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.
Naples,FL: Market is open and ready for orders
Please place orders. We have also closed membership so we aren’t taking any new members. This should help in making sure everyone has product available to purchase.
If you have Family and friends wanting product they will be able to purchase at Food and Thought.
ALFN Local Food Club: Market Reminder!
As someone who recently delved back into the world of cubicles and recycled air, I’m here to tell you that there’s no better fuel for the work day than fantastic local food. Need a quick breakfast? Try some sourdough toast and muscadine wine jelly. Got a little more time? Throw some pastured eggs, arugula, and ricotta together for a tasty omlette that can only be made more delicious with a dollop of lemon drop pepper jelly. Toss one whole chicken, a few fresh herbs, and some quartered sweet potatoes into a crockpot, and you’ll have a hot dinner waiting for you when you get home, and leftovers for the rest of the week.
Just think, you could have all this and more if you order before The Market closes at noon!
-Rebecca Wild
Program Manager
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 Cumming Harvest - Closed: Newsletter - February 4, 2015
Market News
The market is open and ready for you to place orders online. You may pay online or when you pick up with either cash, check or a credit card. A 3% convenience fee is added to all credit card payments, online and in person.
Lizzie’s Pantry This is the week to order from Lizzie’s Pantry, Wheat Montana line of grains, flours and mixes that are GMO Free, Certified Chemical Free, All Natural, Nothing Added, Nothing Removed, Simply Delicious!
VICKERY PICK-UP – This week you may choose to pick up your order from the Vickery Village Cherry Street Taproom between 1:30-2:30pm. If you would like to pick up at Vickery choose VICKERY PICK-UP under the category on The Market. Unfortunately not be able to order meat or seafood due to the fact that in order to transport meat or seafood a mobile meat license is required and only our farmers have one. Once we see how popular this location is we may determine that deliveries by the vendors can be made directly to Vickery including meat and seafood.
DELIVERY to Vickery/Polo Area – Please add this item to your order if you would like delivery to your home on Saturday between 1-3pm. Only prepaid orders will be accepted. Deliveries will be dropped off at your front door. If you are not going to be home, please leave a insulated bag or cooler for your order. The delivery person is not responsible for making sure your food is in the appropriate container once dropped off. Please plan for possible rain and make sure your order will be protected. The delivery person will travel with your orders in insulated bags with ice packs to protect it during travel. No Meat or Seafood will be able to be delivered.
CalyRoad Creamery North Georgia’s Finest Handcrafted Artisan Cheeses…Coming Soon!
Cultured Traditions Traditional fermented products from all organic ingredients; currently Beet Kvass and Sauerkraut using traditional Russian recipes…Coming Soon!
Group Buy
Green Pastures – Our next group order for Green Pasture products will be on February 13th. The products are available for ordering this week and expect to be delivered by Feb 21st.
Raw Cheese – we still have some cheese at the market from last weeks delivery, let me know at pick up if you’d like to add some to your order.
Butter – Emmanuel King, an Amish farmer in Indiana is sending us raw butter which will be here this Saturday. It’s sold by the pound and is lightly salted or unsalted, sold for $6.50.
PICK UP LOCATION
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map
To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest
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!
Spa City Local Farm Market Co-op: Volunteer for Friday
We still 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.
Thank you.
Karen Harbut
Volunteer Coordinator
Spa City Local Farm Market Co-op: The market is closed
The Spa City Co-op Market is now closed for ordering. Please plan to pick up your order this Friday, Feb 6th, at Emergent Arts between 3:30 – 5:30(Earlier is better.)
Please be sure to check the Volunteer Spot site on the market page to sign up to help with a market.
Thanks for your support of Spa City Co-op.
Denise Marion
Manager this week’s market
Spacity@locallygrown.net
501-655-3130
Spa City Local Farm Market Co-op: The market is closed
The Spa City Co-op Market is now closed for ordering. Please plan to pick up your order this Friday, Feb 6th, at Emergent Arts between 3:30 – 5:30(Earlier is better.)
Please be sure to check the Volunteer Spot site on the market page to sign up to help with a market.
Thanks for your support of Spa City Co-op.
Denise Marion
Manager this week’s market
Spacity@locallygrown.net
501-655-3130
Old99Farm Market: Energy Update: 2015 could be it
Richard Heinberg has been researching and chronicling the consequences and trends of fossil fuel, Fossil Sunlight some call it, for 17 years now.
I started tuning in around 2003, when the term ‘Peak Oil’ was still new. That was 12 years ago.
Here is a recent short essay by Heinberg, posted at http://www.resilience.org/stories/2015-02-02/after-the-peak, from which I append two extensive quotes (in the likely event you don’t go read the whole thing). He poses three questions to focus our attention, included below.
Ironically, just as the rate of the world’s liquid fuels production may be about to crest the curve, we’re hearing that warnings of peak oil were wrongheaded all along. The world is in the midst of a supply glut and prices are declining, tireless resource optimists remind us. Surely this disproves those pessimistic prophets of peril! However, as long-time peakist commentator Ron Patterson notes:
Peak oil will be the point in time when more oil is produced than has ever been produced in the history of the world, or ever will be in the future of the world. It is far more likely that this period will be thought of as a time of an oil glut rather than a time of an oil shortage.Within a couple of years, those of us who have spent most of the past two decades warning about the approaching peak may see vindication by data, if not by public opinion.
If our main goal during the past 17 years was to alert the world about looming challenges, now it is to foster adaptation to fundamental shifts that are currently under way. The questions that need exploration now are:
- How can we help build resilience throughout society, starting locally, assuming we will have little or no access to the reins of national policy?
- How can we help society adapt to climate change while building a zero-emissions energy infrastructure?
- How can we help adapt society’s energy consumption to the quantities and qualities of energy that renewable sources will actually be able to provide?
We have to assume that this work will have to be undertaken in the midst of accelerating economic decay, ecological disruption, and periodic crises—far from ideal operating conditions.
On the other hand, there is the possibility that crisis could act in our favor. As their routines and expectations are disturbed, many people may be open to new explanations of their predicament and to new behaviors to help them adapt to energy and monetary poverty. Our challenge will be to frame unfolding events persuasively in ecological terms (energy, habitat, population) rather than conventional political terms (good guys, bad guys), and to offer practical solutions to the burgeoning everyday problems of survival—solutions that reduce ecological strains rather than worsening them. Our goal should not be to preserve industrial societies or middle-class lifestyles as we have known them (that’s impossible anyway), but to offer a “prosperous way down,” as Howard Odum put it, while preserving whatever cultural goods that can be salvaged and that deserve the effort.
As with our recent efforts to warn society about peak oil, there is no guarantee of success. But it’s what needs doing.
Old99Farm Market: Old 99 Farm week of Feb 1st 2015
We had an energizing time at the Guelph Organic Conference last weekend, taking in new ideas about permaculture farms, growing vegetables for seed, biodynamic farming, farm family succession, and much more.
We’re in the ‘persephone’ months when daylight is less than 10 hours a day, but it’s about over; sunrise now is 7:33 and sundown is 5:34. Plants will starting growing in the greenhouse and I’ll soon have greens again.
Till then the offerings are root crops, squashes, eggs and meats.
Healthy eating
Ian and Camelia
Champaign, OH: The Tuesday Count Down!
I am just groovin’ in to tell you that it is just after 8pm, Tuesday evening, and you have until 10pm, tonight, to get your orders in!
Get organized, gather your thoughts, and don’t be late…sad customers who miss the deadline make us so very sad!
I have had a large, hectic day, so I am keeping it all short and sweet, tonight.
Peace and Love,
Cosmic Pam