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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The Wednesday Market:  The Wednesday Market is open


Good morning to everyone!

Today is Palm Sunday, and that means Easter is only one week away! Browse the Market today and discover all the different products that could be used to make your Easter celebration extra delicious: fresh vegetables such as sweet onions, red beets, purple radishes, and spinach; herbs and extracts, such as rosemary, curly parsley, and vanilla; locally produced meats; locally milled flours and cornmeal; breads and baked goods; and much, much more. And what would Easter be like without eggs?

The Wednesday Market is open and taking orders. Please log on to http://wednesdaymarket.locallygrown.net and place your orders before 10 p.m. on Monday for pick up on Wednesday between 3:30 and 6:30 p.m.

Happy eating!

Beverly

United States Virgin Islands:  Weblog Entry


Happy Spring!

Check out this week’s locally grown offerings – some new products include Cruzan Easter Lily plants from Bijou Farm, pumpkin juice from RA’s Sonrise Daughter Farm Stand and Basil bouquets from Ridge to Reef Farm.

Be sure to try the heirloom and slicing tomatoes from Ridge to Reef Farm! Here are some comments we’ve received from our customers-

“The one tomato in my order last week made me cry it was so delicious! Thank you!!”

“Thank you for providing aswesome local food!”

“I didn’t know tomatoes could look like that – I thought it was an apple at first! So good!”

If you’re around the rainforest today, stop by Ridge to Reef Farm for our Pig Roast (details below).

FARM-B-QUE w/ LIVE BLUEGRASS

A Stress-Free Event

at Ridge to Reef Farm

under the waxing moon

w/Seven Handle Circus

Kiki and the Flaming Gypsies Chef Jamison Pollitt

Crucian farm-raised “steam pit” pig roast & vegan farm fresh dishes!

Sunday, March 24, 2013

6:30-11pm

A Fundraiser for the VI Community Supported Agriculture program!

$20-30 suggested donation at door (volunteer positions also available)

WHAT: A cookout and concert on the lawn to support our activities as a farm! Our organic farm has a 97 shareholding members and growing in our Community Supported Agriculture program (CSA)! We are delivering fresh organic food territory-wide for families and top restaurants. The off-grid solar powered farmstead is a great place to escape the city lights and enjoy the moonlight with sweet bluegrass from Seven Handled Circus, a group of guys who simply kill it! Also Kiki and the Flaming Gypsies will be by the Fireball lighting it up! Chef Jamison Pollitt and Troy Hollebeke will be serving up some tasty eats right out of the garden! This evening is a donation event to support our CSA program.

WHEN: Arrive as early as 6pm to tour the farm, buffet-style food and music starts 7pm, island time, come a little earlier to help out or walk around.

HOW: Suggested $20-$30 donation for entertainment, local BBQ and all organic farm fresh salad, and organic farm trimmings (vegetarian & vegans included)!

Bring blanket or folding chair for the lawn, and a re-usable cup for your beverage of choice.

We provide compostable plates that will go in a special receptacle for compost materials

If you bring your beer, please bring cans so they can be recycled:) Pack it in, pack it out!

WHERE: Ridge to Reef Farm, Community Center Lawn

Our road is in decent shape (bumpy pot holes) and we suggest coming up Creque Dam Road from Frederiksted by the waterfalls! Directions: http://www.ridge2reef.org/map—directions.html

WHAT ELSE: We will have a pre SIGN-UP list for our Spring/Summer 2013 COMMUNITY SUPPORTED AGRICULTURE (CSA) program, spaces are limited! Tomatoes, calabash craft, and other farm products will also be available for sale.

WHO: The Band, the farmers, and YOU (family friendly)

*RAIN or SHINE (We hope for rain!!!),

Please return this Email to RSVP:) not required, but helpful so we know how much food to harvest;)

See you here,

Ridge to Reef Farmers

Ridge to Reef Farm / Virgin Islands Sustainable Farm Institute

2011 EPA Environmental Quality Award Winners

http://www.ridge2reef.org

McMinnville Locally Grown:  Spring is Here (where's the spring weather?)


Only one week until Easter!

Have a great week! Click here for McMinnville Locally Grown Market Section

Middle Tennessee Locally Grown:  The Market is Open!


Good evening, & welcome to a new week at Manchester Locally Grown market. This week, please welcome Little Raven Woodworks, by Brenden Brooks, who makes homemade wooden toys. I can’t wait to see the items he will be listing!

We have a good assortment of very early greenhouse-grown spring vegetables. I don’t know about you, but I’m hungry for some good salad!

Dogwood Valley Greenhouse has added a flame violet hanging basket and several beautiful Easter planter centerpieces. A few new perennials and herbs are on the list this week as well.

Soaps, lotions, local honey (so good to boost our immune system), lots of local free-range eggs, cookies being sold to raise money to help pay for gymnastics competitions, dried herbs & spices, Elvish cloaks, & baby moccasins are just some of the things on the market this week. Check here for this week’s listing. Thank you for supporting your local farmers and craftspeople.

South Cumberland Food Hub:  Local Food!


To Contact Us


South Cumberland Food Hub
13912 Highway 41B
Tracy City, TN 37387
rootedhere@locallygrown.net
615-653-3347
Risa Brown

Recipes


Sweet Potato and Sausage Soup
Bon Appetit, October 2007

Gourmet note: This hearty soup gets rich flavor from linguica, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices.

Makes 8 servings

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Market News


This week we have lots of delicious breads, lettuce, greens, sweet potatoes, butternut squash, and did I mention eggs? Also, check out the apple mint, chives and oregano.

