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Market At Dothan News & Coming Events
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June 16, 2018 MAD Newsletter

We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “MAD” bit, its only about good healthy food!

This Week’s Newsletter:
Flower Power
Welcome Back!
Market Chitchat
Grower Notes


When I was a kid my mom mentioned in passing once that she had ate squash blossoms as a child. I knew that she had grown up in the Great Depression and that people made do because times were hard, and I made the wrong assumption that they must have been really desperate to do that.

Boy was I ever wrong! It turns out that squash blossoms are a delicate and delicious treat. A few weeks ago I had the opportunity to try some and after sampling the first one out of the skillet was thrilled that my husband wasn’t interested. You know the rest of that story!

Thanks to Mayim Farms and Bain Home Gardens the Market has offered edible flowers this year! Those of you who follow the Lean Bean Chef on facebook have seen some of her beautiful creations featuring both violas and nasturtiums. One customer featured violas in a Victorian themed meal much to everyone’s delight.

This beautiful salad was made by Dothan’s own Lean Bean Chef, Susan Avello using violas and arugula from Mayim Farms.

For anyone interested in learning more about edible petals, there are actually many you can safely consume . . . which brings me to an important issue – make sure it’s SAFE!. No way do you want to pluck just any petal off any plant to test its tastiness, even the beauties at Dothan Nurseries. Even if you know the plant to be safe, there’s still the issue of what it’s been exposed to if you didn’t grow it yourself.

Gourmet Sleuth offers these suggestions:

  • Not all flowers are edible, don’t eat any flower you are unsure of.
  • Don’t eat flowers purchased from nurseries unless you know they are organically grown
  • People with allergies should not eat flowers
  • Only the flower petals should be eaten, not the pistils or stamens.
  • Grow your own flowers for eating or purchase only from sources that grow flowers for food.

We’ll talk about this more next week, including a list of edible petals. Stay tuned!


Those of you who have been Market customers a long time may remember some delicious broccoli raab that was available one year. I can’t tell you that it’s coming back, but actually this is better news . . . the grower is back! Ashely Davis and her family have grown their own sustainable vegetables for a long time and have recently experienced some life changes so they are able to be part of our Market family again. We’re super excited to welcome them back.


Thank you to everyone who came out to our third tent market today. The weather kept a lot of people away (including some growers!) but we had a good time regardless and enjoyed visiting and meeting new folks.

New & Relisted Products

  • Garlic – big, beautiful heads of garlic! 3 sizes
  • Sunflower Microgreens from Whitfield Farm
  • Flower Bouquets from Whitfield Farm
  • Danny’s Gourmet Greens and Green Onions are Relisted
  • Chickpea Hummus
  • Lavender Shortbread
  • Vegan Mini Muffins
  • Kale Salad
  • White bean, rosemary, and almond hummus
  • Pecan Pesto is Relisted


We have the best Growers in the Wiregrass! Please learn more about them on our Grower Page.

AVALON FARMS: We’re  trying out some new pepper varieties this year. Here are the 2 we have available now.

Carmen is a traditional Italian frying/roasting pepper known for its horn shape and wonderful sweet flavor. They are great for roasting, grilling, frying or any other way you use sweet peppers.

I’ve been using them with this squash recipe. It is heavenly!!

****Disclaimer. I usually double or triple this, plus use lots of extra squash. (3 small zucchini? Who are they kidding?)

 2 tablespoons butter
 3 small zucchini, sliced
 1 small sweet red pepper, finely chopped
 1 small onion, finely chopped
 2 garlic cloves, minced
 2 tablespoons all-purpose flour
 1 cup 2% milk
 1/2 teaspoon salt
 1/4 teaspoon pepper

1. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
2. In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened and doesn’t taste like raw flour. Add water if it becomes too thick.
3. Add cooked chicken or sausage for a complete meal in a bowl!

