SFM Newsletter- August 30, 2013

Market Update for the Local Shoppers  The farmers at the Salisbury Farmers Market have indicated that they will have the following produce available this Saturday, August 31st:                                                                              VEGETABLES: Artichoke, Baby Bok-Choy, Bok-Choi, Collards, Diakon, Lettuces, Bell Peppers,  Cucumbers, Sweet Corn, Eggplant, Garlic, Hot Peppers, Spring Onions, Onions, Red Potatoes, Squash, Tomatillos, Tomatoes, Zucchini, Carrots, Green Beans, Beans, Lemon Grass, Okra,  Radishes, Spinach, Wax Beans, Purple Beans, Beets, Fresh Ginger, Garlic and much more.   Fruits:  Apples, Grapes, Watermelon, Cantaloupe, and Peaches                                                                             Cut Flowers: Beautiful cut flowers continue to be plentiful.                                                                              Assorted Beef, Pork, and Chicken Products Available.   Assorted crafts are available at the market.                                                                                                                                          ADDITIONAL ITEMS: Farmstead Cheese in 1/4 lb. and 1/2 lb. packages, Baked goods, Homemade dog and cat treats, Basil, Salsa, Hot Mustard, Zucchini Relish, Jalapeno Pepper Jelly, Spaghetti Sauce, Bread and Butter Pickles, homemade goat's milk soap, homemade sugar scrubs, homemade lotion bars, homemade hair bows, Alpaca clothing, Designer Chef Aprons, Original Wheat Weaving and local free range eggs.                                                                                 Vendor Updates:   David Correll with Red Barn Market/Correll Farms LLC. will not be at the market until further notice.   The Funky Pepper will Not be at the market this week, please come back to see them on Sept. 7th.                                                                                                                                                    It is important to shop early to get best selection as some items may be limited. Local growers make a special effort to produce clean and safe produce for their shoppers.                                                                               The market is open 8 a.m. to noon. Both senior and WIC vouchers are now being accepted at the Salisbury Farmers Market.

 

Wine Tasting this Saturday, August 31st with Cauble Creek Vineyard   There will be a wine tasting booth at the Salisbury Farmers Market this Saturday. Cauble Creek Vineyard, local producers of muscadine wine, will have wine samples for tasting at the market. Cauble Creek Vineyard has the distinction of becoming the 100th winery in North Carolina, garnering a celebratory visit from Gov. Beverly Perdue in 2011.                                                                             Cauble Creek Vineyard also sells other products such a juices, jellies and salsas from their muscadine grapes, which are grown just a few miles from downtown Salisbury.                         To learn more about Cauble Creek Vineyard Click Here

WTF NEWS- August 23, 2013

Happy Friday!!!

 

We hope that everyone has had a great week and we'll see you at the market!  We are restocked on our pasture raised chicken this week.

 

Email us your order and we'll have it ready for you.  

 

 

 

Come get your WTF Fix at the markets tomorrow

 

Davidson Farmers Market  8-Noon

Salisbury Farmers Market 8-Noon

 

 

Don't forget to check out our Wild Turkey Farms Facebook page and "like" us to get the most up to date info.

    

 

We hope that you'll support some of the chefs & businesses that support us & other local farmers.

300 East- Charlotte

Greeneman Farms @ 7th Street Market- Charlotte

The Prickly Pear- Mooresville

Pure Pizza (at 7th St Market) - Charlotte

Chef Charles Catering - Charlotte/ DFM

Black Mountain Farmers Market- Black Mountain

Salisbury Wine Shop- Salisbury

Fork- Cornelius

Fore- Cornelius

 

 

Thanks for your support, have a great weekend, and we'll see you at the market.

 

Lee, Domisty, Rosty, & Charlie

Wild Turkey Farms LLC

China Grove, NC

Remembering Mark Newman

We had the pleasure to meet Mark at an event 3-years ago.  He & Lee kept up with one another through emails & Facebook.   His family is in our thoughts & prayers.

Aug 21, 201309:19 PMMemphis Stew

Growing, Cooking, and Eating Mid-South Food

Remembering Mark Newman: Pioneering Farmer and a Missed and Memorable Friend

Pamela Denney

Aug 21, 2013 - 09:19 PM

Mark Newman at the downtown Memphis Farmers Market, where he and his wife Rita were regular vendors.

