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.
Palouse Grown Market: Market is Open, with lots of fresh foods!
Hey there,
Just letting you know that the Palouse Grown Market is open and ready for you to take a gander at what’s fresh this week!
Order now through Sunday evening, and pick up your order, fresh from the farm, on Tuesday at the 1912 Center from 4-6:30!
Thank you for you support and enjoy the rest of your week.
Holly
Market Manager
http://pgm.locallygrown.net/market
GFM : Appalachian RC&D Survey
In an effort to learn more about our region’s local food economy, the Appalachian RC&D Council is conducting a survey on residents of Northeast TN and Southwest VA. The ARC&D is currently working on a USDA Local Food Promotion Program grant and data collected from the survey will help inform their efforts. The survey should take between 5-10 minutes to complete. Here’s the link:
https://www.surveymonkey.com/s/local-food-survey2
If you have any questions about or comments on the survey, please direct them to Alexis at alexis@arcd.org.
Jonesborough Locally Grown: Saturday Market July 18th
Happenings at the market this week: Buffalo Trail Orchard will have yellow and white peaches, Zestor & Williams pride apples and blueberries.
PLANTS
tomato plants, vegetable plants, herbs, flowers, butterfly bushes, knockout rose bushes.
Vendors this week: Perry Phillips, Eric Isenberg.
PRODUCE
cantaloupes, eggplant, green peppers, cilantro, hot peppers, shiitake mushrooms, leeks, okra, onions, blueberries, tomatoes, squash, beets, corn, beans, basil.
Vendors this week: Ranchito la Chiva, Uncle Rob, Dominick’s Garden, Jane Matheson, White’s Mountain Meadow Farm, Salamander Spring Garden, McAnally Farm, Duane the blueberry man, McQueen Farm, Sunset View, Buffalo Trail Orchard, Arkangle Farm
FROM THE FARM
chicken, beef, pork, lamb, goat cheese, honey,alpaca products and eggs.
Vendors this week: Clover Creek Farm, Sentelle’s Homemade Sausage, Shiny C, Kany/Perservation Farm, Ziegenwald Dairy, Rosey Apiaries, Only the Finest
FROM THE KITCHEN
breads, muffins, tamales, granola bars, danishes, hummus.
Vendors this week: Farmhouse Gallery, Dona Eva, The Fig Lady
FROM THE ARTIST
pottery, goat milk soap, repurposed aprons and garden art, wreaths, repurposed wind chimes & bird feeders.
Artist this week: Tim Roberts Pottery,
Sophie & Grace, Free Reign Farm, Momma Chappells, Heavy Metal Milkman-Todd Peters
MUSIC
Old Timers
BREAKFAST
This weeks menu:
Strata – sausage or vegetarian
Zucchini bread
A FEATURED “FARMER”
Millwood Greenery Microgreens
Amanda and Greg Cannon
Product: microgreens
Market vendor since 2015
See you on the street,
Deb
CSA Farmers Market: July 16 growing season update & Turnip Salad Recipe
Wow things are growing! I am not sure what is growing faster the weeds or the vegetables. Marianna (White Pine Farm CSA Member) and I have been trying to think of a chant we can use to tell the weeds not to grow and to let only the produce grow, but the only chant we could come up with involved hand language that said pull weeds and ignore produce.
The nights have been cold (down to 46 degrees last night) so the tomatoes are very unhappy. They like the temperatures to be up in the 70’s for 24 hours each day for several days to ripen and have that maximum fresh-picked Michigan tomato flavor. We are picking only a few tomatoes. No one, except for our neighbors dog, will get tomatoes this week. The pup snuck into the hoop house, took a tomato, and came up to me wanting to play fetch!! Now we are on dog alert rather than just rabbit and deer alert.
The other day strong winds gusting to 50 mph blew a large limb down on our 4-wheeler and as we surveyed other damage we found that they knocked the onion plants over so we will be harvesting those and putting them on the market a little earlier than normal, once the onion plants get knocked down they do not grow larger. The walla wallas were getting to be a good size and we were going to be harvesting anyways, you now can look forward to a lot of tasty sweet onions.
On Monday our (White Pine Farm) Organic Certification inspector came by and was impressed with our farming operation as well as the CSA Farmers Market operation. White Pine Farm is also serves as home base for CSA Farmers Market and without Dales and Mine (Marian) tireless work CSA Farmers Market would not exist. The other farmers do help out quite a bit, but for now, the bulk of the work rests on our shoulders.
