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Plan for the Aftermath

If you’re anything like me, your whole house smells like a giant vat of Falling Sky Farm chicken boiling in broth and heavily spiced with fresh, locally grown sage, tarragon and parsley. And homemade stock is only the beginning. You probably have the next few days planned down to the minute, all revolving around food, family, and friends. Not that there’s anything wrong with that.

But have you given any thought to what happens after you awaken from the tryptophan coma? It will happen… eventually, and despite the gluttonous rations you may have ingested only a day or two before, you will have to continue eating. It’s a biological fact. When the turkey taste is a little tired and pie is no longer palatable, you’ll be glad you thought ahead and ordered a fresh fridge infusion from The Market.

Make sure you have enough farm fresh Bluebird Hill eggs and Daily Dairy raw milk cheese for an extra veggie frittata. Pick up some Hardin Farm pecans and reinvent those roasted sweet potatoes as pecan sweet potato bread. Rejuvinate your turkey in a refreshing seasonal salad with the help of a little ANP spearmint, Willow Springs arugula, and a dollop of Sweet Life raw honey. No matter what spin you put on your leftovers, you can’t go wrong adding that extra local finishing touch.

~Rebecca Wild

The Market is Open

Good morning everyone,
The Market is open, and a big welcome to White River Creamery, an exciting newcomer to our market. White River Creamery started showing up in Little Rock just a few months ago, and already their product has gained some notoriety. Artisan cheeses, made from their own goat’s milk (raised right, no hormones or antibiotics), including Fromage Blanc, Aged Feta, Marinated Feta, and Garlic & Chive Fromage Blanc. I’ve been buying their cheeses for a month now and am very happy to see them join us. They milk Nigerian dwarf goats, which produce a very creamy and buttery milk, perfect for rich cheeses. The cow’s milk they use comes from a neighboring cow dairy operation that shares their values.

In the past few months, our dairy section has gone from zero to twelve products. It’s good to see it grow; the dairy side of our local food scene has been sadly unrepresented. It’s notoriously difficult for small dairy farms to make it in this state, so demanding is the lifestyle and unfavorable the odds, so I find it very important to support any dairy farms who try to make it happen by buying their products. It’s not a hard sell; I can’t find feta in the grocery store this good or this fresh.

Check out their grower profile and photos to learn more about them. An e-mail and phone number are included; I encourage you, as always, to make contact and get to know your growers.

In the market this week…

  • Vegetables! Come Friday, you’ll probably be recovering from a food binge. I applaud your love of eating, but it may be time for some fresh vegetables. If so, there is kale, broccoli, salad greens, and spinach, from the likes of Arkansas Natural Produce, Kellogg Valley Farm, and Willow Springs Market Garden. Veg out.
  • Pie! If, on the other hand, you’re still working out a mean sweet tooth, White Rivery Creamery has Fromage Blanc Pumpkin Pie Cheesecake, with a gluten-free option. Ready to bake and, well, probably really delicious. It comes frozen, so if you decide to wait a few days before diving in, that’s OK.
  • When I’m digesting a load of guilt, I’m typically drawn to hummus for some reason. It feels healthy, I guess, and Geek Eat’s Blackbean & Rosemary Hummus is divine.
  • Pecans from Hardin Farms. It’s been a long wait for pecan season, and, actually, my favorite part about it is shelling them. For one thing, you save a lot of money if you buy them cracked vs. shelled. But it’s also therapeutic to grab a bowl, put on a good movie, and spend a quiet afternoon shelling pecans. Your hands get dusty; your fingernails may hurt, but there’s something about it. Shopping frenzy at the mall? Or shelling pecans with family?
  • Frozen plums from Ratchford Farms. I’m a fan of Ratchford’s plums; they are the perfect blend of sweet and tart and make a great addition to oatmeal.
  • Meat. What? You’re about to eat a family’s worth of turkey and ham and who knows what else? Do you really need meat? True, come Wednesday or Thursday, Thanksgiving’s feast will be a sweet but distant memory, and your freezer may be empty. In which case, there is the usual offering of beef, sausage, offal, lamb.
  • We usually think of food in the market, but Bluebird Hill has some homemade products to enjoy, such as custom quilts and hand sewn dish towels. Made to your liking, good for Holiday gifts, and supportive of our local businesses.

