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Market At Dothan News & Coming Events
Our goal is 100% Customer Satisfaction…comments, questions or concerns always welcome!
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NOW ACCEPTING DEBIT/CREDIT...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

HIP TO USE SQUARE

Market At Dothan is now accepting DEBIT/CREDIT CARDS at Dothan Nurseries & Todd Farms when you PICK UP your order. Using SQUARE, is a FLEXIBLE payment option that allows you to get receipts via email or text message.
EASY & CONVENIENT way to pay!

CONGRATS
Patrice M. winner of MARYS PEEPS AUGUST GIVEAWAY! Thanks PATRICE for being a LOYAL customer…we appreciate your support of local food!

ONLINE ORDERS…2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs
September 26th/27th
October 10th/11th & 24th/25th
November 14th/15th – 2nd Weekend ONLY!
December 12th – FRI. ONLY!

Next Market At Dothan Online Order Pick Up FRIDAYS @Dothan Nurseries & SATURDAYS @TODD FARMS:
SEPTEMBER, 26th/27th

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors.

Every Saturday through November 22nd.

*September 20th & October 11th, SKYCRUISE HOT AIR BALLOON RIDES (TETHERED).

*October will feature
FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH.

*Starting November 7th, SATSUMAS.

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

“Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So if you’re not careful you can end up with something mushy and oily.
In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.
The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.” Simply Recipes

Eggplant Parmesan Recipe
Yield: Serves 8
First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.
Save Recipe
Ingredients
2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt
 
1 Tbsp olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2 cup finely chopped fresh basil
Kosher salt
Freshly ground black pepper
 
1 1/2 cups breadcrumbs
1 1/4 cups grated Parmesan cheese, divided
3/4 cup flour
4 eggs, beaten (more if needed)
1/4 cup olive oil (plus more to oil the sheet pans)
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Method

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
 
2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
   
4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
 
6 Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
 
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.
 
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Read more: http://www.simplyrecipes.com/recipes/eggplant_parmesan/#ixzz3CZKSsxni

PLEASE READ: ONLINE ORDER PICK UP = 2ND & 4TH FRI./SAT...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

ONLINE ORDERS…2ND & 4TH FRI./SAT. EACH MONTH.
Fall schedule will be:
FRIDAYs/SATURDAYs
September 12th/13th & 26th/27th
October 10th/11th & 24th/25th
November 14th/15th – 2nd Weekend ONLY!
December 12th – FRI. ONLY!

Next Market At Dothan Online Order Pick Up FRIDAYS @Dothan Nurseries & SATURDAYS @TODD FARMS:
SEPTEMBER 12th/13th & 26th/27th

“If nothing ever changed, there’d be no butterflies”
~ Unknown

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors. There are 12 Saturdays for the Fall season through November 22nd. September will feature SKYCRUISE HOT AIR BALLOON RIDES (TETHERED). October will feature “FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH. November will feature SATSUMAS.

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

“Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So if you’re not careful you can end up with something mushy and oily.
In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.
The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.” Simply Recipes

Eggplant Parmesan Recipe
Yield: Serves 8
First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.
Save Recipe
Ingredients
2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt
 
1 Tbsp olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2 cup finely chopped fresh basil
Kosher salt
Freshly ground black pepper
 
1 1/2 cups breadcrumbs
1 1/4 cups grated Parmesan cheese, divided
3/4 cup flour
4 eggs, beaten (more if needed)
1/4 cup olive oil (plus more to oil the sheet pans)
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Method

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
 
2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
   
4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
 
6 Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
 
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.
 
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Read more: http://www.simplyrecipes.com/recipes/eggplant_parmesan/#ixzz3CZKSsxni

SEPTEMBER 12th & 26th




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

SEPTEMBER 12th & 26th…
Next Market At Dothan Online Pick Up @ Dothan Nurseries

ONLINE ORDERING:
Saturday, August 30th -Tuesday, September 9th, 5pm…10 DAYS to order!
Market At Dothan…2ND & 4TH FRIDAYS EACH MONTH. Fall schedule will be FRIDAYs:
September 12th & 26th
October 10th & 24th
November 14th
December 12th

“If nothing ever changed, there’d be no butterflies”
Unknown

TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors. There are 12 Saturdays for the Fall season through November 22nd. September will feature SKYCRUISE HOT AIR BALLOON RIDES (TETHERED). October will feature “FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH. November will feature SATSUMAS.

