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Market At Dothan News & Coming Events
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HAPPY THANKSGIVING




Market At Dothan_Eating Locally, Year Round

_

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

AVAILABLE NOW!!!TURKEYS: Broad Breasted Bronze & Broad Breasted White …NOW AVAILABLE for Thanksgiving!
Farm raised by Kathy’s Kluckers, locally in DALE CO….
Freshly Frozen, All Natural, FREE RANGE, NO Hormones, NO Antibiotics..Eat Local for Thanksgiving!

More SATSUMAS
Sweet, juicy, tree-ripened, easy to peel & LOCAL!!!

Welcome GRACe(FUL) HOME
Our newest vendor…check out the beautiful home decor products just in time for the holidays!

Gaucho Farm Day November 23rd
Tour the Farm..lots of farm fresh family fun! VOLUNTEERS NEEDED!

THURSDAY, DECEMBER 5th,
Dothan Nurseries’ Annual HOLIDAY OPEN HOUSE from 4:00 PM -7:00 PM WITH
Market At Dothan’s HOLIDAY VENDOR MEET & GREET MARKET! Perfect time to “SEE” the nursery & market!

*MARKET AT DOTHAN *
the most convenient way for you to put natural, whole foods, locally & sustainably grown on your tables.
Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Homestyle Turkey, the Michigander Way
    
allrecipes.com
Servings: 1
Prep time: 10 mins
Cook time: 5 hrs
“A simple, down to basics recipe when it comes to the good old tom turkey.”" – Author
Ingredients
  1 whole turkey 
  6 tablespoons butter, divided 
  4 cups warm water 
  3 tablespoons chicken bouillon 
  2 tablespoons dried parsley 
  2 tablespoons dried minced onion 
  2 tablespoons seasoning salt 
Notes / Directions
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.

2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat

3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Eating Locally

Tip #5: Take the Eat Local Challenge

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

PRODUCE:
MEYER LEMONS,PECANS,SATSUMAS,FALL MUSTARD, FALL SALAD GREENS, SWEET POTATOES, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

VENDOR "MEET & GREET" MARKET




Market At Dothan_Eating Locally, Year Round

_

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

VENDORMEET & GREETMARKET:
FRIDAY, NOV. 15th 9 AM – 11 AM
PLACE ONLINE ORDERS to guarantee BEST selections!

AVAILABLE NOW!!!TURKEYS: Broad Breasted Bronze & Broad Breasted White …NOW AVAILABLE for Thanksgiving!
Farm raised by Kathy’s Kluckers, locally in DALE CO….
Freshly Frozen, All Natural, FREE RANGE, NO Hormones, NO Antibiotics..Eat Local for Thanksgiving!

More SATSUMAS
Sweet, juicy, tree-ripened, easy to peel & LOCAL!!!

Welcome GRACe(FUL) HOME
Our newest vendor…check out the beautiful home decor products just in time for the holidays!

Gaucho Farm Day November 23rd
Tour the Farm..lots of farm fresh family fun! VOLUNTEERS NEEDED!

THURSDAY, DECEMBER 5th,
Dothan Nurseries’ Annual HOLIDAY OPEN HOUSE from 4:00 PM -7:00 PM WITH
Market At Dothan’s HOLIDAY VENDOR MEET & GREET MARKET! Perfect time to “SEE” the nursery & market!

*MARKET AT DOTHAN *
the most convenient way for you to put natural, whole foods, locally & sustainably grown on your tables.
Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

PECAN PIE
allrecipes.com
Servings: 1
Prep time: 15 mins
Cook time: 40 mins
“Unlike most pecan pies, this one does not require corn syrup.”" – Author
Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup pecans, chopped

Notes / Directions
1. Preheat oven to 400 degrees F (205 degrees C).

2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Eating Locally

Tip #5: Take the Eat Local Challenge!
Thank You Julie B. for “Animal, Vegetable, Miracle: A Year of Food Life” By Barabara Kingsolver…Excellent Read & Ultimate Eating Local Challenge…Highly Recommend!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

PRODUCE:
MEYER LEMONS,PECANS,SATSUMAS,FALL MUSTARD, FALL SALAD GREENS, SWEET POTATOES, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

Reminder


Just a “mid-order” reminder…the turkeys offered this week on the on-line market are products of Kathy’s Kluckers Midland City, AL.

