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.
Magney Legacy Ridge Farm: CSA #11
Dear CSA-ers,
This week’s preassembled bag will include Kohlrabi, Collards, Spring Mix, Lovelock Head Lettuce, English Green Tasty Burpless Cucumbers, Parsley, and Gemstone Baby Mustards Mix. Custom orders may be placed between now and Tuesday night on the website at: https://magneyfarm.locallygrown.net/market
Some weeks of farming are more difficult than others, and this was certainly one of the difficult ones. Having two employees gone last week meant there was a lot of catching up to do. Tensions ran high as the incessant rain and muddy ground frustrated efforts at both planting and harvest. On top of that, we were visited by deer for the first time this year. Deer are without a doubt our most damaging pest. They can annihilate an entire crop in a few of evenings. They are particularly fond of romaine and beans. We suffered great losses of young vegetables we worked very hard to plant and care for. Though we have obtained a special license to harvest deer out of season, this solution is far from satisfactory. We are actively looking for better ways to protect our crops. Without a doubt, there will be easier weeks, but this one was admittedly very hard.
The good news is, we have lots of cool things growing right now. Summer vegetables are well on their way. We have a huge variety of squash and zucchini beginning to ripen and they will begin appearing in bags this week. We’re getting closer to our tomatoes, and you’ve probably already gotten to try at least some of our phenomenal cucumber varieties. Thse are truly the vegetables of summer and we encourage you to embrace the bounty of seasonal eating.
The vegetable we’d like to highlight this week is the cucumber. Wild cucumbers originated in Southern Asia, but were domesticated and brought across the Middle East to the Mediterranean region thousands of years ago. Here they became a dietary staple and for this reason, we typically associate them with Greek and other Mediterranean cuisines. Now cucumbers are enjoyed globally and with good reason. Though they are not high in any one particular nutrient, they have small and balanced amounts of many different vitamins, minerals, and electrolytes. It is this balance that makes the cucumber so refreshing. Cucumbers can be eaten to hydrate and maintain electrolyte balance, and it’s worth considering trying to eat at least one every day during the summer. Currently we are offering three types; Corinto (a classic green type), Silver Slicer (a solid white slicing cucumber), and Tasty Green (a long European style, nearly seedless type). All of them have their nuances, and we’d love to hear which one is your favorite!
Creamy Cucumber Soup
“There’s no reason to only use cucumbers raw—they are wonderful sautéed then pureed with avocado for a silken-textured soup that’s good warm or cold.”
Ingredients
o 1 tablespoon extra-virgin olive oil
o 2 cloves garlic, minced
o 1 small onion, diced
o 1 tablespoon lemon juice
o 4 cups peeled, seeded and thinly sliced cucumbers, divided
o 1½ cups vegetable broth, or reduced-sodium chicken broth
o ½ teaspoon salt
o ¼ teaspoon freshly ground pepper
o Pinch of cayenne pepper
o 1 avocado, diced
o ¼ cup chopped fresh parsley, plus more for garnish
o ½ cup low-fat plain yogurt
Directions
• 1 Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3¾ cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
• 2 Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining ¼ cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Despite the difficulties of farming, we really enjoy doing it. We love being able to provide you (and your friends and family) with vegetables, and we thank you for your continuing support of our farm.
Sincerely,
The Magney Legacy Ridge Farm Team
Dawson Local Harvest: The Dawson Market is OPEN!
Good evening!
The Dawson Local Harvest Market is now open.
A BIG selection of all-natural Beef Cuts is available right now, as is Chicken, Whole chickens, wings, breasts, super-delicious Eggs (you can taste the difference), and lots more.
Check it out NOW!!
Fresh Harvest, LLC: Fresh Harvest for June 9th
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!
On the FH Market page, I have condensed the number of Categories. Hopefully, this will make it easier and not harder for you to navigate the Market and find the items that you want. There are subcategories under some of the major Categories like Veggies and the meats that can lead you to where you want to go. I wasn’t sure where to put the compost that is offered by Henosis, but I put it in with the Veggies since compost helps the veggies grow.
