The Weblog

This weblog contains 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.

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South Cumberland Farmer's Market:  Keel Produce is Back This Week!

Keel Produce is back on the market this week with many offerings!

Manchester Locally Grown:  It's Time to Order from Manchester Locally Grown Farmers' Market

Manchester Locally Grown online farmers’ market is now open for ordering.

  • This week we are happy to see the return of Frontier Family Farm vegetables – their green leaf and green oakleaf make excellent salads, especially in combination with their cucumbers and sweet green peppers.

  • What a bountiful supply of vegetables we still have available! White City Produce and Greenhouses still has lots of green beans, several types of peppers, pickling cucumbers, eggplant, mixed greens, okra, onions, summer squash, zucchini, and several varieties of tomatoes. Solace Farm has beets, carrots, and several types of garlic.

  • Doorstep Bakery French Sourdough bread and “Mad Hatter” jams make awesome snacks or elegant additions to any meal.

  • It’s time to think about what perennial plants your garden needs this fall. Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, colorful coral bells, and the gauras are beautiful in the fall.

  • The market also includes local honey, creamline milk, fresh-laid chicken and duck eggs, and other goodies from local farmers.

  • Check out all our offerings here.

    • PLEASE do not write out your checks ahead of your market pickup. Growers can sometimes remove items at the last minute, affecting your invoice. Please wait until your total is established at market.

    • If you do not receive an order confirmation within 5 minutes, your order has NOT been placed in the system. Try logging back in and see if there is anything in your cart. If so, press the Place Your Order button; then you should receive an e-mail to confirm the order. E-MAIL OR CALL US at (931) 273-9708 if the problem persists so you will not be disappointed on market day.

    Take a look at our offerings and support your friends and neighbors who produce these quality items on their own farms. Remember: ordering will close on Wednesday at 10 a.m.

    (L to R) “Mad Hatter” Three Berry Jam and French Sourdough Bread from Doorstep Bakery, Green Oakleaf Lettuce from Frontier Family Farms, Garlic leaf card set from Solace Farms, and Southern Maidenhair Fern from Dogwood Valley Greenhouse.

    We’ll see you for pickup of your order on Thursday between 3:00 and 4:30 at Square Books, 113 E Main, Manchester. We can also hold your order in the refrigerator for you till Friday morning, if that’s more convenient for you. Just call (931) 273-9708 if you prefer to utilize this free service. Square Books will be open on Friday from 10 a.m. to 1 p.m.

    Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!

    ~ Linda

    Here is the complete list for this week.

    How to contact us:

    On Facebook
    By e-mail
    By phone: (931) 273-9708
    On Thursdays: Here’s a map. .

    StPete.LocallyGrown.Net:  Market NOW Open - Sept. 15, 2014 - Market Schedule Announced

    Be sure to READ an important “Market Schedule Announcement” below! Our Summer Schedule is becoming permanent.

    To Contact Us

    St. Pete Locally Grown
    on the web
    on facebook
    on google
    on pinterest
    via email

    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    Don’t miss our helpful shopping hints now posted as a link at the top of every web page on St. Pete Locally Grown. Check it out and then share it with anyone who asks about us!

    Market Schedule Announcement

    After much consideration I have decided to make SPLG’s biweekly Market schedule a permanent change for several reasons. At sixty, I need a bit more time to relax, as much as I love this Market work so dearly! Secondly, we’ve proven this summer that our biweekly efforts produce almost as much income as two successive weekly Markets. This change will mean less wear and tear on all our resources, including our dedicated volunteers who commit their free time to year-round service of our Market customers and without whom our business cannot exist. Most of all, our biweekly summer schedule has given me such a feeling of well being!

    How will this change impact our valued customers? Not at all. You will continue to enjoy great locally grown, freshly harvested produce delivered with gentle hands from kind, volunteering spirits, and wonderful monthly potluck socials that bring us all together to celebrate the diversity of our local food movement and the wonderful commonalities of our members. I appreciate all of your ongoing support for St. Pete Locally Grown. I step into the future with delight! Tina, YOUR Market Manager

    Message from Your Market Manager

    Sorry, no COW raw dairy this week except for cow yogurt. “Grower” is waiting for heifers to have their calves! GOAT raw dairy is available as usual.