The spring planting season is here and we would like to know what you want to see your local food hub offering for sale. If you know that you use a certain item(s) on a consistent basis, please let us know and we can arrange to supply it for you. Our farmers are working on staggered plantings and season extension to provide as much consistency to our products as the climate allows. Just email Risa at rootedhere@locallygrown.net and let her know what’s on your mind.

Thank you for supporting your local farmers!

Risa


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!

Dothan, Alabama:  Happy Easter!


http://marketatdothan.locallygrown.net

Welcome Spirit Farms to Market at Dothan! Kenneth Cox is a natural grower in Clayton, AL. He will join us during the Spring season starting March 29th. This week Spirit Farms will feature collards (2 types), kale, lettuces: oak leaf & romaine and arugula. Please welcome and support Spirit Farms!

More exciting news…Farmers Daughters is launching a new product line: “Farm to Cubicle Workplace Co-Op Box” **DELIVERED. Farmers Daughters is bringing local, seasonal products to hardworking “locavores” at the workplace. To see Product Description click: The Market, Farmers Daughters, “Farm to Cubicle: Workplace Co-Op Box”. Feel free to email questions or comments to 2farmersdaughters@gmail.com.

Fill your Easter baskets with local goodies from Market at Dothan!

Connect with us@Facebook.com/MarketatDothan
Thank you for spreading the word about Market at Dothan to your contacts…
Gratefully,
Susan & Amanda

South Cumberland Farmer's Market:  Time to order local food for Easter!





It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

To Contact Us

Cumberland Farmer’s Market
cumberlandfm@gmail.com
931-924-4539

Recipes

Warm Butternut Squash and Chickpea Salad

This recipe is from the Smitten Kitchen Blog, which is an amazing resource. I’ve been exploring one recipe a week (at least) from this blog lately. This one is a new favorite which includes ingredients that are around our house at this time of year. Click here for the amazing pictures that accompany the recipe at the source.

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Market News



The community center potluck is tonight at 6 pm. This is a fun community event with great food and you can learn how to become a community center member. See the coming events section below for the full details.

This is the time to order your supplies for Easter Dinner and other Holy Week meals!

We welcome a new grower this week: Hawks and Company . Lucinda Hawks has Babka and Bunny Buns this week in time for Easter.

Cumberland Lamb will be on this week with lamb.

Sequatchie Cove Creamery has cheese this week. Be sure to stock up while they are on the mountain.

There are also plenty of green leafy vegetables for spring salads and lots of amazing desserts (or is it deserts, I can never remember – what I mean is we have sweet things to finish off meals).

Double A Farm is away this week and will be back next week.

Click here to browse the whole list for yourself.

Coming Events


Sewanee Community Center Potluck

Come join us at the Sewanee Community Center for our annual membership potluck on Saturday, March 23 from 6:00 to 8:00 p.m. The Center will provide main dishes (with vegetarian options) and beverages. Please bring your favorite side dish or dessert, and come celebrate the Center.

Not a member? No problem. Membership is free and you can join at the dinner.

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!

Green Fork Farmers Market:  Weekly Product List


Dear Green Fork Farmers Market Customers,

NEW! OXYX COFFEE LAB joined us at the market last week with their wonderful locally roasted coffee, and this week they’ve made it available for preorder. Check them out on Facebook to find out more about what they do, and visit them at the market this week. Don’t forget to order some of their specialty coffee beans to pick up at the market as well.

RENT BABY CHICKS at Green Fork Farm! Want to please the kids for Easter, Passover, or Spring and watch baby chicks grow, but not sure what you would do with them as they become chickens? Or do you want to try your hand at baby chicks with a lot of help and a small investment? Rental may be the answer. See details at the online market under Live Animals, and place your order this week or next. You can also see the rental setup at the market on Wednesday.

Spring vegetables are growing like gangbusters! This week we have spinach, red veins spinach, swiss chard, bok choy, kale, radishes, green onions, microgreens, and a gourmet salad mix of lettuces.

We also have honey, beeswax, baked goods, bath and body care products, garden seeds, eggs, lamb, pork, beef, chicken, beef and pork fat, and dog bones. Remember that our farmers grow without chemical fertilizers or pesticides, and our artisans use as many local and natural ingredients as possible in their products.

Place your order now until Monday at midnight, and pick it up at the market on Wednesday from 4-7 pm. We’ll be in the Breezeway at Nightbird Books, 205 W. Dickson St. in Fayetteville. And if you aren’t able to place an order, you can swing by to visit and buy directly from the farmers.

We look forward to seeing you there!

Green Fork Farmers Market

Champaign, OH:  Updates at the market...


In a few weeks, you will notice a change in the payment process of orders. You will soon be paying for your items at the front desk of the Y and not at our table. The process will only change slightly but it should allow streamlining a bit. You will still come first to our checkout table but will take your invoice to the front desk after we have checked your items against your invoice. Any recipts for credit card payments can be returned to our table to tally all sales. The Y is getting new software which will allow you to pay directly to them. I believe we are two weeks away from this happening based on when they will roll-out their new software. Exciting times and we thank the Y for suggesting this assistance! I will clarify which methods of payment will be accepted, but my guess is more options will be allowed! Stay tuned!

Don’t forget the market is open at http://Champaignoh.locallygrown.net!

Statesboro Market2Go:  The Market is Open!


The Market is Open!
If you are looking for a unique gift…Statesboro Market2Go has gift certificates. Introduce a friend to the market with a gift certificate!
If you notice fewer strawberries this week, sorry, but the cold weather is getting them. We’ll have more soon.
Happy Shopping!