The Weblog

  • Calendar of Events
  • Our Market Blog
  • Stop the Presses
  • Help to Promote Us
  • Volunteer Opportunities
  • What Are We Up To?
  • Professionals We Recommend
  • This Week’s Message

  • Calendar of Events



    Held the 4th Saturday of each month, our monthly potlucks are reserved exclusively for active Market customers, volunteers, and growers. Become active within St. Pete Locally Grown and enjoy ALL the perks of our Market Community!

    Visit our Lecture Series slide show and you will see what education & community building look like: Commonality, Motivation, Fellowship, and Knowledge.

    Our Market Blog

    Don’t know how to cook your new veggies? Google recipes for Market veggies. Then share your cooking experiences, and find new ones, on our Market Community Food Blog!

    Stop the Presses

    Volunteer Opportunities

    • Learn all about goats by helping to take care of them! Check out the Volunteer Nanny Program at The Dancing Goat
    • Learn how to run a veggie market by volunteering your time with our Market Manager. Lots of different ways to help St. Pete Locally Grown
    • Learn vegetable growing skills with hands on experience helping any of the Growers below who sell their extra veggies through our online Market. Check back as this list grows!
      Pioneer Settlement Garden

    What Are We Up To?

    Professionals We Recommend

    • Chef Emily Golden of Mindful Meals Personal Chef: A Culinary Lifestyle Company Chef Emily has been a “grower” for our Market in the past and now has a thriving personal chef business that keeps her hopping! We often tap into her expertise to advise us on promotional events for our budding small business.
    • Professional Videographer Jeff Yentzer of Vibrant Health Videos. Jeff produces all the videos we use to promote our small business. Contact Jeff @ realenergyus@gmail.com to see how he can help you.



     
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    SPLG Market Announcement Follow-up - PLS READ


    Valued Customers:
    If you keep up with SPLG news then you won’t miss future news I will send out regarding:

    • how/where to find locally grown produce after our Market closes. Several of our Growers are working on this.
    • other co-ops to buy from
    • who to contact if you want to continue coming to monthly socials with like-minded people
    • direct contact info for trusted sources of local pastured beef, pork, etc.

    Some of you may have missed the email I sent out on Jan. 24th about our Market closing permanently on March 31st after 5 years of operation. If you need to catch up, all customer news is posted on our Weblog page in date order.

    In addition, I always send a veggie status update to customers who have purchased that week. The update sometimes contains current updates on the business as well. I am also informing new customers who sign up that their membership will end in several months.

    Please take the time to read all communications coming from SPLG for your benefit if you want to be informed. My emails are sent out by either stpete@locallygrown.net or gardengarbetc@gmail.com. Are they going to your spam box?

    Best to all!
    Tina, YOUR Market Manager

    Market NOW Open - Feb. 8, 2016


    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    Message from Your Market Manager

    Honey from Rebecca!
    If you have yet to try honey from Rebecca’s Bees here is your chance. We’ve just been commissioned to sell 24 jars of this heavenly gold liquid. It’s flavor is exceptional and it’s supply is limited. Get it while you can. You can find her at Saturday Morning Market should you miss it here.

    Broccoli, mushrooms, and potatoes on the Market this week. Ruby pink Florida grapefruit too!

    Update on beef and pork
    If you have not yet PRE-ORDERED, please read about PRE-ORDERS on our Q&A page, before you place an order.

    • If you have PRE-ORDERED pork, you will receive it on Friday with whatever else you order this week. I did purchase a few extra roasts (Boston butt & a shoulder roast) that are now on hand, first come, first served. Future Pork PRE-ORDERS are now closed. Please note that Low Hills Cattle Company changed its name to Tenaya Farms as of the New Year. The pork packaging reflects this change; however, since this is our final purchase from them, I am not changing their Grower page. I will be sharing their connection info with all of you in the near future.
    • Final Beef PRE-ORDERS are being taken for the next two Markets, including this week. I will deliver all beef orders the week of March 7th.

    Fabulous Fall Veggies At Last

    • This article contends that “the best vegetable for health, nutrition, detox, and glowing skin is the dandelion green. The biggest benefit of this overlooked leafy green is that it cleans the liver.” Makes me want to start making smoothies again! Check out How Dandelion Greens will Illuminate Your Skin.
    • I learned something about growing fennel today! “After the bulb grows to about 2 inches in length, cover it with soil or mulch, which will make it tender.” This Guide to Fennel explains how to grow AND eat it.
    • With the return of honey from Rebecca’s Bees it’s perfect timing on sharing the “treasure chest of hidden nutritional and medicinal value”… from Liquid Gold: 7 Health Benefits Of Honey That Could Heal Your Whole Body

    SPLG’S FRUIT BASKET
    Starfruit aka carambolas & papayas (ripe & green!) locally grown in St. Pete, plus a variety of dried fruits (cranberries, banana chips, and mango). Non-local: Ruby Pink Grapefruit from South Florida & Braeburn apples from Washington State.

    ECONOMY SIZED PACKAGING
    FRESH picked greens in abundance this week: Broccoli greens, Lacinato kale, collard greens, Swiss chard, turmeric, bok choy, and arugula.

    ON SALE THIS WEEK
    Earthworm castings, coffee, smoked Alaskan Sockeye Salmon, chorizo sausage, honey, and turmeric.

    KITCHEN GARDEN INTERNATIONAL
    This 2009 article from KGI is even more timely with rising vegetable pricing in the stores in 2016. You might be shocked at how much savings there are when you grow your own veggies. Not to mention the health benefits of the sweat equity. Check this out! “What’s a Home Garden Worth?”