    This coming Saturday’s workshop on Sept. 20th will start at 8am sharp for anyone learning how to make their own dirt, what Nathan calls “REAL DIRT”. This particular workshop is held every month year-round on the third Saturday of the month. If you miss this one, there is always next month. What’s important about this one is the timing. Tis the season to be planting and the condition of your soil is going to impact the yield of your precious garden and the time you have invested. Hope to see you! Get all the details on both the September & October workshops, plus a preview of Nathan’s garden at this link. You can Rsvp BELOW under the “Workshops & Events” AND get a peek at Nathan’s dirt. He’s really got it down…

    - We will combine potluck socials for November and December into one event we call our Annual Holiday Party—on December 6th. DO mark your calendars now. Active customers, volunteers, and growers will receive their invitations in early November.
    - In November we will be open two weeks in a row just before Thanksgiving so we can close for the week of Thanksgiving. You will have plenty of time to be prepared for this important day of sharing food and being grateful. All weeks of Market schedule are posted on our event calendar and reflect the permanent bi-weekly schedule.

    FEATURED FRESH FRUIT THIS WEEK ==>Fuji apples, green seedless grapes (large and sweet!), Red Sensation pears, and Green Goose pluots. We don’t want any leftovers so please buy fruit this week!

    JR’s Greens has posted some gourmet cowpeas that originated from Cuba. They are intentionally harvested small to be consumed whole either raw or sauteed. Joe Ramon, upcoming urban farmer, will have lots more interesting produce in the weeks ahead. We are thrilled to have another backyard grower in our repertoire! YOU can do it too. We’ll teach you how.

    We are grateful to ALL who contribute goods to our online Market year round. We love the local raw dairy, eggs, honey, and all the household & garden products, coffees, herbal remedies, dried goods, fruit, and natural skin care products that we have come to rely on. The summer is especially challenging for our Growers who farm in the heat. Special thanks to those who have been responsible for almost all the greens and veggies purchased through our Market this summer. Without these dedicated folks, our Market could not have stayed open this summer. Thanks to all!
    Brenon’s Homegrown continues to nurture specialized greens & herbs that are tough to find locally.
    Faithful Farms is bursting at the seams with freshly harvested-to-order produce like lettuces, kales, turnips, spinach, and a beautiful variety of herbs. As hydroponic producers, they are ahead of the curve with fall produce and we have it on our Market now. Yay! They are allocating more volume to us this week so let’s show them our support.
    Glory Road Gardens delivers only the highest quality microgreens and we’re so glad they have returned to our Market. They were missed!
    Nathan’s Natural Veggies is our summer provider of lettuce mixes with substantial textures and tastes. He has become our summer salad specialist.

    Doug Wild Alaska Salmon returns to Florida in November so our Market will have salmon to sell right after Thanksgiving.
    Geraldson Community Farm will be back with 100% Certified Organic produce. Availability and variety this year is supposed to improve over last year. We were satisfied last season… but bring it on!
    Pioneer Settlement Garden intends to provide our Market with produce again this fall. We are thrilled!

    - We especially need customer oriented folks to join our Friday delivery teams which head out around 11am. We provide all the training & coaching you might need, a comfortable air-conditioned cargo van in which to ride with a skilled partner who will help you be successful AND have a good time doing it. The commitment for this is about 3 hours every other week.
    - We also need more folks on Thursdays to package vegetables for Friday delivery.
    - On Friday morning we are currently seeking folks who like working with a team to load customer coolers and help to get the van ready for deliveries.
    - We will train and we promise you will have fun! Please call or email me if you want to meet some fabulous, like-minded people!

    Once you have submitted your order, if in doubt about what you owe, you can always confirm what you have been charged for by checking your account history and viewing your most current invoice. Instructions on how to do that are on our Q&A page under the question entitled Since you don’t provide an invoice with delivery, how do I know what I owe? Also, since your vegetables are picked fresh within 24 hours of delivery, they should be lasting for WEEKS in your refrigerator. When you accept delivery, please take a few minutes to inspect your order to protect your vegetables from unnecessary spoilage. Lastly, it is imperative that you understand our policy on Unclaimed Orders found on our Q&A page. When you make a purchase you are agreeing to abide by this policy.

    Our Market has high standards for what it sells. Despite that—as seasons transition—the challenges of evolving weather and pesky insects can take its toll on the crops. Market Growers are being very selective about what they are willing to present to you. No, it won’t always be picture perfect (which is part of its charm) and sometimes an insect is going to evade capture! But we won’t send you anything that we wouldn’t eat ourselves. If for any reason we have goofed and you are dissatisfied, please report it to me right away so we can rectify the situation. That’s how we get better and we all benefit from that. Your satisfaction is key to our success as a resource for St. Petersburgs’ lovers of chemical-free, organically & locally grown vegetables.

