Foothills Market:  The Market is Open!

It’s tomato season! Foothills Market has a good variety of homegrown tomatoes, from your favorite heirlooms like the Cherokee Purple to reliable hybrids and cherry tomatoes of all colors. Nothing says “summer” like a big slice of garden-fresh tomato on a sandwich or burger. We wait all year for it, right?

Browse the market and make your selections between now and Wednesday at 5:00 p.m. Be sure to click the button to “Place your order.” We’ll have your items ready for pickup on Thursday afternoon between 4:30-5:30 at the courthouse downtown.

Eat something fresh this week!

Wholesome Harvest Farm WV:  Wholesome Harvest Farm online market is open!

Our online market is open for the week.

Orders need to be in by 10:00 AM on Tuesday, so make sure to order in time.

Looking forward to seeing you on Wednesday!

Berea Gardens:  More green beans

We are picking more green beans today and I just added another 30lbs. to the store inventory. If you missed out earlier, you can log in again and place another order for some.

Bob

The Wednesday Market:  Here's Your Weekly Reminder to Order

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

Enjoy your Sunday, and we’ll see you at the Market!

Thanks,

Beverly

Magney Legacy Ridge Farm:  CSA #20

Dear CSA-ers,
This week’s Preassembled Bag will contain Spring Mix, Beets, Mixed Peppers, Green Onions, Cherry Tomatoes, Basil and Fennel. Orders may now be placed on the online market at: https://magneyfarm.locallygrown.net/market

Abundant sunlight punctuated by torrential summer storms seems to be the way of this time of year. It has made for some oppressively humid days this past week, with more promised in the week to come. This is unfortunate as the time for Fall planting is now. If we hope to have broccoli, cauliflower, and some of the other long season vegetables for you this Autumn, now is the time to get those plants in the ground. We have been adapting. Some of our team members opt to get here very early in the morning, while others prefer to work through the heat of the day in a sunhat. We have all been staying hydrated!

To take a candid moment, in composing these newsletters for the past 2 years, I frequently find myself tempted to write the line “this is a challenging time of year.” As I sit in the shade of the back porch listening to the chatter of birds, the shuffle of chickens, and the relentless hum of the air conditioner, I have had an epiphany: “every season has its own challenges.” There are days when this is daunting and there are other days where it is inspirational. Upon thorough reflection, I think it is best to focus on the inspirational aspect.

Maintaining all the moving parts of an organic farm will always be challenging. Pure grit only goes so far. What has really catalyzed our growth as a farm is teamwork. At the beginning, this team was only family, but now it has grown to encompass a small number of people from our local community. Each team member brings their own skill set to contribute to the whole. Sometimes we struggle with communication, but this is a part of growth. Having a team to rely on makes the farm more resilient. It helps us with those challenging times and to make the farm a greater asset to our community.

Carrots and fennel braised with orange zest and honey

serves 4
active time: 20 min
1. 1 tablespoon unsalted butter
2. 2 tablespoons extra virgin olive oil
3. 1 tablespoon honey (preferably orange blossom honey)
4. 1 1/2 lbs (680 g) carrots – peeled and cut in 1/4? x 3? sticks
5. 1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8? slices
6. 4 strips of orange zest – 1? x 4? long (use a vegetable hand-peeler)
7. 1/2 teaspoon fennel seeds – crushed in a mortar
8. 1/3 cup spring water
9. 1/3 cup orange juice
10. 1/2 + 1/8 teaspoon sea salt
11. freshly ground black pepper to taste
12. 2 tablespoons coarsely chopped fennel greens or dill
1. Step 1: Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes until the fennel starts to soften, tossing occasionally. Add the water, orange juice, salt and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
2. Step 2: Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel greens and serve immediately.
3. Cook’s note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before it’s served. It does not reheat well.

We consider you part of that team, and we appreciate all that you do. From providing feedback, to sharing recipes, telling your neighbors about CSA, and even just being a part of our community here in West Kentucky, we thank you. It’s your support that makes all of this possible!

Sincerely,
Magney Legacy Ridge Farm Team

Berea Gardens:  Market open

The heirloom tomatoes are starting to blush and should be coming soon, along with sweet peppers and a new planting of cucumbers. Watermelons and canteloupes are forming and won’t be too far away. For now, more of our early summer fare. Hope to see you!

Blessings,
Bob and Lynnita

Green Acres Atkins:  Good morning!

Good morning

Hope you are enjoying the weekend

We have listed a couple new items this week hope you enjoy!!

Please place those orders by noon on Thursday
Greenacresatkins.locallygrown.net

Thanks
Tom and kami

CLG:  Opening Bell: Tomatoes, Squash, Beef, Chicken!

Good afternoon!
Julie’s Sweet Shoppe is back this week with their wonderful products! #glazeddoughnuts

Ratchford Farm has just listed more steaks and other beef products. Avoid the meat shortage. Stock up. #avoidthesquirrel

LouJane at Rockwood Crafts has been sewing hundreds of masks to keep your loved ones safe during this global health crisis. Search “mask”. They are cloth with elastic and wonderful fabric designs. It looks like we will need to wear masks throughout the summer. Only $5 each. Keep a couple in your cars so you are never without one.

Our market will continue to meet in the lobby every Friday. Our volunteers will be wearing masks. Your order can be brought to your car in the parking lot by one of our dedicated volunteers. Just text me when you are parked, and we will bring your order to your vehicle. 501-339-1039.

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 almost 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! :-)

The market is now OPEN for orders. Click here to start shopping:

https://conway.locallygrown.net/market

Please check your email a few minutes after you place your order to make sure you get an order confirmation. Thanks!
Steve

Champaign, OH:  Flower Power

Summertime will be a love-in there
In the streets of San Francisco
Gentle people with flowers in their hair…
(San Francisco-Scott McKenzie)

We have all been loving the ability to order fresh floral bouquets, dried bouquets, wildflower bouquets, lavender, and now house plants from the girls of Flourish!!

And, now, they want to offer you the chance to step up to their outdoor bloom bar that will be available, at this Thursday’s market pick up! Build your own bouquet, get information, and help on building your own vision, and deciding on your own stems! So fun, and we are so exciting for this!!

You can grab your orders, and then park off to the side, to go over and get your own florals! You will be paying them, directly, for this so bring extra cash or card…they can hardly wait to greet you!!

XOXO,
Cosmic Pam

Stones River Market:  Special Weblog from Mo’s Scrubs

I apologize, I forgot to mention a special blog from Latoya of Mo’s Scrubs, it’s that time of year to protect us from those biting insects. I use this Bug be Gone Spray, it definitely works and smells good and it is a lot safer than those commercial sprays.

Mo’ Scrubs Product Update:

Enjoy the summer bite free and burn free with new products from Mo’ Scrubs!  All natural mosquito repellent spray and balm now available! Also, if you purchased the 8oz spray bottle last summer, you can purchase a refill bag for $9!  All natural SPF 30 water resistant sunscreen is also now available.

Wedge Oak Farm: Added this week Three B Sausage, this beef sausage is loaded with summer time flavor. This sausage has beef, beets, and basil to round out the rich garlic flavor of summertime. Try it out as it is a beautiful color and rich in folate and fiber. includes mangalitsa pork fat.  

Market is now open through tomorrow, closing at 10 pm.