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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Heirloom Living Market Hamilton Mill:  There is still time to order...Market closes at 8:00pm


Market Closes at 8:00pm TONIGHT!

Thank you to those who have already placed orders!


Please remember that minimums must be met for each Market to ensure delivery by our Farmers! As of this time, orders are slightly more than 1/2 the minimum needed.


If orders do not meet the minimum at close of Market, pickup will be available at the Lawrenceville location. Email will be sent after Market close at 8:00pm tonight if pickup location needs to be changed.


Be sure and get your order in and thank you for supporting our LOCAL Farmers!


Take me to Hamilton Mill Market



Hamilton Mill Members
Pickup Location

Crossfit PURE
Pickup Day and Time: Thursday 2:30pm – 4:30pm
Pickup Location: Crossfit PURE
1342 Auburn Rd.
Dacula, GA 30019
Click Here for Map




Hop on over to the Hamilton Mill Market


Just a few notes…

Marie of Bakery on Brooks has her wonderful Gluten Free offerings on the Market this week! She had great fun with her ‘grands’ and is gearing up to make goodies for us this week! She has a couple of items on Special this week, so be sure and check them out!


Dabrielle of My Daily Bread has listed All Jam and Jellies on Special this week! Stock your pantry with this great sale! Also, Sourdough Bread (both Sliced and Rounds) are on Special!


New Artisans

Tracy Gribbon of ga sourdough co will be offering her delicious, light and crispy sourdough crackers on our Markets! Tracy will get them listed later today!


Morris Cleveland of Healing Earth Farm has Veggies listed this week. Morris recently joined the Market and then a hail storm too some of his produce! But, now he is back!



Please know that we appreciate the support of Crossfit PURE for the use of the great space for Market. We are grateful for you and for your support of our dedicated, LOCAL Farmers/Growers and Artisans.


Order now since you are just a click way!

Happy shopping!

Take me to the Hamilton Mill Market


Heirloom Living Market Lawrenceville :  There is still time to order...Market closes at 8:00pm


Market Closes at 8:00pm TONIGHT!


Thank you to those who have already placed orders!


Markets close at 8:00pm Monday. Please remember that minimums must be met for each Market to ensure delivery by our Farmers! At the present time we are a little more than 3/4 of the way to minimum! Be sure and get your order in and thank you for supporting our LOCAL Farmers!


Crossfit / Lawrenceville Market Pickup Hours

You may pick up the items you ordered starting at 2:30pm. Market will end at 5:30pm; however, you may pickup later if you have contacted me and you make payment prior to pickup. We now have other payments options available. Please call me on Monday and I will discuss the other options with you and answer any questions. You can reach me at 404-432-4337.


Just a few notes…

Marie of Bakery on Brooks has her wonderful Gluten Free offerings on the Market this week! She had great fun with her ‘grands’ and is gearing up to make goodies for us this week! She has a couple of items on Special this week, so be sure and check them out!


Dabrielle of My Daily Bread has listed All Jam and Jellies on Special this week! Stock your pantry with this great sale! Also, Sourdough Bread (both Sliced and Rounds) are on Special!


New Artisans

Tracy Gribbon of ga sourdough co will be offering her delicious, light and crispy sourdough crackers on our Markets! Tracy will get them listed later today!


Morris Cleveland of Healing Earth Farm has Veggies listed this week. Morris recently joined the Market and then a hail storm too some of his produce! But, now he is back!


Crossfit Members
Pickup at Crossfit Market
Pickup Day and Time: Thursday 2:30pm – 5:30pm
Pickup Location: Crossfit O-Zone
519 Hurricane Shoals Road NE
Lawrenceville, GA 30046
Click Here for Map

Hop on over to Crossfit/Lawrenceville Market

Please know that we appreciate the support of Crossfit O-Zone Gym, Crossfit PURE and All Saints Lutheran Church 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.


Order now since you are just a click way!

Happy shopping!

Take me to the Crossfit Market


Please “Like” us on Facebook and please share the Market with family and friends!


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“Like” us on facebook!

BUY LOCAL ~ Know your Farmer!

