GFM :  Weblog Entry

Good Raining Monday good People. Today is a good day to stay indoors and surf your favorite Vendors on the site.

Get those orders in early, and we will get you all those goodies to the pick up area, Saturday, at the Livestock Pavilion between 10 and 10:30 am.

Thanks for shopping with our Great Vendors.

The Greeneville Farmers Market

Russellville Community Market:  IMPORTANT--Please Read: Thanksgiving

Happy Monday everyone!

We wanted to let everyone know that for the market week of Thanksgiving, that is November 23rd- 27th, we will be closed for the Thanksgiving holiday. The 27th market date coincides with the Thanksgiving holiday, so we thought it best to let everyone celebrate!

What this means:

1. This week(!) you’ll need to stock up on anything you want for your week this week AND your Thanksgiving week from the market.

2. Sunday, November 30th, we will resume business as usual, and the market will open at 12:00 noon.

If you have any further questions or need clarification on anything, please don’t hesitate to contact Bryan at 913-636-8193, or shoot him an email at russellvillecommunitymarket@gmail.com.
Thanks for your continued support of RCM and local food!

-RCM

Princeton Farm Fresh:  The Market is Open

Looks like another crazy Kentucky Winter this year. I am not complaining, because I am happy to have seasons. I am just hoping that this is not foretelling of a long hard winter.
Next week we will open the market on Monday and close on Tuesday afternoon so that we can have a market day on Wednesday from 4-6pm. That way we can get all of our Thanksgiving goodies before Thanksgiving, and Hannah and I can shop till we drop on Friday!!
See you on Friday,
Angela

Joyful Noise Acres Farm:  The market closes at 8:00 tonight.

Order now so that you don’t forget then come back over here and get comfy as we have several things to tell you.

First, under the Events category, you will see 2 classes have been added, Bone Broths and Stocks and Sourdough Breads. We will be hosting classes once a month to teach you different techniques in the kitchen that will enhance your nutrition and culinary skills. Our first class is December 6 with Marty Martinez teaching us about bone broths and stocks. His background as a cook takes us beyond the nutrition to the wonderful flavors and applications of the stocks and broths. Sign up early as class size is limited.

We have added Gift Certificates to the market also. You can purchase a gift certificate in any amount you choose and the recipient can spend it as they choose on the market. It can even go toward classes.

Thank you for supporting local growers and artisans.
Blessings,
Mary Beth

Tullahoma Locally Grown:  Weblog Entry

Hello friends!

Time to order your weekly local farm products again.

We’ve got lots of delicious baked goods such as truffles, donuts, plantain crackers, and cookies. Meat. Even some veggies still on the market, check out the Jerusalem Artichokes.

NOTE: The week of Thanksgiving, we will be having pickup on Wednesday, November 26, from 4:15pm to 6pm, instead of on Thursday. Same time/location, just a different day. THIS WEEK pickup is the same day/time as usual.

Market closes Noon Wednesday, what’s in your fridge?

Martin's Farmstand:  Winter Hours

Winter hours are starting now. We are open on an informal basis throughout the winter. If we are home we give service. Ring the doorbell or call ahead if you want to be sure not to waste a trip. I just came in from getting a load of Kale. Kale is pretty nice tasting this time of the year. I also still have a nice amount of spinach and lettuce that was cut friday along with lots of root vegetables. Summer hours will resume next May when the asparagus gets ready. Daniel

Northeast Georgia Locally Grown:  Locally Grown - Availability for November 19th, 2014

Hey Local Food Lovers,

This is shaping up to be an excellent week at Locally Grown. I want to thank all of you from our growers and producers to the customers for listing new products, and ordering BIG this week! I think if we get just another 6-12 orders in we’ll exceed our goal to sell $2,000 this week!

So here are a few of the items that make this week so exciting if you haven’t had a chance to check the website yet.

• Wildflower Honey in nearly a dozen sizes
• Kohlrabi – If you’ve never tried one, do it!
• Loofah sponges – scrub a dub
• Pumpkin Cream Cheese Pies – yum, yum and yum!