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

Sausage, Pepper & Mushroom Pizza
From EatingWell: September/October 2010

This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there’s no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it’s far better for you. Add in season vegetables from the farmers market for more flavor!

Makes: 6 servings

Active Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

1 pound prepared pizza dough, preferably whole-wheat (The Bread Lady)
6 ounces Italian turkey sausage, about 2 large links, casings removed
1 green bell pepper, sliced
2 cups sliced mushrooms
1/4 cup water
1 cup prepared marinara or pizza sauce
1 cup shredded part-skim mozzarella cheese, preferably “fancy”
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon, until cooked through, 3 to 5 minutes. Place bell pepper, mushrooms and water in a large microwave-safe bowl. Cover and microwave on High until just tender, 3 to 4 minutes. Drain.
Spread sauce evenly over the crust. Top with the sausage, pepper and mushrooms and sprinkle with cheese. Bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes.

FRIDAY Schedule Change Ahead...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News


FRIDAY SCHEDULE CHANGE
“If nothing ever changed, there’d be no butterflies”
Unknown
Market At Dothan’s FRIDAY schedule will change from Weekly to Bi-Weekly…2ND & 4TH FRIDAYS EACH MONTH. This change is effective Saturday, August 30th. The Fall schedule will be FRIDAAYs
September 12th & 26th
October 10th & 24th
*November 14th
*December 12th
*May schedule holiday market…tbd
This change will allow Market At Dothan to continue to operate year round, providing fresh, seasonal, local harvest. This change will offer an easier and more efficient use of your time in shopping, meal planning, etc. helping you to work “smarter not harder”. Shopping and eating seasonally is easy since produce does not change significantly within the season.

For those who want to shop weekly, TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors. There are 12 Saturdays for the Fall season through November 22nd. September will feature SKYCRUISE HOT AIR BALLOON RIDES (TETHERED). October will feature “FRIENDS of VIVIAN B. ADAMS SCHOOLPUMPKIN PATCH. November will feature SATSUMAS.
As we embrace this schedule change, please consider:
“Do not despise these small beginnings, for the
Lord rejoices to see the work begin”
Zechariah 9:10

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

Farm to Table Recipes

Sausage, Pepper & Mushroom Pizza
From EatingWell: September/October 2010

This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there’s no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it’s far better for you. Add in season vegetables from the farmers market for more flavor!

Makes: 6 servings

Active Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

1 pound prepared pizza dough, preferably whole-wheat (The Bread Lady)
6 ounces Italian turkey sausage, about 2 large links, casings removed
1 green bell pepper, sliced
2 cups sliced mushrooms
1/4 cup water
1 cup prepared marinara or pizza sauce
1 cup shredded part-skim mozzarella cheese, preferably “fancy”
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon, until cooked through, 3 to 5 minutes. Place bell pepper, mushrooms and water in a large microwave-safe bowl. Cover and microwave on High until just tender, 3 to 4 minutes. Drain.
Spread sauce evenly over the crust. Top with the sausage, pepper and mushrooms and sprinkle with cheese. Bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes.

Back-to-School...Let's Eat Real Food!




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

BACK-TO-SCHOOL…Let’s Eat Real Foods!
“Kids are back to school and you’re back to business after a relaxing summer, but you don’t have to sacrifice eating healthy just because you’re all busy. Market At Dothan has healthy recipes to fuel active minds and bodies all day long. Check out real food choices and recipes for healthy options, from breakfast through dessert, to keep you eating well even when you’re on the go. Dig in and enjoy!”

THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:
Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

MARKET PICK UP DAYS & LOCATIONS

FRIDAYS, DOTHAN NURSERIES, 10AM-12PM
Order from ALL Market AtDothan Vendors listed under Categories

STARTING SATURDAYS, AUGUST 9th:
TODD FARMS (5.2 miles North of Ross Clark Circle) 19326 HWY 431 S Headland, AL 8AM-11AM
Order Online @ www.MarketAtDothan.locallygrown.net FROM THESE VENDORS:
*CHILLVILLE -FRI & SAT PU
*
DOTHAN NURSERIES- FRI & SAT PU
*HORTON FARM -FRI & SAT PU
*
MARYS PEEPS -FRI & SAT PU – See message below :)
*PRICELESS FARM -FRI & SAT PU
*
SANDSPUR FARMFRI & SAT PU
*SWEET CAKESFRI & SAT PU
*
TODD FARMS ROADSIDE PRODUCE-FRI & SAT PU
***FARMERS DAUGHTERS COOP-FRI & SAT PU

Other ONSITE VENDORS @ SATURDAY Pick Up include: Lynn Koning Pottery, Paws Pictures, Todd Farms, Mt. Moriah Farms, Headland Roasting Co.

*MESSAGE FROM MARYS PEEPS
“I thought it would be nice once a month to draw a name from every order I get in that month and at the end of the month for that last order, pick one of my products and give it to that drawn number. IT WOULD BE A RANDOM DRAW but someone among my customers would receive something free. I also would like to add some fresh herbs bundles occasionally to people who have ordered herbs in the past. My herbs needs thinning and I would like to share them! I am a sharing person and I appreciate my customers very much and would like to show them that. I would send a personal message to them for a month with orders so that this is what I will doing till after Christmas. Its my own way of appreciating my customers.”
THANK YOUMARYS PEEPS” for her hard work, dedication and true example of taking great care of her customers!

http://marketatdothan.locallygrown.net/market

Farm to Table Recipes

Sausage, Pepper & Mushroom Pizza
From EatingWell: September/October 2010

This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there’s no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it’s far better for you. Add in season vegetables from the farmers market for more flavor!

Makes: 6 servings

Active Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

1 pound prepared pizza dough, preferably whole-wheat (The Bread Lady)
6 ounces Italian turkey sausage, about 2 large links, casings removed
1 green bell pepper, sliced
2 cups sliced mushrooms
1/4 cup water
1 cup prepared marinara or pizza sauce
1 cup shredded part-skim mozzarella cheese, preferably “fancy”
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon, until cooked through, 3 to 5 minutes. Place bell pepper, mushrooms and water in a large microwave-safe bowl. Cover and microwave on High until just tender, 3 to 4 minutes. Drain.
Spread sauce evenly over the crust. Top with the sausage, pepper and mushrooms and sprinkle with cheese. Bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes.

Welcome Haley's Low Carb & The Sugar Junkie...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

HALEY’S LOW CARB BAKERY
“Hi! I’m Haley Rasmussen, a local teenager living in Headland, Alabama. I have a passion for health and for making foods that embody this passion. My products are all strictly low-carbohydrate and gluten-free baked goods that taste great and also aid a cause. All of the proceeds from my products are donated to the Alabama Children’s Hospital Center for Weight Management. This program helps families across Alabama that are dealing with a very widespread issue in today’s society; childhood obesity. My goals are to aid this program by donating all the proceeds from my sales, to raise awareness in the local community about childhood obesity, and to create healthy low-carb and gluten-free products that taste great!”

THE SUGAR JUNKIE
“Being formally trained in classical European pastries and Artisan bread craftsmanship has given me a deep appreciation for REAL ingredients. My mission is to bring the wholesome foods back to our tables, which is why I stick to the “from scratch” method.”

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:

Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

MARKET PICK UP DAYS & LOCATIONS

FRIDAYS, DOTHAN NURSERIES, 10AM-12PM
Order from ALL Market AtDothan Vendors listed under Categories

STARTING SATURDAYS, AUGUST 9th:
TODD FARMS (7miles North of Ross Clark Circle) 19326 HWY 431 S Headland, AL 8AM-11AM
Order Online @ www.MarketAtDothan.locallygrown.net FROM THESE VENDORS:
*CHILLVILLE -FRI & SAT PU
*
DOTHAN NURSERIES- FRI & SAT PU
*HORTON FARM -FRI & SAT PU
*
MARYS PEEPS -FRI & SAT PU – See message below :)
*PRICELESS FARM -FRI & SAT PU
*
SANDSPUR FARMFRI & SAT PU
*SWEET CAKESFRI & SAT PU
*
TODD FARMS ROADSIDE PRODUCE-FRI & SAT PU
***FARMERS DAUGHTERS COOP-FRI & SAT PU

Other ONSITE VENDORS @ SATURDAY Pick Up include: Lynn Koning Pottery, Paws Pictures, Todd Farms, Mt. Moriah Farms, Headland Roasting Co.

