Welcome to Local Roots!
The Center for Rural Culture's Local Roots Food Co-op is designed to connect family owned and operated farms and businesses with customers in search of local food year round. It's your online Farmers' Market!
The program works on a weekly buying cycle with orders opening Friday at NOON and closing Monday MIDNIGHT. Pick up is on Thursday afternoon, at one of our locations in Ashland, Brookview Farm, Goochland Courthouse, Farmville, Mechanicsville, Midlothian and Powhatan -all near where you work or live.
WELCOME NEW CUSTOMERS! We are pleased to launch our new site.
If you have been a member-active, pending or expired, you are in our system.
First login and then update all of your info and reset your password.
If this is your first time here, click on JOIN in the red bar or REGISTER NEW USER. You may select from memberships of one week-$6, one month-$20, annual-$50
Our annual membership is only a dollar a week! Try our FREE trial by entering the promo code: ONE_month_free. Make sure to include the underscore to combine the three words when registering.
When you register, you will receive our weekly emails to remind you when the buying pages are opening and closing. You may click on the live link in the message to go directly to this page. We also give information on our Producers when we feature a Producer each week.
For questions or concerns,please contact us at firstname.lastname@example.org
Local Roots Food Co-op
Our Local Producers' extended harvest brings you FRESH!
Fresh GINGER from Manakintowne
New GREEN BEANS from Dragonfly and Mickey&Ann's and included in Thistledown's Box
New crop of YELLOW SQUASH from Mickey&Ann's, Deer Run, and Waverly Farms
Beautiful PATTY PAN, BUTTERNUT, ACORN and SPAGHETTI Squash from Thistledowne
Back with their 14-CAROT, carrot cake JAM, Hobby Hill Farm FRESH is here with their TOFFEE and GRANOLA too!
Fall rustled in yesterday!
NEW FALL PRODUCTS POSTED THIS WEEK
Several new Pesto flavors from MANAKINTOWNE
Pickled Peppers from WAVERLY
Applesauce from DRAGONFLY
All new Teas and Spices from FORREST GREEN
Apple cider from AGRIBERRY and THISTLEDOWNE
Forrest Green Farm plants for YOU!
If you'd just like to try a few veggies in your flower beds or give your Fall garden a boost, FORREST GREEN FARM grows hundreds of plants that are healthy and ready for your garden. They are adding extra plants this month as they are ready to go. If you would like extra advice on your gardening, visit them at Monticello's Heritage Harvest Festival this weekend or go to visit their farm at Zion Crossroads just off I-64. Visit the website at http://www.forrestgreenfarm.com/
Their beautiful, sustainable farm will renew your energy!
Meet our two new Producers!
WILD EARTH FARMS
Wild Earth Farms makes delicious, probiotic ferments in the Richmond area. We procure from local farms to bring you the highest quality product our region has to offer.
Grant and Bri's taste for fermented foods began after given a Scoby and then tasting some really good Kimchi in college. They were also inspired by the farmers market in Harrisonburg and the work of farmers in the Shenandoah Valley. They have spent the years since experimenting with Sauerkrauts and other Vegetable Medleys, Kombucha, and most recently Mead. After traveling around the country by bicycle visiting farms and making further connection between the health and environmental benefits of these foods, they found that extending the season and promoting gut health with fermentation are very important to them. They enjoy introducing more people to and supplying their community with nourishing, full flavored ferments.
They hope you enjoy their Kraut in topping off any dish or just eating it straight out of the jar!
GREAT HARVEST BREAD COMPANY
We at Great Harvest believe in providing customers with awesome tasting products. Our freshly milled whole grain wheat flour assures that we’re delivering nutritional value in a product that tastes good.
We mill our whole wheat flour fresh daily on stone or hammer mills. Whole wheat kernels are poured into one end of the mill and come out the other end as 100% whole wheat flour. There is absolutely no separation of flour components; nothing added or taken out - just pure fresh flour from the whole grain.
So we invite you to come do what tastes good -- and have the added benefit of whole fresh food nutrition!
Dragonfly Farm harvests their EDAMAME!
Year after year the fields we tend have taken deep into their living soils seeds for a new season and a new generation of life, growth, and decay. And for more time than can be measured, before we began to farm here, the soils have harbored the changing faces of vegetation dancing from old growth forests to meadows to fields cultivated for a harvest of human fare.Back in the chilly months of January, Doug received a letter from a Professor of Agriculture at Virginia State University, Labon Rutto, who explained he was doing statistical research on how well purchased a locally grown, non-GMO, pesticide-free crop of edamame would be by folks in Virginia. Labon asked if Doug would like to participate by growing and selling edamame, and he said yes!This seemed relevant because Soybeans and soy products are so often shipped to North America from the other side of the planet. And why, we wonder, when they grow so lushly right here in the soil beneath our feet. In fact, to see how other folks are preparing their soybeans for sale we went to Whole Foods, Trader Joe's, and Food Lion. When we found their edamame selection we saw beans that were grown in Vietnam, Thailand, and China respectively. With the overwhelming number of soy-based foods Americans have become dependent upon and a global economy that filters money to a privileged few while labor is demanded of people overseas in unsafe conditions who have little choice as to what they'll do with their lives, the time is now to begin cultivating pesticide-free, non-GMO soybeans right here in our own backyards.That's exactly what we're doing. June 1st, 2016 we hand sowed a half acre of edamame with inoculate on each seed (it was a lot of fun to learn how to cast them in the rows Doug had made with his old tractor). Before we knew it soybean stalks were growing 3 inches tall! Then 6! Then 12! Then 2 feet! Then 3 feet! With pods galore and everywhere, we knew by August 2nd when we walked through the field, the Summer harvest was upon us again!
