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.
Athens Locally Grown: ALG Market Open for November 19
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
Here’s a reminder that we’ll be taking next week, the week of Thanksgiving off, as we do every year. We will be open as usual this week, so if there are things you’d like for your Thanksgiving meals, you’ll need to plan ahead and order them early. If you need local produce next week, Collective Harvest CSA is doing a special pre-order market (much like ALG) with pickups at their Baxter Street office. You can find info here: https://www.collectiveharvestathens.com/thanksgivingmarket. Heirloom Cafe is also holding their traditional mini farmers market in their parking lot on the Wednesday before Thanksgiving, from 11am until 2pm. Meanwhile, stock up from us this week!
We are still getting new customers every week (and we love seeing new masked faces!) so for all of you here’s a quick run-down on how Thursdays go:
- Don’t arrive at the beginning of your pickup window if you’ve got that flexibility. We fill the bags alphabetically (because it’s easier on us that way), but your arrival time or last name has no bearing on what items you get. The growers fill orders based solely on the time you placed your order, so that’s all been long decided by Thursday. Take your time getting there and that’ll naturally spread things out a bit. Flatten the curve, if you will.
- I’m bad with faces as it is, and masks make it even harder to recognize you and even hear you when you give your name. Many of you had papers with your name written in big letters we could read through the window, and that is wonderful. If you think to do that same, it’ll make things even smoother.
- The pickup loop does have a fair bit of room, but we don’t want you backing up into Tallassee. If you arrive faster than we can deliver orders, we may ask you to pull ahead into the loop and circle around. That may mean that some people who arrived after you may get their food before you, but as I said above, that doesn’t affect at all what items you get when things run short.
- We’ve still got three pickup windows, and it’s totally ok if you come later than the slot you chose. If you come early, odds are high that we haven’t filled your bags yet and we may ask you to come back. Tallassee is a pretty drive, and I recommend taking it to the county line and back, just for the scenery.
- We’re not accepting in-person payments unless absolutely necessary. We’ll have a drop box for checks or labelled envelopes of cash, but we greatly prefer Venmo payments to @athenslocallygrown or online payments through a card tied to your account. Venmo is free, and card payments have a 3% processing fee.
- We can not accept any recycling just yet, though that may change once we get settled.
- We cannot take your own bags or bins out of your car and fill them up
- If you’d like to go through your items before you leave to make sure you’ve got everything, or that we didn’t mix up people’s items, feel free to pull into the lot and have a look.
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 at our brand new home on Tallassee Road!
Other Area Farmers Markets
If ALG doesn’t have everything you need, please support our growers at the other markets that are now back up and running, or at their own locations. The Comerian takes online orders for Saturday pickup at the bakery here: https://www.thecomerian.com/online-ordering. The Athens Farmers Market is holding their Saturday market once again in Bishop Park. It’s not anything like it was before, so you’ll want to read up on all the changes on their website, http://athensfarmersmarket.net. The West Broad Farmers Market is back too, holding a drive through market just like us (and using my software too, so it’ll be nice and familiar). You can join them at https://wbfm.locallygrown.net. And of course Collective Harvest is going strong over at https://www.collectiveharvestathens.com.
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: NEW PRODUCE This Week on DAWSON HARVEST!
DAWSON HARVEST MARKET for November 15th, 2020
Collards, Bok Choi, Kale, Spinach, Lettuce, all available NOW on DAWSON HARVEST!
PLACE YOUR ORDER NOW!
Russellville Community Market: The Market Closes at 10 Tonight!
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-up from 4PM – 8:00PM this Tuesday outside the Downtown Russellville Train Depot. Your order will be brought to your car in full-service fashion!
NEW this week – Gift Baskets with Fruit Butter Spreads and Pepper Jams from Meadowlark Valley! We also have Locally Grown Apples, Pecan Halves, Raw Honey, Fresh Roasted Coffee, and more!
Check back frequently as our farmers regularly update what they have available.
Russellville Community Market
FRESH.LOCAL.ONLINE
Statesboro Market2Go: A Very Veggie Thanksgiving!
