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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UPSTATE LOCALLY GROWN

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To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR *Clemson Locally Grown *ACCOUNT STATUS And for Upstate Locally Grown; HERE Greenwood Locally Grown Here and Putney Farm Here
TO CONTACT US
Market Administrator
Donna Putney

Recipes

(Putney Farm Grown Squash Above)

Patty Pan Squash Ideas
Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button squash, or white squash. I call them patty pans. It’s much more fun that way.
Mix with other squash, sauté or steam with a little onion and a dash of seasoning mix, and you have an excellent side dish.
Or, try this quick and simple recipe from Food Renegade.com
•5 or 6 medium patty pan squash, sliced
•1/4 C melted butter or ghee
•1 bunch fresh basil, chopped
•sea salt

The “How-To”

Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil.
Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee.
Scatter some freshly cut basil on top and lightly sprinkle with sea salt. Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil. Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side. ENJOY!

Market News

WELCOME Locally Grown Members.
*YOU AND I ARE THE “US” IN USLG ~ WE CAN DO THIS TOGETHER.

THE MARKET IS OPEN FOR ORDERING!

Order today for pickup Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Farm Booth, Tuesday 4-6 at Swamp Rabbit Café, and Tuesday 4-8PM or Wed 8-8 at Whole Foods Market, Greenville.
NEW DROP-OFF ARRANGEMENTS BEGAN IN JUNE: Beginning on June 4, Putney Farm/ Upstate Locally Grown Market will have a farmer’s Market booth on Tuesday from 5-8PM at Anderson Farmer’s Market.
Where: Anderson Farmer’s Market
When: 5-8 PM on Tuesdays. This will go through the month of August. Any member from any of our Upstate Locally Grown sister sites may choose this drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
What: Farmer’s Market Booth and Upstate Locally Grown pick-up opportunity. Many of your favorite growers will be there with their fresh veggies and fruit. This will be an opportunity to pick up extras that aren’t (yet) offered on USLG. Just choose the Anderson Drop-off and we will have your orders ready for you there. Email
Donna
Or text: 864-353-6096
Veggies are coming in very well now, and growing like gang-busters due to all this rain!
OCCASIONAL CSA: What you will see in the occasional CSA this week: Expect to see seasonal veggies (like mixed squashes, potatoes, GREEN TOMATOES WITH RECIPE and herbs) and proteins, with recipes for making life easy and healthier using _locally grown _foods on your dinner table





Nasturtium, one of our Edible Flowers

What’s new this week? Squashes are looking buff! Zucchini, Patty-Pan (recipe on left), summer squashes crooked and straight neck, tomatoes) not many ripe, but plenty of large green ones! The nasturtiums, are looking might pretty in yellow, orange, or red, so get some to add a peppery interest to your tossed salads. What?….You say you have never tried Nasturtiums? What are you waiting for? Just a few flowers or leaves added to a tossed salad add the gourmet touch and pretty colors too! Even the seeds are edible, when they are ripe, and some people use them as a capers substitute.
WE HAVE POTATOES!



Our first picking of Yukon Gold potatoes was a wonderful surprise! We had no idea what was going on underground till a couple of rogue hens scratching in the straw scratched up a couple of huge taters to show us what was growing on right under our noses! So, Lenard and I began to feel around under there and found some beautiful new potatoes for you! They are crispy and buttery and melt in your mouth! Be sure to order some this week, and make a note of whether you want large or small ones. Besides Yukon Golds, we have some fine white fleshed potatoes. Remember that “new Potatoes” are freshly dug potatoes which have not been “cured”, or allowed for the skin to dry and toughen up for storage. These will not store for months like the ones in the store, but you won’t have to worry about that, because you will be eating every morsel and craving more! The skin is very thin, so, no peeling needed. If you want to remove it anyway (why?) just scrub them with a brush or scrubbie. Many of the mineral nutrients are concentrated in the skin, though, so, think about leaving skin on. With these potatoes, there is no worry in leaving skin on, as they were grown in organic soil with nothing but compost added to the growing environment.

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GUEST BLOGGER JESS BAYNE: 30 Days on the Plate


The words below, written by friend, Jess, just so happen to reflect the opinion of your market manager, who wishes she could have expressed them as well as Jess has here.

“Who Cares? We are all going to die anyway.”Eat Real Food.

I feel like I can’t stop talking about food – Everywhere with everyone all the time. I think I’m becoming borderline obnoxious (possibly full on obnoxious to some). But food has become a central focus at my house. It rearranged the budget, the pantry, the medicine cabinet, the fridge, the shopping, the conversations – everything. I guess it is not really food necessarily, but the anti-food – The Chemicals.
Before I go any further, I want to address a statement that keeps getting tossed at me: “_Who cares? We are all going to die anyway.”_ Yep, that is correct; we are all going to die someday. So? So, what? Does that mean we should get about 35 decent years, and then start falling apart for the next 15 -20 years until we are just sitting or lying around waiting to die? That is crazy. Seriously, that is what we’ve come to? What if we could have 70 decent years?* How much more life could we live if we take it by the horns Now instead of saying, essentially, life isn’t worth the hassle? Instead of trading in the last quarter of our lives for doctors’ offices and pills and treatments just to keep from dying, Take. It. Back. _Take it back from the part of the world so driven by money and power that they are trading our lives for profit. _
Take back your health. Take back your freedom to choose what you put into and on your body.
Saying it like that makes it sound so profound – so Big. But it is not. It is opening up to the possibility that what you’ve been raised on, been taught, is wrong. I am not trying to dishonor our parents or grandparents here. They were duped, too and in the worst way. They were duped when life was hard. They needed some things to get easier. They needed life to be good again. What began as a good idea started a pendulum in motion that is now killing them. Like in Poe’s terrifying account of the captive forced to choose which way to die, we are forced to pick our poison. Which way to die – Cancer? Heart Disease? Diabetes? We are the prisoners tied to the floor with the pendulum ever coming down on us – we see it coming. And we are surrounded by putrid water, and rats, and fiery walls. Is there an army coming to save us? I don’t think so. In the words of the Hopi Elders, We are the ones We have been waiting for.
(Second installment next week)
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Here are some excerpts: just to “tease” you:
“Untraining ourselves is overwhelming at first. If you take it head on and get serious about it (not dabbling around cause it is trendy or any of that crap), it is unhinging. Finding out what we are doing to ourselves and our children – it is like mourning the loss of a loved one.”
“We are the ones we have been waiting for. Not the doctors. Not the politicians. Not the diet gurus. Not the food manufacturers. Us. We. You. I. Heal yourself.”
To follow Jess’ Blog, “The Baynes in motion”
(Who said it would be Easy? What is the BIG deal when you’ve done something easy?)" and to read past posts as well, click here

  • The Putneys, approaching 70 themselves, and both very physically active, believe that there is abundant life after 70, too.
    30 Days on the Plate.(
    a closed Face Book group that I would love to add you to if you are interested)

You are the US in USLG!


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