The Weblog

This page contains news, event information, and other items added by the market managers.

“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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Harvest News 8/2/13


*-

To Contact Us

TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
*Clemson Locally Grown *“Upstate Locally Grown”: http://upstatesc.locallygrown.net/admin Greenwood Locally Grown Here "Putney Farm AND FRIENDS Here
TO CONTACT US
Market Administrator
Donna Putney

Recipes

Pickled Hot Pepper Salsa

1 1/2 cups chopped heirloom tomatoes
1/4 cup chopped hot peppers, such as jalapeños, with seeds
2 tablespoons white vinegar
1 small onion, minced
1/2 cup chopped fresh cilantro
Sea salt

Combine all ingredients and season with salt. Stir well. Let stand for 30 minutes at room temperature to allow flavors to meld before serving. Yields 4 servings. Adapted from: http://www.grit.com/departments/easy-salsa-recipe-zmcz13jazgou.aspx
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Homemade Tzatziki Sauce Recipe
This simple sauce is traditionally paired with Mediterranean pita sandwiches filled with gyro meat or falafel. It’s also delicious as a dip for toasted bread or raw vegetables. Try it on grilled lamb burgers, too. Makes about 2 ½ cups.

Ingredients:

1 medium cucumber, seeded and diced or grated 1 tsp. kosher salt 4 garlic cloves 2 tsp. fresh dill 2 tsp. fresh mint Juice of half a lemon 2 cups strained yogurt (see “How to Make Greek Yogurt,” at right) Kosher salt and freshly ground pepper, to taste

Instructions:

Place the cucumber in a strainer set over a bowl to catch dripping water. Sprinkle salt over the cucumber and let drain for half an hour. Finely chop the garlic and herbs or crush them in a mortar and pestle. Stir the herb mixture, cu­cumbers and lemon juice into the yogurt. Season with more salt and pepper, to taste. Serve chilled.

Read more: http://www.motherearthnews.com/real-food/tzataiki-sauce-recipe-zb0z1302zmcc.aspx#ixzz2arCGK4Hn

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, Thursday after 6 or Friday at Swamp Rabbit Café, and
Thursday 6-8PM or Friday 8-8 at Whole Foods Market, Greenville.
Any member from any of our Upstate Locally Grown sister sites may choose any drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
Email
Donna
Or text: 864-353-6096
WHAT’S COMING UP IN THE GARDENS?
This week, we have concentrated mainly on recipes for the herbs and veggies that are in season now, and have hooked up with a few recipes for sauces made with this week’s offering. Hope you will try some of these and add some different tastes to your diet. Give them a try; I know you will like them!
OCCASIONAL CSA: Every week we offer a grab-bag Occasional CSA for those of you who would like to share the bounty of our farms without formally committing to a CSA. What you will see in the occasional CSA this week: peppers, sweet and hot, heirloom tomatoes, freshly dug white potatoes, vegetable soup, eggs, herbs, with recipes for making life easy and healthier using _locally grown _foods on your dinner table. This will be over $35.00 value and really, priceless, as you will receive the freshest, healthiest produce available anywhere, harvested for you just hours before you pick it up!

Potato Salad
Here is a basic recipe for old fashioned potato salad: Mine uses much more eggs than this, but, what do you expect from an egg producer?
Old Fashioned Potato Salad
5 potatoes
3 eggs
1 cup chopped celery
1/2 cup sweet relish
1/4 tsp. garlic salt
1/4 tsp. celery salt
1 Tbs. prepared mustard
Ground black pepper to taste
1/4 cup Mayonnaise
Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Donna’s note:
Have you ever tried the potato salad hot or warm, right after it is made? Once we tried it that way, we always prefer our potato salad hot! I also add a capful or two of Apple cider vinegar. It perks up the flavors. To add health and taste boosts, I add lots of celery seed, chia seed, turmeric, and dill. I like to add the seasonings while the potatoes and eggs are still warm. They seem to absorb the flavor that way.

Want to grow some potatoes of your own? It is just about time to plant the fall crop, and Putney Farm has seed potatoes for you to order. Try them, they are fun!


Lenard Putney digging fresh new potatoes for you!

