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.
Fresh Harvest, LLC: Last Call for 2 Weeks - 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!
There are very few green items left, but plenty of carrots and mushrooms. Bread, cheese, eggs and meats are in abundance.
The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be March 20th.
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.
• 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
Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Ingredients
1 large butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
Topping
2 tablespoons maple syrup
pinch cayenne pepper
1 1/2 ounces goat cheese, crumbled (1/3 cup)
1/3 cup pecans, toasted and chopped coarse
2 teaspoons fresh thyme leaves
1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
3. FOR THE TOPPING: While squash roasts, stir maple syrup and cayenne together in small bowl.
4. Transfer squash to large serving platter. Drizzle maple mixture evenly over squash. Sprinkle with goat cheese, pecans, and thyme and serve.
Siloam Springs, AR: Just Kidding - Produce is Available!
Farmer Tom from Opossum Hollow just let me know that because the sun is out and shining things warmed up enough that he had to uncover the plants. He just listed some inventory for this week – all your favorites ARE available!
Let’s hope the weather decides to behave like spring and produce will be available all the time!
~Stacy
V.I Prime Produce locally Grown: Market open
Good afternoon prime produce market is now open and accepting orders.
Spa City Local Farm Market Co-op: Order from ANP today!
The Spa city Co-op market is open for ordering until Tuesday at 9 pm – BUT – if you want to order from Arkansas Natural Produce, you’ll need to do that before 9 pm tonight, Monday.
And remember, our products are produced by our local friends and neighbors, the farmers of Arkansas. Buying locally helps the planet, keeps the money close by, and is fresher than anything you can buy at the corporate stores.
See you Friday!
the management
Winnsboro, TX: Market is open
Good, brisk wintry morning to you all! The market is open & ready to shop. Load up on your favorites & keep it local!
Thanks & stay warm out there,
Stacy
Athens Locally Grown: ALG Market Open for March 7
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
March has really come in like a lion this year, with more rain, storms, and later this week several nights of deep freeze. The low Tuesday night is forecast to get down to 24 here in Athens, so if you’ve started gardening be sure to protect all your plant babies. All of the flowers and buds on the fruit trees should be ok, but they won’t like it one bit. We’re almost certain to get more frosts before things warm up for good, but odds are this’ll be the last deep freeze of the year.
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
Most other area markets have closed down for the season or moved to winter hours. The Athens Farmers Market will return in the Spring. You can catch the news on their website. The West Broad Farmers Market is closed for the season, and you can watch for their return 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 Market is open!
Happy Sunday!
The market is now open.
Click below to order, and we’ll see you on Friday!
Russellville Community Market: Ordering on the Market Closes at 10PM!
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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From beautiful eggs, to grass fed beef, fresh green onions, a variety of rice, raw honey and artisan pastries – we have it all on the market this week!
Russellville Community Market
FRESH.LOCAL.ONLINE
Fresh Harvest, LLC: Fresh Harvest for March 3rd
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!
When I looked ahead at the forecast for the next Fresh Harvest delivery and saw sunny skies and no rain, I thought hallelujah. After closer inspection, the high for Wednesday was only going to be in the 30s. All is good, there are hand, feet and ear warmers. The weather was warm and dry enough this week for us to begin weeding the 2000 strawberry plants. This is very fascinating work and since you have to be on your knees, you get to build up those muscles behind your knees or whatever is back there. Feel the burn! Hopefully, it will be a good berry season. I did post before and after weeding photos from last year on our Facebook page – https://www.facebook.com/Fresh-Harvest-LLC-196487000365127/
Bear Creek Farms has a special on Petite Filets in the Beef Category for $6.19 a package. Here’s the description: Bill and I love this cut. Just for 2. A miniature version of the tenderloin. Either cook whole or cut into small medallions.
In the Cheese category, Bloomy Rind has a great variety of cheeses and other specialty items.
March and early April are the slowest months for veggies, perhaps we’ll get lucky with an early spring.
If an item sells out, be sure to write in the Comment section what you would like if more becomes available.
We have plenty of eggs, granola, honey, and coffee.
The Hemp Honey has been added to the Market page. If you would like to learn more about CBD, here is a link: https://intellicbd.com/
TruBee’s Hemp Honey is 100% pure raw honey with full spectrum hemp extract. Serving size: 1/2 tsp, 24 servings in a jar
Deliveries will continue to be every other week. The next delivery will be Wednesday, March 20th. 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
Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Ingredients
1 large butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
Topping
2 tablespoons maple syrup
pinch cayenne pepper
1 1/2 ounces goat cheese, crumbled (1/3 cup)
1/3 cup pecans, toasted and chopped coarse
2 teaspoons fresh thyme leaves
1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
3. FOR THE TOPPING: While squash roasts, stir maple syrup and cayenne together in small bowl.
4. Transfer squash to large serving platter. Drizzle maple mixture evenly over squash. Sprinkle with goat cheese, pecans, and thyme and serve.
RAF Buying Clubs : Time to Order!