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.



 
Subscribe to an RSS Feed

Market Closes Tomorrow Morning!


Hey ya’ll,
The Market closes tomorrow morning, bright and early. Will you wake up in time? Best not take the chance. Order… Go! You know, like Detective Gadget.
Anyway.
Sam Hedges

Market High in January


Good Morning,
The Market is open. Someday, it’ll be old enough to do it by itself, but we’re still training it.
The market is doing great right now. Lots of orders and new customers! Keep it up!
__________________________________________________
Some fun things:
Pike’s Peak Beef Roast from Bluebird Hill Berry Farm. Jerry has thoughtfully offered a recipe for this cut of meat. He actually includes recipes with most of his beef cuts. Check them out.
Sugar Snap Peas from Arkansas Natural Produce.
Turnip Greens from North Pulaski + Turnips from ANP/Barnhill + Sausage from Youngblood/Falling Sky/Farm Girl + Red Potatoes from Kornegay = a really good turnip soup. Think about it.
__________________________________________________
AND we published a digital cookbook for our Growers’ Potluck! Check it out here. Free to download!
Sincerely,
Sam Hedges

Market Turns Back into Pumpkin Tomorrow


The Maket turns back into a pumpkin tomorrow morning! Better get your order in now!
I’m being metaphorical, of course.
Still plenty of good stuff to stock your kitchen with!
Sincerely,
Sam Hedges

Market's Got A New Bag!


Good Morning Co-People,
The Market is open. Notice anything different? No? Seriously? Gosh, you are so insensitive. We got a new design! Courtesy of Paul Dysinger of Bountiful Blessings Farm in Tennessee. I know it seems random, but Paul is a talented web designer and offered the locallygrown.net community a free facelift. I don’t know about you, but the market products really pop now. Enjoy!
Goodies that caught my eye:
Herb Seedlings from Willow Springs, including Cilantro, Basil, and Arugula. Perfect time to grow your own herbs.
Pork Baby Back Ribs – I slowed cooked these in a crock pot with vinegar, brown sugar, soy sauce, cumin, smoked paprika, and plenty of salt and pepper, and, MAN, they were good.
Firecracker Black Tea – a delicious pepperminty Winter tea.
Funky Goat – my new favorite Kent Walker cheese. It’s got a solid goat funk to it but is not overpowering.
________________________________________________
Our Growers’ Giveback Potluck was a smashing success. No, nothing was smashed. The food was unspeakably delicious, and the company above average. I daresay we fed our growers better than they’ve been fed all year (in its twenty day entirety). We even got a chance to applaud our beloved, name-tagged providers. Towards the end of the lunch, a Food Club member stopped while passing Jay Fulbright. Her eyes caught his name tag: “Jay Fulbright of Arkansas Natural Produce,” and lit up. “Your Arkansas Natural Produce? I LOVE you guys!” I considered the event to be a success at that moment.
Sincerely,
Sam Hedges

The Market Closes Tomorrow


Good Morning Mammalians,
The Market closes tomorrow morning at 7:30am. Better order now. You may still be sleeping at 7:30am tomorrow morning. What a sweet luxury.
Our Growers’ Giveback Potluck is shaping up nicely. Plenty of RSVP’s and delicious sounding food, plus the chance to enjoy the company of…
- Jerry Markham of Bluebird Hill Berry Farm
- Kent Walker of Kent Walker’s Artisan Cheese
- Jonathan Buford of Andeyo Farm
- Jay and Deanna Fulbright of Arkansas Natural Produce
- Kelly Carney of North Pulaski Farm
- Liz and Ryan of Bussey-Scott Urban Farm
And Yes, folks, there will be a red carpet with photographers, plus speculation on who is wearing what.
Sincerely,
Sam Hedges

Locally Crafted Tea's


Good Morning,
Hope you’re not frozen to death. If you are, we have some locally crafted loose leaf tea’s from Maison Terre now available. They’ll warm you up just fine. I can personally attest to the quality of these tea’s. Just got done drinking a mug of her wonderful Yerba Mate. Plus, Sarah Brown of Maison Terre does own her own tea room, so tea is kind of her thing. Try one this week!
Sincerely,
Sam Hedges

The Market Openeth!


