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.
Spa City Local Farm Market Co-op: The Market is Closed
The Market is now closed.
Please pick up your orders at Emergent Arts between 3:30-5:30 pm on Friday, March 6.
Thank you for your support.
Karen Holcomb
Market Manager
Champaign, OH: Last Call!!
This will serve as your last call before the market closes for the week!!
Get your orders in, make your week just a bit easier…
Peace and Love,
Cosmic Pam
Middle Tennessee Locally Grown: Manchester Locally Grown market - 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.
Good afternoon!
Don’t forget to place your order on Manchester Locally Grown market by this evening at 10 p.m. for delivery fresh from local farms on Thursday.
Remember that we are a year-round market, not subject to seasonal closings like the local farm stands. You will find special items here – honey, jellies & jams, herbal & handmade products, houseplants, & more – as well as winter vegetables, eggs, and baked goods. And gift certificates are available in any denomination. Give the gift of great local products!
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.
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
Champaign, OH: Crash Into Me
Sweet like candy to my soul…
Sweet you rock…
and sweet you roll…
(Dave Matthews Band-Crash Into Me)
Have you ever had one of those days where you were gliding along, all happy, cool, groovy…and then, out of nowhere in particular, totally ungroovy events happened? Yeah…well, that was my afternoon. But, instead of crashing down, I have decided to look at all of the positive things that I love, that bring me a sense of pride, and show me where the scene really is!
Our little local market of love, our local spirit, our dedication as a united front to present all that is honest, all that is local, all that is good, all that is what we have built…that is what grounds me. That is what makes me proud, happy, dedicated…it rocks and rolls my soul.
I urge you to think about local, think about this little local market of love, and show us some love. The support that we get, weekly, from customers, vendors, the YMCA, outside comments…it all means so much to us!!
Crash into us…either for the first time, the hundredth time, the weekly time….we totally love it!!
Give us your orders, and we will give you our local love! You have until 10pm…we want you to crash into us…
Peace and Love,
Cosmic Pam
Spa City Local Farm Market Co-op: Market closing tonight
Reminder -
The Spa City Co-op market closes tonight (Tuesday) at 9 pm. Be sure to place your order before that time for pick up on Friday.
Be well, be warm,
Karen Holcomb
Market Manager
CLG: Tuesday Reminder - Market Closes Tonight at 10pm.
Hello Friends,
There’s still time to place your order for pickup on Friday, March 6th. 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 Twitter: @conwaygrown
On Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
Old99Farm Market: Old 99 Farm, week of Mar 1st 2015
Apparently this blog has not been transmitted for the last two weeks. If you did get a post from me, pls send me a reply.
Here is what I sent out last week:
Specials this week: stewing hens: a dollar off per kg ($6/kg) and ground beef, a dollar off ($13.40), both pasture raised and finished.
Looks like we’re in for below normal temperatures for the rest of the month, about 15dC below in fact. While Alaska and the North face a heat wave. See a powerful interactive site put out by U Maine showing graphics on global climate changes. http://cci-reanalyzer.org
Furthermore, about 10 percent of the world’s food is produced by overpumping groundwater. In essence, we are using tomorrow’s water to meet today’s needs — a theft from the future likely to grow as droughts worsen and spread. [due to climate change, says National Geographic]
http://voices.nationalgeographic.com/2015/02/17/climate-change-poses-existential-water-risks/
Is there too much ‘apocalyptic climate news’ and is it counterproductive? Joe Romm at the best-of-class website, ClimateProgress, has tackled that one several times. He says no, and shows why here: http://thinkprogress.org/climate/2015/02/22/3617410/oscars-doomsday-climate-messages/, “The two greatest myths about global warming communications are 1) constant repetition of doomsday messages has been a major, ongoing strategy and 2) that strategy doesn’t work and indeed is actually counterproductive.” In fact there is not nearly enough information getting out to the public (that would be us_) for informed policy action.
But here at Old 99 we try our best, and bring you a couple of snippets so you can talk the kids at breakfast (or to the parents, as the case may be ).
Cami and I got started on greenhouse planting this weekend, with three greens crops in the ground: lettuce, arugula and mesclun mix. Not that they’ll germinate any time soon, but when the soil does heat up to about 10dC, they’re be waiting!
We have many pork, beef and lamb cuts in the freezers, eggs, flour and root cellar crops. Plus the specials mentioned above.
Tullahoma Locally Grown: The market is open!
To Contact Us
Tullahoma Locally Grown
tullahoma@locallygrown.net
219-309-5311
Candace Pederson
Recipes
from “Ladled” by Kimberly Harris
My Seriously Favorite Easiest Chicken and Rice Soup
(Gluten Free, Dairy Free, and Budget friendly)6-8 servings
1 cup long grain brown rice or 3/4 cup long grain white rice
1 tablespoon yogurt, or raw apple cider vinegar (live culture)
2 tablespoons fat (butter,lard, oil)
1 large/2 small yellow onions, peeled and chopped
4 medium carrots, peeled and diced
2-4 celery sticks, sliced
3 medium garlic cloves, peeled and finely minced by hand or in a garlic press
10 cups filtered water
1.5-2 lbs chicken drumsticks or whole chicken legs
1.5 teaspoons dried (not ground) thyme
2 bay leaves
2 teaspoons unrefined salt and freshly ground pepper
1. In a nonreactive bowl, place the rice, warm water, and vinegar or yogurt. Cover the bowl and leave it in a warm place for 12-24 hours. When the time has passed, drain the water and rinse the rice well. (skip this step if you’re using white rice)
2. In a large pot, heat the fat over medium-high heat but not until smoking. Add the onions, carrots, celery, and garlic. Sprinkle the mixture with salt and sauté, stirring as needed, for 5-7 minutes or until the vegetables start to soften.
3. Add 10 cups of filtered water, chicken, thyme, bay leaves, and rinsed brown rice to the pot.
4. Add 2 teaspoons of salt and a generous sprinkle of pepper. Cover the pot and bring the soup to a simmer. Turn the heat to low and simmer, covered, for 1 hour.
5. Remove the bay leaves and chicken legs/drumsticks from the pot and let the chicken cool. When cool enough to touch, remove the skin from the chicken and shred the chicken meat, making sure there are no bones in the shredded meat. Return the meat to the pot and add more salt and pepper to taste if needed.
6. Garnish the soup with fresh minced parsley, if desired, and serve. Save the chicken bones for making into stock!
White Rice Version:
Leave the rice out until after the first hour of cooking time. Remove the meat and while the chicken is cooling, add the white rice. Cook the soup with the rice for another 20 minutes and return the cooled meat to the pot. Season to taste.
Market News
Hello Everyone!
The Market is open.
I wanted to share this amazing soup recipe that I made with Fountain Springs Farm Chicken Legs.
Get started here: Tullahoma Locally Grown Market
Have a great week!
Candace
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GFM : Finally, Some Sun Shine
Good Afternoon Friends and Neighbors,
Finally we have some sunshine and a little warmth. I see signs of spring, again. Animals having kids, grass growing and farmers getting things ready for planting.
We still have a few die hard farmers that grown things year round, have meat available year round, and some homemade craft items year round.
Why not take a look around and place your order today.
Thanks and have a great week.
J. Shelton
Cross Timbers Food Cooperative: CTFC Market Open for March 14 Pick-up
Hey, folks—
Ordering for the first March delivery is OPEN.
Orders can be placed through Sunday, March 8.
Pickup is from 1:30 – 2:30 PM on Saturday, March 14.
Enjoy,
Wylie
for Cross Timbers Food Cooperative