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

Smoked Boston Butt

7 pounds fresh pork butt roast
2 tablespoons chili powder
1/4 tsp red pepper
1/2 tsp cumin
4 tablespoons packed brown sugar
Salt and pepper to taste

Method:
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. You should do this covered and in the refrigerator.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 degrees for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F.

Pull off and serve with cornbread.

Market News

Featured and Fresh Products to Look for this Week:
Boston Butt
Mild Sausage
Sweet Carolina Onions
Turnip Tops
Green Garlic
Thyme
Rosemary
Sourdough
Raw Milk
Cookies
Muffins
Scones
Pound Cake
Plants: cabbage, strawberries, collards,
Seeds: carrots, snow peas
Compost

… plus all your favorite Putney Farm eggs, Happy Cow milk products, and much, much more!

IMPORTANT USLG UPDATES
Save The Date Our Second Annual Seed Swap will be held Saturday, February 25, 2012 at the Honea Path home of Helen and Rob Daugherty, owners of Happy Critters Ranch. Rob and Helen willl be serving up breakfast biscuits of pork from the farm. More details to follow, but please save this date. We always have a fine time at these get-togethers, and we exchange a whole lot of info from al the gardeners (and wannabe gardeners!) gathering in one place.

• Plant Sale* Date TBA: At the home of Donna and Lenard Putney, owners of Putney Farm eggs. A plant swap, to coincide with safe dates for planting starts and plants. Whether you are a seasoned Master gardener or just beginning; whether you have a full-fledged farm, an urban plot, or a balcony with flower pots, you will glean priceless info and meet some great folks to hang out with.

In Transition: Remember to continue to draw down your balances to zero, and pay-as-you-go for a time. USLG is balancing its books for year-end taxes.

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.

Have a wonderful week, happy shopping on USLG, and good family meals from all your goodies! Donna and Lenard, and the whole gang of Market helpers.

My Winter Garden

Guest Blogger: Lloyd E. Willis, PhD
Dr. Willis, who is a supporter of our Greenwood Locally Grown branch and an English professor at Lander University, has authored two books, one on environmental issues. USLG is pleased to be able to feature his writing in the Harvest News!

If it is warmer than 60 degrees outside, I want to be working in a garden. Thus, the weather this January has been hard on me. Every ounce of my being has demanded that I plant something, but, thankfully, I have resisted. What I have accomplished, however, is a great deal of reading, planning, and preparing.

Every leaf that fell on my half-acre lot in the Fall has been collected in a series of compost heaps, one of which is getting special treatment—it’s getting all our kitchen scraps, an occasional batch of Donna Putney’s composted chicken manure, and constant turning. For me, composting is an especially urgent issue this year because my family moved to a new house over the summer and we will have to build an entirely new garden in a backyard that seems to have never produced a thing other than daffodils and mosquitoes. Oh, how I miss that old garden in the previous subdivision, which I built out of nothing but packed clay on that little lot that was almost wholly devoid of topsoil, trees and their leaves, and anything else that could be composted for the enrichment of our harvest.

One of my major realizations over the past several years is that one cannot really have an organic garden without a steady supply of organic manure. So, during this unseasonably warm winter I have constructed a hutch and procured rabbits—all girls named Snowy, Joe, and Dark Sky—and instructed them to manufacture all the manure they can muster, as quickly as possible.

More than anything, perhaps, I have tried to track what my family eats the most and figure out how I can produce more of those staples in our back yard. So far, this is what I think we need in the garden this summer. In mass quantities (enough to store for the winter):

• Potatoes
• Tomatoes
• Onions
• Herbs—basil, parsley, cilantro, thyme, rosemary
• Summer squash of all varieties
• Carrots
• Black beans
• In smaller amounts (things we’ll want to eat as they go but not preserve)
• Broccoli
• Cauliflower
• Cucumbers (I’ve made some great pickles in the past, but I predict that I’ll lack that patience this year)
• Sweet peas (I’d love to grow enough to freeze, but, considering my kids and their appetite for these things, I think it would be virtually impossible to produce enough.)
• Various lettuces, spinaches, and other leafy things

My planning is driven by what we eat the most, but it is also driven by how easy (or how hard) it is to procure the things we want. Tomatoes are a perfect example. First of all, I will confess—and I know it marks me as an oddball—I don’t like raw tomatoes. Cook them any which way and you will have to fight me off, but please do not ask me to eat a raw tomato. And cook them I do—all the time. I love the challenge of making good marinara (and if I had to choose one cuisine to eat the rest of my life it would be Italian); I love chili, which requires a tomato base; I am about to embark on a homemade ketchup experiment.

I require a lot of tomatoes, and I have always loved the convenience and generally high quality of canned tomato product. One can even buy Muir Glen organic canned tomatoes in the Greenwood, SC Walmart, Sadly, however, those easy canned tomatoes are almost all packed in BPA-lined cans, and my family went BPA-free about three years ago (or so we thought).

This summer, if everything goes according to plan, I’ll stuff the pantry with a year’s supply of jarred tomatoes that I grew in the back yard with the help of my wife, my kids, and, of course, my rabbits.