The Weblog

This weblog contains 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.

Subscribe to an RSS Feed

CAFE:  Available products

Some of you are having problems ordering. Here is a list of available products in case you want to email me what you want.

Sorry for the trouble. We should have it fixed for next week.


Conway, AR:  Fall Bounty and Community Fund Update

Good Morning CLG Community-

The selection still abounds and Bluebird Hill Berry Farm is back online after taking a short trip for rejuvination.

Is the Food Movement for real?
Here is a link to a Michael Pollan article in the NYT that seeks to explore that question
He thinks “California’s Proposition 37, which would require that genetically modified (G.M.) foods carry a label, has the potential to do just that — to change the politics of food not just in California but nationally too.”

Building Community Around Food
This week we raised $45 for the Conway Locally Grown Community Fund, a micro lending program that will fund sustainable and community oriented projects. So far we have raised $1625.40 for our next round of Community Fund investments. We plan to start taking applications for the next round of funding in December. To read more about how the CLG Community Fund works, visit our and scroll to the bottom of the page.

Food Pantry Donations
This week CLG Members raised $75 for the food pantry! This year we have raised $1817.35 for the Saint Peter’s Food Pantry.

The market is open for ordering. To place an order, visit Please make sure to hit the checkout button. You will receive a conformation email once you place your order.

Have a great day!

We Are One Farmers Market:  Pre-Order Open - Spinach, Hakurei, Mocha Gourmet, SPANAKOPITA

Random Hills Farm, Work Song Farm and Lavalley Farms have added a massive amount of vegetables, creating a diverse selection of certified organic, certified natural and conventional vegetables. Amazing choices for everyone. Plus Michelle’s Garden brings a lovely array of vegetables grown using organic practices. I purchased her Shampoo Bar last week and it is a wonderful tool for healthy vibrant hair.

Also new items on pre-order include Chocolate Mocha Truffles and Pecan Pie Bars from Rose Petal Bakery. Stop in and meet Betty. Mike’s Greek Gold offered their Baklava last week which was heavenly, come and meet Marijane. She also brought Spanakopita!!!

Chef Ashley is preparing Maple Balsamic Potatoes, one of my favorites from last year.

Also Lavalley Farms/NH Ciderworks is still pressing fresh NH Cider, get it while its teeming with vitamins!

The winter market this year is HUGE… to see a pic of the size of our market, take a look at our fan page. Please support the We Are One so we can continue to bring you the best local foods and products that our region has to offer.

I’m on vacation this week, hope you all will visit this wonderful food resource while I’m away. Have a great week.



Monday Update 10/22/12


With the season’s final outdoor market day and halloween FAST approaching I have been fantasizing about the various possibilities that pumpkins offer for orange-and-purple-wear. What could be more decidedly orange and more in season right now!!?? But local availability is more difficult!!! Because of the large market created for Halloween pumpkins must be grown in large, monocultural plantings. Most of those in supermarkets and even many sold in fresh markets will have been imported from out of our region.

Keep in mind, HOWEVER, that the jack o’lantern tradition began in Ireland with Celtic staples such as beets and turnips. Pumpkins are a post-Columbian modern crop which do not thrive in Ireland’s short, cool growing season. If loka-lantern is defined as the festive adornment of ANY locally grown autumn fruit we may consider a number of other (albeit non-orange) possibilities.

So, if you can’t find a local pumpkin consider carving and displaying something else grown locally this year. Try (in decreasing size) another type of squash or gourd; a turnip or rutabaga; a sweet potato (also orange); maybe even a cabbage; an eggshell; or even (at the pixie-scale) a hazelnut shell! If you require (like I probably will) more of a spectacle, consider introducing other “characters” along with your traditional jackolantern.

Bring your experiments to the final City of Clemson Farmers Market in Patrick Square this Friday afternoon(10/26, 3:30-6:30) where they can be appreciated and photographed alongside the dazzling displays of purple and orange tailgate platters we will be receiving.