Until Next Time
Marian Listwak
Old99Farm Market: Raspberry U-PICK
The crop is gorgeous and at its peak now. These are organic berries, not sprayed. I’m encouraging u-pickers to come while it’s prime time.
I don’t know the roadside stand prices but Lindley’s Upick is $5/quart,
Jerry’s is $3/pint, get 7th pint free.
Jordash Gardens is $5/pint (location?)
and Hamilton Berries in Brantford hasn’t called me back.
None of these are organic.
I’m offering organic upick for $1.50 per 100 grams (HUH? that’s $4.50 per pint or $9/qt since a pint weights 300gm) That’s 3 dollars less per pint than on opening weekend last.
quarts are bigger than liters, 1 qt = 2 pints = 1.14L, if you recall. Figure how much jam and frozen berries you want to put by for winter and come on over.
I have boxes and containers here. Come soon for best picking.
ALFN Local Food Club: Market Is Open
Good Morning! The market is open!
Announcement: Barnhill will be expanding their offerings and selling various types of salsas (tomato, peach, and garden veggie) and cut Zinnia flowers. Check ‘em out!The heat is atrocious, but it is producing some beautiful peppers. It’s that time of year when we find a 1001 ways to use Jalapeños!
Keep your eyes and ears open for possible candidates for Treasurer and the Governance chair; we are still looking. Also, remember to email me if you are interested in volunteering from time to time.
Please excuse my brevity this week. I still have an ode brewing to $60…stay tuned.
Sincerely,
Kyle Holton
Program & Market Manager
Gwinnett Locally Grown: The Market is open for ordering! Running Wild Alaskan Seafood, LLC Salmon Update!
The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.
Salmon Update!
What’s up with the Salmon?
The salmon are running and Bill from Back in Time Farm will be supplying Alaskan Wild Caught salmon through his son, Running Wild Alaskan Seafood, LLC. He is going to Homer, Alaska and will be back with salmon and have it posted for the Market opening on Thursday, August 6th. It will be open to order then but we will be notifying and watching for those who were on the list to make sure their orders are handled first. You may continue to order after the first week until the supply runs out. I’m being told that there may be a chance for a second catch to be added but not guaranteed yet. So if you are wanting salmon, I recommend purchasing while you have the chance.
This deliciously fresh salmon is carefully selected directly from the fishermen’s nets from the cold Alaskan waters before it ever enters the ship’s hold. Only the best is chosen to become part of " Running Wild Alaskan Seafood’s" premium offerings. The fish is immediately bled and iced down before making the short boat ride to the processor located in Homer, Alaska. Here it is quickly processed and flash frozen (to ensure freshness) then packed into coolers for the overnight trip to Georgia. This is the freshest salmon available without going to Alaska to catch it yourself. Red Sockeye salmon is packed with flavor and nutrition.
We are within a week or so of having this salmon at our very own market! The packages will be in a couple different ounce packages and range in prices based on $19.00 a pound.
We are placing an order for Green Pastures Fermented Cod Liver Oil if anyone is interested in ordering! Please email me at grow@ranchoalegrefarm.com with your contact info and what you want to order. Thanks!
Workshops for July
Chemical Free Cleaning with Essential Oils Workshop
Meet with Cheryl of Gwinnett Locally Grown to learn about the benefits of chemical free cleaning with essential oils. She will show you how to create your own effective and all-natural cleaning products that kill germs without adding any harsh or toxic chemicals. Please bring your own 8 oz jar to take home your own laundry detergent.
Thur. July 16, 2015 | 7:00 PM – 8:00 PM
Cost: Free.
To attend please RSVP on facebook or meetup.com.
Beekeeping for Beginners with Jay
This is a one hour condensed instructional class that will take you through a brief history of honey bees and into the A-Z basics of the keeping of bees.
Wed. July 22, 2015 | 7:00 PM – 8:00 PM
Cost: $10
To attend please RSVP on facebook or meetup.com.
Yummy Raw Snacks Workshop with Marilyn
The raw food diet: benefits including improved digestion, more energy and improved overall health. Join us for a class about what makes live food so yummy. Watch demos and taste a variety of delicious sweet and savory snacks.
Tue. July 28, 2015 | 6:30 PM – 8:30 PM
Cost: $10
To attend please RSVP on facebook or meetup.com.
