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.
Dothan, Alabama: M@D is OpEn for OrDeRs - June 26, 2023 Newsletter
MISC MARKET NOTES
As an official confirmed dieter bread is one of those things I’ve greatly cut back on as our mutual love for each other seems to grow and grow and grow . . . or at least I do.
So it seems kind of odd that of all the seasons of life I have been surrounded by and feel the increasing call to finally learn this skill. It started in April visiting one of the kids. My dear SIL sent me home with a hot loaf he made the morning I left. Seriously, this man makes 2 loaves daily – one for the family, one to share. Everyone on his street loves him madly.
Then THIS came to my house . . .
Not long after Katherine joined M@D with her unique Eikhorn Sourdough. And blissfully Robinson Homestead has sourdough starter available which means folks are taking up the same call.
Finally I learned a that a slice of sourdough adds very little to my daily fat/calorie count . . .
You see where this is going.
So sometime this summer after I’ve finished all the canning I’ll take the plunge. And I’m thankful Kathy Stewart, one of our growers, who doesn’t even offer bread products, created what follows in the rest of this segment. It has given me great hope that I don’t kill my Alaskan starter or make us sick.
Congratulations, you brought home a jar of sourdough starter! Now what? Take the lid off and put the cloth square over the jar and secure with a rubber band. It needs to be able to breathe while it sits on your counter and adjusts to its new home.
After it’s been at your home for a couple hours, if you see that there are bubbles in the jar and it has grown in size, its time to feed it for the first time.
1. Empty jar into a bowl
2. Measure 4 tablespoons or 2 ounces of your starter and put back in the jar
3. Add 4 tablespoons or 2 ounces of all purpose flour into the jar. I use King Arthurs brand all purpose flour.
4. Add 4 tablespoons or 2 ounces of warm bottled or well water. Chlorinated city water will kill all the good yeasts and bacteria in your starter and it will die. A very sad event.
5. Give it a good mix, place clothe back on jar and let sit on counter. Please note, I don’t use a clothe but a plastic lid that doesn’t fit tightly. When it has almost doubled in size, place the lid back on it and put in the fridge until you want to use it again. If it hasn’t doubled in size, feed it again following the above steps. If it developed a layer of grey liquid while resting in the fridge, don’t despair. That liquid on top is normal and even has a name! Its called hooch, just stir it into your starter and feed as described above.
Yay! You just fed your sourdough starter for the first time, you are now on your way to sourdough heaven!
Now that you have fed your starter, you have some unused starter in your bowl, that is your discard. It can be used to create many yummy things……pancakes, waffles, pizza dough, brownies, biscuits, cake, cookies, bread……you get the picture. There are many recipes online that use sourdough discard.
Here are a few things that I do with mine:
1. Pancakes – add 1 egg, 2 Tablespoons of flour, pinch of baking soda and a pinch of salt. Stir it up, if its to thick add a splash of milk or two. Cook as you normally would for pancakes
2. Waffles – almost the same as pancakes, but separate the eggs and beat egg whites until stiff, mix yolks into your batter then fold the stiff egg whites into the batter.
3. Pizza Dough – into the bowl of a stand mixer use the dough hook, add your starter and 1 tablespoon of olive oil and 1 teaspoon of salt. Add about ½ cup bread flour and adding more flour or so water to develop your dough. When its done kneading, let rest for 30 minutes. Shape into your preferred pizza shape, spray or brush the dough with oil, add toppings and bake at 435 for 12 – 15 minutes. It’s done when the cheese is melted and bubbly.
Sometimes I will take my discard and feed it equal parts water and flour (I guestimate, sorry) then let it sit for a couple hours until it is a bubbly bowl of active sourdough starter. In doing this I am increasing the amount of starter I have to work with. I will empty it into my mixer bowl with the dough hook attached along with olive oil, powdered milk(about 1 tablespoon) and salt and slowly add bread flour until I have a nice ball of dough (I can touch it and it isn’t sticking to me, think same as yeast bread) that I then put in a greased bowl, turn it over (the dough so it is covered with oil on both sides) cover the bowl with plastic wrap and let it rise until doubled in size. Carefully turn out on a piece of parchment paper which is on a baking sheet. Take a sharp knife and make a cut down the middle of
your dough about 1\4 to 1\2 inch deep, quickly, you don’t want to pull at the dough. Place in a preheated 375 oven and bake about 20 – 25 minutes. Its done when it sounds hollow when you knock on the bottom of your loaf. Wrap in a slightly damp tea towel until it has completely cooled down. Best if overnight, but I understand if you can’t wait. It will slice nicer, though if it has totally cooled down. Wrapping your bread in the towel will keep your bread crust softer and will also serve as a protective wrap for your bread as you eat it. If it lasts that long. Hee hee.
If you have decided you are brave and want to try a soft sandwich bread this is a link to the recipe I like for that: https://www.theperfectloaf.com/pain-de-mie/
Editor’s Note This document is permanently posted in the MarketatDothan.com website with photos! This is the link, https://marketatdothan.locallygrown.net/files/document/document/6751/original/Kathy_Stewart_Sourdough.pdf?1687630275, and it may be found in the Q&A section of the website.