Perrilla Recipe


STUFFED CUCUMBERS
Ingredients
1 European cucumber (seedless, chilled peeled)
1/2 cup feta cheese (crumbled)
2 tbsps. mayonnaise
8 drops Worcestershire sauce
1 tbsp. parsley (minced)
Directions:
1Cut the cucumber in half lengthwise and with a teaspoon scrape out the centers containing the seeds.
2 In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them for at least 20 minutes. Before serving, slice the cucumbers crosswise into bite-sized pieces.
Suggestions: instead of parsley, try sprinkling celery seed or paprika on some of the cukes after stuffing.
You cam order many of these products frehs on Upstate Locally Grown: www.locallugrown,net or Clemson.locallygrown.net or putneyfarm.locallygrown.net on their market page.

You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.

Harvest News / Market Open.


-

To Contact Us

TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
*Clemson Locally Grown *“Upstate Locally Grown”: http://upstatesc.locallygrown.net/admin Greenwood Locally Grown Here "Putney Farm AND FRIENDS Here
TO CONTACT US
Market Administrator
Donna Putney

Recipes

Nasturtium Recipes
The “How-To”
Flowers and leaf are excellent addition to any salad and make a beautiful garnish on your plates. Nasturtium and other cresses are considered interchangeable in the kitchen and are popular in Europe and North America where they are used for spreads (especially those based on cottage cheese) and salads. In Europe, cress leaves are not commonly combined with other fresh herbs but they are compatible with the fines herbes of French cuisine and may be used together with each of them. Leaves or flowers of nasturtium are commonly used to flavour herbal vinegar and cress is also very good for herb sauces.
NASTURTIUM BUTTER:
4 ounces unsalted butter (1/4 pound – 1 stick), softened
12-18 nasturtium flowers – rinsed and drained – chopped small
3-4 fresh chives (optional) – chopped small
2-4 fresh nasturtium leaves or a few sprigs fresh parsley – chopped small
Instructions:
Mix all ingredients until well blended. They can be rolled into logs and wrapped in plastic wrap. Can be frozen. Put a frozen pat/slice on roasted chicken, a freshly grilled steak, baked potato, etc.

NASTURTIUM GOAT OR CREAM CHEESE DIP / SPREAD
8 ounces (1/2 pound) cream cheese or soft goat cheese (chevre)
4 teaspoons tender nasturtium leaves, chopped
4-6 nasturtium flowers for garnish – or can be chopped and mixed in if you wish.
Mix all ingredients until well-blended. We serve the Chevre and Nasturtium Leaves Dip/Spread with crackers. If you desire a creamier consistency, add a add a little bit of milk, cream or sour cream.

little bit of milk, cream or sour cream.

NASTURTIUM PESTO

Ingredients:
?
2 cups nasturtium leaves?
1/2 cup thinly sliced nasturtium stems?
1/2 cup toasted pine nuts?
4 cloves garlic?
1 cup olive oil?
1/4 cup freshly grated Parmesan cheese

Directions

1.?
Step 1

Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.

?Step 2

Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.

Basil & Nasturtium Summer Salad
Ingredients
1 cup basil leaves
1 cup nasturtium (leaves)
7 cups salad greens (baby)
1/2 tsp. kosher salt
4 plums (ripe, seeded, and quartered)
1/2 cup toasted pecans
12 nasturtium (blossoms)
1/3 cup plus 2 TBS vinaigrette (Lemon)
Directions:
Place basil, nasturtium leaves, and salad greens in a large bowl. Sprinkle salt over salad mix. Pour 1/3 cup vinaigrette over salad, gently tossing.
2. Divide salad between 4 salad plates, top with plum quarters and pecans. Drizzle remaining vinaigrette over salads. Top each plate with 3 nasturtium blossoms.

