Champaign, OH:  Last Call!!

This will serve as your last call of the evening!! Don’t mess up and forget to order or you will be very, very sad.

You have 15 minutes…make it work!!

New Field Farm's Online Market:  Autumn has come

Greetings,

The equinox has passed and fall is here. We had a frost last Friday morning, but not too severe. That’s the earliest we’ve had in many years.

Of note this week is the lower price for Kennebec and Yellow finn potatoes. The purples are just about gone, the reds not far behind, and the fingerlings should last for another couple of weeks.

I left a small number of cukes and squash on the site, but that may be optimistic. I’ll leave a more accurate amount after we check in the morning.

Cherry tomatoes and eggplant are over. Tomatoes are soon on the way out.

Broccoli should be available again in a while.

Cauliflower is about over. Our second planting failed to germinate well in the greenhouse. You could ask for it in the comment section of your order and if we have some we’ll try to provide.

I’m sorry the beet greens, especially the reds, haven’t been very nice. This season we had an unprecedented influx of leaf miners that bore tunnels in the leaves of both beets and chard. The deer also have helped themselves to the beet greens.

Thank you for your orders.

Tim

Champaign, OH:  Our House

Such a cozy room, the windows are illuminated…
By the evening sunshine through them…
Fiery gems for you, only for you…
(Crosby, Still, Nash & Young – Our House)(Written by Graham Nash in an ode to his then love, Joni Mitchell, Lady of the Canyon)

Perfect song for the chill of an early fall evening…

Get cozy, grab a cup of tea, a glass of wine, whatever makes you happy, and just, order!

We have an amazing market unfolding…come be a part of it all!!

You have an hour…see you at 10pm:)

Peace and Love,
Cosmic Pam

Farm Where Life is Good:  CSA Produce Subscription Distribution -- Week 39

Your box for Week 39

Farm Where Life is Good

Produce Subscription (Week 39)

Red is the name of the game this week. Tomatoes and pepper are overflowing your boxes. Get ‘em while the getting’ is good. Freeze ‘em if you have to…neither one needs blanching. Just chop and bag and freeze in recipe-sized portions. This season is offering a pretty short window for the heat-lovin’ things. Cucumbers are done. Tomatoes have had their crewcut…encouraging them to ripen what’s hangin’. And all field items that rely on warm nights are done, kaput, finito, bloto.

Tomatoes were pruned today— high and tight— to improve air flow, eliminate morning dew on the plants and reduce bacterial spotting that will end our tomato season real quick!

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Watermelon outside your box and lots of variety inside your boxes this week. LIFT YOUR BOX FROM BELOW (33#) Pick up one watermelon from the common bin.

Potato, Goldrush baking variety Lightly russetted skin and golden interior; dry/mealy like any respectable baker should be!

Watermelon, Blacktail Mountain Crossing our fingers again, that these will be good. Make sure you pick yours up… it is NOT in your box.

Tomato, cherry variety

Tomato, paste A couple of varieties; one plump and juicy while the other is dryer and better for making a nice thick sauce.

Tomato, slicer variety Several different large slicers and a couple of the little orange Jaune Flamme.

Pepper, sweet Many! Italia (red), purple, chocolate, red/lipstick…all kinds of choices.

Pepper, sweet lunchbox A handful of these snackers for someone’s lunchbox. Stuff ’em with hummus for a nice combo.

Pepper, Sweet Habanero Ok, these are odd. Trust me, I tried them before I packed them. They are sweet (compared to a proper habanero, that is.) There is a mild mouth tingle when you eat them. They are sweet, citrus-y, floral-y, very thin walled. Odd, but appealing. I think they will create some diversity in a mixed salad or minced in a simple vinaigrette. They are way too slow in the growing…this is the first harvest and the take is puny.

Pepper (Jalapeno) Just one to kick-start your salsa or soup or what-have-you.

Squash, zephyr and Zucchini Ok, definitely the last week of these kids.

Cucumber, variety pack Probably the last week of these fellas too; the plants were chilled beyond recovery in the high tunnel. Sensitive little things, they are.

