CONTINUED FROM LAST WEEK

ASsembling a list of Market Superfoods turned out to have so much great information that it was too much for one newsletter. Here’s hoping this will benefit you in your quest for tasty and healthy nutrition! All of these foods may be found on our Market Page. Last week’s list of superfoods may be found on the Weblog.

1. Garlic and Onions Contribute to Healthy Blood Pressure Levels

They may be pungent (some even bring us to tears), but allium vegetables — chives, onions, garlic, leeks, and the like­­ — deliver potent health benefits. Plus, they’re delicious. Once used to ward off the evil eye, garlic also has antibacterial and antiviral properties, according to an April 2018 Scientific Reports article.
Studies have found allium vegetables may play a role in preventing cancer, and garlic in particular may benefit people living with diabetes, high cholesterol and high blood pressure. (August 2019 Food Science and Nutrition meta-analysis)

2. Dark, Leafy Greens May Play a Role in Preventing Colorectal Cancer

Generally, nutritionists say the darker the color of a vegetable, the more nutrients it contains. Dark, leafy greens like arugula, kale, collard greens, spinach, lettuce, and Swiss chard get their vibrant colors from chlorophyll, which keeps plants healthy, and the dietary fiber found in dark greens can decrease the risk of colorectal cancer, according to the American Institute for Cancer Research. Carotenoids, another type of plant pigment, also act as antioxidants that fight off potentially cancer-causing free radicals in the body, notes Harvard Medical School.

3. Tomatoes

Whether you prefer them in salads or on top of pasta, tomatoes are loaded with lycopene, a plant nutrient that gives tomatoes their red color. Lycopene has been linked to many benefits, like keeping your heart healthy and protecting against strokes. A study published in Neurology found that middle-aged men with a high amount of lycopene in their blood had a 55% lower chance of having a stroke.

4, 5, 6, 7 . . . this is a LONG list! and one of the things we found in researching this is that there are a LOT of superfoods that Market at Dothan carries or has carried at some point. Because we are Fresh, Local, and Year Round different foods are available at different times during the year. Like CITRUS – citrus foods are usually available late fall and winter. Right now we offer a limited amount of ROOT VEGETABLES like beets and carrots while there are plenty other times of the year. Mayim Farm lists fresh TUMERIC after it’s yearly harvest and various ANCIENT GRAINS as they are available.

So don’t be surprised if you see more superfood highlights going forward.

PART I

When you hear the word superfood, what comes to mind? A carrot in a cape? A nectarine with night vision?

Some foods are so nutritious it may seem like they have superpowers, but outside the marketing world, there actually is no such thing as a superfood — by scientific standards, at least. The truth is, most all natural foods have “super” health benefits.

The trend of recognizing and appreciating a food’s value dates back almost a century, and may have all started with a banana. In the 1920s, the United Fruit Company ran a series of colorful ads on the health benefits of bananas. Research detailing the benefits of bananas was published, and soon the tropical fruit became the first food labeled a superfood. More than 90 years later, bananas continue to be in the top three most imported fruits in the United States.

With summer’s bounty hitting it’s peak in a few weeks we thought it would be a good time to take another look at the wonderful health benefits of some of the great sustainable superfoods currently listed on our Market Page. Hope you Enjoy!

1. Berries

Berries help keep the brain healthy and may fend off Alzheimer’s Disease. Blueberries are at the top of almost every superfood list, but just about any edible berry is worthy of superfood status. While all differing in nutritional value, blackberries, cranberries (the fresh, not dried, variety), strawberries, and raspberries, to name a few, are low-calorie, high in fiber, and packed full of antioxidants that help fight against cancer-causing free radicals, notes a study published in the March 2018 Frontiers in Pharmacology.
Blueberries in particular have a high number of anthocyanin pigments, which not only give them their rich color, but also act as powerful antioxidants that may lower the risk of diabetes, heart disease, and degenerative diseases like Alzheimer’s according to a review published in July 2019 Advances in Nutrition.

2. Eggs

Eggs have historically been a controversial topic in the nutrition world due to their high cholesterol content, but they remain one of the healthiest foods available. Whole eggs are rich in many nutrients including B vitamins, choline, selenium, vitamin A, iron and phosphorus.They’re also loaded with high-quality protein.

