The Wednesday Market:  We're Open; The 'Taste' is Coming!

Good evening.

The Wednesday Market is open for orders. Please place your order before 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. See the website for this week’s product offerings. Here is the link: https://wednesdaymarket.locallygrown.net/market

Have you marked your calendars for Nov. 8? You don’t want to miss the opportunity to come by The Wednesday Market during our “Taste of Thanksgiving” event from 3 to 6 p.m. that day. Many, many, many of our farmers, producers, bakers, vendors, and cooks will be on hand, providing customers with samples of their wares. Not only will there be items to eat and drink, but also a selection of gift items for those on your friends and family list. So, be prepared to taste delectable morsels and place your holiday orders, and also bring your list of those you plan to give Christmas presents this year. Who knows? You might just find the perfect gift!

For those customers who haven’t been to The Wednesday Market in a long, long time, we have changed locations. We are now located at 139 Adams Street, Zebulon. If you remember our old location at 15931 Concord Street, Zebulon, it is very easy to find us now. Adams Street is the side street beside our old place. Follow it north, down the hill, past the Old Zebulon School, the Pike County School System’s bus garage, and The Chandler Building, towards Eastview Cemetery. You’ll see us in the little house on the left. If you are a former customer, we’d love to have you back in our midst!

Thank you for supporting locally grown agriculture and for choosing to buy locally. We hope everyone has a great Sunday, and we’ll see you at the Market!

Thanks,

Beverly

Spa City Local Farm Market Co-op:  Bluebird Hill berry farm beef listings

Bluebird Hill Berry Farm will be listing a new supply of grass fed (Pasture raised) beef before the market closes. Will pick-up the new supply on Monday and list it as fast as I can.

Duette, FL:  New This Week

Dear Customers,

This week our white Scallop squash will be ready. It is also called Patty- Pan Squash. A very ancient native American heirloom squash, grown by the northern Indians for hundreds of years. This type was depicted by Europeans back to 1591, and one of the best tasting and yielding varieties still around today! Great fried and baked. Flat fruit with scalloped edges-beautiful!

Thank You,
David and Betty
Duette Locally Grown Market

Miami County Locally Grown:  Cutest Kids Craft with Mini Pumpkins!

And what do you know? They used a miniature pumpkin for each child, from toddlers to teens, to make a darling cat, just in time for Halloween!

And of course we have mini pumpkins available for you on the Virtual Market, courtesty of JM Gardens!

What better way to celebrate the holiday? Order by Sunday night, and pick up your pumpkins at 5pm Tue, to make an easy, family-friendly craft with your kids, grandchildren, or friends!

Spa City Local Farm Market Co-op:  Bluebird Hill available this market

Just a reminder that Bluebird Hill Berry Farms products will be available only
once a month, and are now listed this market. So be sure to order enough to last for Thanksgiving!

Spa City Local Farm Market Co-op:  The market is open.

The Spa City Co-op market is now open for ordering at spacity.locallygrown.net.

Please place your orders before Tuesday at 9 pm, and plan to pick up your orders at Emergent Arts on Friday from 3PM to 4:30PM. If you’re unable to pick up your order at this time please make arrangements to have your order picked up for you.
Remember to scroll all the way down and click place this order.

Don’t forget – this market has no paid positions, so we NEED VOLUNTEERS to run every market. It’s fun, you get a $5 gift card as well as extend your membership by 2 months, and you learn so much about local foods in Arkansas.
Have a great week and see you on Friday!

this market’s manager
Karen Holcomb
501-760-3131
501-282-6314
ksholcomb@gmail.com

Dothan, Alabama:  October 28 Market Newsletter

This Week’s Newsletter:
Ros Ramblings
Farmer’s Market Schedule
Welcome New Vendor!
Food Travel Log
Wisdom From Bain Home Gardens

WHAT A WEEK!

A decision is what you have to make when a clear choice does not present itself. Unknown

It is late Friday as I write (and all our growers immediately know I’m behind schedule!) and I just finished watching clouds roll in as the light faded and the temperature started dropping.

If you’ve been keeping up with this weeks numerous newsletters you know it’s been a roller coaster of a week for us here with Market at Dothan! On Wednesday we changed our Food Festival class schedule because of an situation that developed, and Thursday, after seeing that the weather forecast was not going to change and consulting with Dothan Nurseries, the on site Farmer’s Market that was scheduled for today changed as well. It was a no-brainer that any effort to get folks together to have a good time in pouring rain wasn’t a good idea.

So THANK YOU to everyone who as been patient and kind with all this! It is definitely an inconvenience for some, an annoyance to others and a few have voiced relief. It is entirely possible that by the time this newsletter goes out Mother Nature may have made fools of us all, but since we do respect powers beyond our control and the weatherman’s forecast, we’re playing it safe. The choice was clear.

WHAT LIES AHEAD . . .

We’re still going to have two more Farmer’s Markets and we’re still having all those awesome classes in our Market Pickup Area! The classes this far have been so well received and we’ve got such great reports back of folks being helped by them . . . that’s what it’s all about!!! So here’s the remaining Markets:

November 4, 9:30 am – 12:30 pm November 11, 9:30 am – 12:30 pm And yes, this is last week’s photo collection, but the the classes aren’t in the same order as the teachers.

