Stones River Market:  Time to Order Local Food - Two New Growers Join the Market

Market News

The Market is back open this morning and we have several items of interest this week. We welcome two new growers to the Market. Brittany with Fallen Branch Farms brings additional duck eggs to the Market. Scott with Bloomin’ Shrooms joins us and has mushrooms for you.

West Wind Farms has re-stocked with beef products. They have also begun to take reservations for Thanksgiving turkeys. Reserve yours now!

Rainbow Hill Farm keeps adding to the list of apples. There are four varieties now available – Mutsu, Rhode Island Greening, Red and Yellow Delicious.

Flying S Farms introduces a paw paw peach jam to the Market.

Chef Jenny with JENuine Health shares this:

NEW this week: Happy Hummingbird mix combines toasted sunflower seeds, pumpkin seeds, and pecans with cranberries, honey, and a hint of cinnamon spice. It’s a cut above your average trail mix and it’s flavors are reminiscent of fall. Enjoy it with hot apple cider, oatmeal, yogurt, or on top of chicken salad or a spinach salad with raspberry vinaigrette.

There are plenty of other products available this week. Browse the categories to see what your will find.

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! The recipe this week was shared to me by Tami with White City Produce and Greenhouse. It uses apples and sweet potatoes from the Market. it comes from the Food Network and Guy Fieri (http://www.foodnetwork.com/recipes/guy-fieri/whiskey-glazed-sweet-potatoes-recipe.html)

Whiskey-Glazed Sweet Potatoes

Ingredients

3 pounds sweet potatoes (about 4 large)
1 cup pecans
4 tablespoons unsalted butter, plus more for preparing baking dish
3/4 cup agave syrup, preferably amber
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whiskey
2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces

Directions

Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes – if they are soft, they are done. Let cool.

In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.

Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

Remove and serve immediately.

ALFN Local Food Club:  Market is Open

Greetings ALFN members,

I just opened the gates to a fresh paddock of produce; the market is open!

News/Updates

Check out Kellogg Valley Farm this week. They have new fall listings including greens and gourds!!

I’m excited to invite all of you to next week’s market day. Nathan Crabtree is a member of ALFN and expert juicer. He will be conducting a free, informal workshop during market hours this Saturday. The whole workshop will probably last about an hour. Nathan will discuss the methods for juicing as well as the machine used. He will also show how to develop recipes with a scale. The workshop will begin at 11:00 during market hours. Come pick up your produce and hang out for an hour with Nathan. I believe taste tests will be included! Why not purchase some fruit and greens with the intention of experimenting on your own after the workshop!

Living with the Wild

“Wild animals, like wild places, are invaluable to us precisely because they are not us. They are uncompromisingly different. The paths they follow, the impulses that guide them, are of other orders . . . Seeing them, you are made briefly aware of a world at work around and beside our own, a world operating in patterns and purposes that you do not share. These are creatures, you realise that live by voices inaudible to you.” (Macfarlane, The Wild Places)

Early yesterday morning, I pulled out of my alley while it was still dark. As I drove up the hill and briefly stopped at a neighborhood intersection, the headlights of my car illuminated a raccoon foraging for food. I wanted to roll down my window and give him a good cussing. But even for a raccoon, I thought this would be too rude. You see, I had suspected the presence of a predator on our darkened streets. A few months ago, I lost a chicken in the night. I say lost not to say disappeared, but dismembered and consumed. Raccoons are highly adaptable creatures due to their intelligence and omnivorous appetite. They have always had a role in evoking the nostalgic era of childhood through stories such as Sterling North’s “Rascal,” and Wilson Rawls’s “Where the Red Fern Grows.” Today, raccoons are a dominant presence not just in the boyhood river bottoms of the countryside, but in urban sprawl. Population densities in America can range from 333 to 67 per/square kilometer, and their success has also raised concern over illnesses such as rabies while conservationists worry about the impact of raccoons on endangered species. In Europe, the raccoon is considered an invasive species.

I find the concept of “invasive species” and our emotional and behavior response to these species an educational window into how modern civilization lives with the wild. Often, we prefer to keep the wild out of our lived spaces, and even then, we prefer a wild that is more picturesque and aesthetic. However, invasive species are successful organisms that have filled ecological niches in the world we have created. The replacement of field to asphalt is a profound habitat shift that upsets ecological systems and individuals within those systems. A monoculture of corn is also a massive habitat disturbance. When such a disturbance occurs, predators and prey reassemble to fit the new habitat. In other words, my neighborhood raccoon is part of the urban ecosystem; blight or insect population explosion in a mono-cropped field is part of a modern agricultural ecosystem.

