The Weblog

This page contains news, event information, and other items added by the market managers, including the weekly availability email. Be sure to check back regularly!



 
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Availability for December 20


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

It’ll just be a quick note this week, so you can get right to ordering. There are 1061 items listed this Christmas week. Two years ago I was excited because there was only 800, so this is fantastic. It’d be no trouble to put together a Locally Grown holiday meal using only ingredients provided by our growers, and I can’t tell you how happy that makes me. And there are even lots of gift baskets and other items suitable for giving. Sylvan Falls Mill has a gluten free almond Noel Log cake that I’m excited about, that might start a new dessert tradition at my house. And there’s so much more from all of our other growers and producers. Such a treat!

We will be operating our normal days and times this week, so we’ll be seeing you on Thursday the 20th as normal. If I get all my ducks in a row, I’ll even have some hot cider and maybe even other goodies to share. The Athens Farmers Market closed for the winter yesterday, but we’ll be going right through non-stop, even on the 27th. Our growers are still going strong, and you can even get vine-ripened tomatoes for your Holiday table!

Thanks so much for your support of Athens Locally Grown, all of our growers, and local food in general. 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!

Availability for December 13


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

Hello! Just a few weeks before the end of the year, and we’re back up to over 1000 products listed for you at the market tonight. There are quite a few new items listed in addition to your old favorites.

We’re happy to have the “Meet the Grower” table filled this week. On Thursday when you come pick up your order, you can meet Linda Johnson of Sylvan Falls Mill. She has 21 products listed this week, including some excellent baked items made from flour that she milled using their waterwheel-powered mill. In addition to sampling her wonderful treats, you can learn about the great bed and breakfast she operates there at the mill.

I received news today that one of our vendors lost their family home in a fire, along with all their possessions. I understand the family is physically uninjured, but escaped with literally only the clothes on their backs. I’m working to confirm the details on how we can help, and will have them for you ASAP.

Thank you for your support of Athens Locally Grown, all of our growers and their hard work, 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!

Athens Holiday Artisan Markets

Here is a list of upcoming holiday artisan markets, as printed in the Flagpole:

An outdoor patio under twinkling lights makes for a festive setting at the Big City Bread Holiday Market, held Thursday, Dec. 13 & Friday, Dec. 14 from 5–9 p.m. This toasty juried market, complete with bonfires and live music, presents the works of over 40 artists, including Lou Kregel, Normaltown Woodworks, 3 Porch Farms and Jaime Calkin, with items such as bird houses, paintings, lamps, woodwork and tiny play kitchens. Big City Bread Cafe is located at 393 N. Finley St. Find Big City Bread Holiday Market on Facebook.

#Ceramic artist group Long Road Studio will host Ceramic Arts Holiday Sales, 9 a.m.–6 p.m. on Saturday, Dec. 15 & Sunday, Dec. 16, and again on Saturday, Dec. 22 & Sunday, Dec. 23. Held at Normaltown Pottery, located at 410 King Ave., the sales include pottery and sculptures by Juana Gnecco, Laura Cooper, Nancy Green, Allya Macdonald, Melanie Sgrignoli, Kendall Steele and Caryn van Wagtendonk. Call 706-549-7007 for details.

#Part artist market, part flea market, the relatively new, once-monthly Eclectic Bazaar features a curated selection of handmade items and artwork as well as vintage clothing, records and musical instruments. Likely the last until warm weather returns in the spring, the market offers a diverse spread of interesting finds. The Eclectic Bazaar will take place at the corner of Broad and Church streets outside of Vic’s Vintage during the afternoon on Sunday, Dec. 16. For more details or to participate as a future vendor, email athenseclecticbazaar@gmail.com.

#Local art supporter Flicker Theatre & Bar opens its doors early for its own Holiday Market on Saturday, Dec. 22 from 12–5 p.m. Have the bartender mix up an afternoon cocktail to warm up with as you look over the collection of creations from Athens-area artists. Flicker is located at 263 W. Washington St. downtown. Visit www.flickertheatreandbar.com for more information.

