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Market At Dothan News & Coming Events
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July 20, 2019 M@D is Closed this Week



Market at Dothan is not open this week.
We will reopen for orders next Saturday, July 27 at 5pm
Please accept our apologies for any inconveniece this short notice causes. Feel free to contact us if you have questions or concerns.


Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan


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!

July 13, 2019 M@D Newsletter



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:
Diet, Weight Loss & Common Sense
Market Chitchat
Grower Notes

A FOUR LETTER WORDPART I

Diet – we’re involved in it simply by virtue of being a Farmer’s Market. We here at Market at Dothan count it a privilege to bring you Fresh, Local, Sustainable and Year Round foods made right here in the Wiregrass. It’s an honor we don’t take for granted! While all of our growers and producers embrace those four core values, we know that not everyone can and does eat the same way! For that reason this is the start of a series of articles examining diets and diet plans. One size does NOT fit all and our goal is to educate and encourage you as you make your own best wise choices. Thank you for being part of our Market Family – we appreciate you so much!

What follows is adapted from the Mayo Clinic along with information from other sources.

When it comes to eating plans, whether weight loss, blood sugar or something else, there’s no shortage of advice. Magazines, books and websites all promise that you’ll meet your goals, especially weight loss, using diets that eliminate fat or carbs or those that tout superfoods or special supplements. With so many conflicting options, how do you know which approach might work for you? Here are some suggestions for choosing a health or weight-loss program.

1. Involve your doctor in your weight-loss efforts. Before you start a health or weight-loss program, talk to your doctor. Your doctor can review your medical issues and medications that might affect your weight and provide guidance on a program for you. And you can discuss how to exercise safely, especially if you have physical or medical challenges, or pain with daily tasks. Tell your doctor about your previous efforts to lose weight. Be open about fad diets that interest you. Your doctor might be able to direct you to weight-loss support groups or refer you to a registered dietitian.

This diet was ranked the best overall by US News and is recommended by the American Heart Association.

2. Consider your personal needs.There’s no one diet or weight-loss plan for everyone. But if you consider your preferences, lifestyle and weight-loss goals, you’ll likely find a plan you can tailor to your needs.
Before starting a weight-loss program, think about:

  • Diets you’ve tried. What did you like or dislike about them? Were you able to follow the diet? What worked or didn’t work? How did you feel physically and emotionally while on the diet?
  • Your preferences. Do you prefer to do a weight-loss program on your own, or do you want support from a group? If you like group support, do you prefer online support or in-person meetings?
  • Your budget. Some weight-loss programs require you to buy supplements or meals, visit weight-loss clinics or attend support meetings. Does the cost fit your budget?
  • Other considerations. Do you have a health condition, such as diabetes, heart disease or allergies? Do you have cultural or ethnic requirements or preferences regarding food?

MARKET CHITCHAT

New & Relisted Products – Woo-Hoo!

  • Roselle Hibiscus Leaves from Mayim Farm
  • Pecan Pie from Laura’s Confections
  • Raspberry Walnut Torte from Laura’s Confections
  • Mocha Torte from Laura’s Confections

THIS WEEK’S GROWER NOTES

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

MAYIM FARM: This is our last Market cycle before we go on vacation for a few weeks, so if you need any herbals before the first or second week in August they will need to be ordered this week for delivery on Friday, July 19. We are planning on being back for the August 10th market. A trip to Maine to visit some awesome biodynamic farms and see the sites is in order!    Greg and Carole

MARTIN TEAS:  No orders week July 16-20. Vacation Thanks!

Ms. Birdie of Martin Tea’s is this area’s expert on throwing splendid tea parties.

DANNY’S GREENS: Danny is giving his plants a break this week to catch up. Even with the welcome rains they grow much slower in the summer heat. Thanks for your understanding.

FOOTNOTES

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 marketatdothan@gmail.com.

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

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

July 6, 2019 M@D Newsletter



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:
No Cook Meals
Market Chitchat
Grower Notes

2 HOT 2 COOK

Today, June 6, is supposed to be 7 degrees hotter than yesterday.

This is the time of year I begin the annual mind games to deal with summer heat . . . “only x weeks till mid September.” I choose mid September because the transition between August 31 and September 1 is usually indistinguishable.

With food being a necessary part of our lives there’s no getting around meal prep, BUT, you don’t have to heat up the kitchen! We hope what follows inspires you to enjoy summer’s bounty a little easier.

Market ingredients for each recipe are listed with the descriptions.

Top Left: Blueberry Spinach Salad with Honey Balsamic Dressing: Spinich, Blueberries, Honey
Top Right: Parfait Breakfast Popsicles: Blueberries
Center Left: Avocado Egg Salad Sandwich:Lettuce or Spinich Greens, Eggs, Fresh Baked Bread
Center Right: Italian Sub Salad: Danny’s Greens, Tiny Tomatoes
Bottom Left: Vegan Broccoli Salad with Blueberries: Red Onion, Blueberries
Bottom Right: Chicken Caesar Wrap: Chicken, Lettuce or Spinich


MARKET CHITCHAT

New & Relisted Products – Woo-Hoo!

  • Rice Plus II from Hortons Farm
  • Tomatillos from Smart Doc Resources
  • CBD/Tumeric Salve from Mayim Farms
  • Apricot Meringue Bars from Laura’s Confections
  • Baklava from Laura’s Confections
  • Willimsburg Orange Cake from Laura’s Confections
  • Queen of Sheba Cake from Laura’s Confections
  • CBD Medicinal Cream from Smart Doc Resources
  • Baby Yellow Tomatoes from Smart Doc Resources

THIS WEEK’S GROWER NOTES

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

Grier Acres: The past weeks has been a tough one.  Still combating bugs on our plants combined with the struggles of no water source.  We do have large totes and a church allowed us to fill our containers but is labor intensive.  We are missing a lot of the rain that others are getting. Our squash plants are green but just not producing.  Our chickens and woodpeckers have been eating a lot of blueberries. Jeannie did snag about 1.5 cups last weekend for pancakes.  But we are GRATEFUL. Last year we didn’t get any. Must always see the silver lining.  