I want to add one more thing about these Pumpkin Pies. Yes, this is the first time we’ve ever had Pumpkin Pies which is very exciting! What is making it happen is a beautiful collaboration that has lead to the Pumpkin being grown organically by one of the farms that sells here to Locally Grown, Promised Land Farms run by Tom Ingraham, and the gluten free pies baked by his daughter Christy Bowen who runs Keep it Simple. I bet many of you have ordered products from both and never known that we had a father and daughter both contributing to the market. Occasionally they help deliver each others products too! In the spirit of the Family Holiday coming up soon, you can support two producers at once from this good food family with a purchase that I bet will feel real good when you sit down to eat it with your family!

I also want to put in another plug for buying a WHOLE CHICKEN from Smart Chick Farms for the holiday! This is just about the simplest way to cook it you can find, and consistently my favorite. 3 ingredients, fresh rosemary (you can buy the rosemary bundled with sage from Wild Earth Gardens), butter and lemon. Chop up the rosemary, mix it with soft room temp butter, and spread it under the skin of the chicken (but leave the skin on). Take half a lemon, squeeze it inside the skin or simply in the cavity and leave the rind in the bird. Bake at 375 for an hour or until your meat thermometer tells you its done.

Eating good food is just one of the best things you can do for yourself and your family. When I’m in a hurry and not eating well, I can feel it! When I slow down and make a really good meal with really good ingredients it can make my whole week. I love to tell people the stories behind the food when we have guests. It’s just such a privilege to know anything about your food these days, and even if you haven’t met these farmers you all have learned things about them from talking with us at market or reading these e-mails.

For instance, Tom Ingraham of Promised Land is building a greenhouse currently. That is a real good thing because that means that soon, he’ll be able to grow more food during these colder months, and he’ll be coming up with new items to grow for those of us lucky or smart enough to keep an eye out for his hard work.

Two of our cutest growers, Chuck and Michele Taylor just gave birth to a new farm hand, Logan. Earlier this spring they brought some of the best early season crops I can remember, cabbages, fennel, all my favorite crops I was too lazy to grow myself, thank heavens they grew for me. Congratulations to them and we can’t wait to see the littlest Taylor!

Two more cute growers, Harold and Joni Kennedy of Melon Head Farm just got Catholic married! That’s like a whole nuther level from regular married. Those of us who know them aspire to their level of laughter and happiness in a marriage or a relationship of any kind. And they grow really great stuff like winter melon, and funky asian squashes that no one else will grow (and of course tons of melons). She told me not to tell anyone but I’ve been eating their loofah squashes all summer. Apparently before they are turned into loofahs they are delicious! Congratulations to you both. I hope you enjoyed a Catholic Honeymoon whatever that may entail.

Yes, it’s pretty cool that there are actual hardworking, cool people behind all the food (and other items) posted on market this week. Keep that in mind as you order. You’re not just eating better, you’re supporting a local economy. We hope to grow this little market bigger and better, or I should say as big as these farmers want to grow it. It’s all up to them. Make ‘em feel good by ordering a little extra this week. We guarantee it’ll make you feel good too.

We’ll be closed the week following this one for Thanksgiving. We hope you all have a safe and blessed holiday.

AND DEFINITELY EAT WELL,

Justin, Chuck, Teri and Andrew

Athens Locally Grown:  ALG Market Open for November 20

CSA Farmers Market:  Growing Season Update November 2014

Wow that cold snap hit everyone. January weather in Mid November. How weird is that, not only did it raise the heating bills for everyone, cause some to suffer the car won’t start syndrome it also greatly affected plant and animal life.

Even many of the plants in the hoop-houses suffered premature deaths and those that didn’t die and now believing that they went through the winter and when it warms up they are going to say Ahh!! it is now spring, time for me to go to seed.

The plants that will do that are what are considered bi-annuals. Those plants have a two year growing season, the first is growth the second is going to seed. They don’t follow a calender they react to the temperature changes and the length of day.

The hoop-houses are not heated and rely on the sunshine to warm them up and double layers of plastic to hold the heat in during cold nights.

For those of us that were relying on a great winter production year will have to wait a little longer. It has been told that this winter is going to be as bad as last years winters. We are all hoping that is not the case, but with the premature November Cold Snap things don’t look good. Mother Nature Wins out again.

CSA Farmers Market:  Apple Cole Slaw

Recipe submitted by Racheal Yonkman(via the www)

Apple Cole Slaw
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste

In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.