Whether we attempt to destroy invasives with pesticides (believe it or not, conservation efforts often use certain herbicides to control invasives) or exterminate/remove them from our controlled habitats, the modern reaction to invasive species is indicative of our own inability to live with the wild world. I’m not suggesting we feed urban raccoons or protect potato beetles. However, I would suggest we consider their presence to be an ecological response to habitat disturbance that is usually rooted in human behavior. To me, we have to shift our thinking. Instead of bifurcating the world into good and bad species, we need to think ecologically. Our farming and our thinking need to mimic the workings of Mother Nature. I disturb the soil and poison ivy emerges. Instead of reaching for glyphosate, I find other species to fill the niche I created when I disturbed the soil. Every action has a reaction in the natural world. In the end, growing food or raising chickens or driving to work involve living with the wild world around us. Consequently, we must always be in conversation with this wild to not only live sustainably, but keep ourselves from becoming the ultimate invasive species.

Wildly Yours,

Kyle Holton
Program & Market Manager

Dodgeville, WI:  Market Week Sept 13

Fall items are starting to be available. There are still plenty of raspberries but they too will be slowing down as the weather cools.

Naples,FL:  Market closes soon

Please make sure your orders are in

Dothan, Alabama:  GAME DAY MENU: Score BIG from the Market!

Market At Dothan_Eating Locally, Year Round

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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

GAME DAY MENU:
Score BIG with Local Seasonal Ingredients & Foods:
Nuts & Hummus
Salads & Sandwiches
Local, Grass Fed Burgers & Pastured BBQ
Home-made Baked Goods!
GO TEAM!

REDUCE, REUSE & RECYCLE…
1. BRING US YOUR REUSABLE BAGS (2)
2. WE LABEL IT WITH YOUR NAME &
FILL YOUR ORDER USING YOUR BAG
3. RETURN EMPTY BAG TO REFILL

HORTON FARMS…
NEW…
Raspberry Chocolate Sauce
Strawberry Vinaigrette Dressing
Strawberry Balsamic Sauce
All Natural Sunscreen
Blackberry Peach Preserves
Old Fashioned Peach Preserves
Peach Salsa -Ros recommends this on Fish Tacos!

THANK YOU SO MUCH FOR YOUR OVERWHELMING SUPPORT EACH WEEK! WE ARE VERY GRATEFUL FOR THE OPPORTUNITY TO BRING LOCALLY GROWN, SUSTAINABLE FOODS TO YOUR TABLE!

AUGHTMON 1918…
CLEARANCE!!!!! Close out sale on “Welcome Home” and “Creme brûlée” scented goat milk soap. These will not come individually packaged, they will come in a clear ziplock bag,despite the picture. These soaps will be $2.50 a bar. Get them while they last….

CASABLANCA RANCH…
Grass Fed Beef RESTOCKED &  CORNISH CROSS HENS AVAILABLE! BLACK AUSTRALORP & DARK CORNISH COMING SOON!
LOCAL GRASS FED, GRASS FINISHED BEEF, LOCALLY PROCESSED BY USDA FACILITY…Half Beef Available there is NO Additional Processing Fee…you pay Hanging Weight $4.60 per pound and pick up from Market At Dothan…NO driving to processor wasting your time or gas! STEAKS – Rib Eyes, Filet Mignon, NY Strip, T Bone; Ground Beef Bundles – bulk pricing. 
“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
*SIRLOIN TIP ROAST
*CHUCK ROAST
*BRISKET
*STEAKS: Filet, Rib Eye, NY Strip
*STEW MEAT
****SOUP BONES, MARROW BONES, OXTAIL

PRICELESS HEALTH FARM & HYDROPONICs…
Restocked for Summer. CSA shares are back…Unique & diverse Priceless products available. Check it out.

FROM SANDSPUR FARM:
" SANDSPUR FARMS
BEEF cuts available NOW!"

SPRING HILL FARMS…
“Spring Hill Farm – New product added . . Southern Muscadine Grape Jelly. Grab an extra jar to keep on hand for a taste of the summer when the weather turns cooler. We love it with a toasted and buttered slice of our English Muffin Bread! And have you tried our Spring Hill Farm honey? Many have said it is the “best they have ever tasted!” Thank you for shopping local!
We now have 2015 Spring Hill Farm honey available! Also, look for a new flavor of peanut butter – Maple!! We have also added 2 new flavors of hummus with more flavors to come in the next few weeks. Yum! Thank you for shopping local! "

#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 when you PICK UP your order during designated Market hours of 10A-12P on Fridays. 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

Grilled Cheese Sandwich with Bacon and Pear

Ingredients
Springhill English Muffin Bread, sliced
Sandspur Bacon, cooked
Local pear
Sharp white cheddar cheese
Grass Fed Butter, softened and spreadable
Method

1. Heat a cast iron skillet to medium high heat. Layer your sandwich – bread slice, cheese, pear slices, bacon, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side.

