Page 13 - 050620-Market-Bulletin

WEDNESDAY, MAY 6, 2020 FARMERS AND CONSUMERS MARKET BULLETIN – 404-656-3722 – agr.georgia.gov PAGE 13

Looking for weights # 744. Rototiller, small or large. Wanted to purchase 1 pair of
Need ones for front of tractor. Nelson Massey Conyers 770- Llamas of breeding age. Lon- LIVESTOCK
Bobby Patterson Comer 706- 483-2639 nie Pope SunnySide 770-233-
783-5740 Seeking seeds for Hot Pink 0130 QUOTATIONS
Looking to buy Bird-eye pep- Feather, also called Celosia, Wanted: (8) 400lbs. beef
pers, also called chiltepin or flowers. Looking for white, yel- heifers, 100 miles from Villa Ri- Average prices for April 2020 Auction
Indian pepper. Lillian Edwards low and pale pink blooms. C. ca. Will pick up. Neal Ochs Vil- Market at Georgia Auction Markets,
Newton 229-734-6624 Stroud Temple 770-562-0474 la Rica 678-877-9398 Georgia Department of Agriculture and
Looking to purchase a one Seeking to buy Elderberry Wanted: Female goats be- U.S.D.A. Cooperative Federal-State
row corn picker, tractor oper- plants. Juanita Lane Car- tween 1 and 18 months old. Livestock Market News and Grading
ated feed grinder and tractor nesville 678-592-0805 Must be 50% white & 50%
dump wagon. Contact and black and NOT sterile. Joel Service. For daily quotations, call (229)
send pics. Willie Walker Snel- Seeking up to 5 gallons of Wiley Coolidge 229-890-8888 226-1641 (7:30 a.m. - 4:30 p.m.)
lville wwalker3193@gmail.com mayhaws for jelly-making. Email: numberman4@yahoo.-
Neva NeSmith Coolidge 229- (Cattle prices expressed in
228-1780 or irvneva@earth- com price/hundredweight)
Machine to grind chipper link.net Wanted: Female puppy or
and planer knives. Gary spayed adult female Blue SLAUGHTER
Reese Harlem 706-831- Set of harnesses for mule, Heeler or Jack Russell. Good CLASSES AVERAGES
3086 18in collar, bridle and work home with 2 acres fenced.
harness for 1,000lb mule. Beekeeper. Brent Nichols COWS:
Manual, parts for JD 1550 Johnny Keasler 706-977-5583 Brunswick 912-266-5688 Breakers 75-80% lean ..................62.29
Power-Till no-till drill. Also, Woodbury Boners 80-85% Lean ....................61.51
small SP or pull type combine, Very light/cream color Jersey Wanted: Used Kuhn or Krone
working, near working condi- between 18mo to 4yo near NE mower. E. Brown Avery 706- Lean 85-90% Lean .......................53.54
tion. Dave Baldwin Cobbtown Georgia. Must be dehorned as 831-3442 BULLS:
904-923-5151 dave_bald- a calf. Beau Kaye Winder 404-
Wanting Allis Chalmers G
win@earthlink.net 274-4448. tractors running or not. Also Yield Grade 1 BULLS: MEDIUM AND LARGE
Nankin Bantam chickens, and Want to buy peachicks. Mack seeking parts. Tracy Duke 1000-2100 lbs ...............................86.54 .....................................1 ....................2
American Chinchilla rabbit trio, Chambers Uvalda 912-223- Whitesburg 770-707-9623 FEEDER CLASSES: 300-350 lbs ..........167.24 ...........147.08
dove varieties. D. Hinson 6743 WEIGHTED AVG PRICES
Yatesville 770-468-6254 Wanting Massey Ferguson STEERS: MEDIUM AND LARGE 350-400 lbs ..........155.12 ...........141.86
Want to buy: 5 ft. Brush 255 diesel with front end load- 400-450 lbs ..........143.52 ...........135.26
Need 10 female goats, prefer- Shark for hydraulic mount on er. Less than 3000hrs. John ....................................1 ....................2 450-500 lbs .........136.12 ...........128.73
ably from same farm, delivered tractor. Hershell Norris Mount Peebles Jefferson 706-372- 300-350 lbs ..........177.51 ...........149.76
to Young Harris. Call Clark Airy 706-754-4612 or 706- 4288 350-400 lbs ..........169.20 ...........148.95 500-550 lbs ..........129.77 ...........119.24
404-202-3272 Young Harris 499-5529 550-600 lbs ..........123.42 ...........113.36
Will buy large plastic tubs that 400-450 lbs ..........156.78 ...........142.44
Need a draw bar for mid 60's Want to purchase square oat cattle minerals are sold in. NE 450-500 lbs ..........142.28 ...........134.86 600-650 lbs ..........118.98 ...........107.12
