The Weblog

We send out cool articles and farmer highlights using a different email program. You can see the archives of those emails here and through our facebook page! We use this “weblog” every Friday evening to let you know the market page is accepting orders (look for the little add to cart buttons next to products). Northeast Georgia Locally Grown was officially OPENED on Monday, April 26th, 2010 and we are so thankful that you are helping support fresh local foods each week.

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Locally Grown - Availability for January 30th, 2013

Hey Local Food Lovers,

Well this being the last week of January in this new year, it’s a great time to give a quick history of the Locally Grown Market. I know lots of you have been with us from the start, but for those who haven’t, there’s probably a detail or two about how Locally Grown works that you might not have known about.

Back in early 2010 several farms in Rabun County started talking about creating their own version of the Athens Locally Grown market here in the mountains. Eric Wagoner, a grower and software engineer in Athens began developing the Athens Locally Grown site in 2004 and immediately focused on creating a computer interface that would not only easily allow farmers to sell to customers online, but the system would be universally available to anyone else who wanted to start their very own internet farmers market.

I was living in Athens in 2005 and began shopping at the Athens Locally Grown market very slowly, and then after a 2006 bicycle ride to 50 farms across the country, I was hooked on local and began going every week. Meanwhile shortly after that Chuck Mashburn with Mill Gap Farm and Sylvan Mills Farm began listing their products through Athens Locally Grown and driving their products down all the way from Rabun County to Athens. They liked how the market worked and were learning its structure from the farmers perspective.

When I moved from Athens back to Clarkesville in 2009 I started looking for local food everywhere. Like I said, I’d developed a habit I just couldn’t live without. Aside from the Simply Homegrown market, and the So called Farmers Market in Satuee, local food was somewhat hard to come across, especially during the slow season, and as I met growers and customers I would frequently mention how the Athens Locally Grown market worked and why I thought it had some benefits.

Chuck was talking it up too, and he knew that his farm and many others had products they weren’t able to sell at weekend markets alone, and recognized that a midweek market would be popular with growers and customers. But it needed to be able to expand across a broader region than just Rabun County. For one there weren’t that many farms or customers in Rabun County alone.

Clarkesville at the time had no farmers market, but we did have a handful of farms in the area, and several more in neighboring White County. Chuck came up with the idea of kicking off a Locally Grown with two pickup locations (a feature that he knew was built into the Locally Grown software). That’s when he coaxed me to be the market manager for a Clarkesville site, and he would manage the Clayton site (this was before it was moved down the road to his farm in Tiger).

With the two of us on board, all we needed now was a bunch of growers willing to learn about how it worked and sign up. We had a meeting at Chuck’s house on March 15, 2010. At the meeting was David and Katrina Lent (and Daniel and Ariana) from Coleman River Farms, Brooks Franklin (who wasn’t even a farmer yet), Mike and Linda from Sylvan Falls Mill, Joe Gatins from La Gracia Farms, Chuck and Amy from Mill Gap Farm, Steve Whiteman from Trillium Farms, and Skip Komisar from Artisan Additions. Shortly afterward we started to create the site and had farmers sign up. I can remember spending an hour or so with a few of the first farms showing them how to go through all the steps of uploading photos, describing items, pricing, and then once the orders are in how to print out labels and where to bring the food. I had to go through it all too in order to explain it.

In the beginning Chuck and I were doing this on such an experimental basis that we just opened up a new checking account in his name to manage it. In pretty short order we realized the best way to manage the market was similar to how many if not most other farmers markets in the country are organized, as a non-profit. Since the organization I work for, the Soque River Watershed Association has as one of its primary missions to promote sustainable land based businesses, our board of directors agreed that the market was a good project towards that goal (and fit well with our community garden that was also started in 2010).

On April 24, 2010 we were up and running and if I recall correctly we sold over $300 that very first week. The first Clarkesville Location was at Polly Parker’s the Market Cafe (which is now Sweetbreads). Each week I’d drag all the coolers off the porch at the SRWA which was right around the corner and set them up on the side porch and eagerly await as the farmers brought in their orders.

