Spa City Local Farm Market Co-op:  The Market is Open ~ Note New Hours

The Spa City Co-op is open. You may order until 9pm on Tuesday, January 31.

Lots of wonderful things this week. Check the offerings carefully.

Pick up hours at The Artchurch are new. Please pick up between 3:30 and 6 pm on Friday, February 3.

Volunteers ~ New hours
First shift begins at 1;
second shift at 3:30.

Thanks to all of our wonderful volunteers who make the market possible.

See you Friday between 3:30 and 6 ~

Nan

Tulsa Clean Food Market :  Please remember to pick up your Tulsa Clean Food Orders tomorrow.

Hello. Just a quick reminder to those of you who placed an order to please pick it up between 9:00 and 11:00 a.m.
tomorrow, Saturday Jan. 28 at Centennial Park, 6th and Peoria.
Thank you!
Barbara Crain
580 496-2447

Augusta, GA:  THE MARKET IS OPEN!

FARM DINNER ON THE HILL TOMORROW!
Big hugs to Bowe, Margaret, Pat & Chef Charleen for working so hard to get things beautiful & delicious for tomorrow night. More hugs to our growers for their donations, especially the evening’s featured farmers: Savannah River Farm, Adderson’s Produce & Legacy Gardens. I’ve no doubt it will be an evening to cherish.

“GROW!” MOVIE SHOWING ON SUNDAY:
Call me today if you’d like to attend this event on Sunday at 4pm. Tickets are $10. The award-winning documentary promises to inspire. 706-288-7895.

WELCOME BECCA’S BACKYARD:
Most of you know her as one of my smiling, young interns. But did you know that Becca is also an earth worm farmer? This week Becca’s Backyard launches its own brand of worm castings … truly magical, all-natural plant food.

ELECTRONIC PAYMENT SYSTEM COMING SOON:
Good news from Eric, our software guy — Augusta Locally Grown customers will soon have an on-line credit card payment option. We are psyched to be joining the 21st century!

SEE YOU ALL AT THE MARKET ON TUESDAY
- Kim

Farm2Work:  NEWS! Kale Chips Recipe, and more...the Market is Open!

NEWS: As you know, ours is a new kind of Market. The traditional markets require the customers to come to the market place for pick up…we take the market to the customers. A few weeks ago, I was contacted by a professor of an Honors class at UCA. Here’s the write up on our Facebook page provided by Jenny, a member of the group: “A group of UCA students in a class titled “Global Economics and the Environment” are working together to assess the feasibility of implementing Farm2Work on their campus. With a wide array of academic majors such as business/economics, English, environmental science, math, biochemistry, marketing, political science, computer science (to name a few), the students plan on addressing many aspects of the Farm2Work business in hopes of providing useful information and recommendations to the company.” Besides being humbled, I am excited about the prospects of their research! More later…

Last Friday, the Market opened early so that I could get over to the Southern SAWG Conference going on in Little Rock. There were people from 13 states participating with speaking events, concurrent information sessions, a silent auction, and a trade show. It culminated with a dinner made up of local ingredients! WOW! I picked up a couple of new books: “_Folks, this ain’t normal_” by Joel Salatin (from Food, Inc) and “_Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats_”. I will be sharing snippets of information with you as I read and study their contents! Here’s the first: “Before 1920 coronary heart disease was rare in America…today, heart disease causes at least 40 percent of all US deaths.” – Nourishing Traditions

Recipes! If you have a recipe that you would be willing to share, please send it to me or feel free to post on our Facebook page! Here is one we heard about from Melissa, over at the Law Library when we were delivering earlier this week. THREE ingredients & THREE steps…my kind of recipe!

Kale Chips Recipe

Ingredients
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutritional Information
Amount Per Serving Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg

It looks like Kellogg Valley Farms listed 17 bunches of Kale on this week’s Market! Also available this week: Organic Impala Cabbage (these look like small trees!)by *North Pulaski Organic, Broccoli, Arugula & Mizuna from Outfox Farms, Green Onions that taste SO sweet!, lettuces, new red potatoes, and radishes. Farm Girl Natural Food has Bundles of Meat that seem to be a hit, as well.*

Finally, Why Local First?