4000 Ford Tractor. Robert hay cut in the milk. Pay cash in GA area. C. Haynes 650-700 lbs ..........112.06 ...........101.82
Smith Hoschton 770-867- advance. J.O. Anderson Cov- Gainesville 770-983-3927/ 500-550 lbs ..........140.79 ...........129.77
3850 ington 678-699-3351 770-718-6697 550-600 lbs ..........137.84 ...........125.00 GOATS (priced per head)
600-650 lbs ..........121.15 ...........117.78 SLAUGHTER CLASSES
SELECTION 2 ACTUAL WEIGHT
650-700 lbs ..........121.25 ...........114.05 BILLIES/BUCKS
Food Preservation HEIFERS: MEDIUM AND LARGE 70-75 lbs .....................................120.34
.....................................1 ....................2
80-85 lbs .....................................178.75
Continued From Page 1 300-350 lbs ..........139.11 ...........129.65 110-130 lbs .................................197.19
350-400 lbs ..........136.42 ...........126.42 NANNIES/DOES
safe storage. If not, the bacteria can grow to closure, to allow room for expansion as 400-450 lbs ..........134.12 ...........120.70 60-65 lbs .......................................97.60
produce a deadly human toxin when con- food freezes. Make sure the food is at 450-500 lbs .........126.33 ...........116.67 KIDS & YEARLINGS
sumed. room temperature (or colder) before go- 500-550 lbs ..........122.74 ...........110.24 30-35 lbs .......................................60.15
Signs of under processing and food ing into the freezer. Don’t overload your 550-600 lbs ..........114.73 ...........105.30 40-45 lbs .......................................81.79
safety concerns of spoilage can include freezer, leave enough room for food to 600-650 lbs ..........111.88 ...........101.68 50-55 lbs .....................................114.71
cloudy, bubbling liquid and jars that pop quickly get cold once in the freezer. Find 650-700 lbs ............95.45 .............95.60 60-65 lbs .......................................93.11
open after initially sealing. These products recommendations here: www.homefood-
should not be eaten. It’s also important to preservation.com. Producers can obtain daily cattle prices by Internet at the following website: http://www.ams.usda.gov
know that jars of improperly canned veg- 6. Labeling – be sure to label all foods with Once at the site, select Market News and Transportation Data in the left column. Click on Livestock, Meats, Grain
etables and meats can contain the deadly the name of the item, date you packed, and Hay under the heading Market News Reports by Program. Next, click on Cattle under the heading Browse by
Commodity. Then click on Feeder and Replacement Cattle Auctions and select Georgia.
botulism toxin without showing signs of and type of pack. Most fruits and veggies
spoilage. will remain high quality for 8-12 months.
See more tips on how to properly discard Longer storage may impact food quality HealtHy treats
sealed jars, or detoxify jars that have opened (but should not impact food safety). Continued From Page 1
here: http://www.uga.edu/nchfp/how/gener-
al/identify_handle_spoiled_canned_food. THE VIDALIA® ONION the more moisture evaporates on the sur- er liquid-based foods. This also applies
html. With Georgia’s state vegetable currently face of the food, creating a network of air to your entire freezer; try not to pack it
in season, now is the perfect time to under- pockets that will gradually change the too tightly, as this reduces air circulation,
TIPS FOR FREEZING stand how to preserve it for enjoying all year food’s molecular structure and texture. lengthens freezing times, forms more ice
FRESH FRUIT & VEGGIES long. Here are the easiest ways to preserve Laying foods flat in thicker freezer bags crystals and, therefore, more drastically
Freezing is one of the easiest, most con- onions for future use: (flat packing is also good for stacking and alters texture and flavor.
