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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.



 
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Conway, AR:  Opening Bell: Lots of Local Goodies!


Good afternoon,

Jalapeno & Garlic Bread? Yes, please! Also check out the fresh baked White and Honey-Oatmeal Wheat bread listed under BAKED GOODS. More varieties coming soon!

Jerusalem Artichokes are being harvested now. They’re not from Jerusalem, and they’re not artichokes! These tasty tubers grow beneath a 12-foot tall sunflower with dozens of blooms for the birds and other pollinators. So tasty in stir-fry or raw in salads. Don’t peel them, but rather just brush them with a toothbrush under running water, slice, and they’re ready for your enjoyment.

The market is now OPEN for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

How to contact us:

Our Website: www.conway.locallygrown.net

On Twitter: @conwaygrown

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Siloam Springs, AR:  Meet Your Baker.....Skopp Bakery


Farmers Market of Siloam Springs

Market is open for business again! Orders will be accepted through Wednesday at 5 p.m. www.siloamsprings.locallygrown.net


Meet Your Baker….Skopp Bakery

Hello! I’m Rikki Skopp and I love making pastries and jam for my customers at the Siloam Springs Farmer’s market. I’ve been baking for over twenty years during which I have been fortunate to travel and learn about bread, desserts and jams, from around the world. I still remember the tart freshness of the small-batched copper pot raspberry jam I first tasted when I lived in Aviano, Italy. It was like summer in a jar, and bursting with fruit and lemons. I hope to provide similar experiences for my customers.

Whenever possible I use locally sourced fruits, cheeses, and vegetables in my products. I use these ingredients to make baked goods like jalapeno cheddar scones, granola, kolaches, pizza crust, dinner rolls, and jams and jellies like apple butter, fruits of the forest, and marmalade.

Skopp Bakery is a family run business; my son, Wesley, and daughter, Aubrey, and my husband Mike all help with the market. We love meeting all our customers and appreciate all the business we have received over the years. We welcome requests and hope you enjoy eating our products as much as we do making them!

I have created a new listing for a special I am running this week:

One package of dinner rolls, and any jam of their choosing for $10

The listing is titled Skopp Bakery Special – just click on Baked Goods under the Categories section on the left hand side of the market screen and scroll down until you see the special OR use the search box and type in Skopp Bakery Special. At check out you can include a message to me for this item and let me know which jam/marmalade you would like with your rolls. I currently have the following available:

Blood Orange Strawberry Rosemary Marmalade

Chili Jelly

Concord Grape Jelly

Cranberry Apple Jam

Fruits of the Forest

Habanero Ginger Jelly

Hatch Green Chile Jelly

Lavender Jelly

Orange Marmalade

Satsuma Marmalade

Strawberry Vanilla Bean (Market Manager’s favorite with these rolls)

Zesty Cranberry

Thank you for supporting Skopp Bakery and the Siloam Springs Farmers Market!

Manchester Locally Grown:  Manchester Locally Grown - It's Time to Order Local Farm Products!


The market is now open for you to place your weekly order. Please shop our extensive listing of local farm produce, meats, baked goods, plants, and artisan products. There is great eating, as well as other great farm products, on Manchester Locally Grown market this week:

There is plenty more available so take your time and check out the whole list here.Ordering will close on Wednesday at noon. Pickup will be at Square Books, 113 E Main, Manchester, on Thursday from 3:30-5:00. As always, please call (931) 273-9708 if you need to pick up your order a bit later.

Thank you for your orders last week. Don’t forget to spread the word about our wonderful market to everyone you know.

See you on Thursday!
~ Linda

Heirloom Living Market Lawrenceville :  "Bits and Bites" January 25, 2014


Bits and Bites

For Chrome users or plain text users,
you will find this easier to read if you go to the Market and choose Weblog …it’s easier on the eyes!

Greetings to Lilburn, Crossfit and Hamilton Mill Market Folks:

Brrrr…it is a beautiful, but mighty chilly morning!

Belated Happy Birthday greetings go out to Austin Smith our Host for the Crossfit O-Zone Market! Hope it was a good day Austin and know that we wish you the best year ever! Thank you for your unfailing support of the Market!

I visited with Mary after Market on Thursday and she is doing well. Tired of being so confined, (well, you know Mary she is always multitasking and very active) she is making the best of a not-so-great situation! She is upbeat and healing. Please drop her a note to say hello. You can email her at mary.drisdell@gmail.com. Leah is diligently caring for her Mom, the house and whatever else needs doing! If you are interested in helping out the family with a meal, please contact Leah at 404-245-2236. Please continue to keep Mary in your prayers!

There is an abundance of news this week, so grab a cup of something steamy, maybe a little snack — (my personal preference is Vigilance coffee from The Roastin’ Fool and a Spelt Pumpkin Muffin from My Daily Bread) and read on…

The Newsletter is sent out each week to give you information pertinent to the Market. You can skip reading it now and find it under the Blog Tab to read later. If you want to skip reading the rest of my musings for now, click on your Market and go shopping!


Take me to the Crossfit Market
Take me to the Hamilton Mill Market
Take me to the Lilburn Market

Still here? Great — let’s get on with it, shall we?

With the abundance of folks suffering from the flu, Dena of Good Shepherd Herbals shared some valuable information about using some of her products to help prevent or ‘get through’ the yucky stuff that is going around.

Elderberry Syrup ~ Elderberries have antiviral and immune stimulating properties. The berries are useful for most all upper respiratory complaints (particularly sinus irritation) caused by colds, influenza and other viral respiratory disorders. (Personal Note: I use this product and it WORKS!)

Breathe Easy Tea ~ Licorice Root – the demulcent actions heals mucus membranes, especially in the lungs. Peppermint Leaf – excellent for the sinuses. Mullein- a mild expectorant, soothing to irritated mucus membranes. Elecampane – known primarily as an antiseptic expectorant especially for bronchitis and pneumonia. Ginger Root- useful for colds; cough, lungs and sinuses. (Personal Note: I am currently drinking this Tea several times a day to help heal my congestion. I brew with the Throat Tonic Tea and love the combo.)

Throat Tonic ~ Both Licorice Root and Marshmallow Root are soothing to the mucus membranes in the throat. Wild Cherry Bark – pain cause by a red, inflamed throat may be alleviated with its use. It is also known for its bronchial antispasmodic action making it useful for coughing associated with bronchitis, chest colds and pneumonia. Slippery Elm – healing and strengthening, soothing for a scratchy throat. Fennel Seed – useful for sore throat and immune support.

Another Personal Note: I have begun using the Immune Tincture which contains: Organic Herbs of Echinacea Purpurea Root, Astragalus Root, St. John’s Wort. I think that together with the Teas, the Elderberry Syrup and the Therapeutic Essential Oils I am using, it is making a huge difference in my healing and my general health.

Dena is very knowledgeable about Herbs and their medicinal properties. Have questions, need guidance? Contact:
Dena Place of Good Shepherd Herbals at fathersbounty@windstream.net or call her at 770-841-1368. She certainly has given me some helpful insight!

In addition to herbs, I routinely use Essential Oils. If you have questions about Therapeutic Essential Oils – I primarily use the DoTerra brand, please contact me at 404-432-4337.

Gluten Free Products


Besides helping me manage and run the Markets, Marie Wheeler recognized the void left by Lisa of True Vine Gluten Free who is still recovering from a back injury. Marie has enthusiastically, graciously and deliciously “stepped up to the plate” and is helping fill the Gluten Free void with Gluten Free Corn Bread and Banana Bread. I cannot say enough good things about her offerings! Although her items are NOT listed on the Market, you can order by clicking the link and letting her know what you would like. She will have your items at Market pickup.

Products
Gluten Free Banana Walnut Bread Small Loaf $5.50
Gluten Free Banana Walnut Bread Large Loaf $7.50
Gluten Free Corn Bread 3 Slices $4.00
Marie’s Gluten Free Order


I have it on good authority that she is experimenting with several other products. Hmmm, I am hoping for some Chocolate Chip Cookies! Be sure and check the Farmers’ Sale Table at Market to see what new item she may have and taste a yummy sample!

Farmer Updates


Although the frigid temps and winds have taken its toll on some of our Farmers’ produce, there are still lots of veggies to choose from…we are certainly blessed that our Farmers work so hard to keep fresh, clean, seasonal, local produce available to us throughout the Winter Season! Finch Creek Farms, Burnell Farms, and The Veggie Patch are providing a good selection of wonderful fresh Winter veggie offerings this week. I was so disappointed that I did not order Spinach this past week! When it came in, it was gorgeous! Be sure and check out the offerings! We look forward to welcoming back Vicky and Steve of Fry Farm, Ricky if Back River Farm and Doug of Doug’s Garden as soon as they have items to bring to Market!


When the Winter hits with its cold and wind – and this past week certainly qualifies in both departments – I love Soups and Stews. The fragrance of homemade soup simmering on the stove brings memories of the Ohio Winters of my childhood and Mom’s always-wonderful-always-hearty Soups. Savory, thick and rich Stews were also a part of our Winter fare and today I am making a Lamb Stew with Lamb Bone Broth as the base and adding turnips, carrots, potatoes, green beans, lamb stew meat and quinoa. I considered adding curry, but as it is simmering on the stove as I write this, I believe it will be perfect just as it is! The Pork Tenderloin from B&G Farms that I set to defrosting earlier this morning will find its way into the Crockpot tomorrow with some sauerkraut! Mashed potatoes and steamed carrots will complete Sunday dinner!

Be sure and check out the wonderful meat selections available from B&G Farms, Joyful Noise Acres Farm and Carrell Farms for delicious offerings of grass-fed, pastured Beef, Chicken and Pork. If you are interested in Lamb, please contact us. White Gates Farm near Butler, Georgia just picked up 2 lambs from their USDA inspected processor. This will probably be the last lamb available until mid-Spring!

Milk Customers

Sam has been swamped with the freezing temperatures resulting in frozen pipes in the pastures and Milk Barn! He has not had the time to inventory the jars for us. Between his Milk Customers down South and 6 Locally Grown Markets, he has a plethora of jars – numbering in the hundreds! As soon as he has the time, he will get the inventory to us and we will share the information.

In the mean time, if you have received your milk in plastic or received a jar that is labeled LLG, CFOZ or Heirloom, it is a good indication that you do NOT have sufficient jars! You must have 3 sets of jars if you are ordering your milk in glass. For the most part, we have made many exceptions and the Market has paid the difference for you if you ordered glass and received plastic. Going forward you will be charged the cost for Milk in plastic jugs if that is what Sam sends because he does not have enough jars for your order.

If you need to purchase jars, Ingles is your best deal! When you bring them to the Market, please be sure they have been washed and thoroughly dried and you have a flat metal lid as well as a white plastic cap. We will affix the label.

Also, the flat metal lid also needs to come back with your jar! You will be charged $.50 if your jar does not have a metal lid! Again, the Market or Sam has borne the cost of replacing the lids in the past, but will no longer do so. If you have any questions, please contact Maryanne at 404-432-4337.

New Artisans “Got Meal?”

We have been searching for a supplier of grains, seeds and milled products and we have met with success! Liz Carter of Lizzie’s Pantry and Paul Foster of Burr Stone Milling Company have joined the Market!

Liz has been a customer of the Hamilton Mill Market and approached us a bit ago letting us know that she was following in her sister’s footsteps and establishing a company to provide quality baking ingredients! Liz says: “Our mission is simple. Lizzie’s Pantry makes eating healthy affordable by delivering Farm-to-Table basics, quality ingredients, premium products for cooks, and bakers who care.” Liz will offer Flours, Grains and Cereals from Wheat Montana Farms, a Certified Organic Farm near the town of Three Forks, Montana. She will also order Baking Tools and Supplies and other goodies like Grain Mills! She will be the Artisan of the Week at all Market pickups this week! Please stop by and say hell-o!

Paul Foster of Burr Stone Milling Company has also joined the Heirloom Market Family offering Organic Corn Grits, Meal and Flour. Both Yellow and White Corn products are available. Paul’s interest in Grist Mills and his desire to produce quality GMO Free milled products prompted him to restore 2 antique mills and start his endeavor with Corn! After much research, he was able to find clean, quality, GMO Free corn from an Organic Farmer in Illinois!

Paul is also the supplier of the honey available at Market pickup which many have dubbed “Swamp Honey” as the hives are located in the swamps. With all of the information that is coming to light about GMO’s, pesticides and herbicides and how they are affecting our Bee population, Paul’s decision for the location of his hives ensure the Bees’ safety and sustainability! The Honey is NOT listed on the Market but is always available at Market pickup! Be sure and try a taste of Paul’s newest creation: Hickory Bark Syrup. We will have it for you to sample at the Markets again this week. Perfect for biscuits, cornbread, pancakes, waffles; I think it is a winner! I am going to use it as a marinade/glaze for a roast chicken this coming week and will let you know the results! Paul would like you to taste a sample at Market and give feed-back! The product will be available on the Market if there is sufficient interest!

Although Heirloom Living Market is dedicated to “Buying Local”, there are products which are just not grown or produced in Georgia. We want to be your a resource for CLEAN, nutrient-dense and affordable food and give you as much variety as possible, so we will make exceptions to the “local” rule. We welcome both Liz of Lizzie’s Pantry and Paul of Burr Stone Milling to our Heirloom Living Market Family of Growers!

Farmer of the Week


We are blessed this week to have 2 Farmers/Artisans come to Market so you can get to know a little about them, their company and the products they offer! Liz Carter of Lizzie’s Pantry will be joining us at the Hamilton Mill and Lilburn Markets! Greg Wood of Mill Creek Spice Company will be at the Hamilton Mill Market! When you come to Market, please stop by their tables, introduce yourself and check out their wonderful offerings! Having our Farmers/Producers/Artisans come to Market also lets you touch and smell (and sometimes taste!) a product that is only a “picture” on the Market! Get to know the hard-working, dedicated folks who provide great offerings to us!



…this and that…

As we get closer to the one year anniversary of the start of Heirloom Living Market, we are taking a very close look at all aspects in order to improve and be your best resource for nutrient-dense, fresh, in season and local foods. Change is on the horizon! Do you have suggestions? Talk to us at Market or send us an email — and know that we appreciate any and all input!

“The Market Managers are passionate about providing local products, services and education to the community to increase good health, share knowledge about the importance of eating traditional foods that are nutrient-dense, found locally and in season. What better way to accomplish our aspirations than to create a Market with a gathering of local Farmers, Gardeners and Artisans to make those resources available to the community!”

Our Farmers/Producers and Artisans share the passion to offer their quality products to our Members. They work countless hours in all sorts of conditions to bring their wares to Market and we are doing our best to ensure that it is worth it for them. Although we have a good Member base at all of the Markets, in order to continue to support our Farmers, we need to spread the word! Will you help? Tell friends and family, forward the Newsletter to folks who might want/need this resource, distribute flyers, post on your Facebook page, let your Church Family or Gym Buddies know about the Market, share the information with your chiropractor, your doctor, your nutritionist!

I am in frequent contact with Suzanne at Cumming Locally Grown, Nora at Suwanee Locally Grown and Mary Beth at Joyful Noise Acres Locally Grown and the one thing that their Markets have that Heirloom doesn’t is Volunteers! When you arrive at Market, all the products you ordered are laid out (or in bags in the fridge, freezer or cooler) and we are ready to check you out! Setting up for Market pickup is a big job! Between toting items from our cars, checking in Farmers’ products, organizing paperwork, verifying the contents of each order, setting up the displays and the Farmers’ Sale Table, separating the meat orders for each Member, we have been busy for 2 – 3 hours before Market even opens! We could use some help! Become a Volunteer! We welcome anyone who would like to help us with set-up, pickup and break down of the Market or all three! Contact Maryanne at 404-432-4337, if you would like to help!

So, I have asked for your suggestions, your help with spreading the news and Volunteers! Know that we appreciate you all and we are dedicated to being your best resource for food for you and your family. Please help us be the best that we can be!