Looking Ahead: Starting late July we will return to a bi-weekly schedule for the months of August and September, and possible into October. As we approach those dates we will publish a more specific schedule but for now please know that July 28 will be our last Friday for pickup before the schedule change.
JBW Farm Fresh: More fences are going up and the herds are expanding. The ground is getting harder to push posts into so we are having to drill holes to place them into. Yesterday we finished doing the last of our filming for a video of life on our farm. A snippet of what the finished video will look like can be found on our Instagram or Facebook page! We cooked some of our short ribs in the crockpot and they were so tender and delicious. We still have a selection of those up for sale and highly recommend you to try them!
Mt. Moriah Farms: This weekend is a special time to celebrate our fathers. Where would we be in life without those strong males in our life? I do realize not everyone is blessed to still have their fathers around, I am among those that are. My dad is the one who built our farm and also gave it our name, Mt. MOriah Farms. I do hope everyone who still has their dad around will take time to make them feel special on sunday. Also check out our new products we listed on here!
We look forward to seeing you next Friday at one of our pickup locations. 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!
Statesboro Market2Go: Market2Go is Open!
Market2Go Is Open! Are you planning to order this week?
Place your order by 10 pm Tuesday night for pickup on Thursday.
Choose your pickup location or delivery option from the drop-down menu before you check out.
- Statesboro – SCVB Drive Through: Thursday afternoon 4:00 – 6:00
- Statesboro – Saturday Pick Up: at the market Token & Information booth 9am-Noon on Saturdays
- Sylvania: Thursday afternoon at 4&20 Bakers Cafe and Public Market 3:30 – 5:00
- Home Delivery – must add delivery to cart and prepay
Online Payment Available Register your debit or credit card at Your Account and click “Pay Now” when you check out. Your card will only be charged after you have received your order, including any adjustments for missed items or other credits.
Use your EBT/SNAP card to purchase authorized EBT items through the Market2Go, and you can receive matching “bonus” fruits and vegetables and raw nuts through the Georgia Fresh for Less program – with NO Limit. Please write “EBT” in the order comment field and select the Statesboro – SCVB drive-through pickup. For more information, email [email protected]
Market News
We are now offering a new option for your Market2Go order pickup in addition to our Thursday afternoon drive thru. During the market season, you can choose the option at checkout to pick your Market2Go order at the Saturday market Information and Token Booth from 9am till Noon.
The Statesboro Mainstreet Farmers Market is open each Saturday morning for the 2023 season! The farmers market is located directly behind Visit Statesboro, at 222 South Main Street! There’s a new bridge and boardwalk connecting the Blind Willie McTell Trail to the market venue! Come out and visit your local farmers and neighbors!
Our Sylvania pickup location is now at 4&20 Bakers Eat Better Tonight Prepared Foods & Public Market, 307A Mims Rd, Sylvania
Thank you to our sponsors who are helping our market grow! If you are interested in becoming a sponsor of the Statesboro Farmers Market you can find more info here.
Sustaining
Clayton Digital Reprographics
Visit Statesboro
Kiwanis Club of Statesboro
Sowing
Great GA Realty
Ogeechee Technical College
Statesboro Properties
Personal Finance Service of Statesboro
Quality Inn & Suites
Queensborough National Bank & Trust
RE/MAX Preferred Realty
Southern Palace Restaurant
Statesboro-Bulloch County Library
Vyve Broadband
Sprouting
Citizens Bank of the South
Synovus
Bulloch County Farm Bureau
Institute for Coastal Plain Science, Georgia Southern
Seedling
Georgia Southern University Libraries
Bulloch Solutions
Friends of the Market
Jennifer Moran
Debra Chester
Cynthia Frost
Sam Wainford
Ann Smith-Wilson
Laura and Patrick Wheaton
Becky Sanders
Bruce Field
Kathy and Larry Smith
Kristin Fretwell
LaShai Campbell
Martha Joiner
Patrick White
Happy Shopping!
Northeast Georgia Locally Grown: Market is open for orders!
Good evening Locavores, Northeast Georgia Locally Grown is open for orders!
Go to the market >>
Produce
Baked Goods with Organic Ingredients
Pastured Meats
Cultured/Fermented Foods
Pastured Eggs
See All Products
Market is open Fridays at 9 p.m. through 9 p.m. Mondays!
Thank you for choosing Northeast Georgia Locally Grown as a way to support your local producers. This online farmers market allows you to buy directly from multiple farms committed to chemical-free and local produce all year long! CHEMICAL-FREE means produce and pastures grown without synthetic fertilizers, herbicides, fungicides, or insecticides. LOCAL means within 80 miles from the market pickup locations (usually much much closer). Do you know someone who grows chemical-free food in the area? Get them in touch with us. Know someone who wants fresh food? Spread the word. Put the two together, and that’s growing organically!
PICKUP TIME is Wednesday from 5-6:30 p.m.
If you do not get an email ORDER CONFIRMATION after you finish the checkout process, then your order is NOT complete. Head back to the market page, and your order might still be there waiting for you to check out! If you have any trouble or questions at all, we are here to help; simply reply to this email.