    MARKET MEMBERSHIP FEE is now $20 if paid this month
    If you have never ordered from us, you should know that the membership fee doesn’t get charged until your SECOND order. Our Market Season, formerly June 30th, NOW ends on March 31st instead. That’s $10 per month.

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • *"Monthly Potluck Social" for February 27th is scheduled and I am thrilled that we are starting to cycle our potluck locations. Evites have gone out! Hope to see you at Rita’s. Please do RSVP?

    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!

    Market NOW Open - Jan. 25, 2016


    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    So “WHAT’S NEW?” Growers Fluctuating This Week

    The recent weather changes the best of plans for producing fresh harvest for our customers. Both Geraldson Community Farm & Glory Road Gardens are absent from the Market this week. Christa from GCF reported that “the fields are taking a beating” from the windy weather and Kevin from GRG emailed that “the cold has us delaying the harvest… so I can’t promise delivery…” Severe weather can create damage that isn’t immediately obvious until harvest so please keep your fingers crossed for our other Growers. The really good news is that Donna of Organically Inclined is back this week with dried goods, seeds, legumes, dried fruit, and nuts. She makes “cameo appearances” on our Market and always has items that no one else is able to provide. Take advantage and stock up! The quality of her items and her devotion to freshness make them four cuts above anything that you’ll find at local retailers.

    Message from Your Market Manager

    Beef Delivery This Week & Pork PRE-ORDERS Needed
    If you have not yet PRE-ORDERED, please read about PRE-ORDERS on our Q&A page, before you place an order.

    • Beef will be delivered this week to those who pre-ordered. I will make another trip to Land O’Lakes for beef in the February/March timeframe so feel free to submit PRE-ORDERS for the beef cuts listed on Market this week. It will be my last trip up there so plan to order soon.
    • Please place your PRE-ORDER for pork now as this is just a one-time purchase for pork as a group. NOTE: PORK LOIN was added this week. We are just half way to meeting the $300 minimum order. If we get close enough to the minimum this week then there won’t be another chance for you to order any. I will be ordering too so this order will not be cancelled unless I have to spend way over $100 of my own funds. There is NOTHING like pastured pork. Let’s make this happen!

    Fabulous Fall Veggies At Last

    • Whfoods.com reports that “There’s research evidence for including at least one serving of an allium vegetable in your meal plan every day” and recommends 1 cup of chopped leeks to meet that requirement. Bon Appetit declares that “Leeks are cooler than onions” because they are sweeter and provides 12 of Our Very Favorite Leek Recipes so you can make it work for you!
    • Did you know that using a portabello mushroom as a side dish with a source of animal protein like lean beef or a chicken breast will boost the protein content? Putting a portobello in a bun to make a sandwich boosts the carb content. They are high in fiber as well. They make great Portobello Mushroom Burgers.
    • Italian parsley is a rich source of nutrients, several of which contribute to bone health. It’s used raw in salsas and pestos but is just as effective when cooked. Here are 25 Ways to Use Parsley so you can see for yourself.

    SPLG’S FRUIT BASKET
    Calamondin (aka sour oranges), starfruit aka carambolas, a variety of dried fruits (raisins, banana chips, and mango), papayas (ripe & green!), and Miracle Fruit —all locally grown in St. Pete. Non-local: Braeburn apples from Washington State and Bosc pears from Wenatchee, WA.

    ECONOMY SIZED PACKAGING
    FRESH picked greens in abundance this week: bok choy, broccoli greens, Lacinato kale, collard greens, turmeric, and Swiss chard. Thank Goodness for fall veggies!

    ON SALE THIS WEEK
    Coconut infused balsalmic vinegar, smoked Alaskan Sockeye Salmon, Braeburn apples, turmeric, and a Muscle & Joint Remedy.

    KITCHEN GARDEN INTERNATIONAL
    This month KGI addresses “How does your home-grown produce tackle food waste?” This article contends that “If food waste were a country, it would be the third biggest emitter of carbon dioxide after China and the USA.”

    MARKET MEMBERSHIP FEE is now $30 if paid this month
    If you have never ordered from us, you should know that the membership fee doesn’t get charged until your SECOND order. Our Market Season, formerly June 30th, NOW ends on March 31st instead. That’s $10 per month.

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • *"Monthly Potluck Social" for February 27th is scheduled and I am thrilled that we are starting to cycle our potluck locations. Details to follow soon via Evite!

    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!

    PLS READ The Future of SPLG - Jan. 24, 2016


    Valued Locavores:
    I have finally made a decision on the future of SPLG’s Market. I announced my retirement plans at last night’s potluck social with intentions of keeping the Market open until the end of March. As you might imagine, it has taken much thought, angst, and self reflection to come to this decision but I know it is the right thing for me to do.

    I hope that all of you will commit to SPLG until its conclusion as all of us are just as committed as ever to delivering the best produce, products, and customer service until then. I have asked for a commitment from the Growers and Volunteers and I ask for the same from you. I value the part you have played in keeping us going. Without all of you, I would never have experienced such an honorable responsibility of funneling locally grown, chemical-free vegetables into the St. Petersburg Community.

    SPLG will close effective March 31st. I truly hope that, sooner or later, someone will approach me and want to pickup this well documented business model where I’ve left off. At that point, I believe I’ll be willing to consult to make that happen.