It is time to say – thank you for taking the time to read this missive and…


Please know that we appreciate the support of All Saints Lutheran Church, Crossfit O-Zone Gym and the Hamilton Mill Community for the use of the great spaces for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.
Please “Like” us on Facebook and please share the Market with family and friends!


Market will close at 9:00pm Sunday for the Crossfit Market!
Market will close at 9:00pm Monday for the Hamilton Mill Market!
Market will close at Noon Tuesday for the Lilburn Market!

Order now since you are just a click way!
Happy shopping!

Take me to the Lilburn Market
.
Take me to the Crossfit Market

Take me to the Hamilton Mill Market




BUY LOCAL ~ Know your Farmer!

Joyful thoughts and bountiful blessings!

~Maryanne


Heirloom Living Market Facebook Page

link
“Like” us on Facebook!

Heirloom Living Market Hamilton Mill:  "Bits and Bites" January 25, 2014


Bits and Bites

For Chrome users or plain text users,
you will find this easier to read if you go to the Market and choose Weblog …it’s easier on the eyes!

Greetings to Lilburn, Crossfit and Hamilton Mill Market Folks:

Brrrr…it is a beautiful, but mighty chilly morning!

I visited with Mary after Market on Thursday and she is doing well. Tired of being so confined, (well, you know Mary she is always multitasking and very active) she is making the best of a not-so-great situation! She is upbeat and healing. Please drop her a note to say hello. You can email her at mary.drisdell@gmail.com. Leah is diligently caring for her Mom, the house and whatever else needs doing! If you are interested in helping out the family with a meal, please contact Leah at 404-245-2236. Please continue to keep Mary in your prayers!

There is an abundance of news this week, so grab a cup of something steamy, maybe a little snack — (my personal preference is Vigilance coffee from The Roastin’ Fool and a Spelt Pumpkin Muffin from My Daily Bread) and read on…

The Newsletter is sent out each week to give you information pertinent to the Market. You can skip reading it now and find it under the Blog Tab to read later. If you want to skip reading the rest of my musings for now, click on your Market and go shopping!


Take me to the Crossfit Market
Take me to the Hamilton Mill Market
Take me to the Lilburn Market

Still here? Great — let’s get on with it, shall we?

With the abundance of folks suffering from the flu, Dena of Good Shepherd Herbals shared some valuable information about using some of her products to help prevent or ‘get through’ the yucky stuff that is going around.

Elderberry Syrup ~ Elderberries have antiviral and immune stimulating properties. The berries are useful for most all upper respiratory complaints (particularly sinus irritation) caused by colds, influenza and other viral respiratory disorders. (Personal Note: I use this product and it WORKS!)

Breathe Easy Tea ~ Licorice Root – the demulcent actions heals mucus membranes, especially in the lungs. Peppermint Leaf – excellent for the sinuses. Mullein- a mild expectorant, soothing to irritated mucus membranes. Elecampane – known primarily as an antiseptic expectorant especially for bronchitis and pneumonia. Ginger Root- useful for colds; cough, lungs and sinuses. (Personal Note: I am currently drinking this Tea several times a day to help heal my congestion. I brew with the Throat Tonic Tea and love the combo.)

Throat Tonic ~ Both Licorice Root and Marshmallow Root are soothing to the mucus membranes in the throat. Wild Cherry Bark – pain cause by a red, inflamed throat may be alleviated with its use. It is also known for its bronchial antispasmodic action making it useful for coughing associated with bronchitis, chest colds and pneumonia. Slippery Elm – healing and strengthening, soothing for a scratchy throat. Fennel Seed – useful for sore throat and immune support.

Another Personal Note: I have begun using the Immune Tincture which contains: Organic Herbs of Echinacea Purpurea Root, Astragalus Root, St. John’s Wort. I think that together with the Teas, the Elderberry Syrup and the Therapeutic Essential Oils I am using, it is making a huge difference in my healing and my general health.

Dena is very knowledgeable about Herbs and their medicinal properties. Have questions, need guidance? Contact:
Dena Place of Good Shepherd Herbals at fathersbounty@windstream.net or call her at 770-841-1368. She certainly has given me some helpful insight!

In addition to herbs, I routinely use Essential Oils. If you have questions about Therapeutic Essential Oils – I primarily use the DoTerra brand, please contact me at 404-432-4337.

Gluten Free Products


Besides helping me manage and run the Markets, Marie Wheeler recognized the void left by Lisa of True Vine Gluten Free who is still recovering from a back injury. Marie has enthusiastically, graciously and deliciously “stepped up to the plate” and is helping fill the Gluten Free void with Gluten Free Corn Bread and Banana Bread. I cannot say enough good things about her offerings! Although her items are NOT listed on the Market, you can order by clicking the link and letting her know what you would like. She will have your items at Market pickup.

Products
Gluten Free Banana Walnut Bread Small Loaf $5.50
Gluten Free Banana Walnut Bread Large Loaf $7.50
Gluten Free Corn Bread 3 Slices $4.00
Marie’s Gluten Free Order


I have it on good authority that she is experimenting with several other products. Hmmm, I am hoping for some Chocolate Chip Cookies! Be sure and check the Farmers’ Sale Table at Market to see what new item she may have and taste a yummy sample!

Farmer Updates


Although the frigid temps and winds have taken its toll on some of our Farmers’ produce, there are still lots of veggies to choose from…we are certainly blessed that our Farmers work so hard to keep fresh, clean, seasonal, local produce available to us throughout the Winter Season! Finch Creek Farms, Burnell Farms, and The Veggie Patch are providing a good selection of wonderful fresh Winter veggie offerings this week. I was so disappointed that I did not order Spinach this past week! When it came in, it was gorgeous! Be sure and check out the offerings! We look forward to welcoming back Vicky and Steve of Fry Farm, Ricky if Back River Farm and Doug of Doug’s Garden as soon as they have items to bring to Market!


When the Winter hits with its cold and wind – and this past week certainly qualifies in both departments – I love Soups and Stews. The fragrance of homemade soup simmering on the stove brings memories of the Ohio Winters of my childhood and Mom’s always-wonderful-always-hearty Soups. Savory, thick and rich Stews were also a part of our Winter fare and today I am making a Lamb Stew with Lamb Bone Broth as the base and adding turnips, carrots, potatoes, green beans, lamb stew meat and quinoa. I considered adding curry, but as it is simmering on the stove as I write this, I believe it will be perfect just as it is! The Pork Tenderloin from B&G Farms that I set to defrosting earlier this morning will find its way into the Crockpot tomorrow with some sauerkraut! Mashed potatoes and steamed carrots will complete Sunday dinner!

Be sure and check out the wonderful meat selections available from B&G Farms, Joyful Noise Acres Farm and Carrell Farms for delicious offerings of grass-fed, pastured Beef, Chicken and Pork. If you are interested in Lamb, please contact us. White Gates Farm near Butler, Georgia just picked up 2 lambs from their USDA inspected processor. This will probably be the last lamb available until mid-Spring!

Milk Customers

Sam has been swamped with the freezing temperatures resulting in frozen pipes in the pastures and Milk Barn! He has not had the time to inventory the jars for us. Between his Milk Customers down South and 6 Locally Grown Markets, he has a plethora of jars – numbering in the hundreds! As soon as he has the time, he will get the inventory to us and we will share the information.

In the mean time, if you have received your milk in plastic or received a jar that is labeled LLG, CFOZ or Heirloom, it is a good indication that you do NOT have sufficient jars! You must have 3 sets of jars if you are ordering your milk in glass. For the most part, we have made many exceptions and the Market has paid the difference for you if you ordered glass and received plastic. Going forward you will be charged the cost for Milk in plastic jugs if that is what Sam sends because he does not have enough jars for your order.

If you need to purchase jars, Ingles is your best deal! When you bring them to the Market, please be sure they have been washed and thoroughly dried and you have a flat metal lid as well as a white plastic cap. We will affix the label.

Also, the flat metal lid also needs to come back with your jar! You will be charged $.50 if your jar does not have a metal lid! Again, the Market or Sam has borne the cost of replacing the lids in the past, but will no longer do so. If you have any questions, please contact Maryanne at 404-432-4337.

New Artisans “Got Meal?”

We have been searching for a supplier of grains, seeds and milled products and we have met with success! Liz Carter of Lizzie’s Pantry and Paul Foster of Burr Stone Milling Company have joined the Market!

Liz has been a customer of the Hamilton Mill Market and approached us a bit ago letting us know that she was following in her sister’s footsteps and establishing a company to provide quality baking ingredients! Liz says: “Our mission is simple. Lizzie’s Pantry makes eating healthy affordable by delivering Farm-to-Table basics, quality ingredients, premium products for cooks, and bakers who care.” Liz will offer Flours, Grains and Cereals from Wheat Montana Farms, a Certified Organic Farm near the town of Three Forks, Montana. She will also order Baking Tools and Supplies and other goodies like Grain Mills! She will be the Artisan of the Week at all Market pickups this week! Please stop by and say hell-o!

Paul Foster of Burr Stone Milling Company has also joined the Heirloom Market Family offering Organic Corn Grits, Meal and Flour. Both Yellow and White Corn products are available. Paul’s interest in Grist Mills and his desire to produce quality GMO Free milled products prompted him to restore 2 antique mills and start his endeavor with Corn! After much research, he was able to find clean, quality, GMO Free corn from an Organic Farmer in Illinois!

Paul is also the supplier of the honey available at Market pickup which many have dubbed “Swamp Honey” as the hives are located in the swamps. With all of the information that is coming to light about GMO’s, pesticides and herbicides and how they are affecting our Bee population, Paul’s decision for the location of his hives ensure the Bees’ safety and sustainability! The Honey is NOT listed on the Market but is always available at Market pickup! Be sure and try a taste of Paul’s newest creation: Hickory Bark Syrup. We will have it for you to sample at the Markets again this week. Perfect for biscuits, cornbread, pancakes, waffles; I think it is a winner! I am going to use it as a marinade/glaze for a roast chicken this coming week and will let you know the results! Paul would like you to taste a sample at Market and give feed-back! The product will be available on the Market if there is sufficient interest!

Although Heirloom Living Market is dedicated to “Buying Local”, there are products which are just not grown or produced in Georgia. We want to be your a resource for CLEAN, nutrient-dense and affordable food and give you as much variety as possible, so we will make exceptions to the “local” rule. We welcome both Liz of Lizzie’s Pantry and Paul of Burr Stone Milling to our Heirloom Living Market Family of Growers!

Farmer of the Week


We are blessed this week to have 2 Farmers/Artisans come to Market so you can get to know a little about them, their company and the products they offer! Liz Carter of Lizzie’s Pantry will be joining us at the Hamilton Mill and Lilburn Markets! Greg Wood of Mill Creek Spice Company will be at the Hamilton Mill Market! When you come to Market, please stop by their tables, introduce yourself and check out their wonderful offerings! Having our Farmers/Producers/Artisans come to Market also lets you touch and smell (and sometimes taste!) a product that is only a “picture” on the Market! Get to know the hard-working, dedicated folks who provide great offerings to us!



