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Extra Specials


Sorry for the extra email, I forgot to tell you about some specials this week.

If you type in “sale” in the search you will see some items from Heritage Farm.
Beef Liver, Rib Eye Steak, Short Loin Roast, Duck and Leg of Lamb are all on sale this week.

Our Weekly Specials include My Daily Bread’s Cinnamon Rolls (you can request with cream cheese frosting or without). Also, Pumpkin Spice bread, and Greek Pasta Salad is on sale.

Farm Fresh Foods has some valentine deals like, Valentine Muffins Dark Chocolate Beet and Chocolate Cherry Galette.

Orobianco has the Mozzarella Scamorza on sale for $8.

Have a great week, thanks for shopping!

Newsletter - February 6, 2013


Market News

Our FEATURED FARMER OF THE MONTH is Lynn Pugh of Cane Creek Farm in Cumming, GA.
www.canecreekfarm.net

How long have you been farming?
I have been farming for 10 years. I taught science at the high school and college level for 20 years, always having my own organic garden in the summer.


Who farms with you?
I am the farmer. My parents, William and Carolyn Mills, and my husband Chuck Pugh have specific tasks they help with on the farm.
Michele Gillman works part-time as Harvest and Volunteer coordinator.
Many dedicated CSA workers, volunteers, and interns help with the harvest and field work.

Do you farm full-time or have any other jobs?
The farm is a full time business with both production and education missions.


What do you produce? Do you have a specialty?
We grow vegetables, flowers, fruit, and herbs for a CSA, on-farm market, on-line market and a restaurant. We have a couple of cows a few sheep and a flock of chickens. We sell grass-fed beef, lamb and eggs from the chickens. We also grow goldenseal and a few other medicinal herbs. We sell the medicinal herb products produced by a coop to which we belong.

Every year we teach two intensive courses on Organic Farming and Gardening in partnership with Georgia Organics. One- day workshops, field trips, and farm tours are also offered to the community. Through internships, apprenticeships and the CSA worker program interested people are trained each year to run their own farms.


How did you get into farming? What made you want to become a farmer?
After teaching for 20 years, I was ready for a change. We had bought and lived on 17 acres of land with a dream of living a more sustainable life, but not fully realizing that dream. I loved being outside and growing plants. I had earned a degree in plant pathology when I was young, so I had some background. Starting a farm seemed like the right thing for me.

At first I did not farm too seriously. I grew more than I needed for our family, and sold the extra at the farmers’ market in my local town. Then I grew a little more and went to a farmers market in Atlanta. As I was developing the farm, I was also working for Georgia Organics on some grant projects, interviewing farmers and developing a marketing tool, then a curriculum. I attended workshops and conferences and had many conversations with people who were farming.

The work from these early years shaped the farm. I realized that the CSA model was the one that best fit my vision for the farm. I had all the skills to run a CSA, I lived in a county that was one of the fastest growing in the country, and my desire for community could be met with a CSA. We have had a CSA for 8 years now with a loyal community of shareholders and helpers. The markets and restaurant purchase the extra produce that is not needed for the CSA.

What is unique about your farm?
Cane Creek is an educational farm. As I finished the work on the organic farming curriculum for Georgia Organics, I realized I wanted to teach the course, to test out the curriculum. This started one of the most satisfying things I have done- teaching a course on Organic Farming and Gardening to adults who want to farm or develop a better garden. I teach the course twice a year, in the fall and winter. Each course covers 7 Saturdays of classroom discussion and hands on learning on the farm. The people I have met through these classes have enriched my life greatly and many still keep in contact. I feel such pleasure as I see them successfully start their own farms and gardens.

Talk about the biggest challenge you’ve encountered as a farmer.
My biggest challenge has been running the business side of the farm. As I have worked to make the farm more profitable, I have had to learn to consider the business aspect, as well as the growing aspect in decision- making. This has been a struggle for me, because I am not naturally interested in these aspects and have a hard time staying attentive to money issues. Though there is still much room for improvement, I have succeeded in improving profitability and becoming more comfortable with this type of thinking.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

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!

Newsletter - January 30, 2013


RECIPES

In honor of our first day selling Raw Milk, here are a few How To’s to get you utilizing every ounce of this deliciousness.

How to separate cream from raw milk
How to make butter from the raw cream
How to make buttermilk

Market News

Good Morning! We’ve got some storms rolling in, please stay safe this afternoon.

Super Bowl time, check out the SPECIALS category for Cornbread Madeleine – perfect for Super Bowl Chili, Garlic Flatbread, dips, Beer Cheese Soup, and Cranberry Salsa all from Farm Fresh Foods.
Orobianco also has two mozzarella’s listed – larger quantities for the same price as the smaller.

