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August 11, 2018 M@D Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “M@D” bit, its only about good healthy food!


This Week’s Newsletter:
Market Chitchat
Grower Notes

MARKET CHITCHAT

This week we’re keeping it short and sweet! It’s August, it’s HOT, the summer vegetables are on their way out and the fall vegetables are coming up. Plus your Market Manager has a ton of cabinets to stain and finish today. And I’m glad to say that several years of Pinterest inspiration are paying off!

Anyone venture to guess the origin of this recycled piece?

Breathe Deep! Fall is coming Yesterday we had a pow-wow with JD at Dothan Nurseries brainstorming ideas for our upcoming Fall Farmer’s Market. We hope to have something for everybody this time around and welcome your ideas. Announcements coming soon!


New & Relisted Products

  • Tiger Sawgill Mushrooms from Grier Acres
  • BULK Ranch Dressing Mix from Richter Farms
  • Asian Pears from Grier Acres

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS: Well our first “real” crop of garlic has sold out! Last year’s crop was very pitiful and small, but I learned some things and this year’s was great. Wish I had planted more! Have already ordered seed garlic that will be planted in September.

Onions are still storing very well. That’s the area of improvement I focused on this year. We lost so many to spoilage last year. But they won’t keep forever, so enjoy them now.


For those that attended my heat table workshop last Spring, you may recognize this setup. I removed the heating parts and moved it all inside in the a/c. I needed cooler temperatures to start cool weather crops like spinach.  Plus this way they are protected from hungry critters and all the mold and fungus spores floating around. I lost half my fall transplants last year to bugs and fungus because they were outside. More lessons learned!

BAIN HOME GARDENS: Hello Marketeers!
    How goes it? Back to school season is upon us. Have your little ones started back to school? Our youngest is in 6th grade this year and our oldest will be beginning his freshman year of college on the 20th. I really wonder just where the time went?! Before Jarod, gets all tied up with the rollercoaster of college life, our goal is to finalize our early fall plantings. We had a very productive fall season last year and this year we want to kick it up a notch! Planning, planning, and more planning coupled with lots of hard work – ah that should get us off to a good start.


So far we have cleared and tilled only one of our smaller beds. There are yet two larger areas not to mention the growing boxes that currently are demanding attention. We have not a moment to waste! Till next week!

DANNY’S GREENS: Danny’s commitment to utmost quality has forced the tough decision to suspend sales for a few weeks till the current weather conditions ease up. His greens are tender and most vulnerable so he’s papmering them till they’re ready to take off again.

GRIER ACRES: We are excited to offer you all some of our baking pears. Jeannie and her mom have put up some canned pears and Jeannie has also made some cobblers with the pears. We have also enjoyed our hot banana peppers and will be offering these to you all as well. They are great in salad or to cook with to add some heat and texture to foods. We also have been getting a lot of the yellow pear tomatoes, we enjoy cutting these in half to add to a salad. We also have a tabasco plant with peppers that are starting to turn.

Jeannie was so excited as she got a new composter. She loves the box kind and moves it around as she fills it with green and brown compost in a layered fashion in our garden. We have one on our field where we have okra growing-we have clemson spineless and emerald okra growing. Hopefully we can list some okra. We eat it roasted in the oven or grill. When Harry has time he likes to make a gumbo with the okra. c It really is the secret to gumbo. As you get ready for cooler weather and smoking meats, we will have a variety of smoking woods.

HAWKINS HOMESTEAD: Hello Market Friends! I really enjoyed meeting a lot of you yesterday at the Market pick up.Since I work Full-time it’s not often that I get a day off on Friday, but yesterday was a good day to be off. It was very nice putting faces with the names I see from week to week. We even got to hear some customer feedback which we welcome. We hope you guys know that you can always reach out to us. Either through messenger on Facebook, phone, or even email. Our email address is info@hawkonshomesteadfarm.com. We would love to hear from you!

This week on the Market enjoy our bone broth kit, basil pesto, fresh basil varieties, salsa fresh, and pear jams. As always we thank you and hope you have a good week.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

August 4, 2018 M@D Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
Food For Thought
Grower Notes

HUNGER & HOPE

Ever have something hit you like a pile of bricks?

I ran into this cartoon last week while preparing for Market and it had that effect.

I think it’s easy to see why.

We have so much to be thankful for. The choices that are available to us are unbelievable compared to people in most parts of the world. Even our highly advanced Chinese daughter admitted that food safety was an “issue” in her country. The realization is humbling.

No live animals were harmed in the making of this staged photo.

World hunger has been around as long as man and the sad truth is its not going away anytime soon. Even if the modern farming technologies we disdain produced enough food, the problem persists because of politics, infrastructure, corruption & lack of education. One organization, let alone one person cannot solve all the needs, but each person doing what they can, can make a dent in it. Market at Dothan made a difference in Haiti with our collective donations to help a farming village there.

I don’t want to end this on a doom and gloom note so I’d like to introduce you to an Alabama organization that has quietly been making such a difference for years.

Students from around the globe learn sustainable farming methods using locally available materials right here in Alabama.

This is SIFAT which stands for Servants in Faith and Technology. Sifat was founded by Ken & Sarah Corson after spending years as missionaries in third world countries and seeing first hand human suffering caused by politics, infastructure, corruption and lack of education. The goal was to do what they could.

They’ve done so much! I hope you’ll brouse the website and learn about some of the opportunities available both at home and abroad. The impact of the Basic Needs Institute alone has impacted thousands to live safer, more productive sustainable lives around the globe.

On a personal note my family and the Corsons go back several generations. Two people genuinely cared about the little guy in our cartoon and their legacy is still making a difference to see that he is fed and cared for.

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

BAIN HOME GARDENS: Marketeers!
    We missed you guys! We have, however, really enjoyed our break thus far! Many times we focus on resting our bodies and minds thus rejuvenating them. We personally think it is even more vital to renew our spiritual selves! This weekend we’ve done just that and are ready to face the world!
    This week on the market you will notice our various kale varieties are not listed. We expect it to stay that way for a few weeks. They have been cut back and we will kindly allow them some time to “rejuvenate” as well. However, our Soybeans, Basil, Aloe Vera, Rosemary, Thyme, Summer Salad Blend, & Sprouts continue to be available for the pickin’!


    This year has been ABSOLUTELY AMAZING! Truly. We have been on this Market for over a year now and we have learned so much! We have grown new & exotic plant varieties, gotten to know you Marketeers & your endearing stories, learned so much from and have forged beautiful relationships with our fellow growers, and finally we feel worthy of the badge – grower. We are looking to the fall growing season with bright eyes. New plots are being tilled & prepared for even further expansion this 2018 Fall growing season, thus enabling us to proudly continue bringing quality organic produce from our family to yours!

HAWKINS HOMESTEAD: Hello Market Friends! Is it really August already?!?! Is anyone else trying to figure out where the whole year went? Seems like time has flown by so fast. Well we for one are ready to get through August and into the later part of the year. You know where the humidity loosens its grip on us and the temperatures actually cool down.

On our urban farm we are still canning pear jam. Our most favorite flavor is Lemon Ginger Pear. I love a good peanut butter and jelly sandwich, but I don’t usually like a lot of either on my bread. With this jam, well let’s just say that I had to go back and add more!

Have you checked out our website lately? Each month we post a special report of all that we have “growing now.” If you haven’t taken the time to check it out, please do! Besides our Facebook page, it’s a wonderful way to stay up to date on what we’re doing. Plus we know not everyone is on social media. You can find the link here:
https://hawkinshomesteadfarm.com/2018/07/31/growing-now-august/

As always we thank everyone for their continued support of us and the Market. Until next time.

