This page contains news, event information, and other items added by the market managers.
Meet Your Baker..... and Tips for Cooking Grassfed Meats
Market is open for business again! Orders will be accepted through Wednesday at 5 p.m. www.siloamsprings.locallygrown.net
First up is an update on Tong, from Thao Farms. As you all know he had surgery Friday and his wife Tang, who is managing the farm for the winter while he works in Tulsa, was unable to attend market. I have visited with them and Tong is doing well. They made it home Saturday morning but said they would like to go out and check under all the row covers to see how the produce fared during the snow/ice storm. They asked that I not include their products in the market until they contact me with an update. I will provide an update before Wednesday.
Meet Your Baker….
This weeks featured vendor is Brenda Welch of The Bread Basket. Brenda is a 62 year old widow who is raising three teenagers! She started selling her loaf breads and baked goods at the Farmers Market after she had made some bread for friends and relatives and they encouraged her to sell her products. While Brenda wasn’t so sure about that she stepped out and began selling at the market.
She had also been teaching the boys how to do some woodcrafting and encouraged them to make some items to sell at market as a way to help teach them about work ethics. She also taught them the importance of working as a team and with the other vendors. These teens know how to set up and tear down the whole market. They pay attention and know how each vendor likes to set up their booth. We certainly enjoy having them as part of the market team!
Brenda enjoys making breads that are not filled with preservatives and uses quality ingredients and honey from a local farmer for her baked goods. She especially enjoys making the gluten free products. Her customers have shared with her that her home baked, gluten free products don’t compare to store bought gluten free items, and that they are “the best they’ve ever eaten”! These encouraging words from satisfied customers help her to know that she is investing time and effort into products people want and need.
Check out her products and if there is something you are interested in but don’t see offered don’t hesitate to contact her.
Tips for Cooking Grassfed Beef
Interested in purchasing some grassfed beef but not sure how to prepare it? Here are some great tips:
• Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
• Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
• Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
• Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
• Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface.
• Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it.
• Always pre-heat the oven, pan, or grill before cooking grassfed beef.
• Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
• Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
• Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
• When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
• Never use a fork to turn the beef. Always use tongs.
• When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
• When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.
(a printable pdf file of this information can be found here: www.americangrassfed.org/wp-content/uploads/2011/11/Tips-for-Cooking-Grassfed-Beef.pdf)
© American Grassfed Association,
Don’t forget that we still have some Double Dollar match money available for SNAP (Supplemental Nutritional Assistance Program) customers. If you have questions about this program please email firstname.lastname@example.org
Order Update for Saturday Pick up
I received notice this morning from Tang Moua, of Thao Farms, that she would be unable to make it to market this week with produce. Her husband Tong is having surgery tomorrow in Tulsa. This has come up suddenly. Tong had taken a job in Tulsa for the winter and had been working through the week and coming home on weekends. She did not provide details of what happened and said she would do so later.
I know she regrets being unable to deliver. She really appreciates all of her customers and has been thrilled to be able to provide quality produce into the winter season. I know they would appreciate your prayers. I will do my best to keep you updated about their situation.
So, what will happen now is I will be revising and re-sending invoices. I also received J.D. Hudson Farms meat weights/prices for those who ordered meat from him. Your invoices will reflect the adjustment for the price per lb. I will have the invoices out no later than Friday.
Thank you all so much for understanding Tang’s situation. Blessings to all through the rest of your week.
Double Dollar Match for SNAP Customers
We have GREAT news! When we were working through the reporting for the Double Dollar program, I found that I had made an error when calculating some numbers. This means that we have some match money left.
So, beginning this week, SNAP customers can receive match money on purchases made with their SNAP/EBT card. We are capping it at $25 per week at this time.
Here are some examples of how this will work:
If you want to spend $1-$25 from your SNAP benefits we will match that dollar for dollar. So if you plan to spend $25 from your benefits you could actually place an order for $50.
If you want to spend $30 from your SNAP benefits, we will match up to $25 and you can place an order for $55.
If you have any questions please email me at email@example.com
Market Newsletter - Meet Your Farmer and more!