    FYI, if you have paid a membership fee since we re-opened on Nov. 2nd, your account will be credited $30 for the three months of April, May, and June. Please spend that money on market goods to spare me the refund requests. FYI, I have every intention of following through on our pork PRE-ORDERS by purchasing it sometime in February or sooner if we have the minimum order covered. I have already purchased the PRE-ORDERS for beef and will deliver on your next order. Also, I intend to publish all sources I have for access to the meat products we have been purchasing on behalf of our customers. I also have new ones to share.

    I will send out more details as they occur and I welcome any questions you may have via email. If you can hold off until after the Market opens tomorrow, that would help me focus on my work today. The Market opens at 3pm tomorrow!

    My heartfelt thanks to each one of you,
    Tina

    Market NOW Open - Jan. 11, 2016


    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    So “WHAT’S NEW?” POTLUCK SOCIALS EVOLVING

    Active members of our Market have been enjoying monthly potluck socials for several years now and benefitting from networking with like-minded folks. This year we hope to change up the event a bit and we are open to your suggestions. So far we’ve come up with meeting in a local park on the water, meeting at someone else’s home instead of ours, and even changing up the time of day so that perhaps more people will participate, including children. January’s potluck will be in our backyard and February’s location is almost determined. Wondering if any of our Growers, Customers or Volunteers would like to host our potluck social at their propery or garden? Please let me know and we’ll get together to discuss. For Growers, this would be a great opportunity to attract volunteers you might be needing and customers will get a firsthand look at your beautiful produce!

    Message from Your Market Manager

    Beef & Pork Updates
    This is the last week to order beef for delivery the week of Jan. 25th. Beef ordered this week will appear on your invoice and be PRE-paid with the rest of your weekly order. Ground beef is the only beef that will be delivered to you this coming week. Cuts to prepay include stew meat, London broil, liver, chuck roast, delmonico steak, flatiron steaks, rib steaks, NY strip steaks, meaty soup bones, and short ribs. All pricing and weights listed are approximate and based on history of what we have purchased before from Lake Kersey Farms. Your final price will be adjusted (up or down) for actual weight prior to delivery and charged/credited to your account. If you’ve not cooked grassfed, grass finished beef before then you should know that this beef is as fat-free as a white chicken breast so it cannot be cooked like conventional beef. I tend to use my crockpot as it never fails to produce a tasty and tender result but many people have success cooking it otherwise. Please visit our Q&A page to get info and recipes on cooking this healthier choice of beef.

    Please pre-order your pork THIS WEEK so we can meet our $300 minimum purchase requirement and get you all some discounted pricing. We now have a full range of USDA inspected pork cuts available from pastured pigs, frozen and vaccuum packed, including pork loin, bone-in pork chops, Boston butt roast, picnic or shoulder roast, fresh ham roast, and ribs, with all hogs raised by Low Hills Cattle Company. This new “grower” also provides us with amazing UNCOOKED pork sausages that are MSG and nitrate-free with all natural ingredients. These are made at Geier’s Sausage Kitchen in Sarasota, Fl. (and don’t count towards the minimum purchase.) Pork cuts are PRE-paid just like the beef. THERE IS A CAVEAT: I won’t purchase until enough customers have ordered. Without enough response by mid-January, I was planning to refund any collected prepaid amounts and cancel the orders from this Grower. BEFORE I DO THAT, I will contact everyone who ordered and see if they are willing to wait any longer for their pork.

    Fab News on our Market’s Raw Dairy Products

    Pam Lunn of The Dancing Goat & distributor for JTB Jersey Farm of Duette, Fl announces that all of the raw COW milk products coming from JTB are now totally NON GMO Grass based. Not only that but JTB has expanded their herd and the abundance of product has already improved! Now there is more for our SPLG customers and over time the volume should continue to grow. If you’ve been missing out on these raw cow products, do try them now.

    Plants Galore on Our Market

    In case you haven’t noticed, our Market has expanded its realm to selling a pretty impressive collection of over 20 different locally grown plants. Mrs. Chippy’s Plant World has taken the lead in plant sales and you’ll want to investigate what kind of edible exotic abundance that her fruit, herbs, and flowers can bring to your homestead. Debra’s passionate dedication, her membership in the Tampa Bay Rare Fruit Council, and contacts with the University of Florida Extension Service in Pinellas County contribute to her success, especially with exotic plants. SPLG is SO grateful she has found us to distribute her fabulous fare! You can easily find her plants under the "P"s on our Market page and don’t miss her Pomegranite and Surinam Cherry trees under the "T"s.

    Abundant Veggies This Week & Why You Need Them

    • The health benefits of Bok Choy aka Pak Choi are many! Loaded with antioxidants and contributing to strong bones are just a few of it’s benefits. What Are the Health Benefits of Bok Choy covers it all AND links to a low carb recipe too.
    • “Did you know that the different parts of the broccoli plant each make their own unique contribution to its overall nutritional value?” “The surprising health benefits of broccoli leaves” contends that “the leaves actually are a richer source of beta-carotene than either the stems or florets.”
    • According to Health Properties of Tomatoes “Tomatoes contain all four major carotenoids: alpha- and beta-carotene, lutein, and lycopene. These carotenoids may have individual benefits, but also have synergy as a group (that is, they interact to provide health benefits)…” and there are so many ways to enjoy them!
    • There is lots of fiber in starfruit, better known as carambola. 7 Health Benefits of Starfruit offers insight into its uses for weightloss and digestive balance, among other things.

