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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Heritage Farm :  Weblog Entry


To Contact Us

Heritage Farm
770-377-5380
Facebook ~ Instagram

Recipes

Black Bean Soup

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder

1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
1 reel Heritage Farm Kielbasa browned

DIRECTIONS

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Chop and add cooked kielbasa as desired.

Beet Soup

“Beet greens and spring veggies make a hearty soup in this traditional Polish recipe.”
Ingredients
1 1/4 pounds beets with greens attached
6 cups low-sodium chicken broth
2 leeks, white and light green parts only, chopped and washed
1/2 pound celery root, peeled and cut into 1/2-inch cubes
1 cup 1/2-inch cubed carrots
1/4 pound parsnips, peeled and cut into 1/2-inch cubes
3 cups 1/2-inch cubed boiling potatoes

1 tablespoon white sugar
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/3 cup sour cream
1/4 cup all-purpose flour
2 tablespoons chopped fresh dill, or to taste
6 hard-boiled eggs, quartered lengthwise

PREPARATION
Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes.
Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup.
Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.

Market News

Online Store is open for next week’s orders!!
Check it all out here>>> The Store

Farmers Markets are open!! Follow our schedule at the bottom of the page!!

Announcements and misc information

Check out our delivery routes and pick up times here Drop Sites

We preach all the time about size matters and the following article gives you yet another GREAT example of why to choose small and local….200,000,000 eggs under one roof sold under countless fake farms!!!! Check it out here Salmonella Outbreak

SIZE MATTERS!!!

Please support your local, small scale, non-soy/non-gmo, pasture raised, beyond organic and customer driven family farmers!! Every day the struggle to survive as a small independent family farm gets harder and harder for less and less return. Amazon, Whole Foods, WalMart, Trader Joe’s, Publix, Kroger, Fresh Market and on and on pull out all the stops (and most of the truth) to continue to pull market share away from small family farmers!! There marketing budgets are HUGE and they are relentless!! Most of the time they make you feel like you’re supporting farms like us but it JUST AIN’T SO!!!! More often than not it is a made up farm and story just to market you a product that has no real “farm” behind it.It’s the same old factory farmed food with a different picture and/or story to make you feel good. We need you now more than ever.
BUY LOCAL. BUY FROM SMALL FARMS. LIVE LARGE!

Coming Events

Spring CSA and Farm shares start April 28, 2018

April meat CSA delivers Wednesday 04/25 and Saturday 04/28

Peachtree Road Farmers Market-Saturdays 8:30 to 12:00

Sandy Springs Farmers Market-
Saturdays 9:00 to 12:00

Brookhaven Farmers Market-
Saturdays 9:00 to 12:00

Roswell Farmers Market-
Saturdays 8:30 to 12:00

Dunwoody Farmers Market-Starts May 5th 9:00 to 1:30

Thanks for your support!

www.heritage-farm.net

Winnsboro Locally Grown Texas:  Online market is open


Good morning!

The online market is now open. Sorry for the delay this morning; internet is out from all the nasty weekend weather!

Enjoy shopping until 7pm tomorrow. Pick-up time is Thursday afternoon at the depot.

Have a great week!
Stacy

The Wednesday Market:  Don't Miss Your Chance to Order!


Good morning.

We don’t want you to miss your chance to order! And not many of you have placed orders yet. Maybe because this week is spring break for some of us and people are out of town? Or, maybe it’s because it is COLD this morning, and we just aren’t wake yet? Anyway, this is a short reminder that The Wednesday Market is open until 10 p.m. this evening. Check the website for this week’s product offerings. Here is the link:
https://wednesdaymarket.locallygrown.net/market

Have a great Monday everyone. And if you go out today, take a jacket – you’ll need one.

See you at the Market.

Beverly

Siloam Springs, AR:  Online Market is Open!


We had a successful opening day Saturday despite the cold temperatures. Thank you to everyone that came out to support local farmers, makers, and bakers!

Arkansabi Farms has produce listed online this week. You can shop for your groceries, place your order, and pick it up at the Market Welcome Station Saturday morning.

Have a great week and see you Saturday!

