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FRIDAY Schedule Change Ahead...
Market At Dothan_Eating Locally, Year Round
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Market At Dothan Locally Grown
How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan
Market News
FRIDAY SCHEDULE CHANGE…
“If nothing ever changed, there’d be no butterflies”
Unknown
Market At Dothan’s FRIDAY schedule will change from Weekly to Bi-Weekly…2ND & 4TH FRIDAYS EACH MONTH. This change is effective Saturday, August 30th. The Fall schedule will be FRIDAAYs
September 12th & 26th
October 10th & 24th
*November 14th
*December 12th
*May schedule holiday market…tbd
This change will allow Market At Dothan to continue to operate year round, providing fresh, seasonal, local harvest. This change will offer an easier and more efficient use of your time in shopping, meal planning, etc. helping you to work “smarter not harder”. Shopping and eating seasonally is easy since produce does not change significantly within the season.
For those who want to shop weekly, TODD FARMS is available as a weekly farmers market for Market At Dothan customers and vendors. There are 12 Saturdays for the Fall season through November 22nd. September will feature SKYCRUISE HOT AIR BALLOON RIDES (TETHERED). October will feature “FRIENDS of VIVIAN B. ADAMS SCHOOL” PUMPKIN PATCH. November will feature SATSUMAS.
As we embrace this schedule change, please consider:
“Do not despise these small beginnings, for the
Lord rejoices to see the work begin”
Zechariah 9:10
“THANK YOU”…
To our customers who have become friends and friends who have become customers, we appreciate your Support, Trust and Referrals!!!
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
Farm to Table Recipes
Sausage, Pepper & Mushroom Pizza
From EatingWell: September/October 2010
This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there’s no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it’s far better for you. Add in season vegetables from the farmers market for more flavor!
Makes: 6 servings
Active Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS1 pound prepared pizza dough, preferably whole-wheat (The Bread Lady)
6 ounces Italian turkey sausage, about 2 large links, casings removed
1 green bell pepper, sliced
2 cups sliced mushrooms
1/4 cup water
1 cup prepared marinara or pizza sauce
1 cup shredded part-skim mozzarella cheese, preferably “fancy”
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon, until cooked through, 3 to 5 minutes. Place bell pepper, mushrooms and water in a large microwave-safe bowl. Cover and microwave on High until just tender, 3 to 4 minutes. Drain.
Spread sauce evenly over the crust. Top with the sausage, pepper and mushrooms and sprinkle with cheese. Bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes.