Heirloom Living Market Hamilton Mill:  Countdown to Market Close

Heirloom Living Market Lawrenceville :  Market Closes at 8:00pm TONIGHT!

Green Fork Farmers Market:  Weekly product list

Dear Green Fork Farmers Market Customers,

We will have a market this week on TUESDAY, DECEMBER 23 FROM 3-6 PM.

Please note the day and time change and make sure you will be able to pick up on Tuesday this week. Wednesday is Christmas Eve, and we know you will enjoy having your meal ingredients and gifts a day earlier.

We will not have a market next week. We will take a break for the New Year holiday. Our next market will be Wednesday, January 7.

Place your order for this week’s market from now until Monday at midnight for pickup on Tuesday from 3-6 pm. We have some great food for your holiday meals, as well as excellent foodie gifts and gift certificates.

New this week—Green Fork Farm is offering sweet pepper/jalapeno jelly.

On Sale this week! Figgieville has Kalamata olive oil for a really great price. And it’s delicious.

Chicken Moon Farm has sugar cookies available again this week for the holidays.

Also available this week:

Vegetables—arugula, lettuce, kale, and spinach.

Mushrooms—Shiitakes

Herbs—Sage and a mixed herb bunch.

*Meat*—pastured beef, chicken, lamb, pork, organ meats, soup bones, and parts for stock.

Eggs—pastured chicken and duck eggs.

Specialty foods—fermented sauerkraut and jalapenos, salsa made from local and organic ingredients, sweet pepper/jalapeno jelly, sugar cookies, and olives and olive oil directly from the grower in California.

Go ahead and place your order from now until Monday at midnight. We’ll also have products available for sale at the market.

We hope you all have a happy holiday season!!

Green Fork Farmers Market

Wednesdays 4-7 pm
Indoors, Year Round
At Nightbird Books
205 W. Dickson St.
Fayetteville, AR

To place your order, click on the link below to enter the website. Sign in as a customer, then click on the icon next to each product you wish to order. Proceed to checkout, review the list to make sure it’s correct, then scroll to the bottom and click on Place This Order. Make sure you receive a confirmation email—if you don’t, your order was not processed. Payment is at the market pickup with cash, check, debit/credit card, EBT, and Senior FMNP coupons. Ask about our doubling program for EBT and SFMNP!

Dawson Local Harvest:  No Dawson Local Harvest this week

Merry Christmas everyone!

As you might have expected, due to the Christmas holidays there will be no Dawson Harvest this week. The Harvest will resume next week (January 2nd) with a fresh crop of Vegetables from LEILANI’S GARDENS, so keep an eye out for next week’s e-mail!

Thanks, and have a happy and blessed Holiday Season!

Alan and Leilani Vining

Tullahoma Locally Grown:  Order by Tomorrow

Happy Winter Solstice!
The market is open, and will close tomorrow, Monday at Noon.

Gluten Free Vanilla Cupcakes

I know this is a short window, but I wanted you all to get anything you might need for the Holidays.
Keep in mind we have a lot of lovely products that would make great gifts:

• Fair Trade Organic Coffee
• Soap and Lotion
• Sweet treats
• Honey
• Garlic Leaf cards
• Sheepskin Rugs
• Gift Certificates
• Spice Blends
• Fresh Breads

Also a link for more information about Fuel So Goods Coffee Roaster and Bakeria’s new location in Tullahoma.

Get started here: Tullahoma Locally Grown Market

Russellville Community Market:  RCM Christmas Reminder

Hey everyone! As we approach the holiday RCM Market day on Tuesday, we just wanted to give you a friendly reminder that you have until Monday at 12:00 noon to complete your orders!

Russellville Community Market

Happy holidays,

-RCM

Stones River Market:  The Market is Back Open - Happy Holidays and Schedule Change Reminder

Market News

Merry Christmas and Happy Hanukkah. The Market opens this morning with a wide variety of products for gift giving and your holiday meals.