WELCOME Stan Lawson, Brown Eyed Girl Creamery, Cleveland, GA.
Stan Lawson is a dairy farmer raising Jersey cows. He has agreed to sell his “*Raw Milk for Pets*” to The Cumming Harvest, initially selling online every other week eventually selling every week as the demand grows. His cows do not get antibiotics unless the cow is sick and the advised by the vet. His pastures are not sprayed and he uses composted poultry manure as fertilizer. He does not use commercial fertilizers. The pastures are a mix of bermuda, fescue, clover, orchard grass and perennial rye grass. In addition to grass, the cows get a small amount of non-medicated grain and hay during milking. He is licensed through the Georgia Department of Agriculture and all milk is labeled for Pet Food Only as required by Georgia Law. We’re happy to have them.

EVENTS
March 16th – The Atlanta area Weston A. Price foundation is putting on a full-day conference to connect people with nutrient-dense, locally grown food and educate them on traditional ways of preparing it. The Building Nourishing Traditions conference will be held at Rancho Alegre Farm in Dacula, GA. You can read more details here

March 24th – Gwinnett Environmental & Heritage Center (GEHC), the 2nd Annual ‘Grow Your Own – the Real Local Food’. This festival includes speakers and informational tables on topics about backyard vegetable/fruit gardening, chickens, organic pest control, composting, rain-harvesting, beekeeping, and local food (CSAs, farmers markets, and local restaurants).
The ‘Grow Your Own – the Real Local Food’ event will be held on Sunday, March 24th, 1-5pm.

Date TBD – The Cumming Harvest Market Day, a day for farmers and vendors of The Cumming Harvest to get together, set up their booths like a traditional farmers market and meet the customers and community. If you would like to help, contact me at thecummingharvest@live.com.

PAYMENT OPTIONS
You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

What veggies and fruits would you like to see offered in 2013?


Some farmers have already started planting seeds, help them know what you want to buy this year by filling out this short survey.

https://www.surveymonkey.com/s/favoriteveggies

Thank you,
The Cumming Harvest

Newsletter - January 23, 2013


Market News

Please welcome Dana Rankin, owner of Ancient Awakenings, to the market. You may have seen her products at Whole Foods or Marietta Farmers Market and now we are fortunate to have her selling through The Cumming Harvest. If you are interested in fermented foods or new to them, this is your chance to learn more about how beneficial they are for our health and try her unique varieties. Read Dana’s very informative website to learn more, www.ancientawakenings.net.

Milk
Thank you for your quick responses of interest in milk. Your responses totaled about 65 gallons of milk per week which I am sharing with the milk farmers to see if that will suffice for a delivery. If you have contact with anyone of the three farmers, Carlton, Mountain Fresh or Steve Lawson, feel free to express your interest in having their milk offered through The Cumming Harvest. This is a product I’ve been working on since we opened (2010) and I think it’s only a matter of time before our volume is enough to make it worth their time.

RECIPES
Please check out our recipes page on the website. Wendy Sundgren, a customer and amateur chef has entered some really great recipes for us using produce and meats from the market. If you have any recipes using items you’ve gotten from the market, please feel free to share them. http://cumming.locallygrown.net/recipes

PAYMENT OPTIONS
You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

Milk


Resources for Milk:

Steve Lawson, Cleveland, GA. Raw Jersey Milk.
His cattle graze on grass, and he also feeds them non-medicated grain and hay during milking time.

Mountain Fresh Creamery, Cleveland, GA. Low pasteurized, non-homogenized Holstein cow milk.
Cows graze on grass, also feeds grain and hay during milking.

Carlton Farms, Rockmart, GA. Raw Jersey Milk.
Cows graze on grass, small amt of feed at milking time. No hormones or antibiotics.

In order to sell and deliver, these vendors need to sell at least 125 gallons per week. This has been the issue in the past with other dairy vendors and the reason milk isn’t listed. You may visit each of these farms and buy milk directly from them, but my goal is to get one of them to deliver to us for your convenience. Please reply to this email and let me know if you are interested in raw, pasteurized or either, and how many gallons you would order.

Thank you,
Suzanne Geddes
Market Manager/Owner
404-702-2601
thecummingharvest@live.com

Newsletter - January 16, 2013


Market News

I hope you enjoyed our Featured Farmer of the Month article last week. Look for an interview with Cane Creek Farm in February.

Enjoy the items listed this week, and if you ever have any problems, questions, suggestions or compliments, please email the market manager.