Rocky Glade Farms and the Vaughn Brothers are taking a much needed few weeks off. Maybe I can take August off, but I say that every year. It hasn’t happened yet. Blue Honey Farm thinks that they’ll have blueberries and blackberries next week. We’ll see. Bear Creek Farms has Merlot steaks offered this week. The Recipe is Grilled Merlot Steak with Sage Butter. There are lots of Bouquets and straight bunches of Sunflowers and Forget Me Nots.
Herbs are in abundance this time of year.
Growing Together has listed some red potatoes. I will be digging some of my potatoes tomorrow, so I hope to list them once we discover exactly what we have dug.
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
Grilled Merlot Steak with Sage Butter
4 tablespoons salted butter, room temperature
2 tablespoons minced sage leaves
1 merlot steak (about 1 1/2 pounds)
sea salt
fresh ground pepper
Ahead of time, mix sage into soft butter. Press into a mold or small, straight glass jar and set in fridge to chill.
Set steak on counter and to come to room temperature.
Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of the grill to create a zone of high heat and a zone of indirect heat.
Just before grilling, sprinkle merlot steak on both sides with sea salt and pepper; lightly press seasoning into surface. Set steak over hot coals, grill 2 – 3 minutes, flip, and grill 2 – 3 minutes longer. More steak over indirect heat until internal temperature reaches 130 degrees F for rare or 140 degrees F for medium-rare (steaks pictured are medium-rare). Rest 5 minutes.
With a very sharp chef’s knife, slice steaks into thin (1/4-inch thick) slices, dot with butter, and serve immediately.
V.I Prime Produce locally Grown: Market close
Good afternoon Prime Produce family making another attempt to reach you. I realize you have not been receiving my email. Currently off island dealing with family issues, hope you receive this email. Prime Produce Market will reopen next week. We do apologize for the inconvenience, and appreciate your support an understanding.
The Wednesday Market: The Wednesday Market is Open
Good afternoon on this rainy Sunday.
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
We hope you all have a restful day, and we’ll see you Wednesday.
Thanks,
Beverly
Four Seasons Farmers Market: Four Seasons Farmers Market-- June 9
Good morning, the Four Seasons Market is ready for ordering!
Father’s Day is Next Weekend, now is the time to get something special for Dad.
There’s still spring greens available, but we’ll start to see more summer vegetables become available over the next couple of weeks.
Beyond Organics has more beef than what is listed on the market. If you need more of certain cut or you are looking for a particular cut not listed, email them at [email protected] and they will see if they can accommodate.
Your purchases will be available from 3-6 PM on Wednesday afternoon at our new pickup location in Fayetteville:
Berry Natural
3059 N College Ave
Fayetteville, AR 72703
Thanks!
Berea Gardens: Market open
This wet and cloudy weather is taking quite a toll on the timing of all the summer crops. Melons, cucumbers, green beans, corn, tomatoes, etc. are growing more slowly than I have ever seen. There will be a bit of lag time over the next month before we have much to offer. When the crops do arrive they will come in quantity, so if you are interested in preserving beans, corn and tomatoes this year we will have them in bushels.
Bob
Independence,VA: Market closes Monday night at 8 pm!
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Good morning,
Don’t forget to place your Online Market order this week! Thanks to everyone for their continued support!
To Shop: Independence Farmers Market.
Thank you for supporting the Independence Farmers Market!
Abby
CLG: Tomatoes! Opening Bell: Flowers, Honey, Cucumbers, Beef!
Good afternoon!
Early shoppers on Friday found tomatoes and green beans on the extras table. Hopefully we’ll have even more this Friday! At Cedar Rock Ridge this week, we’re working on curing the last of over 600 bulbs of the world’s finest garlic! This garlic will keep over 6 months in your kitchen so stock up now before it’s gone!
Farm Girl Meats has lots of wonderful chicken products listed now.
Two words, again: Wickles. Friday.
Be sure to SEARCH for your favorite items using the search field. We have over 650 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. Thanks!
Steve
501-339-1039
Suwanee Whole Life Co-op: Reminder - Don't forget to order!
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!