Cabbage, green A denser cabbage than earlier in the season; holds up well in*Bubbles and Squeak*.

Kohlrabi We have a report of someone loving the Baked Kohlrabi sticks. Check them out. Whole, they will store well in the fridge for a while.

Celery Made a great (and simple) lentil soup for lunch today with the celery, peppers and onions. Hearty enough for a stand-alone dinner with a nice crusty bread and will travel well for lunch-on-the-go. (Or can it with a pressure canner; my plan for tonight.)

Onions, white and red Working thru the various varieties…

Shallots These are milder cousins in the onion family. They work very nicely in salad dressings. Try the Maple Mustard Dressing.

Sage Dries very well; stores for those Thanksgiving recipes! Try it in the lentil soup for a rich flavor.

Chives A little sprinkling on the big bakers?

Recipes for your consideration

This is a quick cooking, quick preparing soup that can vary with what’s available. Change up the herbs, the veggies, the greens…different every time with the perfect lentil holding it all together with that fabulous flavor.¬

Simple Lentil Soup

1 cup lentils (green/French ideal, or brown)
4 cup water
1 tsp sea salt
1/2 tsp ground black pepper
1 cube vegetable boullion, optional
2 sweet peppers, chopped
5-6 stalks celery, chopped
2 onions, chopped
1 tsp herbs (thyme or sage or basil or rosemary)
1 Tbsp fresh parsley, chopped
2-3 carrots, chopped (optional)
1-2 turnips, chopped (optional)
1 small rutabaga, chopped (optional)
1 cup winter squash, chopped (optional)
2 Tbsp dry sherry (optional)
1 packed cup kale, chopped fine

Wash lentils and add to pot with water. Start simmering with salt, pepper and bouillon.

Add chopped peppers, celery and onion; and any optional veggies you are using. Continue to simmer with lid on.

Add herbs and sherry and kale.

Simmer until lentils are soft, approx 30-40 minutes. Serve warm.

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Here’s an interesting way to consume cabbage. Simple and tasty! Great way to gobble up the fabulous phytonutrients in your cabbage.¬

Garlic Rubbed Roasted Cabbage Steaks

1 2# cabbage, cut into 1" slices
1/5 Tbsp olive oil
2-3 garlic cloves
sea salt
black pepper

Preheat oven to 400F and brush or spray a baking sheet with oil.

Remove outer leaf of cabbage; cut cabbage from top to bottom (bottom being root) into 1" thick slices.

Rub both sides of cabbage with smashed garlic.

Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

From— Everydaymaven.com

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Quite a combo of flavors and textures; quite filling. Not something I would have made up myself, but I really like this recipe. Creative for the tastebuds.¬

Caramelized Cabbage and Onion Pasta with Bread Crumbs

Ingredients
5 cloves garlic, minced
2 Tbsp margarine (Earth Balance the best)
3 slices wheat bread, torn into pieces
2 Tbsp fresh sage, rough chop
1/4 tsp ground black pepper, more to taste
1 lb whole wheat pasta, cooked al dente
1/4 cup reserved pasta water
1/3 cup olive oil
1/2-1 tsp crushed red pepper flakes
1 head cabbage, roughly chopped
1-2 large onion (or 5-6 mini-onion)
1/2 cup grated Parmasan-style cheeze (Galaxy brand)
1/2 cup walnuts, chopped

In a food processor, combine half the garlic, sage, and bread; pulse until you have fine bread crumbs.

Melt margarine in a skillet and add the bread crumbs. Stir and toast for about 2 to 3 minutes. Turn off the heat and set aside.

In a large skillet, turn on the heat to medium-high and add the olive oil, crushed red pepper flakes, and the remaining garlic. When the oil is hot, add the sliced onion and cabbage, along with a pinch of salt.

Stir the cabbage and onions until they begin to reduce and caramelize, about 15 minutes.

Add a 1/4 cup of the pasta cooking water to deglaze the pan. Scrape the bottom of the pan with the water.