Upcoming Gardening Events

If you enjoy working with people, digging in the dirt and talking “trash”, we want you to become a volunteer Master Composter with the Athens-Clarke County Master Composting Program! Become a home composting expert and teach your family, friends, neighbors, and fellow community members, “How to Compost”. Master Composters are an elite group of volunteers who have undergone an extensive training class in all aspects of the composting process, and then use that information to teach others how to turn their organic material into a beneficial soil amendment.

DATES: Wednesday evenings, January 30th – Wednesday, March 20, 2013 including two Saturday morning field trips as follows: Saturday, February 16 and Saturday, March 2, 2013.
TIMES: 6:00 PM – 8:00 PM
LOCATION: ACC Solid Waste Department Administration Building Training Room, 725 Hancock Industrial Way, Athens 30605
COST: $130
TO REGISTER: Contact ACC Cooperative Extension at (706) 613-3640 or for more information or an application visit: http://www.caes.uga.edu/extension/clarke/anr/index.html#compost

Other Area Farmers Markets

The Athens Farmers Market is held every Saturday morning at Bishop Park from 9am to noon for the next several weeks (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Availability for December 6


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

This is the season for holiday artisan markets, and it seems like there are more than ever in Athens this year. The big one seems to be at Big City Bread, and will be next week, on Thursday and Friday. But there are others, and I’ll spread the word when I hear the details via out Twitter and Facebook feeds. If you don’t already follow them, you can find the addresses right above. You’ve already demonstrated your commitment to buy some of your food from local farmers. Giving gifts made from local artisans is just as important, and can be even more rewarding!

Winter is a great time to garden here, but it’s also a great time to learn more about the craft. Here’s one event coming up:

If you enjoy working with people, digging in the dirt and talking “trash”, we want you to become a volunteer Master Composter with the Athens-Clarke County Master Composting Program! Become a home composting expert and teach your family, friends, neighbors, and fellow community members, “How to Compost”. Master Composters are an elite group of volunteers who have undergone an extensive training class in all aspects of the composting process, and then use that information to teach others how to turn their organic material into a beneficial soil amendment.

DATES: Wednesday evenings, January 30th – Wednesday, March 20, 2013 including two Saturday morning field trips as follows: Saturday, February 16 and Saturday, March 2, 2013.
TIMES: 6:00 PM – 8:00 PM
LOCATION: ACC Solid Waste Department Administration Building Training Room, 725 Hancock Industrial Way, Athens 30605
COST: $130
TO REGISTER: Contact ACC Cooperative Extension at (706) 613-3640 or for more information or an application visit: http://www.caes.uga.edu/extension/clarke/anr/index.html#compost

Thanks 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!

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Athens Locally Grown products, so we can try it too!

Broiled Halibut with Miso Glaze

This is a classic Japanese take on fish. Doug’s Halibut was the perfect cut for this. I served one steak with some spinach and shitake dumplings and Hon Tsuyu soup base (Fooks) with rice noodles and it served three generously.

Source: Modified from Eating Well January 1997 (Entered by mary songster)
Serves: 2-3

Ingredients

8oz. Halibut Steak
1/8 c shiro miso (white miso)
1 Tbl. rice wine or vermouth
1 Tbl mirin
1 Tbl. toasted sesame seeds
lime wedges and pickled ginger for garnish

Step by Step Instructions

1. Bring Halibut steak to room temperature. Put rack in oven in the top third. Preheat Broiler Cover Pan in foil and oil (spray works really well)
2. Mix together miso, vermouth and mirin. Put Halibut on prepared pan and cover with half the sauce. Broil 3 minutes. Carefully flip Halibut and add other half of sauce to that side. Broil three more minutes. Done
3. Put fish on plate sprinkle with sesame seeds and add garnish and serve.

