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April 25, 2020 M@D Newsletter - We're OPEN for orders!
Looking Forward
Market Chitchat
Grower Notes
MORE CHANGES AHEAD
”Opening Up” – aren’t those beautiful words? It seems the whole nation is trembling with anticipation as those words are becoming more frequent.
Just as Market at Dothan had to adjust to the pandemic quarantine we’re going to have to adjust to returning to normal too, which is not that simple given that “normal” will be different. Covid will still be running around out there. Those of us who are fragile will still have to be diligent and those who are not must continue to show care and respect.
For the Market there’s no returning to the way things were. We will continue the heightened cleanliness protocols. Voluntary prepay and curbside delivery will remain available. But we will have a bit more liberty so if anyone wants to come inside that’s ok too. Hugs . . . well . . . let’s see what the governor says first!
I would like to leave you with a great video made by a friend in ministry. While this is geared toward basketball the things he talks about apply for all of us: relationships, productivity and mindset. We’ve all come to appreciate the love of our families more – relationships. We’ve made the most of a distressing situation – that’s productivity. And we’re preparing for the future – that’s a mindset. Here’s hoping all are at their peak for you going forward!
This section is a reprint from last week’s newsletter for the benefit of our new customers.
I. Order Payment:
1. Voluntarily prepay by 6 pm Thursday if possible using this PAYPAL link. This eliminates passing paper currency back and forth or handling of debit/credit cards on site. Your invoice will be marked PAID and pickup is fast and easy.
2. You may use PAYPAL curbside on Friday. Not quite as efficient as we have to verify receipt but it does work.
3. Debit/Credit – yes, we still take cards using our regular system. We just have to get within 6 feet for you to put your card in the chip reader. We do our best to avoid touching your card or you touching the equipment which means we sign an “x” for your signature.
4. Cash and Checks – please put them in a plastic baggie or bank bag. If you want to put them in your trunk/tailgate that would eliminate the need to come near the drivers window
II. Curb Service:>/b> It’s OK to pull up next to the building. In fact we recommend it as tractor trailers sometimes need to share that space. Have your trunk/ hatchback open and we’ll load you up!
GROWER NOTES
MAYIM FARM Fresh moringa is back! Use with your salads, soups or put it in your smoothie! It is one of the most nutritious plants on earth.
AVALON FARM:
First of the Kinston Sweet Onion harvest! When onion tops flop over it is an indication they are done growing. So when I saw some onions flopped earlier this week I knew I had to get them harvested before the rains on Thursday. Even though these aren’t dried down yet I’m going to start offering them to you, my favorite customers. They are so crunchy and sweet.
Also harvested a few of these purple and pink daikon radishes. These varieties are smaller and have matching color on the inside. Something fun for your plate.
HORTONS FARM: Confessions of a Mad Canner
Besides the ongoing work with our honeybees I’d love to tell you about all kinds of work getting done in the garden, but alas, that’s not the case. Until the fences are completed to keep out our four legged companions out I am on strike for any vegetable gardening.
There has been no lack of productivity here though. One of my covid projects has been to empty a freezer that needs some work. If you’ve ever emptied a freezer you know that it don’t happen overnight without losing stuff. So I started canning. A bag of Okra from 2 years ago, a little turkey and some shrimp . . Gumbo! More okra, corn niblets, onion . . Vegetable Soup!
Things were going very well till my husband decided to clean out a different freezer and started hauling out 25 lbs of stuff at the time. It really got crazy then. Italian sausage was made into Zuppa Tuscano and several versions of Tuscan Bean Soup. Rebel Canners Facebook Group provided recipes for Raw/Cold Pack Chili using ground beef he defrosted. I canned frozen Alfredo sauce using the method for canning milk. I learned to oven can pecans. Last night I processed 18 pints of dry pack carrot sticks. This morning it was a dozen half pints of hot honey salsa. If things go well I’ll do some pints of crack cole slaw this evening with 10 lb of chopped cabbage the he got somewhere.
As of this moment I’ve processed right at 160 jars. That doesn’t include the little Mason keto cheesecakes Kathy (of Kathy’s Churpers) taught me to make. Most are soups. Some are meant to eat over rice.
So that’s what’s been happening at Horton’s Farm. And the reason that if you hear Ros mumbling weird things about time/temperature/weight/wet/dry/waterbath or pc . . . it’s just internal calculating how something can be stored in a jar forever.
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.
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 Email: marketatdothan@gmail.com
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We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!