Once you place an order, be on the lookout for the order reminder email on Wednesday with further pickup and payment notes. Thanks for your support!
Martin's Farmstand: We are open for u-pick Saturday rain or shine
We will open for u-pick strawberries tomorrow morning Saturday, June 24, 2023. The strawberries do not care if it is raining so rain or shine the patch is open till it is picked. From now through next week is the peak of strawberry season. That said I have seen much higher peaks than this year has. I just returned from walking the patches. There is a nice amount of berries out there with picking conditions somewhere in the middle- not terrible or wonderful. I judge that this will just be the way it is this year as the total crop is limited. Daniel
Russellville Community Market: 6/23/23 opening
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.
Don’t forget to check out the extras and visit with our growers and makers when you pick up your order from
4:00 PM – 7:00 PM this Tuesday at the Downtown Russellville Train Depot.
It’s an exciting week at RCM! Shop all the amazing local products on the market before Sunday at 10 PM! Enjoy live music, great extras and meet your favorite vendors Tuesday from 4-7 when you come to pick up your order! Downtown Russellville will be very busy this Tuesday. The depot area will be blocked off to host an overnight stop of The Great Race and we will be holding our market and open house at the downtown Central Presbyterian Church. Enter the church parking lot from El Paso street to avoid the street closures. We are very happy to host the John Cotton Quartet from 4-5 PM! We hope it will be a fantastic day for extras with some of our growers and makers on hand to visit with customers about their products and maybe offer some samples! Where else can you be so closely connected to your food! Remember that we accept SNAP! We can’t wait to visit with everyone and enjoy some fantastic local foods!!
Don’t forget to follow us on Facebook and Instagram!
REMINDER- We can no longer accept credit or debit cards. We will still be able to process cash, checks and SNAP/EBT transactions.
Check back frequently as our farmers regularly update what they have available. Multiple orders are encouraged. :)
Russellville Community Market
FRESH.LOCAL.ONLINE
Frontier Farms: I forgot
Wednesday was a busy rainy day and i completely forgot.. reserve your order now… see everyone saturday
Foothills Market: Market Reminder
Looking for something a little different to add to your menu? One of our Foothills Market growers has added globe artichokes to the market, just in time for our market deadline of 5:00 this afternoon. Of course, we also have plenty of your summer favorites like green beans, yellow squash, and cucumbers. Place your order by 5, and we’ll have it ready for pickup tomorrow.
Statesboro Market2Go: Order Before 10pm!
This week we’ve got some berry good news to tell you! Sweet, ripe, and packed with nutrients, blackberries and blueberries are now on Market2Go and are recipe ready!
These berries are great for:
- Heat beating drinks like Smoothies and Milkshakes
- Brightening up Breakfast in a quick bowl of Oatmeal or a stack of Pancakes
- Sweet and savory recipes like Corn and Blueberry Salad with a kick from jalapeño peppers or Blackberry Grilled Cheese Sandwiches with melted Manchego cheese
- And for dessert with the southern staple of Seasonal Fruit Cobbler with a big scoop of vanilla ice cream!
Martin's Farmstand: U-pick Strawberries Wednesday
We will open the strawberry patch for u-pick tomorrow afternoon June 21,2023 starting at 2 pm. There is NO Morning picking tomorrow. I just returned from walking through the strawberry patch. I am seeing quite a lot of ripe berries through out the whole patch. Picking conditions will be fairly good (considering the year) I estimate that we can pick 1,200- 1,800 quarts tomorrow. After tomorrow the next u-pick is Saturday morning. Peak season is between now and the end of next week.
Hours for u-pick are Monday starting at 7 AM; Wednesday, starting 2 PM (no morning picking on Wednesdays); Saturday, start 7 AM. This repeats through out the whole season. The patch closes when the berries are all picked or at 6 PM.
When you arrive you do not need to stop at the stand to weigh your containers if you know the empty weight already. Also you do not need to stop if you are picking into standard Quart or gallon containers.
You have the option of bringing your own containers or buy empties from us. Quart boxes 25 cents each. If you are buying empty containers from us please pay when you get them rather than after you are done picking to minimize confusion as to what is going on.
NO DOGS in the field or stand areas. We will be using the same random picking pattern that we did last year. This means that you may start anyplace you wish in the patches that are open as long as you are not cutting in front of someone. It is mandatory that when you are picking that all the ripe berries are picked as you move No roaming or grazing type picking. A section of row must either be picked or not picked when you leave. We will be scouting the patch and keep suggesting where you will find good picking.
Pricing u-pick: $4 per Quart if less than 8 quarts and $3.25 per quart if more than 8 quarts; $26 for an 8 quart tray and $12.50 for 4 liquid quart buckets, water pitchers, bowls and other similar sized containers. All containers are expected to well filled but not heaped. We will adjust prices up or down as needed for over or under-filled containers. By the pound price is $2.20/# (limited to bigger containers or larger amounts). By using volume rather than weight when it makes sense we can bypass the stand for most of the berries and reduce congestion. If you pay by credit card there is a 3% surcharge added to the above prices and you will need to use the inside checkout station rather than outside express options. Daniel