Fresh Harvest, LLC:  Fresh Harvest for May 24th

Market News

Hello!

It was a great strawberry season! Boy, they were sweet! However, they are on the decline, so we are not sure how many we will be able to pick this week. We plan on having some available at pick up on Wednesday.

This year we will have The Peach Truck set up next to us for Wednesday deliveries. They will be there at 4:00 – 6:00 every week through their season. We invite The Peach Truck to set up next to us as a service for you, our dear customers! However, please know that we are not responsible for their product – they are a separate entity than Fresh Harvest and we are not affiliated with the farms that grow the peaches that they sell. While ALL of Fresh Harvest’s produce is grown organically, the peaches from The Peach Truck are NOT organic. They are considered “low spray”. If you have further questions about what that means, please contact the Peach Truck directly.

Please remember if you have signed up for the Pre-Paid bouquets, please place your order in the “Pre-Paid Bouquet” box on the Market page.

There of course is a fabulous selection of cheeses up, and Dozen bakery’s delicious, fresh baked artisan bread – the baguette and the country loaf, as well as the brown sugar shortcakes, for instant strawberry shortcake dessert!

As always, thanks so much for your support, and we look forward to seeing you on Wednesday

John and Tallahassee

Coming Events

Madison GA:  The Market is Open!!!!!!

see everyone Wed!!

Bedford County:  Alfresco Pasta

The Market Is Open!!

Good afternoon,

Another late listing note. Alfresco Pasta got all the products listed and are availble for order! Lots of varieties of delicious pasta and some yummy pasta sauces.

Welcome to all the new customers!!

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!

Suwanee Whole Life Co-op:  Reminder:Place your co-op order today!

Just a friendly reminder that the market closes today at 5pm. Please remember that we need to hit certain minimums in order for our farmers and vendors to deliver to us.

Milk and breads orders are looking low so if you need either or both, don’t forget to order.

Thank you for placing your order and supporting local farms and producers!

Have a wonderful Memorial Day and see you on Tuesday.

Russellville Community Market:  Weblog Entry

Welcome to another RCM Market Week!

Be sure to check out the newly listed items this week! Lots of great, local products to be had!

Happy shopping! Eat Local!

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

Be sure to “Like” our Facebook page for updates and food-related events in your community!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

FRESH.LOCAL.ONLINE.

Russellville Community Market:  RCM Opening Bell

Welcome to another RCM Market Week!

Be sure to check out the newly listed items this week! Lots of great, local products to be had!

Happy shopping! Eat Local!

Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.

Be sure to “Like” our Facebook page for updates and food-related events in your community!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.

Happy Shopping! See you on Thursday!

Russellville Community Market

FRESH.LOCAL.ONLINE.

ALFN Local Food Club:  The Market is Open: Memorial Day Weekend

Memorial Day weekend is here! Pools are open and so is the ALFN market !

My family and I lived in Mozambique for close to nine years. During our adjustment phase, we would wallow in nostalgia for home American culture. For me, certain smells would trigger this nostalgia. The weird olfactory mixes of gasoline and cut grass, or seared meat on a grill are smells I associated with my upbringing in America. Both of these smells are rooted in Memorial Day weekend—the beginning of summer for American culture. Of course, taste is intricately linked to smell, and it is no accident human culture is rooted to these two senses. Why? The short answer: food. The tart taste of lemonade in the heat of summer connects the body to place and tradition. The redolent smells of grilling meat are reminiscent of festival and ceremony. According to food scientists, we have five distinct tastes; however, scientists can only provide concrete evolutionary reasons for four of the tastes. Too much bitter can be a sign of poison; overly sour food can suggest rottenness; just the right amount of saltiness is necessary for health; and sweet provides packets of energy. Can you guess the mysterious fifth taste?

A relatively new taste, umami is a Japanese word meaning pleasantly savory. The taste is hard to nail down, but there are concrete receptors for this taste in our brains. The taste can be found in seared meats, broths, aged cheeses, and cooked tomatoes. Of course, industrial food systems have tried to capitalize on this naturally occurring taste through the addition of MSG into many processed foods.

The mystery of umami is that often the taste is synergistic. Food scientist can’t simply isolate and replicate the taste…it surfaces when foods combine on our plates. This is one of the reasons why scientists have a hard time hypothesizing the evolutionary reason for our umami cravings. Umami seems to emerge out of our culinary traditions: fermenting, grilling, and combining. To me, this suggests umami is a taste that emerged with the culture of cooking. Yes, we eat to survive. But, we also eat to mark passing time, remember old time, and toast to new time. We cook and share food in ways that can best be described as rituals of communion with our fellow tribe. What emerges from these rituals are savory tastes on the palate and the heart.

