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The website is working, it was a glitch on my end! Oooops

Website PROBLEM


I’m sorry about the inconvenience, the website is on but apparently the option to place items in the cart is unavailable, I have a call into the web developer to resolve the problem.

Thank you for your patience.
Suzanne

Newsletter - April 24, 2013


RECIPES

Southwestern Omelet Muffins

1. You can make a whole bunch on the weekend, save some, and store the rest in the freezer and pop out as needed.
2. They’re loaded with veggies, healthy fat and protein, which is just what your body wants to fuel with first thing in the morning to normalize your blood sugar. This means your energy, mood, and hormones will be stable through the day, and the chances you’ll binge on afternoon sweet, treats, and coffee drops.
3. They are freaking delicious. You can use whatever meat and veggies you have. I even chop up random leftovers and throw them into a muffin tin with eggs sometimes!
4. They are portable which makes them great for lunch boxes and road trips.

Ingredients:
6 ounces breakfast sausage
2 bell peppers, assorted colors, chopped small
1/2 cup green onions, chopped small
3/4 cups kale, chopped small
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 tablespoon garlic powder (or 2 cloves chopped fresh garlic)
4 ounce can green chiles, chopped
1/2 cup chopped cilantro
1 dozen eggs

Preheat oven to 375 degrees. Heat large skillet on medium high heat. Add sausage and browned. Add peppers and kale and cook to soften, about 5 minutes. In a large bowl, beat eggs with remaining ingredients. Add sausage and veggies. Line muffin tins with papers and divide egg mixture among them, filling about 3/4 full. Bake for about 25 minutes, or until the center is firm to the touch.

Market News

THIS WEEK
Enjoy some new products from Mimi’s Mountain Home and Good Shepherd Herbals, they also make great Mother’s Day gifts.

Yonah Coffee will be listing soon, watch for them in the next few weeks.

Storage Containers: Last week I sent a request for recyclables, I need to clarify that we’re looking for containers from items you’ve purchased from the Cumming Harvest vendors. Egg Cartons, Glass jars from B&B Honey and Ancient Awakenings, paper bags from My Daily Bread and Ancient Awakenings and the small green berry containers from Cane Creek, Weedy Soil and Hog Mountain and the clear plastic containers from the bakers. I appreciate everyone that brought in items last week even if they weren’t exactly what we were looking for. Recycling is always a good thing!

GREENS: We’re starting to see more greens listed online; lettuce, spinach, arugula, etc. You should always expect to wash your greens before using them. The farmers do a “field wash”, which is quickly swishing them in clean water once or twice to get off most of the dirt, but it is suggested to wash again. Just separate the leaves in a collendar and spray with water in the kitchen sink or fill a bowl with water to swish individual leaves to get the final dirt off. You don’t HAVE to wash, because there isn’t any chemicals, but there may still be a little dirt left after a field wash.

FISH: We’re coming to the end of the Alaskan Salmon, we ran out of Halibut last week. Doug will be moving back to Alaska in the next few weeks and fishing until August when he’ll come back with the fresh catch!

Chicken: We’re out of chicken at the moment, the next availability will be sometime in May.

Questions?: Please feel free to contact the farmers directly, they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)

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!

Recycling


Coal Mountain ES is in need of plastic water bottles for a garden art project on April 26, if you have some in your recycle bins we’ll collect them this Saturday. Please drop them off at the market before 12noon. Thank you!

Other recyclable items for farmers are glass jars, egg cartons, brown bags, and green pint containers. Drop them off any Saturday at your convenience.

Thank you for your help!
The Cumming Harvest

Newsletter - April 17, 2013


Market News

For those of you that have questions about how this all works, here’s a quick Q & A…

How do I order?
Each Wednesday morning, a list of available products is sent to all of our registered customers by e-mail. Customers must place their order for the week any time after that email goes out, but no later than Thursday at 8:00 p.m. Orders should be placed here on our website, but if you are having troubles you can respond directly to the e-mail. Ordering through this web site is Locally Grown’s preferred method as it is designed to reduce the amount of time it takes us to process orders as well as provide you with detailed information about our products.