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, Thursday after 6 or Friday at Swamp Rabbit Café, and
Thursday 6-8PM or Friday 8-8 at Whole Foods Market, Greenville.
Any member from any of our Upstate Locally Grown sister sites may choose any drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
Email
Donna
Or text: 864-353-6096
Veggies are coming in very well now, and growing like gang-busters due to all this rain!
This week, we have concentrated mainly on recipes for the herbs and veggies that are in season now. Hope you will try some of these and add some different tastes to your diet. Give them a try; I know you will like them!
OCCASIONAL CSA: Every week we offer a grab-bag Occasional CSa for those of you who would like to share the bounty of our farms without formally committing to a CSA. What you will see in the occasional CSA this week: Expect to see seasonal veggies (like mixed squashes, potatoes, TOMATOES, peppers, 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? , tomatoes 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. (See recipes to the left)
Perilla are doing well, and we sure would love to share this wonderful basil relative with you. See recipes below
*WE HAVE POTATOES! Lots and lots of freshly dug potatoes! Want to grow some of your own? It is just about time to plant the fall crop, and Putney Farm has seed potatoes for you to order. Try them, they are fun!



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 the skin 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, as they were grown in organic soil with nothing but compost added to the growing environment.

Herb-Roasted Oven Fries

Freshly dug potatoes have so much going for them in terms of taste and texture, it’s never easy to pinpoint only one attribute, but I especially like how beautifully they roast. they are so moist that after a short time in the oven, they are just perfect. I cut the potatoes into slices rather than wedges so that more of the surface comes into contact with the hot pan and the final result is crisp perfection. Be sure the pan is hot when adding the potatoes so that they sear immediately. I weave herb stems among the potatoes for optimal flavor and to reduce the labor (no pulling leaves from the stems or chopping).

Ingredients
6 medium-large Yukon Gold potatoes, cut into ½ inch thick slices
grapeseed or coconut oil
salt and freshly ground black pepper
6-8 fresh rosemary sprigs 3 inches long
6 fresh sage sprigs, each with 3 to 5 leaves
1 small yellow onion, finely diced

Procedure
1. Put a large cast-iron skillet (or any other large oven proof pan you have) in the oven and preheat the oven to 400 degrees

2. In a large bowl, lightly mist the potatoes with oil (or gently rub the potatoes with oil to coat), sprinkle with salt and pepper, and toss to mix. 3 Meanwhile, lightly spray (or put the oil on your hands and gently coat the herbs by rubbing) the rosemary and sage sprigs with oil and set aside. 4. Remove the hot skillet from the oven and lay the potatoes in the skillet, arranging them in as close to a single layer as possible. Roast for about 15 minutes, or until the potatoes are browned on one side. 5. Turn the potatoes over and sprinkle evenly with the onion. “Weave” the rosemary and sage sprigs between the potatoes and return the skillet to the oven. Cook, turning the potatoes and herbs occasionally, for about 15 minutes longer, or until the potatoes are browned and cooked through. 6. Season the potatoes to taste with salt and pepper. Stack the potato slices, with the herbs between them, on a warmed platter and serve. Serves 4. From Homegrown Pure and Simple, by Michel Nischan.

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Perrilla Recipe

PERILLA
(Beefsteak Plant, Shisho, Chinese Basil)
Perilla leaves can be used in both raw and cooked applications. Extremely popular in Korean cuisine the leaves are commonly used as a wrap for rice, barbecued meats and vegetables. They are also popularly used in Korea to make a kimchee of sorts by marinating the leaves for an extended period with soy sauce, herbs and spices. Add to salads or slice and incorporate into savory pancakes, breads and stir fries. Try using as a substitute for basil in caprice salad or pesto sauce. The flavor of perilla leaves pairs well with chili, garlic, soy sauce, grilled meats and soft cheeses.

Perilla Pesto

½ C. pine nuts (or pecans or walnuts)
3 cloves garlic
½ C. extra-virgin olive oil
1 t. kosher salt
¼ t. white pepper
2 C. perilla leaves
1 T. fresh lemon juice
zest of one lemon

Wash, dry, and roughly chop the perilla leaves.

If you have raw pine nuts, lightly toast them in a dry skillet on medium heat for no more than five minutes. (If you follow a raw food diet, omit this step.) Mine came dry-toasted from Trader Joe’s.

Place all the ingredients in a blender or food processor. Blend until it makes a fine paste. Taste and adjust seasonings.