Well, Siloam Springs survived the first winter snow/ice storm of the season. Most of the activities our community participates in had to be re-scheduled including the Online Farmers Market pick up. Seems it worked out for all of us though, as I think by today (Sunday)we were all ready to get out of the house! I appreciate everyone who participates in the market either as a producer/vendor or customer.
*Online Market is now re-open for business and will accept orders through Wednesday at 5 p.m. *
Photo Credit Matt Austin Feyerabend
Meet Your Farmer
JD Hudson Farms is located in Tontitown, Arkansas and sells meat products at the Siloam Springs, Springdale, and Rogers Farmer’s Markets.
JD Hudson Farms believes people should have the power to choose what goes into the food they eat. As a Northwest Arkansas local I saw the need to provide quality meat products. Giving our animals a pasture to exercise in and giving them plenty of fresh water helps create a healthy meat for you and your family.
“Our focus isn’t on creating the largest amount of meat the cheapest. We spend our time producing quality meats that have the best taste.”
We’ve only started to raise pigs. Even though we’re a new business, through the next couple years we only plan on growing.
A chronological look at JD Hudson farms progression
JD Hudson farms is a start up company. In the summer of 2012, he started selling vegetables at the Springdale Farmer’s Market. Encouraged by the quality of vegetables including tomatoes, squash, zucchini, and a lot more, he continued to sell at both the Jones Center location and the Shiloh Square until the end of the market season. During the winter months JD began looking for more options. With his 16 acres in rural Washington County he had a lot of opportunity.
JD began to lay out his plans for the following year. Work toward Green Houses, Blueberry patches, and more tomato production were made. Unfortunately, a recent move ended many of those intial plans. Looking at his other plans JD began to reach out to other hog farmers in the area. Roger Keys, of Garner Abattoir, encouraged him to begin selling meat at farmer’s market. JD quickly learned that Roger was right. The demand for pasture fed meat and eggs was huge. It was during the summer of 2013 that JD visited and joined the Siloam Springs Farmers Market.
JD Hudson Farms plans on expanding our herds and selling options.
PO Box 608
Tontitown, AR 72770
photos taken from jdhudsonfarms.com
Why Should I Buy and Eat Local Foods?
8 Straight-Forward Benefits of Eating Local Foods
by Molly Watson
Eating local foods is better for you, for the environment, and (most importantly) for your taste buds. Here are the top eight big, umbrella-style reasons you might want to consider eating more local foods.
1. Local Foods Are Fresher (and Taste Better)
Local food is fresher and tastes better than food that has been trucked or flown in from thousands of miles away. Think you can’t taste the difference between lettuce picked yesterday and lettuce picked last week, factory-washed, and sealed in plastic? You can.
And fresh food? It lasts longer too.
2. Local Foods Are Seasonal (and Taste Better)
It must be said: Deprivation leads to greater appreciation. When does a cozy room feel best? When you’ve come in from out of the freezing cold. In-season, locally grown tomatoes burst with flavor that’s easy to forget if you only eat ones that are artificially ripened with gas. Fresh corn in season tastes best when you haven’t eaten any in 9 or 10 months – long enough for its taste to be a slightly blurred memory that is suddenly awakened with that first bite of the season. Eating locally means eating seasonally, with all the deprivation and resulting pleasure that accompanies it.
3. Local Foods Usually Have Less Environmental Impact
Those thousands of miles some food is shipped? That leads to a big carbon footprint for a little bunch of herbs. Look for farmers who follow organic and sustainable growing practices and energy use to minimize your food’s environmental impact.
4. Local Foods Preserve Green Space & Farmland
The environmental question of where you food comes from is bigger than its “carbon footprint.” By buying foods grown and raised closer to where you live, you help maintain farmland and green space in your area.
