Middle Tennessee Locally Grown:  Time to Order Local Farm Products!

Good afternoon!

Manchester Locally Grown online farmers’ market is now open for ordering. The market will be open until Tuesday at 10 pm, and pickup will be on Thursday from 3:00 till 4:30. We have more variety than many large Saturday markets, and our items will be in your hands on Thursday! Instead of venturing outside in this incredible continuing heat wave to search for what you want at the Saturday market, check out the wonderful products our local growers have for you, from the comfort of your own computer. We appreciate your support of your friends and neighbors who have grown and produced these items.

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NEWS AND NOTES

We have more new vegetables on the market this week: Erdmann Farm has added Bodacious Yellow Corn.

Local milk and eggs; perennial plants, herb plants, and hanging baskets; pork and chicken cuts; and more are available here! This week we also have lots of vegetables, including zucchini, tomatoes, summer squash, red potatoes, peppers, onions, okra, lettuce, cabbage, carrots, and cucumbers, in addition to the ones listed earlier! Three types of dried herbs and eight of fresh are also available to flavor those dishes!

(L to R) Onion “Candy” from White City Produce & Greenhouses, “Bodacious Yellow” Corn and “Riesentraube” tomatoes from Erdmann Farm, Open Range Brown Eggs from Wayne Diller, and Flame Violet Hanging Basket from Dogwood Valley Greenhouse.

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Important Ordering and Pickup Information

Ordering will be open until Tuesday at 10 p.m., and your order will be available for pickup on Thursday between 3:00 and 4:30 at Square Books, 113 East Main Street, Manchester. We can also hold your order in the refrigerator till Friday, if it’s more convenient for you to pick it up then. If you prefer to utilize this free service, please make a note on your order or call my cell at (931) 273-9708.

Thanks so much for your support of Manchester Locally Grown Market, all of our growers, local food, and our right to eat it. Please encourage our local farmers by helping to spread the word about our wonderful market to everyone you know. Nothing makes a farmer more excited than seeing new customers on the market!

Blessings,
Linda

Here is the complete list for this week.

Gwinnett Locally Grown:  Sunday market reminder. Order your salmon!

The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

Salmon Update!

The Salmon is Available for Ordering!

Hello, Everyone! There’s still some salmon left.
I’m being told that there may be a chance for a second catch to be added but not guaranteed yet. So if you are wanting salmon, I recommend purchasing while you have the chance.
This deliciously fresh salmon is carefully selected directly from the fishermen’s nets from the cold Alaskan waters before it ever enters the ship’s hold. Only the best is chosen to become part of " Running Wild Alaskan Seafood’s" premium offerings. The fish is immediately bled and iced down before making the short boat ride to the processor located in Homer, Alaska. Here it is quickly processed and flash frozen (to ensure freshness) then packed into coolers for the overnight trip to Georgia. This is the freshest salmon available without going to Alaska to catch it yourself. Red Sockeye salmon is packed with flavor and nutrition.
The packages will be in a couple different ounce packages and range in prices based on $19.00 a pound.

See you Tuesday!

Iris Potter
Market Manager

Workshops for August

Mozzarella Making Workshop with Operation Homebrew

This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.

Tue. Aug. 11, 2015 | 7:00 PM – 8:00 PM
Cost: $5

To purchase tickets visit OperationHomebrew.com.

Wine Making Workshop with Operation Homebrew

This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.

Wine making workshop, Session 1: Tue. Sep. 22, 2015
Wine making workshop, Session 2: Tue. Oct. 20, 2015
Time: 7:00 PM – 8:00 PM for both sessions
Cost: $25

– Session 1 | Sanitizing steps, mixing the ingredients, tips/tricks
– Session 2 | Bottle, Cork, and label your wine, take it home

To purchase tickets visit OperationHomebrew.com.

As Always….

Please share with friends and family about us so that we can give more people the opportunity to buy and eat healthy! Local farmers need our support to keep providing us with all the fresh foods! If we don’t give them enough business, it’s hard for them to continue to deliver to us. Please let’s not let that happen! Tell your friends about us so we can keep the Growers supported as this is how they make their living.

Thank you to all of you who support Gwinnett Locally Grown!

If there is something you’d like to see in the Market, please let me know! I would love your input!

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

Thanks for all your support!

Shop often and eat well!

Iris Potter
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

Gwinnett Locally Grown:  Sunday market reminder. Order your salmon!

The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

Salmon Update!

The Salmon is Available for Ordering!

