To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
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

To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
Market Director
Donna Putney
EDITOR
Heidi Williams
GREENWOOOD Market Manager:

Courtney Rebovich
Packing Coordinator: Shae Smith
DROP_OFF SCHEDULE

Recipes

Chinese Steamed Fish with Asian CSA Coleslaw
Tweet
Steamed Fish

Ingredients:
1 lb. white fish (like Tilapia)
2 inches ginger (peeled and cut into thin strips)?or 2 tsp. ground ginger
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)?
Some cilantro leaves?
2 tablespoons cooking oil?
1 tablespoon rice wine

Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce?
2 tablespoons rice wine?
2 tablespoons water?
1/4 teaspoon sesame oil?
3 dashes white pepper powder?
2 tablespoons brown sugar

Method:
Clean the fish properly. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 T rice wine on top of the fish. Top the fish with 1/2 of the cut ginger strips or ground ginger.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming).

Cover your wok tightly and set your kitchen timer for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
(Optional) Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish.
Top with scallions and cilantro leaves, and serve the steamed fish immediately with white rice.

(Adapted from rasamalaysia.com)

Asian Coleslaw
Ingredients
2 ½ cups finely chopped greens (mixture of Swiss chard, mustard greens, bok choy, cabbage)
½ cup finely grated carrots
2 T finely minced red onion

Dressing
2 T vegetable oil
2 T rice vinegar
1 T soy sauce
2 tsp brown sugar
¼ tsp powdered ginger or ½ tsp fresh ginger grated
dash of chili oil, sweet hot salsa, Tabasco or other hot pepper sauce (optional)

1/3 cup chopped peanuts, 1 T toasted sesame seeds or dash of sesame oil (optional)

Method
Combine chopped veggies and toss well.
In a separate bowl or salad dressing cup, mix remaining ingredients.
Mix and toss well. Marinate for 10 minutes. Serve cold. Keeps in fridge 3-4 days.

Market News

STOCK UP! THE MARKET WILL CLOSE FOR THE HOLIDAY ON DECEMBER 23rd.
USLG will close the 23rd with plans to reopen on Thursday, January 5th.

New Year, New Call for Volunteers!
2011 has been a great year for USLG.
Would you like to be a part of this important, grassroots movement? Because we can use your help. We’re looking to establish teams of volunteers to:
- Help pack orders once a week (in three different areas.)
- Contribute to and/or edit the weekly Harvest News weblog
- Help us build our fan following on Facebook/Twitter/Etc.
- Reach out to new members and help them troubleshoot ordering issues and other newcomer questions.
- Transport orders to drop-off spots
- Hand out orders to members
- 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 wek, there are so many ways that we could use your unique talents to benefit local farms, artisans, and families.
To volunteer, please email Donna at putneyfarm@aol.com

• In Transition: Remember to draw down your balances to zero by Jan 1 2010, and pay-as-you-go for a time.*

Remember to Recycle Your Egg Cartons With USLG!
Reduce greenhouse gases and save a trip to the recycling can by throwing your CLEAN USLG 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 future egg purchases. Thanks!

Prayer Request
Please keep Donna and her wonderful husband, Lenard, in your prayers as they struggle through some health issues. The hardest working couple in local food is working hard to get back to 100 percent! We love you guys!

HARVEST NEWS @ A GLANCE!
- Recipe section:
Fish and CSA coleslaw
- Food & Health News:
Make your own bath products, butter, and more!
- Thank you and farewell to Shae Smith, for now.

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
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

We Need a Hero!
Actually, we have a hero. A bunch of ‘em! Why not help get them recognized. Nominate your favorite local food hero doe the sixth annual Edible Communities’ Local Food Heroes contest! The deadline is December 16, 2011 and winners will be announced in March 2012 at the Edible Communities annual publishers’ meeting as well as published in our Spring 2012 issue. Vote for a Local Hero.

To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
Market Director
Donna Putney
EDITOR
Heidi Williams
GREENWOOOD Market Manager:

Courtney Rebovich
Packing Coordinator: Shae Smith
DROP_OFF SCHEDULE

Recipes

Easy Breezy Roasted Pumpkin & Black Bean Soup Tweet
Heidi C. Williams
Makes 6 servings
INGREDIENTS
1T olive oil
1 medium onion, diced
2-3 small tomatoes, chopped
2 cloves garlic, pressed
3 T cumin
1 tsp Tumeric
2 cans Harvest organic refried black beans
4 cups organic chicken stock
2 organic sugar pumpkins
1/4 cup dry cooking sherry (optional)

PREPARING PUMPKIN
Quarter and seed small pumpkins and roast at 375 for 35-45 minutes, or until soft. Allow to cool slightly, then scoop softened pumpkin out of hard shell, mash slightly, and set aside.

