The Weblog

This weblog contains news and the weblog entries from all the markets currently using the system.

To visit the authoring market’s website, click on the market name located in the entry’s title.

Subscribe to an RSS Feed

Russellville Community Market:  The Market Is Open!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.

Orders will be ready for pick-up from 4 PM – 7:00 PM this Tuesday outside the Downtown Russellville Train Depot.

IMPORTANT NOTICE – the Depot has been closed to the public due to the ongoing COVID outbreak. Please remain in your car, and your order will be brought out to you in a full-service fashion. You may ask an RCM worker about any available extra items! We are happy to serve you, and we thank you for your patience during this public health crisis.

Happy Friday everyone!

Highlighted on the Market – T-Bone Steak, Fresh Oregano, Parisian Carrots, LOTS of greens, collards, and salad mixes, Apple Cinnamon Scones, and Vegan Artisan Loaf Bread!

We also have swoon-worthy scented soy wax candles, farm-fresh eggs, an assortment of baked goods, freshly-picked veggies, handmade farm crafts, and a vast selection of roasts, sausages, steaks, and pork available!

Check back frequently as our farmers regularly update what they have available. Multiple orders are encouraged. :)

Thank you for choosing to shop and eat locally!

Russellville Community Market


Duluth Cottage Kitchen:  compost


this is not meant as “the truth, the whole truth and noting but the truth”
this is just my take on composting in my garden,
I write this because a friendly gentleman, with my permission, brought me some compost material and it looked and smelled like nothing I would put on my piles

let’s see
what do I put on my piles?

  • fruits and vegetables, banana, pumkin and similar peels chopped to bite size, but no citrus peels, organic or not, they simply do not compost in a timely manner
  • eggshells & egg cartons
  • coffee grounds and tea bags 
  • newspaper and cardboard, AJC claims to use soy based ink, cardboard and paper only non-glossy, all material shredded finely
  • weeds & trimmings of healthy plants
  • NO! grass clippings, I do not have any and I do not want anyone’s poisoned lawn to taint my compost
  • usually no leaves, because I do not have the time to collect and haul, rather let rot in place, black walnut leaves are said to release growth inhibiting substances, but I don’t have black walnut trees
  • only very limited amounts of wood chips, because they take a lot more time than to decompose than ‘green stuff’
  • meat, fish, fat, oils, grease, dairy products, eggs, cooked food are said to create odor problems and attract pests like rodents and flies, the amounts that may come from my kitchen are so neglectable, that I do not worry about them
  • NO! potentially diseased or insect-ridden plants, NO potentially invasive plant remnants e.g. all tomato or pepper plants, remnants of cabbage family plants, weedy plants like ivy, mints, seed ladden celosia … go to a different pile far from my compost
  • no coarse material like branches, woody weeds, as they take much longer to decompose, those I utilize for erosion control on slopes

does compost have to stink?

those of you, who visited my garden should know, my compost piles smell a little earthy, a little spicy, but not bad, rancid at all,  
so why did this gentleman’s contibution stink?
a rotten stink usually indicates, that this compost pile is too wet and has gone anaerobic,
most common cause is lack of aeration, let’s assume, the gentleman in question put his material in an airtight container
too much water can also cause not-enough-oxigen
what should our gentleman in question have done? aeriate his compost, on the scale of a few handfulls, make sure the material is not compacted, not too wet and not stoted airtight,
on my scale, turn the piles avery other day, to areate, if it get’s too wet, add dry material like shredded cardboard while turning

in a perfect world

I would have plenty of ‘green’ material
too bad this is no perfect world
the microbes working hard to break down my compost material would love to have a brown to green ratio of 30:1 
“browns” aka carbons, are usually brown – what a surprise – “e.g. dry leaves, hay, straw, pine needles, wood chips, cardboard or sawdust.
”greens" or nitrogen rich materials tend to be green: fresh plants, grass clippings, kitchen waste, or manures
the closer to a 30:1 ratio I can keep in my piles, the quicker, easier my hard working microbes can do their job and turn whatever I feed them into usable compost