Princeton Farm Fresh:  The Market is Open


It is heart of the summer and I am over run with tomatoes. So I thought I would include a recipe for Tomato Pie today.
Ingredients:
1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded
1 pastry shell (9 inches), baked
1/2 cup thinly sliced green onions
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/2 cup shredded reduced-fat cheddar cheese
2 bacon strips, cooked and crumbled
2 tablespoons shredded Parmesan cheese
Instructions:
Place half of the tomatoes in pastry shell. Top with onions and remaining tomatoes. Sprinkle with the basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
Bake at 350° for 30-35 minutes or until tomatoes are tender. Yield: 8 servings.
See you at the Market on Friday,
Angela

Madison GA:  The Market is Open.......


See everyone Wed!!!!!!

Athens Locally Grown:  ALG Market Open for August 6


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

We’ve reached that busy part of the year, when the slowness of summer turns over to the hustle and bustle of another school year and the gardens go into overdrive producing more than most people can handle. Often, late in August, it gets so hot here that everything pauses (flowers can’t set fruit when it’s really hot for too long), but for now all the squash, all the tomatoes, all the corn, the okra, and so forth of going gangbusters. If you’ve never tried preserving the summer harvest, now is a great time to learn. Former ALG member Liana Krissoff (like so many in this college town, she moved off to another city a few years ago) has an easy to find wonderful book, “Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry”, that is both a great introduction and a valuable resource of more seasoned folks. Equipment is easy to come by, and there’s little impediment to getting started.

One thing that can be hard to find when all the produce is coming in at once is kitchen space. Athens has an answer for that problem, too. Jennie Phillips-De la Vega, owner of Mama Bird’s Shared Kitchen (where she makes her popular granola), located downtown, always welcomes new kitchen clients. I’ve rented a commercial kitchen for a few hours at a time in years past when I had lots of harvest to put away at once, and it’s amazing how much difference all that space can make. The fees I’ve paid have always been totally worth it. She has a website with all the information you need about her kitchen, including her contact info, here: www.mamabirdssharedkitchen.com.

Myself, I’ve got ten pounds of green beans sitting here ready to go into jars. I was hoping to get to it tonight, but it’s late and they can wait one more day.

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 their farm stand is open Tuesday afternoons. They have a website too. A new Athens Sunday market has opened up at the Classic Center, every Sunday from 11 to 4 now through October. They have a website here: http://www.sundaycentermarket.com. The Comer Farmers Market is open in downtown Comer on Saturday mornings. The Oconee County farmers market is open Saturday mornings in front of the Oconee County Courthouse in Watkinsville. The Shields Ethridge Cultivator Market is held monthly in Jefferson. If you know of any 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!

Northeast Georgia Locally Grown:  Locally Grown - Availability for August 5th, 2014


Hello Local Food Lovers,

After 5 years and 4 months of writing a weekly message for Locally Grown nearly ever Sunday night, tonight it is my bittersweet privilege to write one last one.

For those who are newer to Locally Grown I’d like to share a very quick history of this fun little market. Keep in mind this is just my recollection. I could get some or all of this wrong!

In May of 2009 I moved back to Clarkesville after nearly 5 years living in Athens, GA. While in Athens I’d grown quite fond of eating good local food. There are a ton of farmers in the Athens area, and finding fresh food was pretty easy.

Once I’d returned to Clarkesville, local food wasn’t impossible to find, but it had it’s challenges. For instance, one guy would deliver his micro-green salad mix right to my downtown office every week. That was terrific. But not many farmers had that kind of service. So on the weekends I would drive up to Rabun county for the Simply Homegrown market. At the time it was one of the only places to find organic local foods.

After meeting about a dozen farmers scattered across a pretty wide distance (Rabun, White, Habersham, Stephens and beyond), this one farmer who’d made a pretty big impression on me had this radical idea. He’d been selling some of his produce to a market in Athens I knew well called Athens Locally Grown. Not only had I been a customer, but I was close friends with the software designer Eric Wagoner who invented the whole concept and made it a reality. I thought it was brilliant. Local food for the modern age, and it solved a whole lot of challenges to boot.

That radical farmer was Chuck Mashburn of Mill Gap Farm up in Tiger. I hope all of you have the privilege of meeting him, as he’s what all us “into farming types” consider “The Man.”