YARD EATIN’S: is taking a short August break August 3 and 10 but will return on August 24 with their granola and other new items. My first grandchild is arriving in early August, and I’ll be in Texas waiting for, and then helping with the bundle of joy.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

July 28, 2018 M@D Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm


This Week’s Newsletter:
Ros’s Ramblings
Market Chitchat
Grower Notes

REAL FOOD

I must confess, this section was inspired by A Peek Inside the Fridge of the Future. A link to it arrived in my inbox a few weeks ago and of course I had to check it out!

I’ll warn you now, I think the article is highly disturbing. While I love the idea of food being tailored for health, sustainability, and even better farming methods, the rest . . . . too packaged and too industrialized. And very scary. Cellular agriculture startups engineering yeast and bacteria to make animal products like dairy protein or lab-grown meat sounds like frankenfood if you ask me. And while we all know that kelp and seaweed have nutritional value, are we prepared for spaghetti made from it? I personally would be concerned about the pollutants in the environment where it was grown.

To me the answer to all this is obvious. It’s called real food produced by real people. It’s the reason I started beekeeping 15 years ago. It’s the reason we still have an abundance of frozen “ugly” strawberries from past years when we grew them. It’s the reason my Mr. planted tomatoes amongst my flowers this year. Each of our growers has their own variations of the same reason. We want real food grown by real people.

And it’s our commitment to you.

MARKET CHITCHAT

Did you notice it? We’ve settled on M@D for our Market at Dothan abbreviation. Steve of 3LC apiary thought it made more sense than “MAD”. We agree!

THANK YOU to everyone who made the effort to come a little earlier on Friday. We’re asking that for the next few weeks while the heat and humidity are intense that folks try to pick up by 11:30 am. We appreciate your understanding.

Don’t be alarmed if you don’t see your favorite grower the next couple of weeks. With summer coming to an end and the school year starting many things are going on that prevent several of them from listing this week.

New & Relisted Products

  • Lemon Ginger Pear Jam from Hawkins Homestead
  • Bulk Okra from a Sustainable Seasonal Grower
  • Brown Sugar Pear Jam from Hawkins Homestead

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS: I admit defeat. The summer squash are on the list to be pulled out this week. I’ve done everything I can think of and they are still sad and not producing. So, put on my big farmer-girl pants and get ’em gone. (I hate killing plants!)


One thing that does seem to be doing well…the one row of winter squash that DID come up is starting to run! Also my mulching experiment is working too! Been saving my animal feed sacks and used them on the left side. On the other side is hay that I gleaned after the big farmer and big tractors got done on the hay field my Dad rents out. Made me feel smart and sneaky all at once. Plus a free upper body workout.


I found this nest while checking my persimmon tree a couple weeks ago. Now we have baby birds. Very vocal baby birds. LOL They’ll be assisting with pest control before long.

HAWKINS HOMESTEAD: Hello Market Friends! Today I want to talk to you about food preservation. So how do you preserve foods only available in one season for the whole year? For example, in the Spring and Summer we grow different organic basil varieties that aren’t available during other times. So how can we make sure there is basil year round? We make pesto! Pesto can be frozen in ice cubes trays and then you have access to basil year round. Not just that, but have you ever thought about dehydrating basil to make your own organic seasoning? Try it!

Another idea is with pears. If you’ve checked our Facebook Page lately, you’ve seen that we have been making preserves and jams with our freshly picked pears. If we only thought about pears as a fruit, it would go to waste, but by making them into something else, we are stretching our food and making fresh pears last the whole year or even longer.


Food preservation could also help not just your family, but others in times of need. If there is a family who has fallen on hard times, you could help them with a gift that was made from fresh organic food and preserved for later! Since we’ve done the research and possess the knowledge, we want to share with all of you.

Think about it this way, if there is a major disaster in our area and we lose power, the grocery stores are closed, and you can’t get off your street, will you be ok? What food provisions do you have on hand? Even water becomes so precious in a situation like that.

Now of course we know that not everyone has time or wants to grow their own gardens. We also know that canning is hard work. So thats where we come in. The law doesn’t permit us to sell everything, but we try to do our part for our family and yours! So if you’re already growing, think preservation! If you’re not, that’s ok too, because we’re always here to help. Until next time!

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

072118 MAD Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
Cool Summer Meal Ideas
The Final Word . . .
Market Chitchat
Grower Notes

ENTREE SALADS

While many people automatically gravitate towards salads after the holidays, actually the hot days of summer may be the best time to take a break from grilling and take advantage of the season’s bounty. Salads are one of those versatile dishes that does not have to be dull or boring as there are many ways to make them interesting and satisfying.

Long gone are the days when main-course salads were pretty much limited to chicken or seafood concoctions involving mayonnaise or a virtuous (i.e., heavy and bland) effort composed of brown rice and not much else. These days, they’re far more likely to showcase interesting greens and other pristine seasonal produce, as well as staple ingredients from around the globe. Whether you favor a carefully curated classic like Salade Nicoise or a wonderful jumble of leftovers, main-course salads are an easy way to work healthy foods into your daily routine without being chained to the stove. Also, you get to channel your inner forager, whether you’re on the prowl at a farmers market or staring into your kitchen cupboard or refrigerator.

Salade Nicoise originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Nicoise olives, anchovies, and dressed with olive oil. It has been popular worldwide since the early 20th century. Some variations use tuna or salmon instead of anchovies.

Panzanella or panmolle is a Tuscan chopped salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. Adding chickpeas or cannellini beans (and whatever else suits you) changes it from a side dish to a main dish. Shown is Pioneer Woman’s version of this classic.

A word about beans: as far as beans go, we are all aware that legumes are an important (and inexpensive) source of dietary fiber and protein, and they also contain folate, iron, and potassium. In a perfect world, we’d all have a stash of cooked-from-scratch beans in the freezer, but if you don’t, it’s not an insurmountable hurdle. While some of us aspire to keep a stash of home canned beans in the pantry, there is no shame in using a store bought version. Canned beans, a genuine convenience food, will do; just remember to rinse them (to remove much of the sodium) and drain well before using. And for those who would bravely attempt to cook dried chickpeas, add a teaspoon of baking powder to help break down the protein chains and make them soft.

The Cobb Salad is an American main-dish garden salad typically made with chopped salad greens, tomato, crisp bacon, boiled, grilled or roasted chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Cobb variations are many and can be found in many restaurant menus.

If you enjoy Mediterranean food, with most any combination of salad ingredients, if you add lots of flat-leaved parsley (which is sensibly treated as a vegetable in the Middle East), tomato, kalamata olives, red bell pepper, feta cheese, and lemony-garlicky vinaigrette you’ll have yourself dinner in no time flat.

For more inspirational ideas, follow Susan Avello, the Lean Bean Chef on Facebook or Instagram as she’s a master at using fresh locally sourced ingredients in her beautiful creations.

. . . COMES FROM YOU

Thanks to everyone who chimed in on our Market Discussion Page and shared how they use “Ugly Food”

Mrs. Patty: I save up all my veggie scraps plus stuff that maybe isn’t quite fresh enough for salads but not bad like lettuce, other greens and cucumbers. I also save up the bits left over from spiralizing, cucumber and tomato ends etc.
When I have a gallon zip lock or more full, I put it all in the food processor with a ton of seasonings and puree it. I will usually add a bag of cauliflower, kale and a few onions, several cloves of garlic, a few hot peppers and anything else that strikes my fancy. it usually takes several batches then I mix in huge bowl by hand.
Drain the excess liquid and scoop onto dehydrator sheets. If mixture is too liquid add coconut flour, almond flour, konjac flour etc until consistency of soft dough. Flatten and dehydrate until crisp. Drying time varies greatly depending on temperature, humidity etc. Highest temp is fastest but if you are trying to do raw, stay below 110. I usually get 150 to 200 2" round crackers/batch. When seasoning remember that seasonings will concentrate as the food dehydrates.
Another way I use bruised/scraps etc is to put in meatloaf.

