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.
Champaign, OH: Turn, Turn, Turn
To everything (turn, turn, turn)
There is a season (turn, turn, turn)
And a time for every purpose, under heaven
A time to be born, a time to die
A time to plant, a time to reap
A time to kill, a time to heal
A time to laugh, a time to weep
To everything (turn, turn, turn)
There is a season (turn, turn, turn)
And a time for every purpose, under heaven
A time to build up, a time to break down
A time to dance, a time to mourn
A time to cast away stones, a time to gather stones together
To everything (turn, turn, turn)
There is a season (turn, turn, turn)
And a time for every purpose, under heaven
A time of love, a time of hate
A time of war, a time of peace
A time you may embrace, a time to refrain from embracing
To everything (turn, turn, turn)
There is a season (turn, turn, turn)
And a time for every purpose, under heaven
A time to gain, a time to lose
A time to rend, a time to sew
A time to love, a time to hate
A time for peace, I swear it’s not too late…
(Written by Pete Seeger/Performed by The Byrds, as well as many other bands)
Well, here we are on a Monday, and I feel like I have been remiss in my market blogging, over the weekend.
When I last blogged, I was getting ready for the last outdoor event of the season, for Hippie and the Farmer, on Friday. What a turnout, what a lovely evening, and what a showing of local support, sisterhood/brotherhood, and such a heartwarming experience to have it all unfold. For any of you who were there, I thank you, kindly.
It was crazy busy with so many pizzas made, and served. I took Saturday for a bit of time to myself, mingled in between meetings, and looking at possible vendors.
Closing night, on Friday, was bittersweet, as it ushers in yet another season. Another season where growth begins to fade, but new plans of growth abound. Saturday was the yearly day to take in other markets, in other towns, but also had that fade beginning, as it is almost time for all markets to go into slumber for the upcoming season.
This song always plays in my mind, as we fade into the golden haze of October, and our own market begins it’s ease into the last of the autumn months, and into the winter.
But, we are here for you, year round, with an excitement about a new season for the market, out on the farm.
It’s been a heavy weekend, for me, in many ways, but I always take comfort in the last few lines of this song.
The market is open until tomorrow evening at 8pm. Don’t forget to get your orders in for the week. There is just so much good to celebrate on the market, and I don’t want you to miss any of it…
A time to gain, a time to lose
A time to rend, a time to sew
A time to love, a time to hate
A time for peace, I swear it’s not too late…
XOXO,
Cosmic Pam
Athens Locally Grown: ALG Market Open for October 8
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
I spent some quality time out in the back yard today, trying to make up for weeks of neglect. I was finally able to cut my way to my garden, and was pleasantly surprised to see it had continued on just fine in my absence. I always say the fall is my favorite time to garden in Athens, even though many people shut theirs down as the first frost approaches. This coming week I’d like to get in there and start planting broccoli, collards, cabbage, kohlrabi, kale, Brussels sprouts, and more. Usually we’ve got a better selection than you can find at most garden centers this time of year, but this year they were a casualty of having to switch our market over to contactless pickups. We do have a few items listed for you, but nothing like the days when Wolfskin Growers was able to sell through our market. You might be able to reach her directly if you miss that selection as much as I do, here: https://georgiagrown.com/member/wolfskin-growers-inc/.
Fall weather does seem to have finally taken hold, and while that means many of our summer crops will soon be saying their goodbyes (though not all, thanks to the many greenhouses our growers use) it also means the autumn crops will be in their element. We should be awash in leafy greens real soon, and I love that.
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!
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!
We’ve made it to OCTOBER! We are so thankful for your support. Every purchase you make supports a local farmer or artisan, and all of our vendors live within 150 miles of Russellville. Let us know if you have any requests for items you would like to see on our market. We are growing, and it’s never too early for farmers to start planning for the next year!
Russellville Community Market
FRESH.LOCAL.ONLINE
<center/Dawson Local Harvest: Yes, fresh-picked Locally-grown Tomatoes in October!
DAWSON LOCAL HARVEST IS OPEN!
