Market News

FIRE UP THE GRILL…
ALL on the Grill: Black Angus grass fed beef, pastured pork, local veggies, fruits, even dessert!
Dinner in 20 minutes: no hot stove or oven heating up the kitchen!
No Clean Up: enough said!

THIS WEEK @MARKET AT DOTHAN

CHARTERS…
New Spices Added: Hungarian Paprika, Whole Cloves, Red Pepper Flakes, Ground Nutmeg

HORTON FARM…
Kale Cubes…frozen kale cubes ready for soup & stews…genius!

MARY’S PEEPS …
Check out new products: Comb Wildflower Honey, Peach Pepper Jelly, Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!

PRICELESS HEALTH FARM…

New: Cucumbers-blonde & Dutch varieties, Tomatoes, heirloom, Purple Beans & much more!

THE BREAD LADY
Pizza Crust Restocked…yum!
Banana Bread & Pumpkin Walnut are available…delicious & moist! Get them now!

NEW COOP PRODUCTS..
Heirloom & Green Tomatoes, Sun Gold Cherry Tomatoes, Watermelon Radish & Sunflowers!
Farm Raised Pharaoh Quail and more.

PLEASE. RECYCLE…Please return CO-OP Baskets! Thanks!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Basket could be…Squash, Tomatoes, Eggplant, Cucumbers, Peppers,
Coming Soon…FIGS, CARROTS
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Grilled Eggplant Sandwich
    
www.simplyrecipes.com
Servings: 4

Ingredients
  * 1 globe eggplant, sliced crosswise into 1/4-inch thick rounds 
  * Salt 
  8 ounces fresh mozzarella * (Substitute GOAT CHEESE) cheese, sliced into 1/4-inch slices 
 * 1 beefsteak tomato 
  1 red onion 
  * 10 -12 fresh basil leaves 
  About 1/4 cup olive oil 
  * 2 Tbsp red wine vinegar 
 * 2 Tbsp balsamic vinegar 
  6 burger buns 
Notes / Directions
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.

2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.

3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.

4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.

5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

LOCAL TASTES BETTER…
“Local food tastes better. Farmers harvest it in season, when it’s at its peak and allowed to ripen on the vine. Local food doesn’t have to be harvested well before it’s ready to eat to compensate for shipping time. Smaller farms tend to rotate their crops, grow a variety of produce. Variation protects biodiversity & is better for soil.” P. Allen Smith

THE BREAD LADY…
It’s back…PIZZA CRUST…makes the best handmade pizzas at home! Get it while you can!

MARY’S PEEPS …
Check out new products: Peach Pepper Jelly, Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!
PRICELESS HEALTH FARM…
New: Cucumbers-blonde & Dutch varieties, Tomatoes, heirloom, Purple Beans & much more!

SANDSPUR FARM…
Ambrosia Bi color Corn…fresh, sweet summer corn…get it before it’s gone! Great to stock your freezer!

NEW COOP PRODUCTS..
Salt Cured Bacon, very limited quantities Kathy’s KLUCKERS
Green Tomatoes, Sun Gold Cherry Tomatoes, Watermelon Radish, Red Potatoes,Mizuna Greens, Tatsoi & more Greens of Pronto…

Boiled Peanuts, heirloom; Watermelons & Crookneck Squash, Todd’s Farm – Chemical Free…
Farm Raised Pharaoh Quail and
Purple Majesty Heirloom Potatoes, Russell Farms.
Coming Soon…OKRA, Bush Gardens

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, Tomatoes, Fresh Blackberries
Coming Soon…OKRA, CARROTS
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

BACON CHEDDAR DEVILED EGGS…
Servings: 24
Prep time: 30 mins
Cook time: 10 mins
Category: Side Dish
“These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.”" – Author
Ingredients

• 12 eggs
  1/2 cup mayonnaise
• 4 slices bacon
• 2 tablespoons finely shredded Cheddar cheese (Substitute CHILLVILLE PIMENTO CHEESE!)
  *1 tablespoon mustard
  Notes / Directions
  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

FRIDAY, 4TH OF JULY…
Dothan Nurseries & Market At Dothan will be closed July 4th in observance of the  Independence Day holiday. Online Ordering will resume Saturday, July 5th.
STOCK UP NOW for your July 4th BBQ’s, picnics, beach & lake trips. Wishing you and your family a very safe and happy holiday!