Of course you can always throw things you’d rather not consume into the compost pile. Mr. Danny of Danny’s Greens actually cultivates several specific things to create rich compost for his vegetable beds.

T Harris: Soup stock. I always have a few bags in the freezer collecting scraps for soup stock. The crackers idea is great, and that would be a great way to use some of the vegetables that are too strong for vegetable stock.

MARKET CHITCHAT

Refrigerators! Someone stopped by late last Friday and noticed the ones we use in the Market Shed. It reminded me again how blessed we are to have them in this heat. Some foods require refrigeration and some just can’t handle the heat very long. A few of us remember retrieving such items were from coolers in the summertime. We’re thankful to the Nursery Staff and our donors who have made real refrigeration possible.

New & Relisted Products

  • Bone Broth Kit from Hawkins Homestead
  • Poona Dill Pickles from Bain Home Gardens
  • Berry Granola Bars from Yard Eatins
  • Pumpkin Butter from Hawkins Homestead
  • Soybeans from Bain Home Gardens
  • Cinnamon Spiced Pears from Hawkins Homestead

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS Just put a reminder in APRIL of next year’s farm calendar “July is coming. Farming sucks in July. Plan for it!”  That’s the unvarnished truth. It’s not even working in the heat. It’s when the heat ruins a crop because they won’t set fruit over 95 degrees. Or the heat plus lots of rain encourages fungus, mildew and disease. Or seeds just plain won’t grow. (It’s all so frustrating to a mere mortal. BUT it does showcase that only God can cause a seed to grow and produce no matter what you do right or wrong.) Next year it may be the lack of rain that is the issue. Or armyworms. Or volcanoes. Who knows! Always something out of our control. All of this is why it’s a joy to me when I am able to produce nice veggies for you all.

Working up my garlic order. Have to get those babies in the ground in September/October. With this year’s success (see, sometimes things work! ) I’ll be planting a full row of 1200. Plus a few elephant garlics just for fun.


While I’m planning and ordering for cool weather crops, do you have any requests? Would love to hear your ideas. Email me at wendy@avalonfarms.us

BAIN HOME GARDENS: Hello Marketeers!
    How are you?! This humidity is pretty rough! Humidity plays a large part in how productive vegetation is. Keeping things alive and well can be a REAL challenge this time of the year due to humid air which can zap the moisture right out of the plants! Having a humidity controlled environment to grow would be excellent. Since that is not an option at this point we will continue our tug of war with nature. Experimenting with different crops enhances our hands on knowledge and prepares us better for next growing.
    In the garden we have some exciting developments. We have soybeans!


Learning how they grow along with how and when to harvest, has been a great adventure. We are not experts – yet. So we will be releasing them on the market this week or the week of August 4th IF all goes according to planned. Keep on the lookout! This week we will also be releasing our Poona Dill Pickles- from the Poona Kheera Cucumber. They are extremely tasty!  For photos check our Facebook page – they are our pride and joy this year.
    We will be off next week. Don’t miss us too much! Sending warm wishes of rest and relaxation – from our family to yours!

HAWKINS HOMESTEAD: Hello Market Friends. Hope this past week has been treating you well. For us, we’ve been busy as usual with all that we have going on at our urban farm. In the next few weeks we will be introducing some new and exciting things to the Market, that we’re excited to share with you.

We went out on a limb and decided to plant pumpkins in the Spring and boy did we get pumpkins! So many in fact that we decided to make pumpkin butter. Rich with cinnamon, nutmeg and all the spices that bring Autumn to mind, this butter is creamy and delicious!

In addition PEARS are in season! So we’re making all types of pear goodies that we invite you to try. Starting with our Cinnamon Spiced Pears. Our family tested and approved!

In chicken news we will be offering our bone broth kit this week! This will allow you to make your own bone broth at home! Good and good for you! We do have chicken feet up and are still working on how to bring our chicken back to the Market. Hopefully soon!

Of course our egg flats are available along with our basil varieties. Did you hear about Bain Home Gardens Poona Pickles? Made using a wonderful cucumber variety that’s organic. We grew this this year as well but they never made it to the Market. That’s how good they are!

As always we appreciate you all. We have been on the Market for one full year now and we are happy and thankful to be apart of the only Wiregrass Market that offers sustainable food. See you next week.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

July 14, 2018 MAD Newsetter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
Ugly Food at Home
Market Chitchat
Grower Notes

WHAT WE CAN DO

Last week we took a little peek at the global issue of ugly food and some of the efforts being made to see that it is not wasted. With hunger being a very real problem in many countries it is a long awaited and welcome effort and we can only hope and pray that awareness and action will help.

Whether global or local, awareness seems to be the key to eliminating waste. For the families I grew up in (and I’m thinking about my parents and grandparents) it started in our own gardens and our own kitchens. It wasn’t something we thought about – it was a way of life.

My very favorite soup in the whole world is made with ugly vegetables. Not everything Memaw and Pawpaw brought in from the garden would qualify to be on a grocer’s shelves. Mama and Papa New who ran a little grocery store brought the “ulgy” vegetables into their own kitchen (where the whole family ate them) and put the pretty ones in the store. But back to the soup . . . . . by the time I was a preteen I was chopping tomatoes, shelling peas, shucking corn, and cutting the okra that went into our deliciousness. It didn’t matter if the vegetable wasn’t perfect. If there was a worm in something, we threw that part into a bucket for the hogs.

Heard Family Soup Left: Mom and Aunt Sue started using tomato paste in their version which gives the rich red color. Right: My very chunky version that’s packed with veggies. Both shown are made with chicken. Not Shown: My sister’s old timey version made with hog heads.

In the years since I’ve made many things with imperfect vegetables. Early on in our organic farming adventure we experienced some awful tomato problems. Rather than see so many tomatoes succumb to bugs and rot as they got ripe we picked them early and I tweaked a great recipe to use them. We still have a few jars of delicious green tomato curry made from that crop.

That’s my “kitchen story” and it is ongoing as I still find ways to use imperfects rather than see them go to waste. The farm part of the story is that we bless the chickens with all our yummy scraps – which is why the compost pile isn’t too big. No doubt that many of you have some very creative ideas and we would LOVE to hear them! With summer crops starting to fade and heat/humidity/bugs abounding what better time to share and get fresh ideas on how we can better utilize the resources God has blessed us with, however imperfect.

We’re going to get the discussion going on our Facebook Market Discussion Page and share some of YOUR creative uses for ugly food in next week’s newsletter.

MARKET CHITCHAT

I think one of the best things about Market at Dothan (besides the health benefits of sustainably grown food) is the variety of foods available. Seriously! When have you ever been able to buy Fairy Tale Eggplants or Grain Free Granola in a store? THANK YOU to all our growers and producers who think outside the box.

Speaking of Eggplant – Welcome back Restoration Gardens! We’ve missed you!


New & Relisted Products

  • Fairy Tale Mini Eggplants are Relisted
  • 30 Count Egg Flat- Relisted
  • Vegan Granola from Yard Eatins
  • Rosemary Rub from Hortons Farm – Relisted
  • Organic Basil Snack Bag- New from Hawkins
  • Green Pears from Restoration Gardens
  • Asian Mini & Solid White Mini Eggplants – New from Restoration Gardens
  • Organic Lime Basil- New from Hawkins

Don’t forget to vote this Tuesday! Market at Dothan has endorsed Gerald Dial for Commissioner of Agriculture and we hope you’ll support this outstanding public servant.