*MESSAGE FROM MARYS PEEPS
“I thought it would be nice once a month to draw a name from every order I get in that month and at the end of the month for that last order, pick one of my products and give it to that drawn number. IT WOULD BE A RANDOM DRAW but someone among my customers would receive something free. I also would like to add some fresh herbs bundles occasionally to people who have ordered herbs in the past. My herbs needs thinning and I would like to share them! I am a sharing person and I appreciate my customers very much and would like to show them that. I would send a personal message to them for a month with orders so that this is what I will doing till after Christmas. Its my own way of appreciating my customers.”
THANK YOUMARYS PEEPS” for her hard work, dedication and true example of taking great care of her customers!

http://marketatdothan.locallygrown.net/market

Farm to Table Recipes

“This Greek salad is a favorite to make during the summer. There are usually plenty of tomatoes and cucumbers and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad.”

Greek Salad Recipe
Prep time: 15 minutesYield: Serves 6.
Tip: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

Add to shopping list
INGREDIENTS
*6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
*1 teaspoon red wine vinegar
*1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
*Salt and freshly ground black pepper
*3 large plum tomatoes, seeded, coarsely chopped
*3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
A heaping half cup crumbled feta cheese
METHOD
1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

PLEASE CHOOSE A "LOCATION"...FRIDAYS OR SATURDAYS...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

PICK YOURLOCATION”…FRIDAYS OR SATURDAYSWHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:

Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

MARKET PICK UP DAYS & LOCATIONS

FRIDAYS, DOTHAN NURSERIES, 10AM-12PM
Order from ALL Market AtDothan Vendors listed under Categories

STARTING SATURDAYS, AUGUST 9th:
TODD FARMS (7miles North of Ross Clark Circle) 19326 HWY 431 S Headland, AL 8AM-11AM
Order Online @ www.MarketAtDothan.locallygrown.net FROM THESE VENDORS:
*CHILLVILLE -FRI & SAT PU
*
DOTHAN NURSERIES- FRI & SAT PU
*HORTON FARM -FRI & SAT PU
*
MARYS PEEPS -FRI & SAT PU – See message below :)
*PRICELESS FARM -FRI & SAT PU
*
SANDSPUR FARMFRI & SAT PU
*SWEET CAKESFRI & SAT PU
*
TODD FARMS ROADSIDE PRODUCE-FRI & SAT PU
***FARMERS DAUGHTERS COOP-FRI & SAT PU

Other ONSITE VENDORS @ SATURDAY Pick Up include: Lynn Koning Pottery, Paws Pictures, Todd Farms, Mt. Moriah Farms, Headland Roasting Co.

*MESSAGE FROM MARYS PEEPS
“I thought it would be nice once a month to draw a name from every order I get in that month and at the end of the month for that last order, pick one of my products and give it to that drawn number. IT WOULD BE A RANDOM DRAW but someone among my customers would receive something free. I also would like to add some fresh herbs bundles occasionally to people who have ordered herbs in the past. My herbs needs thinning and I would like to share them! I am a sharing person and I appreciate my customers very much and would like to show them that. I would send a personal message to them for a month with orders so that this is what I will doing till after Christmas. Its my own way of appreciating my customers.”
THANK YOUMARYS PEEPS” for her hard work, dedication and true example of taking great care of her customers!

http://marketatdothan.locallygrown.net/market

Farm to Table Recipes


HOME COOKED PURPLE HULL PEAS
“Purple hull peas are very filling served on top of rice for a light lunch. They are usually eaten as a side veggie with a serving of cornbread nearby. Whether seasoned with just salt & pepper, or a load of spices or accompanied with a ham bone or salt pork, any way they’re cooked, they’re good eats! I really enjoy the natural flavor of the peas. So, my recipe for cooking them is very simple & easy.” Simple Daily Recipes

