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This post expired on October 19, 2023.

Market At Dothan
Eating Locally, Year Round

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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

Forecast looks great for next 10 days…fall produce should love the cooler days and nights!

Our next Vendor "Meet & Greet " is Friday, NOVEMBER 15th, 9am-11am.

PLACE ONLINE ORDERS to guarantee BEST selections! :)

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!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Thank You!

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

Steak with Parmesan Butter, Balsamic Glaze, and Arugula

Source: www.epicurious.com

Makes: 2 servings
Cook Time: 20 mins

Ingredients
2 tablespoons Parmesan cheese plus Parmesan cheese shavings, grated
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup shallots, finely chopped
1/2 teaspoon dark brown sugar
4 cups arugula
2 large lemon wedges

Notes / Directions
Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Eating Locally

Tip #5: Take the Eat Local Challenge!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
FALL MUSTARD, FALL SALAD GREENS, Okra, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!