Good Morning and welcome to Food Club, the Locavore Grocery Store.
In these times of inclement weather and political yabber, isn’t it nice to just order some good food and eat that good food? Better yet, isn’t it nice to eat good food with other people, including the folks who, I don’t know, grew/raised that food? Hah! Now you’ll be wanting to join us for our Growers’ Potluck.
The Market is open. Greens a’plenty, and I’ve included a recipe for Coconut Curry Greens. Check it out below. The snow pea tendrils and kohlrabi from Ratchford Farms caught my eye.
Enjoy your ordering!
Sincerely,
Sam Hedges

1. Coconut curry greens
Wash and pick a couple pounds of greens
Sautee a diced onion in the oil of your choice (virgin coconut oil is a great choice here)
Add 1 tsp salt
When the onion is golden brown, add a few cloves of minced garlic
After one minute, add 1 tsp curry powder (some folks may wantto adjustthis up, or add cayenne for more ooomph)
Deglaze with one can full-fat coconut milk
Add greens and cook for 30 min or so

Grower's Potluck Donations


Good Morning Friends and Family,
For those of you potlucking with us on the 19th, donations will be available tomorrow for your potluck dish. Just ask your market manager or volunteers about what is available. Honor code here, folks. Please use your donated food for the potluck. We are an enlightened people, after all. The days of our Viking ancestors are long gone.
We ought to have a lovely variety of donations: ground beef, eggs, turnips, peppers, radishes, chicken, spare ribs. Whoa boy. Yet another reason to come to our potluck (RSVP here)!
Sincerely,
Sam Hedges

Grower's Potluck


Morning Ya’ll,
I don’t know if you’ve heard, but ALFN is hosting a Growers’ Giveback Potluck January 19th @ Noon, just after Food Club. This lunch is all about giving back to our local farmers, gardeners, and artisans, for the hard work they put in year-round to provide us with high quality food. Especially after a three-month drought and ice storm, our growers could use a little pampering. So please join us for a Saturday lunch in good company!
If you intend to attend, RSVP here.
A few growers have generously offered to donate food this Saturday for the potluck next Saturday. If you’d like to make use of ground beef, pecans, green beans, purple hull peas, sun-dried tomatoes, or eggs for the potluck, please e-mail me asap.
Sincerely,
Sam Hedges

Food Club! Sleep Ordering!!


Good Morning Dear Community E-mail Database,
ALFN urgently reports to you on the recently discovered, potentially lethal disorder: Sleep Ordering. A dear customer of ours came to Food Club yesterday, perplexed at the order she had made. “I don’t even remember placing an order!” she exclaimed. “Maybe I did it in my sleep?” A grim prospect that required immediate investigation. I myself have come to Food Clubs before only to be vexed by my order sheet. “When did I order this ?” I wonder. Is it possible that I’ve fallen victim… to Sleep Ordering? A condition in which the fundamental desire to order fresh, local produce and meat is expressed during sleep, before the computer, filling baskets arbitrarily with delicious, albeit unwanted, food? If you suspect you’re a victim of Sleep Ordering, contact us immediately. There may yet be a cure.
__________________________________________________

None of that was serious, for those who don’t enjoy sarcasm. Except I really do scratch my head sometimes when I see what I’ve ordered.
The Market is open and seeking hungry customers.
__________________________________________________

Kent Walker has two new cheeses: Funky Goat (a blue cheese) and Petit Roche (a camembert).
North Pulaski’s and Arkansas Natural Produce’s peppers looked exquisitely beautiful yesterday.
Falling Sky Farm still has a few turkey breasts available.
__________________________________________________

Let’s keep our momentum up this Winter. We’ve had some fantastic volunteer support as of late, plus new members and lots of orders. Keep ordering and spreading the word to friends who want to eat locally!
Sincerely,
Sam Hedges