Mozzarella Making Workshop with Operation Homebrew
This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.
Tue. Aug. 11, 2015 | 7:00 PM – 8:00 PM
Cost: $5
To purchase tickets visit OperationHomebrew.com.
Wine Making Workshop with Operation Homebrew
This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.
Wine making workshop, Session 1: Tue. Sep. 22, 2015
Wine making workshop, Session 2: Tue. Oct. 20, 2015
Time: 7:00 PM – 8:00 PM for both sessions
Cost: $25
– Session 1 | Sanitizing steps, mixing the ingredients, tips/tricks
– Session 2 | Bottle, Cork, and label your wine, take it home
To purchase tickets visit OperationHomebrew.com.
As Always….
Please share with friends and family about us so that we can give more people the opportunity to buy and eat healthy! Local farmers need our support to keep providing us with all the fresh foods! If we don’t give them enough business, it’s hard for them to continue to deliver to us. Please let’s not let that happen! Tell your friends about us so we can keep the Growers supported as this is how they make their living.
Thank you to all of you who support Gwinnett Locally Grown!
If there is something you’d like to see in the Market, please let me know! I would love your input!
Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.
CLICK HERE NOW to Shop Gwinnett Locally Grown!
Thanks for all your support!
Shop often and eat well!
Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com
Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm
Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.
Naples,FL: Mkt open. Goats milk available
Market is open for orders. Goat milk products are available now.
The Cumming Harvest - Closed: Newsletter - July 15, 2015
SPECIAL REPORT
Did you see Jim Strickland’s investigation on Southern Growers? They’re a local farmer that has sold for years at many local markets and has always claimed to be Certified Naturally Grown and Certified Organic yet if you looked further there was no proof of that. Jim’s story really shows the truth. It’s really a shame there are people out there that thinks it’s perfectly fine to deceive people. http://www.wsbtv.com/news/news/local/2-investigates-your-organic-food-may-not-really-be/nmx2h/
Rest assured you are getting the real thing here. Our farmers are proud to walk you around their farms and talk to you about their growing practices. They know what truly growing sustainably and certified naturally grown is all about and will answer any of your questions…without the attitude.
DIRT ROAD FARM
Welcome our newest farmer – DIRT ROAD FARM
Hilton Hobby talks about his farm:
I began farming three years ago when my wife and I moved into our first house. We started with laying chickens and a garden. Over time the numbers of chickens have steadily climbed and with them the number of eggs we collect. I created Dirt Road Farm in late winter/early spring of this year. My whole life I’ve always been drawn to animals, crops, and good food, so becoming a farmer was a good fit for me.
I decided to grow food sustainably because it makes since with this world God has created and it is healthier for us. Sustainable farming works with nature and the changing seasons, not against it. There is a reason why we have four seasons in a year and each one complements the others. When we are working with the seasons and nature as we produce food, we can produce healthy food without any chemical aids, and you never get bored of doing the same things everyday because your work changes with the weather and the seasons.
I currently raise laying and meat chickens, pigs, and turkeys. I have had ducks and goats in the past, and would like to have them again, among other animals, but that will have to wait until I can acquire some more land.
I enjoy raising chickens the most because they are relatively low maintenance and they are very enthusiastic animals.
My wife and I have three kids plus one on the way, and I live on 1.7 acres. We have a creek in the back yard and an open area perfect for our garden in the front yard. When the hens are mostly done with their laying for the day, they are given free reign of the woods and yards to forage all they want. The meat chickens are rotated around the front yard every day so they always have fresh grass to eat. The pigs start in the woods in the back and are rotated around to a fresh spot every one to two weeks.
The most challenging task on the farm is getting the work done with any one to three of my kids in tow. They are very enthusiastic and eager to help with everything, and it is a challenge to nurture this enthusiasm and helpfulness, but get the work done too.
One of the things I enjoy the most about farming is feeding time for the animals. They are always happy to see me, and I am always happy to make them happy. Another thing I really enjoy is harvest time. I enjoy seeing the end product that I have worked so long and hard for.
I don’t have help on the farm most of the time, besides my kids (ages 1-6), but I do have friends who are glad to help from time to time when big projects come my way or when I am out of town. It’s not too hard to get some extra help when I need it when fresh meat, eggs, and/or produce can be had as compensation.
My short term goals for the farm are to get better at the things I am currently doing, and learn how to make the most efficient use of space. Long term goals would be to acquire more land, add some more species to the farm (cows, sheep, ducks, goats), and eventually farm full time.