I remember that very first week Belflower Gardens had signed up and made sales and I’d never even met Buddy and Suzanne before. They’ve now become close friends and collaborators. Ronnie from Mountain Earth Farms also was there from the beginning. I have an interesting aside about Ronnie. He called me right after reading about our organic community garden in the paper and offered to help us till the garden with his tractor and subsoiler. That’s a pretty good representation of how excited a lot of us were to be meeting for the first time. Many growers across Northeast Georgia had not met one another until now. Linda Lovell with Moonshadow Farms also made sales of starter tomato plants that very first week.

Well, from there things just started rolling. By the 3rd week we had 68 people signed up. Teri Parker made her first purchase on May 19th. She offered to volunteer and has been with us ever since as our most dedicated volunteer who we couldn’t live without at the Clarkesville Market location.

It’s a lot of fun to reminisce on our humble beginnings. Hope you’ve enjoyed it too. Next week I’ll get a little more into the details on how we manage the market, and how the financial part works.

Until then, of course you should………


Justin in Habersham
Chuck in Rabun

Locally Grown - Availability for January 23rd, 2013

Hey Local Food Lovers,

Happy MLK Day Eve! If you don’t have anything planned for the National Day of Service here’s a couple of recommendations. In addition to buying some local food and supporting some local farms by shopping here of course, it’s also incredibly rewarding to plan a little growing of your own this spring.

I just spent a couple of minutes pruning my amaryllis bulb from last year and placing it in the crisper for the next 6 weeks so that I can replant it and watch it bloom again. The other small project I’m working on soon is planting dozens of small herb containers of thyme, rosemary, oregano, marjoram and others that I can share with friends and family later in the spring. All it takes is soil, seeds, water, light and a little planning.

Huge thanks to everyone who took our SURVEY over the last 3 weeks. Here are the results to the question WHICH FRUITS AND VEGETABLES WOULD YOU LIKE TO SEE IN 2013?

The following numbers are the % of individuals who responded YES next to the corresponding vegetables.

Asparagus 87%
Beans (green) 81%
Beans (edamame) 38%
Beans (lima) 45%
Beets 64%
Broccoli 85%
Brussels sprouts 55%
Cabbage 51%
Chinese cabbage 30%
Cantaloupe 68%
Honeydew 45%
Carrots 60%
Cauliflower 51%
Celery 45%
Pak Choi 21%
Collards 38%
Corn (sweet) 64%
Popcorn 17%
Cucumbers (slicing) 60%
Cucumbers (pickling) 17%
Eggplant 45%
Garlic 57%
Ginger 51%
Kale 53%
Kohlrabi 13%
Leeks 49%
Lettuce 74%
Herbs 43%
Mustard greens 23%
Okra 51%
Onions (bulb) 45%
Onions (green) 62%
Peanuts 21%
Peas (green) 49%
Peas (snap) 49%
Peas (snow) 60%
Peas (black eyed) 40%
Parsnip 15%
Pepper (sweet) 60%
Pepper (hot) 23%
Potatoes (white) 49%
Potatoes (sweet) 70%
Pumpkin 28%
Radicchio 23%
Radish (red) 30%
Radish (specialty) 15%
Shallots 34%
Spinach 62%
Swiss chard 40%
Squash (yellow) 64%
Squash (patty pan) 30%
Squash (butternut) 51%
Squash (specialty) 23%
Squash (blossoms) 13%
Sorrel 9%
Zucchini 62%
Gourds 4%
Sunflowers 28%
Tomato (heirloom) 91%
Tomato (slicing) 55%
Tomato (grape) 49%
Tomato (cherry) 53%
Tomatillo 28%
Turnips 23%
Rutabaga 15%
Watercress 23%
Watermelon (personal size) 51%
Watermelon (large) 19%

I expect that this information will be incredibly useful to our growers as they plan ahead for the upcoming growing season. You also provided some very helpful written comments that we’ll be going through and will respond to in the next week or two. There are some great suggestions and we hope to incorporate some of your recommendations into this year’s season.