Other Area Farmers Markets

The Athens Farmers Market is held every Saturday morning at Bishop Park from 9am to noon for the next several weeks (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Availability for November 29


So, how was your Thanksgiving? Are you planning on bringing leftovers to lunch at work every day this week, like me? There are so many things to like about this time of year, but for me one of my favorites is I get more chances than ever to cook for friends and family. There are so many festive dinners, pot lucks, and other social gatherings, and we have so many great ingredients in season right now it’s hard to decide which ones to show off in each dish.

There are also four more weeks of the Saturday Athens Farmers Market at Bishop park (now opening at 9am), but don’t worry… we’re not going anywhere. We plan on being open every week through the winter, including the week of Christmas. There are nearly 1050 items available this week, and the diverse nature of our growers and their growing practices mean we should continue to have a wide range of products available all winter long. I can’t promise you the tomatoes will continue right through February, but they’re all doing a heck of a job getting them to us this late in the season! And the chef salads you can make with what’s available right now are out of this world. Mine are, anyway. For some reason I don’t eat much salad in the summer, but the greens available right now just can’t be missed.

I’ll go ahead and cut my letter short right here so you can get right to ordering. Thanks 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!

Reminder: We are CLOSED this week!


Hi there! This is just a reminder that Athens Locally Grown will be closed this week to allow us all to celebrate Thanksgiving. I am very thankful for all the food options available to us provided by members of our community who care about the health of both the people eater the food they provide and the land from which it came from. And I find it very fitting that I get to express these thanks via a meal made from that very same food.

In the meantime, there’s a UGA anthropology student who is using Athens Locally Grown as the subject of her class project. If you have a few minutes to help a future anthropologist become a little better at her craft, please fill out her survey here: https://docs.google.com/spreadsheet/viewform?formkey=dFd2Mk1XVzN4RkZTeTd5ZUFxWjBNQVE6MQ.

Thanks, and happy Thanksgiving! We’ll see you in two weeks.

Availability for November 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

First off. let me announce again, in case you missed it, that Athens Locally Grown will be closed next week. Thanksgiving week is the one week a year that we close down completely, so we can all travel to family, prepare feasts of thanksgiving, and otherwise mark the holiday. That means if you’d like any ingredients for your Thanksgiving meal, you will need to purchase them this week! The Saturday Athens Farmers Market at Bishop park is also still open, so that’ll give you one last chance should something not come through from us on Thursday.

And what a glorious selection we have for you this week! Each year’s pre-Thanksgiving availability list at Athens Locally Grown seems to outdo the last, and this week’s suits our 11th year. Can you believe we have green beans? Tomatoes? Peppers? Eggplant? Squash & zucchini? Cucumbers? And of course there is all the fall produce you’d expect to see: the greens, salads, root veggies, and so on. Our growers have put so much effort and resources to extending their seasons, every year able to grow a little bit more a little bit longer, and it has really all paid off. I hope you can reward their efforts by making as much of your Thanksgiving meal locally grown as possible. If you’re going to be traveling, pack up the bounty and take it with you! You might not be at home, but that doesn’t mean you can’t be having a Georgia Thanksgiving.

Of course the traditional centerpiece for a carnivore household’s table, the turkey, is extremely hard to come by. This year there were few growers raising pastured heritage turkeys, and they sold out six months ago or earlier. There’s an obvious market there with far more demand than supply, so hopefully other growers will join in in upcoming years. If you weren’t able to get your hands on one of those available this year, or you’re just not the turkey-eating sort, there is more than enough veggies available to make a meal fit for a king. We have so many things to be thankful for in our community, and the abundance of locally grown food is right up there.

If your Thanksgiving menu isn’t set, take a look around the internet for seasonal recipe ideas. Even if you’ll be getting ingredients at the grocery store, it’s still feasible to cook with produce that is typically at its peak about now. Here are three of my favorite Thanksgiving pages to get you started:

So, one last time: Athens Locally Grown will be closed next week. If you’d like any ingredients for your Thanksgiving meal next week, you will need to purchase them this week!