Last but not least, check out the first entry in our aspiring video series on our local farmers:
Meet Willow Springs Market Garden in full video. This video was recorded by Channel Hardly, a partnership of local video producers looking to help share what’s happening in Arkansas. The video is a great capture of Robert’s personality and growing philosophy, in all its quirks and wisdom.
See you soon!
Sam Hedges

Weblog Entry

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” — Luciano Pavarotti and William Wright

As it turns out, that’s not so true anymore. In this crazy modern world we often eat alone, in a hurry, on the go. If nothing else, Thanksgiving is one of the few days it’s still okay to stop everything just for dinner, gather around the table instead of the TV, and linger at a single meal for hours. For that, I am thankful.

I’m also thankful for the hard working farmers who devote so much of their energy to nurturing the happy livestock and thriving crops that enable me to put delicious, healthy, local food on the table this year. And I don’t think I’m the only one. Join me in showing your gratitude by making Local the theme of your holiday meal. We’ll make it easy for you.

This week is the last Market before Thanksgiving. I know most of you have already secured a local, pastured turkey. That’s good news, because they sure did go fast this year. But there’s still plenty of pastured, smoked hams from MeatWorks Butchery & Market. For more intimate gatherings, go small scale with a whole chicken from Falling Sky Farm or Farm Girl Natural Foods. Regardless of which bird you put in the oven, don’t forget the fresh tarragon and parsley from Arkansas Natural Produce. These light herbs really let the natural flavor of poultry shine.

As for sides, you can’t go wrong with Certified Organic sweet potatoes from Crimmins Family Farm or Evangeline sweet potatoes from Drewry Farm & Orchard. Baked, candies or casseroled, these are definitely a holiday staple. Add a little raw honey from The Sweet Life Apiary and you’ve really got something worth sharing. While you’re at it, take the classic green bean cassarole to new heights with fresh green beans from Barnhill Orchard and shiitake mushrooms from ANP.

Maybe you’re worried about having time to make everything from scratch. I suggest giving up on dessert. No, wait! I don’t mean skip dessert. That’s simply not an option. I’m saying it’s okay to order an apple, buttermilk or sweet potato pie from Drewry. Made locally with ingredients from their very own farm, it’s a smart shortcut that can take the pressure off the rest of your day.

And while you’re shopping for your Thanksgiving Day bounty, consider what you eat when the leftovers run out. Our Market will be open next week, but many of our farmers will be taking a much needed break. If you have a few not-so-perishable favorites you just can’t live without, order all you’ll need before ordering closes tomorrow morning. The last thing anyone should have to feel on a day meant for gratitude is regret.

~Rebecca Wild

The Market is Open

Good morning everyone,
The Market is open!
We had a bustling day at Food Club yesterday, close to our highest sales for the year, plenty of great volunteers, old and new, and a lot of locavores. Next time you see Chief Food Club Coordinator Rebecca in the kitchen, just say Thanks, for making a particularly big Food Club happen on a week where our main refrigerator blew out (yikes), and every week after that. Because of her, Food Club runs smoothly and continues to grow.

A highlight yesterday was visiting with Josh Hardin of Laughing Stock Farm, who was there selling some unique things: Mei Qing Choi (a beautiful, velvety Asian green), Turmeric root, and Galangal Thai ginger. If you ever get the chance to talk with Josh, do so. He’s got a knack for interesting perspectives on otherwise obscure farming subjects. I always leave feeling like I understand more about farming. In our conversation yesterday, a lot of points of interest came up, all of which would make for great provocative headlines:

  • “Why we’ll never farm organically 100% in Arkansas”
  • “The sadistic nature of farming…”
  • “Why we need higher gas prices…”

Like I said, provocative, but it all actually plays out rather moderately once you talk to him about it. I encourage you to take these headlines to him and ask him to elaborate. Conversations like these make me think that we need a summit on Arkansas, farming, and our local food system. Thoughts?