We’ve mentioned before that we want to give those of you who may be a bit new to Locally Grown the history of the market to date (we’ll be 3 years old in April). Since that will take a bit of my brain muscle to recall all the details we’ll tell that tale starting next week. Until then don’t forget to ….


Justin in Habersham
Chuck in Rabun

Locally Grown - Availability for January 16th, 2013

Hey Local Food Lovers,

This still being a relatively new year I thought it would be fun to list all the foods that were either new to me this past year (that I can remember), or that I greatly enhanced my ability to cook well. I haven’t thought this through yet so I have no idea where it may lead, it just seemed like fun. Here goes:

Bahn mi – This is the name for a type of vietnamese sandwich made with a baguette, usually with a pork filling (though I’ve used all sorts of fillings), fresh cilantro, thinly sliced cucumber, sometimes pate, but what kicks it into overdrive for me is the pickled carrots and daikon radish that got me started making these. I’d grown Daikon radishes but had only a few ideas of what to do with them. Once I discovered that they went into Bahn mi I was stoked to make it myself. I hope to keep a jar or two of pickled carrots/daikon from now on. It’s that good. And these sandwiches will change what you think a good sandwich is, and they are quite nutritious as well.

Bhindi masala – you may recall me writing about a spicy okra dish that I made in late summer once I’d gotten to the point I couldn’t eat any more of it fried. This dish is basically about 5 spices cooked very slowly with okra and onions and tomatoes and it has a surprisingly meaty texture. I’d have to say it now tops my list of favorite ways to eat okra.

Savory sweet potatoes – I grew a variety of sweet potatoes this year that is more savory than sweet and found this great recipe for a casserole that combined milk, thyme, and gruyere cheese with onions, garlic, and some chicken stock. I get tired of the sweetness of sweet potatoes but this was something I could eat again and again.

Asian persimmons on fish – now I’d had an asian persimmon before but this was the year I fell in love with them. Not only did I discover they are my favorite fruit to add to a smoothie (and easy too since they have no seeds), but if thrown on the grill with a little butter they are an incredible side dish with fresh fish. I love combinations like this where the juices of the fish are soaked into the fruit as you eat.

Watercress – I’d been hearing about the popularity of watercress for a long time, but this was the first year I actually got to taste it (thanks to Burton Mountain Farms). For those of you who don’t know it actually grows in water, so it takes a special type of farm to grow it. With garlic, oil and a little chicken bouillon it became one of our favorite greens to eat with rice.

One thing you may notice from these select few items, is most of these are pretty unusual items. Lots of international foods too. I dare say that eating in America is enjoying a renaissance like no other, and thanks primarily to the fact that farmers are willing to grow more varieties than they ever have before, and customers are buying them. When I look through the Locally Grown listing, I look for things I’ve never tried. Duck eggs, biscotti, mizuna, jerusalem artichokes, kohlrabi, daikon radish are all foods that I’d never tried until the last few years, and I discovered them right here.

So here’s to new food discoveries in 2013! I hope that you find at least 5 new food to try, or try in a new way. And that’s where you can actively participate. Growers may have the secrets of growing interesting and delicious foods, but many of you have some secrets on preparing and enjoying fresh local food. I would love to see each of you submit to us just one INCREDIBLE meal that you enjoy this year that uses local foods as the ingredients. You can post it in our recipe section, post it on facebook or if you’re really feeling lazy, just e-mail it to us and we may get around to using it somehow. But better than that, submit a letter to editor about it. Share your eating pleasure with your community. You’ll enjoy it, and it’ll make a difference in how someone thinks about food.

And to insure that you get to enjoy all the strange unusual foods you might like to see on Locally Grown (and equally important the more common every week things you like to eat as well), please take these last few days to complete our SURVEY and tell us what kind of foods you want to eat. I guarantee many farms will take your feedback seriously and may just try that unusual variety of potato because one person asked about it.

You can find the survey here

We’ll probably wrap up the survey results this Wednesday night after market so if you haven’t taken it yet, please do.

Ok, better go to bed! I’ll be dreaming of Bahn Mi tonight I can tell. Yum!!!