SOUP DIRECTIONS
Heat olive oil, brown yellow onion.
Add chopped tomatoes, sauté for three to five minutes until soft
Add garlic and cumin and stir for about 20 secs (don’t let garlic get too brown!)
Dump in refried black beans (or add four cups of soaked and boiled dried black beans, if you prefer. Be sure to add in extra sea salt)
Add chicken stock .
Heat through
Add pumpkin, and allow to simmer 15 minutes.
If desired, puree with a hand blender.

Top with generous spoonfuls of Happy Cow Sour Cream, and grated Happy Cow cheddar and fresh USLG green onions.

Serve with homemade cornbread or spoonbread.

Market News

THE MARKET IS OPEN FOR ORDERING!

• ATTENTION CLEMSON CUSTOMERS: DROP-OFF WILL BE ON TUESDAY, NOVEMBER 8 FROM 4:30-5:15 THIS WEEK!
  
  
  
  
  

HARVEST NEWS @ A GLANCE!
- Recipe section:
A hearty soup recipe with loads of fresh ingredients found on USLG
- Food & Health News:
5 fabulous things you never knew acorn squash could do for your health! Carcinogens in Johnson & Johnson bath products, and a birthday tribute for our favorite market helper!
- Upcoming Events:
Heritage Corridor Food Forum and Clemson’s Heirloom Apple Celebration
- The Market:
At the end, a complete alphabetical listing of everything that’s available on our market today, all 400-plus products!

A NOTE ABOUT YOUR CLEMSON ORDERS, for this week only: The Clemson orders will be dropped off on Tuesday this week, rather than Wednesday. Donna has an all-day meeting in Columbia this week, and cannot do a Wed drop-off. We apologize for the inconvenience, but this is the best way we could find to keep you on our schedule this week.

FOOD & HEALTH NEWS

What you don’t know about Acorn Squash could save your life!
Straight from the informative and inspirational Web site, Nature Cure we offer you this primer on one of our favorite foods found during Fall harvest: The Acorn Squash.

Acorn squash is a type of winter squash vegetable with astounding health benefits, contributed by its high vitamin and nutrient content. This vegetable has dark green colored rind and pale orange colored flesh with nutty and sweet flavor.

Did you know the acorn squash can …

Fight cancer? Acorn squash is high in antioxidants and phytonutrients, which show anti-carcinogenic benefits on the body.
Improve men’s health? Men suffering from enlarged prostate find quick relief from the symptoms by consuming this vegetable.
Support the immune system? The regular consumption of acorn squash helps to protect the body against flu and cold season thereby supporting the immune system.
Improve Heart Health? This vegetable helps lower the bad cholesterol levels and maintains good cholesterol levels, protecting the heart from attacks and strokes.
Improve lung health? Regular consumption of acorn squash helps alleviate the symptoms of asthma in affected patients.
Aid digestion? Acorn squash helps digestion to take place smoothly and helps in keeping a good digestive health.
Alleviate arthritis pain? The anti-inflammatory nature of acorn squash helps in easing the pain of osteoarthritis and rheumatoid arthritis conditions.

Acorn squash is high in nutritional content. The nutrients present in this vegetable include:
Vitamin A
Vitamins B1, B3, B5 and B6
Vitamin C
Folate
Dietary fiber
Potassium
Copper
Manganese
Omega-3 fatty acids

Falling under the umbrella of “Scary, but true …”
Two years ago, the news came out that Johnson & Johnson’s iconic baby shampoo contained the formaldehyde-releasing preservative quaternium-15, as well as the chemical byproduct 1,4-dioxane. Formaldehyde and 1,4-dioxane are known carcinogens. The federal Consumer Product Safety Commission has reported that “the presence of 1,4-dioxane, even as a trace contaminant, is cause for concern,” and the U.S. Department of Health and Human Services added formaldehyde to its list of known human carcinogens in June 2011.

In a report that came out this week, it seems J&J has removed the formaldehyde-releasing preservative from its baby shampoo in several countries, BUT in the United States if you want carcinogen-free baby shampoo you need to pay double the price for the company’s “Natural” brand of baby shampoo.