Eggs contain two potent antioxidants, zeaxanthin and lutein, which are known to protect vision and eye health.
Despite fears surrounding egg consumption and high cholesterol, research indicates no measurable increase in heart disease or diabetes risk from eating up to 6–12 eggs per week. In fact, eating eggs could increase “good” HDL cholesterol in some people, which may lead to a favorable reduction in heart disease risk. More research is needed to draw a definite conclusion.

3. Okra

Though not a common food outside the southern US, okra is packed with nutrition. One cup (100 grams) of raw okra contains:
Calories: 33
Carbs: 7 grams
Protein: 2 grams
Fat: 0 grams
Fiber: 3 grams
Magnesium: 14% of the Daily Value (DV)
Folate: 15% of the DV
Vitamin A: 14% of the DV
Vitamin C: 26% of the DV
Vitamin K: 26% of the DV
Vitamin B6: 14% of the DV

Okra is rich in many nutrients and particularly high in vitamins C and K. This fruit is unique, as it provides protein, a nutrient that many other fruits and vegetables lack. Okra is rich in antioxidants that may reduce your risk of serious diseases, prevent inflammation, and contribute to overall health. Most notably, it contains polyphenols that may contribute to heart and brain health. Animal research suggests that okra may bind to cholesterol in your gut and lower blood cholesterol levels. It’s also rich in polyphenols, which fight harmful inflammation and protect your heart. Okra contains a protein called lectin, which is being studied for its role in cancer prevention and treatment.

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!

DIVE IN, HAVE FUN!

While the basic principals of canning and food safety have not changed in over a century, technology and new products have made it easier and safer than our mothers and grandmother’s ever imagined. Many foods that were once considered taboo to seal in a jar can be done safely using the correct process. And the recipes . . . !!!!!!!!

Ten years ago your Market Manager was overhauling our pantry to accommodate a heart patient. Learning from Viki (of Richter Farms!) and her niece that you could put dry beans in a jar and pressure can them successfully was a major breakthrough. Over time that knowledge changed our pantry and our lives. In the years since I expanded on that and developed recipes to fill a jar with dry beans, meat, vegetables, seasonings and broth for things like White Chicken Chili and Spicy Split Pea Soup. It means so much that my husband can open a jar and have a good healthy soup without anything added that could harm him. Just the fact that its coming out of a glass jar makes it better than coming out of a metal can with chemicals in the liner.

The rest of this section is devoted to education and resources. For experienced canners some of it may be redundant, but we hope everyone will find something fun and inspiring as you pursue your own healthy choices and lifestyle.

This photo from the Auburn University Extension System shows summer squash . . which 50 years ago they said was not safe to can. Times have changed!

While some food recipes don’t require any special equipment, these photos show two types of preservation that require processing beyond putting something in a jar. A water bath (left) is used for fruits, fruit juices, jams and jellies, salsas, tomatoes, pickles and relishes, Chutneys, sauces, pie fillings, vinegars and condiments. Low acid foods like green beans, many soups and meat always require pressure. A US made All American pressure canner is shown on right.

A pressure canner is one of those investments that will serve for generations if properly taken care of. Many brands use gaskets that can become leaky and/or brittle over time. Sometimes pressure gauges quit. Thankfully the Wiregrass has a great resource in Bridgett Brannon, an ACES extension agent in Andalusia, who can check out your canner and tell you if it’s A-OK or needs some work. Bridgett’s number is 334-714-1248. If you can’t get to Bridget pickyourown.org has some great troubleshooting tips and links, and thankfully Amazon carries many replacement parts for those rare time they may be needed.

If you need a good primer to help decide what’s best for you, this article from Simply Canning should help remove some of the mystery about different types of canners. For what it’s worth your Market Manager uses one very old All American 910 fitted with new parts and a newer All American 915. Others within our Market family cherish their Presto’s and Mirro’s. Regardless of what you use, TAKE CARE OF IT, and if you take the bold step to can outside on a turkey fryer type burner, put a steel plate under it to diffuse the heat so it don’t warp.

If you opt for a second hand canner you should get a second (experienced) opinion on it before investing. Sometimes they can be more expensive than a new one.

And if you’re in the market and the budget can handle it, Carey, Nesco and Ball all make electric canners that you can program and walk away from. They look and work similar to the Instant Pot but are larger and more sophisticated.

Left: Ball Blue Book is the Amercian Standard for basic canning. Shown is a vintage edition. Center: This is NOT a beginner book. There is no “how to” here but this book is a collection of recipes that can be canned using time-honored (not standard) methods. Many of the recipes for preserving food have been handed down through families for generations. Right: Beautiful book with photos and recipes like Bourbon Brown Sugar Peaches.

