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.
Gwinnett Locally Grown: The Market is Open!
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.
New Market Manager!
I wanted to let you know that effective Tuesday, August 4th, you will_have a new Market Manager, Iris Potter!
Iris worked the Market for a few weeks between Debbie and my transition. She is a wealth of knowledge and a bubbly, smiling face! She has worked with Athens Locally Grown and will be a wonderful asset to the Market! She will be at Market next Tuesday so please welcome her when you see her!
I may still see you from time to time while teaching workshops or doing doTERRA events on the farm. I want to say though, what a pleasure it has been to serve each and every one of you over the last year! Thank you for supporting us and being such wonderful customers!
Salmon Update!
What’s up with the Salmon?
The salmon are running and Bill from Back in Time Farm will be supplying Alaskan Wild Caught salmon through his son, Running Wild Alaskan Seafood, LLC. He has left for Homer, Alaska and will be back with salmon and have it posted for the Market opening on Thursday, August 6th. It will be open to order then but we will be notifying and watching for those who were on the list to make sure their orders are handled first. You may continue to order after the first week until the supply runs out. 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.
We are within a week or so of having this salmon at our very own market! The packages will be in a couple different ounce packages and range in prices based on $19.00 a pound.
Workshops for July
Yummy Raw Snacks Workshop with Marilyn
The raw food diet: benefits including improved digestion, more energy and improved overall health. Join us for a class about what makes live food so yummy. Watch demos and taste a variety of delicious sweet and savory snacks.
Tue. July 28, 2015 | 6:30 PM – 8:30 PM
Cost: $10
To attend please RSVP on facebook or meetup.com.
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!
Cheryl Gelatt
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.
Middle Tennessee Locally Grown: Just a Short Time 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 Tuesday to all!
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 to Square Books, will be made on Thursday. Pickup of your order will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 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 1 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 beef & pork products, herbal & handmade products, plants for home & garden, summer vegetables, milk & eggs – 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
Spa City Local Farm Market Co-op: Reminder
Reminder – The Spa City Co-op online market will close this evening at 9 pm. Be sure to place your order before that time, and plan to pick up this Friday.
Head over to spacity.locallygrown.net and see what fabulous new products are available right now.
Fresh Harvest, LLC: Fresh Harvest - Tomatoes and new items added!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Ratatouille Breakfast Skillet Strata
Serves 6
1 6-ounce sourdough baguette, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced
1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
1 small zucchini, halved lengthwise and diced
1/2 medium red bell pepper, sliced into thin strips
3 small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup chopped kalamata olives
3/4 teaspoon kosher salt
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh thyme
3 large eggs
1 cup whole milk
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Fontina cheese (or mozzarella)
Freshly ground black pepper
Preheat the oven to 350°F.
In a large ovenproof skillet (a 12- to 14-inch skillet is ideal), heat 2 tablespoons olive oil. Add the slices of bread and toast them for about 2 minutes on each side, or until light golden-brown. Remove from skillet and set aside.
In the same skillet, heat remaining 2 tablespoons olive oil until shimmering. Add the onion and cook until just translucent, about 5 minutes. Fold in the eggplant, zucchini, red bell pepper, and tomatoes; the pan will feel very full at this point, but everything will cook down and then feel much less crowded. Continue to cook for an additional 10 minutes, or until vegetables are just tender. Fold in the olives, salt, basil, and thyme. Scoop half of the tomato mixture out into a separate bowl and set aside.
In a medium bowl, whisk together the eggs with the milk, and season with a pinch of salt and pepper.
Lay the slices of toasted bread on top of the tomato mixture in the skillet. Sprinkle with Parmesan. Spoon the other half of the tomato mixture on top of the slices of bread. Pour custard mixture over the top, and sprinkle the fontina on top of that.
Place the skillet in the oven and bake for 35 to 38 minutes, or until the custard seems set and the top of the strata is golden-brown. Let stand for 10 to 15 minutes to cool a bit before serving.<
Market News
Hello!
We have added tomatoes to the Market page – a wonderful variety of slicers and some heirlooms grown by Eaton’s Creek Organic Farm in Joelton. There are also more mixed cherry tomato pints available from Sugar Camp Farm, and a new item of red Italian fry peppers. This is an heirloom variety named ‘Jimmy Nardello’.
Please place your order by tonight.
Thanks so much – and we’ll see you on Wednesday!
John and Tallahassee
Coming Events
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!
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CLG: Tuesday Reminder - Market Closes Tonight at 10pm.
Hello Friends,
There’s still time to place your order for pickup this Friday, July 24th. The market closes TONIGHT around 10pm.
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
ALFN Local Food Club: Market Reminder
Remember to finalize your order before noon tomorrow when the market closes for this week.
Take advantage of the new products in the market such as Marconi peppers and garlic. Melons are still in production and there are still plenty of carnivorous choices from lamb to ground beef.
Enjoy your week. We’ll see you on Saturday!
Sincerely
Kyle Holton
Program & Market Manager
Martin's Farmstand: Big cabbage and chicks
Another busy summer day is drawing to close. There is a goodness in the tired that results from meaningful physical labor. The sleep of a laboring man is sweet the Bible says.
It is midsummer now and there is a growing selection of good food at our stand. This evening Levi came in with eleven huge cabbage heads from his patch. As a group they weighed in at 125 lbs! We also have a selection of smaller cabbage. The carrots have grown a lot in the last week and we are starting to offer them with the tops off. The first sweet corn still is not ready. I think it may be ready by the weekend or sometime next week.
Cherie Whitten found a good source for meat chicks. There were 3300 chicks and there are still several hunderd of them for sale. If you wish to buy some you can either contact Cherie at 328-5559 or we have a couple hundred here. We should also have an abundance of chicken meat for sale in about 8-10 weeks from now. Daniel
Yalaha, FL: July 20-23 ordering Window
Market is open for ordering. Please say when you would like to pick up when you place your order.
Offerings are still minimal but that is what happens to most farms during summer in Florida.
Old99Farm Market: Old 99 Farm week of July 19 2015
Enjoying the weather? when you look at the continental maps for temperature anomalies we are the sweet spot around the great lakes, very little deviation from ‘normal’. See that white zone? But overall, it’s a scorcher and on track to be the hottest year on record: here’s the link to the full story.
http://thinkprogress.org/climate/2015/07/17/3681260/june-2015-hottest-year-record/
Here’s a map showing what I mean. 
The lettuce is feeling the heat, starting to bolt, but the sweet potato plants are loving it. Lots of zucchini, beans are in flower, and raspberries! I have yet to see such a crop. I’ll have prepicked and U-pick open this week.
There are pasture raised roasting chickens in the freezer, whole, halfs or quarters.
Palatine Fruit next week. Place your order: I have so far a box of cherries for Joe, Irene, Lenore and Norma. Tell me if I missed you or you decline.
Healthy eating,
Ian and Cami