Toss your cabbage/onion mixture in with the pasta and bread crumbs. Serve with grated Parmesan cheeze. Top with toasted walnuts.

From— New York Times, adapted by blogger A Little Bit Crunch, re-adapted by Razz_

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Everyone feel free to add your favorite recipes to the website.

Farm News

We are winding down here on the farm. Fall came in with a rush, crunched all of the tender things, and then backed off for a nice run of warm weather…too bad we can’t convince the plants to come back and enjoy the sunshine. We enjoyed the beautiful sunshine and breezes today during harvest!

The end of the cucumber season at FarmWLIG

We have spotted some winter squash that might have matured sufficiently…little Dumpling variety…so hopefully will have enough of those for next week. No promises…they really needed 2 more weeks. On the upside, a nice bed of broccoli looks like it will give us a dose for next week too. We probably inundated you with broccoli this season, but just a bit to wind out the year! And if the deer stay out, we may have some fennel and beets next week. The deer have become quite bold in their attacks on the infrastructure. Out of sight, out of mind does NOT work.

Swiss chard "undercover"…NOT. What can chard possibly smell like to a deer-nose thru row cover?

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Russellville Community Market:  RCM Order Reminder

Hey everyone! Just a quick reminder that we’ll be closing for orders tonight at 10:00 p.m. Get your orders in soon!

Happy ordering!

We hope to see you on Thursday for the market pick-up!

Check out our Facebook page for great info on local foods issues and upcoming events.
Be sure to click on the “Like” button at the top of the Facebook page to get automatic updates. Thanks!

FRESH.LOCAL.ONLINE.
Russellville Community Market

ALFN Local Food Club:  Don't Forget!

The Market will NOT be open next week, so make sure to order everything you need for two whole weeks of beautiful breakfasts, luscious lunches, and delicious dinners. I’m thankful that locally grown food is so fresh that even the delicate stuff lasts quite a while, although there’s no shame in brewing up a batch of veggie soup and popping it straight in the freezer.

While you’re shopping for all the usual must-haves, consider ordering a little piece of history. The Sweet Life Apiary is headed for new digs, and the batch of summer honey available now will be the last that hails from Hillcrest. Although they will undoubtedly be back and better than ever next season, it’s a sad day when I no longer have a good excuse to let my “lawn” go to flower.

-Rebecca Wild
Program Manager

Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!

Jonesborough Locally Grown:  Saturday Sept. 27th market

Happy fall everyone, what beautiful days we are having! Perfect time to visit the market.

This week we have The Jeters providing our tunes.

For your menu planning:
Whites Mountain Meadow Farm will have broccoli, cabbage, okra, snow peas, lettuces, beets, chard & kale.

Salamander Springs Gardens will have plenty of shiitake mushrooms along with buttercup winter squash, sweet potatoes and the last chance for garlic.

Notes:

• Our new ORGANIC cotton, made-in-the-USA market shopping bags are in! $15 each, $12 for vendors/volunteers/members. At the market on Saturday!
  

• This is the last Saturday to become a “member in September” with a $5 discount on an advance Friends of Locally Grown membership! Membership gives us operating funds, and you earn it back through store discounts. Learn more at the info booth on Saturday, or at jfmstore.blogspot.com

• Remember that there will be no market next Saturday, Oct. 4th during the Storytelling Festival. The online market will open on Friday, Oct. 3rd and close on Sunday, Oct. 5th. Pick up will be on Monday, Oct. 6th at the Visitors Center between 500 & 600 pm.

• NEW! Come see us during the festival! Our team of volunteers have cooked up a fundraiser for the store—at the store! Enjoy some locally-grown treats all weekend: Homemade soups, baked goods, hummus, tamales, coffee, apples, cider…don’t miss it! All sales support the store!

See you on the street,
Deb

Champaign, OH:  End Of The Road Farms

As you know, The End Of The Road Farms is having their annual Sorghum Festival, this coming weekend, on September 27th!!

