Russellville Community Market:  RCM Order Reminder

Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

Middle Tennessee Locally Grown:  Manchester Locally Grown market - Just a Short Time Left to Order!

CLG:  Tuesday Reminder - Market Closes Tonight at 10pm.

Hello Friends,
There’s still time to place your order for pickup on Friday, February 27th. 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

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown CANCELED this week

Hi Locavores,
We hope you are all staying warm and enjoying the beauty of the snow this morning. We have three inches or more here in Tiger.
At this time more snow is predicted for tomorrow afternoon.
Even though the main roads may be cleared we are aware that many people have difficulties with steep driveways and secondary streets that may be dangerous for driving.
For this reason we have decided the best and safest course is to cancel the market for this week.
Be safe and we will look forward to next weeks market.

Old99Farm Market:  Old 99 Farm, week of Feb 21 2015

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 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.

Healthy eating,
Ian and Camelia

Dothan, Alabama:  UPDATE: WELCOME MT. MORIAH FARMS & PRICELESS SPINACH!

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

KNOW YOUR FARMER, KNOW YOUR FOOD…
This week JENNIFER MERCER of SANDSPUR FARMS will be available to answer your questions and share news from Sandpur Farms. Come out and visit with Jennifer from 10AM-12PM, Friday, 2/27/15 @ Dothan Nurseries

WELCOME MT. MORIAH FARMS…
“Mt. Moriah Farms is a small, family farm located about 8 miles southwest of Slocomb, Al. We raise registered Nigerian Dwarf goats, A jersey milk cow, several pigs, bees, and a variety of chickens. We also have a small orchard, a small grove of pecan trees and several gardens.” Many of you know Teresa and her girls…check out their products. Thank you!

PRICELESS HEALTH FARM…
SPINACH IS BACK! An all time favorite is back…1Gallon bag is $5.50. 10 bags available this week. Order now!

EMPTY BOWLS…
Market At Dothan is excited to participate in this years Empty Bowls project benefitting The Wiregrass Food Bank on Saturday, February 28th at the Cultural Arts Center.
What is Empty Bowls Dothan?
Empty Bowls Dothan is an event to help support hunger prevention in the Wiregrass. On event day, bowls created and donated by local potters, community members, and students will be offered for sale. For $10 each, attendees will receive a bowl of their choice and a basic meal of soup, bread, and water. All funds raised from the sale of the bowls will go to the Wiregrass Area United Way Food Bank.
Hope to see you there. #FightHunger

CASBLANCA RANCH LOCAL GRASS FED, GRASS FINISHED BEEF…
“Locally raised in Abbeville, AL. Grass Fed and Grass Finished. Our cattle are never given hormones, any type of steroids or growth enhancing medications. We do not feed them corn, chicken litter or cotton gin waste. Their diet is grass and hay. We give them minerals and salt as needed. We vaccinate them for diseases and parasites under the oversight of a veterinarian. Our meat is inspected and approved during processing by a USDA inspector and carries the USDA seal of certification.”
*GROUND BEEF, 93% LEAN
*GROUND BEEF PATTIES
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*LIVER
****SOUP BONES

#MARYS PEEPS…
" KUMQUAT SATSUMA PEPPER JELLY…My new version of pepper jelly is made with fresh kumquarts, and satsumas, with some sweet pineapple. Add the final touch with jalapinos and bell peppers. All grown without pesticides, and no additives. I hope you will try this and enjoy it. It will be an added jar of flavor for you pantry. Remember that all my products are prepared for you in my home kitchen with complete sanitary conditions as possible."

SPECIAL: KATHY’S KLUCKERS…
BOGO (BUY ONE, GET ONE) PURPLE HULL. PEAS!

#SHOPLOCAL…
PLEASE SUPPORT these LOCAL businesses! “It’s not hard to support your local economy. Just shift your spending to local independents. Every bit counts.” #ShopLocal. Order Online @
www.MarketAtDothan.locallygrown.net

DEBIT/CREDIT CARDS…
Now accepting Debit & Credit cards @ Market at Dothan when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message. EASY & CONVENIENT way to pay!