My favorite food to grow is a toss-up between tomatoes, sweet corn, and okra. Nothing tastes better than a vine ripe tomato, raw corn right off the stalk, or fresh fried okra!
RECIPE
My favorite recipe is the roasted chicken my wife fixes. We never have leftovers when roasted chicken is for dinner. One thing the recipe says that we do NOT do is trim the excess fat. The fat adds so much flavor to the chicken we wouldn’t dream of cutting it out. The juices that cook out of the chicken are used to dip the meat in (or anything else).
Alice Waters’s roast chicken
Adapted from The Art of Simple Food
1 chicken, 3 1/2 to 4 pounds
Salt and freshly ground black pepper
Optional: Garlic (stuff inside chicken cavity & under skin), herbs such as rosemary, thyme, &/or sage
One or two days in advance of cooking, remove giblets from cavity, and trim excess fat pads from chicken. Rub chicken all over, inside and out, with 1 1/2 tsp salt and a scant 1/4 tsp of pepper. Loosely wrap and refrigerate chicken for one or two days.
One hour before cooking, remove chicken from refrigerator. Preheat oven to 400 deg F. After chicken has been out of the refrigerator for an hour, place chicken in a roasting pan that is just big enough to hold it, breast side up. Tuck wing tips under thighs to keep them from burning. Roast for 20 minutes, then turn chicken breast side down. Roast another 20 minutes, then turn chicken breast side up again. Roast until fully cooked, another 10-20 minutes – when done, the skin should be separating from the meat, you should be able to wiggle the leg freely, juices should run clear, and a thermometer inserted into the leg (not too near the bone) should register 165 deg F. Let chicken rest 10-15 minutes before carving.
MY DAILY BREAD On SALE this week:
Organic Blueberry Jam Reg $6 this week $5
Sliced Non GMO Organic Sourdough bread sliced loaf Reg $7, sale $6.50
Upcoming Events Around Town
Organic Growing Course
August 29, 2015 – 9-4pm
Cane Creek Farm – Cumming, Georgia
Whether you’re interested in becoming an full-time organic farmer or you just want to produce delicious, healthy food in your backyard, Lynn Pugh’s legendary Organic Farming and Gardening course will teach you the basics so you can start growing sustainably.
Cane Creek Farm is the classroom, and you’ll engage in plenty of hands-on activities while you learn about everything from crop planning to soil biology. Its okay if you’re a total newbie!
And if you’re an experienced gardener, you’ll learn a lot too; Lynn teaches from the state’s first-ever organic curriculum, which she developed, and you’ll get a copy of this remarkable resource. You’ll also get to tour area farms and learn from other experienced farmers!
The course is offered in a series of 7 alternate Saturdays beginning August 29 and running every other week till November 21. To registration to to http://canecreekfarm.net/education/classes-and-workshops/. Cost is $475 or $450 for GO members.
Website: www.canecreekfarm.net
Address: 5110 Jekyll Road, Cumming, GA 30040
Phone: (770) 889-3793
Pick Up Options
COLONY PARK PICK-UP This is our main location and all orders will be prepared for you for pick up at this location, 10am-12pm, if you don’t choose another option below. You can order and pick up meat and seafood at this location.
VICKERY PICK-UP – Vickery Village Cherry Street Taproom pick up is between 1:00-1:30pm. If you would like to pick up at Vickery choose VICKERY PICK-UP item in the categories on the The Market page/tab. Customers choosing to pick up at Vickery should not order meat or seafood as we cannot transport meat and seafood due to Dept. of Ag regulations. Prefer payment online, will accept check or cc in person.
DELIVERY to Vickery/Polo Area – Please add this item to your order if you would like delivery to your home on Saturday between 1:30-3pm. Only prepaid orders will be accepted. Deliveries will be dropped off at your front door. If you are not going to be home, please leave a insulated bag or cooler for your order. The delivery person is not responsible for making sure your food is in the appropriate container once dropped off. Please plan for possible rain and make sure your order will be protected. The delivery person will travel with your orders in insulated bags with ice packs to protect it during travel. No Meat or Seafood will be able to be delivered.
Group Buys
Green Pastures – I’ll start taking orders for July on July 8th.
Cheese – We still have a good bit at the market. Cheese is available for order online.
Main Market Location and Pick Up
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!