Thank you for your support,
Amanda and Susan

THANKSGIVING TURKEYS AVAILABLE...


Market At Dothan
Eating Locally, Year Round

_

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

AVAILABLE NOW!!!
TURKEYS: Broad Breasted Bronze & Broad Breasted White …NOW AVAILABLE for Thanksgiving! Farm raised, locally… Freshly Frozen, All Natural, FREE RANGE, NO Hormones, NO Antibiotics..Eat Local for Thanksgiving!

More SATSUMAS..sweet, juicy, tree-ripened, easy to peel & LOCAL!!!

Welcome GRACe(FUL) HOME our newest vendor…check out the beautiful home decor products just in time for the holidays!

Our next VENDORMEET & GREET” Market is Friday, NOVEMBER 15th, 9am-11am. PLACE ONLINE ORDERS to guarantee BEST selections!

GAUCHO FARMS is out of town… Will be back on November 15th! Mark your calendar for Gaucho Farm Day November 23rd…Tour the Farm..lots of farm fresh family fun! VOLUNTEERS NEEDED!

THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual HOLIDAY OPEN HOUSE from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN is so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Pecan Pie
    
allrecipes.com
Servings: 1
Prep time: 15 mins
Cook time: 40 mins
“Unlike most pecan pies, this one does not require corn syrup.”" – Author
Ingredients
  1 cup light brown sugar 
  1/4 cup white sugar 
  1/2 cup butter 
  2 eggs 
  1 tablespoon all-purpose flour 
  1 tablespoon milk 
  1 teaspoon vanilla extract 
  1 cup pecans, chopped 
Notes / Directions
1. Preheat oven to 400 degrees F (205 degrees C).

2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Eating Locally

Tip #5: Take the Eat Local Challenge!
Thank You Julie B. for “Animal, Vegetable, Miracle: A Year of Food Life” By Barabara Kingsolver…Excellent Read & Ultimate Eating Local Challenge…Highly Recommend!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
PECANS,SATSUMAS,FALL MUSTARD, FALL SALAD GREENS, Sweet Potatoes, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

More Satsumas, Turkeys & Farm Tour...


Market At Dothan
Eating Locally, Year Round

_

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

More SATSUMAS..sweet, juicy, tree-ripened, easy to peel & LOCAL!!!

Coming Soon: TURKEYS:Broad Breasted Bronze & Broad Breasted White …Will Be AVAILABLE for Thanksgiving! Freshly Frozen, All Natural, FREE RANGE, NO Hormones, NO Antibiotics..Eat Local for Thanksgiving!

Welcome GRACe(FUL) HOME our newest vendor…check out the beautiful home decor products just in time for the holidays!

Our next VENDORMEET & GREET” Market is Friday, NOVEMBER 15th, 9am-11am. PLACE ONLINE ORDERS to guarantee BEST selections!

GAUCHO FARMS is out of town… Will be back on November 15th! Mark your calendar for Gaucho Farm Day November 23rd…Tour the Farm..lots of farm fresh family fun! VOLUNTEERS NEEDED!

THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual HOLIDAY OPEN HOUSE from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN is so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Pecan Pie
    
allrecipes.com
Servings: 1
Prep time: 15 mins
Cook time: 40 mins
“Unlike most pecan pies, this one does not require corn syrup.”" – Author
Ingredients
  1 cup light brown sugar 
  1/4 cup white sugar 
  1/2 cup butter 
  2 eggs 
  1 tablespoon all-purpose flour 
  1 tablespoon milk 
  1 teaspoon vanilla extract 
  1 cup pecans, chopped 
Notes / Directions
1. Preheat oven to 400 degrees F (205 degrees C).

2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Eating Locally

Tip #5: Take the Eat Local Challenge!
Thank You Julie B. for “Animal, Vegetable, Miracle: A Year of Food Life” By Barabara Kingsolver…Excellent Read & Ultimate Eating Local Challenge…Highly Recommend!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
PECANS,SATSUMAS,FALL MUSTARD, FALL SALAD GREENS, Sweet Potatoes, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

SATSUMAS...


Market At Dothan
Eating Locally, Year Round

_

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

SATSUMAS are here!!!

Welcome Grace(full) Home our newest vendor…check out the beautiful home decor products just in time for the holidays!

