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.



 
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Old99Farm Market:  Old 99 Farm week of Oct 3 2013


I’m writing you on monday morning, looking out at a frosty landscape, first hard frost of the year, minus 5 overnite. Will be interesting to see what survived in the outdoor garden and how well the new ducting in the greenhouse works to keep the indoor crops growing. Also will a touch frosty on the hands milking this am.
We had a good response to the Kale Sale last week, will continue one more week. Two for one bunch.

Lots of greens, lettuces, mizuna, arugula, chard. Carrots coming on now. Tomatoes, last week for yellow plum type. Sweet potatoes and regulars.

Beef, lamb, duck, goose and chicken available.

Me on youtube about permaculture and the future our children can look forward to.
Ian Graham on Permaculture
http://www.youtube.com/watch?v=mA7m16SckG4
http://www.youtube.com/watch?v=XLLyti2Ok9w

ps I wrote this sunday, drat I left it in draft till just now found it.

Healthy eating.
Ian and Camelia

Martin's Farmstand:  Sweet Carrots


The late carrots that we are harvesting now are sweet and good- better than the earlier carrot crop was. There is a lot of them. We pack them into 25 lb bags. To store carrots you want them to stay moist and as cold as you can without freezing them. The #2 carrots (smaller, forked or crooked etc.) at $12.50 per bag are an especially good deal for juicing etc. We also have lots of #1 carrots.($25 bag) They have the same great taste with less cleanup time and waste.
There is a winter farmers market in Potsdam inside the main enterance in Cheel Arena on the Clarkson Campus on Saturday mornings from 9am to noon. We have a table there with a selection of our fine produce. The stand is still open here at the farm also. Daniel

Athens Locally Grown:  ALG Market Open for November 7


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

With the holiday fast approaching, a number of you have been asking about local Thanksgiving turkeys. I wish I could point you to a local source, but I don’t know of a single one this year. In years past there have been a few farms who have taken deposits early in the year for turkeys in November and December, but each of them found it to be a losing proposition. I think it could be a good business for a farmer who primarily focused on turkey, but for one of our diversified farmers raising them on the side, not so much. I’m hopeful in coming years someone will make it a successful endeavor, because the demand is there.

And speaking of Thanksgiving, here’s a reminder that we will be closed that week, the only week of the year we always shut down. I’m already starting to plan my locally grown meal — I’ve much to be thankful for!

Thanks 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 Saturday mornings at Bishop Park and Wednesday evenings downtown (see their website for info). The West Broad Farmers Market is open Tuesday afternoons as well as the first Saturday of the month (see their website for info). The Oconee Farmers Market is open on Saturdays 8am-1pm in front of the Court House in Watkinsville. The Washington-Wilkes Farmer’s Market in Washington is open every Saturday 9-12 behind the Washington Courthouse. The Royston Farmers market is Thursday mornings downtown. The Comer Farmers Market, on Madison Street downtown, is open Saturday mornings from 9am to 1pm. Their Facebook page is at Facebook.com/Comerfm.

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!

Northeast GA Locally Grown:  Locally Grown Availability for November 6th, 2013


Hey Local Food Lovers,

November is already here. Cooler days ahead and the leaves are falling. One thing I like about the fall is it’s bulb planting season. For those of you who don’t know this is when garlic gets planted (or even a little earlier) so that they can get their roots established before the ground freezes.

For some reason garlic is one of my favorite things to plant. Maybe it’s the simplicity of just breaking up a head of garlic into the indivdiual cloves, then shoving them into the ground about two inches below the surface. In about 7-8 months they’ll each be ready to harvest as whole new cloves.

One question is why plant garlic now. Can’t you just plant it in the spring. No. Garlic requires a process called vernalization in which some plants require a certain number of days exposed to cold weather. This is an adapted trait by plants to make sure that they don’t flower at the wrong time, like autumn right before a freeze. By passing a chilling days threshold the plant then knows, ok, soon it will start to warm up and I can start growing like crazy. Pretty neat huh? Virtually every fruit tree does this as well. They are literally counting the (cold) days until spring returns. It’s kind of like a farmer with his planting calendar based on years of experience, except for the plants its in their DNA selected for by the ones that have survived again and again.

