Market News

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

THE BREAD LADY…
It’s back…PIZZA CRUST…makes the best handmade pizzas at home! Get it while you can!

MARY’S PEEPS …
Check out new products: Peach Pepper Jelly, Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!
PRICELESS HEALTH FARM…
New: Cucumbers-blonde & Dutch varieties, Tomatoes, heirloom, Purple Beans & much more!

SANDSPUR FARM…
Ambrosia Bi color Corn…fresh, sweet summer corn…get it before it’s gone! Great to stock your freezer!

NEW COOP PRODUCTS..
Salt Cured Bacon, very limited quantities Kathy’s KLUCKERS
Green Tomatoes, Sun Gold Cherry Tomatoes, Watermelon Radish, Red Potatoes,Mizuna Greens, Tatsoi & more Greens of Pronto…

Boiled Peanuts, heirloom; Watermelons & Crookneck Squash, Todd’s Farm – Chemical Free…
Farm Raised Pharaoh Quail and
Purple Majesty Heirloom Potatoes, Russell Farms.
Coming Soon…OKRA, Bush Gardens

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