in a perfect world I would cover my piles when it rains a lot or water them when it does not rain enough, sorry to say, I don’t
but I give my microbes and once the piles are cool enough my earth worms plenty of time to do their jobs

thanks to the best husband of all my compost piles get turned regularly
thanks to a generous stable owner I have plenty nitrogen rich material to add, in times I don’t have enough fresh greens

in a perfect world all the material in my compost piles would be bite sized or smaller, so my microbes could attack from all sides and break down all material simultaneously, oh well, my world is not perfect and my compost would require sifting, to sort out the not-yet-decomposed bigger pieces, one fine day, when caught up with all other chores I may even do that,
one fine day, when I really, really get bored I will rip out lot’s and lot’s of my incasive English ivy, run it thru a chipper and put it on my compost piles,
until then …
until then, my compost will have to do as is

Conway, AR:  Bagels! CLG Pickup TODAY 3-6pm. Bring eggshells, glass jars, & egg cartons please.

Good morning!

Come early for fresh baked bagels!!!

Please wear a mask today when you pick up your ordered items. Thank you.

We will continue our contact-less delivery to your vehicle when you are parked outside the lobby. Just text me your name and vehicle description and we will bring your order out. 501-339–1039

Our suet cakes are the main attraction for the song birds that over winter in our area. Lots of happy beaks and full tummies. Stock up! We’ll have 20 suet cakes on the extras table for only $1 each.

This is a pickup reminder for those of you who ordered this week. Thank you for your order! You can pick up your order from 3:00 p.m. until 6:00 p.m. today at St. Peter’s Episcopal Church at 925 Mitchell Street in Conway.

If something comes up that you cannot personally pick up your order today, please contact someone to pick up for you.

Remember to bring your EGGSHELLS, glass jars for recycling, egg cartons, and bags for ordered items. Reduce, reuse, recycle! See you this afternoon.

Even if you didn’t make an order, you can come by to shop the EXTRAS table.

Miami County Locally Grown:  Reconnecting Community with Land, Food, and Each Other

The Miami County Locally Grown online farmers market is going five years strong now, and we all owe a great debt of gratitude to Jennifer and Lee Ruff and family who have steered this ship with skill and (sacrificial!) devotion since its inception in 2016. And give yourselves, dear loyal customers, some due accolades as the other half of what has become a successful community of people dedicated to local food and crafts; in short, we together have kept a great deal of wealth circulating in our hometowns and out of the larger corporations that send most of those dollars elsewhere.
And we heartily welcome Erin Harris as our new market manager! May we continue to participate in MCLG and support her work to keep our community strong.
One way (and there are many ways) of looking at what we’re accomplishing through the MCLG community is that of bridging an important gap between urban and rural ways of life. For people who have spent their lives in either location, it is sometimes difficult to truly understand what life is like for people who live in areas different from our own.
Personally, as a farmer, it is often hard to imagine what it’s like to not have livestock to care for, fields and gardens to maintain and cultivate and plan for, and the ongoing upkeep of buildings and equipment that perpetually occupy my mind and time. Especially during this pandemic—my lifestyle hasn’t really changed that much. Probably not so for folks living in urban areas: social organizations and activities are much more central and therefore much more disrupted in these difficult times.
But, what can we learn from each other? Perhaps that both urban and rural lifestyles are important in and of themselves: we farmers need community and social connection, you urban residents need a connection to the land, nature, and the ultimate source of our food. It’s a win-win in my book! Let’s hope we will continue to forge our mutually beneficial bond through the Miami County Locally Grown farmers market.
-Caroline McColloch
Chez Nous Farm

Champaign, OH:  Hello, I Love You

Hello, I love you, won’t you tell me your name?
(The Doors)

Well, what better song to shout about how much I love all of you, and thank you for making the first market of the year, such a pleasant one!

Your smiles, the chats, the waves…all of it, I just love all of it!