Welcome to summer! Strike up the fires and order up a plate of umami from the ALFN market!

Sincerely

Kyle Holton
Program & Market Manager

P.S. For a fun look at umami, check out chapter three of Jonah Lehrer’s book, Proust Was a Neuroscientist.

Stones River Market:  Time to Order Local Food - Happy Memorial Day

Market News

It’s Memorial Day weekend and we honor those who have given their lives in service to our Nation. As we pay tribute to the brave men and women who died for our freedom, we also honor those who are defending our liberties around the world today.

Alfresco Pasta returns this week after a short break.

Botanical Harmony is back with her skin care products.

More produce keeps getting added to the Market. Erdmann Farm has brought arugula back to the Market. Frontier Family Farm has early tomatoes this week. Rocky Glade Farm, Flying S Farms and others bring several varieties of lettuce and greens. In addition to his artisan breads, Double Star Bar Farms has added tatsoi, an Asian green,to the Market.

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 comes from an email I received this week from Food 52.com and uses many products you can find on the Market. RunawaySpoon from Memphis is the author.

Makes 6 skewers

Garlic Scape Satay

• 1 bunch garlic scapes (about 6 scapes)
• 1/2 inch piece fresh ginger, peeled
• Juice of one lime
• Handful of cilantro leaves
• 10 mint leaves
• A few Thai basil leaves (optional)
• 1/4 cup soy sauce
• 3 tablespoons sesame oil
• 1 pound beef round, cut into evenly sized pieces

Make scape skewers by cutting the woody ends off of six scapes. Cut the ends into sharp points. Set aside. Cut three of the scape top pieces (about 8 inches) and the ginger into small pieces and drop in a blender. Add the lime juice, cilantro, mint and basil leaves and the soy sauce. Blend until a paste forms – the scapes are woody, so this takes a little work and scraping down of the sides of the blender. With the blender running, drizzle in the sesame oil and blend until smooth. Pour the marinade into a ziptop bag and add the beef cubes. Seal the bag and shake everything around to coat the beef. Refrigerate for several hours, turning once or twice. When ready to cook, heat the grill or a grill pan to high heat. Thread the beef onto the scape skewers. If needed, you can cut a small slit in each beef chunk to slide the skewer through. Grill the skewers until the beef is cooked through, about 10 minutes

Garlic Scape Satay Sauce

• 3 eight-inch pieces garlic scapes
• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 3 garlic cloves, minced
• 1/4 cup fresh chopped cilantro

Cut the scapes into small pieces and place in a blender. Add the remaining ingredients and blend until smooth. Serve with Garlic Scape Beef Satay Skewers

Northeast Georgia Locally Grown:  Locally Grown - Availability for May 24th , 2015

Hey Local Food Lovers,

This week’s message is being beamed across the world from Kyoto, Japan. I know you may be confused why the Local Food blogpost is gonna be about Asian food on the far side of the Earth for the next several weeks….but I hope you don’t mind to roll with it….as it’s fun for me to share how people eat in far away places. And its fun to share a little bit of the joyous experience of eating while traveling in Asia. After all, I can’t eat North Georgia’s Locally Grown while I’m away!

Let’s see, where to begin. In the last several days we’ve walked all over the city indulging in every kind of treat you can imagine. Day one we went to a very well known ramen noodle house. Everything about this experience was interesting. For starters, you pick out what you want at a little machine at the entrance to the place and order a ticket, and put your money in the machine (It’s like a vending machine with photos of the items you want). You pick out what noodles, how mucj, which types of broth, how spicy, how many onions, etc. Then you go into a little private booth with a curtain and wood benches. A huge pipe crosses the room and from that is a spigot to pour yourselves clear cold water to drink. A small wooden window at the end of the bench opens and a ramen noodle cook appears to take your tickets. Behind the little wooden door you can hear half a dozen noodle cooks shouting at each other in these kind of ritualized call and response tones. About a minute passes and 4 bowls of fresh ramen come out. For those who are super knowledgable about ramen this was the miso broth version, with a couple of thinly cut slices of pork on top. Miso comes from fermented bean paste, and is a very popular form of noodle soup, but there are other variations. Tonight for instant we had burnt miso which was a totally different flavor, and I had Shoyu which is a soy sauce base to the soup…(this shoyu was burnt as well so it had a rich smoky flavor that lingered for a half hour after the meal which was very interesting).