Eat local on a budget…

One of the primary evasions for not buying local is that it’s so expensive. I hear it all the time, and as someone who buys most of his food locally, I’m pretty acutely aware of its impact on my budget.

True, local and/or organic food is more expensive generally. Some point out that, once you consider healthcare, the extra cost either finds you on the food bill or the doctor bill. Others, many of them our own members, have taken on the Value Menu challenge, cooking using whole ingredients and costing it out. Many can make something delicious, locally sourced, and nutritious at a $4 per meal value.

Yesterday, I left Food Club with a refrigerator’s worth of produce. One huge box of leaves, peppers, and roots, a dozen eggs, apples, and frozen plums; enough to feed me for two weeks. It was work to stuff it all in the fridge. And I paid $70. That $70 will provide me with high quality lunches all week, plus dinner most nights, and supplements for all breakfasts, and I don’t have to go to the grocery store to immerse myself in its chaos while throwing boxes indiscriminately into my cart and struggling to suppress my rising blood pressure. Local can be more expensive, but I left Food Club yesterday feeling that I’d gotten a pretty sweet deal.

In the market…

HOLIDAY PLANNING. Sorry to pull the all-caps trick, but do consider this: Thanksgiving is two weeks away, and a number of our growers will not be delivering the Saturday after Thanksgiving. Plus, you may not be coming on Saturday because you’re anchored down with digestive activity. Our farmers recommend shopping this week with Thanksgiving in mind: do you have sweet potatoes? Ham? Eggs? Radishes? Greens? It’s best to make the recipe list and order this week.

  • CABBAGE! I love cabbage, and we’ve got a lot right now. Kellogg Valley has delicious, naturally grown Chinese cabbage, perfect in stir-fry or root vegetable slaws. Barnhill is running the gamut, with the standard, Savoy, and Nappa varieties.
  • Radishes of all manner and size. Daikon from Willow Springs, Red Globe from Barnhill, and the beautiful ruby red variety from Kellogg and Crimmins. Radishes can be tricky to work with, but I suggest three things: stir fry, sliced thin on a salad, or pickled in apple cider vinegar and tossed in a slaw.
  • Sweet Potatoes galore. We have lots of sweet potatoes, in minuscule and gargantuan quantities. How I love all sweet potatoes, and they’re simple to roast. Cut into cubes, boil for 30 seconds, toss with olive oil and salt, spread out on a roasting pan, and roast at 350 degrees for 5-10 minutes. It’s fast, nutritious, delicious. And orange.
  • Smoked Ham from MeatWorks. We saw this smoked ham yesterday, and it’s quite a sight. A huge slab of delicious ham, fresh. Thanksgiving is just up, so it may be time to order!
  • Pork Lard from Farm Girl. At some point, animal lard was demonized, but the public conversation is shifting, and lard from animals raised right, with natural diets, is high in good nutrients. As a massive bonus, pork lard is infinitely more delicious to cook with than vegetable oil.
  • Fresh Herbs from Arkansas Natural Produce. Good Thanksgiving cooking requires access to lots of herbs, and Arkansas Natural Produce has a lot to offer.
  • Japanese Persimmons from Barnhill Orchards. The big, hearty variety. Just leave out in the kitchen and let it ripen until soft. There’s a lot of potential for delicious desserts wrapped up in these fruits.

Last but not least, a nice quip from Andrea of Falling Sky Farm ….

“Well- everyone is fed and put to bed for the night. Cody is out right now disconnecting and draining the last of the waterers for the chickens for the night. With the below-freezing temperatures last night and tonight (it was about 19-20 degrees here this AM!) we are trying to keep the waterlines from bursting and have them clear enough to hook them up first thing in the AM for the chickens and turkeys. The little pigs are huddled in their hay- a real pile of pigs, and the bigger hogs are doing the same in their beds of leaves out in the woods I am sure. The cattle don’t seem to mind the cold weather- but they are loving the sweetness the grass gets after a frost! And we are cozy in the house by the fire, and it’s time for dinner- more another time.”