HERE’S ALL IT TAKES

2 pounds fresh shelled purple hull peas
2 garlic cloves, whole
1 tablespoon oil or bacon drippings
1 1/2 teaspoon salt
1/4 teaspoon pepper
enough water to cover peas in the pot
Place all the ingredients in a large pot over medium high heat. Make sure you have enough water to cover the peas with 2 inches of water. After the water comes to a boil, cover with a lid, reduce heat and simmer for 2 hours.

Set your timer for the first hour and check the water level on the peas. Add more water if necessary, you want at least 1 inch of water above the peas. Cover with lid, again, and set the timer for the last hour.
http://simpledailyrecipes.com/849/homecooked-purple-hull-peas/

2ND PICK UP LOCATION COMING AUGUST 9TH...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

COMING IN AUGUST
2ND *MARKET AT DOTHAN PICK UP LOCATION
SATURDAYS
@ TODD FARMS ROADSIDE PRODUCE

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

MARKET PICK UP DAYS & LOCATIONS

FRIDAYS, DOTHAN NURSERIES, 10AM-12PM
Order from ALL Market AtDothan Vendors

STARTING SATURDAYS, AUGUST 9th:
TODD FARMS (7miles North of Ross Clark Circle) HWY 431 Headland, 8AM-11AM
Order Online www.MarketAtDothan.locallygrown.net From:
*HORTON FARM
*SANDSPUR FARM
*TODD FARMS ROADSIDE PRODUCE
*FARMERS DAUGHTERS COOP
*CHILLVILLE

Other Vendors Onsite @ Saturday Pick Up include: Lynn Koning Pottery, Paws Pictures, Todd Farms, Mt. Moriah Farms, Headland Roasting Co.

http://marketatdothan.locallygrown.net/market

Farm to Table Recipes

OKRA & TOMATOES
“ Good news…okra can be a perfectly un-slippery vegetable if it is sautéed quickly, on high heat. That way you get all the benefits of the crunch and flavor, but without the slurp. This recipe is one such preparation. The pairing of okra and tomatoes is classic. In this recipe, inspired by one in Donald Link’s Real Cajun, sliced okra is seared first on high heat, before being simmered together with tomatoes, onions, and garlic.”  Bon Appetit Y’all !
www.simplyrecipes.com
Servings: 4
Category: Veggie
Ingredients
  5 Tbsp vegetable oil 
  1 celery rib, sliced thin 
  1/2 onion, sliced thin 
 
1 jalapeño chile, seeded, sliced thin 
  3 garlic cloves, sliced thin 
  1 Tbsp tomato paste 
 * 2 Tbsp red wine vinegar 
  1 1/2 cups chicken or vegetable broth 
  1 teaspoon fresh rosemary, minced 
 * 1/2 to 3/4 pound fresh okra 
 * 5 plum tomatoes, diced 
  Salt and pepper 
Notes / Directions
1. Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.

2. While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.

3. As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.

4. Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.

5. As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don’t want to cook the okra to the point it starts releasing slime.

6. Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.

Here We GROW...




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

HERE WE GROW
Coming REAL SOONMULTIPLE MARKET PICK UP DAYS & LOCATIONS! Same EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net
More details next week!

THIS WEEK @MARKET AT DOTHAN

CHARTERS
New Spices Added: Hungarian Paprika, Whole Cloves, Red Pepper Flakes, Ground Nutmeg

HORTON FARM
Kale Cubes…frozen kale cubes ready for soup & stews…genius!

MARY’S PEEPS
Check out new products: Figs, Comb Wildflower Honey, Peach Pepper Jelly, Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!

THE BREAD LADY
Check out restocked breads, rolls & mixes!

