ALFN Local Food Club:  Weblog Entry

Happy All Saints Day!

The market is open for the holidays!

Market Updates

Maison Terre has two new featured products in the market this week: Dijon Mustard and Aleppo Hot Sauce. Check ’em out to spice up your dishes this week! Sarah provides all the delicious details that go into her products…himalayan salt, turmeric, white wine. See her listings for more info!

Last week, Saturday’s market was exploding with harvest foods. From squash to spinach to apples to pears, there is so much available right now. I had a few members tell me they were stocking up for the winter…what a good idea. Take advantage!

Food Labels Part II

If you go to the Our Growers page, you will notice there are basically four labels provided by our local growers: Conventional, No Chemical, Certified Organic (USDA), Certified Naturally Grown. Some of these labels have been the source of heated debate in our country for a few years. I thought it might be helpful to remind everyone of the basic differences. Don’t worry, I won’t go into the policy black hole of regulated food, but simply outline the basic differences. Let’s hack our way out of the jungle and entanglement of food policy and at least find a small hill where we can view the landscape. Why is this important? Consumers drive demand, and ALFN works to empower local consumers to make their own choices, and in so doing, nourish our own local food economy.

There are two basic divisions that form a grid or landscape of food policy in America. First, agricultural practice can be divided into conventional and organic systems. Second, growers can be certified or not certified. We will see that the line between these two pairs is somewhat fluid. On ALFN’s site, you will see growers divided into four categories: Conventional, No Chemicals, USDA Certified Organic, and Certified Naturally Grown. Some growers have chosen the N/A category, and many of these producers offer added value products such as soaps. Though all products can be fit into these categories, some producers choose not to provide a category and opt for the N/A. In truth, everything from t-shirts, to coffee cups, to shampoos can be labeled if growers/producers can track the origin of the elements used in making the product.

For now, let’s investigate the initial pair of categories mentioned above—conventional and organic food labels. First, conventional products simply mean that the grower uses synthetic chemical pesticides, fertilizers, and/or herbicides. All of our conventional growers are transparent about this, and attempt to reduce the amount of synthetics used. The term “conventional” refers back to the period of post World War II called the Green Revolution. Conventional farming often refers to huge agribusinesses with acres and acres of monocultures. This description does not fit ALFN’s conventional growers who have diversified production with orchards and multiple plots of vegetables. For these types of small-scale conventional farmers, the use of synthetics are used with discretion and not in broad, indiscriminate ways.

In contrast to conventional practices, organic growers do not use synthetic chemical pesticides, fertilizers and/or herbicides. Also, organic producers may not use genetically modified organisms (GMOs). This first division between conventional and organic seems pretty straightforward. However, organic labeling has come under fire in the past few years. Why? Well, under the certification provided by the USDA, organic growers can still use pesticides. However, these pesticides must be naturally-derived and not synthetically produced. Confused? Natural pesticides have been used by farmers for centuries. These pesticides are derived from the leaves and roots of other plants. However, critics argue these pesticides, though they are natural, can still be toxic when overused. The USDA doesn’t require farmers to record the volume used per year. Critics argue this has opened the door for industrial farming to be labeled as organic in law, but not in spirit. Food activists such as Michael Pollan have suggested big agribusiness has green-washed the original intent of USDA organics in America. A few years ago, there was an interesting exchange between two journalists from the NYTimes and MotherJones concerning green-washing in America. Check out these two articles for more information: NYTimes, MotherJones

Considering the national controversy, the organic labeling of food has become a whirlpool of confusion. For organic growers in the ALFN network, these controversies can seem distant. All of our organic growers choose a type of label for philosophical and economic reasons. However, all of our growers welcome customer inquiry into their practices. As I’ve said previously, a local, healthy, robust food system isn’t based on labels, but a network of familiarity based on relational access. Next week, I plan to discuss the division between certified organic and non-certified organic labels. We will differentiate between “No Chemicals”, “Certified USDA Organic”, and “Certified Naturally Grown.”

