The Weblog

This weblog contains LocallyGrown.net news and the weblog entries from all the markets currently using the system.

To visit the authoring market’s website, click on the market name located in the entry’s title.



 
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Athens Locally Grown:  ALG Open for January 15


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown
On Thursdays: Here’s a map.

Market News

I’m devoting the newsletter these first few weeks of the year to documenting in detail just how ALG works. I’ll spend some time next week talking about how growers get allowed in the market, and what standards they have to meet. But this week, I’ll get into the details of how the market sustains itself financially. Many of you ask about that from time to time, and I’m happy to oblige.

Before I do, a note for the week. I’ve been focused most of this week getting things ready for a week-long trip to Mobile, Alabama for the annual conference of the Southern Sustainable Agriculture Working Group (SSAWG). About 1300 growers from across the country will be gathering to share knowledge and bring new ideas back home with them. I’m on the conference staff, and they keep me hopping, but I always look forward to going. I’ve left our Thursday market here in the hands of our many capable regular volunteers, so I’d imagine you’ll never even notice I’m not there. There are a few things they can’t do, such as looking up account history and resolving old payment issues, so you can send those queries to me via email or wait until the following week. Also, Doug’s Salmon keeps his fish at my house in a freezer, and I bring his sales in to market for him. Since I’ll be gone, the fish will not be available to purchase this week. It’ll all be back next week, though.

Now, to the financials. First off, we’re legally a sole proprietorship, and the market is owned and operated by me. In years past, it was rolled into my farm, and reported on our Schedule F in addition to our regular tax forms. For now, while the gardens have dwindled, it’s an item on my Schedule A, like many other small home businesses. When the market started in 2002, it was named “Locally Grown Cooperative”, but it was never legally organized as a co-op. Dan & Kris Miller, the founders from Heirloom Organics farm in Watkinsville, were always sure to run things in a cooperative spirit, and since they handed the business to me in 2004 (I’ve sold as a grower since day one), I’ve tried to do the same thing. I’ve renamed it to “Athens Locally Grown”, but you’ll still hear a number of people refer to us as “the co-op”.

We’re not a non-profit, either, but we’ve structured things so that over time the market can just barely cover its own expenses. Just like all of our member farms are sustainable growers, the market itself needs to be sustainable. So how do we cover its expenses? One small way is through the memberships you pay. The $25 a year you give to the market is enough (to put it bluntly) to cover the costs of having you as a customer: banking fees from depositing your checks, paper and ink for printing, web hosting fees, and that sort of thing. What’s left over goes to helping fund farm tours, food donations to like-minded area groups and events, etc. We currently have 335 paid members out of the 3810 active accounts on the website.

By far the bulk of our funding comes from the growers themselves. They generally pay a 10% commission on their sales through the site. This money covers the many coolers we use, the tables and shelves used to spread out and organize your orders, the truck we bought at the end of 2007, gasoline, the food allowance we offer our volunteers, rent and utilities at Ben’s Bikes, etc. During the slow parts of the year, the sales are usually not enough to cover our weekly costs, but in the busy times (late fall and early spring, for us) there is extra. If we plan things out well, it pretty much all evens out in the end.

Last year, the total sales and memberships combined through the market amounted to $235,091. This is actually a bit of a decline from last year, but the continual rise of so many other markets in the area is the biggest reason for that. We used to be the largest farmers market in this part of the state, but only because the others were so small. Now, not only are there several very large area farmers makers throughout the week, but there are many other locallygrown markets serving customers that used to drive to Athens. About 90% of the sales went straight to our growers, and the rest went to a food allowance for our volunteers ($200 to $300 a week), rent ($300/month), web hosting, and transportation. The “profit” gets counted as personal income on my tax forms, and comes out to roughly $2000. I haven’t yet calculated milage allowances and other minor expenses, and I expect that the profit total will pretty much come out to zero when I do. It almost always does.

The growers get paid out of the shared cashbox for their previous week’s sales when they drop off their items, during the hour before we open the market. Then, you arrive and pay into the cashbox for your order. We used to then rush to the bank to deposit the money to cover the checks we just wrote to the growers, but now the growers get paid the following week (money you pay via credit cards takes up to a week to reach our account). As explained elsewhere on the website, you are really ordering directly from and paying the growers yourself, but our shared cashbox system makes things convenient for you and them. (Imagine if you ordered from ten growers having to write ten checks when you picked up your items!) This shared cashbox system has so far satisfied the tax man, but it does mean that if you place an order and then never arrive to pick it up, we’re left holding the bag. For that reason, you are responsible for paying for orders not picked up, and that amount is automatically added on to your next order for your convenience. On the books right now (going back to 2007) is about $3769 of produce ordered but never picked up and so far never paid for at all (or picked up but paid for with bad checks). That might seem like a lot (and it is), but considering that the market’s sales total, that’s not so bad. In fact, it’s about a sixth of the US retail industry’s “shrinkage” rate, and almost all of it is owed by only ten people. Only $600 came from this last year. On the flip side, $4135 has been pre-paid into the cash box by people who pay online via credit card or who write large checks in person, and then draw down on that balance over time.