RECIPES
Please check out our recipes page on the website. Wendy Sundgren, a customer and amateur chef has entered some really great recipes for us using produce and meats from the market. If you have any recipes using items you’ve gotten from the market, please feel free to share them. http://cumming.locallygrown.net/recipes

NEW LISTINGS
If you came by last week you would have seen Cane Creek Farm as our Farmer of the Day. Chuck Pugh was showing his line of medicinal extracts. They are growing the plants that produce the extract on their farm. BotaniPharm’s growers, including Cane Creek Farm LLC, are all small family farmers, who share a passion for sustainable, organic production. BotaniPharm was launched with a commitment to the values of sustainable production, reliable potency, and uncompromising purity. Look for his products online this week.

PAYMENT OPTIONS
You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

Newsletter - January 9, 2013


Market News

FEATURED FARMER OF THE MONTHINDIAN CREEK ANGUS
A new goal for 2013 is to find ways to connect you more with the farmers. Once a month we’ll feature one of our farmers as a Featured Farmer so you can learn a little more about them and why they do what they do. Hope you enjoy this first issue of our Featured Farmer.

Indian Creek Angus is a “Certified Naturally Grown” farm in Carnesville, GA.
An Interview with farmers, Dennis Barron, Carol Corbin, Denny Barron, and Ansley Payne.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

How long have you been farming?
Dennis Barron has been farming his whole life, including when he was young on his father’s farm. But we just began raising grass-fed beef three years ago. Son Denny has been farming his whole life too. Carol just started three years ago, and Anslee, our newest worker, just started January 1.

When and why did you create Indian Creek Angus?
Indian Creek Angus was created in 1995 but started selling grass-fed beef in late 2009. We created it to grow healthy food at a reasonable price and to use sustainable farming methods that would benefit the planet, our community, and our customers.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

Tell us about the land/property you have.
We own 225 acres and we lease another 100 acres. The land straddles Interstate 85 between exits 160 and 164. This land used to be in cotton and indigo, and the land was terraced to keep rain from running off, so now the cows graze on rolling terraced meadows.

What is the most challenging thing about raising cattle?
There are many challenging things about raising cattle, and each of us would have a different answer. Dennis would say it is trying to keep our heads above water financially. Carol would say it is dealing with drought and keeping our cattle well fed year-round. Denny would say it is keeping up with the enormous workload that includes fencing, bush-hogging, moving and feeding cattle, and so forth. Anslee would say it is locating new markets.

We all have learned a great deal about raising grass-fed beef in the last few years. Dennis and Carol attended a grass-fed conference (American Herbataurus Society) in Illinois in November, and we met a number of Amish farmers who are raising grass-fed beef for the Chicago markets. They know a tremendous amount about the genetics of grass-fed beef. It is really like going back in time to breeds that have not been adapted to feedlots. The Amish have always done it the way we are now. We ended up buying a new Murray Grey bull from an Amish farmer in Indiana named Shorty. Murray Grey is a breed from Australia that does very well on grass, and when judged against feedlot carcasses, it proved superior.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

What is your favorite job on the farm? Why?
Carol’s favorite job is moving cattle and inventorying cattle. She likes to spend time with them because they become very used to her company and she can get to know them individually. The calves are so curious about humans and will come up and check us out. Dennis’s favorite job is feeding hay to the cattle in the winter. He likes to watch them eat after he spreads it out for them. Denny loves every job he does, he claims, but he also loves feeding in the winter. Anslee’s favorite job is giving farm tours and meeting customers.

Do you have any help on your farm? Who helps you?
All our help is family help—papa Dennis, mama Carol, son Denny, and Denny’s soon-to-be wife, Anslee, plus the grandkids—Den and Taylor.

Do you have a favorite recipe? What is it?
Our favorite recipes are all on the website (www.indiancreekangus.com), but the one we like the best is grass-fed beef pot roast with onions, potatoes, water, salt and pepper. We cook it at 200 degrees overnight or all day (8-10 hours) and it comes out perfectly.

Do you have any short term or long term goals for your farm?
Our biggest short-term goal is to mob-graze our cattle this spring. Mob-grazing is intensive rotational pasture management. It means that we fence the cattle into small areas each day and then move them every day or sometimes twice a day. It is the best way to have the grass grazed completely (not letting them take just the best of it), to spread manure evenly over the pastures, to rid the cattle of parasites (from sitting in the same places every day), and to get the most weight gain. Cattle love to move to a new pasture, so when you move them often, they think they have entered an exciting new restaurant and they eat like crazy.

