Market News

HORTON FARMS:
You read it right. LOCALLY GROWN fresh rhubarb. Don’t ever tell Papa Horton “you can’t grow it here” because he’ll prove otherwise, and has done so in a magnificent way. It’s taken him ten years to figure it out and to our knowledge he is the first person to grow it successfully this far south.

If you’re not familiar with rhubarb, google it to see all the wonderful things you can do with this amazing “fruit”. Please know this this variety is not the popular red variety, but is green and looks a bit like celery.

CHILLVILLE:
Welcome back…glad to have their one of a kind, out of this world Pimento Cheese back online…

THE BREAD LADY:
The Bread Lady is on “Vacation” for the next 2 weeks…enjoy!

WELCOME GREENS OF PRONTO:
Arugula, Beet Greens, Cabbage, Curly Mustard, Radish, Swiss Chard, Turnips…
Greens of Pronto grows naturally in Troy, AL. Welcome Tammy & Calvin as our our newest COOP Vendor.

MARYS PEEPS…lots of fresh herbs listed…check them out!

GAUCHO FARM…
Cornish hens, tricolored potatoes, ground beef

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