In the end, we don’t eat labels. We eat good food. Defining good must always push beyond the superficial and into the intentions and effects of our relationship with the earth.

Kyle Holton
Program & Market Manager

Siloam Springs, AR:  Online Market is Open!

Bedford County:  Ordering time!

The Market Is Open!

Good evening! We have some wonderful, warming things on the market this week.

Rocky Glade Farm has ginger, turmeric, bushels of sweet potatoes and still has a bit of honey left. Don’t miss out on these incredibly FRESH and healthy foods.

Erdmann Farm is away for two weeks and we look forward for his return.

Tom’s Sprouts & Spice is back this week (I advertised that he was on last week and he wasn’t, apologies for that!)

Alfresco Pasta has some wonderful items to choose from including The Big Cheese and assorted ravioli.

We would love for each of you to share about the market to as many locals as possible. Whether by word of mouth or Facebook, let’s continue to show the hard-working farmers how much we need and appreciate them!

Important Market Information

Customers have from Saturday 5pm until Tuesday at 9pm to place orders. The market will be closed Tuesday evening.

On Thursday’s from 4:45pm – 6:00pm customers can pick up their orders at 865 Union St Shelbyville, TN 37160 (opposite Piggly Wiggly). This is where customers are to pay for their orders in check or cash.

If you have any problems or any questions please do not hesitate to ask (our contact info is above)

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Bedford County Locally Grown products, so we can try it too!

United States Virgin Islands:  This Week In VI Locally Grown

Hey everyone,
The market is now open for orders!

Interested in weekly food deliveries from ridge2reef farm? Check out their CSA program. Signup is right now for the 15 week season starting Jan 9! You essentially get a weekly delivery of produce, fruit, egg, or coffee (your choice), with some items at a discounted rate from the marketplace by paying for the season up front. http://ridgetoreef.csasignup.com/members/types

Thanks!

Dothan, Alabama:  NEW: EGG VENDOR, CONNAMON ROLLS & FREE RANGE TURKEYS: LIMITED AVAILABLE, HOLIDAY SCHEDULE & CHRISTMAS OPEN HOUSE

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

MARKET NEWS from Vendors…

HOLIDAY ONLINE SCHEDULE
2 more Markets: Nov. 6th & Nov. 20th, ’til Thanksgiving 2015!

CHRISTMAS MARKET & OPEN HOUSE:
Dothan Nurseries
Thursday, DECEMBER 3RD

LIMITED FREE RANGE TURKEYS…
SANDSPUR FARMS
NEW . . .
Free-range turkey!
Just in time for Thanksgiving! Only 3 available!
Deposit of $25 now and balance to be paid on
November 20, when the turkey will be delivered frozen.
PORK & BEEF cuts still AVAILABLE
We raise our animals to the highest standards and it only
makes sense for them to be processed in the highest standards
also. Our processor is a federally inspected USDA facility
that is also Animal Welfare Approved.

AVAILABLE NOW . . .
Mixed greens, blanched or bundled
Collards, small & young leaves or chopped
Mustard Greens, small & young leaves
Turnip Greens, good size root, second planting
Curly Kale, for all of those chip recipes

Applesauce
Apple pie filling in a jar
Cranberry Sauce
Grape Jelly
Peach Jelly
Pear Jelly
Frozen, old fashioned biscuits
Our free range turkeys are ready just in time for Thanksgiving. They’re $6.00 per pound with a deposit of $25. Bird will be delivered frozen to market on November 20, 2015

WELCOME KATHY’S CHURPERS
Kathys’s Churpers is located in Henry County, Alabama. Raising happy cage free laying chickens for yummy cage free eggs. Antibiotics free and no hormones.
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Smith Farms
We are small family farm in the Floida panhandle. We specialize in raising livestock naturally: grass-fed and free of the chemicals that have become a crutch for the industry. We have been doing this for 15 years not only because we think its important to know what goes into your hamburger, but because the taste is noticeably superior. Give our natural products a try and you will not want to go back!

AUGHTMON 1918…
“This week the loofah soaps are $2.00 off, now $5.00. Better stock up with these prices. Also this week with every order of $12 or more you will receive a free 8 ounce bottle of lotion, a retail value of $7.50.”