Perhaps a little bit of all this is going through my head as I separate the garlic, prep the bed, lay out my nice straight line (b/c I like it to be nice and neat and it also makes hoeing easier), lay out all the garlic 8" apart. Then once they are all in place, I just go along and shove them in. I like the feel of the garlic going down into its new home. When I can feel the soil is nice and soft all around it I know it’s gonna be happy to send out it’s roots.

I’ve started to get more interested in bulbs around my house too, though I won’t go too far into that. Just like garlic, it’s miraculous to me that these bulbs divide and spread right there in the ground, allowing you dig up the extras and move them around to new zones in your yard, or trade with friends. Daffodils, peacock orchids, dahlias, hyacinth, calla lillies, and the list goes on and on.

Flowers, roots, greens, seeds ….they are all so fascinating when you’re touching them, watching them, washing them, eating them.

Had some great meals this week. The potluck for our farmer network meeting was one of the best one’s ever. I could eat the food prepared for a farmers potluck every week of my life. That’s good stuff. Another highlight was the last of the fennel until the spring cooked up in a Morrocoan chicken dish that included orange juice and tons of spices. I’m gonna add that to the recipe section and to our FACEBOOK page for those who are interested. Also made some chili with a ton of peppers from local growers…at least 6 different types of peppers. I mean where do you think the word chili comes from after all (it’s not just about the meat and beans that’s for sure). Speaking of chili you should try the Ancho chili powder from Ohana farms. I bet that’ll kick up your chili. And get the peppers while you can. Not many more weeks of them I’m certain.

If you have any sunny spots around your house, shove some garlic in the ground and see what happens. If it doesn’t grow you can still buy all your garlic here, but you’ll have a nice story to tell.

Be well and EAT WELL,

Justin in Habersham
and
Chuck in Rabun

Auburn Locally Grown:  The Auburn Locally Grown Market Is Open!


Place your orders online anytime between now and Wednesday evening. See you at the Inner Sunshine Market on Saturday.

Thanks for your business.

Jan Garrett, market manager.

Dothan,Alabama:  THANKSGIVING TURKEYS AVAILABLE...


Market At Dothan
Eating Locally, Year Round

_

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

AVAILABLE NOW!!!
TURKEYS: Broad Breasted Bronze & Broad Breasted White …NOW AVAILABLE for Thanksgiving! Farm raised, locally… Freshly Frozen, All Natural, FREE RANGE, NO Hormones, NO Antibiotics..Eat Local for Thanksgiving!

More SATSUMAS..sweet, juicy, tree-ripened, easy to peel & LOCAL!!!

Welcome GRACe(FUL) HOME our newest vendor…check out the beautiful home decor products just in time for the holidays!

Our next VENDORMEET & GREET” Market is Friday, NOVEMBER 15th, 9am-11am. PLACE ONLINE ORDERS to guarantee BEST selections!

GAUCHO FARMS is out of town… Will be back on November 15th! Mark your calendar for Gaucho Farm Day November 23rd…Tour the Farm..lots of farm fresh family fun! VOLUNTEERS NEEDED!

THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual HOLIDAY OPEN HOUSE from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN is so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Pecan Pie
    
allrecipes.com
Servings: 1
Prep time: 15 mins
Cook time: 40 mins
“Unlike most pecan pies, this one does not require corn syrup.”" – Author
Ingredients
  1 cup light brown sugar 
  1/4 cup white sugar 
  1/2 cup butter 
  2 eggs 
  1 tablespoon all-purpose flour 
  1 tablespoon milk 
  1 teaspoon vanilla extract 
  1 cup pecans, chopped 
Notes / Directions
1. Preheat oven to 400 degrees F (205 degrees C).