…this and that…

As we get closer to the one year anniversary of the start of Heirloom Living Market, we are taking a very close look at all aspects in order to improve and be your best resource for nutrient-dense, fresh, in season and local foods. Change is on the horizon! Do you have suggestions? Talk to us at Market or send us an email — and know that we appreciate any and all input!

“The Market Managers are passionate about providing local products, services and education to the community to increase good health, share knowledge about the importance of eating traditional foods that are nutrient-dense, found locally and in season. What better way to accomplish our aspirations than to create a Market with a gathering of local Farmers, Gardeners and Artisans to make those resources available to the community!”

Our Farmers/Producers and Artisans share the passion to offer their quality products to our Members. They work countless hours in all sorts of conditions to bring their wares to Market and we are doing our best to ensure that it is worth it for them. Although we have a good Member base at all of the Markets, in order to continue to support our Farmers, we need to spread the word! Will you help? Tell friends and family, forward the Newsletter to folks who might want/need this resource, distribute flyers, post on your Facebook page, let your Church Family or Gym Buddies know about the Market, share the information with your chiropractor, your doctor, your nutritionist!

I am in frequent contact with Suzanne at Cumming Locally Grown, Nora at Suwanee Locally Grown and Mary Beth at Joyful Noise Acres Locally Grown and the one thing that their Markets have that Heirloom doesn’t is Volunteers! When you arrive at Market, all the products you ordered are laid out (or in bags in the fridge, freezer or cooler) and we are ready to check you out! Setting up for Market pickup is a big job! Between toting items from our cars, checking in Farmers’ products, organizing paperwork, verifying the contents of each order, setting up the displays and the Farmers’ Sale Table, separating the meat orders for each Member, we have been busy for 2 – 3 hours before Market even opens! We could use some help! Become a Volunteer! We welcome anyone who would like to help us with set-up, pickup and break down of the Market or all three! Contact Maryanne at 404-432-4337, if you would like to help!

So, I have asked for your suggestions, your help with spreading the news and Volunteers! Know that we appreciate you all and we are dedicated to being your best resource for food for you and your family. Please help us be the best that we can be!

It is time to say – thank you for taking the time to read this missive and…


Please know that we appreciate the support of All Saints Lutheran Church, Crossfit O-Zone Gym and the Hamilton Mill Community for the use of the great spaces for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.
Please “Like” us on Facebook and please share the Market with family and friends!


Market will close at 9:00pm Sunday for the Crossfit Market!
Market will close at 9:00pm Monday for the Hamilton Mill Market!
Market will close at Noon Tuesday for the Lilburn Market!

Order now since you are just a click way!
Happy shopping!

Take me to the Lilburn Market
.
Take me to the Crossfit Market

Take me to the Hamilton Mill Market




BUY LOCAL ~ Know your Farmer!

Joyful thoughts and bountiful blessings!

~Maryanne


Heirloom Living Market Facebook Page

link
“Like” us on Facebook!

Dothan,Alabama:  NEW PRODUCTS, SILENT AUCTION ITEM & MORE




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:
All natural, free range Pork Sausage, Links & Patties by KATHY’S KLUCKERS DALE CO., AL. Products listed under Farmers Daughter COOP @ www.Marketatdothan.locallygrown.net

NEW PICK UP TIME:
10:00 AM -12:00 PM…Same great location @ Dothan Nurseries, 1300 Montgomery HWY

So excited to welcome our newest vendors:

CRESCENT MOON CANDLE CO, featuring ALL Natural Soy Candles, Natural Beauty & Bath products…

CHILLVILLE, self described as " the funkiest food truck serving up tasty treats"…pretty cool!
Check out their great products!

We continue to meet new growers and producers weekly…watch for new vendors & products.

SILENT AUCTION:
THANK YOU Shannon McRae with SAMC FOUNDATION’S HEART AND SOUL GALA COMMITTEE, for asking Farmers Daughters to participate in the 2014 HEART AND SOUL GALA SILENT AUCTION 2.22.14. Farmers Daughters is donating 1 MONTH of “CO—OP BROWN BAGs”.
SAMC FOUNDATION is a great LOCAL organization in the Wiregrass. Please visit their website @ www.samcfoundation.org
We are blessed to support this worthwhile project. Thank you!

MARKET AT DOTHAN:
www.MarketAtDothan.locallygrown.net
THE most convenient way for you to put natural, locally & sustainably grown whole foods on your table year round.
Living gratefully, Susan & Amanda

Farm to Table Recipes


ITALIAN SAUSAGE SOUP
“A hearty winter favorite.” – Author
Ingredients
1 pound Italian sausage
1 clove garlic, minced
2 cans beef broth
1 can Italian-style stewed tomatoes
1 cup carrots, sliced
1 can great Northern beans, undrained
2 zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Notes / Directions
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Green Fork Farmers Market:  Weekly product list


Dear Green Fork Farmers Market Customers,

Don’t forget to place your order from now until Monday at midnight for this week’s market.

This week we have cheese, pasta, lamb, beef, chicken, duck, pork, olives, cookies, herbal soap and beauty products, apples, dehydrated apple slices, fresh and dehydrated Shiitake mushrooms, mushroom powder, salsa, pet food, and dog bones.