Lastly, social media has made it possible to connect with experienced canners who can answer questions, advise and even point old hats like moi in the right direction. The Rebel Canners facebook group is where I learned to use diffusers on my outdoor canning station to prevent warping. While this group is not “strictly by the book” like some, you can learn things like whether dishwasher, microwave, oven or boiling water sterilization is best for the preservation project you want to do next.

Oh the possibilities!!

THANK YOU Debbie M. for telling us that ACES will inspect canners – this is such valuable information!

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!

CANNING SEASON IS UPON US

If you’re like a lot of southern (and northeast, and midwest and northwest and southwest . . . oh shoot the whole country) country folk, you grew up eating green beans and tomatoes and an assortment of pickles, relishes, jams and jellies from a mason jar. If it originated in your mom or grandma’s kitchen it was indeed some good eating as it was picked and preserved at the height of freshness. Unlike grocer counterparts, you didn’t have to worry about what may be added to enhance color, freshness or flavor.

Canning has never really gone out of style, but its not as popular as it one was. Succeeding generations have not picked up where mothers and grandmothers left off as evidenced by all the unwanted jars and equipment that estates are often left to deal with. Really great stuff often winds up in the dump, flea markets, Craigs list or thrift stores.

Covid is changing minds and more people are more people become interested in taking control of their pantry and food supply. The good news is one can start simple with nothing more than a few jars and a big old stock pot. The possibilities are pretty amazing from there and thanks to the internet even old hats like this writer are learning new methods and recipes every day. Best of all some of the new equipment like the Carey Electric Canner that Richter Farms uses has removed some of the fear that held a lot of would be canners back.

Click HERE to watch this video.

This is the perfect time of year to start canning. Strawberries are still in season and blueberries and blackberries are still to come. One young family went out to pick strawberries this week and came home with 25 gallons of fresh picked green beans, and no idea what to do with them. With both Sysco and commercial operations disposing of perfectly edible fresh food, why should it go to waste? Your market manager nearly cried a couple of weeks ago when we learned of a local charity throwing out cases of fresh mushrooms because nobody wanted them.

These jars are getting a 20 minute water bath for the pickled eggs and sausages they hold. The sealed jars will stay good for several years though we doubt they’ll last that long!

So give it some thought and if you’re interested, speak up! There are a lot of us, both growers and customers, in our M@D family with years of experience who would love to help. Next week we’ll be sharing some good resources. We know canning is not for everyone but for those of us who’ve got our feet wet and got in the water, there is something deeply satisfying about the whole business. Like one lady said “It makes me feel like a Proverbs 31 woman.”

Oh, and the lady with the green beans . . . she’s bringing them all to my house to process next week.

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!

WELCOME BACK SANDY VALLEY

Exciting News! SANDY VALLEY is rejoining Market at Dothan (M@D) this week. They’ve been on our grower page, sometimes active, sometimes inactive, for many years. It’s not that they ever really left, but owner/farmer/all around great guy Scotty also runs another business which sometimes interferes with his true love of gardening. Scotty is picky about the quality of his food and has grown beautiful chemical free produce for many years. So we’re excited things have worked out for them to return.

This type of gardening allows organic liquid fertilizer to be applied through irrigation lines. Hortons Farm has used this method in the past.

And here’s the deal – his garden is bigger than ever, and doing so well with this beautiful spring weather that produce is coming in sooner than expected. His products will be offered in both 1 lb and 5 lb sizes for those who wish to can, freeze, dehydrate or make pickles. With food shortages predicted this is a wonderful opportunity to be prepared.

This week Scotty has string beans, yellow crookneck squash, zucchini and pickling cucumbers. Cowhorn okra, eggplant and sweet corn will follow in a few weeks. Other vegetables are planted and we’ll let you know as they become available.

Welcome Back Scotty!

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!

HONORING MOM

We love our Moms, and while covid may have changed a lot of the way we interact with our moms (or the way they interact with us!), thank heavens we have creative options for ways we can show our love to them, and another week to plan it out!

We thought we’d share some ideas for ways you can love on the special women in your life while supporting both covid guidelines and small businesses. Here goes!