    Upcoming Events

    All these and more are posted on our Calendar of Events


    • REAL DIRT: Make Your Own” on Sept. 20th, 8AM Cost $35/$25. RSVP NOW
    • “Monthly Potluck Social”, Sept. 27th, Garden Tour Begins at 5:30PM for active Market customers, growers, and volunteers. BY e-vite ONLY. Our Speaker is Chris Acosta of St. Petersburg Yoga, a major contributor to everyone’s yoga health for at least 25 years. What if what we are feeding our heads is at least as important as what we are feeding our bodies? Chris Acosta’s talk “From Feeding the Body to Feeding the Mind” will help us clean up our mental ingestion. As founder of St. Petersburg Yoga, Chris has been teaching transformation through mindfulness for over 25 years. Expect to feel motivated as Chris shares his perspective on feeding ourselves—figuratively and literally—in pursuit of a new paradigm for personal wellness.

    Volunteer Opportunities

    We are currently organizing our volunteer needs by Grower and by Market. So when you are interested in learning how to garden and/or how to run an urban market—including a model for great delivery service for the Market—consider volunteering for the organizations below. Check back for more Growers to be listed.
    Nathan’s Natural Veggies
    Pioneer Settlement Garden
    St. Pete Locally Grown Market

    REAL DIRT: Make Your Own”


    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!

    Princeton Farm Fresh:  The Market is Open

    Ray and I are heading out to get more hands on training at “Armed to Farm” a sustainable agriculture training for Veterans this week. We are excited to learn from others that are being successful farming, and bring home ways to make more local food available right here in our community.
    The kids (Hannah & Jonah) will be running the market this week. I guess I should stop calling them kids as Jonah just turned 20 and Hannah is almost 18, but to a mom they will always be kids. I know that they will take great care of you while I am learning this week. I find it quite an accomplishment on their part that they can take care of the farm and market with their capable hands. Barring any escaping doggies, they should be just fine to hold down the fort.
    I hope you all have a great week!

    Spa City Local Farm Market Co-op:  The market is open

    The market is open
    The Spa City Co-op on-line market is open. Place your orders between now and 9:00 p.m. Tuesday. Pick up your order at Emergent Arts , 341 Whittington Ave on Friday August 22nd between 3:30 and 5:30. Please come before 5:00 if at all possible.

    Thank you for supporting our local farmers and our co-op, and I look forward to seeing you Friday!

    Denise Marion

    Northeast GA Locally Grown:  Northeast Georgia Locallygrown Availability list for Sept. 12

    Good Evening Locavores,
    This is another great week for shopping local products. The summer vegetables are still abundant and now is the time to savour them before cool autumn weather replaces them with fall crops.
    There may be a record high number of meat selections on the market this week.
    After a short break Lynda
    Brady,BG Farms has restocked and updated her listings of beef, pork, and chicken. Lynda was the first meat provider for Northeast Georgia Locallygrown and through hard work and persitence she has been a real market mainstay from the beginning. Thanks Lynda for being there for us.
    Have a great weekend and enjoy fresh local food.

    Statesboro Market2Go:  The market is open!

    Thanks for shopping with us!

    Statesboro Market2Go:  The market is open!!

    Thanks for shopping with us!
    The market is open.

    Dothan, Alabama:  NOW ACCEPTING DEBIT/CREDIT...

    Market At Dothan_Eating Locally, Year Round


    Market At Dothan Locally Grown

    How to contact us:’
    Our Website:
    On Facebook:

    Market News


    Market At Dothan is now accepting DEBIT/CREDIT CARDS at Dothan Nurseries & Todd Farms 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!

    Patrice M. winner of MARYS PEEPS AUGUST GIVEAWAY! Thanks PATRICE for being a LOYAL customer…we appreciate your support of local food!

    Fall schedule will be:
    September 26th/27th
    October 10th/11th & 24th/25th
    November 14th/15th – 2nd Weekend ONLY!
    December 12th – FRI. ONLY!

    Next Market At Dothan Online Order Pick Up FRIDAYS @Dothan Nurseries & SATURDAYS @TODD FARMS:
    SEPTEMBER, 26th/27th

    TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors.

    Every Saturday through November 22nd.

    *September 20th & October 11th, SKYCRUISE HOT AIR BALLOON RIDES (TETHERED).

    *October will feature

    *Starting November 7th, SATSUMAS.

    To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!


