A special edition to update you on what Upstate Locally Grown Market is about. Also, a special recipe for the wonderful Butternut squash that is available now, and an empassioned letter from your Upstate neighbor who cares.
ABOUT UPSTATE LOCALLY GROWN ON-LINE FARMER’S MARKET
AT A GLANCE:
pick and pack your order
just hours before you pick it up!
“Upstate Locally Grown Market” is meant to emulate many aspects of a traditional “booths and tables” farmers’ market. The members are buying directly from the grower, at prices set by the grower. The grower describes what is available, supplies photos of the items, and sets the purchase price.
WHO ARE WE?
…“great things in business are never done by one person, they’re done by a team of people.”
Steve Jobs — Interview with 60 Minutes, 2003
We (including you) are a cooperative team of sincere and dedicated people; devoted to providing the freshest, most delicious, most health-boosting foods available. You are a part of this team. We do this by enlisting volunteer helpers and inviting local sustainable farmers, gardeners, and artisans to list the fruits of their labors on our virtual farmer’s market, so that you may order directly from the producer. Every human effort “takes a village”.
Upstate Locally Grown Market is the result of combined efforts of many, many folks; in fact, over 1,000 families are signed up for our weekly Harvest News, and we have new members weekly! :0)
These “growers” are a select and very special breed of folks who are known to have sustainability as their standard. All of the growers are selected because they adhere to very strict standards, of which being a “good steward of the land” is a great part.
NO Chemicals: All of us grow without chemical pesticides, herbicides, or horomones.
Animal Welfare: In the case of animals or poultry, each farm is inspected and must practice good animal welfare. No animals are caged; all are free-ranged, and live a life as close to natural for them as a domestic animal can be. Our growers are known in the community to be of fine character, and they each come recommended by a group of their peers. We visit their farms and we personally know their methods of production.
WHAT ARE WE “ABOUT”?
“The fork is the most powerful tool to change your health and the
planet; food is the most powerful medicine to heal chronic illness.”
~ Dr. Mark Hyman
We see pure, fresh, Locally Grown Food as a powerful tool for building healthy bodies. Todays trends are toward supporting the local food movement that is sweeping across the nation, and we know that you want to be a part of this healthy trend.
We are “about” cooperative effort, and a "win/win/win spirit: * The consumer wins in this farm to fork effort by receiving the freshest foods possible directly from the farm. The Producer wins because he sells his produce at a fair market price, without a middleman, and without shippping his goods thousands of miles and affecting the quality of hios product.
- The market wins when we all pull together to make this happen in a smooth manner. We love to see your smiling facdes and to hear your delighted “ohh’s and Ahhs” over the wonderful local foods.
- The community wins because we are recycling the majority of your food dollars right here in the community, rather than sending it around the globe.
- The earth wins, because we are doing our part to be greener by keeping our drop-offs local, pooling the transportation, and re-using the coolers, ice packs, bags and containers wherever we can.
Upstate Locally Grown Market, like many of the Locally Grown dot Net markets, is an independent, self-supporting entity.
Though the producers keep the majority of their sales, like all Farmer’s Markets, Uptate Locally Grown collects a small "booth fee” from the producers. This helps to cover the printing, communication, advertising, and PR costs.
A 10% “service charge” on all orders goes toward ongoing USLG Market charges, such as Pay Pal fees, Software Fees, and delivery expenses, like gas.
Your membership fees help to buy supplies like coolers and auto expenses.
Our market breaks even, and anything extra that needs to be done would be of a donation type.
While we don’t solicit donations of funds, anyone is welcome to donate at any time, for any reason.
Upstate Locally Grown Market is administered by Putney Farm (Donna and Lenard Putney) with the help of many market helpers.
Our Advisory Board is made up of our Market Managers and growers. New growers are interviewed before signing on, and are usually come reccomended by other growers and members. They must posess a good character, and a win/win, cooperatrive spirit in order to remain in our market as Upstate Locally Grown Approved Growers.
We’ve worked very hard to make Upstate Locally Grown the most convenient way for you to put locally grown food on your tables. It’s amazing what transpires each week in such a limited space and time window. Volunteers use their own vehicles (Yes, even me), don’t get a salary,(no, not even me) and put in very long hours in every kind of weather and conditions.
They certainly do deserve appreciation and applause for pulling this complicated operation together week-by week, working as a team in the background. What a fine group of Market helpers we have! What dedication each of them has, to give of their precious time to make sure that USLG keeps on running smoothly for you/us. Working together for a common cause with like-minded people builds a sense of community, and USLG has surely built a family of friends for many of us.
Sometimes things go wrong; communications are misunderstood, things get lost or left behind, but, we try very hard to get it all there for you, on time, and very fresh. If we make a mistake, we are very happy to try to correct it if you let us know.
(If you have an idea of a better way to do these things easier or more efficiently, we are open to your ideas, suggestions, and volunteer time.) If you have an hour or two, we surely can find a task to fit your particular talents and time-slot. Just let us know.
We are here for you, and this "we IS you. You, each and every one of you, are what makes Upstate Locally Grown the premier local food system in the Upstate.
Thanks so much for your support of Upstate Locally Grown, all of our growers, local food, and our rights to eat it. You all are part of what makes the Upstate such a great area in which to live.
Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Upstate Locally Grown products, so we can try it too!
Butternut Squash with Browned Butter and Thyme Recipe
1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups)
3 Tbsp butter
1 Tbsp chopped fresh thyme (or 1 teaspoon of dried)
Salt and freshly ground black pepper
1 Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter. Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.
(Note that it doesn’t take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I’ve had to do on occasion when not paying close attention.)
2 Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.
3 Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.
Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.
(Order yor fresh thyme from our Market)
WE GET LETTERS
Donna — thanks for posting that lovely video about Transitions. We are just back from a long road trip through the northeast. In PA, (my home state) “fracking” -the term for hydraulic fracturing, is ruling the day… everywhere the hotels are full of drillers and haulers, busily drilling deeply into the land to extract natural gas. It has terrible consequences, already happening in a few small towns (Google “Dimock, PA,” Vanity Fair article of June 2010) which were the first “victims,” but we kept asking, and people just shook their heads and said things like “oh, they don’t really know if it will hurt and it’s certainly helping the economy.” Those were the people who actually knew something was happening. Others just looked blank. One man, a friend, is worrying because he isn’t sure if he owns the mineral rights under his extensive piece of land and he does know that drilling could go on all around him, taking the gas out from under his land. And, it seems clear, drilling will happen. It has spread over the eastern two thirds of PA.
In upstate NY, they are still debating the issue vigorously, but I think some drilling has begun in central NY.
Then we went to VT, where in a short trip we must have seen at least ten sun collecting “farms”, just out in the country. They are busily repairing damage from the storms of a month or so ago… not waiting for FEMA, just getting on with it. (The rivers are still nearly at flood stage and it’s still raining — I fear for them come spring.) Restaurants feature locally grown foods, even large chains that usually don’t pay much attention. Hotels advertise that the room temps are controlled automatically and the heat will come on once the system senses that you are using the room. Don’t rush to alter the thermostat, please.
Came home and found your video. It’s nice to know there are people in SC paying attention — and even working to improve the situation.
Thank you again for all you do.
(And, THANK YOU Margaret, for being a wonderful part of the reason why we do this!) (See the 45 minute video by going to our website. It is temporarily embedded into the heading on every page, and yocan simply click on it to watch it from our site.