See you all soon.

We're Just Getting Started!

That’s right. Other markets may be slowing down and finishing up for the year, but we’re gearing up to keep you flush with great local food all winter long. Not only are there still plenty of eggs, cucumbers, and lettuces to go around, but some of our favorite cold-weather crops are back in action. Broccoli and beets. Cabbage and turnips. Sweet potatoes and pumpkins. Oh, how we’ve missed you!

But Wait! There’s More!

Despite the chill in the air, we’re keeping busy behind the scenes bringing new products and vendors into the fold. If you haven’t tried one of everything from Geek Eats, you’re missing out on some fantastic flavor. Pick up the carrot curry hummus and a few radishes from Kellogg Valley Farm for dipping. You’ll never look at a bag of chips again. And I know I’m not the only one looking forward to Laughingstock Farm’s fresh turmeric. A quick peek at Google tells me I’ll be using it in just about everything. In fact, Josh Hardin himself has offered to come this Saturday and share information about the myriad of benefits and uses for fresh turmeric and his other seasonal star, mei qing choi.

As if that wasn’t enough to convince you to brave the cold, we’ll also be (metophorically) unveiling our newest vendor: Garden Press! Bo Bennet, passionate local food lover, is bringing a selection of fresh juices made using local produce and herbs. Come revel in his enthusiasm, and get ready to see these amazing concoctions listed on The Market.

It’s a must-stop-by Saturday and you don’t want to miss it! Set aside a little time to linger by ordering everything you need before
The Market closes tomorrow morning. Why waste time at the grocery store when you can do all your one-stop food shopping with us?

~Rebecca Wild

The Market is Open

Good Morning everyone,
The Market is open!

We enjoyed our 2nd Annual Little Rock Local Food Tour yesterday in Hillcrest. The weather cooperated, but that was the least of the blessings yesterday. It was really a great experience. Each site went above and beyond to welcome us and provide memorable experiences. Stephanos of Mylo Coffee Co. shared insight about coffee and let us all brew our own onsite. We learned about Thai food from kBird and sampled delicious duck fat fried rice. We pressed and drank warm apple cider while learning how to make fresh sausage from scratch at Hillcrest Artisan Meats, piling into their tiny space and kitchen like it was our home. Pulaski Heights Elementary School Garden made us fresh sweet potato pie and grits from just-ground corn, grown by the 4th and 5th graders there, who were eager to give us tours of their hard work. We chewed on honey comb and gawked at carnivorous plants in Dwayne McFarlan’s backyard and drank ginger beer at the CANAS Victory Garden. Backyard chickens with Chelsea (I might have tried to hug a chicken against its will), brick-oven baked pizza from Pizzeria Santa Lucia. It was an experience kind of beyond words.

But the kicker was walking up to Little Rock Urban Farming to find tables filled with people, happily eating butternut squash soup, ice cream from Loblolly, beer from Flyway Brewery, vegan treats from Solfood Catering, while George and Star West played music softly in the fading light. It felt like a something outside modern time: people who’d just met laughing and talking outdoors in the crisp Autumn air, communing over good food and community time. Walking up to that, I felt a little in awe of this place and its people. It’s exactly what we organized this tour for: to build community around food. For what it’s worth, I went to bed last night thinking that a person would be crazy to leave a place like this.

