The Weblog
This page contains news, event information, and other items added by the market managers. This is where you will find old newsletters, plus info not included in your weekly newsletter, plus the past year’s weekly newsletters. 10 pages at a time are visible. You may choose to go back further at the bottom of this page.
Thank you for your interest.
“Thanks to all who make this possible!!” ~
DM, Greenville SC
“I’m really happy with everything I received. How juicy and tasty
I’m so thankful for reliable growers and market.” ~ MC, Greenville SC
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Harvest News for Jan 5th 2012
This post expired on January 04, 2015.
Upstate Locally Grown Market
www.upstatesc.locallygrown.net
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Market Director
Donna Putney
EDITOR
Heidi Williams
GREENWOOOD Market Manager:
Courtney Rebovich
Packing Coordinator: Shae Smith
DROP_OFF SCHEDULE
Recipes
Winter Root Vegetable Slaw
In the winter months, we tend to forget to eat fresh veggies. here is a recipe that will help us get more of the vitamin C that we are missing this season.
The choice of root vegetables here works well, but you are free to mix and match. Just be sure to not have too many sweet vegetables like carrots and parsnips, or too many sharp ones, like radishes or turnips.
Ingredients
•1 teaspoon Dijon mustard
•1 teaspoon salt
•1 teaspoon sugar
•1/4 cup sherry or red wine vinegar
•1 cup chopped parsley*, loosely packed
•2/3 cup olive oil
•2 large carrots* (choose different colored carrots if you can find them)
•2 medium parsnips
•1 small celery root
•2 black radishes* or 1/2 daikon radish
- Those marked with an asterisk can be found on USLG’s Market page.
Method
1 Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.
2 Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.
3 To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.
Yield: Serves 4-6 as a side dish
Market News
WELCOME BACK! WE HAVE MANY NEW ITEMS FOR YOU! (AND A NEW DROP-OFF LOCATION, TOO!)
Welcome to new growers: Swamp Rabbit Cafe and Grocery!!!! Mary and Jac will be offering up some scrumptious bakery items fresh from the oven to you! Also, They will be our new drop-off location for USLG’ers near Traveler’s rest or Downtown Greenville: anywhere along the Swamp Rabbit Bike trail!
New Year, New opportunities for MARKET HELPERS!
Upstate Locally Grown is a market in transition! And you may be the special person who will help to transition us into a successful 2012! The wonderful part is that we have divide up the tasks so that a busy person might still be able to fit US Locally Grown into their busy schedule. And some can be done while picking up your order anyway! :0)
We have grown so much, and are beginning to establish teams of special market helpers to:
Contribute articles, recipes, or photos to the weekly Harvest News weblog. (Get in on the good stuff before anyone else knows). Click here and reply to “Harvest News Opportunity”-
Be an administrator on our Facebook page/ build our fan following on Facebook/Twitter/Etc.
- Answer questions from new members.
- Transport orders to drop-off spots
- Hand out orders to members at drop-off site.
- work on website; such as: adjust cheese prices for your drop-off, edit market page, upload photos, add recipes, etc.
And other areas. Whether you have an hour a month, or a couple of hours a week, there are so many ways that we could use your unique talents to benefit local farms, artisans, and families. Upstate Locally Grown is made for folks like you, who believe in pulling together for the cause of local food and local business.
To volunteer, please email (click here:) Donna at putneyfarm@aol.com
- In Transition: Remember to draw down your balances to zero, and pay-as-you-go for a time. USLG is on the move, with many good changes ahead of us.
Remember the "R"s; Reduce, Reuse, and Recycle Your Egg Cartons With USLG!
Reduce greenhouse gases and save a trip to the recycling can by throwing your CLEAN Putney Farm cardboard or PET egg cartons back in your reusable grocery bag when they have been emptied out, and bring them to drop-off next time. We can reuse these for your future egg purchases. Thanks!
Prayer Request
Please keep Donna and her wonderful husband, Lenard, in your prayers as they struggle through some health issues. We need your support and helping hands to carry us through this rough spot.
HARVEST NEWS @ A GLANCE!
- Recipe section:
Winter vegetable Coleslaw
- Food & Health News:
Make your own bath products, butter, and more!
- Thank you and farewell to Shae Smith, for now.
Welcome back to Anna Schneider
New Grower/Drop-off at Swamp Rabbit Cafe and Grocery, Tuesdays from 4-6
At the end, a complete alphabetical listing of everything that’s available on our market today, all 400-plus products!
Featured and Fresh Products to Look for this Week:
Greens
Fresh Herbs
Baked Goods
Beef
Pork chops
Pork sausage
Scallions
Spinach, lettuce, and beet greens
Broccoli
Rutabaga
and much, much more!
Make Your Own Bath Products
Lotion, soap, lip balm, and more are easy to make with ingredients from your garden and/or Upstate Locally Grown. A great primer from Natural Home & Garden magazine gives you the basics. Perfect for holiday gift giving!
Make Your Own Butter
Adapted from an article in Organic Gardening
Homemade, fresh organic butter can be made in minutes—10, to be exact. All that’s needed is organic cream and an electric mixer.
