Market News

FIRE UP THE GRILL…
ALL on the Grill: Black Angus grass fed beef, pastured pork, local veggies, fruits, even dessert!
Dinner in 20 minutes: no hot stove or oven heating up the kitchen!
No Clean Up: enough said!

THIS WEEK @MARKET AT DOTHAN

CHARTERS…
New Spices Added: Hungarian Paprika, Whole Cloves, Red Pepper Flakes, Ground Nutmeg

HORTON FARM…
Kale Cubes…frozen kale cubes ready for soup & stews…genius!

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

New: Cucumbers-blonde & Dutch varieties, Tomatoes, heirloom, Purple Beans & much more!

THE BREAD LADY
Pizza Crust Restocked…yum!
Banana Bread & Pumpkin Walnut are available…delicious & moist! Get them now!

NEW COOP PRODUCTS..
Heirloom & Green Tomatoes, Sun Gold Cherry Tomatoes, Watermelon Radish & Sunflowers!
Farm Raised Pharaoh Quail and more.

PLEASE. RECYCLE…Please return CO-OP Baskets! Thanks!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Basket could be…Squash, Tomatoes, Eggplant, Cucumbers, Peppers,
Coming Soon…FIGS, 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

Grilled Eggplant Sandwich
    
www.simplyrecipes.com
Servings: 4

Ingredients
  * 1 globe eggplant, sliced crosswise into 1/4-inch thick rounds 
  * Salt 
  8 ounces fresh mozzarella * (Substitute GOAT CHEESE) cheese, sliced into 1/4-inch slices 
 * 1 beefsteak tomato 
  1 red onion 
  * 10 -12 fresh basil leaves 
  About 1/4 cup olive oil 
  * 2 Tbsp red wine vinegar 
 * 2 Tbsp balsamic vinegar 
  6 burger buns 
Notes / Directions
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.

2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.

3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.

4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.

5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.

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