What’s going on in food these days…

  • Organic Lettuce Mix from Little Rock Urban Farming. If you’ve been to the Hillcrest Farmers Market lately, you’ve probably tried this lettuce mix. Picked very fresh, with great keeping quality and a nutritious variety of greens.
  • Organic Beets from Armstead Mountain Farm. How I’ve missed these root wonders. So red, so nutrient rich, no reminiscent of the dirt they grow in.
  • Organic Broccoli from Armstead Mountain Farm and Certified Natural Broccoli Greens from Kellogg Valley and Broccoli from Arkansas Natural Produce and Barnhill Orchards. Broccoli around here has a short season, so order up!
  • Organic Mei Qing Choi from Laughing Stock Farms. An interesting new variety of Asian green I’ve yet to try. According to Josh, Arkansas residential experimental grower, it "is a deliciously tender cousin of Bok choi. I planted a few to see how they grow and wanted to share. Enjoy!”
  • Peppers. Did you forget about them? They’re still here. And still tasty. All varieties: cayennes, bananas, bells, purple bells. In the November of their life span. Send ‘em out right.
  • Turnip central at Crimmins: three varieties of organic turnips: baby Japanese, Japanese red, and Japenese white.All mild enough to eat raw, so Chuck Crimmins says. Three kinds as well from Armstead Farm.
  • Organic fresh Turmeric from Laughing Stock Farm. This is a first in Arkansas; looks like brilliantly orange ginger. Here’s what Josh says about it: " Has a sweet taste to it that does not make finished products bitter. Contains about 4.8% cucurmins. This has been a 9 month learning process on our farm. Turmeric is an amazing health remedy for many joint problems, inflammation, and also acts as an antifungal. The fresh version is higher in cucurmins and has a wonderfully smooth texture. It will only be a 2-3 week harvest because we must keep it heated through the cold, so buy plenty and freeze whole to use for months to come.”
  • Dried Spearmint from Victory Garden. Like buying peppermint tea in the store, only locally grown and just dried. It’s Fall weather: good time of spearmint tea.
  • Chipotle Hummus from Geek Eats. Um, should I say something here? It’s delicious?
  • Bluebird Hill just uploaded a variety of weights for their Beef Flank Steaks. Jerry also has beef hearts, a rare but interesting treat.
  • Organic Peanuts from Crimmins. Raw and more fresh than anything you’d find in the store. Try roasting them in shell with this recipe for inspiration.

And a tasty update from The Root Cafe:
“Warm days and chilly nights in Arkansas mean it’s green tomato time! Come dive in for a delicious serving of Fried Green Tomatoes this week at the Root.
Other specials: Bacon Caprese! What? You heard me! Falling Sky bacon, basil pesto (Ark Nat Produce basil), Barnhill tomato, and fresh mozzarella on Arkansas Fresh multi-grain bread. Grilled. Yes. It’s. Delicious.
Roasted fennel and shiitake mushroom salad with French breakfast radishes and sorrel.
Chicken Noodle soup with a biscuit wedge.
See you in SoMa!”

Sam Hedges

The Fields Are Alive~

~With The Taste Of Local!

Broccoli so beautiful that you’ll be smitten,
Weblogs that are just a tad overwritten,
Green beans so great they don’t even have strings,
These are a few of my favorite things.

Black apples so crisp they’ll star in your strudel,
Cured sweet potatoes boxed up by the oodle,
Edible flowers that make your heart sing,
These are a few of my favorite things.

Rump roasts to add to your vast frozen stashes,
Duck eggs to fry and sit atop your hashes,
Baked poulet libres well fit for a king,
These are a few of my favorite things.

When the squash blooms,
When the bread bakes,
When flour’s all I have,
I simply take time to order some more things,
And then I feel oh so glad!

Order all of your favorite local things before The Market closes tomorrow morning and you can feel oh so glad, too!

~Rebecca Wild

The Market is Open

Good Morning ya’ll,
The Market is open! Full Fall swing here people.

Our Little Rock Local Food Tour is less than one week away, so now’s the time to buy your tickets. The earlier you buy them, the better we’re able to predict how much dinner to prepare.

We’ll be visiting so many cool places, learning about backyard chickens, school gardens, Autumn crops, cider pressing, coffee roasting. On and on. The weather outside is the opposite of frightful and, fingers crossed, going to be beautiful for an afternoon out in Hillcrest. Don’t forget: the $25 tickets includes dinner, drinks, and Loblolly ice cream.

Questions? Just e-mail me!

