Martin's Farmstand:  The hot pepper story

Tomatoes, cantalope, watermelon, sweet corn, peppers, lettuce, red, beets and 50 other things- our stand is full of wonderful food. Now is the time to order freezing corn and canning tomatoes if you are planning to do so this year. Now is the time to get out to Martins Farmstand and get the food for a good supper. Late summer and fall is the time the stand is in its full glory.


Here is this years simple hot pepper story- There is a group of us working together to grow food for the market here. We try to plan to grow a balanced supply of all the differant crops that we should have and also to time all of our plantings so as to have a broad diversity of food for your supper spread out over as long of a season as the climate and our energy allows. So somehow in this we ended up with about 1500 hot pepper plants spread out over several of our gardens. They are doing well. If each plant gives 5 pounds of peppers from now till October we could have over 2 ton of hot peppers (mostly jalapeno and hungarian)to sell. I can not quite comprehend selling so many hot peppers. This means that somebody needs to make pickled hot peppers. Following is the recipe

Sweet Pickled Hot Peppers
2 cups vinegar
2 cups sugar
2 cups water
1/2 tsp salt per quart
Slice the peppers, pack into jars. Add salt. Mix brine and pour over peppers. Put jars in canner and cover with water. Bring to hard boil for 5 minutes over high heat. Remove jars. These are good to eat in 2 weeks.

These peppers are really nice in that the sweetness and the hot interacts nicely and tempers the heat. They can sit in the refrigerater and one can fish one on two rings out as needed when cooking or sometimes I use the brine. My children like to eat them with small pieces of hard cheese folded over each ring. They call them pepper wraps. We have bulk amount of peppers available for $1.50 lb. Daniel

Champaign, OH:  Dancing In The Moonlight

Everybody here is out of sight…
They don’t bark, and they don’t bite…
They keep things loose, they keep things light…
Everybody was dancin’ in the moonlight…
(Dancing In The Moonlight-King Harvest)

So, what a crazy, busy, fast paced life this past week was!!! My baking was never ending (a very good thing!), everything that I am involved in needed attention, or was so busy, or took me in all directions…but, you know me, and you know that I wouldn’t have it any other way.

I would get home, each evening, go out to my back deck with a glass of wine, and just relax in the beauty that has been the moon, these past nights.

This song always makes me smile, makes me think of summers of my growing up, and I sing it to myself every time there is an amazing moon to watch.

The lyric that I chose not only makes me sing, but it reminds me of the love that I feel, each week, with this market. Everyone shines so super bright, nobody is uptight, we all move and groove like a big family, and we try to keep it all as light and easy for you as we can!

It’s Sunday…we have amazing, amazing selections on the market!! Make sure to take advantage of local, of nutrition, of affordability, of ease…

You will feel like dancing in the moonlight…

I would also like to welcome back so many long lost customers, this week!! I am seeing your orders pop in, and your names make me smile…

Do the local dance…place your orders…

Peace, Love, Good Vibes…
Cosmic Pam

ALFN Local Food Club:  The Market Is Open

Welcome to another week of cyber-foraging; the ALFN market is open!

News & Updates

1. Next weekend is Labor Day weekend, but ALFN will be open for pick-up on Saturday and Monday as usual.

2. You may notice there is a smell of freshly roasted coffee wafting through ALFN’s market. We have a new participant to join our list of growers and producers. Mylo Coffee, located in Hillcrest on Kavanaugh, is roasting for ALFN members. You can now order a batch of coffee, and it will be freshly roasted for Saturday pick-up. To check out what roasts and beans will be available, check out their page on ALFN’s market. Let the brewing begin!

3. One of our members, Rebecca Davis, is starting a documentary on the concept of bartering in collaboration with Aileron Media and East Creek Studios. The documentary will be used to help fund and promote a new Bartering Fair in Little Rock. Much like the “30 Days” TV series by Morgan Spurlock, the documentary will follow a life of bartering for goods and services. The idea is to open up a conversation about how bartering develops community economic exchange that isn’t built on money, but relationships. If you are interested in getting involved, email Rebecca at: mrsmagiclee@gmail.com.

Food Sovereignty #2: Cooperatives at Work

From our previous discussion on food sovereignty, I suggested our national food system is similar to medieval royalty. Corporations retain a kind of sovereignty over the public as a legal right. However, we are seeking to establish a kind of sovereignty that is collective. Decisions on what we eat, its origin, and who produces it are made from the bottom up in cooperative systems of democracy. You might find it interesting that cooperatives, such as Grass Roots Farmers’ Cooperative, are an ancient system of self-direction. Collectives are organizational structures that involve group decision-making AND group sharing. This kind of sharing is basic to human civilization. One person cannot afford 30 acres to begin farming, so five families start a cooperative to purchase the land with agreements over production and profits. On the micro-scale, families are basic collectives. The labor and service of a family is shared; the family cooperative economy culminates in daily rituals of sharing: meals. When we give chores to our kids, we are teaching the basics of this cooperative economy; an economy that is based on sharing life.

Cooperatives have greater social and economic power through the act of sharing. Many economists would argue we are in a stage called late-capitalism where battles between local interest and corporate interest are constant. For example, there are multiple battles over farm labor, fair wages, and GMO production in Mexico right now. These battles are originating from the U.S. food system and spilling into Mexico. (See the recent problem over wages and Driscoll on the West Coast)A collective called Demanda Colectiva AC that is composed of lawyers, chefs and producers fighting Monsanto in the Mexican courts. Without the formed collective power and ownership of many local participants, there would be no battle.

ALFN is a quasi-collective. All of us pay membership dues to collectively draw producers and eaters into a tighter relationship. However, there is still so much more we can do. Self-directed food collectives begins with individual ownership through communal sharing. A food system based upon sharing, ownership and cooperation is system based on food sovereignty. Let’s take back our ownership in local food.

Cheers,

Kyle Holton
Program & Market Manager

The Wednesday Market:  We're Open

Good morning.

The Wednesday Market is open. Please place your orders by Monday at 10 p.m. Orders are ready for pick up between 3 and 6 p.m. Wednesday. See the website for this week’s product listings. Here is the link: www.wednesdaymarket.locallygrown.net/market

Concord Street Sweets is away from the Market this week but will be back next week.

Have a great day, and we’ll see you Wednesday.

Thanks,

Beverly

CLG:  Opening Bell: Peaches, Apples, Peppers, Cukes!

Good afternoon,

Shiitake Mushrooms! We anticipate having those wonderful Shiitake Mushrooms from Sweden Creek Farms on the Extras table again this Friday. They will be listed for ordering once we get the logistics worked out consistently. 8 ounces for only $5.25. Come early to be sure to get some!

Honey! If all goes well, we will have a new honey producer this week. He maintains over 200 hives in central Arkansas. Pure, strained honey: $8 a pint.

COFFEE! Stock up on your favorite fresh-roasted coffee from RoZark Hills Coffee Roasterie.

Lots of delicious APPLES and PEACHES are listed, in small and bulk quantities. Great for school lunches!

Come early on Friday for the best selection from the EXTRAS table.

The market is now OPEN for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.

How to contact us:

DO NOT REPLY TO THIS EMAIL. Instead…

Phone or text: Steve – 501-339-1039

Email: Steve – kirp1968@sbcglobal.net

Our Website: www.conway.locallygrown.net

On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846

Siloam Springs, AR:  Online Market is Open!

Dodgeville, WI:  Market Week Aug 30

Rain the past week has improved the prospects for some late season greens. This week the special item will be raspberries. We pick almost every day and get several pints each picking. Supply should be good for the next couple of weeks. Potatoes are plentiful also. Will be digging white potatoes and red potatoes this week.

Bedford County:  Market is open.

The Market Is Open!

Hey everyone!

I hope everyone is having a great weekend. The market is open again with new veg from Rocky Glade Farm; Carolina Ruby Sweet Potatoes and Orange Kabocha squash which is quite amazing and easy to prepare. Will also have the other winter squash from last week as well as our kale, collards and deciccio broccoli bunches.

KIC Produce and Fountain Springs Farm will be back next week.

Erdmann Farm and Uptop Farm are also taking the week off this week.

If you have not tried Casey Family Farm’s Creamline Milk yet, you need to! Sold in Half Gallons and Gallons.

Alfresco Pasta has a wonderful selection to choose from.

Please check the Facebook page for more info and a call for recipes with items purchased from the market. :).