The question is perhaps best answered by Michael H. Shuman, author of Going Local. As Shuman writes, “Going local does not mean walling off the outside world. It means nurturing locally owned businesses which use local resources sustainably, employ local workers at decent wages and serve primarily local consumers. It means becoming more self-sufficient and less dependent on imports. Control moves from the boardrooms of distant corporations and back into the community where it belongs.” *Spend $100 at a local business and $68 will stay in your community. Spend that same $100 in a non-locally owned business and only $43 stays. *

Thank you for your feedback & please keep sending your great ideas!

Go here to place your order: http://www.farm2work.locallygrown.net

Make it a great day!

Farm2Work
Market Managers
info@farm2work.com
501-412-9493

Republican Valley Produce:  RVP- Market Update

It is that time again, time for RVP ordering.

There is going to be one change for this weeks pick up. Since we have a Winter Market on Saturday, February 4th at Pottorf Hall in Manhattan, we are wanting to do our drop off/pick up at the Market instead of Wednesday evening. This would help us out a lot. If there is a problem, please let me know and we will figure out a plan to make it work. IF your delivery is in Clay Center, I will be delivering to you on Saturday afternoon. Please contact me, jaysjellies@yahoo.com if you have any questions.

Seed ordering and planting time is just about to start. I am going to be planting carrots here in the next 5 to 7 days. We will be starting seeds this weekend too! It is hard to believe that we are going to be back into full swing before long.

A couple of things. The spinach is done for the year. We are going to be starting some new spinach and with any luck it will be ready to harvest by Mid-to late March. It is basically harvested out. Also I am out of onions. They kept very well in storage. I am planting a better storage onion this year with hopes of keeping them even longer.

Get out and enjoy the nice weather!

Orders are due by Sunday at 5pm. www.rvp.locallygrown.net

Thanks,

Jay

StPete.LocallyGrown.Net:  Update on FIRST delivery from Suncoast Food Alliance – Is your invoice impacted?

A special thanks to Pam Lunn and John Matthews for their support of us getting more veggie volume to our Market! We did not meet our minimum order and yet they were willing to stretch things a bit to get us started. Now your help is needed to continue building customer momentum so we can meet our minimum order in the next two weeks. That’s the deal. So please let your friends know that we have enough to feed anyone who is searching for fresh, locally grown, chemical-free vegetables.

The sweet red mini-peppers, red kale and kohlrabi look great! The cauliflower is fresh & beautiful yet, as you may know about organically grown vegetables, a bit smaller than what you’d find in the grocery store. I have reduced the price by .50 per head and adjusted your invoices down to 2.75 per head.

We did not receive the spaghetti squash as they hit end of season this week. This item was removed from all invoices.

The cucumbers we ordered were not available so I got pickling cucumbers instead. For those who ordered cucumbers, they are gorgeous and super crisp! They are not small like a gerken would be. I have 6 lbs. of cucumbers left and I’m selling the extras. $4.25 for a 2 lb. pkg. Please let me know ASAP if you want some added to this weeks order before we start deliveries tomorrow.

We did not receive the 100% grass-fed ground beef because I am supposed to give John 2 weeks notice for that. I neglected to get those instructions. I am leaving the beef on your invoice because you will get it with your next order. I apologize for my oversight. If you don’t want to wait for it, please notify me before your delivery this week and I will adjust your invoice. Please note that I was told a price increase is coming next week but new price is unknown. As a courtesy to those who have already purchased at this week’s price, I will absorb the wholesale increase next week.

If you missed the window for ordering 100% grass-fed ground beef this week, you can order it without waiting for the Market to open next Monday. Just tell me how many pounds to order for you and you will receive it with next week’s order. I need your email no later than 10AM this Sunday, 1/29/12. There is a price change coming on this beef next week. Our Market is currently selling 1 lb. for $7.00. If the wholesale increase is minimal then I will probably not raise our Market price but I cannot guarantee that.

