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.
Palouse Grown Market: BUY LOCAL
Purchase local foods, support local farms and families, and get the freshest, healthiest food you can get your hands on.
Check out Palouse Grown Market, Online Farmer’s Market!
Browse the healthy and naturally grown products these AMAZING farms have to offer:
-Slippery Slope Farm
-Joseph’s Grainery
-Fosbiz Gardens
-Deep Roots Farm
-Twin Creeks Micro Creamery
-M&L Farms
-Pokey Creek Farm
-Swallowtail Flowers
Thanks for your support, and enjoy!
Holly
Market Manager
New Field Farm's Online Market: The end of August
Greetings,
School buses will start appearing this week and hopefully the storm tonight will drive out the humidity and make it feel more like the end of summer and beginning of fall.
Thank you for accommodating the change in pick-up day last week. We’re back to Fridays now.
We have carrots by the pound this week. The variety called Nelson that we’re harvesting now is getting a leaf disease called Alternaria due to all the wet, humid weather we’ve been having. The carrots are fine, but the tops are less suitable for bunching.
This same weather is also hard on lettuce. There’s no Summer Crisp this week and a limited amount of Romaine. I should be able to come up with Red Leaf and Boston, as well as salad mix.
We still have plenty of nice basil, which is a treat after two seasons of losing it to basil downy mildew by early August.
The cucumbers ended early this year due to another leaf disease. I’m sorry about that because they’re so good fresh.
We’re still setting out lettuce, sowing arugula, salad mix, and spinach, and weeding (!)
Thank you for your orders. I hope you’ve been finding the produce to be fresh and good-tasting.
Enjoy,
Tim
Champaign, OH: Let's Go!
She says, “let’s go”…
(Let’s Go!- The Cars)
So, it’s an exciting behind the scenes, tonight, at our little local market of love!
The market is skyrocketing, the vendors are all seeing such amazing sales, and your market manager would like to say…Let’s Go!!
We have until 10pm!! It’s your chance to take advantage of all the market has to offer!!
We can fill your needs, your orders, your wishes! We have an amazing array of produce!! It’s the peak of the season! Take advantage!!
I am watching the last minutes…hurry, place your orders, and…Let’s Go!
Peace, Love, Good Vibes…
Cosmic Pam
Russellville Community Market: RCM Order Reminder
Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!
Happy ordering!
We hope to see you on Thursday for the market pick-up!
Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!
FRESH.LOCAL.ONLINE.
Russellville Community Market
ALFN Local Food Club: Weblog Entry
Hey folks, remember to make your orders before noon tomorrow when I close the market and get all the orders to our growers!
I know there are a few backyard chicken enthusiasts here, so I thought I would share an experiment I’m conducting. I have a “few” hens in my backyard: Rhode Island Reds, Buff Orpingtons, and Black Austrolorps. We’ve been eating their eggs for quite some time now, but I’ve always wanted to improve our feed situation. After a bit of research, I’ve decided to try fermenting their feed. Although it is best begun early, the benefits are attractive enough for me to give it a whirl. There is scientific research that suggests lacto-fermentation of feed makes protein more available, increase weight, thickens shells, increases egg weight, and provides more robust immune protection in the gut. Further, food waste is reduced. Shoot, I’m gonna try it. Don’t worry, this kind of fermentation won’t produce drunk chickens. If you are interested in a more in-depth read, check out this post from a chicken enthusiast. If you aren’t compelled to read more, listen to this chicken enthusiast…he will make you smile! I love this song…
Brrkak,
Kyle Holton
Program & Market Manager
Middle Tennessee Locally Grown: Just a Few Hours Left to Order!
Manchester Locally Grown Farmers’ Market
How to contact us:
Our Website: manchester.locallygrown.net
On Facebook: Manchester Locally Grown Online Farmers’ Market
By e-mail: tnhomeschooler@yahoo.com
By phone: (931) 273-9708
On Thursdays: Here’s a map.
Happy beautiful Tuesday afternoon!
Don’t forget to place your order on Manchester Locally Grown market. The market will be open till 10 pm tonight. Delivery of your order, fresh from local farms, will be made on Thursday. Pickup of your order will be at Square Books, 113 E. Main St, Manchester, from 3:00-5:00 on Thursday. We can also hold your order in the refrigerator till Friday morning, if that’s more convenient for you. Square Books will be open on Friday from 10 a.m. to 2 p.m. Just make a note on your order, or text or call (931) 273-9708 if you prefer to utilize this free service.