Serving suggestions: Over pasta, fish, or chicken, or as a dip for vegetables
- See more at: http://reciperenovator.com/special-diets/vegan/healthy-recipes-gluten-free-perilla-pesto/#sthash.6X7Ck4Ra.dpuf

You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.

Drop-off Changes


Hello Folks!
Well we are finally seeing some sunshine, and loving it! Here’s hoping that our crops can recover, as many farmers have declared theirs a loss. The continuous rain has been too much of a good thing, setting up conditions for crop failure. Fortunately, though, we still have some great fresh veggies at Putney Farm and Friends, so, if you wish to partake, please note:

Greenville Drop-off days are a changing! *
In order to better service our Greenville drop-offs, we will be offering a * late Thursday or any time Friday pick up at both Whole Foods Market and at Swamp Rabbit Café.

Let us know how this works for you.
You may also pick up at the Anderson County Farmer’s market building where we have a booth with the Anderson Area Farm and Food Association’s Farmer’s Market on Tuesday from 5-7:30 PM through the month of August.
More news and availability list to follow; we just wanted to open the markets for you while we are composing a news-and-recipe filled Harvest News for later on.
Donna

Weblog and Market is Open


-

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

(photo Food.com)

*Stuffed Cucumbers(Pepinos Rellenos)(2 recipes)
*
Ingredients
2 cucumbers 1/2 lime ( for rubbing) 1 red pimiento chile ( I use jalapeno red pepper) 3 ounces cream cheese 1 teaspoon cream 1 teaspoon basil 1 tablespoon green onion, chopped 1 garlic clove, chopped salt and pepper ( to taste, I add more salt) 1 pinch paprika Directions
Cut the cucumbers down the middle, lengthwise, peel and remove the seeds.
Rub the cucumbers with lime juice, and salt and pepper.
Cut the red pepper down the middle, remove the seeds, and dice into small pieces.
Combine the cream cheese and cream together with the remaining ingredients and mix well.
Fill the cucumbers with this lovely mixer and refrigerate for (at least!) 2 hours.
Cut into slices and serve. I serve on a bed of iceberg, or romaine.

Stuffed Cucumbers #2
1 seedless European cucumber, chilled & peeled
1/2 cup crumbled feta cheese
2 tablespoons mayonnaise
8 drops Worcestershire sauce
1 tablespoon minced parsley

Directions:

1

Cut the cucumber in half lengthwise and with a teaspoon scrape out the centers containing the seeds.

2

In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them for at least 20 minutes. Before serving, slice the cucumbers crosswise into bite-sized pieces.
Adapted from Food.com

Market News

WELCOME Locally Grown Members.

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 bag this week: Seasonal veggies (like mixed squashes, cukes for stuffing) see recipes to left)freshly dug new potatoes, GREEN TOMATOES WITH RECIPE and herbs) Cream cheese or feta, to go along with the recipes, for making life easier and healthier using _locally grown _foods on your dinner table


What’s new this week? Sweet green peppers, sweet banana peppers, and some of the hot peppers are just now starting to get some size to them. Squashes are still the stars! Zucchini, Patty-Pan (recipe in last week’s weblog), 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!
just gently wash them and cook any way you wish. Many of the mineral nutrients are concentrated in the skin, though, so, think about leaving skin on. With USLG 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.
Eggs are in high demand right now, so order early to make sure we save your dozen.

.

GUEST BLOGGER JESS BAYNE: 30 Days on the Plate


When I read this article, written by friend, Jess Bayne, I felt a “deja vous”.
I feel I’ve “been there, done that”. Read this interesting article and more of Jess’blogs click here

“Who Cares? We are all going to die anyway.”Eat Real Food. (2nd installment)(see last week’s weblog for the first installment)

