Market News

FRIDAY, 4TH OF JULY…
Dothan Nurseries & Market At Dothan will be closed July 4th in observance of the  Independence Day holiday. Online Ordering will resume Saturday, July 5th.
STOCK UP NOW for your July 4th BBQ’s, picnics, beach & lake trips. Wishing you and your family a very safe and happy holiday!

LOCAL TASTES BETTER…
“Local food tastes better. Farmers harvest it in season, when it’s at its peak and allowed to ripen on the vine. Local food doesn’t have to be harvested well before it’s ready to eat to compensate for shipping time. Smaller farms tend to rotate their crops, grow a variety of produce. Variation protects biodiversity & is better for soil.” P. Allen Smith

MARY’S PEEPS …
Check out new products: Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!

SHELLEY STYLE CATERING…
Now offering Marinated Vegetable Salad…perfect picnic side!

NEW COOP PRODUCTS..
Salt Cured Bacon, Kathy’s KLUCKERS
Mizuna Greens, Tatsoi & Daikons, Greens of Pronto…
Egg $pecial…packaged in 18’s for your 4th of July picnics & BBQs
Crookneck Squash, Todd’s Farm – Chemical Free…
Farm Raised Pharaoh Quail and
Purple Majesty Heirloom Potatoes, Russell Farms.
Coming Soon…OKRA!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, Tomatoes, Fresh Blackberries
Coming Soon…OKRA, CARROTS
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

BACON CHEDDAR DEVILED EGGS…
Servings: 24
Prep time: 30 mins
Cook time: 10 mins
Category: Side Dish
“These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.”" – Author
Ingredients

• 12 eggs
  1/2 cup mayonnaise
• 4 slices bacon
• 2 tablespoons finely shredded Cheddar cheese (Substitute CHILLVILLE PIMENTO CHEESE!)
  *1 tablespoon mustard
  Notes / Directions
  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

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