Thanks 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!
Thanks 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!

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Athens Locally Grown products, so we can try it too!

Jerusalem Artichoke Soup

Simple and tasty — If you want to sound fancier, call it “Sunchoke Soup.” “Sunchoke” is the marketing name for these root vegetables, which come from a sunflower-like plant that is native to eastern North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though when it is cooked like this, the taste is similar. (Note: Although the original recipe calls for peeling sunchokes, this can be tedious and I suspect peeling loses nutrients. I just scrub them thoroughly and cut them into equal-sized pieces so they will cook evenly.)

Source: Adapted from www.simplyrecipes.com (Entered by Janice Matthews)
Serves: Serves 4.
Vegan!

Ingredients

2 T. unsalted butter or olive oil
1 cup peeled, chopped onion
2 pounds Jerusalem artichokes, cut in chunks
1 quart vegetable stock (pref.) or water
2 to 3 cloves garlic, peeled and chopped
to taste salt and pepper

Step by Step Instructions

1. Heat the butter or oil in a soup pot, and cook the onions (plus 2 stalks of celery, chopped, if desired) until soft but not brown (about 5 minutes). Add garlic and saute another minute. Sprinkle with salt and pepper, if desired.
2. Add the Jerusalem artichokes and stock to the pot, and bring to a simmer. Reduce heat to low and simmer, covered, until the artichokes begin to break down (usually 45 minutes to an hour).
3. Puree the soup. (This is easiest with an immersion blender. If you use an upright blender, do it in batches, filling the canister only up to about 1/3 of its capacity and holding the lid, because hot soup tends to spew out the top of blenders! Alternatively, you also could push the soup through the finest grate on a food mill or push it through a sturdy sieve.) Finally, taste the soup and add more salt if desired. Pour into bowls, sprinkle with more freshly ground black pepper, and serve.

Other Area Farmers Markets

The Athens Farmers Market is held every Saturday morning at Bishop Park from 8am to noon (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, behind the Eagle Tavern. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. ALG member Sarah C. adds, “Oglethorpe County/Lexington, GA has a nice, growing farmers market on Saturday mornings from 8AM-noon and Tuesday afternoons from 4-PM.” If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Availability for November 8


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

Many of you have asked about local turkeys for your Thanksgiving meal. This year there was only one grower of naturally raised heritage beed turkeys that sell through ALG, WesTen Heritage Farm. Unfortunately, they’re just one farms and the demand is so great that they actually sold out way back in May. Or February, even. A very long time ago. You may still be able to find turkeys raised with care from other farms across the country, perhaps even a state or two away, that will ship to you. Just head over to localharvest.org to search for those. Should any of the local farms have some turkeys available after all (or if I find some other locally sources I don’t yet know about), I’ll let you know!

We will be taking Thanksgiving week off. It’s the only week of the year we close completely, so if there are things you’d like for your Thanksgiving meal, you’ll need to plan ahead and order them early. We’ve looked ahead on the calendar to next month, and it looks like we should be able to be open the week of Christmas on our regular schedule. We’ll keep you informed there.

Our “Meet the Grower” table this week will be occupied by Covenant Valley.

Thanks 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!

Recipes

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Athens Locally Grown products, so we can try it too!

Farmer’s Cabbage and Mushroom Pie

This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: 6 to 8

Ingredients

2 unbaked 9-inch pie crusts
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups chopped mushrooms
1 teaspoon fresh thyme
1/2 teaspoon lemon juice
2 cups chopped cabbage
4 ounces farmers cheese or cream cheese
Salt, pepper
3 hard boiled eggs, sliced

Step by Step Instructions

1. Place one of the pie crusts into the bottom of a pie pan, making sure to leave at least 1/2 inch of dough hanging over the edge. Refrigerate both top and bottom crust until you are ready to use. Preheat oven to 375 F.
2. Heat the oil in a large skillet. Add the onion, saute until tender, about 5 minutes. Stir in the mushrooms, thyme, and lemon juice. Add the cabbage, cook until tender, 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste.
3. Layer half the cabbage mixture in the piecrust. Add a layer of sliced eggs. Top with remaining cabbage mixture.
4. Moisten the overhanging edge of pie crust with water. Cover the pie with the top crust, sealing the edges with fingers. Bake until crust is browned on top, 30 to 40 minutes.