“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.”
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 somethings 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.
How many times do you say these :
Heart disease runs in my family.
Diabetes runs in my family.
High blood pressure runs in my family.
Cancer runs in my family.
Obesity runs in my family.
Depression runs in my family.
My daughters will be able to say all of them. Each and every one. Is it in their genes to die from one of these diseases? Do they have to pass it down to my grandchildren?
True, some genetics may leave you weaker and more susceptible to these diseases, but it is not like clubbed feet; you are typically not born with these diseases. They develop.
In my family, we can also say these:
Eating tons of red meat and dairy runs in our family.
Eating lots of sugar runs in our family.
Eating lots of salt runs in our family.
Smoking runs in our family.
Drinking soda runs in our family.
Taking pills for everything under the sun runs in our family.
Are these hereditary? Of course not. Are they environmental factors that we train our children to do? Yes. Do these factors directly create, contribute to, and advance heart disease, diabetes, high blood pressure, cancer, obesity, and depression. Yes. And we are teaching our children to do all of them. Let that sink in for a minute. What are we teaching our children to do?
So we can’t blame genetics for our diabetes while we grab a sandwich of honey wheat bread, chemical filled peanut butter and jelly and wash it down with a Diet Coke. That does not jive. But we have reconciled it in our head – because we have been trained to.
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.
1. Denial – no, that is not possible. That is what the FDA is for. This is all conspiracy crazy talk. I can’t eat carbs. I’ll just eat/drink diet. I can’t drink too much water (I don’t like it). I’ll just take vitamins.
2. Confusion – How could this be happening? How could they let this into our food? Why would they use ____ in makeup? What is the purpose of doing this?
3. Realization – Omg. Omg. Omg. Omg.
4. Anger – How could they do this to us? I don’t want to eat anything. I can’t even go to the grocery store anymore. I want to scream it from the mountain. I want to shake them when I see what they are feeding their kids.
5. Acceptance – Okay, I think I am ready to do this. Where do I start? Who can help me? Where is a good place to go? How can I do this?
6. New way of life – How can I get others on board? I need new jeans. Who wants to go shopping?

  • All of these come straight from the mouths (or fingers) of the folks in the 30 Days on the Plate.
    We are still waiting on long term results. Short term results – loss of weight, loss of exhaustion, loss of small tumors, gained clear thinking, gained cravings for healthy food, gained energy, gained knowledge. Gained truth. And there is no end it sight. There is no diet. There is … well.. it just is.
    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. Eat Real Food"
    Jess Bayne

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
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DONNA’S RANT: “Somebody ought to do something about that.”

*"*We are the ones we have been waiting for."** ……..These words strike home with me…..and they provoke much thoughtful contemplation. You will find them, as I did, quoted in our guest blogger, Jess Bayne’s inspirational article, above.
But, here, in Donna’s Rant, we will talk about how the little, seemingly insignificant acts, when repeated over again, might make a difference in someone’s life.
Folks, have you ever read or watched the news and thought to yourself: “Somebody ought to do something about that”?
Well? Aren’t you somebody? Why wait on that magical “Somebody”, when you have the power within to “do something” about the issues you care for?