AVALON FARMS: It’s good to be back! It was great not having market responsibilities last week, but it seemed so weird. Most of the time I wasn’t sure what day of the week it was or what I was supposed to be doing. On a normal market week tasks are divided up over certain days to keep me on track. No market meant no market related tasks which confused things. Ha ha

Fresh garlic is SO MUCH easier to peel. I didn’t know that. It makes life so much easier. You can actually peel them with your fingers. No knife or peeler required. And there is no hard bit of seed plate on the end! The cloves come out shiny and very tender. If you smash one of these with the flat of your knife it is FLAT.
Working on the plan for the fall and winter garden. I’m open to suggestions. Anybody hungry for anything in particular?

MARY’S PEEPS: Mary sends greetings and that she misses her Market friends. She’s been occupied with taking care of family needs these last few months and asks that if anyone needs anything special to let her know.

FOOTNOTES

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 marketatdothan@gmail.com.

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

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

June 22, 2019 M@D Newsletter



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 IS OUR LAST ORDER CYCLE BEFORE THE 4TH OF JULY
Our next newsletter will go out Saturday, July 6


This Week’s Newsletter:
Blueberry Bliss
Buying “Organic” Part 6
LOTS of Market Chitchat this week
Grower Notes

IN SEASON

We couldn’t resist. Blueberry season is upon us and something about these nutrient packed little balls of bliss turns us into a kid again. They’re just so GOOD, and so versatile. We’ll never discount eating them fresh and raw, but we are sharing some recipes from our Market family. All are tested and true and most are pretty healthy.

Top Left: Almond Blueberry Overnight Oats
Top Right: Baked Blueberry Banana Oatmeal Cups
Center Left: Blueberry Pie Bars
Center Right: White Chocolate Blueberry Lasagna
Bottom Left: Keto Blueberry Scones
Bottom Right: Blueberry Spinach Breakfast Smoothie


ON THE HOME FRONT

This is part 6 and the last in a series reprinted with permission from the Alabama Cooperative Extension System. Previous installments of this may be found on our Weblog.

Simple ways to enhance garden management:
Protect and increase soil organic matter by using compost (make your own!), mulch, and cover crops and by choosing organic fertilizers, such as fish emulsion, kelp, and manures***.
Use an adequate mulch layer, even in a vegetable garden, to help conserve water, prevent soil erosion, and build a food source for beneficial soil microbes.
Use drip irrigation or soaker hoses to reduce water waste due to evaporation, and use these irrigation systems only when the weather calls for it. Learn how your plants use water by digging in the soil to determine how quickly it dries or stays moist because consistent soil moisture reduces plant stress.
Choose plants and vegetable varieties suited for your climate. This reduces water use, susceptibility to pests, and overall plant stress.
Use caution when applying any pesticide as some can also kill beneficial insects, such as honey bees and predatory insects. Think first of other control methods, such as row covers and trap crops that confuse pests, or the pick-and-stomp method (levels 1 and 2 above). Most important, realize that produce does not have to look like a grocery store display—a little aesthetic damage does not mean the vegetable tastes less yummy than the unblemished one.
Learn to recognize beneficial insects (lady beetle larvae, big-eyed bug, braconid wasps, etc.) that help reduce pests in your garden and landscape.
Finally, when you cannot grow it yourself, buy locally grown and locally made products. Knowing your farmer is one way to learn how the food on your table was produced.

Know the N to P (Nitrogen to Phosphorus) Ratio

  • Most plants use a 5:1 ratio of nitrogen (N) to phosphorus (P). If the organic fertilizer contains a 1:1 ratio of N to P (as do manures), it will be necessary to apply excessive amounts of P so that the plant’s N needs can be met. This leads to excessive amounts of unused P in the soil. Soil test annually, or every second year, to ensure that P levels do not exceed the recommended amounts, and read the product label to learn nutrient percentages of the fertilizer you intend to apply.

MARKET CHITCHAT

A special invitation from our friend, Susan Avello, aka The Lean Bean Chef. Susan and The Kitchen have partnered to offer a HAND MADE TORTELLINI and RAVIOLI Workshop in July. If you LOVE Italian food Susan will walk you through the process from creating the perfect hand-made pasta dough, to the myriads of fillings and the art of shaping pasta by hand and cover the types of sauces that can be used to finish the pasta. There’s more, but if you’re already hungry just thinking about it she may be reached at leanbeanchef@gmail.com. She’ll be glad to fill you in on the details . . . and don’t wait, there are only a few spaces left.

~~~~~~~~~~~~~~~~~~~~~~~~

We’re excited to announce a new book by a local author, Robin O’Sullivan Robin teaches in the History Department at Troy University. She has a Ph.D. in American Studies, M.A. in American and New England Studies and specializes in environmental history & cultural history.

Looks fascinating doesn’t it? If you’d like to see more it’s available on both Kindle and Hardback through Amazon where you can read a few pages, and check out both the reviews and the author.

Congratulations on job well done Robin!
~~~~~~~~~~~~~~~~~~~~~~~~
Lastly, Don’t forget that Market of Dothan will be closed next week! We will reopen for orders on July 6.


New & Relisted Products – Woo-Hoo!