Upcoming Local Food Events

Nov 10th: PLACE’s Fall Pie Contest, 10:00am till the pie runs out, $5 Anyone can enter the contest by bringing a pie (or pies) to the Athens Farmers Market at Bishop Park by 9:30am with $5 and the recipe(s). Contestants also get to taste all the pies. Prizes will be awarded for best sweet pie and best savory pie. Great warm up for those looking to perfect their pies before Thanksgiving. Don’t feel like baking? Everyone is welcome to taste all the pies for $5/person. After tasting all the selections, each person can vote for their favorite sweet pie and savory pie.

Nov 8th: DW Brooks Lecture 2012 World Food Prize Laureate and UGA CAES alumnus Daniel Hillel will deliver the 2012 DW Brooks Lecture. There are areas of the planet where people rely on less than a foot of rainfall each year to grow the food they need to feed their communities. It’s a precarious life, but tools like hyper-efficient drip irrigation and soil preservation methods have made this kind of farming possible in some of the world’s most inhospitable climates. Daniel Hillel, the 2012 World Food Prize Laureate and a 1950 graduate of the University of Georgia, spent the better part of his career perfecting these arid- land farming methods in Israel and sharing them with farmers across the Middle East, Africa and parts of Asia. On Nov. 8, Hillel will return to Athens to deliver the College of Agricultural and Environmental Sciences’ 2012 D.W. Brooks Lecture at 11 a.m. in the Georgia Center for Continuing Education. The college will host a reception from 10 to 11 a.m. before the lecture. Admission is free. http://georgiafaces.caes.uga.edu/index.cfm?public=viewStory&PK_ID=4561

Other Area Farmers Markets

The Athens Farmers Market is held every Saturday morning at Bishop Park from 9am to noon (The Wednesday market has closed for the winter). It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, behind the Eagle Tavern. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. ALG member Sarah C. adds, “Oglethorpe County/Lexington, GA has a nice, growing farmers market on Saturday mornings from 8AM-noon and Tuesday afternoons from 4-PM.” If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Availability for November 1


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

Athens will have its first freeze of the season this week, so we can expect to see a quick decline in the range of summer veggies available at our market. It won’t be the complete end, though, and that’s due in some part to a great program funded through the USDA. Several of our growers qualified for a grant program in the last few years that funded building what is known as “high tunnels”, a type of hooped greenhouse made of a rigid metal pipe frame and then covered with a skin of plastic. They’re sometimes heated, but often the solar heat captured by the plastic and by passive water heat collectors is enough to keep what’s growing warm enough through the night. The program is an advanced research project, building upon earlier work done on a few farms. The goals include seeing if a standardized high tunnel design can be easily built and operated on a wide variety of small farms, and to see if they can greatly increase production during a time of year when small growers have traditionally had little to nothing harvestable.

It’s a long-term project, and we’re only seen a couple winters of production from the tunnels, but so far all of the growers involved are excited and optimistic. It’s not often that you see federal agriculture dollars make their way to small scale producers, and it’s even rarer that you see money spent on projects that can have such a large return on the investment for the community. Not only are the growers able to extend their income potential, but we customers have access to more variety of fresh food for a longer part of the year. Not only that, but it can help growers who were only marginally able to break even (if that) get on more secure footing, and so keeping more farming operations going in the long term. It’s not a lot of money involved (as far as federal dollars go), but the USDA seems to have found a point of high leverage here.