Justin Habersham
Chuck in Rabun

Locally Grown - Availability for January 9th, 2013

Hey Local Food Lovers,

We want to say thanks to everyone who has already helped provide us some feedback going into the 2013 growing season by taking our quick survey. We’ve had 28 people complete it so far which is quite a few of you. The more feedback we get the better prepared we’ll be going forward. For one, it’ll let our growers know the types of foods you’d like to see more of here on the website. We had quite a few farmers ask us what they thought were the best crops to grow, and our guesswork can never replace your direct feedback.

It only takes a minute or two fill out this quick survey on the web and its totally anonymous so any all other types of feedback is encouraged.

Just click here or paste the following link in your browser.

Even if you haven’t shopped here in a while, let us know what you think, especially if you think you’d like to give Locally Grown another try.

Let’s see, what else do I want to mention quickly. Even though it’s a slower time of year, there’s a lot going on that you might be curious about. Melon Head Farms just completed construction of their new greenhouse yesterday adding yet another farm that is capable of year round growing now. That’s why we’re open every week this winter, because there are plenty of greens all winter long. I enjoyed my favorite long-stewed kale recipe for lunch today. Even though we still only have a few recipes up, check out the ones we do have, and please add one of your own. Anyone that adds a recipe and also posts it to our FACEBOOK page will get a free sticker that says EAT WELL BUY LOCAL with a pretty sharp and happy carrot man in the center. There’s not many of those stickers out there yet, so think of it as your LOCAL FOOD EATER badge of honor.

I also had a Daikon Radish for dinner that I freshly dug out of the garden this afternoon. That’s about the only harvestable vegetable I’m growing this winter, but its always fun when folks walking the Greenway see me digging up stuff and yell, “WHAT IS THAT?” If you’ve never seen a Daikon they can grow to the size of Baguette. We cut them up and add them to stews as a more nutritious potato substitute and they are so yummy. Sorry we’re not listing any this week for you to try, but hint, hint to our growers, this is a winter hearty vegetable that we all should become more familiar with.

If you have some unusual vegetable varieties not listed in our survey please let us know. There’s nothing more fun than discovering a new nutritious food for the first time.

One last plug, only partially related. The SRWA that sponsors the market is having a bareroot tree sale this Friday at the Mauldin House parking lot (across from the Clarkesville Library) from 3-6pm. We’ll be selling maple, persimmon, river birch and white oak for $1 each. Pre-ordering is over, but if you want to just drop by and see what we have left, we should have plenty and possibly some leftover pines. We’re planting close to 3,000 trees the end of this week.

Thanks to everyone for supporting Local Food and Farms and don’t forget to….

Justin in Habersham
Chuck in Rabun

Locally Grown - Availability for January 2nd, 2013

Hey Local Food Lovers,

We’re back this week! Hope you enjoyed the break, but you’re probably like me and ready to get back into your local food eating habits after the holidays. It’s hard to believe that come Wednesday it’ll be a new year. A New Year always brings with it new opportunities and we are eager to dive into 2013 with gusto. As the farmers and other food producers that participate in Locally Grown prepare for next years bounty of food one thing that is incredibly useful to us all is your feedback.

One thing that would be incredibly useful is knowing which foods you’d like to see more of here at Locally Grown. We’ve created a survey that should take no more than a minute or two that will help farmers determine what crops they should plant this coming year, and it may just insure that you get to see more of the foods that you like as well.

Or click here

We’re trying to get in all the results by Sunday, January 20th. That way folks will have time to get their seed orders in for spring planting. It’ll be here before you know it.

That’s it for tonight. I think Brooks Franklin of Leah Lake Farms will back at the Clarkesville pick up on Wednesday so you can look forward to meeting your farmer this week!

Thanks again to all of you who supported us in 2012! It was a fantastic year and we appreciate your passion to…..


Justin in Habersham
Chuck in Rabun

Locally Grown - Availability for December 19th, 2012

Hey Local Food Lovers,

It’s hard to believe but we’re already just one week from Christmas. The last couple of weeks of Locally Grown have been nice because we not only have seen some new customers, and some we haven’t seen around in a while, but we’ve had a lot of farmers hanging around the market for folks to meet. Last week Sid Blalock of Burton Mountain Farms was helping Teri to run market at the Clarkesville location, and we also had a special visit from Linda Johnson of Sylvan Falls Mill who let folks taste her delicious Christmas cakes and pastries.