Oh,I can hear you now: “But I’m Too busy…Too old, Too young, Too sick, Too timid, too dumb, etc, etc”. I have probably said all of these to myself at one time or another, too.
With Upstate Locally Grown, for example, I have to admit that I really have always thought that somebody else; ANYBODY ELSE, would be much better qualified than me to do this thing. “They” would know more about web design, writing, and PR than I. “They” Would be more physically able and more organized. “They” wouldn’t misread orders or forget to pack things or lose the invoices or let people run over them. This mythical persons(s) would have the time to write grants and get Non-profit status.
they would get the educational side of USLG going. They would have a better memory than I and would take care of the accounting much better than I was able to. (I have a disability, you know.)
Oh, there has been much help along the way, and wonderful support from our volunteers. But no “takers” to do my mission for me.
I have been waiting for seven years for that “somebody” to come along and rescue me, to “do something about this” and, guess what?….Nobody showed up for me, mainly because "*I* am the person I have been waiting for. I am the one who needs to take the reins, take up the baton, rise to the occasion. Why wait for some mythical person to do what my mission is? It is my mission, not Jane Doe’s mission.
While I was “temporarily” taking this mission until someone else more qualified than I was came along, a magazine editor phoned me and wanted to interview me for an article on “Greenville’s Agents of Change”. I privately questioned her sanity and let her know that she had made a mistake. I wasn’t anyone all that important and hadn’t done anything so special. “Well, she said, We at G Magazine think you are an Agent of Change”. And the article ran. The other nine had actually done some fantastic things, and They wore good clothes in their photos. One looked like a Model. In the City. And there I was, on our little farm, holding my chickens, in my favorite cool weather stand-by, my burgundy flannel shirt, hair blowing wildly in the breeze, chickens struggling to wriggle out of my grasp, head thrown back, laughing wildly. and a bent-up “Chicken Crossing” sign in the background.
“That’s it”, the photographer had cried, “This is the one I’m going to use”. How embarrassing! (But that shot is now one of my favorites).
As I stumbled and bumbled through my “mission” mumbling about someone younger and “more _With it” _ taking up the challenge and doing a better job, TV stations phoned for interviews, clubs invited me to speak, people that I didn’t even know walked up to me and thanked me for the work I was doing. I’m still not quite sure what it is that I am doing or have done, but, I do know this: Whether or not I feel “qualified”, I am the one that I have been waiting for.
This is my mission, come hell or high water. I was intended to “do something about” getting fresh, clean, local food to you from small Upstate farms and making a difference in the lives of growers,and consumers. Who knows? Perhaps Greenville wouldn’t be so green today without pioneers like us. (This is a cooperative effort). Maybe all that fumbling and bumbling and stumbling and falling was what it took to be the person I was waiting for.
So, I am saying to you, you who wish “somebody” would “do something about” something that you care about, Be the person that you are waiting for. Go for it with gusto! Stumble, bumble, and fall, but keep getting up and going towards the goal. And keep asking for guidance along the way. Find your mission in life; for we all have one, even if we feel that someone else would be more qualified than us, or that we surely wouldn’t make a difference by our small, seemingly insignificant acts. Just do it. Take some action. And get back up when you fall. You can make the difference. You are the person you are waiting for.
Donna Putney
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You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.