5. Local Foods Promote Food Safety
The fewer steps there are between your food’s source and your table the less chance there is of contamination. Also, when you know where your food comes from and who grows it, you know a lot more about that food. During the e. coli outbreak in spinach in 2006 I knew the spinach in my refrigerator was safe because I knew it was grown in Yolo County by a farmer I knew, and, as importantly, that it didn’t come from Salinas County where the outbreak was. (The knowledge would have worked in reverse too: if the outbreak had been in Yolo County instead, I would have known to throw that bunch of greens and scrub down the fridge!)
6. Local Foods Promote Variety
Local foods tend to create a greater variety of foods available. Farmers who run community-supported agriculture programs (CSAs), sell at farmers markets, and provide local restaurants have the demand and hence the economic support for raising more types of produce and livestock. This leads to Brandywines, Early Girls, and Lemon Boys instead of “tomatoes.”
7. Local Foods Support Your Local Economy
Money spent with local farmers, growers, and artisans and locally-owned purveyors and restaurants all stays close to home. It works to build your local economy instead of being handed over to a corporation in another city, state, or country. Since the food moves through fewer hands, more of the money you spend tends to get to the people growing it.
To make the biggest local economic impact with your food budget, seek out producers who pay their workers a fair wage and practice social justice in their business.
8. Local Foods Create Community
Knowing where your food is from connects you to the people who raise and grow it. Instead of having a single relationship – to a big supermarket – you develop smaller connections to more food sources. All of the sudden you know vendors at the farmers market, the buying manager at the local cheese shop, the butcher at your favorite meat counter, the workers at the co-op that sells local eggs, the roaster and barista at the local café. For some people the benefit of this is social and psychological; for all of us, though, it pays off in the foods we eat. People who know you tend to want to help you, whether it’s giving you a deal on a leg of lamb, letting you know when your favorite tomatoes will be on sale, or setting aside a wedge of your favorite cheese.
Eating locally? Amazingly, it can connect you to a larger world.
Article link here: http://localfoods.about.com/od/finduselocalfoods/tp/5-Reasons-to-Eat-Local-Foods.htm
Saturday pick up Rescheduled
As of now, market pick up day is re-scheduled for Sunday from 1-3 p.m. This is providing the roads are clear enough for safe travels and that the snow forecast for Sunday is minimal as is being reported right now. It is also dependent on whether or not J.D. Hudson Farms and R Family Farms can get here safely since they both live outside of Siloam Springs.
Tang, who provides the produce for the market, was able to cover all the greens and bok choy but may not be able to get to it until the snow is gone, and she is not sure what she will find when she does uncover it. Temps are going to be at zero tonight and Saturday night. She was able to get all the other items harvested and she is able to store them properly until delivery date.
Weather permitting, we would like to have as many as possible come to the Sunday pick up. However, we do not want anyone to do anything they feel is unsafe, so, if you are not able to pick up your order Sunday, we are happy to work with you. We have refrigerators and freezers that can be used to hold your orders and we can make other arrangements for pick up.
So, here is what I am asking of each of you. Please keep an eye on the weather and the road conditions in your area. If you will not be able to come Sunday, it would be great if you could email me at firstname.lastname@example.org by 9 a.m. Sunday morning. This will be a tremendous help in planning.
Thank you all for being so flexible and for supporting the market. We are learning LOTS of things this first year.
Hope to see you Sunday!
Well, here we are with this crazy Arkansas weather – from beautiful days and temps in the 60’s to below freezing, sleet, and snow on the way. Walmart is probably out of bread, milk, and water by now and schools are trying to decide if they should cancel classes based on the forecast for the day.
Market Management will be monitoring the weather as it comes in over the next few days and will make a definite decision on Friday about how to handle Saturday’s pick up day. We may need to be flexible and we are more than willing to do so.
Everyone stay warm and safe as the weather comes in and be sure to watch your email Friday afternoon for an update about our decision.
Reminder: Cyber Monday Sale begins at 6 a.m.!
CYBER MONDAY SALE!!!!!!
Sale begins at 6 a.m. today and ends at midnight. The following vendors are participating:
R Family Farm
The Sugar Cookie
Brando’s Artisan Coffee
Yum Yum Bakery
Once you’ve checked out the sales and filled your shopping cart make sure you go through the check out process so you are guaranteed the sale price. Have fun shopping and thank you for buying local!
