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.
Fresh Harvest, LLC: Fresh Harvest - Tomatoes and new items added!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Ratatouille Breakfast Skillet Strata
Serves 6
1 6-ounce sourdough baguette, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced
1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
1 small zucchini, halved lengthwise and diced
1/2 medium red bell pepper, sliced into thin strips
3 small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup chopped kalamata olives
3/4 teaspoon kosher salt
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh thyme
3 large eggs
1 cup whole milk
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Fontina cheese (or mozzarella)
Freshly ground black pepper
Preheat the oven to 350°F.
In a large ovenproof skillet (a 12- to 14-inch skillet is ideal), heat 2 tablespoons olive oil. Add the slices of bread and toast them for about 2 minutes on each side, or until light golden-brown. Remove from skillet and set aside.
In the same skillet, heat remaining 2 tablespoons olive oil until shimmering. Add the onion and cook until just translucent, about 5 minutes. Fold in the eggplant, zucchini, red bell pepper, and tomatoes; the pan will feel very full at this point, but everything will cook down and then feel much less crowded. Continue to cook for an additional 10 minutes, or until vegetables are just tender. Fold in the olives, salt, basil, and thyme. Scoop half of the tomato mixture out into a separate bowl and set aside.
In a medium bowl, whisk together the eggs with the milk, and season with a pinch of salt and pepper.
Lay the slices of toasted bread on top of the tomato mixture in the skillet. Sprinkle with Parmesan. Spoon the other half of the tomato mixture on top of the slices of bread. Pour custard mixture over the top, and sprinkle the fontina on top of that.
Place the skillet in the oven and bake for 35 to 38 minutes, or until the custard seems set and the top of the strata is golden-brown. Let stand for 10 to 15 minutes to cool a bit before serving.<
Market News
Hello!
We have added tomatoes to the Market page – a wonderful variety of slicers and some heirlooms grown by Eaton’s Creek Organic Farm in Joelton. There are also more mixed cherry tomato pints available from Sugar Camp Farm, and a new item of red Italian fry peppers. This is an heirloom variety named ‘Jimmy Nardello’.
Please place your order by tonight.
Thanks so much – and we’ll see 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!
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CLG: Tuesday Reminder - Market Closes Tonight at 10pm.
Hello Friends,
There’s still time to place your order for pickup this Friday, July 24th. 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 Facebook: https://www.facebook.com/pages/Conway-Locally-Grown/146991555352846
ALFN Local Food Club: Market Reminder
Remember to finalize your order before noon tomorrow when the market closes for this week.
Take advantage of the new products in the market such as Marconi peppers and garlic. Melons are still in production and there are still plenty of carnivorous choices from lamb to ground beef.
Enjoy your week. We’ll see you on Saturday!
Sincerely
Kyle Holton
Program & Market Manager
Martin's Farmstand: Big cabbage and chicks
Another busy summer day is drawing to close. There is a goodness in the tired that results from meaningful physical labor. The sleep of a laboring man is sweet the Bible says.
It is midsummer now and there is a growing selection of good food at our stand. This evening Levi came in with eleven huge cabbage heads from his patch. As a group they weighed in at 125 lbs! We also have a selection of smaller cabbage. The carrots have grown a lot in the last week and we are starting to offer them with the tops off. The first sweet corn still is not ready. I think it may be ready by the weekend or sometime next week.
Cherie Whitten found a good source for meat chicks. There were 3300 chicks and there are still several hunderd of them for sale. If you wish to buy some you can either contact Cherie at 328-5559 or we have a couple hundred here. We should also have an abundance of chicken meat for sale in about 8-10 weeks from now. Daniel
Yalaha, FL: July 20-23 ordering Window
Market is open for ordering. Please say when you would like to pick up when you place your order.
Offerings are still minimal but that is what happens to most farms during summer in Florida.
Old99Farm Market: Old 99 Farm week of July 19 2015
Enjoying the weather? when you look at the continental maps for temperature anomalies we are the sweet spot around the great lakes, very little deviation from ‘normal’. See that white zone? But overall, it’s a scorcher and on track to be the hottest year on record: here’s the link to the full story.
http://thinkprogress.org/climate/2015/07/17/3681260/june-2015-hottest-year-record/
Here’s a map showing what I mean. 
The lettuce is feeling the heat, starting to bolt, but the sweet potato plants are loving it. Lots of zucchini, beans are in flower, and raspberries! I have yet to see such a crop. I’ll have prepicked and U-pick open this week.
There are pasture raised roasting chickens in the freezer, whole, halfs or quarters.
Palatine Fruit next week. Place your order: I have so far a box of cherries for Joe, Irene, Lenore and Norma. Tell me if I missed you or you decline.
Healthy eating,
Ian and Cami
GFM : Eating Good and Healthy
The market is open for orders, Vendors are also at the physical market on Wednesdays, from 3 to 6 pm and Saturdays from 8 am to 1 pm (or sellout) and believe me, they do sell out early. So come early to get the very best.
And some of our vendors have produce by the bushel, so if you are wanting to do some canning,please let that vendor know and if they can accommodate you they will be more than happy to.
Thank you, and Happy Eating !
Judy and the Vendors of the Greeneville Farmers Market
Tullahoma Locally Grown: Your Market is Open Until Wednesday at Noon
Hello Tullahoma Locally Grown Market Shoppers.
Your market is open until noon on Wednesday. You’ll see many exciting products such as the Gilbertie Paste Tomatoes from KIC Produce.
Also, check out the scratch-made Pretzel Rolls and Gluten-Free Blueberry Coffee Cakes.
Proudly sponsored by Fuel So Good Coffee Roasters.
Northeast Georgia Locally Grown: Locally Grown - Availability for July 22, 2014
Hey Local Food Lovers,
No messages this week, just thanks and appreciation to each of you for eating Local Foods and supporting Local Farmers. Best way to do that is to eat local every week, better yet every day! The only way you can do that is to support local markets, csa’s etc. and we do think that you’ll find Locally Grown is one of the best sources for a broad diversity of products from a wide diversity of farmers, and very convenient too. Just a few clicks and then only a few minutes to pick up on Wednesdays after work and voila! You can EAT WELL!
Many thanks,
Justin, Chuck, Teri and Andrew