Harvest News / Market Open.


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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!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.

Market is Open for Drop-off July 2


Hello folks! Your market is open for ordering, and your drop-off choices are

  • Tuesday July 2 : Whole Foods Market Greenville SC, 4 PM till Wednesday at Closing. Anderson Farmer’s Market from 5-8 PM Swamp Rabbit Café and Grocery from 4:30-6
  • Wednesday: You may pick up at Whole Foods all day at the information desk.
  • Any questions or problems: text me : 864-353-6096

We now have heirloom green tomatoes for your dining pleasure. We will provide two recipes with your tomato order this week: one for Southern fried green tomatoes, and one for Green tomatoes over pasta.
Our wildflowers are blooming their little heads off, so why not order a wildflower bouquet to delight yourself or a loved one with the fragrance of wildflowers and herbs. And, if you have someone who has a special occasion coming up, order up one of these delightful bouquets to add to the pleasure of their day?
We are happily involved in a project called “Trusted Farms”, which supplies CSA’s to people’s workplaces. Since this is our first year, we elected to partner with Welch and Son Farm to create a delectable array of CSA products for the project. Yesterday was our first day, and it was a thrill to see how excited the people were about their CSA bags, (and their wildflower bouquets were really a hit!) I figure that it could be the very first time that some of these folks have ever tasted sustainably raised foods, and their taste buds will never be the same. It is very encouraging to me to know that more and more folks are waking up to the idea that food is the building block of health, and that what you eat can and will make a difference in our general well-being. Please continue to spread the word, dear friends, and set examples for others to follow!
Chicken is in! We are now replenished with Welch and son whole Chickens; just in time for your week-end celebrations! Order one or more; stock up so you aren’t caught short again. Remember, folks, that these free-ranged chickens are NOT commercial chickens. What’s the difference, you ask? Glad you asked. Commercial chickens are a different breed; bred for (dangerous) rapid growth and huge breasts. They are usually raised by the thousands either in pens that allow no movement, or on floors of huge buildings where they are jammed together and can hardly move. They get no fresh air nor sunshine, either. You see, an advantage to the companies that raise hens this way is that the poultry can’t exercise and can’t really build muscle, therefore, they are more tender.
This is our point here: Free-ranged chickens are free to exercise and therefore, they build muscle along with gathering good enzymes form the soil they peck. They are simply more healthy, and require no antibiotics. They graze on green things and on their natural diet: insects. (They are birds, you know) :-) They bask in the sun when they feel like it and get plenty of sunshine vitamin D. Pastured chickens are just plain better for you all the way around!
One point that we would like to make here though, is that these are not fryers. The young chickens are better appreciated as broilers. Baked, boiled in a broth, or in a crock pot; in other words, slow cooking with a little moisture is the very best way to enjoy these tasty birds! Add a little onion, garlic, and rosemary, and you have a meat fit for a king! Oh, can’t you just imagine the wonderful smell of a chicken baking in the oven or crock pot with a few new potatoes and onions scattered around them basting in the juices? I’m making myself hungry, so order some chickens today before I eat all of them, Ha, Ha!
For all you beef lovers: there is nothing more tasty, in my opinion, than Nature’s Beef from Taylor Farm! Since the Taylors are so convenient to us as our neighbors, we eat their beef consistently. We have always had the most wonderful meals with Nature’s Beef; no matter what cuts we have tried! One way that we love the beef, now that we have discovered it, is in the thin slices called “Philly”. We love to not only use it for Philly style sandwiches with onion and peppers on them, but we use this cut in stir fry, for hot beef sandwiches, and a myriad of ways! (Of course we love all the cuts!) Roasts are tender, steaks are tasty, ground beef is always just right, and very little fat, but still tasty!
Announcing that AWA Approved Happy Critters will be joining us for the months of July and August right here on the USLG sites! Order now while you can!
Remember that we have more and more veggies as the weather warms up! Look under the heading of Produce/Vegetables.
Hope to see you some time along the way. Come visit our booth at the evening market at Anderson Farmer’s Market. Some of your old friends are there, too, such as Hurricane Creek Farm (Only a week or two left for his tomatoes) Split Creek Farm, And Happy Critters Farm are all there every Tuesday from 5-8 PM. Make plans to come see us this week before your holidays start. Order at Clemson.locallygrown.net Or click this link
Here is a photo of the ad for our AAFA farmer’s market, an all-producer market for sure!



Best to you!
Donna and Lenard Putney

Last minute ordering still available


Morning, folks!~
We have lots of fresh sustainable produce ready in the fields and gardens and plenty of protein for you, too. It is not too late to order if you do so before noon Monday; drop-off schedule for all is below. Here are the links to the Markets: Greenwood, Clemson/Anderson, and Greater Greenville.
Drop-off Tuesday in Anderson at the Anderson Farmer’s Market, Downtown Anderson 5-7, in Greenville at Swamp Rabbit Café and Grocery 4-6, Wednesday 1-2 PM Tractor Supply Parking lot Greenwood, and Wednesday 8-8 at Whole foods Market service desk. Please remember to watch for your confirmation email after you order so that you know your order went through. If you don’t get your confirmation, your products are still in your cart, where we can’t see them. To make your deposit, hit the “Donate” Pay Pal link anywhere on the web page and use check or any major debit or credit card. or click the link below.

If you need help, please message me 864-353-6096 or email this link.
Donna

Harvest News / Market Open.


Hello folks! Tomatoes will be ripening this week! Yeay! And summer squash is in full swing! Lettuce is on its way out. More Beef Cuts are available, and chicken backs and frames are plentiful for those new “Paleo” diets.
Your market is open for ordering directly from our featured growers. If you would like to get an order in for Tuesday pick up in Greenville and Anderson, or Wed in Greenwood, please go to www.upstatesc.locallygrown.net, greenwood.locallygrown.net, or Clemson.locallygrown.net to order from the market page. Vote for clean, pure, local food with your food dollar.