Will I have to buy vegetables I don’t want?
Unlike some co-ops, buying clubs, or CSAs where everyone gets the same box of stuff (and you don’t know what you’re getting until you get it), with Locally Grown you get to order what you want, in the quantities that you want, from the farms that you want. The weekly email lists the produce, milled products, fresh flowers, and artisan goods available that week, and you can browse the items on this website before you place your order.

So there’s no minimum order amount?
Nope. Order as much or as little as you want, from the farms that you want.

How and when do I pay?
When you place an order, you are committing to paying for those items ordered. We take payment in several ways:

1. You can pay into your account in advance (via check or cash in person, or online via Credit/Debit card), and draw down over time. This is a very convenient method, since you only have to think about it every once in a while, but you can also:

2. Pay via credit/debit card online when you place your order. We support all Visa, MasterCard, American Express, Discover, JCB, and Diners Club cards. Or:

3. Pay via cash, check, credit/debit card, or EBT when you pick up your order. If you pay via card, there is a 3% convenience fee to help us cover processing costs.

If you pay in person when you pick up your order, we will have already paid the growers for you on your behalf. If you fail to come pick up your items, you will still be expected to pay the amount due.

Are there membership fees?
To help us with our overhead costs, we ask that you pay an annual fee of $25 per household for one calendar year. You are welcome to try us for two orders before officially becoming members.

The membership fee will be automatically added to your third order.

Are there taxes or other charges added to my order?
The growers set their own prices, and are all-inclusive, including any taxes (like gasoline at the gas station, or food at the airport). Since the growers are selling directly to you, they (not TCH) are responsible for collecting and reporting sales and other taxes.

When and Where do I pick up my order?
From 10am until 12pm on Saturday morning, customers can pick-up their produce at 106 Colony Park Drive, in the basement of unit 100.

We do not make deliveries.

Payment is still expected for produce that is ordered but not picked up.

When I come pick up my order, you guys run around, and return with an armload of stuff. What goes on?
It’s a major effort to get all the produce together, organized, and then distributed back out to the customers. Imagine taking a full farmers’ market, spread out over a park or other location, and condensing it down to a single room — that’s what we do.

Our volunteers helped the growers unload everything, and know, more or less, where everything is. They’re running from table to table finding and gathering your items.

Oh no! I forgot to pickup my order! Now what?
Well, I’m sorry we missed you.

About a half hour before we pack up to go home, we’ll call you if you haven’t come yet, using the phone number you tied to your account. If you have a cell phone, use that number!

Most times, we get an answering machine, so if we haven’t reached you when it’s time to go, we’ll try again.

If we still haven’t been able to reach you, your items will be donated or given away! We do not have a means to keep items until the next week, or to deliver them to you. If we were able to reach you on the phone, we may be able to work out an arrangement, but otherwise, your items will be donated or given away!

Since the growers harvested just for you, and (more importantly) since we paid the growers on your behalf when they brought them to our market, you are still responsible for paying for items, even if you do not pick them up. We’ll charge your account, and that amount will get added to your next order.

Why Support Locally Grown?
Enhance your local economy: By purchasing produce and other items from local growers you are providing stability to your local economy through the support of local businesses.

Save natural resources: Buying locally makes you an invaluable link in the process of saving resources such as fossil fuels and packaging materials. Also, we are right here in your community so the expense of transportation and delivery is kept to a minimum.

Provide learning opportunities: Locally Grown supporters provide member growers the means to help educate our community about the importance of sustainable agriculture.

Supporting a way of life: The number of small farms in the United States has decreased dramatically in the last decade. Please help us preserve an honest and worthy means of making a living.

We believe that small, diverse, family-owned farms contribute to society’s overall health.

Why are some of your products labelled “organic” and others are not?
First off, no “conventional” growers are allowed to sell through our market. Everything sold here is grown without the use of synthetic fertilizers, herbicides, or pesticides. Everything here could be sold as “organic”, but many growers choose not to.

To use the word “organic”, a grower must register through the USDA and keep up with a tremendous amount of paperwork. The process is very expensive and intensive, and certainly favors the larger factory farms over the small family farm.

The state of Georgia has seen that, and has given the small producer who sells only a few thousand dollars a year of produce a means to register with the state department of agriculture. A few of our growers have gone that route, and they can legally use the word “organic” in Georgia.