    SPLG’S FRUIT BASKET
    Calamondin (aka sour oranges), starfruit aka carambolas, papayas (ripe & green!), and Miracle Fruit (great for chemo patients) —all locally grown in St. Pete. Non-local: Braeburn apples from Washington State.

    ECONOMY SIZED PACKAGING
    FRESH picked greens in abundance this week: arugula, bok choy, broccoli greens, Lacinato kale, collard greens, turmeric, and Swiss chard. Tis the season to be green. Take advantage while the weather allows us these treasures!

    ON SALE THIS WEEK
    Local honey, scallops, coconut infused balsalmic vinegar, smoked Alaskan Sockeye Salmon, turmeric.

    PURCHASE DEADLINE 8PM TONIGHT for Geraldson Community Farm
    After 8pm, you will find that only the NOT-SOLD-OUT items are still available. You will still be able to shop all other Growers until Market closes Wednesday 8am.

    KITCHEN GARDEN INTERNATIONAL
    A critical part of KGI’s work is educating people about the positive role kitchen gardens are playing and will play in the future. This TED talk entitled “A subversive plot: how to grow a revolution in your own backyard” presents good reasons to join the “conspiracy”.

    MARKET MEMBERSHIP FEE is $60 when paid in January
    If you have never ordered from us, you should know that the membership fee doesn’t get charged until your SECOND order. Our Market Season fee started at $80 in November and each month it decreases by $10. Our Market Season lasts until the end of June.

    MARKET MANAGER NEEDS ADMIN HELP WEDNESDAY 8AM – 10AM
    Please call Tina at 727-515-9469 to get on the schedule for this Wednesday or an upcoming Wednesday. Your shift will be about 2 hours long. You will print reports and attend to customer orders. Computer literacy preferred.

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • *"Monthly Potluck Social" for January 23rd is scheduled and Evites have been sent out to all qualifying Market members. Hope to see you!

    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!

    Market NOW Open - Dec. 14th, 2015


    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    So “WHAT’S NEW?” To You?

    One thing our Market is becoming known for is the diversity of “unusual” fare NOW GROWING and local products being made right here in the St. Petersburg Area:

    • Did you know that Swiss Chard is an excellent vegetable for naturally balancing blood sugars? “Swiss chard leaves are tender and have a taste similar to beet greens and spinach.” – SOURCE: WWW.THEKITCHN.COM. My favorite is just steaming it but with soup weather coming on I will dig out the old standby for Curried Red Lentil Soup with Swiss Chard & Garbanzo Beans.
    • What can be done with a green papaya? “Green, unripe papaya is familiar to some diners as the principal component of the Thai salad som tum, but it is also used in a variety of savory dishes from papaya-growing regions.” – SOURCE: WWW.CHOWHOUND.COM. It is also a great meat tenderizer and can be used in freshed condiments, some pickled, and as a raw ingredient in pad thai!
    • Lemon Grass plants are so abundant in our area that it doesn’t make sense not to explore the Top 10 Health Benefits of Lemongrass. Tea seems to be the easiest and most prevalent use with a diversity of results for a wide range of ailments.
    • Haven’t tried Beet Chips yet? This Martha Stewart recipe makes them fun to prepare and very tasty to eat. Good mandoline project for a home movie night! CAUTION: don’t watch the movie while operating the mandoline!

    Message from Your Market Manager – PREPAID MEATS

    Beef
    I am planning to pick up frozen beef cuts every 4 to 6 weeks from Lake Kersey Farms in Land O’Lakes. If you want particular cuts I am willing to pick those up for you. All beef orders must be PREPAID when ordered and—on this first round—will not be delivered to you before the week of Jan. 25th. Cuts include stew meat, London broil, liver, heart, tongue, chuck roast, shoulder roast, delmonico steak, sirloin tip roast, flatiron steaks, rib steaks, NY strip steaks, meaty soup bones, and short ribs. All pricing and weights listed are approximate and based on history of what we have purchased before from Lake Kersey Farms. Your final price will be adjusted (up or down) for actual weight prior to delivery and charged/credited to your account. If you’ve not cooked grassfed, grass finished beef before then you should know that this beef is as fat-free as a white chicken breast so it cannot be cooked like conventional beef. I tend to use my crockpot as it never fails to produce a tasty and tender result but many people have success cooking it otherwise. Please visit our Q&A page to get info and recipes on cooking this healthier choice of beef. You will have this week and the week of Jan. 11th to pre-order. I am going to Lake Kersey to pickup ground beef regardless of how many cuts ordered so you are pretty much guaranteed whatever you order.

    Pork
    As I told you all a few weeks ago, Jim Kuntzelmann of Sunset Ranch has sold his business to Matt of Low Hills Cattle Company. With plans to rename his business in January 2016, Matt has plans to raise pork. Says Matt: “We are getting our first load of pigs to raise here in a couple weeks. Until we get these raised, the pastured pork is all the same great stuff you are used to getting from Jim.” With Matt taking over Jim’s pork, we now have a full range of USDA inspected pork cuts available from pastured pigs, frozen and vaccuum packed, including pork loin, bone-in pork chops, Boston butt roast, picnic or shoulder roast, fresh ham roast, and ribs. In addition, all of Sunset Ranch’s amazing pork sausages have been transferred to Low Hills Cattle Company and will now sell through that Grower. THERE IS A CAVEAT: I have to make a $300 minimum purchase to get any discount on these cuts so I won’t purchase until customers have PREPAID up to that amount. (Sausage purchases don’t count towards the discount). I will keep all prepaid buyers in the loop as to the approaching delivery date and that date will depend on sales. Please submit your order this week and let’s see if this service makes sense for our Market. If there is not enough response by mid-January, I will refund any collected prepaid amounts and cancel pork sales until demand grows.

