GROWER & MARKET NOTES

To Our New Customers

We look forward to serving you well! ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Thank You to everyone who ordered last week. Pickup went so smoothly despite deadlines, unexpected events, etc. We’re always glad to work with you if something comes up so please don’t hesitate to reach out if something interferes with your Friday morning pickup plans. All you have to do is call.

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A technical reminder about ordering: DON”T LEAVE YOUR ITEMS IN THE SHOPPING CART! Market at Dothan’s shopping cart works like other online stores in that you have to click PLACE YOUR ORDER for it to go through. We recommend checking your email after ordering for the confirmation message sent after each order is placed.

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AVALON FARMS: Relisting CUCUMBERS this week!

MOUNT MORIAH FARMS: Hope everyone is getting ready for a wonderful Summer! All the babies on the farm have gone to their new homes so we are back to just our adult does. We are currently milking five of them twice a day and they have settled into a beautiful routine. Thank you to all of y’all who have supported our small business by purchasing from us! We sure hope you are enjoying all of your orders for your pets. I have failed to mention that if you have purchased milk from us that we would appreciate it if you would return the jar to M@D. That would be fabulous and helps keep costs down! We also hope everyone has a fantastic Memorial Day!

3LC APIARY is listing PROPOLIS for those of you into natural remedies. It is listed under Medicinal Herbs as bees make it from plant resins.

GRIER ACRES: This is Jeannie and Harry and we have been super busy. Kidding season for our ‘practice goats’ just ended earlier this month. Our garden is looking so good. We are struggling to get the gourd like items in ground. We are going to try using landscape cloth since the area has not been used for gardening much and tends to have lots of weeds. We have thoroughly been tilling and hand weeding our row crops. Beans and peas look great. Our usual okra staple looks great. Our turnips and collards are also looking good. Jeannie harvested the turnips for us and her mom about a week ago. So tender. Our onions are almost ready to be picked. Our garlic is also doing good and some is starting to cure now.

We have been working on tractor but Harry is going to probably have to take it to John Deere. He is also hoping to get our hay baler and sickle mower operational. We would like to grow hay/square bales for our goats. Hope everyone else is doing good.

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A Word About Garlic Scapes – Some of us had to learn what scapes are and how to use them!

We thought you may be inspired by the following mouth watering ideas.
1. Scape Pesto: Far and away a favorite use for garlic scapes is pesto, either straight-up or mixed with herbs like basil and dill. Pesto showcases raw scapes in all their glory. Scape pesto can be very pungent, but it mellows substantially after a few months in the freezer. This writer likes it best in the middle of winter, but I think that’s one part mellowing and two parts deprivation.

2. Grilled Scapes: Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes.

3. Scape Hummus: For the same reason they work well in pesto, scapes are a brilliant swap-in for garlic in your favorite homemade hummus. They work especially well in a lemony, tahini-free hummus, which really gives them a chance to shine. Edamame “hummus” with scapes works nicely too, and color coordination is tough to argue with.

4. Scape Compound Butter: Scapes would make a lovely compound butter with a little lemon and maybe some fresh thyme. You could use the butter to make a tarted-up garlic bread, and other foods could be tossed on the grill and finished with a nice slice of this melting goodness.
5. Scapes as aromatic: To take a more utilitarian approach, you can slice scapes to whatever length you like and use them as you would garlic, as an aromatic in a wide variety of recipes. Scapes lose a lot of their bite when sautéed, more so than garlic cloves, so use at least three or four times as much scape-age as you would clove-age.

6. Scapes as Vegetable: Scapes also work well as a vegetable, cut into lengths and added to stir-fries or blanched and added to salads, much as you might use green beans. They’re chameleons among vegetables.

7. Scape Soup:
If you don’t like the texture of the scape heads, they work fantastic and add unique flavor in soups where garlic or chives are used.

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!