The Weblog

This page contains news, event information, and other items added by the market managers, including the weekly availability email. Be sure to check back regularly!



 
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Opening Bell and Other News


Greetings Conway Locally Grown Community,

No time today for whining about the weather or how hard it is to be a farmer. There’s too much exciting stuff going on that everyone needs to know about! Check it out:

La Lucha Space On The Move
La Lucha Space is moving downtown and re-envisioning their operations. These young go-getters have some very cool ideas. Check out their website laluchaspace.com for details and help them out by taking their short survey.

Kiva City Little Rock Launch
In other exciting news, longtime micro-lender Kiva is launching Kiva City Little Rock this Spring. Kiva is a non profit that helps entrepreneurs and small businesses start or grow their business. Last year they started a program called Kiva Zip which aims to help small businesses throughout the US. On March 15th they’ll be having a large media event in Little Rock highlighting entrepreneurship in Arkansas and they are looking to get connected with farmers who might benefit.
Their program offers 0% interest loans up to $10,000 for underserved and financially excluded entrepreneurs in the US. These loans are crowdfunded online by people around the world. They have had a ton of success working with organic farmers throughout the US.
Their media event on March 15th will be a great chance for you to gain awareness and publicity for your businesses. They’ve promised a prominent endorsement that will bring national attention to Kiva and entrepreneurs throughout Little Rock.
If you would like to learn more, you can check out their website at zip.kiva.org or reach out directly to Justin Renfro, the Program Coordinator at Justin@volunteers.kiva.org or 408-455-7726.

Update From The Director
Lastly, the CLG Advisory Committee and I have made it our goals this spring to improve the efficiency and function of the market, and to generate some excitement in the region over local food in the hopes of adding new customers. There are a few things we are working on currently to help us reach these goals that you all should know about. I am in the process of planning a local foods dinner in Conway that would feature food from CLG growers. The dinner would be designed as a fundraiser for the food pantry and/or CLG community fund, and also as a press and advertising opportunity for CLG. I will also be working with committee members to organize farm tours this spring – this will be a fun opportunity to connect personally with some of our farmers and see what their work is like. I’ll updated you when we nail down the details.

Hopefully that gives you an idea of what’s going on behind the scenes at CLG. More details will be coming soon. The market is now open. Go to conway.locallygrown.net/market to place your order. Hit the checkout button (only once!) when you’re done, and you will receive a confirmation email when your order has been placed. Thanks for your continued support, and have a wonderful week!

Sincerely,
Gabe Levin
Market Director

Bring Glass Jars to CLG Pickup today 4-6pm.


Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

Remember to bring your glass jars for recycling, and bags for ordered items.

See you this afternoon. Have a great day!

Market Reminder


Greetings Conway Locally Grown Community,

This is a reminder that the market closes tonight at 10pm. Have a great day.*

Opening Bell


Greetings Conway Locally Grown Community,

I think the weather has been the main topic of several of my market opening emails recently, but the weather is so central to a farmer’s thoughts and concerns (one could compare the farmer-weather relationship to that of an investment banker and the variations of the stock market) that I have to mention the recent meteorological activity at Falling Sky Farm. Thursday morning began with wet snow, which turned to sleet as the temperature rose slightly, and then to freezing rain – the ugliest, wettest, most miserable weather possible. The ground became covered in a quarter inch of ice, but animals must be tended nevertheless, and the plight of shivering, huddled choates offered me a crash course in impromptu animal shelter construction. A tarp wired to an aluminum gate leaned against two trees and dry hay spread underneath made the little pigs warm, dry, and happy once again, even if setting it up made me chilled and soggy. Freezing rain is just another factor in the enormous list of adversities that can stand in the way of a farmer’s path to success. Supportive communities like Conway Locally Grown help make it all worth the effort.

So renew your support of the some of the toughest and hardest working people anywhere – your local farmers, and celebrate with me another week of good food grown right by good people. The market is now open. Go to conway.locallygrown.net/market to place your order. Hit the checkout button once when you’re finished, and you will receive a confirmation email once your order has been placed. Thanks and have a warm, dry week!

Gabe Levin
Gabe@conwaylocallygrown.com
Market Director

Bring Glass Jars to CLG Pickup Today at 4pm! Thanks!


Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

Remember to bring your glass jars for recycling, and bags for ordered items.

See you this afternoon. Have a great day!

Market Reminder


Greetings Conway Locally Grown Community,

This is a reminder that the market closes tonight at 10pm. Have a great day.

