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.
The Cumming Harvest - Closed: This week on The Cumming Harvest
To Contact Us
The Cumming Harvest
[email protected]
Facebook
This Week
Market opens at 10AM
ON THE MARKET:
Click here for Vegetables
Vegetables on the market include arugula, broccoli, carrots, kale, lettuce, spinach and much more!
Click here for Eggs
Duck eggs are now sold by the dozen!
Click here for Probiotic and Fermented Food
Ancient Awakenings will be at the market this week with your favorite products as well as Apple Caraway Kraut and Traditional Kraut.
Click here for Microgreens and Sprouts
Connie’s Cornucopia has nasturtium microgreens this week!
Click here for Bakery Goods
Royal Rose Bakery Chicken pot pie and Quiche lorraine are in the bakery Goods section this week.
Click here for Meats
Southern Grass Meat grass-fed beef
Indian Creek Angus grass-fed beef
Click here for Seafood
Doug’s Wild Alaskan Salmon and Halibut will be replenishing soon
Click here for Bath and Beauty Products
For many other products sold on the market, including mushrooms, honey, sauces, jams, jellies, and essential oils, click HERE
DO YOU HAVE A FEW HOURS TO VOLUNTEER AT YOUR FAVORITE MARKET? THE CUMMING HARVEST NEEDS HELPERS TO ASSIST WITH CUSTOMER PICKUP, SATURDAY MORNINGS FROM 9:30AM TO 12 NOON!EMAIL JENNIFER TO SIGN UP.
Pick-Up
Market Location and Pick Up
Pick Up every Saturday from 10am-12pm.
Located in a small building directly behind The Episcopal Church of the Holy Spirit.
724 Pilgrim Mill Road, Cumming, GA 30040
Google Map
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!
Old99Farm Market: Old 99 FArm, week of Jan 20 2019
I’ve been nursing a crop of buttercrunch lettuce through the winter so far with success, but this cold snap is likely going to be the coup de gras. Order lettuce week! I’ll leave the roots in the ground for second crop.
Here’s what we have this week:
- eggs, mostly XL and Jumbo
- collards, carrots, lettuce
- beef: ground, stew and roasts
- pork: all cuts including smoked items
- chicken: roasting and stewing hens
- parsley
- potatoes, onions
- celeriac
- lard, rendered or minced
Today Tuesday I took two steers to the butcher so will have full freezers next week. If you want a half or quarter cut to your specifications, please let me know by next Tuesday. All beef on special 15% off.
I’m taking orders for sides or quarters of beef, and for pork. $100 deposit for a side or a whole, $50 for a quarter. We offer a 50lb pack as well. This is all meat we raised here on the farm, organic, grass fed.
The hens are reacting to the cold by cutting the rate of lay by 3/4s. Never seen this drastic drop before.
Yea, Healthy eating,
Ian and Cami
Spa City Local Farm Market Co-op: Market is Closed
The Spa City Co-Op is now closed for ordering. Please plan to pick up your orders between 3pm and 4:30pm on Friday. Should you be unable to pick up, please arrange for a friend to do so for you.
And don’t forget to look at the Volunteer Spot program acessible thru the market page, and sign up to volunteer for a Friday shift. It’s fun, you get to meet your fellow co-opers, and earn a cuple of months extention to your membership PLUS a $5 gift card.
See you Friday!
Barbara Schuette
Market Manager
[email protected]
Miami County Locally Grown: Garlic, a Goodbye, and a Giveaway!
First off, we Welcome our newest vendor, the Grumpy Goat Experiment,
to the Market tonight!!
The same breads you loved at the Night Market in December, to compliment our Organic baker, 6635 StudeBaker, and fill a void left by Jeanne’s Kitchen when she retired last year!! Plus they have additional Garlic, Honey, and handcrafted soaps on the Market!!
But we also must say Goodbye to Rachel Lusk this week, along with her
amazing Pizza Crusts and Bagels :-(
Ok, so expecting her 2nd child in February may be a good reason for leaving us, but we sure hate to see her and her goodies go ;-)
And 6635 StudeBaker has a fantastic deal for all of us amateur sourdough enthusiasts – she’s Giving Away free jars of her Sourdough Starter – no kidding!
www.miamicounty.locallygrown.net
www.facebook.com/miamicountylocallygrown
Statesboro Market2Go: Order Before Midnight!
Remember to place your order for this week before midnight tonight.
Champaign, OH: Tuesday Night Reminder
Just a reminder, as you shovel out of your houses, thaw the icy steps, stay warm…the market is open until tomorrow morning at 8am!
I don’t blame you for not thinking about ordering when this weather has thrown such a cold, icy chill our way…but, what better time to order??
While it is glistening, and diamond like, outside…take a moment to get your thoughts together for your weekly stock up from your little local market of love!
Also, I have been hard at work on the market site! I have streamlined the market column at the left side of the page! Most vendors all now have their own top billing either in their own category or in their subcategories!
It was time for a bit of house cleaning…
Ok…I’m leaving you, as I get ready to pour a glass of wine, and begin my dinner prep with items that I ordered, last week, from our market…
XOXO,
Cosmic Pam
Statesboro Market2Go: Valentine's Day
Pre-order your fresh Gourmet Dipped Strawberries from Hardcore Apples and Sweets for delivery on February 14th! Available by the dozen and half-dozen.
Middle Tennessee Locally Grown: Reminder: Ordering Closes at 10 pm
Manchester Locally Grown market
To Contact Us
Our Website:
manchester.locallygrown.net
On Facebook:
Manchester Locally Grown Online Farmers’ Market
By e-mail:
[email protected]
By phone:
(931) 273-9708
Our pickup location is across the street from the Manchester City Schools administration building, at
216 East Fort Street, Manchester, TN
If you don’t see a map, click on the address link.
Good morning!
This is just a friendly reminder to place your order online for this week. Market ordering will close tonight (Tuesday) at 10 pm. Please don’t forget to order! But if you do forget, give me (Linda) a call Wednesday morning. I will most likely be able to get hold of the farmers and place a late order for you.
Remember to hit that last “submit” button. I really dislike disappointing a customer who comes to market, only to find no order in their name because they didn’t hit the last button. When your order is placed, you will receive an email confirmation. If for any reason you fail to receive this confirmation, please contact Linda as soon as you realize it’s missing.
Also please go to our Facebook page and like, comment, and share this week’s post. Facebook isn’t allowing me to post on multiple sites, or sometimes post multiple photos. So please help us spread the word. Surveys indicate that word of mouth is the most effective form of advertisement. Please help us advertise our fantastic growing market!
See you on Thursday!
Blessings,
Michael & Linda
McColloms Market: January FFFN Order is Closed
Hi All:
The order for January is now closed. See you on Wednesday between 4:30 – 6:30 for the order pick up at my house, 118 Shepard Ave.
Best,
Melinda
518-354-0202
Fresh Harvest, LLC: Fresh Harvest - Last Call
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!
The Market will remain open until Tuesday evening for you to place an order for this week. Next delivery day will be February 6th.
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 Beet and Carrot Salad with Watercress
1 pound beets, peeled and cut into 1/2-inch thick wedges
1 pound carrots, peeled and cut on bias in 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon TruBee honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress about 4 cups (or substitute if unavailable)
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve.