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.
Princeton Farm Fresh: The Market is Open
It is at this time of year that I am most grateful to be a farmer and a part of this growing foods movement in Princeton. When we first moved here in the fall of 2012, I was unable to find local seasonal food. It made the move all that much harder for us. I am very proud and grateful for the farmers that continue to offer seasonal local food throughout the year at our market. We are drawing near to the end of the year and I am in a reflecting kind of mood. Our little market has been open almost a year and a half now and we have sold $15000 (just this year) for our local farmers. Isn’t that an amazing number? This is because of YOU our customers and supporters who come out rain, snow or sunshine to get your local goods. It is because of our farmers and growers who are taking the initiative and looking for ways to grow and meet the needs of this community. We continue to love our new home here in Princeton and all the possibilities it holds for the future of local food!
See you on Friday,
Angela
Dothan, Alabama: NEW PRODUCTS ADDED: HALEY'S LOW CARB & GLUTEN FREE TREATs; BROCCOLI , CABBAGE & ARUGULA...
Market At Dothan_Eating Locally, Year Round
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Market At Dothan Locally Grown
How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan
Market News
NEW PRODUCTS ADDED…
Haley’s Low Carb & Gluten Free Treats:
Peanut Butter Fudge
Cinnamon Roll biscotti
Cheddar Jalapeño Muffins
Haley donates proceeds of her sales to Children’s of Alabama, Pediatric Obesity. Please support Haley!
Sandy Valley (Scotty):
Broccoli
Cabbage
Arugula
Radish
Lettuce, heads
Kale
Tat soi
FRIDAY, DECEMBER 12th – Last Online Market 2014 Season. Order by Tuesday 5pm. Pick Up Friday, 12/12 @ Dothan Nurseries, 10a-12p.
#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net
THANK YOU…
Thank You to ALL who came to Dothan Nurseries Open House & Farmers Market. market At Dothan Vendors are grateful for & humbled by your support of local products & local businesses Merry Christmas & Happy New Year.
DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!
EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
Farm to Table Recipes
Sautéed Greens with Pine Nuts and Raisins Recipe
Yield: Serves 2,
INGREDIENTS
1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste
METHOD
1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast until fragrant and begin to brown…pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3 Sprinkle salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away, remove from heat. Add salt and pepper to taste.
Athens Locally Grown: ALG Market Open for December 11
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
As promised last week, below is a list of upcoming holiday artisan markets, as printed in the Flagpole and otherwise passed along to me. I’m sure there are others that didn’t yet make the list. I’ll spread the word when I hear their details via out Twitter and Facebook feeds. If you don’t already follow them, you can find the addresses right above. You’ve already demonstrated your commitment to buy some of your food from local farmers. Giving gifts made from local artisans is just as important, and can be even more rewarding!
Deck the Walls, a holiday-themed market held annually by the Lyndon House Arts Center, is currently open Tuesday through Saturday from 12–5 p.m. until Jan. 4. The Gallery Shop and Lower Atrium Gallery are stocked full of unique items made by 70 regional artists, authors, crafters and musicians, with the gift selection including paintings, prints, embroidery, photography, scarves and more. New additions to this year’s shop are glass ornaments by Hung Nguyen and Patti Quinn, pottery by Dewitt Smith and Adrina Richards and sculptural works by Tex Crawford and Lisa Freeman. For more details on the Lyndon House, located at 293 Hoyt St., visit http://athensclarkecounty.com/lyndonhouse.
Saturday, Dec. 13 & Sunday, Dec. 14, Carter Gillies will be joined by fellow potters Geoff Pickett, Jeff Bishoff and Nancy Green for the annual Carter and Friends Pottery Market. Both days are from 10 a.m.–4 p.m. and are located at 572 Nantahala Ave. in the Boulevard neighborhood. Call 706-546-7235 or email cartergillies@hotmail.com for details.
Grab a hot drink and peruse gifts at Normal Bar’s Holiday “Yart Sale” on Wednesday, Dec. 10 from 5–8 p.m. Featured artists and makers include Hannah Jones, Katherine McGuire, Leslie Snipes, Amanda Burk, Basil Mattox, Tin Cup and a handful of others. Normal Bar is located in Normaltown at 1365 Prince Ave. For details, find “Holiday Yart Sale! at Normal Bar” on Facebook.
