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.
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!
Happy holidays,
-RCM
Stones River Market: The Market is Back Open - Happy Holidays and Schedule Change Reminder
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
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.
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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.
I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
John
See the complete list of products at http://stonesriver.locallygrown.net/
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!
www.siloamsprings.locallygrown.net
Christmas Day is quickly approaching and many of you will read this newsletter on our first official day of winter. Hope all of you have been successful in completing your shopping and are able to slow down for the next few days and enjoy time with family and friends.
Welcome Abbie Kim to our online market! She has some beautiful hand made dolls, bow ties, hair bows and other items to offer.
Opossum Hollow Produce is offering veggies and herbs this week!
Stock up on items you need for your New Year celebrations. The market will be open as usual the week following Christmas.
The Siloam Springs Farmers Market wishes you a very Merry CHRISTmas!
South Cumberland Farmer's Market: Not-So-Good News
This is Linda from Dogwood Farm letting you all know that I have somehow injured my left knee. It is now immobilized until I can have an MRI done to determine the damage. Unfortunately, this means I will be unable to cook for you this week and maybe into the future. What a great time to be incapacitated! I am so sorry. Wish me luck, though, and have a blessed and happy Christmas and holiday season.
All the best,
Linda
Jonesborough Locally Grown: A year-end thank you
Think ‘Twelve Days of Christmas’:
In two-thousand fourteen the market grew to be:
216 Farm to Table diners
155 new members
90+ farmers/vendors
80+volunteers
54 major donors
30 weeks of market (24 Saturdays, 2 online, 4 holiday)
30+ market musicians
6 board members
5 paid staff
2 parade appearances
1 gigantic parade chicken
And a new store on Boo-oo-oone Street!
A hearty THANK YOU to all: whether you’re one of our farmers, vendors, customers, volunteers, musicians, donors, grantors, members, board members, market staff or town of Jonesborough staff—you have ALL been a part of an incredible year in Jonesborough Farmers Market/Jonesborough Locally Grown History!
Thank you so much for your support/work/contribution!
Best wishes for 2015!
Karen Childress
for everyone at JLG
Citrus County Locally Grown: Christmas Week