Another system is “Certified Naturally Grown”. This nation-wide program seeks to correct the problems with the USDA certification system. The standards are just as strict (and in some cases, more so) as the USDA Organic program, but there is no cost to become certified. There is still some paperwork, but not as much. More importantly, the growers in the program inspect each other, rather than relying on an outside for-profit certifier. Several of our growers have gone this route.

Finally, a few growers are not certified by anyone but still use organic sustainable methods on their farms.

To find out more about our growers, and to see what certification, if any, they have, take a look at our Growers page.

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!

Questions?: Please feel free to contact the farmers directly, they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)

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 - April 10, 2013


RECIPES

Slow Cooker Chicken Cacciatore
via nom nom paleo

2 onions
1/4 cup tomato paste
2 tablespoons of butter
6 garlic cloves
2 teaspoons of dried oregano
1/2 ounce of dried mixed wild mushrooms, rinsed and minced (use all dried porcini mushrooms if you have it)
1/4 teaspoon red pepper flakes
1.5 pounds cremini mushrooms
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup organic chicken broth
1/2 cup dry red wine
3 pounds of boneless and skinless chicken thighs
1/4 chopped fresh basil (optional)

Saute the onions, tomato paste, butter, garlic, oregano, wild mushrooms, and red pepper flakes in a skillet until onions are clear. Add this mixture to the slow cooker and stirr in the cremini, tomatoes, broth and wine. Season the chicken with salt and pepper and add them into the slow cooker and mixed everything well. Then, I put on the lid and cooked the dish for 4-6 hours on low.
Top the dish with some basil chiffonade.

Market News

THIS WEEK
My Daily Bread has all jams $1.00 off this week. Prices are marked.

This is the last of the salmon and halibut. What I have in the freezer, listed online, is it until August.

PLANNING A GARDEN
I thought I’d share a post from Athens Locally Grown this week.

Are you planning a garden of your own? If you’ve been preparing your garden, or just thinking about starting one, be sure to check out the live plants offered by our growers through the market. Sure, you could run off to Home Depot and buy some mass-produced seedlings soaked in synthetic fertilizers, but you can also get hardy seedlings grown by the same people cultivating plants for their own vegetable beds, free of synthetic chemicals.

It’s still a little early to safely put out summer plants like tomatoes, peppers, squash, and eggplants, unless you protect them. The average last frost date for Cumming is still a week away. The weather forecast for the next week looks pretty good, but right now the low for next Saturday is projected to be 43 degrees. That’s well above freezing, but quite cold for tropical tomatoes. If you want to get a jump on things, just use row covers or other protection to keep the cold nights from stunting them.

Why am I encouraging you to grow your own food when I’m in the business of helping growers sell you food they grow? For one, studies have shown that people who grow their own gardens tend to actually increase their yearly purchases at their local farmers markets. Once they take an interest in their food so strong that they begin growing what they can, they find that they can rely even more on their local growers for things that they used to get at the grocery store. And besides, my goal is for every community to become less reliant on food grown elsewhere and shipped in from long distances. And you having your own little patch of garden in your yard is a big step in helping us do just that.

Cane Creek has had some transplants listed online and look for heirloom tomatoes coming up beginning of May from Heirloom Gardens. If you are looking for something for your garden, let me know and I’ll see if I can find it.

Questions?: Please feel free to contact the farmers directly, they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)

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 - April 3, 2013


RECIPES

Beef Jerky from an online site called “Against All Grain”.

Ingredients
1 pound london broil steak or flank steak
1/4 cup coconut aminos*
3/4 teaspoon all natural liquid smoke**
3/4 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
dash of cayenne pepper
*You can substitute Tamari for the coconut aminos but omit the sea salt.

*I buy All Natural Wright’s brand liquid smoke. Ingredients should just be Natural Hickory Smoke Concentrate and Water)

Directions

Place the steak in the freezer for 2 hours to firm it up and make it easier to slice thinly.
Remove it from the freezer and trim any visible white fat. Any fat left on the meat will spoil after drying.
Slice the steak into 1/8 inch pieces. For London broil slice it with the grain, for flank steak slice it against the grain.
Whisk together the ingredients for the marinade and combine the marinade with the beef slices in a shallow dish or a ziploc bag. Cover and marinate in the refrigerator overnight or up to 24 hours turning occasionally to evenly coat.
Remove the meat from the marinade and pat it dry with paper towels.