In addition to a wide range of meats (Turkey, Chicken, Beef, pork, and seafood), on Market2Go, we have all kinds of healthy, locally grown vegetables that make delicious main dishes and sides:
- Arugula
- Beet tops
- Bok Choi
- Broccoli
- Cabbage
- Collards
- Cucumbers
- Eggplant
- Endive
- Green garlic
- Green onions
- Salad and lettuce mixes
- Kale
- Microgreen mixes
- Mushrooms
- Mustard Greens
- Pac Choi
- Bell Peppers
- Jalapeño peppers
- Radishes
- Sorrel
- Spinach
- Acorn Squash
- Butternut Squash
- Caribbean Squash
- Sweet Potatoes
- Swiss Chard
- Tomatoes
- Purple Top Turnips
Foothills Market: Important new information!
Just a Friendly reminder to Visit the Foothills Market to get more information of what products you can buy between now and 5 p.m. on Wednesday. We’ll have the order ready for pickup on Thursday 4:30-5:30 p.m. at the Chamber of Commerce building.
Also, for thanksgiving next week our deadline for orders is going to be on Tuesday at 5:00 pm. And our pickup will be on Wednesday from 4:30-5:30. We will have Thanksgiving items such as banana bread with pecans, spiced tea, raw honey, hakurei turnips, salad mix, green tomatoes, beef and other additional products.
Grow, Eat, Shop, & Celebrate, LOCAL
The Wednesday Market: You May Order Now
Good afternoon.
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 2 and 4 p.m. Wednesday. See the website for this week’s product offerings. Here is the link: https://wednesdaymarket.locallygrown.net/market
Thank you for supporting locally grown agriculture. Have a great Sunday, and we’ll see you at the Market.
Thanks,
Beverly
Magney Legacy Ridge Farm: CSA #37
Dear CSA-ers,
This week’s preassembled bag will contain Spring Mix, Beets, Bok Choy, Swiss Chard, Radishes, Chives and Parsley. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market
It is our intention to have CSA this week as things for the farm and the farm team have seemingly calmed down a little. We apologize for the inconvenience of last week, but we appreciate your understanding in granting us some grace to get through a difficult time. Last night’s fierce winds had us concerned about new catastrophe, though all the chicken tractors remained stable, and we suffered no other apparent damage. Nevertheless 50 MPH winds have taken all but the most stubborn leaves from our trees and the farm is beginning to look like its winter-self.
That said there are still great vegetables to be harvested and we are excited to be bringing them to you. Root vegetables and greens are staying strong in their outdoor plantings. Recall that there is to be no CSA the week of Thanksgiving, so if there are vegetables or eggs you want for any sort of Thanksgiving meal, this week is your chance to order those.
This week’s featured vegetable is the “Bok Choy.” Bok Choy is a nutritious vegetable in the mustard family that is celebrated for its large crispy petioles. Botanically the “petiole” is the stem that connects the leaf to the rest of the plant. Likewise, the whole plant is edible. Chopped up raw in salads, slices of bok choy are crisp like celery but without so much stringiness or aftertaste. Bok choy makes a good addition to soups or can even be cooked southern style like mustard greens.
However, in true Asian culinary style, Bok Choy excels in stir-fries. Chop everything you want in your stir fry to approximately the same size. Use a light oil (sunflower oil works very well) with high heat. Add the chopped ingredients in accordance with the time they need to be cooked fully, typically; meats first, then mushrooms, then dense vegetables (like carrots), then more delicate vegetables (bok choy petioles), and at the very end leafy greens (bok choy leaves). Stir-fries are often seasoned near the end of cooking with a bit of soy sauce and sesame oil. Alternatively, an oil-based salad dressing can be used as both stir-fry marinade and seasoning; some of the Asian style dressings like Annie’s Shiitake Ginger or Makoto Ginger Dressing work very well for this. Stir fry can be served over rice or noodles to good effect.
Bok Choy Stir Fry
Ingredients
sauce:
• 1 ½ tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice, plus extra lime slices for serving
• ½ teaspoon honey (or maple syrup if vegan)
• ½ teaspoon minced ginger
• 1 small garlic clove, minced
• ½ teaspoon sesame oil
for the stir fry:
• 1 tablespoon sunflower oil (or any high-heat oil)
• 4 ounces shiitake mushrooms, stems removed, sliced
• ½ small head broccoli, florets chopped, stems peeled into strips
• 2 scallions, chopped
• 2 baby bok choy, sliced vertically into quarters
• ½ cup edamame
• 1 carrot, peeled into thin strips
• 4 ounces brown rice pasta *(see note)
• 2 teaspoons sesame seeds
• sambal or sriracha, for serving
Instructions
1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.