Not only is this the last market before Christmas, it’s the last market of 2012. As you might have guessed we’ll be taking Christmas week off, so the next market won’t be until January 2nd (with ordering that Sunday the 30th of course). We’d really love to end the year with a bang. Last time we checked we were very close to having sold $40,000 for the year. If you guys really go nuts this week we just might make it.

Since we’re exactly 10 days before Christmas I’m gonna give you my top 10 market items you should buy this week.

1) EGGS – holy cow they are back – better go ahead and order 2 or 3 dozen to get through the holidays.
2) Moravian Ginger Cookies – from Mill Gap Farm- you should buy these as stocking stuffers they are so, so good.
3) Cornmeal – A great gift for a taste of the southern charm.
4) Jams and Jellies – A wide selection of Fig, Tomato, Muscadine, Scuppernog, Basil
5) Gift Certificate – help turn someone on to Locally Grown by giving them a gift certificate for fresh food in 2013. Gibson Farms also has a certificate.
6) Buche de Noel Cakes – Sylvan Falls makes an incredible holiday cake and with organic and freshly ground ingredients.
7) Bath Salts – It’s the holidays and its time to relax. Give a gift to yourself or someone you love with these homemade and aromatic bath salts.
8) Microgreens – arugula, brocolli, radish, sunnies, wheatgrass….all miniature and make for incredible salads that are unique, delicate, elegant and flavorful.
9) Dried Peppers – We love to spice up dishes all winter long, and a bunch of peppers in a mason jar is a great artistic piece in any kitchen, so can also be gifted to those spicy loved ones….you know you have one.
10) Fresh Bread – if you’re headed to see family you know it’s quite impressive to show up with a baquette under your arm. So grab some extra carbs to get you through the next two weeks.

You’ll notice I emphasized mainly the processed foods that are a little more shelf stable than our fresh greens, but lately my favorite meals have been those that included turnip and mustard greens cooked in chicken broth, some of those spicy dried chilies and onion. It’s just sooo good!

We hope you have a marvelous Christmas and we thank you again for supporting Locally Grown this year. As soon as we come back in January we’ll be asking for your opinions of what you’d like to buy in 2013 so put your EATING CAPS ON! And thanks to all who published a recipe, told a friend, handed off a business card, or other unique ways that you all have been an integral part of Locally Grown this year. We love our customers! You’re who make this market happen and we appreciate you.

Merry Christmas!

Justin in Habersham
Chuck in Rabun

Locally Grown - Special Update - Christmas Party BEER TASTING / POTLUCK

Hey Local Food Lovers,

I wanted to send you a very special 2nd message this week that I failed to mention this last time.

As many of you know the Soque River Watershed Association in Clarkesville is the non-profit sponsor for the Locally Grown market. It’s one of our programs to support sustainable land-based businesses.

Each year for the past 3 years we’ve had an end of year Christmas Party at my house to say thanks to everyone who has in any way been involved in our organization or programs. If you’ve been eating Local Food, or even just reading our message here occasionally then you are one of those people.

ALL OF YOU ARE INVITED to the SRWA Christmas Party and BEER TASTING POTLUCK this Friday December 14th. Sounds fun doesn’t it. To participate just bring a craft beer (defined as a beer made by a brewer that is small, independent, and makes yummy beer) at least one large 24 oz bottle, or two 12oz bottles and a potluck dish (veggies, meats, snacks or sweets). We’ll do blind taste tests of beers to see which one’s you like and help you navigate the wonderful world of craft beer. Anyone who gets this post is invited (and feel free to invite good beer-loving friends). Of course we highly encourage you to consider joining the SRWA (online at or at the party). Encouraged but not required. It’s a great way to support your local river loving group, and have some good beers, food, and laughs.