So, now it’s time to reopen for ordering!! You will have from this evening, until 8am, Tuesday morning, to get those orders in!!

I’ll touch base, tomorrow, and here’s a glass of wine, to toast all of you and your splendid selves!

Cosmic Pam

GreenFamilyFarm:  Happy New Year

Green Family Farms

How to contact us:
Sandra Green 214-226-0466

We drop off various Saturdays from 8AM-NOON in Greenville, TX, from 12:30 – 1:30 PM in Fairview, TX
and from 3:00 – 4:00 PM in Dallas, TX (NW Hwy & Midway Rd).
You can see the actual schedule under the Q’s & A’s tab under “When and Where do I pick up my order?”
Or, you can pick up at the farm Mon-Thurs 10AM – 4PM.

Market News

Greetings from Green Family Farms. We hope everyone enjoyed their holidays and are off to a good New Year. On the farm, we are enjoying the warm weather and have been able to focus on completing our lambing barn – we are excited to see that we have about 2/3 of one wall left to close in with exterior panels (this one is taking a bit longer because of all the window cut outs) which will completely enclose all sides. We started this project last year and stopped/changed gears, just before the lambs were born which meant, last year, we went through lambing season with a frame of a barn, siding on the lower portion only and plastic wrapped around the rest… and, we survived like this even during that super cold week long freeze with 25, 3 week old lambs on the ground. So, it is relief to know we will go into this lambing season with a fully finished lambing barn. We built a 20 × 30 two story building so we could house ewes and lambs on the first floor and hay/feed and supplies on the second floor. We have 18 super pregnant sheep right now and they are all due in the next three weeks (we bring a ram during breeding only which puts all the ewes at the same due date).

For now, we also conduct our milking in this barn (our 2022 project will be to build another structure (but, not so grand) specifically for milking). And, speaking of milking, if you follow FARFA, you will know they made a huge breakthrough on raw milk distribution last year.
This is directly from the site: …recognizes the legality of animal shares. Until now, cow/goat/herd shares operated in a gray area of Texas law. FARFA contended that they were legal under normal principles of contract law, while the agency contended that they were illegal sales. So, people with one or two cows (too few to justify the expense of a license) operated under a cloud of fear of government action. Now, as long as the herd share operates with a bill of sale and divides milk proportionally (which a true herd share should do), the agency’s new rules recognize that it is not a “sale” and is excluded from the regulations.
We have always sold “shares” and it is always a challenge when someone comes to me interested in milk and I have to turn them down and explain “shares” which can get complicated. However, that is the way we have to do it because we are one of those “small” operations that can’t justify the cost of an $800/year license. We milk meat sheep and, therefore, we do not get as much milk out of them as a milk sheep would give. But, the reason we do this is because we do not have to deal with shearing (all milk sheep are wool breeds – we raise hair breeds) and we get the benefit of wonderful tasting meat from hair lambs (meat from wool sheep taste terrible, in our opinion, because of the high lanolin).
So, all this to say we are super excited there is less of a “gray” area because we love our sheep milk and it is the main reason why we raise sheep (the meat is a beneficial by-product, in our view). If you are interested in learning about herd shares, e-mail us soon – we will start milking the sheep the first of February!

So much more to share but, not enough space on this page or time (got to get back to finishing that barn). However, one last thing of importance, we have sent out deposit requests for spring lambs and beef. If you placed an order, and there was availability, you should have received an invoice – if you did not receive an invoice, we still have your order but, we do not have any more available. As you probably already know, we only grow what we can sustain naturally (we focus on quality not quantity) and, since Covid hit our waiting list has gotten long and, simultaneously, the processors have become super booked (we have to make our appointments 18-21 months in advance where, prior Covid, it was only 3-6 months in advance); therefore, it has become more frustrating but, know that we appreciate your continued support and patience. Also, if you placed an order for chicken; unfortunately, that order will be on hold until the end of 2022/beginning 2023 as we were not able to obtain chicks last year.
Thanks, Sandra Green


Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Locally Grown products, so we can try it too!