I want to remind you of the schedule change for this week. Ordering closes on Monday as usual but the time will be earlier in the evening giving the bakers ample time to make their products. Pick up will be Tuesday this week from 5:00 to 6:30 pm.

Ridiculous Chocolate returns from his one week vacation with chocolates, chocolate powder, coconut flour, hot chocolate mix and vegan caramel sauce.

Hightlights from our vendors this week:

From Rocky Glade Farm – This week we have some nice lettuces, Ruby Sky and Concept as well as a new braising mix, all of which would make a nice simple healthy meal during the holidays. Also back for a short time, the hinona kabu turnips.

Nuance Coffee & Tea has added 3 new coffees to their offerings this week. Papua New Guinea, Honduras, and Uganda. There are still a very limited number of single serve French Presses available as well. These make great stocking stuffers for the coffee or tea lover. Happy Holidays!

From Ben and Catherine with Flying S Farms – We would like to thank all the wonderful customers that have purchased from us this year on the Stones River Market. We are looking forward to 2015 serving you again. We will be taking New Years week off so please order from us this week for all you needs.

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! If you have created a dish and want to share with everyone, please send it to me.

The recipe this week is in anticipation of holiday breakfasts served the next two weeks using many of the items found on the Market. It comes from Yummly and Kalyn’s Kitchen.

Kale, Bacon, and Cheese Breakfast Casserole

(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
1 large bunch kale (8 oz. sliced kale strips)
1 T olive oil
4 slices bacon, cooked very crisp, fat blotted off with paper towel, then crumbled
(I like to use precooked bacon and crisp it in the microwave for 3-4 minutes)
3/4 cup low fat grated cheese (I used a combination of Four Cheese Mexican blend and Pizza Cheese, both of which are low in fat)
10 eggs
salt to taste (I like Veg-Sal in this)
fresh ground black pepper to taste
1 tsp. Spike Seasoning (optional but good)

Instructions:
Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it’s very crisp, blotting as much fat as you can with paper towels. (I like to use pre-cooked bacon, crisp it in the microwave, and then blot off the fat.)

Trim off kale stems, then wash the kale and spin dry or dry with paper towels. (It doesn’t have to be completely dry but shouldn’t be dripping with water.) Stack up the kale leaves and cut in thin crosswise strips. (I used small kale leaves from my garden. If you’re using a bunch of large kale leaves you might need to cut out the center rib.)

Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it’s all wilted, about 1-2 minutes. (If you want the kale very soft in the finished dish, cook it a minute or two more. I like the kale to be slightly chewy.)

In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning (if using), and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. (It will look like you need more eggs, but trust me!)

Bake 22-25 minutes or until the casserole is set and the top is lightly browned. (Don’t worry if the center puffs up; it will settle down when the casserole cools.)

Serve hot, with a dollop of low-fat sour cream if desired. This will keep at least a week in the fridge and can be reheated in the microwave. Don’t heat more than a minute or two, or the eggs will get rubbery.

United States Virgin Islands:  VI Locally Grown Market: Week of December 21 2014

Good morning!

The locally grown market is now open and accepting orders.

With Christmas only a few days away, now is your last chance to get those fresh local ingredients on your holiday table. Local flowers, honey, soaps and crafts make the perfect gifts for your friends and family.

Don’t forget that the market has changed locations and is now at the Lawaetz museum at Little La Grange.

Hope to see you Wednesday!

Happy Holidays,

Jillian and your VI locally grown producers

United States Virgin Islands:  VI Locally Grown Market: Week of December 21 2014

Good morning!

The locally grown market is now open and accepting orders.

With Christmas only a few days away, now is your last chance to get those fresh local ingredients on your holiday table. Local flowers, honey, soaps and crafts make the perfect gifts for your friends and family.

Don’t forget that the market has changed locations and is now at the Lawaetz museum at Little La Grange.

Hope to see you Wednesday!

Happy Holidays,

Jillian and your VI locally grown producers

Siloam Springs, AR:  Online Market is Open!