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    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!

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    Market NOW Open - Dec. 14th, 2015

    Ready To Order?

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    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

    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.

    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 Do tell him that Tina of St. Pete Locally Grown sent you.

    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.

    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.

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

    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.

    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:

    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.

    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


    • *"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!