Party is at Justin and Ching-Yu (and Cheetos and Whiskey’s) house at 237 Wilson Street, Clarkeville, GA. That’s right across from Grace Calvary Church. In fact you’ll want to park in their parking lot. Starts at 6pm.

ps- If you’re wondering how to get your hands on good craft beer, here’s a few suggestions. Betty’s in Helen, Hillside Beverage in Gainseville, Beverage Superstore in Suwanee, 5 points bottle shop in Athens. Very limited selections are of course at Ingles but try and surprise us.

Hope many of you can make it. This will be the first opportunity we’ve had to hang out with lots of you outside of the market so please come on… may get to meet one or many of your FARMERS! And have a beer with them!

Thanks and Happy Holidays,

Justin in Habersham

Locally Grown - Availability for December 12, 2012

Hey Local Food Lovers,

I want to start out this week by plugging a few items, then I’ll get into some other fun news and updates.

We’re listing Split Creek Goat Cheeses and other dairy products this week. Every year for the past several years I have gifted friends and family some of Split Creeks feta in oil as Christmas presents and every year they beg for more. If you’d like to give a unique gift I really encourage you to think about giving cheese….and then tell them you think they ought to just open it right there and share some with you. The salad toppings mix even looks like an awesome gift. Or, you can never go wrong with their assorted fudges. (Those of you ordered from Split Creek last week your orders are still coming so no need to order twice.)

Here’s another idea. I’ve also given as presents Sylvan Falls Mills cornmeal, whole wheat, spelt, or rye. They come in these cute cotton bags with a local artists drawing of the grist mill that ground the grain. Yes, you may not have known that all of Sylvan Falls Mills grains are not only CERTIFIED ORGANIC, they’re also ground fresh using energy from falling water. How’s that for sustainability. It’s a super gift that says, “we are so lucky to live in the mountains and have all these awesome places nearby, and I just wanted to share some of that with you!”

My neighbors the Sandven’s gave me an iron skillet as a house warming gift when I moved in (3 years ago) and it included this Perfect Cornbread recipe that has never failed once. So think about getting some serious southern charm for your loved ones….via a sack of flour and cornmeal….ha..ha..ha! You can tuck this recipe in with the gift.

Perfect Cornbread

1 cup sifted all purpose flour
¼ cup sugar (or sub honey)
4 teaspoons baking powder
¾ teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup milk
¼ cup melted butter

Oven at 425

Sift flour, sugar, baking powder and salt
Add eggs, milk and butter
Beat until smooth do not overbeat
Heat cast iron pan in oven until hot
Lightly grease and pour in batter
Cook for 20-25

Last but not least, I really encourage folks to support our honey producers. Good Wild Earth Gardens has 3 sizes to choose from 8oz, 1 pint (16oz), and 1 quart (32oz). I’ve given dozens of jars of honey and its a great gift. And be sure and keep one for yourself. (They also have dried mushrooms if you’ve got a foodie relative I guarantee they’ll be pumped to have chanterelles all winter)

Ok onto the news. We had a great Locally Grown FARMERS POTLUCK last week. We brainstormed many, many, many ways we want to tweek and improve locally grown in the year to come, and many of these ideas may involve you.

To keep this e-mail from being too long I just want to touch on a handful of the items that we’d really like your INPUT on. Here’s the two most important:

  • VOLUNTEER needs – we are currently looking for one or more people to assist on market days every other week at the Clarkesville location from 4:30-6:30. There is a small food stipend. We are also interested in looking into accepting food stamps (EBT) making fresh local food more readily available to those who would like it. This will require some research and possibly some fundraising and we’re looking for at least two people to work together to find out how challenging or easy it may be. We’d also really love to have some help in marketing Locally Grown throughout the mountains. One of the most common things we encounter is people still have no idea we exist. We hope to change that this year. If you’re interested in marketing, logos, artwork, working with FACEBOOK, we could use your help.
  • Expanding to GAINESVILLE – we are considering adding a 3rd pickup site in the Gainseville area this spring. This will require considerable planning and maybe a little luck and we’d like to have you involved from the beginning. For one, we’d likely add several farms in addition to increasing production at the farms already involved in LG. Our first idea is to coordinate a drop point at the GAINSEVILLE HOSPITAL. We have some contacts and leads, but we’d like to have as many allies as possible, especially those with an interest in food and farms. If you know someone you think we should contact or would like to help with this let us know.
  • Survey of Products you want more of coming up last week of December through mid January. We’ve been promising a survey for awhile but we also wanted to be sure we knew what we wanted to ask. One of the main questions is what do you want to buy? Don’t answer now, but be prepared to take a short survey once it’s completed later this month.

