
- Buffalo Creek Farm w/Peaches & Cream Corn, Goat Milk Soaps, Lotions, homemade goat milk bath products, dip mixes and quick mixes for breads, soups, cakes and artwork. (they also do special order decorated cakes and artwork)
- Selah Farm w/Goat Milk Soap, Banana bread, Cinnamon/Apple bread
Dawson Local Harvest: Late Market Opening
*Due to weather interference we are opening the Market late. Everything is up and running now, and you can now place your Orders!
Sorry for the delay!
Fresh Harvest, LLC: Fresh Harvest for June 23rd
Contact Info
Our Website: freshharvest.locallygrown.net
On Facebook: www.facebook.com/freshharvestllc
Email:
John Drury [email protected]
Phone:
John 615-838-0428
Market News
Hello!
Blue Honey Farm has listed 100 pints of blueberries. It might be a good time to freeze you some berries. Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them. This week’s Recipe of Lemon Blueberry Muffins sounds yummy.
I’ve heard that there is a food delivery service (Instacart?) that delivers groceries from Costco, Kroger. etc. to one’s home. If anyone has an interest in having their Fresh Harvest order delivered, let me know and I will try to figure out how to make it work.
The first of the tomatoes have arrived from the Hershbergers. They are a mix of heirlooms for $4 a pound.
Some lovely options in Fresh Cut Flowers this week.
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
Lemon Blueberry Muffins
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups blueberries
1 tablespoon unbleached all-purpose flour
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one third of your. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. 3. Spray twelve-cup muffin tin with vegetable cooing sprouts or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with Cinnamon Sugar Topping, if desired and serve warm.
Growing Together : Availability for Tomorrow June 24th
Thanks for your patience as we got things uploaded a little later than usual to the market this week!
There’s some great products on the market. Our greens (komatsuna, kales, bok chois) are still looking good despite the heat, so we’ll keep posting them for yall as long as they do!
Lots of radishes for summer salads and pickling.
Herbs galore – basil, cilantro + cilantro flowers, dill, and mint.
Fresh cipollini onions and scallions, and summer veggies like squash and zucchini.
Hope you all had a great weekend!
-The Growing Together team