One final thing: Due to produce delivery fluctuations it is getting more labor intensive to send out adjusted invoices for missing items or forgotten delivery fees. I would like to try something different and see how it works for everyone. Until you hear differently, here is how it will work:

• You will receive an initial invoice when you order online.
• You will receive a printed final invoice at delivery time with your actual price to pay.
• If you need to know you invoice total prior to delivery, you can sign-in to your on-line Market account, click on Your Account tab and scroll down to the Customer heading. You can then click on Your Order History and a link to your most current invoice will be available at the top of that list. There you will find the amount you need to pay when you accept delivery. If you have already submitted a bill pay to your bank, you will end up with a credit on your Market account to be used on a future order or it can be refunded on request.

Gwinnett:  Gwinett.LocallyGrown.net is Open for Orders

There is lots to tell and some updates on the beef shares, but since we have been without internet the past few days thanks to a nice critter who loves the plastic of our phone cable, I want to quickly open the market.

Our raw milk sales have been really strong, so I hope we can keep up. Many of you saw the new egg mobile we built last weekend to house more layers and be able to provide more eggs.

I’ll try to come back and provide a more detailed update, but in the meantime, feel free to place your orders.

Fresh Wishes,

Pilar

CSA Farmers Market:  Open Jan 26 to Jan 30

MARKET SCHEDULE

• We are on an every other week schedule until spring. The schedule is at the top on the website or you can Click Here for 2012 Schedule.

• For a complete listing of products available this order cycle, click on CSA Farmers Market.

• Let us be a part of your goals of staying healthy and supporting the local economy for the New Year. Our farmers market is open all year long!

Mark Your Calendar

• Saturday, March 10, 1pm Dr. Brownstein will be speaking in Davison. This event is sponsored by Rebekah’s Pure Living. More details will follow in Monday’s email.

This order cycle is the last chance to order garlic or garlic powder until July. Click on garlic to find some great garlic.

Warm Up With Oatmeal

Westwind Milling Company is offering certified organic steel cut, rolled and quick oats for making hot breakfast cereal. Yummy for your tummy on a cold winter morn!

DISTRIBUTION LOCATIONS & DAYS

• Thursday, February 2 – Almar Orchards in Flushing, White Pine Farm in North Branch and Whetham Organic Farm in Flushing
• Friday, February 3 – Centofanti Chiropractic in Imlay City; MJ Healthy Living in Columbiaville; Me, My Health & Eyes in Lake Orion; Carol Young’s House in Rochester; Green Earth Grocery in Davison; Whetham Organic Farm in Flushing; Westwind Milling Co. in Linden; White Pine Farm in North Branch; Kinetic Systems Bicycles in Clarkston; Rebekah’s Pure Living in Lapeer
• Saturday, February 4 – Green Earth Grocery in Davison, White Pine Farm in North Branch and Byrne Family Farm in Attica
• Sunday, February 5 – White Pine Farm in North Branch and Byrne Family Farm in Attica
• Deliveries by appointment in Oakland County by Mary Ann from Nature’s Finest Organics. Call (586)-321-3227.

Click Distribution Locations for details about the places that customers can pick up orders.

BRIDGE CARD

CSA Farmers Market can take the bridge card—-but only at the White Pine Farm location. If you want to use your bridge card at White Pine Farm, please call (810)688-3192 to make an appointment to pick up your order.

YOU ARE A VITAL PART OF THE MARKET!

If you have difficulties placing an order on the website, please call 810-688-7442.
We want to hear from you. We always want to improve, so suggestions and feedback is appreciated. If any product does not meet your expectations, please let us know.

Thank you for your support!

Chautauqua Eats:  This market is preparing to open!

This market was added to the LocallyGrown.net system on Thursday January 26, 2012 04:31 PM. It should be open for business soon!

ASN Little Rock Local Food Club Midweek:  Weblog Entry

Whether you celebrate Groundhog Day, Marmot Day, or even Candelaria Day, now is when we look for that long anticipated clue regarding what’s to come. With sunny 60s scheduled a week out, you can bet that many shadows will be seen. Stock up for six more weeks of winter (and save a bundle!) with an entire side of beef from Bluebird Hill.

Place your orders between now and 5:30pm Monday for pick-up 4:30-6:00pm Wednesday at Christ Episcopal Church in downtown Little Rock.

**Log on and place your orders at:
http://lrmidweek.locallygrown.net