The year before last, two days before Christmas, I got a call from Mark Newman. “Hey Pamela,” he said. “Meet me in the parking lot of Acre. I’ve got a surprise for you.”
When I pulled up next to his truck, Mark hopped out, reached in a cooler and handed me a bone-in pork loin the size of a small ham. “Merry Christmas,” he said, beaming. “All Rita does is add salt and pepper and put it in the oven.” Then he gave me a big bear hug and continued on his way.
Mark Newman, who died from an apparent heart attack on Wednesday, drove hundreds of miles every week from his farm near Myrtle, Missouri, to restaurants from Kansas City to Atlanta, delivering his much-loved Berkshire pork. I asked him once why he kept up all the driving.
“We have the best pork in America, but this whole thing is about a lot more than food,” he said. “My customers need to know I care about them.”
Certainly, the innumerable people who shared Mark’s friendship never doubted his generous spirit. A farmer, family man and big-hearted lover of life, Mark was a tireless cheerleader for sustainable practices and a mentor to the city’s cadre of successful young chefs. He also loved to tell a story, pull a prank and order another round of drinks for the table.
Mark’s professional accomplishments were as impressive as his charisma. Raised on a family farm in Missouri, Mark was a consultant for the commercial pork industry before traveling to England, where he observed hogs bred and raised in pasture. It was a breakthrough experience that changed, irrevocably, how he raised pigs.
With his wife and partner Rita Newman, Mark positioned Newman Farm at the forefront of the country’s burgeoning local food movement, farming Berkshire hogs the old-fashioned way on 200 acres in the southern Ozarks. The marbled fat and superior flavor of the heritage breed quickly won favor with celebrity chefs nationwide, including Mario Batali, Nate Appleman and David Chang. Chef Kevin Nashan of Sidney Street Café even served Newman pork at a $25,000-a-plate fundraiser in St. Louis for Barack and Michelle Obama.
“I saw the menu myself,” Mark Newman said at the time, explaining the dish: crispy Newman Farm pork belly with lima bean ragot, squash, tomato confit and maple froth. “I told Kevin, all I want is a menu signed by the president.”
In Memphis, kitchen cooks embraced the farm’s pork belly, two-inch thick pork chops and hickory smoked pepper bacon, sold at local farmers markets year-round. So did local chefs, using Newman pork and Dorper lamb for seasonal menus and for prestigious culinary events such as Cochon 555, a snout-to-tail cook-off held in Memphis and other cities across the country.
“He was not just a leader in Memphis; he was an internationally recognized for his expertise, a consultant all over the world,” said Chef Mac Edwards, whose menu at The Elegant Farmer in East Memphis includes the Newman’s bacon and roasts. “He always gave to charity and supported the chefs and farmers market. He was instrumental to what we do.”
Chef Trevor Anderson at Hog & Hominy agreed, talking Wednesday evening about Mark’s energy and humor and his genuine interest in all kinds of people.
“When he made deliveries to the restaurant, he would call out, ‘Where’s the little guy? He’s the only one who will carry this stuff; the rest of you are too lazy,’” Anderson recalled, laughing. “I’m from Iowa, and Mr. Newman had lived there, so he would talk about Iowa and that made me feel good. He was crazy dedicated, but crazy dedicated in a good way. Only Mark Newman would drive a single pig from Missouri to Atlanta. He was just that kind of guy.”
In addition to his wife Rita, Mark Newman is survived by his children, David Newman, Chris Newman, Susan Newman Foster and Courtney Newman Gunter, along with their spouses and families. Funeral arrangements are pending.

News from the SFM- August 16, 2013

News from the Salisbury Farmers Market!