I kick it all off, Lee and Jennifer will be joining us, Thursday, at market pickup, over at the tasting area, giving everyone samples and letting them know what to expect at the festival!!

YAY…we LOVE our local farmers!!!

Our vendors are a busy and active bunch!! We continue with the invitations and hope to see customers, vendors, and friends, taking advantage of all these fun events!!

This is from Lee and Jennifer Ruff:

Have you ever wondered how sorghum molasses is grown, harvested, squeezed, and processed using draft horse power?

If so, please join us at

End of the Road Farm

Saturday, Saturday 27th
2pm – 4pm

Sorghum samples, recipes, CSA information, pastured eggs,
and other organic, seasonal produce will be available!

We ask that you please remember this is a working farm, as well as our home, and we are happy to have you over as guests, BUT
To ensure this is a fun, SAFE afternoon for all, please understand:
Children must be well supervised
No public restrooms are available
Buildings are off-limits

Thank you, and hope to see you Saturday
455 W. First St. Fletcher 45326
Take St. Rt. 36 West out of Urbana – you’ll go
thru St. Paris and Lena, then pass Poor Farmer’s
Campground just before entering Fletcher
Turn left at the 1st stoplight in Fletcher
Take the first Right at the large white church –
you’re now on First Street which becomes our driveway! Follow it pass the Dead End sign,
thru the gate, and we’ll show you where to park!
Please RSVP to Jennifer at (937)903-5249 or endoftheroadfarmoh@gmail.com if you plan on attending to help us prepare! Thanks!!

Champaign, OH:  Reserve The Date For State Of The Plate!

Hello, my lovely local market customers and vendors!!

This afternoon I come to you not as your market manager but as your representative of the Local Foods Council. As your representative, I come to you with an exciting news story, and the ability to make reservations to attend the event that is making this a very news worthy story!

Last year, we introduced, State Of The Plate. A look at our local food system, your local growers and producers, and our goals and visions that we, as your local front, would like to see happen.

As your local market manager, you know that I support local, I believe in seasonal eating, I believe in always buying as much from my hard working, local growers and producers as I can, and in turn, giving them the huge shout outs and praises that they deserve!! I love this community, I want our local front to continue to grow and be strong, and I want to see our hard working local front succeed on so many levels!!

I think that I can speak for so many when I tell you that being a local provider is not an easy lifestyle. It is hard work. It is endless work. It is work that brings tears and then it is work that brings the highest of highs. It is passion, it is drive, it is compassion, and it is love.

I run two markets and a shop front. I allow only local producers. It is not enough to talk the talk of local. Local, to me, is not about just sort of, kind of, or occasionally. I demand that you walk the walk.

I am honored to surrounded by so many people who support this local way of life. All levels of support.

I now bring to you the news article, written by our own local hero of the local media and HUGE supporter in all of our local endeavors. The article is written by Gary Schenkel. You will notice familiar names as speakers, and then I am so proud to say that so many of our vendors, right here, your tireless vendors, will be offering their products as part of this event.

This announces our second State Of The Plate. I will be taking reservations, at each Thursday market order pick up!! I will be turning names and money into the Chamber, each Friday, up until the deadline of Oct.2!! Please plan to be a part of this amazing day…

*Local food dinner to be served in historic barn

Submitted Story

A professionally catered dinner of locally grown and produced food, served in a restored barn that is on the National Registry of Historic Places, and an opportunity to talk with the people who grew the meal’s ingredients.

That’s the unique experience in store for guests at the 1 p.m. Sunday, Oct. 12, State of the Plate local food dinner. A social time with snacks and cider will begin at 12:30 p.m.

Reservations are being taken for the limited-seating event, which will be held at the Pretty Prairie Farm of Todd and Jill Michael, 4440 Prairie Road, Urbana.

To make reservations, stop by or call the Champaign County Chamber of Commerce, 107 N. Main St. (937-653-5764), by Oct. 3. Reservations may also be made during the Champaign Locally Grown online farmers’ market order pickup, 4:30 to 6:30 p.m. on Thursdays through Oct. 2 at the Champaign Family YMCA, 191 Community Drive.