  • Perpetual Spinach from Avalon Farms

THIS WEEK’S GROWER NOTES

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

D’S JELLIES: D’s Hot Pepper Jelly is wonderful served with fresh peas as well as an appetizer with Ritz crackers and cream cheese.  D’s BlackBerry Jelly is the best for your peanut butter and jelly sandwiches or a hot buttered biscuit. D’s Mayhaw Jelly is the best jelly for buttered toast.  Jellies are unique gifts! Treat yourself or someone special. Dianne Herring
~~~~~

AVALON FARMS: I’ve been doing a lot of thinking about the state of the farm lately. We’re in the crazy time of year, doing both M@D and Poplar Head markets. It’s always difficult to keep up with the farm work schedule, even in the non crazy times: planting, weeding, harvesting, watering, fertilizing, weeding, delivering. (Repeat) The super hot weather and being down with my foot surgery made it even more interesting. Through all this I’ve been learning to prioritize even more. (and  pondering the difference between making excuses and explaining reasons! )

You might have noticed that I pulled all the squash and cucumbers from the market.  I thought they were coming back from the heat wave….extra water and fertilizer. But they were still dropping fruit and showing signs of disease. Had to put on my big farmer pants and mow them.  That’s a very hard lesson for me to learn, but I’m learning. In order to be productive you sometimes have to cut your losses and move forward.

Sigh. I hate it. The 3rd planting of squash and cukes are growing, but it will probably be a month.

Okra will be coming soon. Saw the first blooms a few days ago. Been working on rescuing them from the crab grass.

Sweet potatoes are in the ground.  Another weeding task!

Winter squash are next on the list to get planted.

Have a new product for this week: Perpetual Spinach. This faux spinach is in the chard and beet family but it tastes like spinach! And it grows in our Summer heat! Give it a try!!

Not all of Danny’s products go into the refrigerator after pickup! Left: Mrs. Melody’s carrots. Right: Frozen Green Onions.


FOOTNOTES

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 marketatdothan@gmail.com.

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

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

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June 15, 2019 M@D Newsletter



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:
Welcome New Vendor
Buying “Organic” Part 5
Market Chitchat
Grower Notes

BLUE ACRES

In 2017, Pat and I purchased an existing blueberry farm that had been in operation for over 10 years. We are a U-pick farm as well as selling to a few small commercial sites. Our six acres of mature blueberry bushes are producing well making it a no-brainer to name the farm “Blue Acres”. We have several Southern Highbush (Farthing, Emerald and Sharp Blue) and Rabbit-eye (Climax, Brightwell, Tifblue, Savory and Premier) varieties.
While we are not certified organic nor certified naturally grown, our berries are grown as naturally as possible. This means that we do not use pesticides or other harmful agents on our berries.
Like many of you, we managed to survive the great storm Michael. Due to the residual storm damage to the orchard as well as the unusual weather preceding this year’s harvest, the berries have taken longer to ripen and are not as plentiful as in previous years. Although it has been a challenge to recover from the storm as well as continue with our regular farm activities, we have managed to complete a great deal and are now picking for the 2019 season.


LEMON BLUEBERRY BREAD (from Blue Acres)
This Lemon Blueberry Bread is the perfect summer treat! The result is an amazingly moist loaf of bread that’s brimming with bright, fresh lemon flavor and studded with sweet blueberries in every bite. Talk about delicious!
Servings: 12 Prep Time 15 minutes      Cook Time 55 minutes     Total Time 3 hours 10 minutes

Ingredients
1 2/3 cups all-purpose flour (scoop and level to measure)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fresh blueberries
1 cup granulated sugar
1 Tablespoon lemon zest
1/2 cup unsalted butter, softened
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 Tablespoon fresh lemon juice

Glaze
3/4 cup powdered sugar
1 1/2 Tablespoon fresh lemon juice

Instructions
1.     Preheat oven to 350°F degrees. Grease an 8 1/2 X 4 1/2-inch or 9 X 5-inch loaf pan then dust with flour, shake out excess and set aside.
2.     In a medium mixing bowl whisk together flour, baking powder and salt.
3.     Rinse blueberries and drain very well, transfer to a medium bowl and add 1 Tablespoon of the flour mixture and toss to coat, set aside.
4.     In the bowl of an electric stand mixer fitted with the paddle attachment whip together sugar, lemon zest and butter until mixture is pale and fluffy.
5.     Mix in eggs one at a time and blend in vanilla.
6.     Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. Repeat process once more.
7.     Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries.
8.     Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 – 60 minutes.
9.     Let cool for about 5 minutes, run knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on rack about 30 minutes then finish cooling in an airtight container.
10.                        Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice (if you want it thicker add a little more powdered sugar), spoon over loaf.
11.                        Let glaze set then cut into slices. Store in an airtight container.

Nutrition Facts:      Lemon Blueberry Bread
Amount Per Serving         Calories 377                        Calories from Fat 99
% Daily Value*
Total Fat 11g 17%, Saturated Fat 6g 30%, Cholesterol 72mg 24%, Sodium 125mg 5%, Potassium 148mg 4%, Total Carbohydrates 64g 21%, Dietary Fiber 1g 4%, Sugars 37g

WHAT DOES IT MEAN?

This is part 5 of a series reprinted with permission from the Alabama Cooperative Extension System. In an ongoing effort to become the best educated consumers possible, we felt it important to share what the US Department of Agriculture has to say about what certified organic is and is not, and also the practices they approve. Last week we finished up the Pest Management Section.

THE LEVELS OF ORGANIC FOODS
USDA NOP standards identify three official designations. Producers must follow these strict guidelines. Only producers who annually sell less than $5,000 worth of products are exempt from these labeling rules.

100 percent organic Whether a raw product, such as fruits, vegetables, and meat, or processed, such as breakfast cereal, all ingredients must be certified organic. Product labels must state the name of the certifying agent.
Organic These products contain at least 95 percent certified organic ingredients by weight. Noncertified ingredients must be from an approved list. The label states the certifying agent.
Made with organic These products contain at least 70 percent certified organic ingredients by weight and the noncertified ingredients must be from the approved list. The certifying agent is stated on the label, but the USDA organic seal cannot be used.

WHAT DOES THIS MEAN FOR HOME GARDENERS?
Because of the cost of becoming certified organic, few home gardeners will take the steps necessary to be truly organic (editors note – in USDA terminology “truly” means certified) emphasizing the use of renewable resources and conserving soil and water to preserve environmental quality. Proper pest identification to reduce pesticide use, soil testing for responsible fertilization, and dutiful attention to building soil organic matter are all part of a garden’s ability to support natural biological cycles. All of these can easily be done in a home garden without all the record keeping and costly certifications required for certified organic farmers.

There are many resources available to the home gardner to grow wholesome, healthy food using organic practices. Small farmers are able to go above and beyond USDA certification limits to produce superior products. We are proud to have such growers list their produce with Market at Dothan. This photo is from a sweet video
by Charles Dowding showing his no dig method.

MARKET CHITCHAT

THANK YOU to everyone who ordered last week. Pickup Day was a bit more chaotic than usual (from what your Manager heard) and all of us appreciate your cooperation and patience and especially your communcation!