Opening Bell


Greetings Conway Locally Grown Community,

It’s spring cleaning time at Falling Sky Farm. We’re clearing falling limbs out of pasture edges, burning brush piles, cleaning up overgrown fencerows, putting in new fencing….in other words, frantically getting ready for the growing season….which may be upon us already. The grass is looking greener and thicker every week, the cows are mooing anxiously, longing for fresh greens after months of eating dry, dusty hay. Soon we’ll be fastening tarps back on to our fleet of chicken coops, preparing them for another 9 months of production after their lonely winter fallowing. Honestly I’m itching for springtime. I miss the colors – white and pink blossoms bathed in fresh green. I miss the smells – wet clover in the morning, honeysuckle on the breeze, even the pungent chicken poop. Most of all I miss working comfortably in a t-shirt and straw hat instead of coveralls and a wool cap. I guess I should keep in mind that one of these frosts will be the last one, and then it’s work work work sweat sweat sweat all the way to November. I got interested in farming because I wanted a slow, peaceful lifestyle. Ha! Real farmers spend most of their time trying to catch up.

From Cedar Rock Ridge:
Thanks for all who sampled our new recipe for Spicy Asian Cabbage on Friday. Your comments were much appreciated! Most did not get a chance to pick up their own jar since it sold out so quickly, but have no fear. This week’s batch produced 4 pints for only $4, and 5 half-pints for $2.50. Get yours, and enjoy

The market is now open. Go to conway.locallygrown.net/market to place your order. Click the checkout button once when you’re finished and you will receive a confirmation email when your order has been received. Thanks and have a wonderful week.

Sincerely,
Gabe Levin
CLG Market Director
Gabe@ConwayLocallyGrown.com

CLG Pickup 4pm today!


Good Morning,

This is a pickup reminder for those of you who ordered this week. Thank you for your order. You can pick up your order from 4:00 p.m. until 6:00 p.m. today at Saint Peter’s Episcopal Church at 925 Mitchell Street in Conway.

Remember to bring your glass jars for recycling, and bags for ordered items.

See you this afternoon. Have a great day!

Market Reminder


Greetings Conway Locally Grown Community,

This is a reminder that the market closes tonight at 10pm. Have a great day.

Opening Bell and Other News


Greetings Conway Locally Grown Community,

As spring approaches, things get busy quickly. The time is now to analyze, adjust, reform, and plan ahead. Falling Sky Farm is already ordering chicks and scheduling butcher days, in addition to starting the move-in process at their recently purchased farm house! The Conway Locally Grown Advisory Board gathered this past Friday to asses where we are as a market and how we need to improve. Everyone came away from the meeting with something they need to do or help with in order to make our market the best it can be. As director, I have a list of things to tackle, the first and most important of which is to be more visible and accessible to you, the customers and growers. Soon we will add a list of contact information on the market website to help you know who to contact for questions, concerns, and comments. In the meantime, don’t hesitate to email me with any questions at gabe@conwaylocallygrown.com

Tour Bluebird Hill Berry Farm
On a separate note, Jerry and Jeaneane Markham of Bluebird Hill Berry Farm wish to let you know that they are going to sponsor a farm visit opportunity. The date will be June 2, 2013 beginning at 1:00 p.m. with a hamburger lunch. Use this link, www.SignUpGenius.com/go/70A0E4CA8A929AA8-farm/7501473, to sign up for the farm visit. More information will be coming as the date draws closer.

From Cedar Rock Ridge:
Two items:
1. I made Skoosh this morning. Time to restock!
2. Carissa made this incredibly, awesome meatloaf last week using CLG products and wanted to pass on the recipe. Sure to be a hit at your house too. Here’s the recipe:

1 lb ground beef (Falling Sky Farm)
1 small onion, finely diced (optional)
1 egg (Cedar Rock Ridge)
1/2 cup milk
1/2 cup breadcrumbs or oatmeal
2-3 teaspoons Beaverfork Blend seasoning (Cedar Rock Ridge)
1/2 cup barbeque sauce (Drewry Farm & Orchards)
1/2 cup candied jalapenos (Cedar Rock Ridge)
Heat oven to 350°F.
Mix all ingredients except barbeque sauce and candied jalapenos. Place mixture in a lightly greased baking dish and form into a loaf. Spread barbeque sauce evenly over top of loaf. Place candied jalapenos evenly over top of loaf.
Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer reads 160°F.
Enjoy!

The market is now open. Go to conway.locallygrown.net/market to place your order. Hit the checkout button only once when you are finished and you will receive a confirmation email when your order has been placed. Make sure and check out the yummy recipe from Carissa and Steve at Cedar Rock Ridge. Thanks and have a great week!

Gabe Levin
Gabe@ConwayLocallyGrown.com