Stacy

Athens Locally Grown:  ALG Market Open for April 19


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

The average last frost date for Athens falls this week, but you never know when a weird cold front will blow through, wreaking havoc on the little plants. It may be that tonight and tomorrow will be the last blast of cold for the year, but ten days from now we might have to crank up the heaters again. If you’ve put out summer plants like tomatoes, peppers, squash, and eggplants, keep an eye out on the forecast for the next week or two, just in case you need protect them. The average last frost date for some of our growers won’t come for another month, further up in the mountains, but that just means more variety for our market.

It’s really never too late to put something in the ground, and it’s prime planting season now. I was one of the founding farmers of Athens Locally Grown, back in 2002, but these days I’m living back in the city of Athens and lucky enough to have a rental house with a few raised beds right outside my back door. Springtime weather makes me want to throw seeds in every bit of dirt I can find, wherever I find it, so maybe this week I’ll also make some native wildflower seed bombs for use in bare patches I run across while walking through the neighborhood.

If you’ve been preparing your garden, or just thinking about starting one, be sure to check out all of the live plants offered by our growers through Athens Locally Grown and the other area farmers markets. Sure, you could run off to Home Depot and buy some mass-produced seedlings soaked in synthetic fertilizers and sprayed with fumigants, but you can also get hardy seedlings grown by the same people cultivating plants for their own vegetable beds, free of synthetic chemicals, for the same prices.

Why am I encouraging you to grow your own food when I’m in the business of helping growers sell you food they grow? For one, studies have shown (and my own experience confirms) that people who grow their own gardens tend to actually increase their yearly purchases at their local farmers markets. Once they take an interest their food so strong that they begin growing what they can, they find that they can rely even more on their local growers for things that they used to get at the grocery store. And besides, my goal for writing the software behind our market is for every community to become less reliant on food grown elsewhere and shipped in from long distances. And you having your own little patch of garden in your yard is a big step in helping Athens do just that

Thank you 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 has returned to Saturday mornings at Bishop Park and Wednesday afternoons at Creature Comforts downtown. You can catch the news on their website. The West Broad Farmers Market is still closed for the season, and you can watch for their return on April 28 on their website here: http://www.athenslandtrust.org/west-broad-farmers-market/. The Comer Farmers’ Market is open on Saturday mornings from 9am to noon. Check www.facebook.com/comerfm for more information. Washington, GA also has a lovely little Saturday market, running Saturdays from 9 to noon. You can learn all about them here: www.washingtonfarmersmkt.com. Folks to the east can check out the Hartwell Farmers Market, which starts bright and early on Saturday morning from 7am to noon, and Tuesday afternoons from noon to 4pm. The Oconee County Farmers Market is still closed for the season, but will return soon. 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!

Green Fork Farmers Market:  Weekly product list


Dear Green Fork Farmers Market Customers:

Ordering will be open until Tuesday at 5:00 pm this week.

Here’s what’s available this week:

Vegetables—Kale, arugula, radishes, swiss chard, mizuna mustard greens, spinach, and beets.

Herbs and Spices—hot chili powder.

Eggs—From pastured hens.

Meat—Pastured beef and chicken.

Olives and Olive Oil—Direct from the organic grower in California. Check out sales prices on selected varieties!

Salsa—Made with locally grown and organic ingredients.

Live plants—Fig trees, fig houseplants, and tomato transplants.

Crafts—Natural, handmade soy candles scented with pure essential oils (no toxic chemicals!)

Place your order now, then pick up and pay on Wednesday from 4-7 pm at Nightbird Books in Fayetteville.

We will also have a selection of locally grown and handmade goods available for sale from the table at the market on Wednesday.

We look forward to seeing you!

Green Fork Farmers Market

Foothills Market:  New Market Schedule!


The end of this week (Saturday, April 21) marks the Spring Greening Festival and the beginning of the season for the Johnson County Community Farmers’ Market. As a result, we will be changing the schedule for the Foothills Market for the summer season to better accommodate both markets.

Beginning this week, we will open the market on Sunday afternoon, and it will remain open for shopping through noon on Wednesday. Pickup will be Thursday from 4-6 p.m. at the Food for Thought garden at 815 N. Hillcrest in Clarksville.

Browse the market, fill your cart with local products, and click the “Submit your order” button. We’ll have your order ready for pickup on Thursday.

Eat something fresh this week!

Dawson Local Harvest:  Winter Vegetable Countdown


Dawson Local Harvest for April 20th

Winter Vegetable Countdown

HI GUYS!