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

BAIN HOME GARDENS: Marketeers!
    How are you? We hope you are all well. We are doing our best to beat the heat but is that really possible anymore? Since we have much to do in the garden we must rise early! It really is the best time to be out there for multiple reasons. Besides the temperature, it gives time for meditation. As I walk through the various garden beds, I can’t help but be so thankful to God for the ability to grow our own food. Watching how things grow makes me more and more appreciative each day. Along with that, I’m really able to examine the plants without distraction, inspect them, talk with them (it’s therapeutic), & make plans for the future all while listening to the orchestra of birds singing, bees buzzing, and the gentle morning breeze blowing. Soon the scorching heat of the sun arrives and it over – till the next morning.
   Speaking of future plans, we have so much to do to arrange garden beds for fall. Remember the issues we had with trellises falling over earlier this spring? We are hoping to avoid that this fall by staging a new area against a fence line. This is being done as you read. In one section we will plant another planting of pole beans, later in the second plot will go fall plantings of peas.  
    You guys have come to know that Bain Home Gardens is really interested in growing the unusual, some would say exotic, veggies that you just don’t find in the grocery stores locally. This year we have experimented with Pigeon Peas, Oriental Yard Long Beans, Turkish Orange Eggplant, Poona Kheera Cucumber, and more!


On a small scale we planted these to test out our ability to grow them successfully. We are happier with some more than others but now that we have perfected the growing process of these unique heirlooms, next year we will grow many of them in larger quantities. Look forward to seeing them on in the market page – from our family to yours!

DANNY’S GREENS Danny sends word that he’s hanging in there raising awesome salad greens despite the heat. He’s had to cut back on the amount he can list because growth is SO SLOW right now. Once the nights start cooling off the lettuces will grow faster and produce better. In the meantime if you’ve not tried his green onions you are missing out! We’ve found that the best way to enjoy them is to chop them up right away and put them in the refrigerator. You’ll fill several containers and have them ready to use in all your favorite dishes. They will last several weeks that way.

HAWKINS HOMESTEAD: Hello Market Friends! New this week we have our organic lime basil. Never heard of it? Haven’t tried it? Well now is your chance! Bursting with full citrus tones, it smell so good and tastes even better. Of course our organic sweet basil is in full swing, so grab both if you like. We have even decided to package it in a smaller size for those who don’t need a quart. Just because we like basil in abundance, doesn’t mean everyone else does too!

Here on our urban farm, Fall planting is in full swing. We have pulled and cleared out most of our Spring veggies. We have a lot to look forward to in the next coming months, but for now our organic produce will be slim.

We recently took a trip out to Working Cows Dairy to pick up some organic mulching hay. Did you know that not only do they have organic ground beef, milk, butters, yogurts, and cheeses, but even organic hay?!?! That works for us! We miss them on the Market and if you do too, why not take a short drive and pick up a few things? We suggest the chocolate milk and their new cheeses are worth the drive itself! (Market Note – Working Cows is an approved Market Vendor. They stopped delivering earlier this year and prefer that people come to the farm to buy direct.)

When we first moved here, it was hard to believe that there were SO many farms, but very few organic or chemical free ones. Many of you know that’s why we decided to start our own. Thankfully we found this Market as well  as a very select few growers who are doing it the right way. We have been growing more this year than we ever have and it’s helping to feed our family. More and more of our meals come from right here! When we venture out, we shop less at the grocery store and more with local sustainable and organic farmers. We love that we’re able to do this with those on the Market and off. So wherever you decide to spend your money ALWAYS ask questions. Make sure what you think you’re getting is what you’re ACTUALLY getting. We are always open for questions! So please ask away and thank you for your continued support of the Market and us!

HORTONS FARM: Have you ever wondered about all the tinctures you see listed on the Market? If you’re curious about the who/what/when/where & why of tincutres you should reserve a spot at the Westgate Library for Tincture 101 on Tuesday, July 17 at 5:30 pm. Our classes are designed to remove the mystery and give beginners the tools and information they need to safely DIY their own products at home. Contact Keith Brantley at 334-793-9767 ext. 4216.

MARY’S PEEPS Mary sends word from Florida to thank everyone for their understanding when she had to cancel last week’s orders because of a death in the family. She’ll be back next week and is looking forward to getting back on track and filling your orders.

YARD EATIN’S: Yard Eatins is now making two new kinds of granola. (Woo hoo!) We will continue with our traditional granola, and we are adding a VEGAN VERSION of that recipe (i.e., replacing the honey with maple syrup) AND adding a grain-free version for our Paleo friends. We are So Excited about the new recipes and can hardly wait to share. The vegan granola will debut at the July 12 Market, and the grain-free granola will debut at the July 19 Market. AND ALSO, our oats will be certified gluten-free starting with the July 12 pickup-day batch. We are NOT raising prices with the shift. We’ve also been hard at work perfecting our granola bars, and those will be available for the July 19 pickup day.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

July 7, 2018 MAD Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
It’s Dial Time!
Yes, You Can Eat That
Market Chitchat
Grower Notes

SPECIAL RUNOFF ELECTION

I never thought we’d be doing anything outright political through Market at Dothan, but the need to educate and point like minded folks in a good direction has changed all that with one race in particular this year.

Alabama is getting a new Commissioner of Agriculture and we want, we NEED to get it right. In this race we actually know a candidate and are happy to tell you that his values mirror our own.

I grew up in the same community as Gerald Dial. He went to Lineville High School a few years behind my dad. Mrs. Dial was the school counselor when I studied there and took time to help me several occasions. My husband met Senator Dial in 2017 when he chaired the Senate Ag Committee and was a strong supporter for Koda’s Law. I have no doubt he remembers our dog better than he remembers my spouse.

As a statesman – DIAL THINKS OUTSIDE THE BOX! As a sustainable market, we’re so far out of the box that mainstream agriculture does not take our values seriously, but there’s one value Senator Dial has gone public with that affects all of us: he wants to eliminate sales tax on food. In fact he introduced a bill that would shift some of the tax burden from the working poor of our state to other revenue sources by gradually eliminating sales tax on groceries. The good news is that he brought this important issue before our elected officials so they understand it’s importance now (hopefully!). The bad news is there was just not enough time to fine tune and hash out the details that legislative session.

I hope you’ll join me at the polls on July 17 to cast your runoff vote for this good man.

UGLY FOOD MOVEMENT

The “ugly food movement” is taking off around the world, particularly in Europe and Australia, as an answer to the problem of food waste. So far, it has yet to firmly take hold in the United States, but given this country’s love of solution-driven food trends, it seems a good bet that ugly food might soon take its place beside local food, organic food, and environmentally conscious eating. “Ugly” foods are those that sellers and buyers often reject because of their appearance, like misshapen vegetables and bruised fruits. Farmers dump them. Supermarkets and restaurants reject them. Consumers historically have avoided them.

The problem of food waste is no joke. By some estimates, a third or more of the food produced globally goes uneaten. The costs are in the hundreds of billions of dollars. Marketing so-called “ugly” food is one answer to the problem. Until recently, the European Union had rules actually preventing the sale of oddly sized or misshapen produce. Some of the rules were hilariously granular: a spear of asparagus could not be sold unless at least 80% of its length was green. The curve of cucumbers was regulated down the millimeter.


The U.S., perhaps not surprisingly, has been slower than Europe to take up the trend, but there are some early indications that it might take off here. Bon Appetit Management, a big food-service company owned by the gigantic Compass Group USA, last year launched Imperfectly Delicious Produce, a program to divert ugly foods from the waste stream to the restaurants and cafeterias the company serves.

