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.
Whippoorwill Farms : Processing day
August processing has come and gone. All August orders will be ready for pick up by September 1st. The next processing date will be October 1st. Please get those orders in so we know how many chicks to add to the farm! Thank you for supporting a small local farm!
Green Fork Farmers Market: Market closed this week
Dear Green Fork Farmers Market Customers,
We will not have a matket this week. We will be working on the Dig In Food and Farming Festival at the Fayetteville Roots Festival, and we would love for you to join us. There will be food and farming classes, tastings, an information and vendor fair, farm tour, and food and farming art exhibit. For information and a schedule, please visit diginfestival.com.
We hope to see you there! It’s all free and open to the public this year, thanks to support from the Fayetteville Roots Festival and the Fayetteville Public Library.
See you next week for another great market filled with local, sustainable food.
Green Fork Farmers Market
Athens Locally Grown: ALG Market Open for August 25
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
Here we are, nearly to September! If you’re one of the 97% of people in town affected by the start of the school year, I hope it’s been a smooth transition for you. Game days are nearly upon us, too, so the sleepy summer town of Athens has truly been replaced with the bustling city of Athens.
Thinking of all the growth of both the town and the university in recent years, I want to shine a light on one of the unequivocally great areas of growth: UGA’s sustainable agriculture program. It didn’t even exist a few years ago, and already it’s become one of the premier programs of its kind in the country. Not only are students getting immersed in it full time, but the program also offers workshops and classes for new and long-time growers alike, all across the state. Looking at the calendar of events here: http://sustainagga.org/news.html, I see workshops of small ponds, livestock management, attracting honeybees and other pollinators to your garden, growing cover crops, and field trips to working sustainable farms. All of these are open to the public, and you can find details and registration links there on the calendar.
They also offer a journeyman training program for interested beginning growers, even those who (as I did) want to start part time. They have a whole section of information and links elsewhere for people interested in small farms and other small food producing operations, located here: http://sustainagga.org/SmallFarms.html. That page is one of the most comprehensive resources for beginners I’ve seen anywhere, and I wish I had something like that when I was transitioning my large garden to a market microfarm some fifteen years ago.
It’s wonderful to see so much progress in the program in so little time, especially since the university (and Georgia agriculture in general) had such a reputation for being anti-organic for so long. The overall emphasis is still overwhelmingly in favor of industrial agriculture, but no longer exclusively. And it’ll only get better from here.
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 Saturdays at Bishop Park and Wednesday afternoons downtown at Creature Comforts. You can catch the news on their website. The West Broad Farmers Market from the Athens Land Trust is open Saturday mornings and Wednesdays from 11am-2pm in the atrium at St. Mary’s Hospital. They have a website too. The Comer Farmers’ Market is open for the season on Saturday mornings from 9am to noon. Check www.facebook.com/comerfm for more information. The Oconee County Farmers Market is open on Saturdays in Watkinsville. Their website is www.oconeefarmersmarket.org. Washington, GA also has a lovely little Saturday market, running from 9-1. You can learn all about them here: www.washingtonfarmersmkt.com. If you know of any other area markets operating, please let me know.
All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest, and the most delicious locally-produced foods possible!
Fresh Harvest, LLC: Fresh Harvest for August 21st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Baked Acorn Squash stuffed with Corn Pudding
1 acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese
Preheat the oven to 375F degrees with a rack in the middle.
Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Serves 4 – 6.
Prep time: 10 min – Cook time: 45 min.
Market News
Hello,
It was a lovely weekend of rain and cooler temperatures! Plants are a lot like humans, in that they do their best when they are comfortable. Hopefully there will be a slight shift towards the cooler temperatures and more steady moisture of Fall, and the plants crops will just grow their best!
The summer crops are fading fast – tomatoes have definitely peaked and are on the decline, as are the cucumbers…and the summer squashes have just plain fizzled out! We are certainly enjoying the new crops of greens and winter squashes!
School is back in session, including the Linden Waldorf School we share the Trinity Lawn with on Wednesdays, The school day ends at 3:00, and the parkling lot is full with parents picking up their kids. The lawn is also very busy with after school socializing and games. We strongly recommend waiting if you can until the official 4:00 pick up time to arrive for your order. By that time, the parking lot is mostly empty and the activity has died down, making it for us a much more peaceful interaction with you!
You have until Tuesday evening to place your place your order!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
Dawson Local Harvest: OKRA-TIME!
Dawson Local Harvest for August 26th
OKRA-TIME!
HI EVERYBODY!
I always look forward to August for two reasons: first of all, football’s just around the corner. Second, it’s OKRA-TIME! There is nothing like fresh Okra, whether it’s battered and fried, or combined with fresh Tomatoes for Tomato and Okra Stew. LEILANI’S has got plenty of Okra for your favorite dishes. Also look for fresh Peppers, Squash, and more.
THE MARKET IS NOW OPEN!
REMEMBER! You can now order until Tuesday night at 9pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.
Have a happy and healthy week!
Alan Vining
Market Manager
Miami County Locally Grown: Market Closes at 8pm Tonight!!
243 local products and less than 4 hours to get your orders in before market closes at 8pm!
Hope to see you Tuesday evening at pick-up!
Siloam Springs, AR: Online Market is Open!
Thank you for buying fresh, locally grown foods from our market!
The Wednesday Market: The Market is Open for Orders!
Good afternoon.
The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. Visit the website for details on this week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market
Concord Street Sweets is off the Market this week. Tomorrow is Pike County’s first day of school for the 2016-2017 year, and we have an 8th grader and a 2nd grader to get back into their routines. Once they are settled, I’ll be back to the Market with all of our customers’ favorite baked goods.
Thank you for your support of locally grown agriculture and for choosing to purchase locally. We hope all of you have a pleasant Sunday.
Thanks,
Beverly
Russellville Community Market: RCM Opening Bell
Hello RCM community – welcome to another market week!
Our growers are still producing lots of delicious fruits, vegetables, and meats. Enjoy summers bounty and order your weekly groceries from the market!
Be sure to tell a friend about RCM – Word of mouth is the best advertising.
Looking forward to seeing you on Thursday afternoon!
Phyllis Campbell
Market Manager
Like us on Facebook for up to date news and exciting RCM announcements. Check out our page for great info on local foods issues and upcoming events too! RCM Facebook
Peruse the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.
To ensure your order is placed, make sure you click the *“Place My Order” *button once you have completed your shopping. *Remember, you have until 10:00pm Tuesday evening to place your orders.*
Happy Shopping! See you on Thursday!