I think that’s enough for now. As you can see, there’s a lot on our minds as we wrap up the year. We’ve learned a lot and formed quite a tight knit community over the just 3 years that Locally Grown has been around. We look forward to having our best year coming up.

Thanks for supporting us, and make LOCAL FOODS part of your GIFT GIVING in 2013!


Justin in Habersham
Chuck in Rabun

Locally Grown - Availability for December , 2012

Hey Local Food Lovers,

I hate to rob you of a well thought out message to get your taste buds tingling, but I’m exhausted and a homemade pizza just came out of the oven, so this week is gonna be as brief as they come.

One other reason we’re distracted this week is we have multiple farm get-togethers this week, Locally Grown having their farmer potluck tomorrow, Clarkesville Farmers Market meeting on Tuesday night and Simply Homegrown meeting on Thursday night. Whew! Busy.

We’ll be plotting out some interesting new ideas for 2013 at our meeting so stay tuned for that.

And those of you who love the Split Creek goat cheeses we’ll be bringing those back for next week’s order so get ready to stock up.

Until then remember to EAT WELL,

Justin in Habersham
Chuck in Rabun

Locally Grown - Availability for Novemer 28th, 2012

Hey Local Food Lovers,

I hope everyone had a marvelous Thanksgiving! We were able to take a special trip to Charleston, SC for the holiday and attend their Saturday farmers market. What a fantastic event! There were hundreds of people there, probably a dozen or more farms, another 10 food, coffee and juice vendors, and then 20 or more other arts or processed foods booths. There was a stage with music, and people had dogs (and even cats) on leashes roaming the park. It was a glorious day and I couldn’t help but wish we had a similarly grand market here. Then I remembered…. our farmers markets in the mountains are awesome and getting more awesome all the time!

Just a few weeks ago Simply Homegrown had a Doggie Dress Up day in celebration of Halloween. Here at Locally Grown we are similarly working to make market days more fun and exciting. Just last week every market customer got to taste the latest fruit to bloom on the land, the wondrous Asian Persimmon. I was amazed how quickly folks took to them, and we sold every last one, even though we’d only intended to have folks take one home.

This week is an even bigger treat. At the Clarkesville Pick-Up location, on an every other week schedule we’ll have a FEATURED FARMER actually working the market. They’ll be gathering your items for you like we always do, and I’m sure have time to tell you a bit about what’s going on at the farm as well. We’re really looking forward to having their help over the winter. I think this week will start with Brooks Franklin from Leah Lake Farms. If you’ve eaten lettuce or other greens from Locally Grown this year you’ve very likely eaten Brook’s products. This week alone he has 48 products listed. WOW! Seriously 48 products. That’s almost 30% of all the products listed this week. So we encourage you to come to market this week and MEET YOUR FARMER. I know he’s excited about meeting his customers as well and may ask you some questions too.

I also wanted to mention this week that we’re excited to have a returning farm. Productive Organics is an aquaponic farm in Hall County. They define aquaponic farming as “the merger of fish and vegetables, we feed the fish the fish feed the plants through nitrates that nourish plants, the plants cleans the water for the fish and the cycle start all over.” They are listing buttercrunch lettuces this week from their aquaponic greenhouses. We’re excited to see this new style of farming coming together and hope you may enjoy some as well.

We’d like to hear your ideas as well. Our farms will be getting together in just over a week to brainstorm for next year. We’ll be wanting your feedback sometime after that on everything from crops you’d like to see more of, to other market related improvements we could make. We’ll be asking you fill out a short survey at some point soon, but don’t hesitate to share your ideas while they are fresh. Because Fresh is Best!

We hope you enjoy your fresh veggies this week and …


Justin in Habersham
Chuck in Rabun