There were 6505 orders placed last year, so that averages to $36.15 spent per order. There are no good studies on this number, but I’ve seen a few surveys conducted by the USDA indicate that the average customer spends $25 per trip to a farmers market. We continue to far exceed that average, which I think says a lot about the advantages ALG offers over the traditional market. And to your dedication to supporting our growers.

So, in probably far too much detail, that’s how we operate financially. Our market might be more expensive to run than a traditional “booths and tables” farmers market, but that price buys a system that’s simple, time-saving, flexible, and in my opinion, just better. There’s no money in the bank, but the market is paying for itself and that’s my primary financial goal. If you’d like to talk with me in person about this or any other aspects of ALG, I’d love to do so. Just pull me aside when you come by to pick up your order.

Thank you so much for your support of Athens Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes Athens such a great area in which to live. We’ll see you on Thursday at Ben’s Bikes at the corner of Pope and Broad Streets from 4:30 to 8pm!

Other Area Farmers Markets

The Athens Farmers Market has closed for the winter. You can watch for news during the offseason on their website. The other area markets are also all closed for the season, I believe. If you know of any winter markets operating, please let me know. And they might all be closed, but we’ll be here all year round!

All of these other markets are separate from ALG (including the Athens Farmers Market) but many growers sell at multiple markets. Please support your local farmers and food producers, where ever you’re able to do so!

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Northeast Georgia Locally Grown:  Locally Grown - Availability for January 14th, 2015


Hey Local Food Lovers,

Oh, it was good to be back on Local Food this week. Tonight for dinner we had some of Mill Gap Farms broccoli raab and The Veggie Patch’s napa cabbage. Last night we had some of BG Farms Ribeye’s with some beautiful broccoli crowns from The Veggie Patch. Then since we had some leftover steak last night it was steak and KP Farms eggs for breakfast. Beyond good!

I love getting a great recipe idea from our Locally Grown FACEBOOK posts. The one I saw today from Leslie Montemayor was ironic because I already own Jamie Alred’s cookbook “Field Kitchen” but I’ve yet to make a single dish yet. The sunchoke soup with broccoli raab is perfect for the season we are in! I was short one pound of the sunchokes so they are in my basket as I speak so I can follow in Leslie’s footsteps while making a dish that many of you may have tried as Jamie has offered the soup for sale through the market a couple of weeks in the past.

We hope that in 2015 we get on average one good recipe a week from our customers! Not only does it help to inspire all of us on some new things to eat, it really makes the farmers feel good to see their food whipped up into a wonderful experience on your plate. You can post them to the RECIPES section of this website or to our Facebook page at

https://www.facebook.com/NGLGmarket

I’m gonna keep it nice and simple tonight! Thanks for eating local in the new year and we hope you enjoy all this week’s great offerings.

EAT WELL,
Justin, Chuck, Amy, Teri and Andrew
and the rest of the NGLG crew

Dawson Local Harvest:  The Winter Harvest


Fresh, Tasty Produce for your Winter Table!

The DAWSON LOCAL HARVEST for January 16th

HI EVERYBODY!

Still have plenty of Produce coming in for your table this Winter. Take a look at the Menu for this Week!

THE MARKET IS NOW OPEN!

REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.

You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible! We guarantee your satisfaction with all products in the DAWSON LOCAL HARVEST.

Have a happy and healthy week!

Alan Vining
Market Manager

Republican Valley Produce:  RVP, coming out of the cold....


After the week of single digits and below zero wind chills, it is looking like this week will be warmer. With that said, I am still unsure how everything is. The plants look alive, but time will tell. I don’t know how much is damage, and how much is still good.

I am going to keep the market closed until I can see how things look after a few warmer days.

Thanks!

Jay

Berea Gardens:  Still here!


Hello,

The negative temperature numbers this week put a little hurt on some of our greens, but we are still here and have some nice choices for you. We are in the midst of the winter growing “dead zone” when things are cold and the days are short, so you might consider stocking up on some nice butternut squash. These organic beauties are cheaper than what you will find at WalMart, and oh, so much better!

Blessings,
Bob

Madison GA:  The Market is Open!!!!!!!!!!


See everyone Wed!!!!!!!

Gwinnett Locally Grown:  Sunday Market Reminder! Order Now for Mother Earth Meats!