    Chicken & Lamb
    I am looking into similar arrangements from chicken suppliers with whom we have worked with in the past. If you want lamb, please contact Leon Elt directly at info@alexandralake.com. Do tell him that Tina of St. Pete Locally Grown sent you.


    SPLG’S FRUIT BASKET
    Calamondin (aka sour oranges), and papayas (ripe & green!) are both available—all locally grown in St. Pete. We also have Orlando Tangelos from south Florida and whole cranberries from Oregon.

    ECONOMY SIZED PACKAGING
    PRECIOUS, fresh, locally grown greens—FULL of minerals—for your health! We have an abundance of broccoli greens, Lacinato (Tuscan) kale, arugula, collard greens, and tatsoi rosettes.

    ON SALE THIS WEEK
    Local honey, nitrite free bacon, scallops, balsalmic vinegar, Key West Pink shrimp 21-25 count per lb., smoked Alaskan Sockeye Salmon.

    GCF PURCHASE DEADLINE
    Ideally, all orders for veggies from Geraldson Community Farm should be submitted no later than Monday 8pm TONIGHT. After 8pm, you will find that only the NOT-SOLD-OUT items are still available.

    ARE YOU A “KITCHEN GARDENER”?
    See if this article What is a Kitchen Gardener? describes you. "Kitchen Gardeners are a special breed. They are self-reliant seekers of “the Good Life” who have understood the central role that home-grown and home-cooked food plays in one’s well-being." SOURCE: www.kgi.org

    GINGER CRANBERRY RELISH, ANYONE?
    Need a cranberry relish recipe to spice up your main meal for the upcoming Holidays? Local Harvest has a good suggestion for Gingered Cranberry Relish that gives us all another chance to get ginger integrated into our meals. BTW, did you know that SPLG is a proud contributing member of Local Harvest? Please visit our listing and post a review while you’re there.

    MARKET MANAGER NEEDS ADMIN HELP WEDNESDAY 8AM – 10AM
    Please call Tina at 727-515-9469 to get on the schedule for this Wednesday or an upcoming Wednesday. Your shift will be about 2 hours long. You will print reports and attend to customer orders. Computer literacy preferred.

    New members pay just $70 this month for our fall Market season ending June 30, 2015. Our online system automatically prorates memberships by the month in which you pay your membership.

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • *"Monthly Potluck Social" for January is in the planning stages and will be announced when the next Market opens on Jan. 11th. These are always fun and there is lots of great food and camaradie!

    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!

    Market NOW Open - Nov. 30, 2015


    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    So “WHAT’S NEW?” To You?

    One thing our Market is becoming known for is the diversity of “unusual” fare NOW GROWING and local products being made right here in the St. Petersburg Area:

    • Guava Leaves are usually grown in Asian countries but also is grown right here in St. Petersburg! According to this article Top 10 Health Benefits of Guava & Guava Leaves “The anti-plaque properties of guava leaves are effective in preventing and treating oral problems.”
    • Collard Greens are always a great standby for substantial greens. We love them in the beginning of the season but many of us get bored with them way before the season ends. Besides the traditional ways of “porking up the collards” there are great ways to use collards in wraps after blanching the leaves to make them more pliable.
    • Coconut Oil is well known for tons of health benefits. If you didn’t know cocunut oil has been used to treat Alzheimer’s you are going to want to read this article shared with us by Coeurisma’s Jenifer Slocum whose mom and mom-in-law both benefited from taking it regularly. It’s a fabulous story!
    • If Ginger root is not part of your diet you may want to consider introducing it (slowly) because there must be a reason that this “spice has been a staple in kitchens and medicine cabinets for over five thousand years.” Here are “10 Health Benefits of Ginger Root – The Wonder Spice We don’t currently have any fresh local ginger so we get ours from the same source as local retailers, Peru. That said, with the onslaught of fresh local tender eggplant I am using ginger (and garlic) often when I make my spicy eggplant recipe.

    Message from Your Market Manager

    MEMBERSHIP FEES
    Effective Fall Season 2015, Membership Fees are NON-refundable but are transferrable. Call your Market Manager for qualifying details.

    STILL ON CLEARANCE
    Dog shampoo, Pork fat, jowls, and neck bones, and Smoked salmon. Get them while they last! No more salmon coming…

    ECONOMY SIZED PACKAGING
    Abundance of Lacinato (Tuscan) kale, arugula, collard greens, and tatsoi (see last week’s weblog piece for tatsoi recipes).

    PORK SAUSAGE ON SALE THIS WEEK
    Locally grown pork sausage produced by the renowned Geiers Sausage Kitchen in Sarasota is what’s on sale THIS WEEK ONLY with intro pricing of $8.99 per one-pound package of 4 links which are MSG and nitrate-free. Bratwurst, Mild Italian, and Chorizo, are LEANER than anything you can imagine with EXCELLENT flavor and just the right amount of spices. So lean that I cook them in coconut oil. Limited to one package per type per customer. In other words you can order all 3 types if you want to try them all—while they last.

    SPLG’S FRUIT BASKET
    Fresh coconuts, calamondin (aka sour oranges), and papayas (ripe & green!) are both available—all locally grown in St. Pete. Concorde pears from Washington State and Florida tangelos coming as well!