If you have any recipes you recommend, let us know because we're eager to try preparing them in new ways. May you never hunger and may the soy be with you. :)
Alexander, Judy, Suzanne and Doug
@Dragonfly Organic Farm on Facebook
Important News about OLD CHURCH CREAMERY
We wanted to bring you up-to-date on the following changes happening with Old Church Creamery. We are moving our entire operation! In a nutshell, our Creamery will be temporarily closing effective Aug 19, 2016. Some of our Jersey cows have already been moved to a farm in the Shenandoah Valley near Harrisonburg. We are partnering with a Mennonite farmer who will milk and care for our Jersey herd. Our white and chocolate milk products (from our dairy cows) will be bottled at a creamery in the Shenandoah Valley starting October 1. We will resume our yogurt and kefir production in the Richmond area by the first of the year. Please place final orders by Monday, Aug 15th, at midnight.
More heat=less time in the kitchen!
MORE WAYS TO KEEP COOL AND CARRY ON...
Manakintowne's summer chef is working in their kitchen to keep you out of yours! The VEGETABLE LASAGNA comes frozen. Let it thaw in your fridge overnight, cut it into servings and pop it into your microwave. Toss a salad and dinner is ready in 15 minutes!
Growing Pastures has all their LEG/THIGH Combo on sale. There's nothing easier than chicken pieces on the grill and dark meat stays the juiciest. Visit Kingsford for tips. Buy their chicken now, freeze for later or how about BBQ chicken in the crock pot?
Many of you, I know I do, depend on Truly Scrumptious for that quick dinner entree. Order your chicken salad early, before Mela sells out!
Today I'm making quick fridge pickles. Just toss sliced cucumbers and onions with vinegar, chill and enjoy anytime!
If you can't stand the heat, get out of the kitchen!
No need to heat the kitchen up on these hot days. Let our Producers make your meals! Toss a simple salad from Broadfork, Manakintowne or Rain or Shine. Get the grill going with kabobs full of veggies and beef or chicken from Brookview, Micky and Ann's and Growing Pastures. Marinate with some seasoning mixes from Forrest Green. Just heat and eat the entrees from Truly Scrumptious. Our favorite lunch is a big beefsteak tomato partially cut open to hold a big scoop of chicken salad. Breakfast is cool with granola from Misty Morning or Micky&Ann's and a splash of Old Church Creamery's milk. Shhhh..... My secret midnight snack is PB granola with chocolate milk.
Check out new prepared food fresh from the kitchen of Manakintowne. Their summer chef, Danielle Goodreau, is busy making salads, pickles and pesto this week. Stock your shelves and freezer with the Best of Farm Kitchen collection.
Keep cool and carry on.
Pig Crafters is our new Producer, Jonathan Nadolski raises the happiest pigs in Goochland!
Since closing the beloved Goochland County butcher shop, we've been busy bringing our farm raised pork to area restaurants, butcher shops and now Local Roots. We farrow pigs with a Duroc and Berkshire sow that are covered by a Berkshire boar. We also have access to feeder pigs on a regular basis that will be in the six to eight week range. All pigs, and hogs have access to pasture that we plant that consists of field peas, turnips, beets, and mustard greens Timothy grass and barley and are rotated frequently in order to prevent erosion and keeps the pasture reproducing. The pigs are fed an enormous amount of cut grass and clover as well during the morning hours. As the day progresses we will feed the hogs a ration of barley from Lickinghole Brewery mixed with whiskey/bourbon mash from Reservoir Distillery in Scott's Addition. These hogs are dubbed "Reservoir Hogs." Our farm also will produce hogs throughout the year depending upon seasonal items such as chestnuts from two 75 year old trees, (September, October) Apple pomace from a local cidery, (November) and acorns from the farm as well.
Take an up to date look at what Nadolski is up to on his webpage, http://www.nadolskisbutchershop.com/ and the facebook pages, PigCraftersInc and Goochland Gastronome Society. Jonathan continues to bring world class dinners to Goochland. Enjoy the finest dining under the stars, with local beers and wines by an accomplished chef, our own Jonathan Nadolski!
Don't even think about turning the oven on!
No need to turn the oven on with good, whole food already prepared by our producers. This week we'll have breakfast popped in the microwave with a sausage quiche from 4&20, all ingredients coming from our own Producers. Spoon some yogurt over some fruit from Agriberry and sprinkle on a little granola from Misty Morning or Micky & Ann's. Then for lunch cut some carrots from Waverly, spoon on a big helping of chicken salad from Truly Scrumptious onto a plate of lettuce from Rain or Shine, Manakintowne or Broadfork. It's always washed and ready to go. With a side of kimchi or kraut from Farmstead Ferments this is a lunch fit for a queen! Now for dinner, there's several entrees from Truly Scrumptious, lasagna and stir fry with soup on the side. toss a simple salad and dinner is ready in 15 minutes. Don't forget dessert! Lemon cookies from Zen are just right. Have a great week, everyone.