The Market is open Thursday at 9 – Monday at noon After that, ordering is disabled until Thursday morning. Pick up your order Tuesday from 4:00-7:00 p.m. only at Rancho Alegre Farm at 2225 Givens Road, Dacula, GA 30019. New to The Market? Learn about how it works here.

MARKET NEWS

Time to order from Mother Earth Meats(MEM)!
Now is the time to take advantage of a group buy with Mother Earth Meats! If you have never done an order from Mother Earth Meats, I encourage you to do so. They produce grass-fed, ethically-raised and organic fed meats, including chicken, bison, beef and pork. By ordering in bulk, the savings are huge!! Ordering is easy:

Immediate payment is required after you place your order on their website: www.motherearthmeats.com. They will prompt you to call in to make payment as they are no longer using PayPal for payments.
Here’s how to order:
1- Place your order of Mother Earth Meats on their website before January 13th.
2- At checkout, fill out the Shipping Address with OUR address as follows: Rancho Alegre Farm, 2225 Givens Road, Dacula, GA 30019. Click on Buyer’s Club so you are not charged shipping! Remember to call them to pay for the order so it will get delivered to us.
3- Forward us your order confirmation via email with subject line MEM ORDER* to grow@ranchoalegrefarm.com
4- Pick-up your order Saturday, January 24th here at Rancho Alegre Farm.The exact time will be communicated a day or so before.

 

Also, browse through to see all the great Growers we have and maybe you will find something new!

If there is something you’d like to see in the Market, please let me know! I would love your imput!

Remember…
The Market is extending their hours! The Market will now be open from 4:00 to 7:00pm!
Having said that, if you place an order with us, PLEASE remember to pick it up on Tuesday. As I am so grateful for your orders, I also have a family at home waiting on me too! We cannot hold orders, especially cold items due to limited refrigeration space, so please be courteous and come for your order.

CLICK HERE NOW to Shop Gwinnett Locally Grown!

Thanks for all your support!

Shop often and eat well!

Cheryl Gelatt
Market Manager
grow@ranchoalegrefarm.com

Fresh Wishes,
Pilar Quintero
Market Host
Rancho Alegre Farm

Please email grow@ranchoalegrefarm.com for questions pertaining to Market or Raw Milk. It is very difficult to return phone calls. Remember to interact with us on Facebook and follow us on Meetup to get notification on all our wonderful events and news.

ALFN Local Food Club:  The Market is Open Despite the Weather!


Good Morning Market,

So, this is winter. Temperatures near the single digits and freezing rain make the thought of even stepping outside quite a bit harrowing. Can you imagine farming in this awfulness? Our incredible growers work their tails off to protect the livestock, critters, and delicious veggies we somehow get to enjoy all year-round. So thank you, growers, for providing us with delicious, nutritious, and whole foods throughout all four seasons. Even in this weather, the market has got…

  • Nothing brightens up an indoor staycation like the smell of some all-day roasting meat. We’ve got some delicious new listings from Crescent Creek Farm’s animal-welfare approved pork, including bratwurst, sausage, roasts, chops, and even sliced deli ham.
  • Arugula, butter beans, bok choy, broccoli…I could go on, but I best let you explore the 66 varieties of vegetables we’ve still got. Even in this ice, that’s probably still more choice than you can find among those grocery store imports from warmer climates.
  • The hens are still laying beautiful eggs! These finicky fowls are renowned for their distaste of the cold, but thankfully we’ve got some chicken coaxers that know just how to keep their hens happy.
  • Stay relaxed during all this time in the house with some soothing candles. Lavender, eucalyptus, lemongrass, and more, mmmmmmmmmmmmmmmm

And something to warm your heart…our incredible friends at The Root were recently the winners of $25,000 through an HLN documentary contest. They’ve been an inspiration in our local food movement for years, and they’ll be able to use these funds to improve and expand their already amazing operations. We can think of no one more deserving – Congrats!

Stay Full and Warm,

- Alex Handfinger
Director of Operations

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!

Champaign, OH:  Swisher Hill Herbs-Football, Food, Tasting, Love


Some words and an invitation from Charlene and Joe…they bring you love from Swisher Hill Herbs in the form of a tasting…

January is filled with football bowl games and NFL playoffs every weekend ending with the Granddaddy of them all, the Super Bowl on Feb 1. Whether you are having a party, going to a party or just relaxing at home to enjoy the games the Virtual Market can help you with your menu. Swisher Hill Herbs would like to help get this party going…..
Swisher Hill Herbs is having a Tasting!!! Touchdown Thursday – January 22, 2015 In the YMCA lobby from 4:00-6:00pm Virtual Market Vendors and customers. Visit our sample table! Dips – cheese ball- Chili – Meatballs and more!
Pick up recipe ideas and suggestions for how you can make the Champaign Virtual Market your party shopping headquarters!

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.