Dehydrator Method
Evenly place the strips on dehydrator sheets lined with parchment paper, careful not to let them overlap.
Dehydrate the beef for 3-4 hours at 145 degrees F, flipping once half way through.

Oven Method
Preheat oven to the lowest setting, usually 150-170 degrees F.
Line 2 baking sheets with parchment paper or foil and place a heavy wire rack over both (an oven safe cookie cooling rack will do).
Place the strips of beef on the racks leaving space between each piece so they’re not touching. Place the trays in the oven, leaving it open a crack to allow air to circulate.
Dehydrate for 8-10 hours, depending on the thickness of the meat, turning 1 time half way through.

*If you have a convection setting this process will probably take about half the time. Check for dryness around 5 hours and continue dehydrating if the strips are still moist.

Store the beef jerky in an airtight container at room temperature for up to 1 week. *The research I’ve done shows that this method results in jerky that can last on the shelf in a well sealed container for as long as 2 months. It never lasts long enough in our house to test that out though!

Market News

I hope you’re enjoying your Spring Break week, especially all the beautiful weather before the rain comes tomorrow. Thank you for visiting us on Saturday at the Easter Eggstravaganza event, I got a lot of new interest for the market and met the people at Chuiced. They make a unique blend of fruits, veggies, nuts and seeds in two flavors. It’s juice you chew and although sounds odd, it’s really good!

I don’t know if you heard but Toula Argentis of 2B Whole lost her son last week to complications of the flu. We offer her and her family our condolences and hope they are able to find peace in their hearts soon. Keep them in your thoughts and prayers.

Questions?: Please feel free to contact the farmers directly, they are available to answer your questions and concerns. If you have questions about the market, I am always available. If you don’t know who to ask, email us both. :)

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 - March 27, 2013


RECIPES

Maple Salmon

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Servings: 4

Ingredients:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound Doug’s Alaska Salmon

Directions:
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Market News

For this Saturday ONLY, PLEASE ARRIVE FOR PICK UP BEFORE 11:30am We’ll be closing a little early to go set up for the CCC Easter Eggstravaganza and Health Fair (flyer below). Come down to the event and see Ancient Awakenings, B & B Enterprises, Farm Fresh Foods, My Daily Bread, and Simply Southard.

Did you enjoy Yonah Coffee last Saturday, what a display and great products! I’ll miss the eroma of freshly brewed coffee at the market and I was so busy working I forgot to get a coffee/hazelnut scented candle, those were the best! Look for Yonah Coffee online the week of April 15th, can’t wait.

This week we’re excited to welcome Joyful Noise Acres back to the market selling chicken. She has whole birds, half and leg quarters available, all are frozen at pick up. This is the last of the chicken from their fall harvest. We stocked the freezer for our customers, so they didn’t have to stock theirs. We will have fresh chicken again starting the end of May.

Good Shepherd Herbals is now listed online. I’ve heard from 3 people that the trauma balm is amazing. Watch for the announcement on when she’ll be our Farmer of the Day. I know she’ll have some great herbal information for us.

Green Pasture – A group order for cod liver oil and/or coconut oil has started and I will be placing the order on Saturday, March 30th. The shipping usually takes about 9 days but I’m not sure what will happen with the holiday. If you want to place an order, please email me asap.

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

EVENTS


March 30 – Christ Community Church and Natural Body Spa are hosting an Easter Eggstravaganza and Health Fair. The Cumming Harvest vendors will be participating. Should be a fun event for the entire family!

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


This is the last week to get in on the group order for Green Pasture, Cod Liver Oil and/or Coconut Oil. If you would like to see a price list and/or place your order, please email me at thecummingharvest@live.com.

Thank you,
Suzanne Geddes
Market Manager
The Cumming Harvest

BACON UPDATE


The bacon is smoked and ready but not sliced and packed. We will not be able to deliver it until next Saturday, March 30th.

Thanks,

Greg Hutchins
770-377-5380

Taking Green Pasture orders for cod liver oil and coconut oil, you can email me or sign up at the pick up tomorrow. I’ll place the order on Saturday, March 30th.

Thanks,
Suzanne Geddes
404-702-2601
thecummingharvest@live.com