As always, we thank you for your support of our farm. This year has been full of difficulties and hardships. We hope that it will make all of us stronger, more empathetic, and more resilient human beings. We are so grateful to be part of this community.
Sincerely,
The Magney Legacy Ridge Farm Team
Berea Gardens: Market Open
Hello Friends,
I am opening a little early today to avoid the risk of lost internet due to the weather coming in.
We have one of my favorite crops listed today; our Purple Cauliflower. The heads are nicely sized and apart from being beautiful on the table, this variety also has excellent flavor and texture.
I also reduced the price of our individual size winter-sweet squash varieties. These make a wonderful addition to any holiday table and we still have a good amount of them. They sweeten greatly with some time off the vine and they have their prime flavor now.
November 25 will be our last scheduled market for the year. Hope to see you this week!
Blessings,
Bob and Lynnita
Champaign, OH: Favorite Things and A Favorite Song
Thursday market pick ups are so fun because I get to see you all from the comfort of your cars, we get to chat, a bit, and then I load you up, and you are on your way.
I also love when you all give me a song, and product favorites.
This past Thursday, customer Deb Walters gave me a piece of paper with her favorite song, and favorite market item.
She picked the song, Scar Tissue, by the Red Hot Chili Peppers. If you are familiar with the song, the lyrics, you know how powerful the meanings are in the song. The song deals with the reality of addiction, which most of the band members dealt with. It was also a message of sorts as some member returned to the line up, while a snub to those who were let go. It also reflected their utter devastation when one member was lost to his addiction.
A lot of life lessons, reflections, and jumping into new directions at this point in their career. Much like life, and all of it’s twists, turns, ups, downs.
Deb has been a customer, of mine, from way back in the my early days as co-manager/manager of the Mechanicsburg Farmers’ and Artisans’ market. Her daughter would stop, and shop, and then you would see Deb walking down to the market with her cute pup, shopping from all of the vendors. She then became one of our first virtual market customers when we kicked off this market, and has remained with us.
Her favorite things of the market are the fresh flowers. And, I have to agree. The amount of fresh flowers that have been ordered from all of our floral vendors, since March, has been staggering to see.
But, why not? Fresh flowers, much like her favorite song, seem to swoop in, looking so beautiful, and elevating our moods in the exact time when we may need it. Twists, turns, happy, sad…flowers always lift us up.
And, with that, I leave you to your Sunday. I do want to mention on more message from Kim, of The BARKERY.
Kim was in vacation mode for two weeks so that she could take care of her two grand babes. Upon her return, she has been crazy busy, covering extra shifts at work, but will be back with Christmas products right after the Thanksgiving break!
XOXO,
Cosmic Pam
CLG: New Grower! Opening Bell: Turkeys, Apples, Cheese, Coffee!
Hello friends!
This is our last market for November: No market the Friday after Thanksgiving. Then we’ll be back with lots of local goodness the following week.
We are very happy to welcome Marilyn Arendall to the Conway Locally Grown family. Please take a minute and check out her information under the our growers tab. She treats her hens the right way and they produce very large and nutritious eggs! Welcome, Marilyn, and thanks for all the work that goes into Arendall’s Happy Hen Farm!
We will have suet cakes for birds on the extras table all winter for only $1 each. We see black-capped chickadees, those crazy nuthatches, woodpeckers, tufted titmice, wrens and more at our suet feeders.
When coronavirus first impacted our daily activities in early March, who knew it would still be dictating our lives over Thanksgiving and Christmas. But that is the reality of it. Please adhere to current safe practices put out by our health authorities to slow the spread of Covid-19.
Garlic plants and elephant garlic plants are now available from Cedar rock Ridge. Plant 5 or 10 in your garden for your family. Even if you have a very small area, you can tuck in three or four garlic plants. They like full sun and rich soil. Plant now at harvest in early June. These make great gifts for your gardening friends, family, and neighbors.
Be sure to SEARCH for your favorite items using the search field. For instance, type in the word “sale” or “pork” and see what pops up. We have over 500 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! :-)
In accordance with the current guidelines, we will not have more than 10 people in the lobby at any time. We have four volunteers who can bring your order to your car if you prefer, just call or text 501-339-1039.
The market is now OPEN for orders. Click here to start shopping: *https://conway.locallygrown.net/market
How to contact us:
DO NOT REPLY TO THIS EMAIL. Instead…
Phone or text: Steve – 501-339-1039
Email: Steve – [email protected]