~~~~~~~~~~~~~~~~~~~~~~~~
Don’t forget that Market of Dothan will be closed the first week of July


New & Relisted Products – Woo-Hoo!

  • Bodacious Blueberries from Blue Acres
  • 4” Cheesecake & Small Strawberry Sauce from Laura’s Confections
  • Bok Choy from Smart Doc Resources
  • Sour Cream Coffee Cake from Laura’s Confections
  • Cantaloupe from Blue Acres
  • Cream Puffs from Laura’s Confections
  • Watermelon from Blue Acres
  • Red Velvet Cake from Laura’s Confections
  • Purple Basil from Smart Doc Resources
  • Carrot Cake from Laura’s Confections
  • Cranberry & Orange Scones from Laura’s Confections
  • German Apple Cake from Laura’s Confections

THIS WEEK’S GROWER NOTES

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

GRIER ACRES This week has been a busy week.  Our chickens continue to do well.  Harry has been bush hogging around our new barn and we are looking to add a lean to the tractor barn for firewood – we have so much from hurricane!  We also have smoking wood if anyone is ever interested. We have a pecan orchard and we have limbs we cut from it. We are hoping to have pecans this fall.  We used a special organic fertilizer. Fencing is still going up for hopeful goat farming. It takes a lot longer than you would think to do. Our garden across the road has both the human/dog sachets for deer as well as electric fence.  The ants has been a huge struggle especially with the okra. We are trying borax (organic & sustainable!) and it seems to be decreasing the population. Tomatoes are doing well. Jeannie saw a parasitic wasp on a tomato worm. Was so proud of her for leaving it. They put their eggs in the worms and control the population.  We have some cukes that growing good as well. Our squash is growing but we think planted too close. Very little fruit. Our citrus plants are growing good right now but are not fruit bearing yet. Our blueberry trees have given us the first fruit ever. We got about 2 cups. We noticed our free ranging chickens were eating them.  Jeannie made pecan and blueberry pancakes yesterday. Not sure if we will have enough to sell after we eat some. Our garlic is also curing inside. Hope to list them soon. The pears are growing in size. Will list these again when they ripen. We also have some bees which developed queen cells. Steve Loveland helped us get these from a swarm recovery.  Our olives have struggled with the drought. We have lost one of our 20 trees. Two others are struggling. Jeannie is trying to water them twice a day with gallon jug containers. We don’t have water/pump on that side of the road and have to haul it across the road. We have obtained some totes for water on the garden side.  Our neighbor is a local church which is allowing us to fill our totes to minimize the work on Jeannie watering.  This has been a blessing. We hope you all are staying cool and getting the rain you need. We have only got about a 0.5 inch on the garden.  Not much but we are grateful for it and especially for our sweet church neighbors who have graciously blessed us with an occasional water source.  
Jeannie, Harry, Cammie cat and the chickens

DANNY’S GREENS This will probably be the last week Danny offers green onions or carrots for a while. The lettuce seems to have thrived on this week’s nice weather and is relisted.


Not all of Danny’s products go into the refrigerator after pickup! Left: Mrs. Melody’s carrots. Right: Frozen Green Onions.

FOOTNOTES

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 marketatdothan@gmail.com.

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

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

June 8, 2019 M@D Newsletter



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:
Healthy Summer Grilling
Buying “Organic” Part 4
Market Chitchat
Grower Notes

FIRE IT UP!

In the past outdoor cooking was usually associated with grilled burgers and hot dogs served on white bread with sides of potato chips and soda. Thanks but no thanks! Outdoor cooking has come a long way and the sky is the limit for heathy foods that can be cooked on the grill. We’re sharing some fun and innovative ways our Market foods can be prepared.

Top Left: Foil Packs are always fun and can be cooked in the oven, on the grill or over a campfire. Prudent Penny Pincher shares 100 Easy cheap & easy foil pack dinners.

Top Right: Grilled Okra and a Blooming Onion from Delish.

Bottom Left: Different vegetables need different time on the grill. Work in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for bell peppers; 7 minutes for yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for asparagus and green onions.

Bottom Center: Grilling is only the start for these flavorful Grilled Cabbage Steaks.

Bottom Right: It’s important to match the density of foods you put on a skewer. Smaller pieces of beef or pork or tender shrimp go best with tender veggies and larger pieces of meat work with potatoes or carrots. Unicorns in the Kitchen has more information.

ORGANIC PEST MANAGEMENT

This is part 4 of a series reprinted with permission from the Alabama Cooperative Extension System. In an ongoing effort to become the best educated consumers possible, we felt it important to share what the US Department of Agriculture has to say about what certified organic is and is not, and also the practices they approve. Last week we learned about OMRI Certificaion and how it fits into Organic Certificatied practices.

Pest Management Continued Although certified organic products are free of common synthetic pesticides and fertilizers, certified organic producers may use approved pesticides and apply fertility amendments to their crops.(OMRI Certified Products Some of the more popular organically approved fertilizers include manure-based products and items mined from the earth such as lime, potassium sulfate, and sodium nitrate. Some approved pesticides include Safer Brand EndALL Insect Killer (using pyrethrum from specific plants in the daisy, or Aster, family), DiPel (using Bacillus thuringiensis, a naturally occurring soil bacterium), and Conserve Fire Ant Bait (using a byproduct of the soil bacterium Saccharopolysora spinosa).

DEFINITIONS
Pest: Any organism (bacteria, viruses, fungi, weeds, insect, or other animal) causing economic damage to a desired plant or landscape.

Pesticide being applied to commercially grown strawberries.