2 While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula. Alternatively, you can mimic a panini press (albeit without the ridges) by heating a smaller cast iron pan on a separate burner. Use the weight of this pan to press down on the sandwich from above.
The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.

Spa City Local Farm Market Co-op:  The market is open.

The Spa City Co-op Market is now open for ordering at spacityl.locallygrown.net. Please place your orders before Tuesday at 9pm, and plan to pick up at Emergent Arts on Friday from 3:30 to 5:30, (before 5 if at all possible).

And don’t forget to sign up to volunteer from the volunteer spot section of the market page. Your co-op needs you!

Julie Alexander
501 655 9411
dragonlaughter@gmail.com

Statesboro Market2Go:  The market is open!

Thank you for shopping with us!

United States Virgin Islands:  This Week in VI Locally Grown

Greetings,
The market is now open for orders and we have so many new items available! We have many cuts of pork and lamb available from Ridge2Reef farm, they are pasture raised and naturally grown with no hormones or antibiotics. We also have vivid choy, mizuna, tatsoi, and other new asian greens. Mangoes and avocadoes are on their way out, but september plums are in and I might be able to bring some to the market (but not for preorders). We also will have some summer and winter squash available on the table.

Blessings,
Your VI Locally Grown Growers

Augusta Locally Grown:  THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN!N

THIS FALL:

SAT, SEPT 12 – “TALK DIRT TO ME” – HEALTHY SOIL SIDEWALK SYMPOSIUM AT THE BOOK TAVERN IN AUGUSTA– In honor of the U.N.‘s International Year of Soils, we’re joining forces with Southern Native Plantings, Longwood Plantation, the Book Tavern and Moorganics to celebrate … yep, GOOD CLEAN DIRT! Come talk and touch earth worms, micronutrients, microorganisms, organic amendments, Georgia red clay body painting, and so much more! Write a “dirt limerick,” win a “Talk Dirt to Me Tshirt,” and get your mind spinning around new, important research coming directly out of this field (pun intended!) Farmer and soil scientist Karen Smith will address these important issues every hour, on the hour, in quickie 15-minute talks:
10am – PESTICIDES 101 – micronutrients in danger
11am – HEALTHY SOIL – what’s going on in there?
12noon – FERTILIZERS – myth busters about plant food 1pm – POLLINATORS – attracting the good guys
2pm – NATIVE HABITATS – keeping the good guys
3pm – PESTICIDES 102 – soil health = human health
Getting down and dirty was never more fun. Drop by anytime between 9am-4pm. FREE.

SAT, SEPT 12 – SOUTHERN SCRATCH GRAND OPENING – Everyone’s favorite goodies-maker – Kathryn Filipiak of Southern Scratch – is opening up a uniquely fabulous breakfast place in Washington GA. Nobody comes close to this girl’s cinnamon rolls … and so much more. Come celebrate this champion of locally-grow ingredients.

SAT, SEPT 12 – “MENDING FENCES” WORK DAY AT ICEBOX MINISTRIES – Join Tasha & Steve & Phin and other volunteers repairing and replacing fences at Icebox Ministries’ Harrisburg campus. 8am-12noon at 1736 Fenwick Street, Augusta. Lunch will be provided for all volunteers. Bring gloves, a water bottle and sunscreen! Contact tasha@iceboxministries.org for more information.

SUN, SEPT 13 – SECOND SUNDAYS SCHOOL LUNCH MAKING PROGRAM – The super talented folks of Icebox Ministries kicks off their 9-month super-healthy school-lunch making program with Harrisburg families. This program is fully funded by generous donations from the ALG community! Thank you! Donations of garden excess will continue to be accepted year-round. Contact Tasha Alison at tasha@iceboxfarm.com to donate or volunteer.

SAT, SEPT 14 – BENDERDIGGER YOUTH GARDENING KICK-OFF – The Benderdinker event funds, in part, the “Benderdigger” Youth Gardening Program in Evans. ALG helps bring in experts to teach the kids an organic gardening curriculum from soil-to-plate. This program will run on Monday evenings starting September 14. If you can help teach a class, please let me know. Contact kim@augstalocallygrown.org.