An outdoor patio under twinkling lights makes for a festive setting at the juried Athens Holiday Market, held at Big City Bread on Thursday, Dec. 11 & Friday, Dec. 12 from 5 p.m.–9 p.m. Peruse the works of over 50 local artists while a live string band performs around the bon fire. The lineup includes paintings by Dan Smith, glass terrariums by Lindsay Troutman, jewelry by Barbara Allen, watercolors by Jamie Calkin, stained glass by Susan Staley, wooden Santas by Ken Calkin and Don Highfield, and birdhouses by Frank Saggus. Big City Bread Cafe is located at 393 N. Finley St. and can be reached at 706-353-0029.
Ted’s Most Best is having a Holiday Market Saturday Dec. 13th 12-7pm out on the patio, featuring all local artists and crafters with a fun eclectic group of holiday gift options.
As part of Christmas at the Classic Center, the Handmade Holiday Market, set for Dec. 13–14 & Dec. 20–21 from 10 a.m.–5 p.m., will offer a selection of seasonal crafts and gift items. Exhibitors include Beca Designs, Daisycakes Soap, JazzyKreationz, Kristen Ashley Artist, Oscar Bites Dog Treats, OuttheBox Creations and Studio Earth. Other festivities at the Classic Center include ice skating on the new indoor rink, a display of gingerbread houses created by local bakers, breakfast and portraits with Santa, and a Festival of Trees which features a forest of 50 Christmas trees decorated by local businesses. The State Ballet Theatre of Russia will perform The Nutcracker on Saturday, Dec. 20 and Sunday, Dec. 21. A portion of proceeds from Christmas at the Classic Center will benefit Extra Special People. The Classic Center is located at 300 N. Thomas Street. Visit http://classiccenterchristmas.com for a schedule of daily activities.
For handmade ceramic and sterling silver jewelry, funky functional pottery, tree ornaments and one-of-a-kind carved items, drop by Soup Studios’ 10th Annual Holiday Market on Saturday, Dec. 13, 10 a.m.–2 p.m. Soup Studios is located at 2140 S. Lumpkin St. To see examples of founding potter Jamie Voivedich’s brightly colored, whimsical works—some of which have been featured in Southern Living and on HGTV—visit http://soupstudios.com.
In addition to an abundance of locally sourced produce, honey, eggs, soaps and prepared food items, the vendors of The West Broad Farmers Market will offer handmade crafts, cookie-decorating for children and caroling by local schoolchildren during a Holiday Market on Saturday, Dec. 13 from 10 a.m.–2 p.m. The market, which is hosted at the old West Broad School, 1573 W. Broad St., aims to develop new food-based entrepreneurs, build a neighborhood-centered economy and increase access to healthy, affordable foods. For more information on the market’s goals, visit http://athenslandtrust.org.
Heirloom Cafe and Fresh Market hosts one of the last opportunities for seasonal shopping on Sunday, Dec. 14 from 9:30 a.m.–2:30 p.m. during brunch hours. Handmade wares will range from printmaking, textiles, jewelry, jams and preserves, botanical bath items, felt-work and more, with the 14-name vendor list including Kenneth Kase, Jim Norton, Beth Zorbanos, Chelsea Born and Tiffany Matthews. While at Heirloom, which is located at 815 N. Chase St., be sure to stop next door at the house of painter Susie Burch, who will have her home studio open. Visit http://heirloomathens.com for details.
Finally, since both Christmas and New Year’s Day fall on a Thursday, we are currently planning on taking both weeks off. I am talking with the growers to see if it’s feasible to hold perhaps a Tuesday pickup on December 30th. I’ll let you know how that goes.
Thank you so much for your support of Athens Locally Grown, all of our growers and artisans, 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 on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!
Other Area Farmers Markets
The Athens Farmers Market is open on Saturdays at Bishop Park. You can catch the news on their website. The West Broad Farmers Market is open throughout the month here in Athens, and you can find more information about them here: www.athenslandtrust.org. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse. The other area markets I haven’t mentioned have yet to open for the season, so far as I know.
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!
Atlanta Locally Grown: Available for Saturday December 13
I hope this finds you all doing well. The market is open and ready for orders. We have lots of great stuff to choose from this week. Taylorganic has lots of great produce to go with Carroll farms water buffalo. Double B Farm has eggs, mushrooms, produce and the best pork on the planet.