Chuck knew from experience that the Locally Grown market had some great advantages to our need and desire for more local food. It created a permanent space on the web for farmers and customers to meet, provided a year round market, allowed farmers to meet each other and collaborate, reduced the amount of time farmers had to spend at numerous markets and most important allowed farmers to get food to locations and customers much further away than they could alone. After all, most farmers are out in the country! Distance can be an issue.

My guess is that once Chuck realized I was familiar with the Locally Grown approach, and desperately wanted to get my hands and teeth into some local food every week, he thought “That guy may be foolish enough to help distribute food every week at a market location down in Clarkesville.” Or maybe he said, “this guy’s not what I was hoping for, but he’s the best we got and I’m ready to implement my master plan to dominate NE Georgia with local food for everyone.” Or similar words to this effect. Needless to say, I fell for the cut of his jib, hook line and sinker and jumped right in (I think I’ve mixed my metaphors once or thrice). Or maybe I should say, I was damn lucky to be in the right place at the right time, with the right kind of interest….food and farms. Or maybe it was I who talked Chuck into all this foolishness. No one can get the story straight anymore but it did happen and we were pretty durn excited and giddy about it at the time.

Now all that foolishness wouldn’t have amounted to much if it hadn’t been for those willing to grow the food. At the table that very first meeting was Joe Gaitins of La Gracia Farms (always to be remembered as the most focused pioneer of the local food movement our region has ever known, I miss you Joe), Brooks Franklin of Leah Lake Farm (though he wasn’t farming yet, he’d soon become the master of the Locally Grown business model, for reals) David Lent (for those who remember Coleman River Farms) and Linda Johnson of Sylvan Falls Mills.

This story could go on and on but let’s try and wrap it up.

Locally Grown has Grown and evolved immensely in 5 years. We’ve learned how important it is to have standards and rules that we use to both co-market all our farms in the region and to help educate each other about what sustainable farming is (another reason Chuck is such an assett is his incredible knowledge and dedication to the art of sustainability).

Locally Grown has also led to a lot of positive changes around local food that just never would have happened if we hadn’t all started talking and working together. For starters, its how an incredible number of us met in the first place. Markets tend to be local (like 30 miles from your home local), but this market gave us a reason to reach one or two counties over and go over and meet and hang out with other farmers. As result we formed a Georgia Mountains Farmers Network, which went on to host the FARM TOUR, then other good things happened like the Farm to School program (Ronnie Mathis of Mountain Earth Farms initiated that ball a rolling), and on an on.

It’s only been five years but it feels like a true Northeast Georgia community around good food from good farms has been created that stretches from Rabun down to Hall and from White (maybe even Lumpkin) over to Stephens and even into the Carolina’s. That’s probably what is coolest about this to me. I now have friends in 9 counties who grow food, or buy it, or cook it in their incredible restaurants. I’d never felt that connection to the whole Northeast Georgia region before. The work that I did as my day job was pretty narrowly focused on one small place (protecting the Soque River in Habersham County). But building Local Foods, that work made it possible to feel a sense of relationship with people, and with the landscape across a very broad, and very beautiful region. Isn’t that a big part of what this is all about. That sense of connection.

Believe me when I tell you it feels great to farmers to know when they drive through Gainesville that there are many, many dozens of people who eat their food every week. Their’s a kinship with a place that you’re feeding. I bet many of you feel something similar about places that feed you, that kinship, especially if you’ve been on the farm tour. You can never drive through Clarkesville or Clayton and feel the same way about it right? When you know a region’s farms, you’re no longer detached. There are people who feed you who live there, and you know where and who your food comes from. That’s cool! It’s also nourishing. That land has literally contributed to the very fiber of your being. And it’s a highlight of one’s life if you take the time.

I’ve tried to take the time these last many years and it’s one of if not the biggest blessing I’ve experienced. I’m so proud of the opportunity to help get Locally Grown Foods to where they are today in our little neck of the woods. And now since my neck of the woods has shifted ever so slightly to the west (to Dahlonega) and I’ll no longer be able to be involved week to week, and buy and eat the food offered every week it’s time to let Locally Grown continue to evolve with some NEW voices. However, I don’t plan on disappearing entirely. We still have big plans for Locally Grown and our farmer’s network (GMFN) that runs Locally Grown in the weeks and years ahead and I plan to stay intimately involved in those efforts as a board member. But no more Sunday night (sometimes Monday morning) messages, which after this extremely long one you may think is for the best. I’ve really enjoyed spending a few minutes each week reflecting on what I ate how I cooked it and where it came from, what was going on in my own garden, which farms I’d seen recently, and what crops I knew were coming down the pike. It’s been an awful lot of fun.