A few big things on the Market today, including…

  • TURKEYS! Fresh frozen, pasture raised turkeys from Youngblood Grassfed Farm. Oh joy. Youngblood and its companion MeatWorks Butchery are doing some innovative things, and I imagine that these turkeys will be a cut above. Not Thanksgiving yet? Personally, I don’t care. Turkey all the time: that’s my bumper sticker.
  • Two artisan sausages from MeatWorks: Cajun Green Sausage and German Bockwurst. Made by their own, in-house butcher. Nothing like fresh sausage. They also just uploaded Smoked Pastured Ham.
    In the world of veggies, we’re starting to see the Fall season stabilize: root vegetables, greens, salad fixin’s, and all those Brassicaceae.
  • Broccoli from Arkansas Natural Produce and Barnhill Orchards.
  • Cabbage from the likes of Kellogg Valley Farm, Barnhill Orchards, & Willow Springs.
  • Certified Organic Red Giant Mustard Greens from North Pulaski. A beautiful and tender variety of mustard green.
  • Radishes of all kinds: Daikon, Shunkyo, and Scarlet. Fun trivia: The descriptive Greek name of the genus Raphanus (???) means “quickly appearing” and refers to the rapid germination of these plants. As a starchy root, they are a fantastic source of potassium and, if not washed too vigorously, trace minerals.
  • Turnips. Some interesting varieties. Crimmins’ Japenese Salad radishes look particularly appealing.
  • Arkansas Persimmons from Willow Springs. This native fruit often goes overlooked, probably because of its mushy texture. The flavor, however, is like no other fruit and particularly potent in desserts, the recipes for which Robert has generously promised to provide with each order.
  • Bulk Cilantro for Pesto from ANP. I highly recommend cilantro pesto, prepared with toasted pumpkin seeds or walnuts. It’s a delicious alternative to the traditional basil variety.
  • Triple Healing Salve from Main St Apothecary. A “first-aid kit in a tin”, so say the Apothecary ladies. Perfect for any cuts or skin ailments. Read more about the Main St Apothecary in this week’s issue of Sync Weekly.
  • And a taste of what’s to come from Laughing Stock Farm and Hardin Farms, courtesy of Josh Hardin:
    “Pac Choi, Mei Qing Choi, Tuscan Kale, Turmeric and 3 types of beets planted for ALFN customers, plus Pecans from Hardin Farms.” Can’t wait for those beets.

Social sharing from the world of farming and foodies…

  • Loblolly Creamery won best professional non-traditional cornbread at the Cornbread Festival yesterday, with their ginger corn cake with miso caramel ice cream and local, homemade blackberry sauce.
  • Robert of Willow Springs Market Garden is using nature to predict weather, courtesy of his persimmon seeds:
    “Well, according to the persimmon seed forecast look out for a snowy winter. The shovel shaped seed, instead of a fork, means we will be shoveling a lot of the white stuff.”
  • From Laughing Stock Farm, on the problems with the Food Safety Modernization Act
    “If you love local organic food, take a moment to tell the FDA that the Food Safety Modernization Act has to change or go. No more compost? Farmers markets and CSAs are considered processors? Weekly water tests for surface irrigation? New power to cancel crop insurance and other protective measures with no proof of health threats? Speak up.”
  • And something touching from Farm Girl Natural Foods
    Don’t worry and fret about the crops. After you have done all you can for them, let them stand in the weather on their own. If the crop of any one year was all, a man would have to cut his throat every time it hailed. But the real products of any year’s work are the farmer’s mind and the cropland itself.” – Wendell Berry

See you Saturday in the streets of Hillcrest!
Sam Hedges

It's That Time Again-

Time to take one last lingering look at The Market.

If you’ve already ordered the big-ticket items for your menu, consider making this the week you take the little details up a notch. Roasting a Farm Girl Natural Foods’ poulet libre chicken with Rattle’s Garden’s certified organic green beans on the side? Add some fresh tarragon and sage from Arkansas Natural Produce for that indefinable something extra. Making chili with MeatWorks Butchery & Market’s grassfed ground beef and Crimmins Family Farm’s certified organic cayenne peppers? Top that with some Daley Dairy’s raw milk white cheddar and chopped Victory Garden’s chives and you’ve taken classic comfort food to a higher level. It’s the little extra local touches that really make a meal.

