Market News

Show The Bread Lady some local lovin’ &
VOTE for The Bread Lady in the 2013 Martha Stewart American Made Contest. Voting ends September 22nd.
To vote for The Bread Lady,
www.marthastewart.com/americanmade/nom
For full story go to
http://m.dothaneagle.com/lifestyles/article_

Thank you for your loyal support!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am! RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!
Coming Soon: Fall Events…stay tuned for exciting news!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Grilled Mediterranean Vegetable Sandwich

Source: allrecipes.com

Makes: 6 servings
Prep Time: 20 mins
Cook Time: 40 mins

Ingredients
1 eggplant, sliced into strips 
2 red bell peppers 
2 tablespoons olive oil, divided 
2 portobello mushrooms, sliced 
3 cloves garlic, crushed 
4 tablespoons mayonnaise 
1 loaf focaccia bread 

Notes / Directions
1. Preheat oven to 400 degrees F (200 degrees C).

2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Eating Locally

TIP #2: Local Foods Create Community
Knowing where your food is from connects you to the people who raise and grow it. Instead of having a single relationship – to a big supermarket – you develop smaller connections to more food sources. All of the sudden you know vendors at the farmers market. For some people the benefit of this is social and psychological; for all of us, though, it pays off in the foods we eat. People who know you tend to want to help you, whether it’s giving you advice on how to cook okra, letting you know when your favorite tomatoes will be in season or if there are any extra eggs available.
Eating locally? Amazingly, it can connect you to a larger world.

What’s In Season

Less rain + More sunshine = Bountiful Produce:
Okra, Eggplant: Globe, Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana;Muscadines, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Stay tuned…