Pesticide: Any material or substance that causes harm to a pest. Examples of NOP-approved pesticides are oil spray, pyrethrum, and copper sulfate. Examples of pesticides not used in certified organic production are glyphosate, (editor’s note: glyphosate is an herbicide, not a pesticide) hydramethylnon, and carbaryl.

Fertilizer: A material or substance that contains one or more of the 16 essential nutrients for plant growth. Carbon, hydrogen, and oxygen are derived from air and water; nitrogen (N), calcium (Ca), boron (B), phosphorus (P), magnesium (Mg), chlorine (Cl), potassium (K), sulfur (S), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), and zinc (Zn) are derived from natural and synthetic materials. Fertilizers can be plant based, as in compost tea; mineral based, as with dolomitic limestone; or synthetic, as in a crystalline, water-soluble brand such as Miracle-Gro Plant Food or an encapsulated slow-release brand such as Pennington Lawn Food.

This article did not include information about herbicides (a substance that is toxic to plants, used to destroy unwanted vegetation), probably because they are not utilized at all in any type oganic production. Next week we will look at Levels of Organic Foods & What it Means for Home Gardners

MARKET CHITCHAT

Wasn’t Friday Splendid? It was a joy to work in the fresh air with the nice breezes that occasionally came through. As always we enjoyed seeing each of you and count it a privilege to serve you with the Wiregrass’s freshest healthiest farm products!

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Viki Richter will be managing the Dothan Pickup location next Friday as Ros handles a family situation. Thank you in advance for showing her every courtesy. She and Kathy are treasures we don’t take for granted!

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Don’t forget that Market of Dothan will be closed the first week of July



New & Relisted Products – Woo-Hoo!

  • Lemon Bundt Cake from Laura’s Confections
  • Jumbo Blueberry Muffins from Laura’s Confections

THIS WEEK’S GROWER NOTES

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

DANNY’S GREENS Danny’s rotation system was hit pretty hard by the three weeks of heat and drought our region just experienced. The young lettuce beds did not grow at all and the more mature beds grew much slower than normal. He could not plant for future harvest because lettuce seed does not germinate in super hot weather. So Danny is taking a few days to let his beds catch up before posting again. He’ll be planting summer varieties next week that should be ready in July. The existing beds seem to be perking up with the break in the weather.

Hand built shade covers protect Danny’s hand tilled beds protected in the summer.

FOOTNOTES

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 marketatdothan@gmail.com.

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

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

June 1, 2019 M@D Newsletter



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:
Welcome New Vendor
Buying “Organic” Part 3
Market Chitchat
Grower Notes

LAURA’S CONFECTIONS

Dothan M@D customers have enjoyed a special treat as Laura has blessed us with samples from her kitchen the last two Fridays. We’re happy to welcome this sweet lady and hope you’ll take advantage of her serious passion for quality products. They are everything she describes and more. Just ask the staff at Dothan Nurseries!

I’d like to take a moment to introduce myself as a new vendor. If tradition means carrying on something we hold dear what I bake is the essence of that meaning. Many of my recipes were handed down to me by my grandmother whose lessons I carry on with a good deal of pride. Everything I offer is made fresh from scratch using only the highest quality ingredients. Initially, I will be offering Grandma Rhea’s Chocolate Cake, an 8” two layer cake with a French Butter Vanilla Frosting, Pecan Squares (9) soft, butter and nuts delights, Banana Bread made with 3 bananas, New York-Style Cheesecake (9”) baked in a water bath for a delectably creamy consistency, and to compliment, Fresh Strawberry Sauce. I’m very happy to join the Market at Dothan family and your feedback is always welcome.

That New York Cheesecake with Strawberry Sauce really is the BEST ever!

ORGANIC PEST MANAGEMENT

This is part 3 of a series reprinted with permission from the Alabama Cooperative Extension System. In an ongoing effort to become the best educated consumers possible, we felt it important to share what the US Department of Agriculture has to say about what certified organic is and is not, and also the practices they approve.

Pest Management for Certified Organic: For disease, weed, and insect pest problems on the farm, management practices are chosen to reduce negative environmental impacts. The NOP standards emphasize a three-tiered, integrated approach, with particular emphasis on practices of level 1 and level 2. Farmers must also consult with their certifying agency to ensure that approved methods are used in the overall pest management plan.
The first line of defense, level 1, is using cultural practices, such as crop rotation, cover crops, resistant plant varieties, and trap crops. Level 2 consists of adding mechanical and physical control methods, such as mulching, row covers, mowing, and others. The last resort, or level 3, is to use (OMRI) approved pesticides.**

OMRI describes themselves as “an international nonprofit organization that determines which input products are allowed for use in organic production and processing.” Product lists and other information may be found online.

  • What is the Organic Materials Review Institute? (OMRI) The Organic Materials Review Institute (OMRI) is an organization that tests and catalogs soil improvement and pesticide products for approved use in certified organic production. Organic-approved chemicals range from mild chemistries, such as soap sprays, to target-specific biopesticides, such as Bt, to more harsh chemistries, such as copper sulfate, spinosad, and pyrethrum that require EPA registration. As with any pesticide, always read and follow the label directions for safe use and environmental protection. Spinosad and pyrethrum are examples of highly toxic OMRI-approved pesticides. These are safe when applied correctly but can be lethal to pollinators and other organisms when misapplied.

More on this next week!

MARKET CHITCHAT

A hearty THANK YOU to everyone who picked up early on Friday. Try as we do to keep the temperatures under control in the Market Shed it still helps your orders stay fresh longer to get them home as soon as possible. We appreciate the cooperation, plus it gets us out of the heat sooner!

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Ever wonder why some text is green in our newsletter? Those are links to more other websites with more information. If you click on them be sure to come back and finish the newsletter!

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If you’ve been with the Market any length of time you’ve probably seen this note on the bottom of an invoice:

”(Item) removed from your order by the Grower”

Our growers list products for the upcoming week every Saturday, but try as we do, sometimes things just don’t turn out as planned or expected. We appreciate your understanding in these situations.
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New & Relisted Products – Woo-Hoo!