1. Something beautiful from Dothan Nurseries. Right now your Market Manager is kicking herself that she didn’t know about the continual blooming Sunfinity Sunflower yesterday while at the Nursery. The Sunfinity is one of many delicious plants Dothan Nurseries posts regularly on their Facebook page. While the Nursery is the loveliest and safest place to shop in the city, if you can’t get out much connecting with them through facebook is a great way to see what’s available.

2. Hand crafted artisan bath and body products fromSt. Andrews Soap Company and Bella Eden Farms. Both these companies have great luxurious soaps, lotions, serums, etc. You can’t go wrong with anything from either!
3. Special Taste Treats: D’s Jellies makes uniquely Southern jams and jellies from things grown on their Cottonwood farm, including the Mahaws! Casa Perdido has a fine selection of flavored vinegars made from Alabama muscadines, and both 3LC Apiary and Horton’s Farm have local honey available every week.
4. Holistic health products from Mayim Farms and Horton’s Farm. Both have a long history of making health and wellness products from nature. Thorough product descritpions are available on the Market page.
Fire Ant First Aid which is made from Alabama Bee Propolis and Locally Sourced Emu Oil
5. If you’re fortunate enough to be able to prepare a good meal we’ve got the good eats and drinks!

• Vegetables from Avalon Farms, Danny’s Greens, and Mayim Farms.
• Special Teas from Martin Tea’s
• Meat from Smith Farms, Richter Farms and Avalon Farms.
• Deviled Eggs, custards, etc with eggs from Kathy’s Churpers, , Richter Farms, Avalon Farms and Horton’s Farm.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

MORE 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!

Pete Wehry, Nations of Coaches

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!

BREAD BOUQUETS

Are you sick of the Rona? I think most of us are. So we’re skipping with any talk about that this week to check out some fun FOOD. Part of the inspiration for this is four sourdough cinnamon raisin english muffins that someone shared with me yesterday. Since this person does not bake for the Market they shall remain anonymous, and since they’ll read this, THANK YOU, and they are DELICIOUS.

Check this out:

What you’re seeing is a friend’s first attempt at “edible bouquets”. The Easy Garlic Foccacia Bread is from Inspired Taste.

Beautiful Foccacia is not a new thing. Our own Wendy at Avalon Farms sometimes makes lovely Foccacia using seasonings and veggies from her farm.

Wendy did not make these. These were made by a high school history teacher. You may find many more of her mouthwatering photos at My Modern Met.We would love to share YOUR photo when your give it a shot!

MARKET CHITCHAT

We’d like to say THANKYOU! for the generous outpouring of egg cartons on Friday.

_~~~~~~~~~~~~~~~~~~~~~~~~ Fresh Moringa from Mayim Farms has been relisted. _~~~~~~~~~~~~~~~~~~~~~~~~ Are we the only ones excited to hear all the talk about re-opening the economy? _~~~~~~~~~~~~~~~~~~~~~~~~

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

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

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 off, a BIG Thank You to all of you that brought egg cartons last week! We all appreciate them and will put them to good use. Keep ’em coming.

This week the 2nd crop of squash seeds made it into the ground. Also planted: a row of asparagus beans (aka yard long beans or Asian beans), delicata squash (aka sweet potato squash) and honeydew melons (aka yummy).

Learned something new this week….these caterpillars make Common Buckeye butterflies. I’ve been finding these all over the “natural areas” (weeds growing on edges and walkways of gardens). I was afraid it was early army worms that needed to be done away with, but a quick Google search saved them from certain death….as long as they stay on the weeds!

Another big round of storms tomorrow. Batten down the hatches. The chicks have been issued life vests and had their lifeboat drill. They are ready.
See you on the other side.

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!

EASTER INSPIRATION

Editors Note – This will not be a typical Easter for any of us! But it will be one we won’t forget. Rather than concentrate on staying safe, protocols, masks etc, etc, etc, we’ve collected a hodgepodge of things to keep it a bit lighter and hopefully encourage / inspire you as well. Many thanks to our growers who contributed.

No dye for eggs? There’s a good chance you have something in your kitchen to provide beautiful natural color. Other Relish egg ideas use things like rice, crayons, and fabric for unique egg decorations.

_~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apologies to those of you who saw this on Facebook first

The first Easter didn’t happen in a church.

It happened outside of an empty tomb while all of the disciples were sequestered in a home, grief stricken and wondering what was going on.

So we’re all going to be keeping things pretty Biblical this Easter.

