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March 6, 2021 M@D Newsletter - We are OpEn for OrDeRs

Market at Dothan is open to accept orders. Orders close Tuesday at 5pm
We use the word “Sustainable” over “Organic”.
You can grow organic without being sustainable, but you cannot be sustainable without utilizing organic practices.
Thank you for your continued support of our local farmers. We count it a privilege to serve you!
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This inspiration comes from Restoration Gardens whose beautiful carrots have been wowing us for several weeks. With raw carrot ribbons being a long time salad favorite in your editors home we thought we’d explore a bit further:

Carrot ribbons
This is a carrot ribbon. Photo credit to Joanne at Fifteen Spatulas who shares her Asian Carrot & Cucumber Ribbon Salad. Preparation hint: soak your curls in ice water for 20 minutes to make them curlier and crunchier when eating fresh.


Top Left: Carrot Ribbons With Pesto was originally made with Sorrell Greens but Arugula, Watercress or other leafy greens may be substituted in this recipe from

Top Right: Steamer Carrot Ribbons with Peas from Epicure is SUPER EASY and would be a great addition to an Easter meal.

Bottom Left: Don’t let looks fool you. These Orange Glazed Carrot Ribbons have a complex sweet/savory flavor.

Bottom Right: What a shame that Pinch Me I’m Eating does not share this recipe but since it’s called Scarborough Fair Carrot Ribbons with Shrimp we should assume those lovely herbs are parsley, sage, rosemary and thyme. We’re thinking it shouldn’t be too hard to recreate.


NEW – Buttercrunch Lettuce from Grows in Rows
NEW – Pint Size Toasted Pecans
Relisted – Mary’s Made From Scratch Carrot Cake
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Learning something new today; how to shape raised beds, lay drip tape and cover it with plastic mulch. Woo Hoo! Hoping this will help with the weed pressure and keep the veggies cleaner too. Next learning curve will be how get all these lovely transplants planted through the plastic.

Here’s to new things and great results. (Fingers crossed)

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CASA PERDIDO: Mary O. Shared this great recipe with us that features their Alabama made Fig Balsamic Vinegar. For those of you not familiar with these products, they are all made with Alabama grown muscadines.

Apple Pecan Arugula Salad with Fig Balsamic Vinaigrette

Ingredients Fig Dressing
1/2 cup raw pecans 1/4 cup fig balsamic vinegar
2 small apples P1/4 cup extra virgin olive oil
1/4 c thinly sliced red onion 1 Tbs Dijon mustard
2 Tbs dried cranberries (optional) 1 tsp honey
1 garlic clove or sprinkle garlic powder
1/4 tsp salt
1/4 tsp pepper

1. Preheat oven to 350 degrees. Arrange pecans on bare baking sheet. Bake 8-10 minutes until fragrant and deep golden brown. Remove from oven and set aside.
2. While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
3. Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor to your preference.
4. Add cooled pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entree and 4 as a side.


Editors Notes: 1. Fig Balsamic Vinegar is available from Casa Perdido year round. 2. Shelf Stable Toasted Pecans are available through the Market from Hortons Farm. 3. Arugula is seasonally available from Mayim Farms and other leafy greens (like Danny’s Gourmet Salad Greens)may be substituted. 4. ENJOY!

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!