See All That’s Available on The Market, then Place Your Order!
Foothills Market: The Market is open!!
Happy Sunday folks!
Try this Higado Encebollado recipe (Liver with Onions); if you like liver, you will certainly love this flavorful Costarican version. You can find it in the recipes favorites! Also, baked goods: Homemade Brownies (with or without nuts), Blueberry Buttermilk muffins, Cantaloupe Tea Bread and Pumpkin bread (w/nuts). Don’t wait to place your order!
Browse through the market 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.
The Wednesday Market: Order Today!
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. Check the website for this week’s product listings. Here is the link: https://wednesdaymarket.locallygrown.net/market
My family and I are enjoying the crisp weather of the past few days and are planning a big fire for a wiener roast this evening. We hope you all have a pleasant day, and we’ll see you at the Market!
Thanks,
Beverly
CLG: Opening Bell: Squash, Bratwurst, Honey!
Hello friends!.
This cooler weather means an end to some summer crops, but growers are still bringing whatever they can to the extra table on Fridays. Fall squash are looking great!
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 400 items available now! Flying C Ranch will be updating their beef selections late Monday or before noon on Tuesday so check back if you can’t find what you’re looking for 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.
Come early on Friday for the best selection from the Extras table. See you Friday!
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]
Berea Gardens: Market open
Hi Folks,
My Honey-do list is large today, so we are openng a little early. Lettuce is back on our list this week. It is a little immature yet, but still quite nice. Lynnita will be baking our Multi-Grain Bread this week too. Hope you all have a great week!
Blessings,
Bob $ Lynnita
Magney Legacy Ridge Farm: CSA #32
Dear CSA-ers,
This week’s preassembled bag will contain Malabar Spinach, Romaine, Chives, Radishes, Peppers, Collards and Garlic. 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
The fencerows ignite fiery red as the sumac trees harken the arrival of Fall. Black gum has bronzed to burgundy, while sweetgum, ash, maple, and all the others quickly follow suit in the colorful dance of Autumn. This year, the conditions necessary for a beautiful Fall have aligned. We have had cool temperatures, adequate late summer rain, and little in the way of violent storms. Great Fall colors also mean that conditions have been ideal for the growth of Fall vegetables. It is always impressive to see how quickly our cool season vegetables grow at this time of year.
Yet, with agriculture, there are trade-offs. As crops like arugula, carrots, kale, and swiss chard return to form- others like squash, cucumbers, peppers, and eggplant begin to reach their end. Thus the cycle of “seasonal eating” turns anew. There are people who believe that eating seasonally better prepares the body to meet the challenges of each time of year. Indeed, it makes sense that as overcast days increase and weather grows cooler, the rich mineral content and high vitamin C of the leafy greens do our immune systems well. While it is difficult to objectively prove a supposition like this, we do hope that our service makes eating locally and seasonally both easy and accessible to you and your loved ones.
A vegetable we are excited to have returning this week is the French Breakfast Radish. This variety was first documented in 1879 and was popular in Parisian markets where it became a mainstay of French cuisine. How it became associated with the word “breakfast” is a little more nebulous, as radishes seem to be more often enjoyed for lunch, dinner, or midday snacks. Try them French style, sliced longways and spread with a bit of butter, salt, and pepper. They are also an excellent addition to salads and stir-fries. Remember that the tops of the radishes can also be eaten, cooked in the same way one would prepare mustard greens. This rotation of French Breakfast Radishes looks great, and we are excited to be bringing this popular variety back.
As always, we would like to thank you for your support of our farm. It is your interest and participation that allows us to grow CSA and expand the variety of items we offer through our service. We wish you and those you hold dear the best in this week to come.
Sincerely,
The Magney Legacy Ridge Farm Team
Green Acres Atkins: Good morning
Good morning
Hope you are having a great weekend!
We are fully stocked in the freezers!
We have lots of fresh purple hull peas
Making plans for the spring so let us know if you have something special you want us to grow!!!
Thanks
Have a great week
Tom and kami