    Click #1: Add To Shopping Cart
    Click #2: Proceed To Checkout
    Click #4: Place This Order

    EASY & CONVENIENT Online Ordering @

    Farm to Table Recipes

    “Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
    The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So if you’re not careful you can end up with something mushy and oily.
    In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.
    The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.” Simply Recipes

    Eggplant Parmesan Recipe
    Yield: Serves 8
    First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.
    Save Recipe
    2 1/4 lbs (about 2 large) eggplants
    1 teaspoon kosher salt
    1 Tbsp olive oil
    1 clove minced garlic (about 1 teaspoon)
    1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
    1/2 cup finely chopped fresh basil
    Kosher salt
    Freshly ground black pepper
    1 1/2 cups breadcrumbs
    1 1/4 cups grated Parmesan cheese, divided
    3/4 cup flour
    4 eggs, beaten (more if needed)
    1/4 cup olive oil (plus more to oil the sheet pans)
    1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

    1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
    2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
    3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
    4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

    5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
    6 Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
    Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
    Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.
    Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

    7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

    Read more:


    IT SEEMS THAT WE HAD A SERVER NETWORK GLITCH today, causing some of you to not get the noon blog. Here it is again:

    So many farmers and volunteers and interns and participants and community partners to thank for the success of our workshops, farm tours, farmers markets and garden projects this week. Deep gratitude to all of you.

    And as the lovely fall weather arrives, we gear up for even more…

    TUE, SEPT 16
    Join Danielle Shelton of Fermdamentals at a cooking demo and free sampling of kimchi using locally grown cabbage and more at the Veggie Truck Farmers Market, 4:30-6:30.

    THU, SEPT 18
    Farmers Laurie and John Ritchie will launch the JandL Market Cafe at the Evans Towne Farmers Market this Thursday. Their healthy snack foods will be made with local, seasonal ingredients. Come sit outdoor-cafe style and enjoy! The Evsns Towne Farmers Market is every Thursday, 4:30-7p, thru Oct 30.

    FRI & SAT, SEPT 19-20
    Augusta Locally Grown is honored to be selected as Whole Foods’ first nonprofit beneficiary in Augusta. Proceeds collected at their pre-opening “sneak-peek” event on September 19-20 will support our local foods education programs. We’ll also be working with Whole Foods to engage employees at events on local farms. Visit their Facebook page to sign up for the Sept 19-20 event! * Breaking news … Jeff & Janie, two loyal on-line customers, have offered to fund A DOOR PRIZE of an ALG On-Line Market Membership to to one lucky winner who walks through the doors at Whole Foods during our benefit weekend. So sweet of them!!

    THUR, OCT 2
    Join Slow Food CSR at the Evans Towne Farmers Market on Oct 2 for a celebration of the Ark of Taste! The Ark of Taste is SLOW FOOD USA’s living catalog of delicious and distinctive foods facing extinction. Many foods on the Ark, both plants and animals, are grown right here in our area, and you’ll get to SEE some of them, and more importantly, to TASTE some of the wonderful dishes made with these amazing heirloom ingredients.

    Contact if you are a farmer willing to show an “ark-listed” heirloom breed at the event, or share an “ark-listed” variety of heirloom veggie or fruit in a chef’s tasting.

    Contact to arrange to bring your group from school, scouts, church, clubs, senior centers, etc!

    FRI, OCT 3
    This fun workshop will be held at the West End Market & Bakery in Harrisburg. It’ll be demo style, given the multi-step nature of the process. Participants will see many different stages of wine in its creation. Of course, sampling is all part of the fun. The educational & tasting component of the class costs $15. Start-up wine making kits will also be available for an additional $50, plus grapes! Tickets are on sale through the ALG on-line market. Or contact to order by mail.

    SAT, OCT 4
    Southern Native Plantings at Longwood Plantation will partner with Culinary Connections to host an Educational Greenhouse, Nursery & Soil Education Tour called “Dirty to Delicious” followed by an Elegant Farm Dinner by Chef Charleen. The educational component of the event is supported by Georgia Organics. Augusta Locally Grown will provide volunteer table service. Tickets are $40. Purchase yours through the Augusta Locally Grown On-Line Market, the Statesboro Market2Go On-Line Market, or the Savannah Locally Grown On-Line Market. Email to purchase tickets by mail, or to volunteer!

    SUN, NOV 2
    Grab your shovel and join us for a “Crop Mob” at Clyde’s Fresh Produce Farm in Grovetown, GA. We’ll be planting dozens of fruit trees to give this family farm an extra boost of help for its future. In exchange, volunteers will be fed a simple, delicious, sit-down farm dinner afterwards. Work and farm tour goes from 1p-4:30pm; dinner starts at 5pm. We’ve set our goal at 25 volunteers! Will you be one of them?!! Reserve your free meal ticket today! Big thanks to Earth Fare for already committing 10 volunteers!


    THE VEGGIE TRUCK FARMERS MARKET needs volunteer cooking demo instructors! Contact kim@augustalocallygrown if you can give us a Tuesday evening in September or October.

    is actively seeking more local farmers and backyard growers to round out the fall season. Contact for details. Help us make October awesome!

    See y’all at the markets!