Market Update for the Local Shoppers  The farmers at the Salisbury Farmers Market have indicated that they will have the following produce available this Saturday, August 17th:                                                                              VEGETABLES: Artichoke, Baby Bok-Choy, White Bok-Choy, Bell Peppers,  Cucumbers, Sweet Corn, Eggplant, Garlic, Hot Peppers, Spring Onions, Onions, Red Potatoes, Squash, Tomatillos, Tomatoes, Zucchini, Carrots, Green Beans, Lemon Grass, Okra,  Radishes, Spinach, Wax Beans, Purple Beans and much more.   Fruits:  Blackberries, Apples, Grapes, Watermelon, Cantaloupe, Blueberries, and Peaches                                                                             Cut Flowers: Beautiful cut flowers continue to be plentiful.                                                                              Assorted Beef, Pork, and Chicken Products Available.   Assorted crafts are available at the market.                                                                                                                                          ADDITIONAL ITEMS: Farmstead Cheese in 1/4 lb. and 1/2 lb. packages, Baked goods, Homemade dog and cat treats, Basil, Salsa, Hot Mustard, Zucchini Relish, Jalapeno Pepper Jelly, Spaghetti Sauce, Bread and Butter Pickles, homemade goat's milk soap, homemade sugar scrubs, homemade lotion bars, homemade hair bows, Alpaca clothing and local free range eggs.                                                                                 Vendor Updates:   Kristine Turco with How Sweet It Is will not be at the market this Saturday, August 17th.   It is important to shop early to get best selection as some items may be limited. Local growers make a special effort to produce clean and safe produce for their shoppers.                                                                               The market is open 8 a.m. to noon. Both senior and WIC vouchers are now being accepted at the Salisbury Farmers Market.

 

When you buy from a local farmer.....                               *You know where your food comes from, how it was grown and who grew it. You learn how the seasons and weather affects produce available at market.                                                                              *You buy the freshest, tastiest and most nutritious food possible because it is picked with a day of your purchase. Produce is crisp, sweet and alive with flavor. It has not spent days on a truck from some far-flung place.                                                                              *When you buy from a local farmer, you cut out the middleman. There is a short, straight line from farm to your dinner plate. Your support helps sustain local farms and farm families. It helps ensure the future of farming as a vital part of our community.

This Week at the Market:                    Vivian Ray Cooking Demo Vivian Ray, who heads the Livingstone College hospitality management and culinary arts program, will be on site at the Salisbury Farmers Market featuring local vegetables in a cooking and tasting demonstration of her favorite recipes.                                                                                     Ray comes to Livingstone with more than 25 years of experience as a trained chef. Ray also offers interesting tips on cooking and preparing your favorite fruit and vegetable entrees. Sampling is always a treat for market shoppers.

WTF NEWS- August 16, 2013

Happy Friday!!!

 

It's looking like tomorrow may be a little damp but we'll be there unless it becomes a torrential downpour.  Let's hope that the weather turns out like last weekend.  

 

Email us your order and we'll have it ready for you.  

 

I keep forgetting to mention it but the boys have 2 whole ducks left from their summer project. If you are interested email me where you would like to pick them up at.  

 

Come get your WTF Fix at the markets tomorrow

 

Davidson Farmers Market  8-Noon

Salisbury Farmers Market 8-Noon

 

 

Don't forget to check out our Wild Turkey Farms Facebook page and "like" us to get the most up to date info.

    

 

We hope that you'll support some of the chefs & businesses that support us & other local farmers.

300 East- Charlotte

Greeneman Farms @ 7th Street Market- Charlotte

The Prickly Pear- Mooresville

Pure Pizza (at 7th St Market) - Charlotte

Customshop Restaurant- Charlotte

Chef Charles Catering - Charlotte/ DFM

The Bradford Store- Davidson

Black Mountain Farmers Market- Black Mountain

Salisbury Wine Shop- Salisbury

 

 

Thanks for your support, have a great weekend, and we'll see you at the market.

 

Lee, Domisty, Rosty, & Charlie

Wild Turkey Farms LLC

China Grove, NC

Health & Wellness Newsletter via Salisbury Pediatric

Please take a few minutes to read the newsletter article about "better & healthier" fast and processed food.  Dr. Magryta is our boys Pediatrician & also a Farmer's Market customer.