The market is open until Wednesday at 8pm. We will see you on Saturday between 9-10 at your selected delivery location.
We enjoy being you farmers and appreciate your orders. Please remember to share us with a friend.
Thank you,
Brady
Conyers Locally Grown: Available for Friday December 12
I hope this finds you all doing well. The market is open and ready for orders. We have lots of great stuff to choose from this week. The new salmon from Doug’s Wild Alaskan Salmon is fantastic. It comes in either 3lb large filets or 5lb chunks. Both are perfect for holiday party meals. Taylorganic has lots of great produce to go with Carroll farms water buffalo. Double B Farm has eggs, mushrooms, produce and the best pork on the planet.
The market is open until Wednesday at 8pm. We will see you on Friday between 5-7 at Copy Central, 1264 Parker Road.
We enjoy being you farmers and appreciate your orders. Please remember to share us with a friend.
Thank you,
Brady
Northeast Georgia Locally Grown: Locally Grown - Availability for December 10th, 2014
Hey Local Food Lovers,
We only have two more markets until Christmas! Shop local this year and buy some gifts for family, friends and your own self right here. There are some brand new and very exciting items again this week.
First off, we’d like to welcome long time customer of Locally Grown Jamie Alred to the market this week as a vendor. Those of you who don’t know Jamie, I often call him the biggest purchaser of local foods here in the mountains. He serves it up at his new and highly acclaimed restaurant in Clayton called FORTIFY (opened up back in March). If you can’t get all the way up to Clayton for an awesome meal at this tremendous farm to table experience, no worries, Jamie can send it to you! This week he’s offering BUTTERNUT SQUASH SOUP made with Mountain Earth Farms butternuts and apples, and even comes with 2 ounces of roasted pumpkin seeds to drop on top. YUM! Sold by the quart, and you should just go ahead and buy two and freeze one to break out over the holidays. You’ll be glad you did.
If one reason you love Locally Grown is to learn how to cook good local foods, from hip local farms, you’ll also love Jamie’s Cookbook available for sale on the market for the first time this week called Field Kitchen: Farm Fresh Food from the Northeast Georgia Mountains. It features 9 farms (2 of which sell here on our market) with 3 recipes featuring products from each farm. What better way to enter the new year with great new recipes. And obviously a perfect gift for other local foodies! Buy two, one to keep and one to gift.
And there are even more exciting items this week both for gift giving and for personal enjoyment. Sylvan Mills Falls has brought back their Christmas Specialty the Buche de Noel, which is a french style sponge cake that comes in two flavors, chocolate or almond. I had one of these and it blew my mind! Don’t buy a crummy supermarket cake, do it up right with organic water wheel ground flour cake with just the right amount of Gran Marnier to make it punch.
One last cool holiday item is the Christmas Cactus mugs. Everyone needs a Christmas Cactus, so anyone you know who doesn’t have one, this is a very cute gift. And if they are just incapable of keeping it alive then they can still use the cute mug for morning coffee. Also available are hibiscus tea mugs, and tulsi tea mugs.
Before I wrap up I’ve been on a greens kick this week. Long stewed kale is my standby straight out of Alice Waters cookbook. The recipe is posted on our recipes section. Don’t forget to use our Recipes link and post your own recipes too please. I get bored making the same things, but I never tire of the taste. I also made a swiss chard gratin, also an Alice Waters creation. If I had a clone I’d ask him to post that recipe too, but alas my free time is gone for the night.
God Bless and EAT WELL,
Justin, Chuck, Teri and Andrew
Green Fork Farmers Market: Weekly Product List
Dear Green Fork Farmers Market Customers,
New this week—Chicken Moon Farm has sugar cookies this week, made especially for you by farmboy Ethan. Figgieville is offering their seasonal Kolache pastries, both Apple/Walnut and Poppyseed. Delish!
Duck eggs are still on sale this week.
More products available:
Vegetables—arugula, lettuce, kale, potatoes, spinach, and sweet potatoes.
Herbs—Mint, sage, and a mixed herb bunch.
*Meat*—pastured beef, chicken, lamb, pork, organ meats, soup bones, and parts for stock.
Eggs—pastured chicken and duck eggs.
Specialty foods—fermented sauerkraut and jalapenos, salsa made from local and organic ingredients, sweet pepper jelly, and olives and olive oil directly from the grower in California.