Our long term goal is to decrease the time it takes to get the cattle to the processor. We need about three years’ growth now, and we want to get that down to two years. Our short-term goal will directly impact on our long term one. In the long run we want to have the finest and healthiest beef in Georgia (or the southeast). We think it’s pretty good now, but we think it can be even better.

North Fulton Photography: Indian Creek Angus Social Media Size &emdash;

How do you decide which cattle to take to the processor?
Once when Dennis was asked this question, he answered, “The one that made me the maddest that day.” In truth, we take them when they are the right age and weight. For Carol this is the hardest part of the job, because she gets to know the cattle individually, and saying good-bye to them is very painful. We all thank them for giving their lives for our customers’ well-being and for the benefit of our farm. And we know that if we didn’t harvest them, they would never have had the good life they did on our farm.

Indian Creek Angus has been selling with us since 2010. They would love to have you come out and visit their farm in person, just contact them to schedule a good time. You can find them on Facebook at www.facebook.com/indiancreekangus and their website www.indiancreekangus.com.

VOLUNTEER NEEDS
Every Spring we’ve had a Market Festival to help bring in the season, introduce customers to farmers and to hopefully connect with new customers interested in locally grown. I’d like to get a jump start on planning a Spring Market Festival and would like to get a planning group together. If you are interested in helping or even better have event planning experience and would like to help us organize a Spring Market Festival, please email me at thecummingharvest@live.com.

PAYMENT OPTIONS
You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

Weblog Entry


Market News

Happy NEW YEAR! Thank you for your support in 2012, to celebrate the New Year…EVERYONE that comes in to pick up an order this week will receive a free t-shirt!

THE MARKET
I’d give a brief explanation of how TCH works. Some of you long timers probably already know all this but maybe this will help you explain it to someone else.

First off, TCH is best thought of like a traditional farmers market, because except for the lack of tents and tables, that’s very much how we operate. The growers are putting their own items up for sale directly to you, at prices and quantities they have set. The market volunteers and I are here to make sure it all happens smoothly, but the growers are all selling their products directly to you. Growers do have to apply to sell through the market, and I personally approve each of them before they list their products. Here’s a summary of the standards we have set:

•All growers must use sustainable practices and never use synthetic fertilizers or pesticides.
•All growers can only sell what they themselves have grown
•All growers must be from the greater Cumming area. Right now, this means within about 80 miles
•All animals raised for meat or eggs must be pastured
•Handicrafts must be made primarily from items produced or gathered on the farm
•Prepared foods must use organic ingredients if at all possible, and locally grown ingredients if at all possible
•All proper licenses, when required by law, must be obtained

When I’ve turned down requests to sell through TCH, the items clearly broke one or more of those standards. There are a few edge cases that I take on a case by case basis, like shrimp or coffee. In cases like that, we set the standards as strict as we can. With coffee, for example, the beans must be sustainably grown, they must be roasted locally, and the roaster must have a direct business relationship with the farm that grew the beans.

So, the growers list their available products and set their prices. For most all of the products, they do this before they’ve harvested the items, so they have to estimate how much they will actually have. They’ve gotten pretty good at this guess, but it is a guess, and the unpredictable nature of farming means they may have far less than they thought (thanks to deer, a hail storm, etc.) or they may have far more than they thought (a nice rain can double the growth of lettuce overnight, for example). Most of them are conservative with their estimates, and so they let you continue to order, even if they’ve already sold more than they guessed they’d have. That’s why popular items may have a quantity in the negatives when you look at the listings. The system will still let you order, on the chance that they’ll actually have enough, but you’ll get warnings along the way that you’re taking a gamble.

I do not collect items from the farm, and do not know myself until Saturday morning what the growers were able to harvest and bring in to town. The growers do have each others contact information, so if one grower is short and another has a surplus, they may arrange with each other to get all the orders filled, but in general, if a grower cannot fill an order for something, they’ll remove that ordered item, and you’ll see a comment on your invoice indicating that. Since I’m not a middle-man, I can’t arrange for substitutions myself.

When the growers bring in the items you ordered on Saturday morning, packaged and labeled with your name, I pay them on your behalf out of our shared cash box during the hour before we open the market. Then, you arrive and pay into the cash-box for your order. We then rush to the bank to deposit the money to cover the checks we just wrote to the growers. As explained elsewhere on the website, you are really ordering directly from and paying the growers yourself, but our shared cash-box system makes things convenient for you and them. (Imagine if you ordered from ten growers having to write ten checks when you picked up your items!) This shared cash-box system does mean that if you place an order and then never arrive to pick it up, we’re left holding the bag. For that reason, you are responsible for paying for orders not picked up, and that amount is automatically added on to your next order for your convenience.