Pick up your order on Wednesday from 4-7 pm in the Breezeway at Nightbird Books, 205 W. Dickson St. in Fayetteville. We will also sell products from our tables at the market, so stop by to visit our farmers and artisans.

We look forward to seeing you there.

Green Fork Farmers Market

GFM :  Where is Spring??


I’m sure many of you are like me, and wanting to know when Spring will get here. The Answer, in a little less then 2 months! I, for one, am really looking forward to it.

I can’t wait to start working outside again. This frigid weather is no fun.

But, don’t worry, you can always warm your heart, and your home, cooking fresh foods from the Greeneville Farmers Market online store! From seafood, grass fed beef, fresh baked goods, and even some fresh apples.

Place your orders by Tuesday night for Wednesday pick up at the Roby Center between 5 and 5:30 PM. I look forward to meeting you!

Michelle,
GFM Market Manager

Trust Local Foods:  Why consume pasture-grazed dairy products?









Bringing “Culture” Back in Agriculture

Trust Local Foods

How to contact us:
Our Website: trustlocalfoods.com
On Facebook: TrustLocalFoodsFacebook

Why Consume Pasture Grazed Dairy Products?

We’ve probably all have seen the labels in the dairy aisle touting ‘grass-fed’, ‘free-range’, ‘pasture-grazed’, but as much as we are flooded with these labels we are equally confused. It’s easy to get flustered because despite all the name calling they all roughly imply the same thing: that this animal is raised in the field and eats primarily grasses or hay. To further complicate things, there is yet to be a standard set for this type of dairy herding. In a recent report detailing the special aspects of Wisconsin pasture-based dairy, author Laura Paine attempts to simplify things. She asks to refer to these dairy products as ‘pasture-grazed’ as this term most fully envelops the management practices used. As well, she as defines ‘pasture-grazed’ as dairy that is fed on a diet of a minimum of 60% pasture, the rest being made up of hay or grain. No ensiled feed, that is fermented hay or grain, is allowed. Understanding that the milk you consume comes from an animal that eats grass may not be enough to convince you to buy pasture based dairy, but there are a few more compelling reasons as to buy such wonderful dairy.

1. Color, Texture, Flavor: Best for when in the Kitchen When working in the kitchen, pasture-grazed dairy enhances your cooking experience. You may notice the butter has a warm yellow hue to it, this comes from the grasses it eats and reflects a higher nutrient profile, but it also adds a rich color to baked goods. The texture of pasture grazed butter is much more stable than conventional butter and remains consistent over a wide range of temperatures. It is not brittle when cold nor does it lose its shape when at room temperature, instead it is more pliable making pastries much easier to work with. Pasture grazed butter isn’t just for baking, it also performs exceptionally while cooking. More viscous, pasture butter makes a thicker and satiny sauces. And not only does it brings out and compliments other flavors in simple dishes, it also can stand on its own with a full, rich flavor. 2. Support Wisconsin and Local Dairies We often think of Wisconsin as the dairy state, but this state isn’t just about producing high quantities of milk. Wisconsin also leads the nation in pasture-grazed dairy production with 22% of all its dairy coming from pasture based practices. This gives Wisconsin the ability to compete with other high volume milk producing states. Through pasture based dairies, Wisconsin can take advantage of value-added artisan products. When you buy pasture-grazed you show support for local dairies and keep Wisconsin on the cutting edge of high-quality and skilled artisan dairy. 3. Your Health: Getting the best out of the cream from the top Pasture grazed dairy is rich is wholesome, healthy, beneficial fats. Contrary to popular belief, fats are not only good for you but necessary. While on pasture, the butterfat content of milk has greater amounts of vitamins and nutrients, particularly vitamin A and E and caratenoids. More importantly, pasture grazed dairy has a 1:1 ratio of omega 3 and omega 6 fatty acids. These are both essential to the body, but are only healthy when consumed in the one to one ratio. Pasture grazed dairy provides you with the omega 3 fatty acids that are heart healthy, raise the good cholesterol, and supplies the material needed to build your cell membranes. Further, pasture grazed dairy is highly more satisfying. This is again because of the fat content. Much conventional dairy has the fat stripped out of it and replaced with sugar which raises the bad cholesterol and spikes your blood sugar which makes you hungrier. By sticking with pasture grazed dairy you consume all of the good fats that give you energy and supports a more balanced diet. 4. Renew your Earth With the potential to reverse damaged soil, pasture grazed dairy and managed grazing keeps both animals and the land healthy. Managed grazing reduces soil erosion and minimizes runoff by keeping grasses on the earth all year long. This leads to higher organic matter and water retention in the soil. Animals raised on pasture have the freedom to exercise, eat a diversified diet of grasses, and breath fresh air. Because of this, pasture grazed dairy typically have no use for hormones and antibiotics. With chemicals absent and nature allowed to manage the land less pollutants are washed downstream keeping our waterways clean and our soil strong.

By consistently buying pasture based dairy you set a standard of what you want out of your dairy products. You show that you want Wisconsin to be a strong force in specialized dairy. You show that your health and your earth matter to you. You may be able to find pasture grazed dairy at your local food co-op, or try Trust Local Foods. We can provide you with a bounty of products for you choosing, from Saxon Creamery’s crowd favorite Snowfields cheese to un-homogenized milk from Clover Meadows Family Farm. Cheese, yogurt, butter, and milk we have it all local and pasture based.

References:

Paine, Laura (July, 2013) Growing the pasture-grazed dairy sector in wisconsin: Summary of findings and recommendations, Department of Agriculture, Trade and Consumer Protection.

Glacierland Resource Conservation and Development (2013) Managed grazing, www.glacierland.org

Eat Wild (2013) Health benefits of grass-fed products, www.eatwild.com Green, Emma (Nov, 2013) The controversial life of skim milk, The Atlantic

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Trust Local Foods products, so we can try it too!

Malabar Spinach with Mushrooms

“Greens, mushrooms, garlic and wine have a strong affinity for one another, and this recipe is both quick and delicious. It’s actually even more flavorful if the mushrooms are slightly too mature to eat raw. Malabar spinach is a common green throughout Asia, where it goes by many different names, including Mong Toi. It is very high in iron and needs only the very briefest cooking.”

Source: An interesting blog, http://outofthegarden.wordpess.com (Entered by Janice Matthews)
Serves: 2-4
Vegan!

about 2 cups Malabar spinach leaves
12-16 oz. fresh mushrooms
2 tsp. canola oil
1 tsp. ginger paste (or fresh peeled, minced)
1 T. garlic, finely minced (or garlic paste)
2 tsp. soy sauce
2 tsp. sake, cooking sherry, or shaoxing wine

1. Wash the Malabar spinach leaves carefully, tear larger leaves into pieces, and leave to drain.
2. Wash the mushrooms with minimal water, dry them well, and separate stems from caps. Slice caps medium-thick, and cut stems in half. Heat frypan quite hot, add 1 tsp. oil and mushrooms, and let cook 2-3 minutes. They should begin to release some of their moisture.
3. Lift pan slightly off burner and shake back and forth, giving mushrooms a little toss without stirring them. Return to hot burner, cook a few minutes more, and repeat. Do this several times, until mushrooms are turning brown and smelling wonderful. Remove mushrooms to a bowl and set them aside. Some liquid will accumulate in the bottom of the bowl. Don’t drain it off.
4. In the same pan, heat the remaining 1 tsp. of oil on medium high. Add ginger and garlic and stir-fry a minute or two. Add a little of the reserved mushroom liquid. Continuing to stir, add the torn Malabar spinach leaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Do not overcook!
5. Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended. Remove from the heat, salt to taste, and serve at once.

Upcoming Local Food Events

  • June 22nd: PLACE Appleton Library “The Dirty Life: On Farming, Food and Love” by Kristin Kimball, 7pm at Gymnopedie. Kimball chucked life as a Manhattan journalist to start a cooperative farm in upstate New York with a self-taught New Paltz farmer she had interviewed for a story and later married. The Harvard-educated author, in her 30s, and Mark, also college educated and resolved to “live outside of the river of consumption,” eventually found an arable 500-acre farm on Lake Champlain, first to lease then to buy. In this poignant, candid chronicle by season, Kimball writes how she and Mark infused new life into Essex Farm, and lost their hearts to it. By dint of hard work and smart planning — using draft horses rather than tractors to plow the five acres of vegetables, and raising dairy cows, and cattle, pigs, and hens for slaughter — they eventually produced a cooperative on the CSA model, in which members were able to buy a fully rounded diet. To create a self-sustaining farm was enormously ambitious, and neighbors, while well-meaning, expected them to fail. However, the couple, relying on Mark’s belief in a “magic circle” of good luck, exhausted their savings and set to work. Once June hit, there was the 100-day growing season and an overabundance of vegetables to eat, and no end to the dirty, hard, fiercely satisfying tasks, winningly depicted by Kimball.
  • July 9th: Trust Local Foods “Farmer for a Day” at Dragonfly Farm (Jackson County). “We have been growing natural produce for ourselves and family for 25 years. Everything we grow is something we enjoy and have found through the years to be good quality. We enjoy growing a variety of things including cucumbers, tomatoes, cabbage, watermelon, eggplant, cantaloupe, squash, corn, okra, berries, flowers, and now have over 600 different varieties of daylilies. We welcome visitors and appreciate comments. David’s Dragonfly Farm is located 10 miles north of Athens on Sandy Creek. Although we have 120 acres we only garden about 2 acres bordering our 2 acre pond.” For more information and to make reservation for this free but space-limited event, please look in the “Event Reservations” category on the market website.
  • July 10th (rescheduled): Athens Food Activist Networking Session (AFANS). Athens Food Activist Networking Session brings together those interested in food security, hunger, and community development to build consensus around these issues and identify specific, strategic courses of action. This AFANS will take place on June 19th from 2:00pm-4:00pm at the UGA Livestock Arena (2600 South Milledge) close to the intersection of South Milledge Avenue and Whitehall Road. There will be opportunities to meet people who have all been working on various aspects of our community food system as well as break out groups on community gardening, community kitchens, farm-to-school, food policy, community food security, and market opportunities for local producers. Food will be provided by Food Not Bombs. Everyone is invited and encouraged to bring friends.

Other Area Farmers Markets

The Appleton Downtown Winter Farmers Market is held every Saturday morning at the City Center Plaza from 8am to noon. You’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Also, New Leaf Winter Farmers Market has a thriving farmers market Saturday morning from 8 am to noon on February 1st, March 1st, March 15th, March 22nd and March 29th, at the KI Center in Green Bay. Learn more about the market at <ahref=“http://newleafmarket.wordpress.com/”>

Many of the TLF growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Statesboro Market2Go:  The market is open!


Statesboro Market2Go is open! And we have several new vendors online. Be sure to check out the baked goods from Simply Sweet Cakery and the kettle corn from Cork’s Kettle Corn.

Enjoy Shopping!