Our next Vendor "Meet & Greet " Market is Friday, NOVEMBER 15th, 9am-11am. PLACE ONLINE ORDERS to guarantee BEST selections!

Gaucho Farms is out of town for 2 weeks. Will be back on November 15th! Mark your calendar for Gaucho Farm Day November 23rd…lots of farm fresh family fun!

On THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual Holiday Open House from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN IS so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Braised Chicken Gumbo
    
www.eatingwell.com
Servings: 4
Prep time: —
Cook time: 30 mins
Category: Soup
Leftovers make this chicken gumbo an absolute breeze. The only prep you’ll need to do is to dice a bell pepper and slice some okra if you’re using fresh. That’s it! If you don’t have leftover chicken and sauce from Wine & Tomato Braised Chicken, you can use 2 cups shredded cooked chicken and 2 cups canned diced tomatoes instead of the leftover sauce.
Ingredients
  1 tablespoon extra-virgin olive oil 
  1 red or green bell pepper, diced 
  2 tablespoons all-purpose flour 
  2 cups chicken from Wine & Tomato Braised Chicken, shredded 
  2 cups sauce from Wine & Tomato Braised Chicken 
  2 cups reduced-sodium chicken broth 
  1 cup sliced okra, fresh or frozen 
  3/4 cup instant brown rice 
  1/8-1/4 teaspoon cayenne pepper 
Notes / Directions
Heat oil in a large saucepan over medium heat. Add bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add chicken, sauce, broth, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Eating Locally

Tip #5: Take the Eat Local Challenge!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
SATSUMAS,FALL MUSTARD, FALL SALAD GREENS, Sweet Potatoes, Okra, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

Cooler Weather...


Market At Dothan
Eating Locally, Year Round

_

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

Forecast looks great for next 10 days…fall produce should love the cooler days and nights!

Our next Vendor "Meet & Greet " is Friday, NOVEMBER 15th, 9am-11am.

PLACE ONLINE ORDERS to guarantee BEST selections! :)

On THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual Holiday Open House from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN IS so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Steak with Parmesan Butter, Balsamic Glaze, and Arugula

Source: www.epicurious.com

Makes: 2 servings
Cook Time: 20 mins

Ingredients
2 tablespoons Parmesan cheese plus Parmesan cheese shavings, grated
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup shallots, finely chopped
1/2 teaspoon dark brown sugar
4 cups arugula
2 large lemon wedges

Notes / Directions
Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Eating Locally

Tip #5: Take the Eat Local Challenge!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
FALL MUSTARD, FALL SALAD GREENS, Okra, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

This week's Co-Op Box "sneak peek"...


Market At Dothan
Eating Locally, Year Round

_

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

*Sweet Potatoes: Beauregard & Cherokee Fingerlings AND
*Jiro Persimmons…non-astringent, excellent flavor, rich & sweet.
All grown naturally without synthetic fertilizers and within 75 miles of Dothan! :)
Once we know the rest of the Co-op box contents, it will be emailed in “Order Reminder” on Thursday.

THANK YOU to all who came out to our first FALL 2013 Market Day yesterday. We were so happy to see everyone especially on such a beautiful day in a gorgeous setting. If you missed it, our next Vendor "Meet & Greet " is Friday, NOVEMBER 15th, 9am-11am.

PLACE ONLINE ORDERS to guarantee BEST selections! :)

On THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual Holiday Open House from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN IS so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Thank You!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Steak with Parmesan Butter, Balsamic Glaze, and Arugula

Source: www.epicurious.com

Makes: 2 servings
Cook Time: 20 mins

Ingredients
2 tablespoons Parmesan cheese plus Parmesan cheese shavings, grated 
1 1/2 tablespoons butter, room temperature 
1 12-ounce rib-eye steak 
1 teaspoon olive oil 
1/4 cup balsamic vinegar 
1/4 cup shallots, finely chopped 
1/2 teaspoon dark brown sugar 
4 cups arugula 
2 large lemon wedges 

Notes / Directions
Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Eating Locally

Tip #5: Take the Eat Local Challenge!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
FALL MUSTARD, FALL SALAD GREENS, Okra, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

Friday, OCT. 11th = Fall Market Day


Market At Dothan
Eating Locally, Year Round

_

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

Mark your calendar for FALL 2013 … Fall Market Days, " A MEET & GREET",where VENDORS will be Onsite during Pick Up time 9:00am-11:00am.
Vendors WILL have their products in addition to Online.
Friday, OCT0BER 11th, &
Friday, NOVEMBER 15th.
PLACE ONLINE ORDERS to guarantee BEST selections! :)

On THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual Holiday Open House from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN IS so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Tha!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Steak with Parmesan Butter, Balsamic Glaze, and Arugula

Source: www.epicurious.com

Makes: 2 servings
Cook Time: 20 mins

Ingredients
2 tablespoons Parmesan cheese plus Parmesan cheese shavings, grated 
1 1/2 tablespoons butter, room temperature 
1 12-ounce rib-eye steak 
1 teaspoon olive oil 
1/4 cup balsamic vinegar 
1/4 cup shallots, finely chopped 
1/2 teaspoon dark brown sugar 
4 cups arugula 
2 large lemon wedges 

Notes / Directions
Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

Eating Locally

Tip #5: Take the Eat Local Challenge!

Take the Eat Local Challenge
Take the challenge anytime! Just follow the steps below whenever you feel inspired to commit to a week of eating locally and seasonally. Do it and learn to preserve summer’s bounty. Or try it in December for a more difficult challenge. Whatever you choose, be sure to share your experience with Market At Dothan. We want to hear from you!

How can I participate?
1. For one week, commit to the following:
Spend 10% of your grocery budget on local food — grown within a 100-mile radius of wherever you live.
Try one new fruit or vegetable each day.
Preserve food to enjoy later in the year.

What’s In Season

Produce:
FALL MUSTARD, FALL SALAD GREENS, Okra, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! Slowly some fall produce is trickling in. Cooler weather will help! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!

Just an Email Away :)


Market At Dothan
Eating Locally, Year Round

_

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

PROBLEMS WITH YOUR EMAIL, PASSWORD OR ORDERING??? NOT TO WORRY, JUST CONTACT US VIA EMAIL (2FARMERSDAUGHTERS@GMAIL.COM) AND WE WILL RUSH TO YOUR RESCUEJUST ASK AND RECEIVE THE HELP YOU NEED!
ALSO, REFER TO THE “Q&A” PAGE FOR IMMEDIATE ASSISTANCE.

Mark your calendar for FALL 2013 …
Thanks to your ENTHUSIASTIC support, Market At Dothan, Online Farmers Market WILL continue ONLINE Year Round:
Fall, Winter, Spring & Summer!

As a special event, we are adding “MEET & GREET” days where VENDORS will be Onsite during Pick Up time 9:00am-11:00am.
Those days are Friday, OCT0BER 11th, and
Friday, NOVEMBER 15th.
ONLINE ORDERS continue as usual these days.

On THURSDAY, DECEMBER 5th, Dothan Nurseries will host their annual Holiday Open House from 4:00pm -7:00pm.
Market At Dothan will be open for a night market with vendors onsite just in time for Holiday shopping!

MARKET AT DOTHAN IS so excited about adding these special events to your Online Farmers Market experience!

MARKET AT DOTHAN is the most convenient way for you to put locally grown food on your tables. Tha!

Thanks so much for your support of Market At Dothan, all of our growers and local food.
See you on Fridays at Dothan Nurseries from 9am – 11am!
RECYCLE your co-op boxes, egg cartons, plastic produce clams and brown bags…thanks!

Eating Locally, Year Round & Grateful,
Susan & Amanda

Galatians 5:22-23

Farm to Table Recipes

Stuffed Peppers My Way

allrecipes.com
Servings: 2
Prep time: 20 mins
Cook time: 40 mins
Category: Veggie
“Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.”" – Author
Ingredients
1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
Notes / Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

5. Return to the oven for 5 minutes. Serve immediately.

Eating Locally

Tip #4: Learn What’s In Season:
Knowing what’s in season in your region will help you know what to expect at farmers markets and help you know which items at other markets and stores might be from local or regional sources (and which ones most definitely are not!).

What’s In Season

Produce:
FALL MUSTARD, Okra, Eggplant: Japanese; Peppers: Bells, Jalapeños, Cayennes, Banana;Muscadines, Assorted Herbs.
Now is the time to can, dehydrate and/or freeze produce to extend the season!
Fall planting has begun! COMING SOON:
KALE, CABBAGE, COLLARDS, LETTUCE, BROCCOLI, SWISS CHARD & MORE! Stay tuned…

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!