Fisher's Produce Tulsa:  Rain or shine

Hello friends,

Only two weeks left of our regular season!

We finally have a little sweet corn! The spring flooding drowned the first three plantings but only almost drowned planting #4!

The online market will be open. I believe this is our last regular delivery of the season to the Spirit Event Center, so stock-up, while you can! Please have orders in by 1:30pm if possible. Earlier the better. We are also delivering to Brookside, B’nai Emunah and Beggs as usual.

This week’s CSA will likely include:

Tomatoes
Sweet and/or purple bell peppers
Cucumbers (and more squash if you want it ;)
Fisher Red sweet onions (from a farm seed saving project)
Purple cabbage
Cantaloupe
And a little sweet corn

See you tomorrow!

CLG:  Tuesday Reminder - Market Closes Tonight at 10pm.

Hello Friends,
There’s still time to place your order for pickup this Friday, July 10th. 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

Champaign, OH:  Day In The Life Recipe!

So…not only do we get the latest installment of our market series, with Champaign Berry Farm, but Cathy also provided us with an amazing recipe, this week!

Thanks, Cathy…and thanks for being the spotlight vendor of the week in the Day series!!

Lemon-Almond Strata with Fresh Raspberries

1 lb. challah, brioche or soft French bread torn in bite-sized pieces

½ cup lemon curd (note- I googled to find a recipe for lemon curd since I could not find any in Urbana at the last minute)

1 cup fresh Champaign Berry Farm red or black raspberries plus more for serving

8 eggs beaten

4 cups milk (I used almond milk)

¼ cup sugar

1 tsp. almond extract

½ tsp. salt

1 cup slivered almonds

1/3 cup (or more depending on taste) Champaign Berry Farm Red or Black Raspberry Sauce

1. Lightly grease a 13 × 9 inch baking dish. Layer half of the bread in the pan. In small dollops, distribute lemon curd on top. Scatter the raspberries evenly over the top of the curd & bread. Layer remaining bread on top.

2. Wisk together eggs, milk, almond extract, salt and sugar. Pour over bread. Sprinkle with almonds. Cover pan and refrigerate overnight or for at least 4 hours.

3. Preheat oven to 350 degrees. Uncover strata and bake for 60-65 minutes, until egg mixture is cooked through and almonds are toasted. Serve warm with Champaign Berry Farm Red or Black Raspberry Sauce and additional fresh raspberries.

Serves 8-10

Adapted from Parade Magazine

Cathy Pullins

Champaign Berry Farm

Champaign, OH:  A Day In The Life

Hello, lovely little local market of love customers!! Can you believe it’s Monday? Can you believe that your market manager is just getting the Weblog out? Can you say that your market manager is still recovering, er, regrouping from her night in Columbus watching the simulcast of the Grateful Dead’s Farewell Tour? Yes…dancing, twirling, wine consumption, all equaled a very happy Fourth Of July weekend!!

So now…time to get my groove on!!

This week, we feature the story, and day in the life of the Pullins family of Champaign Berry Farm! Their farm is just up the road from my house, I have loved getting to know Cathy and Mike, and I loved reading their story…

So, here you go…the latest in the Days installments!!

Also, after reading, remember that the holiday weekend is over, the market is open, and it’s time to get those weekly orders ready!

Champaign Berry Farm, located on State Route 29 near Mutual, is a family run business featuring red raspberries, black raspberries and gooseberries. The farm started in 1993 as a Future Farmers of America project for the eldest son, Matt. At the time, Matt’s father Mike was the Executive Director of the Ohio Fruit Grower’s Society and was aware of the consumer demand for fresh, farm grown fruit. We began with the planting of 2 ½ acres of raspberries and added another 2 ½ in 1994. Matt graduated from Triad High School in 1997 and was off to OSU. He continued to help with the farm on weekends and during the summer. Meanwhile, the youngest son, Kent, managed the farm while he was in high school and college. Both are now grown and live and work away from the farm however they continue to be an integral part of the operation.
In the early 2000’s we realized the demand for fresh berries was growing beyond the capacity of the original 5 acres so we purchased the current farm and planted 23 acres in 2002 and 2003. The location is excellent with easy access to I-70, and State Routes 29, 36, 161, 4, 68, 54 and 56. Over 80% of our berries are sold as Pick Your Own. We hire local teens, college students and others to pick for customers such as those who use the virtual market or those who stop by to purchase pre-picked berries.
Our website www.champaignberryfarm.com was launched in 2005 and is updated often to enhance viability and sales. Check out our harvest section for recipes! We are also using social media to reach our customers. Kent’s wife, Lindsay, is the designer and webmaster of our website and she also creates Facebook posts as well as emails for our customer base. We are members of the Ohio Produce Growers and Marketers Association and annually attend trainings and seminars to learn about current trends and research in fruit production as well as to understand and comply with food safety regulations. We are also members of Ohio Proud and The Ohio Farm Bureau Federation.

Fresh Harvest, LLC:  Fresh Harvest - Delicious Organic Blueberries and Tomatoes Still Available!

Market News

Hello!

There is still time to place an order if you haven’t done so already! Now is the time to stock up on blueberries – frozen for winter or canned in jam. Or pie – there is always a need for pie, right?

There’s other lovely items as well – heirloom tomatoes, cooking greens and cabbages, and freshly dug garlic.

You have until Tuesday evening to place an order.

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

Tullahoma Locally Grown:  Order Reminder

Hello,

The Tullahoma Locally Grown Market is currently open for orders.

Please remember to place your orders before noon on Wednesday. This will give our growers sufficient harvest time. You can place multiple orders; our system will combine them automatically.