Speaking of chives, ABC Nature Greenhouse and Herb Farm is back after a summer hiatus with everything you need to fulfill that autumn urge to garden. Now is the time to get your blueberry plants in the ground right next to your cool weather crops like cabbage and heirloom purple cauliflower. Or fill your sunniest windows with medicinal and flavorful herbs and conversation-starting baby citrus trees. (What’s a yuzu, anyway?) All that greenery is guaranteed to keep away the winter blues. So get a head start on holiday happiness before The Market closes tomorrow morning!

~Rebecca Wild

The Market is Open

Morning everyone,
Well, The Market is enjoying its peak season, which is, oddly enough, Fall. As other markets close down for the Winter, we pick up extra orders, and the Fall offerings lend themselves better to an online market. Greens and salad lettuces are perfect for our setup, since we can keep them refrigerated and packaged. Plus, it’s getting a lot less enjoyable to venture out on early Saturday mornings, but we of the Local Food Club enjoy our climate-controlled safety every Saturday.

The Little Rock Local Food Tour is shaping up nicely: we’re looking forward to some Butternut Squash Soup for dinner at Little Rock Urban Farming, with the Wintry sounds of Lark in the Morning, plus Cinnamon Ice Cream and Caramel Apple Compote from Loblolly Creamery. Pulaski Heights Elementary Garden will be pressing fresh cider, and Mylo Coffee Company will be taking us from farm to field with their delicious coffee. It’s going to be a great day! November 9th, 11am-5pm. Tickets available here:

And please consider a FRESH Local Food Directory sponsorship in mind. We’re keeping this directory free for the public and printing more copies this year than last, and your sponsorship helps us get there. Sponsorships are available in the Market under Tickets & Gifts.

In the Market this week…

  • McSwain: Whole Cow Hamburger: this I have learned from Michael McSwain: most ground beef is a amalgamation of the less choice parts of a cow, i.e., not the loins or rib-eyes or steaks. But Mike currently has ground beef that encompasses the the whole cow, including the most prized cuts. This ground beef, Mike, says, is unreal. And limited in availability.
  • Jalapeno Cheddar Cheese from Honeysuckle Lane. This, to say it simply, is real good cheese. Especially when melted atop the aforementioned McSwain beef.
  • Broccoli Greens from Kellogg Valley Farm. Certified naturally grown. We don’t usually cook with broccoli greens, but, as Eddie of Kellogg found, they carry all the same delicious flavor as broccoli heads. And, with a dash of bacon grease, some onion, and garlic, make a perfect comfort food for Winter weather.
  • Carrot Curry Hummus from Geek Eats. This delicious hummus featured roasted carrots and curry spice and offers a tasty, exotic take on the traditional Mediterranean staple.
  • Organic lettuces from Crimmins Family Farm. Crimmins is your source for lettuce greens at the moment, it seems. Green leaf salad lettuce, red romaine, magenta tipped lettuce. Willow Springs is in the mix too, with Five Star Salad Mix and Freckles lettuce.
  • Yellow Popcorn from Armstead Mountain Farm. When Sue & Rusty of Armstead say popcorn, they actually mean ears of popcorn corn, like the kind of corn that’s best for making popcorn. It also happens to be beautiful and, while it cures, can be used for Fall decoration.
  • Shunkyo Radishes from Armstead Mountain Farm*. The bright, pink color of these radishes is quite eye catching. A specialty variety from China, with some nutty, spicy flavor.
  • Sweet Potatoes from Kellogg Valley Farm. Certified naturally grown and just dug from the earth. Eddie is offering a great deal: $20 for 20lbs of naturally grown sweet potatoes.
  • Still plenty of Apples from Drewry Farm & Orchards. Granny Smith, Pinova, and, of course, Arkansas Black. Drewry’s apple’s storage life is great, but the season is winding down. Might well be time to load up!
  • There’s much much more I haven’t included. ’Tis the season of root vegetables, like turnips and radishes and sweet potatoes, as well as the season for Winter squash, another vegetable with a great storage life and flavor profile. Make sure you’re well stocked on Butternuts and Acorn squashes for the Winter, and you shall be a true person of the land.

See you soon!

Sam Hedges