Remember that we are a year-round market, not subject to seasonal closings like the local farm stands. You will find special items here – currently pork products, herbal & handmade products, plants for home & garden, summer vegetables, milk, eggs, & honey – with other items available seasonally. Gift certificates are available in any denomination. Give the gift of great local products!
Thanks for your orders last week! Please encourage your local friends and family to shop at our year-round market and support local farmers!
Blessings,
Linda
Champaign, OH: Sugar, Sugar!
Like the summer sun…
Pour Your sweetness over me…
And, you got me wanting you…
(Sugar-The Archie’s)
This morning, I was outside, having early morning coffee in the brisk chill, on my front porch.
I like to see the sun coming to it’s morning entrance, between loaves of baking bread. This morning had the sun peaking up from the edge of a cloud, it’s rays were those giant kind of rays, and I immediately felt happy.
Happy for the sunshine, happy that it made me smile, made me love the day, love where I live, and love the whole local scene.
What it’s all about…the goodness of local, the sunshine feeling of this little local market of love, and what it means to buy, sell, live the local life.
Today is Tuesday! Find your local sunshine in this market, place your order, and bask in the warmth of keeping it all local.
The market closes at 10pm, tonight…let the sun shine!
Peace, Love, Good Vibes…
Cosmic Pam
Homegrown Co-op: Homegrown Market OPEN 8-25-15
Contact Us
2310 N Orange Ave
Orlando, FL 32804
(407) 895-5559
info@homegrowncoop.org
HomegrownCoop.org
Market Hours
ONLINE MARKET
Tuesday 9am – Friday 9am
STORE
Saturday 12pm – 4pm
Sunday 12pm – 4pm
Monday from 2pm – 7pm.
Order Deadlines
Thursday 3:00PM
Olde Hearth Bread Co.
Thursday 4:00pm
Keely Farms Dairy
Thursday 4:00pm
Kissimmee’s Green Place
Thursday 9:00pm
Events
7:00pm – 8:00pm
Cultivating Awareness through Breathing and Meditation
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Saturday, September 5
12:00pm-4:00pm
MEET OUR PRODUCERS!
Living Vitalitea will be sampling Kombucha and refilling Luv Jugs
&
Southern Vertical Gardens will be sampling their new harvest of nutrient packed microgreens
Homegrown News
Plan in advance for your Labor Day celebrations!
Homegrown will be open for pick-up Saturday 9/5 and Sunday 9/6 from Noon-4pm.
In observance of Labor Day on Monday 9/7 the store will be closed.
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A note about eggs:
Large scale CAFOS (Confined Feeding Operations) in Midwestern farms are battling Avian Bird Flu.
The US government has mandated that 5 million birds who were suspected of contracting the virus be euthanized.
This epidemic has created a significant spike in the price of conventional eggs and with it the demand for organic eggs has also gone up.
A price increase has come from our local and organic egg producers. Homegrown must follow suit and you will notice a rise in our egg prices this week.
For more information on the Avian Bird Flu click the links below.
https://www.organicconsumers.org/essays/avian-flu-chicken-and-egg-story
http://www.cdc.gov/flu/avianflu/
Chef’s Corner
Vegetable soup is staple in my diet throughout the whole year. It’s a suitable breakfast, lunch, snack or dinner. I make a big pot with several servings and enjoy it all week long. After a long day, it’s so nice to come home to homemade soup and it’s like dinner was made for me. I package my leftovers in mason jars, making a perfect portion to warm up on the stovetop. If I’m on the go, I don’t mind having my soup at room temperature.
This week from our farm fresh bounty my soup included zucchini, green beans, red potatoes, onions, garlic, carrots and celery. I used a homemade chicken stock and vegetable stock or water will work too.
Below is the recipe.
Sunday’s Veggie Soup
Recipe created by: Amy Rupert Secol
yield: 6 servings
Ingredients:
1 large onion, diced
6 carrots, 1 inch slices on the bias
6 stalks celery, 1 inch slices
4 red potatoes, 1 inch cubes
1 lb. green beans, 1 inch pieces
2 zucchinis, 1 inch slices
3 cloves garlic, minced
1 quart chicken stock
1 quart boiling water
sea salt
Heat a large dutch oven or soup pot over medium heat.
Add the onions and sprinkle with salt. Cover and sweat for 5 minutes.
Add the carrots and celery and another sprinkle of salt. Cover and continue to sweat another 5 minutes.
Add the stock and water and bring to a low boil. Add the potatoes and a pinch of salt. Simmer for 5 minutes.
Add the green beans, zucchini, garlic and a pinch of salt and simmer 5 more minutes.
Check tenderness of vegetables and simmer a few more minutes if you want them softer.
Enjoy!
Bon Appetit!
Chef Amy