CASABLANCA RANCH…
QUARTER BEEF AVAILABLE NOW…
71 lbs. (1 meat box) assorted cuts, $325.00
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

HORTON FARMS…
PEPPERS- Lots of Banana Peppers. Check out Cheesy Banana Pepper recipe below!
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!

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

#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

Ingredients:
Cheesy Stuffed Banana Peppers (Gluten Free)
yields about 10 (medium to large) banana peppers

1-8 oz. package cream cheese
1 cup plain greek yogurt (Chobani is my favorite!)
4-6 cloves garlic, minced (We love garlic, so we always go for 6 – you decide!)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 tsp. salt
1 cup shredded mozzarella (or Italian blend of cheeses)
1/2 cup grated parmesan, more for sprinkling
10 medium to large banana peppers

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Put on some gloves (and wear a mask if you have bad coughing fits like me). Rinse the banana peppers to remove dirt, and cut off the stems. Open up the banana pepper length wise by cutting down through the center of the pepper (only on one side – do not cut it in half!). Remove the seeds as best as you can (or else they’ll be SUPER hot). Place on a paper towel to dry slightly while you mix the stuffing.

In a medium bowl, stir the cream cheese and yogurt together until smooth. Add the minced garlic, basil, oregano, salt, and pepper, stirring until well combined. Add the mozzarella and parmesan, stirring until evenly mixed.

Scoop the cheese mixture generously into each of the peppers, stuffing it down into the tip of the pepper, all the way to the top. Place each pepper, open side up, on the prepared baking sheet. Sprinkle the opening with parmesan cheese.

Bake at 400ºF for 25-30 minutes, until the peppers are soft, and the cheese is browned. Allow to cool slightly before serving.

StPete.LocallyGrown.Net:  Available from Geraldson Community Farm

Statesboro Market2Go:  The market is open!

Thank you for shopping with us this week. Please note: the RAC pickup location is temporarily disabled. We will only have pickup at Sugar Magnolia for the remainder of this year.
Enjoy browsing the great products our producers have available this week!

Carolina Foothills, SC:  Come One, Come All the Market is OPEN!

Evening,

Hope this All Hallows Eve finds you all safe and happy. The market is open so take a moment, stop in and browse around.

Have fun.

For those of you doing the Halloween thing I hope you and yours are safe and have a good time.

Susan.

Independence,VA:  The Market is open for orders to be picked up November 6

Friends of the Market,
Exciting news, we are hiring a part-time Market coordinator. You can view the job description on the Webpage and our Facebook page. Please help spread the word and/or consider doing it yourself.
Isn’t it great to have all the produce on the Market! Just a reminder, the Market closes to orders at 7pm Wednesday evening. If you have questions, feel free to email me at independencefarmersmarket.org or call 276-768-0597. Pickup is Fridays from 10-noon in the conference room (across from the gift shop)in the 1908 Courthouse. Please bring cash or checks. You’ll still be dealing with each individual vendor.
Happy shopping! Here are the links:http://independencefarmersmarket.locallygrown.net/market/
you can also get there from the webpage, www.independencefarmersmarket.org
Thanks and hope to see you Friday!
Michelle

Spa City Local Farm Market Co-op:  Spa City Co-op takes to the airwaves

Happy Halloween Everybody,

Just a note to let you know that Spa City Co-op is sponsoring a radio show of live local music on the new solar-powered community FM station, KUHS 97.9 FM. The show is called Loca Locavorians, and is aired at 4 pm on Wednesday afternoons. The show features local talent – music, poetry, and storytelling – in live studio performances.

This is in fulfillment of our community outreach mission. The show brings local entertainment and information to those who don’t go out to bars and other venues, and possibly missing these great performers. We hope you enjoy the show.

Also a reminder – don’t forget to pick up your order today at Emergent Arts. Come before 5 if at all possible so our fabulous volunteers don’t have such a long day.

Be well,
Karen Holcomb
Market Manager and Treasurer