The Weblog

This page contains news, event information, and other announcements about our organization. If you have any questions about this program, please email us at littlerockfoodclub@gmail.com or call 501-396-9952.



 
View the Complete Weblog

The Market Is Still Open!


Happy Belated Market Reminder! Am I the only one who spent all day thinking it was Monday? I thought so. Nevertheless there is still time to get an(other) order in before The Market closes tomorrow morning. Whether you’re restocking staples after our little hiatus, or as excited about all the new additions as I am, don’t be ashamed to order big this week. There’s plenty to fill your virtual cart:

Solid Staples:

Chem free sweet potatoes a’plenty from Kellogg Valley Farm. 3, 5, 10, or 20 pounds to suit any size appetite.

Great bulk meat buys from MeatWorks Butchery and Market. Maybe the Farm to Family Sampler and it’s wide variety fits your needs. Perhaps the House Sausage Sampler is more your style. Or go the straight and narrow with a Stew Season Special. Can’t decide? Get ‘em all! You won’t regret it.

Apples of all description are still coming in by the bushel from Drewry Farm and Orchard. Between the pinova, golden delicious, granny smith, Arkansas black, cameo, and Jonathan there’s plenty of apples for eating, caramel dipping, bobbing and pie-afying.

New Delights:

There’s still a few orders of fresh, never frozen, bratwurst available. These babies are specially crafted from top-notch, Farm Girl pork by the experts at Hillcrest Artisan Meat. They won’t last long and we may never seem them again, so get in while the getting is good.

On-the-cob popcorn from Armstead Mountain Farm, a fabulous fall multitasker. Hang it now for autumn ambiance and pop it later for a satisfying snack.

Organic Valencia peanuts by the pound from Crimmins Family Farm. You could boil these little gems, if you’re into that sort of thing. A true connoisseur knows that peanuts are best enjoyed after a light roast. Heat your oven to 375*. Arrange peanuts on a cookie sheet in a single layer. When the oven reaches temp, put the peanuts in and turn it off. When they’re cool, they’re ready.

Well, what are you doing still reading this?

~Rebecca Wild