    GCF PURCHASE DEADLINE
    Your order for veggies from Geraldson Community Farm must be submitted no later than Monday 8pm TONIGHT. If you’re late then you’ll have to wait two weeks for another chance. I will send you a reminder at 6pm but you should set your own reminder in case I am delayed. You don’t have to submit your entire order by 8pm tonight, just what you want from GCF. For first timers, I suggest you submit your entire order all at once just to avoid the multiple orders. The system will think it’s time to charge a membership fee on your second order. If this should happen to you just call me so I can adjust your invoice.

    HOW IS ORGANIC FOOD BETTER FOR US?
    This article from Local Harvest’s Newsletter of 4/24/14 explains that a growing body of research demonstrates not only that organic food is better for us, but how. BTW, did you know that SPLG is a proud contributing member of Local Harvest? Please visit our listing and post a review while you’re there.

    Grower Jim Kuntzelman of Sunset Ranch, who has supplied the homegrown pork for our sausage products, has recently sold off this portion of his business to Low Hills Cattle Company in Zephyrhills. I am encouraging the new owner to continue production of this incredible product or find someone else who can do it better. (My bet is on Geiers!) Plus, GOOD NEWS if we decide to take advantage of this new service: New Owner Matthew Grisham will soon have USDA Certified processed pork cuts for sale. I would prefer to buy a half or whole pig to get a better price but need to know if you all are interested in paying in advance to make it work. Let me know if you have interest and I’ll get the details I need.

    WE NEED VOLUNTEERS TO DELIVER ON FRIDAY
    We promise to make this a fun experience for you. Yes, there are some details to manage on paper but honestly, it isn’t rocket science, and you’ll have a great ride being greeted by grateful customers. Plus you get to see all the beautiful veggies as they get delivered. It’s a great way to get familiar with our Market customers, growers, AND volunteers-by being one! Please call Tina at 727-515-9469 to get on the schedule for this Friday or an upcoming Friday. Your shift will be about 2 1/2 hours long.

    SATISFIED CUSTOMERS

    • “Everything was wonderful & all went smoothly! We’ll be signing up for a season membership.” Customer Sarah H.
    • “Really enjoy the goodies and being part of this wonderful network of local growers. Just had dancing goat scrambled eggs & the best goat yogurt money can buy. Making green papaya salad today with the green beans and cherry tomatoes from our local providers.” – Customer Chana P.

    BUSY BEES
    Do you have news worthy accomplishments to share with your fellow locavores? Just send a brief email with details to tlevy@tampabay.rr.com.

    • Customers—as well as Volunteers—Rita Sewell and Phyllis Hand are members of the choir at Grace Lutheran at 16th St N. and Haines Rd where a choir performance is scheduled for Dec. 13th at 3pm. Several choruses, including “For Unto Us”, “Glory to God”, and “His Yoke is Easy”, are sung between scripture readings. There are also solos ranging from bass to soprano interspersed throughout the choruses. And the “Halleluiah Chorus” is the finale. A chamber orchestra will accompany the interdenominational chorus. I’m going! Meet me there for an inspiring, feel-good Sunday afternoon.
    • New customer, Beverly Sweetman, is a poet writing under the name B.J. Lee. She recently contributed to an agricultural anthology called “Dear Tomato: An International Crop of Food and Agriculture Poems” and offered on Amazon since February 2015. For ages 8-12 (though adults will enjoy the anthology as well). Special thanks to Beverly for sharing with us her wondrous vision of a very productive garden.

    Contain Your Imagination

    Raspberries trellis up old wicker chairs.
    Parsley in tea-kettles sits on the stairs.

    Blackberries thrive in Dad’s busted-up dinghy.
    Pole beans in wash baskets grow tall and stringy.

    Cabbages nestle in cracked kiddie pools.
    Peppers in wheelbarrows glisten like jewels.

    Summer squash tumbles from Mom’s torn rain boots.
    Tomatoes in tool boxes show off their fruits.

    Cucumbers spill out from watering cans.
    Seedlings sprout quickly in used muffin pans.

    Strawberries thrive in a little red wagon.
    Basil erupts from a porcelain flagon.

    Colander, egg-carton, bathtub, or wok?
    Containers with whimsy make gardening rock!

    ~B.J. Lee, 2015, All Rights Reserved



    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • *"Monthly Potluck Socials" for November and December are being combined into one festive Holiday event on Dec. 5th, next Saturday! Hope you can make it to this magical evening!

    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!

    With Appreciation for You!


    Happy Thanksgiving from St. Pete Locally Grown

    Valued Customers:
    Enjoy this time to be grateful with your family and friends. We are grateful every day for all of you. Thank you for your support this Season! “See you” on Nov. 30th when we re-open online and at our Holiday Potluck Social on Dec. 5th.

    Best,
    Tina, YOUR Market Manager

    727-515-9469

    Market NOW Open - Nov. 16, 2015


    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    GROW YOUR OWN: How to Raise Red Wrigglers

    Even in retirement, Nathan is contributing to our Market by allowing me to share his instructional gardening videos. Take a look at Nathan’s video “How to Raise Red Wrigglers” filmed during one of his backyard gardening classes. It’s a great way to make compost or seed starter. Thanks to Volunteer Videographer Jeff Yentzer for filming this segment for us.

    Message from Your Market Manager

    I am JUST SO EXCITED this week! This season is beginning to bust out already and none too soon for me! I hope that you are as pleased as I with our variety this week.