Now that summer is here, more and more fresh veggies are popping up on the market list, which makes it even more exciting to figure out which goodies we will be choosing this week.
Remember that every dollar you spend on Upstate Locally Grown and its sister sites is returned to the community and not shipped thousands of miles away. When you order on our USLG network, you are ordering directly from the grower or artisan, and this helps our local economy.
Let’s even the score:Spend your credits; Pay your deficits. Some of you might want to take advantage of the opportunity to use up your credits by ordering some things that you can’t get at the corner store.
We would like to get everyone at zero credits. (Please remember that your credits in your account are for food and membership and cannot be refunded in cash.)
We all get a little forgetful once in a while. :-)
And those of you who may have forgotten to pay for your last order, no matter how long ago it was; it is still not too late to make things right. We will gladly and freely forgive this, as we realize that anyone can overlook something like this. It is easy to not remember to go back and settle the balance after the fact of ordering.
Operating on a small footprint: *
Remember that we aren’t a “middle-man”, but a vehicle through which you can order directly from local sustainable growers, and that the grower himself gets a generous 75-90% for his products. This is great! We love to support and promote or fellow growers. However, this leaves our market with a very small margin to operate with, which is okay; our needs are few, but if several folks forget to pay, it Kind of leaves us hanging.
*CSA
We are excited to partner with our trusted friends to bring you a vast array of delicious produce! We have a few openings left for a seasonal CSA from the Putney, Spurgeon, and Welch gardens. The $35.00/wk CSA will be chock full of seasonal Veggies and easy, mouthwatering recipes for using them. All produce is organically grown. We strive to give you a rich variety of delicious edibles; greens, root vegetables, herbs, and beautiful cut flowers.
If you would like to add eggs, dairy, and/or meat to this, the option is available. Please let us know if you are interested in knowing more and we will give you a run-down of the details.
We will be posting the dates and details soon on the web site, however, please reserve your spot with us ASAP, as most of the spots are filled already, and we would love to add you while we still have room.
While the market may be open until Monday at noon, the earliest orders get all the good stuff, so please get yours in quickly. And please check out the category called “Recipes” on the Market page for ways to use your goodies. Or, you can type in the name of your product in the space provided on the market page and come up with some recipes containing the product.
Please “Friend” Putney Farm and Upstate Locally Grown on Facebook. We post on many educational and interesting subjects on poultry, sustainability, permaculture, nutrition, and homesteading skills that you may not see otherwise.
Drop-off Tuesday in Anderson at the Anderson Farmer’s Market, Downtown Anderson 5-7, in Greenville at Swamp Rabbit Café and Grocery 4-6, and Wednesday 8-8 at Whole foods Market service desk. Please remember to watch for your confirmation email after you order so that you know your order went through. If you don’t get your confirmation, your products are still in your cart, where we can’t see them.
If you need help, please message me 864-353-6096. Donna

Ordering is Still open for a Few Minutes


Hello Folks! Just a little reminder that ordering is about to close for this week on the Upstate Locally Grown Network: clemson.locallygrown.net UpstateSC.localygrown.net and Greenwood.locallygrown.net. Remember that you may choose to pick up at the Anderson Farmer’s Market where Putney Farm and others of your favorite growers will be joining other AAFFA members for a great sustainable market fron 5-8 on Tuesday. Clemson folks will be picking up there from now through August, and All of the Upstate may choose that pick up by just making a note on your order. Mrs Spurgeon is baking pies today, and is getting the ingredients together now, so, hurry, get your orders in quickly.
Hope to see you soon!
Donna and Lenard Putney.

Market is Open for Pick up at Anderson Farmer's Market Tuesday, 5-7


Hello Folks!
Your market is open for ordering and the pick up day will be Tuesday in Anderson at the Farmer’s Market from 5-7 PM through the month of August. If you need more info, please refer to the last mailing we sent, or you can look it and all other newsletters up on our site www.clemson.locallygrown.net/weblog.
You will notice that the summer vegies are beginning to come in: summer squash this week, and new potatoes; tomatoes and cukes will follow next week if all goes well. I will spare you the sad stories that all of us growers have to tell about trying to get a crop in between the cold spells, torrential rains, and scorching heat. Let’s just say that this spring is very different, and has presented challenge after challenge, however, we are getting there.
Now is a great time to use up your extra credits and balance your account to zero. It seems to work better that way for book keeping purposes.

Hope you have a wonderful week, and healthy eating!
Donna and Lenard Putney
www.clemson.locallygrown.net
864-353-6096