Russellville Community Market:  RCM Christmas Reminder

Hey everyone! As we approach the holiday RCM Market day on Tuesday, we just wanted to give you a friendly reminder that you have until Monday at 12:00 noon to complete your orders!

Russellville Community Market

Happy holidays,

-RCM

Stones River Market:  The Market is Back Open - Happy Holidays and Schedule Change Reminder

Market News

Merry Christmas and Happy Hanukkah. The Market opens this morning with a wide variety of products for gift giving and your holiday meals.

I want to remind you of the schedule change for this week. Ordering closes on Monday as usual but the time will be earlier in the evening giving the bakers ample time to make their products. Pick up will be Tuesday this week from 5:00 to 6:30 pm.

Ridiculous Chocolate returns from his one week vacation with chocolates, chocolate powder, coconut flour, hot chocolate mix and vegan caramel sauce.

Hightlights from our vendors this week:

From Rocky Glade Farm – This week we have some nice lettuces, Ruby Sky and Concept as well as a new braising mix, all of which would make a nice simple healthy meal during the holidays. Also back for a short time, the hinona kabu turnips.

Nuance Coffee & Tea has added 3 new coffees to their offerings this week. Papua New Guinea, Honduras, and Uganda. There are still a very limited number of single serve French Presses available as well. These make great stocking stuffers for the coffee or tea lover. Happy Holidays!

From Ben and Catherine with Flying S Farms – We would like to thank all the wonderful customers that have purchased from us this year on the Stones River Market. We are looking forward to 2015 serving you again. We will be taking New Years week off so please order from us this week for all you needs.

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! If you have created a dish and want to share with everyone, please send it to me.

The recipe this week is in anticipation of holiday breakfasts served the next two weeks using many of the items found on the Market. It comes from Yummly and Kalyn’s Kitchen.

Kale, Bacon, and Cheese Breakfast Casserole

(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
1 large bunch kale (8 oz. sliced kale strips)
1 T olive oil
4 slices bacon, cooked very crisp, fat blotted off with paper towel, then crumbled
(I like to use precooked bacon and crisp it in the microwave for 3-4 minutes)
3/4 cup low fat grated cheese (I used a combination of Four Cheese Mexican blend and Pizza Cheese, both of which are low in fat)
10 eggs
salt to taste (I like Veg-Sal in this)
fresh ground black pepper to taste
1 tsp. Spike Seasoning (optional but good)

Instructions:
Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it’s very crisp, blotting as much fat as you can with paper towels. (I like to use pre-cooked bacon, crisp it in the microwave, and then blot off the fat.)

Trim off kale stems, then wash the kale and spin dry or dry with paper towels. (It doesn’t have to be completely dry but shouldn’t be dripping with water.) Stack up the kale leaves and cut in thin crosswise strips. (I used small kale leaves from my garden. If you’re using a bunch of large kale leaves you might need to cut out the center rib.)

Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it’s all wilted, about 1-2 minutes. (If you want the kale very soft in the finished dish, cook it a minute or two more. I like the kale to be slightly chewy.)

In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning (if using), and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. (It will look like you need more eggs, but trust me!)

Bake 22-25 minutes or until the casserole is set and the top is lightly browned. (Don’t worry if the center puffs up; it will settle down when the casserole cools.)

Serve hot, with a dollop of low-fat sour cream if desired. This will keep at least a week in the fridge and can be reheated in the microwave. Don’t heat more than a minute or two, or the eggs will get rubbery.

United States Virgin Islands:  VI Locally Grown Market: Week of December 21 2014

Good morning!

The locally grown market is now open and accepting orders.

With Christmas only a few days away, now is your last chance to get those fresh local ingredients on your holiday table. Local flowers, honey, soaps and crafts make the perfect gifts for your friends and family.

Don’t forget that the market has changed locations and is now at the Lawaetz museum at Little La Grange.

Hope to see you Wednesday!

Happy Holidays,

Jillian and your VI locally grown producers

United States Virgin Islands:  VI Locally Grown Market: Week of December 21 2014

Good morning!

The locally grown market is now open and accepting orders.

With Christmas only a few days away, now is your last chance to get those fresh local ingredients on your holiday table. Local flowers, honey, soaps and crafts make the perfect gifts for your friends and family.

Don’t forget that the market has changed locations and is now at the Lawaetz museum at Little La Grange.

Hope to see you Wednesday!

Happy Holidays,

Jillian and your VI locally grown producers

Siloam Springs, AR:  Online Market is Open!