Botanical Bath and Beauty Products—soap, lip balm, mouthwash, scented oil, facial elixir, and muscle salve.
Go ahead and place your order from now until Tuesday at noon. We’ll also have products available for sale at the market. See you on Wednesday!
Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
205 W. Dickson St.
Fayetteville, AR
To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!
Fresh Harvest, LLC: Fresh Harvest for December 7th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
“DOWN-SOUTH” STAMPPOT
Mashed potatoes with other root vegetables – try it with rutabaga?!
from chef Nancy Vienneaus blog, Good Food Matters at nancyvienneau.com
3 pounds potatoes, scrubbed, peeled and cut into 2? chunks
1/2 pound carrots, scrubbed and cut into 2? lengths
1/2 pound parsnips, scrubbed and cut into 2? lengths
2 medium onions, peeled and cut into eighths
1 stick butter
salt to taste
black pepper to taste
1 cup buttermilk
Place all of the vegetables into a large pot. Fill with cool water to cover.
Sprinkle in a teaspoon of salt. Cover with the lid and place on medium high heat. Bring to a boil and cook until the vegetables are tender—18-20 minutes.
Drain the vegetables and return them to the pot, set on low heat. Shake the pot so that any excess water will cook off. Cut up a stick of butter into the mixture. Sprinkle with salt and black pepper. Coarsely mash the vegetables together.
Pour in the buttermilk and continue to mash. Taste for seasonings, adjust and serve.
Makes 8-10 servings
Market News
Hello!
The days are so short as we approach the coming Solstice. Today we were replacing plastic on one of the greenhouses and it felt too soon to quit working! But the longer nights do force us to have some down time with family, which is welcome.
We are heading into the Holiday season, and we know there is a lot to keep up with! Please remember that we have this week and next week of normal deliveries, then we will be taking two weeks off, December 24th and December 31st. We will resume deliveries (weather permitting!) on January 7th.
We have some items available in the coming weeks that would make great gifts, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, Country Faire English Toffee, and The Bloomy Rind will have up some preserves and caramel as well!Wedge Oak farm has some half turkeys available this week.
Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
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!
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Plattsburgh Online Ordering: challah bread
It’s not in the online system, but if you haven’t been to the market the last couple weeks you are missing out on some really good (though white flour) challah bread. Email if you want me to bring one to the farm for pickup.
Fresh Harvest, LLC: Fresh Harvest for December 7th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
“DOWN-SOUTH” STAMPPOT
Mashed potatoes with other root vegetables – try it with rutabaga?!
from chef Nancy Vienneaus blog, Good Food Matters at nancyvienneau.com
3 pounds potatoes, scrubbed, peeled and cut into 2? chunks
1/2 pound carrots, scrubbed and cut into 2? lengths
1/2 pound parsnips, scrubbed and cut into 2? lengths
2 medium onions, peeled and cut into eighths
1 stick butter
salt to taste
black pepper to taste
1 cup buttermilk
Place all of the vegetables into a large pot. Fill with cool water to cover.
Sprinkle in a teaspoon of salt. Cover with the lid and place on medium high heat. Bring to a boil and cook until the vegetables are tender—18-20 minutes.
Drain the vegetables and return them to the pot, set on low heat. Shake the pot so that any excess water will cook off. Cut up a stick of butter into the mixture. Sprinkle with salt and black pepper. Coarsely mash the vegetables together.
Pour in the buttermilk and continue to mash. Taste for seasonings, adjust and serve.
Makes 8-10 servings
Market News
Hello!
The days are so short as we approach the coming Solstice. Today we were replacing plastic on one of the greenhouses and it felt too soon to quit working! But the longer nights do force us to have some down time with family, which is welcome.
We are heading into the Holiday season, and we know there is a lot to keep up with! Please remember that we have this week and next week of normal deliveries, then we will be taking two weeks off, December 24th and December 31st. We will resume deliveries (weather permitting!) on January 7th.
We have some items available in the coming weeks that would make great gifts, including Fresh Harvest Gift Certificates! They are up on the Market page this week. We also have back with us soap and lip balm from Little Seed Farm. Other great gift items are Barrel-Aged Honey from Tru Bee Honey, Country Faire English Toffee, and The Bloomy Rind will have up some preserves and caramel as well!Wedge Oak farm has some half turkeys available this week.
Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
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!
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