  • Banana Bread from Laura’s Confections
  • Chocolate Chip & Walnut Cookies from Laura’s Confections
  • New York Style Cheesecake & Fresh Strawberry Sauce from Laura’s Confections
  • Granda Rhea’s Chocolate Cake from Laura’s Confections
  • Oatmeal Raisin Cookies from Laura’s Confections
  • Pecan Squares from Laura’s Confections
  • BLUEBERRIES from 2 Growers! Avalon Farms & Casablanca Ranch
  • Garlic from Avalon Farms

THIS WEEK’S GROWER NOTES

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

GRIER ACRES So sorry for our absence but the Hurricane Michael put us back.  We are so excited we are getting cucumbers, squash, and okra. Our tomatoes and peppers are growing.  We also have some basil growing. Our garlic is being dried out. We have a few bulbs we started drying last week and about 5 yesterday.  Our olive trees are growing nicely. We have 4 varieties, Arbequina, Picual, Koreneiki, and Arbosana. We have 20 trees but lost 1 this week.  Another didn’t look so good but otherwise they are thriving. Harry obtained some bees with a bee club member Friday but we are almost certain the queen is absent.  We have several blueberry plants with fruit. We also have some volunteer Pawpaws that came up from the rootstock of a tree which was destroyed by the hurricane. They are thriving but will not fruit for a few more years.  

This Once-Obscure Fruit Is On Its Way To Becoming PawPaw-Pawpular

We also have native PawPaws which are setting fruit right now. If we can keep the possums away from them, we should have some for the market around the end of July. We have a mayhaw pond that had fruit but due to hurricane recovery work we did not harvest it.  We plan to check and see if any of the fruit is still there. Jeannie is terrified of snakes and has not been eager to help with this project. Rumor has it that water moccasins love this area. If anyone is interested in the harvest of this fruit we might be willing to work a “deal” for Jeannie to avoid this task of harvesting.  We also seem to have an abundance of mullein since the hurricane.  It appears when it is cut it comes back 10 fold!!! We also have catnip growing prolifically under a hickory tree.  This is our cat’s favorite tree. She rolls in it at times and just loves it. I can’t imagine a cat who doesn’t enjoy catnip.  Cammie is always “stoned” after a roll in it. Our chickens are doing well. We’ve seen a racoon in the daytime near the coop and we also have a hawk nesting nearby.   Since we are free ranging them in the afternoons we may sustain some losses due to predators. Time will tell.

AVALON FARMS: Many of you know that I, Avalon Farms, participate in other markets over the Summer months. I just want to assure you that you are my favorites. My friends at the Market at Dothan will always get first pick of everything I have.

Love to all and thank you for your support. I couldn’t do this without you.

Wendy

PS – Please keep the heat and drought in your prayers. We need relief on both fronts.

FOOTNOTES

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 marketatdothan@gmail.com.

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

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan

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!

May 25, 2019 M@D Newsletter



Market At Dothan Wishes You a Blessed Memorial Day


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:
Buying “Organic” Part 2
CBD Oil
Market Chitchat
Grower Notes

WHAT IS…

Editor’s Note: ACES kindly granted Market at Dothan to reprint this information. It is quite lengthy so we’re breaking it down into bite size chunks over a few weeks. We hope it will help you be a more informed consumer.

Certified organic is a production term referring to the NOP-standardized practices that farmers and processors use to grow and process agriculture products such as fruits, vegetables, grains, livestock, dairy, and others. Organic farmers use alternative methods and inputs for fertilization, weed control, insect and disease management, and animal health in an attempt to protect environmental resources and reduce consumer exposure to chemicals. These strict standards are voluntarily accepted and federally regulated. Organic farms are also required by law to keep detailed records and undergo an in-depth, annual oversight and certification process to verify that all standards and requirements are being met. These added regulations and requirements are part of the cost of growing certified organic products.


Certified Naturally Grown The Certified Naturally Grown (CNG) program serves as an alternative to the USDA’s NOP standards. It costs less, requires less paper work, and is based on a participatory guarantee system allowing farmer-inspectors to make suggestions and assist other producers. The CNG program has strict standards required for using its label. It is primarily designed for small farmers who sell via local networks such as roadside stands, farmers markets, local restaurants, and small grocery stores. CNG producers benefit from the program’s website, which promotes their businesses: www.naturallygrown.org/.

Not included in original article

”Natural” Food labeled “natural,” according to the USDA definition, does not contain artificial ingredients or preservatives and the ingredients are only minimally processed. However, they may contain antibiotics, growth hormones, and other similar chemicals.
Regulations are fairly lenient for foods labeled “natural.” Producers must submit a sort of application at the time of slaughter, detailing practices used throughout the life of animals. Labels are evaluated to prevent mislabeling but no inspections are conducted and producers are not required to be certified.

All Natural The USDA does not define foods labeled “all natural” as any differnt than those labeled “natural.” Foods with this labeling are probably not any different than “natural” foods and may not be regulated as they are not defined by the USDA.

Made with Organic Ingredients Foods with this labeling must consist of at least 70% organic ingredients and none of the ingredients can be produced with sewage-sludge based products or ionizing radiation. Labeling cannot include the USDA seal or the word “organic” in any principle displays. Three of the organic ingredients can be included on the label and all organic ingredients should be identified in the ingredients list. The same controls and regulations are put in place as those use for foods labeled “organic.”

Next Week: A Close Look at Pest Management Practices for Certified Organic Production

IT’S ALL GOOD NEWS

We are pleased to have both Smart Doc Resources and Mayim Farms offering Cannabidiol, known as CBD Oil, to our customers. It is one of the 104 chemical compounds known as cannabinoids found in the cannabis or marijuana plant, Cannabis sativa. CBD does not contain the main psychoactive chemical (tetrahydrocannabinol aka THC) that causes the “high” associated with marijuana. It is a natural and viable option for those who are looking for relief from pain and other symptoms without the mind-altering effects of marijuana or certain pharmaceutical drugs.

We’ve collected a bit of information with links if you’d like to examine CBD closer.

Healthline lists 7+ health issues CBD oil can help with.