Read the full story at Forbes, and seek out some truly natural bath products available right here at Upstate Locally Grown and from markets and shops everywhere.

Happy Birthday and Many Thanks to our Super Amazing Market Manager, Kaevonda Smith!
The Top 5 Things Upstate Locally Grown loves about Shae, in no particular order:
1. She issues inspirational challenges (like September is for Locavores Month, which brought in dozens of supporters and inspired countless recipes and kitchen projects!)
2. Her stamina! Did you know she devotes and donates an entire eight-hour day (or longer sometimes) to make sure our food is packed and delivered each and every week?
3. Her Facebook posts — always good for a hearty laugh.
4. Speaking of laughs … her smile. Infectious and irresistible.
5. and (drum roll, please….) Her Garden, of course!

USLG Events & Updates

Heritage Corridor Food Forum
The South Carolina National Heritage Corridor will be hosting a Food Forum on November 14th in Clemson. A purpose is to bring great focus to our agricultural and culinary heritage in the SC Upstate while also making a huge economic impact through the event. Invitation can be found here Space is limited to 60 people so sign up soon.

Slow Food Clemson University Heirloom Apple Celebration
Slow Food Clemson University has had the opportunity through grants provided by Slow Food USA and Slow Food Upstate to plant rare southern heirloom apple trees at the Student Organic Farm at Clemson University. The four varieties to be planted are Red June, Schumacher, Devine, and Hoover.

A tree planting ceremony will take place at the farm at 2pm on November 20, 2011. Admission is free and light refreshments will be served.

A silent auction and cocktail hour will follow at 4pm at Sleepy Hollow B&B in Clemson to raise funds for the care of the delicate trees. Cost is $40 and includes cocktails and heavy hors d’oeuvres. The proceeds of this event will benefit the upkeep of the apple trees from year to year on the Student Organic Farm. The doors will open at 4 PM and will showcase a silent auction and guest speaker, Col. Lee Calhoun, Jr. Col. Calhoun is the last-surviving member of the Thomas Green Clemson Family and an heirloom apple conservationist and author of Old Southern Apples.

If you would like to make a donation towards the Apple Project of Slow Food on Campus at Clemson University, please mail your check to: Slow Food on Campus, 224 Poole Ag Center, Clemson, SC 29634
This program is funded in part by Slow Food Upstate with funds received from donors to the grants program and from fund raising efforts by Slow Food Upstate.
Questions? sfoc@clemson.edu

To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
TO CONTACT US
Market Director
Donna Putney
EDITOR
Heidi Williams
GREENWOOOD Market Manager:

Courtney Rebovich
Packing Coordinator: Shae Smith
DROP_OFF SCHEDULE

Recipes

Couscous Salad with Dried Cranberries & Pecans
From Food Matters Cookbook by Mark Bittman
Makes 4 servings
INGREDIENTS
1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
½ cup chopped pecans
½ cup dried cranberries
¼ cup chopped scallions
¼ cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
½ cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried
DIRECTIONS
1. Put the couscous in a small pot and add 1• cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
2. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil, and lemon zest and juice and sprinkle with the spices and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
3. Stir in the parsley and sage. Taste and adjust

For this and loads of other nutritious, delicious recipes, visit the Food Day Web site.

Market News

THE MARKET IS OPEN FOR ORDERING!

HARVEST NEWS @ A GLANCE!
- Recipe section:
A healthy, vegetarian recipe with loads of fresh ingredients found on USLG — plus a link to loads more recipes!
- Food News:
SPIN small-scale farming, modern-day beef cartels, Heirloom Apple celebration in Clemson, and broccoli to fight cancer!
- Upcoming Events:
Heritage Corridor Food Forum and GOFO"s Hands on Organic Farming at Red Fern Farm plus lunch by Chef Heather Kalka
- The Market:
At the end, a complete alphabetical listing of everything that’s available on our market today, all 400-plus products!

Did You Know?
Today only 4 companies control nearly 84 percent of beef packing while another 4 control more than 66 percent of hogs?
This rampant consolidation and the resulting anti-competitive practices have needlessly driven nearly a million farmers off the land over the past 30 years. Since 1980, the U.S. has lost more than 600,000 hog farmers and more than 160,000 independent cattle producers in the past 15 years alone. During this time, hog farmers have seen their take home pay cut in half as cattle producers have seen it drop nearly 40 percent.

FIND OUT HOW YOU CAN CHANGE THIS BY READING THE FOOD NEWS SECTION, BELOW!

