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: Thurs., Feb. 28-Mon., March 4


h1. Clemson Locally Grown Market

To Contact Us

Market Administrator
Donna Putney

Heidi Williams
Virginia Dumont Poston


Collard and White Bean Soup
Filling and satisfying. Courtesy Mollie Katzen and the Moosewood Cookbook
1 to 2 tablespoons olive oil
2 cups chopped onions *
1 bay leaf
2 stalks celery, minced
2 medium-sized carrots, diced
2 teaspoons salt (or more, to taste)
6 cups stock or water
3 to 4 cups cooked white beans (or two cans)
3 tablespoons minced fresh garlic
1 1/2 pounds collard greens, stemmed and chopped *
Freshly ground black pepper to taste
Freshly-grated nutmeg
Finely minced fresh parsley *
Parmesan cheese *

Heat the oil in a kettle or Dutch oven, add the onion, bay leaf, celery, carrots, and salt. Cook over low heat for about 10 minutes, then add stock or water. Cover, bring to a boil, then lower heat to a simmer. Cook quietly for about 20 minutes, or until the vegetables are tender.
Add the beans, garlic, and as much of the collard greens as you can fit, cover and wait a few minutes for the greens to cook down. Keep adding greens in batches, waiting between additions for them to cook down, which they ultimately will.
Add black pepper to taste, and adjust the salt. Serve hot, topped with a grating or two of fresh nutmeg, a little parsley, and a generous spoonful of parmesan cheese.

The great thing about this recipe, is you can use any kind of white beans: the smaller navy beans, the medium-sized Great Northern, or the large cannellini. Also, the recipe calls for collard greens, but you can also use escarole or spinach, or a combination.

“*” indicates ingredient is available on Upstate Locally Grown

Market News


The countdown to Spring has begun. Use the next food pickup to stock up on all your winter faves. The next Clemson delivery will be THIS Tuesday, March 5, 2013 at the Clemson Montessori School. from 4:30-5 p.m.

Welch & Son Farm has organic, free-range chickens back. These tender young birds are delicious and cook up perfectly from beginning to end. We recommend making use of your whole bird, by saving the bones, and making a fresh stock with them. A handful of fresh Putney herbs is a nice addition to any roasted chicken or stock recipe.

We have plenty of chicken back packages, chicken feet, and whole chickens, as well as one whole turkey. Nature’s Beef is well stocked, so check out their beef offerings. Next week watch for some started Brassicas!

Spurgeon Farm still has a variety of winter veggies, including collards, beets, kale, and more. Check out their offerings and more under vegetables.

In addition to your order of Putney Farm Eggs (duck and chicken) and sweet potatoes, Nature’s Beef, Welch & Son sausage and chicken, Happy Cow milk products, Swamp Rabbit Cafe baked goods, and more, be sure to click on vegetables on the left-hand navigation bar of our market page and spend some time browsing veggies. More greens and other late winter vegetables will be available in the coming weeks.

Occasional CSA Box
For veggie lovers with commitment issues
No need to pay up front. We will give you what’s fresh and bountiful in an occasional box for $25. Just order as you like, once a week, once a month, or just once in a while. Here are a few things you can look for in this week’s $25, occasional CSA box. Be sure to order yours today! We have a limited number of these available, so act fast!

- sweet potatoes, small
- snow pea plants
- living wheat grass
- salad microgreens
- Bonus this week: a free 1/2 doz Duck eggs. We hope you will experiment and send us ideas of what you have done with your duck eggs!

Sustainable Food Expert and Author to Speak at Clemson
A national leader in the local foods movement will speak at Clemson University 6:30 p.m., Wednesday, March 6, offering a vision of how the nation can move toward a sustainable and secure future.

Farmer, professor and author Philip Ackerman-Leist will explore local-scale food from a national perspective and propose strategies for creating more democratic and secure food systems in his presentation at the Strom Thurmond Institute auditorium. The event is open to the public and free of charge.

Ackerman-Leist’s work focuses on examining and reshaping local and regional food systems from the ground up. It’s not enough to say “local food” and declare victory, said Ackerman-Liest. “We need to invest in thoughtful planning, not just local foods, and we have to begin thinking about local food systems as citizens, not just consumers. We must also bring more diverse representation to the table and stretch our thinking from local realities to regional possibilities.”

Author of “Rebuilding the Foodshed” and “Up Tunket Road,” Ackerman-Leist is a professor at Green Mountain College in Vermont, where he established the college’s farm and sustainable agriculture curriculum and is director of the Green Mountain College Farm & Food Project. He also founded and directs the college’s Masters in Sustainable Food Systems, the nation’s first online graduate program in food systems, which features applied comparative research of students’ home bioregions.

The presentation is sponsored by the Clemson Sustainable Agriculture Program. The Barnes and Noble campus bookshop will have copies of Ackerman-Leist’s books, “Rebuilding the Foodshed” and “Up Tunket Road,” for sale at the program, after which there will be a book-signing and refreshments.

We thank you for registering at Clemson Locally Grown Please encourage your friends, family, and co-workers to join you.

Clemson Locally Grown donates 3 percent of our order profits to Clemson Montessori School, in return for use of their school parking lot as a drop-off location. We also appreciate the helpful hands of CMS market volunteers. Feel free to lend your hands, if you have a moment to do so.

Donna’s Corner

Dirt Woman here!

It is getting around to that time when we are all getting antsy for spring. That means my microgreens are on their way in, along with plenty of other greenhouse goodies we’re trying for the first time here at Putney Farm.

In the meantime, can I take a moment to tell you a little about one of my favorite foods? Seeds! (And it’s not just because I’m a bird lady!) A seed is life. It is a living food. It is impossible to eat a raw seed and not derive nutrition.

Many seeds are edible and the majority of human calories come from seeds, especially from legumes and nuts. Seeds also provide most cooking oils, many beverages and spices and some important food additives. In different seeds the seed embryo or the endosperm dominates and provides most of the nutrients. The storage proteins of the embryo and endosperm differ in their amino acid content and physical properties.

Always remember, eat seeds naturally…eat them raw. This also means they can be soaked, ground or mashed (i.e. tahini), especially if a seed’s shell or coat is too difficult to pierce with the teeth.

Other tips:
- Choose raw and unsalted seeds
- Avoid coated or roasted seeds
- Avoid sugar coated seeds
- I like to add mine to cottage cheese and green smoothies.

Here’s one of my favorite seeds, CHIA SEEDS … because they are:
- 2.5 times more protein than kidney beans
- 3 times the antioxidant strength of blueberries
- 3 times more iron than spinach
- 6 times more calcium than milk
- 7 times more vitamin C than oranges
- 8 times more omega-3 than salmon
- 10 times more fiber than rice
- 15 times more magnesium than broccoli

Happy eating!

Did you know, anyone who has a recipe or article published in the Harvest News is entitled to one added month of membership! Tell us about your garden, share your favorite eats with us, or even a book review. Please email your CLG content to Heidi.

We appreciate Clemson Montessori School for allowing us to host our drop-off in their shady parking lot!

And we thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally produced foods possible! Be sure to “like” us on Facebook so you can stay in touch with all the latest updates.

Have a wonderful week, happy shopping on USLG, and may you enjoy good family meals from all your goodies!

Donna and Lenard, Heidi, and the whole gang of Market helpers.