Hello, Everyone! There’s still some salmon left.
I’m being told that there may be a chance for a second catch to be added but not guaranteed yet. So if you are wanting salmon, I recommend purchasing while you have the chance.
This deliciously fresh salmon is carefully selected directly from the fishermen’s nets from the cold Alaskan waters before it ever enters the ship’s hold. Only the best is chosen to become part of " Running Wild Alaskan Seafood’s" premium offerings. The fish is immediately bled and iced down before making the short boat ride to the processor located in Homer, Alaska. Here it is quickly processed and flash frozen (to ensure freshness) then packed into coolers for the overnight trip to Georgia. This is the freshest salmon available without going to Alaska to catch it yourself. Red Sockeye salmon is packed with flavor and nutrition.
The packages will be in a couple different ounce packages and range in prices based on $19.00 a pound.

See you Tuesday!

Iris Potter
Market Manager

Workshops for August

Mozzarella Making Workshop with Operation Homebrew

This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.

Tue. Aug. 11, 2015 | 7:00 PM – 8:00 PM
Cost: $5

To purchase tickets visit OperationHomebrew.com.

Wine Making Workshop with Operation Homebrew

This workshop is 60 minutes, includes a mozzarella cheese sampling once finished. Class size is limited to a maximum of 15 people.

Wine making workshop, Session 1: Tue. Sep. 22, 2015
Wine making workshop, Session 2: Tue. Oct. 20, 2015
Time: 7:00 PM – 8:00 PM for both sessions
Cost: $25

– Session 1 | Sanitizing steps, mixing the ingredients, tips/tricks
– Session 2 | Bottle, Cork, and label your wine, take it home

To purchase tickets visit OperationHomebrew.com.

As Always….

Please share with friends and family about us so that we can give more people the opportunity to buy and eat healthy! Local farmers need our support to keep providing us with all the fresh foods! If we don’t give them enough business, it’s hard for them to continue to deliver to us. Please let’s not let that happen! Tell your friends about us so we can keep the Growers supported as this is how they make their living.

Thank you to all of you who support Gwinnett Locally Grown!

If there is something you’d like to see in the Market, please let me know! I would love your input!

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

Thanks for all your support!

Shop often and eat well!

Iris Potter
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

ALFN Local Food Club:  Market Is Open Part II

Hey Folks,

I was slow to enable ordering on the market. I just checked and everything is open and ready now. Sorry for the false start.

Kyle

The Wednesday Market:  Order Now

Good afternoon.

The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. Check the website for all of this week’s offerings. Here is the link: https://wednesdaymarket.locallygrown.net/market

Thank you for your support of locally grown agriculture and for choosing to purchase from The Wednesday Market.

We’ll see you Wednesday.

Thanks,

Beverly

Russellville Community Market:  RCM Opening Bell

Welcome to another RCM Market Week!

Be sure to check out the newly listed items this week! Lots of great, local products to be had!

Happy shopping! Eat Local!

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

Be sure to “Like” our Facebook page for updates and food-related events in your community!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

FRESH.LOCAL.ONLINE.

Suwanee Whole Life Co-op:  Reminder: Place your co-op order today!

Just a friendly reminder that the market closes today at 6 pm.

GROUP BUY ordering for Organic Coconut Oils and pantry items from Wilderness Family Naturals ends today.

Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.

Thank you for placing your order and supporting local farms and businesses!

See you on Tuesday!

CLG:  Opening Bell: Apples, Peaches, Strawberry Fig Jalapeno Jam!

Good afternoon,

NEW PROGRAM! Starting this week, we will be accepting your EGGSHELLS. Chickens need a steady supply of calcium to keep producing eggs with hard shells, so let’s return the shells to the ladies. We will have a bucket at the front door so you can dump your eggshells as you recycle your egg cartons and glass jars. Thanks for all the items you recycle every week! It is greatly appreciated!

During these days of very hot temps, our dedicated Growers still work many hours in dangerous conditions in the fields for us. Please consider their labor as you make your order this week. Barnhill Orchards has fresh Corn, and
Drewry is back with Apples and Peaches!

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

Stones River Market:  The Market is Back Open - Apples Return

Market News

Time to order locally grown and made products this morning. You will find new and returning products this week. Plenty of tomatoes are on the Market so if you are interested in preserving some for winter, now is the time to begin that process. There are also a good variety of peppers that can also be preserved for the winter.

Double Star Bar Farms returns after a short break. He brings artisan breads, stevia (a natural sweetener) and natural bug repellent to the Market.