Here is the link to the market:
http://tullahoma.locallygrown.net

Have a great day,
Fuel So Good Coffee Roasters

GFM :  On Line Market Open

The Market is now open for your shopping convenience.

Please place your orders before Thursday afternoon at 3 pm. for pickup at Saturday’s Market @ the livestock pavilion of the Greene County FairGrounds.

Thank You,
The Vendors & GFM

Spa City Local Farm Market Co-op:  Volunteer for Friday

We need one more volunteer for this Friday’s pick-up day. To sign up, please visit our online calendar at http://tinyurl.com/Co-opVolunteers or email me at kgharbut@aol.com.

Thanks,
Karen Harbut
Volunteer Coordinator

Northeast Georgia Locally Grown:  Locally Grown - Availability for July 8th , 2015

Hey Local Food Lovers,

Well I don’t know about you guys but it feels like we’re almost at the height of summer production. This is the time of year where we see nearly all the diversity of local foods converge. When you can still get a few of the cooler season crops like cabbage, beets, fennel, carrots, but most of the summer stuff is here like tomatoes, cukes (that’s short for cucumbers by the way), eggplant, peppers, corn, and beans.

As is typical for me, it’s the rare and somewhat hard to get stuff that makes me happiest. For example I went down to the Clarkesville Community Garden last week to take a quick look at things and noticed that the raspberry bushes that I planted 3 years ago (and have been weeding and mulching that bed every few months since) was just chocked full of raspberries. I was a bit surprised as a kids group had been by earlier that week and I assumed the gardeners would keep a close eye on the bushes and nibble every time they went. Lucky for me I think most folks don’t know that you gotta get down on your hands and knees and reach deep under the vines to see all the berries. Raspberries are not an easy fruit to pick. By the time I was done I had well over a pint of beautiful red berries. Well everyday for the last 7 or 8 days I’ve had a smoothy with fresh local strawberries, blueberries, raspberries, milk from Mountain Fresh, honey from Mtn Honey, and then non-local bananas, yogurt, and sometimes a bit of ice-cream and squirt of lime. I absolutely love fruit season. Since not many farmers do raspberries I encourage anyone with a sense of adventure to plant your own. You do have to trellis them which can take some practice. But if you plant 2 or 3, they quickly will become 8 or 12, and you can start giving them to your friends. In fact, find a friend with raspberries and ask for a small rooted plant to get you started.

Also had Wauka Pork Chops this last week that we let marinate in fresh herbs from our garden. Chopped up rosemary and thyme and I mean a lot of it, like a cup or more. Then just pat that on the chops thick with olive oil. I add a little pepper and salt too. Let ’em sit for a half hour. Longer lets the flavor penetrate even more. Then on the grill on low, low heat. Succulent. The left overs were even better as the herbs just keep penetrating.

Chanterelles. I spend a lot time outdoors….my work fortunately has me tromping through the woods a bit from time to time, and after all the thunderstorms this week I was happy to finally find my first patch of Chanterelle mushrooms. These shrooms only grow wild and they are a true delicacy. Cook them in butter of course with a bit of garlic. Then add some cream and cook on low and put over pasta or my favorite is on toast of some really good bread.

You may notice from my writings here that I love to eat food from local farms, but wow, what joy in eating foods grown yourself or even better found through your communion with nature. That’s my kind of worship time, just being thankful that the world provides food if we cultivate our knowledge of it. We all could cultivate a lot more with just the tiniest of efforts. And that is a more sustainable way of living, and perhaps most importantly a more enjoyable way of living. Crusting my food with my own local herbs kind of makes my heart sing.

Also this week, the birds have been eyeing my blueberries. No way about it, I’ll have to share. In fact, they, the birds, are probably watching me thinking, I hope that tall human doesn’t eat OUR berries.

It’s not too late to enjoy some Shade Creek Farm red white and blue potatoes in the spirt of the 4th of July Holiday. Also Shade Creek’s zephyr squash are my favorites. Got two pounds coming on Wednesday.

Been improving my flower and garden beds lately and thought I’d plant some interesting and sometimes medicinal plants from Holman Holllow. Black Cohosh and Wild Ginger should be both beautiful and useful in the years ahead. I love the service they are providing helping to educate us on native plants. Buy one or two and expand your plant brain!

Thanks again to all who enjoyed the FARM TOUR just over a WEEK AGO. Please share with us your ideas to improve it next year by taking our survey at
https://www.surveymonkey.com/r/eatwellbuylocal2015

And don’t forget to post photos from the TOUR to
the GA Mtns Farmers Network Facebook page
https://www.facebook.com/GeorgiaMountainsFarmersNetwork?ref=hl

We hope you have a great week….. and EAT WELL,

Justin, Chuck, Teri and Andrew

Martin's Farmstand:  More strawberries

The online market is open for orders. We have all sorts of the early summer produce. The red beet greens are coming into their prime now. We have started cutting cabbage and are picking both early beans and peas now.
I don’t have a good explanation why we have beans now. These plants were well on there way when we had that freeze in the end of May. All my past experience says that beans don’t take frost- these bean plants lived.

There are a lot more ripe strawberries in the field than I expected for today. If anybody wishes to come u-pick strawberries today we have berries available.

We live in a beautiful community. I see many examples of people loving and caring for each other. I also see sometimes where community fails. Spouses divorce, neighbors fight. People act in selfish ways.I was pondering a bit about how all this works. Mostly it is pretty simple, we already know what it takes. Mercy and forgiveness are so lovely, Thoughtfulness, gentlenss, and giving others space to try and fail go a long way. Daniel