I just want to close by saying thanks. Thanks to all the people who do this work. And by that I mean, all those wonderful salt of the earth people who sweat in the field, but also the people who browse the web and click ADD TO CART, and come to market on Wednesdays. Many of you are so loyal to Local Food you deserve an award! You know who you are, and each of you taught me things I didn’t know about good eating/and or good living. Thanks to the volunteers whom without this market simply wouldn’t exist. Thanks to those who went ahead and came for that 4th visit when we slap you with a membership fee. This is a non-profit market so not only is that fee tax-deductible (we’re working on a receipt for that by the way), but it’s absolutely necessary to help pay for coolers, transportation costs, the very very small volunteer and market manager stipends, checks, postage, etc. etc. I assure you this is a labor of love, and your support and encouragement is what makes it possible for us to continue. Thanks for your passion!

It’s the simple things in life right? And one of those simple things should always be to do our best to …..

EAT WELL,

Justin in Lumpkin now
Chuck in Rabun
Teri in Habersham
and
Andrew in Hall

PS – We have NEVER yet held a big farmer and customer get-together, but we’ve talked about it, and it’s coming one day. Imagine for a moment the hundreds of people throughout our region committed to this market through farming, eating, volunteering,etc. all getting together to break bread, slice tomatoes, then squeeze ‘em together with some mayo, pepper maybe a couple leaves of basil in between. In other words, we’re due for a party. If you’d like to help us organize it let us know. No dates set or even discussed yet, but if you’re interested give us a hand and we’ll do something fun and memorable!

Palouse Grown Market:  Last chance to order!


Happy Sunday, hopefully you stayed nice and cool!

This is the last day to order from Palouse Grown Market before it closes Monday & Tuesday to freshly harvest your order!

https://pgm.locallygrown.net

Thanks for ordering local!

Holly
Market manager

Atlanta Locally Grown:  Available for Saturday August 8


I hope this finds you all doing well. The market is open and ready for orders. We will see you Saturday between 9-10 at your selected delivery location.
Thank you,
Brady

Conyers Locally Grown:  Available for Friday August 7


I hope this finds you all doing well. The market is open and ready for orders. We will see you on Friday between 5-7 at Copy Central.
Thank you,
Brady

Green Fork Farmers Market:  Weekly product list


Dear Green Fork Farmers Market Customers,

So sorry this week’s newsletter didn’t make it out to you last night! We’ll extend the ordering window tomorrow (Tuesday) until 5 pm to give you more time to place your order!

NEW this week: Beyond Organics has chicken and Cherokee purple tomatoes, Diamond T meats is back with pork and chicken, and Green Fork Farm has Juliet grape tomatoes, sweet Lunchbox snack peppers, and a colored mix of sweet bell peppers.

Also available this week:

*Vegetables—Potatoes, tomatoes, green bell peppers, mixed colored bell peppers, mexi-bell peppers, Lunchbox peppers, jalapenos, poblanos, red Anaheims, green Anaheims, sweet Italian frying peppers, and sweet banana peppers.

Herbs—Green basil, purple basil, Thai basil, tarragon, and mixed herb bunches.

Mushrooms—Fresh log-grown Shiitakes.

Meat—Pastured beef, chicken, and pork.

Fermented foods—Sauerkraut and jalapenos.

Cookies—Chocolate chip cookies made with wheat or oat flour.

Salsa—Made with locally grown and organic ingredients.

Olives—organic and directly from the grower in California.

Plants and Flowers—Culinary, medicinal, and pollinator plants, ready-made flower arrangements.

Place your order from now until Tuesday at 5:00 pm for pickup on Wednesday from 4-7 pm at Nightbird Books in Fayetteville.

If you aren’t able to place an order, stop by to shop with us on Wednesday. We will have a variety of items for sale from the table.

See you on Wednesday,

Green Fork Farmers Market
Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
205 W. Dickson St.
Fayetteville, AR

To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!