South Cumberland Farmer's Market:  Not-So-Good News

This is Linda from Dogwood Farm letting you all know that I have somehow injured my left knee. It is now immobilized until I can have an MRI done to determine the damage. Unfortunately, this means I will be unable to cook for you this week and maybe into the future. What a great time to be incapacitated! I am so sorry. Wish me luck, though, and have a blessed and happy Christmas and holiday season.
All the best,
Linda

Jonesborough Locally Grown:  A year-end thank you

Think ‘Twelve Days of Christmas’:

In two-thousand fourteen the market grew to be:

216 Farm to Table diners
155 new members
90+ farmers/vendors
80+volunteers
54 major donors
30 weeks of market (24 Saturdays, 2 online, 4 holiday)
30+ market musicians
6 board members
5 paid staff
2 parade appearances
1 gigantic parade chicken
And a new store on Boo-oo-oone Street!

A hearty THANK YOU to all: whether you’re one of our farmers, vendors, customers, volunteers, musicians, donors, grantors, members, board members, market staff or town of Jonesborough staff—you have ALL been a part of an incredible year in Jonesborough Farmers Market/Jonesborough Locally Grown History!

Thank you so much for your support/work/contribution!

Best wishes for 2015!

Karen Childress
for everyone at JLG

Citrus County Locally Grown:  Christmas Week

MARKET NEWS

LibbyBNaturals

Has a wonderful variety of soaps, body lotions, shampoos, face serums and more formulated from all natural ingredients! Check out LibbyBNatural’s for Great Christmas Gifts!!

3 Rock Farm
Our winter vegetables are just coming in. Seasonal items are going fast. Could be the last week for Satsuma Tangerines.

We have arugula, scallions, bok choy, and a variety of micro greens, perfect for salads, sandwiches, soups, and garnishes…

Low Sugar Orange Tangerine Marmalade
Made with Satsuma Tangerine juice and fresh Florida oranges.

Christmas Jam;
A wonderful blend of strawberries and cranberries; a perfect complement to holiday dinners and a great gift for anyone on your list!

Snows Country Market

Perfect for the holiday…Troyer Sprial Sliced Ham.

This market, Citrus County Locally Grown, will remain open for orders until 6:00 a.m. Monday, December 22, 2014

Pickup is Tuesday December 23, 2014

Our growers thank you for supporting local growers and businesses. Your orders make a real difference

Thank you for supporting your On-Line Farmers Market. Your purchases have made a difference to many families

Your CCLG Team

THE MARKET IS OPEN
The link below will take you there.

www.citruscounty.locallygrown.net/.*

ALFN Local Food Club:  The Market is Open and Ready for New Year's Eve!

Howdy Food Clubbers,

The market is open and ready for your traditional Southern New Year’s Eve feast. There’s more than a few stories on why we eat black-eyed peas, pork, and collard greens to ring in the New Year, but no matter which one you believe, we’ve got all the locally-grown products you need to enjoy it just the same.

• Though we don’t have the traditional black-eyed peas, I think Kornegay Berry Farm’s purple hull peas will bring you the luck you need to last 2015. Just grab some peas and pork and simmer your way to some home-cooked goodness.

• There’s plenty of Falling Sky Farm pork to put in with those peas. I’d recommend a ham hock, smoked jowl bacon, or lard to ensure the new year is full of health, prosperity, and well, delicious food.

• Those of you that really want to bring in the green next year should check out collard greens from Barnhill Orchards or turnip greens from Green Acres Atkins. Throw either of these in with some of that pork, garlic, and broth, then let it simmer all together until your entire house smells like comfort.

Needless to say, the best way to start off the New Year is with healthy, delicious food from our small, sustainable Arkansas farms. In fact, one of our Food Club Coordinators Karl Heinbockel of Natural State Horticare wrote this great post summarizing the current research on the benefits of eating local and organic. Natural State Horticare is an awesome local company that will take care of all your organic lawn care, landscaping, and backyard farming needs. For more great blog posts like this one like their Heights Neighborhood Garden facebook page.

Hope you have a wonderful, safe, loving, and local Christmas!

- 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!

The Wednesday Market:  We're Open

The Wednesday Market is open for orders!

Due to Christmas Eve falling on Wednesday, we are moving our pick up time and date to Tuesday, Dec. 23, from 3 to 6 p.m. Please place your orders by Sunday, Dec. 21, at 10 a.m.

Visit the website to see this week’s product listings. Here is the link: http://wednesdaymarket.locallygrown.net/market

This is the last opportunity to order from the Market before Christmas, so please get your orders in as early as possible for the best selection.

Thank you for your support of The Wednesday Market.

We’ll see you on TUESDAY!

Thanks,

Beverly