Large scale efforts like this are rare in the United States so far. Until recently, most “ugly” food that wasn’t simply thrown away has been given to needy people, though efforts like the Food Recovery Network (which Bon Appetit works with) and the Environmental Protection Agency’s Food Recovery Challenge. And such efforts of course do help. But if the private sector can be moved to make “ugly” food not only salable, but commercially popular, that would go a long way toward reducing the shocking amount of food our country wastes.

MARKET CHITCHAT

Fresh Picked from Mary’s Peeps

New & Relisted
Products

  • Fresh Picked Figs from Mary’s Peeps
  • Basil -from Hawkins Homestead is relisted
  • Leeks From Avalon Farms
  • Kale Stems from Bain Home Gardens
  • Mixed beans from Hawkins Homestead
  • Pea tendrils!!!! Salad addition and garnish
  • Cut Prewashed Curly Kale from Bain Home Gardens
  • Bone broth from Hawkins Homestead
  • Okra from Avalon Farms
  • Aloe Vera Leaf from Bain Home Gardens
  • Lemonade from Hawkins Homestead

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS: We have had a wonderful time this week hanging out with all our kids! (How did they get that old?!?) Hope you had some quality time too.

The 3rd planting of squashes and cukes are starting to produce. The excessive rain has made it difficult to keep them weeded. You can’t really use tools like hoes or wheel hoes when the soil is wet. So this week I resorted to hand pulling the weeds in the rows and mowing the middles. Now it’s a cover crop of sorts. Sometimes you just work with what you have.

Planted my winter squash this week. Yes, it does sound silly, but winter squash actually are a warm weather crop just like regular squash. I’m guessing they are called winter squash because they store and are then available in the winter.


Just moved my young chickens onto garden 5. They will scratch up the soil, eating bugs and weeds and deposit all that wonderful chicken litter (manure/poop). That means this garden is off limits for quite a while. USDA Food Safety says we can’t grow crops here for 90 days AFTER we move the chickens. Seems excessive but we are all about our food being healthy and safe.

BAIN HOME GARDENS: Marketeers!
    Ok so it seems our little break was right on time. My body decided to take a break too! “It’s all a part of aging”, so I’m told.  Since I wasn’t able to supervise garden activities, it gave me an opportunity to expand our website. Yes you heard correctly – we now have a website! Feel free to check it out: bainhomegardens.wordpress.com. I’m happy in this new niche. Just call me the gardener/writer/blogger. It has been very enjoyable for me to say the least. So what is going on in the garden?
Lettuce & Spinach
We are absolutely determined to master this summer lettuce thing. Just because we are in the South doesn’t mean we don’t deserve fresh, organic lettuces! Am I right? In our research, we have attained much information. Now it is time to put it to work. We have had some success but will not be listing any lettuces just yet. Soon. In the meantime our summer spinach is taking off! That is still available in our Summer Salad Mix. I like it – a lot!
Kale
Surprisingly all varieties of our kale are pushing through the summer heat thus far. We are supposed to be blanching and freezing for later but who can resist a fresh kale salad? Not me! As a result, we have also begun using our kale stems in various ways. In fact kale stems are a new listing this week.  Have no idea what to do with them? Check our recipe here.:


Before we sign off, we really want to thank all of you who came out to support the last day of the Spring Farmers Market. Your love for fresh produce was evident as you came out sweated and laughed with us. It would have been more comfortable to go the local “air conditioned” grocery store but you chose us. So on behalf of Bain Home Gardens, and I’m sure all the  vendors of the Market at Dothan, thank you marketeers for your support!

HAWKINS HOMESTEAD: Hello Market friends!! Welcome back! Did you see it?!? We are now offering our organic  bone broth on the Market! Made using our organic chickens, it’s a wonderful way to treat your body good. We know not everyone has time to make their own bone broth, so we’ve done the work for you. We hope you love it!

Also new for us this week are our mixed beans. As always we grew these without chemicals or sprays. We have spent time shelling them and placed them in a beautiful mason jar, especially for you. We got this idea from one of our customers! Thank you!


Want to beat the heat? Try out our lemonade along with some fresh salsa from the garden! This salsa is all organic with a splash of lime juice! Both are so refreshing and delicious! In addition our basil is back! Sold by the quart. Grab it today.
Recently we announced a new price structure on our Facebook page and we have also completed our price restructuring through the Market. You guys know that we hold ourselves to a very high standard when it comes to feeding our birds and growing food. We love that we are able to bring healthy, fresh, organic food to you, and we hope to continue to do so. With that being said, what you may not know is the price you pay on The Market at Dothan is not the amount the growers receive. Each grower pays a different percentage for their Market share. It’s like the cost of doing business.

The Market connects us with all of you and it provides a service that gives so many growers access to a broad range of people and the people access to us. Since we farm on a small scale, we have to be strategic about what we grow, how we feed our animals, and how we organize it all. We want you to know that your continued support of us and the Market is why we’re here. Of course many growers, including us also sell direct, so you have options.

Lastly within our restructuring we announced that we would no longer be offering our chicken through the Market. This was a hard but necessary choice for us. Since then Roslyn has given us some ideas to try and they may work. We’re just not sure yet. It would mean more work for all of us, but we are trying. Again, we appreciate all of you and we thank you for choosing the Market at Dothan and us.

MARY’S PEEPS I am going to list figs on next weeks order, and weather cooperating will be able to fill orders. If not I will delete orders, please understand in fruit such as figs they are very perishable in unpredictable weather. Hopefully they will continue to produce well. We expect to have more blueberries too! Thank you, Mary’s Peeps, Mary Dale Peeples Echo, Ala.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

June 23, 2018 Market Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
Flower Power II
Sustainable Farmer’s Market
Market Chitchat
Grower Notes

BEAUTIFUL EDIBLES

Except for the squash blossoms mentioned in last week’s newsletter, the only time your market manager had seen flowers used in a culinary manner was to decorate wedding cakes, and even then, folks picked off the flowers and ate the cake. Who knew?

Turns our it’s been done for centuries. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures.  Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.

This week we’re sharing some great lists of edible flowers. There are too many to list in one newsletter! In the interest of food safety we’re including a few more cautions in case you’re not growing your own safe blooms or getting them from a reputable source like Bain Home Gardens or Mayim Farm.

  • If you are pregnant, do a lot of research before eating any flowers.
  • Never harvest flowers growing by the roadside.
  • Identify the flower exactly and eat only edible flowers and edible parts of those flowers.
  • Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate.  Most herb flowers have a taste that’s similar to the leaf, but spicier. 
  • If in doubt that the flower is edible, skip it.
Southern Living lists ten best edible flowers with great info about each.

42 different flowers and some creative ideas are listed at treehugger.com.

Last of all, askaprepper.com has a fabulous list with photos of flowering edibles native to North America.

LAST TENT MARKET OF THE SEASON

We will be setting up tents at Dothan Nurseries again on Saturday, June 30. This will be our last public event of the summer. THANK YOU To Dothan Nurseries for hosting us and to everyone who has come out to visit. We are grateful for your kindness and support. Sustainable agriculture is such a small part of farming in every region of Alabama and while our size isn’t impressive you understand that the quality of what we offer is.

MARKET CHITCHAT

WE ARE CLOSING. Don’t panic. It’s only for a week. Online orders will not reopen next Saturday, June 30 for a midsummer break coinciding with the Fourth of July. We hope you have a safe and enjoyable 4th and we promise to back up and running the following Saturday on July 7 rarin’ & ready to go!


