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.
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“Thanks to all who make this possible!!” ~
DM, Greenville SC
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I’m so thankful for reliable growers and market.” ~ MC, Greenville SC

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6/6/13 Market Harvest News! Market is open for ordering!




According to the “Huffington Post article”:, it’s easy to see how kohlrabi could throw you off your game the first time you see it. It looks like someone teleported a vegetable from Mars right into your kitchen. But in truth, kohlrabi is incredibly versatile. Kohlrabi, cabbage, Brussels sprouts and kale are all cousins, so you can expect that any flavor that goes nicely with one, will be lovely with the other.

After asking a formerly vegetarian friend what she likes to do with kohlrabi best, she said, “Honestly, just peel it, slice it, sprinkle it with salt and eat it raw.” We love her style and hope you follow suit. You can basically treat kohlrabi, both the green and purple varieties, like a sweet, overgrown radish. Do be sure to remove all of the peel (which is really tough), unless you plan to cook it until it’s soft.
“Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.” — WSBLEND

    Serves Three to Four
    (received 4.5 stars out of 5 in 77 ratings)
    4 kohlrabi bulbs, peeled
    1 tablespoon olive oil
    1 clove garlic, minced
    salt and pepper to taste
    1/3 cup grated Parmesan cheese

1.Preheat an oven to 450 degrees F (230 degrees C).
2.Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Adapted from

Market News

WELCOME Upstate Locally Grown Members.


Order today for pickup Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Frm 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 BEGIN 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.
What: Farmer’s Market Booth and CLG 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.

What happened Last week, you say? Some of you may have wondered why the markets didn’t open last week. Well, The Putneys have both been ill lately, with Lenard having been in the hospital. We have been suffering from a bacterial infection and we believe we have found the source in our water lines, so are thinking that we will quickly recover. We plan to go full speed this week.

What’s new this week? Green onions *are looking good! So are the *nasturtiums, so get some to add a peppery interest to your tossed salads. Kohlrabi is at its finest. You can use it fresh in salads and slaws, or try our recipe to the left. Strawberries and lettuces are on the way out, but there are still plenty of greens for your dining pleasure. Summer squash is coming along, and tomatoes are putting on some steam. *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! 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.

OCCASIONAL CSA:(NEW) What you will see in the occasional CSA this week: an array of lettuces from Putney Farm, with Amaranth and Lamb’s quarters, spring onion, an herb sampler, and edible flowers to garnish a freshly harvested garden green and herb salad. ( Suggestion: A simple vinaigrette of extra-virgin olive oil, herb, balsamic or wine vinegar, salt and pepper is best to allow the other flavors of the herbs, greens and flowers to shine through.)
The featured eggs will be Jumbo Fresh Duck Eggs. These jumbo eggs are wonderful for baking, because they add fluff to cakes, pancakes, etc. Besides baking, the rich flavor and texture also lend a boost to an _egg salad _or potato salad, and we love them as boiled, fried, or scrambled eggs. Your CSA bag will be rounded off with a cheese, and a protein. Order early while quantities last.


The Greenville March against Monsanto was a great success, as was the get-together afterward at Swamp Rabbit Café and Grocery. We have formed some great friendships and made some strong and healthy alliances with this group of concerned citizens, which will positively affect the future of Upstate Locally Grown and help us to grow in the direction we are looking for. You will hear more about this in coming newsletters, but I can tell you that it will be all good news!
Facebook Page here Website: Here. What’s it all about?The March against Monsanto world-wide mission statement can be found here
Watch the full length documentary “The World According to Monsanto” here
Basically, our local group is concerned about 1)unwanted GMO’s showing up in our foods without giving us a choice whether we want these or not. 2)There is no law about labeling, so we want labeling to be mandatory. 3)We also are concerned with the loss of the bee and pollinators due to use of systemic pesticides that remain in the plant and its pollen. 4) Educating folks about these issues and more environmental concerns is a major part of our mission, and USLH plans to be a part in this education. If you follow us on Facebook, you already know that we are generating lots of links to sources of studies and other info to keep us in the know on these issues. Please “follow us (Upstate Locally Grown)”: if you would like to know more.

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