The Weblog

Welcome to the Madison Locally Grown Weblog— stay tuned here for news, updates and events!

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!

To Contact Us

Questions?
Email Kevin Power

Recipes

Sauteed Cabbage

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Fettuccine with Swiss chard and mushrooms

2 tbsp spoons olive oil
1/2 cup shallots or green onions
2 garlic cloves
8-10 small mushrooms sliced
1 pd Swiss chard, trimmed of stems, washed thoroughly and chopped into 1-inch pieces
6 oz uncooked fettuccine
1/4 cup grated Parmesan cheese
1/4 tbsp cracked black pepper

In a large skillet, heat olive oil over med heat. Add shallots,garlic and mushrooms. Saute vegies until tender, about 5 min. Add swiss chard, reduce heat and cover for about 3 min. Using tongs, turn the chard over so that the uncooked leaves are on the bottom and wilted are on top. Cover and cook until completely wilted, about another 3 min.

Fill large pot3/4 full with h20 and bring to a boil. Add pasta and cook until al dente (tender), 10 to 12 min, or according to the package instructions. Drain, reserving 1/4 of the pasta h20. Return drained pasta to the pot. Add Swiss chard mixture and the reserved pasta h20. Toss to mix evenly.

Serve and add desired parmesan and pepper.

Chicken Gizzard Jambalaya

2 tbsp butter
1 tbsp olive oil
1 1/2 lbs chicken gizzards
1 tsp salt
1 tsp pepper
2 cups chicken stock
2 stalks celery
2 carrots chopped
1 onion chopped
1 cup uncooked rice
1 tbsp Worcestershire sauce

Heat the butter and olive oil in a heavy sauce pan. Add the gizzards and cook over med heat until well browned. Add salt and pepper, stock and vegies. Cover and simmer for 1/2 hour.

Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock absorbed, about 45 min. Uncover and let steam for 10-15 minutes.

serve warm!

Market News


Coming Events

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The Market is open!!


Good evening everyone the market is now open. After talking to a number of growers the market will close next week and the following week. Next Wed is the day after Christmas and the following week Wed will be the day after New Years Day. I hope this is ok with everyone. See everyone Wed!!

Market is open!!!


The Market is open,had a great week last week and I and the growers appreciate everyone’s business!!! See y’all Wed!!! Thanks again,Kevin.

The Market is Open!!!!


Market is open,see everyone Wed! Thanks,Kevin.

The Market is Open!!


Hello everyone place your orders and I’ll see ya Wed. Thanks,Kevin.

The market is open!!


Hope everyone had a great Thanksgiving and I’ll see everyone Wed.

Hello the market is open!!


Hope everyone had a great Thanksgiving! I’ll see everyone Wed.

Nov 21 2012


The market is open! Great things for Thanksgiving!! Enjoy the Holiday.

madison 11-11-2012 fresh produce


Fresh produce available for order.

Madison Locally Grown New Market Manager and Location


Good afternoon locally grown customers,

This is a repeat of the previous e-mail in the event that you did not receive the one from the new e-mail address. Please add Kevin Power at dixieseafoodco@hotmail.com to your safe list so that you continue to receive Madison Locally Grown e-mails.

Kevin Power will be managing the market beginning this week (11/14/12). You will be able to pick up your products at 298 Hancock Street (Dixie Seafood Co) across from the court house in Madison GA.

Pick-up times are from 4 until 7 p.m. on Wednesday. He will accept cash or check for payment. Checks should be made payable to: Lori Shelton. Kevin will also continue to offer delivery for $5 after 7 p.m. on Wednesday to customers in and close to the city of Madison. Kevin can be reached by phone at (770) 316-5808 or email at dixieseafoodco@hotmail.com.

It has been a pleasure serving you for the past year. I hope you will join me and continue to shop and eat local with Madison Locally Grown.

Thank you,
Patty Lay

NEW PICK-UP LOCATION AND TIMES


Good morning locally grown customers,

Kevin Power will be managing the market beginning this week (11/14/12). You will be able to pick up your products at 298 Hancock Street (Dixie Seafood Co) across from the court house in Madison GA.

Pick-up times are from 4 until 7 p.m. on Wednesday. He will accept cash or check for payment. Checks should be made payable to: Lori Shelton. Kevin will also continue to offer delivery for $5 after 7 p.m. on Wednesday to customers in and close to the city of Madison. Kevin can be reached by phone at (770) 316-5808 or email at dixieseafoodco@hotmail.com.

It has been a pleasure serving you for the past year. I hope you will join me and continue to shop and eat local with Madison Locally Grown.

Thank you,
Patty Lay