For a number of legal reasons, TCH never takes possession of your ordered items. We don’t buy them from the growers and resell them to you, nor do we repackage them in any way. The growers drop off your items for you, and you arrive and pick them up. The market volunteers facilitate that happening. Because of the need to maintain that separation, we cannot deliver, nor can we generally hold your items later than 12pm on Saturday if you fail to come pick them up. We start calling those who haven’t arrived by 11:30, but most of the time we just get answering machines and voice mail. Anything still at our pickup location at 12pm will get divided up among those there at the time, primarily our volunteers, and then we finish loading up the truck and leave. There are some things you can do to insure you won’t get charged for things you didn’t come get:

1. If you know prior to Thursday at 8pm that you won’t be able to come get your order, send me an email and I will cancel your order.
2. If you find out later that you can’t come, send me an email. So long as I know before market begins, I can put the things you ordered on the “extras” table, and your fellow customers will almost certainly buy them for you.
3. If you discover Saturday while we’re at market that you can’t arrive, give me a call at 404-702-2601. I’ll put your items on the “extras” table, and if they sell, you’ll be off the hook.
4. If you have a cell phone, make sure that number is the number on your account. You can go to the “Your Account” page on the website to be sure. If you’re out and about and I get your home phone or your work phone, no one gets helped.

Finally, ours is a paperless system, so we do not have paper receipts for you when you pick up your order. An electronic receipt is generated, though, and can be found on the website. Go to the “Your Account” page, view your order history, and you’ll see an invoice for each order. By 8am Saturday, it will show what we expect to have for you that day. After we fill your order, it will show exactly what we packed for you, and what, if anything, was missing. You can view that at any time, even years from now. If we didn’t get you something we should have, or if anything you got was of unacceptable quality, please contact me ASAP. I’ll share the problem with the grower so we can insure it won’t happen again. If you’re logged into the site, most of the growers have their contact info on their profile page (off the “Our Growers” page), so you can contact them directly if you choose.

So, that’s TCH in a nutshell. If you have any questions, concerns, complaints, or even complements, please send them my way!

Thanks so much for your support of The Cumming Harvest, all of our growers, local food, and our rights to eat it.

VOLUNTEER NEEDS
Every Spring we’ve had a Market Festival to help bring in the season, introduce customers to farmers and to hopefully connect with new customers interested in locally grown. I’d like to get a jump start on planning a Spring Market Festival and would like to get a planning group together. If you are interested in helping or even better have event planning experience and would like to help us organize a Spring Market Festival, please email me at thecummingharvest@live.com.

PAYMENT OPTIONS
You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!

Newsletter - December 26, 2012


Market News

Happy Holidays and Merry Christmas thank you for supporting our local farmers and The Cumming Harvest this year. I couldn’t run it without you and especially without my volunteers. These ladies have come to my rescue on so many occasions and have been so gracious to spend their Saturday morning with me. I enjoy working with each and every one of them. Thank you Leila, Jeanne, Susan, Leslie, Tracy, Christina, Amy, Dawn and Julia for your dedication and support!

GREEN PASTURES ORDER
Unknowing to me, Green Pasture has a holiday sale every year and I just happen to find out after I placed the last order…oh well. I still want to let you know about it in case you want to stock up. This year they have the following on sale:
Fermented Cod Liver Oil

Liquids Reg $44.00 on sale for $29.00 (Cinnamon, Non-Flavored, Orange, Mint)

Capsule Reg $30.00, Sale $20.00 (Non Flavored)

Emulsified Fermented Cod Liver Oil Reg $39.00, Sale Price $25.00 (Mint and Licorice)

I will be glad to place another order for you, or you can place it yourself as an individual, the sale still applies. Email me at thecummingharvest@live.com if you would like to place your order.

PAYMENT OPTIONS
You have several ways to pay for your order. Check/Cash are preferred, but you may also pay online or with a CC when you pick up. There is a 3% convenience fee to pay online or with your card at pickup.

LOCATION & PICK-UP
Building 106, Colony Park Dr. in the Basement of Suite 100, Cumming, GA 30040. Pick up every Saturday between 10-12pm.
Google Map

To view the harvest today and tomorrow till 8pm, visit “The Market” page on our website, The Cumming Harvest

Partners


Cane Creek Farm is our Farm Partner for 2010-2012. Thank you Cane Creek for all your support!
The Cane Creek Farm Blog

Secure Services, Inc Thank you for generously providing our market location!

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!