The Weblog

  • Our Market Blog
  • Stop the Presses
  • What Are We Up To?
  • This Week’s Message
  • 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

    What Are We Up To?

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    Market NOW Open - Jan. 25, 2016

    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?” 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

    • 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.

    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.

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

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

    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


    • *"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!