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.
Berea Gardens: Availability for May 27
Hi Friends,
Here is the listing for this week’s market.
Blessings,
Bob
Green Fork Farmers Market: Weekly product list
Dear Green Fork Farmers Market Customers,
New this week—Green Fork Farm has beet greens, collard greens, and turnip greens available this week. And—tomato plants ready for your garden!
Shiitakes are also back this week.
Vegetables*—Green onions, lettuce, kale, swiss chard, red mustard greens, mixed braising greens, radishes, beet greens, collard greens, turnip greens, and gourmet salad mix.
Herbs—Sage, mint, dill, lovage, fennel, parsley, oregano, and mixed herb bunches.
Eggs—Pastured chicken and duck eggs (half and whole dozen).
Meat—Pastured chicken and lamb.
Fermented foods—Sauerkraut and jalapenos.
Baked goods—Sugar cookies and chocolate chip cookies (some made without wheat flour).
Salsa—Made with locally grown and organic ingredients.
Jam—Blueberry, made with organic, locally grown blueberries sweetened with fruit juice.
Olives and olive oil—organic and directly from the grower in California.
Bath and Beauty products—A variety of botanical soaps.
Plants and Flowers—Culinary, medicinal, and pollinator plants, ready-made flower arrangements, and tomato plants.
Place your order from now until Tuesday at noon 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 then,
Green Fork Farmers Market
Fresh Harvest, LLC: Fresh Harvest for May 24th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
What Is “Happy Rich” Pencil Broccoli?
This week we have some ‘Happy Rich’ pencil broccoli organically grown by Rocky Glade Farm. If you are unfamiliar with it, give it a try! It is more of a cooking green than a broccoli – the flowering head is very small, while the greens are large. Al parts are edible.
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This is how farmer Julie Vaugn of Rocky Glade cooks hers:
“The entire thing is edible . Actually happy rich is much more tender stem wise than the kales (think eating the broccoli stalk tender). I take the whole bunch and with a big knife chop the entire thing in about 1 inch segments. Then I heat up some butter, sauté my onion and bell peppers (I usually freeze a bunch from summer…red are best, but whatever you got) when the onions are tender I throw all of the happy rich in and cover with a plate (I know, I know, but hey I learned to cook this way!) when it is all wilted you can add salt or pepper or some type of asian sauce if you like. I serve this over a bed of rice”
Market News
Hello!
It was a great strawberry season! Boy, they were sweet! However, they are on the decline, so we are not sure how many we will be able to pick this week. We plan on having some available at pick up on Wednesday.
This year we will have The Peach Truck set up next to us for Wednesday deliveries. They will be there at 4:00 – 6:00 every week through their season. We invite The Peach Truck to set up next to us as a service for you, our dear customers! However, please know that we are not responsible for their product – they are a separate entity than Fresh Harvest and we are not affiliated with the farms that grow the peaches that they sell. While ALL of Fresh Harvest’s produce is grown organically, the peaches from The Peach Truck are NOT organic. They are considered “low spray”. If you have further questions about what that means, please contact the Peach Truck directly.
Please remember if you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.
There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf, as well as the brown sugar shortcakes, for instant strawberry shortcake dessert!
As always, thanks so much for your support, and we look forward to seeing 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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Bedford County: Alfresco Pasta
Bedford County Locally Grown
How to contact us:
Our Website: bedfordcounty.locallygrown.net
Email: botanicalharmony@gmail.com
On Facebook: www.facebook.com/bedfordcountylocallygrown
On Thursdays: 865 Union St. Shelbyville, Tennessee
On Instagram: @bedfordclocallygrown
Call: 931 – 952 – 1224
The Market Is Open!!
Good afternoon,
Another late listing note. Alfresco Pasta got all the products listed and are availble for order! Lots of varieties of delicious pasta and some yummy pasta sauces.
Welcome to all the new customers!!
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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!
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!
Ashleigh + Tracey
See the full product list here: bedfordcounty.locallygrown.net
Suwanee Whole Life Co-op: Reminder:Place your co-op order today!
Just a friendly reminder that the market closes today at 5pm. Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.
Milk and breads orders are looking low so if you need either or both, don’t forget to order.
Thank you for placing your order and supporting local farms and producers!
Have a wonderful Memorial Day and see you on Tuesday.
Russellville Community Market: Weblog Entry
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!
FRESH.LOCAL.ONLINE.
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!
FRESH.LOCAL.ONLINE.
ALFN Local Food Club: The Market is Open: Memorial Day Weekend
Memorial Day weekend is here! Pools are open and so is the ALFN market !
My family and I lived in Mozambique for close to nine years. During our adjustment phase, we would wallow in nostalgia for home American culture. For me, certain smells would trigger this nostalgia. The weird olfactory mixes of gasoline and cut grass, or seared meat on a grill are smells I associated with my upbringing in America. Both of these smells are rooted in Memorial Day weekend—the beginning of summer for American culture. Of course, taste is intricately linked to smell, and it is no accident human culture is rooted to these two senses. Why? The short answer: food. The tart taste of lemonade in the heat of summer connects the body to place and tradition. The redolent smells of grilling meat are reminiscent of festival and ceremony. According to food scientists, we have five distinct tastes; however, scientists can only provide concrete evolutionary reasons for four of the tastes. Too much bitter can be a sign of poison; overly sour food can suggest rottenness; just the right amount of saltiness is necessary for health; and sweet provides packets of energy. Can you guess the mysterious fifth taste?
A relatively new taste, umami is a Japanese word meaning pleasantly savory. The taste is hard to nail down, but there are concrete receptors for this taste in our brains. The taste can be found in seared meats, broths, aged cheeses, and cooked tomatoes. Of course, industrial food systems have tried to capitalize on this naturally occurring taste through the addition of MSG into many processed foods.
The mystery of umami is that often the taste is synergistic. Food scientist can’t simply isolate and replicate the taste…it surfaces when foods combine on our plates. This is one of the reasons why scientists have a hard time hypothesizing the evolutionary reason for our umami cravings. Umami seems to emerge out of our culinary traditions: fermenting, grilling, and combining. To me, this suggests umami is a taste that emerged with the culture of cooking. Yes, we eat to survive. But, we also eat to mark passing time, remember old time, and toast to new time. We cook and share food in ways that can best be described as rituals of communion with our fellow tribe. What emerges from these rituals are savory tastes on the palate and the heart.
Welcome to summer! Strike up the fires and order up a plate of umami from the ALFN market!
Sincerely
Kyle Holton
Program & Market Manager
P.S. For a fun look at umami, check out chapter three of Jonah Lehrer’s book, Proust Was a Neuroscientist.