NEW COOP PRODUCTS..
Heirloom: Cherokee Purple, Brandywine & Green Tomatoes, Sun Gold Cherry Tomatoes, Basil, Pattypan Squash & Sunflowers!
Farm Raised Pharaoh Quail and more.
Black Angus, Grass Fed Beef

PLEASE. RECYCLE…Please return CO-OP Baskets! Thanks!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Basket could be…Squash, Tomatoes, Eggplant, Cucumbers, Peppers,
Coming Soon…FIGS, CARROTS
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

CAPRESE CORN SALAD

If salads could talk, this corn, tomato, basil, Mozzarella salad would yell, “SUMMER!” It’s what happens when you have a ton of grilled corn leftover from last weekend’s barbecue, and ripe tomatoes in the garden beckoning, “eat me…” Not to mention the one basil plant that just keeps growing. Snip one stem off and two grow in its place! It’s a classic caprese salad with tomato, basil, and Mozzarella tossed with grilled corn.

Caprese Corn Salad Recipe
Prep time: 10 minutesCook time: 20 minutesYield: Serves 6 to 8.
Many online recipes for corn and tomato salad just use raw corn, freshly shucked and the kernels scraped off. Some prefer it with grilled corn, but if you have particularly fresh corn that tastes great raw, feel free to use it here. Neither tomatoes nor basil do well refrigerated, so this salad is best made fresh and eaten immediately.

Add to shopping list
INGREDIENTS from Market At Dothan
*5 to 6 ears of sweet corn (still in husks, do not shuck)
*1/4 cup olive oil
*3 Tbsp sherry vinegar or white wine vinegar
*Freshly ground black pepper
*1 1/2 teaspoons kosher salt
1/2 teaspoon sugar (optional)
*3 cups roughly chopped, seeded tomatoes, or halved cherry or sun gold tomatoes
1/2 cup sliced scallions, including light green parts
*8 ounces fresh mozzarella, cut into 1/4-inch cubes(Substitute Goat Cheese
)
*1/2 cup to 1 cup of fresh basil leaves, thinly sliced
METHOD
1 Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh. If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn. Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk. To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob.

Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.

2 In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste.

3 In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes.

4 Right before serving, stir in the freshly sliced basil.

Sunflowers, Spices & Summer Grilllin'




Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

FIRE UP THE GRILL
ALL on the Grill: Black Angus grass fed beef, pastured pork, local veggies, fruits, even dessert!
Dinner in 20 minutes: no hot stove or oven heating up the kitchen!
No Clean Up: enough said!

THIS WEEK @MARKET AT DOTHAN

CHARTERS
New Spices Added: Hungarian Paprika, Whole Cloves, Red Pepper Flakes, Ground Nutmeg

HORTON FARM
Kale Cubes…frozen kale cubes ready for soup & stews…genius!

MARY’S PEEPS
Check out new products: Comb Wildflower Honey, Peach Pepper Jelly, Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!

PRICELESS HEALTH FARM

New: Cucumbers-blonde & Dutch varieties, Tomatoes, heirloom, Purple Beans & much more!

THE BREAD LADY
Pizza Crust Restocked…yum!
Banana Bread & Pumpkin Walnut are available…delicious & moist! Get them now!

NEW COOP PRODUCTS..
Heirloom & Green Tomatoes, Sun Gold Cherry Tomatoes, Watermelon Radish & Sunflowers!
Farm Raised Pharaoh Quail and more.

PLEASE. RECYCLE…Please return CO-OP Baskets! Thanks!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Basket could be…Squash, Tomatoes, Eggplant, Cucumbers, Peppers,
Coming Soon…FIGS, CARROTS
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Grilled Eggplant Sandwich
    
www.simplyrecipes.com
Servings: 4

Ingredients
  * 1 globe eggplant, sliced crosswise into 1/4-inch thick rounds 
  * Salt 
  8 ounces fresh mozzarella * (Substitute GOAT CHEESE) cheese, sliced into 1/4-inch slices 
 * 1 beefsteak tomato 
  1 red onion 
  * 10 -12 fresh basil leaves 
  About 1/4 cup olive oil 
  * 2 Tbsp red wine vinegar 
 * 2 Tbsp balsamic vinegar 
  6 burger buns 
Notes / Directions
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.

2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.

3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.

4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.

5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.

  • Ingredients available on Market Page
    http://marketatdothan.locallygrown.net/market