SUN, SEPT 20 – BRIDGE BUILDING GARDEN-TO-TABLE COMMUNITY MEAL IN HARRISBURG – St Luke UMC will host a Sunday evening community meal – block party style – featuring a sampling of veggies from many of the 100 in Harrisburg raised bed gardens throughout the neighborhood. 5pm. Free. Just bring some home-grown veggies to add to the mix if you’ve got em! Contact kim@augustalocallygrown.org if you can help cook!

MON, SEPT 28 – VEGGIE-CENTRIC COOKING CLASS FOR MEDICAL STUDENTS – Chef Megan Alig of Culinary Connections challenges second-year medical students to cook with the same seasonal, local, farmers market produce that they prescribe to their patients through our Fruit & Vegetable Prescription Program. Not as easy as you might think! Health care professionals: Wanna learn more? Contact kim@augustalocallygrown.org.

TUE, SEPT 29 – ALG QUARTERLY BOARD MEETING – Got ideas? Got suggestions? Got frustrations? Our quarterly board meeting is where we work them out. Send yours to Board President Amy Sutter, arsutter@hotmail.com.

FRI, OCT 2 – POLLINATION EDUCATION FOR PRESCHOOL STUDENTS – We’re honored to return to the “Bee Hive Pre School” in Evans for a second round of pollination education.

SUN, OCT 4 — FARM-TO-PARK DINNER TO BENEFIT PENDLETON KING PARK & FEATURING CHEF CHARLEEN — Save the date for what will surely be the biggest farm to table event that Augusta’s ever seen! Chef Charleen of Culinary Connections will feature local foods at this Pendleton King Park fundraiser… and ALG will serve it up! Volunteers: contact Kim Hines. Farmers: contact Chef Charleen!! To buy a ticket, visit pendletonkingpark.com. Or email Anne Johnson at abjohnson4@comcast.net.

SUN, OCT 18 – FALL FARM FEST AT CLYDE’S FRESH PRODUCE – Tour this local, Certified Naturally Grown farm in Grovetown. Get to know your farmers! Bring the kids. Buy fresh from the farm. 2pm-6pm.

MON, OCT 26 – ALG AT THE KIWANINS CLUB – Looking forward to sharing the news about our educational initiatives, including G.R.O.W. Harrisburg, with this local group, the 4th largest Kiwanis Club in the world! Thanks for the invitation!

TUE, OCT 27 – CLOSING DAY OF THE VEGGIE TRUCK FARMERS MARKET – Join the GROW Harrisburg team along with the Jr League as we put on a Halloween theme community meal and healthy kids festival. 4pm-7pm. 1850 Broad Street, Augusta. Across from the Kroc Center.

SAT, OCT 31 – HAUNTED HARRISBURG: MEET THE NEIGHBORHOOD’S FRIENDLY GHOSTS – ALG will join efforts with GRU students and Harrisburg residents to host a botanical clean up and children’s carnival, including healthy snacks, at the Rollersville Cemetery in Harrisburg. Volunteers definitely needed! Times: 9am-3pm.

MON, NOV 2 – MEET & GREET FOR THE TEDX AUGUSTA SPEAKERS – What better way to embrace our community’s movers and shakers than by feeding them local foods and introducing them to the people who grow it. Volunteer farmers and cooks: we need you for this one!

TUE, NOV 3 – TURKEY ROSE GARDEN CLUB – We always appreciate the opportunity to speak to garden clubs about local foods. Want to add us to your calendar? Contact kim@augustalocallygrown.org.

THIS WINTER:

JAN 29 – TEDX AUGUSTA – We’re very excited to again play a part in helping with the TedxAugusta event in 2016. What a great way to promote local foods among our community’s deep thinkers. Wanna help that day, or in the months leading up to it? Contact kim@augustalocallygrown.org.

Cheers!
Kim

Joyful Noise Acres Farm:  The on-line market is open for ordering.

We have several items of interest so please read on.

Cedar Rock Dairy will increase the price of their milk by $0.50 per half gallon. They are making a 3 hour trek to deliver to the North Georgia area and we are so grateful for the high quality milk they provide.

Good Shepherd Herbals is taking pre-orders for Elderberry Syrup, to be delivered in October. Elderberry is a wonderful immune booster. We start taking a ‘shot’ a day when we start our co-op. You never know who might have a bug to share so this is one of the things we do to boost our systems.

• Joyful Noise Acres Farm* is offering the 2 lb. packages of mild sausage for $1.00 off this week.

Blessings and we look forward to seeing you Wednesday.
Mary Beth