“It is so simple, but so exquisite,” says Monique Jamet Hooker, professional chef and author in DeSoto, Wisconsin. She grew up on a farm in Brittany, France, and as a child took turns with her sisters working the butter churn. But she’s given up the old-fashioned method in favor of the electric mixer.
And she goes well beyond basic butter-making, too, transforming a humble square of butter into an edible work of art simply by topping it with three fresh sage leaves laid side by side, or by dusting the surface with tiny purple thyme flowers. Monique also creates luscious compound butters made savory or sweet by stirring flavor-boosting herbs, spices, and other ingredients into softened butter.
Godspeed!
Our fearless market helper and phenomenal order-packer, (Kaevonda) Shae Smith is getting ready to move on, as her job schedule has changed, and she will no longer be free to help on Tuesdays,and we are beyond thankful to have had her service with USLG. Shae has gone above and beyond the “call of duty”, and has kept the delivery van rolling on time for some time now. Donna will really miss Shae, and hopes that she will soon be able to come back. Shae will still be very much involved with USLG, only in a different capacity, as one of our market managers, working in the background. It takes a village, you know.
USLG Events & Updates
January Gardening Tips from Waytt Farm
Radishes, carrots, onion, rutabaga, spinach and turnip seeds can all be direct sown in February. Check with us the first of February to see the heirloom and organic varieties available. Transplants of cabbage and lettuce can go in the garden in February too.
Asparagus crowns need to be planted in February and can go in as late as March Recommended varieties for South Carolina are Jersey Giant, Jersey Knight, and Purple Passion. Most Asparagus take 2 to 3 years before they produce so if ordering, make sure you order a crown that is 2 to 3 years old. You really haven’t tasted Asparagus until you have eaten fresh Asparagus. And what a great way to get kids to eat their vegetables. Owen calls them straws and will eat them straight from the garden.
Lawns
No fertilizer yet but this would be an ideal time to take some soil over to the Clemson Extension office for a test to see what you need to add in the spring.
Try your best not to walk on frozen dormant grass to reduce winter damage. Read up now on lawn care so you can be prepared to give it the best care this spring.
I bet you didn’t know that you can reduce the amount of weeds in your lawn if you can keep it as healthy as possible. To do that isn’t easy but if you follow the maintenance schedule for your type of lawn at Clemson Home and Garden you will be doing a lot to keep the weeds out. These maintenance calendars are specific to your type of lawn so be sure you know what type of grass you have first!
If you are wanting to go more organic, don’t follow the directions on herbicide applications. Many homeowners are happy to have a green lawn whether it is mixed with weeds or not. These lawns are sometimes labeled as “Mixed Media Lawns”.
Fruit Trees THIS IS THE MONTH TO ORDER YOUR FRUIT TREES FROM US! Do your research first or come in and talk to us. The best way to research is to Google the type of fruit tree you are interested in followed by HGIC and it will give you links to Clemson Home and Garden Information Center so you can learn the requirements of all the fruit trees and varieties that grow here. Growing fruit requires proper care so review your interest and level of commitment before taking on this adventure.
Pruning
Don’t sheer your shrubs! At this time of year you don’t want to stimulate new growth that will be tender and susceptible to frost damage. You can prune out some branches by hand if needed but no heavy shaping or pruning until late winter, early spring. Ornamental grasses don’t have to be trimmed back yet as long as they haven’t been too damaged by winds. However, if you prefer to cut your grasses back now, it is perfectly fine.
Perennials, Shrubs and Annuals
The general rule of thumb for dividing perennials is to divide spring and summer-blooming in the fall and fall flowering in early spring when the new shoots have emerged. In our mild winters you could still divide now. The most important thing to remember is not to divide plants while they are flowering. Be sure to water before and after dividing. No fertilizing this month except for your annuals like pansies and snapdragons. Dead head the pansies and snaps and fertilize them.
Houseplants
This is the best time of year for houseplants since it looks so barren outdoors and there is so little to do garden wise. Keep the dead leaves pruned off and watch for any spider mites or other pests. Look carefully because they like to nestle under the leaves. We often use a warm wet rag to wipe off any pests. A Q-tip with a little rubbing alcohol will kill young scale and mealybugs. No fertilizer needed this month. Feeding them every two weeks in spring and summer will keep houseplants such as peace lilies and anthuriums blooming and happy. Flush them out with lots of water two to three times a year. Don’t let your houseplants get too dry or stay too wet. We like bringing them to the sink and giving them a long drink and let them drain well. Wipe the dust off of your shiny smooth leaved houseplants and use a small brush to clean the hairy leaves of your African violets.
Vines and Groundcovers
Check the conditions of your vines growing on trellises and see that they are still attached. It is better to wait until the coldest part of winter is over before doing any pruning of your vines and groundcovers. No fertilizing is needed this month.
Sincerely,
Bess and Wyatt Thompson and Katherine Rowe
Wyatt Farms
103 Wyatt Court
On Center Street Just North of Lakeview School
Greenwood, South Carolina 29649
www.wyattfarms.com
864-229-6252
wyattfarms@ymail.com
January Hours
Monday 9:00 am to Noon
Tuesday thru Saturday 9:00 am to 5:00 pm
CLOSED SUNDAYS
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!