Thank you!

This e-news was produced using the weblog feature from If you received this e-news, you are on our mailing list and also have a customer account with If you did not create this account, an account was created on this site for you. In this case, to access your account for the first time, type in your user name (which is the email you provided us) and your passoword: GFF6266 (temp password for first time access – you can change this to whatever you wish once you enter the site). All other accounts are user-created.
Note: you can unsubscribe from this site at any time.

If you have never bought from us before, you will have three trial orders before being asked to pay the $25/lifetime membership. If you are a pre-2020 buyer, your lifetime membership is already active.

We thank you for your interest and support of our efforts to bring you the freshest and the most delicious locally-produced foods possible!

Champaign, OH:  Thursday Note!

Look at that…back for our first market pick up of the new year!!

I can hardly wait to see all of your faces, this evening, but I may be brief in my chats, with this cold weather!!

If you are new to the market, hello, and welcome!

Your orders are ready at 4pm-6pm, this evening, for pick up, at the farm at 1645 St. Rt. 54, home of Oakview Farm Meats!

You will drive in the drive, and wait your turn for orders to be brought to your car. You may pay with a check made out to Oakview Farm Meats, cash, in a ziplock bag with your name, or by card, by calling me with your card number. We can then keep your card number, on file, so you never have to worry about your payment.

If you need a Friday pick up, between 10am-12pm, or a Saturday pick up, between 10am-4pm, just let me know!

Thank you, so much for all of you returning customers, and thank you, to the new customers, joining this lovely market family!

Cosmic Pam

Grumpy Goat:  Weblog Entry

Sorry for my delay in opening the market this week. I have to say we have been a little sleep deprived the past couple days. Houdini had her babies in the wee hours Monday night/Tuesday morning. Though during the ultrasound we were told to expect triplets, she instead decided to overachieve and have quintuplets. It was a difficult birth as you can imagine. Unfortunately the fifth kid didn’t make it but the other four are doing well. The two boys are nursing on their own while the two girls still need encouragement – hence the lack of sleep. Houdini is recovering though she is still struggling to pass her placenta so we’ve been in close contact with our vets office. Fingers crossed that tonight is the night. Other than that we will be working to build back Houdini’s body condition as growing five kids has left her much thinner than we’d like. If all goes well we hope she and the kids will be up for visitors in a week or two.

Thanks to those of you who picked up your orders hassle free Tuesday without us there! The market is now open for orders!

Independence,VA:  Market is OPEN for Jan. 12th pickup!

Good evening!

The Online Market is open! Pickup will be Wednesday, January 12th, at the Grayson Landcare office between 4-6 pm.

If you’d like to schedule a curbside pickup, please feel free to schedule a time using the Calendly link below. You can also drop by and pick up your order INSIDE (please remember to wear a mask) the office any time on Wednesdays between 4-6 pm.

Thanks again and happy shopping!
To Shop: Independence Farmers Market.

Schedule Your Pickup Time (OPTIONAL): Calendly.
After you click “Confirm” on your time, be sure to enter your information and click, “Schedule an Event”. You will get a confirmation e-mail. If you do not receive a confirmation, you are not scheduled and need to try again.

Thank you for supporting the Market!


Old99Farm Market:  Old99 farm, week of Jan 2 2022

A quick reminder for this week, place your order here. If you’re new to the list, this is the link to our virtual farm market offerings.

We have available celery, mixed greens (aka mesclun), spinach, chard, mustard greens, collards and a selection of fresh herbs. Root vegetables include carrots, garlic, leeks, fennel, potatoes, turnip, rutabaga, squash varieties, and beets. Of course the freezers are full of beef, pork and chicken, and the hens lay eggs every day.

Some good news on the covid front, quite a lot actually.
Geert vanden Bossche, well trained and credentialled European virologist has been a voice in the wildness about the dangers of mass vaccination during an epidemic. Lately he’s been writing on the implications of the omicron variant.