New & Relisted Products This Week

  • Ground Dexter Beef From Smith Farms has been relisted
  • Market Day Lemonade from Hawkins Homestead
  • Pickles from Bain Home Gardens
  • Focaccia and Ciabatta bread Avalon Farms
  • Organic Cucumbers from Hawkins Homestead
  • Pickles from Hawkins Homestead
  • Salad Blend from Hawkins Homestead
  • Beef Filet Mignon from Smith Farms
  • Basil Pesto from Hawkins Homestead
  • Choi from Bain Home Gardens
  • Beard/Shave Oil from Hawkins Homestead
  • Summer Salad Greens From
    Bain Home Gardens
  • Basil Trio from Bain Home Gardens
  • Body Butter from Hawkins Homestead
  • Beef Soup Bones from Smith Farms
  • Body Oil from Hawkins Homestead
  • Beets from Avalon Farms

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS: First, we whine about too much rain. Now we whine about how hot it is. (Been running around 95 everyday here. Heat index of 110!) Is it really whining or just stating the facts? Guess it depends on if we sound like a whiney  2 year old when we say it. : ) Everything slows down at these temps except okra it’s just getting started and loves the heat. Tomatoes and peppers will bloom but will not set fruit at these temps.

I will be trying to keep a close eye on what’s producing and make more available if possible. So check back Monday or Tuesday if I have more.

I will be listing some small and baby beets. I’m bummed that they didn’t grow better. Apparently I don’t have that one figured out.

Also, I’ve been selling focaccia and ciabatta loaves at Poplar Head. I think you guys will like them too! So I’m listing them this week.


BAIN HOME GARDENS: Hello Marketeers!
    We hope you all are well. We are so excited because we finally got some much needed garden work done! As a result we are happy to offer a few new listings this week: Choi, Pickles, & Summer Salad Greens! So excited I can hardly contain myself! Check our new items on the Market page and feel free to inbox us with questions. We do love to talk!
    We have really enjoyed meeting the Wiregrass at the Farmers Markets. On the 30th we will be at Dothan Nurseries for the final Spring Market. Hope to see you there!


“Work Smarter Not Harder”
Plan Ahead
    Many of the summer crops are very heavy feeders. This can leave your soil, how should we say, wanting? Crops like squash, okra, and especially melons really pull nutrients from the soil. Not worry, with a little planning you can replenish some of these naturally. As some of your spring/summer veggies die out consider planting beans or legumes. Not only do these bring nitrogen back into the soil, but they also have root nodules that house Bradyrhizobiumbacteria that act as nitrogen fixers. Another plus for legumes is that they are super easy to maintain! And, who doesn’t love beans?
   That’s all folks! Till next week – sending fresh produce from our family to yours.

DANNY’S GREENS: Danny is not listing any produce this week to give his lettuce greens a chance to catch up. Tender leaf crops grow slower in the summer and his beautiful lettuces just don’t grow fast enough to keep up with demand when it’s hot.

HAWKINS HOMESTEAD: Hello Market Friends! How are all of you doing in this heat? The rain stopped and the heat decided to beam full on! We needed our rest, but I really don’t think we got any….isn’t that how it always goes?!?! Around here the answer is YES!

On the Market this week we will have the last of our organic potatoes, chicken feet, sprouts, and eggs. Eggs are limited because the chickens don’t like this heat either….

We will be listing some fresh organic cucumbers and pickles for the first time. Last week I played around with a few recipes and I found one I like. Hoping you feel the same way!

Many of you have adamantly requested our refreshing organic lemonade! We are happy to announce its debut this week on the Market.
 
Back on the Market is our essential oil blends along with our body butter. Coming soon we’ll be offering an essential oil mixture that helps us to fight off the bugs! Plus we found some arugula that decided to self seed so there is a small salad blend available as well.

We will have our fresh organic chickens at the last Farmers Market Day coming up this weekend, so come out and get yours!

We know you have many choices when it comes to deciding how to feed your family and we thank you for allowing us to provide you with the best, fresh, organic, and local that we have to offer.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

June 16, 2018 MAD Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
Flower Power
Welcome Back!
Market Chitchat
Grower Notes

YOU CAN EAT THAT?

When I was a kid my mom mentioned in passing once that she had ate squash blossoms as a child. I knew that she had grown up in the Great Depression and that people made do because times were hard, and I made the wrong assumption that they must have been really desperate to do that.

Boy was I ever wrong! It turns out that squash blossoms are a delicate and delicious treat. A few weeks ago I had the opportunity to try some and after sampling the first one out of the skillet was thrilled that my husband wasn’t interested. You know the rest of that story!

Thanks to Mayim Farms and Bain Home Gardens the Market has offered edible flowers this year! Those of you who follow the Lean Bean Chef on facebook have seen some of her beautiful creations featuring both violas and nasturtiums. One customer featured violas in a Victorian themed meal much to everyone’s delight.

This beautiful salad was made by Dothan’s own Lean Bean Chef, Susan Avello using violas and arugula from Mayim Farms.

For anyone interested in learning more about edible petals, there are actually many you can safely consume . . . which brings me to an important issue – make sure it’s SAFE!. No way do you want to pluck just any petal off any plant to test its tastiness, even the beauties at Dothan Nurseries. Even if you know the plant to be safe, there’s still the issue of what it’s been exposed to if you didn’t grow it yourself.

Gourmet Sleuth offers these suggestions:

  • Not all flowers are edible, don’t eat any flower you are unsure of.
  • Don’t eat flowers purchased from nurseries unless you know they are organically grown
  • People with allergies should not eat flowers
  • Only the flower petals should be eaten, not the pistils or stamens.
  • Grow your own flowers for eating or purchase only from sources that grow flowers for food.

We’ll talk about this more next week, including a list of edible petals. Stay tuned!

WHITFIELD FARMS

Those of you who have been Market customers a long time may remember some delicious broccoli raab that was available one year. I can’t tell you that it’s coming back, but actually this is better news . . . the grower is back! Ashely Davis and her family have grown their own sustainable vegetables for a long time and have recently experienced some life changes so they are able to be part of our Market family again. We’re super excited to welcome them back.

MARKET CHITCHAT

Thank you to everyone who came out to our third tent market today. The weather kept a lot of people away (including some growers!) but we had a good time regardless and enjoyed visiting and meeting new folks.

New & Relisted Products

  • Garlic – big, beautiful heads of garlic! 3 sizes
  • Sunflower Microgreens from Whitfield Farm
  • Flower Bouquets from Whitfield Farm
  • Danny’s Gourmet Greens and Green Onions are Relisted
  • Chickpea Hummus
  • Lavender Shortbread
  • Vegan Mini Muffins
  • Kale Salad
  • White bean, rosemary, and almond hummus
  • Pecan Pesto is Relisted

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS: We’re  trying out some new pepper varieties this year. Here are the 2 we have available now.


Carmen is a traditional Italian frying/roasting pepper known for its horn shape and wonderful sweet flavor. They are great for roasting, grilling, frying or any other way you use sweet peppers.

I’ve been using them with this squash recipe. It is heavenly!!

Creamy-Garlic-Pepper-Squash-Yumminess
****Disclaimer. I usually double or triple this, plus use lots of extra squash. (3 small zucchini? Who are they kidding?)

Ingredients
 2 tablespoons butter
 3 small zucchini, sliced
 1 small sweet red pepper, finely chopped
 1 small onion, finely chopped
 2 garlic cloves, minced
 2 tablespoons all-purpose flour
 1 cup 2% milk
 1/2 teaspoon salt
 1/4 teaspoon pepper

Directions
1. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
2. In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened and doesn’t taste like raw flour. Add water if it becomes too thick.
3. Add cooked chicken or sausage for a complete meal in a bowl!

Emerald Fire Jalapeno boasts extra large and very tasty jalapeno fruits that are perfect for stuffing, grilling or using in salsa. Emerald Fire produces gorgeous, glossy green peppers with thick walls that have very little cracking, even after maturing to red. 2,500 Scoville units

Garlic. This year’s garlic is huge! If you remember last year my garlic was very small. (Very sad.) Apparently I planted it too late. This year I planted those babies out last Fall and they did great. They will be sold by 3 sizes; small, medium and extra large.