Some new products this week include:

• Blueberry Zucchini Bars from Flying S Farms
• Bodacious Corn from Erdmann Farm
• Shelling Beans from JourneyWorks Community Garden

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

I found a recipe this week that we have cooked a couple of times already and uses many of the vegetables from the Market. It comes to us from Yummly and TheKitchn. We also added carrots and peppers to give the dish additional color.

Potatoes, Green Beans, and Corn in Lemon-Brown Butter Sauce
Serves 6 to 8

1 pound small red potatoes
1 pound green beans
3 ears sweet corn (3 to 3 1/2 cups kernels)
1 medium yellow onion, sliced thinly
1/4 cup (1/2 stick) unsalted butter
2 tablespoons lemon juice, from 1 lemon
Salt
Black pepper, to taste

Scrub the potatoes clean and then cut them into bite-sized pieces. Place them in a medium-sized pot with 1 tablespoon of salt, and cover with cold water. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, 3 to 5 minutes. Scoop the potatoes out with a slotted spoon and transfer to a mixing bowl.

While the potatoes are cooking, trim the green beans and cut them into bite-sized pieces. Once the potatoes have finished, bring the cooking water back to a boil (adding more water if necessary), and blanch the beans until they are bright green and tender, but still have some bite to them, 3 to 5 minutes. Remove with a slotted spoon and transfer to the bowl with the potatoes.

Cook the corn following your preferred method. Personally, I like using the microwave method for this recipe, because then I can multitask! Once the corn is cool enough to handle, cut off all the kernels and transfer them to the bowl with the potatoes and green beans.

When all the other vegetables are ready, cook the onions and make the brown butter dressing (or if you’re confident in your multitasking skills, get the onions cooking on a separate burner while the other vegetables are cooking). Heat a teaspoon of oil in a skillet over medium heat, and cook the onions until they are soft and beginning to brown, 6 to 8 minutes. If you have the time and patience, continue slowly cooking the onions until they are fully caramelized — this is fantastic! Transfer the cooked onions into the bowl with the potatoes and beans.

Place the empty skillet back over medium-high heat and melt the butter. Continue cooking, occasionally swirling the butter in the pan, until the butter darkens and begins to smell nutty. Remove from heat and let the butter cool slightly, then whisk in the lemon juice and 1/2 teaspoon of salt. If the butter is still quite hot, the lemon juice will make it sizzle up and sputter — be careful!

Drizzle the lemon-brown butter sauce over the vegetables and toss to combine. Sprinkle with cheese, if using, and add salt and pepper to taste. This side dish can be served warm or room temperature. It will keep for 1 week refrigerated — the butter sauce will solidify in the fridge, so I recommend letting the salad come to room temperature or briefly heating in the microwave to warm it up again.

ALFN Local Food Club:  The Market Is Open

Good Morning,

The market is open, and we are ready for a new week.

1. This week we have a new grower joining ALFN. Mac Family Farm is a small diversified homestead in southwestern Pulaski County. They plan to provide various produce and products from their farm, and this week they are showcasing their skin snack products. Check out their page on the website and the products up for this week including lotions, deodorant, diaper creams and salves.

2. Also, one of our members shared a recipe this week for eggplant and mushrooms. It looks simple and delicious…a wonderful combination!

Eggplant and Mushroom Hash

• 1 medium fairytale eggplant, diced
• 4-5 med-large baby bella mushrooms, diced
• 1 cup fresh spinach, chopped
• Olive oil
• Salt & pepper

Heat oil in medium skillet over medium-high heat. Once the oil is shimmering, add eggplant and mushrooms. Cook until just beginning to brown, stirring occasionally to keep from sticking. Add salt, pepper to taste, another drizzle of olive oil, and fresh spinach. Cook for another minute or so until spinach is just wilted.

3. This will be the last week of summer for our kids as LRSD starts back on the 17th. In countless homes across the city, a new rhythm will grind into movement. Late nights and late starts will give way to structure, schedule and vigilance. The languid philosophy of summer will morph into the up-start posture of fall productivity, mental harvest and etiquette. Here is a poem for those who must reconcile a persistent summer weather with the machinations of society.

Bed in Summer

In winter I get up at night
And dress by yellow candle-light.
In summer, quite the other way,
I have to go to bed by day.

I have to go to bed and see
The birds still hopping on the tree,
Or hear the grown-up people’s feet
Still going past me in the street.

And does it not seem hard to you,
When all the sky is clear and blue,
And I should like so much to play,
To have to go to bed by day?

by Robert Louis Stevenson

Peace

Kyle Holton
Program & Market Manager