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

SAUSAGE, KALE & LENTIL SOUP
Ingredients
2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving
Directions
Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).

Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.

Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Per Serving: Calories 380; Total Fat 13 grams; Saturated Fat 3 grams; Protein 25 grams; Total Carbohydrate 44 grams; Sugar: 4 grams; Fiber 9 grams; Cholesterol 23 milligrams; Sodium 1207 milligrams

Heirloom Living Market Hamilton Mill:  Countdown to Close ... Please Read!

Greetings All:

Lauren Stephens, the former Market Coordinator for the Crossfit/Lawrenceville Market has gotten a promotion at her “real” job. Congratulations, Lauren! This great opportunity for Lauren has left the position of Market Coordinator open at Crossfit. Interested in helping out? Hours are 3:00pm to 6:30ish every Thursday or every other Thursday. Please contact me at 404-432-4337 if you would like to volunteer or have questions. I will be coordinating Crossfit for the time being.

Offerings you may want to check out…

Greg of Heritage Farm has Beef Rib Steaks, Minced (ground) Lamb and Leg of Lamb on special this week! Great deals! Be sure and check them out. He also has a Bulk Pack of Organs (Kidney, Heart and Liver) that is wonderful for homemade Pet Food. The Black Lab is enjoying items from this great value pack.

I am still going strong on making soups! Grab some bones while they are available. With all of the wonderful winter veggies available, some bone broth, lentils or beans – yummy soups!

Burnell Farms is going strong bringing us some great winter veggies! Broccoli, Brussell Sprouts, Huge heads of Savoy Cabbage, Carrots, Kale and Romaine Lettuce are all listed in their offerings this week.

Although challenged with a 2.5 day power outage last week, Dabrielle of My Daily Bread was able to get all of our baked goods to us! Thanks for your dedication and goodies, Dabrielle and Bruce!

Marie of Bakery on Brooks has wonderful Gluten Free offerings. Be sure and check them out. Her Parker House Rocks are fabulous with Soup!

Carrell Farms has added Alpaca to their offerings! Be adventurous and try some. I currently have Alpaca, Water Buffalo and Beef Bones simmering for some awesome Bone Broth!

Don’t forget to check out Shalley’s line of Skin Care products. My new favorite is her Silky Bamboo Lotion! A little goes a long way – and it feels exquisite on your skin!

Jay and Patti Parsons of Dances With Bees are back from vacation — just in time for the yucky weather here! Check out Honey offerings!

Jeff and Tammy of Peacefield Farm had an issue in their Greenhouse, however, they are back with tomatoes ~ definitely on my list this week!

With the cold and ice last week; The Veggie Patch was without electricity to a couple of their greenhouses and had to cancel their orders. I am glad to see that they are back this week!

It is not to late to help out with Tammy Burnells youth organization’s project. Tammy’s girls were able to attend the Georgia Organics Conference this past weekend. Funds are still needed to make up the deficient! For My Daughters’ Sake mission speaks to my heart! Please give a little something this week at Market pickup!

Princeton Farm Fresh:  The Market is Open

Is it Spring yet? I am ready to shoot the ground hog. Here on our farm we are working hard to finish our greenhouse so we can plant more seeds. I am anxiously awaiting more sunlight and more warmth so we can get the seeds in the ground.
See you on Friday,
Angela

Tullahoma Locally Grown:  New Products

Good Morning!
The market is open.

Fountain Springs Farm has pork cutlets, boston butt/shoulder, pork sausage and ground pork on the market.

MaeNaturals has added Essential Oil Roll-on’s in the Soap and Lotion Category.

Get started here: Tullahoma Locally Grown Market

See you Thursday
-Candace

Joyful Noise Acres Farm:  Don't forget to order!

The market closes for ordering at 8:00 tonight. We have all sorts of wonderful foods for you and yours including a new shipment of cheese and butter.
Honey orders are due now.
Our next class is March 7th. We will be learning about water and milk kefir, kombucha, yogurt making and Piima. You will be able to take home cultures so that you can make these healthfilled foods yourself.

Blessings,
Mary Beth