BAIN HOME GARDENS: Marketeers!
    How are you? I’d like to say that we are rested but that is just NOT the case! Our blows however have not been striking the air! We HAVE been productive. We finally caught up with weeding garden beds, planted next planting of beans, pruning squash & tomatoes and more!
    This week we will be listing our Cucumber Lemon Detox Water on the Market page. We wrote about its benefits in the May12th weblog. During our break we have also explored a recipe for Kale Salad. We  feel we have perfected it and are ready to share. Check it out also!
WORK SMARTER NOT HARDER
Tip# 3 Mulch
  This is one simple thing you can do for them now that will help in many ways over the long run—mulching.
    Choose your mulch wisely. There are some that certified but most are not. If you choose to go the organic route (our choice), Working Cows dairy in Slocomb is a good place to start. We spoke with them last week and their prices are unbelievably reasonable!
    After a good rain or good watering, apply about 2 to 4 inches of mulch to your already weeded garden. After initial application, water once more. Periodically sprinkling DE (Diatomaceous Earth) into the mulch on dry days will help control insects.  
  Have a good week! From our family to yours!

GRIER ACRES:  Great news!  Jeannie and I finally closed on the sale of our house in Dothan on June 8th and we are now living full time on the farm.  That means we will have more time to devote to growing wonderful products for the wonderful customers of Market at Dothan.  

The first thing we did when we got over there was to get on the tractor and mower and spend the day catching up on the grass after three weeks of absence.  

HAWKINS HOMESTEAD: Hello Market Friends it’s been super busy around here and we’re all getting acclimated to some new changes that have taken place. One major one for us is that Brandon who has worked nights for the past 2 years, just recently switched to days!!!!! As you can imagíne we  are all excited to have him alert and awake during the daylight hours.

Now that Brandon is on days, he is able to see just how much comes from our garden and his appreciation has grown. He has been doing these walkthroughs, where he asks questions, points things out to me, and makes suggestions. It’s really great! Plus I get to extend his “honey do list.” Ssshhh! Just don’t mention it to him…..

You will not find us on the Market this week. Some downtime is in order. So this weekend, will be busy pruning trees, moving birds, cleaning coops, and tackling this powdery mildew that has taken hold of my squash plants. After that….we’re taking it easy! So enjoy and we hope to see you soon!

MAYIM FARM: We will be in vacation mode for a couple weeks…going to visit the new grandbaby in California! Our seventh, Raelynn Grace…  

WHITFIELD FARMS:
Hi all! I’m excited to be back at the market! This week I’ll be selling sunflower microgreens and flower bouquets. I hope to add more products as my (late!) garden comes along.

Here’s a tasty and simple salad recipe:

Microgreen and Radish Salad with    Lemony Garlic Vinaigrette


Ingredients:
 Salad:
  4 oz of sunflower microgreens
  3 small radishes sliced thin

 Dressing:
   ½ cup of olive oil
   ¼ cup apple cider vinegar
   Juice of 1 lemon
   1 garlic clove, grated
   1 tbsp honey
   1 tsp Dijon mustard
   1 tbsp dried basil or 4 or 5 fresh leaves
      minced
    ¼ tsp Pepper
    1 tsp salt   

Combine sunflower microgreens and radish slices in bowl.

Combine dressing ingredient in jar, put the lid on (tightly!) and shake. Add to your salad and store the extra in the refrigerator. It should keep for at least a week.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

June 9, 2018 Market Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
On Site Market #3
End of Sustainability Series
Market Chitchat
In Season
Grower Notes

COME SEE US!

This Saturday will be the third of our four on site Saturday Markets at Dothan Nurseries. We hope you’ll plan to spend part of your day with us. Even if you place an order to pick up on Friday it’s a great way to meet our growers and get to know them better. At this time 7 vendors plan to be on site which will be the most so far this year.

SUSTAINABILITY PART 4

7. Empower and protect workers. Employees on sustainable farms are paid a fair wage, treated with respect and protected from unnecessary dangers.
Workers on factory farms operate in very dangerous conditions. Manure pits on industrial farms create harmful gases such as hydrogen sulfide, ammonia, carbon dioxide, and methane that can contaminate the air that farm laborers breathe. These laborers are often paid minimum wage and have no rights or say in their job. Migrant workers employed by industrial farms are also frequently underpaid and work long hours. Often times these workers are undocumented immigrants, and while there are laws that protect all workers regardless of immigration status equally, industrial farms take advantage of workers’ fear of deportation and forgo many safety and wage requirements.

8. It tastes better. Sustainable food is delicious!
An added benefit of eating sustainably is that sustainably-raised food simply tastes better. Not so long ago, herbs and spices and sugar were used to enhance the flavor in our food. But in recent decades our taste buds have been corrupted through the use of cheap chemicals and corn syrup to fill that role. We’ve forgotten how wonderfully delicious fresh food tastes as we’ve become acclimated to food that’s polluted with preservatives. The more you try it, the more you’ll learn that sustainable, local food just tastes better.
Create change one forkful at a time.


MARKET CHITCHAT

If you’ve not seen it yet, Kayla Rutledge of The Dothan Eagle wrote a beautiful article about Market at Dothan last week. It was published on the FRONT PAGE of Fridays paper. Thank you Kayla! We are humbled and honored and grateful.

Have you seen it? Our shade curtains are up! They need a little tweaking yet but we’re quite happy with the results. Many thanks to JD Boone, Mr. Bob and Patricia from Yard Eatins for their support and help. We felt the temperature improvement immediately once they were up– such a benefit for all the fresh produce this time of year!

And lest we forget, check out the awesome PLANT SALE going on at Dothan Nurseries right now!

New & Relisted Products

  • Fresh Moringa Leaves from Mayim Farm

MORINGA!

We got a note from Mayim Farms this week – hope you enjoy hearing from them as much as we do!

We are proudly listing fresh Moringa leaves again, one of the most nutritious foods you can eat, locally biodynamically grown and fresh picked. Because we are situated miles from any conventional agriculture there is no chance of any chemical spray blow over.
Moringa also is a great antioxidant. It provides all the required amino acids, many vitamins and minerals for healthy body. A true super-food! Here are a couple great and exciting recipes for moringa…

Sauteed Fresh Moringa Leaves
Ingredients;
Fresh Moringa Leaves (remove stems and save for soups or stocks)
Olive Oil, Butter or Ghee, of your choice
Several Garlic Cloves, minced, or Garlic Salt to taste (I add lots of Garlic)
Sea Salt and/or whatever spices you like (Our Daily Dash is what I use)
This is one of my favorite ways to eat Moringa leaves!
Directions:
Do NOT overcook them – just saute them until they wilt over medium/high heat, until they turn bright green!

Moringa Omelette
Ingredients:
Eggs – (as many as you like) blended with your seasonings of choice
Fresh Moringa Leaves (remove stems and save for soups or stocks)
Sauteed onions and mushrooms (to taste)
Fresh, diced tomatoes (to taste)
Olive Oil, Butter or Ghee (your choice)
Garlic Cloves, minced or Garlic Salt (to taste)
Sea Salt and/or whatever spices you like (Our Daily Dash)

Saute the onions and mushrooms (if using) in a small amount of oil, of your choice from above, Add to the satueed veggies your eggs, blended with  seasonings of your choice. When the eggs are almost done add the fresh Moringa Leaves or add them on the top, right before you serve and eat your omelette. Yum, Yum!!

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

Several of our Growers will be taking a break this week for summer events or because of crop cycles so don’t despair if you don’t see your favorites this week.