More charts like this may be found at This Stuff is Good for You.

Dr. Axe lists many different forms of CBD oil products and how to use them. (The product that made a believer out of this editor was a topical cream.)

In addition to health problems CBD oil can help with, Parsly Health explains how it works and lists side effects. It also and offers guidelines for choosing your CBD product.

CBD has other well known uses not mentioned above including Pet use, Arthritis and Migraine Relief.

MARKET CHITCHAT

Temperature Up = Curtains CLOSED! The last two weeks The Market Shed has made good use of our curtains. They look super cute year round but the real purpose is to keep the sun out and the temperature down while your orders await pickup. One thing our Dothan customers can do to help keep things fresh is to pickup a little earlier. While it does get a little crazy once in a while we so enjoy the time with you and appreciate your patience.

New & Relisted Products – Woo-Hoo!

  • Parsley from Avalon Farms
  • Basil from Avalon Farms
  • Rosemary from Avalon Farms
  • Thyme….reminds me of a song from Avalon Farms
  • Green beans from Avalon Farms
  • Patty pan squash from Avalon Farms
  • Italian Zucchini from Avalon Farms

THIS WEEK’S GROWER NOTES

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

AVALON FARMS Just finished processing the last of our spring broilers. (So thankful that is done.?) They’re all staying at “freezer camp” eagerly awaiting an invite to your house for a yummy home cooked meal. ?

My thermometer is reading 95 degrees and it’s only 11am. It was just a month ago that we were experiencing super late frosts and heavy rains,  now we are extra hot and super dry. The heat is rough on people and animals, but it’s rough on the garden too.


Heat impacts on the garden that you might not have considered… besides plants practically laying on the ground!

Not setting fruit,
Dropping fruit,
Malformed fruit,
Taste,
Germination,
Lousy production all around,
Death and destruction.
….if only the heat deterred the bugs.

Having said all that, I have to get up and go plant more squash and cucumbers. Waiting is not an option as I’m already behind schedule. You can’t pick ‘em if you don’t plant them.

FOOTNOTES

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 marketatdothan@gmail.com.

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: Parking area behind Daleville Chamber of Commerce
Enterprise Pickup: Grocery Advantage, 1032 Boll Weevil Circle, Enterprise

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan



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!

May 18, 2019 M@D Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “M@D” bit, its only about good healthy food!
Market at Dothan uses 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:
Ros’s Ramblings
The Lowdown on Organic
Market Chitchat
Grower Notes

An Intro

I’m alternating between typing and enjoying lunch. The beautiful salad below has Danny’s salad greens, spinach my daughter brought down from Memphis Farmer’s Market, cucumbers from Avalon Farms, cheese, tomato & avacodo my Mr. brought home, EVOO and Cascadian Raspberry Vinegar from my kiddos in Pensacola.

I’m tasting the love.


I’ve been contemplating the connection between food and love for a few days now after realizing that babies experience love through feeding. Bottle or breast, they are held close while their most basic need is met. A child’s need for connecting and belonging is later met around the family dinner table. Sweethearts still melt into each others eyes over malts and milk shakes. Lovers are wooed over a candlelight meal.

No doubt this topic is deeper than this lay person can delve into, but it is something to think about!

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We regularly get questions and have a lot of discussion within our M@D family about “organic” and what it means. If you’ve been a reader of this newsletter for any length of time you know we try to be pro-active in educating about growing practices, labeling, etc. Our own Market embraces the spirit, intent and practices of certified organic standards, but because our growers are too small to take on the hassel and expense of certification, we go with “Sustainable.” Our growers often use stricter protocols than required for National Organic Program (NOP).

With summer crops starting to come on strong, farm stands full, csa’s popping up and various markets abounding, it seems like a good time to revisit the labels and what they mean. Please know above all else that knowing your farmer is the very best way to know about your food! Labels tell you what the certifying agency is all about. The farmer is the one who knows what’s really going on.

Thomas Agee is an extension agent in Dale County and has given permission to publish the following article from ACES. It’s long so we’re going to do it in several parts. The good thing is – it’s official! It is written by specialists, Ellen Huckabay, Tyler Weldon, & Ayanava Majumdar, Alabamians who deal with growing standards and certification every day. We hope it will help you in your own quest to eat healthy!

PART I, FACT & MYTH

When asked the difference between organic goods and those labeled all-natural, eco-friendly, or naturally grown, consumers may respond that these are one and the same. In reality, they are different.

In 1990, the federal Organic Foods Production Act established the National Organic Program (NOP) to support specialty crop producers,* organic farmers, and the standards for producing, handling, and processing organically grown agricultural products.
Organic foods are typically from farms growing specialty crops (fruits, vegetables, and other small-scale produced crops and livestock) for direct market to consumers and local markets. In Alabama and across the nation, both organic and other specialty crop farms sell to an ever-expanding market


So many terms!
Knowing what each one means helps you choose what’s right for you.

The United States Department of Agriculture (USDA) defines organic as a labeling term for food and other agricultural products in much the same way as it defines labeling terms for the grading of beef, eggs, and dairy products. The organic label can only be used on products produced by NOP-approved methods, which are intended to promote and enhance biodiversity, biological cycles, and biological soil activity. They are based on the minimal use of off-farm inputs and on management practices that restore, maintain, and enhance natural cycling of the farm’s ecological resources. Use of the word organic is mandated by the NOP standards.

Thus, all-natural and organic are not the same. All-natural or eco-friendly products might have been produced using some of the organic standards and principles in the pre- or postharvest of their ingredients, but these labels do not guarantee that the product complies with the federal regulations defining organic. Although organic farming and all-natural gardens can both support a local ecology, only one is certified.

More to come! Next week we look at the labels closer.

MARKET CHITCHAT

Summer Schedule: Now that we’ve got all our spring farmer’s markets and Open House behind us we’ve done a big exhale and wanted to let you know what’s in the works. At this time the only thing set in stone is a break in schedule for the week of Saturday, June 29 – Friday, July 5. The Market will reopen for orders on Saturday, July 6.