Cost of the dinner, catered by Amy Forrest and Lori Forrest Garrison of In Good Taste Catering, is $15. The event is being planned by the Champaign County Local Food Council, a cooperative effort of the Community Improvement Corporation and the Champaign County Chamber to help expand markets for local food producers.

During the dinner six local farmers and entrepreneurs will talk and answer questions about the beginnings, growth and success of their food production businesses. They include:

•Ethan Deselem of Springfield, who founded Deselem’s Royal Quality Gardens of Ohio in 2013, after studying environmental science at The College of Wooster. He specializes in chemical-free produce sold at area farmers’ markets.

•Pam Bowshier of Urbana, who founded Cosmic Charlie Bread five years ago, specializing in artisan vegan breads. She continues to sell at farmers’ markets, where she started out, and has expanded to supplying retail stores and restaurants, and opened her own shop. She also serves as manager of the Mechanicsburg Farmers’ and Artisans’ Market and the Champaign Locally Grown online farmers’ market.

•Mark Runyan of Urbana, who operates Oakview Farm with his father and son, raising grain for feed and pigs for meat and breeding stock. They sell pork, beef and chicken at their retail shop, Oakview Farm Fresh Meats, and at local markets and the online Champaign Locally Grown market. Runyan and Bowshier will also talk about their cooperative marketing efforts.

•Brett Tossey and Paden Green-Tossey of Marysville, who launched small-scale hops production in 2011, supplying local craft breweries.

•Dave Smith of Urbana, whose family in 1983 began transforming a former chicken farm into what has become Freshwater Farms of Ohio, the state’s largest indoor fish hatchery and only Ohio producer of fresh trout products. The farm, which has become a tourist destination and home of the annual Ohio Fish & Shrimp Festival, features a year-round market. The farm also offers consulting, supplies and stocking fish for recreational ponds and water gardens.

•Todd Michael, the dinner host, long-time co-owner of Michael Farms and now owner of Michael Family Farms with his son, Kyle. Michael will talk about his current operations in food production and marketing as well as the history of Michael Farms, started more than 50 years ago by his father, Doug Michael, and which has grown to supply fresh vegetables to major grocery retailers and foodservice distributors throughout Ohio and neighboring states.

About the Pretty Prairie Barn

The rectangular, Pennsylvania Dutch section of the barn was built in 1840, and in 1896, a 12-sided, 42-foot diameter barn was added. The dodecagonal addition remains the largest of its kind on the National Register of Historic Places. The barn was used for steam threshers, storing hay and housing work horses. A third addition, built in the 1950s, housed beef cattle.

Todd and Jill Michael bought the farm in 1996, restoring the barn and house, which also was built in 1896. Most recently the barn hosted their daughter Kathy’s wedding reception. They now rent it for weddings and special events.

Submitted on behalf of event organizers.

Don’t forget…you can get your reservations to me, each Thursday, or you can call or stop in the Chamber office to place your reservations.

Peace and Love,
Cosmic Pam

Middle Tennessee Locally Grown:  Just a Short Time Left to Order!

Please remember to place your market order very soon. This week’s market will close for ordering at 10 a.m. tomorrow (Wednesday), for delivery fresh from local farms on Thursday. Don’t forget all our yummy vegetables, eggs, creamline milk, summer fruits & vegetables, local honey, jams and bread! What good eating, so easily available on our online market! We also have a great selection of perennial plants & hanging baskets, herbal & handmade products.

Pickup will be at Square Books, 113 E. Main St, Manchester, from 3:00-4:30 on Thursday. Please e-mail me or call (931) 273-9708 if you would prefer to pick up on Friday morning between 10 am and 1 pm.

Thanks for your orders last week! Please encourage your local friends and family to shop with us and support local farmers!

Here is the complete list for this week. See you on Thursday!

~ Linda

How to contact us:
On Facebook
By e-mail
By phone: (931) 273-9708
On Thursdays: Here’s a map.