Tracey & Ashleigh

Important Market Information

Customers have from Saturday 5pm until Tuesday at 9pm to place orders. The market will be closed Tuesday evening.

On Thursday’s from 4:45pm – 6:00pm customers can pick up their orders at 865 Union St Shelbyville, TN 37160 (opposite Piggly Wiggly). This is where customers are to pay for their orders in check or cash.

If you have any problems or any questions please do not hesitate to ask (our contact info is above)

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Bedford County Locally Grown products, so we can try it too!

Naples,FL:  Market closes tonight

Please place your orders

Dothan, Alabama:  Locally Grown for Labor Day...

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

FRIDAY, SEPTEMBER 11th FARM TO TABLE:
ALLISON MOODY
*Discuss SEASONAL Cooking & Eating
*Incorporate More LOCAL Ingredients Into Recipes

HORTON FARMS…
NEW…
Raspberry Chocolate Sauce
Strawberry Vinaigrette Dressing
Strawberry Balsamic Sauce
All Natural Sunscreen
Blackberry Peach Preserves
Old Fashioned Peach Preserves
Peach Salsa -Ros recommends this on Fish Tacos!

THANK YOU SO MUCH FOR YOUR OVERWHELMING SUPPORT EACH WEEK! WE ARE VERY GRATEFUL FOR THE OPPORTUNITY TO BRING LOCALLY GROWN, SUSTAINABLE FOODS TO YOUR TABLE!

AUGHTMON 1918…
CLEARANCE!!!!! Close out sale on “Welcome Home” and “Creme brûlée” scented goat milk soap. These will not come individually packaged, they will come in a clear ziplock bag,despite the picture. These soaps will be $2.50 a bar. Get them while they last….

PRICELESS HEALTH FARM & HYDROPONICs…
Restocked for Summer. CSA shares are back…Unique & diverse Priceless products available. Check it out.

FROM SANDSPUR FARM:
" SANDSPUR FARMS
BEEF cuts available NOW!"

SPRING HILL FARMS…
“Spring Hill Farm – New product added . . Southern Muscadine Grape Jelly. Grab an extra jar to keep on hand for a taste of the summer when the weather turns cooler. We love it with a toasted and buttered slice of our English Muffin Bread! And have you tried our Spring Hill Farm honey? Many have said it is the “best they have ever tasted!” Thank you for shopping local!
We now have 2015 Spring Hill Farm honey available! Also, look for a new flavor of peanut butter – Maple!! We have also added 2 new flavors of hummus with more flavors to come in the next few weeks. Yum! Thank you for shopping local! "

CASABLANCA RANCH…
Grass Fed Beef RESTOCKED & CORNISH CROSS HENS AVAILABLE!
LOCAL GRASS FED, GRASS FINISHED BEEF…Half Beef Available there is NO Additional Processing Fee…you pay Hanging Weight $4.60 per pound and pick up from Market At Dothan…NO driving to processor wasting your time or gas! STEAKS – Rib Eyes, Filet Mignon, NY Strip, T Bone; Ground Beef Bundles – bulk pricing.
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do NOT feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*GROUND BEEF PATTIES
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*STEAKS: Filet, Rib Eye, NY Strip, T-Bone
*STEW MEAT
**SOUP BONES, MARROW BONES, OXTAIL

#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net

DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards when you PICK UP your order during designated Market hours of 10A-12P on Fridays. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

A Tomato Sandwich Worthy of a Little Bacon
Ingredients
3 slices bacon, cooked crisp, crumbled and rendered fat reserved
1 room temperature egg
1 clove garlic
1 avocado
Juice of half a lemon
3/4 cup vegetable oil
The Bacon-Avocado Aioli
Toasted slices of a good rustic Italian bread
The best tomatoes you can find, sliced about 1/4 inch thick
Salt and pepper
Notes / Directions
1. Process the bacon, egg, garlic, lemon juice and avocado in the bowl of a mini food processor until smooth. Add the vegetable oil and the rendered bacon fat through the holes on the lid slowly while continuing to process until very smooth and thick. Refrigerate for about an hour to thicken a bit more.

2. Slather as much of the aioli as you like on a slice of the toast. Top with a few slices of tomato and sprinkle with salt and pepper. I like these open face but if you like, slather a second piece of bread with more of the aioli and place on top.