1. Birdie Martin – Tea 101 at 9:30 on November 4.
2. Melody Forsythe-Jeschke – Healthy Food Preservation on at 9:30 am on November 11
3. Ros Horton – Kombucha on November 4 at 11:00am
4. Susan Avello – Healing Through Healthy Eating on Nov. 11 at 11:00am

We will keep you updated with additional information and (hopefully not) any changes on our Facebook page if need be.

FOR THE SEAFOOD LOVER

One of the things about traveling with a group is that sometimes you have to put aside your preferences for the good of the group. This was the case with the recent trip to Nova Scotia and PEI with my mom and sisters. So if confession is good for the soul this is my confession – I didn’t always eat the healthiest. When there was a good choice (like the hotel breakfast buffets), I chose the healthiest foods, but the rest of the time . . . .

We spent our first night in Dartmouth, just across the bridge from Halifax. It had been a tremendously long day and this bunch of women was HUNGRY. And hopeful to experience something different. One of my sisters found John’s Lunch & Pizza which appeared to be a local favorite.

As it turns out the menu wasn’t that different from our deep south seafood menus, but there were a few subtle differences . . . the glaring absence of catfish, lots of fresh haddock, digby scallops, and what in the world was that poutine thing listed with the sides?

We wound up getting poutine as our appetizer and splitting a couple of seafood platters. The haddock was AMAZING and the Digby Scallops . . . . oh my goodness! I’m sure I read in Hezekiah 84:17 that they will be served in heaven.

Seriously, this was a new revelation to us and it’s a good thing there were even numbers on the platters or war may have broke out at our table. It turns out that Digby is a beautiful seaside community in the southwestern part of Nova Scotia with a strong fishing industry and history. It is often named as “the Scallop Capital of the World”, because its’ scallop fishing fleet is the largest inshore scallop fleet in the world.

Wiki will tell you there’s no particular difference between the Digbys and any other scallops, but I don’t buy it. If given a chance, I will partake again! And if you like seafood and aren’t allergic, I hope you get the opportunity. You won’t be disappointed.

BAIN GARDEN WISDOM #3

This week we will be covering our third and final myth of this series. This weeks myth: I do not have time to garden! This one can be an real issue because gardening can take time and that is such a precious commodity in today’s society. If you have a desire to garden but are short on time, try applying these helpful tips:

KEEP IT SMALL! So you won’t have rows and rows of peas and carrots but that’s okay! If those peas and carrots are overrun by weeds of what benefit would it be to you and your family? Truthfully a 10×10 plot is as big as you want to go if time is an issue. This will limit how much weeding, watering and other maintenance is needed. Less work = less time!

PLANT IN POTS. Notice a theme here. Yes this has appeared in our myth buster series again! Why? Because planting in pots is awesome!!! So many things are adaptable to pots: tomatoes, cucumbers, lettuce, radish, spinach etc. Make sure you use a well draining potting mix with some composted material and guess what, you have eliminated the back breaking labor of weeding all together!

Raised Beds & Raised Raised Beds shown

PLANT IN RAISED BEDS. This is also a great way to limit your workload and save time but you must again use a well draining soil mix and composted material to feed your plants. It’s also important to line the bottom of your raised bed with some type of barrier between weeds and your newly acquired soil. Landscape fabric seems to be a favorite of many home gardeners.

RAISED RAISED BEDS. I cannot complete this series without mentioning these. These can be bought and assembled or built to your specific height specifications. What this means is no bending at all when watering, planting and harvesting. This is really a great option out there for people who have back issues, are disabled, or in a wheelchair. If you really want to garden there is a way!

The last Fall Food Festival we saw some of you loading up your vehicles with plants, pots and soil. We were so pleased to see some you taking the dive into home gardening. We like to think that these myth busters helped. Either way, Bain Home Gardens wishes you the best with your bug free, inexpensive time conscience garden. Please share with us on our Facebook page your gardens, pots, and raised beds!

Editor’s Note: Thank You C. Bain for all the work you put into this informative and encouraging series! If you would like to see the previous articles in this series you will find them in the Weblog section of the Market website.

Northeast Georgia Locally Grown:  MARKET IS OPEN FOR ORDERS!

Good Evening Locavores!

Northeast Georgia Locally Grown is open for orders!
Go to the market now >>
Chemical-free Fruit
Fresh Vegetables
Baked Goods with Organic ingredients
Gluten-free products
Pastured Eggs
Clean Meat
See all products

PICKUP TIME is Wednesday from 5-6:30pm!

Thank you for choosing Northeast Georgia Locally Grown as a way to support your local producers. This online farmers market allows you to buy directly from multiple farms committed to chemical-free and local produce all year long! CHEMICAL-FREE means produce and pastures grown without synthetic fertilizers, herbicides, fungicides, or insecticides. LOCAL means within 80 miles from the market pickup locations (usually much much closer). Do you know someone who grows chemical-free food in the area? Get them in touch with us. Know someone who wants fresh food? Spread the word. Put the two together, and that’s growing organically!

ALFN Local Food Club:  Volunteers Needed

Happy Friday everyone!

We still need a volunteer or two for the early and late shift tomorrow. If you’re available please join us! Alex is coordinating and we will have a delicious pie for you to enjoy :)

You can sign up for your spot online “here!”::http://signup.com/go/gQeuLu

Thanks,
Claire Admire
Program & Market Manager

Siloam Springs, AR:  Online Market is Open!