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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!

Butter Oil/CLO Cinnamon Tingle Gel FOR SALE


I have a new, just shipped, unopened bottle of Green Pasture Butter Oil/Cod Liver Oil blend Cinnamon Tingle Gel for sale. Shipped to me by mistake. $37. Email me if you are interested. I’ve also posted this on Facebook. First come, first serve.

thecummingharvest@live.com

Newsletter - December 19, 2012


RECIPES

Heritage Farm – Pasture Raised Roasted Chicken

This is a simple, delicious recipe!
Wash chicken and pat dry.
Stuff with the following: apples, parsley, onions.
Rub chicken with oil (I use a mixture of either coconut & melted butter or olive & melted butter), sea salt, and pepper.
Roast uncovered in an iron skillet in a 400 degree oven for about 1.5 hour (for a 3lb chicken).
(You can also add these to the stuffing: fennel, leeks, thyme)

Finger lickin’ good!
Enjoy!

Market News

VENDOR OF THE DAY Come out, even if you didn’t order and meet Greg Hutchins from Heritage Farm.

GREEN PASTURES ORDER
I placed our order this past weekend and expect to get the shipment either end of this week or early next week. I’ll email those of you that ordered when it arrives.

WHAT IS CNG?
Certified Naturally Grown (CNG) is a non-profit organization offering certification tailored for small-scale, direct-market farmers and beekeepers using natural methods.

CNG was born of a commitment to healthy food and healthy soils, and grew out of the belief that we could create something uniquely valuable to small farmers and the communities they feed. CNG was founded when the National Organic Program (NOP) took effect in 2002.

Our certification model encourages collaboration, transparency, and community involvement. Our programs are based on the highest ideals of organic farming, and the requirements are reasonable. Many farmers find the peer-review inspection process a valuable learning experience.

CNG farms don’t use any synthetic fertilizers, pesticides, herbicides, fungicides or GMO seeds, just like organic farms. Certified Naturally Grown is an independent program not affiliated with the NOP.

CNG is nationally recognized and endorsed, and it thrives because of enormous volunteer efforts and the commitment of the people who participate.

At The Cumming Harvest we encourage new farms to set CNG as a goal, this helps raise the standards of the farmer and of the market. We are proud to have many of our farms Certified Naturally Grown as well as Organic. Other vendors you see on The Cumming Harvest follow similar growing practices to the CNG or organic standards, but may still be working on certification. We invite you to review the Growers page on the site and contact any of the vendors listed if you have questions.

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 12, 2012


RECIPES

Rosemary Roasted Potatoes
by Alta Cucina Italia

This is a delicious and so easy to prepare side dish recipe, that will complement your favorite meal dish. I personally love this rosemary roasted potatoes.

I usually made them, when I make roasted chicken, and what I love the most? It’s that after we finish eating, I do not have to start dealing with cleaning my stove (since all I used was the oven), and while my chicken and potatoes are cooking, I clean up all the preparation table, then make a great green salad..and when it’s ready, just serve, eat and enjoy a wonderful table, chat after it! Also it’s a good choice when you are expecting some friends to come over, because you can make it ahead of time!

Ingredients:
1/4 A&A Rosemary Extra Virgin Olive Oil
1 Tbsp A&A Amalfi Blend
Salt to taste
1 pound potatoes (use whichever varieties you find or prefer)

Preheat oven to 400 F.
In a bowl, whisk the oil, the A&A Amalfi blend & salt.
Toss the potatoes with the dressing until well coated.
Place the potatoes in a large and heavy baking sheet.
Roast the potatoes, turning them occasionally, until they are tender & golden.
Before serving the potatoes, drizzle some more A&A Rosemary Infused EVOO.
Transfer to a big bowl and…enjoy!

Market News

VENDOR OF THE DAY Come out, even if you didn’t order and meet Adriana from Alta Cucina Italia. From 10am til noon you can taste and buy their products of infused olive oils and balsamic vinegars, as well as pestos and tomato sauces.

GREEN PASTURES ORDER
I’ll be placing an order for Green Pasture fermented Cod Liver Oil and/or Virgin Coconut oil on Saturday afternoon. Email me at thecummingharvest@live.com if you have questions or would like to place your order. You may also place an order at the market on Saturday.

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!

Green Pasture Coconut Oil and Cod Liver Oil Order


GREEN PASTURE order for December

I will be placing an order for Cod Liver Oil and Coconut oil on December 15th. You can email your order or sign up at Saturday pickup.

Payment is due on delivery.

You may email me at thecummingharvest@live.com

You can research Green Pasture at www.greenpasture.org

Thank you!
Suzanne Geddes
Market Manager

Newsletter - December 5, 2012


RECIPES

Insalata Caprese

Original recipe makes 4 servings

4 ripe tomatoes, cut into wedges
14 ounces fresh mozzarella cheese, diced (Orobianco)
1 red onion, sliced
1/3 cup extra virgin olive oil (A&A Alta Cucina)
1/3 cup balsamic vinegar
1/4 cup chopped fresh basil
salt and pepper to taste

In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

Market News

This will be a short newsletter today, but it’s not really about the newsletter, it’s about ordering. Enjoy!

VENDOR OF THE DAY This week we are happy to have Orobianco joining us at the market to introduce their line of true Italian mozzarella, made here in Georgia.

Red Barn Farm This is the last week for the plant sale from Red Barn Farm.

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 - November 28, 2012


RECIPES

Kale Chips

Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt

Directions
Preheat an oven to 350 degrees F. Line a cookie sheet with parchment paper.
Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with salt. Massage leaves with oil until covered.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Take out and put on a cooling rack with paper towels beneath the rack. Store in an airtight container.

Market News

Welcome new vendors to the market!
Bennett Pecans has listed pecans from his farm in South GA
Alta Cucina Italia sells blended seasonings, infused oils and balsamic vinegar reductions, and homestyle tomato sauce & pestos.

We have a couple of vendors offering sales this week. Red Barn Farm has all their plants on sale, My Daily Bread has all jams on sale. Sale prices are as shown online.

My Daily Bread also offers free slicing of all yeast breads.

ARTISAN OF THE DAY This week we are happy to have Secret Garden Soap joining us at the market to show you all the wonderful soaps she crafts. She’s a wealth of knowledge about skincare and soap ingredients, so get your questions ready.

CONGRATULATIONS!

Congratulations, Jean Chung on winning the drawing for the Heritage Farm organically raised turkey! Thanks to everyone for your support of locally grown.

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 - November 21, 2012


Market News

Happy Thanksgiving! WE ARE OPEN THIS WEEK. I’m mostly repeating last weeks newsletter so this will be short. I’m getting ready for tomorrow and looking forward to a nice home cooked locally grown meal as I hope you are too.
How to cook a pasture raised turkey#
Roast Chicken
Soup to nuts plan for a locally grown meal
Whole Foods Recipes

Our next Farmer of the Day will be on December 1st when Mary Forest of Secret Garden Soaps joins us and you can see all the wonderful selections of handcrafted soaps.

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!