In part because of the expected production of these new tunnels, the Athens Farmers Market runs longer than years past, well into December. Athens Locally Grown, of course, will continue the year round, as we have for the past five or six years.

We will be taking Thanksgiving week off, however. It’s the only week of the year we close completely, so if there are things you’d like for your Thanksgiving meal, you’ll need to plan ahead and order them early.

There are a few new items on the site especially relevant for holiday feasting. Doug is back with a fresh catch of sustainable Alaskan salmon, and this year he’s had some somked a couple different ways as well as fileted and cut into steaks. He also caught some halibut, and you’ll see that listed as well. Also, Southern SCratch returned to us last week with fantastically delicious baked goods, and has many gift boxes and other items fit for a feast. And of course all of our other growers and food producers are in full swing, listing a combined 1028 items. Happy eating!

Thank you for your support of Athens Locally Grown, all of our growers and their hard work, 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 happens Saturday mornings at Bishop Park and on Wednesday afternoons downtown at outside City Hall. You can find more information on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, in front of the Oconee County courthouse. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Availability for October 25


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

Yesterday was our annual “Hunter’s Moon Feast” out at my place, an event that celebrates another wonderful year of Athens Locally Grown. This past year was our eleventh year of connecting our community’s small sustainable growers with those looking for the kind of food they produce, and every year has been better than the last: more growers, more food choices, more people fed. The feast doesn’t mark the end of the season, though! We go on all year ’round, even after the other farmers markets shut down for the winter. Our growers have gotten pretty good at managing their passively-heated hoop houses and actively heated greenhouses to keep the greens coming through the winter, and sometimes even surprise us with beans, cucumbers, and even tomatoes when the ground outside is icy.

It was a busy and really pretty stressful week for me at Locally Grown. I’ve been working on a big software and server upgrade for our website for a couple months, and Thursday night after our pickup was my go-live date. There’s a huge list of what changed, since practically everything but the actual look and feel of the system got touched in some way. It used to be when I made changes, it was no big deal, but now there are about 300 markets across the continent using the website all at the same time, and I have to treat things like I’m a big software company with many thousands of customers. Because, I kind of am. There were a few minor glitches that have been getting worked out, but over all things went very well. I’ve seen billion dollar companies mess up server upgrades, so I was a bot nervous. Now that that’s done, I’ve got a whole mess of improvements and new features I’d like to add. It’ll be an exciting year ahead!

Thank you for your support of Athens Locally Grown, all of our growers and their hard work, 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 happens Saturday mornings at Bishop Park and on Wednesday afternoons downtown at outside City Hall. You can find more information on their website.

Also, Watkinsville has a thriving farmers market every Saturday morning, in front of the Oconee County courthouse. And further east, Comer has a nice little market Saturday mornings as well. Both are worth visiting. If you know of other area farmers markets, please let me know so I can list them here as well.

Many of the ALG growers sell through more than one market. Don’t feel like you have to choose a favorite, either. We have many items here you can’t find there, and I’m sure the reverse it also true. Many people stop by the supermarket several times a week, so it’s only natural that you might wish to stop by a farmers market several times a week. Please support your local farmers and food producers, where ever you’re able to do so. We’ll see you there!

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!

Availability for November 18


Athens Locally Grown

How to contact us:
Our Website: athens.locallygrown.net
On Twitter: @athlocallygrown
On Facebook: www.facebook.com/athenslocallygrown

Market News

First off. let me announce again, in case you missed it, that Athens Locally Grown will be closed next week. Thanksgiving week is the one week a year that we close down completely, so we can all travel to family, prepare feasts of thanksgiving, and otherwise mark the holiday. That means if you’d like any ingredients for your Thanksgiving meal, you will need to purchase them this week! The Saturday Athens Farmers Market at Bishop park is also still open, so that’ll give you one last chance should something not come through from us on Thursday.