If we get enough interest we may do a canning class in June or July.
Fall Farmer’s Market will start in September.

New & Relisted Products – Woo-Hoo!

  • Moringa Powder from Smart Doc Resources
  • Green cabbage Avalon Farms
  • Zephyr Squash
  • Yellow Crookneck Squash
  • Yellow Straight Squash
  • Zucchini Squash
  • Swiss Chard
  • Slicing Cucumbers
  • Moringa Leaves from Mayim Farms
  • Pickling Cucumbers
  • Snacking Cucumbers
  • Kinston Sweet Onions and Creole Red Onions!
  • Blackberries
  • Red Potatoes
  • Turnips (possibly)

THIS WEEK’S GROWER NOTES

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

SMART DOC RESOURCES: Greetings! I have just returned from my 2nd trip to Africa. Our nonprofit Earth Farm Gambia is up and running. More info on that later. But also brought back lots of moringa (freshly harvested) and shea butter from Mali. I worked with some of the farmers (myfarm for one) and got some of their recipes for tea and soap. This week we are listing freshly ground moringa leaves and moringa tea with recipes. Also I have a few pounds of raw pure shea butter. Our hydroponics have been dismantled and we are moving indoors. The garage gets a little too warm for these delicate leaves and produce. Watch for an announcement soon. Hopefully we will have microgreens back in two weeks. A little info about moringa:

Moringa
The National Health Institute calls it the plant of the year. It africa it is called the living tree and the tree that never dies. Throughout the world, moringa is used for treating widespread conditions such as inflammation related diseases, cancer, diabetes, anemia, arthritis, allergies, asthma, constipation, stomach and intestinal issues, epilepsy, chronic headaches, high blood pressure, kidney stones, libido issues, viral and bacterial infections, fluid retention and much more. It is also widely used for weight loss and to increase energy. It is chock full of nutrients per gram than most foods. For example, it has two times the amount of protein than yogurt, four times the amount of vit A as carrots, three times the amount of potassium as bananas and four times the amount of calcium than in cows milk. In africa they put moringa in recipes and drink tea several times a day (along with green tea). Recipes will be posted on fb page.

We have listed powder and several different tea recipes, including plain moringa in resealable tea bags so you can add your own ingredients to taste.

Our organic garden is growing too….so watch for announcements. Please feel free if you have any questions to contact me.

Blessings
Virginia and Clifford

Moringa: such powerful nutrition in such a small plant!

MAYIM FARMS: Mayim Farm…. Listing fresh Moringa leaves again for season 2019. One of the most nutritionally dense plants we grow. editor’s note – Mayim’s moringa trees are located on their farm in Opp, AL

AVALON FARMS



So much going on!!! That’s how spring is every year for every farmer. You wait and watch, hope and pray, and then suddenly everything starts producing. Which is awesome!!! But now you have to harvest everyday. Rinse the dirt off and remove the field heat. Then pack in crates and store in the cooler. It’s wonderful and it never takes a day off.

Oh, and while dealing with this wonderful abundance, keep the weeds at bay, water, fertilize and plant the next succession of crops.

Last week, the onion harvest started (still going on). This week, the potato harvest will start. Garlic will be soon.

Blackberries and blueberries are starting to ripen.

The “To Do List” is long and resets everyday. LOL But the best part is seeing you select my products and then bringing them to you on Friday. ? Thank you for allowing me to be apart of your life.

FOOTNOTES

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 marketatdothan@gmail.com.

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: Parking area behind Daleville Chamber of Commerce
Enterprise Pickup: Grocery Advantage, 1032 Boll Weevil Circle, Enterprise

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan



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!

May 11, 2109 M@D Newsletter



We are open to accept orders.
Orders close Tuesday at 5pm
If you’re wondering about that “M@D” bit, its only about good healthy food!
Market at Dothan uses 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:
In Season
Market Chitchat
No Grower Notes

CARROTS

Danny’s beautiful carrots have been selling out every week – and with good reason as they’re the most healthful and delicious you can get in the Wiregrass, at least at this time! Danny’s non certified organic beds are hand tilled and hand tended from start to finish for all his products and you can really taste the difference. So this week, while they’re still available we pay homage to the carrot, a versatile and sometimes underappreciated staple of the human diet.


Top Left: Farm House Carrots
Top Right: Carrot Chips
Bottom Left: Buttery Maple Carrots
Bottom Right: Parmesan Roasted Carrot Fries


MARKET CHITCHAT

Thank you to everyone who came out to Open House this week. We home you had fun. Market at Dothan will be back to our regular schedule starting with this newsletter complete with Daleville and Enterprise Deliveries!

While summer is not “officially” here it may as well be past solstice in the Deep South as Blackberry Winter is past and our days are consistently warm. Spring was cooler for longer than usual which has made things quite interesting for farmers and beekeepers alike! We’re looking forward to plenty of yumminess in the coming weeks.


Upcoming plans are to continue normal operations through the summer months with one small break in July. A monthly Fall Farmer’s Market will start in September.

New & Relisted Products

  • Vanilla Oatmeal Shea Butter from St. Andrews Soap Company
  • Ready to Use FRESH Tumeric Powder from Sweet Acre Farms
  • Hawthorne Berry Tincture from Mayim Farms
  • Endive
  • Thyme
  • Peppermint
  • Little Gem Romaine

NO GROWER NOTES

We’re skipping the Grower Notes this week to give all our hard working farmers a breather and to wish you all a


Mother’s Day is steeped in history and tradition and is celebrated worldwide albeit not always at the same time or in the same way! If you want to learn more here are a few websites to dig into.

We hope your day is blessed and filled with love!

FOOTNOTES

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 marketatdothan@gmail.com.

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: Parking area behind Daleville Chamber of Commerce
Enterprise Pickup: Grocery Advantage, 1032 Boll Weevil Circle, Enterprise

Our Website: marketatdothan.locallygrown.net
Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan
Join our Online Discussions! www.facebook.com/groups/MarketatDothanDiscussion
Be sure to use our hashtag! #marketatdothan



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!