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October 19, 2019 M@D Newsletter - Open for Orders!

Market at Dothan is open to accept orders.
Orders close Tuesday at 5pm
We use the word “Sustainable” over “Organic” because you can grow organic without being sustainable, but you cannot be sustainable without utilizing organic practices.

This Week’s Newsletter:
Rail Ramblings
Market Chitchat
Grower Notes


You guys have gracioiusly put up with our tales from the rail since the Mr. and I hopped aboard The City of New Orleans on Sept. 17. I think I’ve covered all but one appropriate culinary highlight, however the questions just keep coming about train travel in general. So we’re using this space this week to tie things up.

This is NOT a typical little red caboose. This luxury car is privately owned and went with us from Sacramento to Chicago.

For those of you may be considering a train vacation in your future, my best recommendation is to research travel blogs and facebook pages about the train you wish to ride and the destinations you wish to visit. Take your personal comfort level into consideration. Three day, two night rides without a shower are not for everybody but can be tolerated quite well if you know how to prepare. Trains are temperature controlled so carrying some type of blanket is appropriate if you are riding coach at night.

Carrying your own food and snack items is permitted and advised. You are encouraged to use the rather pricy dining car, but availability is not guaranteed. Observation cars have a snack shop which is pretty much equivalent to what you would find in a convenience store. Your own bottled water is a must as the bathroom water is not potable based on the refill facilities we witnessed.

A pupusa is a thick flatbread from El Salvador made with cornmeal or rice flour. It is usually stuffed with one or more ingredients. These may include cheese or refried beans. It is typically accompanied by a spicy cabbage slaw and tomato salsa, and is traditionally eaten by hand, without the use of utensils. The exact origin of the pupusa has not been proven.

We arrived in Memphis before dawn when we finally left Amtrak and spent the day visiting our daughter and her family. They embrace every bit of the city’s diversity and while our son in law was on the set as an extra for Bluff City Law, our Cindy treated us to Pupusa’s, ANITA’s Pupusa’s to be precise. Anita is one of many immigrant street vendors in the city and her pupusa’s are so well known many people make a special point of visiting her food truck on concrete blocks kitchen. Anita made us feel welcome and made sure we were satisfied with our meal. I think we tried every meat pupusa possible and it was WONDERFUL. And I seriously want to learn how to make her slaw.


It was good to see that folks liked the Local & Non GMO Pesticide Free Cornmeal from Lewis Farms this week. We have a few bags available this week and Bobby promises he’ll have more soon. It’s a good time to stock up if you can eat cornbread and want the best quality possible for your holiday dressing.

Speaking of the holidays, starting Nov. 2 we will be taking PREORDERS on select pies from Laura’s Confections. These will be special listings that you order and pay for normally, except you pick them up the day before Thanksgiving at the Market Shed FRESH FROM THE KITCHEN. If you’ve got any questions please ask! Neither Laura or the Market has ever done anything like this and we want it to be a win-win for everybody.


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

GRIER ACRES: Grier Acres Jeannie and Harry and doing well.  We have decided to not plant a winter garden this year.  Jeannie started a new job and we have been overwhelmed. We will have a winter garden for personal consumption and if there is excess we will list it on the MAD.  We will continue to have mullen, smoking wood, fatlighter wood, & catnip. We still have watermelons-omg yes and peppers. The watermelon was volunteer from what we planted two years ago.  They sure do take a long time to ripen. Still have ghost peppers and habaneros for sale. Plenty of vitamin A folks! OK, they will also remove rust from the anchor off a battleship, but that’s a different story.  Chickens are doing well and still laying but we understand this may change in winter? We still have a regular customer who buys all our eggs. Our “cut out bees” are still surviving. Harry loves handling the bees-Jeannie not so much, haha.  Harry built an oxalic acid vaporizer for varroa mite treatments. Amazingly it works! Our foster dog Luke, an Anatolian Shephard, is working out well. If things continue to work out, we plan to keep him. We have completed our perimeter fencing and hope to get Kikos if we can find someone who still has them for sale.  It appears everyone sold their goats early due to summer/fall drought. We are wanting the Kikos due to their parasite resistance, but Boers may find their way to the farm as well. Hope ever


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: 10am – 12pm, Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303
Daleville Pickup: 11am – 11:30am, Parking area behind Daleville Chamber of Commerce
Enterprise Pickup: 12pm – 12:30pm, Grocery Advantage, 1032 Boll Weevil Circle, Enterprise

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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!