If you haven’t yet ordered this week, there is still time to shop until noon today (Monday, 10/22). The entire system was transformed before the market opened Friday so you may notice some differences on the Market page. If you have any difficulty ordering please contact us for assistance.

Eat well to stay well! Lance

Atlanta Locally Grown:  Available for Saturday October 20

I hope this finds you all doing well,

Its been a long day so I’ll be quick.

The gardens are popping, the mushrooms are prolific, the honey is fantastic, and the eggs are outstanding.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Conyers Locally Grown:  Available for Friday October 19

I hope this finds you all doing well,

Its been a long day so I’ll be quick.

The gardens are popping, the mushrooms are prolific, the honey is fantastic, the eggs are outstanding and T-Bells chunky salsa is listed this week.

Remember you have at least 21 meals to plan for this week, 28+ if you include your snacks. We hope some of your selections come from our efforts. We enjoy being your farmers.

Thank you for all your support. Please remember to have your orders placed by 8PM on Tuesday. We will see you on Friday between 5PM and 7PM at Copy Central (1264 Parker Road, Conyers) and don’t forget to share us with a friend.

Thank you,
Brady Bala
Market Manager

Athens Locally Grown:  Availability for October 25

Athens Locally Grown

How to contact us:
Our Website:
On Twitter: @athlocallygrown
On Facebook:
On Thursdays: Here’s a map.

Market News

Yesterday was our annual “Hunter’s Moon Feast” out at my place, an event that celebrates another wonderful year of Athens Locally Grown. This past year was our eleventh year of connecting our community’s small sustainable growers with those looking for the kind of food they produce, and every year has been better than the last: more growers, more food choices, more people fed. The feast doesn’t mark the end of the season, though! We go on all year ’round, even after the other farmers markets shut down for the winter. Our growers have gotten pretty good at managing their passively-heated hoop houses and actively heated greenhouses to keep the greens coming through the winter, and sometimes even surprise us with beans, cucumbers, and even tomatoes when the ground outside is icy.

It was a busy and really pretty stressful week for me at Locally Grown. I’ve been working on a big software and server upgrade for our website for a couple months, and Thursday night after our pickup was my go-live date. There’s a huge list of what changed, since practically everything but the actual look and feel of the system got touched in some way. It used to be when I made changes, it was no big deal, but now there are about 300 markets across the continent using the website all at the same time, and I have to treat things like I’m a big software company with many thousands of customers. Because, I kind of am. There were a few minor glitches that have been getting worked out, but over all things went very well. I’ve seen billion dollar companies mess up server upgrades, so I was a bot nervous. Now that that’s done, I’ve got a whole mess of improvements and new features I’d like to add. It’ll be an exciting year ahead!

Thank you for your support of Athens Locally Grown, all of our growers and their hard work, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market happens Saturday mornings at Bishop Park and on Wednesday afternoons downtown at outside City Hall. You can find more information on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, in front of the Oconee County courthouse. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

We 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!

Porterdale, GA:  Available for pickup October 27

Hello everyone!
Just a quick message tonight-

Your orders are due by 9 pm Wednesday and pickup is from 10-11 at the depot in Porterdale on Saturday.
Thanks for being a part of this market!

Northeast Georgia Locally Grown:  Locally Grown - Availability for October 24, 2012

Hey Local Food Lovers,

What a glorious weekend! Yesterday about 12-15 people went out to Brook Franklin’s Leah Lake Farms and aided in the construction of 4 new mini hoop houses constructed of pvc pipes and a wonderful invention called wiggle wire to hold the plastic down.

These community work days on farms are really wonderful. We had the most incredible meal and I met at least 5 or 6 people I’d not known before that came from as far as 45 minutes away to share in their passion for farms and local foods. I personally think that these type of “barn raising” events are as important to communities as the eating local healthy food part. The reason is that the notion of helping your neighbors, and sharing a meal is a rich experience. It not only accomplishes tasks that might take weeks if attempted alone, it builds friendships and a spirit of reciprocity that has ebbed in communities all over the country in recent decades.