Meet Your Farmer and Cyber Monday Sale
Hope everyone had a wonderful Thanksgiving! For the next few weeks we are going to share an article about one of the vendors. This week you get to know more about R Family Farms.
We have dreamed of living on a farm for years, and last year, 2012, that dream came true! We are now living on a quiet, beautiful farm nestled in the ozarks. We are excited about our new adventure!
We sell 100% Grass fed, Dry aged BEEF (Dry aged for more concentrated flavor and less water weight), Pastured GMO free CHICKEN, Pastured GMO free PORK, GMO free, free range EGGS, and GMO free RAW MILK (Raw Milk will not be available at the market but you can contact us to ask about how to purchase some). Vegetables also available seasonally.
We rotate our animals onto fresh grass daily. Our animals get fresh water, and they have all the sunshine they want. We do not vaccinate, or use antibiotic, steroids, or any growth hormones ever!
We believe that God has placed this vision in our hearts, and we can’t wait to see where it takes us! We believe in Healthy Eating, and Happy Families. Thank you for choosing R FAMILY FARM. We are so excited and honored to be a part of the Siloam Springs Market! We look forward to meeting you, and supplying you with the freshest, most nourishing, farm fresh products available!
Roger Remington Jr. and Family
I’m sure if you read the Facebook page you are wondering what in the world the surprise is….????
How about a Cyber Monday Sale?!
As of the writing of this newsletter the following vendors are participating:
R Family Farms, Create4Good, Skopp Bakery, and The Sugar Cookie!
Cyber Monday Sale will start at 6 a.m. Monday morning and run through midnight. Here is a sneak peak at what will be offered:
R Family Farms
Whole Chickens will be $4 OFF original price
Whole Mature Chickens (Stew birds) will be $10 each! (Savings of $2)
Chicken Livers will be $2.50 per lb. original price $4 per lb.
Chicken Wings will be $6 per 2lb. pkg. original price $8 per pkg.
Beef Liver will be $2.75 per lb. orginal price $3.75 per lb.
Pork Bacon will be $11 originally $12
Pork Bratwurst will be $9 originally $10
Pork Mild Italian Sausage will be $9 originally $10
Pork German Sausage will be $11 originally $12
Pork Uncured Smoked Shoulder Slices will be $8 per pkg. Originally $10
I will offer a 25% discount on all my products! (prices will reflect the discount)
Happy Holidays everyone! This Sunday I am starting a special at the Farmers Market, as part of the Big Cyber Monday Sale. My sale is good for the whole time the market is open this coming week. If your order is $10 or more on Skopp Bakery Products, you get a free little box of handmade, Sea Salt Caramels. I also have a few new jams this week, Fruits of the Forest, and Zesty Cranberry.
The Sugar Cookie
Raspberry Almond Shortbread Cookies – 1 dozen for $5.40
Make sure to watch the Market and the Facebook page on Monday – other vendors may participate and I will provide notice as I hear from them.
Have you noticed the Recipes section? Go check out the recipes that are currently listed and feel free to share your own recipes and how you like to prepare the items you purchase at the Market! Here is a link to the Recipes section: http://siloamsprings.locallygrown.net/recipes, or you can click on Recipes when you visit the Market to do your shopping!
Enjoy shopping and we’ll see you at the Saturday pickup!
Reminder: Market Closed Week of Thanksgiving
Just a reminder!
In order for our producers to enjoy the holiday weekend with their families, there will be no pickup this week. Ordering will open again on Sunday, December 1st. Thank you for your support!
Market Closed weekend of Thanksgiving
After much consideration and consultation with vendors, Market Management has decided to close the market during the week of Thanksgiving so the families can enjoy spending time together and make preparations for their meals and other festivities.
We are truly thankful for our customers and your support of this market as we entered into this new venture. I cannot describe the feeling of fulfillment I have knowing we are able to connect our community to locally grown foods throughout the winter months.
Be blessed as you pause to consider all that you are thankful for this year.