Health and Wellness Newsletter Hippocrates Let food be thy medicine and thy medicine be thy food.    Our Offices     IN THIS ISSUE Atlantic Article Pregnancy Help Recipe of Week   QUICK LINKS Dr. Weil Newsletter Archive Environmental Working Group Touchstone Pediatrics   QUICK LINKS 2 Wild Turkey Farms Anti Inflammatory Diet Safe Cleaning NIH Child Health   QUICK LINKS 3 Pesticide Guide Safe NC Fish Wisconsin IM Health Hygiene Hypothesis   JOIN OUR LIST   FREE THOUGHTS Going back in time with food will likely prove more fruitful than moving forward.   Dr. M    PRIMETIME For all teenagers and college students interested in a new medical experience, pay attention. Salisbury Pediatrics has opened a new wing dedicated to you. In Primetime we are only focused on your needs as an emerging adult.  From the music when you enter, to the autonomy of your visit, we are sure that you will love a new way to see your doctor. Primetime   Quality Products A recommended baby bottle. It is BPA and Phthalate free. My review of it looks good. See what you think if you have a bottle fed infant. Glass is still my first preference.    Tommee Tippee   Please email me your favorite products.  I would like to share quality products with our readers. Think - car seats, toys, anything that a mother would love!     FEEDBACK Please reply with feedback or questions here.  I will try to answer as many questions via the newsletter as possible.  As always be well and love your children!     The Forum   Simply Good   Dr. Magryta Go to www.salisburypediatrics.com,  if you would like to learn about Integrative Medicine or our practice   Issue: #34 August 12, 2013   Volume 3, Letter 34   August 12, 2013     Eating and food related topics will dominate the newsletter for years to come as the data keeps rolling in that food is our curse and our savior.    In the Atlantic Magazine this month, David Freedman gives us a new solution to the obesity epidemic that throws the likes of Michael Pollan and and Dr. Weil under the bus.    Mr. Freedman thinks that the solution to the obesity issue is to engineer "better and healthier" fast and processed food to help out those that will not quit eating it. He says that the slow food movement is only a benefit for the rich and educated. How is this a reality?   It used to be that poverty was synonymous with home cooking and staple inexpensive foods. Now it is a reality that few know how to cook and that convenience has replaced reason.    Using processed, chemically laden food as the solution seems short sighted and business driven. What is the proverb? Give a man a fish and he will eat for a day, teach him how to fish and he will live forever. We need to culturally shift our societal expectations and get people to cook and eat FOOD again.    If Mr. Freedman's desire is to truly have processed food companies become real food companies, then I am all for it. If we are talking about only weakening the nightmare that is fast food, then no thanks.   I encourage you to read the article. It is long but every opinion deserves to be heard even if you disagree with it.     What are some barriers to adhering to a good nutritional program?    1) Multiple caregivers that are involved in the mealtime process 2) Lack of cooking and preparing skills  3) No parental oversight to food choices 4) Schools (most) that sanction 30 parties a year that are essentially sugar parties. Now it has to be store purchased making most of it processed and unhealthy 5) Psychological eating - huge issue 6) The inundating advertising machine for unhealthy food - cannot stop this one 7) Lack of structured meal times 8) Government subsidies of the staples of processed foods - corn, soy and sugar beets - keeping costs low 9) Food deserts especially in inner cities  10) Technology driven taste buds that reject normal food     Next week the answers.   It is real,     Dr. M     Pregnancy Help   In response to a recently posed question regarding pregnancy and health of the fetus, I have proposed an up to date series of to do's for optimal health now. Start these changes before you are even trying to conceive.   1) Get checked for abnormalities of the gene MTHFR and plan to supplement your diet with extra methylated folic acid after discussing the supplementation with your OB. This gene is gaining steam as a trouble maker when you are missing a copy or two. 2) Eat an organic broad based diet that includes lots of vegetables and fruits. This is of paramount importance.  3) Avoid acetaminophen and frankly all medicine where possible in the months prior to becoming pregnant and during the entire gestation. Acetaminophen disrupts chemical clearing enzymes in your body. 4) Strictly avoid chemicals at all times during this special period of life.  5) Take probiotics with guidance from your OB. 6) Drink lots of clean water. 7) Avoid consuming large fish that contain higher amounts of mercury-grouper, shark, tuna, halibut etc.. Eat small fish like sardines, trout and salmon weekly. 8) Balance your stress as much as possible. try meditation, yoga, prayer, moderate exercise. 9) Sleep regularly for 8 hours and get 30 minutes of sun exposure daily. 10) Think positive about the conception and plans for the child.   Continually updating,   Dr. M     Recipe of the Week   Vacation. Eat out at Zoe's.   Dr. M     Newsletter Photos   If you have any pictures of your family that you wish to share for the header of this newsletter -   please send them to:   Newsletter@salisburypediatrics.com         The newsletter archive can be found in the links section.  New readers can now go back in time to learn about the future!   Copyright © 2010-2013 Christopher J. Magryta, MD. Readers, please note: The information provided in this newsletter is for educational and informational purposes only. It is not a substitute for advice and treatment provided by your physician or other healthcare professional and is not to be used to diagnose or treat a health issue.       Chris Magryta Salisbury Pediatric Associates Touchstone Pediatrics