AVALON FARMS: Wanted to give you the  rundown on some of the tomato varieties I’m offering this year. These little guys are finally ready!

I have 4 types of cherry tomatoes varying in color, flavor and size. These will be available this week in mixed pints. Would anyone be interested in single variety pints?


Sun Gold – Has an intense fruity flavor. Exceptionally sweet, bright tangerine-orange cherry tomatoes. Their tendency to split precludes shipping, making these an exclusively fresh-market treat.

BHN 624 – (who named this?) A cross between a grape tomato and a cherry tomato. The oval shape of a grape, the juicy consistency of a cherry, and an excellent, sweet-rich flavor. Nice, deep red color.

Black Cherry – Sweet and robust. The fruits are almost black in color. (They look more pink to me.) The flavor is dynamic – much like an heirloom.

Indigo Cherry Drops – Deep, rosy-red with a black-purple cast that is bursting with sweet flavor. High antioxidant (anthocyanin) from the purple as blueberries  have.

BAIN HOME GARDENS: Marketeers!
    Hope you all are very well. We seem to be a bit delirious! SUMMER ISN’T HERE YET! If you want a good story as to how we made that mistake, please ask. It’s a funny one we guarantee!

    "GARDEN SMARTER NOT HARDER"
    Tip #2: Help wild creatures by growing more plants that provide pollen.

It is common knowledge that many bees and butterflies are disappearing due to loss of habitat, overexposure to pesticides, and other issues. As gardeners and farmers we are in a unique position to help our busy little pollinators. Plant flowers or even let some veggies go to seed. You will notice more bees buzzing before you know it! What this means for you is MORE ABUNDANT PRODUCE! Easy right? We have tried it.



Aside from their beauty, these flowers actually distract aphids and other harmful insects from your veggies & attract pollinators. Win win!

    This week we will be taking a break from the market but we will be back the week of June 23rd & we will have some new items at that time. Keep on the lookout! From our family to yours.

MARY’S PEEPS and DANNY’S GREENS will be on vacation this week.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

June 2, 2018 Market Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!


This Week’s Newsletter:
Why Sustainable? Part 3
In Season
Market Chitchat
Grower Notes

GOOD FOR EVERYBODY

This is the third installment of a series of reasons why Market at Dothan supports Sustainable Agriculture. “Sustainable” incorporates the best of Organic practices while also respecting the land, communities, animals and the environment.

5. Promote animal welfare. Sustainably raised animals are treated humanely and are permitted to carry out natural behaviors such as rooting in the dirt and pecking the ground.
Factory farms are large, profit driven companies that view animals as units of production, rather than living creatures, and exchange the animals’ health and welfare for efficiency and profit. Factory-farmed animals are crammed together in unsanitary conditions where they suffer horribly and are often sick. Most never see sunlight and their feet never touch the ground. These unhealthy animals are then processed for consumption.


6. Support and protect rural communities. Sustainable farms are an integral part of the local economy, creating new jobs and investing in the community. Studies have shown that when factory farms enter communities they replace local farmers, causing a downturn in the local economy. They are often too large to be locally supplied and can cause a decrease in property values. In addition, the pollution from these farms endangers the health of the community and negatively impacts the local environment.

SQUASH!!!

Many thanks to Avalon Farms who submitted the great Squash Cobbler recipe below that served as inspiration for this section. I tried to find a clever quote about eating squash to start this section with and all I found was a silly pun.


While it’s a bit early for the Butternut variety, there are plenty of varieties of delicious summer squash available right now.


A Taste of Home features this versatile Summer Vegetable Cobbler Recipe. The author recommends trying it with many varieties of squash.

Garlic Parmesan Roasted Squash & Tomatoes is simple, elegant and TASTY.

Mediterranean Raw Squash Pasta Salad is a vegan delight.

All of the ingredients for this one dish entree, Pesto Zucchini Noodles with Roasted Chicken, can be found through Market at Dothan.


MARKET CHITCHAT

Today was the day! We hope many of you came out to visit our growers at Dothan Nurseries, and for those of you not restricted by diet, that you met Holly Groover of Smore Dessert Company. She has rejoined us for the Saturday markets. Holly is an old friend of Market at Dothan and her desserts are most decadent. She does parties and events.

Many Thanks to Mr. Bob who has helped us in an ongoing project to install CURTAINS for the Market Shed. We thought this would be the week to get everything finished but Amazon failed to come through on the very large rings required to hang them. No doubt many of you remember the stationary cloth that kept the wind out during the winter months. We learned so much from using that and are looking forward to being able to control air flow and sunlight. Protecting the produce is probably the biggest consideration for the summer months.

Lastly, Market at Dothan will be taking a midsummer break the week of July 4. We’ll have regular ordering and pickup up to June 29, and our last Saturday Market at Dothan Nurseries on June 30. Online ordering will resume on July 7.

New & Relisted Products

  • Rosemary Salt
  • Citrus Salt
  • Brine
  • Garlic Salt
  • Croutons

THIS WEEK’S GROWER NOTES

We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS: As Ros mentioned in last week’s newsletter, we will be participating in Dothan’s Poplar Head Farmers Market. This does not mean we are thinking less of our MAD (Market at Dothan) customers. You will always come first in our hearts and in products. We are hoping to generate interest in MAD by telling people about its unique qualities; year-round, sustainable and synthetic free. Doesn’t get any better than that!

Being “allowed” back into Poplar Head has actually forced us into new product lines. They aren’t interested in most of our summer veggies and wanted herbs and the faccacia bread we used to make. (We were actually in that market it’s first 3 years.) So with just weeks before the market opened we regrouped and came up with a plan.

We are happy to introduce our Rosemary Salt, Citrus Salt, a Brine and possibly a Garlic Salt. Ooh, and Croutons. Who doesn’t love a little decadence by adding buttery-crunchy-garlicy croutons to all those summer salads.

If you come downtown to Poplar Head Farmers Market this Saturday be sure and mention that you are a MAD customer. Love to see you and we’ll make everyone else jealous of our wonderful  year-round market.

This is one of our summer favorites! Grilled Eggplant!!!!!  Goes great with steak or whatever you’re grilling up. I peel my Japanese Eggplant then slice lengthwise into slabs. (Usually 3 or 4 slices per) Then oil and salt/pepper. Grill away!

BAIN HOME GARDENS: Good Afternoon Marketeers!
     Well summer came with a boom didn’t it. You could say, it knows how to make an entrance! Temperatures have been on the rises but that is just fine as we know how to “Garden Smarter Not Harder” this summer. You can too! We will be sharing some tips the  next couple of weeks on how to do so.

WATERING
Water wisely. The ground is damp, its 11 a.m. and your tomato plant looks droopy. To water or not? NOT. Best time to water is actually early in the morning, around 4 a.m. – 9 a.m.  Check your plants between these hours. O
If they appear droopy perhaps watering is needed in the morning. Otherwise, the summer heat literally evaporates the water you apply to the plants during  heat of the day.

Don’t make the mistake of thinking that watering a lot is the trick either, because it isn’t! In fact, when water pools around the base of plants, many become susceptible to disease. Some plants will literally topple over due the loose, soggy soil. You have probably witnessed this with some of your plants this past week with the heavy rains.

Water evenly and regularly. Try to avoid wetting the foliage of plants like cucumbers & squash. For these, drip irrigation may be a more conservative method. We like to use a soaker hose for a deep watering about once a week. For our specialty plants, we prefer to hand water.  We have multiple rain collection tools that really come in handy.



Just be sure to cover after a rain or else the mosquitos will make themselves right at home!

Of course there is always more to learn! Tune in next week for more of our “Garden Smarter Not Harder” series! From our family to yours – take care.

FOOTNOTES

We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write marketatdothan@gmail.com.

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!