Market News

HALEY’S LOW CARB BAKERY…
“Hi! I’m Haley Rasmussen, a local teenager living in Headland, Alabama. I have a passion for health and for making foods that embody this passion. My products are all strictly low-carbohydrate and gluten-free baked goods that taste great and also aid a cause. All of the proceeds from my products are donated to the Alabama Children’s Hospital Center for Weight Management. This program helps families across Alabama that are dealing with a very widespread issue in today’s society; childhood obesity. My goals are to aid this program by donating all the proceeds from my sales, to raise awareness in the local community about childhood obesity, and to create healthy low-carb and gluten-free products that taste great!”

THE SUGAR JUNKIE
“Being formally trained in classical European pastries and Artisan bread craftsmanship has given me a deep appreciation for REAL ingredients. My mission is to bring the wholesome foods back to our tables, which is why I stick to the “from scratch” method.”

PICK YOUR “LOCATION”…FRIDAYS OR SATURDAYS…WHEN YOU ORDER

4 EASY CLICKS…HERE’S HOW:

Click #1: Add To Shopping Cart
Click #2: Proceed To Checkout
Click #3: PLEASE CHOOSE A “PICK Up LOCATION:”
FRIDAYS @ DOTHAN NURSERIES OR SATURDAYS @ TODD FARMS
Click #4: Place This Order

EASY & CONVENIENT Online Ordering @
www.MarketAtDothan.locallygrown.net

MARKET PICK UP DAYS & LOCATIONS…

FRIDAYS, DOTHAN NURSERIES, 10AM-12PM
Order from ALL Market AtDothan Vendors listed under Categories

STARTING SATURDAYS, AUGUST 9th:
TODD FARMS (7miles North of Ross Clark Circle) 19326 HWY 431 S Headland, AL 8AM-11AM
Order Online @ www.MarketAtDothan.locallygrown.net FROM THESE VENDORS:
*CHILLVILLE -FRI & SAT PU
*DOTHAN NURSERIES- FRI & SAT PU
*HORTON FARM -FRI & SAT PU
*MARYS PEEPS -FRI & SAT PU – See message below :)
*PRICELESS FARM -FRI & SAT PU
*SANDSPUR FARM – FRI & SAT PU
*SWEET CAKES – FRI & SAT PU
*TODD FARMS ROADSIDE PRODUCE-FRI & SAT PU
***FARMERS DAUGHTERS COOP-FRI & SAT PU

Other ONSITE VENDORS @ SATURDAY Pick Up include: Lynn Koning Pottery, Paws Pictures, Todd Farms, Mt. Moriah Farms, Headland Roasting Co.

*MESSAGE FROM MARYS PEEPS…
“I thought it would be nice once a month to draw a name from every order I get in that month and at the end of the month for that last order, pick one of my products and give it to that drawn number. IT WOULD BE A RANDOM DRAW but someone among my customers would receive something free. I also would like to add some fresh herbs bundles occasionally to people who have ordered herbs in the past. My herbs needs thinning and I would like to share them! I am a sharing person and I appreciate my customers very much and would like to show them that. I would send a personal message to them for a month with orders so that this is what I will doing till after Christmas. Its my own way of appreciating my customers.”
THANK YOU “MARYS PEEPS” for her hard work, dedication and true example of taking great care of her customers!

http://marketatdothan.locallygrown.net/market

Farm to Table Recipes

“This Greek salad is a favorite to make during the summer. There are usually plenty of tomatoes and cucumbers and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad.”

Greek Salad Recipe
Prep time: 15 minutesYield: Serves 6.
Tip: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

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INGREDIENTS
*6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
*1 teaspoon red wine vinegar
*1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
*Salt and freshly ground black pepper
*3 large plum tomatoes, seeded, coarsely chopped
*3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
A heaping half cup crumbled feta cheese
METHOD
1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.