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.
Fisher's Produce Tulsa: This week's CSA harvest
This week’s CSA harvest will likely include:
Asparagus
Spinach
Lettuce
Radishes
Green onions
winter harvested carrots we have been saving
and possibly bok choy
If you haven’t joined our CSA, there is still room, but you need to sign up soon! You can do so on our website:
www.fishersproduce.com
We are increasing our CSA fruit offerings this year with blackberries at least one week in addition to strawberries along with canteloupe and watermelon. Also we are kicking off the season with some winter harvest carrots we saved and (next week) we will be serving some of our fall sweet potato crop (which are still very sweet and most excellent eating)
We are looking forward to a a good season.
Luke
Fisher's Produce Tulsa: And the season begins
Hello Friends,
The 2015 spring harvest season is underway! Our first CSA/online market delivery is this week. For those of you who haven’t gotten around to signing up yet, do not despair! We still have space available. But if you would like vegetables this week, you will need to sign up today! You can do so on our website: www.fishersproduce.com. and then bring payment to the delivery.
We will be delivering to the Whole Foods Parking on at 41st and Peoria this Wednesday from 12:00-12:30pm. This will be our schedule for the month of April, but once the Bookside Farmer’s Market opens, you will be able to pick up anytime between 8am and noon.
Our John Christner Trucking and Spirit Event Center deliveries will be on alternate weeks the same as last year. For CSA members at these locations, we will be starting the Spirit Event Center CSA deliveries next week on April 15 and JCT on April 22. We will however be doing an online market delivery to JCT this week. and will be by around 11:30am.
We will also be starting our regular Beggs/Okmulgee delivery with a drop at the Hwy 16 and 75 junction at 9:30am. Please contact us for other arrangements if needed.
Please get your orders in by tonight as we will be starting our harvest on Tuesday.
We are looking forward to seeing you all!
Blessings,
Luke, Chantee & Hudson
Northeast Georgia Locally Grown: Locally Grown - Availability for April 8th , 2015
Hey Local Food Lovers,
The Northeast Georgian newspaper in Clarkesville just gave Locally Grown some great press over the last week or so. One was a short column that I wrote. It had been almost four years since I’d written about local foods for the paper and a lot has happened since that time. Here’s the column. Hope you all had a great EASTER WEEKEND and we hope to see some of you at market this week!
Local Food getting easier to find
When I moved back to Clarkesville in 2009 local food was hard to find. While the normal thing to do is to eat the food that the grocery store sells, I’d had a few experiences that convinced me that fresh local food was better. And that’s a hard lesson to ignore once learned. Local food just tastes better. Scientists have proven it’s better for us nutritionally. And I just like knowing who grows my food. Farmers are interesting, generous, and good people. Each week when it comes time for me to make decisions on how I fill my belly, there are a hundred reasons why I’d like to fork over at least a portion of my money to a local farmer rather than a supermarket.
But in 2009 that was still hard to do. There were a few farmers markets around, but some were a little too far away, or they were small. Slowly but surely small farmers all across the area started talking to each other. And in April 2010 a little experimental website farmers market got going called Northeast Georgia Locally Grown. A year after that, the Clarkesville Farmers Market got started, then a nearby dairy opened, and a fruit and berry farm, and a honey farm, and a fella started growing mushrooms. And before I knew it, I was eating real good, and year-round.
Here we are about five years later, and a lot has changed. For one, if I want to eat local food now, it’s easy. Right now in my fridge I have local eggs, meat, milk, chard, spinach, lettuce, onions, butternut squash, potatoes beets, fig jam, and carrots. Those items come from about five or six different farms located near Toccoa, in Clermont, in Dahlonega, in North Hall County, and of course here in Habersham County. I know the farmers names. They are Nick, Scott, Tony, Ronnie, Larry and Brooks. I’ve been to all their farms. I’ve shared a meal with all of them, and hope to share many more.
But that’s not all that has changed in the last few years. School children here in Habersham and also up in Rabun County have eaten some of these same foods, from some of these same farms that I have. I’ve watched kids eat turnips and kale for the first time and tell me they thought it tasted good.
Last June over 500 people attended a tour of many of the small local food farms in our area. That’s a lot of people coming to the area because of their interest in fresh local food in the mountains.
Some change is slow and some change is fast. Some change is good and some change is bad. But watching local food becoming part of the culture of our rural area again is a welcome and beautiful thing.
We choose the things we value in life and local food represents values we all relate to, the health and well-being of our children, our relationships to community and to the land, our desire to learn more about the earth and our own health, and the joy of a good meal.