    SO “WHAT’S NEW?” TO YOU
    One thing our Market is becoming known for is the diversity of “unusual” fare NOW GROWING in the St. Petersburg Area:

    • Tatsoi is an Asian green that is so lovely when you get to know it. Grown in St. Pete! Even Epicurious.com has heard of it.
    • Did you know that Hungarian Hot Wax Peppers can be pickled like cucumbers? or so says mariquita.com. Grown in Bradenton.
    • Are you tempted to try sour oranges? Grown in St. Pete. Here are 5 Uses For Sour Orange Juice and I’m guessing you can come up with several of your own.
    • Everyone is talking about the health benefits of turmeric root. Grown in St. Pete! I’ve never seen so much on our Market before at one time. So here are 90 trusted turmeric recipes complete with ratings, reviews and cooking tips.

    NEW CO-OP DROP SPOT
    St. Pete Locally Grown has a new co-op drop spot in the Edgemoor Neighborhood at the newly named Edgemoor Community Garden which is set back from the road at 1st Street N & 62nd Avenue N. Formerly known as the FCC Garden, the garden will now display a banner posted on playground equipment nearby announcing Edgemoor Community Garden. You will be turning from the street onto the grass and driving towards the playground area to meet our delivery van at this beautiful community garden. Let me know if you would like to pickup there and we will meet at a pre-arranged time. BTW, if you are interested in getting more info on how YOU can grow your own food there, please visit their website for all the details, and then get started. Tis the season to be planting!

    RETURNING GROWERS
    Tis the season for all great growers to reappear on our online Market! Returning this week is Ray Wunderlich of Pioneer Settlement Garden and Donna Robbins of Organically Inclined. Welcome back to both. You are needed!

    WE SNEAKED THEM IN!
    We managed to locate FLORIDA GROWN cucumbers and green beans for our Market this week! Plus we’ve got those fabulous Covington domestic yams from PA, the BEST we’ve ever had. Portabellos too!

    ON SALE THIS WEEK
    Apples, pears, ginger root, and several of Jennifer’s remedies from The Herbal Cabinet. Plus, with good weather and the right growing season, abundance brings good buys for our customers in our ECONOMY category.

    GCF PURCHASE DEADLINE
    Your order for veggies from Geraldson Community Farm must be submitted no later than Monday 8pm TONIGHT. If you’re late then you’ll have to wait two weeks for another chance. I will send you a reminder at 6pm but you should set your own reminder in case I am delayed. You don’t have to submit your entire order by 8pm tonight, just what you want from GCF. For first timers, I suggest you submit your entire order all at once just to avoid the multiple orders. The system will think it’s time to charge a membership fee on your second order. If this should happen to you just call me so I can adjust your invoice.

    SPLG’S FRUIT BASKET
    Fresh coconuts, calamondin (aka sour oranges), and green papayas are available—all locally grown in St. Pete. We’ve got red seedless grapes from CA. Also available, and ON SALE THIS WEEK, are U.S. grown bosc pears and gala apples from Washington State. In addition, with the return of Organically Inclined, we currently have dried fruits like banana chips, cranberries, and raisins among other products she offers our Market. “OI” is an occasional provider for our Market, so don’t hold off on purchasing from her.

    WHY WE SHOULD STOCK UP ON APPLES
    This article from Local Harvest’s Newsletter of 8/31/15 spells out a crazy scenario that we should all be aware of. You have to read it to believe it! Also, did you know that SPLG is a proud contributing member of Local Harvest? Please visit our listing and post a review while you’re there.

    KITCHEN GARDENING
    Not sure if kitchen gardening in Florida homes make sense. Do any of you have experience with this? Here’s Kitchen Gardening 101: How to Grow Your Own Food from KGI but I would have questions about controlling humidity and pests in the home. Might be a good option for apartment dwellers.

    Volunteers Needed


    WE ARE STILL RECRUITING FOR FRIDAYS

    • Friday morning distribution preparation. Everything from preparing customer coolers to loading up the van for delivery shifts. Commitment is from 7:30AM until around 11am. Detail oriented.
    • Friday deliveries: We have three delivery shifts. Commitment is a 3-hour shift between 1130AM & 630PM. Delivery volunteers are asked to train to become a part of our Friday team and attend a 20-minute phone conference orientation at their convenience. Teams of two deliver throughout St. Petersburg, near Largo, and into Gulfport. How does it all work? Volunteer teams of two deliver via a large air-conditioned cargo van throughout St. Petersburg, near Largo, and into Gulfport. Successful volunteers are detail oriented and like meeting people. Our delivery duos are forming bonds and meeting smiling and grateful customers excited about their vegetables. Please call Tina at 727-515-9469.

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • *"Monthly Potluck Socials" for November and December are being combined into one festive Holiday event on Dec. 5th. Mark your calendars now and look for your Evite which was emailed recently. Hope you can make it! It is usually an enchanted evening…

    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!

    Market NOW Open - Nov. 2, 2015 Welcome Back!


    Ready To Order?

    sign in & shop now
    FIRST TIME CUSTOMERS You are invited to watch our Market Tutorial before you begin. If you do not receive an email confirmation immediately after you order, then you did not click the SUBMIT ORDER button and we did not receive an order from you. Call your Market Manager for help.