As we move along towards May it is inevitable that some of the Vegetables we so love will soon disappear for several months. Ironically, this is when many of our delicious favorites are most available. Just look at this list: Bok Choi, Cabbage, several Kales, baby Leeks, Lettuce mix, Radishes, Spinach, Chard, and Turnips. Don’t Miss Out on this opportunity. Order Now!

BEEF IS BACK! COPPERHEAD HOMESTEAD has restocked, and fresh, pasture-fed Ground Beef, Ribeyes, Roasts, Cube Steak, and more are now ready for Order. Also Lamb, Ground, Leg of Lamb, and Rack of Lamb from BRAMBERI FARMS are all available right now.

With Eggs, Raw Milk, Breads, Yeast Rolls, all-natural Soaps, Probiotics, awesome Toffee Almond Sandies and a whole lot more, Eating Is Good in the Dawson Harvest Neighborhood!

THE MARKET IS NOW OPEN!

REMEMBER! You can now order until Tuesday night at 9 pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 6 pm.

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.

If you like what we’re doing please tell a friend!

Alan Vining
Market Manager

Stones River Market:  Weblog Entry


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Farrar Farms says Farrar Farm has several Special Order items available for your Mother’s Day dinner (such as whole beef tenderloin). Don’t disappoint mom!!!! Order now to ensure that it’s ready for the big day.
Any questions on special orders? Let us know!

Botanical Harmony Farm has plenty of duck eggs this week! Stock up for Easter baking or incredible soft or hard boiled eggs!

Linda from Dogwood Valley Greenhouse sends this cheery Springtime note:

Yes it’s really spring. I didn’t think I’d ever be able to say that, this year! In the greenhouse, the plants may be blooming a week or so earlier than they would if outside, in the wind and rain. But they sure are happy in the greenhouse! This week, many of them are continuing to bloom from previous weeks, such as Euphorbia, columbine, coreopsis, creeping phlox, Dianthus, charming taller woodland phlox, dwarf Solomon’s seal, vinca, and azaleas. I’ve also noticed a few new blooms, including some of the dwarf carnations, foam flower, coral bells, pincushion flower, Spiderwort, and salvia.

The ferns, especially the low Japanese Painted and the taller Ostrich, would look really great in your woodland garden. The wandering Jew hanging baskets are lush and full, and the Rex begonias are ready (as soon as the weather stays consistent) to add color to your porch or patio.

The mints and oreganos are doing very well, and finally the thyme is filling out. Salad burnet is still thick and full, waiting to be a part of your next salad. We have a few Rosemary and Lavender plants as well, and a limited number of Stevia. Valerian, a very useful herb, can also add a tall white accent to your perennial border.

And a nice surprise: the Christmas cacti are back in bloom! They actually haven’t been resting for long, and I’ve been watering them right along. So I’m not sure what triggered the bloom cycle, but they’ll make great Mother’s Day gifts. (I will wrap for you.)

Don’t forget: it’s not reliably warm enough for tomato and pepper plants yet, in spite of what some of the big box stores try to tell you. In fact, I saw several dead ones in my local shop a couple days ago, and there will be more after this coming Monday’s cold night. And I’m going to throw out a forecast that we will get one more frost, right after the next round of vegetable plantings. My suggestion: wait till at least May 1, when the soil is nice and warm, allowing for good strong root growth, which is essential for healthy plants. Then get your tomato and pepper plants from Dogwood Valley Greenhouse. I will have several varieties of tomatoes and some California Wonder green bell peppers, available in about two to three weeks.

Check out all the excited listings on our incredible market!

See ya on the porch!!

Tracey & Ashleigh

See the complete list of products at http://stonesriver.locallygrown.net/

ALFN Local Food Club:  Market Is Open!


Happy Sunday!

The market is open and ready for your orders. This is our last week using this website for orders. Next Sunday will be our first time on our new market

Have you signed in to your new account yet? Use this link to reset your password using the same email address you used to create your account on the current website. Everyone who places an order between April 22nd-25th will receive a gift with their purchase!

Be a key part of the market! Sign up to volunteer with us. Not only will you get to meet other great people interested in local food, but you’ll earn credit for your account. Sign up to volunteer with us soon.

Follow us on Facebook for more offers and events, or visit our website to learn more about our organization.