Emerald Fire Jalapeno boasts extra large and very tasty jalapeno fruits that are perfect for stuffing, grilling or using in salsa. Emerald Fire produces gorgeous, glossy green peppers with thick walls that have very little cracking, even after maturing to red. 2,500 Scoville units

Garlic. This year’s garlic is huge! If you remember last year my garlic was very small. (Very sad.) Apparently I planted it too late. This year I planted those babies out last Fall and they did great. They will be sold by 3 sizes; small, medium and extra large.

    How are you? I’d like to say that we are rested but that is just NOT the case! Our blows however have not been striking the air! We HAVE been productive. We finally caught up with weeding garden beds, planted next planting of beans, pruning squash & tomatoes and more!
    This week we will be listing our Cucumber Lemon Detox Water on the Market page. We wrote about its benefits in the May12th weblog. During our break we have also explored a recipe for Kale Salad. We  feel we have perfected it and are ready to share. Check it out also!
Tip# 3 Mulch
  This is one simple thing you can do for them now that will help in many ways over the long run—mulching.
    Choose your mulch wisely. There are some that certified but most are not. If you choose to go the organic route (our choice), Working Cows dairy in Slocomb is a good place to start. We spoke with them last week and their prices are unbelievably reasonable!
    After a good rain or good watering, apply about 2 to 4 inches of mulch to your already weeded garden. After initial application, water once more. Periodically sprinkling DE (Diatomaceous Earth) into the mulch on dry days will help control insects.  
  Have a good week! From our family to yours!

GRIER ACRES:  Great news!  Jeannie and I finally closed on the sale of our house in Dothan on June 8th and we are now living full time on the farm.  That means we will have more time to devote to growing wonderful products for the wonderful customers of Market at Dothan.  

The first thing we did when we got over there was to get on the tractor and mower and spend the day catching up on the grass after three weeks of absence.  

HAWKINS HOMESTEAD: Hello Market Friends it’s been super busy around here and we’re all getting acclimated to some new changes that have taken place. One major one for us is that Brandon who has worked nights for the past 2 years, just recently switched to days!!!!! As you can imagíne we  are all excited to have him alert and awake during the daylight hours.

Now that Brandon is on days, he is able to see just how much comes from our garden and his appreciation has grown. He has been doing these walkthroughs, where he asks questions, points things out to me, and makes suggestions. It’s really great! Plus I get to extend his “honey do list.” Ssshhh! Just don’t mention it to him…..

You will not find us on the Market this week. Some downtime is in order. So this weekend, will be busy pruning trees, moving birds, cleaning coops, and tackling this powdery mildew that has taken hold of my squash plants. After that….we’re taking it easy! So enjoy and we hope to see you soon!

MAYIM FARM: We will be in vacation mode for a couple weeks…going to visit the new grandbaby in California! Our seventh, Raelynn Grace…  

Hi all! I’m excited to be back at the market! This week I’ll be selling sunflower microgreens and flower bouquets. I hope to add more products as my (late!) garden comes along.

Here’s a tasty and simple salad recipe:

Microgreen and Radish Salad with    Lemony Garlic Vinaigrette

  4 oz of sunflower microgreens
  3 small radishes sliced thin

   ½ cup of olive oil
   ¼ cup apple cider vinegar
   Juice of 1 lemon
   1 garlic clove, grated
   1 tbsp honey
   1 tsp Dijon mustard
   1 tbsp dried basil or 4 or 5 fresh leaves
    ¼ tsp Pepper
    1 tsp salt   

Combine sunflower microgreens and radish slices in bowl.

Combine dressing ingredient in jar, put the lid on (tightly!) and shake. Add to your salad and store the extra in the refrigerator. It should keep for at least a week.


We would love to hear from you! If you have a favorite recipe, want to write a product review, have an idea or request for an article or information, let us know! You can reply to this newsletter or write

Market Schedule
Order Saturday 5pm to Tuesday 5pm weekly for Pickup the following Friday
Dothan Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: Daleville Chamber of Commerce Office

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We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!