2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Eating Locally

Tip #5: Take the Eat Local Challenge!
Thank You Julie B. for “Animal, Vegetable, Miracle: A Year of Food Life” By Barabara Kingsolver…Excellent Read & Ultimate Eating Local Challenge…Highly Recommend!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
PECANS,SATSUMAS,FALL MUSTARD, FALL SALAD GREENS, Sweet Potatoes, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

CSA Farmers Market:  Locally Grown Bananas


Pawpaws are native to Michigan and they are the closest thing we have to a tropical banana. They produce a tasty sweet-smelling flesh that is like a blend of bananas, papaya, mango and pineapple. My attempts to plant them in our woods failed. Fortunately when in season this unique fruit can be found at some farmers markets.
One day while visiting a Michigan farmers market I was surprised to find long yellow bananas that are not native to Michigan. Although I know that with season extensions and creativity some people can grow amazing crops in their hoop houses. On our farm I haphazardly experienced some banana tree growing. Like many farms that were once generational farms we have two houses. Since we can’t live in both of them simultaneously we rent one house out and live in the other. It never occurred to me that there was ever a slight possibility to be able to grow bananas, nor did I ever consider how much it would cost to grow bananas until my new neighbors from the South came with a fine specimen of a banana tree. Winter came and without my knowledge the banana tree sat cozy in their garage staying warm with electric heaters. I only learned of the cozy trees lifestyle when I received the ever so unexpectedly large electric bill. I now have some assemblance of how much one locally grown banana would cost at a Michigan Farmers Market. I will first have to get a second mortgage before I will be able to afford one. Until than I will stick with the Pawpaws.
Marian Listwak, White Pine Farm

Atlanta Locally Grown:  Available for Saturday November 9


I hope this finds you all doing well. What a great weekend. The weather was wonderful. The leaves are changing, acorns are falling(happy pigs).
The fall gardens are just as full as can bee. We have lots of great things available; arugula, beans, braising greens, beets , broccoli, carrots, collards, eggplant, endive, Jerusalem artichoke, kale, lettuce, mushrooms, mustard, turnips and more.

Speaking of happy pigs, I will head out to pick up our new batch of processed pigs. The chops are 1" thick, thick sliced ham, shoulder steaks, hams, Boston butts, shoulder roast, tenderloin, ribs, bacon, sausage and more. We will get just about everything back. Order up, it’s gonna be good. This is our heritage pork.

Please remember to have your orders placed by 8pm on Wednesday. We will see you on Saturday between 9-10 at your selected pick up location. Thank you for all your support and don’t forget to share us with a friend.

Thank you,
Brady

Conyers Locally Grown:  Available from Friday November 8


I hope this finds you all doing well. What a great weekend. The weather was wonderful. The leaves are changing, acorns are falling(happy pigs).
The fall gardens are just as full as can bee. We have lots of great things available; arugula, beans, braising greens, beets , broccoli, carrots, collards, eggplant, endive, Jerusalem artichoke, kale, lettuce, mushrooms, mustard, turnips and more.

Speaking of happy pigs, I will head out to pick up our new batch of processed pigs. The chops are 1" thick, thick sliced ham, shoulder steaks, hams, Boston butts, shoulder roast, tenderloin, ribs, bacon, sausage and more. We will get just about everything back. Order up, it’s gonna be good. This is our heritage pork.

Please remember to have your orders placed by 8pm on Tuesday. We will see you on Friday between 5-7 at Copy Central. Thank you for all your support and don’t forget to share us with a friend.

Thank you,
Brady

Cedar Grove Farm:  CSA Availability for 11-6 PICKUP DAY CHANGE


Hey everyone,

We are transitioning now from our fall to winter crops and this week feels a bit slow for vegetables. The frost we had last week has put some crops to rest and others to a decrease in production. The good news is that we have cauliflower this week and we’ll soon have more of your favorites coming from the hoop houses.

Since the Wednesday market is over for the year and our work schedules will be changing, the CSA pickup will be on Thursdays at Lindsey’s Culinary Market on Prince Avenue between 4-6. We hope this does not inconvenience you in any way, and are open to hearing what day works best for you — Thursday or Friday?

Have a happy & a healthy,
Caitlyn & the CGF team