Market News

AUGHTMON 1918…
This week AUGHTMON 1918 will be donating a $1 from every bar of soap or candle sold to “Save A Pet”. An organization who’s goal is to save as many cats and dogs from being euthanized, by giving them food, shelter and medical attention until they are adopted. By doing this they occur expenses and any donations given is greatly appreciated. Being an animal lover myself I want to help any organization with great intentions as those from Save A Pet.. All donations will go to the local Save A Pet.
GAUCHO FARMS…
Gaucho Farms will be adding lots of 100% Grass-fed and Finished Black Angus steaks and steak tips, and Petite Pastured Broiler Chickens!
WELCOME GREENS OF PRONTO:
Greens of Pronto grows naturally in Troy, AL. Welcome Tammy & Calvin as our our newest COOP Vendor.
FRESH BLUEBERRIES
Locally grown in Headland, seasons first Blueberries are available through Farmers Daughters COOP. Sweet & juicy!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, & Green Beans
Coming Soon…Tomatoes, Assorted Colored Peppers !!!
http://marketatdothan.locallygrown.net/market/index/62630
Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

PULLED PORK SANDWICH
Ingredients
 * 1 onion, chopped 
  6 garlic cloves, peeled 
 * 1 pickled jalapeño pepper, seeded and chopped 
  2 teaspoons of Chipotle chile powder 
  1 Tbsp tomato paste 
  2 Tbsp Dijon mustard 
  3/4 cup distilled white vinegar 
  1 teaspoon paprika 
  1/3 cup ketchup 
  2 teaspoons Worcestershire sauce 
  1/4 cup light brown sugar 
  1 bay leaf 
  Salt 
 * 3 lbs of pork butt shoulder roast, trimmed of excess fat 
  Hamburger buns 
Notes / Directions
1. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

2. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3. Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.

4. Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

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