venient and least time-consuming ways to 1. Drying – wash the onions and peel away organizing) and squeezing as much of the • Have a plan for your frozen bounty –
preserve foods at home! Plus, it’s a safe way the outer “paper” layer(s). Cut the ends air out as possible is sufficient for shorter Thoroughly evaluate how you might want
to enjoy fresh produce all year long. Here and slice the onion (1/8-1/4” slices). You periods of time, but if you are planning to use your produce before you freeze it.
are some tips to help you with your next can use an electric dehydrator (3-9 hours) on freezing and putting away produce Use a variety of processing techniques,
batch of freezing: or a conventional oven (6-18 hours). It is throughout the summer for use into next and don’t limit yourself to blanching and
1. Materials – plastic freezer bags or con- recommended you dry onions by them- year, it is worthwhile to invest in a quali- dicing. Ideally, you want to freeze the
tainers, glass canning/freezing jars or selves. Watch the onions toward the end ty vacuum sealer. produce in a form suited to your usual
freezer foil and coated paper will work of the drying to prevent scorching. • The all-purpose sheet pan – In commer- meal rotation.
best. 2. Freezing – this is the easiest method! cial warehouses, produce is Individually Sautéing, caramelizing and roasting are
2. Preparing – wash and sort; discard any Dice and freeze in a dry pack or on a tray Quick Frozen or IQF. This technology is all useful to do beforehand to encourage
that are underripe or of poor quality. (no blanching recommended). Package why commercially frozen lima beans or browning first. It is not ideal to attempt
Consider stemming, pitting, peeling or them up (eliminate as much air as possi- strawberries do not come in large blocks to caramelize a soggy mass of defrosted
slicing fruit in the way you plan to eat it. ble) and use within 2-4 months. They are of ice. You can simulate this process at sliced Vidalia® onions. When using any
Prepare small quantities, since the fruit best cooked in dishes (not used raw). home by rinsing or blanching fresh pro- heat-based preparation methods, make sure
will have a short shelf-life once thawed. 3. Canning – canning requires pressure duce first, spreading it onto a sheet pan your produce has completely cooled to
Blanch vegetables to ensure high quality canning because it is a low-acid vege- to freeze pieces individually or in por- room temperature or colder before freez-
and shelf-life. table (boil water canning is NOT safe). tioned clumps, and then transferring it ing to minimize temperature change in the
3. Fruit Packs – most fruits have better Follow all pressure canning safety pro- to your chosen container. Drain produce rest of your freezer. Pre-puree fruit to use
texture and flavor if packed in sugar or cedures, including packing and filling the thoroughly first to minimize ice crystals, in place of ice cubes for frozen beverages.
syrup packs (which you can make your- jars, venting the canner before pressuriz- and line with parchment paper to prevent Sauté a mix of bell pepper and onion or
self); however, these are not necessary to ing, and cooling. sticking. mirepoix (onion, celery and carrots) first
preserve if you prefer to use a dry or un- For recipes, tips, additional instructions • Leave space – When water freezes it before portioning and freezing for a conve-
sweetened pack. and other advice on preserving fruits and expands. Ice crystals will form inside nient flavor base for soups, stews and sauc-
4. Asorbic acid – consider adding this vegetables, please utilize the National Center and around the food, so packing to the es. Pre-spiralize summer squash, blanch,
to help prevent discoloration of fruits for Home Food Preservation, https://nchfp. brim of a container is not recommend- drain and freeze in individual portions.
during the freezing process (esp. peach- uga.edu/. Your County Extension Office is ed if you do not want the seal or lid to Make homemade pesto with any soft herb,
es, apples, pears and apricots). another great resource for tips, recipes and burst. Leave about an inch of headspace slow cooked tomato sauce or even tomato
5. Package – most foods require “head- more. They may be able to connect you to in your containers, especially when pack- paste to be frozen in ice cube trays; the op-
space” between the packed foods and local farmers for produce for home canning! ing soups, stews, purees, sauces and oth- tions are endless.