LOCAL TASTES BETTER…
“Local food tastes better. Farmers harvest it in season, when it’s at its peak and allowed to ripen on the vine. Local food doesn’t have to be harvested well before it’s ready to eat to compensate for shipping time. Smaller farms tend to rotate their crops, grow a variety of produce. Variation protects biodiversity & is better for soil.” P. Allen Smith

MARY’S PEEPS …
Check out new products: Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!

SHELLEY STYLE CATERING…
Now offering Marinated Vegetable Salad…perfect picnic side!

NEW COOP PRODUCTS..
Salt Cured Bacon, Kathy’s KLUCKERS
Mizuna Greens, Tatsoi & Daikons, Greens of Pronto…
Egg $pecial…packaged in 18’s for your 4th of July picnics & BBQs
Crookneck Squash, Todd’s Farm – Chemical Free…
Farm Raised Pharaoh Quail and
Purple Majesty Heirloom Potatoes, Russell Farms.
Coming Soon…OKRA!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, Tomatoes, Fresh Blackberries
Coming Soon…OKRA, CARROTS
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

BACON CHEDDAR DEVILED EGGS…
Servings: 24
Prep time: 30 mins
Cook time: 10 mins
Category: Side Dish
“These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.”" – Author
Ingredients

• 12 eggs
  1/2 cup mayonnaise
• 4 slices bacon
• 2 tablespoons finely shredded Cheddar cheese (Substitute CHILLVILLE PIMENTO CHEESE!)
  *1 tablespoon mustard
  Notes / Directions
  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

HAPPY FATHER’S DAY!
Market At Dothan celebrates fathers and fatherhood, paternal bonds, and the influence of fathers in society.

CLOSING FOR FRIDAY, JULY 4th…
Market At Dothan will be closed June 28th – July 4th in observance of the Independence Day holiday. Online Ordering will resume Saturday, July 5th.
Stock up now for your July 4th BBQ’s, beach & lake trips. Wishing you and your family a very safe and happy holiday!

THE BREAD LADY…
Welcome back! Order your sandwich bread, cinnamon rolls & bread mixes today!

NEW COOP PRODUCTS..
Salt Cured Bacon, Kathy’s KLUCKERS
Mizuna Greens, Tatsoi & Daikons, Greens of Pronto…
Local Peaches by Sarah – Never Sprayed…
Crookneck Squash, Todd’s Farm – Chemical Free…
Farm Raised Pharaoh Quail and
Purple Majesty Heirloom Potatoes, Russell Farms.
Coming Soon…OKRA!

FRESH BLACKBERRIES

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, Tomatoes
Coming Soon…OKRA
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler. Feel free to experiment with the ratios and the fruit. You can easily add in some blueberries or nectarines. If your peaches aren’t perfectly sweet to begin with, you may need to add more sugar to the filling.

Peach Cobbler Recipe
Yield: Serves 8.
Use ripe, sweet, flavorful, firm peaches. The cobbler will only be as good as the fruit going into it, so taste test your fruit first. The best peaches to use with this recipe are yellow peaches. White peaches, although delicious on their own, are too delicate and don’t hold their flavor as well as the yellow when cooked.
Preparation and cooking time: 1 1/2 hours.

INGREDIENTS
*4 lbs of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges
1 cup sugar, divided 2/3 cup and 1/3 cup
1/2 cup quick cooking (instant) tapioca
1 teaspoon grated lemon peel
1 1/2 tablespoons lemon juice
2 teaspoons vanilla
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground nutmeg
*3/4 cup (6 oz) butter, cut into 1/2 inch chunks
*2/3 cup whipping cream

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

SHELL ISLAND NATURAL,..
Welcome Back! Congratulations Diane on your store opening! So glad to have natural beauty and household products available online again!

GAUCHO FARM …
Gaucho Farms will have lots of 100% grass-fed and finished ground beef, steaks, and roasts.

THE BREAD LADY:
The Bread Lady is on “Vacation” for the next week…well deserved!

WELCOME GREENS OF PRONTO:
Beet Greens with Small Roots, Sweet Cabbage, Curly Mustard, Sweet Tender Mustard, Radish, Swiss Chard, Turnips…
Greens of Pronto grows naturally in Troy, AL. Welcome Tammy & Calvin as our our newest COOP Vendor.