Last summer, farmers collaborated in getting more local food to our nearest urban neighbors in Gainesville, making local food easier to find there as well. Each of these steps, these relationships, these new farms that arise, or the expansion in their production, they seem so small when examined individually. But change is happening. It’s happening fast, and it’s the good kind of change. The kind that results in people valuing the important things in life, like eating well.
Justin, Chuck, Teri and Andrew
Conyers Locally Grown: Available for Friday April 10
I hope this finds you all doing well. Happy Easter! The market is open and ready for orders. We will see you Friday between 5-7 at Copy Central.
Thank you for your support,
Brady
Atlanta Locally Grown: Available for Saturday April 11
I hope this finds you all doing well. Happy Easter! The market is open and ready for orders. We will see you Saturday at your selected delivery location; Brookhaven, Piedmont or Sandy springs.
Thank you,
Brady
Athens Locally Grown: ALG Open for April 9
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 had a great time Saturday out at Grove Creek Farm for the annual old-timey seed swap. Thank you to Danni at Grove Creek for hosting it each year, and for inviting all the artisans, growers, craftsmen, and others out to her farm. The weather was beautiful, and the potluck lunch was really nice, too. I’m already looking forward to next year.
That event has always been the kickoff for the summer growing season for me, where I finalize what I’m going to put in the ground, pick up some unusual heirloom tomato plants, find some new melons to grow, and so on. The spring growing season started several months ago, so that makes now one of the busiest times of the year for our growers. Not only are they keeping up with all of their cool weather crops, harvesting and weeding and planting more, but they’re also having to start their warm winter gardens and get them going, too. And on top of all that, those markets that didn’t go year-round are starting to open up, so the farmers have to spend time off the farm selling what they grow. There’s not much free time for them right now, and not really much time for sleep, either. If you’re making the rounds at one of the Saturday markets, it might not be a bad idea to ask your favorite farmers if they need a cup of coffee.
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 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 and Wednesday afternoons downtown at Creature Comforts. You can catch the news on their website. The Comer Farmers Market is open in downtown Comer on Saturday mornings. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse in Watkinsville. The other area markets are all still closed for the season, I believe. If you know of any markets operating, please let me 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!
Fresh Harvest, LLC: Fresh Harvest for April 5th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Herbed Cream Cheese Scrambled Eggs
101Cookbooks.com
This super easy recipe and a great way to use all the wonderful fresh herbs we have available this week! Don’t forget a baguette from Dozen Bakery to go along with this!
8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs – equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving
Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.
Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.
Serves 2, feel free to scale up with more eggs if you have more people to feed.
Prep time: 5 min – Cook time: 5 min
Market News
Hello!
We hope everyone had a lovely weekend with lots of fun, friends and family! The weather was certainly perfect.
We are entering into a slow down period with the crops, as we clear out the last of the mainstay winter crops and get ready for the fresh new produce of spring. The carrots and beets that have been staples all winter are gone for now, until the spring planting comes in about May. The next big crop of greens and lettuces will be about then as well. Until then, we will putter along with what we have for you and definitely be ready for new produce when the time comes!
We are looking forward to John’s strawberries, of course, and are hoping for a big year. The tomato and pepper plants are growing steadily in the greenhouse, and this is the week to seed that first summer squash and cucumber planting. Won’t be long now!
The Bloomy Rind will be taking this week off, but will return next week. Meanwhile, please remember our other vendors with their high quality, sustainably produced meats and eggs, and also Dozen Bakery!
And don’t forget the flowers to brighten your day! There are still some ranunculus flowers available. This will be the last week to sign up for the Pre-Paid Bouquets, so if you love flowers please treat yourself for a bounty of summer beauty at a discounted price!
As always, 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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Berea Gardens: Things are greening up!
This week we have a couple of additional items to offer. We may be jumping the gun a little, but we have some wonderful, tender, sweet carrots. These are not yet full sized, but if you like baby carrots you will love these.
The gardens are filling up and the weather is warming. We will be back to full scale farming shortly!
Blessings,
Bob
Dawson Local Harvest: Flowers, Tomatoes, and Herbs
DAWSON LOCAL HARVEST for April 10th
Flowers, Tomatoes, and Herbs
HI EVERYONE!
New plants in The Market this week, including several varieties of colorful Annual flowers, a full slate of Tomato Plants like the scrumptious Brandywine pink, the Black Krim dark Russian Tomato, and Sun Gold golden cherry Tomatoes, very sweet. More Herbs are also on the menu, including Thyme, several Oreganos,and 3 new Basils, plus a few more besides.
EGGS, MILK, BREAD AND BAKED GOODS, and many other items are available every week, giving you an alternative to “grocery store quality”. Help us support the people who give us these real nutritious choices! Be sure to check out The Market this week.
THE MARKET IS NOW OPEN!
REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
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! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager