The Weblog
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SEPTEMBER 12th & 26th
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
SEPTEMBER 12th & 26th…
Next Market At Dothan Online Pick Up @ Dothan Nurseries
ONLINE ORDERING:
Saturday, August 30th -Tuesday, September 9th, 5pm…10 DAYS to order!
Market At Dothan…2ND & 4TH FRIDAYS EACH MONTH. Fall schedule will be FRIDAYs:
September 12th & 26th
October 10th & 24th
November 14th
December 12th
“If nothing ever changed, there’d be no butterflies”
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“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.