Market News

PROBLEMS WITH YOUR EMAIL, PASSWORD OR ORDERING??? NOT TO WORRY, JUST CONTACT US VIA EMAIL (2FARMERSDAUGHTERS@GMAIL.COM) AND WE WILL RUSH TO YOUR RESCUE…JUST ASK AND RECEIVE THE HELP YOU NEED!
ALSO, REFER TO THE “Q&A” PAGE FOR IMMEDIATE ASSISTANCE.

Mark your calendar for FALL 2013 …
Thanks to your ENTHUSIASTIC support, Market At Dothan, Online Farmers Market WILL continue ONLINE Year Round:
Fall, Winter, Spring & Summer!

As a special event, we are adding “MEET & GREET” days where VENDORS will be Onsite during Pick Up time 9:00am-11:00am.
Those days are Friday, OCT0BER 11th, and
Friday, NOVEMBER 15th.
ONLINE ORDERS continue as usual these days.

On THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual Holiday Open House from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN IS so excited about adding these special events to your Online Farmers Market experience!

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!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Stuffed Peppers My Way

allrecipes.com
Servings: 2
Prep time: 20 mins
Cook time: 40 mins
Category: Veggie
“Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.”" – Author
Ingredients
1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
Notes / Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

5. Return to the oven for 5 minutes. Serve immediately.

Eating Locally

Tip #4: Learn What’s In Season:
Knowing what’s in season in your region will help you know what to expect at farmers markets and help you know which items at other markets and stores might be from local or regional sources (and which ones most definitely are not!).

What’s In Season

Produce:
FALL MUSTARD, Okra, Eggplant: 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! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…