_~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Passover Mixed Green Salad with Cream Cheese “Croutons”

_~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From One of our Farmers. Edited for privacy.
This Sunday, we are meeting for church in our home in *, where the meeting restrictions are not as strict as Alabama. We live out of town where there is plenty of (space and) open air for everyone and where we won’t raise eyebrows.

Our very close friends are coming (the ones that are actually more like family), as well as some acquaintances that don’t have a place to go for Resurrection Day. We are planning a regular service with singing, and one of the men is teaching a study.
My family is cooking three roasts and we’re planning a big lunch.

_~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fun critters to make with marshmallows _~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lastly, on a more serious note, Mrs. Laura (Laura’s Confections) shared a touching and sad Easter week experience that reminds us of the cycle of life and death that touches us all here on planet earth. If you have a soft spot for animals have your hanky ready. You may find it in the Grower Notes.

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!

Open Letter from ER Physician

Editors Note – what follows was written last week by the E.R. Physician husband of one of our Market customers. Please share it as you see fit! We appreciate both Basford’s so much and encourage you to pray with us for all of our medical front line soldiers and their families.

Dear America,

I am sorry that you are struggling in this time of uncertainty and quarantine. Death does not care about your suffering, but I do. I want deeply to help you through it. I want to ease your suffering and free you from fear. I am not quarantined. I am an emergency medicine physician, and I am not alone. Along with me, thousands of healthcare workers and hospital support staff are braving work each day for you. We go to work because of you. We ask that you stay home for us.

I say braving because, like you, we are afraid. We are afraid because each patient that we touch may be the one that gives us this virus, this uncertainty, and this fear. We touch you because you are afraid, and at the very depths of what we do, we want you to be free from this fear. Each day, when I come home from work and I kiss my wife, I fear that this singular act of love will be the one that kills her. Every member of my hospital staff feels the same way. The fear is palpable. We fear for our own lives, but more than that, we are afraid because of our love for those around us. We deserve to be free from this fear, and that is why I am writing this.

You are right to say that this virus is not as deadly as Ebola or the bird flu. You are wrong to say that it is no worse than a bad seasonal flu. People in contact with this virus are more likely to contract it and somewhere between 5 and 10 times more likely to die from it than the seasonal flu. Not only do symptoms last longer that the flu, you can give it to your loved ones without knowing it, as some who are infected barely develop any symptoms; those that do succumb die of suffocation.

But you are young, America. You are not Italy, Spain, or China. You are healthy and vibrant. Your liberties and your freedoms set you apart. Your government has no right to make you stay home or arrest you if you don’t (they do have this right, though). You are unique in the world. You are right that this virus will likely not kill most of you. As I write this, current projections suggest that as many as 150,000 Americans will die directly from this disease before the end of summer. This number will be much higher if we don’t stay home, but so many of these deaths can be prevented by just staying home. The economy will recover. It will recover sooner if we end this plague now.

Social distancing isn’t about letting the virus fizzle out over time—social distancing will draw the disease out for quite a while, but that isn’t the point. The point is, that if we don’t let the virus fizzle out over time, our hospitals will not be able to take care of you, your spouse, your children, or your parents. If our hospitals are overrun with respiratory disease, we will not be able to take care of the healthcare problems that don’t stop just because the emergency department is busy with COVID 19. I will not be able to take care of your mother having a heart attack or your infant child with a seizure. When a drunk driver hits you on the way home from the grocery store, I will not be able to take care of you. I will have to tell your mother that her daughter died because I didn’t have any room to take care of her. You or your family might die because I am sick at home because I didn’t have a facemask.

In a few weeks, our capacity to take care of COVID 19 patients may overwhelm our nation’s hospital capacity. If and/or when this happens, people will die. They will not necessarily die solely because of COVID 19, but they will die from all of the other things that kill Americans—heart attacks, strokes, car wrecks—they will die because our liberties made it seem more important to prove that we are all Americans than to keep our families alive by just staying home.

If you care about your family, stay home. If you care about your freedoms, stay home. If you want this to end, stay home. If you care about America and the freedoms on which She was founded, stay home.

If you are still having pool parties and barbecues to prove that you are not afraid, shame on you. If are still holding church services to prove a point, shame on you. If you think that shopping or visiting your friend is more important than the health of your fellow man, shame on you. If you are so arrogant to believe that these rules do not apply to you, shame on you; you are the reason that I and my colleagues are afraid to go work. Surprisingly enough, though, you are also the reason that we still go to work.
Grace and Peace,
Jesse Basford

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!