And what a glorious selection we have for you this week! I have never, in all nine years of Athens Locally Grown, seen such a variety of products from so many growers heading into Thanksgiving. Can you believe we have green beans? Tomatoes? Peppers? Eggplant? Squash & zucchini? And of course there is all the fall produce you’d expect to see: the greens, salads, peas, root veggies, and so on. Our growers have put so much effort and resources to extending their seasons, every year able to grow a little bit more a little bit longer, and this year it’s really all paid off. I hope you can reward their efforts by making as much of your Thanksgiving meal locally grown as possible. And if you’re going to be traveling (as I will be), pack up the bounty and take it with you! I’ll be in Missouri, but that doesn’t mean we won’t be having a Georgia Thanksgiving.

Of course the traditional centerpiece for a carnivore household’s table, the turkey, is extremely hard to come by. This year there were two growers raising pastured heritage turkeys (double from last year), and both of them sold out six months ago or earlier. There’s an obvious market there with far more demand than supply, so hopefully other growers will join in in upcoming years. If you weren’t able to get your hands on one of those available this year, or you’re just not the turkey-eating sort, there is more than enough veggies available to make a meal fit for a king. We have so many things to be thankful for in our community, and the abundance of locally grown food is right up there.

So, one last time: Athens Locally Grown will be closed next week. If you’d like any ingredients for your Thanksgiving meal next week, you will need to purchase them this week! In addition, Righteous Juice will be taking an extended vacation of a month, so if you’re a regular customer, you may wish to order extra to put in your freezer.

Thanks so much for your support of Athens Locally Grown, all of our growers, and local food in general. 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!

Recipes

Simple Savory Sweet Potato Soup

Sweet potatoes create a smooth orange soup that is quick to prepare. The fire of cayenne pepper cuts their natural sweetness. The first version is inspired by Southern cooking, with its roasted peanut and scallion garnish. The second is seasoned with the Mexican flavors of lime and cilantro. This is a simple recipe, but feel free to fool with it, adding spices like curry, to the sauté, root veggies to the simmer and ingredients like coconut milk to finish — whatever delights you! This is an efficient use for thanksgiving leftovers, although the recipe work equally well with raw ones. From The Locavore Way by Amy Cotler

Makes about 2-1/2 quarts, easily halved

2 large onions, diced (3 cups)
2 large celery rib, diced (2 cups)
3 tablespoons vegetable oil
3 pounds sweet potatoes (about 6), peeled and thinly sliced or 6 roasted sweet potatoes, peeled (about 3 cups packed)
About 1 quart chicken or vegetable stock
About 2 teaspoons salt, or to taste
About 1 teaspoon cayenne pepper, or to taste

Southern Style Version 1:
Garnish with —
Chives or scallion greens, sliced on the diagonal
Roasted peanuts, chopped
A touch of cream, optional

Mexican Style Version 2:
Prepare the soup, omitting version 1 garnish. Instead, season with lime and garnish with cilantro.
3 tablespoons fresh lime juice
Chopped cilantro

1. Cook the onion and celery in the oil over a medium-low heat, until the onion is transparent but not brown, about 5 minutes.
2. Add the sweet potatoes, if they are raw, with half the stock. Simmer until soft, about 20 minutes. If the sweets are cooked, add them, but no need to simmer.
3. Add sweet potato mixture to a food processor and puree until smooth, scraping down the bowl, if necessary. Return to the pot, and add remaining stock. Season with salt and cayenne to taste. (Be careful on the salt if you are using store-bought stock. It may not be needed.) If needed, add a touch of extra stock to reach the consistency of a thick soup.
4. Finish. Southern Style Version 1: Garnish with scallions and peanuts for Southern version 1, drizzling each bowl with a little cream, before garnishing, if you like. Mexican Style version 2: Season the soup with lime and garnish with cilantro.

Coming Events

The Athens Farmers Market is held every Saturday morning at Bishop Park from 8am to noon and every Tuesday evening at Little Kings downtown. It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. This week is the last Tuesday market of the season, but the Saturday markets will continue through mid-December. You can learn more about that market on their website.

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!