FOOD NEWS
Small Scale Farming for Commercial Production
It is possible, to farm in a neighborhood, a city, wherever you can find a little plot! The concept is called SPING, and a there’s a great blog post talking about it that will tell you all you need to know so check it out. Or, go ahead and buy the book straight from their Web site

Slow Food Clemson University Heirloom Apple Celebration
Slow Food Clemson University has had the opportunity through grants provided by Slow Food USA and Slow Food Upstate to plant rare southern heirloom apple trees at the Student Organic Farm at Clemson University. The four varieties to be planted are Red June, Schumacher, Devine, and Hoover.

A tree planting ceremony will take place at the farm at 2pm on November 20, 2011. Admission is free and light refreshments will be served.

A silent auction and cocktail hour will follow at 4pm at Sleepy Hollow B&B in Clemson to raise funds for the care of the delicate trees. Cost is $40 and includes cocktails and heavy hors d’oeuvres. The proceeds of this event will benefit the upkeep of the apple trees from year to year on the Student Organic Farm. The doors will open at 4 PM and will showcase a silent auction and guest speaker, Col. Lee Calhoun, Jr. Col. Calhoun is the last-surviving member of the Thomas Green Clemson Family and an heirloom apple conservationist and author of Old Southern Apples.

If you would like to make a donation towards the Apple Project of Slow Food on Campus at Clemson University, please mail your check to: Slow Food on Campus, 224 Poole Ag Center, Clemson, SC 29634
This program is funded in part by Slow Food Upstate with funds received from donors to the grants program and from fund raising efforts by Slow Food Upstate.
Questions? sfoc@clemson.edu

Modern Day Beef Cartels?
Farmers and ranchers across the country need your help today more than ever. As usual with Congress, Big Ag lobbyists are desperately working to kill a set of fair market rules that give family farmers fair contracts and keep them from being discriminated against in the market.

Over the past 30 years, giant meat cartels have been allowed to unfairly discriminate against family farmers in the marketplace: paying lower rates, cutting their contracts without notice and even threatening farmers with retaliation when they dare to speak out.

It’s time for these abuses against farmers, which harm all of us, to end. After all, if all our farmers are driven out of business, the only one left to put food on your plate will be factory farms and agribusiness giants.

Please make a call your Senator today, the fate of your food and who grows it depends on the decision that could be made as early as tomorrow in the Senate.

Broccoli Strikes Back!
“To get the effect of anti-cancer benefits, spice up your broccoli with broccoli sprouts, mustard, horseradish, or wasabi,” said Elizabeth Jeffery, a corresponding author to the study. She added that cabbage, arugula, watercress, and other cruciferous vegetables paired with broccoli can also do the trick. “The spicier the better, that means it’s being effective.”: http://www.naturalnews.com/033948_broccoli_anti-cancer.html

USLG Events & Updates

Heritage Corridor Food Forum
The South Carolina National Heritage Corridor will be hosting a Food Forum on November 14th in Clemson. A purpose is to bring great focus to our agricultural and culinary heritage in the SC Upstate while also making a huge economic impact through the event. Invitation can be found here Space is limited to 60 people so sign up soon.

Red Fern Farm: “Hands-on Organic Farming” Become an Organic Farmer for a Day!
This GOFO (Greenville Organic Foods Organization)-sponsored event offers an opportunity to visit Red Fern Organic farm located in Gray Court, SC.

SATURDAY, OCT 29
8:00 am until 3:30 pm
Herbal workshop, Gourmet lunch, and work opportunities. Lunch is included in the price.
COST
$25 per adult; $15 (children 8-14 y.o.); children under 8 y.o are free and must be accompanied by a parent or guardian.
REGISTRATION BY OCT 26 -
For more information and to register please contact Lisa Nelson or 864-414-6149. Or visit the GOFO site for more details.

Market News

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:
Farmers literally
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)

“GROWERS”
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.

HOW ARE WE SUPPORTED? 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.

Details
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.

Recipes

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

Ingredients
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

Method

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)

Upcoming Local Food Events

Nov. 20 at 2 pm Slow Food on Campus will be hosting an heirloom apple
tree planting ceremony at the Student Organic Farm. Special guest will be Lee
Calhoun, the great-great grandson of TG Clemson and an expert on heirloom
apples. He provided the scions for the trees being planted. There will then be
a cocktail party/silent auction/book signing at Sleepy Hollow Bed and Breakfast
from 4-6.

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.

Margaret
(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.