NEW COOP PRODUCTS..
Pharaoh Quail and Purple Majesty Heirloom Potatoes…Pastured Pork Chops Restocked!

FRESH BLUEBERRIES
Locally grown in Headland, seasons first Blueberries are available through Farmers Daughters COOP. Sweet & juicy!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, & Green Beans
Coming Soon…Tomatoes, Assorted Colored Peppers !!!
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Salad Niçoise (pronounced nee-suaz) is essentially a French composed salad, much like our American Cobb salad, but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. According to the Wikipedia the Niçoise salads are always made with raw vegetables and served with anchovies. Nicoise salads that are served in America are typically served on a bed of lettuce and include cooked green beans and potatoes. According to our Paris insider, the Niçoise salads there are all made with canned tuna. Depending on the establishment here, I’ve had them either with canned or with freshly grilled tuna. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.

Nicoise Salad Recipe
Yield: Serves 6.

INGREDIENTS
Vinaigrette

1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
*2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
*1 teaspoon Dijon mustard
*Salt and freshly ground black pepper
Salad

2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
*6 hard boiled eggs, peeled and either halved or quartered
*10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
*2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
*8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)
METHOD
*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.

1 In a medium sized bowl, whisk together the lemon juice, oil, shallot, thyme, basil, oregano, and mustard. Season to taste with salt and pepper and set aside.

2 Place potatoes in a large pot and cover with 4 quarts of cold water. Bring to a boil. Add 2 tablespoons salt and cook until potatoes are tender, 5 to 8 minutes. Drain. Toss warm potatoes with 1/4 cup vinaigrette; set aside.

3 While the potatoes are cooking, in a separate pot, add a quart of water and 1 1/2 teaspoons of salt. Bring to a boil. Add the green beans to the pot. Blanch until tender but still a little firm, about 3 to 5 minutes. Remove the beans from the pot and place in ice water to stop the cooking. After about 30 seconds, drain the beans. Toss the beans in 3 tablespoons of the vinaigrette and add salt and pepper to taste.

4 While potatoes and green beans are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange the potatoes and green beans in mounds at edge of lettuce bed.

5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

HORTON FARMS:
You read it right. LOCALLY GROWN fresh rhubarb. Don’t ever tell Papa Horton “you can’t grow it here” because he’ll prove otherwise, and has done so in a magnificent way. It’s taken him ten years to figure it out and to our knowledge he is the first person to grow it successfully this far south.

If you’re not familiar with rhubarb, google it to see all the wonderful things you can do with this amazing “fruit”. Please know this this variety is not the popular red variety, but is green and looks a bit like celery.

CHILLVILLE:
Welcome back…glad to have their one of a kind, out of this world Pimento Cheese back online…

THE BREAD LADY:
The Bread Lady is on “Vacation” for the next 2 weeks…enjoy!

WELCOME GREENS OF PRONTO:
Arugula, Beet Greens, Cabbage, Curly Mustard, Radish, Swiss Chard, Turnips…
Greens of Pronto grows naturally in Troy, AL. Welcome Tammy & Calvin as our our newest COOP Vendor.

MARYS PEEPS…lots of fresh herbs listed…check them out!

GAUCHO FARM…
Cornish hens, tricolored potatoes, ground beef

FRESH BLUEBERRIES
Locally grown in Headland, seasons first Blueberries are available through Farmers Daughters COOP. Sweet & juicy!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, & Green Beans
Coming Soon…Tomatoes, Assorted Colored Peppers !!!
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

PULLED PORK SANDWICH
Ingredients
 * 1 onion, chopped 
  6 garlic cloves, peeled 
 * 1 pickled jalapeño pepper, seeded and chopped 
  2 teaspoons of Chipotle chile powder 
  1 Tbsp tomato paste 
  2 Tbsp Dijon mustard 
  3/4 cup distilled white vinegar 
  1 teaspoon paprika 
  1/3 cup ketchup 
  2 teaspoons Worcestershire sauce 
  1/4 cup light brown sugar 
  1 bay leaf 
  Salt 
 * 3 lbs of pork butt shoulder roast, trimmed of excess fat 
  Hamburger buns 
Notes / Directions
1. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

2. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3. Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.

4. Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

AUGHTMON 1918…
This week AUGHTMON 1918 will be donating a $1 from every bar of soap or candle sold to “Save A Pet”. An organization who’s goal is to save as many cats and dogs from being euthanized, by giving them food, shelter and medical attention until they are adopted. By doing this they occur expenses and any donations given is greatly appreciated. Being an animal lover myself I want to help any organization with great intentions as those from Save A Pet.. All donations will go to the local Save A Pet.
GAUCHO FARMS…
Gaucho Farms will be adding lots of 100% Grass-fed and Finished Black Angus steaks and steak tips, and Petite Pastured Broiler Chickens!
WELCOME GREENS OF PRONTO:
Greens of Pronto grows naturally in Troy, AL. Welcome Tammy & Calvin as our our newest COOP Vendor.
FRESH BLUEBERRIES
Locally grown in Headland, seasons first Blueberries are available through Farmers Daughters COOP. Sweet & juicy!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Squash, & Green Beans
Coming Soon…Tomatoes, Assorted Colored Peppers !!!
http://marketatdothan.locallygrown.net/market/index/62630
Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

PULLED PORK SANDWICH
Ingredients
 * 1 onion, chopped 
  6 garlic cloves, peeled 
 * 1 pickled jalapeño pepper, seeded and chopped 
  2 teaspoons of Chipotle chile powder 
  1 Tbsp tomato paste 
  2 Tbsp Dijon mustard 
  3/4 cup distilled white vinegar 
  1 teaspoon paprika 
  1/3 cup ketchup 
  2 teaspoons Worcestershire sauce 
  1/4 cup light brown sugar 
  1 bay leaf 
  Salt 
 * 3 lbs of pork butt shoulder roast, trimmed of excess fat 
  Hamburger buns 
Notes / Directions
1. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

2. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3. Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.

4. Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

KATHY’S KLUCKERS, DALE CO, introducing BLACK ANGUS, grass fed steaks, roasts & ground beef. Listed under Farmers Daughters COOP.

TIME CHANGE THIS WEEK ONLY…
Due to extenuating family circumstances beyond our control, PICK UP TIME THIS WEEK ONLY is 11:30 am -1:30 pm. THANK YOU for your patience & support! Regular PICK UP Time will resume Friday, May 30th.

FRESH BLUEBERRIES
Locally grown in Headland, seasons first Blueberries are available through Farmers Daughters COOP. Sweet & juicy!

FIRE UP THE GRILL…
Summertime = BBQ season…Market At Dothan has everything you need for a fresh, local summer of great grilling!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Carrots, Squash, Spring Mix & Strawberries (limited to first come, first served)
Coming Soon…Tomatoes!!!
http://marketatdothan.locallygrown.net/market/index/62630
Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Blueberry Pie Recipe
Prep time: 1 hourCook time: 1 hourYield: Makes one pie with 8 servings.
Add to shopping list
INGREDIENTS
Crust:

One double recipe for all butter pie crust dough
Filling ingredients:

*6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/2 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup (about 30g) all-purpose flour (for thickening)
1/2 cup white granulated sugar (100g)
*1/4 teaspoon cinnamon
*2 Tbsp butter (unsalted), cut into small pieces
*Egg wash ingredients:

*1 egg
*1 tablespoon milk
METHOD
1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3 Whisk egg and milk together to make an egg wash.

4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

THANK YOU for your overwhelming support of our 1st Mother’s Day “Local Food FEST”…a homegrown gathering of growers, producers, cooks, foodies, locavores, musicians and even a goat connecting to celebrate Moms, gardens, food, music and more! Thank You!

HAPPY MOTHER’S DAY…
Grateful for all the “Moms” in our lives!

FIRE UP THE GRILL…
Summertime = BBQ season…Market At Dothan has everything you need for a fresh, local summer of great grilling!

STRAWBERRIES…CHEMICAL FREE!!!
Horton Farm & Farmers Daughters COOP have Limited Availability of CHEMICAL FREE, Locally Grown Strawberries this season. Watch for availability online & at Friday pick up. First Come, First Served!

“Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward”. -Terri Guillemets

EARLY SNEAK PEEK: some of the produce in next week’s COOP Bags could be…New Potatos, Onions, Carrots, Squash, Spring Mix & Strawberries (limited to first come, first served)

http://marketatdothan.locallygrown.net/market/index/62630
Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Chipotle Burger

www.simplyrecipes.com
Servings: 4
Prep time: 15 mins
Cook time: 20 mins
Category: Meat
Ingredients

• 1 1/2 pounds ground beef
• 1/3 cup onion, grated
  2-4 chipotle peppers , depending on how much chile heat you like, minced, plus 1 Tbsp of the adobo sauce
• 1 teaspoon Kosher salt
  1 teaspoon ground cumin
• 1 teaspoon black pepper
  6 hamburger buns
  6 slices jack cheese
  2 avocados, sliced
  Chipotle hot sauce to taste
• 1/3 cup chopped cilantro, for garnish
  2 poblano chile peppers, roasted, seeded, peeled and sliced *
  Notes / Directions
  1. Form 4-6 patties from the burger mix, about 1/4 pound to 1/3 pound each. Tip: form the patties with a little indentation in the center and as they cook the patties won’t bulge as much in the center.

2. Grill the burgers over medium-high heat (with the grill lid down) until done, about 6-7 minutes per side, depending on how hot your grill is. Cook until the internal temperature is 140°F for medium rare, or 160°F for well done. When the burgers are almost ready, place a slice of jack cheese on each patty and close the grill lid. The cheese should melt in a little over a minute.

3. If you want toasted burger buns with your burgers, toast them after you’ve flipped the burgers. Watch that the buns don’t burn; when they are lightly toasted move them to a tray near the grill. When the burgers are ready, place them on the buns. Top with slices of avocado, then some of the roasted poblanos (if using) a little cilantro and hot sauce.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Market News

Happy Gardening

A newsletter for Wiregrass Gardeners and their Gardens

Greetings!

If you don’t read any of this, read the last part about our great Mother’s Day Event this Thursday.

Well, here we are . . . coming up on my favorite day of the year! And I’m not talking about National No Diet Day (which I celebrate nearly every weekend).

I’m talking about Mother’s Day. It’s time to tell your mom thank you for, first of all, being here! She played a big part in that. I know it’s been a long time, but thank her for changing the dirty diapers, holding you when you were scared, making the world’s best PBJ sandwich for lunch every day, trying her best not to embarrass you when you were a teenager, and just all around being awesome!

I know I never tell my mom or my wife how wonderful they are at doing a job I never could or would even try do. I’m not just saying that either. I’ve “dabbled” in taking care of my boys for 24 hour periods of time without my wife. Their full days of going to the park, playing baseball with mom, eating healthy food, reading books, and basically being productive turn into eating pizza on the couch and watching River Monsters all day when I take care of them.

So, Mindy, Rhorho, and all the other moms . . . thank you for being the most perfectest moms ever!

And to show our thanks we are going to have a party this Thursday from 4:00 – 7:00! We’re calling it the Dothan Nurseries Mother’s Day Food Fest. Here is what you’ll get if you attend:
20% off any one item you want from Dothan Nurseries. A beautiful hydrangea, rose, fountain, wind chime, bird bath, your choice. Whatever you think mom will like!
Our full Farmers Market, all the vendors with anything fresh, local, and yummy. They’ll have samples too. www.marketatdothan.locallygrown.net/market/index/62630
Dothan’s own Play For Funsies laying down the jams (that mean’s playing fun music like bluegrass and jazz)
If you don’t fill up on samples from local restaurants and the Farmers Market vendors, we will have plenty of hors d’oeuvres to choose from.
Finally, we are giving away three $100 gift certificates. You just have to show up and put your name in the box.
See you Thursday!

Happy Gardening,

JD Boone

PS, here is a great Mother’s Day video, Click Here

Mother’s Day Gift Ideas

http://marketatdothan.locallygrown.net/market/index/62630

Find the perfect hydrangea from the Endless Summer Collection from $21.99

Antique Spoon Necklaces

Get her a cute fairy garden

And don’t forget to tell her you love her . . .
Dothan Nurseries
1300 Montgomery Hwy
Dothan, Alabama 36303
334-794-6774
www.dothannurseries.com
Like us on Facebook Click Here
Contact us by e-mail info@dothannurseries.com

You don’t have to print this out, but remember, you get 20% off any one item of your choice this Thursday from 4:00 until 7:00, along with free food, music, and fun! Come see us!
http://marketatdothan.locallygrown.net/market/index/62630

Dothan Nurseries | 1300 Montgomery Hwy | Dothan | AL | 36303