Another highlight was my introduction to little fried octopus balls or takoyaki (which is the name of the ball shaped pans that they are cooked in). This is a very popular snack. Asians have this great characteristic that I have learned to follow. When you see a long line of people waiting for something, that’s how you know that it is very good. Everywhere I have seen a takoyaki store there has been a long line so I’ve learned to get in line. The balls are made from a mixture of wheat batter, diced octopus, tempura and ginger. A sweet sauce is often poured on top. Like many street foods in Asia, part of the joy is watching the food be made right in front of you. The cook uses two little needle like pokers to turn the balls to cook them evenly on all sides. Their hand motions are fast and focused and elegant. And the result is quite delicious.

Other traditional Japanese foods we’ve enjoyed, Unagi, which is a seasonal river eel. The place located across from our hotel had the smell and smoke of the grilled eel (called Kabayaki) pumping into the street for many days before I finally went to try it. A very unique but delicious flavor. These eels spawn in the ocean and then spend most of their lives as freshwater eels living in rivers. In the wild these species are considered endangered but because of their importance as a major food source throughout Asia they are now raised in aquaculture.

Tonkatsu is a breaded and fried pork chop, usually a loin cutlet (and often of Berkshire pork….which I think ours was….I can’t read everything on the menu). This is traditionally served with a mountain of shredded cabbage and a handmade dressing and a side of miso soup. Another nice feature of this dish is making your own dipping sauce for the pork. It starts with a bowl of freshly roasted sesame seeds which you grind with a mortar and pestle then add a brown sauce and spicy sauce to taste. Really tasty.

Another unexpected treat was Japanese style French Toast. I don’t know the backstory on this but around Kyoto we’ve seen several places that have a delicious delicate bread that is deep fried then coated with sugar. It’s eaten without syrup which is unnecessary with the sugar. I’m a huge French Toast fan, and this just adds to my love. Not sure how easy it is to reproduce (I don’t deep fry for starters) but would be interested in trying a version of this. It also seems to me that the Japanese really like some elements of French Culture. There’s a super croissant shop also nearby, but with their own flare added of course. Such as baking, lotus root into the top of a sliced croissant with a little cream beneath. Yum!

There’s so much more such as sashimi sushi, green tea ice cream, all kinds of mochi (sticky rice treats in different flavors), yatsuhashi, warabimochi (similar to mochi but a jelly like starch rather than rice), tempura fried veggies, kobi beef, all types of interesting egg dishes, tofus, various seaweeds, etc.

Well, that’s about all I have time for this week. More to come.

Hope everyone is enjoying the bounty of locally grown food back home.

EAT WELL,

Justin, Chuck, Teri and Andrew

CLG:  Opening Bell: Bluebird BEEF NOTE - Zephyr Squash, Coffee, Skoosh & Strawberries!

Good afternoon,

This will be the last delivery of the season for ABC Greenhouse so check out Debe’s super plant sale. You may have noticed that we’ve had logs of rain lately. That’s great for most produce items, but they also need sunshine, which has been in short supply lately. For that reason, squash may be in short supply, so order accordingly.

A Note from Barnhill Orchards:
New this week: Fresh baby cucumbers, Zephyr squash, green tomatoes, and burp-less cucumbers.

A note from Bluebird Hill Berry Farm: Bluebird Hill Berry Farm will be doing some inventory control work with their listed items. Even though the system may say that a beef item is available there will be NO beef available until this blog states that there is beef available from us. The inventory control work requires the item be listed as available for a short period of time. There will be a supply of beef available in about two weeks.

Thank you for your patience.

Come early on Friday for the best selection from the EXTRAS table.

The market is now OPEN for orders. Please check your email about 5 minutes after you place your order to make sure you get an order confirmation. Thank you for being a valuable part of CLG!

Have a great week!
Steve

ONLINE PAYMENT OPTION. When you are done shopping, just hit the “proceed to checkout” button in your cart. You will then see the option to “Pay Now” with credit card near the bottom. Just follow the prompts to add your card. Be sure to read the screen until you see “Thank you for your order” on the top. If you need help, please call 339-7958. A 3% online payment convenience fee will be added when your card is charged.

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