    GROW YOUR OWN: Get More Nutrients to Your Plants

    Even in retirement, Nathan is contributing to our Market by allowing me to share his instructional gardening videos. Take a look at Nathan’s video “Get More Nutrients to Your Plants” filmed during one of his backyard gardening classes. Enjoy learning how to get your soil to better feed your plants with Mycelium, a naturally occurring nutrient that you can easily introduce into your soil. Thanks to Volunteer Videographer Jeff Yentzer for filming this segment for us.

    Message from Your Market Manager

    WE’RE BACK!
    I’ve just turned 62 and that can put one into a contemplative mood. Our Market is preparing to enter its SIXTH YEAR of operation. I sense local history being made—on a small scale but foundational nevertheless—when I think of all the wonderful growers, customers and volunteers who have graced our small local business called St. Pete Locally Grown over the past five years. I want to launch our Fall Season by giving thanks that we are still moving forward, our resources are sufficient and growing, and the local St. Petersburg Community still sees relevance and value in our humble little Market. What is to come of us in the future? My hope is that more people will follow in the footsteps of our strongly loyal volunteer base and learn this business piece by piece to make it sustainable by the time I choose to leave it behind. When will that be? When I’m no longer needed to manage it. But even then I would like to contribute in some way to its vision and sustainability. Is this my “swan song” season? I really don’t think so. I truly love the Fall and rubbing elbows in a chilly garage with like-minded souls, soaking in the camaraderie that the SPLG experience offers. Operating 8 months of the year will be sufficient for this Market until someone younger decides to manage the distribution of a summer crop to the St. Petersburg Community. Then we will have run full circle because we’ve already proven that is doable! How can you help? Wish us well… by purchasing local veggies through our online Market biweekly—or even just monthly, by volunteering in whatever capacity you can, by caring about our sustainability enough to entice new customers, and by sending us backyard urban growers. And do plan to attend our monthly potluck socials! They are such a great perk for those who have discovered them!

    GCF PURCHASE DEADLINE
    Orders for veggies from Geraldson Community Farm must be submitted no later then Monday 8pm TONIGHT. After that, you won’t be able to find their produce until the next Market in two weeks. I will send you a reminder at 6pm tonight but it might be best to set up your own reminder long-term. You don’t have to submit your entire order by 8pm tonight, just what you want from GCF. For first timers, I suggest you submit your entire order all at once just to avoid the multiple orders. (The system will think it’s time to charge a membership fee on your second order.) If this should happen to you just call me so I can adjust your invoice.

    SPLG’S FRUIT BASKET
    Fresh coconuts, carambola (aka starfruit), and papayas (both ripe and green) are available—all locally grown in St. Pete. Also available are U.S. grown bosc pears and gala apples from Washington State.

    RECIPES FOR WHAT’S IN ABUNDANCE
    Looks like spinach, eggplant and squash are beginning to come in strong. Here are all sorts of spinach recipes that can handle the varieties (Longevity, Ceylon, and Malabar) we have on our Market this week. With such a variety of squashes like Floridor, Zephyr, and “Eight Ball” Zucchini, any number of these zucchini recipes would be great. I plan to broil mine after splashing a little coconut oil on lengthwise planks. DO notice that we’re offering both squash & eggplant variety packs this week. This is my favorite NO-FAIL spicy eggplant recipe for which the Ping Tung Long is perfect. The only caveat is that you must be sure the eggplant you use has thin skin. Seriously, this dish even beats the locally renowned ABC Seafood’s dish.

    EATING THROUGH THE WINTER
    Weather is changing everywhere and I was so interested in the perspective offered by the current newsletter from Local Harvest on what farmers are going through up North as winter approaches. What do they do during the winter when the farmer’s markets have closed down? How do they earn a living? Luckily in Florida we can grow year round but finances are pretty tight in the summer months for local Florida farmers too. Great ideas from the North are worth a read on how those Northerners manage Eating Through the Winter. Did you know that SPLG is a proud contributing member of Local Harvest? Please visit our listing and post a review while you’re there.

    RECENT PHOTOS OF NATHAN’S GARDEN
    We have been fortunate—and SO Blessed—over the past several months to have yet another college intern in Nathan’s Garden and he has taken such lovely photos of the transformation he is helping to create there. We are very grateful to Volunteer and Intern Samuel Letchworth for these fabulous panoramic photos. Thank you Samuel!

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • *"Monthly Potluck Socials" for November and December are being combined into one festive Holiday event on Dec. 6th. Mark your calendars now and expect an Evite to arrive soon!

    Volunteers Needed

    WE ARE CURRENTLY RECRUITING FOR FRIDAYS

    • Friday morning distribution preparation. Everything from preparing customer coolers to loading up the van for delivery shifts. Commitment is from 7:30AM until around 11am. Detail oriented.
    • Friday deliveries: We have three delivery shifts. Commitment is a 3-hour shift between 1130AM & 630PM. Delivery volunteers are asked to train to become a part of our Friday team and attend a 20-minute phone conference orientation at their convenience. Teams of two deliver throughout St. Petersburg, near Largo, and into Gulfport. tion at their convenience. How does it all work? Volunteer teams of two deliver via a large air-conditioned cargo van throughout St. Petersburg, near Largo, and into Gulfport. Successful volunteers are detail oriented and like meeting people. Our delivery duos are forming bonds and meeting smiling and grateful customers excited about their vegetables. Please call Tina at 727-515-9469.

    Upcoming Events

    All these and more are posted on our Calendar of Events

    WORKSHOPS & EVENTS

    • “Monthly Potluck Socials” for November and December are being combined into one festive Holiday event on Saturday, Dec. 5th. Mark your calendars now and expect an Evite to arrive soon!

    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!