Reciprocity isn’t a word I use everyday, but it’s one at the core of the local food movement. Every week both farmers and market customers exchange recipes, growing tips, and often small gifts of a salve to heal a pain, or extra herbs, or whatever is in abundance and from the earth that week. This gifting always inspires a desire to return the gift and a nice chain of exchanges. If I wasn’t about to go and eat dinner I’d fondly try and recount the last dozen exchanges I’ve had but I’m too hungry to concentrate any further.

To sum up, I want to congratulate Leah Lake Farms for not only becoming one of the backbone growers for Locally Grown this past year, but for bringing an incredible community together. We all were inspired and amazed at what has been accomplished on Brooks farm this year. He’s also basically tripled his work and potential output for the following year, so we hope you all are hungry too!

To celebrate too you should EAT WELL!

Justin in Habersham
Chuck in Rabun

Fresh Harvest, LLC:  Fresh Harvest for October 21st

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May


Rotini Pasta with Butternut Squash- Sage Sauce
from Gourmet , 2006

1 lb peeled butternut squash pieces
1 small onion, diced
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage (or a small bunch, unchopped, see recipe for details)
1 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup) plus additional for serving
1 lb penne rigate or rotini or whatever pasta shape you like
1. Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add cubed squash , diced onion, water, salt, and pepper and simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 8 to 10 minutes.
2. If you wish, stir in Parmigiano-Reggiano.
If you have an emersion blender, purée mixture right in pot. If you don’t, transfer mixture to a food processor or blender. Remove squash mixture from heat.
3. While squash mixture simmers, cook pasta in a 6- to 8-quart pot of boiling salted water with a large pinch of kosher salt until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
4. Place pasta in a serving bowl. Toss with enough butternut-sage sauce to coat nicely. If necessary, add a little bit of the reserved cooking water to thin it out. Serve pasta with additional cheese on the side. If you have extra sauce, store it in the fridge for a later date. The sauce thickens as it sits, so on subsequent uses, it will most likely be necessary to use the reserved cooking liquid to thin out.

Market News


Fall is the new Spring around here! The weather is beautiful, and we’ve got a great diversity of crops growing for you! Lots of great greens and squashes which make cooking so much fun! There is no frost in sight, so the peppers, basil, and flowers are still going strong. Make sure you enjoy the last bit of these warm season delights.

It is getting closer to Thanksgiving and plan on an ALL LOCAL one. We’ll be delivering on Tuesday, November 20th. We’ll have squashes and sweet potatoes, greens and lettuces, turnips and perhaps some other surprises. Plus, order your turkey from Wedge Oak Farm! These turkeys will be delivered frozen on Tuesday, November 20th along with your Fresh Harvest order. Get your $40 deposit in fast. This deposit will be deducted from final cost. Price per pound is $6.50 Remaining balance will be due at time of market pick up. After you place your order, you will be contacted with all the pertinent information including: size, delivery/ pick-up options, total cost. Call Wedge Oak Farm at 615-766-3773 or 615-497-3434 with questions .

Also, Dozen Bakery will be taking pre-orders for pies to be delivered that Tuesday, and The Bloomy Rind will be offering artisan cheese trays! WOW!

Speaking of The Bloomy Rind, they will be offering several farmstead goat cheeses from Capriole in Indiana (near Kentucky). We are getting some special pre-holiday promotional pricing, so this is a great time to try these cheeses. In particular, the whole wheels of O’Banon will easily keep 6+ weeks and make a lovely presentation for entertaining.

We are growing and selling year round. We depend on word of mouth for our advertising. So if you could, please tell a friend about us. If they sign up and get in a deposit, we will credit your account $10.00. Make sure they let us know who referred them!
Also, if you haven’t checked out our Facebook page, Fresh Harvest, LLC in a while, we have some new pictures up there. Be sure to “like” us, and you’ll automatically get updates. Although, admittedly, they can be few and far between. But we try!

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

We 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!